Posts tagged easy
Berry Burst Smoothie
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Everyone needs a staple smoothie recipe in their life. You know, your ride or die smoothie?

The one you can make in your sleep without even having to look at the recipe?

The smoothie that has helped you make it through an early morning meeting, late night deadline or long day at work?

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This is that smoothie for me! It’s helped me get through some late night cravings (hello Whole30!!) and early mornings.

It’s got a delightful berry flavor with a surprising note of tropical pineapple that keeps your tastebuds interested the whole glass. To me this smoothie is everything a smoothie should be, easy, refreshing and energizing.

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I also love that it has a healthy does of Omega-3’s as well. Thanks to the chia seeds in this smoothie, you’ll be getting protein, fiber, and a whole bunch of good for you bonuses. And as a double bonus, I added spinach that you won’t even taste…talk about a power packed smoothie!

Watch me make this smoothie!

Hi guys!!! Today I'm showing you how to make a berry smoothie recipe that is one of my all time favorites! Here's the recipe!

Give this recipe a try and let me know how you like it! If you like this recipe try my other Berry Smoothie or my Morning Green Smoothie!

Berry Burst Smoothie 

Makes 1 large smoothie


  • 1 cup coconut milk

  • 1/4 cup orange juice  

  • 1 1/2 cups frozen mixed berries 

  • 1/4 cup frozen pineapple chunks

  • 1 banana, peeled and sliced 

  • 1 handful baby spinach 

  • 1 tablespoon chia seeds 

  • 1 tablespoon nut butter 

  • 1-2 scoops vanilla protein powder (optional) 


In a blender, add all ingredients in the order listed. Blend on medium/high speed until smooth. If smoothie is too thick, add 1/4 cup more coconut milk. If it’s too thin, add 1/2 cup more frozen berries. 


Apple Crumble

Mmmm Mmmmm is all I have to say about this recipe! I had a craving for a good apple crumble minus the sugary syrup versions I have eaten in the past. Apples, cinnamon and a good oat topping is what I was looking for. I also didn't want to have a pool of butter hanging out at the bottom of my bowl when I was done eating. Clean, simple and bursting with sweet apples is what I set out to create!

The oat topping adds natural sweetness from the coconut flakes and pecans. Adding in the nuts helps give this apple crumble a nice texture and a natural buttery flavor. 

This recipe came together extremely quickly and hit my sweet tooth! I can't wait to sub the apples for cherries or peaches the next time I make this!! 



Apple Crumble

Makes 4 small servings


  • 2 apples ( 1 Granny Smith, 1 Gala), diced
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1/2 cup rolled oats
  • 1 tablespoon almond flour
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon honey
  • 1 tablespoon pecans, chopped
  • 1 tablespoon coconut flakes
  • 2 cups of your favorite dairy-free ice cream ( I like vanilla bean coconut ice cream!)


Heat oven to 375 degrees. In a small bowl, mix together apples, cinnamon and honey. Pour into an ungreased 8x8 baking dish. In another bowl, combine oats, flour, honey, oil, pecans and coconut flakes. 

Pour over the top of the apples and bake for 25 minutes or until apples are soft. If you find that your apples are still hard, cover with foil and bake for an additional 10 minutes. Serve with ice cream and enjoy!


Mexican Fiesta Stuffed Potatoes

Winter is the perfect time to eat stuffed baked potatoes! Whether it's sweet potatoes or good ole' russet, a stuffed baked potato goes right to your soul on a cold night. I have tried many different stuffed potato flavor combos in the past, but I always come back to this recipe. 

It's juicy, spicy chicken with peppers over a fluffy baked potato and topped with all the fixings! If you start the chicken in the morning before work, and throw a few potatoes in the oven right when you get home, it's almost like someone else made dinner! 

Get creative with your toppings and have fun playing with the flavors! 


Mexican Fiesta Stuffed Potatoes

Makes 4 servings


  • 2 pounds boneless, skinless chicken breasts
  • 2 cups of your favorite salsa
  • 1 can diced green chilis 
  • 1 green bell pepper, cut into strips 
  • 1 yellow onion, sliced 
  • 4 russet potatoes, washed and individually wrapped in foil


  • 1 avocado, sliced 
  • 1/3 cup jalapeno slices 
  • 2 tablespoons Greek yogurt 
  • 1/2 cup cherry tomatoes, sliced in half 
  • 2 tablespoons cilantro, chopped


In a Crock-Pot, add chicken, salsa, green chilis, pepper and onion and stir to coat chicken. Cover with lid and cook on low for 4-6 hours.

Heat oven to 425 degrees. Place foil wrapped potatoes on top oven rack and bake for 40 minutes or until tender. Split open lengthwise and fill with cooked chicken and add toppings as desired. Enjoy! 

Thanksgiving Turkey Chili

Thanksgiving, my favorite holiday!! What chef doesn’t love a day that is all about food? And the fact that you have armies of family members to do the dishes :). But after the last dish has been cleaned and you look in your fridge, you see piles of turkey, mountains of cranberry sauce and bags of stuffing! What in the world will you ever do with all of those leftovers? Unless you want to eat Thanksgiving dinner for the next three days, try one of my two favorite ways to clean out the fridge and create delicious dinners! 

Today I’m sharing the most ah-mazing turkey chili, I can’t think of a better way to use up your leftover turkey and your veggies! We always have green beans with our Thanksgiving dinner so I like to add them to my chili with the turkey. Corn or carrots would always be a fabulous leftover veggie to add to the chili.  


Thanksgiving Turkey Chili

Makes 6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1 cup leftover veggies (green beans, corn or carrots)
  • 1 tablespoon garlic, minced 
  • 2 cups cooked turkey, shredded 
  • 2 cups chicken broth 
  • 1 (14 oz) can chili beans
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can tomato sauce 
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon oregano 
  • Pinch of red pepper flakes
  • Salt and pepper to taste


In a large pot, add olive oil. Add peppers, onion and jalapeño to the pot. Sauté in olive oil until veggies are just tender. Add in remaining ingredients and simmer for thirty minutes.