Berry Shake

Looking for a fruity shake that isn’t as acidic as a smoothie? Try this berry shake!


1 cup mixed berries, frozen

1 cup vanilla greek yogurt

3/4 cup vanilla flavored almond milk, sweetened


Combine all ingredients in a blender. Mix well. If the shake is too thick for your liking you can add more milk!


Look Out For Cauliflower

Hey all,

It’s been a while! I’ve been experimenting with different types of foods and lately my recipes just aren’t up to par. But I have a good feeling about my next project…cauliflower pizza dough! I’ve been craving some pizza lately and I have to try this!

Stay tuned for cauliflower pizza crust and more cauliflower recipes (because it’s pretty awesome)!

Crockpot Stuffed Pepper Soup

photo 1With Fall here and Winter around the corner, all I can think about is soup! This is a fabulous and easy recipe for a delicious Fall and Winter soup.


1 lb ground beef, cooked and drained

1 cup cooked rice

2 cups chopped bell peppers

1 16oz jar salsa (and spice level)

1 28oz can Crushed tomatoes

2 cups beef broth

1/2 teaspoon garlic powder

1/2 teaspoon oregano


After cooking ground beef and rice, add to crockpot. Add chopped peppers and all other ingredients to the pot. Stir well. Cook on low for 3-4 hours or on high for 6-8 hours.

Serving suggestion: serve with freshly grated cheese on top

*NOTE: this is almost more of a stew than a soup. If you would like a thinner soup, add 1 more cup of beef broth.

Slow Cooker Chickpea Soup

photo 5Ingredients

6 cups vegetable broth (homemade or canned)

2 cups tomato sauce 

1 can chickpeas, rinsed and drained

1/2 cup uncooked rice

2 teaspoons garlic salt

1 teaspoon black pepper

7 cups spinach, chopped 

Freshly grated Parmesan cheese for garnish


Combine vegetable broth, tomato sauce, chickpeas, and rice in slow cooker. Stir in seasonings (you can add more or less of each depending on your specific tastes). Cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 7 hours.

About 20 minutes before serving, stir in chopped spinach. Split into bowls and top with freshly grated Parmesan cheese before serving.



This is a great recipe because you can make an unlimited amount of variations!

4 cups Old Fashioned Oats
1 1/2 cups nuts (I like chopped walnuts or sliced almonds)
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup canola oil
1/4 cup honey
1 teaspoon vanilla extract
1 1/2 cups raisins or dried fruit (I prefer dried cranberries)

Preheat oven to 300 degrees. In a 9×13 pan (NOTE: my picture is of a larger pan, but cooking times for this recipe work best with a 9×13 pan) mix oats, nuts, brown sugar and cinnamon. In saucepan, warm oil and honey. Stir in vanilla. Carefully pour liquid over oat mixture. Stir gently until oats are coated. You can add the dried fruit now if you prefer the cooked taste, or you can add them in after baking.

Bake 40 minutes, stirring carefully after every 10 minutes. Remove from oven and cool. You may store granola at room temperature for one week or in the freezer for up to 3 months!

Please comment with your favorite variations. I would love to try some new ones 🙂