I was buying these breakfast parfaits at Publix and decided to make my own. This recipe is for a 6 ounce serving size of yogurt but I am not opposed to buying a larger container and making a large container of pumpkin spice yogurt. It’s delicious and so easy to make.
1 6 ounce container of vanilla yogurt (I used fat free but feel free to use Greek, just use vanilla flavor
1 heaping Tablespoon of puréed pumpkin (canned packed pumpkin)
1/4 teaspoon of pumpkin spice (feel free to add more if you wish)
1/8 teaspoon cinnamon
1 small apple, diced in bite size pieces
3 small ginger snaps or cinnamon graham cookies, or granola (Publix uses cinnamon cookies), crushed
Open yogurt and add pumpkin, pumpkin spice and cinnamon. Stir to combine. Put in your favorite bowl. Top with apples and crushed cookies or granola. The yogurt alone is delicious on its own. Adding the apples and cinnamon takes it over the top. Enjoy!
I named this quiche after my daughter in love Danielle because I created it for her and she told me that it was her favorite thing I have made for dinner. This quiche is vegetarian, I used organic ingredients. She loved it and my son and I did too.
1 8 ounce container sliced white mushrooms
3 cups of spinach leaves
1 medium onion, sliced
2 teaspoons sugar, optional
4-6 ounces of Swiss Cheese, grated
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
4 eggs, plus 1 yolk
1 cup of heavy cream
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dry mustard
Preheat oven to 350 degrees. Prepare a quiche pan with nonstick spray. Set aside.
In a skillet, melt 1 Tablespoon of butter with 1 Tablespoon of olive oil. Sauté mushrooms until soft and cooked. Set aside. Repeat butter and olive oil with spinach. Cook until wilted. Melt last Tablespoon of butter and olive oil and add sliced onions. I also added 2 teaspoons of sugar to caramelize the onions, not mandatory but I added it. Set aside. It’s fine and I prefer letting the ingredients cool before then custard mixture is poured over them.
In your quiche pan, layer mushrooms first. Add spinach next, finishing with the caramelized onions.
In a blender, add 4 eggs plus 1 yolk, heavy cream, salt, pepper and mustard. Blend until all ingredients are combined. Pour over mushrooms, spinach and onions. Bake for 40 to 50 minutes until firm, not jiggly in the center. Enjoy!
I was given Barleans Greens Chocolate Silk Powder to create a recipe #Choctoberfest2017. Barleans makes healthy and nutritious products that are delicious. This Perk Me Up Smoothie has antioxidants from fruits and vegetables from the Barleans and protein from the Greek yogurt I used. This is one healthy coffee smoothie.
Coffee Ice Cubes, I froze one cup of coffee in an ice cube tray the night before
1 8 ounce plain or vanilla Greek or regular yogurt
1 scoop of Barleans Green Chocolate Silk Powder
1/4 – 1/2 cup whole, low fat, almond, soy, coffee creamer, whatever you prefer
Strawberry for garnish, optional
Place ingredients in blender and blend until smooth. You may add more liquid if your smoothie is too thick. This is my new replacement meal in the morning. It has everything, coffee, antioxidants from fruit and vegetables, chocolate and protein. It was my pleasure to work with Barleans again.
I love spaghetti squash. You can dress it up like pasta once it’s cooked. There are many ways to prepare this squash. Bake, microwave and even in the pressure cooker. I typically microwave mine but this time I baked it. This recipe is delicious, low carb and can be served as a meal or side dish.
Once you cut open the squash, scoop out the seeds and pulp just like you would do with a pumpkin.
Preheat oven to 375 degrees. In a baking pan, spray or oil bottom of pan. Drizzle olive oil over squash. Salt and pepper prepared squash, I used garlic salt. Place cut side down in your baking dish. Bake for 35 to 40 minutes until done.
Salt and pepper inside of prepared squash. Fill baking dish with one inch of water with squash inside. Microwave on high for 10 minutes.
Olive oil, if baking
Garlic butter, I used Shamy’s
Parmesan Cheese, grated
Salt and Pepper, I used garlic salt and fresh cracked pepper
Once your spaghetti squash is cool enough to handle, scrape the inside of the squash. Spaghetti like strands will begin to form. Continue to scrape the inside until strands are no longer coming from the sides and bottom of your squash. Add garlic butter, salt and fresh ground pepper, and top with Parmesan or your choice of Italian cheese. I did not add amounts for the ingredients because each squash will yield different amounts of squash depending on the size. Use what you prefer as far as butter, salt, pepper and cheese.
I chose to eat my squash on a plate like spaghetti but you can load it back into the empty squash shell if you prefer. This is a delicious low carb meal or side dish. Mangia mangia! Enjoy!
I was given Barleans Greens Chocolate Silk Powder to try and create a recipe for #Choctoberfest2016 This smoothie is healthy, nutritious and delicious. This product is full fiber and antioxidants. A great meal replacement in the morning or lunch. Perfect for in between meals. You and your kids will love this.
1 8 ounce container of plain yogurt or vanilla, I used fat-free
1 scoop of Barleans Green Chocolate Silk Powder
3 Tablespoons Peanut Butter
1 Banana, frozen
1/4 cup milk, whole, low-fat, almond soy, whatever you prefer
Place ingredients in blender and blend until smooth. I use frozen fruit, in this case a frozen banana. Frozen fruit will thicken your drink without using ice. Makes 1 delicious smoothie. Enjoy!
Recently, I was chatting with a sweet woman named Barb from Australia about food. She told me she could not wait to try more recipes after her chemo was finished. I told her I was going to make a recipe just for her. Something healthy and good for her while she was going through her treatment.
One reason why I chose blackberries is because they are full of antioxidants. Blackberries are fat free, high in fiber and rich in nutrients. Very healthy for you.
1 container (6 ounces) of blackberry yogurt, vanilla or plain can be substituted
1 cup of frozen blackberries (mine were fresh but I put them in the freezer for the smoothie)
1/4 cup chopped hazelnuts, optional
1/3 cup hazelnut coffee creamer (I used sugar free) or milk can be used
1 scoop of protein powder, optional
Put yogurt and creamer or milk in the bottom of your blender. Place frozen berries and nuts in the blender. Add protein powder and blend until smooth. If it’s too thick for your liking, add more cream or milk. This one is for you Sweet Barb. ❤️😘❤️
I recently did a smoothie recipe using Dole Packaged Foods. I had not made a smoothie for a long time. Now I seem to be in a smoothie kick lately. New year, healthy me. This smoothie can definitely be a meal replacement will all of the healthy ingredients. My secret to a good thick smoothie is using frozen fruit. No need for ice that will water down your drink. Lastly, put liquid (yogurt, milk or juice) in first. Liquid needs to be by the blades of your blender for smooth blending!
1/2 cup milk (use soy, almond, skim, etc)
1 6-8 ounce container of yogurt, I used Greek for protein (or throw in a scoop of protein powder)
1 small banana, fresh or frozen
1 cup of raw baby spinach, I usually grab a handful out of the bag
1/2 cup frozen pineapple*
1/2 cup of frozen blueberries*
Layer the above ingredients in your blender in that order. My blender has a smoothie setting, if you’re does not, blend/pulse till smooth. This recipe makes a delicious recipe and I promise you, you will not taste the the spinach. In fact, this smoothie tastes like a blueberry milkshake. It’s delicious, nutritious and very filling. Hard to believe this has protein, fruit, dairy and vegetables and it hits almost every mark on the food pyramid.
Finished product and no sign of green spinach, which is tasteless in this smoothie.
*If you do not have a smoothie option on your blender, partially thaw your fruit in order not to damage your blender blade.