Purple Smoothie Popsicle

 

We've become a smoothie household. This is my kids favorite smoothie "flavor" They call it their purple monster smoothie. It is often the main part of their lunch meal. I happened to have some leftover last smoothie round and that's when the popsicle idea happened. What kid doesn't rejoice at the sound of the word popsicle? We mama's you'll rejoice at the sight of them slurping these wonderful blends of fruits, vegetable and other nutritional heroes down!

 

Popsicles you will WANT your kids to want!

 

Ingredients:

1 cup of water, milk or almond milk

1/2 cup of frozen strawberries

1/2 cup of frozen blueberries

2 frozen bananas

2 big handfuls of fresh spinach

1/2 cup of plain yogurt- I make my own. I can explain in a comment if you're curios

2-3 TBSP ground flax seeds

 

Blend up super smooth in a blender and freeze in your favorite popsicle molds.

I used a BPA free set we got off of Amazon.



Deliciously Dense Chocolate Cake

This chocolate cake really hits that spot. Ladies, you know what I'm talking about! Raise fork, take a bite, close your eyes and smile... spot. This cake wouldn't necessarily be a go to choice  for a light and fluffy cupcake. It's more of a mix between a brownie and a flourless cake. I know, sounds like it has multiple personalities! It actually does because it is also a vegan cake!  The addition of the apple cider vinegar replaces the need for eggs and gives it it's dense and fudgy consistency. I like this recipe for those days when you need something fast and easy to get into the oven for a quick chocolate fix. Try it and let me know how you like it!

Preheat oven to 350 degrees

Ingredients:



1 cup warm coffee or water
1 tsp vanilla extract
1/3 cup light olive oil
1 cup unbleached sugar
1 1/4 cups flour-I use unbleached white whole wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1tsp apple cider vinegar

I add the ingredients into a bowl or my mixer just as listed. I stir to combine and bake. It's that easy! I have made both cupcakes and a small 8x8 cake. Both bake very quickly. Check at 12 minutes and keep an eye on them closely after that. As soon as the top is firm, they're done.

These can be topped with a number of yummy things. Fresh whipped cream, a ganache or just a dusting of powdered sugar.

Life is good...



*Because this is a vegan cake, you could under-bake it and serve with ice cream. Sort of a one dish lava cake for the family! I haven't tried this yet but will update this blog when I do*

Fajita Salad with a Cilantro and Lime Vinaigrette

 

 

Ingredients for the fajitas:

olive oil

chicken breasts or black beans- whichever you prefer

onions

bell peppers

fajita seasonings-salt, pepper, garlic, cumin, chili powder, paprika

1/2 lime

 

Heat oil in a pan and sauté the onion and peppers. Also the black beans at this point also. Season them to your own liking. Saute for 3-5 minutes, leaving them still crisp. Remove vegetables from pan, add a bit more oil and sauté chicken. Remove the chicken and cut into thin slices. Place the vegies and chicken back into the pan on low heat to combine flavors and keep warm. Squeeze with juice of half the lime just before serving.

 

Ingredients for the dressing:

1/2 jar of salsa

1 lime

1 tsp of apple cider vinegar

1-2 TBSP olive oil

1 tsp sweetener- honey, raw sugar, stevia

handful of fresh cilantro leaves

salt

pepper

garlic power

 

Add all of the ingredients into a blender and blend for just a few seconds. It's that easy! You can taste it and adjust flavor to your own tastes. If you're brave, add a jalapeno or some chipotle peppers to add some spice.

 

 

This would also be perfect over rice or in tortillas too! Any way you decide to eat it... you will love!

 



Chicken Pita Quesadilla

 

 

On cold and snowy days, I think the most wonderful lunch is some type of sandwich that is warm, crunchy, cheesy and creamy.  This quesadilla covers all of those requirements! Plus it's so quick and easy to put together that your meal can be ready within minutes. I've done this also with black beans when I didn't have any chicken to use up. Both versions are equally as delicious and satisfying.

I find that the pita bread holds up to the hearty chicken filling and browns up as nicely as a tortilla.

 

Begin to warm up a cast iron skillet on medium/low heat.

 

Ingredients:

2 pita shells- I use Joseph's Pitas found in the Walmart bakery section.

