Yogurt

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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Buffalo Chicken Casserole (with dairy-free option)

November 7, 2017
Course

This is probably one of my favorite casseroles to make. Then again, anything buffalo chicken sounds great to me anytime! The original casserole is filled with TONS of cheese and milk. That was great and all, but it was so heavy. Delicious, but heavy. I knew I had to change the original up!

The eggs add a fluffiness to the casserole and also help to bind everything together, but if you’re sensitive to eggs, they are not entirely necessary. See the recipe note for a substitute. Honestly, besides the different texture from the spaghetti squash, it tastes like the original. It’s still rich, creamy, and cheesy – if you decide to sprinkle some on top!

So, next time you’re craving buffalo chicken wings, but don’t want all of the grease and carbs, give this hearty dish a try! It’ll surprise you!

 

Print Recipe
 Buffalo Chicken Casserole (with dairy-free option)
Course Casseroles
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Casseroles
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat your oven to 400 degrees.
  2. Your spaghetti squash can easily be cooked in your microwave in about 15 minutes. Simply cut it in half, lengthwise, and put it face down on a microwave-safe dish. It may need more or less time, depending on the size you have. When it's ready, you'll be able to easily shred it with a fork. My preferred cooking method: 8 minutes High Pressure in my Instant Pot!
  3. After cooking your squash, I drain out as much liquid from it as possible. You can use cheesecloth or a fine strainer.
  4. As for your shredded chicken, cook that on your stovetop, in your Instant pot, or use leftover rotisserie chicken. If you're cooking boneless, skinless chicken breasts or thighs, and you've never tried shredding chicken with a handheld or stand mixer, DO YOURSELF A FAVOR AND TRY IT!
  5. In a large mixing bowl, whisk together milk, yogurt, buffalo sauce (more depending on how much heat you like), eggs, and seasonings.
  6. To the liquid, add squash and chicken and combine.
  7. Pour casserole mixture into a 13X9 baking dish and top with shredded cheese, if desired.
  8. Bake for 25-30 minutes or until the edges start to brown.
  9. Allow casserole to cool 5-10 minutes before serving.
  10. Top with extra buffalo sauce, ranch dressing, and green onions!
Recipe Notes

*If you are not using eggs, you can substitute 3 tbsp of arrowroot powder to thicken up the sauce. Whisk the powder in with the milk and seasonings.

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