healthy

Triple Berry Smoothie

A Triple Berry Smoothie is made with strawberries, raspberries, blueberries, Greek yogurt, honey and ice for a really quick and refreshing breakfast or snack anytime.

I love smoothies! Breakfast, lunch, snack… heck… sometimes, dinner- I just love them. I almost always use fresh berries for smoothies and can afford to do so because I don’t waste any food. So all those fruits and vegetables that are not eaten at the end of the week, get frozen for convenient smoothies. Either I toss everything in a little ziploc bag or if there are enough berries, I will actually portion out individual bags for smoothies. If you find yourself with any amount of waste from fruits and veggies every week, I recommend trying this out because why throw your money away when you can make a delicious, healthy smoothie out of it?

Don’t have waste? First, let me know your secrets that have your family eating all the healthy stuff and second, you can still totally makes!

Triple Berry Smoothie

Let’s get blending!

Start this Triple Berry Smoothie by washing your fruits, removing the stems slicing the strawberries in half and freezing the berries for a few hours (minimal). Add the fruit to a blender with some Greek yogurt, a pinch of sweetener and ice. Blend for 2 minutes or until smooth and drink up. You can use any sort of sweetener you like, personally I like local honey.

TIP

Make it a full meal by adding a scoop of your favorite vanilla or berry flavored protein powder!

Triple Berry Smoothie

A Triple Berry Smoothie is made with strawberries, raspberries, blueberries, Greek yogurt, honey and ice for a really quick and refreshing breakfast or snack anytime.

Servings 1 serving

Author Amber

Ingredients

1/3 cup raspberries frozen
1/3 cup blueberries frozen
2/3 cup strawberries frozen
1/2 cup Greek yogurt
1/2 cup ice
2 teaspoons sweetener recommend honey

Instructions

Wash fruits. Remove the stems and cut strawberries in half. Measure out the fruit and place into a ziploc bag. You can make multiple ready-to-blend smoothie bags at once.
Once the berries are frozen, place into the blender with yogurt, honey and ice.
Blend for 2 minutes or until smooth and all the ice has broken up.

Love smoothies as much as I do? Also try this popular Strawberry Vanilla Smoothie from here at Simply Made Recipes.

Blueberry Banana Oat Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Bananamazing #CollectiveBias

Blueberry Banana Oat Muffins with oats, over-ripe banana, fresh blueberries and Sir Bananas® bananamilk. These muffins are banan-A-mazing!

The new school year has officially started and I am putting together more nutritious meals and snacks for my children….and myself! On my weekly shopping trip to Walmart, I picked up some yummy Sir Bananas® Bananamilk and Sir Bananas® Chocolate Bananamilk for the whole family to enjoy from the dairy aisle. Not only is this bananamilk delicious on it’s own but also fabulous for baking our favorite banana filled snacks like the Blueberry Banana Oat Muffins.

Why are we going bananas over Sir Bananas® Bananamilk?

Offers 8 Essential Nutrients : Protein, Calcium, Potassium, Vitamin A, Vitamin D, Vitamin B12, Riboflavin (vitamin B2) and Phosphorus.
Made with REAL bananas.
Offers 7 grams of Protein.
No artificial flavors, sweeteners or colors.
No high-fructose corn syrup.
Gluten-free.
Carrageenan-free.
Delicious taste!

Blueberry Banana Oat Muffins

Blueberry Banana Oat Muffins are a banana filled recipe for breakfast, snack or to place in the kids lunchbox that are quick and really simple to bake in a cinch. Packed with nutritional ingredients like fresh blueberries, banana, oats and bananamilk to keep the family full and energized for the busy school days ahead.

These Blueberry Banana Oat Muffins are the type of recipe that I like to make on Sunday night to have prepared for the chaos of Monday. Start by preheating your oven to 400 degrees. Grab a mixing bowl and add your over-ripe banana with oil and bananamilk. Smush your banana and mix ingredients well. Mix in the vanilla extract, flour, sugar, salt, baking soda and baking powder. Lastly, stir in the fresh blueberries and oats.

