Compiled Recipe – Cinnamon Coffee Smoothie

Cinnamon Coffee Smoothie

* 1 frozen banana
* 1 tbsp almond butter
* 4 tbsp. coffee (concentrated cold brew or espresso)
* 4 ice cubes
* ¾ cup almond milk
* 1 tsp. cinnamon
* 1 tbsp. maca powder (optional)
* 1 tbsp. vanilla protein powder (optional)
* 1 medjool date (or sweetener of your choice, optional)

* Add all ingredients to a blender and blend until smooth. Add more almondmilk, as needed.

* For the proteinpowder, use Moonjuice Vanilla Mushroom Powder. For the Maca, use Essential Living Foods Maca Blend.


Compiled Recipe – Dark Chocolate Salted Caramel Oreo Pie

Dark Chocolate Salted Caramel Oreo Pie

* 1 package Oreos (about 36 whole)
* 1 cup butter (divided)
* 2/3 cup brown sugar (packed)
* 1 ¼ cup heavy whipping cream (divided)
* 12 ounces dark chocolate chips
* salt (flaky – e.g. kosher salt or fleur de sel)

1) Finely crush the Oreos with a foodprocessor or blender. Stir crumbs together with 8 tablespoons melted butteruntil well combined. Press into the bottom and sides of a pie pan. Freeze crustfor 10 minutes until set.

2) Combine remaining 8 tablespoonsbutter and brown sugar in a small saucepan. Cook over medium heat, whiskingconstantly until mixture begins to bubble. Continue cooking, whiskingconstantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whippingcream until smooth. Cool caramel about 15 minutes. Pour the caramel over theOreo crust, then return to freezer for about 30-45 minutes until just chilledand set. (You don’t want the caramel to fully freeze.)

3) Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.


Compiled Recipe – Breakfast Energy Smoothie

Breakfast Energy Smoothie

* 2 cups orange juice
* 1 cup vanilla yogurt
* ½ tsp vanilla extract
* 2 cups frozen berries (or mixed fresh)

1) Place all ingredients into blender (liquid ingredients first).

2) Blend on high for 2 minutes or until smooth. Scrap down sides and blend for another 30 seconds.

3) Serve and enjoy!

* Great and perfect recipe to serve your kids for breakfast.
* Recipe is adapted from Deliciously Sprinkled
* Best to use vanilla yogurt, but you may still use your favorite yogurt flavor
* Left over smoothie must be stored and covered in the refrigerator for up to 5 days.


Compiled Recipe – Creamy Baked Macaroni And Cheese

Creamy Baked Macaroni And Cheese

* 16 ounces elbow macaroni (about 3 cups)
* 3 tbsp. butter (or margarine)
* 1 ½ cup milk (divided)
* 2 large eggs (lightly beaten)
* 1 pound velveeta cheese (cubed, ½ inch size)
* 8 ounces KRAFT mild cheddar cheese (shredded, about 2 cups, divided)
* 8 ounces jack cheese (shredded Kraft Monterrey)
* 1 tsp. salt
* 1 tsp freshly ground black pepper

1) Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2) Melt on low the Velvetta Cheese and ¾ cup milkuntil melted (stir often).

3) Pour Melted Cheese Sauce over Pasta and Stir. Add inbutter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix welland transfer to a 2 quart baking dish. Pour the remaining cheese on top.Bake until top crust is golden brown and casserole is bubbling, about 25minutes. Serve.


Compiled Recipe – Bohemian Goulash Soup

Bohemian Goulash Soup

* 3 tbsp butter (or margarine)
* 2 onions (large)
* 1 tbsp. paprika
* 1 tsp. vinegar
* 1 ½ pound beef stew meat
* ½ tsp. marjoram
* 1 tbsp. caraway seed
* 1 tbsp tomato paste
* 2 tbsp. flour
* 1 pound potatoes
* salt
* pepper

1) Heat butter or margarine in a Dutch oven over medium heat. Saute onion until golden. 

2) Stir in paprika and vinegar. Add meat, broth, marjoram, caraway seeds, tomato paste, salt and pepper. Mix well. Cook gently, covered, for 1 to 1-1/2 hours until meat is tender. 

3) Dilute flour with a little cooled liquid frompot. Stir into soup. Add potatoes and cook until potatoes are tender.

