green protein smoothie.

I only have 1 week left until I go back to work (sniffle, sniffle). Since I have been off this summer, I have been making smoothies almost every morning. I've had so much fun experimenting with different kinds.  I am hoping to continue my smoothie-making-morning-ritual when I go back to work too! 

Also, Grant and I just got home from a short but incredibly sweet vacation to Virginia. We had a great time lounging by the pool, playing mini golf, visiting a couple local restaurants, & going on a few hikes at Shenandoah National Park.  Below the recipe are a couple pictures from our trip :)

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green protein smoothie recipe (1 serving)

ingredients:

1 frozen banana

1/4-1/2 cup milk (I used vanilla almond milk)

1-2 Tbsp nut butter (I used peanut butter)

6 oz greek yogurt (I like to use vanilla or plain)

2 handfuls spinach (kale or another green would probably work too)

Optional sweetener such as maple syrup, agave, stevia, etc., (I did not use one)

instructions

Blend all ingredients together in blender or food processor. If using a blender, I recommend putting the milk in first and the spinach in last. 

 

creamy zuppa toscana soup.

You are probably wondering why I am posting a soup recipe in the middle of spring. And I know winter is finally over (well, hopefully it's over) but this recipe is too good not to share. I know I will be making this in the summer (we have fans and AC, we'll be just fine!)

I've never had Olive Garden's Zuppa Toscana soup so I'm not even sure if this is what it tastes like. It's awesome nonetheless so you should definitely try this stellar recipe!

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INGREDIENTS:

3 cans (14 oz) chicken broth
2 cups heavy cream (whipping cream, milk, or half&half would probably work too)
1 lb Italian Sausage
½ pound bacon
4 russet potatoes
1 medium onion, diced
2 garlic cloves, minced
2½ cups chopped spinach or kale (I used some of each)
salt and pepper (to taste)

DIRECTIONS:

1. Cook and crumble the bacon. Set aside.
2. Cook the sausage in a pot. Once it is cooked through, add broth and spinach/kale.
3. Put lid on the pot and bring sausage, broth, spinch/kale to a boil.
4. Slice potatoes in half and make about ¼ inch slices. You can slice these into fourths making the potatoes more bite sized.
5. In a skillet over medium heat, sautee potatoes, diced onion, and garlic. Sautee until potatoes are tender.
6. Once potatoes are tender/cooked, add potatoes/garlic/onion to the pot of sausage/broth/spinch/kale. Also add the crumbled bacon.
7. Reduce heat and add heavy cream. Don't let mixture boil so it doesn't curdle.
8. Cook until heated through and add salt and pepper to taste.

Recipe Source: http://centslessdeals.com/2013/10/zuppa-toscana-soup.html/

potato-omelette casserole.

Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner. 

I don't really care when I eat it, I just love BREAKFAST!  I found a breakfast dish I could eat all day long. 

So if you love breakfast as much as I do, you have to try this all-star one course meal. 

This breakfast dish is loaded with good-for-you

 veggies and tasty breakfast meat. 

The first time I made it, I used bacon, bell peppers, fresh spinach, and onions- it was incredible. The second time, I made it with sausage, bell peppers, and onions and it was equally amazing.  Try out this dish- you won't be disappointed!

Potato-Omelette Casserole

Ingredients

• 36 (roughly) crispy crown tater-tots 
• 8 eggs
• 1/4 cup milk
• 1 cup shredded cheese
Omelet Fillings (suggestions):
• Meat (sausage, bacon, ham)
• Veggies (onion, red and/or green peppers, spinach, mushrooms, etc.)

Instructions

1.  Preheat oven to 400 degrees. Grease an 8" or a 9" baking dish. 
2. Heat your tater tots in the microwave for a minute or two to thaw. Cover the bottom of baking dish with the tater tots.
3. Bake your tater-tots for 10 minutes. 
4. While baking tater tots, prepare other ingredients (i.e. cook meat, cut veggies).
5. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over tater tots.
6. Whisk together 8 eggs and 1/4 cup milk with a fork or whisk. Pour your egg mixture on the toppings. Then, sprinkle cheese on top of the egg mixture.
7. Bake at 350 degrees for about 15-25 minutes, or until the egg is cooked through.
8. Slice into servings and devour!

Recipe Source: Finger Prickin Good - Thank you for this double delicious recipe!!