Enchilada RicePrep Time: 5 minutesCook Time: 20 minutesTotal Time: 30 minutesYield: 6 servings INGREDIENTS

1 tablespoon extra-virgin olive oil 1/2 cup chopped onion 2 cups water1 cup uncooked long grain rice 1 can (10 oz) mild Old El Paso™ enchilada sauce1 can (4.5 oz) Old El Paso™ Chopped Green Chiles1/4 cup chopped cilantro

INSTRUCTIONSHeat 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 EnchiladasPrep time: 10 mins, Cook time: 35 mins, Total time: 45 mins, Serves: 2-3 Ingredients:

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:1. Preheat oven to 375 degrees Fahrenheit.2. 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.3. 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.4. 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.

5. 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.

6. Bake uncovered for 35 minutes.7. Cut and serve.

Notes:Optional toppings you can add on top: sour cream, green onions, avocado, etc.

Vanilla Pudding Fruit SaladThis 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 FightYield: 6 servingsIngredients

1 lb of rotini pasta 1 large red bell pepper1 large orange bell pepper 1 large yellow bell pepper4 large garlic cloves Salt1/2 cup virgin olive oil 3 Tbsp white vinegarJuice from 1/2 lemon 3 Tbsp minced fresh basil

Instructions

1. 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.

2. Bake peppers and garlic for 20 minutes and then flip peppers on the other side for even roasting.3. 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).)

4. While peppers are roasting, cook pasta according to the package, strain and set aside.5. 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.6. Mince roasted garlic and add it to pasta as well. Mix very well and add salt to taste.

Overnight Blueberries and Cream French Toast Casserole serves 10Casserole

18 slices of white bread 2 (8 oz) blocks Philadelphia Cream Cheese, room temperature1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)1/4 cup powdered sugar 10 eggs 1 1/2 cups milk2 tsp vanilla extract 1/3 cup maple syrup

Blueberry Syrup1 cup granulated sugar 2 Tbsp corn starch 1 cup water1 cup fresh blueberries or 2 cups frozen blueberries (before thawed) 1 Tbsp butterHow to MakeSpray 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 SyrupWhile 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 PASTAPrep Time10 minutes, Cook Time10 minutes, Total Time20 minutes, Yield4 servings

INGREDIENTS12 ounces spaghetti 2 ripe avocados, halved, seeded and peeled1/2 cup fresh basil leaves 2 cloves garlic2 tablespoons freshly squeezed lemon juiceKosher salt and freshly ground black pepper, to taste 1/3 cup olive oil1 cup cherry tomatoes, halved 1/2 cup canned corn kernels, drained and rinsed

INSTRUCTIONS In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 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.

In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn. Serve immediately.

Blueberry BiscuitsYields 6 servings, 10 min prep time, 12 min cook time

IngredientsBiscuits:2 c flour 1 c milk 1/3 c sugar5 T butter (cold or frozen) 4 t baking powder 1 t salt3 oz blueberriesGlaze:1 c powdered sugar 1/8 c water 1 t vanilla ½ t lemon juiceDirectionsPreheat 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 MIXINGREDIENTS5 cups flour 1 cups butter [2 sticks, softened], chopped1/6 cups baking powder 1/4 cups sugar2 tsp. saltINSTRUCTIONSCombine 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!NOTESFor pancakes -2 cups mix 1 cup milk 2 eggsFor biscuits -2 cups mix 1 cup milk

Skinny Stromboli RecipePrep time 15 mins, Cook time 15 mins, Total time 30 mins, Serves: 4Ingredients:

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 SALADYield: Serves 8

INGREDIENTS1/3 C olive oil, more for drizzling 3 Tbsp balsamic Vinegar 1 Tbsp honey1/2 Tbsp paprika 2 cloves garlic, minced salt and pepper to taste2 lbs. red potatoes,quartered 3 slices bacon, crumbled 3 green onions, sliced1/3 C fresh parsley, chopped

INSTRUCTIONSPreheat 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 PASTAPrep Time5 minutes, Cook Time15 minutes, Total Time20 minutes, Yield6 servings

INGREDIENTS 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

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.

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 ALFREDOPrep Time5 minutes, Cook Time15 minutes, Total Time20 minutes, Yield4 servings

INGREDIENTS8 ounces fettuccine 2 tablespoons unsalted butter 2 tablespoons all-purpose flour1 1/4 cups 2% milk 2 tablespoons heavy cream 1/4 teaspoon garlic powderKosher salt and freshly ground black pepper, to taste 2 ounces Neufchatel cheese, cubed1/4 cup grated Parmesan cheese, plus more, for serving2 tablespoons chopped fresh parsley leaves, for serving

INSTRUCTIONS In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 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.

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.

