Apple Pie Green Smoothie

I’m baaaaaack!!! I feel terrible when I leave my blog unattended for several days, but I’ve got a good reason. I finished my 200 hour yoga teacher training! Ahhh… that feels good to say.

IMG_7006I’ll do a full recap as soon as my brain starts working properly. Right now I’m sleep deprived, physically exhausted, and I’m coming down from an emotional roller coaster I’ve been riding for the last 5 days. Give me a minute before I start re-living it.

So how about another smoothie recipe?

DSC_9457As you can see, I’ve got a pattern going here. Banana Bread, Apple Pie…I’m obviously craving dessert! But when am I not craving dessert? That’s the real question.

DSC_9482I made this smoothie almost every morning before teacher training. I would usually eat around 7:30 or 8 a.m., and then we wouldn’t break for lunch until 1 or 1:30 p.m. Thankfully, the addition of the oats kept me full for hours!

DSC_9459Cast of Characters:

  • 1 cup water
  • 1 large handful of greens
  • ¼ cup rolled oats
  • ½ sweet apple (Fuji, Gala, etc.) or ½ cup unsweetened apple sauce
  • 1 scoop vanilla protein powder
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. vanilla

Add all ingredients to a high speed blender. Once everything is blended, turn that thing on high! The oats and raw apple need to be blended into oblivion for a smooth texture.

DSC_9471If needed, add a few ice cubes to cool it down.

Notes: I have used raw apple and unsweetened apple sauce in this recipe and both have turned out great. I usually don’t have sweet apples laying around (I’m more of a tart apple kind of girl), BUT I do always keep individual servings of apple sauce in the pantry for baking. The apple sauce was a perfect addition to this smoothie. Also, If you don’t have a high speed blender (Vitamix, Blendtec, etc.), the apple sauce will give you a much smoother texture.

Happy Blending, Y’all!


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Chicken and Noodles.

Something about cold weather, grey skies, flu spreading like a wildfire, and a Sunday at home make me crave my grandma’s chicken and noodles. If you know my grandma, you know her noodles are famous. Woman’s got a way with carbs, I tell ya.


Now for these homemade chicken and noodles – I’m doing the whole shebang, full monty, whole ball of wax, everything from scratch, chicken and noodles. However, feel free to stop after the broth step and add store bought egg noodles or noodles found in your freezer section.

Step 1. Homemade Chicken Broth.

If you’ve never made broth, a couple of things you should know – 1. It’s the easiest thing you’ll ever do. 2. It makes your house smell oh-so-good.

Here’s what you need:

  • 3-3½ lb. chicken
  • 2 quarts water
  • 1 quart chicken broth (I like to use Better Than Bouillon Chicken Base)
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 1 tsp. parsley
  • salt & pepper
  • 2 bay leaves

First, chop your veggies.

DSC_9459Then add your bird, liquid, veggies, and herbs to a dutch oven.

DSC_9465When all is said and done, you’ll want 3 quarts of liquid. If your pot will not allow you to use all 3 quarts in this step, use the 2 quarts water to cover your chicken and then add the remaining liquid (chicken broth) when you pull your bird out. But if you can fit it all in – even better!

Bring to a boil, then reduce heat and cover. Simmer for about 1½ hours.

If using store bought noodles, skip to Step 3.

Step 2. Make Nellita’s Homemade Noodles.

With about 30 minutes left in your broth cooking time, prepare your noodles.

Here’s what you need:

  • 5 egg yolks
  • 5 half egg shells full of Carnation Evaporated Milk (I’ll explain)
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2½-3 cups flour

First, add 5 egg yolks to a bowl/stand mixer. Save your whites and make an omelet tomorrow morning!


Eggs straight from my farmer… my favorite!

This is a Grandma recipe, so we are going to measure like Grandma. Grandma’s don’t use measuring cups, tablespoons, or teaspoons; they use pinches, dashes, and egg shells. Stay with me here…

In the largest half shell you have, measure out 5 half shells worth of Carnation milk. You better not mess up your shells, or you’ll be outta luck!

