Lately, we have been trying to “eat the rainbow” everyday! Focusing on healthy food choices and eating as many fruits and veggies as possible. This smoothie contains all the colors, Red berries, Orange zest, Yellow banana and mango, green spinach, and Blueberries! Not only is it nutritious but it tastes great too!
Makes 4, 1 cup servings
- 1/2 cup greek yogurt
- 1 1/4 cups almond milk
- 1 cup frozen blueberries
- 1/2 cup frozen fruit medley (we used mango, banana, strawberry medley, you can use any berry assortment that you like)
- 3 tablespoons oats
- 2 big handfuls spinach (definitely an official measurement!)
- 1/4 teaspoon orange zest
- 1/4 teaspoon cinnamon (really good for reducing inflammation!)
- 2 teaspoons flax seed
- 1 tablespoon maple syrup
- pinch of salt
- Optional: 1 scoop of protein powder or collagen powder
Blend all ingredients together, if the smoothie is too thick for your taste just go ahead and add more almond milk!
Enjoy this tasty treat and daily dose of nutrients too!
Perfect Easter “Quarantini”
Easter is one of my most favorite holidays, which is why it warrants a specialty cocktail! This Easter specialty cocktail is so festive, yummy and pairs well with pretty much any food!
Here’s a fun tip too, since you may not be able to celebrate today with your family today, send them this recipe, call them up and have a virtual Easter Martini
- 4 oz. Empress gin (hailing from Victoria, BC, this gin is made with 8 different botanicals but gets its color from butterfly pea blossoms!)
- 1 oz. dry vermouth
- Lemon for garnish.
Start by cutting a wedge of lemon, squirt a bit of the fresh juice into the cocktail shaker (this is key and adds a little something extra to the drink). Fill the cocktail shaker with ice, pour in vermouth and gin and shake, shake, shake it up (are you singing a Rooney song right now?). Pour martini into a chilled glass, garnish with a slice of lemon rind!
Happy Easter and enjoy this festive cocktail.
T (Peanut Butter & Jelly Chronicles)
Superfood Breakfast Cookies
This is the perfect ‘grab and go’ cookie. They are not only nutritious and loaded with superfoods like pumpkin, flax seeds, cinnamon and of course some chocolate but they’re also really durable, I like to pop one into a baggy and toss it into my purse to curb my afternoon “hangriness”!
Preheat oven to 325
- 1 cup oats
- 1 cup flour
- 1/2 cup chocolate chips
- 1/2 cup walnuts
- 1/2 cup pepitas
- 1/2 cup rasins
- 1/2 teaspoon cinnamon
- 2 tablespoon flax seeds
- 1/2 teaspoon baking powder
- Pinch salt (about 1/4 teaspoon)
- 1 cup canned pumpkin
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 3 tablespoons agave nectar
- 1 tablespoon milk
Combine dry ingredients in a large bowl and set aside.
Mix pumpkin, butter, and agave together until fully incorporated. Add dry mixture and fold together until partially combined, add milk to moisten the mixture and continue to mix until fully incorporated.
Drop equal sized cookies on a cookie sheet and flatten each cookie.
Bake 18-20 minutes or until golden brown.
Makes 18-20 cookies depending upon your scoop size!
Enjoy these tasty morsels, they’re exceptionally good with coffee or tea.
Healthy Coffee Breakfast Smoothie
Smoothies are a great way to start the day, especially if one contains coffee and an entire banana! It’s a great way to get some good protein to kick start your day and be the best version of you! 😉
- 1 cup of coffee- cold
- One banana
- 1/2 Greek Yogurt (I used plain but vanilla would be awesome too
- 1/4 cup quick-cooking rolled oats
- 2 tablespoons peanut butter
- 1 tablespoon half and half
- 1 tablespoon collagen or vanilla protein powder
ingredientsin the blender. Mix on high until completeltyblended. Pour into 2 glasses and serve. If you like it a little sweeter just add some agave nectar.
Enjoy your protein forward smoothie, giving you the power to conquer your day!
Salmon “Nicoise” Salad
I’m a HUGE fan of ‘main course’ salads, Nicoise Salad definitely fits that bill. Since I love salmon I decided to mix it up a bit and use salmon for the fish! I also opted to use asparagus, another springtime staple in my house and when I walk by it at the grocery store, I just can’t resist it! This salad will be your new favorite way to get your greens!
- 1.5 lbs Wild Caught Salmon (For purchasing tips check out this website)
- 2 tablespoons butter
- 2 lemon slices
Preheat oven to 425. Rinse and pat dry salmon, line a cookie sheet with foil. Cook salmon at 425 for 15 minutes. Bake salmon for 15 minutes or until completely cooked through (about 145 degrees)
- 4 eggs, hard-boiled
- 1 lb. gold potatoes
- 1 lb asparagus, cut diagonally
- 1/2 cup green onions, thinly sliced
- 6 cups Spinach
- 2 large tomatoes, sliced into wedges
- 1/2 cup olives
- Vinaigrette dressing (purchased at my local TJ’s!)
Place eggs in a saucepan, cover with water, bring to a full boil. Turn off heat and let the eggs sit for 15 minutes, then douse in an ice bath to cool. Peel and cut into wedges.
Boil potatoes in salted water for about 20 minutes or until tender. Drain potatoes and slice into quarters. Sauté potatoes in olive oil, add salt, and pepper to taste for 5-7 minutes or until they just start to brown. Set aside.
Place asparagus in a corning ware dish, add 1 tablespoon water, cook on high for 7 minutes in the microwave. Drain water and douse in an ice bath. Set aside.
