Cherry Berry Spinach Smoothie

Asher has a cold 😷 so that means I've gotta fuel his body with lots of nutrients to help him fight this bug.  His body is likely run down after 3 weeks of rehearsals and shows so sleep and good healthy meals is on the agenda for the day.  

He loves smoothies which is such an easy way for me to deliver all the nutrition he needs in a yummy way. 

I blended up this Cherry Berry Spinach Smoothie using the frozen organic berry cherry blend from costco, spinach, water and Vanilla Shakeology. 

I made one for each of us mmmmm..... 

Cherry Berry Spinach Smoothie

Ingredients

3/4 cup frozen berries

Handful of spinach

Water to cover berries

1 scoop vanilla Shakeology 

Directions

• Add in berries
• Cover with cold water
• Add in spinach and Shakeology or other Vanilla protein powder.
• Blend until smooth. 

Bell Pepper Nachos

Omg Bell Pepper Nachos for dinner! Quick, healthy and so good!!! 

Bell Pepper Nachos

Yield: 2 servings

Ingredients:
¼ medium onion, chopped
1/2lb lean ground turkey
1 tbsp taco seasoning
¼ cup water
1 medium yellow bell pepper, cut into 1-inch wide slices
1 medium red bell pepper, cut into 1-inch wide slices
¼ cup shredded white cheddar cheese
1/2 cup salsa
1/2 cup plain greek yogurt

Preparation:
1. Preheat oven to 375° F.
2. Heat medium saucepan over medium-high heat.
3. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until turkey is no longer pink.
5. Add taco seasoning blend and water. Mix well; cook, stirring frequently, for 2 minutes, or until water evaporates.
6. Arrange peppers in an oven-proof baking dish; top with turkey mixture and cheese.
7. Bake for 5 to 8 minutes, or until cheese melts.
8. Divide pepper mixture evenly between two serving plates. Top with salsa and plain greek yogurt; serve immediately.

Blueberry Oat Blender Blender Muffins

Who has the time to make fresh muffins in the morning? You do! 

These blender muffin recipe makes it easy to have scrumptious muffins any day of the week. I whipped these up in my ninja food processor this morning! 

Just combine oats, banana, Greek yogurt, honey, and eggs, in a blender, mix, then pour the batter into a muffin pan and bake. 

In slightly more time than it takes to make a smoothie, you could have a batch of blueberry muffins baking in your oven. Then you just gotta wait until they are ready to devour! 

I made these on a Saturday morning while the boys had a bath and I cleaned the kitchen and got ready for the day.  They were ready in no time and made a healthy and tasty breakfast to start out day.  Perfect with a hot cup of coffee!  

You could also add any other fruit into these, raspberries would be awesome!  

Blueberry Oatmeal Muffins

Total Time: 40 min.

Prep Time: 15 min.

Cooking Time: 25 min.

Yield: 12 servings, 1 muffin 

Ingredients 

1 cup plain Greek yogurt

3 Tbsp. raw honey

2 large very ripe bananas, cut into chunks

2 large eggs

½ tsp. pure vanilla extract

2 cups old-fashioned rolled oats

1½ tsp. baking powder

½ tsp. baking soda

½ tsp. sea salt (or Himalayan salt)

2 cups fresh or frozen blueberries

⅔ cup chopped raw walnuts (optional)

Preparation

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with coconut oil.

3. Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.

4. Gently fold in blueberries and walnuts.

5. Evenly divide batter among prepared muffin cups.

6. Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.

7. Transfer muffins to rack; cool. 

21 Day Fix Banana Mousse

This quick banana mousse recipe makes an unbelievably satisfying dessert or snack. Whipped bananas have a light and creamy texture that can be made into a sweet tooth-satisfying dessert that packs wholesome nutrition. 

Sweetened with honey and vanilla extract, then mixed with yogurt, this banana mousse tastes like a light and fluffy pudding. With only 79 calories per serving, you can even eat it for breakfast!

I was inspired by a post I saw on the beachbody site and decided to give it a try with my own modifications.  The photos below show two portions in each mason jar but even at that it would only count as 1 fruit and 1 red container if your following the 21 day fix so it really does make for a nice treat!  If you really want to keep it on track you could leave out the honey and allow the bananas to be the only sweetness.  

I could even see freezing this for a frozen treat in the summer time.  Although with the weather we have been having lately I could be freezing it now!  I even got out on the Paddle board on Monday evening and Asher was given an early birthday gift (a Kayak) so he came along with me!  I really hope this weather sticks around a while so that we can enjoy some more time on the lake once all the Pace shows are done!  

We have been back and forth to the theater for weeks with rehearsals and shows and this will be our last week of the spring shows!  Once it's over I'll have to whip up another batch of this for the kids and let them top it with whatever the like!  You can dress up this dessert with fresh berries, sliced grapes, cacao nibs, or a sprinkling of orange zest.  Really you can get creative and top it with anything you could think of!  

Banana Mousse

Yield: 4 servings

Ingredients

1 Tbsp. raw honey
1 tsp. pure vanilla extract
1¼ medium bananas, sliced, reserve 8 slices for garnish
1 Tbsp. almond milk (as needed)
1 cup plain greek yogurt

Preparation

1. Place honey, extract, and bananas in blender; cover. Blend until smooth. If mixture is thick add a table spoon of almond milk as needed. 
2. Place mixture in a medium bowl. Fold in yogurt; mix well. 
3. Spoon mixture into serving dishes or small mason jars, cover and chill in the refrigerator for at least 45 minutes. 
4. When ready to serve,garnish each with fruit of your choice.  I topped ours with cacao nibs and raspberries but you can literally use anything you desire. 

