The Best Smoothie Blender for Use at Home and On the Go

Introduction

There are many reasons why we try and look to buy the best blender for smoothies for use at home. Have you noticed that these appliances have become extremely popular and are commonly seen in every household? These machines will enable us to achieve the maximum health satisfaction because of course smoothies are extremely healthy when compared to the high-fat diet that is common these days. Consuming whole fruits and vegetables can be quite hard and this is especially more common for children. In this situation, making smoothies can make things a lot easier because you and you children will be able to get all essential nutrients that you might not otherwise be able to get.

In addition to this, the best smoothie blender will also be quite easy to use, which is something that will allow you to make smoothies on a daily basis. Having a machine that is difficult to use will instill laziness and prevent you from making smoothies everyday. So the ease of use is probably the most important factor that needs to be focused upon.

Vitamix 5200 – The Best Blender for Smoothies Right Now

Vitamix is a massive brand and the model 5200 is probably the best smoothie mixer available to buy at this moment in time. This provides the greatest value for money and is by far the best choice if you’re planning on making smoothies everyday. This machine has the latest technology integrated into it but this doesn’t complicate things at all. In fact, it makes the entire blending process even smoother than it is supposed to be. The speed dial is very handy and combines quite well with the pulse settings.

The Vitamix 5200 is the best smoothie blender to have on the go.This smoothie blender can be extremely powerful too and has the ability to blend whole fruits that haven’t been cut into small pieces. These whole fruits can even be frozen and the blender will still power through them. This is a brilliant feature that will prevent any time wastage and also minimizes the effort on your part. All this power is due to the motor that is associated with 1,380W of power. In my opinion, the only issue with this is the fact that it is extremely expensive. If you have a budget to stick to or are looking for a midlevel machine then you won’t be able to afford this. This is probably the best smoothie blender right now and you’ll have to spend quite big to get your hands on this.

Again, I don’t think this will be suitable for someone who makes smoothies sometimes. But if you are making smoothies every single day and maybe even a few times per day then this would be the perfect machine. In this case, the price tag won’t matter too much because the Vitamix 5200 would easily pay itself off within a few months of use. In addition to the expensive cost, storing the machine might also be a problem, especially if you have lots of other appliances on your kitchen counter. The pitcher is quite tall so if you’re storing it under the counter then you might have a problem.

What’s Next?

Regardless of the features, the bottom line is that the Vitamix 5200 is an excellent blender. If you’re budget is a bit lower than this then you’ll need to look for the best smoothie blender at an affordable price. Due to the fact that there are so many of these machines available, you’ll definitely be able to buy one after spending some time comparing different products.

Paleo Baking

I've been experimenting a lot with paleo baking lately.Hi! I hope you’re all having a pleasant weekend. As for me, I officially have a new love. It’s called paleo baking. Ever since I was advised to cut out grains (all grains, not merely glutenous grains) from my diet, I’ve been fascinated with learning how to bake without them. Like I mentioned in this post, I don’t eat many sweets, but I love to make them. Regardless, I refuse to bake anything I wouldn’t eat myself. Since I’m no longer eating grains, I won’t be baking with them either.

When I first got into allergy-friendly baking, I relied on gluten-free oats and oat flour for most of my treats. Now that oats are out of the question, I’ve opened my kitchen doors to ingredients like almond meal, coconut flour, and arrowroot powder. I’m finally getting more familiar with almond meal, but coconut flour and arrowroot powder are still new to me.

I’ve had both hits and misses with coconut flour. I love the idea of it, but I’m not a fan of how many eggs are required to make it palatable in baked goods. I’ll keep experimenting, though. Next on my list for coconut flour is pancakes. Does anyone have a good recipe for coconut flour pancakes? If so, send it my way! Arrowroot is another tricky ingredient, but I’m proud to announce that I had major success with it this afternoon!