Serve immediately, garnished with Parmesan and parsley, if desired

Fruit SalsaPrep Time: 15 minutesYield: serves 8

Ingredients 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

InstructionsDice all fruit VERY VERY tiny. Stir in seasonings and serve with cinnamon pita chips! Store in refrigerator for up to 3 days

Chicken CapresePrep Time: 5 minutes, Cook Time: 15 minutes, Total Time: 20 minutes, Yield: 2 servingsIngredientso 2 Tbsp. olive oil 2 boneless, skinless chicken breasts, pounded to uniform thicknesso 1/2 cup good-quality balsamic vinegar 2 cups grape or cherry tomatoes, halvedo 1 cup fresh mozzarella, torn into small pieces 1 cup lightly-packed fresh basil, tornMethodTo 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 medium-low 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 Yield: Serves 4-6Ingredients

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)

InstructionsBring 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.

NotesThe 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 servingsIngredientsFor the chicken:

½ tsp curry powder ½ tsp black pepper ½ tsp salt 12 oz boneless, skinless chicken breastsFor the dressing:

1 cup cubed mango 3 Tbl. orange juice 2 Tbl. rice vinegar or white-wine vinegar 2 tsp. honey 1 tsp. Dijon mustard

For the salad: 6 cups mixed greens 2 large nectarines (or peaches), sliced 1 cup sliced strawberries (or blueberries) 1 mango, diced 1 cup toasted pecan halves

InstructionsPrepare 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 cheeseYield: 4 sandwichesIngredients

8 slices bread (any variety) 1 cup pretzels, crushed 2 eggs 4-8 slices cheese (I like to use cheddar) cooking spray

Instructions1. Preheat a nonstick skillet over medium heat and spray with cooking spray.2. Meanwhile, put eggs in a low bowl and lightly beat with a fork. Put pretzels in another separate low

bowl.3. 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.

4. Cook until golden and cheese starts to melt, flip and cook until the other side is golden and cheese is melted.

5. Repeat with the remaining ingredients to make a total of 4 sandwiches.NotesTo 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 TostadasPrep Time: 15 minutes, Cook Time: 5 minutes, Total Time: 20 minutes, Yield: 4 servingsNote: 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.Ingredients4 corn tortillas Corn or peanut oil for frying tortillas 2 cups refried beans½ pounds Mexican shredded beef 1 cup shredded yellow cheddar cheese1 cup shredded jack cheese ½ cup enchilada sauce 1 avocado, pitted and skinned and cut into 12 slicesToppings such as shredded lettuce, chopped fresh tomatoes, chopped red onions, sour cream, taco sauce, etc.

InstructionsHeat 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.

Mexican Shredded BeefPrep Time: 30 minutes, Cook Time: 3 hours, Total Time: 3 hours, 30 minutes, Yield: 8 servingsIngredients½ large onion peeled and cut into large slices½ large red pepper seeded and cut into large slices 1 tablespoon tomato paste1 tablespoon Agave Nectar or honey 1 teaspoon onion powder½ teaspoon garlic powder ½ teaspoon dried cumin ½ teaspoon chili powder1 teaspoon dried oregano 1 ½ teaspoons dried coriander1 teaspoon Rocket Fuel, or your favorite hot sauce ½ teaspoon Sriracha chili sauce2 ½ pounds chuck roast 1 cup beef stockInstructions

1. Preheat oven to 300 degrees.2. In a 9x13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.3. 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.4. Cover with plastic wrap or parchment paper and then foil, sealing tight.5. 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.6. With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.7. Use as a filling for a variety of Mexican or Southwestern-inspired dishes.

Refried BeansPrep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes, Yield: 4 servingsIngredients2 tablespoons canola oil ¼ pound pancetta, diced into small pieces1 cup diced onion 2 cloves minced garlic ¼ cup beef stock2 cans pinto beans, rinsed and drained ½ teaspoon chili powder½ teaspoon cumin 1 tablespoon chopped cilantro 1 Roma tomato, diced1 teaspoon oregano 1 tablespoon Rocket Fuel, or your favorite hot sauceInstructions

1. In a large sauté pan over medium heat, cook pancetta in canola oil. Cook pancetta until crisp.2. Add onion and sauté 3-5 minutes until onions become tender.3. Add garlic and cook 1 minute.4. Add in all other ingredients and cook five minutes.5. Puree half the mixture with an emulsion blender and cook 2 more minutes.

Enchilada SaucePrep Time: 10 minutes, Cook Time: 10 minutes, Total Time: 20 minutes, Yield: 2 cupsIngredients2 tablespoons extra virgin olive oil1 cup chopped onions2 medium garlic cloves chopped4 tablespoons tomato paste1 14-ounce can diced tomatoes1 cup beef broth2 tablespoons chili powder1 tablespoon smoked paprika¼ teaspoon cumin¼ teaspoon dried oregano½ teaspoon coriander½ teaspoon Rocket Fuel or your favorite hot sauce Instructions

1. 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.