21 Day Fix Portions: 1/2 Purple 1/4 Red

Mompreneur Academy

Once you have kids everything changes, we can probably agree on this. 

Depending on where you live and what kind of job you work determines how long your maternity leave is and how much you earn while off with your little one.  But if your like most moms you want more time and freedom so you can spend more time with your kids and family as a whole. It's really hard to return to work and leave your baby in the care of someone else.  

The main problem with wanting to stay home with your kid is that you have typically grown attached to the cash flow from two people working, probably based your mortgage on it too. Or if you’re on your own, you need every dollar coming in order to pay your bills.

I explored the options after my first child and just couldn't see how I could possibly stay home with him and pay all of our bills. But after my second child I finally tapped into how it can be done and I've learned a lot about Entrepreneurship in the last 2 years. 

"I have nothing against Burger King, but why flop Whoppers at minimum wage when there are a million small-business ideas you could start with today? There is no point in remaining unemployed "looking for work." Work isn't really hard to find if you look at the needs people have and how you might serve them." - 

Dave Ramsey

Let’s face it, time has become the ultimate luxury in life. If only we had time to spend and didn’t need to work 40+ hours per week in order make enough to be able to sustain our lives.

So this leads me to why I'm going to be running a Mompreneur Academy! This is a group where I will share with you my tips for how to become a Mompreneur, what to look for in a company and how to get started. 

And before I start this group I need to let you in on a little secret.

No one working a 9-5 ever became rich from it!

Sure you can win the lottery, but if you’re working in your average 9-5 then you’re effectively trading your time for money, and that doesn’t scale. This means that while your hourly rate can go up a bit, you won’t ever get more time and there is always a cap on how much your hourly rate can be.

So trading your time for money is a really bad idea if you want to get more time to spend with your family.

Most entrepreneurs are looking to build the biggest and baddest business out there. But as someone whose goal is ultimately having more time for themselves and their family, you don’t need to build the next Facebook, Walmart or Amazon.

This is effectively called a “Lifestyle Business”. A Lifestyle Business is a business that supports your desired lifestyle. 

So if trading time for money is a bad strategy, what would a better one be?

You pretty much got two options:

1. Sell someone else’s time, or
2. Sell products

Selling other people’s time is really about having employees. Now they can be hired as freelancers, but they are still employees.

My advice would be to go the product route. With an online business model where you as the retailer do not keep your own stock but instead have the manufacturer or whole-seller ship the goods directly to your customers.

This means that you don’t have to invest in (and take the risk of buying) your own stock. Now there are a few things to look for when getting a good product to dropship....And in this 5 day group I'm going to give you some tips on what to look for and how to grow your own business from home.

Are you ready????

Click here to join the event and I'll add you into our Mompreneur Academy Group!

Reference: Workathomewoman 

Whole Wheat Pancake Recipe

My Hubby made pancakes this morning so I dressed mine up a little.... He made fun of me but when fool looks fun and beautiful I swear it tastes even better! 

Healthy food you want to eat! 

Whole Wheat Pancake Recipe

Ingredients

2 Cups Whole Wheat Flour

1 Tbsp Baking Powder

2 Eggs

1 Tbsp Maple Syrup

1 3/4 Cups Almond Milk (or regular milk)

1/4 Cup Olive Oil

1/4 Cup Apple Sauce

1 Tsp Pure Vanilla

Directions

• Mix together Whole wheat Flour and Baking Powder. Set Aside
• In medium mixing bowl, whisk eggs with Almond Milk, Maple Syrup, Olive oil, Apple Sauce and Vanilla.  
• Add wet mixture into the dry mixture and stir to combine. 
• Spoon batter onto pan and cook first side until you see bubbles then flip and cook on the other side until golden brown. 

Pictured above is 2 Whole wheat pancakes topped with 1/2 banana, sliced strawberries and homemade peanut butter. 

You can top them with any fruit you have. Yogurt is also delicious on pancakes! 

#sundaybreakfast 

Sick Day Homemade Chicken Ramen Soup

Mommas got a head cold. So I stayed home from work today hoping to rest and sleep so I can kick it before all the pace shows and lacrosse games start! It's a busy week as is for this clan but I gotta take care of myself so that I can take care of everything else. 

Of course I couldn't get back to sleep after getting the boys off to school and daycare this morning. But I did have a hot bath with Epsom salts and essential oils during which I caught up on the most recent Scandal episode on Netflix. 

I'm not usually one to have chicken noodle soup when I'm sick, especially not the store bought stuff (yuck) but I had some left over chicken in the fridge and some rice ramen in the pantry. So I decided to throw a little soup together from what I had on hand. 

Usually I'm not the best soup creator but this one came out tasty and totally hit the spot! 

It was super easy to make and full of goodness! I for sure want to remember the recipe so I can recreate it again (hence the blog post)!! 

Cooking the noodles in the soup makes for a thicker broth as the rice ramen can be more starchy but you could cook them seperatly and then add them into the soup stock. 

I just finished a bowl and it was the perfect consistency, now I'm contemplating another bowl 😋

Homemade Chicken Ramen Soup 

Ingredients

One carton organic chicken stock

1/2 cup grated zucchini

1/2 cup grated carrots 

1/2 tsp garlic powder

1/2 tsp grated ginger

1 cup cooked cubed chicken 

2 brown rice ramen patties

Sea Salt and Pepper to taste 

Directions

1. In a medium sized pot bring chicken stock to a boil. 

2. Add in grated carrots, zucchini, garlic powder and ginger. Boil on high until Carrot is cooked. 

3. Cut up chicken and add into stock. 

4. Place Ramen patties into the pot and cook using directions on the bag or pre-cooked noodles and add in before serving. 

5. Add salt-and-pepper to taste.