That, my friends, is homemade blueberry jam. Earlier today I came across this recipe for Blueberry Thumbprint Cookies, and I knew I had to make it. I’ve made thumbprint cookies in the past as well as paleo chocolate chip cookies, but never with homemade jam. Making my own was really fun! It made me feel super domestic. Arrowroot, though – that stuff is weird. My biggest tip for using it as a thickening agent in jam is to stir it in as soon as you add it to the pot, and to try sprinkling it in rather than dumping in a whole tablespoon at once. Otherwise it clumps into strange globs of goo. I had to pick out some of said globs. Arrowroot boogers aside, this was a win for my first time making jam. I’ll be looking up more recipes in the future, for sure.

In addition to using arrowroot in the jam, the recipe suggests using it in the dough for these cookies as well. I was skeptical at first, but they turned out fabulous. One thing I noticed both this time and the last time I used arrowroot in cookie dough is that it causes cookies not to spread. This is a good thing to remember, because spreadability can be both desirable and undesirable, depending on the type of cookie you’re going for.

These thumbprints are a total score for arrowroot. My mom and I both ate a cookie straight from the oven, while they were still warm. Delicious! Honestly. These are SO good. It never ceases to amaze me what can be created with such seemingly unlikely ingredients. I don’t see myself using arrowroot in baked goods very often, seeing as it’s not very impressive nutritionally, but it’s a neat ingredient to experiment with nonetheless. These cookies are actually mostly almond meal, which packs much more of a punch health-wise. Almond meal is my current favorite flour, if not my current favorite ingredient in general. I just can’t get enough almond meal these days.

Apparently a lot of people can’t get enough almond meal these days, because twice in the past couple of weeks it’s been out of stock at my favorite grocery store. Has anyone else experienced this shopping malady? I’m glad more and more people are giving up refined flour but I kind of need my almond meal. Although at twelve bucks a bag, maybe it’s time I start making my own. At the rate I’m baking, I’ll be spending a good chunk of my income on almond meal.

At least I’ll have cookies. If you’re yearning for some delicious paleo cookies (that are also vegan!), I highly recommend these.

Half-Bad Tuxedo Oatmeal Cookies

These Oatmeal Cookies were simply divine.This week I was up in Paso Robles for my cousin’s twenty-first birthday, and it was so nice to see her and my aunt. They used to live down here in Santa Monica, and then several months ago decided to spontaneously abandon city life and move to Central California. I love having a reason to go up there now. It’s so gorgeous! My cousin isn’t into clubs (neither am I) so she didn’t do anything major for her big day. Just some daytime wine tasting and then a big house party that evening, during which she obliterated (with an ungodly amount of shots) all traces of any sobriety she had leftover from the winey afternoon.

A few years ago, my cousin requested that I bake her a batch of oatmeal chocolate chip cookies. They were a huge hit. She raved about them, my brother raved about them, and everybody else raved about them. My brother never forgets delicious desserts. He will literally pester me about a certain recipe for years after I make it. When he found out I was planning to bake oatmeal chocolate chip cookies to bring to our cousin’s birthday party, he demanded that I make “the same cookies from March of 2012.” I kid not. Apparently that’s when I made those outrageous oatmeal chocolate chip cookies the last time my cousin requested them.

Of course I have absolutely no idea what recipe I used to make those cookies over FOUR years ago, so this time I created a new recipe. It’s not entirely healthy, but it’s not so bad either. It’s half-bad. I took all the classic ingredients that make up a truly sinful oatmeal cookie recipe, and I swapped a fraction of the measurements with healthy substitutes. My recipe uses a mix of coconut oil and butter, coconut palm sugar and dark brown sugar, as well as oat flour and white flour. These cookies are not gluten-free, vegan, or paleo, but that’s okay. They’re delicious. And like I said, they’re only half bad!

