Enchilada Rice
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
INGREDIENTS
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cups water
1 cup uncooked long grain rice
1 can (10 oz) mild Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1/4 cup chopped cilantro
INSTRUCTIONS
Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about
5 minutes.
Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat
to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow
it to sit for 5 minutes, then fluff with a fork.
Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.
Stacked Chicken Enchiladas
Prep time: 10 mins, Cook time: 35 mins, Total time: 45 mins, Serves: 2-3
Ingredients:
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2 teaspoon vegetable oil
1 small yellow onion (or 1 cup), chopped
2 cloves of garlic, minced
1 green bell pepper, chopped
1 teaspoon ground cumin
½ tablespoon chili powder
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 large chicken breast (or 1½ cups) cooked and shredded
1 10-ounce can of diced tomatoes and green chiles, drained
1 10-ounce can of enchilada sauce (I used medium, you can use mild or spicy if you prefer)
4 large flour tortillas
1½ cup freshly grated colby jack cheese
Instructions:
Preheat oven to 375 degrees Fahrenheit.
In a medium skillet over medium-high heat, add vegetable oil to the pan. When the oil is hot, add the
onion, garlic, and bell pepper and saute until tender, about 5 minutes.
Sprinkle the cumin, chili powder, salt, and black pepper on the vegetables and stir to combine. Remove
the skillet from heat. Stir in the shredded chicken and the tomatoes and green chiles. Toss to combine.
To assemble the stacked chicken enchiladas, pour ¼ cup of enchilada sauce into the bottom of a 2-quart
rectangular (or square) casserole dish. Place 2 large flour tortillas on top of the sauce. They should
overlap each other and they won't cover every part of the casserole dish. It's ok.
Sprinkle half the shredded chicken mixture on top then half the cheese and drizzle half of the enchilada
sauce on top. Repeat with the other 2 tortillas on top and the rest of the ingredients for the layers.
Bake uncovered for 35 minutes.
Cut and serve.
Notes:
Optional toppings you can add on top: sour cream, green onions, avocado, etc.
Vanilla Pudding Fruit Salad
This lightly vanilla-kissed fruit salad is the easiest fruit salad ever. The vanilla flavor is light, but adds an
extra something special to nature’s finest.
Simply sprinkle 1 to 2 tablespoons of instant vanilla pudding mix over a bowl of fruit, stir, and over
time the natural fruit juices will moisten the pudding powder. Or you can add a splash of water to help it
along.
The pudding mix and fruit juices make a thin coating and it’s so good. If you don’t have pudding mix in
your area or are opposed to it, this probably isn’t the recipe for you.
If you’re a citrus fan, you can add a couple tablespoons of lemon or lime juice for a tangier fruit salad. I
also find a tiny bit of almond extract tastes excellent.
If you’re throwing a Fourth of July party or any event, you can stir the fruit salad together the night before
and let the flavors marry. One less thing to do the day of the event, and the salad tastes even better after
an overnight stint in the fridge.
Roasted Bell Pepper and Garlic Pasta Salad & Food Fight
Yield: 6 servings
Ingredients
1 lb of rotini pasta
1 large red bell pepper
1 large orange bell pepper
4 large garlic cloves
1/2 cup virgin olive oil
Juice from 1/2 lemon
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1 large yellow bell pepper
Salt
3 Tbsp white vinegar
3 Tbsp minced fresh basil
Instructions
Preheat oven to 400.
On a baking sheet lined with foil, place bell peppers on their side. Cut off tips from garlic cloves (leave
skin on) and wrap them in aluminum foil, together. Place wrapped garlic cloves on the baking sheet as
well.
Bake peppers and garlic for 20 minutes and then flip peppers on the other side for even roasting.
Cook for another 10 minutes and take out garlic but let peppers roast for additional 10 minutes after
garlic is taken out. (Total time for peppers is about 40 minutes. Total time for garlic is about 30
minutes (less for smaller cloves of garlic).)
While peppers are roasting, cook pasta according to the package, strain and set aside.
When peppers are cooled, cut off the tops, take off the skin and take out the seeds. Cut peppers in
strips and add them to pasta.
Mince roasted garlic and add it to pasta as well. Mix very well and add salt to taste.
In a small jar with lid, combine olive oil, vinegar, lemon juice, basil and some salt. Close and shake very
Overnight Blueberries and Cream French Toast Casserole
serves 10
well until all combined.
Casserole
Add
dressing
to
pasta
and
mix
well
until
evenly
coated.
Refrigerate
until
ready
to serve.
18 slices of white bread 2 (8 oz) blocks Philadelphia Cream Cheese, room temperature
1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
1/4 cup powdered sugar 10 eggs
1 1/2 cups milk
2 tsp vanilla extract
1/3 cup maple syrup
Blueberry Syrup
1 cup granulated sugar
2 Tbsp corn starch
1 cup water
1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
1 Tbsp butter
How to Make
Spray a 9x13 pan with baking spray. Cut all the bread in the cubes. Spread half the bread in the prepared pan, pressing
down slightly.
In bowl of stand mixer beat cream cheese and powdered sugar together. Drop by the spoonful the cream cheese mixture
evenly on the bread layer, spreading if desired. (Spreading this is a little difficult, but I prefer it). Top with the blueberries
and then the remaining bread.
In a large bowl whisk together the eggs, milk, vanilla and maple syrup. Pour over the entire casserole. Cover with cling
wrap and place in the refrigerator overnight.
When ready to bake, remove from the fridge 30 minutes before baking to take the chill off.
Remove Cling Wrap and cover with foil to bake. Bake covered at 350° for 30 minutes and then remove cover and bake an
additional 25-30 minutes until center is set. Allow to cool slightly before serving.
Blueberry Syrup
While the casserole is baking prepare the syrup. IN a medium saucepan combine sugar, corn starch and water. Bring to a
boil, stirring occasionally. Once it's reached a boil simmer for 3-4 minutes until thickened. Add in blueberries and simmer
for 10 more minutes. Pour syrup over entire casserole or individual portions. Serve immediately, or cover and store for
up to 2 days, reheating before serving.
AVOCADO PASTA
Prep Time10 minutes, Cook Time10 minutes, Total Time20 minutes, Yield4 servings
INGREDIENTS
12 ounces spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed
INSTRUCTIONS
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food
processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow
stream until emulsified; set aside.
Serve immediately.
Blueberry Biscuits
Yields 6 servings, 10 min prep time, 12 min cook time
Ingredients
Biscuits:
2 c flour
1 c milk
1/3 c sugar
5 T butter (cold or frozen)
4 t baking powder
1 t salt
3 oz blueberries
Glaze:
1 c powdered sugar 1/8 c water
1 t vanilla
½ t lemon juice
Directions
Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into
dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and
break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread
in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick
(or to desired thickness) and cut approximately 6 blueberry Biscuits with a biscuit or cookie cutter. If you
notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough
to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become
inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in
the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle
over Blueberry Biscuits with a fork.
HOMEMADE BISQUICK MIX
INGREDIENTS
5 cups flour
1 cups butter [2 sticks, softened], chopped
1/6 cups baking powder
1/4 cups sugar
2 tsp. salt
INSTRUCTIONS
Combine all the dry ingredients and mix.
Place them in a food processor along with the chopped butter.
Blend for about 2 minutes.
Remove from processor and place in an air tight container.
Enjoy as needed!
NOTES
For pancakes 2 cups mix
1 cup milk
2 eggs
For biscuits 2 cups mix
1 cup milk
Skinny Stromboli Recipe
Prep time 15 mins, Cook time 15 mins, Total time 30 mins, Serves: 4
Ingredients:
4 sheets of whole grain lavash
2 c. pizza sauce (store bought or homemade)
2 c. mozzarella cheese (I used 2% milk cheese)
your favorite pizza toppings
1½ tbsp. olive oil
Instructions:
1. Preheat oven to 350 degrees F.
2. Spread about ½ c. pizza sauce on each sheet of lavash. Leave about an inch margin on the two long
sides and one short side.
3. Evenly spread your desired toppings over the sauce, and then sprinkle ½ c. cheese over each
stromboli.
4. Starting with the the short end covered with sauce/toppings all the way to the edge, roll your
stromboli into a tube. Carefully transfer it seam side down to a baking sheet lined with a silicone
mat or aluminum foil. (You may need two baking sheets for four stromboli.)
5. Drizzle about 1 tsp. over the top of each stromboli, and rub it in to evenly cover the lavash. Bake in
preheated oven for 15-20 minutes, until brown on the outside and cheese is melted.
BALSAMIC ROASTED POTATO SALAD
Yield: Serves 8
INGREDIENTS
1/3 C olive oil, more for drizzling 3 Tbsp balsamic Vinegar
1 Tbsp honey
1/2 Tbsp paprika
2 cloves garlic, minced
salt and pepper to taste
2 lbs. red potatoes,quartered
3 slices bacon, crumbled
3 green onions, sliced
1/3 C fresh parsley, chopped
INSTRUCTIONS
Preheat oven to 400 degrees.
Line a baking sheet with foil.
Drizzle quartered potatoes in olive oil, stir to coat.
Spread on baking sheet and bake for 30-40 minutes or until golden brown and cooked through.
Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a bowl.
Remove potatoes from oven and allow to cool. Doesn't need to be room temperature, can still be a little
warm but not hot.
Mix with oil/vinegar mixture until coated to your liking. May not need entire mixture.
Sprinkle with bacon, green onions and parsley.
Serve at room temperature
ONE POT PASTA
Prep Time5 minutes, Cook Time15 minutes, Total Time20 minutes, Yield6 servings
INGREDIENTS
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1 pound spaghetti
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 large onion, thinly sliced
3 cups halved grape tomatoes
2 cups basil leaves
4 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 cup grated Parmesan
INSTRUCTIONS
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In a large stockpot or Dutch oven over medium high heat, combine spaghetti, sausage, onion,
tomatoes, basil, garlic and 4 1/2 cups water; season with salt and pepper, to taste.
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Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has
reduced, about 8-10 minutes. Stir in Parmesan. Serve immediately.
SKINNY FETTUCCINE ALFREDO
Prep Time5 minutes, Cook Time15 minutes, Total Time20 minutes, Yield4 servings
INGREDIENTS
8 ounces fettuccine
2 tablespoons unsalted butter
purpose flour
1 1/4 cups 2% milk
2 tablespoons heavy cream
powder
Kosher salt and freshly ground black pepper, to taste
cheese, cubed
1/4 cup grated Parmesan cheese, plus more, for serving
2 tablespoons chopped fresh parsley leaves, for serving
INSTRUCTIONS
2 tablespoons all1/4 teaspoon garlic
2 ounces Neufchatel
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed.
Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
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Serve immediately, garnished with Parmesan and parsley, if desired
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in
heavy cream and garlic powder until slightly thickened, about 1 minute.
Fruit Salsa
Prep Time: 15 minutes
Yield: serves 8
Ingredients
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1 pint strawberries
1 green apple (don't peel)
1 mango (peeled and cored)
1 tsp ground ginger
2 Tbsp orange marmalade
1 tsp mint flakes
Instructions
Dice all fruit VERY VERY tiny. Stir in seasonings and serve with cinnamon pita chips! Store in refrigerator
for up to 3 days
Chicken Caprese
Prep Time: 5 minutes, Cook Time: 15 minutes, Total Time: 20 minutes, Yield: 2 servings
Ingredients
o 2 Tbsp. olive oil
2 boneless, skinless chicken breasts, pounded to uniform thickness
o 1/2 cup good-quality balsamic vinegar
2 cups grape or cherry tomatoes, halved
o 1 cup fresh mozzarella, torn into small pieces
1 cup lightly-packed fresh basil, torn
Method
To Make The Chicken:
Heat oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is
shimmering, or it sizzles when you place a drop of water in the oil.) Add the chicken and cook for 3-4
minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set
aside.
To Make The Balsamic Reduction:
Heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to mediumlow and simmer for 10-15 minutes until reduced by half. Remove and set aside.
To Assemble The Dish:
Plate the chicken, then top with sliced tomatoes, mozzarella and basil. Drizzle with the balsamic
reduction. Serve warm.
Ali’s Tip:
You can also pop this under the broiler for a minute or two (keep an eye on it!) to melt the mozzarella and
warm up the tomatoes! Just be sure to add the basil after you broil.
Easy no-bake homemade Mac-n-Cheese
Ingredients
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Yield: Serves 4-6
3 cups macaroni or medium sized shell noodles
2 eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon dry mustard
Pepper
4 Tablespoons butter
3 cups cheddar, shredded (the sharper the better, I like Cabot Seriously Sharp)
Instructions
Bring 2 quarts of water to a boil in a large pot, stir in noodles and cook until almost tender.
Meanwhile, mix together the eggs, half of the evaporated milk, the mustard, Tabasco, 1/2 teaspoon
salt, and 1/4 teaspoon pepper.
Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted.
Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in
the remaining milk and cheddar, until the mixture is hot and creaming, about 5 minutes.
Season with salt and pepper to taste.
Notes
The cheese sauce is a bit soupy right after making. You can either let it stand for 10 minutes before
serving or just give your family spoons and serve it in a bowl. The sauce does thicken as it cools and as the
macaroni absorbs it.
Mango Chicken Salad
Yield: 3-4 large servings
Ingredients
For the chicken:
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½ tsp curry powder
For the dressing:
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½ tsp black pepper
1 cup cubed mango
6 cups mixed greens
12 oz boneless, skinless chicken breasts
3 Tbl. orange juice
2 Tbl. rice vinegar or white-wine vinegar
For the salad:
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½ tsp salt
2 tsp. honey 1 tsp. Dijon mustard
2 large nectarines (or peaches), sliced
1 cup sliced strawberries (or blueberries)
1 mango, diced
1 cup toasted pecan halves
Instructions
Prepare the chicken:
Combine curry powder, pepper and salt; sprinkle evenly over chicken. Grill chicken over medium heat, turning once, until
cooked through,12-15 minutes. Allow chicken to rest 2-3 minutes. Slice chicken into ¼" strips.
Make the dressing:
In a blender or food processor, combine 1 cup mango cubes, orange juice, vinegar, honey and mustard. Blend until
mixture is smooth. Chill vinaigrette, covered, up to 2 hours.
Arrange the salad:
Arrange greens on three or four plates. Divide remaining mango cubes, chicken, nectarines, strawberries, and pecans
evenly between salads. Drizzle salads with vinaigrette.
pretzel crusted grilled cheese
Yield: 4 sandwiches
Ingredients
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8 slices bread (any variety)
1 cup pretzels, crushed
2 eggs
4-8 slices cheese (I like to use cheddar)
cooking spray
Instructions
Preheat a nonstick skillet over medium heat and spray with cooking spray.
Meanwhile, put eggs in a low bowl and lightly beat with a fork. Put pretzels in another separate low
bowl.
Dip one side of a slice of bread in the egg mixture and then dip it in the pretzels. Place pretzel-side
down on the preheated skillet and top with cheese. Dip one side of another slice of bread in the egg
mixture, and then in the pretzels and then place the not-dipped side on top of the cheese to form the
sandwich.
Cook until golden and cheese starts to melt, flip and cook until the other side is golden and cheese is
melted.
Repeat with the remaining ingredients to make a total of 4 sandwiches.
Notes
To bake instead of frying, simply preheat the oven to 400°F and line a cookie sheet with parchment paper.
Assemble sandwiches as above and place on prepared cookie sheet. Bake for 8 to 10 minutes. or until
cheese is melted.
Beef Tostadas
Prep Time: 15 minutes, Cook Time: 5 minutes, Total Time: 20 minutes, Yield: 4 servings
Note: All ingredients (such as the shredded beef, refried beans and enchilada sauce)should be made in advance
and heated before serving. The prep and cooking time noted in this recipe does not include the times to prepare
each basic ingredient noted here.
Ingredients
4 corn tortillas
Corn or peanut oil for frying tortillas
2 cups refried beans
½ pounds Mexican shredded beef 1 cup shredded yellow cheddar cheese
1 cup shredded jack cheese
½ cup enchilada sauce
1 avocado, pitted and skinned and cut into 12 slices
Toppings such as shredded lettuce, chopped fresh tomatoes, chopped red onions, sour cream, taco sauce,
etc.
Instructions
Heat oil in medium wok or heavy bottomed pan to 375 degrees. Use candy thermometer.
1.
Drop a single corn tortilla in and fry on both sides until crispy. Repeat for remaining pieces placing them on
serving dishes.
2.
Heat refried beans on stove or in microwave until hot and spread evenly on top of each fried corn tortilla.
Heat pulled beef on stove or in microwave until hot and spread evenly on beans. Divide shredded cheese
between the four servings. Heat enchilada sauce on stove or in microwave and divided between four
servings. Slice and divide the avocado between the four servings then top each with topping of choice such
as shredded lettuce, chopped tomato, chopped red onion, sour cream, taco sauce, etc.
6.
7.
Mexican Shredded Beef
Prep Time: 30 minutes, Cook Time: 3 hours, Total Time: 3 hours, 30 minutes, Yield: 8 servings
Ingredients
½ large onion peeled and cut into large slices
½ large red pepper seeded and cut into large slices
1 tablespoon tomato paste
1 tablespoon Agave Nectar or honey
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried cumin
½ teaspoon chili powder
1 teaspoon dried oregano
1 ½ teaspoons dried coriander
1 teaspoon Rocket Fuel, or your favorite hot sauce
½ teaspoon Sriracha chili sauce
2 ½ pounds chuck roast
1 cup beef stock
Instructions
Preheat oven to 300 degrees.
In a 9x13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.
Mix tomato paste, Agave or honey, all the dried spices, Rocket Fueland the chili paste. Smear all over
beef and set beef over peppers and onions. Pour the beef stock around the sides of the beef.
Cover with plastic wrap or parchment paper and then foil, sealing tight.
Roast in over for three hours or until fork tender. Check after three hours and cook for another 30
minutes if not falling apart tender.
With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
Use as a filling for a variety of Mexican or Southwestern-inspired dishes.
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Refried Beans
Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes, Yield: 4 servings
Ingredients
2 tablespoons canola oil
¼ pound pancetta, diced into small pieces
1 cup diced onion
2 cloves minced garlic
¼ cup beef stock
2 cans pinto beans, rinsed and drained
½ teaspoon chili powder
½ teaspoon cumin
1 tablespoon chopped cilantro
1 Roma tomato, diced
1 teaspoon oregano
1 tablespoon Rocket Fuel, or your favorite hot sauce
Instructions
In a large sauté pan over medium heat, cook pancetta in canola oil. Cook pancetta until crisp.
Add onion and sauté 3-5 minutes until onions become tender.
Add garlic and cook 1 minute.
Add in all other ingredients and cook five minutes.
Puree half the mixture with an emulsion blender and cook 2 more minutes.
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Enchilada Sauce
Prep Time: 10 minutes, Cook Time: 10 minutes, Total Time: 20 minutes, Yield: 2 cups
Ingredients
2 tablespoons extra virgin olive oil
1 cup chopped onions
2 medium garlic cloves chopped
4 tablespoons tomato paste
1 14-ounce can diced tomatoes
1 cup beef broth
2 tablespoons chili powder
1 tablespoon smoked paprika
¼ teaspoon cumin
¼ teaspoon dried oregano
½ teaspoon coriander
½ teaspoon Rocket Fuel or your favorite hot sauce
Instructions
Sauté onions in oil over medium heat for 4 minutes or until translucent. Add garlic and sauté for one
minute. Add tomato paste and sauté for an additional minute. Add all other ingredients and bring to a
simmer and cook for about five minutes to blend flavors.
2. With an emulsion blender or in a blender, puree until smooth.
1.
Skinny Orange Chicken
Prep Time: 10 minutes, Cook Time: 10 minutes, Total Time: 20 minutes, Yield: About 4-6 servings
Ingredients
Orange Chicken Ingredients:
2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
2 Tbsp. olive oil
orange chicken sauce (ingredients below)
toppings: thinly-sliced green onions, toasted sesame seeds, orange zest
Orange Chicken Sauce Ingredients:
3 cloves garlic, minced
1/2 cup orange juice
1/2 cup honey (add more to sweeten, if desired)
1/3 cup soy sauce
1/4 cup rice wine vinegar
3 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. white pepper
zest of one orange
pinch of crushed red pepper flakes
(Optional: Quinoa Ingredients)
1
cup dry quinoa
2 cups chicken broth
Method
To Make The Orange Chicken:
Season chicken generously with salt and pepper. Heat oil in a large saute pan over medium-high heat. Add chicken and
saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or
two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame
seeds and additional orange zest.
To Make The Orange Chicken Sauce:
Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4
tablespoons of honey.
