strawberry Oatmeal Breakfast Smoothie

• 1 cup soy milk (or almond, skim, etc)
• 1/2 cup rolled oats
• 1 banana, broken into chunks

• 14 frozen strawberries
• 1/2 teaspoon vanilla extract (don't need if using vanilla almond milk)
• 1 1/2 teaspoons white sugar (opt)

blueberry Smoothie

Ingredients

• 2 cup, unthawed – Blueberries, frozen
• 1 cup – yogurt, plain
• 1 medium – banana
• 1 tbsp, ground – flaxseed, ground
• 1 cup – coconut milk

Directions

1. Blend all ingredients together in a blender.  Add more coconut milk if necessary to get it to blend.

Could try adding a cup of spinach/kale. 

strawberry pineapple smoothie

gredients: 2 (10 ounce) packages frozen strawberries
1 (46 ounce) Frozen pineapple chopped 
3 cups milk(skim, almond, coconut unsweetened) 

Blueberry Blast Smoothie

• 1/2 C orange juice (I never have this, so I use almond milk) 
• ½ cup spinach leaves 
• 1 cup blueberries 
• 1 banana, sliced 
• ¼ cup pineapple tidbits, drained (fresh pineapple works great too) 
• ½ cup nonfat blueberry yogurt or plain yogurt 
• 4 ice cubes (unless you use frozen fruit, then you don't need ice)
• 1 tablespoon fresh lemon juice 
• ½ tablespoon fresh mint leaves, chopped (opt)

Instructions

1. In a blender mix the orange juice and spinach leaves til well blended. Then add in blueberries, sliced banana, pineapple, yogurt, ice cubes, lemon juice, and chopped mint leaves. Blend until smooth, about 1 minute. 
2. Pour into 2 glasses. Serve immediately.

Peaches and Cream Smoothie

• 1 cup frozen peaches 
• ½ banana 
• ½ cup coconut milk 

Instructions

1. Combine frozen peaches, banana, and coconut milk. 
2. Blend in blender or smoothie maker until smooth and creamy texture.

OR

• 1 cup plain yogurt
• 1 cup milk, coconut milk, almond milk, or soy milk
• 3 peaches
• 1 banana (to really make it creamy)
• 1 tablespoon of flax meal

Blend in a blender until smooth.

Green Piña Colada Green Smoothie

Ingredients 

• 1 cup pineapple, fresh or frozen, cut into chunks 
• 3 tablespoons coconut flakes, unsweetened  OR  1 tablespoon coconut flakes, sweetened 
• 1 cup skim milk (or coconut milk or water) 
• dash of coconut extract 
• 1 cup fresh baby spinach or kale 
• 1 large banana, sliced and frozen 

Instructions

1. Place all the ingredients inside blender. Cover and blend until smooth, stopping frequently to push down anything stuck to the sides.  Makes one serving. 
2. (One thing that I do to make sure that I don't have any spinach chunks is to blend the milk/water with the spinach before adding the other ingredients.)

INGREDIENTS

• ½ - 1 pound ground beef 
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Oatmeal Bake

2 cups old fashioned rolled oats

1/3 cup light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sliced strawberries
1/3 cup semi-sweet chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices 

Directions: 

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet (in case of boil over). 
In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, half the strawberries and half the chocolate. (Save the other half of strawberries and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. 
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats. 
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm. 

You can make this with whatever you have on hand. I've omitted the chocolate chips and at times the banana. I make it with almond milk and my kids don't notice. And I make it with frozen berries instead of fresh strawberries a lot. 

Raspberry Lemon Yogurt Bundt Cake (or Strawberry Orange Cake)

Ingredients 

• 2¼ cups all-purpose flour 
• ½ teaspoon baking soda 
• ½ teaspoon salt 
• zest of 1 lemon 
• 1 cup butter, softened 
• 1 cup sugar 
• 3 eggs 
• 2 tablespoons lemon juice 
• 1 (6 oz) container plain Greek Yogurt 
• 2 cups fresh raspberries 
• 3 tablespoons flour 

Raspberry Frosting

• 4 oz cream cheese (half of an 8 oz package), softened 
• ¼ cup seedless raspberry jam or preserves 
• 1 cup powdered sugar 
• 3 tablespoons milk 

Instructions

1. Preheat oven to 325 degrees. Grease and flour a  bundt pan and set aside. 
2. In a large bowl, mix together 2¼ cups flour, baking soda, salt and zest from lemon. 
3. In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt. 
4. In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes). 
5. Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting. 

Frosting instructions:

1. In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Have fun and experiment with any combination of berry and citrus fruits. 

Coconut Pineapple Breakfast Smoothie

• 3 cups frozen unsweetened pineapple chunks
• 1/2 cup unsweetened coconut milk (not cream of coconut)
• 1/2 cup pineapple juice
• 2 Tbsp. unsweetened shredded coconut (opt)
• 1/2 cup vanilla yogurt (I use plain Greek)
• 1 Tbsp. honey
• 1 Tbsp. pineapple chunks for garnish (optional)