These cookies were a hit at my cousin’s birthday party. I saw a few people grab three at a time and then go back for more! What makes them extra special is using both white chocolate and dark chocolate chips, hence the “tuxedo” part of the title. Raisins just aren’t a party food. Chocolate = always a win. Plus, there’s something so mouthwatering about oats and chocolate together, especially when baked into a soft and chewy cookie. And the little hint of shredded coconut in these cookies definitely adds a little something extra. My brother is already nagging me for another batch.

Half-Bad Tuxedo Oatmeal Cookies (nut-free, soy-free, vegetarian)

Ingredients:

– 2 3/4 cups oats

– 1 cup unbleached all-purpose flour

– 1/2 cup oat flour

– 1 teaspoon baking soda

– 2 teaspoons cinnamon

– 1/2 teaspoon sea salt

– 1/2 cup shredded coconut

– 1/2 cup (1 stick) plus 2 tablespoons softened unsalted butter

– 1/4 cup melted coconut oil

– 3/4 cup firmly packed dark brown sugar

– 1/2 cup coconut palm sugar

– 2 eggs

– 1 1/2 teaspoons vanilla extract

– 3/4 cup bittersweet or dark chocolate chips

– 3/4 cup white chocolate chips

Procedure:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large bowl, stir together all dry ingredients (oats through coconut).

In a medium bowl, beat together the butter, coconut oil, and both sugars until smooth. No need to use an electric mixer. Give yourself an arm workout! Once smooth, beat in the eggs and vanilla extract.

Add the wet ingredients to the dry, and mix until everything is thoroughly combined. Fold in chocolate chips.

Place heaping tablespoons of dough onto the baking sheet, spacing them a couple inches apart.

Bake for about 10 minutes. Then, allow it to cool for a couple of minutes.

Makes about 35-45 cookies, depending on how “heaping” your balls of dough are.

Coconut Almond Butter Cups

How good do these Coconut almond butter cups look?So here’s the deal. I make sweet treats all the time. A lot of the time, I don’t care to eat the fruits of my labor. In spite of my love for creating them, I don’t have the biggest sweet tooth. I develop and execute recipes because it’s fun and therapeutic for me, and because I love to feed others. It’s all about the others. I know, I know, my thoughtfulness and generosity are astounding.

But, sometimes it is about me. These coconut almond butter cups were supposed to be about me. I recently eliminated all grains from my diet, and am now focusing on consuming tons of healthy fats instead. I wanted to make a treat that fits in with my current dietary restrictions. Since I’ve been devouring almond butter like crazy lately, making little chocolate cups sounded like the perfect idea.

My brother ate almost the entire first batch. He never eats almond butter, and he doesn’t even like coconut, so I don’t know how this happened. The other day there were only two cups left when I heard him go into the kitchen and open the freezer to get another one. That’s when I knew I was going to have to make more.

I tweaked my first recipe a bit, and these heavenly morsels came out even more amazing the second time. I use coconut in both the base and the chocolate topping, but even so, these are not overwhelmingly coconutty. The sweetness is also very mild, which I love, and the texture is perfect when you eat them straight from the freezer. Make sure you do, because otherwise they’ll melt. The best part about these cups is that they’re chock-full of energizing nutrients. Just one will get you through any afternoon slump with a bang.

This recipe is super allergy-friendly, and can be kept completely vegan by using maple syrup instead of honey. Because of raw honey’s nutritional profile (make sure you only buy good quality honey), it’s my sweetener of choice when it comes to no-bake treats. Regardless of which liquid sweetener you choose, these Coconut Almond Butter Cups are a surefire win.

The dough is also fantastic on its own. If you don’t want to make the chocolate topping, you could easily make cookies or balls straight from the dough. You might even have a little bit of leftover dough when making these cups. If you do, try freezing it in small balls for bite-size treats.

