Easy 10 Minute Scones with 5 Pantry Staples and Whipping Cream

It's been a long time since I last posted, over 8 years ago to be exact. The world looks a lot different than when I last posted: a global pandemic, invention of ChatGPT, and the meteoric rise of my favorite artist Taylor Swift. The only one I could have foreseen would have been Taylor Swift as I have been a Swiftie since 2010.

Many things have also changed in my personal life: on the food allergy front, on the family front and on the health front. There is a lot to unpack, especially on the allergy front that I can't wait to share with you. Since my last post, my little man will soon turn 11, and not so little anymore. I am also blessed to have a little princess who recently turned 8. During the pandemic, I discovered a new passion for running and fitness and ran my first 10k in 56 minutes. Stay tuned for content on self care for food allergy parents.

In spite of all the changes, the heart of this blog will remain the same: I remain resolute in my advocacy for those with food allergies, and my inner frugalness wanting to constantly seek the best value for my time and money. 

As a mom of two who loves to overcommit to activities, my time is also limited and precious. I enjoy watching short videos and my goal is to create videos for some of my most popular recipes and share new recipes, life hacks and ways to you save time and money. I will be sharing content on my blog as well as filming YouTube videos and Instagram reels. Thank you for your patience as I learn and grow. 

Reader Survey: Leave me a comment below and let me know a little about you and what type of content interests you. Or head over to this 1 minute survey and let me know what type of content you want to see featured in the future. https://bit.ly/FAMReaderSurvey

I want to conclude my post with a quick recipe for scones using whipping cream. This King Arthur recipe uses only 6 ingredients, and whips up in 10 minutes if you use a food processor or 15 minutes if you don't. For those with food allergies, it is hard to find safe baked treats free of cross contamination. This is why I always resort to making my own and have come to rely on this particular recipe for scones that are quick to whip up, but tender, crumbly and slightly sweet. This recipe is low effort, budget friendly and perfect for Mother's Day celebrations, quick breakfasts on the go, or your next brunch or tea party! For those who are visual, check out my very first YouTube video.  

Ingredients

3 cups all purpose flour 

1 TBSP baking powder

1 tsp salt (I use sea salt)

1/4 cup granulated sugar

1 tsp vanilla extract

1-1/2 to 1-1/3 cups whipping cream plus extra for brushing on scones

Sugar for sprinkling 

Directions

1. Preheat oven to 425 degrees F.

2. Line a baking sheet with parchment paper or a silicone baking mat like Silpat. 

3. In a bowl or food processor, mix 3 cups of all purpose flour, 1 TBSP baking powder, 1 tsp salt and 1/4 cup granulated sugar. 

4. Mix 1 tsp of vanilla with 1-1/2 to 1-1/3 cups of whipping cream. Slowly mix into the dry ingredients until no traces of flour remain; the dough should not be sticky. Drizzle a tablespoon of whipping cream if the dough looks dry. Repeat as necessary.

5. Lightly flour a surface and dump out the dough. Using a rolling pin, roll the dough out to 3/4" thickness. With a biscuit cutter, or sharp knife, divide the dough into 12 (or baker's dozen 13) equal sized scones.

6. Brush with whipping cream, and sprinkle sugar on top.

7. Bake for 14 to 16 minutes in the preheated oven until golden brown. 

8. Remove from the oven and serve warm with jam, clotted cream or with a cup of tea.

Source: King Arthur Cream Scones

Savory Green Onion and Egg Pancakes

I have been sick most of December with a severe cold and persistent cough that kept me awake at night. The sleep deprivation was the worst, caused by the non stop cough which got worse at nighttime. The last time I was this sick must have been over 12 years ago.

My husband was a huge help during the 18 days I was sick. He helped take care of the little man after work, grocery shopped, shopped for Christmas presents, cleaned the house and missed his company Christmas party at an upscale restaurant to take care of us. I am so grateful for his help despite his demanding work schedule.

Given my lack of energy, we had soup and congee on rotation for most of our meals. I aimed for quick, easy and simple during those 18 days. After two weeks of soup and congee, we were all ready for a break. Even though I was sick, I would think dream of foods I could eat when I got slightly better: one of things I craved was prime rib, and the other is Chinese green onion and egg pancakes.

When I was young, I would beg my late grandmother to make this green onion and egg pancake on a regular basis. My grandmother would often indulge me as she took immense pleasure in feeding those she love. Even in her last year of life, she would stand over the stove and make all my favorite dishes every time I went home to visit. Since her death over 8 years ago, I have been trying to recreate some of the recipes she used to make as we never wrote down any of her recipes.

