Thursday, September 14, 2017

Chocolate Black Bean Blender Brownies

  • 15 ounce can black beans, rinsed and drained
  • 3 eggs
  • ½ cup plain Greek yogurt
  • ½ cup pure maple syrup or honey
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ cup old-fashioned rolled oats (gluten free if desired)
  • ½ cup bittersweet chocolate chips
  1. Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
  2. Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
  3. Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
  4. Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)
These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.

You may also store the muffins in the refrigerator for up to 2 days.

Monday, September 11, 2017

Chickpea Salad

Source: Oh She Glows

1 can (15 oz) chickpeas, drained & rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red pepper
3 TB vegan mayo
1 1/2 tsp yellow mustard
1/2 tsp dill weed
2 tsp lemon juice
salt & pepper to taste

1. In a large bowl, mash chickpeas until flaky in texture.
2. Stir in celery, green onion, pickles, red pepper, & mayo.
3. Stir in remaining ingredients & season to taste.  Serve on bread, crackers, in a tortilla or lettuce wrap.

Sunday, August 27, 2017

Pappardelle Primavera

Source: Vegetarian Times

8.8 oz. package dried pappardelle pasta
2 TB oil
1 cup sliced leeks
2 cups broccoli florets
1 cup sliced carrots
2 cups sugar snap peas
1 cup halved grape tomatoes
1/2 stick butter
2 cloves garlic, minced
1/2 cup dry white wine
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/4 cup pine nuts
1/4 cup shaved Parmesan (optional)

1. In large pot cook pasta according to package directions; drain. Return pasta to pot & cover to keep warm.
2. In large skillet heat oil.  Saute leeks for 1 minute.  Add broccoli, carrots, & peas; saute until crisp-tender.  Add vegetables to pasta; stir in tomatoes; cover to keep warm.
3.  Meanwhile, melt butter in saucepan. Add garlic; cook about 2 minutes until butter is lightly browned. Remove from heat & stir in wine, thyme, salt & pepper. Add sauce to pasta mixture and toss in pine nuts.  Top with Parmesan.

Saturday, August 19, 2017

Vegan Cream of Tomato Soup


  • 3 tablespoons extra-virgin olive oil, plus more for garnishing
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, roughly chopped
  • 2 28-ounce cans whole peeled tomatoes in juice
  • 1 small head cauliflower, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • dash of red pepper flakes (optional)
  • 1 teaspoon sea salt, more or less to taste
  • 1/2 teaspoon pepper
  • 4 tablespoons nutritional yeast flakes
  • 1/2 to 1 cup water (if needed to thin soup)
  • fresh basil, chopped (optional)

  1. Add olive oil to a large stock pot and heat over medium heat.
  2. Add in garlic and onion. Cook for 3-5 minutes until tender.
  3. Add in the red bell pepper and cook for another 2 minutes.
  4. Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (be sure to submerge the cauliflower chunks in the tomato liquid as much as possible -- it will seem like there is too much cauliflower, but there is just enough)
  5. Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
  6. Turn off heat and purée mixture with an immersion blender for 5-10 minutes or until the mixture is very smooth. If you don't have an immersion blender, you can add the mixture to a blender in batches or a large food processor (return soup to pan once done blending).
  7. Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in 1/2 to 1 cup water and whisk into soup.
  8. Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.

Thursday, August 3, 2017

Colorful Quinoa Salad

Note: original recipe uses Orzo pasta instead of quinoa

3 TB lime juice
1.5 TB white wine vinegar
2 cloves garlic
1 jalapeño, rinse, seeded, chopped
1/4 cup olive oil
1/2 tsp salt

4 cups cooked rainbow quinoa
1 red bell pepper chopped
1 yellow bell pepper chopped
1/2 cup chopped red onion
1 15 oz. can black beans, drained, rinsed
1/2 cup cilantro, chopped
 1. Making dressing: In blender or food processor puree all ingredients. Set aside
2. In large bowl combine salad ingredients.  Toss well with dressing.

