Banana Berry Smoothie

I have coveted these Jamba Juice recipes for a long time. I found the recipes for all of Jamba Juices smoothies a while ago and I have yet to find one that doesn’t take like the original. I love smoothies I often eat them for breakfast or lunch. They are all very simple recipes to follow and I was surprised how little ingredients they have and they are the fastest snack to make. Here are 3 of my favorite recipes for Smoothies


Banana Berry

12 oz. Apple Juice
2 scoops frozen bananas
1 scoop frozen blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

Pink Starburst

6 oz lemonade
6 oz soy milk
1 scoop raspberry sherbet
2 scoops frozen yogurt
2 scoops frozen strawberries
1 scoop ice
1 scoop is about 1/2 cup

Cold Buster

12 oz orange juice
2 scoops frozen peaches
1 scoop frozen bananas
2 scoops orange sherbet
1 scoop ice

1 scoop is about 1/2 cup

8 oz is 1 cup


Southwest Quinoa Wrap

southwest quinoa wrap

For years I was afraid to try quinoa.  First of all, I didn’t even know how to pronounce it so it must have been some weird crazy health food, right? Well, it is healthy, full of protein but tastes great too!  How can that be, some of you may be saying.  Well, the trick I have found is to rinse your quinoa generously and cook it in any type of brother that compliments the meal.  Voila, amazing.  Check out this Southwest Quinoa Wrap that is protein packed with quinoa and black beans.


Chipotle Dressing:

6 oz Fage 0% yogurt
1 tsp adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 teaspoon garlic, minced
1/2 Mexican lime, (key lime) juiced, although lime would be fine
pinch of salt

Quinoa Wraps:

1 cup quinoa, rinsed well
2-2 1/2 cups chicken broth
pinch of salt
1 can black beans, rinsed
1 medium onion, coarsely chopped
2 Tbsp olive oil
1 avocado, sliced
1 large can of corn
2 bell peppers, grilled and sliced in to strips
4 tortillas
hot sauce to garnish


Chipotle Dressing:

Combine all ingredients together. Mix until well incorporated, set aside.

Quinoa Wraps:

1. Heat broth and quinoa in a small saucepan until just boiling. Turn to low-medium and simmer for 25 minutes or until just tender. Fluff with a fork and set aside.
2. Heat olive oild in a small skillet over medium heat, add the onion and bell peppers.  Cook until browned and caramelized, about 10 minutes. Set aside.
3. Rinse canned corn.
4. Assemble – slather chipotle sauce over the middle of tortilla. Scoop a heaping spoonful of black beans, quinoa, caramelized onions, peppers and corn. Place avocado slices over the top. Roll, serve with hot sauce.

Crock-pot Mac and Cheese


Crock-pot Mac and Cheese

1/2 package spiral or shell pasta
1 cup half-and-half cream
1/2 (10.75 ounce) can condensed Cheddar cheese soup
1/4 cup butter, melted
2 cups shredded Cheddar cheese (I used Colby jack, but I don’t think it was strong enough so cheddar jack might be tasty)

Cook pasta according to package directions; drain. In a 4-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 1-1/2 hours or until cheese is melted.

This recipe is as easy as it looks, I love crock-pot recipes for this exact reason.  You just put all the ingredients, wait for it to cook, and enjoy the yummy smell.   The original recipe for Crock-pot Mac and Cheese is here and it is delicious.

Edamame Salad with Ginger Vinaigrette

Edamame SaladI love having a nice cool salad during these hot summer months.  It is light and refreshing and keeps me going the rest of the day.  I originally found this Edamame Salad with Ginger Vinaigrette recipe on Pinterest and tried it and loved it.  I have tweaked a few of the ingredients which increased the flavors even more than the recipe already has.  Enjoy this salad with a larger portion for a nice lunch or make smaller portions and add it as a side to dinner.



3 Tbsp. low sodium soy sauce
2 TBsp. fresh orange juice
1 Tbsp. rice wine vinegar
1 Tbsp. sesame oil
1 Tbsp. honey
2 garlic cloves
1 Tbsp. chopped ginger
1 1/2 Tbsp. canola oil.


2 cups shelled edamame
1/2 cup diced red onion
1 cup diced red bell pepper
1/2 cup shredded carrots
1/4 cup minced fresh cilantro
1/4 tsp. red pepper flakes


1. In a blender combine all the dressing ingredients except the canola oil. Blend until the ginger and garlic are finely minced.  Slowly drizzle in the canola oil.  Taste and adjust the seasonings as needed.
2. Combine all the salad ingredients in a bowl.  Drizzle the dressing and toss to combine.

Makes 4 servings