{ONE POT} PIZZA PASTA
Serves: 6
INGREDIENTS
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/2 cup white onion
1/2 cup bell peppers (I used red)
1/3 cup mushrooms
2 and 1/2 cups mini farfalle pasta (or other small pasta)
1 cup water
1 (14 ounce) container pizza sauce
1 (14.5 ounce) fire-roasted diced tomatoes
1/2 teaspoon Italian seas oning, more to taste
3/4 cup cheddar cheese, shredded
3/4 cup mozzarella cheese, shredded
Additional topping ideas: 1 teaspoon dried basil, 1 teaspoon oregano, salt and pepper, shredded Parmesan cheese,
pepperoni, sliced black olives, extra peppers, red o nion, mushrooms, etc.
INSTRUCTIONS
In a large nonstick skillet over medium heat, combine the olive oil and garlic. Stir for about 30 seconds or until fragrant
and add in the onion, peppers, and mushrooms. Cook until glistening and somewhat tender.
(You can add or leave out any of these ingredients according to personal preferences. Additionally, if you would like
ground beef or sausage in this pizza, cook that first then drain the fat and set aside to be added in after the pasta is
completely cooked.)
Stir in the pasta, water, pizza sauce, and undrained can of diced tomatoes. Give it a stir and allow the mixture to boil. As
soon as it boils, lower the temperature to low and cover with a lid.
Allow to simmer, covered, for 10-15 minutes or until the pasta is t ender. Stir every 5-6 minutes to keep the mixture from
sticking to the bottom and more often if you don't have a nonstick skillet.
While it is cooking you can shred the cheese, cut up additional toppings, and "cook" the pepperoni. I like to place the
pepperoni in between two pieces of paper towel and microwave for about 6 seconds. Then dab all of the extra grease off.
Once the pasta is cooked, stir in the seasonings to taste, salt and pepper to taste, and the cheddar cheese.
Top with mozzarella cheese and a ll the toppings of choice.
Serve immediately.
NOTES
Make sure you use a very small pasta like the mini farfelle so that it cooks with the liquid included. Check post for other
ideas.
Peach Salsa Recipe
Prep time 20 mins, Total time 20 mins, Serving: 6-8
Ingredients
1 lb tomatoes, diced
1 bell pepper (4 oz), seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1½ lbs peaches, diced
½ bunch cilantro, chopped
2 Tbsp lime juice
1½ tsp salt, or to taste
¼ tsp freshly ground black pepper or to taste
Instructions
Chop tomatoes and transfer them to a large bowl.
Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this
salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on.
Transfer peaches to your bowl.
Add Chopped cilantro, 2 Tbsp lime juice, 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1½ tsp salt and ¼
tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and
enjoy!
Apple Salad Recipe
Serves 4
Ingredients
1. 2 large apples diced (I used Honeycrisp)
2. 1/2 c. chopped celery
3. 1/2 c. chopped walnuts
4. 3/4 c. light mayonnaise
5. 1 1/2 T. sugar
Instructions
1. Place apples, celery and walnuts in a bowl.
2. In a separate bowl stir mayonnaise and sugar until smooth.
3. Pour mayonnaise over apples/celery/walnuts and mix well.
4. Refrigerate 1 hour before serving.
Raspberry Poppy Seed Dressing
Prep time 5 mins, Total time 5 mins, Serves: 8
Ingredients
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⅓ cup powdered sugar
¼ cup raspberry vinegar
2 tablespoons orange juice
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground ginger
⅓ cup canola oil
½ teaspoon poppy seeds
Instructions
1. Combine first six ingredients in a blender, and process until thoroughly combined.
2. With blender on, add the oil in a slow, steady stream.
3. Stir in poppy seeds, and chill until serving.
Notes
- This dressing does separate quickly, so I recommend transferring to a mason jar after blending. Store in
the refrigerator and give it a good shake just before serving.
GUACAMOLE
Ingredients
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3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste
Instructions
Pit avocados and mash in a bowl. If you like your guac kind of chunky (that's how we like it), coarsely
chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in
remaining ingredients until well mixed. That's it!
Fifteen Minute Salsa Verde Eggs
Ingredients:
2 eggs
1/2 cup salsa verde (green chile salsa)
2 T grated cheese (I used Kirkland Four Cheese Mexican Blend from Costco, which is a blend of low-fat
cheeses.)
salt and fresh-ground black pepper to taste
flour tortillas for serving (optional; I ate mine with low-carb tortillas)
Instructions:
Break each egg into a small bowl and let the eggs come to room temperature while you warm the
salsa. (This may seem like a fussy step, but it really will give you a better result.)
Spray an 8" frying pan with olive oil or non-stick spray. Add 1/2 cup of salsa verde and cook over medium
heat for 4-5 minutes, or until the salsa is piping hot and starting to bubble. Gently nestle the eggs into the
salsa, sprinkle with cheese, reduce heat to medium-low, cover the pan with a lid, and cook 3-4 minutes, or
until the whites are firm and the yolks are still soft. (Or cook to your liking if you don't like soft eggs.) While
the eggs are cooking, heat or microwave the tortillas if you're using them.
When eggs are done, season with salt and fresh ground black pepper and serve hot, with tortillas if desired.
Chicken Noodle Soup
Prep time 10 mins, Cook time 30 mins, Total time 40 mins, Serves: 6
Ingredients
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 onion, peeled and diced
4 celery stalks, small-diced
4 carrots, peeled and small-diced
1 teaspoon minced garlic
2 bay leaves
Kosher salt and freshly ground black pepper
2 quarts chicken stock or broth
3 cups cooked chicken, shredded or diced
2 cups wide egg noodles
Instructions
In a large pot over medium, heat the butter and olive oil. Add the onion, celery, carrots, garlic and bay
leaves. Season with salt and pepper. Cook until the vegetables soften, about 7 minutes, stirring
occasionally. Add the stock and simmer for 10 minutes.
Stir in the chicken and noodles and simmer until the noodles are cooked, about 10 minutes more. Discard
the bay leaves. Season to taste and serve with a sprinkling of fresh, minced parsley, if desired.
Notes
Planning: Store-bought rotisserie chicken is a great time-saver.
Product Purity: For an even richer soup, poach 3 skinless, boneless chicken breasts in the stock until
they’re cooked through. Remove the chicken with a slotted spoon and when cool enough to handle,
shred the chicken and proceed with the recipe.
Presentation: For a different looking soup, you can substitute another pasta, like vermicelli or angel hair
pasta.
Ramen Noodle Stir Fry Ingredients
2 Packages Chicken Ramen Noodles
2 TBS Sesame Oil
Meat from Rotisserie Chicken, cut into dime size pieces, Quantity optional, shown is from a single chicken
breast. If you are serving to impress, add more chicken.
1 Pound Sugar Snap Peas, trimmed
1 pound Bean Sprouts
3 TBS Hoisin Sauce
Optional Sriracha Hot Sauce to taste
Optional 1 TBS Sugar
Cooking Directions
Break up the Ramen Noodles so each noodle is only about an inch long or less. Cook according to package
directions, EXCEPT, cook them al Dente, about half the amount suggested on the package. DO NOT OVER
COOK. Remove from heat and drain in a colander. Set aside.
Meanwhile in a large wok or saute pan, heat the sesame oil until a drop of water dances. Add the snap
peas and saute for about 5 minutes until the peas are crisp yet just starting to turn tender.
Add the Hoisin Sauce, the optional Sriracha Sauce and Sugar and saute for just a minute.
Add the Noodles, Chicken and the Bean sprouts and saute for another few minute just to heat through.
Serve HOT and ENJOY!
Salsa Verde Chicken Enchiladas
1 (16 oz) jar Salsa Verde
2 cups shredded pepper jack cheese
3 cups (12 oz) cooked, chopped chicken
8 medium (soft taco size) flour tortillas
1. Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Spoon a thin layer of salsa
verde into the bottom of the dish.
2. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down
the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. It’s okay if they
overlap a bit.
3. Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly.
Serve and enjoy!
Makes 8 enchiladas.
Caprese Stuffed Avocados
Ingredients
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1.
2.
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4.
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6.
1 pint of cherry or grape tomatoes, cut in halves
8 oz or ½ lb of mozzarella pearls or ciliegine
½ cup of basil garlic oil sauce , adjust to taste
4 avocados
Lettuce or salad greens to serve with the avocados - optional
4 - 6 tablespoons of balsamic vinegar reduction sauce to drizzle, adjust to taste
Salt and pepper to taste
Instructions
For the tomato caprese filling:
Place the tomatoes, mozzarella pearls or ciliegine in a bowl with the basil oil, mix well.
Can be used immediately or refrigerated until ready to assemble the avocados.
For the caprese stuffed avocados:
Cut the avocadoes in half lengthwise, remove pits and carefully peel the avocado halves.
Place the peel avocado halves on a plate, can place over lettuce or salad greens.
Spoon the tomato mozzarella caprese filling into the avocado halves.
Drizzle with the balsamic vinegar reduction and serve immediately.
English Toffee
2 cubes butter (must be AA grade. Lesser grades of butter have water in them and the
candy will separate.)
1 cup sugar
5 T. water
1 t. vanilla
Chocolate – use good quality, your favorite
Nuts – any kind you wish.
Put the butter, sugar and water in a frying pan and turn the heat up high. Don’t turn it down. Stir the
whole time. It takes about 10 – 15 minutes to make. Cook it until the color turns caramel. You can see
little puffs of smoke coming from the caramel-colored bubbles. Take it off the heat and add the vanilla.
Pour the candy over the sliced almonds or chopped walnuts. I have a marble slab that I pour the candy
on, but you can use a cookie sheet set on a bread board. The candy gets so hot, I wouldn’t put the cookie
sheet directly on Formica. It might burn through. If you want the candy covered with chocolate, sprinkle
pieces on top while it’s hot and let it melt. Spread it out.
Cool, break it into pieces and enjoy.
Double Chocolate Peanut Butter Mug Cookie
Yield: 1 cookie
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1.
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Ingredients
1 tablespoon butter (you can substitute butter spread)
1 tablespoon brown sugar
1 teaspoon granulated sugar
3 drops pure vanilla extract
1/8 teaspoon baking powder
1 egg yolk (or 1 tablespoon water or milk, but it's won't be as high or as rich)
2 teaspoons cocoa powder
1 tablespoon flour
1 tablespoon mini chocolate chips
1 tablespoon peanut butter (creamy or chunky), optional (also try Nutella, Biscoff, or any other spread)
Instructions
Place butter in an 8-ounce coffee mug (or bigger, but it doesn’t grow much). Melt in the microwave,
about 20 seconds. Stir in sugars, vanilla, and baking powder. Stir in egg yolk, coca, and flour. Stir in
chocolate chips. Place peanut butter in the center and press it down slightly into the batter.
Heat in the microwave for 30 seconds. Let cool slightly before eating.
Peanut Butter Banana Fudge
Ingredients
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3 cups granulated sugar
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1 cup peanut butter baking chips
2 tablespoons heavy cream
For Decoration:
chocolate jimmies
Directions
In a large saucepan, add sugar, butter, salt, and heavy cream. Heat over medium high and bring to a boil,
stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove
from heat.
To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. Pour hot
sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1
minute).
Pour into an 8inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or
overnight. Cut into 64 bite sized pieces.
In a small microwave safe dish, melt peanut butter morsels with heavy cream for 30 seconds, stir and
heat an additional 30 seconds until creamy. Drizzle over fudge pieces and add chocolate sprinkles
immediately. Store in an airtight container in the refrigerator for up to two weeks. ENJOY!
1 cup heavy cream
3/4 cup unsalted butter
pinch of salt
1 instant banana cream pudding mix, 3.4 ounces
11 ounces white chocolate chips, one package
Peanut Butter Drizzle:
7 ounces marshmallow fluff, 1 jar
Easy Lemon Ice Cream {Skinny}
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1.
2.
Ingredients
1 can fat-free sweetened condensed milk (14 ounces)
1 container fat-free Cool Whip (8 ounces)
1 large lemon, zested and juiced (or two smaller, mine was a huge Meyer lemon)
1/2 teaspoon lemon extract
Instructions
Stir together sweetened condensed milk and cool whip in a large tupperware container. Stir in the zest
and juice from 1 lemon (I used a Meyer lemon, if yours is a small or regular lemon, you may want to use
two) and the extract (this is optional, but I wanted an extra punch of lemon flavor).
Stir until mixed and freeze until hardened, at least 6 hours or overnight.
Notes
You can use 2 cups of cold heavy whipping cream, whipped until stiff peaks form, in place of the Cool
Whip if you'd rather.
Easy Dulce de Leche Ice Cream
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1.
2.
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Ingredients
1 tablespoon butter
2 tablespoons packed brown sugar
1 cup chopped pecans
1 can (about 13.4 ounces) dulce de leche (I used Nestle la Lechera brand)
8 ounces fat-free whipped topping, defrosted
1 teaspoon vanilla
Instructions
Melt butter and brown sugar together in a small pan over low heat. Cook until butter is melted, then add
the pecans. Cook over low heat for about 1 minute, stirring constantly. Remove from heat and place on a
cookie sheet lined with parchment paper to cool.
Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and whipped topping and fold
gently until almost combined (there will still be a few swirls of dulce de leche showing). You don’t want to
over-stir or it won’t set up in the freezer. Fold in pecans.
Place in a airtight container and freeze until semi-firm (it won’t be as firm as regular ice cream), at least 4
hours or overnight.
Try sprinkling it with a little sea or kosher salt before serving. It's amazing!
Toffee Ice Cream Brownie Bars
Yield: Serves 16
Prep Time: 2 hours 30 minutes (includes freezing time)
Cook Time: 30 minutes
Total Time: 3 hours
Fudgy brownies topped with toffee ice cream and frozen for an extra special dessert. This brownie ice
cream cake is one of my all-time favorite desserts!
ingredients:
For the brownies:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all purpose flour
1 cup chocolate chips
For the Ice Cream Layer:
1.5 quart of vanilla ice cream, softened
2 cups chopped Heath candy bars, divided
Salted Caramel Sauce, for serving, if desired
directions:
1. Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
2. In a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
Return the mixture to the heat, just until it’s hot, but not bubbling. The mixture will become shiny looking
as you stir it.
3. Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, baking powder, salt, and
vanilla. Whisk in the eggs, stirring until smooth.
4. Slowly add the flour and chocolate chips. Stir until smooth.
5. Spoon the batter into prepared pan. Bake the brownies for about 30 minutes, until a cake tester
inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies
should feel set on the edges, and the center should look very moist, but not uncooked. Remove them
from the oven and cool completely.
6. When the brownies are completely cool, put the softened ice cream into a medium bowl. Stir in 1 1/2
cups chopped Heath candy bars. Evenly spread the ice cream over the cooled brownies. Garnish with the
additional Heath candy bar chunks.
7. Cover the ice cream brownie bars and place in the freezer. Freeze until ice cream hardens, at least 2
hours. This dessert can be made in advance.
8. When ready to serve, remove the pan from the freezer. Run a sharp knife under hot water and cut the
bars into squares. The bars will be hard to cut so make sure you get the knife super hot in between each
cut. Drizzle the bars with salted caramel sauce, if desired. Serve.
Note-To soften the ice cream, let the ice cream out on a countertop for 30 minutes before using. You
want it soft enough to spread over brownies but still slightly frozen. The brownies will be hard to eat with
a fork if you eat them straight from the freezer. You can let them sit for a bit or you can pick them up and
eat them. They are a little messy to eat, but I promise it is worth the mess!
Cool Britannia Copycat Ice Cream
Ingredients
2 cups heavy whipping cream, cold
14 ounces sweetened condensed milk
1 cup of strawberries, chopped
4 shortbread finger cookies (i.e. Walkers)
1 cup semi-sweet chocolate chips
Granulated sugar
Instructions
Melt chocolate chips in the microwave according to package directions. Dip shortbread fingers into
chocolate until completely covered. Place on parchment paper lined baking sheet. Wait until chocolate is
firm before moving on to next step (you may place the sheet in the fridge to quicken hardening).
Chop cookies into bite-sized pieces. Set aside.
Place chopped strawberries in a shallow bowl. Sprinkle with a little granulated sugar. Mash with a fork
until it has the consistency of a chunky, liquidy jam. Set aside.
In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
In a large bowl, mix together the sweetened condensed milk and cookie pieces Fold in the whipped cream
until no white streaks remain. Add the strawberries and fold in gently (only fold in a couple times for
more of a swirl effect, fold in several times if you want a red-tinged ice cream).
Place in a covered container and freeze overnight (or at least 6 hours).
Totally Addicting Snickerdoodles
53 minutes, 36 cookies
Ingredients
1/2 cup butter, softened
1/2 cup butter-flavored shortening
1 1/2 cups sugar
2 eggs, room temperature
1 Tbls vanilla
2 3/4 cups flour
1 1/2 tsp cream of tartar
1 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
4 Tbls sugar
4 tsp cinnamon
Instructions
Cream the butter, shortening and sugar by hand.
Add the eggs and vanilla and cream together.
In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, and salt.
Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for 30
minutes.
Preheat oven to 375 degrees.
Combine sugar and cinnamon in a small bowl.
Remove dough and form into small balls.
Roll balls in sugar and cinnamon and place on an ungreased cookie sheet.
Bake for 8 minutes.
Remove and let cool on sheet for two minutes before transferring to a cooling rack.
CHOCOLATE-HAZELNUT SPREAD
Makes 2 cups, Start to Finish: 40 minutes
Ingredients
1 cup hazelnuts (roasted or raw), toasted
¼ cup granulated sugar
1 tablespoon cocoa powder
1 teaspoon salt
3 tablespoons coconut oil
10 ounces dark chocolate, melted and cooled slightly
Directions
1. Toast the hazelnuts: Heat the oven to 350°. Spread the hazelnuts on a baking sheet and toast until the
nuts are fragrant and slightly golden, 4 to 6 minutes. Let cool.
2. Make the spread: In the bowl of a food processor, grind the hazelnuts with the sugar, cocoa powder
and salt until the mixture begins to form a coarse paste.
3. Add the coconut oil and continue to process until the mixture is nearly smooth.
4. Add the slightly cooled chocolate and process until fully combined. Transfer the mixture to a large jar
and cool completely (it may be a tad on the thin side until fully cool). The spread will keep in the jar at
room temperature for up to two weeks.
Vanilla Strawberry Whip
Ingredients
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1 large (5.1 oz) instant vanilla pudding
32 oz. container vanilla yogurt
8 oz. container Cool Whip
1 pkg. frozen strawberries
Instructions
Mix together pudding mix and yogurt.
Fold in whip cream.
Fold in strawberries.
Ta-da!
Recipe for One Big Chocolate Chip Cookie
Prep Time: 5 minutes, Cook Time: 12 minutes, Yield: 2 servings, one 7-inch cookie
Ingredients
2 Tbsp salted butter
1 pinch salt
1/3 cup all-purpose flour
3 Tbsp packed light-brown sugar
1 tbsp whisked egg*
1/4 tsp vanilla extract
1/8 tsp baking soda
1/4 cup chocolate chips, divided
Directions
Preheat oven to 350 degrees. Place butter in a microwave safe mixing bowl. Heat in microwave until
nearly melted (you want it almost all the way melted, remove from microwave just before completely
melted and stir to fully melt. You just don't want it too hot or it will cook the egg and melt the chocolate
chips when stirring).
To melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon
until well combined, about 20 - 30 seconds. Mix in 3 tablespoons of the chocolate chips. Shape dough into
a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp
chocolate chips randomly over top and sides of cookie. Bake in preheated oven 12 - 14 minutes, until
cookie is golden. Serve warm or allow to cool on a wire rack then store in an airtight container.
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then
measure out 1 Tbsp. Reserve remainder for another use (aka tomorrows breakfast).
Caramel Fruit Dip
Ingredients
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1 8 oz cream cheese, softened
¾ cup brown sugar
1 cup sour cream
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 cup cold milk
1 3.4oz box vanilla Jello pudding mix
Instructions
In a bowl, combine cream cheese, brown sugar until smooth.
Stir in sour cream, vanilla, lemon juice, milk and pudding mix stirring well after each addition. Cover and
refrigerate for at least 1 hour. Serve with apple or pear slices.
Butterfinger Apple Salad
Yield: 8 servings
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This Butterfinger Apple Salad is the ultimate potluck dessert! Filled with peanut butter and candy, the
apples add a wonderful crunch.
Ingredients
1 box (3.4 ounces) Instant vanilla pudding mix
1 1/2 cups nonfat milk
1/4 cup peanut butter
1 container (8 ounces) Cool Whip (I used fat free)
12 Fun Sized Butterfinger candy bars, chopped or processed in a food processor (about 2 cups)
5-7 Granny Smith apples, cored and diced (5 large or up to 7 small; I left the skins on mine)
Instructions
Whisk pudding mix and milk in a large bowl. Let set up for about 5 minutes. Whisk in peanut butter (or
you can use hand mixer). Try to get as many lumps out as possible.
Fold the Cool Whip into the pudding mixture. Stir in 1 1/2 cups of the chopped Butterfingers. Stir in the
apples. Chill for at least 1 hour before serving. Store in an airtight container for up to 3 days, but it’s best
eaten one day 1. Top with remaining Butterfinger crumbs before serving.
