Warmer weather is finally coming! (Which you wouldn't know from my last recipe post!)
But with warm weather, usually comes ice cream and frozen yogurt trips with loved ones and/or kiddos.
Here's a super easy, 5 minute frozen yogurt recipe that will leave your whole family wanting more!
-2 cups frozen cherries
-1/2 cup plain, non-fat greek yogurt
-1 tbsp honey
-2 tsp chocolate chips (or a little more *wink*)
Add cherries, yogurt and honey into food processor.
Process for 5 minutes or so until creamy and blended.
*You may have to stop and push sides down with a spoon a few times*
Add in chocolate chips.
Stir in or blend for 10 seconds.
Put into a container and freeze.
After 30-60 minutes, remove from freezer and serve.
And top with a few extra chocolate chips ;)
Seriously, this was SO easy to make, and so fast!
You can pronouce all of the ingredients, and there's only a few of them!
This is definitely kid approved. See below.
For all you 21 Day Fixers -
This makes 2 servings.
1 purple, 1/2 red, 1 yellow :)
I love soup. I love soup. I loveeeee soup. Get the picture?
And I LOVE tomato basil soup...but I also love spinach, and I love fire roasted anything.
SO not so long story short, here's the baby of all of those together. Fire Roasted Tomato & Spinach Soup. Nom. Nom. Nom.
-1 28 0z can Organic Fire Roasted Tomatoes
-3 cups vegetable broth
-1 tbsp olive oil
-5-7 Sun dried tomatoes, chopped.
-2 small shallots, diced
-1 medium garlic clove, minced
-½ tsp basil
-1 pinch thyme
-1 bay leaf
-½ tsp celery salt
-1 tsp sea salt
-½ tsp black pepper
-2 tsp balsamic vinegar
-4 cups spinach
-mozzarella cheese, optional
Saute shallots, sun dried tomatoes, bay leaf and garlic in oil for 3-4 minutes.
Add in seasonings. Salute for an additional minute.
Add in fire roasted tomatoes. Stir and cook on medium for 5 minutes.
Add in vegetable broth and mix together.
Transfer soup to a blender and blend.
Once soup in completely blended, add in vinegar. Stir in completely.
Adjust salt and pepper if needed.
Add in spinach.
Stir until completely covered.
Cook for an additional 10-15 minutes.
Enjoy and serve topped with mozzarella cheese, if so desired!
When I made this, I never expected it to be so filling! Normally, I can eat a butt load of soup.
With this, I can eat 1-2 cups MAXIMUM. And it's all vegetables.
For you 21 Day Fixers:
2 cups = 2 green, 1 tsp (just to be safe!)
I don't know about you guys, but I love Italian food. And one of my favorite Italian dishes is eggplant parmesan.
It's wholesome, hearty, and oh so yum. But...normally not so healthy.
Even my super picky husband said, and I quote... "it could use more cheese, but it's actually not too bad."
YES, that's what I call a WIN.
-1 medium eggplant, cubed (about 6 cups)
-2 cups cooked quinoa
-1 medium onion, diced
-2 cloves garlic
-1 jar organic tomato sauce (29 oz)
-1 tbsp olive oil
-2 tsp sea salt
-1 tsp black pepper
-2 tbsp basil
-2 tsp roasted red pepper flakes
-1.5 cups parmesan cheese
**Preheat oven to 375 degrees**
Cube eggplant. Soak in cold water for 20 minutes.
(helps remove bitterness)
**Rinse off when finished!**
While eggplant is soaking, sauté onion and garlic in oil.
**You should cook your quinoa now if you haven't already**
Add eggplant to onions and garlic.
Saute for 10 minutes.
Add tomato sauce, basil and 1/2 tsp of salt to mixture.
Cover and cook on low for 30 minutes.
Mix red pepper flakes, black pepper and 1/2 tsp salt with cooked quinoa.
In a separate bowl, mix quinoa and eggplant bake with 1/2 cup parmesan cheese.
Transfer mixture to a baking dish.
Top with remaining parmesan cheese.
Bake for 30 minutes at 375 degrees.
Remove from oven, cool, and ENJOY!
Seriously, you'll probably want to kiss me after you eat this.
You're welcome ;)
This is a REALLY good recipe to make for meal prep...because it just keeps getting better!
For you 21 Day Fixers:
This makes 6 servings.
1 serving = 1 green, 1 blue, 1/2 purple, 1 yellow
Guacamole. It's just so good. But just like most creamy dips, it is full of fat. Is it good fat? Yes. But even good fat in large amounts is still fattening.
So what's a girl to do? Add some filler to REDUCE the calories, but give it an extra boost of nutrition and protein, of course!
Um, can I get a HELL YES?
-1 medium avocado
-1 cup chick peas, drained & rinsed
-1 cup peas
-1/2 tsp garlic powder
-1/4 tsp onion powder
-1/8 tsp cumin
-1/4 tsp cilantro
-1/4 tsp cayenne pepper
-1/4 tsp salt
Combine all ingredients aside from spices in a food processor.
Process until smooth.
Add in spices and process until mixed throughout.
Enjoy! It's seriously THAT simple!
**Note, you'll notice mine isn't fully blended. You can see some peas. This doesn't bother me!
If it doesn't bother you, not blending until completely smooth takes less time.
Dip your favorite veggies or veggie chips in this, or use it on my Baked Chicken & Black Bean Tacos!
Just a 29 year old fitness loving, simple food eating, guitar playing, wine drinking, #MomBoss of 2. Inspiring the shit out of other women to BE MORE. ✌️