DSC_9485Whisk egg yolks and milk until combined.

In another bowl, combine baking powder, salt, and 2½ cups of flour.

Add the flour mixture to your egg mixture. If using a stand mixer – use your pig tail attachment until a ball forms. If using a hand mixer – mix until it gets tough, and then finish combining with your hands.

DSC_9492Lay the ball of dough on a clean, floured surface. Was it necessary to say clean? I hope not.

Roll out your dough until it’s about 1/8″ thick. This is a serious forearm workout y’all!

DSC_9498Cut your dough into 1/4″ strips, and about 2-3″ long.

DSC_9505Do as I say, not as I do. My noodles are little big here.

DSC_9510Let your hard work dry for about 10 minutes.

 Step 3. Assemble your homemade soup.

Remove your cooked chicken from the broth. Pour the broth through a strainer to remove all the mushy veggies and chicken fat. Add the broth back into your dutch oven, and add in remaining liquid if necessary.

Final touches:

  • (4) carrots
  • (2) celery stalks
  • 1 Tbsp. turmeric
  • 2 Tbsp. flour (mixed with a little warm water)
  • salt & pepper to taste

Chop the carrots and celery.

DSC_9456Add veggies, turmeric, and salt & pepper to your broth. Let boil 10 minutes until veggies begin to soften.

Isn't Tumeric pretty?

Isn’t turmeric pretty?

While the veggies are boiling, shred your chicken.

After 10 minutes, add flour/water mixture to thicken your broth slightly. Then add in shredded chicken.

Now… for the grand finale… add your homemade noodles and let cook for 30-45 minutes until tender, OR add in your store bought noodles and cook for recommended time on the package.

DSC_9456There you have it! Homemade Chicken and Noodles. You did Grandma proud.

My grandma's a babe. Grandpa - you're not too bad either.

My grandma’s a babe. Grandpa, you’re not too bad either.

Here’s a handy dandy printable version of this recipe: Homemade Chicken and Noodles.

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Banana Bread Smoothie

If there is one thing I like about cold weather, it’s that it forces me to stay inside and work on things I’ve been putting off: cleaning bathrooms (I avoid this chore like the plague), organizing my closet, installing baseboards, you get it…

The Carnivore and I have had a productive couple of days. We have baseboards! Probably the least expensive thing we’ve done, but man – they have a BIG impact.

IMG_6490We also removed 1982 from above the island…

IMG_6337…and added this rail lighting to give me light EVERYWHERE! When we first installed this fixture, I only had 60w bulbs in the house. You should have seen it – a plane could’ve landed in our kitchen.IMG_6344In other news, the cold weather also has me in a dilemma.

Green smoothies are my favorite way to fuel in the morning and if I don’t get one in my system first thing, my day is turned on its head. Problem is, it’s 20 degrees outside. So I sit underneath my blanket in front of a space heater and sip my green drink. This is a problem.

The cold temperatures have me craving warming spices, so I’ve been playing with a series of cold weather approved cold drinks. Does that make any sense at all?

This banana bread smoothie gives me the nutrients I need to get goin’, and the comforting spices to take me away from the space heater. I’m not giving up the blanket just yet.

FullSizeRender(2)Banana Bread Smoothie

  • 1 handful spinach
  • 1 cup water
  • 1 scoop vanilla protein powder (I’m currently using Spiru-Tein)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. vanilla
  • 1 medium frozen banana
  • 1 Tbsp. walnuts

Now when I make this smoothie, I load it up with greens. It’s not going to look much like banana bread with the added greens, but it’s still delicious! Close your eyes if you need to, or in my husband’s case… use a solid colored cup with a lid.

Add your spinach, protein powder, spices and vanilla to a blender. Blend until smooth. Then add your frozen banana. By using a frozen banana, you shouldn’t need ice (or not much!). Ice will water your smoothie down slightly. Blend until smooth. Finally, add in your walnuts. I don’t blend them for long, I like a little crunch in my smoothie. 😉

FullSizeRender(3)And there you have it… banana bread in a cup. Enjoy!

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