Today, I’m sharing a Blood Orange Chobani Almond Smoothie.

And without further ado, here are the other smoothie recipes shared today. Go check out all of the yumminess.

Avocado Orange Carrot Smoothie from Dish by Dish

Coffee Banana Smoothie from Food Recipes HQ

Grapefruit Mint Smoothie from Full Belly Sisters

Cappuccino Smoothie from Hungarian Food Guide

Light and Refreshing Mojito Smoothie from Inspired Edibles

Apple and Lime Green Smoothie from Manila Spoon

Island Smoothie from Meal Planning Maven

Green Smoothie from My Turn for Us

Coconut Lime Slushie from Please Give Peas a Chance

Watermelon Yogurt Smoothie from Poetry of Food

Frozen Fruit Smoothie by My Recipe Roundup

Mint Mango Spiced Lassi from Remember when we lived in that castle?

Mango Ginger Smoothie from Roti n Rice

Apricot Oatmeal Smoothie from Your Everyday Cook

So what did you think? Which one was your favorite? Share it in the comments.

Or do you have a smoothie to share? Simply post to to Project Healthy Ever After’s Facebook Page every Tuesday.

Ingredients:
8 oz. unsweentened almond milk
1 6 oz. container of Chobani Blood Orange Greek yogurt
1 teaspoon cinnamon
3 tablespoons Hemp seeds
1/2 teaspoon maca
1/2 teaspoon orange blossom extract, optional
1 teaspoon local honey
1 cup of ice
1 tablespoon sliced almonds for garnish

Directions:
Combine all ingredients in your blender and blend until smooth. Pour contents into glass. Enjoy!

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Ingredients:
3/4 cup gluten free all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup grass fed ricotta cheese
2 eggs
2/3 cup non-dairy milk (I used cashew milk)
1 lemon, zested and juiced
Butter, for griddle
Fresh strawberries, for garnish
Confectioners’ sugar, for garnish

Directions:
Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.

Whisk the flour mixture into the wet ingredients until just combined.

Brush the hot griddle with butter.

For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Top with fresh strawberries, and sprinkle with confectioners’ sugar.

Ingredients

For Meatloaf Cupcakes:
1 lb. lean ground turkey
1 lb. ground lamb
2 spicy turkey sausages (casings removed)
1/2 medium onion, minced (I used a red onion)
6 sun dried tomatoes, minced
1/2 cup breadcrumbs
1/2 cup ketchup (I used my spicy catsup recipe)
1/4 cup fresh parsley, minced
1/4 cup parmesan cheese, grated
1 egg
1 teaspoon thyme
1 teaspoon kosher salt
1/2 teaspoon pepper

For the Truffle Mashed Potato “Frosting”:
1 1/2 lbs. Yukon gold potatoes, peeled and cubed
2 oz. cream cheese (I used goat’s milk cream cheese)
2 tablespoons grass fed butter
2/3 cup non dairy milk (I used hemp milk)
2 teaspoons truffle oil
salt and pepper to taste

Directions

For Meatloaf Cupcakes:
Meanwhile, preheat the oven to 350°. Spray mini muffin tin with olive oil spray and set aside.

In a large bowl, add onion, sun dried tomatoes, breadcrumbs, cheese, ketchup, egg, parsley, thyme, salt and pepper. Mix together. Add ground turkey, lamb, and turkey sausage. Use hands to mix thoroughly but do not over mix.

Use small ice cream scoop or small spoon to place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.

Bake uncovered for 12-15 minutes or until cooked through. If you are using regular muffin tins, cook 18-20 minutes. Allow to cool slightly, use knife to remove from tins and place on serving platter.

For the Truffle Mashed Potato “Frosting”:
Put the potatoes in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.

Drain and return potatoes to pan. While heat is on, use potato masher to mash potatoes. Turn off heat.

Add butter, cream cheese, milk, truffle oil. Using a masher or hand mixer, mash until smooth. Season with salt and pepper to taste.

Spoon mashed potatoes into pastry bag with desired tip. Pipe mashed potatoes onto mini meatloaf cupcakes and enjoy.

Today, I’m sharing a Chocolate Peanut Butter Smoothie.

And without further ado, here are the other smoothie recipes shared today. Go check out all of the yumminess.

Simple Banana Smoothie from All She Cooks

Mango Banana and Orange Smoothie from Citronlimette

Strawberry Cream from Hungarian Food Guide

Berry Kale Smoothie from Jamie’s Clean Food Kitchen

Minty Ginger Lime Watermelon Agua Fresca from LifeScoops

Strawberry Banana and Orange Smoothie from Manila Spoon

Banana Berry Shakes from Poetry of Food

from Remember when we lived in that castle?

Mango Ginger Smoothie from Roti n Rice

Unlock Better Health shared Peach-Mango Chia Smoothie! Frozen peaches from last summer, 1 mango, 1 tsp chia seeds, 1 scoop True Whey Protein Powder, few ice cubes, 1/2 cup water. Blend!

Apple Carrot Ginger Smoothie from Your Everyday Cook

So what did you think? Which one was your favorite? Share it in the comments.

Or do you have a smoothie to share? Simply post to to Project Healthy Ever After’s Facebook Page every Tuesday.