Skinny Orange ChickenPrep Time: 10 minutes, Cook Time: 10 minutes, Total Time: 20 minutes, Yield: About 4-6 servingsIngredientsOrange Chicken Ingredients:2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces salt and pepper2 Tbsp. olive oil orange chicken sauce (ingredients below)toppings: thinly-sliced green onions, toasted sesame seeds, orange zestOrange Chicken Sauce Ingredients:3 cloves garlic, minced 1/2 cup orange juice1/2 cup honey (add more to sweeten, if desired) 1/3 cup soy sauce1/4 cup rice wine vinegar 3 Tbsp. cornstarch 1/2 tsp. ground ginger1/2 tsp. white pepper zest of one orange pinch of crushed red pepper flakes(Optional: Quinoa Ingredients)

1 cup dry quinoa 2 cups chicken brothMethodTo 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: 6INGREDIENTS1 tablespoon olive oil 1/2 teaspoon minced garlic 1/2 cup white onion1/2 cup bell peppers (I used red) 1/3 cup mushrooms2 and 1/2 cups mini farfalle pasta (or other small pasta) 1 cup water1 (14 ounce) container pizza sauce 1 (14.5 ounce) fire-roasted diced tomatoes1/2 teaspoon Italian seasoning, more to taste 3/4 cup cheddar cheese, shredded3/4 cup mozzarella cheese, shreddedAdditional topping ideas: 1 teaspoon dried basil, 1 teaspoon oregano, salt and pepper, shredded Parmesan cheese, pepperoni, sliced black olives, extra peppers, red onion, mushrooms, etc.INSTRUCTIONSIn 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 tender. 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 l ike 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 all the toppings of choice.Serve immediately.NOTESMake 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: 6-8Ingredients1 lb tomatoes, diced 1 bell pepper (4 oz), seeded and finely diced2 jalapenos, seeded and finely diced 1 medium onion, finely diced1½ lbs peaches, diced ½ bunch cilantro, chopped 2 Tbsp lime juice1½ tsp salt, or to taste ¼ tsp freshly ground black pepper or to tasteInstructionsChop 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 RecipeServes 4Ingredients

1. 2 large apples diced (I used Honeycrisp)2. 1/2 c. chopped celery3. 1/2 c. chopped walnuts4. 3/4 c. light mayonnaise5. 1 1/2 T. sugar

Instructions1. 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: 8Ingredients

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

Instructions1. 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.

GUACAMOLEIngredients

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 eggs1/2 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 tasteflour 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 SoupPrep time 10 mins, Cook time 30 mins, Total time 40 mins, Serves: 6Ingredients2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil1 onion, peeled and diced 4 celery stalks, small-diced4 carrots, peeled and small-diced 1 teaspoon minced garlic 2 bay leavesKosher salt and freshly ground black pepper 2 quarts chicken stock or broth3 cups cooked chicken, shredded or diced 2 cups wide egg noodlesInstructionsIn 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.NotesPlanning: 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 OilMeat 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 Sprouts3 TBS Hoisin Sauce Optional Sriracha Hot Sauce to taste Optional 1 TBS SugarCooking DirectionsBreak 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 Verde2 cups shredded pepper jack cheese3 cups (12 oz) cooked, chopped chicken8 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 AvocadosIngredients

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

InstructionsFor the tomato caprese filling:

1. Place the tomatoes, mozzarella pearls or ciliegine in a bowl with the basil oil, mix well.2. Can be used immediately or refrigerated until ready to assemble the avocados.

For the caprese stuffed avocados:3. Cut the avocadoes in half lengthwise, remove pits and carefully peel the avocado halves.4. Place the peel avocado halves on a plate, can place over lettuce or salad greens.5. Spoon the tomato mozzarella caprese filling into the avocado halves.6. 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 sugar5 T. water1 t. vanillaChocolate – use good quality, your favoriteNuts – 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 CookieYield: 1 cookie

Ingredients1 tablespoon butter (you can substitute butter spread)1 tablespoon brown sugar1 teaspoon granulated sugar3 drops pure vanilla extract1/8 teaspoon baking powder1 egg yolk (or 1 tablespoon water or milk, but it's won't be as high or as rich)2 teaspoons cocoa powder1 tablespoon flour1 tablespoon mini chocolate chips1 tablespoon peanut butter (creamy or chunky), optional (also try Nutella, Biscoff, or any other spread)Instructions

1. 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.

2. Heat in the microwave for 30 seconds. Let cool slightly before eating.

Peanut Butter Banana FudgeIngredients3 cups granulated sugar 3/4 cup unsalted butter pinch of salt1 cup heavy cream 1 instant banana cream pudding mix, 3.4 ounces11 ounces white chocolate chips, one package 7 ounces marshmallow fluff, 1 jarPeanut Butter Drizzle:1 cup peanut butter baking chips 2 tablespoons heavy creamFor Decoration: chocolate jimmiesDirectionsIn 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!

Easy Lemon Ice Cream {Skinny}

Ingredients1 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 extractInstructions

1. 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).

2. Stir until mixed and freeze until hardened, at least 6 hours or overnight.NotesYou 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

Ingredients1 tablespoon butter2 tablespoons packed brown sugar1 cup chopped pecans1 can (about 13.4 ounces) dulce de leche (I used Nestle la Lechera brand)8 ounces fat-free whipped topping, defrosted1 teaspoon vanillaInstructions

1. 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.

2. 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.

3. 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.