* Recipe yields 8 servings
* Prep Time: 1 to 2 hours
* Adapted from CDKitchen


Compiled Recipe – Loaded Mashed Potato Bake

Loaded Mashed Potato Bake

* non-stick cooking spray
* ¼ cup crushed cheese crackers (coarsely)
* 1 tbsp. unsalted butter
* 2 cups mashed potatoes (left over or fresh)
* 1/3 cup sour cream
* ¼ tsp. garlic powder
* ¼ tsp. ground black pepper
* 4 ounces shredded sharp cheddar cheese
* 4 slices cooked bacon (crumbled)
* 1 green onion (thinly sliced)
* ¼ cup red onion (finely chopped)
* 1 tbsp. fresh parsley (chopped)

1) Preheat oven to 350 degrees F.Spray small casserole dish with nonstick spray. In small bowl, combine crackers and butter.

2) If usingleftover potatoes, heat them in microwave 1 minute to soften. Add sour cream, garlic powder and pepper; stir until well combined. Reserve 2 tablespoons each cheese and bacon. Add onions, parsley and remaining cheese and bacon to potatoes; stir until well combined.

3) Transfer mixture to prepared casserole dish and sprinkle with cracker mixture and reserved bacon and cheese. Bake 25 minutes or until heated through.


Compiled Recipe – Sugar Free Coffee Cake Protein Smoothie

Sugar Free Coffee Cake Protein Smoothie

* ½ cup brewed coffee (chilled)
* 1 cup ice
* ¼ cup unsweetened almond milk
* ¼ cup egg whites (pasteurized)
* 3 tbsp. rolled oats
* 2 tbsp. flaxseed meal
* 1 tbsp. chia seeds
* ½ tsp. vanilla extract
* ¼ tsp. ground nutmeg
* ½ tsp. ground cinnamon
* ½ tsp. liquid stevia (cinnamon)
* whipped cream (optional toppings: Dairy Free)
* chocolate syrup

1) Combine all ingredients into your blender and blend on high until smooth.

2) Taste and adjust sweetener if needed.

3) Pour over ice in alarge glass, add additional toppings if desired and enjoy!

* You can use plain or vanilla liquid stevia as an alternative for cinnamon stevia.
* You may also sub the egg whites for a scoop of protein powder.


Compiled Recipe – BLT Soup

BLT Soup

* 8 slices bacon (crisply cooked)
* 28 ounces crushed tomatoes
* 14 ½ ounces chicken broth
* 15 ounces white beans (cannellini or navy)
* 1 ½ tsp. Italian seasoning
* 2 tsp. balsamic vinegar
* 1 cup leaf lettuce (shredded)
* ¼ cup fresh basil (thinly sliced)

* Coarsely crumble bacon & set aside. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce & basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce & basil.


Compiled Recipe – Brown Butter Mushroom Pasta

Brown Butter Mushroom Pasta

* 8 ounces spaghetti
* 2 tbsp. extra virgin olive oil
* 1 cup breadcrumbs (fresh French style)
* kosher salt
* freshly ground black pepper
* 8 tbsp. unsalted butter
* 3 cloves garlic (minced)
* 8 ounces cremini mushrooms (thinly sliced)
* 4 sprigs thyme
* 2 tbsp. parsley leaves (chopped)

1) In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2) Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.

3) Melt butter inthe skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.

4) Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.

5) Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired.


Compiled Recipe – Soft & Chewy Oatmeal Raisin Cookies

Soft & Chewy Oatmeal Raisin Cookies

* ¾ cup unsalted butter (softened)
* ¼ cup granulated sugar
* ¾ cup light brown sugar (lightly packed)
* 1 large egg
* 1 large egg yolk
* 1 ½ tsp. vanilla extract
* 1 ½ cup all purpose flour
* 1 cup old fashioned oats
* ¼ cup cornstarch
* 2 tsp. ground cinnamon
* 1 tsp. baking soda
* ¾ tsp kosher salt (to taste)
* 12 ounces raisins

1) Preheat the oven to 375 degrees F andline baking sheets with parchment.

2) Place thebutter, brown sugar and granulated sugar in a large mixing bowl andbeat on medium-high speed until very pale and fluffy (3 to 5 minutes).  

3) Add the egg, egg yolk, and vanilla, beating until completely incorporated.  

4) Scrape thebottom and sides of the bowl with a silicone spatula, then add the flour, oats,cornstarch, cinnamon, baking soda, and salt, stirring on medium-low speed justuntil all the ingredients are combined (do not over-mix).  

5) Stir in the raisins.

6) Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets,allowing about two inches in between (for spreading).  

7) Bake (one sheet at a time) on the center rack of the oven for 7 to 9 minutes, or until set around the edges and just barely beginning to turn golden.  

8) Cool completely on the baking sheet, then transfer to an air-tight container for storage.