Time to bake! Fill your muffin pan and cook for 17 minutes. Let your muffins cool and serve. Try with a glass of cold Sir Bananas® Chocolate Bananamilk on the side. Chocolate bananamilk has all the goodness of regular bananamilk, but with the added deliciousness of cocoa. So crazy good!

TIP! You can easily freeze muffins so go ahead and make a big batch. Wrap muffins in foil and freeze. Remove from freezer and cook for 15 minutes in the oven on 400 degrees.

Blueberry Banana Oat Muffins

1 cup blueberries
1 banana, over-ripe
1 cup Sir Bananas® Bananamilk
1 cup oats
2 tablespoons oil
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
.5 teaspoon salt
.5 cup brown sugar

Pre heat oven to 400 degrees.
In a large mixing bowl, add 2 tablespoons oil and 1 over ripe banana. Squish the banana and mix well.
Add 1 cup bananamilk, 1 teaspoon vanilla extract and mix.
Add in the cup of flour, teaspoon baking powder, teaspoon baking soda, .5 cup brown sugar and .5 teaspoon salt. Mix well.
Add in the cup of oats and blueberries. Mix.
Spray your muffin pan and insert liners. You do not have to use the liners, just spray the pan well.
Fill each liner 3/4 full.
You can sprinkle a bit of oats on top before placing in oven.
Bake for 15-20 minutes. 17 minutes is the magic number for my oven.
Let cool.
Serve with a glass of Sir Bananas® Chocolate Bananamilk or pack in the kids school lunch.

Follow Sir Bananas® Bananamilk on Social Media :

Instagram | Facebook | Pinterest

Thai Inspired Buddha Bowl {+ Round Up}

Thai Inspired Buddha Bowl made with coconut brown rice, carrots, bean sprouts, snow peas, bok choy, flowering kale, and a peanut sauce. Healthy, delicious and ohhhhhh so filling!

Recipe Swap Club is trying out something new this month. We are teaming up to each make a great Buddha Bowl and share what the other participants have come up with! Make sure you scroll to the bottom of the page to see the other amazing recipes once you see what Simply Made Recipes created, the Thai inspired Buddha Bowl. Don’t get intimidated by the amount of ingredients and instructions for this recipe. This is a simple recipe and uses basic ingredients. The only ingredient that your grocery may night have is the flowering kale but you can easily substitute with red cabbage or your regular kale.

To start, let us talk about what a Buddha Bowl is. To keep it basic, you have 5 elements to a good Buddha Bowl.

1/4 Protein.
1/4 Green.
1/4 Vegetables. Your green is probably a vegetable so half your bowl will be made of vegetables. For this portion, think of using various colored vegetables to ensure nutrient balance in your diet.
1/4 Grain.
Sauce to drizzle on top. May also pick a healthy fat.

These Thai inspired Buddha Bowls are so healthy, nutrient rich and filling! Fresh, crisp carrots, bok choy, kale and snow peas paired with a delicious garlic ginger marinated chicken. A coconut brown rice keeps you full for hours and the peanut sauce brings the whole dish together. I used chicken today in this bowl but you can easily swap with tofu. Directions for both chicken and tofu preparation are included in the instructions.

Thai Inspired Buddha Bowl {+ Round Up}

Coconut Brown Rice
1.5 cups brown rice
I 13 ounce can coconut milk
1 teaspoon salt
1.5 cups water
1 tablespoon honey
1 tablespoon butter (optional)
Ginger Garlic Chicken or Tofu
2 large chicken breast or Tofu package (extra firm)
1/4 cup soy sauce
1 tablespoon minced ginger (fresh)
1 tablespoon minced garlic (fresh)
1 tablespoon honey
1 tablespoon olive oil
Peanut Sauce
2 minced garlic cloves
2 tablespoons finely chopped onion
.5 tablespoon peanut oil
3/4 cup creamy peanut butter
3/4 cup coconut milk
.5 tablespoon soy sauce
.5 tablespoon lemon juice
.5 teaspoon brown sugar
1 teaspoon sriracha
Thai inspired Buddha Bowl
3 cups brown coconut rice
Ginger Garlic Chicken or Tofu
Peanut Sauce
Bunch Baby Bok Choy
Bunch Flowering Kale (also known as oriental kale)
6 carrots
14 ounce can bean sprouts (may also use fresh)
2 cups snow peas
peanuts to garnish

