Pineapple Sweet Potato Smoothie (GF/DF)

I’m love love loving these sweet potato smoothies! They have been key to my weight-loss over the last month! I never thought sweet potatoes would be the key but they have been for us!

Pineapple Sweet Potato Smoothie

Pineapple Sweet Potato Smoothie
Makes 1 serving

1 cup frozen pineapple chunks
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Springtime Lemon Bars (GF)

I love lemons all year long but in springtime, the fresh flavor speaks to me. These lemon bars are absolutely delicious! They are the perfect tartness of lemon with a flaky shortbread crust. These will be a hit at your next bake sale!

Springtime Lemon Bars

Springtime Lemon Bars
Makes 16 bars

Crust:
1 1/2 cups all-purpose gluten-free flour 
1/2 cup powdered sugar
1/2 cup butter, cut into pieces
3 tablespoons water

Filling:
3 lemons
1 cup granulated sugar
2 eggs
2 egg whites
2 tablespoons all-purpose gluten-free flour 
1/4 teaspoon salt
2 teaspoons powdered sugar

  1. Heat the oven to 350°F.  Line a 9×9 square pan with parchment paper and set aside. 
  2. For the crust, combine the flour and powdered sugar in a food processor fitted with the multi-use blade. Add the butter and process until the mixture resembles coarse crumbs.  Add the water, one tablespoon at a time, until the dough just begins to come together. Press the crumb mixture onto the bottom of the parchment-lined pan.
  3. Bake 17 minutes.  Remove from the oven. 
  4. Meanwhile, for the filling, zest two of the lemons to measure 2 teaspoons zest.  Juice the lemons to measure 1/2 cup juice. 
  5. In a mixing bowl, combine the lemon zest, juice and granulated sugar.  Whisk until well combined.  Add the eggs, egg whites, flour and salt to the bowl and whisk until blended.  Pour the filling over the crust, spreading evenly. 
  6. Bake 20 minutes or until the filling is set.  Remove from the oven and cool completely. 
  7. When cooled, sprinkle with powdered sugar and cut into bars 16 bars.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Berry Orange Spinach Sweet Potato Smoothie (GF/DF)

Wow that’s a lot of stuff! But it all works perfectly together to give this super smooth, filling and delicious smoothie! It’s not super sweet which I like because most of the time I’m having this for lunch. This smoothie keeps me full, has TONS of nutrients like iron and potassium! There is no cholesterol and you’re getting 33% of your daily fiber requirement!

Berry Orange Spinach Sweet Potato Smoothie

I add a scoop of Enrichables into it but if you don’t have them, you can skip them in this recipe! (Although I suggest you check them out because they are amazing! You can get more info here). Also, if you like your smoothies thick, reduce the water to 1 cup.

Berry Orange Spinach Sweet Potato Smoothie
Makes 1 smoothie

1/2 cup frozen berry blend
1/2 mandarin orange, peeled
1 cup baby spinach
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Tuscan Roasted Potato Chicken Salad (GF)

I love warm salads when the season is changing. Because when it’s chilly out, I want comfort food but I also want to know I’m getting enough vegetables in my meals. This one will warm you up and keep your insides happy!

Tuscan Roasted Potato Chicken Salad

Tuscan Roasted Potato Chicken Salad
Makes 4 servings

1 pound russet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces herbed goat cheese
¼ cup almond milk
¼ teaspoon salt
¼ teaspoon pepper
2 chicken breasts, split
1 cup diced fresh mozzarella cheese
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
1 15oz can cannellini beans, drained and rinsed
2 tablespoons basil pesto
2 teaspoons fresh lemon juice
3 cups mixed baby salad greens, chopped
¼ cup pine nuts, toasted

  1. Heat the oven to 375˚F. Place the cubed potatoes in a bowl of water and soak for 20 minutes. Drain the potatoes, wipe out the bowl and return the potatoes along with the olive oil, tossing to coat. Pour onto a sheet pan.
  2. Bake 20 minutes, then remove from the oven and let cool 15 minutes. Increase the oven temperature to 450˚F. Return the potatoes to the oven and bake 20 minutes longer.
  3. Meanwhile, in a blender container or using an immersion blender, combine the goat cheese and milk and blend until smooth.
  4. Sprinkle the chicken with salt and pepper and grill 4 minutes on each side or until no longer pink in the center. Remove the chicken to a cutting board and let rest 3 minutes, then slice into thin strips.
  5. In a large bowl, mix the potatoes and sauce. Stir in the cheese, tomatoes, beans and warm chicken into the salad bowl.
  6. Add the pesto and lemon juice and toss to coat.  Season to taste with salt and pepper. 
  7. Arrange the salad greens on a serving platter.  Spoon the potato mixture over the lettuce and sprinkle with the pine nuts.  Serve warm or at room temperature.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Cheesy Artichoke & Pimiento Cups (GF)

This is a super quick appetizer that never disappoints. Whenever I take these anywhere, they are the first to be devoured! I keep small jars of pimientos and artichoke hearts in my pantry so this is a recipe I can bring together quickly. If you want an even faster recipe, place all of the ingredients (except the tortilla cups) in a small oven-safe container and cook at 350˚F for 20 minutes or until heated through and the cheese is bubbly. Personally I like making this bite size because it helps keep my portion control in check!

Cheesy Artichoke & Pimiento Cups

Cheesy Artichoke & Pimiento Cups
Makes 24 bites

1 14oz can artichoke hearts in water, drained and coarsely chopped
1 4oz jar chopped pimientos, drained
1 tsp lemon zest 
1 cup shredded mozzarella cheese
¼ cup mayonnaise
1 garlic clove, pressed
½ cup grated fresh Parmesan cheese
24 mini tortilla cups (I use these)

  1. Heat the oven to 350˚F.
  2. In a food processor, chop the artichoke hearts until finely diced. Remove to a mixing bowl and combine with the pimientos, lemon zest, mozzarella, mayonnaise, garlic and parmesan cheese, mixing well.
  3. Arrange the tortilla cups on a baking sheet in a single layer. Using a 1 tablespoon scoop, portion the artichoke mixture into the tortilla cups.
  4. Bake 8 minutes or until the cheese begins to brown and is bubbling. Remove from the oven and carefully transfer to a serving platter.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.