Healthy and Delicious Blueberry Smoothie

I have been on the lookout for a morning drink that will not only boost my energy and health, but also actually taste super yummy. This smoothie is perfect for those in that similar search. This super simple recipe is something that my brother, a personal trainer, created and really stands by. When I first saw what went into it, I’ll be honest, I was pretty hesitant. But I swear to you it is WAY tastier then I ever thought possible.

Blueberries are considered a superfood and have an abundance of antioxidants that help protect your body against heart disease, cancer, and other diseases. They also are anti-inflammatory along with being high in potassium and Vitamin C making them super recommended with doctors and nutritionists.

Another superfood ingredient in this smoothie is the spinach. I know, spinach isn’t always the most desired food, especially in drinking form. But TRUST ME, you really can’t even taste it and it is so incredible to know all the nutrients I’m getting from it. Spinach is rich with Vitamans A, C, K and iron. It can even lower your stress, increase your eye health and help fight against blood pressure levels.

It’s a perfect way to start your morning right and to get a head start on all the nutrients our bodies crave throughout the day!

The Ingredients:

  • 1 Cup fresh spinach
  • 1/2 Cup blueberries, frozen
  • 1/3 Cup plain Greek Yogurt
  • 1 whole banana
  • Splash of orange juice
  • Splash of water

The Instructions:

  • Combine all ingredients into blender and pulse until completely smooth
  • These ingredients are the perfect size if you have the Nutribullet blender. It makes one tall glass or two smaller cups if you want to share


The Best Key Lime Pie Recipe

This is one of my all time favorite summer pies and I am so excited to share it with you! With such a small amount of ingredients, this pie is an easy one to make and it’s also one of the yummiest key lime pies I’ve ever had. Key lime pies are known to be pretty tart, but this one definitely has a milder zing to it. It’s a perfect consistency of creamy and thick which always hits the spot perfectly, especially here in Florida!

Sometimes people can have a little bit of trouble finding key lime juice and tend to just substitute it for plain ol’ lime juice. That does work, but I love the Nellie & Joe’s Key West lime juice brand. You can find that key lime juice here.

This pie pairs so perfectly with a nice garnishing of whipped cream on top. Some people even like to cover the entire top with it, but for now I’ll just be doing the sides and middle. Click here to get the awesome recipe to make a quick and easy whipped cream to go along with this super delicious pie!

The Ingredients:

The crust:

  • 1 1/4 Cup graham crackers, pulsed
  • 1/4 Cup sugar
  • 5 Tablespoons butter, melted

The filling:

  • 28 Ounces sweetened condensed milk
  • 1/2 Cup sour cream
  • 3/4 Cup key lime juice

The Instructions:


  • Preheat oven to 350 degrees Fahrenheit
  • Pulse the graham crackers in a food processor or blender and and then combine the crumbs, sugar and butter. Mix until blended well
  • Press the graham cracker mixture into the bottom and sides of a 9 inch pie pan
  • Bake for 10 minutes then remove from oven, set aside and let cool for additional 10 minutes

Pie filling:

  • Combine sweetened condensed milk, sour cream and key lime juice in a large bowl. Stir until smooth.
  • Pour into prepared pie pan and bake for 10 minutes or until you see little bubbles form along the surface
  • Turn off the oven and let the pie sit inside, undisturbed for an additional 30 minutes
  • Let pie chill in the refrigerator for at least 6 hours, or even better, over night

Right before you’re ready to serve, put some whipped cream on top and then you are ready to go!

Happy Baking!

The Best Stuffed Mushroom Appetizer

This is by far the most popular dish that my family has. Whoever is bringing these mushrooms to our next family gathering is pretty much the hero of the party. These mushrooms do not contain any sausage which a lot of stuffed mushroom recipes have. For me, this is one of the reasons why I think they taste SO dang tasty! It’s a lighter stuffing that isn’t overwhelmingly tasting of meat.

This is a recipe that you can really make your own. As so many family recipes, you kind of just go off of taste. If it needs more chicken bouillon, feel free to add as much as you feel tastes right. If the bread doesn’t look to be absorbed enough, add some butter to make it not so dry. The recipe below is a guideline as to where you want to go. We always will start off with these ingredients and adjust from there. Overall though, this is how I like to make them along with usually doubling it.

The Ingredients:

  • 1 large package of whole white mushrooms
  • About 2/3 loaf of white bread
  • 2 stalks of celery, minced
  • 1/2 onion, minced
  • About 2-4 chicken bouillon cubes
  • 1 stick of butter

The Instructions:

  • Preheat oven to 350 degrees Fahrenheit
  • Wash mushrooms and remove stems so there is a little pocket for stuffing.
  • Line up all the mushrooms into a glass baking dish without overlapping any mushrooms
  • In a large frying pan on the stove, cook onion and celery in butter until soft
  • Add about 3 cubes of chicken bouillon, breaking apart with a spoon so it gets dispersed evenly throughout the pan
  • Add bread by rubbing together and ripping with your hands to create smaller pieces. This will help the bread absorb the moisture to create a stuffing texture.
  • After everything is softened together, use a spoon to generously fill in each mushroom
  • Bake for 25 minutes

These will be incredibly hot so it’s always best to let them cool just a bit before diving in. But trust me, it’ll be worth the wait!

Happy Cooking!

