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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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 Chicken Bean Soup (GF/DF)

You will love all of the flavors in this soup! We finished our bowls, licked them clean and then tried to lick them again because we didn’t want the deliciousness to end!

Three whole heads of garlic might seem like a lot, but roasting them before adding to the soup gives a mild, mellow taste. If you don’t have the seasoning mix, check the notes at the bottom for substitutions!

Tuscan Chicken Bean Soup

Tuscan Chicken Bean Soup
Makes 4 servings

3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 green bell peppers
1 medium onion
1 lb ground chicken
1 packet Tuscan Herb Chicken Mix
1 can (15.5 oz) Great Northern beans, drained
2 1/4 cups chicken stock

  1. Heat the oven to 400˚F.
  2. Slice about 1/4-inch off the pointed top of garlic heads to expose cloves. Place garlic cut side up in an oven-safe bowl. Sprinkle head of garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover and bake 30-40 minutes or until garlic is soft. Set aside to cool.
  3. Meanwhile, combine peppers and onion in a Dutch Oven. Sauté, stirring occasionally, 4 minutes. Add chicken and seasoning mix and continue to cook, breaking the chicken into crumbles, until chicken is cooked through, about 8 minutes longer.
  4. Meanwhile, gently squeeze cooled garlic from heads into a bowl, discarding the skins and mash. Add garlic, beans, and stock to the Dutch Oven and mix gently. Bring to a boil, reduce the heat and simmer 10 minutes.
  5. Ladle into bowls and serve.

Cook’s notes: If you don’t have the seasoning mix, use:
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoons fennel seeds
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes

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!

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.

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!

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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.