Peach Cobbler Smoothie

Hey! How are you?  Thanks for visiting the blog today.  After our recent peach picking excursion, I was inspired to try out some different recipes for all the peaches we gathered. Also, I still have peaches in the freezer from our tree, so there are lots of peaches over here.  I have been in the mood for peach pie/comfort food type flavors.  I love making this peach oatmeal and making peach cobbler. What I really wanted though was something to satisfy that comfort food craving, that was also cool and refreshing (it is still super hot over here).  From this desire, this peach cobbler smoothie was born!  It is light and refreshing, but also full of all those yummy, comforting peach cobbler flavors.

If you are looking to up the protein content, vanilla protein powder would work well in this.  I didn’t add any protein because I was sharing this with my little guy.  The oats and almond extract help to create that baked good flavor.  Also, I always find that adding a little oatmeal to smoothies helps to give it a bit of staying power.

Peach Cobbler Smoothie

Makes one large or two small-ish smoothies


  • 1 cup frozen peaches
  • 1 frozen banana
  • 2 tablespoons oatmeal
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon almond extract
  • 1 cup unsweetened almond milk (I used vanilla flavored)

Directions:  Put all ingredients in a blender.  Blend until smooth, serve and enjoy.

Hope you have a great day!


Weekend recap – best-laid plans + super quick dessert recipe

Hey, friends! How was your weekend?  Ours has been a series of little ups and downs.  On Friday I ended up taking my little dude to the doctor because his school called and said he had been tugging on his ear and complaining it hurt. We were worried he may have an ear infection, but everything was clear. Feeling good about him not having an infection and him otherwise acting like he felt well, we scooped up the little miss and headed over to Costco. On this outing, I  discovered that Costco now carries frozen riced cauliflower!

I was pretty excited about this find, we go through a ton of riced cauliflower, and Costco’s prices for it are awesome!  Also, while waiting in the check out line a lovely young woman was watching the kids and me, and told me that she “hoped to be a mom like you one day.”  It totally made my day, thank you so much sweet lady at Costco!

Friday night was pretty mellow, we had pizza for dinner and relaxed. After the kids went to bed the hubs and I caught up on some TV and I tried out a face mask sample.

It smelled awesome, and I liked the feel of it on, but I didn’t notice an immediate difference in my skin and clarifying products can be a bit drying for me, so I don’t see myself buying it in the near future.

Saturday morning I put some of that frozen cauliflower to use and tried something I had been meaning to check out for a while.  A smoothie with cauliflower in it!

The verdict, I loved it. I mixed it with vanilla vega, almond milk, and raspberries. I could not taste the cauliflower at all, and I love sneaking some extra veggies into my smoothies.  It does also add a little creaminess, though not as much as a banana would.

I also taught a class Saturday morning, then we ran some family errands.  Midday,  I was able to get in a super sweaty Orangetheory class while the hubs laid the kids down for their naps.  After my class and the kid’s naps, we headed out to meet up with my mom and niece.  The plan had been to get pictures taken of the kiddos, but there was a mix up with the time scheduled, so we went shopping instead.  Turns out my little miss is quite the shoe aficionado (takes after her momma), she loved these sparkly little flats! 

After getting home and getting the babes to bed, I was off to check out a local speakeasy for a friend’s birthday.  It was fun to actually get dolled up.  My makeup routine for work is a five minute, no frills affair, so I had some fun playing around with my makeup a little.

The speakeasy was super cute, but a little hot and stuffy (it was a really muggy night).  They had several fancy cocktails to choose from, or you could select a spirit and have the bartender make you a special drink. I did the bartenders special with bourbon, and I think it was a take on a Manhattan.

I also enjoyed some Antipasto.

It was great to catch up with some dear friends and check out a new place.  One thing I was a little bummed about though, is it is associated with a favorite restaurant of mine, but you can’t order restaurant food in the speakeasy. I plan to use this minor inconvenience as a reason to go out to dinner soon.

On Sunday, the plan was some morning chores and then to go to book club. My mom was hosting this month, so the hubs and kiddos were going to join to hang out and eat snacks. But, the little guy woke up with a cough and complaining of a headache, by midday he was feverish and obviously feeling bad.  So we ended up spending the afternoon in urgent care and the evening snuggling a dude and trying to convince him that taking his meds would make him feel better.  Fingers crossed it passes quickly and he is back to his energetic, happy self soon.

I had made a pie for book club, which I did not want to go to waste Fortunately, the hubs has kindly offered to take care of.  If you are looking for a quick dessert or potluck dish, this was super easy and delicious! Maybe not the healthiest ever, but sometimes dessert just needs to be dessert and it’s always nice to have something comes together in 10 minutes.

