Almonds, cooked oatmeal, bananas, and yogurt meet up in your blender for a power breakfast. Drink this Banana Oatmeal Smoothie before your morning exercise routine and you’ll have the energy you need to get through your workout.

Ingredients:
2 whole Chiquita Bananas (best with brown flecks on peel)
2 cups Ice
1/3 cup Yogurt – preferably Greek yogurt flavored with honey
1/2 cup cooked oatmeal
1/3 cup Almonds

Instructions:
Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.

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Ingredients:
-1 cup (256 g) smooth no-stir natural peanut butter
-1/3 cup (75 g) virgin coconut oil (can use an equal amount, by weight, of unsalted butter or vegetable shortening)
-2 cups (280 g) all purpose gluten free flour (I used Better Batter)
-1 teaspoon xanthan gum (omit if your blend already contains it)
-1 teaspoon baking soda
-1/2 teaspoon kosher salt
-1/2 cup (80 g) coconut sugar (can use an equal amount, by weight, of granulated sugar)
-2 tablespoons (42 g) pure maple syrup
-2 eggs (120 g, out of shell) at room temperature, beaten
-2 teaspoons pure vanilla extract
-Melted chocolate, for drizzling (optional)

For directions, click here.  
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This is an easy salty and sweet treat!

Ingredients:
6-8 cups chopped cauliflower
4 cups vegetable broth + 2 cups water
½ cup milk
1½ cups brown rice (I used a brown rice blend)
1 teaspoon salt (plus more to taste!)
2 tablespoons butter
6-8 cloves minced garlic
½ cup Mozzarella cheese for topping (more to taste)

Instructions:
Cook the rice according to package directions. Set aside.
Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese on top or stir it throughout the rice to get it melted. Season with additional salt and pepper to taste.

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Salad Ingredients:

Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Creamy Cilantro-Lime Dressing (Directions below)

Dressing Ingredients:

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Salad Directions:
1. Finely chop romaine, bell pepper, tomatoes, and green onions.
2. Place all ingredients in a large bowl and stir to combine.
3. Toss with desired dressing.

Dressing Directions:
1. Puree all ingredients in a blender or food processor until smooth.
2. Taste and adjust seasonings if necessary.

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Ingredients:
1 1/2 cups quick oats
1 1/2 cups flour
1 cup brown sugar
1 tsp. salt
1 cup butter melted
1 14 oz. can sweetened condensed milk
1 bag milk chocolate chips
2 TB butter softened
1 cup M&Ms

Instructions:
– Preheat oven to 350.
– In a large bowl, mix oats, flour, brown sugar, salt and 1 cup softened butter with a spoon. Remove 1 cup and set aside.
– Press remaining mixture into the bottom of a greased 9×13 pan.
– In a small pot, melt condensed milk, chocolate chips and 2 tablespoons of butter over low-medium heat. Stir constantly until chips are melted and everything is mixed well.
– Pour chocolate chip mixture over the bottom layer and spread evenly. Sprinkle leftover cup of oat mixture over the chocolate.
– Top with M&Ms and bake for 20-25 minutes. Let cool completely before cutting. ENJOY!

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Ingredients:

•6 large chicken filets
•2 tablespoons olive oil
•1/2 cup soy sauce
•2 tablespoons ketchup
•1 cup honey
•1 clove garlic, minced
•salt and pepper to taste

Directions:
1. Preheat oven to 375 degrees F.
2. Place chicken in a 9×13 inch baking dish.
3. Mix together the oil, soy sauce, ketchup, honey, garlic, salt, and pepper.
4. Pour over the chicken.
5. Bake in preheated oven for one hour, or until sauce is caramelized.

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