Carnival Cruise Line’s Warm Chocolate Melting Cake
Ingredients
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3/4 c. (6 oz.) dark chocolate chips
3/4 c. (6 oz.) butter
4 eggs (room temperature)
3/4 c. (6 oz.) sugar
1/8 tsp. vanilla extract
1/4 c. (2 oz.) flour
Instructions
Preheat oven to 375-degrees. Melt chocolate and butter in a small saucepan, cool 10 minutes. In the
meantime, in a separate bowl, whisk eggs and sugar together. Add flour and whisk until flour is well
mixed in. When chocolate has cooled stir in egg mixture.
Fill 7oz. ramekins about 3/4 of the way full with chocolate batter. Bake for 14 minutes. You may need to
add an extra few minutes of baking time depending on your elevation.
The cake should be cake-like and spongy on the top but the middle of the cake should be melty and
gooey-- the consistency of pudding, not too runny. Do not let it overcook--watch these babies closely!
Serve with ice cream. (makes 4 servings)
The Best and Easiest Homemade Salted Caramel Sauce
YIELD: about 1 1/4 cups, PREP TIME: 2 minutes, COOK TIME: 5 to 12 minutes, or until caramel-colored
INGREDIENTS:
1 cup granulated sugar
1/4 cup water
1 teaspoon light-colored corn syrup (can be omitted but helps reduce crystallization)
1/2 cup whipping or heavy cream
1 tablespoon vanilla extract, optional
1/2 to 1 teaspoon salt, optional and to taste (for a true 'salted caramel' sauce, I use 1 teaspoon)
DIRECTIONS:
Tie up your hair, put your phone down, get small children out of the kitchen. Have all the ingredients in place including hot mitts
and a glass jar or heat-safe container nearby. You're working with boiling sugar and your full attention on the recipe is necessary.
In a medium to large saucepan (use a pan much larger than you think you'll need because the sauce will bubble very vigorously at
the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking
slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30
seconds, so keep a watchful eye and don't let it burn. Super stinky and you'll have to start over. Throughout the boiling time, you
can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better
in preventing crystallization in the final sauce.
As soon as the sauce has turned caramel-colored, reduce the heat to low.
Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.
Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.
Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar).
Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp
for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.
Peanut Butter Banana Smudgies
INGREDIENTS
2 ripe bananas
2 tablespoons all-natural crunchy peanut butter
12 organic graham cracker rectangles (which make 24 squares)
DIRECTIONS
1. Peel the bananas, and place them in a bowl. Put two tablespoons of crunchy peanut butter in the
bowl, and mash the two together with a fork until creamy.
2. Place 12 graham cracker squares on a piece of foil. Use the fork to smear the banana and peanut
butter mixture onto the crackers. Top each with a graham cracker to make 12 sandwiches.
3. Stack them so you have a row of four, and then wrap them in the foil. Place them in the freezer for
at least six hours, and enjoy.
Deep Dish Peanut Butter Cookie Ice Cream Sundaes
Ingredients
For the Peanut Butter Cookies
1/2 cup butter, softened 3/4 cup peanut butter
3/4 cup brown sugar
1/2 cup white sugar
1 egg
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda 1 cup flour
1/2 cup chopped peanuts 1 cup chocolate chips
For the Peanut Butter Ice Cream
2 cups heavy whipping cream
1/3 cup peanut butter
1 can sweetened condensed milk
1 teaspoon vanilla
For the Peanut Chocolate Sauce
1 cup chocolate chips
1/4 cup vegetable oil
1 cup roughly chopped peanuts
Instructions
Ice Cream. Whip heavy cream on high speed until stiff peaks form. Refrigerate until ready to use.
Mix peanut butter, sweetened condensed milk, and vanilla together with a hand mixer.
Fold together peanut butter mixture with whipped cream. Transfer to a sealable container and freeze until hardened, four hours
or overnight.
Chocolate Sauce. Place chocolate chips and oil in a microwaveable bowl. Heat 1 minute, or until chocolate begins to melt. Stir
until melted and combined. Stir in nuts. Place in a jar and let come to room temperature.
Cookies. Preheat oven to 350°. Spray a whoopie pie pan with cooking spray.
Cream butter, peanut butter, and sugars until well combined. Mix in egg and vanilla. Add salt and baking soda and mix well. Add
flour and mix until just combined. Stir in nuts and chocolate chips.
Scoop large spoonfuls (about 2 tablespoons) into pan, press to fit. Bake 8-10 minutes, until edges are brown. Centers will still be a
little gooey. Remove from oven and cool 10 minutes before removing from pan. Serve with a scoop of ice cream and a helping of
chocolate sauce.
Circus Animal Cookie Ice Cream
1 small tub Cool Whip, thawed
1 small can sweetened condensed milk
1/4 cup sugar cookie mix (the dry mix)
About 2 cups Circus Animal Cookies, roughly chopped
Rainbow nonpareils sprinkles
1. Spoon out the Cool Whip into a freezer-safe bowl with a lid.
2. In a medium bowl, pour out the milk and whisk in the dry sugar cookie mix to combine. Pour the milk
mixture into the Cool Whip, and using a rubber spatula, gently fold the milk into the Cool Whip.
3. Once most of the milk has been folded in, fold in the cookies to combine. Sprinkle the mixture
copiously with rainbow sprinkles and top with the airtight lid.
4. Freeze the mixture for about 6 hours or until firm. Store leftovers sealed airtight in the freezer for
about 2 weeks.
Microwave Caramels
Yield: About 40 caramels
Ingredients
1/2 cup unsalted butter (don't use salted it will splatter like crazy)
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/8 tsp salt
3/4 tsp vanilla extract
Maldon sea salt or fleur de sel (optional)
Directions
Butter an 8 by 8-inch baking dish. Place butter in a large microwave safe bowl (not anything plastic,
something micro safe glass or ceramic), heat in microwave until melted.
To bowl with butter, add corn syrup, granulated sugar, brown sugar, sweetened condensed milk and salt
and whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6 to 7 minutes (I
recommend taking it out around 6 and testing either with a candy thermometer which should register
between 238 - 242 degrees or placing a small spoon of the caramel in a bowl of ice water then remove it
from the water and it should have formed a small pliable ball - nothing too soft or too hard. If it needs a
little more time return to microwave and heat in 20 second increments. Mine was done at 6 minutes 20
seconds but will will vary slightly based on the wattage of your microwave and the size of the bowl you
use).
Using hot pads, carefully remove bowl from microwave. Add in vanilla extract and mix well. Pour mixture
into prepared baking dish. Sprinkle top lightly with Maldon sea salt or fleur de sel. Place in refrigerator
until set, about 20 - 30 minutes. Cut into rectangular pieces (I cut into rows slightly less than 1/2-inch then
cut each row into three) and wrap in cut rectangles of wax paper.
Butterfinger Protein Shake
Ingredients
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1 cup milk (any kind will work)
1 cup cold water
1 cup ice cubes
1 scoop chocolate protein powder
1 (large) tbsp peanut butter
1 tbsp sugar free Butterscotch instant pudding mix
See a Collection of Classic Dessert Recipes
Instructions
Combine all ingredients in a blender and process until well blended (about 1 minute).
Enjoy right away.
Notes from Shawn
Use more or less water according to your preference. Less water will make it thicker and more will thin it
out.
Ridiculously Easy Ice Cream
Ingredients:
3 bananas, sliced and frozen (slice before freezing in order to make it much easier for yourself)
4 tbsp unsweetened cocoa powder
4 tbsp creamy peanut butter
2 tsp vanilla extract
agave nectar to taste or other sweetener
Directions:
Place all ingredients in a food processor. Pulse until smooth.
Bananas may become crumbly depending on how frozen they are. Scrape down sides and continue to
blend until mixture smooths out.
Once mixture is smooth, scrape into another bowl. Using a hand mixer, beat until mixture starts to appear
fluffy.
Put mixture into plastic container and freeze for two hours. (If you just can’t wait and don’t mind a
pudding-like texture, you can eat right away.)
Strawberry Lime Frozen Yogurt
2 cups frozen strawberries (fresh would work too)
1 T. fresh lime juice
2 T. frozen limeaide
1 packet stevia (or use another sweetener and adjust to your tastes)
1 cup plain (or vanilla) Greek yogurt
3 T. almond milk
In a food processor, mix together everything but the milk. Once combined, add in the milk 1 tablespoon
at a time until it hits the consistency you want. Scoop the mixture into a freezer-safe container and give it
a couple of hours to firm up.
The consistency, once frozen, was more like Italian ice than ice cream/frozen yogurt. We liked it a lot. If
you want it to be creamier, you'll need to allow it to thaw for 20-30 minutes before eating.
Strawberry Cheesecake Easy Ice Cream
Ingredients
1 - 14.5 oz can sweetened condensed milk
1 - 8 oz. tub Cool Whip
1 - 8 oz brick of cream cheese, softened
1/4 cup butter, softened
1 tbsp lemon juice
1 tsp vanilla extract
15 Golden Oreos (approximately half of a package)
1/4 cup butter, softened
1 - 21 oz can Lucky Leaf Strawberry Pie filling
Instructions
Use a hand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, 1/4 cup
butter, lemon juice, and vanilla extract in a large bowl until smooth. Set aside.
In a food processor (or using whatever crushing method you prefer), process the Golden Oreos and
1/4 cup butter together until crumbly (should clump together though).
Dump the crust "clumps" into the middle of the ice cream batter, don't stir.
Pour the Lucky Leaf Strawberry Pie Filling over the crust "clumps." Use a large rubber spatula to gently
fold the filling and crust into the ice cream batter. You should only need to use 2-3 strokes. You want
swirls, and it's easy to over mix and combine everything instead if you're not careful.
Pour mixture (this will mix it up a little bit more too) into a standard loaf pan and freeze for at least 4
hours (overnight is best).
Double Chocolate Peanut Butter Mug Cookie
Yield: 1 cookie
Ingredients
1 tablespoon butter (you can substitute butter spread)
1 tablespoon brown sugar
1 teaspoon granulated sugar
3 drops pure vanilla extract
1/8 teaspoon baking powder
1 egg yolk (or 1 tablespoon water or milk, but it's won't be as high or as rich)
2 teaspoons cocoa powder
1 tablespoon flour
1 tablespoon mini chocolate chips
1 tablespoon peanut butter (creamy or chunky), optional (also try Nutella, Biscoff, or any other spread)
Instructions
Place butter in an 8-ounce coffee mug (or bigger, but it doesn’t grow much). Melt in the microwave,
about 20 seconds. Stir in sugars, vanilla, and baking powder. Stir in egg yolk, coca, and flour. Stir in
chocolate chips. Place peanut butter in the center and press it down slightly into the batter.
Heat in the microwave for 30 seconds. Let cool slightly before eating.
White Chocolate and Peanut Butter Buttery Waffles Snack Mix
Yield: about 8 cups, Prep Time: 7 minutes, Cook Time: 3 minutes, Total Time: 10 minutes
Ingredients:
2 cups Chex or Crispix cereal (I used storebrand corn Chex)
2 frozen toaster waffles (or make your own)
2 tablespoons butter, divided (I used unsalted)
2 to 3 tablespoons unpopped popcorn kernels
6 ounces Candiquik or white chocolate, chopped
1/4 cup creamy peanut butter
about 3/4 cup confectioners' sugar
about 1/2 cup sprinkles (jimmies)
pinch salt, optional and to taste
Directions:
Place Chex in a large mixing bowl; set aside. Turn broiler on and place two frozen waffles on a baking sheet and butter each waffle with 1
tablespoon butter. Broil for 2 to 3 minutes, or until golden and toasted; don't turn your back for a second because they burn easily. Or, toast
waffles in a regular toaster and butter them. Chop waffles into small pieces and place pieces into mixing bowl; set aside.
Place the unpopped popcorn kernels in a brown paper bag, fold top down twice, and microwave on high power for about 90 seconds, or until
popping sounds become less frequent. No need to add oil, butter, or anything else to the bag; just the popcorn kernels and microwave it.
Place the popped popcorn in the mixing bowl making sure to remove any unpopped kernels; set aside.
Place white chocolate in a small microwave-safe bowl and heat to melt, about 1 minute total, but stop to check and stir every 15 seconds.
White chocolate is very prone to scorching and seizing, and heating should be done in short bursts. After chocolate can be stirred smooth,
stir in the peanut butter. Stir until combined.
Pour melted mixture over the dry ingredients in the mixing bowl. Toss and stir to coat evenly. Sprinkle slowly with confectioners' sugar as
desired to soak up some of the melted mixture, tossing and stirring to coat. Add the sprinkles, optional salt, and toss to distribute. Mix may
be served immediately, or allow it to firm up a bit more, about 30 minutes or so. Mix will keep in an airtight container or gallon-sized Ziplock
bag for up to 1 week but is crispiest and best when fresh.
Optional suggestions - Mix-and-match the add-ins by trying mini pretzels, caramel corn, chopped Graham Crackers, Cheerios or other cereal,
chopped candy bar pieces, peanuts, or other nuts. I would start with 1/2 to 1 cup of anything optional, and if necessary, you may need to
reduce the amount of popcorn or Chex as indicated in the recipe, so that everything included is properly coated with white chocolate; or
simply melt a bit more chocolate.
2 Minute Edible Chocolate Chip Cookie Dough
Ingredients:
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1/2 cup Brown Sugar
2/3 cup Flour
1/4 cup Chocolate Chips
4 tbsp softened Butter
2 tbsp Milk
1/4 tsp Salt
1/4 tsp Vanilla
Directions:
1. Heat flour in microwave for 2 minutes (internal temp 160).
2. Mix together brown sugar, butter, vanilla and salt until well mixed.
3. Add in milk and gradually add flour until desired dough consistency is reached.
4. Stir in chocolate chips.
No Bake Trail Mix Cookies Recipe
2 cups Cheerios
1 cup old fashion oats
1 cup trail mix**
1 cube butter (1/2 cup)
1 cup sugar
1/4 cup unsweetend cocoa
1/4 milk
2 tsp vanilla
1/2 cup peanut butter (creamy or chunky, doesn’t matter)
In a large mixing bowl combine Cheerios, oats, and trail mix and set aside.
In a saucepan over medium heat, combine butter, sugar, cocoa and milk. Stirring constantly, bring to a
boil, allow to boil for 2 minutes. Remove from heat, add peanut butter and vanilla stir till combined.
Pour chocolate mixture over cereal mixture and stir to combine.
Scoop with a medium to large cookie scoop onto a cookie sheet. Allow them to cool, I placed mine in the
fridge for 30 minutes and they were set! These would be fun for a day camp trip or picnic lunch!
** For the Trail mix- I used a bagged version from Walmart. If you’d rather just add the ingredients
separately you will need 1/3 cup peanuts, 1/3 cup raisins, and 1/3 cup plain M&Ms (almonds were also in
my mix, add a 1/3 cup if you’d like)
COOKIES AND CREAM POPCORN
INGREDIENTS
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9 cups popped popcorn
20 Oreos, finely crushed
24 oz. White Vanilla Almond Bark
INSTRUCTIONS
1. Melt white vanilla almond bark according to package directions until completely melted
and smooth consistency.
2. Drizzle almond bark over popped popcorn.
3. Sprinkle finely crushed oreo crumbs through out popcorn to evenly distribute.
4. Let almond bark set up and dig in!
NUTELLA FRUIT DIP
INGREDIENTS
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8 oz. cream cheese, room temperature
½ cup Nutella
1 (7 oz.) tub Marshmallow Fluff
INSTRUCTIONS
1. Beat cream cheese and Nutella together until smooth.
2. Stir in Marshmallow Fluff until completely combined.
3. Dip your favorite fruits, graham crackers, wafers or whatever you would like and enjoy!
Cheesecake Fac tory Carrot Cake Cheesecake
Cheesecake:
16 ounces cream cheese (at room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 generous pinch of salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
Dash of salt
Directions:
Grease a 9 or 9 1/2 inch springform pan. Set aside.
In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3
eggs and 1 teaspoons vanilla until smooth. Set aside.
For the carrot cake: in a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking
soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top
with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not
marble with the knife.)
Bake in preheated 350˚F oven 60 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate.
When cake is cold, prepare the frosting. In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon
vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.
Better Than Anything Cake
1 box chocolate cake mix (+ whatever it calls for on the back)
1 can sweetened condensed milk
1 jar hot fudge sauce
1-8 oz container of cool whip
4 Skor Bars, crushed (or Heath Bar)
Make and bake cake according to box directions in a 9x13 in pan. As soon as it comes out of the oven,
poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over
the top. Let cool completely. Next spread fudge over the cake, and put in the fridge to set. When it is cool,
spread coolwhip over the top and then top with crushed score bars. Refrigerate leftovers. I like this cake
better the next day as the cake gets more moist.
Must Make Mints
Prep time 20 mins, Total time 20 mins
Ingredients
4 oz cream cheese, softened at room temperature
1 pound (16 ounces) powdered sugar
⅛ – ¼ tsp. oil of peppermint
food coloring (I used two drops of green, and one yellow)
Instructions
1. Mix all the ingredients to together in a bowl, adding the amount of peppermint to suit your taste.
Knead together until smooth.
2. Roll about ½ teaspoon of the “dough” into a ball.
3. Lay the balls on a cookie tray lined with wax paper.
4. Continue making balls until all the dough is used up.
5. Let mints air dry, flipping them over intermittently to encourage even drying.
6. The mints will be dry on the outside but still soft on the inside.
Notes
Typically yields 60-70 mints. This recipe can be mixed in a stand mixer. I sifted the powdered sugar and it
made for smoother texture.
Fruit Pizza:
1 small package Pillsbury sugar cookie dough
1 8 oz package cream cheese, softened
1 large container cool whip
4 cups of any kind of fruit
Cook sugar cookie dough either as 1 large pizza, small cups or small cookies at 350- cooking time will
depend on what type of cookie you are making (generally 6-7 minutes for small cookies, longer for one
large cookie), do not over cook. Whip softened cream cheese, then add in cool whip until nice and
smooth. Place in Ziploc bag, cut off tip, pipe frosting onto cookies. Decorate with fruit.
Recipe: Easy Cinnamon Roll Waffles with Creamy Maple Glaze
Preparation time: 10 minute, Cooking time: 10 minutes, Yields 4
Ingredients
1 roll refrigerated cinnamon rolls with cream cheese frosting (the small ones)
1/2 c. powdered sugar
1/4 c. milk
1/4 c. real maple syrup
Cooking Spray
Instructions
Preheat your waffle iron; open cinnamon rolls and remove frosting.
In small bowl, whisk together frosting, milk, powdered sugar, & maple syrup until smooth; set aside.
Spray waffle iron with cooking spray; set cinnamon rolls on waffle iron and press down, cooking for
approximately 4-5 minutes until cooked. You may have to press down on the iron during cooking if they
start to puff up too much.
Serve with glaze. Be prepared for much thanks! (And have an extra can on hand just in case!)
Eggless Cookie Dough for Two
Ingredients
2 TBS butter, softened
2 TBS brown sugar
1 TBS sugar
1/4 tsp vanilla
1 TBS milk
1/4 tsp salt
6 TBS flour
1/4 cup milk chocolate chips
Directions
In a small bowl, cream together your butter and your sugars until mixed.
Add in your vanilla and milk and stir to combine.
Add in your salt and flour and mix until all combined. (Add a little more flour if mixture is too wet)
Dump in your chocolate chips and stir them into the cookie dough.
Salted chocolate pots with caramel sauce
Prep time 10 mins, Cook time 3 hours, Total time 3 hours 10 mins, Serves: 6
Ingredients
50g butter
300g milk chocolate (I used cheap stuff and it worked fine!)
300ml double cream
6tbsp caramel sauce / fudge sauce
A few pinches of fleur de sel
Instructions
Melt the butter and chocolate together in a pan over a very low heat, stirring continuously.
Add the cream, and continue to stir until smooth and fully incorporated.
Pour around a tablespoon of caramel sauce into the bottom of six small ramekins, and swirl it
around a little to coat the bottom. Distribute the chocolate mixture evenly between the
ramekins on top of the caramel sauce.
Place the ramekins in the fridge for around half an hour, before adding a pinch of fleur de sel
to the top of each. Return to the fridge for another couple of hours, unt il fully set.
cheesecake berry salad
prep time: 5 minutes, total time: 5 minutes, yield: 5-6 cups fruit salad,
serving size: 1 cup
ingredients
1 3.4 ounce instant dry cheesecake pudding package see note
1 1/2 cups cool whip
2 8 oz containers of strawberry yogurt
1 banana, chopped
1 pint raspberries
1 cup grapes
1 peach, chopped
instructions
mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt. fold in the
fruit being careful not to smash and chill in the fridge for 30 minutes.
notes
use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc
*there have been questions about actually mixing up the pudding first. you do not mix the pudding
before making this recipe. you are only using the dry powder mixed with the other ingredients.