Strawberry Pretzel Pudding Pie

Crust: pour about half a bag of pretzels into a food processor and pulse until broken into medium size pieces. Pour in approximately 3 tablespoons melted butter and 1 tablespoon sugar. Mix until well incorporated. Press into a pie pan that has been sprayed with cooking spray.

Filling: Prepare one package vanilla pudding according to package instructions. Pour into prepared crust.  Allow to set in the fridge for about 5 minutes.  Top with strawberry pie filling. Chill until ready to serve.

How was your weekend? Anyone watch Game of Thrones last night?  Friends with kiddos, any tips on how to get a three-year-old to take meds?

Hope you all have a great day!


Raw Matcha Cheesecake (vegan option)

This post contains affiliate links, please see my disclosure here.  Thank you for your support!

Hey, friends! Happy Friday eve (it has been a long week, eyes on the weekend prize lol).   I mentioned a little while ago that my mom had given me some matcha, and I was looking for things to do with it, other than adding it to smoothies or making lattes.  Around the same time I read a few articles about raw desserts, and boom, I decided to make a raw matcha cheesecake!  You guys, it turned out awesome!  I decided to go with mini cheesecakes instead of one big one, and I have been loving having a single serving healthy treat at the ready.  They are a creamy, mildly sweet treat, with a hint of green tea flavor.


I used honey as a sweetener, so as I made them, they are not vegan.  However, you could substitute maple syrup for the honey to easily make it vegan.   They were surprisingly quick and easy to put together and have been such a nice treat!

Raw Matcha Cheesecake

Makes 12 mini cheesecakes


  • For the crust
    • 1/2 cup pitted dates
    • 1 cup raw almonds
    • 1 tablespoon coconut oil
    • pinch of salt
  • For the filling
    • 1.5 cups prepared raw cashews (soak for a minimum of 1 hour in very hot water, then drain)
    • 2/3 cup full fat coconut milk
    • juice from 1 large, or 1.5 small lemons
    • 1/2 cup honey (or maple syrup for vegan)
    • 2 tablespoons coconut oil
    • 2.5 teaspoons Matcha powder
    • 1/2 teaspoon vanilla

Directions: Line a muffin pan with paper cups.  A little behind the scenes for you, I used these super cute ones leftover from a birthday.


For the crust – Add all ingredients in the food processor and mix until thoroughly combined and a coarse mixture has formed.  The crust mix should look like this.


Don’t worry that it seems crumbly, it will set after being pressed and chilled.  Divide among your muffin cups and press firmly into the bottom of each.

For the filling – Add all ingredients to a blender (I used a NutriBullet Pro ) and blend until smooth.  Make sure you blend this well, as you want a smooth and creamy cheesecake.  Once blended, spoon into the cups.


Sprinkle with blueberries, if desired.


Stick in the freezer until set.  I froze mine overnight, I would suggest freezing for at least a few hours.  These can be eaten straight from the freezer or can be allowed to soften in the fridge prior to eating.  Leftovers can be stored in the freezer for a couple of weeks.  I would suggest eating any refrigerated ones within a few days.


Let me know if you give them a try.  Hope you have a great day!


Lemony Artichoke Hummus

This post contains affiliate links, please see my disclosure here.  Thank you for your support!

Happy Friday Eve friends! How’s your week going? Thanks for the love on yesterday’s post, I know the momma guilt is something lots of us struggle with.

Today let’s talk snacks. Do you like artichokes?  I have been on a bit of an artichoke kick recently, and have been trying to sneak them into everything.  Which is how this hummus was born.

This has been a favorite snack over here.  It is light and flavor and makes for a perfect healthy snack.  I have been enjoying it with carrots and sesame pita chips.

Lemony Artichoke Hummus


  • 1 can Chick peas, drained (save the liquid)
  • 2 tablespoons Tahini
  • 1 teaspoon (or one clove) minced garlic
  • 1/3 cup Marinated artichokes hearts
  • Juice of one lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • If needed: 1-2 tablespoons reserved chick pea liquid

Directions: Place all ingredients except the olive oil in a food processor. Pulse a few times to start breaking down larger pieces, then continue to run food processor as you slowly add the olive oil. If the hummus seems a little dry, go ahead and add in reserved chick pea liquid, one tablespoon at a time, until desired consistency is reached (additional olive oil may also be used).

Hope you enjoy this hummus as much as we have!  Let me know if you give it a try.

Do you like artichokes, I have been wanting to grill some ever since seeing Kelli’s recipe for them.

Tuscan Pasta Salad

Thank you to Simply Organic for sponsoring this post through my partnership with Mambo Sprouts.  Thank you, readers, for taking the time to learn about products I use and enjoy!