1 sautéed chicken breast-I seasoned with salt, pepper, garlic powder and cumin.

salsa

cheddar cheese slices

guacamole

 

My chicken was leftover, so I diced it and reheated it in the skillet with olive oil. While it was warming, I spread the quacamole over one pita shell and cover with cheddar cheese. Spooned salsa over the cheese and placed the warmed chicken on the salsa. Add a bit more olive oil to the skillet and place the filled pita in. Cover with another pita shell and press a bit with a spatula. Cook for 2-3 minutes and gently flip to brown the other side. Press down while it's toasting up. Remove and slice with a pizza cutter. Enjoy!

 

 

 



Crisp Baked Sweet Potato Fries

Sweet. Crispy. Yummy. You will not be sorry that you tried these!

 

Preheat oven to 450 degrees

Ingredients:

1 egg white

salt

pepper

cinnamon

2 sweet potatoes

 

Separate the yolk of the egg from the egg white, putting the white into a bowl. Add a  pinch of salt, pepper and cinnamon and whisk until frothy. Slice the sweet potato into 1/2 inch strips and toss into the egg white. Place in an even layer on a baking sheet and bake for 18-20 minutes. Until browned and crisp.

 

 

This recipe made a 2 person batch... sort of!

For your family, you may want to quadruple!

The flavor combinations are endless.... enjoy!  

 





Peach Blueberry and Oatmeal Breakfast Muffins

I like the idea of morning muffins. You know, the kind that has everything in them that would be considered a well balanced breakfast. The idea of placing this in front of my children with a glass of milk in the morning makes this mommy's spirit release a sigh of peace... the same spirit that sometimes feels a bit crushed after the breakfast rush that leaves me feeling like a short order cook who also has to handle the waitressing! Can I get an Amen on that, parents?! I have used several ingredients that are sort of unusual and specific. If you any questions on them, please leave it in the comments. We'll discuss.

 

So here's to a few days of happy and peaceful breakfast moments that won't leave you feeling shorthanded!

Enjoy!

 



Preheat oven to 350 degrees
 
Ingredients:
1 cup quick oats
1 cup unsweetened vanilla almond milk
Add these two to a separate bowl and soak for ten minutes.

1 cup applesauce
1 cup brown rice syrup 
2 eggs
1/4 cup of plain yogurt
 
2 cups white whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/3 cup of ground flax seeds
The oat/almond mixture

2 cups of fresh blueberries
1 can of chopped canned peaches- The can I had was in it's own juice, not syrup.

I used my stand mixer and added the ingredients in as grouped. I folded in the fruit with a spatula so I did not end up mashing it through the batter. Top with a sprinkle of quick oats. Bake at 350 degrees for 30-35  minutes or until tops are firm

These were so pretty! Husband and child approved...

 



 

 

These muffin cups were a Christmas gift from my thoughtful husband. He found them on www.pickyourplum.com. Beware. Approach this site at your own risk! It can get dangerously addictive!

 

Fall Spiced Cake ~ Two Ways

 

It never fails... I hear the rustling of the leaves and am soon in my kitchen preparing to bake.

This cake can be done with both butternut squash or pumpkin puree. Both are delicious and fill the house with all of those desired smells of fall baking! Based off of my standby banana bread recipe, this cake is an easy go to for which the ingredients are usually hanging out together in your pantry.... so bake away and Enjoy!

 

Preheat oven to 325 degrees

 

Ingredients:

2 eggs

1 cup of sugar of your choice- I used half unbleached sugar and half of a stevia blend

1 cup of light olive oil

2 tsp vanilla

2 3/4 cups of flour- I used a whole wheat pastry flour

1 tsp salt

1 tsp baking soda

1 TBSP cinnamon

1/4 tsp ginger

1/2 tsp of nutmeg

2 cups of pumpkin or butternut squash puree

 

*to roast either, slice them lengthwise, removed the seeds and place them face down on a baking sheet. Bake at 400 degrees for 25-30 minutes or until fork tender. Puree with a mixer.* 

 





 

 Mix the wet ingredients, including the puree, until very smooth. Add in the dry ingredients and stir just until combined. Bake at 325 degrees until a toothpick comes out clean. For muffins, it will be around 20 minutes but for a cake it will be around 45 minutes.

 

You can really create this cake exactly how you'd like it. Add nuts, mini chocolate or cinnamon chips right into the batter. Make a cream cheese icing and ice it. Personally, I topped half with mini chocolate chips and the other half with an oat bran/raw sugar topping before baking! Both were amazing! I am in love with anything pumpkin and chocolate but others are not so make it your own.

 

 

The above picture of the muffins is a combo of the both the oat bran/raw sugar and mini chocolate chips!