PINK FLUFF
Ingredients:
 1 (8oz) tub whipped topping
 1 (16oz) tub small curd cottage cheese
 1 (3oz) box strawberry jello mix
 1lb strawberries, hulled & quartered
 2 1/4 cups fresh pineapple chunks (or 1 can of pineapple tidbits)
 1 (15oz) can mandarin oranges
 1 (10oz) bag mini marshmallows (more or less to your liking)
 *Optional: 1-2 bananas sliced, a can of sliced peaches, & some sweetened coconut flake is also
great in this salad.
Directions:
1. In a LARGE bowl (like a 14-cup bowl) combine the whipped topping, cottage cheese & jello
mix. Fold gently until no streaks appear.
2. Add all fruit & marshmallows. Fold gently until combined. Great served fresh or stored for later
use. The longer it sets, the more puffy & soft the marshmallows get, so serve it however you like
it.
Butterfinger Cheesecake Bars
Ingredients
For the Crust:
1 Chocolate Cake Mix
3.4oz butterscotch instant pudding mix
1 egg
3 tbsp peanut butter
3 tbsp canola oil
For the Cheesecake Filling:
8oz cream cheese, softened
1/3 cup sugar
2 tbsp sour cream
1 egg
1/2 tsp vanilla extract
1 butterfinger bar, chopped
For the Topping:
1/4 cup chocolate chips
1/4 cup butterscotch chips
1/2 Butterfinger candy bar, crushed
Instructions
Preheat oven to 350 degrees F. In a large bowl, combine cake mix, pudding mix, peanut butter, egg and
oil; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 9x13" baking
pan. Bake 10 minutes, then cool completely on a wire rack.
In a small bowl, beat cream cheese, sour cream and sugar until smooth. Add the egg and vanilla, beat on
low speed just until combined. Fold in the crushed butterfinger, spread over cooled crust. Sprinkle with
reserved crumb mixture. Bake 15-20 minutes or until filling is set.
Sprinle with butterscotch chips, chocolate chips and remaining crushed butterfinger. Return to oven and
bake 1 minute longer. Cool on wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars. Enjoy!
KIWI AVOCADO SMOOTHIE WITH LIME AND HONEY
INGREDIENTS
½ perfectly ripe large avocado
2 kiwi- peeled
⅛ C lime juice + 1 T
⅛ C-1/4 C Almond milk, soy milk, coconut milk, aloe juice, fruit juice- just enough to get the
blender going.
honey to taste 1-2 T
2-3 ice cubes
INSTRUCTIONS
1. Place the liquid in the blender first, then fruit and ice. Cover. Start on low speed,
increasing to high speed. Blend it up until creamy and smooth.
2. And remember, don't ever stick a spoon or spatula in blend er while it's running.
3. Makes one 10 oz glass.
AVOCADO MANGO CHICKE N SALAD
YIELD: 2 SERVINGS
PREP TIME: 15 MINUTES
INGREDIENTS:
1 cup cooked chicken, cut into bite-sized cubes
1 avocado, diced
3/4 cup diced mango (fresh or frozen will work)
3 tbs. diced red onion
2/3 cup plain non-fat Greek yogurt (can adjust depending on how creamy you want it to be)
1/2 lime, juiced
1/4 tsp. garlic powder
salt to taste
DIRECTIONS:
1. Mix together all of the ingredients in a bowl.
2. Serve over greens, in a wrap, or on some bread or a croissant.
Strawberry + Goat Cheese Sandwich [cold]
2 slices of bread [my favorite GF brand is Udi’s]
1 avocado
4 medium strawberries, thinly sliced
2-4T goat’s milk mozzarella, crumbled
1t lemon juice
1/8t salt
black pepper + sea salt to top
1. Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot.
2. Mash the avocado with a fork and then mash in the lemon juice + salt.
3. Add as much avocado to the toast as desired and add 1 layer of thinly sliced strawberries.
4. Top with salt, pepper, and about 1T crumbled goat cheese per slice.
notes: Amount of bread needed will vary depending on desired amount of avocado used + size of
bread. Use more strawberries if needed. Omit cheese for a vegan option.
Sautéed Strawberry Avocado + Goat Cheese Sandwich [hot]
2 slices of bread [my favorite GF brand is Udi’s]
1 avocado
4 medium strawberries, thinly sliced
goat’s milk mozzarella, thinly sliced
1t unrefined coconut oil
1T balsamic vinegar
1t lemon juice
1/8t salt
black pepper + sea salt to top
1. Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot.
2. Turn your oven on to broil.
3. Mash the avocado with a fork and then mash in the lemon juice + salt.
4. Add oil to a small pan over medium heat.
5. Once hot, add the strawberries + balsamic, cooking for 3-5min until softened but not falling
apart. Stir/flip a few times.
6. Add as much avocado to the toast as desired and add 1 layer of cooked strawberries.
7. Top with a thin layer of goat cheese.
8. Broil until melted, about 1-3min. If you’re using more of a crumbly goat cheese, be careful it
doesn’t burn.
notes: Amount of bread needed will vary depending on desired amount of avocado used + size of
bread. Use more strawberries if needed. Omit cheese for a vegan option but still broil for 1-3min.
Egg & Turkey Muffins
Rating: 5, Prep Time: 7 minutes, Cook Time: 18 minutes, Total Time: 25 minutes, Yield: 12 muffins
Serving Size: 3 muffins, Calories per serving: 135 (45 cal each), Fat per serving: 3 g fat, 24 g protein
ingredients

18 oz liquid egg whites or egg beaters (egg beaters = liquid egg whites….don’t let the yellow color
fool you. It’s basically the same thing)
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6 oz cooked ground turkey
salt & pepper...to taste
instructions
preheat oven to 400 degrees.
line muffin tin with parchment paper baking cups.
spoon in 1/2 oz (about 2 tbsps) cooked ground turkey into the bottom of each baking cup.
pour 3 tbsp egg beaters over ground turkey in each cup.
just a dash of fresh-cracked salt & pepper over each cup.
bake for 18 minutes.
store in airtight container in fridge.
Easy Avocado Chicken Salad
Serves 2, Prep Time 10 min
Ingredients
1/2 medium avocado
Juice of 1/2 lime
1-2 teaspoons course brown mustard
1/2 teaspoon garlic powder
Salt & pepper to taste
1 cup cooked chicken breast, chopped
1/2 cup chopped vegetables of choice (I used chopped radishes, carrots, and purple
cabbage in mine)
Instructions
In a small bowl, mash the avocado with the lime juice and mix in the brown mustard, garlic
powder, and salt and pepper.
Mix in the chopped chicken breast and chopped veggies.
Serve on your favorite bread, crackers, or vegetables.
Enjoy!
AVOCADO EGG SALAD
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4 hard-boiled eggs
1 large avocado, cubed as you see above
2 tablespoons mayonnaise or Vegenaise (we used it b/c we don't love mayo)
1 teaspoon curry or fenugreek powder
Pinch of salt and pepper
All you do is combine all the ingredients in a large bowl and mash together with a fork. Adjust the
salt/pepper/mayo to your tastes. Then slap between two slices of bread or in a wrap and enjoy.
Breakfast Egg & Avocado Tostada
4 corn tostadas
4 eggs
¼ tsp. cumin
¼ tsp. black pepper
¼ tsp. fine sea salt
¼ tsp. oregano
pinch chili powder
pinch paprika
2 Tbsp. milk
1 Tbsp. butter
1 clove garlic, minced
1 cup diced bell pepper mix
½ cup chopped red onion
1 ripe Avocado
4 Tbsp. shredded pepper jack cheese
4 slices ripe tomato
sour cream for garnish (optional)
Place the tostados on a baking sheet. Set aside.
In a bowl, whisk together eggs, seasoning, and milk; set aside.
Prepare the avocado. With a sharp knife that is longer than the avocado, cut the avocado, lengthwise, around the seed. Place the avocado in
the palm of your hand and carefully twist the two halves to separate. To remove the seed, use the knife to cautiously “hit” the seed,
penetrating the seed ¼-inch. (To remove the seed from your knife, use your thumb and finger to press the seed over the blunt side of the
knife.) Use a spoon to scoop out the avocado meat. Cut into twelve slices. Squeeze, and gently toss, with lemon or lime juice to prevent
discoloring. Set aside.
In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant. Add pepper and onion
and cook until soft, about 5 minutes. When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference
for doneness. Remove from heat.
Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on tostada. Add ¼ of the egg mixture to each tomato
slice. Top with three slices of avocado. Sprinkle 1 Tbsp. of cheese on each tostadas. Place under the broiler for 1-2 minutes, until the cheese
melts. Serve immediately.
Cook’s Notes:
Adding salsa adds an additional level of flavor.
I used Guerrero Tostadas and 2% milk.
A mixed pepper mix, with green, red, and yellow peppers, adds color and flavor.
While flavors commonly found in Mexican foods are used here, seasonings for egg can be adjusted to preference.
For an even lower calorie/fat tostada, use canola spray instead of the butter, scramble only the egg whites, and omit sour cream garnish
Avocado and Egg Breakfast Pizza
Serves 4
1 large Hass avocado
1 tablespoon finely chopped cilantro
1 1/2 teaspoons lime juice
1/8 teaspoon salt
1/2 pound pizza dough, homemade or store-bought
4 large eggs
1 tablespoon vegetable oil
Hot sauce, for serving (optional)
Cut the avocado in half lengthwise, remove the pit and, with a large spoon, scoop the flesh into a medium bowl. Add the cilantro, lime juice
and salt. Mash with a fork until smooth with a few chunks of avocado. Taste and adjust seasoning. (Depending on the size of your avocado,
you may need more salt or lime juice.) Set aside.
Divide the dough into 4 equal pieces. On a well-floured cutting board, roll each piece into a thin, 6-inch circle. (If the dough keeps springing
back as you roll it, let it rest for a few minutes to relax the gluten and try again.)
Heat a well-seasoned cast iron skillet (see note) over medium-high heat until very hot. Place one of the dough circles in the center of the
skillet. Cook for 1-2 minutes, until the underside is browned and the top surface is bubbly. Flip and cook other side until browned, pressing
down with a spatula if the dough puffs up off the bottom of the pan. It may be charred in spots, which is fine. Remove to a plate and repeat
with remaining dough circles.
Spread 1/4 of the avocado mixture onto each cooked piece of dough.
Heat the oil in a skillet over medium heat. (If using the same skillet you used for the dough, first let it cool slightly and clean out any burned
flour that may be sticking to it.) Fry eggs to desired doneness and place each one on top of a pizza. Serve immediately, with or without a
drizzle of hot sauce.
Additional Notes
If you don't have a cast-iron skillet, you can use a stainless steel skillet. Film the pan with a very light layer of oil before cooking the pizzas.
A half pound of pizza dough is about half of a standard pizza dough recipe, or half a batch of store-bought dough. For this recipe, I used half
whole wheat flour, half all-purpose flour in my dough.
The pizza rounds can be cooked up to 1 day ahead and stored in an airtight container. (It will be softer than when freshly made.) Warm in the
oven or on a skillet before adding the toppings.
Store-bought flatbread or pita can be used instead of pizza dough for a quick breakfast. Warm bread before adding the toppings.
Grilled Chicken, Mango, Bell Pepper, and Avocado
Ingredients
1/4 avocado
Coarse salt
2 slices seeded multigrain bread
3 ounces grilled boneless, skinless chicken breast
1/4 mango, sliced
1/4 small red onion, sliced
1/4 red bell pepper, sliced
4 to 5 dandelion greens
Directions
Mash avocado and season with salt. Spread on bread. Top with chicken, mango, onion, pepper, and
greens.
Wrap #1 Peach Basil Avocado Balsamic Wrap or Skewers
1 extra large wrap or use skewers to serve!
1 small peach, sliced
1/2 avocado, sliced
handful of fresh basil leaves, shredded or chopped
balsamic dressing (below)
splash of lemon juice (optional)
additional greens/veggies/salad (optional)
balsamic dressing:
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar (thick /aged is my favorite)
pinch of salt
pinch of fine black pepper
1 tsp Dijon mustard AND/OR 1 Tbsp chopped onion (for added flavor depth)
optional: chopped herbs or additional spices
Directions:
Prep your peaches and avocado - toss together with an optional splash of lemon or orange juice. set aside.
Blend your dressing in a food processor or blender or mini chop blender. You can also double or triple the recipe and
save some dressing for later - store in the fridge.
Warm wrap on stove top. I use a gas burner and simply heat the wrap over an open flame for about 5-10 seconds on
each side. Be careful using this method! Make sure the wrap doesn't catch on fire. A few charred bubbly edges is OK and
tasty. You can also warm in the microwave or oven.
Toss your peaches, basil and avocado with a splash of dressing. Fill wrap. Add another drizzle of dressing if desired. But
just a little goes a long way! Also add any additional veggies for a heartier salad-style wrap. (You may have leftover
dressing fyi).
Roll wrap. Allow wrap to cool and "set" before slicing or it has a tendency to fall apart a bit due to the slick contents. ... A
handful of fluffy greens stuffed into the wrap would probably remedy this problem I had.
Wrap #2 Green Banana Cashew
1/2 avocado, sliced
1 small banana, sliced
2 Tbsp cashew nut butter (peanut, almond and sunflower butters also work)
salt/pepper - a few dashes
chili powder (for heat - optional)
drizzle of agave syrup (optional)
added crunchy greens/veggies (optional - advised!)
Directions:
1. Prep ingredients. Set aside.
2. Heat, fill and fold wraps as described in wrap #1 recipe.
3. Slice and serve!
Enjoy!
Avocado Spaghetti
4 fist fulls of spaghetti (one for each person),
5 ripe avocados (soft, but not yet brown),
Juice of 2 lemons,
2 cloves garlic,
1/3 cup of good olive oil,
1 big handful of fresh basil (or heaped tablespoon of pesto),
Generous pinch of salt,
Grating of parmesan.
Put your pasta on to cook in a large pan of boiling, salted water. Scoop out the flesh of your avocados,
discarding the skins & pips. Pop it into a blender with your lemon juice, garlic, olive oil, salt & basil. Blend
until smooth & creamy.
Give it a taste, decide if it needs anything else. More salt? More lemon? Maybe more basil? When you're
happy with it, set it aside until your pasta is ready & drained. Toss together in a large bowl & sprinkle with
freshly grated parmesan (not the dried stuff you buy in a shaker).
If you have a couple left over basil leaves, pop them on top. Serve family style at the table.
Sprinkle with more parmesan if desired. More parmesan is always desired on my plate.
Dig in!
Chicken & Avocado Enchiladas
Prep Time: 20 minutes, Cook Time: 20 minutes, Total Time: 40 minutes, Yield: 6-8 servings
Ingredients
Enchilada Ingredients:
2 Tbsp. olive oil
1 medium white or yellow onion, peeled and thinly sliced
2 poblano peppers, stemmed and thinly sliced
1 jalapeno pepper, finely diced (remove seeds for less heat)
8-10 (6-inch) flour tortillas
4 cups shredded cooked chicken
2-3 cups Monterrey Jack cheese optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
3/4 cup sour cream
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 California avocados, peeled and
pitted
1/2 cup chopped fresh cilantro
juice of one lime
Method
To Make The Enchiladas:
Prepare the "Avocado Cream Sauce" as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch
baking dish.
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 56 minutes until the onions are cooked and translucent. Remove from heat.
To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado
sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken
and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the
remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the
dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado
cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
To Make Avocado Cream Sauce:
Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about
2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to mediumlow and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if
necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor.
Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending
hot liquids -- the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.)
Season with additional salt or pepper if needed.
Ali’s Tip: If you are cooking the chicken for this recipe specifically (and not using leftovers or a rotisserie
chicken, as I often do!), I would recommend seasoning the chicken with a few pinches of chili powder and
cumin in addition to the salt and pepper. It will give some great extra flavor!
Grilled salmon with avocado salsa
Yield: For 4-6 people
Ingredients
2 lbs salmon, cut into 4 pieces 1 tbs olive oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper
Avocado salsa
1 avocado, peeled, seeded and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
Juice from 2 limes
3 tbs olive oil
2 tbs finely chopped cilantro
Salt to taste
Instructions
Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with
olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well,
chill until ready to use.
Grill the salmon to desired doneness.
Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain
chips on the side.
Stovetop Avocado Mac and Cheese
Yield: Serves 4-6, Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time: 25 minutes
ingredients:
10 ounces dry elbow macaroni
2 avocados, peeled and pitted
1/3 cup chopped fresh cilantro
2 tablespoons butter
1 cup milk
Salt and pepper, to taste
directions:
2 cloves garlic, minced
2 tablespoons fresh lime juice
Salt and pepper, to taste
2 tablespoons all-purpose flour
2 cups shredded Pepper Jack cheese
Fresh avocado chunks, for garnish, if desired
1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10
minutes. Drain and set aside.
2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and
pepper into a food processor or blender. Process until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk
in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in
Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese
sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with
fresh avocado chunks, if desired.
Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good
the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack
or White Cheddar Cheese.
5-MINUTE AVOCADO SORBET
Slice the avocados into thin strips and splash it with lots of lime juice. This is to keep it from browning,
and it will add flavor to the sorbet. Freeze ahead of time, you can do this the night before or 3-4 hours
ahead. This sorbet is flavored with lime juice, lime zest, and cilantro. You can omit the cilantro if you want
to taste just the avocado.
Every single sorbet recipe I’ve encountered requires you to boil corn syrup, water, and sugar together.
But you don’t have to boil anything or wait for it to cool here. Just chop cilantro, prep your lime zest, and
pour simple syrup and corn syrup that you can buy at the store. Set it aside or put it in the fridge to keep
it cool. This took me 30 seconds.
Take out the frozen avocados.
Pour your liquid into the frozen avocado batch that will eventually go into the processor.
Get your dish ready. The texture will be cold and firm because of the frozen avocados. Pulse until smooth
(should take 3 minutes max).
Serve it straight from the machine. I used those cake decorator thingies for presentation purposes. The
cup was also frozen before hand to keep it nice and cold.
Put it in the freezer for a harder texture like the one displayed below. I prefer the texture of this sorbet
when it’s straight from the processor because it is so smooth.
Garnish with cilantro. I am obsessed with avocado sorbet right now. It is the perfect solution to use up
any avocados that might go bad. And because it is frozen, the avocado can never go bad.
AVOCADO DEVILED EGGS
1 dozen hard boiled Oakdell Omega 3 Brown Eggs, peeled and halved
1/4 cup Greek yogurt or sour cream
2 ripe avocados, peeled and pit removed
1 Tbsp fresh lime juice
1 tsp kosher salt
1/2 tsp pepper
1/4 cup minced cilantro
2 tomatillos, husked , rinsed and cut in half
1. Cut eggs in half lengthwise; carefully remove yolks. Place yolks in a mixing bowl. Place whites on a
serving platter and set aside.
2. Add yogurt, avocados, lime juice, salt, pepper, cilantro and tomtaillos into the mixing bowl with the
yolks. Using an immersion blender, blend until smooth. (If you don't have an immersion blender, place
all ingredients into a regular blender and blend until smooth).
3. Spoon the avocado-egg mixture into the cavities of the egg whites.
4. Serve as an appetizer for the big game!
REFRESHING STRAWBERRY LEMONADE
PREP TIME 10 mins, COOK TIME 5 mins, TOTAL TIME 15 mins
Serves: 7-8 cups
INGREDIENTS
1 and ½ cups chopped strawberries
1 cup boiling water
½ cup granulated sugar, or any kind of sugar you prefer
1 cup (about 8 lemons) freshly squeezed lemon ju ice
4 cups cold, filtered water
INSTRUCTIONS
1. Puree the strawberries in a food processor or a blender until pureed. Remove and strain
through a fine-mesh strainer if desired, or you can leave the seeds and pulp in. I used
half-and-half in mine.
2. In a separate pan or bowl, stir together the boiling water and sugar together. Allow the
boiling water to cool for about 5-10 minutes.
3. Pour the cooled water into a pitcher and add in the rest of the cold, filtered water. Stir
in the pureed strawberries and the freshly squeezed lemon juice.
4. Serve with ice.
Zuppa Toscana Soup
Ingredients
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1 pound sweet italian sausage, removed from the casings
5 slices bacon, diced
1/2 yellow onion, diced
ounces beef broth
3 cloves garlic, peeled

2 white potatoes, diced (no peeling necessary)
teaspoon black pepper

3 cups spinach, fresh
1 1/2 cups heavy cream
1 cup
parmesan cheese, shredded
Directions
1. Brown sausage and diced bacon in a French oven over medium high heat until fully cooked. Drain all
but one tablespoon of oil. Sauté onion and garlic in remaining oil for about 2-3 minutes. Add back
the sausage and bacon. Add beef broth, potatoes, salt and pepper. Bring to a boil over medium high
heat.
