This smoothie was an instant hit – it actually tastes like liquid chocolate covered strawberries! It is SO good … I had saved some for later, but that was devoured within seconds of taking the photo. (Hey! The kids can’t be the only ones who get to enjoy!)
The superfood and cacao I like to use:
And, in case you’re wondering what supplements I hide:
We recently did a 3-day Raw Food diet (not a lose-weight diet, just to change things up and try to cleanse). One of the things we LOVED from it was the first day’s smoothie – a peanut butter-banana smoothie. While I won’t recommend this particular raw diet (we actually gained weight on it), we really enjoyed several of the recipes and plan to use some of them in the future. As usual, I ended up changing the smoothie recipe a bit to suit our taste. Yesterday morning, I decided to try something new – which turned out to be a huge hit! So, I thought I would share these two smoothie recipes with you. Enjoy!
I recently bought a juicer and was so excited to get juicing! When I went to empty the pulp bin, I realized how much was being wasted! Couldn’t I use that for …. well, something? Thought it would be good to start with something easy – carrot pulp into carrot muffins. I found a few recipes – one that used pulp but sounded disgusting and most that were GF but sounded disgusting – so I compiled bits and pieces, my pulp, and came up with what turned out to be a HUGE hit with my kids (who devoured ALL of them in just a couple short days).
I have been craving something pumpkin now that the air is turning crisp. I will be honest, I was a bit scared of making my first gluten-free pumpkin bread, so I decided to start with pancakes. What a cinch these are! And they’re fantastic!
1 24oz pkg Pamela’s Pancake mix
1/4c oil (I prefer flax)
1/2 can pumpkin (I like the organic pumpkin pie mix from Whole Foods because it has spices in it – if using plain pumpkin, add nutmeg/cinnamon to taste)
1/4c brown sugar
Heat non-stick skillet or griddle. Mix together all ingredients until smooth. Drop by spoonful onto skillet/griddle. Cook until golden brown.
Got guests for the holidays? Maybe you just like to sleep in a little. This recipe is perfect for brunch or breakfast. A perfect use for leftover Christmas ham. This dish can be prepared the night before and cooked when you wake.
1 pkg English muffins or croissants
Leftover cooked ham/0.5lb thick deli ham or Canadian bacon
Sliced Asiago and cheddar cheese
3 large eggs
Splash of milk or half-and-half
Salt and pepper to taste
Lightly grease 9×13 pan. In small bowl, whip eggs, milk, salt and pepper together. Place half English muffins (halved) or croissants across bottom of pan. Layer slices of ham over bread, then cheeses. Pour half of egg mixture over layers. Repeat. (Cover and refridgerate overnight, if needed.)
Place in 325 degree oven for about 25-30 mins. Slice and serve warm.