Coconut Almond Butter Cups (dairy-free, egg-free, gluten-free, grain-free, paleo, soy-free, vegetarian)

Ingredients:

For the base:

– 1 1/4 cup almond meal/flour, firmly packed

– 1 tablespoon chia seeds

– 3 tablespoons unsweetened shredded coconut

– 3 tablespoons melted coconut oil

– 3 tablespoons almond butter (can be raw or not)

– 1 tablespoon raw honey

– Heaping 1/2 teaspoon cinnamon

– 1/2 teaspoon vanilla extract

– Few sprinkles of sea salt

For the topping:

– 2 tablespoons unsweetened shredded coconut

– 2 tablespoons raw cacao powder

– 3 tablespoons melted coconut oil

– 3 tablespoons raw honey

– Dash of cinnamon

– Sprinkle of sea salt

Procedure:

In a medium bowl, mix together all base ingredients. Mash them together until you reach a uniform consistency, like cookie dough.

In a separate bowl, whisk together all topping ingredients until smooth.

Press your desired amount of dough into whatever molds you’re using for your cups (you can use a mini muffin tin or anything that will hold a desirable shape). Then spoon some chocolate topping over each one. I went heavier on the base than I did on the topping; you can play around with your ratio.

Freeze for at least a half hour, and keep them stored in the freezer.

Makes a dozen small cups.

Paleo Chocolate Chip Cookies

These Paleo chocolate chip cookies are delicious.Hi! How’s everyone’s Tuesday going? It doesn’t feel like Tuesday today. I don’t even know what Tuesdays are supposed to feel like, or which day of the week I think it feels like instead, but it just doesn’t feel like Tuesday today. You know how sometimes a Tuesday feels like a Monday because of a long weekend? Yeah, that doesn’t apply here.

Onward!

I think your Tuesday would be a lot better with some chocolate chip cookies in it, don’t you? But not just any chocolate chip cookies – these chocolate chip cookies. This is my paleo version of the most cherished delicacy in the culinary history of mankind (is that too much?).

I know you’re probably thinking nothing can compete with traditional chocolate chip cookies. Like Tollhouse’s recipe. It’s a classic. Real flour, real butter, brown sugar. I get it. Growing up, it was the only recipe my mom ever used for baking chocolate chip cookies. Nothing made my brother and me more well-behaved than the promise of freshly baked cookies. (Definitely my mom’s tastiest parenting tactic.) I estimate that roughly 8% of my childhood diet consisted of raw cookie dough eaten off my fingers. (Salmonella what?)

So yeah, I know how delicious real-deal chocolate chip cookies can be. I’m not one of those health freaks who thinks cardboard cookies taste amazing because I haven’t had a real cookie in twenty years. Those people definitely exist, and you know who they are. (Don’t eat their cookies.) Although I must admit, I have on occasion told people that kombucha tastes sort of like vinegary soda, only to be kindly informed that it does not taste like soda to people who actually know what soda tastes like. I mean, I did say vinegary soda, and I still think that’s pretty accurate, so I’m standing by my description, as well as my claim to not being one of those people with skewed tastebuds. Also, I’ve drunk enough Jack and Cokes in my life to remember what real soda tastes like. (Now I’m just an old lady who prefers tea + book + bed.)

Make these cookies – you won’t be sorry. Not only are they completely paleo, meaning they contain zero flour, butter, or white sugar, but they are absolutely delicious. Like, rip-up-Tollhouse’s-recipe-and-burn-it delicious. If you don’t trust me after I told you I think kombucha tastes like soda, then trust my brother. If a recipe is brother approved, you know it’s golden.

My brother loves these cookies so much that he actually offered to pay me to bake him a batch once a week. Not lying. I’m totally game, I’m just having a hard time putting any monetary value on these cookies. Is a hundred bucks a batch too much? I don’t know. Bake them (right now!) and then let me know.

