This healthy smoothie is the perfect snack for the summertime! It’s refreshing and good for you! If you have a hard time eating enough fruit everyday, then I recommend you try this smoothie as it will give you a serving (or two!) of fruit and blueberries are loaded with anti-oxidants that will boost your immune system! While many smoothie recipes use fruit juices, I use skim milk in mine because I don’t want all that sugar in my smoothie, but if you prefer a sweeter taste, go ahead and swap fruit juice for the milk or add a couple of teaspoons of sugar.
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1 cup skim milk
1/2 cup fat free or sugar-free vanilla yogurt
- Add all ingredients to a blender and blend until smooth.
I love salad. I could eat it every day. I call this my “Everything But the Kitchen Sink Salad” because I throw so many different ingredients into it depending on what I have in the fridge and pantry. I’m going to give you a pretty standard ingredient list that I use for this salad, but there are so many other ingredients you could add to it, hence the name “Everything But the Kitchen Sink Salad”! I love salads loaded with all kinds of goodness whether it’s other veggies, beans, avocado, cheese, corn, and nuts. The more the merrier, I say!
I make this salad quite frequently for lunches and dinners. For the chicken, I use whatever I have on hand: grilled chicken, rotisserie chicken, or deli sliced chicken breast. You could also use turkey or whatever other deli meats you have on hand.When it comes to salad dressings, I prefer to make my own. Most bottled salad dressings just don’t do it for me so I often just make my own vinaigrettes fresh and in small amounts. I keep my pantry well-stocked with a variety of different types of olive oils and vinegars so I can always change things up when I want to do so!
Everything But the Kitchen Sink Salad
For the salad:
- 2 1/2 c. rinsed and chopped romaine lettuce
- 1 tbs. diced red onion
- 1 tbs. chopped cilantro
- 1/4 c. canned and drained sweet corn
- 1/4 c. diced or shredded monterey jack cheese (mozzarella would also work!)
- 1/4 c. raw almonds (whole or sliced)
- 1 c. cooked chicken breast
- 1/2 c. diced tomatoes
- Other ingredients you can add: chick peas, hard-boiled egg, olives, etc.!
For the dressing:
- 2 tbs. extra virgin olive oil
- 2 tbs. fresh lemon juice
- 1 tbs. red wine vinegar or balsamic vinegar (I like to change it up!)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder
- Rinse and chop lettuce and put in a medium-sized bowl.
- Chop onions, tomatoes, cilantro, and toss into bowl.
- Add cheese, almonds, and corn.
- In a separate small bowl, add extra virgin olive oil, vinegar, lemon juice, salt and pepper, and garlic powder. Whisk together until well-blended.
- Drizzle dressing over salad, toss, and enjoy!
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Ok, so I know what some of you may be thinking, “really, guacamole? that’s the first recipe she posted?!” Well, all I can say to that is, yes, that is the first recipe I am posting…mostly because I just made some the other day when I decided to start this blog :P But, really, who doesn’t love some guacamole?! It’s one of my favorite things to eat and once I start, it’s hard to stop! I think we make this guacamole at least once a week. I make it for eating with chips, putting on tacos, sandwiches, and even cheeseburgers! Guacamole really can go on everything!
Up until about 2 years ago, I always used the pre-mixed packages of guacamole seasoning that you find next to the avocados at the grocery store and though I was never blown away with the taste, I just didn’t want to make it from scratch. Then, one fine Wednesday evening when my girlfriends and I were having our weekly girl’s night and decided to make tacos, my good friend, Amanda, insisted we make the guacamole from scratch. Needless to say, I will never buy pre-mixed guacamole seasoning EVER again! Homemade guacamole is fresh and more flavorful.
The Best Dang Guacamole
- – 2 ripe avocados
- – 1/4 c. of finely diced red onion
- 1/8 tsp. salt
- 1/2 tsp. garlic powder
- 1 1/2 tbs. of freshly chopped cilantro
- 2 tsp. of minced jalapeño pepper (remove seeds)
- 1/4 c. of fresh lime juice
- (optional) 1/2 c. diced tomato (peel and remove seeds first)
- Peel avocados and mash (I like to use a potato masher for this, but a fork would also do the trick).
- Mix in diced red onion, salt, garlic powder, jalapeño pepper (if you don’t like a lot of heat, you can use 1 tsp. of the pepper instead, I would say with 2 tsp., you get a little heat, but not too much :) ). Mix ingredients into avocado mixture.
- Stir in lime juice.
- Add cilantro and mix well. Garnish with a few more leaves of the cilantro.
- Chill for 30 minutes before serving. Serve with chips, veggies, tacos, or even grilled chicken breast!
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