Blueberry Peanutbutter Shake

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I’ve been looking for healthy snack ideas lately, especially before a workout. I need to eat some type of protein before my body pump class and usually I’ve been getting sick of eating a spoonful of peanut butter lately. This smoothie does the trick I think and changes it up a bit. You can’t go wrong with blueberries and peanut butter together. I added in some greek yogurt for extra protein and  also the peanut butter and milk have that as well.

There is also something else I’ve tried recently. You take a container of plain non greek yogurt and add about a couple tablespoons of cherry cheesecake pudding mix to it. I was evil and added some cherry pie filling to the top of that. It was a low fat cheesecake without all the baking and prep work. That was super tasty too!

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To make this smoothie you will need:

2 1/12 cups of frozen blueberries

1/2 cup of peanut butter

1 cup of plain greek yogurt 8 oz container

1 banana

1 cup of 1 % milk

Directions: Puree in a blender until smooth and enjoy. Makes 2 or 3 servings.

Caprese Chicken

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Tomato + Basil + Mozzarella on top of ANYTHING is good. Or good in anything in general. My tomatoes in my garden are FINALLY turning red, half of them anyway…. but some also have some teeth marks in them. So, I don’t trust those. I also have an abundance of basil in the garden right now and have been making lots of pesto. Pesto on top of mozzarella and tomatoes would be good too.

This is so simple to make. I just used a bottle of Italian dressing to marinade the chicken in. You could use whatever you want. Pesto would even be good as a marinade. Grill or cook the chicken until it is done and top it with some mozzarella cheese. Let that melt for a bit on top of the chicken. Then place a tomato on top and sprinkle on some fresh basil. Talk about a good and satisfying meal!

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4 tablespoons chopped fresh basil
2 tablespoons red wine vinegar
2 garlic cloves, minced
Salt and pepper
4 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/4-inch slices, halved, and patted dry
4 chicken breasts, about 1 1/2 to 2 pounds (see note above)
2 large tomatoes, cored and cut into 1/2-inch slices

Full recipe at Mel’s Kitchen Cafe

Honey Glazed Grilled Fig Salad

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Fresh figs have been super hard to find in my own town until recently. I was totally shocked to see them on sale at our grocery store this week so I’ve been buying a lot. There’s quite a few fig recipes I’ve been meaning to try, so guess what’s coming up next? ha.

Doesn’t this salad just look gorgeous? I’ve never seen or heard of Mizuna before until I watched Bobby Flay use it on his show. I knew my grocery store wouldn’t even carry that so I just used fresh spinach instead. Must be some new kind of lettuce they’re cross breeding? This salad is kind of expensive to make. Pistachios aren’t cheap and neither are figs and feta cheese. If you’re looking to really impress your next dinner guests though, I’d suggest making this salad. Every ingredient just blends so well together perfectly.

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Recipe from Bobby Flay


2 tablespoons balsamic vinegar
1 tablespoon clover honey
Juice of 1/2 orange
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for brushing
12 fresh figs, halved
4 ounces mizuna
6 ounces feta, crumbled
1/2 cup chopped pistachios


Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.

Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.

Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.

Blackened Tilapia Baja Tacos

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I’ve been on a taco kick lately trying different kinds mostly shrimp and fish. I made a shrimp taco recipe the other night ago this week and I really wanted to like it. The picture of them was fantastic but the taste was not so great. I learned to never marinade shrimp in Tequila again. There was more than just tequila in the marinade like lime, cumin, and oil. Sounds good right? Not really….

This fish taco recipe was wayyyyyyyyyyy better. I followed the spice mixture exactly but added my own ingredients like shredded cabbage and made a tomatillo gaucamole. They were good, tacos are always better when you heat up the tortilla shell someway. The grill is good for that but we just didn’t feel like turning that on tonight so I used my little griddler instead and that worked well. Make these fish tacos, you’ll like them!

Do you know how hard it is to get a taco like this to stand up so that it looks nice in a picture? I was about ready to give up but then thought about putting some kind of dish near it to make the tacos look like they’re standing up nicer. Flat tacos just don’t look appealing to me. Glad I figured that one out. :)

Ingredients from Cooking Light

1/4 cup reduced-fat sour cream $
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice $
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt $
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets $
1 tablespoon canola oil
8 (6-inch) corn tortillas $
1/2 ripe peeled avocado, thinly sliced
4 lime wedges


1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.