2. Reduce to low and cover. Simmer for about 15-20 minutes, until potatoes are fully cooked.
3. Add fresh spinach, cream and 3/4 cup parmesan cheese. Heat over medium until warm (about 5
minutes). Serve with a sprinkle of extra parmesan on top. ENJOY.
1/2 teaspoon kosher salt
32
1/2
Creamy Avocado Rice
Makes: 4 servings
Ingredients:
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1.
2.
3.
1 and 3/4 cups water
1 tsp salt
2 cups quick cooking brown rice
1 avocado, mashed
the zest and juice of 1 lime
1 tsp salt
1/4 cup fresh cilantro, chopped
Directions:
Bring the water and 1 tsp salt to a boil in a medium saucepan. Pour in the rice, bring it back to a boil and
let the rice cook, simmering and covered, for 5 minutes.
Remove the pan from heat and leave it covered for another 5-10 minutes until the water is absorbed and
the rice is tender.
Spoon the mashed avocado into the hot rice and mix together. Stir in the lime zest, lime juice, salt, and
cilantro before serving.
Ingredients:
2 large ripe Avocados 1 Small Red Onion
2-3 Stalks of Cilantro or the equivalent substitute of Cilantro
1-2 Limes (to taste)
Salt and Pepper to taste
Enough Peanut or Vegetable Oil for Frying
1 Tomato diced
Package of Egg Roll Wrappers
Cut the avocados into large chunks and squeeze the lime juice over it. The lime juice works in two ways
here: it protects the flesh of the avocado from oxidizing and turning brown; and it also dials up the overall
citrus flavor!
Try to use only enough lime juice to coat and flavor the avocado. You want the flavor of the lime without
too much extra moisture. It really is a judgment call. If it needs a bit more lime add it. Remember, you can
always add, but you can’t always subtract an ingredient from a dish. Add the juice a little at a time, tasting
for overall flavor.
Add the diced red onions, cilantro, tomato, and salt and pepper to taste. Cover and refrigerate the
mixture for a few hours to give the flavors a chance to properly come together.
After you remove it from the refrigerator, check the taste to see if it needs a bit more lime, salt, or other
adjustments. This recipe is all to your taste. If it tastes good it IS good.
Take the egg roll wrappers, and turn one corner towards you. It should resemble a diamond more than a
square. Place about 2 tablespoons of the filling across the center of the egg roll wrapper.
Pull the corner pointed toward you over the filling. Then pull the side corners over that. If you are looking
down on the egg roll it should look like an opened envelope at this point.
Dip your finger in water and run it over the final corners of the egg roll wrapper to help create a seal, then
wrap that final corner over the roll and seal.
Heat a pot with enough oil to cover the egg rolls. I prefer to use Peanut Oil. I think it gives the egg roll a
better flavor. If not, you can use regular vegetable oil.
Once the oil is hot enough place the egg rolls in and fry until crisp and golden brown. It will only take a
few moments to fry nicely. Keep your eyes on them, as they can easily go from golden brown to burned!
Also, these rolls don’t refrigerate well. The moisture from the avocado can make the wonton skin soggy
and impossible to fry. As soon as you wrap them, fry them!
Finally, slice the egg rolls in half. You can serve this either with regular Chinese Duck Sauce. Or you can
mix up a couple limes with some local honey, add the zest of the limes, and lightly drizzle over the rolls.
Serve hot! And enjoy!!
Avocado Smoothie
Yield: 1 drink, Prep Time: 10 min, Total Time: 10 min
Ingredients:
1 ripe California avocado, sliced in half, peeled & seeded
2 1/2 Tbsp sweetened condensed milk
1/2 cup almond milk
1 cup crushed ice
1 tsp sugar
Directions:
Add all ingredients into a blender and pulse until ice is completely crushed and the smoothie is well
blended. Feel free to add more sugar to make it more sweeter. Serve immediately.
Banana raspberry ... Add 1 cup raspberries, 1 medium banana, 3 cups fresh baby spinach, 4 to 6 ounces of
filtered water and 2 teaspoons Chia Seeds (soaked for 20 minutes) to your blender and blend on high for
30 seconds or until creamy.A good ratio of fruits to greens for weight loss: 2 cups of fruit to 3-4 cups of
greens and 1 cup of water.
CHERRY LIMEADE
PREP TIME 5 mins, TOTAL TIME 5 mins
Serves: 4
INGREDIENTS
½ cup freshly squeezed lime juice (about 8 juicy lemons)
⅔ cup sugar
4 cups water
⅓-1/2 cup cherry syrup (I use Grenadine)
INSTRUCTIONS
In a pitcher stir together lime juice, sugar, and water until sugar is dissolved.
Add ⅓ cup cherry syrup, taste, and add more syrup if desired. Chill 1 hour before serving OR
serve with ice cubes immediately.
Frozen Apricot Popsicles
Prep time: 10 mins, Total time: 10 mins, Serves: 4
Ingredients
10 tablespoons hot water
2 tablespoons honey
17 oz apricot, peeled
Instructions
1. Mix honey and water and make a syrup.
2. Puree the apricots in a blender.
3. Combine the honey water and pureed apricots, strain if you like a smooth texture.
4. Share the mixture in popsicle molds, insert the sticks and freeze until solid, 3 to 4 hours.
Notes
Consider 3-4 hours freezing time.
Naturally Flavored Water
Prep time 5 mins, Total time 5 mins
Ingredients
Strawberry Flavored Water:
4-6 strawberries, hulled and quartered
½ lemon, sliced
Small handful of basil, scrunched
Ice and cold filtered water
Watermelon Flavored Water:
2 slices of watermelon, cut into thirds or quarters
Small handful of basil, scrunched
Ice and cold filtered water
Instructions
1. Fill your juice pitcher to the top with ice and fruit.
2. Slightly scrunch up the basil so it releases it's flavor. Cover with cold filtered water.
3. This water is best if you let the water infuse at least 1 hour. If you're inpatient (like me), poke a few
holes in your fruit with a fork for instant flavor.
Young Living Lemon Essential Oil Lemonade Recipe
1 gal. of filtered water
juice of two organic lemons
juice of one organic lime
about 15 oz. of organic blue agave (test as you go to adjust the sweetness to your liking)
10-12 drops of Young Living lemon essential oil
lemon and lime slices for garnish
Serve in glass with ice. Rather than add ice directly to the lemonade which waters it down, I serve ice in a
separate container.
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Orange Twist Sports Drink
3-4 cups water (depending on the concentration you prefer) 3/4 cup freshly squeezed orange juice (about
2-3 oranges) 1/4 cup freshly squeezed lemon juice 1/4 teaspoon celtic sea salt or real salt 2
tablespoons raw honey or maple syrup (or more to taste) a few drops of Concentrace minerals
drops (optional)...
Coconut & Lime Sports Drink 3 cups coconut water 1 cup water (or more, based on how strong you prefer
the flavor to be) 1/2 cup freshly squeezed lime juice (lemon is delicious too!) 1/4 teaspoon celtic sea
salt or real salt 2 tablespoons raw honey or maple syrup (or more to taste) a few drops of Concentrace
minerals drops (optional)...
Lemon Sports Drink
4 cups filtered water 1/2 cup freshly squeezed lemon juice 1/4 teaspoon celtic sea salt or real salt 1/4
cup raw honey (or more to taste) a few drops of Concentrace minerals drops (optional)
Instructions
Mix all ingredients together and store in fridge. I’ve found that when I make batches with honey – which
is naturally antimicrobial – and store in the coldest part of the fridg...
Mango Banana Smoothie
Prep Time: 5 minutes, Yield: 4 Servings, Serving Size: 1 Cup
Ingredients
1 mango, pitted, peeled and diced
2 ripe bananas
1 cup milk
2 tablespoons honey
1 cup ice
Instructions
Combine all ingredients in a blender and blend until smooth.
Add more milk as necessary, depending on your desired consistency, and adjust sweetener to your
taste.
Serve.
Raspberry Cheesecake Popsicles
Yield: 6 medium popsicles
ingredients:
8 oz fresh raspberries (or blueberries/blackberries/cherries)
1 tablespoon water
4 oz low fat cream cheese
3 tablespoons fat free milk
1 teaspoon vanilla extract
1/3 cup powdered sugar
directions:
In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or
until they are easily broken up with a wooden spoon. Transfer mixture to a food processor (or strong
blender) and puree till there are no lumps left. Refrigerate raspberry puree until cool, about 30 minutes.
Then in food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth. In
popsicle molds, layer raspberry puree and cream cheese mixture. Insert popsicle sticks and freeze for at
least 2 hours. Enjoy!
nutrition info per popsicle: 93 calories. 3.7g fat. 12 carbs. 3g fiber. 7g sugar. 2.7g protein.
**nutrition info calculated using sparkrecipes.com**
Orange Creamsicle Smoothie
Ingredients
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1 cup baby carrots
3/4 cup frozen mango slices
1 whole orange, peeled
3/4 – 1 cup almond milk
ice to taste (I use about 1 cup)
Instructions
Place all ingredients, ice on top, in a high power blender and blend until smooth.
Calories: 208. Carbs: 42 grams. Fat: 4 grams. Protein: 4 grams.
Enjoy!
4-Ingredient Strawberry Cream Pops
Makes about 8 popsicles
2 ½ c chopped strawberries
1 pint vanilla ice cream, softened
1, 11.5 oz bag white chocolate chips
2 T coconut oil
Chopped pistachios, optional
Puree 2 cups of the strawberries using an immersion, or canister, blender. Add the ice cream and blend to
combine. Fold in the remaining ½ cup chopped strawberries. Pour into popsicle mold and insert sticks.
Freeze for several hours until solid.
Melt the white chocolate chips and coconut oil together in a 2 cup measuring glass in the microwave in 30
second increments, stirring between each, until the white chocolate is completely melted and smooth.
Line a sheet pan with parchment and set nearby. Remove the frozen strawberry ice cream pops from
their mold, and working quickly, dip each one in white chocolate and place onto the prepared sheet pan.
Sprinkle with chopped pistachios (or sprinkles!) if you’d like. Place in the freezer to firm up for a few
minutes. serve immediately or store in a zip-top bag in the freezer.
Banana "Ice Cream" (made from bananas ONLY!)
Here's what to do:
1. Get some bananas. We used several "extra ripe" ones that I found marked down at the produce
market, but any ripe bananas will work.
2. Peel the bananas, cut them into approx. 1/2" slices, and put them on a tray.
3. Pop the tray in the freezer for a few hours until the bananas are frozen. (Once they're frozen, you can
also put them in a bag to use later).
4. Put your bananas in a food processor or blender. (NOTE: I used a blender because that's what I have,
but I think a food processor would have worked much better. I had to keep pushing the frozen bananas
down in the blender so the blades could reach them and it took a little longer for them to reach the right
consistency)
5. Start mixing. First the bananas will just get chopped up.
6. But as you keep mixing and scraping down the sides, it'll get creamier and creamier.
7. You can eat it right now, just out of the blender/food processor, and it'll be like a soft serve custard.
8. Or you could put the mixture back in the freezer where it will get harder and more scoopable like
regular ice cream.
Brain Power Smoothie (Blueberry Avocado Smoothie)
Prep Time: 1 minute
You can also mix in other ingredients when it's in the soft-serve state ~ we like to add in peanut butter,
Cook Time: 1 minute
chocolate chips or chopped nuts - YUMMY!!
Total Time: 2 minutes
Yield: About 4 cups
Ingredients
o 2 cups blueberries
o 1 cup pomegranate juice (or any berry juice)
o 1 cup ice cubes
o 1 Tbsp. chia seeds
o 1 ripe banana, peeled
o half of an avocado, peeled and pitted
Method
Add all ingredients to a blender and pulse until combined and smooth. If the smoothie is too thick, add
more juice. If the smoothie is too thin, add more ice.
Detox Smoothie
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About 4-5 cups
Ingredients
o 3 cups frozen diced pineapple
o 3 cups fresh baby spinach
o 1 cup frozen diced banana
o 1 celery rib (optional)
o 1 Tbsp. grated fresh ginger (start with less and add more if desired)
o 1 Tbsp. chia seeds
o juice from half a lime
Method
Combine all ingredients in a blender and pulse until smooth. Add a little water or juice if needed to help
the blender blend.
Yellow Smoothie
Prep Time: 5 minutes
Yield: 3-5 cups
Ingredients
o 2 cups fresh pineapple, cut into large pieces
o 1 banana
o 1/2 cup coconut milk (I used "light" coconut milk)
o 1/2 cup ice
Method
Combine all ingredients in a blender and mix until smooth and well-combined.
Ali’s Tip:
For a more concentrated smoothie, feel free to omit the ice and freeze the (pre-cut) pineapple and (prepeeled) banana ahead of time.
Red Smoothie (Mango & Strawberry)
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 3-5 cups
Ingredients
o 2 cups frozen strawberries
o 1 mango, peeled and cored
o 1/2 cup cranberry juice (or other juice)
o 1/2 cup ice (if needed)
Method
Combine all ingredients in a blender and mix until smooth and well-combined.
Ali’s Tip:
Another fun twist would be to add some fresh lime to this. Yum!
Pineapple, Orange & Banana Smoothie
Prep Time: 2 minutes
Total Time: 2 minutes
Yield: About 3 cups
Ingredients
o
o
o
o
o
2 cups fresh pineapple chunks
2 bananas, peeled
1 orange, peeled
1 cup ice
1 Tbsp. ground flax seed and/or wheat germ (optional)
Method
In a blender, combine all ingredients. Blend until smooth, then
serve immediately. (If your blender has trouble getting going, you
may need to add in a few tablespoons of water or juice to get it
started.)
smoked peaches and cream pops
1 1/2 tablespoons wood chips (specifically made for stovetop smokers)
1 1/4 pound fresh peaches, quartered
1/2 cup simple syrup (recipe below)
1/2 cup heavy cream
Place 1 1/2 tablespoons wood chips in the bottom of a mini stovetop smoker and set over medium heat. Arrange rack on
top and cover with peaches. Cover the smoker and let work for about 20 minutes. Remove from heat, uncover, and let
peaches cool. You can peel the skin off the peaches if you’d like, but I don’t.
Purée the peaches in a food processor. Transfer them to a bowl or measuring pitcher with a pouring spout and stir in 1/2
cup simple syrup. Stir well and taste; Add more simple syrup if needed, keeping in mind the mixture should be slightly
sweeter than you’d prefer because it won’t be as strong once the pop is frozen. Add most of the cream and barely stir it
in to maintain a swirl effect of the orange and white colors.
Pour peach mixture into the ice pop molds, leaving a little bit of room at the top for the mixture to expand as it freezes.
The rest of the cream can be added as you go, a splash here a splash there for variation in color. Freeze until solid, at
least 4 hours or overnight, adding in the popsicle sticks after about an hour. Unmold (running them under water for
about 20 seconds will help) and transfer to plastic bags for storage or serve immediately.
Makes 10 pops.
simple syrup
2/3 cup (5 ounces) granulated sugar
2/3 cup (5 ounces) water
Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar
dissolves and the mixture is transparent. Remove from heat and let cool.
Makes 1 cup simple syrup.
FRUIT PUNCH KOOL AID SLUSH
Ingredients{This was for individual Slushies}:
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3 Tablespoons Fruit Punch Kool Aid
3 Tablespoons Sugar
1/2 Cup Lemon Lime Soda
1 1/2 cups Ice
Directions:
Mix Everything together in a blender {I used our small Magic Bullet type blender} Pour into a
glass and enjoy.
NUTELLA BROWNIE CHEESECAKE NO-CHURN ICE CREAM
INGREDIENTS
One 8 oz. bar of cream cheese (light or regular) softened
One 14.5 oz. can of sweetened condensed milk (regular or fat free)
1 tsp vanilla
One pint heavy cream, well chilled
About half of a pan of prepared brownies, homemade or from a box mix (I highly suggest
these Flourless Nutella Cheesecake Swirl Brownies, especially if you want to make this gluten
free)
About ⅓ cup Nutella
INSTRUCTIONS
Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened
condensed milk until smooth. Set aside.
In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
Gently fold the cream cheese mixture into the whipped cream.
Crumble about half of the pan of brownies (more or less, as desired) into to cream m ixture,
top with small dollops of Nutella, and gently fold in to create brownie and Nutella swirls.
Pour the mixture into a container that you can freeze and has an airtight lid, cover, and pla ce
in the freezer until frozen.
Sunrise Smoothie Recipe
Prep time: 5 mins, Cook time: 5 mins, Total time: 10 mins
Ingredients
2 Bananas, sliced and frozen
1 Cup of Mango, diced and frozen
1 Cup Strawberries, diced and frozen
¼ Cup Orange Juice
¼ Cup Greek Yogurt
Instructions
In a blender, combine bananas, mango and orange juice and blend on high until smooth. Pour mixture
into the bottom portion of serving glasses.
Add strawberries and greek yogurt into the blender, and blend on high until smooth. If the strawberries
are too thick, add a few tablespoons of milk to help thin it out.
Pour strawberries onto of the mangos and serve immediately.
Blueberry Lime Frozen Yogurt Pops
1 pint blueberries, rinsed and dried
2/3 cup maple syrup, divided
1 1/2 cups greek yogurt
zest and juice of two small limes, divided
In a saucepan combine 1/3 cup of the maple syrup with the blueberries. Heat over high and bring to a
boil. Turn down to a simmer and cook 1-2 minutes, until the berries release their juices and become soft,
but do not all burst and become mushy, stir in the zest and juice of one of the limes. Remove from the
heat and set aside to cool a bit.
In a bowl whisk together the yogurt, the remaining 1/3 cup of maple syrup and zest + juice of the
remaining lime.
Spoon some of the blueberry mixture into each mold, followed by yogurt — there’s no real method to
this, btw…but don’t fret, it will be pretty, and more importantly, delicious regardless of how you layer it
up — until all of the molds are filled. Since the yogurt is thick enough, you can insert the sticks now, as
they will stay in place. Freeze until solid, at least 4 hours.
Low-Fat Copycat Wendy's Frosty
YIELD: about 20 ounces, PREP TIME: 2 mintues, TOTAL TIME: about 30 minutes, for chilling
I N G R E D IE N T S :
12 ounces (1 standard tub) whipped topping, keep frozen (I used fat-free Cool Whip; lite, regular, or
vegan versions may be substituted)
1/4 cup sweetened condensed milk
2 tablespoons unsweetened natural cocoa powder
1 cup chocolate milk (I used 1% chocolate milk; chocolate almond milk may be substituted)
D I R E CT I ON S :
1. To the canister of a blender, add the whipped topping, sweetened condensed milk (Tip make these with the rest of the can), cocoa powder, pour the milk over the top, and blend until
smooth and creamy.
2. Pour mixture into 2 glasses and freeze for about 30 to 60 minutes, or until desired consistency is
reached. Stir well before serving.
3. Extra portion will keep airtight in the freezer for up to 1 month (cover glasses with plasticwrap or
place inside a ziplock to prevent freezer smells). Allow to come up to room temp for about 30
minutes before serving if frozen solid.
Pina Colada Oat Breakfast Smoothies
Prep Time: 3 minutes
Yield: 3 servings
Ingredients
2 cups diced pineapple (preferably fresh), chilled
1 1/2 cups coconut almond milk blend
1 cup cold water
1 (5.3 oz) coconut greek yogurt, such as Chobani
3/4 cup oats (old fashioned or quick)
1 large very ripe banana peeled and frozen
Directions
Add all ingredients to a blender and process until smooth. Serve immediately.
5-Minute Healthy Strawberry Frozen Yogurt
Yield: 4 servings
Prep Time: 5 min
Ingredients:
4 cups frozen strawberries
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tablespoon fresh lemon juice
Directions:
Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food
processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up
to 1 month.
Kelly's Notes:
I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a
sweeter-tasting dessert.
Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.
CLEANSING GREEN SMOOTHIE
Recipe:
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1 Cup No Sugar Added Frozen Fruit Blend
1/2 Small Banana (Frozen)
2 Cups Fresh Spinach
1 Serving Non Fat Plain Greek Yogurt
2 Tbsp Chia Seeds
1 Tbsp Sliced Almonds
1/2 Cup Ice Cold Water
Blend on High!
BERRY GREEN SMOOTHIE
Prep Time5 minutes, Total Time5 minutes, Yield2 servings
Make-ahead freezer friendly smoothies that are healthy, nutritious and so refreshing for your mornings!
INGREDIENTS
1 cup spinach leaves
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 ripe banana
1/2 cup milk
2 tablespoons old fashioned oats
1 tablespoon sugar, or more, to taste
INSTRUCTIONS
Combine spinach, blueberries, raspberries, banana, milk, oats, sugar and 1 cup ice in blender until
smooth.
Serve immediately.
