Healthy Sherbet Smoothie


Last week our temperatures rose to nearly 100° and it’s only April!  When the heat is that intense, the kitchen becomes filled with iced (decaf) coffees, margaritas, and of course, smoothies.  This Healthy Sherbet Smoothie is a new favorite!  It’s super thick like a shake, only requires 4 ingredients, and is both protein and vitamin-rich.  It makes for a great snack to beat the heat!

The frozen fruit makes this smoothie icy and thick while the greek yogurt adds creaminess. The juice and the frozen fruit create the perfect amount of natural sweetness as well. Whether you’re in need of a post-workout cool down or a summer poolside treat, it’s ready in 5 minutes.


Simply throw the ingredients into the blender and enjoy!

Servings: 1


  • 1 Serving Frozen Peaches (approx. 1 cup)
  • 1/2 Cup Lakewood “Orange & Carrot” Juice
  • 1/2 Cup Plain Greek Yogurt (I used nonfat, but full fat would be delicious as well!)
  • 1/2 Of A Chopped Large Frozen Banana (or 3/4 Of A Chopped Small Frozen Banana)


Blend the ingredients together until creamy

Serve and enjoy!

Ingredient recommendations linked!

Want more smoothies? Check these out!

Peanut Butter Blueberry Banana Smoothie

Berry & Peach Sunbutter Smoothie

Banana Cherry Smoothie

Protein “PB & J” Smoothie

Berries & Cream Smoothie

Baked Broccoli Mac & Cheese

If you’re looking to transform mac and cheese from a simple weeknight meal into a restaurant order copycat, I have the secret: A crispy breadcrumb topping!  It makes all the difference in this Baked Broccoli Mac & Cheese!

This pasta bake is quick and easy with only simple ingredients needed.  It’s also quite customizable.  Should you have a preference to use a different type of cheese or vegetable, it can be made entirely your own.

That being said, I highly recommend this particular combination!  The broccoli is very complimentary in both taste and texture, and there’s just the right amount of subtle kick from the pepper jack that really ties all of the flavors together.

The contrast of the crispy cheese and breadcrumb topping paired with the saucy pasta center makes this meal perfect to serve hot from the oven, but in a smaller household it can easily be stored as leftovers for readymade meals or sides in the days to follow.  This recipe makes 6 servings, and whether you’re feeding a group or meal prepping for yourself, it’s designed to make the cooking as easy as possible. (Cue the cheese slices in lieu of shredding!)

Servings: 6


  • 3 Cups Elbow Pasta (dry)
  • 4 Tbsp Unsalted Butter
  • 1/4 Cup White Whole Wheat Flour (or flour of choice)
  • 1 Tsp Sea Salt
  • Black Pepper (about 10 total rotations from the grinder)
  • 1/4 Tsp Cayenne Pepper
  • 1 1/4 Cups Oat Milk
  • 1 3/4 Cups Vegetable Broth
  • 8 Slices Mild Cheddar Cheese
  • 5 Cups Broccoli (measured while frozen/raw)
  • 1/4 Tsp Paprika
  • 2 Slices Muenster Cheese
  • 2 Slices Pepper Jack Cheese
  • 1/2 Cup Panko Bread Crumbs



Preheat the oven to 350°

Grease a 9 x13 inch baking dish

Cook the broccoli (I microwaved from frozen), cut into small pieces, and set aside


Prepare the elbow pasta according to the package instructions.  Be sure to rinse it with cold water once drained


While the pasta is cooking, in a wok/vessel of similar size, melt the butter

Stir the flour into the melted butter until evenly combined

Next, stir in the sea salt, half of the black pepper (about 5 rotations from the grinder), and the cayenne

Add in the oat milk and vegetable broth, cooking and stirring on medium heat until well blended

Melt in the 8 slices of cheddar, stirring until smooth


Add the cooked pasta into the sauce

Add in the cooked broccoli pieces

Also add in the other half of the black pepper (5 rotations from the grinder) and the paprika

Transfer into the greased baking dish


Tear the 2 muenster slices and the 2 pepper jack slices into small pieces, and evenly disperse over the top of the pasta

To follow, top with the bread crumbs


Bake for around 17 minutes

To brown and crisp the top, broil for an additional 2 and 1/2 minutes.  Rotate the pan, then broil a second time for 1 and 1/2 – 2 minutes (or until lightly browned)

Remove from the oven and let cool slightly

If desired, an additional sprinkle of salt can be added when serving


[Leftovers can easily be stored in the refrigerator by simply covering up the cooled cooking dish and storing it in there as is.]

