Good Morning Green Smoothie

So it happened… I got sick of having oatmeal for breakfast. Oh no! Oatmeal has been my go-to breakfast for as long as I can remember, and I knew the day would come when I just couldn’t pack one more oat into my stomach. To change it up a little bit, I have been on a morning smoothie kick. I think that smoothies can be a great way to get in a serving of fruits and vegetables (especially if you aren’t a veggie lover) and can be so versatile, different, and colorful. This morning I had a delicious green smoothie. Drinking something green may seem a little strange or unappealing to some people, but if you can stand it, I suggest you try this one! It is sweet, refreshing, and was the perfect start to my morning!

Good Morning Green SmoothieIMG_6739IMG_6740
Good Morning Green Smoothie

  • 1-2 cups fresh spinach (I just used a big handful)
  • 1/2 cup frozen mango
  • 1/2 cup frozen peaches
  • 1 medium banana
  • 1 cup cold water
  • 1/2 cup Silk Vanilla Light Soy Milk
  • 1 tsp ground flaxseed

Combine all ingredients in a blender until smooth. It helps to add a little bit of your liquid first so that it is near the blade. Your fruit will blend easier this way. I was able to fill 1 large mason jar plus 1/2 of a regular sized mason jar with this recipe. I saved the smaller jar for a snack later in the day. Enjoy!

What are your favorite smoothie combinations?

Cold days call for the crockpot!

I am NOT a quinoa fan. In fact, up until this year, I refused to eat it. I really did not like the texture at all, and I had it cold once in a salad with an awful dressing and that just about did me in.

Well, I officially take back all of my previous thoughts on quinoa. I decided to take out the crockpot today and put my quinoa, that had been sitting in my cabinet un-touched for months, another try. I will admit, I was so pleasantly surprised that I almost ate the whole thing! The great thing about quinoa is it is a complete protein, which is wonderful for those fellow vegetarians out there like me! I really hope you try this recipe. It is great for a chilly day, and is not so heavy that you feel like it’s weighing you down after a bowl. Also, the slow-cooking helps take away the some of the gritty texture that quinoa can have, which was what I did not like in the first place! Enjoy!


Herbed Quinoa With Broccoli


  • 3/4 cup uncooked quinoa, rinsed (I actually used a little bit less because I did not have a lot to begin with)
  • 1 1/2 cups water
  • dried basil
  • dried thyme
  • black pepper
  • garlic powder
  • 2 cups frozen broccoli
  • 1/4 cup reduced-fat shredded mozzarella cheese

In a crockpot, add your quinoa, water, basil, thyme, pepper, and garlic powder. I eyeballed the amounts of herbs. I will say that dried herbs tend to be more pungent and flavorful, so don’t add a heaping teaspoon unless you really really like their flavor. Add whatever amount you feel comfortable with, but don’t be too shy! Add your frozen broccoli; there is no need to defrost. Place your crockpot on warm and let sit for 4-5hours with the lid on. If you put it on high, it should only need about 2 1/2-3 hours so check it much sooner! Once your quinoa is finished cooking, add in your shredded mozzarella cheese and stir to incorporate. Serve yourself a big bowl and enjoy 🙂 I added a little hot sauce to mine, just because I think everything tastes a little better with a kick!

Colorful Breakfast! Blueberry Oats With Bananas


Start your Sunday morning off with a colorful breakfast! I think food can be beautiful. I know that sounds cheesy, but sometimes I feel I enjoy my food better when it looks pretty or fun. This is one of those dishes for me! It is not very sweet, so if you typically have a sweet tooth at breakfast, you can either add an extra tablespoon of the light maple syrup or a tablespoon of brown sugar to bump up the sweetness. I think the blueberries add enough of a sweet punch to each bite!

Boil 1 cup of water on the stove. Once your water is bubbling, add 1/2 cup rolled oats. Add 1 tablespoon of light maple syrup, 1 tsp vanilla, and a dash of cinnamon. Let mixture come to a boil, then lower your heat so that is simmers. Add 1/3 a cup of frozen blueberries, and let your oats cook until they get to the consistency that you prefer. Some people like their oats a little more firm, some a little more runny. Once your oats are finished cooking, remove them from the heat and pour them into a larger cereal bowl. Add a splash of soy milk (about 2 tablespoons) and slice a banana overtop. Finish off with another sprinkle of cinnamon and enjoy!

Chickpea, Broccoli, Feta Salad


I am completely a salad girl when it comes to lunch time. It is a sure-fire way for me to get in a serving of veggies for the day, and it is light, refreshing, and something I can play around with and change up each day! My typical salads consist of spinach, some sort of other veggie such as broccoli, carrots, or peppers, a fruit such as apples, berries, dried cranberries, or raisins, some type of cheese, feta and goat cheese are my favorites, and nuts.

Every once and a while, I ditch the lettuce and do something a little different. Lettuce-less salads can be fun, creative ways to still get your veggies in at lunch, but feel like you are eating something other than your “daily salad.” Here is a recipe for my Chickpea, Broccoli, Feta Salad! Chickpeas, or any bean for that matter, is a great source of vegetarian protein and fiber that helps satisfy my tummy at lunch and provides a nice change that still doesn’t feel like it’s weighing me down after I eat. I actually brought this for my lunch today! Try is out, and see what you think! Add in something extra that you may really like! One thing I wish I would have had this morning to add is some raisins, but this lettuce-less salad is just as good without!





  • 1/2 cup chickpeas, rinsed
  • 1 cup raw broccoli
  • 2 Tbsp. reduced-fat feta cheese
  • 1 small apple, diced (the apple was only about 2 inches in diameter)
  • 8-10 raw almonds
  • black pepper
  • 1-2 Tbsp. light balsamic dressing (you don’t have to use this dressing, this is just my favorite; red wine vinegar with olive oil also tastes great; you can also add a little brown sugar, no more than 1/8 tsp., if you use red wine vinegar to cut a little of the acidity and add a little sweetness!)

Combine all of your ingredients into a container with a lid, shake to mix in your dressing, and let sit in the refrigerator for a few hours. This salad tastes best after all the flavors have had a chance to sit and mix together!

Skinny Chocolate Raspberry Banana Bread

I hope you enjoy this recipe for my Skinny Chocolate Raspberry Banana Bread. It is quite yummy! This recipe can also work if you are vegan; just choose vegan chocolate chips to use! The bread is very moist, gooey, and fruity, and sweet. Let me know if you like it!



  • 1 over-ripe banana, mashed
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp vanilla
  • 1/4 cup brown sugar
  • 1/3 cup vanilla light soy milk
  • 3/4 cup whole-wheat flour
  • 1/2 cup rolled oats
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • sprinkle of cinnamon
  • 1/4 cup semi-sweet chocolate chips
  • 1/3 cup frozen raspberries

Preheat your oven to 350 degrees. Mash the banana and add the applesauce, vanilla, brown sugar, and soy milk. Mix well. Stir in your flour, oats, baking powder, cinnamon, and salt. Once all of your ingredients are combined, stir in your chocolate chips and raspberries. You can use more of either, the measurements are just what I chose to use. Grease your loaf pan, and pour in your batter. Bake for 30 minutes. Let cool before removing from the pan and slicing. Enjoy!