Perfect Morning Smoothie

low fat breakfast smoothie recipe healthy breakfast recipes for weight watchers homemade holiday dri-f08331

It is important to start your day of with the right nutrition, and sometimes I just don’t feel like eating a big meal first thing in the morning.  So, some days, I make a delicious smoothie to get me through the first half of the day and to jump-start my metabolism.  Below is my current favorite recipe with links to the brands I use.  This recipe is dairy-free, gluten-free and is packed with vitamins, protein and healthy fats…did I mention it was delicious?!


1 organic banana

3-4 Frozen Organic Strawberries

1 Small handful of Frozen Organic Blueberries

1-2 Leaves of Dino Kale

1 Heaping spoonful of Raw Organic Almond Butter

1 Spoonful of Raw Organic Coconut Oil

Homemade Organic Almond Milk (enough to fill the cup about 3/4 of my 20 oz vitamix cup.  Add more or less depending on your consistency preference)

5 Drops of Vitamin D3 (5000 IU total)

Two droppers full of Liquid Vitamin B Complex

1 tsp  Vitamin C Powder

1-2 tbls Protein Powder



Put all ingredients into the blender and blend until smooth. Enjoy!



Homemade Ketchup!


We all love ketchup.  But unfortunately, even organic ketchup contains sugar, which I would like to avoid as much as possible.  So, I started looking for a homemade recipe and came across this quick and easy recipe for homemade ketchup on the Mommypotamus blog that replaces the sugar with raw honey or grade B maple syrup, both of which contain healthy enzymes and minerals.  Genius.

Quick Homemade Organic Ketchup


To Make

1. Place all ingredients in a small pot/pan and whisk together.

2. Place on the stove and bring to a boil, then reduce heat and simmer until reduced to the consistency you prefer. Store in the fridge.

Shelf life: Many online recipes for homemade ketchup say they last in the fridge for 1-2 weeks.

Delicious Almond Zucchini Bread Recipe!


Hi friends!  I apologize for being gone for what seemed like forever! (at least to me)  July was full of fun travels, but I’m happy to be home.  Today, I have another yummy recipe to share with you!  Now that my son is a little older, he wants a little variety in his meals.  So, I’ve been spending some time experimenting with different recipes.  Most recently, I wanted to find a bread recipe that was gluten and sugar-free.  Well, I nailed it on the first try with this Almond Zucchini Bread recipe I found on Running to the Kitchen.  I just made one small adjustment in adding walnuts for a lil crunch.  It is quick and easy, moist (I know, you hate that word) and delish!  See the recipe below and enjoy!  PS.  I shared this recipe with a gluten-free friend who made it as a cake, added homemade cream cheese frosting and served it at her daughters 1st birthday party.  It was a hit!

Almond Zucchini Bread

*All ingredients preferably organic

1 1/2 cups almond flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup grated zucchini (squeeze water out after measuring)

3 eggs

3 tablespoons maple syrup

1 mashed banana

1 tablespoon of melted coconut oil

1/4 cup of walnuts (optional)


1. Preheat oven to 350 and grease one loaf pan or two mini loaf pans with a lil coconut oil.  ( I used one normal size loaf pan)

2. Combine dry ingredients, except nuts,  in a small bowl and set aside.

3. Combine wet ingredients, except zucchini, in a large bowl and whisk together vigorously.

4. Add zucchini mix until combined.

5. Pour dry ingredients into wet and mix until incorporated.

6. Stir in nuts.

7. Pour into loaf pan(s).

8. Bake for 32-35 mins.  Until a toothpick comes out clean.

9. Transfer bread out of pan(s) to cool on wire rack.