This smoothie is bursting with vitamin C and tastes fantastic! It’ll make 1 larger sized smoothie, perfect for breakfast or a snack. It reminds me of a dreamsicle, but all healthy,
3 clementines, peeled and pith removed
1/2 cup vanilla Greek yogurt (or milk)
1/2 cup ice cubes
1/8 teaspoon freshly ground ginger
Place all the ingredients into a blender and blend until smooth. If you like your smoothie really smooth, run it through a sieve and then into your glass. I like it as is – so I just pour from the blender. Drink and enjoy chilled.
This is a nice casserole to serve when you have company that’s a bit pickier – children, or you want something that reheats nicely for lunch the next day. I rarely make lunch, it’s generally leftovers or a salad.
2 tablespoons olive oil
1 pound boneless pork loin, cut into bite sized pieces
3/4 cup rice, uncooked
10 oz can condensed cream or mushroom soup or you can use my homemade recipe
14 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 4 oz can green chili peppers, diced
1 1/2 tablespoons ground cumin
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 cup water
1 cup cheddar cheese, shredded
In a large skillet heat the olive oil over medium high heat and add the pork loin. Saute until browned, then drain the grease from the pan and add the rice, cream of mushroom soup, tomatoes, black beans, water, green chilies, and spices. Stir to combine – then bring to a low boil. Reduce the heat to medium low and allow it to simmer for 15-20 minutes, until the rice is soft.
While that is cooking, preheat the oven to 375F. Transfer the mixture to a 9×9 baking pan when the rice is soft. Sprinkle the cheese over top the mixture and bake for 10 minutes. Serve hot, goes well with tortilla chips.
*If you like it spicy, feel free to add some hot sauce, or some hot spices – a bit of cayenne pepper to the mix.
Some mornings I love to have a smoothie before I go to work or after a hard workout. This takes just a minute to make, and the gluten free oats and Greek yogurt keep me full till later on when I’m ready to have a meal. Turmeric is a great anti-inflammatory and I started to add it to my smoothies when I’m feeling a bit sore (and I’ve always liked the taste). This makes 1 serving.
1/2 cup fresh strawberries, stems removed
1/2 cup plain Greek yogurt
1/4 cup gluten free oats
1/2 cup water
1/2 teaspoon turmeric
Add all the ingredients to a blender and blend till smooth. Drink cold, makes 1 serving.
This is another fried rice recipe that I love, with lots of small pieces of fresh pineapple and ham with my vegetables. It doesn’t take long to prepare – especially if you have rice prepared ahead of time. Have I said before how much I enjoy having a rice cooker? I received one for Christmas last year and it’s been great.
I’ve kept this fried rice simple, so that the spices aren’t overwhelming the pineapple and ham. I wanted this to be a dish that everyone could enjoy, and eat their veggies (hopefully!)
2 tablespoons olive oil
2 garlic cloves, minced
1/2 white onion, diced
1/2 cup frozen corn
1 cup frozen peas
3 large carrots, grated
3/4 cups ham, diced
2 cups pineapple, diced
3 tablespoons gluten free soy sauce
1 teaspoon sesame oil
1 tablespoon fresh grated ginger
3 cups cooked rice
In a small bowl whisk together the soy sauce, ginger, and sesame oil.
Heat the olive oil over medium heat in a large skillet or wok. Add the garlic and onions and cook for 3-4 minutes. Add the carrots, peas and carrots, cook for 4-5 minutes, until soft. Add the pineapple, ham, and rice.
Carefully pour the bowl of soy sauce, ginger, and sesame oil over the rice and vegetables and combine well. Cook for another 3-4 minutes, until everything is cooked throughout. Serve hot. Serves 4.
Fresh ripe raspberries and tea together, what a wonderful combination. Staying hydrated is important – and I do like to have something different to drink from time to time. I’ve used black tea for this – however green will work as well.
