BAM Smoothie Recipe!

So, this smoothie’s name is actually quite uncreative as it stems solely from the initials of the first three ingredients, but it’s tasty nonetheless.

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Here’s what you need:

  • 1 REALLY ripe Banana
  • 1 ripe Avocado
  • 1/2 cup frozen Mango chunks
  • enough vanilla almond milk to keep it smooth and creamy (about 3/4 cup)

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Here’s what you do:

  • Throw the first three ingredients into a blender with a splash of almond milk.
  • Blend until everything is mashed.
  • Add in the rest of your almond milk, and blend until smooth.
  • Pour into a glass (or mason jar) add a milkshake straw, and enjoy!

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Have a Splendid Saturday y’all!!

Love,

Olivia

Summer = Tomatoes . . . right?

In case you’ve missed it, I have a minor obsession with fresh produce, and while it may just be me . . . nothing says summer quite like a Tomato Sandwich because sometimes the simpler the meal the better. Anyways, if you’ve never made a tomato sandwich, here’s what you do:

Take a fresh tomato, and slice it thinly:

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Then, sprinkle your tomato with salt and pepper.

Next, toast two slices of your favorite Gluten Free Bread (I used Canyon Bakehouse), then spread a thin layer of Miracle Whip on your bread, and layer three or four tomato slices inside. Once you cut your sandwich in half, it should look something like this:

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What are y’all’s favorite summer foods? Do you like tomato sandwiches, or do you prefer something different? Let me know in the comments!! 🙂

Have a Terrific Thursday y’all!

Love,

Olivia

What to do with Patty Pan Squash!

Yesterday I posted about Patty Pan Squash I found at our local Farmer’s Market, and while I was browsing Pinterest to find Gluten Free recipes to use Patty Pan Squash in . . . I thought I might share some of the recipes I found with you!! 🙂

1) Stuffed Patty Pan Squash with Quinoa and Fresh Corn from Oh My Veggies

Find the recipe here!

2) Patty Pan Sauce from Taste of Home

Find the recipe here!

3) Patty Pan Latke Fritters

Find the recipe here!

Do y’all have any Patty Pan Squash recipes to share? Tell me in the comments!!

Have a Wonderful Wednesday, y’all!!

Love,

Olivia

Crab Salad (a recipe!)

Today I’m going to share a recipe with y’all for Crab Salad!photo 2-3Typically, any recipe with imitation crab is totally off limits because imitation crab regularly has wheat or other glutinous fillers, but there is a company that makes Gluten Free imitation crab which is what I used to make this recipe!

This recipe is perfect for a spread with crackers (I served it with Aldi LiveGfree Crackers) like you see below, or on a sandwich like you see above which is composed of half of an Udi’s Plain Bagel, Crab Dip, 1 Sliced Cherry Tomato, 4 rings of Banana Pepper, and some Kale!

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To make your Crab Salad, you will need:

  • 6 ounces Gluten Free imitation crab, chopped (I pulsed it in my food processor a few times.)
  • 8 ounces (1 brick) cream cheese, softened
  • 1 teaspoon onion powder

Throw everything in your food processor, and pulse until combined. Transfer into a bowl, and chill for about two hours. Serve with crackers, fresh veggies, or use as a spread!

As usual, all products mentioned in this post were purchased by me, I’m just sharing them with y’all because I truly like them.

Have a Marvelous Monday y’all!!

Love,

Olivia

Frozen Yogurt Bites!

Want a quick summer snack? Well . . . here ya go!

  1. IMG_4264Grab a package of 4 yogurt cups. I picked both Raspberry Chocolate, and Caramel Macchiato.
  2. Scrape the yogurt from one package (four yogurt cups) into a gallon size bag.
  3. Line a few trays with wax paper (make sure they aren’t wider than your freezer, if you don’t have trays that work, try an old cereal box or something similar. You just need a flat surface that can be put in the freezer.)
  4. Cut the corner off of your bag and pipe quarter size dots of yogurt onto the wax paper. IMG_4266
  5. Once you’ve piped all your yogurt onto trays, put them in your freezer for about 30 to 45 minutes.
  6. After they’re frozen solid, peel them off the wax paper and toss them in a freezer safe gallon size bag. Keep them in the freezer, and grab a few as a cool snack whenever you want!! 🙂

The Caramel Macchiato ones are below. I ended up with 120 of those.

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All the Yogurt Bites together:

IMG_4277Out of 8 cups of yogurt, I got around 240 yogurt bites. Which means one cup of yogurt makes 30 bites and you can have 30 bites for 80 calories! 🙂

What are some cool summer snacks y’all are making? Share your favorites in the comments below!! 🙂

Have a Wonderful Wednesday!!

