Island Green Smoothie. For a sweet and tropical pick me up, try out this recipe. It just happens to be one of my husband’s favorite drinks to get when we go to any smoothie place. And with only three simple ingredients that you probably already have at home. You can add in protein powder, chia seeds, and more to make it your own — also a perfect substitution for a sweet tooth craving. For the full recipe and more, go out and get my book “The Seasoned Life” available at book retailers nationwide. And if you’ve already tried this let me know what you think in the comments below.
Throwback Thursday! With my end of summer Panzanella Salad. What better way to use produce than to make a Panzanella salad. Which is a traditional Italian “bread salad.” Crispy croutons made from toasted baguette cubes along with fresh, crunchy veggies bring this powerhouse salad together. Drizzle with a little dijon vinaigrette love, and you can’t go wrong. Gardening is such a joy to my family and me. Nothing beats growing something with your own hands and watching it flourish. We’ve created so many delicious recipes using various tomato plants, cucumber, zucchini, and watermelon.
Along with so many amazing fresh herbs. Start your own garden! It’s a fantastic way to get the kids involved too. Let me know what you think in the comments below.
1/2 cup olive oil
1 long baguette, cut into 1-inch cubes (about 6 cups)
1 teaspoon salt
2 cups cherry tomatoes, halved
One orange bell pepper, seeded and cubed
One red bell pepper, seeded and cubed
One English cucumber halved and cut into 1/2 inch pieces.
1/2 red onion, halved and thinly sliced
1 Handful fresh basil leaves, chopped
3 tablespoons capers
For the vinaigrette:
1 clove finely minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1 tablespoon white wine vinegar
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees.
Whisk together all ingredients for the vinaigrette and set aside.
In a large bowl add bread cubes and salt. Drizzle olive oil over the bread and combine well until coated and olive oil is absorbed by the bread.
Spread cubes of bread onto a baking sheet. Bake in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.
In a large bowl, mix tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.
Drizzle with vinaigrette. Toss well.
Serve immediately, or allow the salad to sit at room temperature for 25-30 minutes. (The longer it sits the better it gets!)
Today I would like to share with you my “Almond Butter Energy Bites.” No-bake and super easy to make and takes less than 10 minutes to put together. This recipe is the perfect, delicious snack, breakfast, or even dessert! They are great for freezing ahead as well. Packed with protein and is my go-to snack after a grueling workout. Loaded with oats, almond butter, flax seeds, cherries, and dark chocolate. Some healthy fats and fiber for a quick energy boost.
I love incorporating flax seed into a lot of the recipes that I eat. Whether it be smoothies, sauces or my flax seed chicken tenders from my cookbook “The Seasoned Life.” Did you know that flaxseed is known to improve digestion, clear skin, lower cholesterol, and so much more? And I love how flexible and forgiving this recipe is to make. If its too sticky add more oats if its too dry add more honey. You can use almond, peanut, cashew, sun butter or whatever you have on hand. My kids love helping me make these. This will be the perfect thing to add into your kid’s lunchbox once school starts back! Do you have a favorite energy bite variation? Please share yours in the comments below.
Almond Butter Energy Bites
1 cup dry old fashioned oats
1 tablespoon flax seed
1/4 cup almond butter
1/4 cup honey
3 tablespoons mini dark chocolate chips
2 tablespoons chopped dried cherries (Optional)
Pinch of sea salt
Combine oats, dark chocolate, flax seed, almond butter, honey, cherries, and salt in a bowl. And use your hands to blend and mix all of the ingredients. ( A Perfect job for the kids to help with) Form into golf sized balls using your hands or a cookie scooper. Place energy bites on a parchment-lined baking sheet and allow to rest for about 30 minutes. This process will allow the oats to absorb some of the moisture and stick together.
They can be stored and refrigerated in an airtight container for up to two weeks.
Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!
Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil, lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!
Baked Tilapia In Foil
Baked Tilapia In Foil
4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one teaspoon for each piece of tilapia depending on size)
Preheat the oven to 375 degrees F.
Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to hold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.
Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked, it will flake easily with a fork.
I love to give it a squeeze of lemon for some acidity at the end.
Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top.
