Green Smoothie

Ingredients

1. 1 Frozen Banana (cut into bite size pieces)

2. 1 teaspoon of Chia Seeds

3. 1 cup of Frozen Spinach

4. 1/2 cup of Almond Milk (unsweetened)

5. 1/2 cup of Grapes

6. 1/2 of a green apple

7. 5 ice cubes

Directions

1. Add all ingredients listed above into a blender.

2. Blend until a smooth and creamy texture. If it's still chunky, add more almond milk. 

Serve immediately

Babaganoush

Ingredients:

1. 1 Eggplant

2. 1 1/2 tablespoons tehina

3. 1 teaspoon crushed garlic

4. 1 tablespoon lemon juice

5. Olive oil spray / olive oil to taste

6. Parsley for garnish

7. Paprika for garnish

Directions:

1. Pre heat oven to 425 degrees.

2. Slice your eggplant in half and cut 3 slits on the skin. 

3. Spray a baking sheet with olive oil and place your eggplants with the skin facing upwards.

4. Spray the top of the skin with olive oil.

5. Bake for 30 minutes. Remove and spray with olive oil, place back in the oven for 10 minutes.

6. Scoop out the flesh of the eggplant and transfer to a blender or food processor.

7. Add the tehina, crushed garlic and lemon juice, blend together.

8. Transfer to a plate and add some paprika, parsley, and olive oil for garnish. 

Teriyaki Turkey Meatballs

Serving Time: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients

16 oz Ground Turkey

1 teaspoon of crushed Garlic

1/4 cup of diced Scallions

1/2 cup of seasoned bread crumbs

1 Egg

2 tablespoons of Teriyaki Sauce ( I used Trader Joe's Soyaki Sauce)

Directions

1. Pre-heat the oven to 400 degrees

2. Place in a bowl your ground turkey, crushed garlic, scallions, bread crumbs and egg. Mix well.

3. Spray a baking sheet with non-stick spray.

4. Roll into 1 inch balls and place on a baking sheet. 

5. Place in the oven for 16 to 20 minutes 

**(Ovens cook food at different times - Make sure to check on them after 16 minutes to see if they're cooked in order to not overcook them.  

6. While your turkey meatballs are cooking boil your teriyaki sauce in a sauce pan. 

7. Once your turkey meatballs are done, let them cool off for a few minutes and place in a mixing bowl. 

8. Add your teriyaki sauce and mix well. 

9. Sprinkle some sesame seeds for garnish! 

Tahini Broccolini

Serving: 5 | Prep Time: 15 minutes | Cook Time: 13 minutes

Ingredients

3 packs (8 oz) Broccolini 

2 tablespoons of lemon juice 

2 tablespoons of tahini

2 tablespoons of extra virgin olive oil

1 teaspoon of Honey

1/2 teaspoon of Crushed Garlic

Pine Nuts to taste

Directions

1. Pre-heat your oven to 425 degrees

2. Trim the ends off your broccoli

3. Take a large baking sheet and spray with cooking oil

4. Lay your broccoli on the baking sheet and place in the oven for 8 minutes. 

5. While your broccolini is cooking...take a small mixing bowl

6. Add your lemon juice, tahini, garlic, olive oil and honey. Mix well.

7. Add a tablespoon of water to dilute the dressing. 

8. Take the broccoli out of the oven, flip over and place back in the oven for 5 minutes

9. Take the broccoli out, drizzle your tahini dressing and sprinkle with pine nuts

Chicken Soup - Slow Cooker

Serving: 6-8 | Prep Time: 10 minutes | Cook Time: 7 hours minimum

6-Ingredient Chicken Soup! 

Ingredients

3/4 cup of Chicken Broth (Low Sodium)

8 piece pack of chicken

1 cup of chopped Dill 

1 cup of Carrots cut into 1/2" pieces

1 cup of Celery cut into 1/2" pieces

1 cup of Onions cut into 1/2" pieces

Directions

1. Add chicken broth to the bottom of the pot.

2. Add all listed ingredients into the pot. 

3. Add 4 cups of water or fill the rest of your crock pot with water. 

4. Cook on high for a minimum of 7 hours. 

Note: I personally leave my chicken soup to cook overnight so that the flavors settle in by the next day. The longer it cooks, the more flavor your soup will have! 

Pumpkin Spice Mimosa

Serving: 4-5 | Prep Time: 10 minutes | Cook Time: 5 minutes

Ingredients

1. 1 bottle of Champagne or Prosecco

2. 1/8 teaspoon of Pumpkin Spice (I used Frontier Pumpkin Pie Spice)

3. 1 cup of Pumpkin Puree

4. 2 tablespoons of sugar

5. 3 tablespoons of water

6. Thyme for garnish

Directions

1. Add pumpkin puree, sugar and water to a pot. Stir on a medium heat for 5 minutes. 

2. Once the pumpkin mixture cools down, strain the liquid and set aside. You can either use a cheese cloth or some paper towels. 

3. Add the pumpkin spice to the pumpkin juice. Stir well. 

4. Add 1 tablespoon of that mixture to each glass. Pour your Champagne into the glass and mix well. 

5. Add some thyme to taste

~ Cheers! ~

Pumpkin Spice Cake Pops

Serving: 3 Dozen | Prep Time: 1 hour minutes | Cook Time: 40 minutes

Ingredients

1. Vanilla Cake Mix (I used Duncan Hines)

2. 3 eggs

3. 1/3 cup of vegetable oil

4. 3 tablespoons of cream cheese frosting (I used Duncan Hines)

5. 1 cup of pure pumpkin

6. 1/2 teaspoon of cinnamon

7. 24 oz of vanilla candy melts (I used Wilton Candy Melts)

Direction

1. Pre-heat oven to 350 degrees

2. Take a large bowl and add your cake mix, eggs, water and vegetable oil. Add the pumpkin and cinnamon. Mix well.

3. Pour the cake batter evenly into a 13 x 9" pan. 

4. Bake for 40 minutes. **Your cake box directions may say 28 minutes but I added 10 more minutes because of the pumpkin addition. The pumpkin needs more time to bake. 

5. Remove from the oven. Let cool for 30 minutes. 

6. When your cake is cool, place it in a bowl and crumble it. Add 3 tablespoons of cream cheese frosting. Mix well. 

7. Roll the cake into 1" balls. 

8. Place back in a tin and into a freezer for 20 minutes. 

9. Remove the cake balls from the freezer. 

10. Melt your candy melts! I melted mine in the microwave on defrost mode for 1 minute. You may also melt in a double boiler. 

11. Dip your cake balls into the candy melt. You can let them dry in a pan. 

**I purchased lollipop sticks and stuck them on a piece of styrofoam to evenly dry. 

Tip: Add a drop of vegetable oil when your candy melt begins to harden.

12. Once the candy melt is on your cake pop, feel free to add some sprinkles before they harden!