Serves 6-8

Tuesday, July 25, 2017

Ultimate Flourless Brownies

Source: Oh She Glows Every Day

1 TB plus 1.5 tsp flaxseed meal
3 TB water
3/4 tsp salt
1/4 tsp baking soda
1/4 cup pure maple syrup
1 tsp vanilla
2 TB arrowroot starch
1/2 cup unsweetened cocoa powder
1/3 cup packed brown sugar
3/4 cup almond butter
1/2 cup dark chocolate chips
1/2 cup chopped walnuts (optional)

1. Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper, with overhang so it can be lifted out).
2. In large bowl, whisk together flaxseed & water; let sit a few minutes.  Stir in salt, baking soda, syrup, vanilla, arrowroot starch, cocoa, & sugar. The batter will be thick.
3. In separate small bowl measure almond butter & whisk until creamy (best not to use the dry almond butter at the end of the jar... should be creamy).  Transfer to mixture & stir until thoroughly combined.  Stir in chocolate.
4.  Scoop the thick dough into the prepared pan. Use moist hands to spread out evenly. If desired, scatter the walnuts on top & press gently into dough.
4.  Bake for 25 minutes or until the edges start to firm up (the middle will look underdone and sunken in a bit). Let the brownies cool in the pan 20-30 minutes.
5. Place the pan in the freezer another 20-30 minutes (brownies will slice cleaner when chilled). Lift the parchment paper to remove brownies from pan.; slice into small squares.

Stovetop Mac & Cheese


  • 16 oz. elbow macaroni, uncooked
  • 3 1/2 tbsp butter
  • 3 tbsp flour
  • 2 cups milk 
  • 2 1/2 cups water
  • 3/4 cup mozzarella cheese, shredded
  • 1 1/2 cups cheddar cheese, shredded
  • Salt and pepper
Seasonings (optional)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  1. Cook pasta not quite all the way through (will finish cooking in the sauce).
  2. Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
  3. Add about 3/4 cup of milk and mix into butter mixture.
  4. Add remaining milk and mix. Then add water and Seasonings.
  5. Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
  6. Stir regularly until the sauce thickens. Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- and="" considerably.="" in="" reduces="" sauce="" span="" step="" the="" thickens="" this="">
  7. Serve immediately!!

Quinoa Chili


2 TB oil
1 cup chopped onion
1 red bell pepper, diced
2 carrots, peeled & diced
1 jalapeno pepper, seeded & finely chopped
1 TB minced garlic
3 TB chili powder
2 tsp ground cumin
2 tsp salt
1 can (15 oz) kidney beans, drained & rinsed
1 can (28 oz) crushed tomatoes
1 cup water
1 cup corn kernels
1/2 cup uncooked quinoa

1. Heat oil in large saucepan, medium heat.  Add onion, bell pepper, & carrot; cook about 10 minutes. 2. Add jalapeno, garlic, & spices; cook another 1 minute.
3. Add beans, tomatoes, water, corn, & quinoa; bring to a boil. Reduce heat, cover & simmer 1 hour, stirring occasionally.

Spinach-Artichoke Stuffed Shells

Source: Dayia (option to use gluten free/vegan ingredients)


1 box (16 ounces) jumbo pasta shells
1 tablespoon olive oil
4 cloves minced garlic
10 ounces chopped spinach 
1 can (14 ounces) artichoke hearts, chopped (in water, drained)
1 cup shredded Mozzarella 
8 ounces Cream Cheese 
1 jar marinara sauce
Fresh basil, garnish


1. In a large pot of salted, boiling water, cook the shells according to package instructions.  Drain.
2. Heat a large sauté pan over medium heat. Add the olive oil and garlic. Sauté until fragrant. Add the spinach and cook until wilted. Squeeze out some excess liquid.  Season with salt and pepper.
3. Combine the chopped artichoke hearts, spinach mixture, ½ cup Mozzarella and cream cheese. 
4. Preheat oven to 375℉/190°C. Pour a layer of marinara sauce in the bottom of a 9-inch x 13-inch baking dish. Stuff the cooked pasta shells with the filling and place in the baking dish. 
5. Spoon some sauce over the top of the shells and top with remaining Mozzarella.  Cover with foil and bake 15-20 minutes. Garnish with chopped fresh basil. Serve immediately.

