Low-Cal Green Berry Smoothie

Low-Cal Green Berry Smoothie

A smoothie is a great way to start the morning, especially if you are like me and don't get hungry until a few hours after you are up and moving. When it comes to smoothies, I think simpler is better. This easy, and low-cal recipe is perfect for breakfast, a snack, or a pre-workout pick-me-up. And I snuck some spinach in there for extra nutrients. BONUS!

Ingredients:

1 banana, peeled

1/2 cup frozen strawberries

1/2 cup frozen blueberries 

1 container strawberry Light & Fit yogurt 50 calorie pack

1 handful spinach

1/4 cup unsweetened almond milk (more if thinner consistency desired)

Directions:

Place all ingredients in blender and blend until smooth. Add more almond milk if smoothie is too thick. Enjoy!

Coconut Chocolate Chip Oatmeal Cookies

These are the most amazing cookies ever! Make them please! You might be just as addicted as I am!

Coconut Chocolate Chip Oatmeal Cookies

Ingredients:

2 tbsp butter, softened

3/4 cup coconut oil

3/4 cup brown sugar

1 tsp vanilla extract

1 egg

1/4 cup almond milk

1 1/4 cups old fashioned oats

1 1/4 cups flour

1 cup shredded coconut

4 tbsp dark chocolate chips

Directions: 

1. Preheat oven to 350. In large mixing bowl, combine butter, oil, and sugar. Mix on medium speed 2-4 min or until butter is creamed. 

2. Add vanilla, egg and milk and mix on medium speed. Slowly add flour and oats, mixing on low until well combined. 

3. Fold in coconut and chocolate chips.

4. Scoop in to small balls and place on nonstick baking pan. 

5. Bake at 350 for 10-15 min or until edges are browned. Enjoy!

Brunch Chilaquiles

I am a huge fan of brunch food, mostly because it is perfectly acceptable to eat at 2 pm and still resembles breakfast. Chilaquiles are one of my absolute favorite dishes of all time! I was first introduced to the dish working at a Cuban restaurant in Michigan. This is definitely one of my go-To's for an impressive brunch dish that everyone will love! 

Brunch Chilaquiles

Ingredients:

1 tbsp cooking oil (olive, coconut, or vegetable)

4 cups good quality, restaurant style tortilla chips (the thicker and crunchier the better)

4 eggs 

Salt and pepper to taste

1/4 cup green onions, chopped 

1 can enchilada sauce or salsa verde

1 cup reduced fat Mexican style shredded cheese 

1 tbsp fresh cilantro, chopped

1/2 avocado, diced 

Optional: 1/4 cup pickled jalapeños (recipe here: http://www.jocelyndieboltdesigns.blogspot.com/2014/04/soy-pickled-jalapenos.html?m=1)

Directions:

1. Heat oil on medium in oven safe fry pan. Add tortilla chips and cook in oil about 5-10 minutes until very crispy and golden brown, stirring frequently. 

2. In a separate pan, fry eggs to your liking. (For this recipe, I like my eggs sunny side up.) Season with salt and pepper. Set aside. 

3. Add green onions, enchilada sauce, and half the cheese to the tortilla chips and mix lightly. Top with eggs and the rest of the cheese. 

4. Turn on oven broiler. Broil pan in oven 1-3 min on high until cheese melts. (Make sure to watch carefully!)

5. Remove pan from oven and top with cilantro, avocado, and jalapeños of you want more spice. Enjoy!

Soy-Pickled Jalapeños

Soy-Pickled Jalapeños

Peter piper picked a peck of pickled peppers. This recipe was inspired by one of my managers who made her own batch of yummy pickled peppers. And I am now obsessed. The bad boys are yummy on everything, from eggs, to tacos, to sandwiches I am addicted! Hope you love them as much as I do! 

Ingredients:

8 jalapeños, sliced into thin rings

1/2 cup soy sauce

4 garlic cloves, finely minced

3/4 cup rice vinegar

3 tbsp sugar

Juice of 1 lime

Juice of 1/2 lemon

1/4 cup lemon-lime soda

Directions:

1. Place jalapeño rings in jar. (Remove seeds for a milder version, however I like it hot!)

2. In saucepan, combine soy sauce, garlic, vinegar, an sugar to a boil. Stir until sugar is dissolved and let simmer a few minutes. 

3. Remove from heat and add juices and soda. Stir well. Allow to cool for 5 minutes. 

4. Pour liquid mixture over jalapeños in to jar. Seal jar and place in fridge. Allow to set at least 2 days before enjoying! 

Cilantro Lime Chimichurri

Cilantro Lime Chimichurri

If you haven't ever tried Chimichurri sauce you are seriously missing out! I like to describe it as a pesto made with cilantro and garlic instead of parsley. This simple sauce really jazzes up any type of meat or seafood. I also use it as a marinade for chicken or shrimp tacos. I hope you love this versatile sauce as much as I do!

Cilantro Lime Chimichurri

Ingredients:

1/2 red onion, coarsely diced

4 cloves garlic, whole

1 cup cilantro, packed

2 tbsp salsa verde

2 tbsp olive oil

1 tsp salt

Juice of 1 lime

Directions:

1. Combine all ingredients in food processor/blender. Blend until smooth. 

2. Let sauce chill for at least an hour to let flavors combine. Use on chicken, steak, or shrimp as a sauce or marinade. Yum!

Easy & Fresh Pico de Gallo

Easy & Fresh Pico de Gallo

I love going to the local produce store. They have the best selection of fresh fruits and veggies for super cheap. Every time we cook out, I always make fresh pico for burger toppings! Making fresh pico is so simple! Here is my super quick and simple recipe for awesome, fresh salsa!

Easy & Fresh Pico de Gallo

Ingredients:

2 medium Roma tomatoes, diced

1/2 red onion, diced

1 jalapeño pepper, minced

2 tbsp cilantro, chopped

1/2 tsp garlic powder

1 tsp salt

Directions:

1. Chop veggies and combine in bowl. Mix in seasonings, and stir until well combined. 

2. Cover and chill at least 30 min to combine flavors. Enjoy with tortilla chips or anything else you please! 

Home Made Guacamole

Home Made Guacamole

If you are familiar with my blog, you are aware of my avocado obsession. And of course that means I am obsessed with guacamole. Here is my quick and easy recipe that rivals even the best restaurant guac! 

Home Made Guacamole

Ingredients:

1 medium ripe avocado

2 large scoops fresh pico de gallo

1/4 tsp garlic powder

1/2 tsp salt

Juice of 1/2 lime

Directions:

1. Cut avocado in half width-wise and remove pit. Scoop out one half of avocado and mash in bowl with soon until smooth. Dice second half of avocado with knife. 

2. Combine mashed avocado, diced avocado, and pico de gallo. Add spices and lime juice. Mix well. 

3. Cover and let sit 15 min to combine flavors. Enjoy with tortilla chips or whatever else you please!