Clean Eating Strawberry Banana Ice Cream
(Makes about 7 cups)
Ingredients:
4 cups sliced, frozen bananas
2 cups frozen, unsweetened strawberries
1/2 cup rice, almond, light coconut or regular milk (any milk will work)
Directions:
Place all ingredients into a food processor and blend until you have a “soft serve” consistency in your ice
cream.
Note: You will have to take the lid off and scrape/move things around with a spatula several times
through this process. It WILL get smooth, so don’t give up. Just keep blending and scraping.
Two-Ingredient Banana Peanut Butter Ice Cream
Yield: Serves 4
ingredients:
4 large very ripe bananas
2 tablespoons peanut butter
directions:
1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or
baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down
the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to
combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in
the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help
puree the banana slices. Make sure you use a powerful food processor or blender!
Single Ingredient Ice Cream
4 bananas, just slightly overripe (brown spots good, completely black not so good)
2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream)
2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream depending on peanut
butter)
DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending that beast.
Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer
for about an hour or until they are frozen solid. Put the frozen slices in a food processor and pulse. First
they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this
point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the
liquid will help the blending. I’m lactose-intolerant, so after a few minutes of stopping to scrape the sides
down, the banana begins to blend into a creamy texture. When the bananas look like whipped ice cream,
you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries,
anything goes! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it
for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after
removing it from the freezer. Just give it a minute or two to soften up. Makes a pint
DIY YOGURT DOTS
Spoon your favorite yogurt into a small plastic zipper baggie.
Snip a corner of the plastic bag and “pipe” little “dots” of yogurt onto your cookie sheet (lined with a
silpat or parchment paper.)
Remove from cookie sheet and serve in a small bowl. Perfect finger food for little ones just learning to
feed themselves. :-)
EASY MANGO ICE CREAM
Preparation time: 2 minutes., Freezing time: Overnight, preferably.
Ingredients:
Mangoes: 2 large, weighed about 1 kg and 300 gms.
Condensed Milk: 1 tin.
Amul Fresh Cream: 1 packet (25 % fat), 200 gm.
Milk: 1 cup.
Method:
Peel and chop the mangoes and put into the blender/mixer jar.
Run the blender for 40 to 50 seconds, so that it will be pureed nicely.
Add in the one cup milk.
Dunk in the condensed milk.
Add in the cream (it's 25% fat) if you have full fat cream, use it!
The blender is almost full, so when the blender is running...keep a hand on the lid...otherwise...you might
end up in a kitchen mess.
Blend it for a minute....the result is creamy mango goodness....yum!
I transferred into two containers which hold 1 liter ice cream, it is best to fill to the top and cover
I freezed overnight, and I did not whip it up....once it started to set in as I usually do with myice creams. I
just popped into the freezer and forgot about it until, I scooped out from the half filled container for
Nidhi...and got a hug from her :)
PS: I have not used sugar in this recipe, the reason is that the mangoes were very sweet, and a whole tin
of condensed milk has enough sweetness....but if you feel, you need more sweetness, you can add in
about 1/4 to 1/2 cup or according to your taste.....but for us this was perfect!
Banana, Chia, and Spinach Smoothie
Serves: 1
1 cup unsweetened almond milk
1/2 cup frozen mango
1 ripe banana
1 handful fresh spinach
1 tsp chia seeds
Directions
Combine all ingredients in a blender, and blend! Add more almond milk as necessary, depending on your
desired consistency.
Peanut Butter, Banana, and Oat Milk Shake
Serves: One large or two small portions
2 cups cold almond milk (soy or regular milk would also be delicious)
1 banana, cut into chunks (frozen is ideal — definitely peel the banana)
1/4 cup peanut butter
1 heaping tsp honey
1 tbsp flax seeds, ground into meal
2 tsp old-fashioned oats, ground fine
Directions
1. In a spice grinder, pulverize flax seeds and oats into a fine powder. (Use a spice grinder or a clean
coffee grinder!)
2. In a blender, combine almond milk, banana, peanut butter, honey, and ground flax and oats.
3. Blend until no banana chunks remain and the mixture is thoroughly incorporated.
4. Pour into a glass, and enjoy immediately.
Kale, Spinach, and Pear Smoothie
Serves: 2
1 heaping cup spinach leaves
1 heaping cup chopped kale leaves
1/2 pear
1 frozen banana
1 1/2 cups cold almond milk (or soy milk or orange juice)
1 tbsp honey
Directions
1. Remove kale leaves from their rough center stalk, and coarsely chop.
2. In a blender, combine kale, spinach, and almond milk.
3. Blend until no big kale bits remain.
4. Stop blender, and add banana, honey, and pear. Blend until smooth. Enjoy immediately.
Strawberry, Banana, Coconut Smoothie
Serves: 1
1/2 cup low-fat coconut milk
10 fresh strawberries (or 1 cup frozen strawberries)
1 banana
1/2 cup goat-milk yogurt
1 handful of ice
Directions
Combine all ingredients in a blender, and blend! Add more coconut milk
as necessary, depending on your desired consistency.
Mixed-Berry Smoothie
Serves: 2
1 cup frozen raspberries
1 cup frozen blackberries
1 cup unsweetened cranberry juice
1 cup brewed herbal tea, chilled
1 tsp organic ground flax seeds
2 tsp fresh orange juice
1 tsp fresh orange zest
Directions
Combine all ingredients in a blender, and blend! Add more orange juice as necessary, depending on your
desired consistency.
Super Spinach Smoothie
Serves: 1
1 ripe banana (frozen bananas are best in smoothies)
1 big, heaping cup clean spinach leaves
1 tbsp honey
1 tbsp Amazing Grass Green SuperFood powder
1 cup cold almond milk
Directions
Combine all ingredients in a blender, and blend until smooth. Enjoy immediately! Feel the health!
Strawberry-Cucumber Smoothie
Serves: 2
1 1/2 cups frozen strawberries
1 cup cold almond milk
Half an English (hothouse) cucumber, deseeded and chopped into large chunks
1 to 2 tbsp honey
A squeeze of lemon, if you’d like
Directions
Combine all ingredients in a blender, and blend! Add more almond milk as necessary, depending on your
desired consistency. You can also enjoy the smoothie made with frozen blueberries or blackberries.
sassy water... Yum! to boost weight loss - 2L water, 1 medium cucumber, 1 lemon, 10-12 mint leaves.
steep overnight in fridge and drink every day
Hot water with lemon
Turquoise lemonade. Blue raspberry kool aid, sugar and country time lemonade mix. Signature drink.
Nutella Mug Cake (in the Microwave!)
Rating: 5
Ingredients
4 Tablespoons Flour
1/2 teaspoon of baking powder
4 Tablespoons Sugar
2 Tablespoons Milk
2 Tablespoons Unsweetened Cocoa
3 Tablespoons Nutella
1 Egg
1/2 teaspoon Vanilla
Instructions
Mix the dry ingredients in your mug or small bowl.
Add the egg and stir. Finally, add in the Nutella, vanilla, and milk.
Microwave on high for 60 seconds… check the cake and if needs to be microwaved and additional 15
seconds.
Notes
You may have to play with the microwave timing a little because there is a HUGE variance in power. Mine
was done in about 65 seconds… the key is NOT to overcook the cake, you want it a little "fudgy" in the
middle!
No Bake Energy Bites Recipe
Yield: 30
Ingredients
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1 cup old fashioned, rolled oats
1/2 cup crispy rice cereal (or shredded coconut)
1/2 cup Nutella
1/4 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tablespoon coconut oil
1 teaspoon vanilla
1/2 cup chocolate chips
Instructions
Mix together rolled oats, crispy rice cereal, Nutella, peanut butter, ground flaxseed, honey, vanilla,
coconut oil and mini chocolate chips.
Scoop the mixture into small balls about 1 tablespoon each. Place the balls on a piece of parchment
paper.
Use your hands to roll them into tightly packed balls. Place in the fridge to set.
Breakfast
1. Chocolate-Blueberry Shake. Blend together 1 packet chocolate breakfast powder (like Carnation Breakfast Essentials), 1 1/2 cups milk of choice, and 1 cup frozen
blueberries. Optional: Add a scoop of protein powder for improved muscle recovery.
2. Cold Pizza. Nope, not the takeout kind! Toast 1 slice whole-grain bread and top with 2 tbsp. ricotta, 1 large basil leaf, 2 tomato slices, a drizzle of olive oil, and salt
and pepper.
3. Eggs in a Muffin. Heat a pan with a spritz of cooking spray over medium heat. Season 1 egg with salt and pepper, scramble, and cook to desired consistency (no
more than five minutes). Top egg with 1 slice cheddar cheese and allow cheese to melt. Pile egg and cheese on 1 toasted whole-wheat English muffin and add 1 slice
cooked Canadian bacon. (Use half the muffin and eat it open-faced to save a few calories!)
4. Canadian Waffles. Toast 1 whole-wheat waffle and top with 1 slice cooked Canadian bacon, 1 over-easy egg (prepared with cooking spray), and a 1 to 2 tsp. drizzle
of maple syrup.
5. Cereal A-Go-Go. Swap out the milk in a bowl of cereal for 1 cup plain low-fat yogurt flavored with 1/8 tsp. lemon zest and 1 tsp. honey. Add ½ cup bran flakes and
some extra flavor with ¼ cup fresh berries or 1 tbsp. sliced almonds.
6. Breakfast Taco. In a pan spritzed with cooking spray over medium-high heat, scramble 3 egg whites, a small handful of spinach leaves, and 1 tbsp. drained and
rinsed black beans. Season with salt and pepper. Wrap mixture in an 8-inch whole-wheat tortilla and top with 1 tbsp. salsa.
7. Oatmeal in an Instant. Skip pre-made packets in favor of this homemade version. Combine ½ cup rolled oats, 1 cup milk or water, and a pinch of salt, and
microwave for 3 minutes. Stir in toppings of choice, like 1 tsp. maple syrup, 2 tbsp. sliced almonds, or ¼ cup dried fruit.
8. PB&H Waffle. Toast 1 whole-grain waffle and smear with 1 tbsp. natural peanut butter. Drizzle with 1 tsp. honey and sprinkle with 1 tsp. sesame seeds.
9. Mini Wrap. Top an 8-inch whole-wheat tortilla with 2 slices Canadian bacon, ½ sliced apple, and 2 to 3 slices cheddar cheese. Roll up and microwave for 45 seconds
to 1 minute, or until cheese is melted.
10. Vegan Breakfast Scramble. In a frying pan over medium-high heat, combine ½ cup tofu (crumbled), a handful of spinach, ¼ cup chopped red peppers, 1/8 cup
chopped onion, 1/8 cup chopped vegetarian bacon, and a few dashes of paprika. Sauté until veggies are cooked and tofu is heated through. Season with salt and
pepper to taste.
11. Broiled Grapefruit. Preheat broiler and halve 1 chilled grapefruit. Sprinkle each half with ½ tsp. sugar and ¼ tsp. cinnamon. Broil both halves on a baking sheet for
3-5 minutes. Serve with 1 slice of whole-wheat toast spread with 1 tbsp. nut butter for a complete breakfast.
12. Nutty 'Nana. Toast 1 slice whole-grain bread and top with 1 tbsp. crunchy almond butter and ½ a sliced banana.
13. Berry Yogurty Smoothie. Blend together ½ cup frozen strawberries, ½ cup frozen blueberries, 1 cup plain low-fat yogurt, 2 tsp. honey, and ¼ cup milk of choice.
14. Sweet n' Savory Breakfast Pizza. Preheat the broiler (or toaster oven). Microwave 2 slices turkey bacon for 30-60 seconds (or until crisp) and crumble once
cooked. Spread 1 tbsp. low-fat ricotta on 1 whole-wheat tortilla. Top with ¼ cup sliced strawberries and/or blueberries and the bacon. Broil 5 minutes or until fruit
softens and begins to caramelize.
15. Sun-Dried Tomato Omelet. Coat a pan with cooking spray and place over medium-high heat. Pour in 3 egg whites mixed with 1 tsp. water and salt and pepper (to
taste). When eggs begin to set, top half with 2 tbsp. goat cheese, ½ cup fresh spinach, and 2 tbsp. chopped sun-dried tomatoes. Fold in half and cook 2 more minutes,
or until egg whites are set, veggies are warmed through, and cheese is melted.
16. Frog in a Hole. Heat a pan over medium-high heat. Spread 1 slice of whole-grain bread with 1 tsp. butter. Use a cookie or biscuit-cutter to cut a hole in the center
of the bread. Place the bread— buttered-side down— in the pan and crack 1 egg into the hole. Cook until egg sets, about 2 to 4 minutes. (Flip half way through for a
more well-done egg.)
17. Fruit Parfait. Layer together: 1 cup plain low-fat yogurt sweetened with 1 tsp. honey, ½ cup granola, and ½ cup frozen blueberries and strawberries.
18. Breakfast Quickie Cookie. In a microwave-safe bowl, combine ½ cup oats, ¼ cup liquid egg whites, 1 ½ tbsp. brown sugar, 1 ½ tbsp. all-purpose flour, ½ tsp. vanilla
extract, ½ tsp. baking powder, 2 tbsp. raisins, and cinnamon to taste. Flatten half the mixture into the bottom of the bowl and microwave for 45 seconds. Pop cookie
out of the bowl and repeat with second half of mixture.
19. Pumpkin Muesli. Combine ¼ cup quick-cooking oats and ¼ cup pumpkin puree in a microwave-safe bowl. Cover with plastic wrap and nuke for 20 seconds. Let sit
for 10 minutes. Meanwhile, combine ½ cup plain nonfat yogurt, 2 tbsp. honey, 1 tsp. lemon zest, and 2 tbsp. sliced almonds in a separate bowl. Stir yogurt mixture
into the oat mixture and enjoy. Extra points for adding fresh fruit, too!
Lunch
20. Quinoa Salad. Microwave ½ cup quinoa (rinsed) and 1 cup water for 5 minutes at full power. Reduce to 70 percent power and microwave another 5 minutes. Fluff
and stir in: 2 tbsp. chopped bell pepper, ¼ cup rinsed and drained chick peas, 1 tbsp. chopped parsley, 1 tbsp. olive oil, 1 tsp. lemon juice, and salt and pepper to
taste. Optional: Add ½ can tuna for a meatier meal.
21. Taco Salad. For the dressing, combine 2 tbsp. salsa, 1 tbsp. low-fat Greek yogurt, 1 tsp. olive oil, and 1 tsp. chili powder. Serve dressing over a salad with: 2 cups
baby spinach, ½ thinly sliced celery stalk, 1 chopped scallion, 1 tbsp. chopped black olives, 2 tbsp. corn, and ¼ cup drained and rinsed black beans. Optional: Add ½
lightly toasted tortilla cut into strips to each salad.
22. Mediterranean Pita. Split open a whole-wheat pita and spread one side with 2 tbsp. hummus. Add 1 large roasted red pepper (sliced), 1 tbsp. crumbled feta, 1
tbsp. black olives, 5 slices cucumber, and a small handful of mixed greens.
23. Niçoise Sandwich. In a bowl, combine 1 6-oz. can tuna, ½ cup halved cherry tomatoes, ¼ cup pitted black olives (chopped), and 1 tbsp. olive oil. Split open ¼
whole-wheat baguette (about 4 inches in length) and fill with the tuna mixture and a handful of baby spinach leaves.
24. Roast Beef Roll. Spread 1 oz. light cream cheese and ½ tbsp. horseradish on 1 whole-wheat wrap. Layer on 2 oz. roast beef, 1 oz. sliced cheddar, and a handful of
romaine lettuce. Roll up and enjoy.
25. Open-Faced White Bean Sandwich. Mash ¼ can rinsed and drained white beans with 1 tsp. olive oil and a pinch of salt and pepper. Toast 1 slice of whole-grain
bread and spread with the bean mixture. Top with 1 slice red onion, 5 cucumber slices, and ¼ avocado (sliced).
26. Lighter Chef's Salad. Tear ¼ head of romaine lettuce into bite-sized pieces. Top the lettuce with ½ tomato (sliced), ½ avocado (cut into bite-sized pieces), 2 slices
deli turkey, ¼ sliced red onion, 1/8 cup shaved Parmesan, 1 tbsp. olive oil, 1 tsp. balsamic vinegar, and salt and pepper to taste.
27. Grilled Cheddar n' Apple. Between 2 slices of whole-grain bread, layer 1 to 2 slices sharp cheddar cheese (from the deli section) and ½ green apple (thinly sliced).
Spread one slice of the bread with 1 tsp. deli mustard. Grill in a nonstick pan for 2 to 3 minutes on each side or cook in a panini press until cheese is melted.
28. Hawaiian Wrap. Combine ¼ cup nonfat Greek yogurt, 1 tbsp. white wine vinegar, and ½ tsp. caraway seeds in a small bowl. Toss together ¼ cup pineapple (diced),
½ carrot (shredded), 2 slices of deli ham (chopped), and ¼ head Napa cabbage (thinly sliced). Dress vegetables with the yogurt mixture and roll up in a whole-wheat
wrap.
29. Souper Spicy Soup. In a medium saucepan, combine ¾ cup vegetable broth, a pinch of crushed red pepper flakes, and ½ tbsp. olive oil. When it reaches a boil, stir
in 1/8 cup uncooked couscous, ¼ cup broccoli, and ¼ cup cauliflower (both chopped into small florets). Cook until tender. Optional: Serve topped with 1 oil-packed
sun-dried tomato (chopped) and 1 scallion (thinly sliced).
30.Green Tortilla Pizza. Preheat the broiler. Spread 2 tbsp. pesto (homemade or store bought) on 1 whole-grain 8-inch tortilla. Sprinkle with 2 tbsp. chopped broccoli
florets, a large handful of spinach, 4 sliced baby bella mushrooms, 2 tbsp. chopped onions, and 2 tbsp. part-skim mozzarella. Broil until cheese is lightly browned,
about 4 minutes.
31. Loaded Sweet Potato. Prick 1 sweet potato with a fork 4 to 5 times. Microwave on a paper towel or a microwave-safe plate for 4 to 5 minutes. Split open
lengthwise and top with 2 tbsp. nonfat Greek yogurt, 1 tsp. honey, 2 tbsp. drained and rinsed black beans, and a pinch of paprika.
32. Black Bean Wrap. On 1 8-inch whole-wheat tortilla, mash ¼ cup drained and rinsed black beans with a fork. Sprinkle with a pinch of cumin, a pinch of paprika, and
1 tbsp. cheddar cheese. Roll up and microwave for 30 seconds. Serve with 2 tbsp. salsa.
33. Low-Carb Roll-Up. On a plate, layer 1 slice low-sodium deli turkey and 1 slice provolone cheese. Spread the cheese with 1 tsp. pesto (homemade or store bought!)
and top with 2 slices avocado. Roll up the turkey and repeat 2 more times.
34. Fancy Fig Sandwich. Mix together 2 slices goat cheese, ½ tsp. honey and a pinch lemon zest. Spread the mixture between 2 slices whole-grain bread. Add 2 tsp. fig
preserves and 1 tsp. thinly sliced basil. Grill the sandwich in a pan for 2 to 3 minutes per side or prepare in a panini press until warmed through.
35. Mango Quesadillas. Spread 1 8-inch, whole-wheat tortilla with 1/8 cup mango chutney. Add 2 slices deli ham, 1/8 cup crumbled queso fresco or feta cheese, and 1
tbsp. scallion (chopped). Fold in half and grill 2 to 3 minutes on each side. Cut into quarters and serve.
36. Curried Chicken Salad. Combine 2 tbsp. nonfat plain Greek yogurt and ¼ tbsp. curry powder. Add ½ cup roasted chicken (diced), 1/8 cup red onion (diced), ¼ cup
grapes (halved), and 1 tbsp. cilantro (chopped). Serve atop a large handful mixed greens.
Dinner
37. Spicy Veggies. In a large skillet, combine ¼ can drained and rinsed black beans, ¼ can drained diced tomatoes, ½ zucchini (diced), and ¼ cup okra (diced). Cook 5 to
10 minutes, or until cooked through, and stir in hot sauce of choice and salt to taste.
38. Kale and Cauliflower Pasta. Bring a small pot of water (with a lid on it) to a boil (about 4 to 5 minutes). Add 1 serving angel hair pasta (a small handful) and ¾ cup
cauliflower florets. After 3 minutes, fish out the cauliflower and add to a trying pan over medium-high heat with ½ tbsp. olive oil, ½ shallot (chopped), 1 clove garlic
(minced), and a handful of kale (stems removed and roughly torn). Cover and cook 4 minutes. Add cooked pasta, 1 tbsp. grated Parmesan, and ¼ cup reserved
cooking water and toss to combine.