Monday, July 24, 2017

Wolf Cake

Spinach-Strawberry Salad

1/3 pomegranate juice
3 TB sugar
3 TB cider vinegar
2 TB canola oil
2 TB dark sesame oil
1/4 tsp red pepper flakes
9 oz. fresh spinach (or other greens)
3/4 cup thinly sliced red onion
2 cups hulled strawberries, quartered
1/2 cup slivered almonds
4 oz. goat cheese, crumbled

1. Make dressing: combine juice, sugar, vinegar, oils, & red pepper flakes in small jar with tight-fitting lid; shake well.
2. Combine spinach & onion in large bowl. Add dressing & toss to coat. Add strawberries & toss gently.  Top with almonds & goat cheese; serve immediately.

Dill Pickle Dip

Slightly modified by Aimee


  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup diced red onion
  • 1/4 cup pickle juice
  • 1/4 tsp each: mustard powder, paprika, white pepper, red pepper flakes
  • 1 teaspoon coarse ground pepper
  • 2 cups diced pickles


  • In a large bowl add cream cheese, red onion, pickle juice, spices, and pepper. Stir well. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.

Monday, June 12, 2017

Buffalo "Meat"balls


  • 1 tablespoon vegetable oil
  • 2 garlic cloves
  • 1 celery stalk, coarsely chopped
  • 1 (15-ounce) can white beans, rinsed, drained
  • 4 ounces button mushrooms
  • 1 large egg
  • 1 cup panko (Japanese breadcrumbs)
  • 1 teaspoon kosher salt, divided
  • 5 tablespoons unsalted butter
  • 1/2 cup hot pepper sauce, preferably Frank's
  • 2 tablespoons pure maple syrup
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup crumbled blue cheese
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped chives, divided
    1. 1. Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
    2. 2. Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25–30 minutes.3. 
    3. 3. Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
    4. 4. Make dip: Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
    5. 5. Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
  1. Do Ahead
    1. Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.

Cauliflower Salad

Source: Sandy's Kitchen

4 cups cauliflower in bite size pieces 
6 hard-boiled eggs
1/4 cup light mayonnaise
3 tbs of yellow mustard
3 tbs of chopped dill pickle
1/8 cup of chopped onion (uncooked)
¼ teaspoon salt
½ teaspoon pepper to taste
2 tablespoons chopped parsley

1. Steam cauliflower until tender; let cool completely.
2. Peel eggs, rinse and separate yolks into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend together. 
3. Mix all together and enjoy!

Sunday, June 11, 2017

Three-Cheese Mac & Quinoa

Makes 8 servings (slightly modified by Aimee)

12 oz. macaroni
1 cup quinoa
4 TB butter
1 cup panko breadcrumbs
1/4 cup flour
2 cups milk
2 cups shredded sharp cheddar
2 cups shredded Monterey Jack
1/2 cup grated Parmesan

1. In large pot, cook macaroni according to package directions.  Drain & return to pot.
2.  Place quinoa in medium saucepan with 1 3/4 cups water. Bring to boil, reduce heat, cover & simmer 15 minutes or until water is absorbed. Let cool a little and stir into macaroni.
3. Melt butter in small saucepan. Whisk in flour. Gradually whisk in milk and cook until thickened. Stir into macaroni mixture along with cheddar & Jack cheeses.
4. Transfer to oiled 13 x 9 pan and top with parmesan & panko.  Broil over high heat until browned; serve.

Kale Salad with Apples & Cheddar


3 cups finely chopped kale, packed
3 TB slivered almonds
1 large apple (such as Gala), finely diced
2 oz. sharp white cheddar, finely diced
2 TB lemon juice
5 TB olive oil
3 TB grated Parmesan
salt & pepper to taste

Combine kale, almonds, apple, & cheddar in large bowl. Whisk together lemon juice & olive oil; add to the salad & toss well. Top with Parmesan and serve immediately.

Wednesday, May 10, 2017

Chickpea Alfredo with Spring Veggies

Source: Better Homes & Gardens

1/2 cup raw cashews
12 oz. fettuccine
1 cup sliced fresh asparagus
2 cups lightly packed fresh spinach or arugula
1 cup frozen peas, thawed
1 3/4 cup water
1/4 cup chickpea flour
1 TB lemon juice
1 TB olive oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper

1. In small bowl combine cashews & enough boiling water to cover; soak 20 minutes & drain.
2. Meanwhile, cook pasta according to package directions, adding asparagus the last 3 minutes, and spinach/peas the last 1 minute; drain and transfer to large bowl.
3. In a small saucepan whisk together water & flour until smooth. Cook & stir over medium heat just until bubbly.
4. In a blender combine soaked cashews, flour mixture, & remaining ingredients. Cover & blend until smooth. Add to pasta mixture and toss to coat.