1 cup raspberries
5 cups water (2 boiling)
2 tablespoons loose leaf black tea of choice
juice of 1 large lemon
1/4 cup sugar
Bring 2 cups of the water to a boil, and while that is going – place the raspberries in a food processor or blender. Once blended add the sugar to them. Strain and discard the seeds, adding the raspberry juice to the other 3 cups of water. Add the lemon juice to the water. Steep the tea in the boiling water for 4-5 minutes when ready, then discard the tea leaves. Combine the boiling water to the fruit water. Chill until ready to serve. Serve over ice. Enjoy!
I made these creamy smoothies for breakfast, and the secret if you want them to be really creamy is frozen bananas. It makes them more like a thicker milk shake, which I do crave that texture at times and is a nice change from the normal. Freezing the bananas are easy – just peel them and place them in the freezer in a plastic bag for a couple hours. I did that before I went out on a walk and came back and blended up this as a well deserved breakfast treat.
1 medium banana, frozen
1 large ripe peach, pitted and sliced
1 cup strawberries, sliced and stems removed
1 cup unsweetened almond milk
In a blender place all the ingredients and blend until smooth. Makes 2 servings. Serve immediately. Enjoy!
Fruit infused water is a great way to stay hydrated, and it doesn’t have to be expensive. This is one of my favorite blends and I wanted to share it. If you take a few minutes to put it together in the morning it’ll be ready to enjoy at lunch or in the afternoon. I tend to whip one of these up once a week or so, just for some variety because water itself can get a little boring.
5 cups water
2 large lemons, sliced and seeds removed
1/2 cup raspberries
3 tablespoons fresh mint
Fill a pitcher with water, slice up the lemons and lightly squeeze them into the water. Place the slices of lemon, raspberries, and mint into the water. Allow the fruit to infuse the water for a couple of hours. Serve chilled, over ice. Makes 4-5 servings. Enjoy!
Here’s a simple and delicious smoothie that makes a great afternoon snack or breakfast. Ginger is one of my favorite spices and I’ve added just enough for a bit of extra spice (not to mention it has numerous health benefits!) This makes enough for two smaller cups or one large cup.
2 cups fresh cantaloupe (about half of a large) cut into pieces
2 cups fresh peaches (about 3 medium) pits removed
1/2 tablespoon fresh ginger, grated
Cut the fruit and remove the seeds and outside from the cantaloupe, and pits from the peaches. Place into the blender and grate the ginger into the blender. Blend until smooth. Add a bit of ice if you like it really cold. Enjoy!
For the hot summer days I like to make a refreshing tea like this one. With fresh peaches, ginger, lemon, mint and a bit of agave for sweetness – it’s a great drink to relax outside with. It can also be dressed up with a couple shots of vodka or schnapps if you’re in the mood.
1 ounce English breakfast tea leaves, or about 7 tea bags
2 peaches, pitted and chopped
1 2″ piece of ginger, grated
1 large lemon, sliced
4 tablespoons agave
6 sprigs fresh mint
1 quart of boiling water
7-8 cups ice cubes
Bring a quart of water to a boil and place in a heat safe pitcher. Add the lemon slices, ginger and tea and allow to steep for 8-10 minutes. In a blender mix up the peaches and agave until it’s a fine pulp. Stir the peaches and ice cubes into the pitcher, removing the tea (or tea bags). Allow the ice cubes to melt before serving, and garnish with mint. Enjoy!
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I’ve been feeling a bit under the weather lately and haven’t been very hungry. This is a smoothie I put together in times like these – it gives me nutrients without upsetting my stomach.
1 ripe medium banana
1 medium pear
3 tablespoons plain yogurt
1/4 teaspoon ground cardamom
3-4 ice cubes, optional
Remove the peel from the banana and cut into large pieces. Core the pear and slice it into large pieces. Place all the fruit into the blender with the yogurt and cardamom then blend till smooth. Add a couple of ice cubes before blending if you’d like it colder. Makes one larger smoothie, or two smaller ones.