Healthy Caramel Apple Smoothie


1 Large/ 2 Medium apples, cored, chopped and frozen
3/4 C- 1 C Almond milk
1 Tbsp Raw almond butter
3 dates, pitted and chopped
1/2 tsp Vanilla extract
1 Tbsp Coconut sugar
1 Tbsp ground flaxseeds


Easy Taco Casserole

1 packet of taco seasoning, add to taste
1 can of black beans
1 cup of frozen corn
tortilla chips
1 cup shredded marble cheese divided
1 cup shredded Monterey jack divided


  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion,  black beans, corn and seasoning into the beef. Remove from heat.
  • Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the marble and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
  • Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.
  • Easy Bolognese Recipe


    1 3/4 cups chopped onion
    2/3 cup chopped celery
    1/2 cup finely chopped carrot
    6 garlic cloves, minced
    375 grams ground beef, extra lean
    1 1/2 cups canned crushed tomatoes
    1 cup lower-sodium beef broth
    1/4 cup chopped fresh parsley
    2 tablespoons tomato paste
    2 teaspoons sugar
    1 teaspoon dried thyme
    1 teaspoon freshly ground black pepper
    1/2 teaspoon dried oregano
    1/4 teaspoon salt


    1. Heat a large nonstick skillet over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 4 minutes. Add beef, to vegetable mixture. Cook 5 minutes or until browned; stir to crumble. Drain meat mixture; place in a 6-quart electric slow cooker. Stir in tomatoes and remaining ingredients. Cover and cook on LOW for 8 hours. Remove and discard .

    Johnnycake Bread



    Johnnycakes are thought to be the original pancakes. Last year, I made Johnnycakes for my son to bring on a field trip to a historic one-room schoolhouse, wrapped in his old-fashioned lunch basket with a potato! (his request… I am sure something else was in there but it was not as memorable!) They are delicious cornmeal pancakes served with butter and honey. I love cornmeal pancakes served with syrup as well.

    When I read about this bread version of Johnnycakes from Bon Appetit on First Look then Cook, I wanted to make it right away. Her description was wonderful, and we ate it as suggested- warm with butter. My kids and I loved it! A great change of pace for breakfast. It would also be a delicious snack with a cup of tea or a glass of milk.

    • ¼ cup vegetable oil, plus more for pans (cooking spray can be…

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    Quinoa with Chopped Prunes, Apples and Plums


    To help the weight loss, we did the Dr. Oz’s 48-Hour Weekend Cleanse This is the breakfast. It tastes OK. I felt great during and after the cleanse and was 2lbs lighter in 48 hours. Actually, I still make this for breakfast, in advance and reheat in the morning. Hope you enjoy this high fibre and protein breakfast.

    Makes 1 serving

    1/2 cup quinoa, rinsed
    1 cup water
    1 pinch nutmeg
    1 tsp grated ginger
    1 tbsp flax seed oil
    1/3 cup chopped prunes
    1/4 cup rice milk


    In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.
    Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.
    Stir in the prunes and rice milk. Cover again and cook another 5 minutes.
    Before serving, stir in 1 tbsp of flaxseed oil.

    Ravioli with Rose Sauce and Fresh Tomatoes


    This was so quick and easy, I thought I would share. Truth be told it was a treat from the New Years Diet but, everyone (the kids) enjoyed it!! Victory!

    Yield: Makes 4 to 6 servings
    Cook time:5 Minutes
    Prep time:10 Minutes

    1 (20-oz.) package refrigerated spinach and cheese ravioli
    1 (16-oz.) container of rose sauce
    2 medium-size fresh tomatoes, chopped
    1/2 cup chopped fresh basil, optional
    1/3 cup grated Parmesan cheese


    1. Prepare pasta according to package directions.

    2. Meanwhile, pour Rose sauce into a medium saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

    Cabbage Soup, wait…it actually tastes good

    Not an April Fool’s joke!! This weight loss resolution is taking a serious turn, I’m making cabbage soup. My poor kids. I visited my mother in law at work with my son. I told her that dinner that night was cabbage soup, followed by “part of the weight loss routine”. An older man nearby responded with “blah, cabbage soup”. At least I am losing weight! Lucky 13 so far….

    Prep Time: 20 Minutes
    Cook Time: 25 Minutes
    Ready In: 45 Minutes
    Servings: 15

    5 carrots, chopped
    3 onions, chopped
    2 (16 ounce) cans whole peeled
    tomatoes, with liquid
    1 large head cabbage, chopped (I used a precut bag of cabbage- if I am eating cabbage I’m taking the easy route)
    1 (1 ounce) envelope dry onion soup mix
    2 quarts tomato juice
    10 stalks celery, chopped
    1 (14 ounce) can beef broth

    1. Place carrots, onions, tomatoes, cabbage, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender.

    May be stored in the refrigerator for several days.