Tuesday, April 18, 2017

Jellyfish Cupcakes


(tint with blue food coloring to simulate water)

Meringue cookie for head, shoestring licorice for legs

Thursday, April 13, 2017

Vanilla Buttercream Frosting

Makes enough for 2 dozen cupcakes at least

2 sticks butter, softened
4 cups powdered sugar
1/3 cup milk
3 tsp vanilla

Beat butter with mixer until smooth. Add in sugar & vanilla; slowly mix in milk until desired consistency (add more if needed).

Slow Cooker Mexican Quinoa

Makes 6-8 servings
To tone down the spiciness, substitute water or broth for some of the enchilada sauce.


  • 1 and 1/2 pounds butternut squash ~4 cups
  • 1 cup frozen corn
  • 1 can (15.25 ounces) black beans drained and rinsed
  • 1 cup uncooked quinoa rinsed
  • 1 teaspoon minced garlic
  • 1 can (14.5 ounces) fire-roasted petite diced tomatoes
  • 1 small jalapeno optional
  • 2 cans (19 ounces each) mild red enchilada sauce
  • 1 cup vegetable broth
  • 2-3 TB taco seasoning
  • Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro


  1. Spray your slow cooker with nonstick spray. Be generous!! I use a relatively new (5 years old) 6-quart crockpot for this recipe. Older crockpots don't always cook as quickly or the same temperature throughout the whole crockpot.
  2. Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
  3. Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
  4. Give everything a really good stir, cover and cook on high for 3 hours or until the quinoa is cooked and the butternut squash is tender.
  5. Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
  6. Season with any additional spices and/or salt and pepper if desired.
  7. Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!

Tuesday, April 11, 2017

9 Spice Mix

Source: Oh She Glows Every Day

Makes enough to fill a salt shaker

1 TB paprika
1 TB garlic powder
1 TB dried minced onion
2 1/4 tsp salt
1 1/2 tsp black pepper
1 1/2 tsp dried oregano
3/4 tsp ground turmeric
3/4 tsp ground thyme
3/4 tsp smoked paprika

Sunday, April 2, 2017

Barley & Lentil Salad

Source: Prevention
Makes 4 servings

1 cup quick cooking barley
1 can (15 oz) lentils, drained & rinsed
1 pint halved grape tomatoes
1/3 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup lemon juice
2 TB olive oil
1/4 tsp allspice
1/4 tsp pepper
1/2 tsp salt

1. Place barley in 2 1/2 cups water in saucepan; bring to boil, reduce heat, cover & cook about 20 minutes or until water has been absorbed. Let cool.
2. In large bowl, combine remaining ingredients. Stir in barley and serve.

Pasta Shells with Egg, Beet & Arugula Salad

Source: Vegetarian Times

16 jumbo pasta shells
1 large golden beet
3 TB mayo
2 TB white wine vinegar
1/4 tsp dry mustard powder
6 hard-boiled eggs, finely chopped
1 TB olive oil
1 1/2 cups baby arugula, coarsely chopped

1. Cook shells according to package directions (I cook the whole box and save leftovers to serve with pasta sauce).
2. Peel beet and finely dice (you will need about 3/4 cup). Steam until just tender, about 15 minutes.
3. In large bowl, whisk together mayo, 1 TB vinegar, & mustard powder. Fold in eggs & cooked beet.
4. Whisk remaining 1 TB vinegar & oil in separate bowl. Add arugula & toss until slightly wilted. Fold into egg salad.
5. Spoon egg salad into shells & serve.

Saturday, April 1, 2017

Cherry Gingerbread Muffins

Source: Cooking Light
Makes 12 muffins

1 1/2 cups whole wheat flour
1/4 cup wheat bran or wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
3 TB butter
1 cup plain yogurt
1/2 cup packed brown sugar
1 tsp vanilla
1 ripe banana, mashed
1 large egg, beaten
1/4 cup water
1/3 cup molasses
5 oz. dried cherries

1. Preheat oven to 375. In medium bowl combine flour, wheat bran, baking powder, baking soda, salt, cinnamon, ginger, & allspice.
2. In small saucepan, melt butter until browned & fragrant, swirling frequently. Transfer to large bowl and stir in yogurt, brown sugar, vanilla, banana, egg, water, & molasses. Stir in dry ingredients. Fold in cherries.
3. Divide batter evenly among 12 muffin cups. Bake for 18 minutes or until cooked through.

