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Smoothie Four Ways


The warm weather has finally arrived in New England, despite the SNOW that some areas saw about a week ago. Thankfully, not here. But back to the warm weather. This time of year makes me crave lighter foods. Something more refreshing. Smoothies are such a great way to get a lot of nutrients and stay hydrated in the warm weather. My son and I love them as a mid-morning snack, or is some cases a pre-daycare treat during the week. While we usually default to this smoothie recipe I personally like to change it up a bit. The base for all of these smoothies is the same. 1 banana and almond milk. Vanilla flavored to be exact. While it’s sweetened, it’s still healthy and helps to sweeten the smoothies a bit. The other key is to use very rips bananas. Not ripe like banana bread ripe, but almost. I’m including the individual recipes for each below. I wish you all a very happy and healthier Thirsty Thurs-yay!










This Cherry Jubilee Smoothie is like the dessert minus the heat and booze. Start with 1 banana and 1/2 cup of Almond milk. Add in cherries, about a 1/2 cup (handful if you are like me!) and about 1/4 cup of orange juice. Add in 1/4-1/2 cup of ice and blend together.











This Very Berry Smoothie is exactly as it sounds. Full-o-berries! Such a great way to get those antioxidants. Start with 1 banana, 1/2 cup Almond milk. Add in some strawberries, blueberries and raspberries. Add about 1/2 cup of ice and blend together.










This Green Health Smoothie is a great way to get in your greens and it SUPER healthy. Start with 1 banana, 1/2 cup of almond milk. Toss in about a handful of baby spinach and a kiwi. Add your ice, about 1/2 cup and blend together. I feel healthier just looking at it!









A spin off of a classic. Such a treat! For this you start with 1 Banana and 1/2 cup Almond milk. Toss in some strawberries, I also used about a tbsp. of this strawberry syrup. Add in about 1 spoonful of peanut butter and 1/2 cup of ice. Blend together and enjoy!

Overnight Oats


Mornings are such a struggle for us. Are they for you? I always like to start my day with a decent breakfast but that can be tough when I’m trying to get myself and our three year old out the door so I can drop him off at daycare and make it to work on time. Most mornings, except on the weekend, I’m eating breakfast while I drive into work. Needless to say, I’m looking for something quick and easy to transport and eat on the go. I would say most often my mornings consist of a variation of toast, but some days it’s just easier to grab a muffin. Not so great when you are trying to be healthy, and not get hungry an hour later. As much as I love and adore toast in all varieties, I do like to change it up. So I did, and I tried overnight oats. I will be honest, my first attempt was not great. I tried a banana bread overnight oats, which sounded great, but tasted too much like yogurt. I’ve tried a few variations since, and have been very pleased. What I particularly love is that you can just grab it and go, because eating it cold is perfectly acceptable and delicious. Or, you can heat it a bit, if you prefer to have it a warmer. I generally make mine on the more basic end of the scale, to start, so I can jazz it up with some mix-ins. Yes, I just said jazz it up. But let’s move onto the mix-ins. So many options. You can load it with nut butter, dried fruit, chocolate chips if you need a morning dose of chocolate, seeds, spices. For this particular recipe, I only slightly adapted a recipe I found on Hip Foodie Mom. By the way, this site is awesome. So many yummy and healthy recipes can be found here. But if you are looking to change up your breakfast routine, definitely give overnight oats a shot. It’s healthy and very minimal prep.


  1. Add ingredients to a mason jar and shake up to combine. Let sit in your refrigerator overnight. In the morning, place in a bow and add on your favorite mix-ins. For this I used sliced banana, a spoonful of almond butter and some crushed honey almond chex cereal.