39. Superfood Shrimp Scampi Pasta. Prepare 1 serving angel hair pasta (whole-wheat, if you can find it!) according to package instructions, about 10 minutes
(including the time it takes to boil the water). Heat ½ tbsp. olive oil in a frying pan and cook ½ lb. peeled and de-veined shrimp seasoned with a pinch of salt for 3 to 5
minutes over medium-high heat. Remove shrimp and add 1 tbsp. olives (chopped), 1 tbsp. parsley (chopped), and 1 clove garlic (minced). Cook 1 minute and add 1
cup fresh baby spinach, ½ cup halved cherry tomatoes, ¼ cup chicken broth, and 1/8 cup white wine. Cover and cook 3 minutes. Stir in shrimp and serve with pasta.
40. From-Scratch Fish Sticks. Preheat oven to 425 degrees. Slice 1 6-oz. cod filet into 6 strips. Season with 1/2 tsp. balsamic vinegar, 1/8 tsp. salt, and 1/8 tsp. paprika.
Bread each by dipping into 1 egg (scrambled) and then ½ cup seasoned whole-wheat breadcrumbs. Place on a foil-lined baking sheet, spritz fish strips with cooking
spray, and bake for 8 to 10 minutes, or until opaque throughout. Serve with a green salad (2 handfuls of spinach or mixed greens with a spritz of oil and vinegar) for a
healthy dose of veggies!
41. Honey Soy Salmon. Preheat the broiler and combine ½ tbsp. honey with ½ tsp. soy sauce. Season 1 5-oz. salmon filet with salt and pepper and broil for five
minutes. Drizzle with honey-soy sauce and broil an additional 2-5 minutes. Serve with microwaveable rice.
42. Asparagus and Orzo Pasta. Preheat the broiler and bring a small pot of water (with a lid) to a boil (about 5 minutes). Add ¼ lb. asparagus (cut into 3-inch pieces)
and ½ cup orzo to the pot. After 3 minutes, remove only the asparagus and continue cooking orzo according to package instructions (usually about 6 minutes). While
orzo cooks, season 5 oz. salmon filet with salt and pepper and broil for 5 minutes, or until opaque throughout. Meanwhile, whisk together ½ oz. crumbled feta, ¼
tbsp. chopped dill, ½ tbsp. lemon juice, ½ tsp. olive oil, and pepper to taste. Flake the fish and toss together all ingredients.
43. Springtime Stir-Fry. Combine 5 asparagus spears (quartered lengthwise), ½ cup snow peas, ½ cup broccoli florets, and ¼ cup fava beans (shelled) in a pan coated
with cooking spray, and heat over medium-high heat. Cook for 4 minutes. Instead of using pre-made sauce, heat 2 tbsp. canola oil with ½ tsp. grated ginger and 1
scallion (chopped), and toss with cooking veggies. Cook for an additional 3 minutes or until veggies are softened but still crisp inside. Optional: Serve with rice
(like Uncle Ben's Ready Rice, which cooks in approximately 90 seconds).
44. Veggie Fried Rice. Prep 1 serving of instant rice (about ¾ cup) according to package instructions, approximately 90 seconds. Sauté cooked rice with ¼ zucchini
(diced), ¼ cup cherry tomatoes (halved), and ¼ can drained and rinsed black beans. Add 1/8 cup vegetable broth and cook 5 to 7 minutes. Push the veggies and rice to
outer edges of pan and scramble 1 egg in the center of the pan until cooked, about 3 minutes. Serve the fried rice topped with egg and ½ tbsp. shredded cheddar
cheese.
45. Spicy Shrimp Stir-Fry. Heat 1 tbsp. canola oil in a pan over medium-high heat. Add 1/8 tsp. crushed red pepper and ¼ onion (sliced) and cook for 4 minutes. Add ½
a red bell pepper (sliced), ½ cup zucchini and squash (thinly sliced), and ¼ cup corn kernels and cook for 5 minutes. Add ¼ lb. shelled and de-veined shrimp and cook
an additional 3 minutes, or until shrimp are pink in color and opaque.
46. Tuna Pasta Salad. Cook 1 serving corkscrew pasta according to package instructions, about 12 minutes. In a bowl, combine ½ tbsp. balsamic vinegar, ½ tbsp. olive
oil, and 1/8 tsp. celery salt. Stir in ½ can flaked white tuna, 1 chopped scallion, and ¼ cup halved grape tomatoes. Drain the pasta, rinse with cold water, and toss with
the tuna mixture.
47. Couscous with Chicken Sausage Ragu. Cook 1 serving couscous according to microwave instructions, about 7 to 10 minutes. While couscous is cooking, heat ½
tbsp. olive oil over medium-high heat. Slice open 1 uncooked chicken sausage to remove the casing, and add meat to the pan. Add ¼ cup onion (chopped) and sauté,
crumbling the meat with a wooden spoon. When the meat is no longer pink (about 4 to 5 minutes), add 1 cup canned crushed tomatoes, 1 garlic clove (minced), 1/8
cup basil leaves (chopped), and salt and pepper to taste. Cook about 2 minutes to warm through and toss with couscous.
48. Portobello Burgers. Preheat a grill or grill pan. Whisk together 1 clove garlic (minced), ½ tbsp. balsamic vinegar, 1 tbsp. olive oil, and ½ tsp. fresh basil (finely
chopped). Drizzle half the sauce over 1 Portobello mushroom cap. Grill the mushroom for 3 to 4 minutes per side, covered. Meanwhile, combine the remaining sauce
with ½ tbsp. light mayo and spread on 1 whole-wheat bun (lightly toasted). Place the mushroom cap, 1 tomato slice, and 1 lettuce leaf on the bun.
49. Tropical Scallops. Prepare 1 serving instant brown rice according to package instructions, approximately 90 seconds. Stir together ½ cup mango (chopped), ½ small
cucumber (peeled and cut into bite-sized pieces), ¼ tbsp. grated ginger, 1 tsp. lime juice, ½ tbsp. olive oil, and 1 tbsp. cilantro (chopped). Meanwhile, heat 1/2 tbsp.
olive oil in a pan over medium-high heat. Season ½ lb. sea scallops with salt and pepper, and sear for 2 minutes per side or until lightly browned and cooked through.
Serve scallops with rice and mango salsa.
50. Creamy Avocado Pasta. Cook 1 serving angel hair pasta according to package instructions, about 12 minutes (including boiling time!). Meanwhile, combine
the juice from ½ a lemon, 1 garlic clove, 1 tbsp. olive oil, ½ of an avocado and 1/8 cup basil in a food processor and puree. Toss together pasta and sauce and season
with salt to taste.
51. Turkey Frittata. Preheat the oven to 425 degrees. In a small ovenproof pan, heat ½ tbsp. olive oil over high heat. Add ¼ lb. ground turkey, ½ tsp. curry powder, and
1/8 cup grated onion and cook until the turkey is no longer pink, about 3 to 4 minutes. Meanwhile, beat together 2 eggs, 1/8 cup milk, and a pinch of salt and pepper.
Add the egg mixture to the pan, lower the heat to medium-high, and cook 2 minutes or until eggs begin to set. Transfer to the oven and cook until the eggs set, about
5 minutes.
52. Southern Breakfast (for Dinner). Recreate this southern favorite in half the time. Combine ½ tbsp. lemon juice, a dash of Tobasco sauce, and ¼ lb. peeled and
deveined shrimp. Heat ½ tbsp. olive oil in a pan over medium heat and add 1/8 cup chopped onion, 1 tbsp. green bell pepper (diced), and 1 clove garlic (minced).
Cook 5 minutes and then add shrimp mixture, 1 scallion (chopped), and 1/8 cup low-sodium chicken broth and cook an additional 3 to 5 minutes. Meanwhile, prepare
½ cup quick-cooking grits according to package instructions and stir in 1 tsp. butter and a pinch of salt (less than 5 minutes in the microwave). Serve with shrimp.
Better Breakfast Snacks
1. Avocado Toast with Egg Sometimes, simple is just better. In this recipe, two slices of whole-grain bread, lightly toasted, topped with smashed avocado and a
sprinkling of salt and pepper makes for a flavorful and rich base. Top that with two sunny-side-up eggs for a healthy dose of protein, and you've got a well-rounded
breakfast. Stack 'em in a tupperware container for easy transport or cook the yolks a bit more and make the whole thing into a sandwich.
2. Peanut Butter Banana Smoothie Smoothies are a perfect on-the-go snack any time of day. Blend 1 frozen banana, 2 tablespoons natural peanut butter, 1 cup soy or
almond milk (which keep longer out of the fridge than regular milk), and a few ice cubes. (Add a scoop of your favorite chocolate or vanilla protein for an extra
protein boost.) If this is a morning snack, keep it in a tight-sealing container and throw it in a gym or work bag. For an afternoon boost, prep it the night before and
freeze, remove in the morning, and it will be thawed and ready to enjoy after lunch.
3. Zapped Scrambled Eggs with Veggies Yes, it’s possible to make really good scrambled eggs in the microwave. And it’s easy! Beat 2 eggs, throw in a microwave-safe
container, add 1 handful of your favorite veggies (cherry tomatoes and spinach leaves work well), and a sprinkle of cheese. Zap the mixture for 30 seconds, stir, and
cook another 30 seconds, or until eggs are solid. Throw a top on the container to eat later, or store the raw mixture in a fridge until ready to heat and eat.
4. Breakfast Burrito Who doesn’t love a burrito? Breakfast burritos are a great, easy snack to keep on hand. Scramble 2 egg whites, ¼ cup black beans, 2 tablespoons
salsa, and 2 tablespoons shredded cheese, and wrap in 1 small whole-wheat tortilla. Make a bunch, wrap in foil, and keep in the freezer for whenever the craving hits.
Protein from the eggs and black beans keep you fuller longer, and the spicy salsa keeps things interesting. Try assembling and wrapping each half separately for more
snack-friendly portions.
5. Healthy Morning Glory Muffins An oat-based muffin packed with healthy carrots and zucchini, lightly sweetened with raisins and just a pinch of sugar makes a
perfect breakfast or snack. Use a mini-muffin tin for smaller portions, and eliminate or cut back on the brown sugar or choose a healthier substitute to cut back on
sugar.
6. Fruit and Yogurt Parfait One of the easiest, healthiest, and tastiest snacks (or breakfasts) out there is a classic fruit and yogurt parfait. The best part? It can really be
made with any toppings you like. Try choosing fruits that are in season locally for the most flavorful options (try our stone fruit salad for summer, and opt
for apples come fall).
7. Breakfast Quinoa Bites Here’s a new way to enjoy quinoa — make mini quinoa breakfast quiches! In a medium bowl, combine 2 cups cooked quinoa, 2 eggs, 1 cup
your favorite veggies (spinach or zucchini work well), 1 cup shredded cheese, and a sprinkle of salt and pepper. Portion into a lightly-greased mini muffin tin, and bake
at 350F for 15-20 minutes. These are easy to bring along and delicious to enjoy warm or cold.
8. Fruit and Yogurt Smoothie Here’s a simple and delicious smoothie recipe for the morning rush. Blend 1 cup plain Greek yogurt with 1 cup frozen fruit (banana and
berries work very well) with ½ cup liquid (milk, juice, coconut water — whatever you like). Freeze overnight and thaw throughout the day to enjoy in the afternoon,
or blend up in the morning.
9. Leftovers n’ Egg
Stuck with last night’s leftovers? Place a scoop of leftover roasted veggies, potatoes, or meat in a container, top with a cracked egg, and heat in the microwave until
the egg white is cooked through, 30 to 45 seconds. (Or prep in the oven.) Feeling fancy? Sprinkle with some freshly grated parmesan cheese.
10. Pumpkin Oatmeal Bowl A heaping dollop of pumpkin puree is a great way to squeeze in an extra dose of veggies. Plus, the super-orange superfood is packed with
healthy nutrients like XYZ and a healthy dose of fiber. This recipe pairs the pumpkin with quick oats, pumpkin pie spice, and almond milk for a quick and easy
breakfast on-the-go.
11. Fruity Breakfast Quinoa Cooking quinoa in milk (cow, soy, or almond) and adding some sweet spices and fruit makes for a great substitute for classic hot breakfast
cereals. Plus, it’s high in protein and essential amino acids like lysine, which is essential for tissue growth and repair. Simply cook quinoa according to package
instructions, but substitute milk for water, and add some cinnamon or nutmeg instead of salt and pepper. Top with fresh berries and chopped roasted nuts.
12. Zucchini Bread Oatmeal Take a classic baked loaf and make it into oatmeal with this recipe! Adding shredded zucchini to oatmeal is a great way to fit in an extra
serving of veggies. Throw on a handful of toasted walnuts or pecans for some added crunch.
13. Quinoa Fruit Salad Spice up a plain old fruit cup with a scoop of superfood quinoa. Toss the whole shebang around until the quinoa is evenly distributed through
the fruit. Add a scoop of plain yogurt and a drizzle of honey for a little extra body.
14. Waffle PBJ-Wich Try this sweet take on a classic breakfast sandwich the next time eating on the go. Prepare 1 whole-grain toaster waffle and slice in half. Spread
with 2 tablespoons nut butter and layer 2-3 sliced strawberries on top in place of the traditional jelly (to cut down on sugar).
15. Oatmeal Squares Oatmeal is a great option for a hearty snack or breakfast, but what’s the best way to make it into a more convenient and portable snack? Bake it
into squares!
16. Ricotta and Tomato Breakfast Sandwich Here’s a healthier take on the classic breakfast sandwich: Take 2 slices of a hearty whole-grain bread (extra points for a
fresh-baked variety). Spread each slice with 1 tablespoon ricotta cheese and sprinkle with kosher salt and fresh cracked pepper to taste. Add 1-2 hearty slices of fresh
beefsteak tomato (blotted with paper towel to remove excess liquid) and enjoy.
17. Savory Oatmeal with an Egg Try taking oatmeal to a whole new level by making it savory. Prepare as usual with milk or water, but add a pinch of salt and
pepper instead of any cinnamon or sugar, and top with an over-easy or poached egg. Sprinkle with a little cheese for an extra yummy kick.
18. Overnight Oats This is the ultimate lazy-person breakfast. The night before, combine ½ cup milk, 1/3 cup rolled oats, ½ a banana (mashed), ¼ cup chopped nuts,
and a sprinkle of cinnamon in sealed Tupperware container. By morning, you’ll have delicious cold overnight oats! These can also be heated in the microwave for 1-2
minutes if in the mood for something warm.
19. Zucchini Muffins Any way that fits a serving of veggies into a delicious baked good is a winner in my book. These zucchini and banana muffins with flaxseed fit
three healthier options into one easy-to-tote package.
20. Peanut Butter, Banana, and Oatmeal Breakfast Cookies Cookies for breakfast? Yes please! While Oreos or Chips Ahoy may not make a balanced breakfast, a
homemade cookie made of banana, peanut butter, protein powder, and oats is a wholesome choice. Plus, you can pick and choose what you like to mix — go for
almond butter and raisins in one batch, or peanut butter chocolate chip in another.
21. Egg and Cheese Cups Fried eggs are great, but what about baking a whole egg with veggies and cheese and skipping the added oil? Try making a pan of these egg
and cheese cups at the beginning of the week and bringing one along each day. (Pro Tip: If you use the individual silicone muffin molds, it makes the egg cups even
more portable for on-the-go snacking.)
22. Homemade Instant Oatmeal For anyone with a microwave or hot water at their disposal, these customized instant oatmeal packets are fantastic to have on hand.
Instead of purchasing pre-made oatmeal packets, assemble your own in ziplock baggies using whole rolled oats, cinnamon, and mix-ins like raisins and nuts.
23. Frozen Nutty Banana Say banan-YEAH to this healthy snack. Cut 1 firm (but ripe) banana in half and un-peal. Arrange on a small baking sheet or freezer-safe plate,
and spread each half with 1 tablespoon almond butter evenly (on the sides not touching the plate). Here’s the fun part: Stick whatever toppings you like on top of the
almond butter — our favorites are granola, chia seeds, or flax seeds and cinnamon. Insert a popsicle stick or skewer into the cut end of each half, and freeze until
solid (at least 2-3 hours).
24. Chocolate-Banana Breakfast Quinoa Here’s one healthy way to have chocolate for breakfast: a bowlful of quinoa makes for a protein-rich filling breakfast, and the
banana even adds a serving of fruit.
25. Fruit Soup There are just two ingredients in this tasty, cool snack: Cold fresh fruit, and cold milk. Chop 1 cup of fruit of your choosing (peaches, plums, berries, and
mango are delicious!) and combine in a container with ½-1 cup milk of choice. Keep chilled until ready to enjoy.
26. Apple Surprise This is a perfect pick for apple season, Cut 1 apple in half and remove the core (plus a bit of the extra flesh around the core). Drop 1 tablespoon nut
butter between the two holes, and sprinkle in 1 tablespoon granola. Wrap up the whole apple in plastic wrap or foil to save for later, or enjoy as is bite-by-bite.
27. Egg White Sandwich Who doesn’t love a classic egg sandwich? Try giving it an extra healthy twist. Microwave 2 egg whites along with 1 handful spinach and a
sprinkle of salt for 30-45 seconds. Place in a whole wheat English muffin or sandwich thin with 1 slice of cheddar cheese (optional). Wrap in foil so the cheese melts
evenly, and enjoy whenever the craving hits!
28. PBB&C Say what? A PBB&C is a great twist on the classic PB&J — peanut butter, banana, and chia. Try adding this superfood twist to the classic PB sandwich with
½ a banana (sliced) and a sprinkle of chia, which is packed with vitamins and minerals (like six times more calcium than milk!).
29. Whole-Wheat Banana Blueberry Flax Muffins At 200 calories each, these hearty, wholesome muffinsmake for the perfect portable breakfast. Flax lends a healthy
dose of fiber and omega-3 fatty acids. Mashed bananas (one of our favorite healthy baking subsitutions) allow for a slight reduction in the added fat and sugar in this
recipe, too.
30. Berries and Oats Microwave Muffin Muffins from the microwave? Yep, it's possible! Add 1/4 cup quick oats, 1 egg, a handful of berries, and a sprinkling of brown
sugar to a mug and mix until evenly combined. Microwave on high for 1 minute, remove to take a look, and keep cooking for 30 seconds at a time until the muffin
looks firm.
31. Strawberry-Banana Quinoa Muffins By this point, I think the Greatist team believes quinoa makesanything better. So, muffins? It’s a no brainer. Try
these strawberry quinoa muffins for an easily-packed snack or breakfast (or after lunch treat).
32. Pumpkin and Granola Parfait This one’s perfect to try out as fall sets in. In your favorite small Tupperware container (with a reliable lid!), top plain Greek yogurt
with canned pumpkin puree and a handful of granola, then sprinkle with cinnamon. The best part? Pumpkin is a bonafide superfood rich in beta carotene, which is
essential for eye health.
33. Egg Muffins Finally, a muffin without all the carbs. Plus, these guys are simple to make. Beat 10 eggs, ¼ cup chopped onion, 3 handfuls of spinach, 1 shredded
zucchini, ½ a bell pepper (chopped), 4 slices cooked bacon or ham, chopped, and a sprinkle of salt and pepper. Divide egg mixture evenly in a lightly-greased muffin
tin, and bake for 20-25 minutes at 350F. Zap it for a few seconds in the microwave before serving.
34. Lemon Poppy Seed Protein Squares Here's a healthier take on the classic lemon-poppy seed muffin. Fiber-rich oat flour is paired with vanilla protein powder for a
healthy, filling base. Yogurt lends moisture and some fat, and applesauce makes a great substitute for sugar. Vanilla extract, lemon zest, and (of course) make up the
rest of the fresh flavor. The best part? One bar comes in at about 54 calories and six grams of protein — much better than any muffin we've seen on the shelves
lately.
1. Black and Blue Though this smoothie has a misleading name (it’s because of the berries!), it’s got a hearty dose of spinach, which can actually help speed
healing (because it’s a great source of vitamin K).
2-3 cups organic spinach 1 cup milk (or juice) of choice 1 banana ¼ cup blueberries, frozen ¼ cup blackberries, frozen 3 ice cubes
2. Thin Mint Sure, this one sounds like it should be in the dessert section, but sneaky, sneaky, it’s got spinach hiding inside. Just a cup of spinach contains over 300
percent of our daily-recommended amount of vitamin A. Plus, peppermint adds a refreshing zing.
1 cup spinach, frozen (or 2 cups fresh) 1 cup almond milk 2 scoops chocolate protein powder ¼ cup rolled oats ⅛ teaspoon peppermint extract
3. PKB (Pumpkin, Kale, Banana) Mmmmm, pumpkin. The delicious fall favorite has nearly no fat, but adds a creamy thick consistency anything it’s added to. It’s also
loaded with antioxidants, like alpha- and beta-carotene, which convert into vitamin A in the body. This harvest drink also uses cinnamon, which can help fight
inflammation.
3 leaves kale ½ cup vanilla soymilk 1 tablespoon flax seed 1 banana, frozen ¼ teaspoon cinnamon½ cup pumpkin puree 3 ice cubes
4. Spinach Flax So we know spinach is great for us, but this smoothie has the benefits of flaxseed, too. The high fiber seed has a heavy concentration of omega-3s,
which are good for the heart because they may help lower blood pressure and reduce blood clotting. Tip: Slice the banana before freezing for easier blending.
