Brownie Batter Smoothie (GF/DF)

I love smoothies because they are easy, keep my portion control in check and I’m less likely to snack when I’ve had one. If you’ve read my recipes before, you know I love throwing sweet potato into my smoothies. They are high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They’re also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system. They are loaded with dietary fiber, and vitamins C and B5 and also very low on calories.

This smoothie also has dates for sweetness. Dates contain several types of antioxidants that may help prevent the development of certain chronic illnesses, such as heart disease, cancer, Alzheimer’s, and diabetes. The fiber in dates may be beneficial for blood sugar control. Also packed with spinach, this smoothie has vitamins and minerals like vitamin E and magnesium that support your immune system.

This is the perfect smoothie when you want some nutrition and are craving something to satisfy your sweet tooth! Enjoy!

Brownie Batter Smoothie (GF/DF)

Course: Breakfast, Snack
Cuisine: American
Keyword: Breakfast, Dairy Free, Gluten Free, Smoothie
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 1
Calories: 289kcal
This healthy smoothie tastes just like a chocolate shake!
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Ingredients

  • 5 Medjool dates, pitted
  • cups spinach
  • cups water
  • 1 tbsp cocoa powder
  • 1 tbsp almond butter
  • ½ medium baked sweet potato

Instructions

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

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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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.

Nutrition

Serving: 1g | Calories: 289kcal | Carbohydrates: 50.5g | Protein: 7.8g | Fat: 10.2g | Saturated Fat: 1.2g | Sodium: 70mg | Potassium: 1053mg | Fiber: 9.4g | Sugar: 31g | Calcium: 84mg

The Kitchen is the Heart of the Home

We all know the kitchen is the heart of the home… every time we entertain, no matter how much we’ve set up the rest of our house, everyone always ends up in the kitchen. Even when I lived in my tiny apartment, whenever I had people over, we’d all end up crammed in the galley kitchen! Why is that?

When I was learning how to cook, thanks to my incredible mom and Pampered Chef, I was truly amazed to learn that having the right products to cook with made a huge difference. Before I started Pampered Chef, I thought it was really my lack of ability that resulted in less than stellar meals.

Then one night in 1998 a friend invited me to go to a home party with her. I had never been to a home party and since it was about cooking, I was in! At the time I was just beginning to cook for myself and wanted to learn more. Since my mom made everything she cooked look so effortless, I figured I’d inherit her abilities naturally. Well, that really didn’t happen as I expected.

So how did I get started with Pampered Chef? After I went to the home party, I kept the catalog on my nightstand and would look at it frequently… dreaming that if I had some of these products, I’d probably be able to cook better. They seemed to make everything so easy! Then came the fateful day in October 1998 when I was downsized at my job.  That was when I decided to take the leap… I needed something to fill in the financial hole that I was facing with reduced income from my patternmaking job.

The income I earned from Pampered Chef helped fill in the gap in my finances until I changed jobs in 1999 and went into a corporate position.  That job had me working 50-60 hours each week and Pampered Chef became my “fun” job!  Then in 2000, I was offered a position with a new company, which also meant a move 2500 miles across the country.

I decided to take a little time off before starting my new position and went to Michigan to spend time with my parents.  Unfortunately, (or fortunately now that I can look back) in the 3 weeks between jobs, my new position was eliminated. I suddenly found myself unemployed and living with my parents!  YIKES! 

I knew I needed to do something and decided to throw myself into my Pampered Chef business and in a few months, I was earning as much as I had been at my corporate job, but this time working about 20 hours each week vs. 50-60!  Now in my 25 years of being a consultant, I realize what a life saver this job is… And as an extra bonus, I have become an awesome cook!

The world of direct sales and home parties has changed drastically since I did my first party in 1998 and it actually keeps getting better and better because there are more opportunities than ever before!

What I learned the day I was downsized was the need to always have a back-up plan. I didn’t have one at the time and thankfully Pampered Chef was something I could start immediately and generate income from day one. If you can relate to any of this, you need to send me a DM right now so we can chat about how this might fit into your life.