This recipe is incredibly easy to make, with only 5 ingredients that you likely already have on hand. I took a short cut and used my blender to combine all the ingredients but you can combine the ingredients by hand as well.

Ingredients
4 large eggs
1 cup all purpose flour
1-1/2 cups water
1 tsp salt
2 large stalks of green onion, chopped

Canola oil

Directions
1. In a bowl or blender, mix eggs, flour, water and salt. Once the batter is fully combined, stir in chopped green onions.

2. Add half a tablespoon of canola oil to a large skillet over medium heat. Once the skillet is fully heated, pour/ladle in a thin layer of batter. Cook until the surface of the pancake bubbles and the other side is light golden brown.

3. Flip the pancake and cook until the underside is light golden brown. Repeat with the remaining batter. Make sure to lightly coat the skillet with canola oil before ladling in batter each time. Serve as is or with hot sauce.

Source: Slightly adapted from Asia Dish 

Chinese Pork and Shrimp Wontons

My mom and my late grandmother both love wontons. As a child, we had wontons on a regular basis at home during the winter months. As a kid, I can't say I really loved wontons since I usually burnt my tongue trying to eat the little suckers; I am impatient when it comes to food.

I remember watching my mom and my late grandmother spend half a day making a big batch of wontons, most of which were frozen for future meals or for busy nights when dinners needed to be on the table quickly.

I never realized how easy it is to make wontons if you used packaged wrappers. Be forewarned though, making wontons does takes a little effort and time. The batch I made turned out 54 wontons and took me about an hour and half to make from start to finish. I made enough wontons for two meals that fed my family of three. You can also stretch the wontons by adding egg noodles to each serving, which reduces the amount of wontons you have to serve.

I have to say these wontons are absolutely delicious. The shrimp adds a nice texture to the wontons and my husband declared it the best wontons he has ever had. I'm delighted by his comment since my Mother-In-Law makes pretty darned good wontons. Since I spent my life eating wontons, I consider myself a wonton connoisseur, this wontons even met my high expectations. This is definitely a recipe I would remake over and over. I think these wontons would have made my late grandmother proud.

Ingredients
1 lb lean ground pork
1/2 lb finely minced deveined unshelled shrimp
3 green onions, finely chopped
1 inch ginger, peeled and finely grated
2 tbsp light soy sauce
1 egg
1-1/2 tsp sesame oil

1 package of wonton wrappers (look for wonton wrappers that are a little thicker)

Bowl of water
Cutting board
Baking sheet lined with parchment paper

Directions
1. In a large bowl, mix the pork, shrimp, green onions, ginger, soy sauce, egg and sesame oil. Stir until it is thoroughly mixed and the mixture resembles a paste.

2. Line a baking sheet with wax or parchment paper. Set up your wonton wrapping station: cutting board, and a bowl filled with cold water.

Top left clockwise: baking sheet with parchment paper, pork and shrimp filling, wonton wrapper, water, cutting board.

3. With a small teaspoon, spoon a teaspoon of the filling into the center of the wonton. Seal the wonton with water. There are two ways I like to fold my wontons:

Method 1:

Place a teaspoon of filling in the middle of the wonton wrappers. With the tip of your finger, dip it into the bowl of water and paint two adjoining edges with water so it forms a "V".

Fold the wonton in half into a triangle, making sure to squeeze out any air bubbles, press firmly and seal. Create an indent in the middle of the triangle.

Dab a little bit of water on one corner of the wonton, fold and seal. Place the wonton on the parchment paper.

Repeat with the remaining wontons. Wipe up any water from your cutting board with a paper towel.

Method 2:

Place a teaspoon of filling in the middle of the wonton wrapper. With your finger tip, brush half of the edges with water so it forms a "U".

Fold the wonton in half into a rectangle, making sure to squeeze out any air bubbles, press firmly and seal. Create an indent in the middle of the rectangle where the filling is.

Dab a bottom corner with a little bit of water, fold and seal. Place the wonton on the parchment paper.

Repeat with the remaining wontons. Wipe up any water from your cutting board with a paper towel.

4. Place wontons on the baking sheet, making sure to leave a little space between each wonton. Repeat with the wrapping the remaining wontons.