Maple Glazed Biscuits and Gravy


Happy Monday! Every work week should start off with biscuits and gravy. Especially when that recipe comes from Chrissy Teigen’s Cravings. If you did not get this book yet, go and get it. Best investment ever. Literally. I happened to kick off our weekend with this delicious dish and when I tell you it was the best weekend ever, I mean it. Maybe it was just luck, but I’m convinced this dish had something to do with it. It’s simple and tasty what more could you want for a delish breakfast? My favorite part is the maple cream glaze that’s brushed on the tops of the biscuits. It adds some serious flare to this breakfast. I devoured it and did not feel the least bit embarrassed #sorrynotsorry. It was so good, I 100% planned on leftovers for dinner. I mean, breakfast for dinner. Enough said!

For some reason this recipe got me thinking about using up what we have in the house. I tend to want to try all these recipes that use various ingredients that I may use again, but usually not. We’ve also fallen into a trap of eating out a ton. I love cooking at home, it always feels so good to eat something we make and appreciating what goes into it. Not every recipe needs to be complex and use a million ingredients to be good. One of my goals following Earth Day was to have less food waste. So, next week, I am going to shift gears to share some recipes using up items that we have in our fridge, freezer and pantry. I also want to share some stock your freezer for the summer….yup!…..ideas/recipes. For me, living in New England in particular, the winter is the best time to stock your freezer. IT’s cold, snowy, and you can have comfort foods in a matter of minutes. But in the summer, I like equally quick meals. Maybe it’s pre-marinated meat, or flash frozen veggies I can toss into a soup or on the grill. Maybe it’s pizza sauce so we can grill some pizza. Whatever it is, I want to make sure we l eave plenty of time to play outside this summer.

So with that, I will leave you with this simple, and delicious, biscuits and gravy comfort food dish.



For the Maple Cream

For the Gravy

For the Biscuits


  1. To make the maple cream, combine the cream, syrup and salt. Whisk together and set aside.
  2. To make the gravy, in a skillet, cook the sausage over medium-high heat until browned. Reduce the heat and add in the butter and stir to melt. Sprinkle in the flour and mix together until the sausage is coated and the flour is dissolved. Add in the milk and increase the heat. Stir the mixture until thick, about 10 minutes. Add in the pepper, red pepper flakes, salt and sage. Let the mixture boil for another couple minutes. Re-heat the gravy once you are ready to serve!
  3. To make the biscuits, preheat your oven to 425 degrees. In a food processor, add in the flour, baking powder, sugar, salt, and baking soda. Pulse a few times to combine. Add in the butter and pulse about 15 or 20 times until the mixture is coarse. Remove the mixture from the food processor and place in a large bowl. Add in the buttermilk and combine just until the ingredients are moist. Do not over mix!!
  4. Generously flour your work surface AND YOUR HANDS. I missed this step and it's a sticky mess, so flour your hands. Turn the dough out onto the floured surface and knead about 4 times folding it into itself each time. pat the dough out into an 8 inch square and cut into 9 pieces. Place the biscuits onto a prepared baking sheet, You will want to place the biscuits very close to each other.
  5. Brush the tops of the biscuits with the maple cream. Place in the oven and cook for about 20 minutes, or until golden brown and cooked through. Brush the tops of the biscuits with the maple cream again, with one minute remaining.


Adapted from Chrissy Teigen’s Cravings.

Sunday Coffee Talk


I’ll call this image…breakfast with Hulk. He insists on transforming into the Hulk most days. This generally includes walking around the house sans shirt with the Hulk fists sighing because some villain took a toy. This morning he requested the full on costume, so I obliged. He then insisted on chocolate chip pancakes and I would be the worst to decline this request, so I agreed. He loves to help in the kitchen and it makes me so happy that I can include him on some meal prep. We’re also working on a fun project, an expansion of this blog, if you will, so look out for a special announcement coming out soon. Hopefully this week. Speaking of this week, if you have not heard, Cinco de Mayo is this week and this blog is going to be in full on food celebration mode. I’m planning to post every day with a fun, delicious recipe to help you celebrate as well. When churros and hot chocolate are involved, you know it’s going to be good. I’m also going to share some healthier enchiladas and Mexican rice and of course, queso dip. Because cheese.