To assemble the salad, dress Spinach greens in a large bowl and arrange on a serving platter. Place salmon fillet across the spinach greens and now get your creative juices flowing! Add eggs, potatoes, asparagus, tomatoes and olives.
Imagine yourself sitting on the patio of a French villa surrounded by clipped boxwoods and cypress trees, you see your glass of Chardonnay glistening in the hot Italian sun, This colorful, fresh salad is on the table, as you take your first bites you think, “this is the epitome of the perfect French meal”. Bon Appetit!!
ENJOY every bite!!
A great alternative to mashed potatoes and your family’s new favorite side! Enjoy these as an awesome appetizer or a killer side. I used truffle oil to make them extra special. They might also be delish for breakfast too!
- 15 small dutch baby potatoes (2 bags)
- Olive oil- drizzle
- Truffle oil- generous drizzle
- Rosemary Kosher Salt
- Fresh cracked pepper
- 3 tablespoons
Preheat oven to 450. Boil potatoes 15-20 minutes. Once boiled lay on cookie sheet and smash! Drizzle the olive oil and truffle olive oil over the potatoes, sprinkle with salt and fresh cracked pepper, finish by sprinkling with parmesan cheese.
Bake for 25 minutes or until cheese is golden brown, let cool.
Enjoy and remember, the chef gets to “sample 1 or 2” 😉
Monster cookies are truly the perfect cookie. Once you make the ‘base’ dough, you can really add anything you’d like. Have fun and make these cookies your own! They’re the perfect companion for your afternoon cup of coffee or tea!
Makes 30 scrumptious cookies
- 1 1/2 cups creamy or chunky organic peanut butter
- 3/4 cup agave nectar or maple syrup
- 1 stick of butter at room temperature
- 3 eggs
- 1 tbsp vanilla extract
- 3 1/2 cups rolled oats
- 2 tsp baking soda
- 1/2 cup walnut baking pieces
- 1/2 cup golden raisins
- 1/4 cup chia or flax seeds
- 1/2 cup peanut butter M&M’s
- 1/2 cup peanut M&M’s
Preheat oven to 350°F. Line two baking sheets with silicone baking mats
In the bowl of an electric mixer combine the peanut butter, agave nectar, and butter until smooth. Beat in the eggs and vanilla
Add the oats through flax seeds stirring with a spatula until all ingredients have been fully incorporated. With a medium ice cream scoop, drop batter onto the prepared cookie sheets. Place 3 M&M’s
eachcookie and flatten slightly before baking. I chose peanut butter and peanut M&M’s but you can choose your favorites. They taste amazing with caramel as well!
Bake 10 to 14 minutes or until golden brown. Let cookies cool for about 5 minutes before placing them on metal racks to cool completely.
Bet you can’t just eat one!
Happy tea time!
Antipasto On A Stick!
Antipasto is top on my list of “go-to” appetizers! The only problem is that most require plates, and cutlery, leaving you with even more dishes to do at the end of your soiree! Enter Antipasto Skewers! They offer the perfect mixture of everything and are a tasty “2 biter”. Be sure you have some cute cocktail napkins, and cocktails of course, and you’re good to go!
Antipasto Skewers: Purchase your favorite Antipasto fixings. I always opt for a combination of the following:
- Artichoke hearts
- Sun-dried tomatoes
- Mozarella cheese
- Fireroasted peppers
Gather some cute skewers and start building! It doesn’t get much more simple than that!
My formula usually starts with mozzarella and ends with an olive!
This chili is a staple in our house. It’s quick to make and
bonus,tastes even better the second or third day! We always take it with us when we go skiing and have it ready after a long day on the slopes! This is a make aheaddinner that is sure to please!
Serves 8 people
- 1 lb. lean ground turkey
- 3 cups ( 1 large) Onion chopped
- 2 cups (5 large) Carrots chopped
- 2 cups (1 large) Red Bell Pepper chopped
- 3 cloves garlic
- 1 cup chicken broth
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- 2 pinches cinnamon
- 1 can black beans, drained and rinsed
- 2 cups frozen corn
- 1 cup sour cream
- 1/2 cup lite Mexican cheese
Begin by cooking the ground turkey in 1 teaspoon olive oil. this should take about 5-7 minutes. The turkey will be pale in color and no longer pink. Remove from pot and set aside.
In the same pot, add a nice drizzle of olive oil and sauté onions, carrots and bell pepper until onions are translucent and carrots are soft.
Nextadd in the garlic and stir. Next add in the chicken broth, diced tomoatos, tomato paste andred wine, mix togethe runtilthe tomato paste is fully incorporated. Next, add the spices, Chili powder, oregano, cumin, salt andcinnamon. Add the turkey back in and let it simmer for about 10 minutes to help the flavors meld! Add the canned black beans and frozen corn and cook 5 minutes longer just to warm the beans and corn.
Serve with sour cream and lite Mexican cheese!
This is one of our most favorite sides. Baking the broccoli brings out a somewhat “nutty” flavor and it can be the perfect addition to a salad, pasta dish or just have it as a side dish. This recipe is simple, fool proof and well, downright delish.
Preheat oven to 400 degrees
- 3 cups broccoli, trimmed into
bite sizedpieces (I usually make them smaller if they’re going into a salad)
- 2 tbsp olive oil
- 1/2 tsp salt,
- 1/2 tsp pepper
Place broccoli in a mixing bowl, toss with olive oil, salt and pepper.
Bake 20-25 minutes
Warning: Once this comes out of the oven a few pieces will inevitably be consumed by passers-by, for this reason I always add a few more pieces than I think I need just to account for the missing florets.
- 3 cups broccoli, trimmed into