Paleo Chocolate Chip Cookies (dairy-free, gluten-free, grain-free, paleo, soy-free, vegetarian)

Ingredients:

– 3 cups almond meal/flour

– 1 teaspoon baking soda

– 1/2 teaspoon sea salt

– 1/2 cup maple syrup

– 1/4 cup plus 2 tablespoons melted coconut oil

– 2 tablespoons unsweetened applesauce

– 1 egg

– 1 teaspoon vanilla extract

– 1/2 cup mini chocolate chips

Procedure:

Preheat the oven to 375 degrees Fahrenheit and place some parchment paper on a baking sheet.

In a large bowl, stir together the almond meal, baking soda, and sea salt.

In a medium bowl, whisk together some of the other ingredients (maple syrup through vanilla extract).

Then, add these ingredients to the dry ones, and keep mixing until it is thoroughly combined. Fold in chocolate chips.

Chill the dough in the fridge for at least a half hour.

Place small rounds of dough on the baking sheet, spacing them a couple inches apart. I use my hands to scoop the dough, because it’s much sticker than ordinary cookie dough. Don’t worry, that’s normal.

Put the dough back in the fridge while the first batch bakes.

Bake for 10-12 minutes, until the edges are nice and golden. Let cool on the tray for a minute or two, then transfer to a wire rack to cool completely.

Repeat for the next batch.

Makes about 24 cookies, give or take. Less if you’re a dough-eater.

Banana-Almond Granola with Cacao Nibs

Granola can be healthy or unhealthy. You need to make it properly if you want it to be healthy.Granola is one of those things that pretty much everyone loves–from little kids to junk food eating teenagers to tie-dye wearing, trail-blazing, barefoot hippies. It’s also one of those food items that can be completely bad for you or totally healthy. I shudder when I see people gobbling down bags of refined sugar laden, cheap oil drenched, artificially flavored oats, all while thinking they’re being healthy. Why even bother – No brownie points for you. What you’re eating is basically a bag of nasty granola. But I also loathe when granola gets dumped on those lists of “Healthy Foods That Are Actually Making You Fat.” Ugh, I could not possibly hate those articles any more. While I agree that certain granolas are definitely deserving of that title, granola in general doesn’t deserve to be given such a bad rap.

We can avoid this whole “Is granola healthy or not?” conundrum by simply making our own. It’s seriously one of the easiest things to make. I always have a fun time baking granola because it makes me feel so accomplished, even though I didn’t actually do much at all. The recipe I’m sharing with you today is my family’s favorite granola recipe. It’s currently the only granola recipe I have on my computer. I want to develop more granola recipes, but every time I mention the word granola, my family demands that I make this recipe and only this recipe. I mean, hey, I’m not complaining. I love this recipe. It makes the house smell just like banana bread. What could be better than that?

Needless to say, this recipe is health-foodie approved. No GMO canola oil, white sugar, or “natural banana flavor” (what are ingredients like this, anyway?) to be found here! Munch away!

Banana-Almond Granola with Cacao Nibs (dairy-free, egg-free, gluten-free, soy-free, vegan, vegetarian)

Ingredients:

– 3 1/2 cups gluten-free rolled oats

– 1 cup slivered almonds

– 1/3 cup raw cacao nibs

– 1 teaspoon sea salt

– 1 tablespoon cinnamon

– 2 ripe medium bananas, mashed

– 1/3 cup melted coconut oil

– 1/2 cup maple syrup

– 1 teaspoon vanilla extract

Procedure:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large bowl, stir together all dry ingredients (oats through cinnamon).

In a medium bowl, whisk together all wet ingredients (mashed bananas through vanilla).

Add the wet ingredients to the dry, and stir until thoroughly mixed.

Evenly distribute half the mixture on the baking sheet. Spread it around; avoid overcrowding.

Bake for 10-12 minutes, stir, then bake for another 10-12 minutes, until it’s golden brown and crispy. I like having a few semi-burnt bits here and there for texture, but granola burns very easily, so be careful!

Let cool on the baking sheet before transferring elsewhere, then bake the other half of the mixture.

Store in an airtight container.

Note – This recipe makes 10-12 servings.