I mentioned yesterday, this past week was bleh an that’s putting it mildly. A colleague and friend had shared a wonderful author with me who also happens to have a blog, The Hands Free Mama. My first time on her blog and I saw this post, which was so fitting and the best reminder to enjoy life. It’s very easy to forget that! So to help you enjoy your weekend, I am not only sharing a link to that post, but I’m going to share the recipe we use for an easy pancake that you can easily change up to fit you food cravings. Happy Sunday!

Seriously Easy Pancakes: In a medium bowl, combine 1 1/2 c all-purpose flour, 3 tbsp, sugar, 1 1/2 tsp baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda. Whisk together and set aside.

Melt 4 tbsp unsalted butter and let cool. In a measuring cup measure out 1 c. and 2 tbsp. milk (I use whole), 1 egg and whisk together. Stream in the melted butter and whisk together. Add the wet ingredients to the dry ingredients. Whisk together to combine. The mixture will still be a little lumpy, don’t over mix!

Add in anything you like. We used chocolate chips today, I’ll add vanilla, cinnamon, bananas, blueberries.

Heat your griddle to about 300/350 and cook until bubbles form, flip and let cook until cooked through. Enjoy!


Chocolate Swirl Buns

Today feels like a day that could use some cheering up, so I’m posting these sweet little chocolate swirl pastries. What I love most about these is that they are small enough to enjoy and not feel terrible about (just ignore the ingredients) and the flavor is unlike anything you have tasted. The cinnamon/chocolate filling so delicious. One bite = instant smiles. The dough is very babka like, it’s basically your own personal little chocolate babka. My son absolutely loved them. It’s hard to get him to try something for the first time, but when chocolate is involved he’s in. He took one bit, smiled, and shook his little hip…he was smitten. They are a bit dangerous to have around though, as it’s hard to limit to just one. To save myself, I decided to bring them into the office as a treat. Needless to say, my colleagues enjoyed them…they didn’t even last an hour.

At first, the process seemed a bit overwhelming to me. I’ve made these a few times since (I mean they are amazing!), and once you get started, I think you’ll see that it’s really not. This was one of the first recipes I tried when making homemade breads became a kitchen goal reality for me. It’s possible that could why I have a particular fondness for these, but honestly the flavor is just…. Mmmmm (Is there an appropriate adjective for that?) I hope that these little chocolate delights will make you smile too.



For the dough

For the filling

To top


  1. To prepare the dough, warm the milk and a pinch of sugar to 110-115 degrees. If you do not have a thermometer to check, it's best to keep it on the cooler side. Sprinkle yeast over the mixture, add in sugar and egg and whisk together.
  2. In the bowl of your electric mixer, add in the flour and salt. With the mixture on low, add the egg mixture and mix until combined. Add in the butter and mix until incorporated. Switch to the dough hook and knead the dough for about 10 minutes. The dough will be very sticky. Butter a large bowl, place the dough in the bowl, cover with plastic wrap and let rise for about an hour or until doubled in size.
  3. Meanwhile, prepare the filling. Add the chocolate to your food processor. Pulse until the chocolate breaks up a bit. Add in the cinnamon, salt, and sugar and pulse until the chocolate mixture is a bit powdery. Add in the butter and pulse until the mixture comes together but is crumbly.
  4. Butter a 12-muffin tin and set aside.
  5. To form the buns, turn the dough out onto a floured surface. Roll is out into a large rectangle (about 11x20 inches). Sprinkle the chocolate mixture over the dough. Tightly roll the dough. With a sharp knife, slice the dough into 12 equal pieces. Place each slice into a prepared muffin well. Cover and let them rise for another 30 minutes.
  6. Preheat the oven to 350 degrees. Once the buns are ready, brush the tops with egg wash and bake for about 15-20 minutes. The buns should be golden brown. Set them out on a cooling rack and let cool, if you can, for 10 minutes before eating.


Recipe from Smitten Kitchen