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Smoothie Recipe Round-Up

As the weather gets warmer I don’t crave heavy meals as much as I do when it’s cold. Maybe that’s because I’m bundled up and not thinking about swimsuit season!

All of the smoothies I have on my blog are great to add in to your diet any time of year. The sweet potato in most of the recipes helps keep you satisfied, plus 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.

On Sundays I roast 3-4 sweet potatoes while I’m doing others things so they are ready to go throughout the week.

In each smoothie I add a scoop of Pampered Chef’s Pea Protein and Super Veggie. All of Pampered Chef’s Enrichables are soy free, vegan, gluten-free, non-GMO, dairy-free and made without nuts. One scoop per recipes as a nutritional boost with no effort! If you’re wondering if Enrichables might be a good fit for you, try taking this QUIZ and see!

The Enrichables add a boost to your smoothies and can be substituted with an alternate protein powder if you want or omitted all together. The smoothies are packed with nutrients as they are so you’ll be fine.

Here are all of my smoothie recipes so you can click on any of the ones you want and give them a try!

Chocolate Covered Banana Smoothie

Check out this recipe

Pineapple Sweet Potato Smoothie

Check out this recipe

PB&J Sweet Potato Smoothie

Check out this recipe

Berry Orange Spinach Sweet Potato Smoothie

Check out this recipe

Spinach Banana Sweet Potato Smoothie

Check out this recipe

Blueberry Sweet Potato Smoothie

Check out this recipe

Brownie Batter Smoothie

Check out this recipe

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If you make these recipes, 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!

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.

May 29, 2023May 26, 2023

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Bell Pepper, Bacon & Greens Egg Cups (GF/DF/NF/W30)

I love anything that I can prep ahead! Breakfast, lunch, dinner, snacks… you name it! In trying to have healthier mornings, I thought some breakfast cups would be great to have on hand so I have no excuses to either reach for the cereal or skip breakfast all together.

When I do eggs in the morning, I like to add some veggies or make a breakfast salad. I also know my body and I need some kind of carb as well so these egg cups start with a potato nest underneath. These use yellow potatoes which are an excellent source of potassium (more than a banana) and vitamin C. Yellows are also a good source of vitamin B6 and are fat, sodium and cholesterol free. The addition of orange bell pepper is a bonus because they’re packed with vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. The bacon is because bacon is perfection.

Plus these are gluten free, dairy free and nut free! This recipe is Whole30 compliant when you check the ingredients on the bacon.

Bell Pepper, Bacon & Greens Egg Cups

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Eggs

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 234kcal

This make-ahead breakfast (or lunch) egg cup will keep your tummy happy for hours!

Print Recipe

Equipment

Ingredients

1 tbsp olive oil
4 small yellow potatoes
6 eggs, divided
⅛ tsp salt
⅛ tsp pepper
1 orange bell pepper, seeded
3 slices bacon, cooked and chopped
2 cups mixed greens, torn
¼ cup water

Instructions

Heat the oven to 350˚F
Spirazlie the potatoes using the smallest blade available. Alternately, shred the potatoes using a box grater. Transfer the potatoes to a bowl, cover with water and let soak 5 minutes.
Meanwhile, beat one egg with the salt and pepper. Drain the potatoes and using a paper towel, press out an additional moisture. Return the potatoes to a clean dry bowl and add the egg, mixing well.
Oil the cups of a large muffin pan (6 wells) or regular muffin pan (12 wells) using a basting brush. Divide the potato mixture evenly in the wells and press up the sides a bit to create cups.
Bake 10 minutes, then remove from the oven.
In the meantime, chop the bell pepper and bacon and tear the greens into smaller pieces. In a bowl, beat the remaining eggs with the water until frothy.
Remove the pan from the oven and divide the greens, bell pepper and bacon among the cups. Evenly divide the beaten eggs into each cup.
Return the pan to the oven and bake 20 minutes longer or until the eggs are set. Remove from the oven and cool in the pan 5 minutes before removing.

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

Nutrition

January 10, 2023January 5, 2023

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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
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

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

June 18, 2022May 20, 2022

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Asparagus, Ham & Swiss Mini Quiche (GF)

This is one of my favorite things to make when I have a friend who is under the weather or going through a tough time. They freeze extremely well and can be easily reheated. It’s comforting to have something on hand when your mind is in a million other places. I use these pie pans to make baking, transport and serving easier. You could also make them in this pan.

Asparagus, Ham & Swiss Mini Quiche
Makes 6

1 cup all-purpose flour (I use this one) plus additional for dusting
1 egg white
1/2 cup cold butter, cut into pieces
1-2 tablespoons cold water
7 eggs
3/4 cup milk or oat milk
2 tablespoons Italian seasoning or bruschetta seasoning
8 ounces asparagus, woody stems snapped off and cut into 2-inch pieces
8 ounces deli ham, cut into 1/4-inch cubes
4 ounces Swiss cheese, shredded

Heat the oven to 350˚F.
Place the flour, egg white and butter in a food processor fitted with the multi-purpose blade. Pulse into coarse crumbs. Add the water, 1 tablespoon at a time, until the dough comes together into a ball.
Transfer the dough to a lightly-floured mat and roll 1/8-inch thick. Cut out six 6-inch rounds and place into the pie pans. Prick the bottom with a fork, then transfer to the freezer to chill while you prepare the filling.
Set a small skillet filled with 2 cups water over medium-high heat. Heat to simmering, then add the asparagus and cook 2 minutes, then drain.
In a large bowl, whisk the eggs, milk, and seasoning mix and set aside.
Remove the crusts from the freezer and set on a sheet pan. Sprinkle the ham over the bottom of each. Top with half of the cheese, then the asparagus. Pour the custard into the crusts just enough to cover the ham, cheese and asparagus filling. Top with the remaining cheese.
Place the mini quiches in the oven and bake 25-30 minutes or until set and golden. Remove from the oven and cool completely before covering with foil for transport.

Enjoy!

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