Hey, friends!  How is your week starting out? It is looking like a busy week over here, which has honestly become our norm with work, family and finding time for fitness and friends.  This past weekend was the first one in a while that I was home for the most part.  I decided to take advantage and do tons of meal prepping for the week, and let me tell you, it has been wonderful so far!  I feel like the whole day runs so much smoother knowing that dinner is for the most part already prepped.  I get to come home and enjoy the evening with my babies, rather than running around like a mad woman trying to get dinner ready.

Which is where this pasta salad comes into play.  I made this recipe to enjoy for dinner over the weekend and for lunches this week.  It was delicious when I made it, and I think has gotten better as the flavors have continued to meld. The star of the show is this new Simply Organic Tuscan Seasoning.

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I have been using Simply Organic products for years, so when I was offered the opportunity to try out their new Tuscan Seasoning I jumped at the chance.

For those of you who may not be familiar with this brand, Simply Organic is a line of 100% certified organic spices, seasoning mixes, and baking flavors.  Not only are their products perfect for creating flavorful dishes at home, but they also support organic growers by giving 1% of sales back to support the organic community.

I used their new Tuscan Seasoning to create a delicious pasta salad, full of flavor and healthy, satisfying ingredients.  This pasta salad is hearty enough to serve as a stand alone vegetarian meal.  I tried the dressing as a chicken marinade as well though, and it was delicious!

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This recipe is super easy to customize, feel free to switch out the cheese or veggies for ingredients to best suit your tastes. I would also highly recommend this dressing as a chicken marinade.  We used it as part of our meal prep, and it was delicious!

FullSizeRender (43)  Simply pour the dressing over the chicken (in a baking pan or freezer bag) and allow to marinate for an hour or two before grilling or baking.

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Quick and Easy Sweet Potato and Sausage Skillet Meal

Hey, how is your week going?  Pretty normal busy over here.  The week has been flying by, and I starting to get excited for the weekend!

Today I wanted to share a super quick and easy dinner idea that has become a go to for our family.  I get home before the hubs does.  So I usually pick up the kiddos, and visit with them as I prepare dinner each night.  Since they are preschool/toddler age, they require pretty much all of my attention and dinner needs to be something pre-prepared, or super quick and easy.

This skillet meal fits our week night needs.  It comes together in 15-ish minutes, and has plenty of veggies and protein.  Best of all it is parent and kiddo approved!  It is also very easy to customize.  Feel free to throw in extra veggies, or add a dash of red pepper to add a little spice.

Quick and Easy Sweet Potato and Sausage Skillet Meal


  • 1 pound cooked sausage links (I used turkey kielbasa, but anything you like will work.  To make this vegetarian, I would suggest a can of cannellili or garbanzo beans)
  • 1 bunch kale
  • 2 large diced sweet potatoes*
  • 1 can fire roasted diced tomatoes
  • 1 Tablespoon olive oil
  • 1 Tablespoon Italian Seasoning
  • Salt and Pepper to taste

Directions: Heat olive oil on medium in a large skillet.  Add sweet potatoes.  As the sweet potatoes start to cook, slice the sausage into rounds and add to the skillet.  Wash your kale.  Remove the stems and dice or tear the kale into bite sized pieces.  Once your sweet potatoes have softened and the sausage is starting to brown, add in kale, tomatoes and Italian seasoning. Stir and continue to cook for another five minutes or so, until everything is hot and cooked to your liking.  Salt and pepper to taste and serve.

*To shorten cooking time, prior to dicing the sweet potatoes, give them a good wash and poke a couple of holes in each one with a fork.  Put on a plate and microwave 2-3 minutes.  Allow to cool, then dice.

Do you have any quick  and healthy weeknight meals you love?  Thanks for joining me today!



Chocolate Chip Almond Energy Balls

Hey guys!  Thanks for stopping by the blog today.  How is your week going?

Just a quick post today, I wanted to pop in to share a super fast and delicious snack recipe with you.  These little energy balls were kind of an on the fly recipe idea that ended up amazing.  The whole family loved them and we polished off the first batch in about 5 minutes.

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They are super easy to make, requiring only six ingredients, including the chocolate chips.  Also, who doesn’t love a no bake treat during the summer?

Chocolate Chip Almond Energy Balls

Makes 9 balls


  • 1/4 cup almond meal
  • 1/2 cup oats
  • 1 tablespoon honey
  • 4 tablespoons almond butter
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons chocolate chips (I used dark chocolate chips)

Directions: Mix all ingredients, except chocolate chips, in a bowl until well combined.  Fold in chocolate chips.  Using hands, roll into 9 balls.  They maybe a little crumbly when rolling, but will hold their shape well after spending a little time in the fridge.  Keep leftovers refrigerated in a covered container.

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Let me know if you give them a try.  Hope you have a great day!