Corn Dip with Bell Peppers and Greek Yogurt

I think we all need a side dish recipe that we can keep handy for get-togethers, especially ones that are as simple and delicious as this one. This corn dip recipe will be a crowd favorite with its fresh veggies and cilantro-lime flavor. It’s light, healthy, and easy to whip together in 10 minutes or less! All you need is cooked sweet corn, onions, your favorite bell peppers (I used red, orange, green, and yellow- I love all the bright colors and different flavors!), greek yogurt, cilantro, lime juice, and some spices. Check out the ingredient list and directions below!
Personally I think that this tastes better when it has been chilled for a couple of hours in the fridge prior to serving, but you can serve it immediately after making as well!


3 cups frozen petite white corn, cooked and chilled
2 cups assorted bell peppers, chopped
1/3 cup red onion, chopped
1/4 cup cilantro
1/2 cup + 1 Tbs plain Greek yogurt
2.5 Tbs lime juice
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper to taste

1. Drain any excess cooking water from corn. Place corn, chopped red onions, and chopped bell peppers into a bowl.
2. Add spices, greek yogurt, and lime juice. Mix until all veggies are coated with yogurt.
3. Stir in chopped cilantro to bowl, and add a dash of salt and pepper as desired.
4. Serve corn dip as a side with tortilla chips, corn chips, crackers, or by itself! ENJOY!!


Pumpkin Spice Smoothie

Happy November, folks!
Who else loves this time of year? The leaves are falling, the holidays are creeping up on us, and the pumpkin-filled recipes are in full swing! This smoothie is a perfect addition to a Fall day. It’s creamy, pumpkin-y, and has a good source of protein (Thanks, greek yogurt!) So do yourself a favor and grab your favorite book, curl up with a blanket, and sip on this holiday smoothie!

1 medium banana, frozen
1/2 red apple, peeled
1/4 cup almond milk
3 Tbs pumpkin puree
1/3 cup plain greek yogurt
1/4 tsp vanilla
dash of cinnamon
dash of nutmeg
3 ice cubes

1. Place all ingredients in a blender and blend until smooth. Make sure that it is smoooooth as can be, no ice chunks allowed! Simple as that! ENJOY!

Roasted Broccoli and Chicken Salad

A yummy fall salad the whole family can enjoy!

Serves 4
4 cups spinach or mixed greens
2 cups of raw broccoli florets
8 ounces of chicken breast
1/2 cup chickpeas (canned/prepared)
2 strips of bacon or turkey bacon
1/2 of a medium avocado, sliced
2 Tbs dried cranberries
Lemon zest from 1/2 of a lemon (optional)
2 Tbs of olive oil for food preparation
Salt and Pepper
Red pepper flakes (optional)
2 Tbs olive oil
1.5 Tbs maple syrup
1 T Balsamic vinegar

1. Preheat oven to 400 degrees fahrenheit.
2. Place clean broccoli florets on a baking sheet lined with tin foil. Drizzle approximately 1 Tbs of olive oil on top of florets, toss with spoons or hands until the broccoli is well-coated. Add a dash of salt and pepper to taste.
3. Place baking sheet in oven and cook broccoli for 20-25 minutes. Florets should be easy to spear with a fork and slightly soft when cooked. Remove from oven and set aside.
4. Grill bacon in a medium pan over medium high heat until cooked thoroughly, set aside.
5. Put 1 Tbs olive oil in a medium fry pan. Place chicken in pan and season with salt and pepper. (Can add a dash of red pepper flakes for a little kick!) Over medium/high heat cook chicken for 7-8 minutes, flip, and cook for an additional 7-8 minutes, or until cooked through.
6. Let chicken sit for 4-5 minutes, then cut into 1/2-inch slices. Set aside.
7. Assemble your salad! Place spinach/mixed greens in a large bowl. Add lemon zest and toss slightly to mix. Add broccoli, chicken, chickpeas, cranberries, and avocado. Crumble bacon and place on top.
8. For the dressing mix all 3 ingredients in a jar or container with a lid and shake well. Drizzle on top of salad and ENJOY!!
**This salad is also tasty with classic ranch, cilantro dressing, or balsamic vinaigrette! Take your pick!!


The Best Brownies

I don’t know about you, but I am always a fan of brownies.  Especially these gooey, warm, chocolatey, melt-in-your-mouth brownies.  Now, *DISCLAIMER*, this recipe is not completely mine.  In fact none of it’s mine.  Not at all.  I have to give 100% credit to this recipe (as well as making them for this post LOL) to my little sister, Marissa!  She’s a baking genius, and I, sadly, am not.  Therefore she agreed to make these and attempt to give me some tips along the way.  She’s an angel.
Anyways! That has nothing to do with the fact that these are the most delicious brownies in the world and you need to go make them RIGHT MEOW.


2 cubes MELTED butter (you know a recipe is good when it starts with not one, but TWO cubes of butter.)
2 Tbsp vegetable oil
2 cups sugar
2 tsp vanilla
4 large eggs
2 cups all purpose flour
1/2-2/3 cup cocoa powder (depending on how chocolatey you like your brownies. we used the full 2/3 cup and regret nothing).
1/2 tsp salt
1/2 tsp baking soda
2/3 cup mini semisweet chocolate chips (or more! the more the better!)

