Coffee Smoothie

My husband, Jasper, has been so busy with work and projects around the house lately, I feel like I’ve barely seen him. He made a promise to do “nothing” last Saturday so that we could just lounge around and have a long overdue lazy-day weekend together. I believe the only task accomplished all day was making a yummy breakfast, and that was fine by the two of us! I toasted up some breakfast sandwiches (I’ll share that ‘recipe’ at the end of this post) and whipped up some tasty little coffee smoothies. If you’ve been digging deep for five bucks to purchase a frappy at the coffee shop, maybe you should throw this in the blender next time you get the cravin’… you probably already have the ingredients in your pantry anyway!

Coffee Smoothie

serves 2


1/2 cup coffee, brewed strong or 1 Tbs. instant espresso

1 tsp. vanilla extract

1/2 cup milk

2 heaping tsp. instant vanilla pudding

1-2 tsp. sugar, to taste

1 cup ice cubes

Add all ingredients to the blender and pulse until thick.

Optional Add-ins:

I used caramel and whipped cream!

1/2 banana

2 tsp. chocolate syrup

2 tsp. caramel sauce

whipped cream

cinnamon

any extract: mint, almond, coconut, banana

Breakfast Sandwich

Again, for two. Easily multiply for your serving size.

2 eggs

4 slices bacon

2 whole wheat english muffins

butter

2 slices colby-jack cheese

fresh green spiniach

2 slices tomato

Cook bacon until crisp. (I like to bake bacon. It’s easier for me. I always seem to get splattered by hot grease in the eye when frying it in a pan. And that’s no fun.So I just bake it – 400° for about 20 minutes until crispy.)

Heat a little butter in a skillet. Split and toast english muffins until golden brown.

Fry egg to your liking (We like the yolk a little runny).

Assemble sandwich. Layer spinach and tomato over bottom of muffin, then bacon, egg, and cheese. Top with other half of muffin. Dig in.

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