4. Try sprinkling it with a little sea or kosher salt before serving. It's amazing!

Toffee Ice Cream Brownie BarsYield: Serves 16Prep Time: 2 hours 30 minutes (includes freezing time)Cook Time: 30 minutesTotal Time: 3 hoursFudgy 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 butter2 1/4 cups sugar1 1/4 cups Dutch-process cocoa1 teaspoon baking powder1 teaspoon salt1 tablespoon vanilla extract4 large eggs1 1/2 cups all purpose flour1 cup chocolate chipsFor the Ice Cream Layer:1.5 quart of vanilla ice cream, softened2 cups chopped Heath candy bars, divided

Salted Caramel Sauce, for serving, if desireddirections: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

Cool Britannia Copycat Ice CreamIngredients2 cups heavy whipping cream, cold14 ounces sweetened condensed milk1 cup of strawberries, chopped4 shortbread finger cookies (i.e. Walkers)1 cup semi-sweet chocolate chipsGranulated sugarInstructionsMelt 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 Snickerdoodles53 minutes, 36 cookiesIngredients1/2 cup butter, softened 1/2 cup butter-flavored shortening1 1/2 cups sugar 2 eggs, room temperature1 Tbls vanilla 2 3/4 cups flour1 1/2 tsp cream of tartar 1 tsp baking soda1/8 tsp baking powder 1/4 tsp salt4 Tbls sugar 4 tsp cinnamonInstructionsCream 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 SPREADMakes 2 cups, Start to Finish: 40 minutes

Ingredients1 cup hazelnuts (roasted or raw), toasted¼ cup granulated sugar1 tablespoon cocoa powder1 teaspoon salt3 tablespoons coconut oil10 ounces dark chocolate, melted and cooled slightlyDirections1. 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 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 CookiePrep Time: 5 minutes, Cook Time: 12 minutes, Yield: 2 servings, one 7-inch cookie

Ingredients2 Tbsp salted butter 3 Tbsp packed light-brown sugar1 pinch salt 1 tbsp whisked egg* 1/4 tsp vanilla extract1/3 cup all-purpose flour 1/8 tsp baking soda 1/4 cup chocolate chips, divided

DirectionsPreheat 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 DipIngredients

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

InstructionsIn 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 SaladYield: 8 servings

This Butterfinger Apple Salad is the ultimate potluck dessert! Filled with peanut butter and candy, the apples add a wonderful crunch.Ingredients1 box (3.4 ounces) Instant vanilla pudding mix1 1/2 cups nonfat milk1/4 cup peanut butter1 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)InstructionsWhisk 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 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

InstructionsPreheat 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 SauceYIELD: about 1 1/4 cups, PREP TIME: 2 minutes, COOK TIME: 5 to 12 minutes, or until caramel-coloredI N G R E D I E N T S :1 cup granulated sugar 1/4 cup water1 teaspoon light-colored corn syrup (can be omitted but helps reduce crystallization)1/2 cup whipping or heavy cream 1 tablespoon vanilla extract, optional1/2 to 1 teaspoon salt, optional and to taste (for a true 'salted caramel' sauce, I use 1 teaspoon)D I R E C T I O N S :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

INGREDIENTS2 ripe bananas2 tablespoons all-natural crunchy peanut butter12 organic graham cracker rectangles (which make 24 squares)

DIRECTIONS1. 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 SundaesIngredientsFor the Peanut Butter Cookies1/2 cup butter, softened 3/4 cup peanut butter 3/4 cup brown sugar1/2 cup white sugar 1 egg 2 teaspoons vanilla1/4 teaspoon salt 1/2 teaspoon baking soda 1 cup flour1/2 cup chopped peanuts 1 cup chocolate chipsFor the Peanut Butter Ice Cream2 cups heavy whipping cream 1/3 cup peanut butter 1 can sweetened condensed milk1 teaspoon vanillaFor the Peanut Chocolate Sauce1 cup chocolate chips 1/4 cup vegetable oil 1 cup roughly chopped peanutsInstructionsIce 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 Cream1 small tub Cool Whip, thawed1 small can sweetened condensed milk1/4 cup sugar cookie mix (the dry mix)About 2 cups Circus Animal Cookies, roughly choppedRainbow nonpareils sprinkles1. 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 caramelsIngredients1/2 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 sugar1/2 cup sweetened condensed milk 1/8 tsp salt 3/4 tsp vanilla extractMaldon sea salt or fleur de sel (optional)DirectionsButter 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

Ingredients1 cup milk (any kind will work)1 cup cold water1 cup ice cubes1 scoop chocolate protein powder1 (large) tbsp peanut butter1 tbsp sugar free Butterscotch instant pudding mixSee a Collection of Classic Dessert Recipes InstructionsCombine all ingredients in a blender and process until well blended (about 1 minute).Enjoy right away.Notes from ShawnUse more or less water according to your preference. Less water will make it thicker and more will thin it out.