Love,

Olivia

Chocolate Mint Protein Cookies

As promised yesterday . . . I’m sharing the recipe for Gluten Free Chocolate Mint Protein Cookies. 🙂

IMG_3940Here’s what you’ll need:

  • 2 1/2 Cups Powdered Sugar
  • 1 Cup Cocoa Powder
  • 1 TBS Corn Starch
  • 1/4 tsp Himalayan Pink Salt
  • 3 Large Eggs
  • 1 TBS Vanilla
  • 1 Cup Chocolate Chips
  • 2 Chocolate Mint NoGii Bars 
  1. Preheat your oven to 350°F
  2. Mix Powdered Sugar, Cocoa Powder, Corn Starch, and Salt until well blended.
  3. Chop up your NoGii bars (I chopped them into around 16 squares, but they don’t need to be perfect.) Then, throw them into a food processor, and grind until they look like this:     IMG_3933
  4. Add the ground NoGii bars into your dry ingredients, and mix well.
  5. Whisk 2 egg whites and your vanilla for 30 seconds. Add in one whole egg, and whisk another 20 seconds.
  6. Add wet ingredients to dry ingredients. Mixture will be quite stiff, but keep mixing!
  7. Add in your chocolate chips, and mix until combined.
  8. Grab two cookie sheets, and line them with parchment paper.
  9. Drop by rounded spoonful on the cookie sheets. You should end up with twenty-four medium cookies (twelve on each sheet.)
  10. Bake for 14 – 16 minutes, switching racks halfway through.
  11. Let cool on cookie sheet for a minute before transferring to a wire cooling rack.
  12. Allow to cool for two more minutes before serving. Enjoy!!

IMG_3935Two cookies will have six grams of protein, making them perfect for a quick jolt of protein mid-afternoon!

If y’all make these, let me know what you think of them in the comments below!! 🙂

Have a Wonderful Wednesday y’all!!

Love,

Olivia

Chicken Enchiladas!

IMG_3895As promised . . . a recipe for enchiladas!

Ingredients:

  • 6 Chicken Tenders (cooked and seasoned to your preference, we used cumin, chili powder, pepper, Tony’s Seasoning, and red pepper flakes)
  • 1/2 + 1/8 cup shredded cheddar cheese (separated)
  • 10-12 white corn tortillas (depends on how full you’d like your enchiladas)
  • 1/4 cup jalapeno dip
  • 2 tablespoons pureed black beans
  1. Chop the chicken tenders into large pieces, then throw them into a food processor, and chop until their texture resembles shredded chicken.
  2. Warm the tortillas for 45 seconds in the microwave wrapped in a damp paper towel. This will make them more pliable to roll for enchiladas.
  3. Run two lines of black bean puree at the top and bottom of your casserole dish.
  4. Begin assembly of your enchiladas. Take one tortilla, sprinkle a smidgen of cheese in the center, spoon on some chicken, roll the tortilla shut, and place in the casserole dish.
  5. Continue making enchiladas until you’re out of filling. Sprinkle with the remaining cheese.
  6. Bake at 350 for 20-25 minutes. Remove from oven, and drizzle the enchiladas with the jalapeño dip. Serve hot! 🙂

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I hope y’all enjoyed this recipe! If you choose to make it . . . let me know what you thought in the comments.

Have a Marvelous Monday, y’all!

Love,

Olivia

Gluten Free Peanut Butter Cookies

Hey y’all! Today I’m going to be sharing a recipe for Gluten Free Peanut Butter Cookies.IMG_3792

Ingredients:

  • 1/2 cup Peanut Butter
  • 1/4 cup Shortening
  • 3/4 cup Light Brown Sugar (firmly packed)
  • 2 Tablespoons Vanilla Almond Milk
  • 1 Tablespoon Vanilla Extract
  • 1/3 cup Applesauce
  • 2/3 cup Krusteaz All Purpose Gluten Free Flour
  • 1/3 and 1/8 cup Coconut Flour
  • Dash of Salt
  • 1/2 teaspoon Baking Soda
  1. Preheat oven to 375°
  2. Beat Peanut Butter, Shortening, Brown Sugar, Milk, and Vanilla until well blended.
  3. Add in Applesauce and mix in with a spatula.
  4. Mix flours, baking soda, and salt. Add into creamed mixture until completely blended. Form into a ball with a spatula. It’ll look something like this:IMG_3785
  5. Roll into balls, and place onto a cookie sheet. Create a criss cross pattern with the tines of a fork.
  6. Bake 10-12 minutes until just beginning to brown. Cool on a wire rack:IMG_3787

Makes 2 dozen cookies.

I hope y’all try this recipe! If you do . . . let me know what you think of it in the comments!

IMG_3789Have an awesome day y’all!

Love,

Olivia

Copycat Chuy’s Jalapeno Dip

In anticipation of Cinco de Mayo tomorrow, I thought I’d share a copycat Chuy’s recipe with y’all! This would make the perfect addition to your chip and dip bar, a dip for quesadillas or to drizzle on to nachos, salads, or enchiladas. This stuff is addictive, so you may want to make a double batch. 😉

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Copycat Chuy’s Jalapeno Dip:

Ingredients (don’t let the picture above deceive you, you don’t use nearly that much cilantro, or five jalapeños):

  • 1 long green chile (chopped)
  • 1/3 cup cilantro leaves
  • 1 packet of ranch mix
  • 2 medium size jalapeños (chopped)
  • 1 1/3 cup mayonnaise
  • 2/3 cup of buttermilk (you can use plain milk, and add in 2 teaspoons vinegar)
  • Throw all your ingredients into a food processor, and mix until smooth!

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As I mentioned before, this is awesome drizzled over nachos. See:

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Hope y’all had an awesome day, and I’ll see you here tomorrow for Cinco de Mayo!! 😉

Love,

Olivia