To serve:

Ingredients
Chicken, pork, seafood or vegetable broth
Sesame oil
Wontons
Broccoli, bok choy or other green leafy vegetables
1 package of egg noodles (optional, see note below)
Green onions for garnish (optional)
Hot sauce (optional)

1. In a large pot, bring the broth to a boil. Add wontons to the pot, and reduce heat to medium. Cook the wontons for 3 to 4 minutes before adding in green vegetables (broccoli, shanghai bok choy) or chopped green onions. Add a teaspoon of sesame oil to the broth and cook until the broth comes back to a boil, the vegetables are crisp tender and the wontons float. Ladle some soup and wontons into each bowl. I find that each adult needs about 9 to 11 wontons for a substantial meal and 6 to 8 wontons for a light meal.

If you want to serve egg noodles with the wontons, cook the noodles in a separate pot according to package directions. Drain and divide noodles between each bowl. Ladle soup and wontons into each bowl. If you are serving egg noodles along with wontons, you can serve less wontons for each person. I usually serve 5 wontons per adult if I am also serving egg noodles.

To Freeze:
Freeze wontons in a single layer on a cookie sheet for at least 3 to 4 hours. Once the wontons have frozen completely, you can place them in a Ziploc bag or freezer safe container. The wontons can be frozen in a freezer for up to 2 months. To cook the wontons straight from the freezer: place the frozen wontons directly into boiling broth and allow it to cook 2 to 3 minutes longer.

Source: Slightly adapted from China Sichuan Food

Greek Pasta Salad with Shrimp, Feta and Roasted Veggies

The first time I made this salad, it was in the middle of August, the hottest time of the year here in Vancouver. I have no idea what prompted me to make this salad and deciding to roast the vegetables in my oven instead of turning on the BBQ.

As my house heated up, roasting veggies in my oven seemed like a really bad idea. I was sweltering from the heat, questioning my sanity. All was good once I took a bite of this pasta salad; then it all seemed worth it.

If you want to make this pasta salad in the summer, I would HIGHLY recommend grilling your vegetables and the shrimp on the BBQ grill. Or even better, grill extra vegetables and shrimp for dinner and use the leftovers in this pasta salad the next day.

I have made this recipe a few times since, and used my oven to roast the vegetables once the weather cooled off. It makes a nice, light, but satisfying meal that doesn't weigh you down. The roasted vegetables really shine through with the simple Dijon vinaigrette. You can substitute chicken in lieu of shrimp but I have to say that shrimp and roasted vegetables are a winning combo!

This pasta salad tastes delicious served either warm or cold. I find that it tastes best if it is allowed to sit for an hour or so for the pasta to absorb the flavors of the vinaigrette. Make sure to keep this salad chilled in the refrigerator.

Ingredients
2 medium zucchinis, sliced into 1/8" rounds, or half moons
1 lb cherry tomatoes, sliced in half
1 large yellow or orange bell pepper, cut into bite sized pieces (optional)
3 tbsp olive oil
Pinch of salt and pepper

1 lb wheat or gluten-free pasta (rotini, penne, or rotelle pastas all work well)
1 lb shrimp, unshelled and deveined
1 tbsp olive oil
1/2 cup kalamata olives, pitted and sliced in half
1 cup crumbled feta cheese
1/2 small red onion, finely diced

Dijon Vinaigrette
1/4 cup rice wine vinegar
2 tbsp Dijon mustard
2/3 cup extra virgin olive oil
1 large clove of garlic, finely minced
2 tbsp dried oregano
Salt and pepper to taste

Directions
1. Toss zucchini, cherry tomatoes, bell peppers in olive oil, salt and pepper. Broil in the oven on medium for 20 minutes or until the vegetables are soft and slightly charred. (An even better idea is to grill your vegetables on the BBQ, especially in the Summer!)

2. Cook the pasta according to package directions until it is al dente. Drain and rinse under cold water. Set aside.

3. Pan fry the shrimp in a tablespoon of olive oil until the shrimp is pink and cooked through. Set aside. (You can also skewer the shrimp and grill it on the BBQ.)

4. Mix the ingredients for the vinaigrette: rice wine vinegar, Dijon mustard, olive oil, garlic, oregano, salt and pepper.

5. Toss the roasted veggies, pasta, shrimp, kalamata olives, feta cheese, and red onion with the Dijon vinaigrette. Serve warm or cold.

Source: Slightly Adapted from Allrecipes

Sloppy Joes

Meals at dinner time can become repetitive for most families, mine especially. We have our usual favorites: Parmesan Crusted Sole Fillets, Hellmann's Parmesan Chicken, Fried Rice, Chow Mein, pasta, homemade hamburgers and pizzas.

