Recipes

How to Make the Perfect Acaí Bowl at Home!

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If you have been following my FASTer Way to Fat Loss journey, (you can see those posts HERE and HERE) then you know that I love Acaí Bowls! These yummy bowls are a great way to get in good carbs on a regular macro day. Acaí is also filled with so many antioxidants and omegas and is SO good for you!

If you have purchased these bowls at specialty shops, you know that they can be very pricey. I have found that making Acaí Bowls at home requires a bit of a learning curve, but I feel that I have found the perfect technique and they turn out perfect every time. Not only can I enjoy my favorite treat at home, but I am saving myself so much money in the long run! I thought that it would be helpful to share this recipe since so many people are into the Acaí Bowl and Smoothie Bowl craze these days!

INGREDIENTS:

1 Sambazon Acaí Packet (I usually buy mine at BJ’s, but you can also find them at any grocery store in the frozen section)

1 banana (keep half of the banana whole, then slice the remaining portion)

Unsweetened Almond Milk

1/2 cup frozen fruit blend (any will do)

1/4 cup blueberries

1/4 cup sliced strawberries

1 serving of your favorite granola

1 tablespoon of almond butter or peanut butter

optional – I often add a few scoops of collagen powder to help me hit my protein levels for the day. I am currently using this one, but there are lots of great options out there!

DIRECTIONS: 

Place the Sambazon Acaí Packet in a blender (I highly recommend this blender!)

Add half of the banana and the frozen fruit.

Add just a splash of the unsweetened almond milk.

Turn the blender on and begin mixing.

Check the consistency of the mixture. Your goal is for it to be silky and smooth. I only add a splash of almond milk at the beginning then you can go from there and add more if you need to. You do not want to add too much liquid or the mixture will become more like a beverage.

Pour the Acaí mixture from the blender into a bowl.

Now comes the fun part! Start layering all of your delicious fruit! Layer the sliced banana, strawberries, blueberries and granola. Drizzle with peanut butter or almond butter and enjoy!

These Acaí Bowls are so versatile and you can add any fruit. You can even add things like sliced almonds or shaved coconut. The possibilities are endless!

What are your favorite Acaí Bowl toppings? I would love to hear!

Gluten Free Triple Berry Crisp

This recipe was created in part of a sponsored campaign for Wish Farms. (All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

There is something about the summertime that makes me want to eat all the berries! Strawberries, blueberries, blackberries, raspberries…..I love them all! This recipe for Gluten Free Triple Berry Crisp was created around my love for berries, and is packed full of berry goodness in every bite! I hope that you will enjoy it as much as we did! This is a gluten free recipe, but you can easily adjust to make it your own by not using gluten free flour and oats.

Gluten Free Triple Berry Crisp

Ingredients

Filling

1 1/2 cups fresh halved strawberries

2 cups fresh blueberries

1 cup fresh blackberries

1 1/2 Tbsp cornstarch

2 Tbsp. Swerve or regular sugar

 

Crumble

3/4 cup gluten flour of your choice (this is what I used)

1 cup of gluten free oats of your choice (love these)

1/2 cup packed brown sugar

1/4 cup Swerve (you can also use regular sugar)

1 1/2 sticks unsalted cold butter diced into small pieces

1/4 tsp. cinnamon

1/4 tsp. salt

 

Instructions

Preheat the oven to 350 degrees and grease a 9 x 9 or 11 x 7 baking dish.

In a mixing bowl, place the flour, oats, granulated sugar, brown sugar, cinnamon and salt. Whisk together just until mixed.

Add the cold butter pieces into the flour/sugar mixture, and with a fork or pastry blender, mix together just until it resembles coarse crumbs. Set aside or place in the refrigerator until you are ready to use.

In a separate bowl, add the berries. Sprinkle with the 2 Tbsp. of Swerve and Cornstarch and lightly mix together. Make sure that all of the berries are evenly coated.

Spread the berry mixture in the buttered baking dish.

Spread the Crumble mixture evenly over the top of the berries.

Bake in preheated oven and cook until golden brown and bubbly. Cooking time is approximately 30-35 minutes.

Serve with ice cream or fresh whipped cream and enjoy!

Pin it for later HERE!

Pulled Pork Tostadas

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Since my youngest son Brady was diagnosed with Celiac Disease last month, I have been on a mission to develop and prepare recipes that the entire family will enjoy that are Gluten Free. Thankfully, in the world that we live, there are now so many GF options that are readily available.