Ingredient recommendations linked!

Want more baked pasta? Try this Baked Zucchini Beef Pasta!

Burrata Artichoke Bison Burgers

A few years back, my husband was given a burger patty press for Christmas.  His parents got one for themselves as well.  Ever since then, the burger wars between them have been escalating!  Who can craft the ultimate burger?!  This Italian-inspired bison burger is my husband’s latest entry into the family burger competition, and it turned out so delicious that I wanted to share it with you all!

He named it “Under the Tuscan Bun”, let me add!  A unique name for a unique burger falls within the rules of the family burger battle.

This recipe makes four burgers, but after tasting the burrata / sun dried tomato / artichoke relish combo, I’m betting you’ll be tempted to eat two at a time!



4 oz Fresh Basil

2-3 Cloves Garlic (depending on preference)

1 lb Ground Bison

3 Tbsp Grated Parmesan

Black Pepper (to taste)

Sea Salt (to taste)


1 14 oz Can Quartered Artichoke Hearts

1 Tbsp Extra Virgin Olive Oil (plus extra on hand to adjust final consistency)

1 Bunch Fresh Parsley

1 Pinch Kosher Salt

½ Lemon


4 Burger Buns Of Choice (Brioche highly recommended!)

Sun Dried Tomatoes (to taste)

8 oz Burrata




In a food processor, finely chop the basil and garlic

Combine the basil and garlic mixture with the ground bison along with the parmesan, black pepper, and sea salt

Form into 4 patties



Mince the artichoke hearts and sauté in them in the tbsp of olive oil until lightly browned

Transfer to a bowl to cool

Chop the fresh parsley leaves

Add the parsley to the artichoke hearts

Add the pinch of kosher salt and squeeze the 1/2 lemon into the mix

Add olive oil as needed until mixture reaches spreadable consistency



Cook each bison patty for roughly 3-4 mins on each side on medium-high heat



Toast or warm a burger bun

Add a bison patty

Spread the artichoke relish generously onto the top of the patty

Add sun dried tomatoes and burrata to taste


Baked Eggplant Parmesan

Eggplant Parmesan is one of my all-time favorite meals!  Like so many great dishes, there are endless unique ways to prepare it.  Every restaurant and individual has their own twist, and I personally appreciate the variety!  Sometimes you’ll find yourself with fried layers of paper thin eggplant, and other times thick breaded eggplant circles in a single layer.  (There is a local Italian restaurant in my neighborhood that serves theirs up as two large hunks of breaded eggplant with a thick layer of ricotta cheese between the two, all covered in marinara and mozzarella.)

This particular Eggplant Parm is a layered and baked variety that not only tastes amazing but can also easily be made without too much mess or hassle.  It’s perfect as either a weeknight meal, from which you could easily have leftovers, or as a guaranteed crowd pleaser for potlucks and gatherings.  This recipe makes about 6 – 8 medium servings. 


2 Large Eggplants

4 Eggs

3 Cups Panko Bread Crumbs

4 Tablespoons Extra Virgin Olive Oil

2 Jars Marinara Sauce Of Choice

2 Cups Mozzarella Cheese – Torn From Slices (about 8 slices, more if you prefer)

1 Cup Shredded Parmesan Cheese


Preheat the oven to 375°

Place two large baking sheets in the oven

Shred the parmesan cheese

Tear the mozzarella slices into small pieces

Combine the two cheeses in a bowl and set aside

Cut the eggplants into circles roughly ½ an inch thick

Crack the eggs into a bowl and lightly scramble them with a fork

Place the bread crumbs in either a bowl or on a plate (You can start with some instead of all if you wish, adding more as you run low)

In assembly line style, dip each eggplant circle into the eggs, then into the breadcrumbs

Remove the baking sheets from the oven

Evenly drizzle half of the olive oil onto the baking sheets (1 tbsp per sheet) then place the breaded eggplant circles on in a single layer

Bake for 15 minutes

Remove the sheets from the oven, drizzle the second half of the olive oil (the other 2 tbsps) on top of the eggplant, flip them all over, and then put back into the oven for another 10 minutes (or until they’re turning golden)

Once the eggplant has been removed from the oven, turn the oven temperature up to 475°

In a 9 x 13 inch baking dish, layer the eggplant circles, marinara sauce, then cheeses.  Repeat these layers until the pan is full, ending on a cheese layer

Put the pan back into the oven and bake until the cheese melts and begins to turn golden brown (around 15 minutes)

Let cool slightly for a couple of minutes as it will be extremely hot


[Leftovers can easily be stored in the refrigerator by simply covering up the cooking dish and storing it in there as is.]