Hamburgers were on the dinner rotation until I decided to switch it up and make sloppy joes instead.  Believe it or not, until I made this recipe, I have never had sloppy joes! I had no idea what I was missing out on.

This recipe was a hit with all of us, especially my little man, who loves ketchup or any foods with lots of ketchup. Saucy, hearty and filling, this recipe is sure to please even your pickiest eaters. I served the sloppy joes on a toasted hamburger bun with a salad on the side. You can also serve it with roasted potato wedges if you are feeling rebellious.

Ingredients
1 lb lean ground beef
1/3 cup chopped onion
1 - 1-1/4 cup chopped bell peppers (I used yellow and orange bell peppers)
1/2 tsp garlic powder
1 tsp prepared yellow mustard

3/4 to 1 cup ketchup
1-1/2 tsp brown sugar
Salt and pepper to taste

4 to 6 Hamburger buns

Directions
1. In a medium non stick pan, brown the ground beef over medium heat. Drain off any liquids and fat. Add in onion, bell peppers and cook until the onions and peppers are soft.

2. Add in garlic powder, mustard, ketchup and brown sugar. Mix thoroughly. Reduce heat to low and simmer for 20 minutes. Season with additional salt and pepper.

Source: Slightly adapted from Allrecipes

Grilled Chicken Avocado Wrap

Everywhere you go, everyone is offering low-carb in an effort to court the weight conscious crowd. I find that I rarely buy wraps these days since I can replicate the $8 wrap easily at home, for a fraction of the price.

I kept seeing the same recipe showing up on my Pinterest feed where I pinned the exact same recipe no less than 3 times within a month. I made a mental note to cook some extra chicken breast to make these grilled chicken avocado wraps for a quick weekend brunch.

With only 5 ingredients, this grilled wrap is as simple as it can be. I loved that it took no more than 10 minutes to assemble and heat up on the panini grill. I think the main reason why this wrap tasted so good is because it is grilled. Friends, this wrap actually tastes as amazing as it looks. It is definitely worth a bazillion repins on Pinterest.

Ingredients
4 large flour tortillas
1 large chicken breast, cooked, sliced or diced
1 large ripe avocado, cut into slices
1 cup shredded mozzarella cheese
1 fat, juicy lime
2 tbsp cilantro, finely chopped (optional)

Directions
1. Preheat a panini grill.

2. Divide the chicken breast, avocado, mozzarella cheese and cilantro equally among the four tortillas.

3. Squeeze a little lime juice over the chicken breast and avocado.

4. Wrap tightly (like a burrito, tucking in the ends) and heat on the preheated panini grill.

5. Remove from the panini grill once the ingredients have warmed through and the cheese has melted. Serve warm, eat and repeat.

Source: Adapted from Closet Cooking

Classic BLT Sandwich

BLT sandwiches are as ubiquitous in the North American culture as peanut butter and jelly sandwiches. Writing a recipe for a BLT sandwich seems wrong as the name, BLT, (which stands for Bacon, Lettuce and Tomato) pretty much indicates what is in the sandwich.

For those of my readers who are not familiar with the BLT sandwich, you are missing out. It's high time you tried this easy and delicious sandwich.

I believe there are a few key things that separates an average BLT sandwich from an amazing BLT sandwich. The most important thing is to use a hearty and thickly sliced bread. Sourcing good quality thick cut bacon and using real mayonnaise are my other two must haves. If you can, buy tomatoes in season as they taste more flavorful. For the lettuce, I like using romaine lettuce but you can use other varieties such as iceberg, butterhead or green leaf.

Quick and ready in under 10 minutes, this sandwich is perfect for those who want lunch in a hurry.

Ingredients
2 slices hearty bread
2 slices of thick cut bacon (can substitute turkey bacon)
2 slices of tomato
1 lettuce leaf, washed and dried
1 tbsp of mayonnaise

Directions
1. Toast the bread in a toaster until golden brown.

2. In a microwave or pan, cook the bacon. Try this tip to cook bacon in 90 seconds.

3. Spread the mayonnaise on both slices of bread. Place lettuce, then tomatoes on one slice of bread. Place the bacon on the other sliced bread. Place the mayonnaise/bacon side down and cut the sandwich in half.

Source: Frugal Allergy Mom

Buffalo Cauliflower Bites

It is no secret my husband and I love chicken wings. We could eat chicken wings by the dozens on a daily basis if it wasn't for the fact it isn't healthy to consume copious amounts of chicken wings or the fact it can become an expensive habit.

