I am trying to lessen my sugar intake and to start snacking well. Let me tell ya, it isn’t easy! But with a slow process I believe I will get to my goal. I am being realistic here and I know in not going all sugar-free for the rest of my life. Or at least when I want to indulge in a delicious dessert once in a while; especially, during the holiday seasons. Am I right? Or am I right?!
I came up with my own recipe here for this delicious smoothie. I had a few friends ask me for the recipe since I had apparently “teased” (if I may say) them by posting a picture of the smoothie on my Instagram account but never gave out the recipe. So here it is. Made especially for my wonderful friends and yourself.
I don’t add any sugar other than what’s in the yogurt. If you must add the sugar, add a quarter of a teaspoon at a time.
Makes: 1 Serving
Prep time: 1 min
1/2 Cup Organic Strawberry Yogurt
1/4 of a Ripe Banana
3 Whole Frozen Strawberries
1/2 Cup Mixed Berries (I used Black Cherries and Raspberries)
1/2 Cup Almond Milk (Original)
How To Make:
Just blend all the ingredients in to a blender until a smooth consistency and enjoy!
🍓The frozen fruit will help keep your smoothie cold without getting watered down because we didn’t add the ice. Ice is what makes your smoothies watery.
I hope you enjoyed this tutorial and my little trick to getting the smoothies act like a smoothie and not get watery when we are trying to enjoy every sip of the fruit not water.
Let me know what you think by leaving me a comment below.
My Sister-In-Law is the best when it comes to making her own things. She makes her own laundry soap, uses essential oils, and makes so much more natural stuff. I look up to her. She keeps me going to living a healthy lifestyle. She is the reason I am able to provide you with this delicious and healthy-protein packed granola bars. She gave me this recipe and I have never let go. Not only is it good for you but it is so delicious that you will not want to eat just one or two!
*Note: I always double this recipe for my family of 6. It lasts us about a week or less. We are big snackers😉.
Protein Packed Granola Bars:
2 1/2 CupsDry Kashi Cereal (I use the Go Lean kind)
1 1/2 Cups Dry/Uncooked Oatmeal
1/2 Cup Roasted Plain Almonds (Coarsly Chopped)
1/2 Cup 60% Cacao Bittersweet Chocolate Chips
1/2 Cup Dried Fruit (Optional)
3/4 Cup Peanut Butter
1/2 Cup Honey
1/4 Cup Light Brown Sugar
Line an 11″x 9″ pan with parchment paper. (If you double the recipe like me I use an 17″x 11″ cookie sheet)
Mix all the dry ingredients (Kashi cereal, oatmeal, almonds, dried fruit, and the chocolate chips) in a large bowl.
In a medium microwaveable bowl, melt the peanut butter, honey, and the brown sugar for about 30-60 seconds. Microwave ovens vary so please heat in 30 second intervals.
Mix the peanut butter mixture into the dry ingredients until well combined. The chocolate chips will melt because of the warm peanut butter mixture.
Firmly press the mixture down in the prepared pan until well packed.
Place the pan in the refrigerator until the mixture hardens.
Then you will cut the mixture into bars into your desired thickness.
Store the bars in a tightly sealed container in the refrigerator to keep fresh.
The picture above me is the packed-double-batch granola before headed to the fridge.
Looking delish on that plate. 😋🍴
Top portion is for the kids, and the rest for my hubby and I.
Enjoy the granola bars. Please feel free to comment below to let me know how it turned out for you and how you enjoyed them😊.
I’m sharing my favorite recipe that tends to be a winner in this household. I make it with macaroni noodles so it will be easier for the kiddos to enjoy; without us parents to worry about breaking it down for them. Not to mention it is oh so delicious! I mean this is one-nice-cheesy-macaroni casserole with the taste of basil. Mmm.
This dish is perfect for a large family or a gathering. You can also freeze to save the leftover for another night when you have no time to cook😃.