Ingredient recommendations linked!

Berry & Peach Sunbutter Smoothie

This high protein smoothie is nearly a milkshake it’s so thick and creamy, but that’s my preference when it’s functioning as a meal!  It’s perfect as a filling breakfast, post-workout recovery fuel, or a mid-afternoon snack.  If you’ve ever loved the addition of peanut butter in your smoothies, this offers a very similar flavor profile in the way that it compliments the fruit and the yogurt.  The added bonuses are that it makes it more allergy friendly as well as nutritionally diverse if you’re looking to mix up your ingredients!


1 Serving Frozen Strawberries (approx. 1 cup)

1 Serving Plain Greek Yogurt (I used nonfat)

1/2 Cup Apple Juice

2 Tbsp Sunbutter

1 Serving Frozen Peaches (approx. 1 cup)


Add the strawberries, greek yogurt, and apple juice to your blender and blend

Add in the Sunbutter and blend again

Add in the frozen peaches and blend a third time until smooth and evenly combined


Ingredient recommendations linked!

Pumpkin Mushroom Pasta

This Pumpkin Mushroom Pasta is the perfect way to enjoy your favorite autumn flavors year-round and can easily be whipped up on a busy weeknight!  It can function as either a vegetarian main course or as a side dish.  I used a traditional Italian durum wheat pasta, but feel free to use whatever type you like if you are gluten free or have other preferences!

Servings: Approx. 3 


  • 16 oz Baby Bella Mushrooms
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 3/4 Cup Half and Half
  • 3/4 Tsp Sea Salt
  • Black Pepper, (about 10 rotations from the grinder)
  • 1/4 Tsp Garlic Powder
  • 1 Pinch Ground Nutmeg
  • 1 15 oz Can Pumpkin Puree
  • 1 Tsp Saigon Cinnamon
  • 1.5 Tsps Light Brown Sugar
  • 7 Tsps Finely Chopped Fresh Sage
  • 13 oz Pasta Of Choice
  • Additional Sea Salt And Black Pepper For Topping/Serving 


In a medium/large-sized pan, add the extra virgin olive oil and mushrooms

Cook the mushrooms on medium heat until thoroughly tender and brown

Set the mushrooms aside

In a wok, or vessel of similar size, turn the heat to a low-medium setting and melt the butter

Add in the half and half and stir until well blended

Stir in the sea salt, black pepper, garlic powder, and nutmeg

Turn the heat down to low

Stir in the pumpkin puree

Add in the saigon cinnamon and brown sugar

Mix in the cooked mushrooms

Add in the sage

Prepare your pasta

Add the cooked pasta into the wok and mix evenly in the sauce

Add additional sea salt and black pepper liberally (to taste) when serving


[Leftovers can be stored sealed in the refrigerator.]

Ingredient recommendations linked!

In the mood for more pasta?  Try this Egg, Spinach, & Mushroom Pasta!

Chocolate Strawberry Protein Oats

If you love the thick and creamy consistency of overnight oats, then these Chocolate Strawberry Protein Oats will be right up your alley!  They honestly taste like dessert for breakfast but are nice and filling.  You only need 4 main ingredients and 5 minutes to make them!

Using hot cocoa mix in my oats is one of my favorite kitchen shortcuts.  Feel free to experiment with your own cocoa/sugar/salt mixture, but this method is such a tasty time-saver!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Servings: 1


  • 1/2 Cup Quick Oats
  • Water for the oats
  • 1 Packet NibMor Hot Cocoa
  • 1/2 Cup Plain Greek Yogurt (I used nonfat, but full fat would be delicious as well)
  • Chopped Fresh Strawberries

Optional Additional Topping Ideas: Chocolate Chips, Coconut Flakes, Seeds Or Nuts, such as sunflower seeds or almonds


Cook up the oats with water (I use the microwave)

Stir in the hot cocoa packet

Stir in the yogurt until creamy and evenly combined

(You can let the yogurt cool the oats for more of an “overnight oats” experience, or briefly reheat them if necessary if you prefer them hotter)

Add the strawberries and any other desired toppings


If you enjoyed these Chocolate Strawberry Protein Oats, you’ll definitely love my Chocolate Cherry Protein Oats!

