Healthy Chocolate Peanut Butter Banana Smoothie

Healthy Chocolate Peanut Butter Banana Smoothie

High protein and healthy fat = YES Ma’am!  Quick, easy, and perfect for after that intense workout or when you need a quick filling snack! This smoothie literally tastes like a milkshake and when the hubby and I start having some kiddos, I for sure am gonna make this for them!  After a 3 mile run and a mini at home workout yesterday, I made this right away which filled my body with the protein and nutrients it needed, and at the same time helped curve my appetite until dinner! Success!!!

2 tsp cacao powder
6 ice cubes
1/2 to 1 cup almond milk (depending on your desired consistency)
1 banana
1 TBS Peanut butter
(I use Justin’s Classic Peanut Butter, found at Whole Foods)


NOTE: Cacao powder is a healthy raw chocolate powder packed with antioxidants! I purchase it at Whole Foods and you can find out more about it by clicking HERE.  Check out my other smoothie post using the same powder HERE



I have a Vitamix  so I usually just throw it all in and blend until smooth. Some other blenders may have a difficult time with the ice so you can either try crushing up your ice cubes first or using less ice cubes and a frozen banana and water instead!

*If you love smoothies I highly recommend saving up for a VItamix and don’t worry, you do not have to buy a brand new one!!! I purchased a reconditioned one for half the price and it works aaaahhhmazing! Click HERE to see the reconditioned Vitamin blenders.*

Kale Salad With Honey Dijon Dressing

Kale Salad with Goat Cheese, Raisins, and Lentils in a Honey Dijon Dressing Each bite of this Kale Salad is a crunchy, zesty delight in my mouth! I never thought kale salad could really be this good but trust me, it literally is. I think it also has a lot to do with the dressing. Something about making your own dressing always takes that salad up a few notches and I love anything with mustard! This healthy satisfying dinner was just right for something green to celebrate St. Patrick’s Day!

6 cups chopped kale
1 cup cooked lentils (I used green)
2 Tbsp fresh cilantro chopped
1/2 cup raisins
1/2 cup dried pumpkin seeds
1/2 cup goat cheese

For The Dressing…
One garlic clove
1 Tbsp. honey
1 Tbsp. dijon mustard (I used Grey Poupon)
Juice of one lemon
1/3 cup extra virgin olive oil
A dash of pepper

Click below for directions!

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Skinny Honey-Sweetened Banana Chocolate Chip Muffins *Gluten-Free!*

Skinny Honey-Sweetened Banana Chocolate Chip Muffins *Gluten-Free!*

These delightful melt-in-your mouth muffins come healthier than most! With honey used instead of sugar and no butter, I just could not resist.  I had two for breakfast right after I made them, and they filled me right up.  The chocolate was still warm and with each bite it melted into the rest of the muffin as I devoured those delectable breakfast treats.  The yogurt and apple sauce keeps the muffins moist,  and adds the perfect amount of “I don’t taste low-fat but I am” amount!! These are for sure a must try!!


1 1/4 cup mashed ripe bananas
2/3 cup honey
2 Tbs nonfat greek yogurt
2 Tbs cinnamon apple sauce
2 large egg whites
1 tsp vanilla extract
1 cup gluten-free flour (I used brown rice flour)
3/4 cup gluten-free oat flour (I used Bob’s Red Mill whole grain oat flour)
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 cup mini chocolate chips

Note: You can make your own oat flour by putting regular gluten-free oats in a blender or food processor and blending until it becomes fine!

Find the directions and more pictures by clicking below!

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Pressure Cooker Spanish Gold Chicken

Pressure Cooker Spanish Gold Chicken

First and foremost, I must express my fondness for my pressure cooker. It has been a life changer in the chicken cooking department. It makes this meal in a jiffy and the chicken tastes like it has been slow cooked for hours as it melts in your mouth! This dish has been a huge hit for dinner parties and with my husband’s belly!

2 Tbsp olive oil
1/2 Tbsp each: salt, lemon pepper seasoning, ground cumin
4 chicken breasts (if they are big I like to slice them in half)
1 medium leek, white part only, chopped
2 large garlic cloves minced
3 lemon slices, 1/4-inch thick
1 cup pitted prunes, cut in half
1 cup pitted green olives, cut in half
2 Tbsp minced fresh thyme (or 2 tsp dried thyme)
1 cup orange juice
1/2 cup red wine vinegar
1/2 cup low sodium chicken broth
2 Tbsp honey

1. Get the chicken ready! Grab a medium sized pan and heat 1 Tbsp of olive oil over medium heat.
2. Mix together the salt, lemon pepper, seasoning, and cumin. Sprinkle over both sides of the chicken. Place the chicken in the pan and cook both sides for 5 minutes each over medium/high heat until lightly browned.
3. While the chicken is cooking, heat the other 1 Tbsp of olive oil in the pressure cooker. Add the leek and garlic, cook and stir about 2 minutes.
4. Now add the chicken, lemon slices, prunes, olives and thyme to the pressure cooker and give a little stir.

