MaK’s Good Green Smoothie

MaK’s Good Green Smoothie

Have you tried green juices or smoothies in the past and struggled with finding the right balance of veggies to fruit. You know, so you don’t feel like you’re drinking straight kale with a sprinkling of dirt? This green smoothie recipe is for you. This came about when I had a bunch of avocados to use up FAST, and my mini decided to go on an avocado strike. (Up until recently, she LOVED them. Toddlers. Go figure.)  I typically make protein shakes or smoothies, and present them to her as “ice cream.” She’s never turned one down. I win. Alright, you green smoothie maniacs who want things to be healthy AND taste good — here you go: INGREDIENTS: 1 Cup Fresh Spinach or Kale Leaves Optional: 2 Scoops Livfit Superfood Blend with Protein (Or Other “Greens” Powder) 2 Cups Milk (I use rice milk; you could use almond, or even orange juice) 2 Tablespoons of Lime Juice (About 2 Whole Limes Worth) 1 Banana 1 Fresh Mango, peeled, pitted & chopped (could also substitute a handful of frozen mango chunks) 1 Ripe Avocado, peeled, pitted & chopped 5-6 Ice Cubes DIRECTIONS: Blend milk, lime juice, spinach, and greens/protein powder if using. Mixing leafy ingredients with liquid first will ensure a smooth blend, other you might end up with a stray whole spinach leave between sips. Not a “smooth” smoothie. Add banana, mango and avocado pieces. Blend for 60 seconds or longer, depending on the power of your blender. Lastly, pulse in ice cubes and blend until smooth, Add more liquid or ice until you reach your desired consistency. Typically...
Easy Creamy Coconut Sauce

Easy Creamy Coconut Sauce

If you struggle with the idea of cutting down on sauces from a packet or jar, this is the perfect starter for those who are just beginning their journey of cooking real food from scratch. The best part? This creamy, savory coconut sauce could make a piece of cardboard taste delicious — but it’s actually HEALTHY, and it really can go over just about anything, from chicken, to veggies, to fish. And it’s super fast to boot, so let’s get to it. INGREDIENTS: Sprayable Coconut Oil (Enough to coat your pan to sautee onions) 1 Small Onion (or 1/2 a large onion), diced 1 Clove of Garlic, chopped (Feel free to sub 1 teaspoon of garlic powder if you don’t have fresh) 1 Can Full Fat Coconut Milk *Note: I recommend full fat coconut milk (I use Aroy-D). Be sure to check the ingredients to make sure it’s straight up coconut. Some discount brands will be “low fat” or will include several preservatives in their ingredients — these are processed, have little flavor, and have a waxy quality that isn’t great for that creamy quality you want in a sauce. DIRECTIONS: Put a saucepan on medium heat; once it’s hot, add your diced onions, stirring occupationally until they’re translucent Add chopped garlic and stir briefly, then pour in the coconut milk Simmer on medium heat, uncovered, until sauce is reduced and thickens — about 10 minutes. Pour over meat, vegetables, or anything you want! Creamy Coconut Sauce Tips: When I’m eating super clean, I don’t add any other seasonings, so this is a great sauce for low-sodium diets. If...
MaK’s Bacon Cheeseburger Soup