Whole Wheat Blackberry Cobbler Cups

These Whole Wheat Blackberry Cobbler Cups make the perfect grab-and-go breakfast, afternoon coffee pairing, or dessert when warmed back up in the microwave and topped with vanilla ice cream.

Their texture is a blend of a muffin and a bread pudding, and they’re not overly sweet!

They’re also super quick to bake up so minimal planning is required.

I love the use of White Whole Wheat Flour in this recipe.  It provides a super satisfying and hearty flavor without being overly “wheat-y”!

Main Supplies Needed:

  • A Muffin Pan + Liners

Servings: 12


  • 2 Cups Fresh Blackberries
  • 1 Cup White Whole Wheat Flour + An Extra Tbsp
  • 2/3 Cup Sugar
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 1 Cup Oat Milk
  • 1 Stick (8 Tbsp) Unsalted Butter
  • 1 Tsp Saigon Cinnamon
  • 1 Tsp Vanilla Extract


Preheat the oven to 375°

Line a muffin pan with liners (12)

Coat the blackberries with the extra tbsp of flour and set aside

In a large bowl stir together the rest of the flour, sugar, salt, and baking powder

Stir in the oat milk

Melt the butter, then stir that in as well

Gently stir in your blackberries

Add the cinnamon and vanilla extract and carefully stir

Fill the 12 muffin cups. They will be around 3/4 full

Bake for about 20 minutes


[Leftovers can be stored sealed in the freezer.]

If you want to transform the leftover Whole Wheat Blackberry Cobbler Cups from breakfast to dessert, simply warm them up in the microwave and add some vanilla ice cream!

Ingredient recommendations linked!

Want more berry breakfasts?  Try these Sunbutter Berry Overnight Oats!

Dairy-Free French Toast

Yes, most French Toast calls for milk!  One day years back when I didn’t have any on hand, I experimented to see what would happen if I went without.  It became my preferred method!  Because there is less liquid involved, the egginess is slightly more prominent, but this creates a heartiness that I truly love.  Don’t worry, it’s plenty sweet once toppings such as syrup and fruit are added!


Bread Of Choice

Eggs (Roughly 2 eggs per 2 bread slices)

Saigon Cinnamon (Such as the variety from McCormick)

Toppings Of Choice (Maple Syrup, Extra Cinnamon, Fresh Berries…Whatever you like!)


Warm up a nonstick pan on medium heat

Grab your favorite bread and set aside

Scramble up enough eggs to cover the slices – roughly 2 eggs per 2 bread slices

Add a generous sprinkle of saigon cinnamon to the scramble

Coat your slices in the egg/cinnamon mixture and cook evenly on each side

Add your favorite toppings (I personally love dark maple syrup, some extra cinnamon, and fresh berries)


Strawberry Banana Baked Oats

One Pan Oatmeal is going viral!  Here’s my take on them.  The best part about this breakfast is that you simply mix everything up in one pan which means there’s virtually no clean up and the leftovers can be easily stored in the refrigerator and reheated. They’re also completely customizable! You can use whatever type of milk you like, and you can add in or substitute your favorite ingredients.  If you want to go a different flavor route (coconut/chocolate/peanut butter), or want different fruits on top, you can make them however you like!  I’ve seen so many amazing creators share their versions of these oats, including Feel Good Foodie, Smart Gusto, and Corinne Meyer!


2 Ripe Bananas

2 Cups Rolled Oats

2 Tablespoons Chia Powder (I used Navitas Organics)

2 Cups Oat Milk

2 Cups Frozen Strawberries

Maple Syrup Or Greek Yogurt For Serving

Tsp Of Oil To Grease The Pan (I used Avocado Oil)


Preheat the oven to 350°

Lightly grease a 9×13 pan

Mash the bananas in the pan

Pour in your oats, chia powder, and milk

Mix evenly

Distribute your frozen strawberries on top

Bake for around 27 minutes or until the liquid is absorbed

Top your portion with either maple syrup or a dollop of greek yogurt depending on your flavor preference