Ingredients:
3-4 spicy Turkey sausage links
1/2 cup uncooked black rice or 1 cup cooked rice
1 (14.5 oz) can diced tomatoes (undrained)
1 (14.5 oz) can red kidney beans, drained and rinsed
4 cups vegetable broth
1 large onion, diced
1 carrots, diced
2 stalks celery, diced
3 teaspoon Cajun seasoning, divided (again, adjust accordingly based on spice preference)
3 cloves garlic, minced
1 bay leaf
1 tablespoon olive oil

Directions:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Place the sausage in the pot and cook until nicely browned, stirring often. Remove from the pot with a slotted spoon. If there is an excess amount of fat, drain it from the pot.

Reduce the heat to medium, and add the onion, carrot, celery, and half of the Cajun seasoning. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the diced tomatoes, broth, bay leaf, remaining Cajun seasoning, and kidney beans into the pot.  Return the sausage to the soup and bring to a boil.

If rice is uncooked, add the black rice to the soup, and simmer over medium-low until the rice is cooked, about 35-40 minutes. If you are adding cooked rice, add to soup for the last few minutes to warm through.

Season to taste with salt and pepper. Ladle into bowls and serve.

Ingredients:
1 cup of fresh raspberries, washed
Chocolate chips (I used vegan chocolate chips, but regular chocolate or even white chocolate chips would be great)
Caramel

Directions:
Clean raspberries then lay them on a paper towel to soak up the excess water. Using a tooth pick, dab a little caramel in center of each raspberry. Then gently push a chocolate chip into the center of each raspberry.

Serve immediately and enjoy.

Today, I’m sharing a Very Berry Spinach Protein Make Ahead Smoothie.

And without further ado, here are the other smoothie recipes shared today. Go check out all of the yumminess.

Post Exercise Recovery Strawberry Avocado Chia Smoothie from A Harmony Healing

Mango Coconut Chia Smoothie from Jamie’s Clean Food Kitchen

Raspberry Coffee Smoothie from Just Dip It in Chocolate

Springtime Green Smoothie from Mama’s Blissful Bites

Banana Coconut and Passion Fruit Smoothie from Manu’s Menu

Rose Lassi from Manu’s Menu

Banana Berry Shakes from Poetry of Food

Pomegranate Chia Super Power Drink from Remember when we lived in that castle?

Orange Tomato Smoothie from Roti n Rice

Good Morning Breakfast Smoothie from Roxane’s Natural Kitchen

Remake of Coffee Bean’s Fabulous Ice Blended® Vanilla Drink from Skinny Kitchen

Cantaloupe Maple Mango Smoothie from Sumptuous Spoonfuls

Peanut Butter Banana Smoothie from The Cookin’ Chicks

http://www.walkingonsunshinerecipes.com/2013/03/dannon-greek-yogurt-smoothie.html from Walking on Sunshine

So what did you think? Which one was your favorite? Share it in the comments.

Or do you have a smoothie to share? Simply post to to Project Healthy Ever After’s Facebook Page every Tuesday.

This was one of my favorite smoothies that I made during my 10 day Sugar Free Cleanse. It was helpful to make a big batch ahead of time and put them in mason jars to. I hope you enjoy.

Ingredients:
8 oz. non dairy milk (I used Hemp)
1 cup organic baby spinach
1 cup frozen or fresh organic berries (I used fresh blackberries and blueberries and frozen strawberries)
1 teaspoon cinnamon
3 tablespoons Hemp seeds
1/2 teaspoon maca
Stevia (or other natural sweetener) to taste
1 cup of ice

Directions:
Combine all ingredients in your blender and blend until smooth. Pour contents into glass. Enjoy!

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Today, I’m sharing a Cherry Kiwi Smoothie.

And without further ado, here are the other smoothie recipes shared today. Go check out all of the yumminess.

Rise ‘n Shine Smoothie from ChinDeep

Banana Papaya Smoothie from Garcia Dolly’s

Light and Refreshing Mojito Smoothie from Inspired Edibles

Banana Colada Smoothie from Just Dip It

Blueberry Banana and Applesauce Smoothie from Manila Spoon

Lemon Blackberry Smoothie from Noshing with the Nolands

Green Pina Colada Smoothie by Nourishing Notions

Organic Nana shared a Spinach Limeade Smoothie
Juice 4 cups of Spinach, 3 Limes, 2 Carrots, 2 Oranges. Then combine juice with 1 frozen banana and 1 cup of ice and blend until smooth.

Banana Berry Shakes from Poetry of Food

Five Minute Mango Smoothie from Real Food Real Deals

Pomegranate Chia Super Power Drink from Remember when we lived in that castle?

Simple Fare, Fairly Simple shared her recipe for a simple smoothie

Ingredients:
1 cup mixed frozen berries
1 sliced banana
¼ cup honey
½ cup vanilla yogurt
¼ cup orange juice

Place all ingredients in a blender and pulse until mixture is smooth.

Starbucks Hazelnut Macchiato Made Skinny at Home from Skinny Kitchen

Banana Berry Passion Yogurt Smoothie from Sumptuous Spoonfuls

Peanut Butter Banana Smoothie from The Cookin’ Chicks

The Veggie Train shared Coconut Dream Breakfast Shake

Ingredients:
1 cup raw oatmeal (optional chia seeds & hemp hearts)
(2 handfulls shredded white cabbage – optional)
1 can coconut milk, chilled
2 large frozen bananas
~ 3 1/2 cups almond milk
2 Tbsp maple syrup
1 tsp vanilla

Place your oatmeal (chia & hemp) into a blender and blend until a fine flour is created. Add the remaining ingredients and blend on high until smooth.

So what did you think? Which one was your favorite? Share it in the comments.

Or do you have a smoothie to share? Simply post to to Project Healthy Ever After’s Facebook Page every Tuesday.