Getting ready for warmer weather: fruit smoothies

We have had some short bouts of warm weather. Enough to remind me that we are getting toward that time of year where lighter clothes come out of storage and where I have a desire to start eating lighter and more healthfully. I have already vowed to cut out unhealthy snacks and try to eat breakfast more regularly. I'm not giving up my weekend waffles though! Those must stay!

When I do want an effort-free snack or quick meal replacement I love homemade smoothies. In addition, I recently gave in and purchased a Vitamix blender (a major splurge) and now I will jump on any excuse to use it. I have two favorite smoothies: a frozen berry smoothie (raspberry is my favorite) and banana. The banana smoothie requires fresh bananas which I don't always have on hand, but you can buy frozen berries and keep them in the freezer all year long for a smoothie on demand!

Frozen berry smoothie

1 cup frozen berries (raspberries are my favorite)
1/2 cup skim milk
1/2 cup plain yogurt (optional)
1 cup ice
1 scoop vanilla flavored protein powder (you don't need this but adding a sugar-free whey protein powder will turn the smoothie into the perfect snack and keep you full for hours)
Agave to sweeten, if desired

Blend all ingredients in blender until ice is completely crushed and drink is thick and well-blended. I like my smoothies fairly thick, but you can add additional milk or water to loosen if desired.

Banana smoothie

1 ripe fresh banana
1/2 cup skim milk
1/2 cup plain yogurt (optional)
1 cup ice
1 scoop vanilla-flavored protein powder (see note above)
Agave to sweeten, if desired

Blend all ingredients in blender until ice is completely crushed and drink is thick and well-blended.

note: I like my smoothies fairly thick, but you can add additional milk or water to loosen if desired.

Crisp and fresh: radish and celery root salad

Flipping through a recent Donna Hay magazine, I came across a radish and celery root salad that looked divine. I adore celery root - its crunchy, sweet, essence-of-celery taste is divine. I love it in soups but I'd never tried it raw. Donna's recipe called for a thick, heavy dressing of largely full-fat mayonnaise. Donna - what were you thinking? So I made my own interpretation. This is fresh from the farmer's market - hope you are inspired.

Radish and celery root salad (inspired by Donna Hay)

8 radishes, thinly sliced with a mandoline
One large celery root, peed and cut into pieces a bit larger than matchsticks
Chopped chives (note: you can also used other herbs instead or in addition to the chives, such as chopped Italian parsley and chopped chervil)
One cup plain low fat Greek yogurt
One clove garlic, minced
1 Tbs good olive oil
1 Tbs champagne vinegar
1 wedge of lemon
Salt and freshly ground black pepper

Combine yogurt, garlic, olive oil and vinegar with a couple of pinches of salt and pepper. Squeeze lemon wedge into mixture. Adjust seasonings as necessary. Set aside.

Put a portion of celery root on each plate and top with radish slices. Drizzle with dressing. Sprinkle with herbs. Serve immediately.