Gather ingredients, wash vegetables well, grab measuring cups, large ziplock bag, knife, cutting board, rice cooker, pan or wok, whisk and utensils.
Marinate the chicken: Cube the chicken. In a large Ziploc bag, add 1/4 cup soy sauce, 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon honey, 1 tablespoon olive oil and the cubed chicken. Place in fridge for minimal of 20 minutes.
If swapping the chicken for tofu: Drain the water from the tofu package. Cube. Towel press the tofu to dry out. Place the tofu cubes in a large Ziploc bag, add 1/4 cup soy, 1 tablespoon ginger, 1 tablespoon garlic, and 1 tablespoon honey. Notice we are not using the olive oil yet with tofu, that will come when cooking.
Brown rice takes almost an hour to cook. make sure to read the instructions on your label for exact cook time. We placed the 1.5 cups brown rice in rice cooker, added 1 can coconut milk, 1.5 cups water, 1 teaspoon salt, 1 tablespoon honey and 1 tablespoon butter. Let cook until liquid is absorbed.
While the rice cooks, chop the kale and bok choy, julienne the carrots, and remove the string that runs along the snow peas. Finely dice your onion for the peanut sauce.
On the stove top, place your pan on a medium heat and add the 2 tablespoons finely diced onion to sautee with .5 tablespoon peanut oil for 5 minutes, or until softened. Add 2 minced garlic cloves and cook one more minute. Remove from heat and place mixture in a bowl. Add 3/4 cup peanut butter, 3/4 cup coconut milk, .5 tablespoon soy sauce, .5 tablespoon lemon juice, .5 teaspoon brown sugar and 1 teaspoon sriracha. Whisk well.
Put your pan back on the stove top on a medium heat still. Add the marinated chicken and cook for 7 minutes while tossing every couple minutes.
If swapping chicken for tofu: Place the tablespoon of olive oil into pan and add tofu, let cook 5 minutes. Flip, and cook another 5 minutes.
Once the rice has finished cooking, whisk the peanut sauce once more and assemble your bowls.
We are going to assemble these bowls as follows : 1/4 bowl for the brown rice, 1/4 bowl for the chicken or tofu, 1/4 bowl for the greens (bok choy and snow peas), 1/4 bowl of colorful veggies ( kale, carrots, sprouts). Drizzle with peanut sauce and garnish with peanuts.
Enjoy!

Check out what the other members of Recipe Swap Club put together for their Buddha Bowls:

Simply Delish Eats made a Seared Ahi Tuna Bowl.

Fizl Dizl made a Sweet Potato Mung bean Bowl.

Eat What We Eat made Sweet Potato Falafel Buddha Bowl Plus a Mindful Cooking/Eating Exercise.

Be Simply It made a beautiful Buddha Bowl.

The Culinary Taste made a Vegan Buddha Bowl.

Baked Avocado Tacos with Boom Boom Sauce

Baked Avocado Tacos with Boom Boom Sauce with a pinch of spice, nice crunch and an addicting sauce on top.

We love tacos in this household. Could literally eat them every single say of the week. No problem. You have to switch things up a bit every once in awhile though! Today we made these Baked Avocado Tacos with Boom Boom Sauce. I wanted something vegetarian but still colorful and flavorful. We are a meat eating family. Dinner pretty much always revolves around the meat. A steak, chicken, pork, turkey or what have you. With that said, it can be so difficult to feed my family anything vegan or vegetarian. They literally will look at me like I am an alien if meat is not on the dinner table. Everyone ate these without complaints. My son didn’t even realize he was eating baked avocado until he asked half way through taco number 2.

Check out the video below for a quick how to:

Baked Avocado Tacos with Boom Boom Sauce are fairly simple to make and use basic ingredients. The only “difficult” part of preparing these tacos are handling the avocado slices as you give them that crunchy panko. Make sure your avocados are not too squishy because it will make your job a little bit harder. We spiced up the panko mixture just slightly to add more flavor and kick. Feel free to double the amount of cayenne spice in the panko if you like the extra heat in your food!

