Pumpkin Spice Smoothie

Shakes, Snacks, Sweet Treats

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!

Banana Oat Muffins

Breakfast, Snacks, Sweet Treats


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!!



Lemon Chicken Sandwich with Basil Mayo

Entrees, Snacks

This is a simple, tasty recipe that you can throw together with ingredients that are most likely in your kitchen right now!! I looooove sandwiches, (seriously though, they are the yummiest) and I love how it takes hardly any prep time to make them- not to mention there are so many different possibilities! This lemon-basil combo will be one that you’ll come back to again and again!


Yields 4 Sandwiches
8 slices ciabatta bread
2 8oz chicken breasts
4 Tbsp olive oil, divided
3 Tbsp lemon juice, divided
1 tsp Italian seasoning
1/2 cup mayo
5-6 large leaves fresh basil
2 medium cloves garlic
Red onion
Provolone cheese
Baby spinach

1. On a shallow dish or plate, mix 3 Tbsp olive oil, 2 Tbsp lemon juice, and Italian seasoning together. Cut chicken breasts in half lengthwise to create four thin, flat pieces of chicken. Place chicken in lemon mixture and let sit for 10 minutes.
2. Grill chicken in frying pan on medium-high heat, cooking thoroughly. Set aside.
3. To prepare basil mayo: place mayo, 1 Tbsp olive oil, 1 Tbsp lemon juice, garlic cloves, and basil in food processor. Mix ingredients in food processor until thoroughly blended.
4. Warm ciabatta bread in toaster. Assemble sandwich with basil mayo, lemon chicken, and toppings of choice! I used provolone cheese, red onion, tomato, avocado, and baby spinach.