Pressure Cooker Spanish Gold Chicken
5. In a bowl, combine the orange juice, wine, chicken broth, and honey. Pour this mixture over the chicken.
6. Close the lid, bring to high pressure, then lower the heat and cook for 25 minutes.
7. Remove from heat and release using cold-water release method. Remove lid, open, and enjoy! Learn more about the cold-water release and how to use a pressure cooker here or here.


This recipe is adapted from a small cookbook that came with my Fagor Futuro pressure cooker from William and Sonoma. You can also find the original recipe from the Fagor website here.

Pressure Cooker Spanish Gold Chicken

Skinny Banana-Mocha Smoothie

Skinny Banana-MOcha Smoothie

After waking up a little on the more-than-usual tired side from this past weekend, I needed a healthy way to kick start and rev up my morning.  I am normally a tea drinker, but this morning I needed something stronger, so I grabbed some of my husbands left over morning brewed coffee and put it to the test!  This may be my new favorite chocolate craving cure….a girl needs her chocolate!

Skinny Banana-Mocha Smoothie

1 large banana cut into chunks
1/2 cup cooked cold coffee (leftover from your morning brew is fine!)
1/2 cup any type of milk (soy milk, rice milk, almond milk…I used almond milk)
1 Tbsp cacao powder (raw chocolate powder packed with antioxidants, magnesium, and iron)
1 Tbsp almond butter
Don’t forget a handful of ice to make it nice and cold!

1. Blend it all up! Place the ice, banana, coffee, milk, cacao powder, and almond butter in a blender and blend until smooth.
2. Drink ME

Recipe adapted from Redbook Magazine 

Skinny Banana-MOcha Smoothie

Scrambled Egg Muffins with Spinach, Bell Peppers, and Goat Cheese


All I can say is YUM to this fluffiness of eggs, veggies, and cheese! Have one for breakfast or take one to go for a snack. These scrumptious scrambled egg muffins are a perfect way to enjoy a speck of breakfast any time throughout the day.


* Make sure to have a muffin pan! My muffin pan holds 12 muffins.
* 12 eggs (I used half egg whites and half regular)
* 1 small red bell pepper chopped into tiny pieces
* 1 cup chopped fresh spinach
* 1/2 cup crumbled goat cheese
* 1/2 tsp. sea salt
* 1/2 tsp black pepper

*Preheat oven to 350 degrees f

1. Break the eggs into a medium bowl and whisk away

2. Add the chopped spinach and bell pepper into the bowl with the eggs and mix well

3. Toss in the goat cheese and continue to mix

4. Add the salt and pepper and give a final stir

5. Coat your muffin pan with non stick spray and pour the mixture in!!

6. Finally, pop that muffin pan into the oven for 20-25 minutes. Use a fork to make sure they are finished and there is no runny gooey stuff in the middle.


Scrambled Egg Muffins with Spinach, Bell Peppers, and Goat Cheese!

Healthy Vegetarian Refried Beans

Healthy Vegetarian Refried Beans Since I live off of a mostly vegetarian diet, beans are super important to me to get that protein that my body craves! I absolutely love beans and I love refried beans, but sometimes after you eat refried beans, you feel a little fried yourself. So, I wanted to adapt some refried bean recipes I have seen, and meet my needs by creating a healthy protein packed dish. I eat this as a complete dinner with corn tortillas, even sometimes adding cheese, or, I grab some low-salt nacho chips and snack on it like a dip!

(Please note that I do not use onions in my cooking. If you would like to use onions feel free, just omit the garlic!)
2 TBSP extra virgin olive oil
2 large garlic cloves
1/2 TBSP cumin powder
1 jalapeño chile, seeds scooped out and finely chopped
3 cans pinto beans, cooked, strained, and rinsed well
1 cup vegetable stock
1/2 tsp sea salt

Click below for directions and more pictures!  Continue reading

Fabulous Gluten-Free Cornbread Muffins *Dairy-Free*

IMG_2193Cornbread muffins are one of my absolute favorite kinds of muffins! I love to eat these plain or add some jelly in the middle but I also love to pair them with my Spicy Vegetarian Chili recipe which just adds a touch of delight to my tastebuds!  Enjoy this fluff yellow specks of joy!!!!