I went ahead with a boom boom sauce today. Simple. Delicious. Takes 5 seconds to prepare. Perfect. Boom boom sauce is fantastic with fried or crusted fish, chicken, or a French fry dip. If you love fish and haven’t had a fried cod sandwich with boom boom sauce, I recommend it.

Baked Avocado Tacos with Boom Boom Sauce on Tuesday, Crispy Baked Cod Sandwich with boom boom sauce on Wednesday. It’s a plan. Who’s with me?

Baked Avocado Tacos with Boom Boom Sauce

baked avoacado, boom boom sauce, vegetarian, tacos, spicy

Yields: 8 tacos

Baked Avocado
2 avocados
.5 cups flour
2 eggs, beaten
1 cup panko
1 teaspoon cayenne
1 teaspoon garlic powder
salt
pepper
Boom Boom Sauce
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon Sriracha
1 tablespoon chili sauce
Tacos
.5 head of red cabbage
1 jalapeno
2 tomatoes
8 tortillas
16 slices baked avocado
.5 cup boom boom sauce
chopped cilantro to garnish
lime to squeeze on top (optional)

Preheat oven to 400 degrees.
Gather ingredients, measuring cups, 4 bowls, parchment paper, baking sheet, whisk, knife and cutting board. Grab your patience too.
Wash all fruits and vegetables well, especially the cilantro because it tends to hold in a lot of dirt.
Set up 3 bowls. Bowl #1 with the flour. Bowl #2 with 2 eggs that were beaten with the whisk well. Bowl #3 mix 1 cup panko, 1 teaspoon cayenne, 1 teaspoon garlic powder, pinch of salt and pepper. Set bowls up in order of 1-2-3.
Take 2 avocados and cut in half, remove the seeds. Now, slice each half 3 times to make 4 pieces per half of avocado. Remove from the skin with a spoon.
Now, the tedious part. One avocado slice at a time go through each bowl 1-2-3. Cover in flour bowl, then the eggs and lastly the panko mixture. This step of the process is not hard nor does it take any cooking talent but the avocado can get messy. If you do one slice at a time though and wash hands when the flour and panko starts sticking, you will do just fine. Just takes some time.
Place the panko covered avocado slices on a parchment paper covered baking sheet, spreading out just a tad. I recommend parchment paper over foil so there is no sticking.
Bake avocado slices for 15 minutes and flip them half through cooking.
As the avocado bakes, chop your cabbage, a little cilantro, tomato and slice your jalapeno.
Make the boom boom sauce. Grab a bowl and add mayo, ketchup, chili sauce and sriracha. Give a good mix.
Remove the avocado slices from the oven after the 15 minute cook time and assemble your tacos. Place 2 slices baked avocado on a tortilla, dress up with the cabbage, cilantro, tomatoes and jalapeno slices. Add a bit of boom boom sauce and squeeze fresh lime(optional).
Enjoy!

Preparation time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

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Creamy Avocado Bomb Sauce

Creamy Avocado Bomb Sauce is a dressing, sauce, dip all in one. The original Avocado Bomb Sauce recipe from here at Simply Made Recipes has been a huge hit and we wanted to create a spin off recipe for you all. Creamy Avocado Bomb Sauce is spicy, packed with fresh cilantro and garlic and has a nice creamy base.

Why do we love this recipe?

You can literally use it on everything. Top your fajitas, burrito bowls, eggs, toast, chicken fingers, salads and whatever else you can think of. Our favorite use for Creamy Avocado Bomb Sauce is on top of ground turkey tacos made with ground turkey, cabbage, tomatoes, taco seasoning in a soft tortilla. The sauce replaces the need for guacamole, salsa and sour cream. Also, is a great healthy swap on salads of a ranch dressing.

Creamy Avocado Bomb Sauce can be stored in the refrigerator in a sealed container for around 5 days.

