If you’re a fan of smoothies with a milkshake-like consistency, this Peanut Butter Blueberry Banana Smoothie is for you! It’s ridiculously thick, has no added sugar, and is made with just 4 basic ingredients!
Servings: 1
Ingredients:
2 Small Frozen Bananas
Approx. 2 Cups Frozen Blueberries
1/2 Cup Plain Nonfat Greek Yogurt
1/2 Cup Cold Water
3 Tablespoons Peanut Butter
Directions:
Blend together all of the ingredients except the peanut butter in your blender of choice
Reminiscent of a classic banana and peanut butter combo, this Banana Peach Sunbutter Smoothie is thick and creamy like a milkshake! The addition of the peaches gives it a bit of extra sweetness and bulk but does not compromise the flavor at all. The sweetness of the fruit balances perfectly with the “nutty” flavor of the Sunbutter in this super filling, nutrient-dense, quick and easy meal.
Optional: Honey or sweetener of choice if added sweetness is desired
Directions:
Add the bananas, yogurt, Sunbutter, and water into a blender and blend until smooth
Add in the peaches and blend again until smooth and evenly combined
Taste test, and if you prefer additional sweetness add honey/sweetener to taste and reblend (I personally prefer it less sweet and think it tastes delish as is.)
Meal prep doesn’t get easier than this Greek Pasta Salad! Perfect for use as a ready-made side dish or main meal, this recipe takes only minutes to prepare and can last you all week long! The real best part is how customizable it is: If you have alternate vegetables you’d prefer to substitute, use them! If you want a bit more protein, add meat! If you enjoy extra cheese, add more feta. There are endless variations!
If experimenting in the kitchen isn’t your thing, fear not. I promise this particular ingredient combo will be a crowd-pleaser at your next summer cookout, potluck, or family dinner. No occasion? No problem! I love having this dish on hand for pre-made meals to go. It’s the perfect work lunch!
It’s packed with tons of colorful veggies for a nutrition bonus, and depending on the serving size the batch can stretch a long way!
Servings: 5 – 6 medium/large (or around 10 very small sides)
Cook the pasta according to the package instructions and then set aside to cool off
Chop up the tomatoes, peppers, and cucumber into bite-sized pieces
Using a very large bowl, coat the cooled pasta in half of the greek dressing (Cooled cooking pots or baking dishes work well too. Choose whatever you have on hand.)
Add the chopped veggies to the bowl
Add the black olives and feta to the bowl as well
Add the remaining dressing and toss until all is evenly mixed
Add sea salt and black pepper to taste
Garnish with fresh parsley
Enjoy!
[Leftovers can easily be stored sealed/covered in the refrigerator.]
This 3 ingredient cheesy omelette is fluffy, filling, and super versatile! Add it onto your favorite toast, serve with veggies, or even enjoy plain if you like. It only takes 5 minutes to make!
This fruity peanut butter combination is perfect on a hot summer day as a snack, light meal, or post-workout recovery treat! It’s nice and creamy as well as high in protein, fiber, and lots of colorful fruit. Nutritious and delicious!
This 4-ingredient snack couldn’t be easier to make! Keeping a stash of a variety of frozen fruit in the freezer is so helpful when creating smoothies on a whim. I love combining handfuls of it with some sunflower seed butter and water which beautifully blends into a sweet, creamy, and refreshing snack that just so happens to be vegan and gluten free!
This is a snack-size portion, but if you were looking for more of a meal you could easily double the measurements. I love drinking this as a side with a sandwich at lunch, or as a mid-afternoon bite. It’s one of my favorite ways to add a couple extra servings of fruit into my day!
Servings: 1
Ingredients:
1 Large Frozen Banana (sliced before freezing to ease blending)
An Italian twist on the French classic, this dish is extremely versatile. It can be enjoyed on its own, over pasta, as a side, however you like! Plus it’s vegan, dairy free, and gluten free.
I absolutely love pesto. However, as someone with nut allergies, 9 times out of 10, I’m not able to eat it. Most restaurants and grocery brands make their pesto with pine nuts. This pesto is 100% nut-free, and can easily be made vegan if you leave out the parmesan or use a vegan alternative.
Ingredients:
3 cups fresh basil leaves (packed)
4 cloves garlic
1 cup extra virgin olive oil
sea salt and black pepper
3/4 cup finely grated parmesan cheese
Directions:
Wash and prep the basil leaves.
Combine basil leaves and garlic in a food processor, and then add in the oil to make it easier to blend until all of the oil has been added.
Add in sea salt and black pepper to taste and mix again.
Pour the pesto into a bowl and stir in the cheese. (This can be skipped, or subbed with a vegan alternative.)
Add extra sea salt and black pepper if desired, but do a taste test first on your pasta or meal of choice and see what you prefer.
Being part Italian, I cannot stress my love of pasta enough!
There are so many ways to dress it up, make it healthy, and keep it simple.
Here’s one of my favorite quick dinners. I went with Ancient Harvest Gluten-Free Supergrain Pasta (though of course you should use your personal favorite pasta!)
This recipe makes 1 large serving.
Ingredients:
5-6 large asparagus stalks
1 tablespoon olive oil
2 servings of your favorite pasta
1 cup tomato basil pasta sauce
black pepper & cayenne pepper to taste
optional topping – a sprinkle of parmesan cheese
Directions:
Preheat the oven to 425 degrees
Cut off the ends of the asparagus, then place the stalks into a gallon-sized plastic bag
Pour the olive oil into the bag and make sure it covers all of the asparagus
Place the asparagus on a baking sheets and cook in the oven for about 12-14 minutes
Cook and drain the pasta, then mix in the pasta sauce to keep it from sticking
Remove the asparagus from the oven, chop into small pieces, and mix that into the pasta
Add black pepper and cayenne pepper to taste, and then sprinkle on some parmesan if you wish!
You only need 7 ingredients for this simple soup, but the flavors really pack a big punch. Added bonuses: It’s vegan, and dairy/gluten-free!
The sweet potato taste combined with both the cinnamon and the pepper, cumin, and olive oil result in a nice “sweet and savory” combination. It’s a thicker consistency, which makes it feel quite hearty.
This recipe makes 1 very large bowl, or two side bowls.
(optional: larger quantities of the above spices, added to taste at the end)
Directions:
Thoroughly cook both the sweet potato and carrots until very soft. (When I’m in a hurry I cook them all in the microwave, though roasting them in the oven or steaming them on the stovetop would be equally effective!)
In a large bowl, use a potato-masher to mash the cooked carrots and sweet potato together until they are as pureed as possible
After it has cooled, transfer the puree into a blender (or your preferred blending appliance) and puree until totally smooth
Add the vegetable broth into the blender and blend again until it’s evenly mixed
Transfer the mix into a pot and heat back up on a low setting
Stir in the olive oil, cinnamon, pepper, and cumin
Taste test, add in your preferred extra spices if desired, and voila!