Ridiculously Easy Ice CreamIngredients:3 bananas, sliced and frozen (slice before freezing in order to make it much easier for yourself)4 tbsp unsweetened cocoa powder4 tbsp creamy peanut butter2 tsp vanilla extractagave nectar to taste or other sweetenerDirections: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 juice2 T. frozen limeaide1 packet stevia (or use another sweetener and adjust to your tastes)1 cup plain (or vanilla) Greek yogurt3 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 CreamIngredients1 - 14.5 oz can sweetened condensed milk 1 - 8 oz. tub Cool Whip1 - 8 oz brick of cream cheese, softened 1/4 cup butter, softened1 tbsp lemon juice 1 tsp vanilla extract15 Golden Oreos (approximately half of a package) 1/4 cup butter, softened1 - 21 oz can Lucky Leaf Strawberry Pie fillingInstructions

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 CookieYield: 1 cookie

Ingredients1 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)InstructionsPlace 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 MixYield: about 8 cups, Prep Time: 7 minutes, Cook Time: 3 minutes, Total Time: 10 minutesIngredients: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, chopped1/4 cup creamy peanut butter about 3/4 cup confectioners' sugarabout 1/2 cup sprinkles (jimmies) pinch salt, optional and to tasteDirections: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 DoughIngredients:

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 Recipe2 cups Cheerios1 cup old fashion oats1 cup trail mix**1 cube butter (1/2 cup)1 cup sugar1/4 cup unsweetend cocoa1/4 milk 2 tsp vanilla1/2 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 9 cups popped popcorn 20 Oreos, finely crushed 24 oz. White Vanilla Almond Bark

INSTRUCTIONS1. 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 8 oz. cream cheese, room temperature ½ cup Nutella 1 (7 oz.) tub Marshmallow Fluff

INSTRUCTIONS1. 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!

C h e e s e ca ke F a c t o r y C a r r o t C a ke C h e e s e ca keCheesecake:16 ounces cream cheese (at room temperature 3/4 cup granulated sugar1 tablespoon flour 3 eggs 1 teaspoon vanillaCarrot Cake:3/4 cup vegetable oil 1 cup granulated sugar 2 eggs1 teaspoon vanilla 1 cup flour 1 teaspoon baking soda1 teaspoon cinnamon 1 generous pinch of salt1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved1 cup grated carrots 1/2 cup flaked coconut 1/2 cup chopped walnutsPineapple Cream Cheese Frosting:2 ounces cream cheese, softened 1 tablespoon butter, softened1 3/4 cups powdered sugar, sifted 1/2 teaspoon vanilla1 tablespoon reserved pineapple juice Dash of saltDirections: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 milk1 jar hot fudge sauce1-8 oz container of cool whip4 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 Ingredients4 oz cream cheese, softened at room temperature1 pound (16 ounces) powdered sugar⅛ – ¼ tsp. oil of peppermintfood 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.

NotesTypically 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 dough1 8 oz package cream cheese, softened

1 large container cool whip4 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 GlazePreparation time: 10 minute, Cooking time: 10 minutes, Yields 4Ingredients1 roll refrigerated cinnamon rolls with cream cheese frosting (the small ones)1/2 c. powdered sugar1/4 c. milk1/4 c. real maple syrupCooking SprayInstructionsPreheat 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 TwoIngredients2 TBS butter, softened2 TBS brown sugar1 TBS sugar1/4 tsp vanilla1 TBS milk1/4 tsp salt6 TBS flour1/4 cup milk chocolate chips

DirectionsIn 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 saucePrep time 10 mins, Cook time 3 hours, Total time 3 hours 10 mins, Serves: 6Ingredients50g butter300g milk chocolate (I used cheap stuff and it worked fine!)300ml double cream6tbsp caramel sauce / fudge sauceA few pinches of fleur de selInstructionsMelt 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, until fully set.

cheesecake berry saladp r e p ti m e : 5 m i n u t e s , t o t a l ti m e : 5 m i n u t e s , y i e l d : 5 - 6 c u p s f r u i t s a l a d , s e r v i n g s i z e : 1 c u pi n g r e d i e n t s1 3.4 ounce instant dry cheesecake pudding package see note1 1/2 cups cool whip2 8 oz containers of strawberry yogurt1 banana, chopped1 pint raspberries1 cup grapes1 peach, choppedi n s t r u c ti o n smix 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.n o t e suse 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 BarsIngredientsFor the Crust:1 Chocolate Cake Mix 3.4oz butterscotch instant pudding mix 1 egg3 tbsp peanut butter 3 tbsp canola oilFor the Cheesecake Filling:8oz cream cheese, softened 1/3 cup sugar 2 tbsp sour cream 1 egg1/2 tsp vanilla extract 1 butterfinger bar, choppedFor the Topping:1/4 cup chocolate chips 1/4 cup butterscotch chips 1/2 Butterfinger candy bar, crushedInstructionsPreheat 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 avocado2 kiwi- peeled⅛ C lime juice + 1 T⅛ 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 T2-3 ice cubes

INSTRUCTIONS1. 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 blender while it's running.3. Makes one 10 oz glass.