1. Preheat oven to 350 degrees Fahrenhiet and grease a glass 9×13 baking pan.  Set aside.
2. Combine the melted butter, oil, and sugar in a large bowl and beat on medium speed for 1-2 minutes.
3. Add the vanilla to the mixture and mix well.
4. Put the eggs in a separate bowl and beat until frothy and lighter in color (about 1-2 minutes).
5. Add half of the beaten eggs to the butter/sugar mixture and beat until well combined and until the color of the mixture lightens slightly (about 1-2 minutes).
6. Repeat step five with the second half of the beaten eggs.
7. Sift together the flour, cocoa, salt, and baking soda in separate bowl.
8. Add dry ingredients to wet ingredients and mix until just combined (do not over mix).
9. Stir in the chocolate chips.
10. Pour the mixture into greased pan and bake for 30-35 minutes.  When it is done check with a toothpick- it should come out clean!
11. Sprinkle with powdered sugar if desired and ENJOY!!


Butternut Squash and Black Bean Enchiladas

Raise your hands if you love enchiladas!! Here’s a tasty, healthy, vegetarian rendition that will make you love them even more! Now don’t be scared of the squash.. ya can’t knock it til you try it!


Yields 4 servings
4 tortillas of choice
1 cup cooked butternut squash
1/2 cup black beans
2 Tbsp canned diced green chiles
1 Tbsp cream cheese
1 cup+2 Tbsp green enchilada sauce
1/4 tsp onion powder
1/2 tsp cumin
1/2 cup shredded cheese of choice

**Butternut squash can be cooked by cutting it in half, and baking in the oven face down on a cookie sheet.  I cooked mine for 45-50 minutes (until tender) with the oven at 400 degrees!
1. Preheat oven to 375 degrees Fahrenheit.
2. Place butternut squash, beans, diced chiles, cream cheese, 2 Tbsp of enchilada sauce, onion powder, and cumin in a bowl. Mix well.
3. Pour 1/2 cup of enchilada squash in the bottom of an 8x8in pan. Divide squash mixture and fill the 4 tortillas, (I used Mission Brand Low-Carb Whole Wheat tortillas! Love em!), and place tortillas in the pan.
4. Pour the remainder of the enchilada sauce on top of the tortillas, and top with shredded cheese.
5. Bake for 15 minutes. Serve with avocado and tomatoes, and ENJOY!!


Chili Lime Chicken Rice Bowl with Healthy Cilantro Dressing

Woooooooowweeeeee that’s quite a mouthful of a title! But I’ll tell ya what, you don’t want to miss out on this! These rice bowls are packed with flavor, and it’s a dish that the whole family will love!

Yields 4 servings
Chili Lime Chicken:
12 oz raw chicken breast
1/4 cup lime juice
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
dash of salt and pepper
Cilantro Dressing:
1/2 cup plain greek yogurt
2 Tbsp lime juice
2 Tbsp cilantro, chopped
2 Tbsp avocado, crushed
1 small clove garlic
1/2 tsp onion powder
Rice Bowl:
2 cups chopped romaine lettuce
2 cups cooked rice, or riced cauliflower
1 cup black beans
1/2 cup mixed bell peppers, chopped
1/2 cup tomato, chopped
2 Tbsp red onion, chopped
1/4 cup avocado

1. To prepare the chicken: Cut chicken into 1-inch cubes.  In a bowl mix lime juice, chili seasoning, garlic powder, onion powder, and salt and pepper. Place chicken into the bowl with chili/lime mixture and let marinate for 20 minutes. In frying pan with olive oil, cook chicken over medium high heat for 7-10 minutes, or until cooked through.  Set aside.
2. To prepare dressing: Put yogurt, lime juice, cilantro, avocado, onion powder, and garlic clove into food processor. Mix until smooth.  If dressing is too thick, add 1 to 2 Tbsp of water until it reaches desired texture.
3. Assemble the bowls! Pile lettuce, rice, beans, peppers, onions, tomatoes and avocado into your bowl. Then add chili lime chicken and cilantro dressing. Top with freshly chopped cilantro, and ENJOY!!


Banana Oat Muffins


Anyone else have a problem with remembering to eat breakfast?? Don’t be shy! Luckily these muffins are an easy grab-on-the-go type of snack that can be eaten at any time of day! They’re simple to make, and are ohhhhh so yummy! Try em out and let me know what you think!

3 bananas
1/4 cup coconut oil, melted
3 Tbsp plain greek yogurt
2 eggs
1 Tbsp honey
1 tsp vanilla extract
2 Tbsp coconut sugar
1 cup whole wheat flour
1 cup oats
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
chopped pecans (optional)

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mash bananas with a fork, leaving just a few small chunks. Add eggs, honey, coconut oil, vanilla, and yogurt to the bowl. Mix well.
3. In separate bowl, add all dry ingredients.
4. Fold dry ingredients into banana mixture until thoroughly mixed.
5. Spray muffin tin pan with cooking spray, and spoon muffin mix into pan. Fill each tin approximately 2/3 full. If desired, add chopped pecans on top of muffin mixture before baking.
6. Bake for 15 minutes. ENJOY!!