We love to have tacos at least once a week, so this new recipe, Pulled Pork Tostadas is an ode to our love for Mexican food. The pulled pork that I used for this recipe was the tubs of Curly’s Pulled Pork that was BOGO at Publix recently. Thankfully, it is GF. I find myself scouring the labels now of every food to be so careful about I feed Brady. You could also prepare the pulled pork yourself, but this Momma is all about getting a meal on a table as quickly as I can! (especially during these busy summer months) The entire family loved these Pulled Pork Tostadas, and I hope that you will too! Feel free to add or omit any toppings that you prefer to make them your own.

INGREDIENTS:

1 22-count package of Mission Tostadas like the ones here (you will only need 10 for this recipe so save the rest for another day)

2 tubs of Curly’s Pulled Pork (or any other brand that says it is GF)

3 green onions diced

1 bag of Mexican Style Shredded Cheese

1/2 bunch of cilantro, finely chopped

INSTRUCTIONS:

Preheat the oven to 350 degrees.

While the oven is preheating arrange Tostadas on a cooking sheet.

Spoon the pork mixture evenly on top of each tostado and cover with cheese and green onions.

Bake in the oven until Tostadas are golden brown and the cheese is nice and bubbly.

Top with chopped cilantro and enjoy! I served with cilantro lime rice.

You can even add salsa, taco sauce,  jalapeño or fresh guacamole. The possibilities are endless! 

Cowboy Caviar – The Perfect Appetizer for Any Occasion!

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If you need a fun, yet delicious recipe for all of your summer barbecues, Cowboy Caviar is going to be your new favorite appetizer! This delicious “salad” is comprised of some of my favorite items and is full of freshness in every bite! There are many variations of how Cowboy Caviar can be made, but this recipe is my version. Feel free to add some heat with a jalapeño, or you can omit the avocados. It really is super versatile and can be made to your liking! I am calling this an appetizer, but really you could add this on top of grilled chicken or pork and it would be the perfect compliment as well — The possibilities are endless!

INGREDIENTS:

4 roma tomatoes, diced

1/2  yellow pepper, halved and diced

1/2 red pepper, halved and diced

1/2 red onion diced

2 avocados, diced

1 bunch of fresh cilantro, finely chopped

1 15oz. can pinto beans, drained and rinsed

1 15oz. can black beans drained and rinsed

1 can sweet corn drained

You will also make a sweet and savory dressing to immerse the Cowboy Caviar with. When you add this to this mix of veggies and beans, it sets the delicious factor over the top!

DRESSING:

2 Tablespoons red wine vinegar

1 Tablespoon lime juice

1/3 cup olive oil

1/3 cup sugar

1 Teaspoon onion powder

1 Teaspoon oregano

Salt/Pepper for taste

INSTRUCTIONS:

In a large bowl, combine all of the salad ingredients together except for the avocados. (corn, tomatoes, beans, cilantro, bell peppers, and red onion). 

In a smaller bowl, whisk together ingredients for dressing and pour over the salad mixture.

Refrigerate for at least 1 hour before serving so that the flavors can combine together. Just before serving add in the diced avocado.

Serve with your favorite tortilla chips or veggies and enjoy! It is so addicting, you will have a hard time eating just a few bites!

Easy Avocado Egg Salad Bites

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I am always looking for quick and healthy lunch ideas. This recipe for Easy Avocado Egg Salad Bites is one of my favorites lately and is also great for those of you who are following a low-carb or keto diet. I love that it combines both egg salad and avocado into one delicious bite!

INGREDIENTS:

6 eggs, hard-boiled

1/4 cup mayonnaise

1 cucumber sliced into round, bite size pieces

1 large ripe avocado mashed

Everything But the Bagel Seasoning for sprinkling on the top of the bites. (You can also use this one from Walmart)

DIRECTIONS:

Peel and dice the hard boiled eggs. (If don’t have one of these Dash Rapid Egg Cookers, you are totally missing out! it will hard boil your eggs in just minutes and they will peel like a dream!) Add them to a mixing bowl.

Cut avocado in half lengthwise and remove pit. Add the avocado mixture to the mixing bowl with the eggs.

Add in the mayonnaise and a few sprinkles of the Everything But the Bagel Seasoning.

