Breakfast, Drinks

My All-Time, Most Favorite Protein Shake

Bananas, almond butter, and coconut milk? Sign me up! This is the protein shake that I drink the morning of my “eight miles or more” distance┬ádays, which end up being Saturdays. This is not a shake for the faint of heart – this is a shake for someone ready to take charge and get stuff done. You can certainly “shake” things up by making substitutions – using cow’s milk instead of coconut milk works, and peanut butter is great if you are out of almond butter. Make this shake yours!20150813_160748

My All-Time, Most Favorite Protein Shake

1 banana, peeled and chopped into five pieces

1 tablespoon creamy almond butter

1 scoop of your favorite protein powder

1 cup unsweetened coconut milk

1 teaspoon cinnamon

1 teaspoon vanilla extract

Blend, baby, blend. Slurp. RUN.


The Peach Porter

It is officially summer here. We’ve entered one hundred degrees in the shade territory, and I’ve resorted to running after ten o’clock at night, or inside if I can make it to the gym during operating hours. And that exactly the time of year that Porter peaches ripen on the branches and trickle into the baskets at roadside stands in Eastern Oklahoma. In fact,┬átoday is the first day of the Porter Peach Festival, and if you’re in the area head down for funnel cakes covered in peaches and all-you-can-eat peach pie. Or, if you’ve driven to Porter and picked a peck of peaches, sweat running down your back and getting in your eyes, make this drink. Put your feet up on the back porch and cool down with this exclusively Oklahoma drink, the Peach Porter.

You will need to make a Porter Peach simple syrup for this drink. The syrup is a beautiful rose pink color, and frankly if you wanted to serve this to guests as an Oklahoma sunset, I could not fault you one bit.

Porter Peach Syrup

2 cups water

2 cups sugar

3 ripe Porter Peaches, sliced

1 serrano pepper, seeded and deveined

1/2 teaspoon grains of paradise, crushed

Combine all ingredients in a sauce pot and bring to a simmer. Simmer for fifteen minutes. When the syrup is done, you should be able to see that it has taken on a rose pink color. When you taste it, it should taste strongly of peach, with a hint of heat on the back of your tongue. Let the syrup cool, and then strain into a glass bottle for storage.


The Peach Porter

Limes, sliced into eights

Porter Peach Syrup



Soda Water

For each drink, toss two ice cubes into a glass, and pour one shot of syrup and one shot of vodka over the ice. Squeeze one slice of lime over the vodka and syrup. Top with soda water and stir.


Drinks, Sweets

Strawberry Shrub

Long ago, before modern refrigeration and frozen fruit, we preserved the bounty of summer in salts and vinegars for the long and dark nights in winter. In colonial America we preserved berries and fruits in vinegar, and sometimes this fruit-infused vinegars were mixed with some sort of sugar to create a syrup called a shrub. We are no longer forced to preserve our summer fruits in vinegar, but that fruity-sour and sweet syrup can still be enjoyed today. Make this easy recipe today and mix with carbonated water like we did, or mix into your favorite liquor to make a sharp summer cocktail.

Strawberry shrub: which my dad called

Strawberry shrub: which my dad called “pleasantly palatable.”

Strawberry shrub

2 cups sliced strawberries

1 cup sugar

1/2 cup apple cider vinegar

1/2 cup white vinegar

Carbonated Water to mix

Combine the sliced strawberries with the sugar and refrigerate overnight. Strain the syrup from the strawberries into a glass jar, and mix with the vinegars. If there is any sugar sitting in the strawberry bowl, add this to the vinegar mixture. To serve, place three or four ice cubes in a glass and top with 1/4 cup shrub. Top the shrub with carbonated water to your liking.