Strawberry banana frozen yogurt

Looking for an easy, not too sweet summer dessert? This one is a creamy, whole-milk strawberry-banana frozen yogurt.

You’ll need:
1/4 cup heavy whipping cream
2 cups of good quality, grassfed yogurt (plain)
2 teaspoons vanilla
About two cups fruit of your choice, I used frozen strawberries and bananas
1/4 tsp #himalayansalt
1/3 cup sugar

Sprinkle the sugar over the fruit and let it sit at least a half hour.
Add all of the ingredients to a high powered blender, I use my Ninja.
Blend for at least 60 seconds, or until everything is whipped and smooth.
Add it to your ice cream maker and freeze according to instructions. Mine took about 30 minutes. Enjoy!

Links to shop (these are affiliate links):

Ninja blender: https://shopstyle.it/l/bvmbp

Cuisinart Ice Cream Maker: https://shopstyle.it/l/bvmbp

Smoothie with mango, grassfed whey, spirulina and probiotics

This smoothie is part of a trick I have for getting back on track after a day of over-indulging. In this week’s case, Saturday was filled with birthday cake and pizza for our daughter, and Sunday morning was definitely a groggy one. We were craving something extra healthy, and I had just gotten my new Ninja blender in so this was the perfect breakfast. This smoothie has full fat Bulgarian yogurt for probiotics, grassfed vanilla protein powder and spirulina for extra nutrients. And the ninja did not disappoint … this blended in about 30 seconds! (This post contains affiliate links.)

Recipe (for two 16 oz smoothies)

  • 2 scoops vanilla whey protein (we like this kind)
  • 2 scoops spirulina (like this one)
  • 2 cups coconut milk (the kind in the carton)
  • 1/2-3/4 cup frozen banana slices
  • 1 cup frozen mango chunks
  • 1 tsp vanilla
  • 3/4 cup whole milk yogurt (I use Bulgarian for extra probiotics)

Add all items to the blender and blend until smooth! Enjoy! (To check out the Ninja, click here).

Mother’s Day Gift Guide for the Hippie Mom

It’s almost Mother’s Day! I’ve put together a quick gift guide for the mom who has a little bit of a hippie vibe going on! There are a few items for the gardening mom, a few for the mom who likes to cook, and some just-for-fun and luxurious things too!

  1. A sweet sun dress with boho vibes from Anthropologie: https://shopstyle.it/l/buchi.

2. A yoga set in this smoky rose color from Alo: https://shopstyle.it/l/bucga.

3. Make her a basket with healthy coffee, like this one from Bulletproof: https://shopstyle.it/l/bucga.

4. This timeless Dutch oven that she’ll keep forever: https://shopstyle.it/l/bucgm. You can also shop this collection on Amazon if you’re pressed for time: https://amzn.to/3eMzc2I.

5. A beautiful flower-themed planner from Rifle Paper co: https://shopstyle.it/l/bucgm.

6. An air-purifying snake plant from plants.com: https://shopstyle.it/l/buch1.

7. This beautiful picnic basket for family outings: https://shopstyle.it/l/bucgC.

8. This apron would work for the gardener, artist, or crafter mom: https://amzn.to/3b1mZ9h.

9. These 100 percent cotton, sustainable sheets are like giving the gift of luxury: https://amzn.to/3uieePN.

10. For the mom who likes to make craft cocktails, get her a gift card for Drizly delivery: https://drizly.sjv.io/Vyx2ya.

This post contains affiliate links.

Stuffed bell peppers with an egg on top

These bell peppers make a nice light dinner on their own or can be served with pasta or risotto. They are also the perfect way to use an abundance of herbs if you have a garden!

Ingredients:

1lb grassfed ground beef

1/2 cup chopped herbs (oregano, parseley and basil work well)

Sea salt, to taste

Cracked pepper, to taste

One egg for the meat mixture

1/4 cup Parmesan cheese

1/2 cup goat cheese

1/2 can tomato sauce

An egg to top each pepper

Four large bell peppers

Directions:

Slice the bell peppers open lengthwise, remove stem and seeds. Place side by side on a parchment-lined pan, like this one. Mix one egg, herbs, spices, Parmesan and beef in a bowl thoroughly. I usually mix with my hands. Separate the mixture into 8 equal portions and smoosh into the halved bell peppers.

Top each one with a couple of tablespoons of the sauce, then sprinkle a bit of goat cheese on each one. Bake at 350 for about 25 minutes. Take the pan out of the oven and create a little divot in each. Gently crack an egg on top. Add a bit more salt ans bake another ten minutes.

Hidden veggie brownies—a gluten-free dessert recipe

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix). You can do this by hand or in a stand mixer like this one.