Today in 2023, the best and easiest way to have a back-up plan is to begin social selling. It’s something you can do on the side, in your spare time and it’s something that requires pretty little effort, and can net a decent payoff. Every little bit helps, right?

Pampered Chef is known for their high quality and innovative products. All of them make meal prep easier and faster and also make clean-up a breeze. As a consultant, you work when you want, where you want and how you want. If social selling is your thing… post pictures of what you’re cooking and baking and share shopping links and get credit for orders placed using your links. If being with people is your favorite thing, then gather with your family and friends and cook together, then share the catalog and take orders right on your smartphone. It’s simply sharing what you’re already doing with others.

If you’ve ever thought about monetizing your social media, let’s chat because you’re probably already doing the work for free. Why not get paid for it?

In reading this are you thinking “maybe?”… check out our Look Book HERE. (BTW, there’s no obligation and I have no way of knowing if you click on the link or not so go ahead and check it out!)

There’s plenty of room at our table and we’ve love to have you join us!


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Notes

FOLLOW ME HERE FOR MORE IDEAS:
    

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.

White Hot Russian Cocktail (GF/DF)

Hot White Russian

Most people who know me would think that this refers to a hockey player but it actually refers to another love in my life… cocktails!

We were invited to a winter bonfire at my neighbor’s house and I thought hot chocolate would be really nice… and why not add a kick?

This is also perfect to sip by a roaring fire! Enjoy!

Hot White Russian Cocktail

Course: Cocktail
Cuisine: American
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 2
Calories: 188kcal
Anyone who knows me probably thinks I'm referring to a hockey player when I say this but it's actually the perfect cocktail to sip in front of a roaring fire!
Print Recipe

Ingredients

  • 1 cup almond milk
  • 1 tbsp cacao powder
  • 1 tbsp pure maple syrup
  • ¼ tsp vanilla extract
  • 1 pinch sea salt
  • 2 ounces Kahlua
  • 1 ounce vodka

Instructions

  • Place the almond milk, cacao powder, maple syrup and vanilla in a blender. (If using a cooking blender, set temperature to 180˚F). Blend on low speed 4 minutes.
  • Pour into a microwave safe mug and microwave on HIGH 90 seconds (omit this step if using a cooking blender.
  • Add Kahlua and vodka and gently stir to combine.

Notes

SHOP MY KITCHEN
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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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!

Nutrition

Serving: 2g | Calories: 188kcal | Carbohydrates: 21.4g | Protein: 2.5g | Fat: 3.4g | Saturated Fat: 1.3g | Sodium: 195mg | Potassium: 110mg | Fiber: 3.5g | Sugar: 15.2g | Calcium: 242mg | Iron: 1mg

Summer Flatbread (GF)

Celebrate the warm weather with this appetizer flatbread that celebrate the season! This is perfect for cookouts, potlucks and poolside!

Spring Flatbread

Summer Flatbread
Makes 8 servings

5-Minute Dough:
1 1/2 cups gluten-free all-purpose flour, plus additional as needed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup 2% plain low-fat Greek yogurt
1 tablespoon olive oil

Topping:
1 cup ricotta
1 teaspoon lemon zest
1 small garlic clove, pressed
salt and pepper
3/4 cup chopped broccolini, blanched
4 ounces prosciutto, cut into short, thin pieces
1/2 cup cucumber slices, quartered
1/3 cup chopped orange bell pepper
1/8 small red onion, cut into thin wedges

