PB&J Sweet Potato Smoothie (GF/DF)

This was a huge hit! It’s the absolute perfect mixture of everything.

PB&J Sweet Potato Smoothie

PB&J Sweet Potato Smoothie
Makes 2

1 cup frozen mixed berries
1 tablespoon peanut butter
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!

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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.

Creamy Artichoke & Saffron Zoodles (GF)

This quickly became one of my favorite dishes! It’s fast and easy to make and super versatile. Add grilled chicken or shrimp if you want some protein to make it a main dish, or it’s just fine as is. If you’re not doing the GF/DF thing, you can swap out the cashew cream for heavy cream and the zoodles for pasta. Either way, it’s sure to become a favorite of yours too!

Creamy Artichoke & Saffron Zoodles

Creamy Artichoke & Saffron Zoodles
Makes 4 servings

1/2 cup cashews
1 cup boiling water
2 medium zucchinis
1 tablespoon olive oil
1/2 medium onion, chopped
3 garlic cloves, pressed
1 pinch saffron
salt and pepper
3/4 cup white wine
1 1/4 cups chicken stock
1 14oz can artichoke hearts in water, drained and sliced
1/2 cup fresh parsley, chopped
1/2 cup grated pecorino romano cheese

  1. Place the cashews in a cup with enough boiling water to cover and let sit 30 minutes. Drain, rinse and combine with 1/2 cup clean water in a high speed blender and set aside.
  2. Spiralize the zucchini into zoodles and set aside.
  3. Heat the olive oil in a large skillet over medium- high heat. Add the onions, garlic, saffron, salt and pepper and cook, stirring frequently for about 4 minutes or until the onions is softened.
  4. Add the wine and cook 3 minutes longer or until the wine has evaporated. Add the stock and cashew cream and bring to a simmer for 4 minutes, stirring occasionally. Add the artichokes and cook 1 minute longer.
  5. Add the parsley and zoodles and toss to combine. Add the cheese and season with salt and pepper to taste.
  6. Serve in bowls with extra cheese to grate over all.

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.

Blueberry Sweet Potato Smoothie (GF/DF)

I made this for us today and as soon as Bill tasted it, he said, “oohhhhhh! Chocolate! … right?” 😂😂😂😂.
Well, not exactly but it’s the flavor that come across in this delicious smoothie!

Blueberry Sweet Potato Smoothie

Blueberry Sweet Potato Smoothie
Makes 1 serving

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

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

Enjoy!

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SHOP THE REST OF 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.

Triple Layer Brownies (GF)

What’s better than a brownie? When you make it even more delicious! Using my Blackout Brownies as the inspiration for this recipe, I sandwiched it in between a chewy oatmeal layer, then topped it with a creamy chocolate peanut butter frosting! The only thing better than how they taste is know you’re getting extra protein from the black beans! And I promise, no one will ever know!

Triple Layer Brownies

Triple Layer Brownies
Makes 16 servings

Bottom Layer:
1/2 cup dry roasted peanuts, chopped
1 cup quick or old-fashioned oats (I use these)
1/2 cup packed brown sugar
1/3 cup all-purpose gluten-free flour (I use this one)
1/4 teaspoon baking soda
1/2 cup butter, melted

Brownie Layer:
1 15oz can black beans, rinsed and drained
4 tablespoons water
2 teaspoons vanilla
3/4 cup butter, melted
3 eggs
2 cups sugar
1 cup unsweetened cocoa powder
1 cup gluten free flour (I use this one)
1/2 teaspoon salt

Top Layer:
3/4 cup semi-sweet chocolate morsels (I use these)
1/2 cup creamy peanut butter

  1. Heat the oven to 350°F.  Line a 9×9 metal baking pan with parchment paper.
  2. Combine the oats, brown sugar, flour, baking soda, and peanuts in a small bowl.  Add the butter and mix well.  Press the oat mixture onto the bottom of the pan.  Bake 8 minutes.  Remove from the oven. 
  3. Meanwhile, In a food processor, process the beans, water and vanilla until smooth and no chunks remain. Transfer the bean mixture to a mixing bowl.
  4. Stir in the melted butter and eggs. Mix until well combined.
  5. Add the sugar, cocoa powder, flour and salt to the bean mixture and mix well.
  6. Gently spoon the batter over the partially baked crust.  Carefully spread to the edges of the pan. 
  7. Return to the oven and bake, 30-35 minutes. 
  8. Remove from the oven and cool completely. 
  9. Combine the chocolate morsels and peanut butter in a microwave safe bowl.  Microwave on HIGH 1 minute.  Stir until smooth.  Spread the chocolate mixture evenly over the cooled brownies. 
  10. Cool until the chocolate mixture is set.  Cut into bars.  Store in a tightly covered container in the refrigerator.

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.

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!

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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!

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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.