1 cup gluten-free yellow cornmeal
1 cup gluten-free all-purpose flour mix (I use brown rice flour mix)
1/2 cup granulated sugar
1 Tbsp of baking powder
1 t salt
1 cup almond milk
2 large eggs
1/4 cup diary-free butter substitute (I used Earth Balance spread)
1/4 cup honey

1. Preheat oven to 400 degrees f.
2. Spray a muffin pan with non stick oil (I use non stick coconut oil)
3. Mix flour, salt, baking powder, and sugar together in a bowl.
4. In a separate bowl mix the wet ingredients: melted Earth Balance Butter (you may have to heat this butter in the microwave to melt it), almond milk (you may have to mix the butter and almond milk together and heat them in the microwave to make sure the butter does not clump up), then add the two eggs and honey and whisk well.
5. Add the wet ingredients to the dry ingredients and stir stir stir!  Pour into the muffin pan or individual muffin liners if you do not have a muffin pan.
6. Cook for 15 minutes.

*My muffin pan makes 12 medium to large muffins.

Spicy Vegetarian Chili

Spicy Vegetarian Chili Spice up your night with this veggie packed chili.  This has been my go to recipe for those cold wintery days when you just don’t know what else to cook but you are a hungry biatch! I also just made this last night for a dinner party/game night and literally had no left overs. Even all the men ate every last morsel on there dish! Pair this with my Gluten-Free Dairy-Free Corn Muffins for a scrumptious meal.

Ingredients List:

FIrst, preheat over to 350 degrees F

The Veggies:
1 1lb eggplant cut into 1 in cubes (For real, use graffiti eggplant, it takes it to another level!)
5 Tbsp Extra Virgin Olive Oil
3-5 garlic cloves
2 large red bell peppers, seeded, diced
1 to 2 jalapeño seeded, finely minced
3 medium carrots chopped
2 medium zucchinis diced

The Rest:
2 1/4 cups of diced tomatoes or 1 1/2 14.5 ounce can of diced tomatoes
I love to add a few handfuls of raisins and/or dried apricots to give it a Moroccan flair
1 Tbsp cumin
1 t fennel seeds
2 Tbsp fresh oregano chopped or 2 t dried oregano
1 to 2 Tbsp chili powder
1/2 cup red wine vinegar
Zest of one lemon
3 Tbsp lemon juice
1 can cooked white beans
1 can cooked kidney beans
1 t sugar (you can omit this part if you use raisins or dried apricots)
Top it off with some fresh cilantro and some fresh salt and pepper to taste!

What do I do now? Click to find out…… Continue reading

Curried Red Lentil Soup with Chickpeas and Quinoa

Curried Red Lentil Soup

I could not stop thinking about my mom’s cooking growing up and her ever lasting use of lentils. I was seriously craving something filled with lentils and ready to soothe and spice up my soul on a cold winter day.  I love thick and chunky soups that incorporate protein for a solid meal!  Let’s get cookin…

Ingredients list for soup:

1. 1 Tbs olive oil
2. 3 medium size carrots (chopped)
3. 1/2 cup celery (chopped)
4. 2-3 large finely garlic cloves (or pressed in a garlic presser)
5. 1 Tbs finely chopped ginger
6. 1 Tbs curry powder
7. 1 cup red lentils (rinsed and drained)
8. 3 cups chicken stock (or vegetable broth)
9. 2 14.5 ounce cans of petite diced tomatoes (I like to mix it up and use the fire roasted petite diced tomatoes with chipotle peppers or garlic, add some spice
10. 1 15 ounce can chickpeas (rinsed and drained)
11. 1 cup cooked quinoa (I actually love love to use Seeds of Change quinoa and brown rice with garlic mix )

Additions if you so desire:

1. chopped cilantro
2. a dash of chili sauce (sometimes I use, A Taste of Thai Sweet Red Chili Sauce)Curry Red Lentil Soup


Curried Red Lentil SoupDirections……

1. Heat oil in a deep large pan
2. Add carrots, and celery and sauté until lightly browned (about 10-20 min)
3. Add garlic, ginger, and curry powder and sauté for about 30-60 seconds
4. Add lentils, stock (or broth) , tomatoes and if used, chili sauce
5. Bring to a boil, reduce heat and simmer until lentils are tender (about 10-15 min)
6. Add the chickpeas and quinoa, stir to heat them evenly
7. Garnish with cilantro is desired and voila….enjoy!

Curried Red Lentil Soup


Original recipe here

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