Mix everything together. I personally like to leave some chunks of avocado and egg in my salad, but if you prefer it smoother that is fine as well.

Place the Avocado Egg Salad onto the sliced cucumbers and sprinkle some more Everything But the Bagel Seasoning.

Enjoy! These are so refreshing and you can even serve these as an appetizer if you wish for your next picnic or potluck! I was thinking that these would be so yummy with the addition of bacon bites on them as well!

Rice Krispies Bird’s Nest Treats

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Easter is quickly approaching and these Rice Krispies Bird’s Nest Treats are always a hit at my house. The boys love to help me make them and they are very yummy! You can change out the candies inside if you prefer something else over M&M’s.

INGREDIENTS:

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) JET-PUFFED Marshmallows
  • 4 cups JET-PUFFED Miniature Marshmallows
  • 6 cups Rice Krispies Cereal
  • Bag of Speckled Easter Egg M&M’s

DIRECTIONS:

Melt the butter in the microwave for about 1 minute.

Add in the marshmallows and stir with the butter. Place back in the microwave for about 1 minute and 45 seconds. Stir together until completely melted together and smooth.

Place the Rice Krispies in the mixture and stir completely.

Have a 12-count Muffin pan already sprayed with Cooking Spray ready to go.

Take a generous amount of the mixture and place in each Cupcake slot.

While the slots are still soft, take a spoon and create a small hole in the middle of each one to form a nest or basket.

Let the nests harden for about 10-15 minutes. You can also go back at this time to adjust your nests and take out more of the mixture if needed.

Add in the speckled M&M’s to your nests.

Eat and Enjoy!

You could really use whatever candies that you like in the middle of the nests but I love these speckled M&M’s for Easter!  

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Meatball Pizza Flatbreads

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I love to stock up on meatballs at BJ’s Wholesale Club or when Publix has them on sale BOGO. I always have several bags in in my freezer at all times as you can really do so much with them! Have you tried my Slow Cooker Sweet and Sour meatball recipe? That is a delicious and easy recipe that my family loves!

Over the weekend we made Meatball Pizza Flatbreads and they were so delicious! This recipe requires very few ingredients, and the end result is amazing! If you love pizza, then you will love these flatbreads! It is a nice change from regular pizza!

INGREDIENTS:

1 twin-count package of pizza crusts- these are more of a flatbread consistency/texture than pizza crust. (I found mine at BJ’s Wholesale Club, but I have seen these at other stores as well)

1 jar of sweet basil pasta sauce (I used Classico-it was on sale BOGO this week. TIP: I always stock up and add several jars to my pantry when it is on sale to have on hand for quick dinners.)

3 cups of shredded, mozzarella cheese

1/2 container of plum tomatoes, halved (this is optional. I only used tomatoes on one of the flatbreads)

14-15 fully cooked meatballs, halved

Half container of fresh basil, chiffonade

Italian seasoning for taste

Olive Oil for drizzling (I used this delicious Garlic infused variety from Fody Foods that I found at Sprouts last week)

 

DIRECTIONS:

Preheat oven to 350 degrees.

Spread the pasta sauce evenly between the two pizza crusts. Sprinkle the mozzarella cheese, then add the tomatoes, and meatballs. Sprinkle Italian Seasoning over both crusts and drizzle with olive oil to give the crusts a nice golden brown texture and crunch. Bake at 350 degrees for around 15-20 minutes or until golden brown. Place the fresh basil over the top of each Meatball Pizza Flatbread.

Serve and Enjoy! There won’t be leftovers, I promise!

Low Carb Chicken Bacon Broccoli Alfredo Bake #LowCarb #Keto

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I recently made this Low Carb Chicken Bacon Broccoli Alfredo Bake for my family and it was quite the hit! If you are eating a low carb or keto-friendly diet, then this dish would be a great dinner idea to add into your menu rotation. It is so easy to prepare and great to make if you need a quick meal for those busy weeknights!

Low Carb Chicken Bacon Broccoli Alfredo Bake

Ingredients:

Cube Chicken into bite size pieces from a Rotisserie Chicken

1 bag of Steam Fresh Broccoli Florets

1 15oz. Jar of Bertolli Alfredo Sauce (you could make your own, but I have found that this brand only has 2 net carbs per serving)

4-5 slices of pre-cooked bacon, chopped into bite-sized pieces

Grated Parmesan Cheese

Salt/Pepper to taste

1/4 tsp. Garlic Powder

Instructions:

Preheat oven to 350 degrees.

