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The Famous Green Power Smoothie from Terri NYC!

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This super simple recipe comes from Terri a vegetarian eatery in NYC.  Although their food is delicious the most popular item on the menu is their Green Power smoothie! The ingredients consist of a half of a banana, half of a pear, 1 tablespoon almond butter (or peanut butter!) 1 cup fresh kale.  Frozen the night before (so you don’t have to add ice!) and simply tossed into a blender with 1 cup of soy milk (or your milk of choice!) this healthy & satisfying smoothie is perfect for making ahead and grabbing on the go! ☺️🌱🌱🌱

These are my ingredients after being frozen overnight, you can’t tell from the pic but the kale is frozen solid! It’s pretty cool actually……

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The original recipe calls for soy milk but you can also use skim, almond, or coconut!

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Toss in your blender & enjoy!

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Peanut Butter, Banana, Bacon Dog Cookies

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These homemade dog cookies are so easy and fun! Your fur babies are going to love you just a little more than usual because….well…BACON! 😋

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I saw these uncured, nitrate free bacon bits at the store and knew they would be perfect for this recipe! They add just the right amount of bacon flavor (and scent!) 

Ingredients:

2 cups whole wheat flour

1 cup quick cook oats

1/3 cup melted peanut butter

1 puréed banana

1 whole egg

1 tbs. coconut oil

1/2 bag bacon bits (or as much as you feel necessary for your dough)

Directions:

preheat oven to 350 degrees

mix ingredients together in mixing bowl (I use my hands!)

line cookie sheet with parchment paper

roll cookies into small balls and press with teaspoon to flatten (or if you want to use a cookie cutter like I did flatten dough onto floured surface with a rolling pin and cut desired amount and shapes)

line cookies in a nicely spaced single layer on cookie sheet and bake in oven for 30 minutes.

for a slightly crunchier cookie turn off oven and crack the oven door for 20 minutes.

Thank me later 😉 (Feel free to leave me a comment!)

 

Quick Tacos!

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I make these yummy crunchy beef tacos in less than 30 minutes! We have been enjoying ours with refried beans (and extra black olives for me last night LOL!) if you want to take it one step further a pot of Spanish rice always adds to this meal! 🌮🌮🌮🌮

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The key to this being a quick and easy taco night is to keep the condiments simple! This bag of shredded iceberg changed my life! We can’t help but love the Taco Bell hot sauce you can buy at the grocery store (it tastes just like the little packets!) and we use the Taco Bell brand taco seasoning pack as well! 😄

Ingredients:

1 lb. Lean Ground Beef

1 pack taco seasoning

1 box crunchy taco shells

1 can refried beans, or beans of choice.

Shredded Mexican cheese

Hot sauce of choice

1 bag shredded iceberg lettuce

1 can black olives (or anything else you enjoy such as sour cream, quacamole, quick rice)

Directions:

1. Preheat oven to 325 degrees. 

2. Place taco shells in single layer on cookie sheet and bake in oven for about 8-10 minutes or until the color of the shells slightly darken.

3. Put beans in small pot and simmer on low stirring occasionally.

4. Cook meat in pan over medium heat until browned, drain and stir taco seasoning into meat according to the directions on the packet.

5. Let the meat marinate in taco seasoning a few minutes.

6. Stuff taco shells to your preference.

I throw this meal together once a week in less than 30 minutes! Also, the cleanup should be just as easy as making the meal because there probably won’t be any leftovers 😉

ENJOY!

 

 

Boston Market Sweet Potato Casserole Copycat.

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Hey everyone. I hope you had a wonderful Thanksgiving! Before I venture out into the madness that is Black Friday, I wanted to share the shining star (besides my turkey) of my Thanksgiving dinner this year! My already stuffed hubby went in for seconds & said he could eat it for breakfast. 😜

Ingredients:  serves 12

Sweet Potatoes:

3 1/2 to 4 lbs. sweet potatoes. Peeled and cut into 1″ pieces.

4 tablespoons (a half stick) unsalted butter.

3/4 cup packed light brown sugar.

1/2 cup heavy cream.

1 teaspoon kosher salt.

1 tablespoon pure vanilla extract.

1 teaspoon ground cinnamon.

1/4 teaspoon ground nutmeg.

Topping:

2 cups mini marshmallows.

1/2 cup flour.

4 tablespoons unsalted butter.

6 tablespoons packed light brown sugar.

1/4 cup old fashioned rolled oats.

1/4 teaspoon ground cinnamon.

Directions:

Fill a large pot with sweet potatoe pieces and water, bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back in pot. Mash potatoes until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.

Preheat oven to 350 degrees. Grease 8 x 10 casserole dish.

Spoon sweet potatoes into casserole dish and smooth out. Layer the top of sweet potatoes with marshmallows.

Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.

Bake for 20-25 minutes or until streusel is crisp and marshmallows are golden brown.

Serve and enjoy!

 

Skinny Faux Cookie Dough

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Protein Bites have gotten really popular. They are little rolled up balls of peanut butter & oats goodness that are small enough to just pop in your mouth! I found a recipe on Pinterest that I wanted to try out. The only problem was that the only oat type product I had in my pantry were a couple of little pouches of instant oatmeal (Banana to be exact). So I pondered whether this would work or not and figured what the heck! Peanut Butter & Bananas go great together! What I didn’t realize is that I was creating a Protein Bite that after refrigerated tasted exactly like COOKIE DOUGH!!!!

Here is how I made them!

1/4 cup coconut or olive oil

1/4 cup peanut butter

2 teaspoons honey or agave

Heat in a medium pot over medium heat until creamy.

Remove from heat and add in 4 pouches of instant oatmeal (any flavor!) 

Add sprinkles, chocolate chips, or shredded coconut for added texture & sweetness.

Mix until smooth.

Roll into bite sized balls, place on cookie sheet.

Refrigerate for at least 30 mins.

Voila! You now have guilt free cookie dough! 

Enjoy!

BBQ Ranch Chicken Salad

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I could eat salad everyday but my husband isn’t too keen on the greensLuckily I discovered this BBQ Ranch Chicken Salad recipe! The combination of chicken breast, sweet corn, & black beans makes this a delicious & filling meal. I usually serve it with crushed up tortilla chips on top, but last night I went with something different! I made corn bread muffins with honey-butter (which were super yum!) 

Ingredients:

2 boneless, skinless chicken breasts

2 hearts of Romaine

1 can sweet corn

1 can black bean 

sliced black olives

BBQ sauce of choice 

Ranch dressing of choice

*cheese is optional*

Directions:

Toss chicken in BBQ sauce & grill or bake (I bake mine at 375• for about 45 mins)

wash & chop Romaine

empty cans separately into strainer & rinse thoroughly (especially the black beans) set aside (I keep them in separate Tupperware)

cut chicken into bite sized pieces

Layer your salad (Romaine, beans, corn, salt/pepper, chicken, cheese, and lastly the Ranch dressing!)

You can tweak this recipe to fit your familie’s likes & needs but as it stands it is one of the tastiest and most filling salads I have ever had! I hope my directions help you out and if you have any questions post them in the comments! I know you & your family will love this meal all summer long! 

Enjoy!!