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Gluten-free Spring Blueberry Pie

When my three-year-old son Gus asked me: “Mom, you make me a blueberry pie?” Of course I immediately ordered the ingredients. This one was made with frozen wild blueberries and definitely had a fresh texture. You can use any gluten free pie crust for this! This one is my go to. And my favorite gluten free flour (King Arthur) can be purchased here: https://amzn.to/3c8lneK.

Ingredients:

  • Three cups frozen organic wild blueberries
  • Three tablespoons corn starch or arrowroot powder
  • 1/2 cup to 3/4 cup honey, to taste
  • 1 tsp cinnamon (or more to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • A dash of sea salt
  • 1 apple, peeled and grated (I used honey crisp)
  • Five teaspoons butter
  • 1 egg (for an egg wash before baking)

After rolling out one half of the crust and lining a pie pan with it, mix all of the filling ingredients except the butter. The apple helps it hold together, but you won’t taste it or see it in the final product. Pour the filling into the prepared crust. Drop the teaspoons of butter into the filling, evenly spaced.

Add your top crust. I did mine in a lattice style (Here’s a tutorial!). Brush the beaten egg over the top of the crust with a pastry brush. Bake at 400 degrees for 20-30 minutes, or until it’s golden brown. Let cool completely.

This pie has a very fresh texture! If you like more of a jelly-like filling, you can cook the ingredients in a saucepan for ten minutes before filling the pie. For a beautiful pan, click here.

*This post contains affiliate links.

Mango protein smoothie with spirulina and probiotics

This smoothie is part of a trick I have for getting back on track after a day of over-indulging. In this week’s case, Saturday was filled with birthday cake and pizza for our daughter, and Sunday morning was definitely a groggy one. We were craving something extra healthy, and I had just gotten my new Ninja blender in so this was the perfect breakfast. This smoothie has full fat Bulgarian yogurt for probiotics, grassfed vanilla protein powder and spirulina for extra nutrients. And the ninja did not disappoint … this blended in about 30 seconds! (This post contains affiliate links.)

Recipe (for two 16 oz smoothies)

  • 2 scoops vanilla whey protein (we like this kind)
  • 2 scoops spirulina (like this one)
  • 2 cups coconut milk (the kind in the carton)
  • 1/2-3/4 cup frozen banana slices
  • 1 cup frozen mango chunks
  • 1 tsp vanilla
  • 3/4 cup whole milk yogurt (I use Bulgarian for extra probiotics)

Add all items to the blender and blend until smooth! Enjoy! (To check out the Ninja, click here).

Coconut Milk Banana Ice Cream

This recipe is sooo easy if you have an ice cream maker, and so good. The one I use is an older version of this one and it has lasted nearly 17 years! I added some grassfed gelatin to this because it helps it not get so icy after freezing. Enjoy!

1 can full fat coconut milk

1/4 cup organic cane sugar

3/4 cup frozen banana slices

1 tablespoon vanilla

1/4 tsp sea salt

1/4 tsp almond extract

1/2 tsp coconut extract

1 tablespoon grassfed gelatin

Blend all ingredients in a high speed blender until creamy, two or three minutes. Pour into ice cream maker and let it run until frozen. Store in airtight freezer safe container.

*This post contains affiliate links.

Roasted Chickpeas with Spices

This is just a quick easy snack or salad topper! Roasted chickpeas with pimenton (sweet smoked paprika) and my personal secret ingredient to everything — steak seasoning.

1 can chickpeas, drained and rinsed

1 tsp salt

1 tablespoon avocado oil

1 tsp garlic powder

1 tsp smoked pimenton

1 tsp steak seasoning

Rinse and drain the chickpeas. Pat dry and allow to airdry until they don’t have any remaining water, about ten minutes.

Preheat the oven to 425. Toss the dried chickpeas onto a parchment lined baking sheet and coat in the oil and spices. Bake foe 20 minutes (it could take up to 30 minutes to get the perfect crisp).

Enjoy!

Gin Fizz with Garden Herbs

This cocktail is light and fresh, and since it’s officially spring herb season feel free to sub the rosemary for your favorite or what you have in your garden!

Ingredients (serves two):

  • 2 oz gin
  • 1/4 cup Sauvignon Blanc
  • 1/4 cup fresh berries (raspberries or cranberries work well)
  • 2 oz lime juice
  • Two tablespoons raw honey
  • About six or seven mint leaves
  • A rough tablespoon of rosemary
  • Two sprigs of rosemary for garnish
  • Ice for the shaker
  • Topo Chico
  • Two small coupe glasses or some mismatched glassware like these.

Muddle the berries and herbs until the berries mush and you can smell them mixing with the rosemary and mint. Add the honey and muddle to mix. Add the gin, wine and lime juice and shake vigorously.

Pour equal amounts in to the glasses (they will be about half full). Top off with Topo Chico and add rosemary for garnish.