Cook the Broccoli according to microwave directions. I like to cook under by just a couple of minutes since this will be going in the oven.

On the stovetop, in a large skillet over medium high, add the chicken, broccoli and bacon pieces. Mix in the jar of Alfredo sauce and combine together just until warmed through. Add in salt/pepper to taste and the garlic powder.

Add into a baking dish and top with Grated Parmesan Cheese. (add as much or as little as you prefer) Bake at 350 degrees for around 30 or until golden brown and bubbly.

Serve with salad or another vegetable and enjoy!

Low Carb Slow Cooker Chicken Parmesan Meatloaf

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If you are trying to watch your carb intake and eat healthier this new year, I have a delicious new twist on meatloaf for you! This recipe actually began as an accident. I asked my hubby Keith to get Ground Turkey when he went to BJ’s, but instead, he came home with Ground Chicken. That mistake, actually turned out to be a delicious recipe that I couldn’t wait to share with you! I came up with this Low Carb Slow Cooker Chicken Parmesan Meatloaf and my entire family loved it!

One of my tips for helping to keep this low carb was to use jarred pizza sauce instead of a traditional spaghetti sauce which can be higher in carbs. I have found that the Walmart brand of pizza sauce has 3 net carbs for 1/4 cup. I like to use this for my meatloaves and stuffed peppers since you are not needing much sauce anyway. It is also very delicious over zoodles (zucchini noodles, and much less in carbs than a traditional jarred spaghetti sauce!)

As far as carbs per serving, I am not certain of that; however, it can’t be much, because I used the low carb sauce, the ground chicken and cheese are not much and the veggies are not much if any. I was able to get 8 very large pieces out of this meatloaf as you can see from the photo above. I was only able to eat one piece as it was very filling, and we had leftovers.

 

Ingredients:

2 lbs. ground chicken

2 cloves minced garlic

1 red pepper (you could use whichever color that you choose. That is what I had on hand)

1/3 onion

salt/pepper to taste

1/2 cup grated parmesan cheese

1/2 tsp. Italian seasoning

1 jar of Walmart Pizza Sauce

Shredded mozzarella cheese for melting

Instructions:

Sauté the onion, pepper and garlic in butter over low heat just until softened.

In a medium bowl add the onion, pepper and garlic mixture with the ground chicken. Add in the grated parmesan cheese, salt and pepper and Italian seasoning. Stir together just until everything is combined.

Take the mixture and place in slow cooker to form a loaf. Pour the jar of pizza sauce over your meatloaf and cook on low for 4-6 hours. I like to sprinkle some grated parmesan cheese on top while it is cooking as well.

Test to check for doneness as it is cooking. Everyone’s slow cooker will vary. In the last 10 minutes of cooking time, sprinkle 1-1/1/2 of shredded mozzarella cheese on top to melt. You can also sprinkle extra Italian seasoning. Fresh Basil would also be delicious! Serve with your favorite salad or vegetable!

I hope that you enjoy this as much as we did! You will not believe how moist that this is!

Low Carb Protein Coffee Drink

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If you are following a low carb or keto diet, I am sure that you are looking for new ways to incorporate more protein into your diet. I have seen this low carb protein coffee drink floating around Instagram for quite some time now and decided to give it a try this week. I am hooked! It is great for those mornings or afternoons that you are in a hurry. Just keep a protein shake in your purse and head through the drive thru at Starbucks! And, believe it or not, this is very budget-friendly!

Here is how to get your delicious and filling Low Carb Protein Coffee Drink:

☕️ At Starbucks ask for a double shot of espresso over ice in a Venti cup. (at my store this is only $2.45)

☕️ Add in a Premier Protein Shake and stir until the Espresso is mixed in. I have only tried the Chocolate variety, but I think the Caramel would be SO yummy as well!

☕️ Drink and enjoy! It is very filling! In fact, this keeps me full until my next meal!

You can find the Premier Protein Shakes at places like Amazon, Sam’s Club or Costco. The best deal is a warehouse club as you get more bang for your buck. For example, Sam’s sells the 12 pack for $16.66 which is a fantastic deal!

Let me know if you try this and what you think! You could also add coffee if don’t like Espresso.