Purple Power Smoothie



Good Morning!  The kids and I are staying with friends in North Carolina and stumbled across a fun cookbook called “The Family Cooks.”   I have already placed our order on Amazon for this cookbook.  

Today we decided to make the Purple Power Smoothie from The Family Cooks.  This smoothie was quite different than all of my pineapple based smoothies and a big hit with the kiddos.  Enjoy!!

2 cups milk (dairy, nut, grain, or soy)
1 banana
1 cup frozen blueberries
1 teaspoon ground cinnamon
1 to 2 teaspoons ground flaxseed meal or 1/2 to 1 teaspoon for little kids
1/4 cup peanut butter or almond butter (this amount tasted a bit strong to me, so next time we will do less of the peanut butter)

Makes 2 to 3 servings





Lemon-Thyme Bread


I received this recipe from a friend who served this delicious bread at one of the kids end of year parties.  Not only was it a hit with the adults, the children LOVED it.  Lemon-Thyme bread is light, favorable and easy to make.



  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1-3/4 cups all-purpose flour (I used Whole Wheat Flour)
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners’ sugar




  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
  • Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners’ sugar. Yield: 1 loaf (12 slices).





Black Bean Burgers

Black Bean BurgersIt has been quite some time since I have blogged.  Life has been keeping me busy despite my good intentions of sharing my new recipes.

After many attempts I have found the perfect vegetarian burger for our family.  In recent posts, I made what my husband and I considered great quinoa burgers, but the kids didn’t “love” them.  Tonight I tried a new Black Bean Burger mixture that hit the spot for everyone…a thumbs up from all!  I am happy to report this will be part of our summertime rotation.

2 cups cooked 1(15-ounce) can black beans, drained and rinsed
1 cup plain whole wheat bread crumbs
1 teaspoon chile powder
1/2 teaspoon cumin
1/4 cup water
1 egg (omit egg for vegan option)
1 tablespoon tomato paste (or ketchup)
1/4 cup finely chopped cilantro (optional)
2 cloves garlic
1/2 small onion (diced small)
About 2 tablespoons olive oil

Heat beans in microwave for 1 minute 30 seconds.  Drain and rinse.  Mash the beans with a fork in a mixing bowl.  Just mash them some so no whole beans are left.  You should leave some half beans, they don’t need to be pureed.

Add the bread crumbs, chili powder, cumin, onion, water, egg, and ketchup (and cilantro if using), but don’t mix yet.  Use a grater to grate the garlic in.  (A garlic press or very well mince garlic works, too.)

Mix everything together with a fork, and then knead with your hands until the mixture is firm and uniform.

Preheat a frying pan or saute pan over medium heat.

Divide the burger mixture into six equal pieces.  Roll each piece into a firm ball.  Press the ball down into the shape of a patty.

Pour a thin layer of olive oil into the pan.  Cook the patties for 5 minutes on each side, gently pressing down on them with a spatula until cooked.

Serve with your favorite toppings on burger buns.

Servings: 6


ImageIt’s been over a year since I’ve experimented with kale so today I decided to introduce kale in place of my daily spinach smoothie.  For those of you who aren’t familiar with kale, it is a dark leafy green that is packed with Iron, vitamin k, vitamin a, vitamin c, and calcium.  Kale is also known to be high in fiber and is considered a great anti-inflammatory food.

Kale has a distinct taste, stronger than that of spinach.  One of the benefits of blending is that I was able to disguise the taste with the ingredients below.  I have finally discovered the perfect combination! Kid-friendly.

2 large organic kale leafs
1.5 cups chopped fresh pineapple
1 cup frozen organic blueberries
3/4 cup water
1/2 ice

Blend and enjoy!

Blood Orange~Pineapple Smoothie


During this weeks visit to the grocery store I discovered Blood Oranges.  Having never tried blood oranges, I bagged up five of them thinking that might make for great smoothie ingredients.  Unlike other citrus fruits, blood oranges contain anthocyanins (super antioxidant), the same red flavonoid pigments that give blueberries their intense color and powerful health benefit. Score!  So this afternoons snack turned out to be a Blood Orange-Pineapple Smoothies for all.  The kids LOVE it, and I like it as well but will warn, it’s SUPER SWEET! I hope you will give it a try.

2 Blood Oranges (peeled and pulled apart)
2 cups of chopped pineapple
1 cup water
1 cup ice


Serves: 4

Clementine-Pineapple Smoothie



Tis the season for CLEMENTINES!  This creation was a new favorite with the whole family.  This recipe packs a very fresh and sweet flavor.  My neighbor gifted us with these wonderful Silicone Ice Pop Makers, so we even decided to freeze these for future afternoon snacks!  

3 clementines, peeled and segmented
1.5 cups cubed fresh pineapples
1 cup fresh peeled and sliced mango
3 tablespoons of Oikos Organic Plain Greek Yogurt
1 cup cubed ice
1.5 cups water


4 large cups & 4 popsicles

Autumn Brie


Happy Holidays!  I am finally getting around to sharing one of my favorite appetizers, Autumn Brie.  This recipe is perfect for fall/winter events and is always a hit.  I serve this brie with Carr’s Table Water Crackers.  I also double the below recipe, using around a 7 inch brie.  Hope you enjoy!

1 small McIntosh or Cortland apple
1/3 cup golden raisins
1 cup apple cider
1 (4-inch) round Brie cheese
Chopped pecans for garnish

Preheat the oven to 350 degrees.  Core and chop the apple.  Place in a saucepan with the raisins and cider and boil gently until the apples are tender but not mush (approximately 1/2 to 2 minutes).  Put the Brie in an ovenproof dish slightly larger than the Brie.  Strain the liquid from the apple/raisin mixture and put the drained apple and raisins on top of the Brie.  Garnish with chopped pecans and bake for 15 to 20 minutes.

Serves 4