amazing fruit dip

Have you ever had to write a research paper all in one day?

I hope not; I would never wish that on anyone!

BUT just in case you do...you should make gourmet snack plates to get through life as you sit at your computer for hours and watch the sunny day go by outside your window.

If you're sick of peanut butter and apples, this fruit dip is a fun alternative. 

I adapted the recipe off the fruit to-go trays I used to get at the cafeteria at college.

(If you went to Augustana, you will know what I'm talking about. Unless you are my boyfriend and never got a fruit tray. !!! I know. Blasphemy.)

Plus, if you use fat free cream cheese, your snack will be an optimally healthy and satisfying protein/carb ratio.

Which will make you feel better as you can't stop eating the dip out of the container with a spoon.

Amazing Fruit Dip

Ingredients:

-one container cream cheese (reduced fat or fat free...the kind in the tub is convenient because you can keep the dip in it)

-1/4 c. brown sugar for a big cream cheese tub, 2 T for a little tub.

Or heck, as much sugar as you want.

-1 t. vanilla

Directions:

Combine all ingredients in a bowl and stir until combined and smooth. Transfer back into the cream cheese container or a tupperware with lid. Eat with cinnamon fruit, bagels, oatmeal....or just with a spoon.

Blueberry Smoothie

I am so excited that the sun is back for the week! It actually feels like spring, 60 degrees and a fresh-smelling breeze.  Even when I'm stuck inside all day, it gives me more energy and motivation just knowing that the sun is shining out there, somewhere!

I'm also excited about my new bouncy running shoes that I caved in and bought, after realizing that the bulk of my recurring injuries and hip-pain was probably linked to my old shoes that I have been wearing for more than a YEAR, and that never really fit my feet. I am slowly moving up my mileage this time, and have made it to 1.5 miles at a time. So far so good!!

Now that it's getting warmer and I won't turn into an icicle on the inside AND outside if I drink a frozen smoothie, I have re-kindled my love for frozen fruit.  Especially frozen blueberries.  I am not a huge fan of fresh blueberries (unless they are in baked goods), I mean they're good, but there are so many other fruits that are juicier and more delicious! But then I discovered this blueberry smoothie and now I am on my second bag of frozen bluebs. Plus, the color is amazing. It is the perfect springtime easter-eggy purple. I can't get over it. It is even prettier in real life :)

Blueberry Smoothie of Purple Delight

-one cup almond milk (or cow's milk)
-one frozen banana (peel and break into pieces before you freeze them)
-1/2 to 1 cup frozen blueberries
-1 scoop vanilla Shakeology or protein powder
-1 tsp vanilla
-agave, honey, sweetener to taste

Put everything in a blender and watch the purple magically appear!

I like to drink my smoothies out of wine glasses.

It is much classier than my old giant plastic cups.

Whole Wheat Zucchini Bread

Zucchini bread + a citrus rainbow is deliciously the way to go

I will be so sad when break is over!! I need another week!

Whole Wheat Zucchini Bread

-2 peeled and shredded zucchini

-2 eggs

-3 T vegetable or canola oil

-1 t. vanilla

-3/4 c. brown sugar

-3/4 c. whole wheat flour

-3/4 c. all purpose flour

-3/4 t. salt

-1 t. baking soda

-1/4 t. baking powder

-1 t. cinnamon

-1/4 t ground cloves, or any other spices you like (nutmeg, ginger??)

-1/4 c. chopped nuts if your boyfriend isn't a hater.

INSTRUCTIONS

Preheat oven to 350*. Spray or grease a loaf pan.

Whisk together eggs, oil, sugar, vanilla, and zucchini

In a separate bowl stir together the flours, salt, baking soda, powder, cinnamon, spices, and nuts

Add the zucchini mixture to the dry ingredients and mix until just combined.

Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.

Cool in the pan, slice, and enjoy!

Leftover bread is really good toasted.