  1. Heat the oven to 375°F.  Line a sheet pan with parchment paper and set aside. 
  2. In a mixer fitted with a dough hook, combine the flour, baking powder, salt, and baking soda. Add the yogurt and mix on low-medium speed 5 minutes.
  3. Transfer the dough to a lightly floured surface and roll out to 1/4-inch thick and set in the sheet pan. Brush the flatbread with olive oil.
  4. Bake 14-16 minutes or until golden brown.
  5. Meanwhile, in a small bowl, combine the ricotta, lemon zest, garlic and salt and pepper to taste, mixing well. Set aside.
  6. Fill a medium bowl filled with ice water and set aside. Set a small skillet over medium-high heat, add 1 1/2 cups water and bring to a boil. Add the broccolini and blanch 45 seconds, then remove to the ice bath. When cool, drain the broccolini.
  7. Remove the flatbread from the oven and spread with the ricotta mixture. Top with the prosciutto and vegetables.
  8. Cut into squares and serve warm or refrigerate 30 minutes and serve.

Enjoy!

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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!

Sweet Potato Avocado Toast with Cheesy Eggs (GF)

I remember the first time I had a sweet potato… I hated it! Being a midwestern gal, I’m used to starchy white potatoes. It’s funny how things come full circle because now I love sweet potatoes and am not a big fan of white potatoes!

This breakfast is super fast which is a must on work/school days. You can slice and cook the sweet potatoes ahead of time and reheat them the morning you’re going to serve them. That’s a huge time saver that I love!

Sweet Potato Avocado Toast with Cheesy Eggs

Sweet Potato Avocado Toast with Cheesy Eggs
Makes 2 servings

1 large sweet potato, cut into 1/4-inch thick slices
olive oil for spritzing
1 avocado
4 eggs
1 tablespoon water
salt and pepper
1/4 cup cheddar cheese, shredded
1 tablespoon chopped parsley

  1. Preheat an air fryer to 400˚F. Lightly spritz both sides of the sweet potato slices with olive oil and place in an air fryer. Air fry for 10 minutes.
  2. Meanwhile, mash the avocado and set aside.
  3. Scramble the eggs with the water. Lightly spritz a nonstick skillet with oil and set over medium-low heat. Add the eggs and cook one minute. Add the cheese and continue to cook until the desired consistency. Salt and pepper to taste.
  4. Remove the sweet potato toasts from the air fryer to a serving plate. Top with the avocado and eggs, then sprinkle with parsley and serve.

Enjoy!

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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.

Turmeric Chicken, Chorizo & Pinto Bean Skillet (GF/DF)

This quick one-dish recipes has so many flavors that go so well together and it comes together quickly and easily! You can use regular rice or serve it over cauliflower rice. And it’s pretty! We eat with our eyes first, right?

Turmeric Chicken, Chorizo & Pinto Bean Skillet

Turmeric Chicken, Chorizo & Pinto Bean Skillet
Makes 6 servings

1 small onion, chopped
1 red bell pepper, diced
4 ounces ground chorizo
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 garlic cloves, pressed
1/2 cup chicken stock
1 15oz can pigeon peas or pinto beans, drained and rinsed
1/2 teaspoon oregano
1/2 teaspoon turmeric
1/2 teaspoon salt
3 cups cauliflower rice
cilantro, chopped

  1. Add the chorizo to a medium skillet.  Cook over medium-high heat 3-4 minutes or until browned, stirring and chopping frequently. 
    Remove the chorizo from the skillet into a bowl and keep warm.
  2. Cook the chicken in the same skillet 2-3 minutes or until browned.  Remove the chicken and place in the bowl with the chorizo and set aside. 
  3. In the same skillet, combine the onion, bell pepper, and garlic.  Cook 3-4 minutes over medium-high heat or until the onion begins to soften.  Add the stock, pigeon peas, oregano, turmeric and salt and bring to a boil. 
  4. Add the chorizo and chicken to the skillet, cover and reduce the heat to low.  Simmer 15-20 minutes or until the liquid is absorbed and the chicken and chorizo are cooked through.  Remove from the heat and let stand, covered, for 5 minutes. 
  5. Spoon the rice into serving bowls. Top with the chicken and chorizo mixture, sprinkle with cilantro (if desired) and serve.

Enjoy!

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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.