4th Of July Poke Cake

It’s time to celebrate one of the most fun and festive summer holidays of the year! This red, white and blue poke cake is the perfect treat to serve to your family and friends to help get into the patriotic spirit.

Poke cakes became popular in the 1970’s and have been rising in popularity ever since then, especially down here in the South. It couldn’t be a more easy way to add a little flare to that typical box cake that we all know and love. With this recipe, I have not only used a box cake, but I also wanted to tie in some old family style in there as well which is why I decided to use my great aunts frosting for the topping instead of the typical Cool Whip topping you usually see with poke cakes. To go along with the holiday, we’ll be adding some fresh strawberries and blueberries on top to add some flare to our theme.

Here’s how to make it:

The Ingredients:

  • White cake mix (water, vegetable oil and eggs are required to make the cake box mix)
  • 1 box (3 oz) Jell-O strawberry flavored mix
  • 1 box (3 oz) Jell-O blueberry flavored mix
  • 1 Cup boiling water
  • 1/2 Cup cold water

For frosting:

  • 3 Tablespoons flour
  • 1 Cup sugar
  • 1/2 Cup margarine
  • 1/2 Cup butter (1 stick)
  • 1 teaspoon Vanilla
  • 1 Cup milk

For Topping:

  • Fresh strawberries
  • Fresh Raspberries
  • Fresh blueberries

The Instructions:

  • Preheat oven to 350 degrees Fahrenheit
  • Make the boxed cake mix as directed for a 9×13 inch pan. Cool for at least 30 minutes after it’s taken out of the oven
  • Once slightly cooled, use a small rounded object to poke into the cake without hitting the bottom of the pan. Keep the distance of each poke about 1/2 an inch
  • In a small stove top pot, boil the cup of water and then add the strawberry Jell-O. Stir in cold water, then do the same for the blueberry Jell-O in a separate pot
  • Carefully pour the strawberry and blueberry Jell-O along each row of the poked holes. I used a turkey baster to keep it slow and clean so colors wouldn’t spread and mix together
  • When finished, keep in the refrigerator for at least 3 hours before serving and adding frosting

The frosting:

  • In a cold sauce pan, combine milk and flour and bring to a boil. Stir this until it is thick
  • In a separate sauce pan, cream the sugar, margarine and butter. Add in the vanilla and then beat until it looks like cream
  • Add in the milk and flour mixture just a little at a time while mixing
  • If the frosting looks to runny, add more flour and sugar until correct texture is formed

When the cake is done cooling in the fridge, add an even layer of frosting to the top of the cake. This is when you can decorate exactly how you want it to help represent the holiday. I like to do an American flag, but get creative with it if you want!

Happy 4th of July!

Grilled Chicken Caprese

We’re in the thick of grilling season which means it’s time to start adding new and exciting dishes to get fired up outside. This recipe just screams summertime which is why it’s one of my favorites to make during these warm months. It’s also so great to make because of how incredibly easy it is!

Caprese is a salad that only consists of 3 major ingredients which are tomato, fresh mozzarella and basil. With this dish, we are basically just adding a beautiful piece of grilled chicken underneath all of this goodness and topping with a drizzle of delicious balsamic glaze.

Unlike beef, when grilling chicken it is extra important to know when it is finished cooking thoroughly. You will always want to check with a meat thermometer to verify that the chicken is at a safe temperature to eat. When the temperature says at least 165 degrees Fahrenheit then you are good to go! From my experience, this is usually about 25-30 minutes of grilling time.

What’s also so great about this recipe is that with these ingredients, it really is all about what makes your taste buds the happiest. Don’t want as much garlic? Definitely use less of it then. Are your chicken breasts larger and needs more Italian dressing? Then add some more! This is a guideline of how it worked well for me, but definitely try and make it your own if you so desire.

The Ingredients:

  • 1 package fresh mozzarella, pre sliced
  • 8 skinless, boneless chicken breast
  • 1 Tablespoon minced garlic
  • 1/2 Tablespoon onion powder
  • 1 cup Italian dressing
  • 2-3 large tomatoes
  • Fresh basil
  • Balsamic glaze

The Instructions:

  • Clean all chicken breasts and remove any excess fat and place into 9×13 pan
  • Once all chicken is properly cleaned, sprinkle onion powder on each chicken. This is roughly about 1/2 a Tablespoon for all 8 breasts
  • Add minced garlic and spread evenly over chicken
  • Add Italian dressing and fully submerge the chicken so that it is completely soaked and marinated. (No need to let the chicken sit)
  • Heat up the grill to about 475 degrees Fahrenheit and then place the chicken evenly dispersed across the grill
  • Keep an eye on the chicken and flip every once in a while to get all sides evenly grilled
  • With only a few minutes left of grilling, place one piece of fresh mozzarella cheese on each chicken breast. Some breasts were pretty large, so a little extra piece of cheese was placed on top. Keep on the grill until each piece of mozzarella has just started to melt.
  • Once completely cooked (at least 165 degrees Fahrenheit for each breast) , remove chicken from the grill and place a slice of tomato on each piece of chicken
  • Chop up fresh basil and sprinkle on top of all pieces of chicken
  • Drizzle balsamic glaze on top of all pieces of chicken

And that’s it! I served this with broccoli, mashed potatoes and a fresh garden salad, but this really can go with so many kinds of sides. Use what you like!

Happy cooking!