The Cupboard Challenge: Blueberry Smoothie

cupboardchallenge

We’ve all been there. You go to your fridge and open the door. It’s the end of the week and the fridge looks like you’re about ready to go on vacation. Then, you walk across the kitchen to the pantry. Stopping, gazing in, as you open the cabinet doors, with hopeful expectation of finding a quick grain, topping it with a few dried herbs, and calling it dinner. (While in the back of your head thinking, “Chipotle is just down the road and a chicken bowl does sound pretty tasty…) At this point in the process, my meal planning has gone out the window, and I only have hunger on my mind. Maybe you’ve been there. Maybe you’re there right now as payday is on Friday and you need to wait to go grocery shopping until the weekend. With this in mind, I bring you my latest blog column….The Cupboard Challenge.

These recipes will be made with the contents of items in, you guessed it, my fridge and pantry. These aren’t planned ahead, aren’t made with foodie ingredients, but are recipes made with only the items I have on hand.

Are you ready to accept The Cupboard challenge with me? If so keep on reading for my first challenge….

It was a Sunday afternoon. I had gone to the store a few days earlier only to find that my container of blueberries had a few overly soft berries in it and my raspberries were starting to change color. Not content with waiting another day and throwing out $7 worth of organic fruit, I opted to make a pitcher of a this refreshing blueberry smoothie.

Ingredients:

  • 1 C fresh blueberries
  • 1/4 C fresh raspberries
  • 1/2 C vanilla yogurt
  • 1/2 C vanilla soymilk
  • 1 C ice, cubed
  • 1 splash of vanilla extract
  • 1 t local honey (optional, for added sweetness)

Directions:

Rinse all berries with cold water. Drain berries and dry off any excess water. Place in blender with all other ingredients. Blend until smooth. Pour your smoothie into a glass and enjoy!

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