Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
I can’t believe the crazy amount of stuff we accomplished today and this weekend. We finished up some homemade orange liqueur. We made cake, scones, fish tacos, corn fritters, and of course, a cocktail. And, I got a ton of laundry done. But it’s been a hot one. The windows are all open and they will be all night. We’ve been drinking tons of water to stay cool. Kind of makes me want to have this smoothie again for breakfast:
I was shooting for a client recently and had an enlightenment: coconut water is so good in a smoothie. It was used instead of dairy in a smoothie I was shooting and I have to say, I’m a huge fan.
And, I got this pomegranate juice for another project, but I was excited to use it to make this smoothie have a little more pucker.
I don’t know what I’m going to do when summer is over and there aren’t berries growing everywhere. Cry, probably, into my frozen fruit smoothie. Heh.
Here’s what you need for two 20oz smoothies:
1 cup blueberries
1/2 cup strawberry pieces
2 cups ish ice
1 cup pomegranate juice
1 oz lime juice
1/2 cup coconut water
Add items into blender: first, put in the ice. Follow the ice with the liquids and put the fruit in on top. Blend until smooth.