For those who are as addicted to chicken wings as we are, I have a healthier and cheaper alternative for you. These buffalo cauliflower bites are healthier, cheaper than the traditional buffalo wings which uses chicken wings. After making this more than half a dozen of times, my husband and I agree that it tastes very similar to buffalo chicken wings. Good for your heart and good for your wallet. I could eat dozens of these!

Ingredients
1 medium head of cauliflower, washed and cut into florets

Batter
1 cup all purpose flour
1 cup cold water
1 tsp garlic powder
1/2 tsp salt

Buffalo Sauce
3 tsp butter
1/2 cup Franks RedHot Original Cayenne Pepper Sauce

Directions
1. Preheat the oven to 450 degrees F.

2. In a large bowl, mix flour, water, garlic powder and salt.

3. Coat each cauliflower floret in the batter and shake off any excess batter. I like to put coated cauliflower in a separate bowl and allow the excess batter drip off on their own.

4. Place cauliflower florets on a large greased baking sheet, making sure not to overcrowd the pan. Bake for 20 minutes until golden.

5. In a small saucepan, melt butter. Stir in Franks RedHot Sauce until well mixed.

6. Toss cauliflower florets with the hot sauce mixture until it is evenly coated. Return the cauliflower to the oven and bake for 10 minutes until the cauliflower is crisp.

7. Serve with celery sticks and blue cheese dressing.

Source: Slightly adapted from Franks RedHot

Sweet Corn and Black Bean Salad

This is the salad that I have been eating all summer long. Well, ever since I discovered it at my Sister-In-Law's house back in June.

My Sister-In-Law always serves at least two amazing salads at her dinner parties. The list of salads on her menu rotate as she experiments with different recipes. This leads me to constantly asking her for recipes and helping myself to countless servings shamelessly as a dinner guest. My worst offense has been with this particular salad, where I was responsible for eating most if not all of it. If I recall correctly, other people wanted a second serving as well. Well, first come first served.

Since I couldn't get enough of this salad at my Sister-In-Law's, I had to make it for myself many times to satiate those pesky cravings.

This salad taste best when you use fresh, in season corn and tomatoes. Serve this salad as a side or a main entree, as it's guaranteed to please even the fussiest eaters. I hope your guests will be a little more considerate than I was at sharing.

Ingredients
2 corn off the cob (check out how to cook corn in 3 minutes) or 12 oz (360 ml) can of peaches and cream corn, rinsed and drained
3 vine-ripened tomatoes, diced into small pieces
12 oz (360 ml) can black beans, rinsed and drained
1/4 cup finely minced red onion
1/8 cup chopped cilantro (optional)

1 large avocado, peeled, pitted and chopped into bite sized pieces

Dressing
1/4 cup fresh lime juice
2 tbsp vegetable oil
1 tsp ground cumin*
1/2 tsp sea salt
1/2 tsp freshly ground pepper

Directions
1. Combine corn kernels, tomatoes, black beans, red onion and cilantro in a bowl.

2. Mix the ingredients for the dressing in a small bowl. Pour the dressing into the vegetables and mix. Allow the salad to marinate for at least 30 minutes to 1 hour in the refrigerator for best flavor. Stir in the avocado right before serving.

*For those with peanut and/or tree nut allergies, Clubhouse/McCormick sells spices free of peanuts and tree nuts. This may change without notice, please check with company for up to date information and always read all labels carefully before consuming.

Source: Lola via Frugal Allergy Mom

Weekday Banana Pancakes

On my blog, you will notice that there is a lack of breakfast recipes, for good reason. That's mainly because I am not a morning person. Paying attention in the morning is a challenging task for me, at least until I have had a cup or two of caffeine.

I made this recipe a few months ago and never got around to posting it. It all came about when my little man wanted pancakes on a weekday morning. Had this been on a weekend, I would have happily pawned him off to my husband. But since it was a weekday, I had to suck it up and cook up some pancakes, at 7 am. Explaining to a hungry toddler why I don't like mornings seemed like more work to me than making the pancakes.

Luckily for me, this recipe is fairly straightforward and did not require too many steps. As I was nursing my mug of tea, I mused to myself, "Hey, this is a pretty simple recipe. I could pull this off on a weekday morning."