Sunday, March 26, 2017

Warm Lentil Salad with Goat Cheese Crostini

Source: Cooking Light
Makes about 2 servings

2 tsp olive oil
1/2 cup minced shallots
1 garlic clove, minced
1 can (15 oz) lentils, drained & rinsed
2 TB water
3 TB sherry (cooking wine)
1 TB Dijon mustard
1/2 tsp sugar
1/2 tsp pepper
1/4 tsp salt
2 oz. goat cheese, softened
1/4 tsp grated lemon rind
1 tsp lemon juice
1/8 tsp ground thyme
6 baguette slices, toasted
4 cups baby arugula

1. Heat olive oil in large skillet. Saute shallots & garlic about 4 minutes. Stir in lentils, water, sherry, mustard, sugar, pepper, & salt. Saute until warmed.
2. Combine goat cheese, lemon rind, lemon juice, & thyme. Spread evenly over toasted bread slices. Divide arugula between 2 plates. Top with lentil mixture & serve with crostini.

Maple Walnut Bars

Source: Vegetarian Today

Shortbread Crust:
1 1/2 sticks butter, softened
1/3 cup brown sugar (packed)
1 3/4 cups flour
1/2 tsp salt

1 cup pure maple syrup
2/3 cup brown sugar (packed)
2 eggs, lightly beaten
1 tsp vanilla
1 cup chopped walnuts

1. Preheat oven to 350. Make crust: place butter & sugar in bowl and beat with electric mixer until smooth. Add flour & salt; mix until combined. Press crust into oiled 8 x 8 pan; refrigerate 30 minutes.
2. Bake crust until lightly browned, about 20 minutes,
3. Meanwhile, make filling: Beat syrup, sugar, eggs, & vanilla with electric mixer until combined. Stir in walnuts.
4. Pour filling over baked crust. Bake 40 minutes more or until set. Remove from oven & cool 10 minutes. Run a knife around the edges to loosen bars from pan. Let bars cool completely before cutting into squares.

Berry Power Smoothie

Source: Better Homes & Gardens
makes about 2 servings

Drink about 1 hour before exercise, or simply enjoy for breakfast!

3/4 cup cauliflower florets
1 cup frozen raspberries
3/4 cup frozen strawberries
1 cup red or orange pepper strips
3 oz. plain Greek yogurt

Steam cauliflower and transfer to food processor. Add remaining ingredients and blend until smooth.

Thursday, March 23, 2017

Almond Butter-Coconut Energy Bites

Source: Better Homes & Gardens

1 1/2 cups rolled oats
1/2 cup shredded unsweetened coconut
1/2 cup flaxseed meal
1/4 cup dried cranberries or raisins
1/4 cup sunflower kernels
1 TB chia seeds
1/3 cup honey
2/3 cup almond butter
1/2 tsp vanilla

In a medium bowl stir together first 6 ingredients. In larger bowl, stir together honey, almond butter, & vanilla. Pour dry ingredients into honey mixture & stir until well-combined. Shape into 1 inch balls; store in refrigerator for up to 1 week (or freeze).

Wednesday, March 22, 2017

Banana-Spinach Post-Workout Smoothie

Source: Prevention (Cindy Kuzma)
Makes 1 smoothie

1/2 cup plain yogurt
1/2 cup milk (or almond milk)
1 banana
1 TB peanut butter
1 large handful spinach

Blend all ingredients until smooth- enjoy!

Pre-Workout Smoothie

Source: Natural Grocers (makes 1 smoothie)
This smoothie is a great meal to enjoy about an hour before physical activity. It will fuel your workout and help keep inflammation in check.

3/4 cup chilled coconut water
1/2 cup plain Greek yogurt
1/4 cup frozen mango chunks
1/4 cup frozen strawberries
2 TB almond butter
1 TB lemon juice
2 scoops Megafood Daily Turmeric Booster Powder (or 3/4 tsp regular turmeric)

Place in blender & process until smooth. Enjoy!