Creamy Avocado Bomb Sauce

1 avocado
1/2 cup plain greek yogurt
1/2 jalapeno
3 garlic cloves
1/2 bunch fresh cilantro
1/2 fresh squeezed lime
Pinch of salt

Gather ingredients, food processor, sealable container, knife, and cutting board.
Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
Cut lime and avocado in halves. Remove the avocado seed.
Scoop the avocado from its shell in put into the food processor.
Add 1/2 cup plain greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno beforehand. If you want it extra spicy, add an entire jalapeno but be wary because it will have some kick.
Squeeze 1/2 lime into mix. Blend for 3 minutes.
Do a taste test. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with a tablespoon of water but the water is not necessary.
Blend another 1-2 minutes.
Pour into a container and eat up!

Shrimp Pesto Linguine

Shrimp Pesto Linguine with a homemade kale pesto sauce, shrimp sautéed in butter and linguine pasta. This meal only takes about 15 minutes to cook, is packed full of nutrition with the kale pesto and is hearty and comforting. I recommend doubling the sauce and using half for later, maybe try some Kale Pesto Chicken Sandwiches for lunch. The pesto has really nice flavor with a hint of kale, parmesan cheese, garlic, almond and olive oil without any single ingredient overpowering. Pesto is an easy ingredient swap, so if you don’t like kale or almonds swap them out for another herb or nut.

I bought the shrimp today deveined already so it made my job a little easier. Make sure to buy a fresh shrimp and clean them well before cooking, although as I am living in Cincinnati right now I understand you may not be able to buy it fresh. Shrimp should not have an over powering fishy smell and the shells should not have any spots or grit on them. Shrimp also cooks very quickly, a minute on each side so watch them closely because overcooked shrimp turns out tasting very rubbery. I hope your family enjoys this dish. Shrimp Pesto Linguine is a great go to quick family meal that just makes you feel good because it is healthy and fills your families tummies.

Shrimp Pesto Linguine

3 tablespoons butter
1 pound shrimp
1 pound linguine
Kale Pesto
1/2 cup Extra Virgin Olive Oil plus more
3/4 cup almonds
2 garlic cloves
1 cup parmesan cheese
.5 bunch of kale
pinch of salt

Gather ingredients, pot, pan, food processor, strainer, cutting board, knife, basic kitchen instruments.
Wash vegetables and shrimp well.
Cook linguine according to package directions.
Put the pan on a medium heat and let it heat up while you make the pesto sauce.
Place the olive oil, kale, almonds, garlic, salt and parmesan cheese into food processor and blend until smooth. This only takes around 3 minutes. Taste test. Pesto may need more salt. Blend another minute.
Your pan should be hot now, add the 3 tablespoons of butter and let it melt.
Add the pound of shrimp to pan and cook one minute each side. The shrimp will go from opaque to white. Remove from heat and dump the pesto in.
The linguine should be finishing cooking, strain and add to pan.
Mix all ingredients well and serve.

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Crock-Pot Turkey Chili

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips.

This Turkey Chili is a family favorite for those chilly days through the winter. The simplicity and wholesome comfort makes this meal a real winner. We like to add beans to our chili to give more flavor and heartiness. The recipe also calls for ground turkey and V8 juice to give more nutritional value and less fat than a typical chili. Try our homemade Chili Seasoning and add this to the dinner lineup!

Crock-Pot Turkey Chili

Get slow cooking!

Begin by browning the ground turkey on the stove-top with a bit of olive oil and season with salt and pepper before adding to the crock-pot. Chop the onion and bell pepper and add to the crock-pot followed by all the beans, tomatoes, tomato paste, V8 Juice, hot sauce and chili seasoning. We like to prep this chili the night before so in the morning everything just gets dumped in the crock-pot before work and we can home with a zero hassle, warm, comforting family dinner.

Toppings

Switch up your Crock-pot Turkey Chili with different toppings! Here are some ideas to mix and match:

Red onion
Serrano or Jalapeno
Sour Cream
Tortilla strips
Hot sauce
Cilantro
Shredded cheese
Avocado slices
Salsa
Guacamole

Crock-Pot Turkey Chili

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips.

Course dinner

Keyword chili, crockpot, slow cooker, turkey

Prep Time 20 minutes

Author Amber