MaK’s Bacon Cheeseburger Soup

Every now and then, I crave a big, juicy bacon cheeseburger. But then realize I don’t have time to thaw burger, form patties, and flip them in the frying pan, all before the Midget’s 6:30pm bed time — so I came up with this quicker version a few years back, and it’s in high demand during football season. If you’re looking for a creative Super Bowl party recipe, it’s time to dole out some liquid bacon cheeseburger in a bowl. And good news — there’s still time to whip up a batch of bacon cheeseburger soup before the big game tonight! INGREDIENTS: 1 Large Onion, diced 3 Tbsps Flour 3 Tbsps Butter 1 Tbsp Chicken Stock Base (I use Better Than Boullion) 8-12 Slices of Cooked Bacon; chopped 1 lb – 1.5 lbs Ground Beef 1/4 Cup of Light to Medium  Bodied Beer (I used Fulton Lonely Blonde, which is something I drink regularly anyway) 4 Cups Water 2 Cups Half & Half 16 Oz. Natural American Cheese (If you’re not a “real food” freak like me, you’d use Velveeta, but I’m not about manufactured cheese, so I went on the hunt for a real, natural melting cheese and this works great.) 8 Oz. Shredded Cheddar Cheese 1 Tbsp Worcestershire Sauce (I hate how much junk  is in store bought sauces, so I made some homemade Worcestershire) 2 Tbsp Ketchup 2 Cups Diced Tomatoes 1 Cup Dill Pickles, chopped 2 Cups Romaine Lettuce, chopped DIRECTIONS: I typically keep a bit of pre-cooked bacon on hand, but if you’re starting from scratch, I recommend baking it on a foil-wrapped pan at 375° for...
Turkey and Coconut Curry Stuffed Peppers

Turkey and Coconut Curry Stuffed Peppers

Turkey and Coconut Curry Stuffed Peppers Last night I was staring into the colorful abyss that was all of the leftovers and uneaten groceries in my refrigerator. (If you follow my posts you’ll get to learn that I hate, hate, hate wasting food, so I’m always trying to find ways to repurpose leftovers or salvage something about to go bad.) I had two big bags of bell peppers from Costco and three large tupperware containers full of leftover roast turkey I made for a get together the weekend before. Also, we’ve been eating like crap for weeks. Time to make something that A) wouldn’t fill me with regret, and B) Future MaK would thank me for down the road when she comes home from full day of traffic, or kid-related craziness. So here you are: Turkey and Coconut Curry Stuffed Peppers4-6 Bell Peppers, any color. (We don’t discriminate.) 1 Large Onion (I used yellow, but whatever you have works) 2-3 Cups Shredded Turkey (Or chicken. Or whatever meat you have on hand.) 1 Tsp Turmeric (Bonus: This gorgeous orange spice is also a known anti-inflammatory) 1 Tbsp Yellow Curry Powder (I use yellow because I’m a weenie. Spice it up if you wish.) 1 Tsp Cumin 1 Tsp Oregano 1 Tsp Parsley (Dried works, but use fresh if you’ve got it.) 1 Tsp Salt (Skip it if you’re trying to cut down on sodium. The curry does the work here.) 1 Can Coconut Milk (Check ingredients when buying. Lots of generic brands add stuff I can’t even pronounce. How freaking hard is it to put coconut milk in coconut milk?)...
Roasted Beef Bone Broth in a Slow Cooker

Roasted Beef Bone Broth in a Slow Cooker

Ah yes, the bone broth trend. Well, I hate to break it to ya, but it’s less of a “trend” and more just…. well, how it should be done. I’m not busting on you if you use canned broth, but if you want a better tasting, better for you, more flavorful broth, then bones are the way to go. And it’s WAY easier than you think. Promise. I’m not about to tell you that I was doing this before it became a trend. Because actually, my mom was, and she’s the one who taught me. We’d throw bones, veggies, and seasoning in a big stock pot and let it simmer on the stove most of the day. At the end we’d wind up with a lovely, golden-colored bone broth. Then I had a kid and “most of the day” was gone before I knew it. But you know what else is making a comeback? Slow cookers. Normally I’m about doing things the old-fashioned way, but when I added this handy dandy convenience to the mix, it actually made it…GASP…better! With just a quick oven roast on the bones before hitting the slow cooker, this is probably the easiest bone broth I’ve ever done.   Before you get started, preheat your oven to 425°, then start pulling your ingredients together. INGREDIENTS: 1 Package of Soup Bones (I used beef, but you can do it with just about any leftover bone from a meal — so if you just had bone-in pork chops or a T-bone steak, don’t give them to your dog. Seriously.) Nonstick Cooking Spray (I use Trader Joe’s Coconut Oil Spray)...