Healthy Smoothies & More...!

The following healthy recipes have been gathered special for you!

1. Start with 1-2 cups of your favorite liquid...milk (dairy, almond, coconut), water (plain or coconut), juice (any kind), or tea (green works best)
2. Add fruit (banana, strawberries, blueberries, blackberries, raspberries, pineapple, apple, kiwi, whatever!!)
3. Add some greens (spinach, kale, swiss brave!)
4. Add a superfood and/or supplement (cacao, flaxseed, chia seeds, Spiralina, Maca, protein powder, etc)...optional, but adds nutritional value :)
5. Add half a cup of ice if none of the ingredients are frozen.
6. Blend...add additional liquid if necessary...enjoy! :)

1 cucumber (peel if not organic) 1/2 peeled lime
1 stalk celery                      big handful of spinach
1/4 pineapple                      1 thumb size knob of ginger
1 peeled kiwi                      1+ cups coconut water
handful of cilantro & parsley            1/2+ cup ice
Pour coconut water into the blender. Cut cucumber, celery, and pineapple into chunks. Add these and the rest of the ingredients to the water. Blend well. Pure goodness! :)

1/2 cup rolled oats                1/2-1 tsp cinnamon
1 cup unsweetened almond or 1-2 Tbsp slivered almonds
coconut milk                         1-2 Tbsp raisins1/2 smashed banana
Add all ingredients to a wide mouth pint mason jar or other comparable container. Screw the lid on tight and shake it up good. Place in the refrigerator overnite. Voila! 
Breakfast is ready in the morning! :)

MASON JAR SALADS Shared from the Two Bite Club  


 Easy Peasy Dressing :)
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tsp Dijon mustard
pinch of kosher salt
a few grinds of pepper
Cover and store in the fridg for up to five days. When ready to eat, turn the mason jar upside down and shake. Pour the contents on to a plate. Lunch or dinner - DONE!! :)

In a mason jar or other container with tight fitting lid, add:
1/4 cup chia seeds
1 cup unsweetened almond or coconut milk
1 tsp vanilla powder or 1/2 tsp vanilla extract
2 Tbsp unsweetened coconut flakes
2 Tbsp raisins
1 Tsp cinnamon
Put the lid on, tighten, and shake shake shake! Place in frig for a couple of hours or overnite. Enjoy your healthy snack! :)

butternut squash
1-2 cups organic chicken broth
2 cloves garlic extra virgin olive oil
1/2 sweet onion salt & pepper
Isernio’s Chicken Sausage 1-2 Tbsp fresh rosemary (yellow package)
Preheat oven to 350. Cut butternut squash in half and remove seeds and pulp. Drizzle wit olive oil, salt, and pepper. Roast for 30-45 minutes or until soft. You can also buy the squash already cubed. Spread in a single layer on a cookie sheet and follow seasoning directions above.  In the meantime, mince garlic and chop onion. Saute onions and garlic for a few minutes in a bit of olive oil; season with salt and pepper. Add sausage. Stir and break up into small bits. Add fresh rosemary during the last few minutes of cooking. Set aside in separate container. When the squash is done, transfer it to your blender. If roasting squash halves, let cool slightly and then scoop out and transfer to your blender.

Add one cup of chicken stock and blend. Add additional stock until desired consistency. Pour soup into sausage pan and add desired amount of sausage ... a cup should be plenty. Reheat and allow flavors to blend.

organic mixed baby greens 1/2 cup pecans, roughly chopped
2 ripe pears (your fav!) homemade vinaigrette
1/2 cup dried cranberries 1/3 cup crumbled goat cheese
1/4 small red onion, thinly sliced (optional)
Place the mixed baby greens in a large bowl. Cut pears into thin slices.
Add the pear slices, cranberries and sliced red onion to the bowl with the greens. Toss with enough homemade vinaigrette to lightly coat everything in the bowl. Sprinkle the pecans and the goat cheese (if using) over the top of the tossed salad. Serve.

1/2 cup extra virgin olive oil 1 tsp Dijon mustard
1/4 cup red wine, champagne, apple 1 Tbsp honey
cider or balsamic vinegar salt & pepper

1 cup canned pumpkin 1/4 tsp baking powder
2 Tbsp honey 1 tsp cinnamon
2 Tbsp almond butter 1/4 tsp nutmeg
1 tsp vanilla 1/4 tsp cloves
1 egg 1 cup oat flour (blended oats)
1/4 tsp salt 1/3-1/2 cup chocolate chips
1/2 tsp baking soda coconut oil for muffin tins
Preheat oven to 425 degrees. Prepare a muffin tin with coconut oil.

Combine pumpkin, honey, almond butter, vanilla, and egg in a bowl. Beat until combined. In another bowl, stir together the salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and oat flour. (Oat flour is just old-fashioned or quick oats that have been blended in a food processor or blender ... measure the oat flour AFTER blending.) Add the dry ingredients.

frozen banana chunks (3 bananas worth is good)
1/2+ cup unsweetened almond/coconut milk
frozen banana chunks (3 bananas worth is good to start)
1/2+ cup unsweetened almond/coconut milk
add-ins (be creative here...walnuts and dark choc chips; raisins and cinnamon; almonds, cacao powder, unsweetened coconut flakes, cacao nibs, etc)

Put banana chunks and milk to the blender...vary amount of liquid depending on desired thickness and blend well. Add additional ingredients and pulse a few times to incorporate but maintain interest in your ice cream. Enjoy! :) 
You may freeze for later as well...but how can you stand to wait?