Cook Time: 20 min
Baking Time: 25 minutes
What you will need:
1/2 package (8 oz) macaroni noodles
1lbs ground meat (I used turkey)
1/2 medium onion (diced) or 1/2 tsp dried minced onion
26 oz jar of spaghetti sauce
15 oz ricotta cheese (1 3/4 cups)
2 cups shredded mozzarella cheese, divided
4 teaspoons basil or 2 teaspoon dried basil leaves
1/2 tsp salt
1/4 tsp ground black pepper
Cook pasta according to package directions for 8 minutes.
Meanwhile, in a large skillet over medium heat, brown meat with onion until throughly cooked. (I used turkey meat and dried minced onions).
Preheat the oven to 350°F.
Drain the meat mixture and put it back into the skillet.
Stir in the spaghetti sauce into the meat, and simmer for 10 minutes.
In a small bowl, stir together ricotta cheese, 1 cup mozzarella cheese, basil, salt, and pepper. Set aside. (I used dried basil here for the pictures it’s all I had on hand😶)
Toss hot pasta with meat sauce.
In a 13″x9″ baking dish or two 9.5″ pie dish, spoon in a thin layer of pasta mixture to the dish.
Spread cheese mixture on top.
Layer the remaining of the pasta mixture.
Sprinkle with the remaining mozzarella and with Parmesan cheese.
Bake in the oven for 20-25 minutes or until hot and bubbly.
Don’t forget to comment below and share this recipe on your favorite social network.🙂
NOTE: You can use this recipe as a “make ahead” meal. All you do is follow the instructions from 1-11. Just make sure you add the pasta mixture into a foil tin casserole dish and freeze till you need it. When you plan to have it for dinner, take the frozen casserole out the night before and put it in the fridge to defrost. Once defrosted, Preheat oven to 350°F and bake for 20-25 minutes or till hot and bubbly. Cool for 10 minutes and serve.
There is nothing like eating some good homemade Mexican food! All my life I had nothing, but Mexican food. Thanks to the good ol’ Mexican traditions that my mother exposed me to. Although she was the one who did all the cooking, I couldn’t help but pick up some tips and tricks from her. She is the greatest cook I know. I mean she could make a full meal out of nothing. My siblings and I could look in the fridge and find nothing that would make for a meal. Then she’d come along and grab a few items and create some deliciousness. Her cooking abilities still fathom me.
So, this is where I bring you to this recipe that I happen to put together. Feeling so proud that maybe, just maybe, I picked up a thing or two. Thank you Mama. I hope you’re proud.
Now that I have this delicious recipe, I am going to share it with you knowing that you are going to add it to your favorite recipe box. Or pin it on Pinterest to save. Just hit the “PIN” botton on any of the pictures or through the “Pinterest” button at the bottom of this post under the “More” button.
Cooking Time: Approximately 30 Minutes.
Makes: Approximately 8 taquitos
Things you’ll need:
2 Tbsp Oil
2 1/2 Cups of Cooked Shredded Chicken
1/4 medium onion (finely diced)
4 oz Can of Green Chilies (roasted, peeled, and diced)
2 Tbsp Lemon Juice
1 tsp Cumin
1/4 tsp Black Pepper
1/4 tsp Salt
1 Cup of Shredded Cheddar Cheese
8 Flour Tortillas (I used the 6″-7″ round tortillas)
How to make it:
Preheat a large saucepan at medium heat.
Pour in the oil.
Stir in the chicken, diced onions, and the green chilies together.
Cook till onions are soft and tender.
Stir in the lemon juice, cumin, black pepper, and salt into the chicken mixture.
Let chicken mixture cool about 5-10 minutes to add the cheese.
Preheat a medium saucepan on medium heat to pan fry the taquitos.
Meanwhile, warm the tortillas in the microwave for about 30 seconds.
Once the new pan has been preheated, spray the pan with a non-stick cooking spray. (I don’t use any additional oils the spray will do; this will keep your taquitos crispy without the grease).
Individually, start adding the chicken mixture into the lower part of the tortilla, roll up the tortilla, and place the seam-side down into the medium saucepan. Repeat the filling and rolling process with the remaining tortillas.
Turning the taquitos around till all edges are to a golden brown.
Now you’re ready to serve and enjoy!
Best if served with fresh salsa, guacamole, and/or sour cream. ¡Buen Provecho!