Category Archives: Recipes

Mint Chocolate Greens Smoothie

Mint Chocolate Greens Smoothie #Choctoberfest

You know I love my smoothies. I’ve made orange, berry, and pineapple-green… I was going strong there where I had one every morning during the summer. I am not sure why I stopped, but I think I am officially out of any rut I might have been in. Enter the mint-chocolate in this Mint Chocolate Greens Smoothie!

This is a sponsored post on behalf of Barlean’s where I received product or compensation to facilitate this post.. See my full disclosure page.

Mint Chocolate Greens Smoothie

I used the Barlean’s Chocolate Silk Greens- which in a nutshell, are amazing! It’s powdered greens are full of vital antioxidants from fruits and veggies. The delicious chocolate flavor comes from Fair-Trade, antioxidant-rich cocoa. It’s delicious hot or cold with no added sugars. You’ve got to try it to believe it. Seriously.

As if that wasn’t enough goodness in this smoothie, I added another Barlean’s powerhouse, the Essential Women Omega-Swirl in Chocolate Mint flavor. Look at this stuff:

Mint Chocolate Greens Smoothie

Doesn’t it look like chocolate syrup?! It tastes like it too! Do you take your Omega-3s? They are essential fatty acids needed by everyone, everyday for the rest of our lives. Most people get their Omega-3s from fish capsules or flax oil, but Barlean’s emulsified the flax oil to give it a smoothie like texture and used all natural ingredients to give it a chocolate mint flavor. It’s perfect for #Choctoberfest. You can use it in smoothies, in yogurt, oatmeal or even on top of ice cream. Ah-mazing.

Mint Chocolate Greens Smoothie

So here’s the power-smoothie that tastes like a mint-chocolate chip ice cream shake!

Mint Chocolate Greens Smoothie

Ingredients

1/2 frozen banana
1/2 small (5oz) container of 0%fat plain greek yogurt
1 scoop of Barlean’s Chocolate Greens
1 TBSP. Barlean’s Essential Woman Omega Swirl
8 oz. of ice water

What you do:

To a blender, add all the ingredients. Blend. Enjoy.

Mint Chocolate Greens Smoothie

Mint Chocolate Greens Smoothie #Choctoberfest

Serving Size: one serving

Almost no measuring and quick for a busy morning, this Mint-Chocolate Greens Smoothie is a healthy and great way to start the day!

Ingredients

  • 1/2 frozen banana
  • 1/2 small (5oz) container of 0%fat plain greek yogurt
  • 1 scoop of Barlean's Chocolate Greens
  • 1 TBSP. Barlean's Essential Woman Omega Swirl
  • 8 oz. of ice water

Instructions

  1. To a blender, add all the ingredients. Blend. Enjoy.
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Here’s today’s amazing recipes from the other #Choctoberfest bloggers!



This is a sponsored post on behalf of Barlean’s where I received product or compensation to facilitate this post.. See my full disclosure page.

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Spinach Stuffed Shells #SundaySupper

Now say that 5-times, fast! Spinach Stuffed Shells #Sunday Supper, Spinach Stuffed Shells #Sunday Supper, …I didn’t even plan that, I swear!

I make these Spinach Stuffed Shells, ever since we received stuffed shells from a friend, while we were going through some tough times. I had a 4 and 3 year old, and was pregnant with twins. My husband had just had open-heart surgery. It right before Christmas, and was, to say the least, a very busy and difficult time. At the time, it felt like the greatest gift to receive a meal that was already made. Something that was at once easy but also comforting and delicious- a true kindness. I had never made stuffed shells before, but to me, they were the best thing I’d ever eaten. I honestly believe that food truly can be one of the easiest ways to show someone you care. Every time I make these, I remember the wonderful gift that was given to me, with such a simple gesture.

Anyhoo….this week’s theme for #SundaySupper is comfort-food, pasta meals. This is mine for obvious reasons. Enjoy.

Spinach Stuffed Shells

Ingredients:

1 box(12oz) jumbo shells
1 1/2 cups of your favorite marinara sauce
1 large container ricotta cheese
1 egg
1 bag (8oz) of mozzarella cheese, split in two portions
1/4 cup of grated parmesan cheese
4 Tbsp. parsley
1 package frozen spinach, thawed
1/2 tsp. salt
1/8 tsp. ground black pepper

What to do:

  • Preheat oven to 350*. Spray a 9X13 pan with non-stick spray.Pour one cup of the sauce onto the bottom of the pan in an even layer. Set this aside.
  • Cook pasta according to package directions. Drain, and set aside.
  • Mix together the ricotta, egg, half the mozzarella, parmesan, parsley, spinach, salt and pepper.  Using a rubber spatula, scrape this mixture into a large ziplock bag. Press into the corner, and cut the tip of the bag, so the mixture can press out.
  • Fill each cooked shell with the mixture, pressing it through the bag. Place each shell on the pan with the sauce, until the shells are one layer and fill the pan. Drizzle the half-cup of sauce over the shells.

