To be honest, I’m not into New Year’s resolutions. Making a goal for the entire year is a little overwhelming to me since I’m not even sure what next month holds. Goals or no goals…I’m hoping I’m not the only one that probably ate a little more than normal over the holidays and could use a break from heavy foods.
This smoothie is packed with so many nutrients and makes you feel healthier with every sip! It’s such a simple recipe that I make it about three times a week. It jumpstarts your morning, gives you a kick in the afternoon or levels you out in the evening. New year, new you! Drink up, ladies! With this green smoothie, that is. 😉 Happy New year! xo
1 cup milk ( I use unsweetened almond milk)
1 frozen banana
2 ice cubes (I use 4 if the banana wasn’t frozen)
1 large spoonful of peanut butter
1 large handful of organic kale
1 small handful of spinach
1 teaspoon cinnamon
*Sometimes I add 2 tablespoons of ground flax seed or 1 tablespoon chia seed. They are both SO good for you and can’t be tasted in the smoothie. This is optional.*
What to do:
Combine all ingredients into a blender (or the best invention ever…the Vitamix). Blend until it is completely smooth.
There’s something about the house being decorated for Christmas, a chill in the morning air, Christmas music softly playing and knowing people are going to wake up one by one to the smell of whole wheat biscuits baking.
There’s something about slowly waking up, wrapping yourself in a blanket, grabbing coffee and awaiting these to be fresh out of the oven.
There’s something about knowing that whatever you top these circular masterpieces with…it will be amazing.
There’s something about trying one with butter and honey and then trying one with butter and jam.
There’s something about creating memories based upon smells, tastes, and family.
There’s something about these biscuits and I love it!
Christmas is so soon! xoxo
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cold and cut into pieces
1 cup buttermilk, cold
What to do:
Preheat oven to 450 degrees. In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles course meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.
Peppermint is my love language. Peppermint bark is an entirely different ball game. A ball game I actually like. There is something about it. I don’t know if it’s the peppermint smell, how nice it looks on a plate, or how it can be perfectly used as an appetizer ;), dessert, or snack. I love how easy it is to make and how it can be wrapped up and used as the sweetest gift. I love all things chocolate and peppermint and this time of year it makes things even more merry and bright!
1 bag mini candy canes or 1 bag of Andes Peppermint Crunch baking chips
What do to:
Line a baking sheet with parchment paper. In a small sauce pan melt the dark chocolate on a low heat, making sure not to burn the chocolate. Stir chocolate to make sure there aren’t any unmelted pieces. Pour onto the parchment paper and spread evenly. Place the baking sheet in the freezer for 25 minutes or until completely hard. Meanwhile, crush up candy canes into bits and pieces. I love the fresh peppermint flavor but for a time saver you can use, Andes Peppermint Crunch baking chips as a substitute.
Take the baking sheet out of the freezer and prepare the white chocolate the same way you prepared the dark chocolate in a small sauce pan. Once all of the white chocolate is melted, you can mix in the crushed up candy canes or wait to sprinkle them on top. Spread the white chocolate and candy cane mixture over the frozen chocolate. Spread evenly. Avoid overspreading the white chocolate. It may cause the dark chocolate to melt and show through the white chocolate. Place in the freezer for 25 minutes or until completely hard.
Remove the bark from the freezer and break apart into desired size pieces.
Right as I got into soup, sweaters, and socks… it hits almost 80 degrees. It’s November and in our neck of the woods that is not exactly common. But for a girl who dreams of 90 degree days, pools, and sunshine… this is the life. One day I crave a salad and the next I want to cuddle up next to a fire and eat soup. I needed to find a happy medium food that would settle all this moody weather… and let me tell you, I think I may have hit the jackpot. I am completely guilty of eating this almost all day long with no shame. My logic is if I have it with milk for breakfast, then with yogurt for lunch, and then graze on it by the handful all by itself an hour later, then it is acceptable. Wishful thinking? It’s addictive in the best way possible. The great this is…it’s a guilty pleasure you don’t have to feel guilty about.
1/2 cup shredded coconut
3 cups rolled oats
3/4 cup ground flax
3/4 cup slivered almonds
1 cup walnuts
1 5 o.z package crasins or raisins
1 1/2 cup natural, raw honey
3/4 cup coconut oil
1 1/2 tbsp cinnamon
What to do:
Preheat oven to 325 degrees. Mix all dry ingredients together in a large bowl. Bring honey, coconut oil, and cinnamon to a boil in a small saucepan and remove from heat. Immediately, pour the wet mixture over the dry ingredients and mix thoroughly. Spread mixture on a greased baking sheet. (I lightly rubbed the baking sheet with butter). You can also use parchment paper for a much easier clean up! Bake in oven for about 30 minutes. Stir every five minutes so the bottom doesn’t burn.
Sunday afternoons are meant for pajamas, blankets, friends, family, food and football.
That being said, let me introduce you to…
Seriously. This is a super easy, anytime meal. You can’t go wrong here.
1 pound lean hamburger
2 large tomatoes, cut and cubed
1 package taco seasoning, I chose mild
1 10 oz. can tomato soup
1 10 oz. can dark kidney beans
1 10 oz. can of corn or a cup and a half of fresh corn
Mexican cheese mix and gluten free blue corn tortilla chips for topping!
What to do:
In a large deep dish pan, cook the hamburger until it is lightly brown. Add the tomatoes, tomato soup, kidney beans, and corn to the cooked hamburger and cook for an additional 25 minutes on medium-medium high heat. Add the taco seasoning, stir together, and remove from heat.
Top with cheese upon serving. Use chips for dipping or they are great crushed on top.