Ingredients
1 cup all purpose flour
1 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk
1 tsp vanilla
2 tbsp vegetable oil
2 ripe bananas, mashed

Directions
1. In a large bowl, combine flour, white sugar, baking powder and salt.

2. In a separate bowl, mix together egg, milk, vanilla, vegetable oil and bananas.

3. Stir the liquid mixture into the dry mixture until the flour is just mixed in. Do not over mix.

4. Heat oil in a large pan over medium high heat.

5. Scoop 1/4 cup of the batter into the pan and cook the pancake until the pancake is bubbly on top.

6. Flip the pancake and cook for another minute or two until the pancake is golden brown.

Freeze/Make Ahead: Allow the banana pancakes to cool to room temperature before wrapping each stack of 5 pancakes in plastic wrap. Place the wrapped stacks of pancakes into a ziploc bag, date and freeze for up to a month.

Source: Allrecipes

4 Ingredient Microwaved Gluten-Free Bread (Ready in 3 Minutes)

Baking bread in the oven is the last thing I want to do in the summer when it is hot and sunny outside. When I came across this microwaved bread recipe on Pinterest, I was delighted. The best part about this recipe is that it is ready in 3 minutes.

This recipe was incredibly easy to whip up and required only 4 ingredients: melted butter, coconut flour, egg and baking powder. After allowing the bread to cool down a little, I sliced the bread in half and spread a little raspberry jam on each slice of bread. My little man and I both loved this quick and easy microwaved bread as it was soft and fluffy. This bread reminded me of a dense and unsweetened sponge cake both in taste and texture.

For those with gluten allergies, this recipe is effortless, made to order and a delicious alternative to expensive store-bought specialty bread.

Ingredients
1 tbsp butter
1 large egg
1 tbsp coconut flour
1/4 tsp baking powder

Directions
1. Place 1 tablespoon of butter in a small microwavable bowl measuring 4.5 inches across (I used a small Pyrex glass container). Microwave for 10 to 20 seconds until melted. Swirl the melted butter around so that it coats the bowl.

2. To that same bowl, add the egg, coconut flour and baking powder. Mix thoroughly until the batter is smooth and no lumps remain.

3. Microwave on high for 90 seconds until the bread has puffed up and is firm to the touch. The bread will pull away from the bowl once it is cooked. Repeat in 15 second increments if the bread feels soft to the touch or sticks to the bowl.

4. Allow the bread to cool for a minute before loosening it with a knife. Invert the bowl and slice the bread in half. Serve with jam, honey, butter or your favorite seed butter!

Source: Slightly adapted from Healthy Recipes

Jamba Juice Strawberries Wild Smoothie Copycat Recipe

Summer used to be my favorite season of the year. At the end of each school year, I would happily draw up a list of "Must Do Activities" and check them off as I accomplished them.

I mean, what's not to like about Summer? Warm days, no school, later bedtime, and endless playing around outside (unchaperoned) with the only mandate to return home before it got dark. I rode my trusty bike everywhere, read all of my favorite books and met up with friends to play. I basked in the warm Summer sun for hours on end.

Since I have transitioned to the role of being a Stay At Home Mom, my days are filled with activities for the little man. While I may not enjoy Summers as much since I have become a heat wimp with a never-ending to do list, I experience sheer joy watching my son playing at the water park, riding his bike, kicking a soccer ball or blowing bubbles. Most of these things are a daily Summer time ritual for us since the little man loves playing outside.

To cope with the intense heat wave we had lately, we would cool off with this delicious Jamba Juice strawberries wild smoothie copycat recipe. I love this strawberry smoothie so much that I have been making it on a daily basis since my discovery 3 weeks ago.

For us, this is the perfect Summer time drink: cold, refreshing and full of nutrients. The best part about this recipe is that it is takes no time to prepare, so you can take this smoothie with you to the park. It is a great way to hydrate and energize your little ones and yourself as you bask in the summer sun (or hide in the shade like I do these days!). This is one recipe that is definitely on my "Must Do" list for the Summer.

Ingredients
3/4 cup pure apple juice (I like Sunrype 100% Pure Apple Juice)
1 cup fresh strawberries
1 cup plain yogurt
1 frozen banana, peeled
3/4 cup ice cubes
2 tbsp honey

Directions
1. In a blender, add the ingredients in the following order: apple juice, strawberries, yogurt, frozen banana, ice cubes and honey. Blend on high for 10 seconds or longer until the ingredients are fully blended and no ice chunks remain. Serve immediately.

Source: Slightly adapted from Rasa Malaysia