Avocado Smoothie

Oh, avocado.

Ripe and so pleasantly green.

You make my heart sing.

I hope my haiku conveys the deep love I share for the avocado.

It’s so versatile, heart-healthy, and delicious~ 
Here’s a recipe for one of my favorite ways to eat this divine creation - in a smoothie!

So easy to blend, and you can customize it to your own tastes.

My favorite is to blend a cup of skim milk, a ripe avocado, and half of a frozen banana together. Just put everything in the blender and let it whir, whir, whir!

The smoothie tastes better than ice cream, and the green color is absolutely gorgeous.
I am currently weeping in happiness. 

Whole Wheat Blueberry Scones

Recipe

Ahnyoung and howdy! For my first post on my new (and much improved) blog, I decided to highlight one of my favorite fruits - the humble blueberry~ Eaten frozen or fresh - it is the ultimate summer fruit. When I was in Delaware for the summer, me and my sister stumbled upon Milton Orchards near the Maryland border. We picked glorious blueberries and toured the farm. The entire experience was quite lovely - until I stepped into a pile of goat dung. Twas Moses, the dastardly goat (and my new archnemesis)! However, the delicious blueberries made up for my soiled sandals and temporarily wounded spirit. 

Well, it's now September and I was craving for something carb-licious that glorified the beautiful blueberry. I decided to use one of my favorite recipes - the whole wheat blueberry scone. It is everything a scone should be - slightly sweet and perfect with your favorite cuppa tea. The recipe yields about 8 medium scones, but if you can't finish them all, they freeze quite wonderfully (just pop one into your toaster oven when reheating)!  

First, preheat your oven to 350. Mix the flour, baking powder, sugar, and cinnamon. Then, add the butter. Either use your hands or if the butter is soft enough, use a spoon to mix everything together. Then, add the blueberries, egg, yogurt, chopped almonds (optional), and vanilla. Stir, stir, stir! 

Make your dough into a ball and flatten it onto a lightly floured surface. Either use a rolling pin or your hands, make the dough into a circular shape. Cut into eight pieces and brush milk onto the tops of the scones. You can also put some extra cinnamon or sugar on top of the scones for an added crunch, but I don't find it necessary. Then, put the scones onto a cookie tray, and bake for 19-23 minutes!