Spinach Stuffed Shells

  • Sprinkle the other half of the mozzarella cheese over the shells.

Spinach Stuffed Shells

  • Bake at 350*, for 20 minutes, covered with foil that has been sprayed with non-stick.
  • Remove the foil and cook an additional 10 minutes.
  • Remove from the oven and serve!

Spinach Stuffed Shells

Spinach Stuffed Shells #Sunday Supper

For a great and easy dinner that is comforting and perfect to make for a great family meal- try these Spinach Stuffed Shells!

Ingredients

  • 1 box(12oz) jumbo shells
  • 1 1/2 cups of your favorite marinara sauce
  • 1 large container ricotta cheese
  • 1 egg
  • 1 bag (8oz) of mozzarella cheese, split in two portions
  • 1/4 cup of grated parmesan cheese
  • 4 Tbsp. parsley
  • 1 package frozen spinach, thawed
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper

Instructions

  1. Preheat oven to 350*. Spray a 9X13 pan with non-stick spray.Pour one cup of the sauce onto the bottom of the pan in an even layer. Set this aside.
  2. Cook pasta according to package directions. Drain, and set aside.
  3. Mix together the ricotta, egg, half the mozzarella, parmesan, parsley, spinach, salt and pepper. Using a rubber spatula, scrape this mixture into a large ziplock bag. Press into the corner, and cut the tip of the bag, so the mixture can press out.
  4. Fill each cooked shell with the mixture, pressing it through the bag. Place each shell on the pan with the sauce, until the shells are one layer and fill the pan. Drizzle the half-cup of sauce over the shells.
  5. Sprinkle the other half of the mozzarella cheese over the shells.
  6. Bake at 350*, for 20 minutes, covered with foil that has been sprayed with non-stick.
  7. Remove the foil and cook an additional 10 minutes.
  8. Remove from the oven and serve!
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Spinach Stuffed Shells


This is a great meal to make and bring to someone who has a family or needs a dinner made for them during a busy or hard time. You can double it and make 2- one for you and one for a friend…They will be so grateful for it!  Being a vegetarian meal you don’t have to worry if there is that dietary restriction. I make pasta all the time for our family in the winter- it is easy, fast and usually my kids will try it! If you’d like a load more of easy, comfort meals to make, check us out:

Comfort Food Pasta Recipes #SundaySupper

Must Make Meaty Comfort Food Pasta Recipes

Must Make Veggie Comfort Food Pasta Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spinach Stuffed Shells


Linked up with Meatless Monday!

Lemon Zucchini Bread

Lemon Zucchini Bread

I love lemon anything. I also happen to have zucchini in my house all the time, since I have a few kids that will only eat it stuffed into this zucchini chocolate bread! But to be honest, I, the momma, needed a change! I found a great recipe for this lemon zucchini bread by Mandy’s Recipe Box blog, and made a few changes to suit my tastes and it turned out perfectly delicious- so moist and the glaze was amazing, so don’t leave that part off when you make it!

Lemon Zucchini Bread

Seriously. We all fight over the end-cut. Just look at this:

Lemon Zucchini Bread

So good!


Here are my changes to an already good recipe:

  • Cut the oil from 1/2 cup to 1/4 cup, substituting applesauce
  • Replaced the sour cream with healthier yogurt
  • Added 1/2 teaspoon of salt, as I find kosher salt needs a bit more for taste
  • Added a bit of cooking time – mine took 55 minutes

Lemon Zucchini Bread

Ingredients

3/4 cup sugar
2 Tbsp lemon zest
1/4 cup canola oil
1/4 cup applesauce
2 whole eggs
1/4 cup vanilla or plain yogurt
1 1/2 Tbsp fresh lemon juice
1 cup finely shredded zucchini
1 1/2 cup flour
2 tsp baking powder
1 tsp kosher salt

For the glaze:
1/3 cup powdered sugar
1 Tbsp. fresh lemon juice

Directions:

  • Preheat your oven to 350*, and spray a loaf pan with non-stick spray. Set aside.
  • In a large bowl, and using a large spoon, mix the sugar, zest, oil, applesauce, eggs, yogurt and juice until combined and there are no lumps (about 1 minute). This is your wet mixture.
  • In a separate bowl, whisk together the flour, baking powder and salt. Add this to the wet mixture. Stir until combined.
  • Using a scraper, pour this into your prepared pan and bake for 55-60 minutes at 350*.
  • Remove from the oven and cool in the pan for 5 minutes. Stand it on it’s side in the pan for another 5 minutes (this is my trick that works great!) Sliding your knife around the edges, remove the loaf from the pan and place on a cooling rack.
  • Make the glaze: In a small bowl whisk the sugar and juice until combined and without clumps (if it’s too thick you can add more lemon juice).
  • Spread over the top of the bread while it cools, and let it set. Serve by cutting into slices when ready!

Lemon Zucchini Bread


Enjoy! *this is definitely a new favorite*!