AVOCADO MANGO CHICKEN SALADYIELD: 2 SERVINGS PREP TIME: 15 MINUTESINGREDIENTS:1 cup cooked chicken, cut into bite-sized cubes1 avocado, diced3/4 cup diced mango (fresh or frozen will work)3 tbs. diced red onion2/3 cup plain non-fat Greek yogurt (can adjust depending on how creamy you want it to be)1/2 lime, juiced1/4 tsp. garlic powdersalt to tasteDIRECTIONS:

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 avocado4 medium strawberries, thinly sliced2-4T goat’s milk mozzarella, crumbled1t lemon juice1/8t saltblack 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 sliced1t unrefined coconut oil 1T balsamic vinegar 1t lemon juice1/8t 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 MuffinsRating: 5, Prep Time: 7 minutes, Cook Time: 18 minutes, Total Time: 25 minutes, Yield: 12 muffinsServing Size: 3 muffins, Calories per serving: 135 (45 cal each), Fat per serving: 3 g fat, 24 g proteiningredients

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)

6 oz cooked ground turkey salt & pepper...to taste

instructionspreheat 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 SaladServes 2, Prep Time 10 min

Ingredients1/2 medium avocadoJuice of 1/2 lime1-2 teaspoons course brown mustard1/2 teaspoon garlic powderSalt & pepper to taste1 cup cooked chicken breast, chopped1/2 cup chopped vegetables of choice (I used chopped radishes, carrots, and purple cabbage in mine)InstructionsIn 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

4 hard-boiled eggs1 large avocado, cubed as you see above2 tablespoons mayonnaise or Vegenaise (we used it b/c we don't love mayo)1 teaspoon curry or fenugreek powderPinch 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 Tostada4 corn tostadas 4 eggs ¼ tsp. cumin¼ tsp. black pepper ¼ tsp. fine sea salt ¼ tsp. oreganopinch chili powder pinch paprika 2 Tbsp. milk1 Tbsp. butter 1 clove garlic, minced 1 cup diced bell pepper mix½ cup chopped red onion 1 ripe Avocado 4 Tbsp. shredded pepper jack cheese4 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 41 large Hass avocado 1 tablespoon finely chopped cilantro1 1/2 teaspoons lime juice 1/8 teaspoon salt1/2 pound pizza dough, homemade or store-bought 4 large eggs1 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 NotesIf 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 AvocadoIngredients1/4 avocadoCoarse salt2 slices seeded multigrain bread3 ounces grilled boneless, skinless chicken breast1/4 mango, sliced1/4 small red onion, sliced1/4 red bell pepper, sliced4 to 5 dandelion greensDirectionsMash avocado and season with salt. Spread on bread. Top with chicken, mango, onion, pepper, and greens.

Wrap #1 Peach Basil Avocado Balsamic Wrap or Skewers1 extra large wrap or use skewers to serve! 1 small peach, sliced1/2 avocado, sliced handful of fresh basil leaves, shredded or choppedbalsamic 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 pepper1 tsp Dijon mustard AND/OR 1 Tbsp chopped onion (for added flavor depth)optional: chopped herbs or additional spicesDirections: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, sliced1 small banana, sliced2 Tbsp cashew nut butter (peanut, almond and sunflower butters also work)salt/pepper - a few dasheschili 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 EnchiladasPrep Time: 20 minutes, Cook Time: 20 minutes, Total Time: 40 minutes, Yield: 6-8 servingsIngredientsEnchilada Ingredients:2 Tbsp. olive oil 1 medium white or yellow onion, peeled and thinly sliced2 poblano peppers, stemmed and thinly sliced1 jalapeno pepper, finely diced (remove seeds for less heat)8-10 (6-inch) flour tortillas 4 cups shredded cooked chicken2-3 cups Monterrey Jack cheese optional garnish: fresh cilantro, sour cream, and/or shredded cheeseAvocado Cream Sauce Ingredients:2 Tbsp. butter 2 Tbsp. flour 2 cups chicken broth3/4 cup sour cream 1/2 tsp. cumin 1/2 tsp. salt1/2 tsp. garlic powder 1/4 tsp. pepper 2 California avocados, peeled and pitted1/2 cup chopped fresh cilantro juice of one lime

MethodTo 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 5-6 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 medium-low 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

Grilled salmon with avocado salsaYield: For 4-6 peopleIngredients2 lbs salmon, cut into 4 pieces 1 tbs olive oil 1 tsp salt 1 tsp ground coriander1 tsp ground cumin 1 tsp paprika powder 1 tsp onion powder1 tsp black pepperAvocado salsa1 avocado, peeled, seeded and sliced 1 small red onion, sliced3 mild hot peppers, seeded and deveined, diced or sliced Juice from 2 limes 3 tbs olive oil2 tbs finely chopped cilantro Salt to tasteInstructionsMix 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.

AVOCADO DEVILED EGGS1 dozen hard boiled Oakdell Omega 3 Brown Eggs, peeled and halved1/4 cup Greek yogurt or sour cream2 ripe avocados, peeled and pit removed1 Tbsp fresh lime juice1 tsp kosher salt1/2 tsp pepper1/4 cup minced cilantro2 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!

