Pinspired! Green Smoothies

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I may have mentioned my obsession with Pinterest before. I must have spent hours, often in the middle of the night, pinning recipes, quotes, pictures of beautiful homes, tips to make your life simpler… It’s brilliant.

Incidentally, I saw this on Facebook the other day, and loved it. 1522117_10151919373846297_1320135790_n

However, when I first saw Green Smoothies being pinned, I thought, “Yuck, disgusting. Why would anyone add spinach to a smoothie?”

But then, I read about them. I thought about it a bit more. And in my New Years Health Kick, I decided to give them a go.

What do you know? They are delicious. You honestly can’t taste the spinach. There’s possibly a slightly grassy freshness to the smoothie, and yes, it is definitely green, but it tastes just like a normal banana and strawberry (or whatever fruit you choose) smoothie.


  • 1 handful baby spinach
  • 50ml fruit juice or milk
  • 1 banana
  • 1 handful blueberries, strawberries, raspberries or mango (or a combination)
  • 1 pot yoghurt (individual serving)
  • Optional: 2 tablespoons oats


  1. Put the spinach and fruit juice or milk into the blender. Whizz until it is completely blended. You want to do this first because getting chunks of spinach leaf in a smoothie is gross.
  2. Add the remaining ingredients and blend until smooth.

It really doesn’t taste of spinach, and it has loads of vitamins. You kind of feel super healthy from drinking it. Enjoy the glow.


Baked Eggs in the Slow Cooker


This was today’s lunch. It would work well as a breakfast, or as a light supper. The best thing is, it’s really easy, and definitely worth doing in the slow cooker. Apart from anything else, it saves you switching on the oven, and is much more forgivable when it comes to timings.


  • 1 egg per person
  • 10g cheese per person
  • Toast to serve


  1. Lightly grease a ramekin dish per person. Crack an egg into the ramekin dishes. Top with the cheese.
  2. Place the dishes into the slow cooker. Boil the kettle.
  3. Pour boiling water into the slow cooker to come up to half way up the ramekin dishes.
  4. Cook for around 40 minutes on high.
  5. Serve with toast.

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Porridge in the Slow Cooker


I love porridge, and am having it for breakfast quite often at the moment. Fortunately, Ben loves porridge too, as we have the same. I found this recipe for oatmeal on A Year of Slow Cooking – yes, the woman behind that site used her slow cooker every day for a year. I adapted the recipe by adding raisins as Ben wasn’t having any of this, and omitting the brown sugar. I also replaced half the milk with water, as that’s the way I usually make porridge.

It was really nice – low effort, good result – and just like normal porridge to be honest. I imagine it would work really well if you had a big family who all ate breakfast at different times, so the porridge would need to keep warm and not go dry and disgusting. It did take an hour and a half to cook, which is much longer than I would normally spend on breakfast, but, again, it would work well for a weekend.

Ingredients (this served 2 adults)

  • 1 cup porridge oats
  • 1 cup milk
  • 1 cup water
  • 1 apple, diced
  • 1 tbsp raisins
  • Pinch of salt


  • Put all of the ingredients into the slow cooker and stir well.
  • Cook on High for 1 1/2 hours.
  • Serve with extra milk and sugar if required.

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