PB+J SMOOTHIE
Good morning friends! I'm a serious sucker for smoothies, and a well-known regular at the Whole Foods juice bar. I even recreated one of my favorite smoothies from them - the Green + Glowing - and posted it here because I needed to stop spending $8 a day on a smoothie I could make myself. Well we're back! Kind of. This isn't a smoothie I found at Whole Foods, but I'm sure they've got one like it. I wouldn't know, because until recently I refused to have nut butter in a smoothie. I don't know why! Actually - I hate the chocolate and fruit combination, and I think I just assumed that since chocolate and peanut go so WELL together, that peanut butter and fruit would also be awful. Except deep down in my brain I knew that couldn't be true - because otherwise I wouldn't have eaten a PB+J nearly everyday from ages 4-8!
One morning recently I went to whip up my normal morning smoothie and realized I was out of two of the main ingredients - frozen mango and frozen pineapple. I emptied the bags the day before and had totally forgotten to replace them. Whoops! Luckily, I had seen frozen strawberries and blueberries in the freezer, so I grabbed them instead. I kept the smoothie base the same but after whipping it all together it was just missing something. It was too light and needed some thickness. I almost threw in some coconut in and then thought - welllll, I do have this mostly empty jar of peanut butter...should I try it? I'm so glad I did! It gave the smoothie more thickness, protein, and a ton of great flavor! This might be my new go-to morning fuel. It's packed with protein - seriously, kids will love it. Let's blend, babes!
INGREDIENTS
1 1/2 cups coconut water or unsweetened almond milk 1 frozen banana 1 cup frozen strawberries 1/2 cup frozen blueberries 1-2 cups fresh spinach 1 tablespoon peanut butter 1 tablespoon ground flax 1 tablespoon psyllium husk 1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats) DIRECTIONS Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy! NOTES Serves 2. Sub in what you need or what you’ve got to suit your preferences. Fresh fruit works great, but you may need to add some ice to get it nice and creamy. If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water! 
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Green + Glowing Copycat Smoothie
I'm gonna go ahead and be honest - this recipe is a total RIP OFF! Even the name. But at least I'm being honest about it, right?! Ever since I've started ordering this smoothie at my local Whole Foods juice bar, I knew I could recreate it at home for much cheaper. So I totally creeped on the juice bar girl and chatted her up a bit to confirm a few ingredients and I've finally nailed it at home. If you've been watching my instagram stories, you probably already knew this. I've been working out a lot lately and loving rehydrating after a super sweat sesh with a big, nutrient-packed green smoothie. And this smoothie is the ultimate in green smoothies. It's not at all bitter, full of good-for-you ingredients and nutrients, great for digestion and WAY freaking cheaper to make at home than it is to order it at WF. Seriously - you can get all of the basic ingredients in this smoothie for the price of a large one at the juice bar. Go figure! Plus, no waiting in line AND you get to drink everything in the blender, not just what fits in the cup. It couldn't be easier to whip up, and it's a smoothie that everyone will love. It's fruity without tasting too 'green' - the spinach flavor totally fades - and all you're left with is the reminder from the bright green hue just how many greens you're squeezing in. This smoothie's so good, I bet it'll make into your regular rotation too. Cheers, babes!
INGREDIENTS
1 1/2 cups coconut water or unsweetened almond milk 1 frozen banana 1-2 cups fresh spinach 1 tablespoon ground flax 1 tablespoon psyllium husk 1 cup frozen mango 1/2 cup frozen pineapple 1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats) 1-2 tablespoons shredded coconut (optional - for more coconut flavor) DIRECTIONS Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy! NOTES Serves 2. Sub in what you need or what you’ve got to suit your preferences. If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water! Savory Stuffed Mushrooms
Until a few years ago at a holiday party, I thought I hated stuffed mushrooms. I'd never actually tried them before that but I wasn't a huge fan of mushrooms and it seemed to me like no matter what you stuffed them with, they could't possibly taste that great. I was very, very wrong. The older I get, the more I like mushrooms - they're still not my favorite on their own, but the earthy, rich, almost meaty flavor they lend to dishes is both impressive and delicious, as far as I'm concerned.
Anyway, a friend brought some stuffed mushrooms to that holiday party a few years ago, I tried them, and before I knew it I was popping button mushrooms in my mouth like they were going out of style. I was hooked! But that was over two years ago, and this is the first time I've made a stuffed mushroom recipe since that is just so out of this world I had to share it with you guys. I know there are tons of recipes for this dish online, but I promise this one is really good. And pretty easy, too! It's packed with flavor, the filling has great texture, and the homemade parmesan cheese on top adds some fanciness and helps keep the filling moist. The whole things comes together in your mouth like WOAH. This is a recipe worthy of sharing at your next Holiday party - it's a serious crowd-pleaser! Let's get cookin'.
INGREDIENTS
Stuffed Mushrooms: 24 ounces cremini mushrooms, stems removed 2 tablespoons coconut oil 4 cloves garlic, minced 2 shallots, chopped 4 cups fresh spinach 1 cup wild rice, cooked 1/2 cup roasted red peppers, chopped 1/2 cup walnuts, finely chopped 1/2 cup bread crumbs 1/2 cup fresh parsley, chopped 1 tablespoon + 2 teaspoons balsamic vinegar 1 teaspoon salt 1/2 teaspoon pepper fresh chopped parsley, for garnish Parmesan Cheeze: 1 cup cashews 1/4 cup nutritional yeast 3/4 teaspoon salt 1/4 teaspoon garlic powder DIRECTIONS Preheat oven to 375 degrees. Gently wash the mushrooms and remove the stems. Place them cap down onto a lined baking sheet and set aside. In a large cast iron pan, melt the coconut oil over medium heat. Sauté the garlic and shallots until soft and fragrant, about 5 minutes. Add the spinach, stirring continuously until it has wilted. Remove the pan from heat and pour the cooked veggies into a large mixing bowl. Stir in the wild rice, roasted red peppers, walnuts, bread crumbs, parsley, balsamic vinegar, salt and pepper. Toss the mixture together and set it aside to cool for a few minutes. While the mixture cools, you can prepare the parmesan cheeze by placing all of the ingredients into a food processor and pulsing until the mixture becomes a fine meal. Save some (about 1/4-1/2 cup) to sprinkle over the mushrooms and save the rest in an airtight container in the fridge up to 2 weeks. When the mixture has cooled enough to handle, use a spoon, ice cream scoop, or your fingers to scoop the mixture into the cap of each mushroom. The amount you use will vary depending on the size of the mushroom cap. Once all the caps are filled, sprinkle the reserved parmesan cheeze over the top. Bake the stuffed mushrooms for 20-25 minutes, until tender. Remove from the oven, let cool slightly, and serve immediately! NOTES It was hard to come up with just how many people this serves since it really depends on how big the shrooms are, how many people are around, and how many each person eats BUT this recipe gave me 1 packed baking sheet full of stuffed mushrooms. Leftovers can be saved in the fridge up to 3 days. They are best reheated in a microwave or in an oven at about 350 degrees for 10-15 minutes, though they may get slightly softer after reheating. 
Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,
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