Smoothie Central

So I’m trying to get healthier this year, I have no choice.  I lost a lot of weight over the last couple of years and now suddenly I’ve started putting weight back on and I have no clue why.  I track my calorie/protein/fat intake every day and I’m always 500 or more calories under for the day so I was thinking this may be why.  So I’ve started adding homemade smoothies to my diet to get in some more protein and calories.  Surprisingly they are pretty good!  For Breakfast I’ve been making Banana/Oatmeal/Walnut smoothies.

My recipe isn’t one that is measured completely so follow along as best you can.. I use my Ninja to blend all of these, if you use nuts, always grind them up first.

I add

1 small banana

I make quick oats, the 1 serving.  It’s 1 cup water to 1/2 cups oats I do believe, read  your label.  Let them cool some

1 handful walnuts or almonds (grind these up first)

1 Tbsp Agave Sweetener

1 scoop Protein Powder (Vanilla flavored)

and I pour in maybe a cup of Vanilla Almond Milk

1  Big spoon full of Vanilla Greek Yogurt


Tonight I made my first ever Green Smoothie… I added

1 handful Kale

1 handful Spinach

a few baby carrots (maybe 4)

2 celery stalks

a big chunk of Ice Berg Lettuce

Vanilla Almond Milk (to your desired consistency)

1 scoop Vanilla Protein Powder

2 Tbsp Agave

2 Big Tablespoons of the Vanilla Greek Yogurt.





My best friend adds a small apple to her Green smoothie for added natural sweetener.   You can play with your smoothies any way you’d like.  Add some peanut butter to your breakfast one (go easy on it though.. lots of calories).  Maybe a little unsweetened cocoa powder for chocolate flavored.  Try berries in it.  Play with it until you find what you like best and go be healthy!


Perfect French Onion Soup





French Onion Soup


  • 3 tablespoons unsalted butter, divided evenly into 3 pieces
  • 6 large yellow onions, halfed and cut root to stem into 1/4″ thick slices
  • 2 cloves garlic, chopped
  • salt
  • 2 cups water, plus extra
  • 1/2 cup dry sherry
  • 1/3 cup dry red wine
  • 4 cups low-sodium chicken broth
  • 2 cups beef broth
  • 6 sprigs fresh thyme, tied together with twine
  • 1 bay leaf
  • black pepper
  • baguette slices cut 1/2″ thick (1 per bowl).
  • 8oz shredded Gruyere cheese


  1. Preheat the oven to 400F
  2. Generously grease the inside of a large Dutch oven with nonstick cooking spray.
  3. Place the butter into the Dutch oven, then add the onions with 1 teaspoon salt.
  4. Cook covered for 1 hour, then remove from the oven and stir onions, making sure to scrape the bottom and sides of the pot.
  5. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown (about 1 1/2 hours). Make sure to stir the onions and scrape the sides of the pot after 1 hour.
  6. Remove the pot from the oven and place over medium-high heat.
  7. Cook the onions, stirring frequently and scraping the sides of the pot until the liquid evaporates and the onions brown (use oven mitts to handle the pot), or for about 15 to 20 minutes.
  8. Continue to cook, stirring frequently, until the bottom of the pot is coated with a dark crust (another 6 or 7 minutes).
  9. Once the onions are a very dark brown, add the garlic and continue to stir for another 30 seconds to a minute, or until the garlic becomes fragrant.
  10. Stir in the sherry and red wine, and cook, stirring frequently until the liquid evaporates (another 7 to 10 minutes).
  11. Stir in the broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, making sure to scrape the bottom of the pot as you do to loosen everything up.
  12. Increase the heat to high until simmering, then reduce the head to low, cover, and cook for 30 minutes.
  13. Meanwhile, arrange baguette slices on a baking sheet and bake about 10 minutes in the oven.
  14. Remove and discard the herbs from the soup, then season with salt and pepper to taste.
  15. To serve, adjust oven to boiling.
  16. Ladle soup into the bowls, then top with 1 or 2 baguette slices. Sprinkle with Gruyere cheese, then broil until the cheese is melted and bubbly around the edges (3 to 5 minutes).
  17. Let cool 5 minutes before serving.
  18. Enjoy!

I located this recipe at 12 Tomatoes,



Cheesecake Cookie Cups



Found this recipe at Nestle… man it looks yummy..

Cheesecake Cookie Cups

5 out of 5 169 ratings

15 mins
25 mins
60 mins
24 servings

These individually-sized dessert cups are handy for entertaining.



PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

Homemade Samoas Bars



Homemade Samoas Bars— when you run out if Girl Scout Cookies!! If you LOVE this and want to save it then click “SHARE” it will store in your photos for easy finding! Enjoy! Homemade Samoas Bars Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt First, make the crust. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping. Topping 3 cups shredded coconut (sweetened or unsweetened) 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 10 oz. dark or semisweet chocolate (chocolate chips are ok) Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping). Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container. Makes 30 bar cookies. from ChefThisUp