Hey Everyone! Papaya is a fruit that as a child i was used to seeing in the household and being served at breakfast. Its a good source of vitamins A & C. It also contains tons of fiber and reduces the risk of heart disease, diabetes, and cancer. You can enjoy it freshly cut or add it to a yummy fruit salad or smoothie! Just cut off the top and bottom, then half the fruit lengthwise. Then with a spoon scoop out and discard seeds. Then cut into bite-size pieces or slices. For even more flavor I like to squeeze a little lime juice over the top. Did you know that papaya seeds are actually edible? The papaya seed is said to have a slightly peppery/mustard taste. Leave a comment below if you have ever made a dish using papaya seeds in it.
Quick And Easy Papaya Smoothie
2 cups fresh papaya, deseeded and chopped.
1 whole banana
1/2 cup Coconut water, chilled. (You can substitute as needed)
1/2 cup passion fruit juice, chilled.
1 tablespoon lime juice
1/2 cup plain greek yogurt
2 Tablespoons ground flax seed
1 Tablespoon agave (optional)
Just place ingredients in blender and blend. If the consistency is too thick for you just add more of your liquid ingredients or ice and continue to blend to your liking! So easy and so delicious.
Quick TIP: I love to put all of my fruits in Glad Freezer Bags at the beginning of the week for easy and convenient smoothie prep.
I always love a good hearty, flaky, moist white fish. Especially branzino. I’ve always been intimidated to make it myself, but I finally mustered up some confidence and went for it! It was incredibly easy and took very little time. The fish was perfection, we simply devoured it. I wanted to share this delicious crowd pleaser with you all. If you’re having people over for dinner this recipe will undoubtedly impress them. I served my fish with a little risotto, and prosciutto wrapped asparagus. I hope you all enjoy this recipe!
3 Egg Whites
2 Cups of Kosher Salt
Pepper (to taste)
Sage, Rosemary and thyme (Handful of each)
3-4 whole Branzini
Preheat your oven to 450 degrees. You then mix your egg whites and salt in a bowl to form a molding mixture (almost like wet sand). Next take your branzini and stuff with sliced lemon and all of the herbs you desire. It’s best to have your local grocery store descale and gut the fish. Now, Take a baking pan and place some of the salt mixture to create a bed for the fish. Place the fish on top and the cover with the remainder of the salt mixture. You then place the pan into the oven for about 30 mins. The salt mold will be a light golden brown and hard as a rock! Simply tap with a spoon or the back of a knife to break the mold, remove the salt and serve the meat of the fish! It will be fresh, moist and oh so flaky! If you choose to you can drizzle with your favorite olive oil and a little pepper, but I like it as is. Enjoy!
I am always on the hunt for fantastic, all natural face and body products. So when this wonderful new company called Miracle Clay approached me to try their products I was ecstatic.
Here is a little bit about Miracle Clay, what it is and their mission…
“Miracle Clay’s mission is to make the world healthier and happier by promoting high quality, paraben-free, animal-free, natural skin and health care products that truly do work and are known for their healing qualities.”
All of Miracle Clay’s products contain natural montmorillonite clay… What exactly is that you ask?
“Edible Montmorillonite Clay is very rare and only found in certain desert regions of the world. This unique healing clay has been used for a wide range of medicinal purposes for thousands of years by nearly 200 cultures, including the Egyptians, the Aztecs, and other native people of Mexico, South America, and North America. More recently, even NASA astronauts have used Calcium Montmorillonite Clay for strengthening their bodies during space missions.”
“Montmorillonite Clay also works incredibly well in keeping skin feeling fresh, smooth, radiant and soft. Miracle Clay’s skin care and bath products will help remove toxins, metals, and impurities from the skin while also tightening pores, removing dead skin cells, and leaving the skin healthy and revitalized. Miracle Clay also offers several marvelous products for improving skin ailments such as acne, rashes, psoriasis, eczema, and rosacea, while being gentle enough to use weekly, or even daily on problem areas.”
Basically, This stuff is amazing!
I want to focus this post on the product I loved the most from the line, and the product I found most effective and useful for me. It was their Miracle Clay clay mask. I would cleanse my skin and apply the mask for a minimum of 10 mins. After washing it off my skin would feel smooth,tight and my pores were noticeably smaller. Over time (around 2-3 weeks) I noticed that some of my old acne scarring had faded! You can use the mask as often as you like, since it is natural. I however use it 2-3 times a week.
I would definitely recommend this product and will continue to use and purchase it on a regular.
Thanks to Miracle Clay for reaching out to me to try your products! I genuinely loved them.
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