5-MINUTE AVOCADO SORBETSlice 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.

Stovetop Avocado Mac and CheeseYield: Serves 4-6, Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time: 25 minutesingredients:

10 ounces dry elbow macaroni 2 cloves garlic, minced2 avocados, peeled and pitted 2 tablespoons fresh lime juice1/3 cup chopped fresh cilantro Salt and pepper, to taste2 tablespoons butter 2 tablespoons all-purpose flour1 cup milk 2 cups shredded Pepper Jack cheeseSalt and pepper, to taste Fresh avocado chunks, for garnish, if desireddirections:

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.

Zuppa Toscana Soup

Ingredients1 pound sweet italian sausage, removed from the casings 5 slices bacon, diced1/2 yellow onion, diced 3 cloves garlic, peeled 32 ounces beef broth2 white potatoes, diced (no peeling necessary) 1/2 teaspoon kosher salt 1/2 teaspoon black pepper3 cups spinach, fresh 1 1/2 cups heavy cream 1 cup parmesan cheese, shredded Directions1. 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.

Creamy Avocado RiceMakes: 4 servingsIngredients:1 and 3/4 cups water1 tsp salt2 cups quick cooking brown rice1 avocado, mashedthe zest and juice of 1 lime1 tsp salt1/4 cup fresh cilantro, choppedDirections:

1. 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.

2. Remove the pan from heat and leave it covered for another 5-10 minutes until the water is absorbed and the rice is tender.

3. Spoon the mashed avocado into the hot rice and mix together. Stir in the lime zest, lime juice, salt, and cilantro before serving.

REFRESHING STRAWBERRY LEMONADE PREP TIME 10 mins, COOK TIME 5 mins, TOTAL TIME 15 mins Serves: 7-8 cupsINGREDIENTS1 and ½ cups chopped strawberries1 cup boiling water½ cup granulated sugar, or any kind of sugar you prefer1 cup (about 8 lemons) freshly squeezed lemon juice4 cups cold, filtered waterINSTRUCTIONS

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.

Avocado SmoothieYield: 1 drink, Prep Time: 10 min, Total Time: 10 min

Ingredients:1 ripe California avocado, sliced in half, peeled & seeded2 1/2 Tbsp sweetened condensed milk1/2 cup almond milk1 cup crushed ice1 tsp sugarDirections: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.

Ingredients:2 large ripe Avocados 1 Small Red Onion2-3 Stalks of Cilantro or the equivalent substitute of Cilantro 1 Tomato diced1-2 Limes (to taste) Salt and Pepper to taste Package of Egg Roll WrappersEnough Peanut or Vegetable Oil for Frying

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!!

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: 4INGREDIENTS½ cup freshly squeezed lime juice (about 8 juicy lemons)⅔ cup sugar4 cups water⅓-1/2 cup cherry syrup (I use Grenadine)INSTRUCTIONSIn 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 PopsiclesPrep time: 10 mins, Total time: 10 mins, Serves: 4Ingredients10 tablespoons hot water2 tablespoons honey17 oz apricot, peeledInstructions

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.

NotesConsider 3-4 hours freezing time.

Naturally Flavored Water Prep time 5 mins, Total time 5 mins IngredientsStrawberry Flavored Water:4-6 strawberries, hulled and quartered½ lemon, slicedSmall handful of basil, scrunchedIce and cold filtered waterWatermelon Flavored Water:2 slices of watermelon, cut into thirds or quartersSmall handful of basil, scrunchedIce and cold filtered waterInstructions

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.

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 SmoothiePrep Time: 5 minutes, Yield: 4 Servings, Serving Size: 1 CupIngredients

1 mango, pitted, peeled and diced2 ripe bananas1 cup milk2 tablespoons honey1 cup ice

InstructionsCombine 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 PopsiclesYield: 6 medium popsiclesingredients:8 oz fresh raspberries (or blueberries/blackberries/cherries)1 tablespoon water 4 oz low fat cream cheese3 tablespoons fat free milk 1 teaspoon vanilla extract1/3 cup powdered sugardirections: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 SmoothieIngredients 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)

InstructionsPlace 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 PopsMakes about 8 popsicles2 ½ c chopped strawberries 1 pint vanilla ice cream, softened1, 11.5 oz bag white chocolate chips 2 T coconut oilChopped pistachios, optionalPuree 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.

Brain Power Smoothie (Blueberry Avocado Smoothie)Prep Time: 1 minuteCook Time: 1 minuteTotal Time: 2 minutesYield: About 4 cupsIngredientso 2 cups blueberrieso 1 cup pomegranate juice (or any berry juice)o 1 cup ice cubeso 1 Tbsp. chia seedso 1 ripe banana, peeledo half of an avocado, peeled and pittedMethodAdd 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 SmoothiePrep Time: 5 minutesTotal Time: 5 minutesYield: About 4-5 cupsIngredientso 3 cups frozen diced pineappleo 3 cups fresh baby spinacho 1 cup frozen diced bananao 1 celery rib (optional)o 1 Tbsp. grated fresh ginger (start with less and add more if desired)o 1 Tbsp. chia seedso juice from half a limeMethodCombine all ingredients in a blender and pulse until smooth. Add a little water or juice if needed to help the blender blend.

