Strawberry, Pineapple, Banana Smoothie: an Adi’s Kids Kitchen Experiment

Happy New Year, everyone! I’m down in ATL at the moment spending time with my little cousins and family. Naturally, we had to get into a little smoothie making fun for breakfast. Now, my two little cousins are so picky.. Will not eat fruit, vegetables, or anything with a “weird” texture. You can imagine the kind of food in this house then :o.. haha. So, while I’m down here, my mission is to sneak some more nutrients in, without them knowing it 😉

Here goes nothin’ in Adi’s Kids Kitchen:

1 1/2 cups frozen strawberries and pineapples
2 small bananas (or 1 medium)
juice of 1 grapefruit
2 tbsp plain greek yogurt plus a dollop for serving

BLEND until smooth.

20140102-121652.jpg

20140102-121918.jpg
And here’s the result (please take note of the Duck Dynasty pjs)

20140102-122243.jpg
Look at that face! It was a success! Mission complete 😀

You can IMPROVISE on this recipe too:
Use any kind of frozen fruit you like.
Use orange juice instead of grapefruit.
Use a different flavor of greek yogurt (like vanilla).

Wishing you all good health, happiness, and love in 2014!

Life on the road with the Mrs Carter Crew and Beyonce

Just like any other leg to this tour there have been ups and downs.. Mostly ups!  I love being on the road in the US just because of the simple fact that it’s not TOO far away from home, and I still get to use my phone and have internet :D. Plus, this leg is shorter than the others, which is nice since the holiday season is here and we all just want to be home with our families. Meanwhile, I have my lovely tour family and here’s some of the adventures we’ve had so far this leg…

We had a blast in San Jose at Christmas in the Park..

photo-79

getting in the Christmas spirit with my favorite movie..

photo-80

We go to rehearsals and rock out…

photo

Kind of like Larry (Les Twins) and Derek did today on the bus in Kentucky..

We catch lots of trains, planes, boats, and buses..

There’s ups! like seeing my suite mate from Interlochen (high school) in Houston, Emily for lunch!

photo-84

Then there’s more ups like getting picked up in cool dude cars on occasion..

photo-76The best part about this leg so far was the COOKING PARTY that we had at Jennita’s! Here’s a sneak peek (full episode to appear soon)!

I made apricot glazed turkey meatballs, and they were a hit! I love sweet and savory. yum yum yum!

Lots of the crew cooked too including Katty, and her “Not Paula Deen’s Banana Pudding”

photo-81

photo-78Crissy even gave LT a peanut butter facial! She’s very convincing. 😉

Then there’s the times where we are killing time backstage (everynight) so we watch Ancient Aliens.. Dun Dun Dun!!!

photo-85and Rie always falls asleep.. she’s dreaming of aliens..

photo-86Then there’s the Mrs Carter Show..

photo-89 photo-88 photo-87

It’s a good job.

Homemade parmesan peppercorn shrimp salad and Nat King Cole!

The other night was one of those nights where I just had no idea what I was in the mood to make. I settled on a dinner salad which actually turned out to be pretty killin’. This recipe was inspired by a steak and peppercorn salad recipe, but seeing as I wasn’t in the mood for steak, I substituted shrimp.  While doing this, I was listening to Christmas music, of course.. which I’m so looking forward to since I will then have a month off from the road! Anywho, Here’s what I was checking out..

Homemade Parmesan Peppercorn Dressing:

  • 1/4 cup grated parmesan cheese
  • 3 tbsp sour cream
  • 3 tbsp water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dijon mustard
  • juice of 1 lemon
  • salt
  • freshly ground pepper

Whisk together, season with a pinch of salt and lots of freshly ground pepper.

Shrimp Salad: 

serves 2

  • extra virgin olive oil
  • 12 oz baby bella mushrooms sliced
  • 2 cloves garlic smashed and peeled roughly chopped
  • 3/4 lb raw large peeled and cleaned shrimp
  • juice of 1 lemon
  • 2 stalks romaine lettuce chopped
  • heirloom tomatoes cut into quarters
  • 2 stalks celery chopped

In a medium pan over medium heat, heat 2 tbsp olive oil. When hot add mushrooms. Leave untouched for 2 minutes. Stir, and cook for an additional 3 minutes, until softened. Season with a pinch of salt and pepper. Set aside. Over med high heat add another 2 tbsp of olive oil with  garlic. Season raw shrimp with salt and pepper. Add shrimp (if you don’t hear the sizzle then you did it too soon). Cook for about a minute on each side, until opaque. Remember, the shrimp continue to cook even when you take them off the heat. Don’t overcook. Finish with a squeeze of lemon juice. Set aside. Construct salad and toss with homemade dressing.

IMG_2700

IMG_2708

You can improvise:

  • Instead of using shrimp, try a different protein like steak or chicken.
  • Add your own favorite toppings, like toasted nuts
  • Try using a different type of lettuce like boston bibb lettuce

 

Did you know? 

Not only was Nat Cole an amazing singer and pianist, he was one of the first African Americans to host a television variety show, The Nat King Cole Show. His show debuted on NBC. If only he was still alive today! He’d be the most incredible guest to have on Adi’s Jazz Kitchen Cooking Show, don’t you think? 😉