Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
Also known as Friday breakfast.
At some point on Wednesday, a ripe peach was left on my desk. I have no idea from whence it came, but it smelled delicious and I took it home. And then, a few days later, I made it into this smoothie.
I was also able to use the last of some pineapple I bought – as many of you probably saw, they were $1 each at Fred Meyer a few weeks ago. So of course I pounced, but had no specific plan for the pineapple and have been using it in small chunks. I also have a goal of using up more of the stuff in the fridge since it seems to be full of partially-used things (some of them have turned up in my grain bowls, heh heh).
So here’s what you need for a pretty large serving for one – probably 20 oz. ish.
Cut the peach and the pineapple into 1-inch pieces and put them in the blender first. Follow with the honey and the Greek yogurt, and put the ice on top.
Use the pulse function to blend in 10-15 second intervals until the mixture is smooth. Enjoy!
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