Yellow SmoothiePrep Time: 5 minutesYield: 3-5 cupsIngredientso 2 cups fresh pineapple, cut into large pieceso 1 bananao 1/2 cup coconut milk (I used "light" coconut milk)o 1/2 cup iceMethodCombine 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 (pre-peeled) banana ahead of time.

Red Smoothie (Mango & Strawberry)Prep Time: 5 minutesTotal Time: 5 minutesYield: 3-5 cupsIngredientso 2 cups frozen strawberrieso 1 mango, peeled and coredo 1/2 cup cranberry juice (or other juice)o 1/2 cup ice (if needed)MethodCombine 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 SmoothiePrep Time: 2 minutesTotal Time: 2 minutesYield: About 3 cups

Ingredientso 2 cups fresh pineapple chunkso 2 bananas, peeledo 1 orange, peeledo 1 cup iceo 1 Tbsp. ground flax seed and/or wheat germ (optional)

MethodIn 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.)

s m o k e d p e a c h e s a n d c r e a m p o p s1 1/2 tablespoons wood chips (specifically made for stovetop smokers)1 1/4 pound fresh peaches, quartered1/2 cup simple syrup (recipe below) 1/2 cup heavy creamPlace 1 1/2 tablespoons wood chips in the bottom of a mini stovetop smoke r 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.s i m p l e s y r u p2/3 cup (5 ounces) granulated sugar2/3 cup (5 ounces) waterCombine 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 SLUSHIngredients{This was for individual Slushies}:

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 INGREDIENTSOne 8 oz. bar of cream cheese (light or regular) softenedOne 14.5 oz. can of sweetened condensed milk (regular or fat free)1 tsp vanillaOne pint heavy cream, well chilledAbout 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 NutellaINSTRUCTIONSPlace 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 mixture, 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 place in the freezer until frozen.

Sunrise Smoothie RecipePrep time: 5 mins, Cook time: 5 mins, Total time: 10 mins Ingredients

2 Bananas, sliced and frozen1 Cup of Mango, diced and frozen1 Cup Strawberries, diced and frozen¼ Cup Orange Juice¼ Cup Greek Yogurt

InstructionsIn 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 Pops1 pint blueberries, rinsed and dried2/3 cup maple syrup, divided1 1/2 cups greek yogurtzest and juice of two small limes, dividedIn 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 FrostyYIELD: about 20 ounces, PREP TIME: 2 mintues, TOTAL TIME: about 30 minutes, for chillingINGREDIENTS: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 milk2 tablespoons unsweetened natural cocoa powder1 cup chocolate milk (I used 1% chocolate milk; chocolate almond milk may be substituted)DIRECTIONS:

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 SmoothiesPrep Time: 3 minutesYield: 3 servingsIngredients2 cups diced pineapple (preferably fresh), chilled1 1/2 cups coconut almond milk blend1 cup cold water1 (5.3 oz) coconut greek yogurt, such as Chobani3/4 cup oats (old fashioned or quick)1 large very ripe banana peeled and frozen DirectionsAdd all ingredients to a blender and process until smooth. Serve immediately.

5-Minute Healthy Strawberry Frozen YogurtYield: 4 servings Prep Time: 5 minIngredients:4 cups frozen strawberries3 Tablespoons agave nectar or honey1/2 cup plain yogurt (non-fat or full fat)1 Tablespoon fresh lemon juiceDirections: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 SMOOTHIERecipe:

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 SMOOTHIEPrep Time5 minutes, Total Time5 minutes, Yield2 servingsMake-ahead freezer friendly smoothies that are healthy, nutritious and so refreshing for your mornings!INGREDIENTS1 cup spinach leaves1/2 cup frozen blueberries1/2 cup frozen raspberries1 ripe banana1/2 cup milk2 tablespoons old fashioned oats1 tablespoon sugar, or more, to tasteINSTRUCTIONS

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 bananas2 cups frozen, unsweetened strawberries1/2 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 CreamYield: Serves 4ingredients:4 large very ripe bananas2 tablespoons peanut butterdirections: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!

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. :-)

Single Ingredient Ice Cream4 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

EASY MANGO ICE CREAMPreparation 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 coverI 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.

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 seeds2 tsp fresh orange juice1 tsp fresh orange zest

Directions Combine all ingredients in a blender, and blend! Add more orange juice as necessary, depending on your desired consistency.

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.

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: 5Ingredients4 Tablespoons Flour 1/2 teaspoon of baking powder 4 Tablespoons Sugar2 Tablespoons Milk 2 Tablespoons Unsweetened Cocoa 3 Tablespoons Nutella1 Egg 1/2 teaspoon VanillaInstructionsMix 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.NotesYou 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 RecipeYield: 30Ingredients

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

InstructionsMix 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