½ cup vanilla yogurt
1 cup milk
1 tablespoon natural peanut butter
2 cups spinach
1 banana, frozen 3 strawberries 1 teaspoon flaxseed
5. Dark Chocolate Blueberry While the color of this tasty potion isn’t exactly desirable, the taste and health benefits certainly make up for it. The spinach provides a
good dose of iron and fiber, and the blueberries and cocoa powder throw antioxidants into the mix.
2 cups spinach 1 cup blueberries, frozen 1 scoop chocolate protein powder 2 tablespoons dark cocoa powder ½ cup unsweetened almond milk
6. Killer Kale Kale can definitely be a bit bitter, so this mixture will taste best with a very ripe banana. The leafy green is a great low-cal source of fiber, calcium, and
iron. Hemp is one of the highest plant-based sources of complete protein.
1 ½ cups unsweetened almond milk 1 ½ tablespoons almond butter 1 banana, frozen
2 cups kale 1 tablespoon hemp seeds
7. Carrot-Berry Not only does this guy have some greens, it’s got all sorts of other colors too. (Warning: It may not look as pretty as it tastes.) For a thicker smoothie,
let the chia seeds soak in the water for ten minutes before blending (they absorb up to ten times their weight in water!).
½ cup almond milk ½ cup water 1 carrot 2 cups spinach ½ cup frozen berries 1 tablespoon chia seeds 1 tablespoon hemp protein ½ teaspoon stevia
8. Minty Swiss We’re not talking Swiss Miss for this smoothie — we mean Swiss chard, a great source of calcium and potassium.
1 bunch swiss chard ½ cup raspberries, frozen ½ cup pineapple, frozen ½ cup peaches, frozen 3 tablespoons fresh mint, chopped ¼ cup orange juice 3 ice
cubes
9. Coconut Kale This list of ingredients produces the prettiest, brightest green smoothie ever. The coconut extract is a must, and the coconut milk makes it super
creamy. Feel free to nix the honey if you’d like to take the sweetness down a notch, since a little goes a long way.
1 cup kale, chopped
1 banana 1 ½ cups coconut milk 1 tablespoon flaxseed 1 tablespoon honey ¼ teaspoon coconut extract 3 ice cubes
Pre-Workout
Try these smoothies 30-60 minutes before a workout (but remember if you guzzle down too much might be tough to bounce around on a treadmill). A liquid snack
before hitting the gym can provide the body the fuel it needs to gain muscle and burn fat.
10. Trail Mix This smoothie’s the one for lasting energy throughout a long workout. Raisins, skim milk, and honey, are especially good to fuel a cardio sesh.
1 scoop chocolate protein powder 1 banana 1 teaspoon cinnamon 1 teaspoon honey ¼ cup low-fat plain yogurt ¼ cup nonfat milk 10 almonds 1 tablespoon
raisins 3 ice cubes
11. Peachy Oat Smoothie The prep for this delicious blend is a little different than the others. Instead of a blend-and-go smoothie, it’s best to let the chia seeds and
oats soak overnight in the fridge with the remainder of the ingredients, then give it a whirl the next day.
½ cup rolled oats ⅓ cup plain yogurt ¼ cup milk (plus ¼ cup more to thin out the mixture after it sits overnight) 1 small peach ½ medium banana 1
tablespoon chia seeds Pinch salt
12. Endless Summer Nothing says summer like fresh, juicy watermelon — but we won’t judge if you sipthis guy during the other three seasons, too. This
superfood melon is low-calorie and contains lycopene, an amino acid that helps protect us from the sun’s UV rays. Don’t forget: Strawberries are a superfood too!
¼ cup milk ¾ seedless watermelon, cubed ½ cup strawberries ½ cup low-fat plain yogurt 2 teaspoons vanilla whey protein powder 3 ice cubes
13. Banana Java Many of these smoothies feature banana as their main event, but it takes the spotlight in this coffee variety. The superfood is mostly known for it’s
potassium punch, but it’s also got carotenoids, which are especially good for our eyes.
1 banana ⅓ cup oats 1 scoop vanilla whey protein ¼ cup skim milk 1 cup coffee
14. Strawberry Banana Chia seeds are known for their hydrating properties making them a great pre-workout energizer. Prep for this smoothie is a little different
because of the seeds. Blend up the fruit, and add water or a milk of choice until it reaches your desired consistency. Add the seeds and let them soak for a few
minutes before knocking it all back.
1 banana ¾ cup frozen strawberries ½-1 cup water or milk of your choice 2 tablespoons chia seeds
15. Oaty Banana Since oats are slow digesting carbs, they’re a great pre-workout smoothie enhancer for lasting energy on the road or at the gym. This mix also
features kefir, a probiotic-packed drink that may help support immunity and better digestion [1]. Note: This smoothie has a thick, doughy consistency much unlike
fruit and ice based ones.
1 banana ¼ cup rolled oats ½ cup plain kefir 1 tablespoon chia seeds 1 tablespoon almond butter¼ teaspoon vanilla extract 1 pinch of cinnamon
16. Protein Creamcicle This smoothie has only three ingredients to get the job done. Whey protein has been shown to help increase strength (as long as resistance
training is included in your fitness regimen).
1 scoop vanilla whey protein powder 1 cup orange juice 3 ice cubes
17. Blueberry-Lavender Allegedly as delicious as Shaun T’s abs, this smoothie has the antioxidant power of blueberries, plus the energy boosting power of maca
powder, a root that Incan warriors used for endurance and strength.
½ cup almond milk ¼ cup water ½ cup frozen blueberries ½ banana 1 teaspoon hemp seeds 1 scoop vanilla protein powder 1 teaspoon dried lavender ½
tablespoon maca powder 1 teaspoon vanilla
18. Neapolitan This smoothie may remind you of an ice-cream sundae, but it’s a helluva lot healthier. Instead of ice cream, this treat uses fruit, yogurt, and chocolate
milk to recreate the classic flavor combo.
¾ cup low-fat chocolate milk ½ cup low-fat vanilla yogurt ¾ cup sliced strawberries 1 teaspoon ground flaxseed 1 scoop vanilla or chocolate whey-protein
powder 3 ice cubes
Post-Workout
Pawing for a protein drink after working up a sweat can help build stronger muscles, increase training efficacy, and speed up muscle recovery time. Packing in the
protein can help the body rebuild throughout the day [2].
19. Chunky Monkey Chocolate milk can help the body recover after exercise because of its carb-to-protein ratio (four to one) [3]. And combining chocolate, peanut
butter, and banana is always a win.
1 medium banana 1 tablespoon peanut butter 1 cup low-fat chocolate milk 3 ice cubes
20. Sweet Potato Pie Protein powder has come a long way from the old standbys of chocolate and vanilla. This shake features cinnamon bun flavored whey
protein (?!), along with potato, which canreplenish glycogen stores after a solid workout, as well as flavor packed cinnamon-bun protein powder.
1 scoop cinnamon bun whey protein (or vanilla protein and 1 teaspoon cinnamon) ¼ cup sweet potato, peeled, cooked, and diced 1 cup vanilla almond
milk 3 ice cubes
21. Cherry Berry Tea Tofu not only thickens this fruit-heavy smoothie, but also sneaks in eight grams of protein. The red tea adds sweetness, antioxidants, and a
pretty hue to boot. Cherries may even help aid in muscle recovery after strenuous exercise.
¾ cup water 2 bags rooibos tea 6 ounces silken tofu 2 cups sweet cherries, frozen 1 cup grapes, frozen ½ cup blueberries, frozen
22. Savory Surprise Smoothies don’t always have to be for the sweet-tooth-sippers out there. Ginger adds spice, to this savory beverage and might help ease sore
muscles. Cayenne pepper has also been shown to suppress appetite and boost metabolism.
6 ounces carrot juice ½ cup avocado 1 tablespoon fresh lemon juice 1/4 cup water 1 tablespoon freshly grated ginger Pinch of cayenne pepper
23. Creamy Cantaloupe This smoothie has a whole half of a cantaloupe (superfood alert!), which helps hydrate after a sweaty workout (since it’s 89 percent
water). Plus, one cup of the fruit has as much potassium as a medium banana!
½ cantaloupe, seeded and roughly chopped ½ cup plain Greek yogurt 1 tablespoon honey 3 ice cubes
24. Strawberry Peach Oatmeal This mix is extra thick thanks to the oats, yogurt, and chia seeds. Greek yogurt has double the protein compared to the regular stuff,
which is important to speed up recovery timeafter a workout. Cook the oatmeal separately and let it cool before adding it the blender with the remaining ingredients.
3-4 peach slices, frozen (or about half a peach) 6-8 strawberries, frozen ¼ cup rolled oats ½ cup plain, fat-free Greek yogurt ¼ cup orange juice 1 tablespoon
chia seeds 3 ice cubes
25. Pina Colada Coconut water is a great substitute for water after a workout because it’s been found to offer the same hydration as leading sports drinks, (just minus
all the calories and yucky sugars). This smoothie highlights superfood pineapple, which boosts the immune system and has a ton of vitamin C.
½ cup unsweetened almond milk ½ cup coconut water (or try coconut water ice cubes!) ½ cup pineapple, frozen 1 teaspoon honey 1 tablespoon shredded
coconut ¼ teaspoon vanilla extract
26. Raspberry Turmeric Turmeric, the bright yellow spice known for it’s anti-inflammatory properties, adds a kick to this smoothie that gets added nutrition from
hemp seeds.
1 cup water 1 banana ¼ cup raspberries, frozen 2 tablespoons hemp seeds ¼ teaspoon turmeric ½ teaspoon cinnamon 3 stalks collard greens
27. Almond Butter and Jelly This is like peanut butter and jelly, but way better — and you don’t even have to chew. Almond butter beats out peanut butter for fiber,
iron, and vitamin E.
¾ cup almond milk 1 tablespoon almond butter ½ scoop vanilla protein powder ½ banana, frozen 1 tablespoon jam 2 tablespoons plain Greek yogurt ½
teaspoon vanilla extract 3 ice cubes
Dairy-Free
Not everyone can stomach dairy, so we’ve got nine smoothies sans dairy. Try milk substitutions — like hemp, rice, soy, almond, and coconut — or use dairy-free
yogurts.
28. Pumpkin Cranberry This tasty treat is so Thanksgiving. But we’re totally OK with that. It’s got healthy fats — coconut butter and nuts — as well as lots of fruit. Pro
Tip: Soak the cashews in water or milk overnight for easier blending.
½ cup almond milk ½ cup pumpkin puree ¼ cup cranberries, frozen ¼ cup raw cashews 1 small apple, diced ¼ an orange, peeled (or a splash of OJ) 2
tablespoons coconut butter ¾ teaspoon cinnamon
29. Pom-berry Tart but tasty pomegranate juice has a high concentration of antioxidants, and is also linked to heart health.
1 cup pomegranate juice
1 cup silken tofu 2 cups assorted berries, frozen 2 tablespoons honey
30. Coconut Lime Sounds like a scent from Bath and Body Works, but this smoothie is thankfully edible. Mango not only tastes sweet and tropical, but one fruit
supplies nearly 100 percent of the daily recommended amount of vitamin C.
½ banana, sliced ½ mango, diced 1/3 cup coconut milk 1 lime, juiced and zested A pinch of ground cardamom 3 ice cubes
31. Strawberry Lemonade Talk about refreshing. For a thirst quencher that mimics the not-so-good-for-you lemonade powder, this smoothie has all the taste without
the sugary guilt.
½ cup fresh strawberries 1 large date, pitted ½ cup unsweetened almond milk 1 tablespoon raw cashews 1 tablespoon fresh lemon juice ½ teaspoon finely
grated lemon zest 3 ice cubes
32. Avocado n’ Pear We have a confession to make. Here at Greatist HQ, we’re kind of obsessed withavocados. (Do we have an avocado piñata in the office? Yes, yes
we do.) Pairing it with pear makes this smoothie extra delectable.
¼ cup avocado 1/4 cup silken tofu 1/4 cup pear juice 1 teaspoon honey 1/4 teaspoon pure vanilla extract 3 ice cubes
33. Pink Drink This smoothie/juice hybrid is pretty and pink and ups veggie intake. Bonus: Grapefruit has been shown to have weight loss benefits.
½ English cucumber, peeled and diced ½ small raw beet, peeled and diced 1 apple, diced 1 large grapefruit, juiced 3 ice cubes
34. Chocolate-Almond-Date Almonds are a nutritionally dense nut (meaning they provide a ton of nutrition for the amount of calories they pack). For this smoothie,
place the almonds, dates, cocoa, and hot water in the blender and let it rest, unblended for 5 to 10 minutes. Add the tofu and ice, and blend.
¼ cup almonds ½ cup dates, pitted ¼ cup cocoa powder ½ cup boiling water ½ cup silken tofu 3 ice cubes
35. Purple Drank This smoothie is pretty and purpley, but also has the health benefits of the super root beet. They house a ton of potassium, fiber, and antioxidants.
1 small can beets, juice and all
1 cup tofu or plain non-dairy yogurt (made from coconut milk, almond milk, or soy milk) 3 ice cubes
36. Mojito No, silly, there’s no alcohol in this smoothie (but we promise we’ll keep it hush, hush if you by accident sneak a little in there). Bonus: Spirulina is an algae
and a good source of protein and nutrients like the B complex vitamins, which help turn our food into energy.
1 cup coconut water 2 tablespoons hemp seeds ½-1 teaspoon spirulina (optional) 2 tablespoons freshly squeezed lime juice ½ avocado 1 frozen banana 2
dates, pitted 1 handful fresh mint leaves
Breakfast
We’ve all heard “breakfast is the most important meal of the day.” These smoothies are quick to whip up, and take on the go. Skipping breakfast altogether has been
linked to obesity, increased risk of heart disease, and diabetes, amongst other not so great consequences [4] [5].
37. Blackberry and Basil This unexpected duo is a refreshing way to get the morning started. The cup of blackberries adds eight grams of fiber to the concoction, and
the vanilla adds a touch of extra sweetness without added sugar. Extra bonus: the oil in basil can help maintain healthy, clear skin.
1 cup blackberries 1 medium banana, frozen 1 cup almond milk ½ teaspoon vanilla extract 1 small handful basil leaves
38. Sunrise The tangy strawberry-banana yogurt adds all the sweetness and flavor this smoothie needs, and the pineapple makes it extra tropical. The yogurt alone
provides 14 grams of protein — plenty to stay full until lunchtime.
¾ cup nonfat or lowfat milk 1 cup strawberry-banana Greek yogurt (we like Chobani!) 1 banana, frozen ½ cup pineapple, frozen ½ teaspoon coconut extract
39. Green Tea Instead of a java-induced boost in the a.m., try green tea instead. The green stuff’s got fat burning power, and can improve cholesterol levels. Brew two
bags for a strong flavor that won’t get lost amongst the other ingredients.
1 banana, frozen ½ a large honeydew melon ¾ cup strong brewed green tea 1 teaspoon honey ¼ cup almond milk
40. Mango Lassi No, not Lassie — Lassi! This mango version of the traditional Indian yogurt based drink has only three ingredients!
½ cup plain lowfat yogurt ½ mango, ripe 1 teaspoon honey
41. Mochanana To get your morning caffeine kick, plus the added benefit of fruit and protein (from the milk and the powder) this is your guy.
½ banana, frozen 1 cup coffee, chilled ½ milk 1 scoop chocolate protein powder ½ teaspoon sweetener of choice
42. Raspberry Avocado This interesting combo is a good source of Vitamin C and potassium, and has 7 grams of fiber. If you can’t find raspberry juice, pop in some
extra frozen raspberries and OJ.
½ cup avocado 1/3 cup orange juice 1/3 cup raspberry juice ¼ cup frozen raspberries
43. Zesty Honey Ricotta A high protein breakfast like this one can help reduce hunger pangs throughout the day. Plus it’s got all the fixins for an easy, tasty way to get
the morning going.
¼ cup skim ricotta ¼ cup plain low-fat Greek yogurt 1 teaspoon honey 1 teaspoon finely grated orange zest ¼ orange, peeled and diced ¼ cup apple juice ½
teaspoon cinnamon
44. Vanilla Date This simple smoothie is sweet from the date’s natural sugars, and you can bank on 2 grams of fiber for each small fruit. (A great way to start any day.)
½ cup plain nonfat yogurt ½ cup nonfat milk ½ cup dates, pitted ¼ teaspoon vanilla extract 3 ice cubes
45. Vanilla Chai Chai is usually served hot, but we suggest trying this cool and refreshing take on the slightly spicy beverage. Instead of using all of the spices, you can
get a similar taste by brewing a bag or two of chai tea in the milk and chill it before blending.
1 banana, frozen 1 cup milk of choice ½ teaspoon powdered ginger ½ teaspoon cinnamon 1 dash each of cardamom, cloves, and nutmeg 1/4 teaspoon
vanilla
Dessert
These smoothies don’t just have to be for after dinner, they just taste deliciously dessert-y. If they are a pre-bed treat, lots of these blends are fiber-filled to keep you
full ‘til morning.
46. Caramel Apple Cider This treat uses apple cider, which is a good source of potassium and vitamin C. To get extra fancy, rim the glass by dipping it in cider and then
in a mixture of cinnamon and sugar.
1 cup apple cider ½ cup low-fat vanilla ice cream 1 tablespoon caramel sauce ½ teaspoon cinnamon 3 ice cubes
47. Pumpkin Pie Smoothie A pie in a cup, no baking required! This all too exciting flavor profile tastes naughty, but it’s got six grams of fiber from the nice helping of
pumpkin puree and banana.
1 cup almond milk 1/2 cup canned pumpkin purée 1 teaspoon pumpkin pie spice 1 teaspoon blackstrap molasses 1/2 frozen banana or ½ scoop
vanilla protein powder 3 ice cubes
48. Cherry Pie This may even be better than the song. Yes, this smoothie does include a frozen novelty, but it’s got a healthy helping of cherries, an antioxidant
superfruit. And since they don’t have a very long shelf life, freeze cherries fresh and use them in smoothies year round.
15 black cherries (fresh or frozen), pitted ¾ cup cranberry juice 2 scoops low-fat vanilla frozen yogurt ¼ teaspoon almond extract
49. Chocolate Silk We already know avocado and chocolate are a divine duo, so this smoothie’s ingredient list came as no surprise. The creamy green fruit creates a
to-die-for texture, and loads up the dessert drink with monounsaturated fats.
¼ cup coconut milk 3 dates, pitted ¼ avocado 1 tablespoon cocoa powder 3 ice cubes
50. Tiramisu Unlike the authentic layered dessert of deliciousness, this smoothie ain’t half bad for ya. Throwing some ricotta into the blender ups the protein profile
without adding an insane amount of calories (plus it makes it thick and creamy!)
1/3 cup part-skim ricotta cheese 2 tablespoons low-fat plain yogurt ½ tablespoon slivered almonds1 scoop chocolate whey protein powder 1 teaspoon
ground flaxseed ½ teaspoon finely ground coffee 3 ice cubes
51. Apple Pie Now we’re talkin’. This sweet fall-inspired treat is raw, vegan, gluten-free, and soy-free. If there’s no apple pie spice hanging out in your pantry, make
your own with cinnamon, allspice, nutmeg, ginger, and cardamom. While hemp protein isn’t the most common of the powdered add-ins, it’s a great plant derived
source of essential fatty acids and protein.
1 apple ½ frozen banana ¼ cup cashews 1 scoop hemp protein 2 pitted dates 1 cup almond milk 1 teaspoon apple pie spice 3 ice cubes
52. Gingerbread Talk about comfy-cozy (and holiday-themed)! The pear may be unforeseen, but one medium fruit touts 6 grams of fiber so this dessert-y
beverage will tide you over ‘til morning (or when Santa comes).
1 cup almond milk 1 pear, diced 1 scoop vanilla protein powder ¼ teaspoon cinnamon ¼ teaspoon ginger 3 ice cubes
53. Banana Cheesecake The addition of cinnamon cream cheese wedges make this smoothie incredibly smooth for just 45 calories a for each little triangle. For added
creaminess and tons of protein, the yogurtand cottage cheese work wonders. Garnish with graham cracker crumbs for extra fun.
1 banana, frozen 1/2 cup unsweetened vanilla almond milk ½ cup vanilla Greek yogurt ¼ cup low-fat cottage cheese 2 Laughing Cow cinnamon cream
cheese wedges
54. Peanut Butter Bomb Peanut butter and banana are a game-changing combo. And this smoothie comes with a yummy topping option to add even more
pb— peanut butter crunch balls.
1 cup almond milk 1 banana, frozen ½ tablespoon chia seeds ½ tablespoons natural peanut butter¼ teaspoon vanilla extract 3 ice cubes