Ground nutmeg

Blueberry Cobbler Smoothie {Dairy Free, Paleo, Keto}

August 10, 2018

Smoothies are my favorite way to pack in extra veggies when I’m feeling like a “treat” instead.

Cauliflower is a staple in every smoothie that I make. Any smoothie that calls for ice, I replace it with cauliflower.

I promise, you can’t tell!

Smoothies are a great way to hide veggies from picky kids (and adults!) too. If I have spinach on hand, I’ll throw a little in there too sometimes. Typically, I try to keep my smoothies pretty simple for my digestion’s sake. Too much going on can often lead to discomfort.

My go-to’s are quick and easy and take little thought. I usually grab some frozen cauliflower, some frozen chopped fruit,  yogurt (coconut milk or goat’s milk), cashews for extra creaminess and lots of ceylon cinnamon.

SIMPLE AND EASY!

The cauliflower that I use is either the bagged variety from the freezer aisle in my grocery store or fresh cauliflower that I’ve steamed and then frozen. The latter method helps with digestion, and I always try to do it when I remember. Sometimes, raw veggies can cause bloating and discomfort as well. Everyone is different!

This Blueberry Cobbler Smoothie tastes like dessert and the sweetness level is totally up to you! A few pinches of extra spices totally make this smoothie hit the spot! It tastes like more of a “treat” than a meal or snack, but it’s completely guilt free!

You have fiber from the cauliflower, antioxidants from the blueberries, fat from the cashews and yogurt (plus probiotics!), and anti-inflammatory properties with the ceylon cinnamon. Lots of the goods in this bowl!

Try it without adding anything else sweet and see how you like it!

Usually a few extra blueberries on top and some added granola is plenty sweetness for me!


Print Recipe
 Blueberry Cobbler Smoothie
Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. In a blender, add yogurt and coconut milk first.
  2. Follow by adding the remaining ingredients.
  3. Beginning at the lowest setting and working your way up, blend until smooth.
  4. Add additional milk or water, as needed to blend.
  5. Top with desired toppings such as, granola or frozen fruit.
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Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)

March 20, 2018
Cuisine

Chori Pollo has been a mexican favorite of mine since the first time I had chorizo. I almost always choose chicken over beef or pork, however, the combination of chicken with the spicy sausage is perfection and I can’t pass it up!

This dish combines all of those flavors with one of my other favorite things – SOUP! It’s also made in the Instant Pot – yet, ANOTHER one of my loves. However, you can make it on your stove top or in your crockpot, as well. It’s will just take a little bit more time.

Print Recipe
 Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. With your instant pot set to "Saute", cook onions, jalapeños, chorizo, and chicken pieces for 3-5 minutes or until onions have began to soften. TIP: Sautéing your food for a couple minutes in the beginning will help the pot come to pressure quicker.
  2. Add remaining ingredients to your Instant Pot and stir to combine. Hit the "Cancel" button to take it off of "Saute" mode.
  3. Attach the lid and turn your valve to seal. Press the "Soup" button, adjust the time to 15 minutes, and let it cook!
  4. When the timer goes off, turn the valve to vent, and do a QR.
  5. Serve with chopped green onions, sour cream, avocado slices or my Pepperjack Cheese Sauce (dairy free). See recipes notes for a link to the recipe!**
Stovetop Instructions:
  1. In a large soup pot over medium heat, sauté onions and jalapeños for 5-8 minutes until the onions have become translucent.
  2. Add sausage and chicken to onions and peppers and cook for 5 minutes.
  3. Add spices, broth, and cauliflower rice to your pot. Reduce heat to medium-low, cover, and cook for 20-30 minutes until the chicken is cooked through.
  4. Turn your soup down to low and let simmer until ready to serve.
Crockpot Instructions:
  1. Add all of the ingredients to your crockpot and stir to combine. Cook on high for 3-4 hours or on low for 6-7 hours.
Recipe Notes

*I thaw (or cook for a couple minutes) the frozen cauliflower and then pulse it in my blender for a few seconds to "rice" it. MUCH EASIER than breaking down a fresh head of cauliflower and "ricing" it. You can sub a bag of frozen riced cauliflower. It usually only comes in 12 oz bags; if you prefer not to use a partial second bag, reducing the cauliflower to 12 oz won't hurt the recipe.

**Pepperjack Cheese Sauce

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