Blueberry Muffin Smoothie Healthy Recipes

Ingredients:
For 1 serving

- 1/2 cup milk (I used unsweetened vanilla almond breeze)
- 4 – 6oz vanilla Greek yogurt (1 individual-sized container)
- 1/2 cup frozen blueberries
- 1/2 frozen banana (or a whole banana if you like your smoothies sweeter)
- 1/4 cup raw, uncooked certified gluten-free oats
- 1/4 teaspoon lemon zest
- 1/2 cup ice cubes


How To Make:
Add ingredients to blender in the order listed above then blend until very smooth, about 2 minutes.




Source : iowagirleats

Triple Berry Kiwi Smoothie Healthy Recipes

Tips for making this triple berry smoothie:
- If you find that your frozen berries or the kiwi are too tart, you can add a little maple syrup or honey to sweeten this if needed, or any sweetener that works for your diet.
- Occasionally frozen strawberries are on the tart side – so if fresh fruit is in season, you can use that instead if you prefer!
- If you wanted to add more antioxidants and iron, you could even throw some fresh kale or spinach in here. It shouldn’t change the flavor, but it will change the color – it won’t be such a vibrant shade of deep pink.
- You can also add chia seeds, flax seed meal, or hemp seed hearts (affiliate links) if you are interested in adding some protein and healthy fats to this smoothie. I didn’t choose to do that this time, but it’s a great option if you want this to have more staying power between meals.


Ingredients:
- 1 cup frozen strawberries
- 3/4 cup frozen raspberries
- 1/2 cup frozen blueberries
- 2 kiwifruit peeled and sliced
- 1 cup orange juice


Instructions:
1. Place the frozen berries in the blender and let them thaw for about 10 minutes.

2. Add the kiwifruit and the orange juice and blend on high until smooth.

3. Top with more kiwi or berries if desired.



Source : theprettybee

Chocolate Peanut Butter Banana Smoothie Recipes

Preparation Time : 5 mins
Total Time : 5 mins

Chocolate peanut butter banana smoothie is the perfect creamy smoothie for a sweet breakfast or lighter dessert!

Servings for : 2


Ingredients:
- 1/4 cup creamy peanut butter
- 2 bananas (frozen is best if you have it)
- 1/2 cup milk (add another 1/4 cup if you have a lower powered blender)
- 1/2 cup low fat vanilla greek yogurt
- 2 TBS cocoa powder
- 3/4 cup ice


Instructions:
1. Throw all your ingredients together into the blender.

2. Blend on high until smooth.

3. Pour into glasses and serve.



Source from : lmld

Green Smoothie (Gluten-Free, Vegan, Paleo) Recipes

Ingredients:
- 2 handfuls baby spinach
- 1 ripe banana
- 1 cup almond milk
- 1 cup frozen pineapple chunks
- 1/2 tsp of ginger
- 1 tbsp chia seeds


How To Make:
1. Place all of the ingredients into a blender. Pulse until smooth.

2. If smoothie is too thick, add water. If too thin, add ice.

3. Serve and garnish with a sprinkle of chia seeds, optional.



Source from : northsouthblonde

BROWN BUTTER BOURBON MADELEINES WITH DARK CHOCOLATE GANACHE AND PECANS

These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to enjoy, plus just look at them. They’re adorable. Who wouldn’t want to dive into these?

If you’re a little unsure on browning butter, don’t worry- I’ve got you covered with a tutorial here. Not sure about ganache? Got you covered on that too. The ganache on these brown butter bourbon madeleines isn’t 100% necessary, but I think that added element contributes loads of flavor and makes these little guys over the top. If you’d rather keep them plain Jane, a simple sprinkle of confectioner’s sugar would do nicely too. Your choice.

INGREDIENTS

For the madeleines:

• 7 tablespoons (100 gm) unsalted butter, plus more for buttering the pan
• 2 large eggs
• 1/3 cup (70 gm) sugar
• 1-1/2 tablespoons bourbon
• ½ teaspoon vanilla extract
• ½ cup (70 gm) all-purpose flour
• ¼ teaspoon salt

For the topping:

• ½ cup (120 gm) heavy whipping cream
• 4 ounces chopped dark chocolate (I use 60-70% cocoa baking bars)
• 1 tablespoon bourbon
• ½ cup (55 gm) finely chopped toasted pecans

INSTRUCTIONS

To make the madeleines:

1. Place the butter in a small saucepan over medium heat and brown it. Allow the butter to melt completely and the continue cooking, stirring the whole time, until golden flecks appear at the bottom of the pan and the mixture begins to smell warm and nutty. Do not burn the butter. Remove the mixture from heat and pour immediately into a small bowl.
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full recipe : thewoodandspoon.com

VEGAN PUMPKIN BREAD (FLUFFY & GLUTEN-FREE!)

I’ve always been a fan of sweet breads, and this Vegan Pumpkin Bread is certainly no exception. They’re easy to make, a perfect afternoon snack, and they freeze well too! I always had a loaf of Banana Bread in my kitchen in college for snacking emergencies…and I’m pretty sure that if this Pumpkin Bread recipe existed back then, it would have been replaced.

With crisp edges and a soft and chewy inside, this Fall-themed sweet bread is amazing on it’s own! You can also dress it up with fun spreads and toppings, if you want to get fancy. I personally love to toast a slice and spread a thick dollop of Nut Butter on top! Now that I think of it, it would be great with some Apple Butter or Maple Butter too…

INGREDIENTS

• 2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
• 2 ¼ cup Quick or Rolled Oats, blended into a fine flour
• 2 tsp Baking Soda (not Powder)*
• 1 tbsp Pumpkin Pie Spice
• 1/2 tsp Salt
• 1 cup Pumpkin Puree
• 2/3 cup Coconut Sugar
• 1/4 cup Nut or Seed Butter
• Juice of 1/2 Lemon

INSTRUCTIONS

1. Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
2. In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
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full recipe : frommybowl.com

SWEET POTATO FISH PIE WITH SALMON

Fish pie immediately takes me back to introducing my babies to food. That time between 6 months and 18 months was, if I’m honest, not an easy one. The visitors looking for new baby cuddles had stopped and suddenly I was faced with two miniature people moving (fast) in opposite directions. Then the food, oh geez, the food. I felt like I spent a year crawling around on the floor cleaning up highchair debris.

Fish pie takes me instantly back to that time. I used to make it every single week as it seemed to be one of the only dishes that was always a win with those babies of mine and was also a comforting supper for us too.

Ingredients

• 700 g Norwegian salmon fillet
• 300 g cooked Prawns
• 600 ml Milk semi skimmed
• 1 Onion
• 75 g Butter unsalted
• 50 g Plain flour
• A small bunch flat leaf parsley
• 1.4 kg Sweet potatoes
• 50 g Butter unsalted
• 100 g Cheddar cheese grated

Instructions

1. Pierce the potatoes all over with a fork and lay on a baking sheet. Bake in the oven until tender. This will take about 35-45 minutes depending on the size of your potatoes.
2. Whilst the potatoes are cooking, prepare the filling. Add the fish to a pan that will fit the fillets in a single layer and scatter over the onion. Pour over the milk, dot the surface with one third of the butter. Bring up to a steady simmer, cover with a lid or tight fitting piece of foil and poach until the fish is cooked all the way through. Using a slotted spoon, remove the cooked fish to a plate and allow to cool a little. When it is cool enough to handle, flake with a fork, discarding the skin and any little bones you find lurking. Add the flaked fish to a baking dish and evenly scatter over the prawns.
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full recipe : www.tamingtwins.com