Simple Berry Smoothie Bowl & Grocery Delivery with Peapod

This post was sponsored by Peapod and links are affiliate. All opinions—as always—are my own. I appreciate your support of the brands that make this blog possible!

It’s not uncommon for me to go to the grocery store almost every single day in a week. Living carless in the city, I can only carry so much at at time on foot back to my apartment. And if I’m making recipes for the blog that week, forget about it. Sometimes I make multiple trips to the grocery store in a single day. So remind me again why I haven’t been using Peapod for years?!

Peapod is an online grocery store via Stop & Shop. Just like browsing your favorite online clothing retailer, you can browse the site by category (aisle) or use their search bar to find specific items. One feature I love is that Peapod remembers your orders so that you can browse past purchases and easily add those favorite items to your cart the next time you shop. And they have a whole section dedicated to organic. *jazz hands emoji*

Once you’ve added everything on your grocery list to your cart you can choose a pick-up time or, my option of choice, a delivery date and time. Delivery is available as soon as next-day and then you can pick a two-hour window during which to have your groceries arrive. It’s so convenient! And new Peapod customers get free delivery and pick-up for the first 60 days with code 60DAYSFREE (enter into promotional code box at checkout). You better believe I’m taking advantage of that! 😉

The first thing I made in the kitchen from my Peapod delivery was a simple smoothie bowl with some not-so-simple toppings. Guys. I chopped up a peanut butter cookie Larabar to top my smoothie bowl and now life will never be the same.

Simple Berry Smoothie Bowl

Simple Berry Smoothie Bowl

Yield: 1 bowl

Simple Berry Smoothie Bowl

Ingredients

  • 2/3 cup almond milk (additional 1/3 cup if needed to achieve desired consistency)
  • 2 handfuls spinach
  • 1 cup frozen blueberries
  • 1 cup frozen strawberries
  • 1 banana
  • You pick the toppings:
  • 1 peanut butter cookie Larabar, chopped
  • Small handful granola
  • Fresh blueberries
  • Shredded coconut

Instructions

  1. Place everything in a blender and combine until smooth.
  2. Add desired toppings.
http://pumpsandiron.com/2017/05/15/berry-smoothie-bowl-peapod-discounts/

Peapod Discounts for Your First Delivery

I already mentioned the 60 days free delivery and pick-up (60DAYSFREE promo code entered at checkout) but wait wait I’ve got MORE savings for you! Get $15 off your first order with THIS LINK (or any of the links to Peapod used throughout this post). When you head to the Peapod site, they’ll have you enter your zip code to make sure the service is available in your area (Boston friends, you’re good to go!). 

To answer my shirt‘s question: I do now. 😉

Blueberry Muffin Overnight Oats

Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

If you follow me on Instagram, you already got a sneak peek at this bomb.com blueberry muffin overnight oats recipe. My reluctance to embrace Instagram stories out of loyalty to Snapchat has stepped aside and I’m actually starting to really enjoy it. I love that you can tag people in stories and easily start messaging convos so I’ll be sharing health/fitness/blog/life stuff on there a lot more now. But back to this recipe …

I’ve mentioned before that I love blueberry muffin Larabars (I eat one almost every single day), and this overnight oats recipe was born from that obsession. I was hesitant because lemon in oatmeal?! But trust me, it gives the oats a zing that perfectly compliments the sweetness of the blueberries and maple syrup. If you still think it sounds weird, just omit the zest so that the lemon flavor isn’t as intense. Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

Blueberry Muffin Overnight Oats

Yield: 2 servings (or 1 massive one if you're hangry)

Blueberry Muffin Overnight Oats

A grab-and-go breakfast you can make the night before, these blueberry muffin overnight oats are delicious!

Ingredients

  • 1 cup rolled oats
  • 1 cup unsweetened almond milk*
  • 1/2 cup fresh blueberries
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds (optional)**
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (juice from half a lemon)
  • 1/4 tsp lemon zest***

Instructions

  1. For the zest, use a peeler to remove the peel of half a lemon (just the yellow part--avoid the white pith underneath). Finely mince the peel.
  2. Add all ingredients to a mason jar or bowl that can be covered and mix well.
  3. Refrigerate at least a couple hours or overnight.
  4. Enjoy cold.

Notes

*You can use the almond milk of your choice but if it's sweetened, I'd recommend reducing the amount of maple syrup added and if it's vanilla almond milk, I'd reduce the amount of vanilla extract you then add. **I always add chia seeds to my overnight oats because I like the added texture but you can totally omit them. ***As mentioned in the blog post, if you're hesitant to add lemon to oatmeal, eliminate the zest so the flavor isn't as strong.

http://pumpsandiron.com/2017/03/05/blueberry-muffin-overnight-oats/

Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

I go through phases with breakfasts where I’ll eat the same thing almost every morning for months or even years before switching it up and right now I’m definitely in an all-things-oatmeal phase (check out this cinnamon raisin overnight oats recipe, too!). I love that it fills me up and keeps me satisfied until lunch. Usually in the summer my go-to switches to smoothies, but the refreshing zing of the lemon in these blueberry muffin overnight oats might make it a warm weather keeper for me. Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning. Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

I hope you’re all enjoying your weekend! On Friday night I cooked a big dinner for me and Joe and we just hung in and then last night we had a friend’s birthday party at Capo in Southie. The basement of Capo is pretty hilarious. Upstairs it’s this nice Italian restaurant with people dressed up on dates and then you go downstairs and it looks like the man cave of a dude in the throws of a midlife crisis. So random! Boston readers–have you been down there yet??

Spinach-Packed Turmeric Egg Bake

This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

This turmeric egg bake is packed with spinach and shredded sweet potato, and while it’s not the most photogenic of meals, I promise the delicious taste makes up for the appearance. I’m sure a lot of you have Super Bowl food on the brain today rather than healthy breakfast meal prep, but this is a good recipe to pin for later. It’s easy to put together and you can store it in the refrigerator to have breakfast ready to go the next couple days.This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

Spinach-Packed Turmeric Egg Bake

Yield: 4 servings

Spinach-Packed Turmeric Egg Bake

Ingredients

  • 8 eggs
  • 2 handfuls spinach
  • 3/4 cup grated sweet potato (peel and then grate)
  • 1/4 cup green onions (discard white ends, chop the green)
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • Salt and pepper to taste (be generous)
  • Avocado for topping (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk the eggs together in a large mixing bowl thoroughly. Add in the grated sweet potato, spinach, green onion and all the spices. Mix together.
  3. Lightly grease an 8x8" baking dish (I use olive oil spray) and pour in the egg mixture.
  4. Bake for 30 minutes.
  5. Remove and serve with avocado.
  6. Store leftovers in the refrigerator and reheat in the microwave (60 seconds usually does the trick) before enjoying again.
http://pumpsandiron.com/2017/02/05/spinach-packed-turmeric-egg-bake/

This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast. This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

That’s all for me, folks! Enjoy your Super Bowl Sunday and GO PATS! (Says the girl who hasn’t watched a single game all season…)