Easy Raspberry Syrup/Sauce {Allergy Free}

I love when fruit is on sale for cheap.  Don't we all?  I end up buying A LOT of fruit; it doesn't even matter what it is.   I've always had a problem with portion control, but if it's cheap, looks good, and a fruit I'm getting it. 

Having a bunch of fruit in the house isn't a bad thing, but if you have too much it is easy for the fruit to go bad.  That's when homemade jams, syrups, and sauces come into play.  

From a recent fruit purchase I had a TON of raspberries that were starting to go soft and squishy and not look too appealing in the fridge.  They were still good so there was no way I was throwing them away; I needed to use them.  That's when I decided to make this amazing, homemade, from scratch, Raspberry Syrup that is simple, easy, and fast to make.  Plus, it tastes absolutely delicious on anything and everything! 

We've been enjoy this syrup on French toast, pancakes, waffles, brownies, chocolate pound cake (recipe coming soon:), ice cream, and so much more.  This sweet and tart syrup naturally compliments chocolate perfectly, and tastes amazing on anything breakfast related we've come across.  My kids have been enjoying far too much of it, aka they are gobbling it up too quick and not leaving enough for me.  I guess, I will just need make some more.

This Raspberry Syrup is honestly my new favorite sauce.  I mean I love this Buttermilk Syrup, but when I want something fruity, lite, and not too sweet I definitely grab this deliciousness.

Raspberry Syrup/Sauce
Recipe: Alohamora slightly adapted Taste of Home
Active Time: 25 minutes
Inactive Time: 30 minutes 
Servings: 2 cups

Ingredients: 
2 c, raspberries
1 3/4 c. water
1/3 c. sugar
2 Tbsp cornstarch
1 1/2 Tbsp cold water

Directions: 

1. In a medium pot over medium heat bring the raspberries, 1 3/4 cups of water, and sugar to a boil.  Stir every now and again.  Reduce heat, and simmer uncovered for 30 minutes. 
2. Mash the raspberries mixture, or use an immersion blender to puree the mixture.  I poured the mixture into a small bowl/measuring bowl to puree it with my immersion blender.  If the raspberry mixture is too thick add some water; add as much as it takes to get to 2 cups of sauce.  
3. In a small mug or ramekin mix the cornstarch and 1 1/2 tablespoons of cold water to form a paste.  
4. Stir the cornstarch paste into the pureed raspberry mixture that is back in the pot.   
5. Over medium heat bring the syrup to a boil stirring constantly.  Cook it for 1 minute. 
6. Remove the syrup from heat and pour it into a pint jar or container of your choice.  
7. If the syrup again is too thick you can add up to 1/3 cup of water to bring the syrup up to the lip of the jar and stir to combine it all.  
8. Enjoy the raspberry syrup warm or cold.  When jar is cool you can cover the syrup and place it in the fridge.  
9. Store leftovers in the refrigerator. 

Happy Raspberry Syrup drizzling, eating, and enjoying!

Harry Potter's Pumpkin Juice

I hope you have had as much fun as I have had during Harry Potter week!  It's been a lot of fun and delicious as well.  This week you got, Hogwart's Shepherd's Pie, Diagon Alley Shortbread Cookies, House-Elves Chocolate Gateau, and now Pumpkin Juice.   

Happy Birthday Harry Potter!  Today is his big day!

I will probably be making this cake as well today, b/c I am a Harry Potter fanatic and a total nerd.  We celebrate Dr. Seuss's birthday as well. :)  Nerd, I know.   

Though, to be honest, this Dark Chocolate Cake with Malted Frosting is amazing! 

This year, I thought I'd give you a staple Harry Potter drink.  Well, it is actually a staple Wizarding World drink.  Pumpkin Juice, the drink they enjoyed for breakfast or any meal really.  

Now, I know many people may be surprised I'm not giving you a Butterbeer recipe, but to be honest I like Pumpkin Juice better.  I had both at the Wizarding World of Harry Potter at Universal Studios, and pumpkin juice was the clear winner.  

Pumpkin Juice is amazing, and this recipe is the best copycat version I have found.  It is actually a juice (rather than a smoothie like some were), easy to make, and totally legit with taste.  Trust me, I tried a lot of recipes.  This one is perfect! 

This delicious Fall flavored juice is delicious cold or hot, though luke warm I'm not sure. :)  However, I do think it'd be a fantastic drink for a party come October or Fall time in general.  It is so festive.  

The secret aspect aka key to this recipe is the first two ingredients blended together.  It is what gives this juice it's perfect flavor and texture. 
  

Harry Potter's Pumpkin Juice
Recipe: Alohamora slightly adapted from FoodinLiterature
Active Time: 15 minutes
Inactive Time: 30 minutes + chill time
Servings: Makes 4 c. 

Ingredients: 

1/4 roasted butternut squash (about 1 1/2-2 c.)
1 c. water
3 c. apple juice
1/2 c. apricot nectar
1/2 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 c. sugar

Directions: 

1. In a blender mix one-fourth of the roasted butternut squash and 1 c. of water until smooth. 
2. Add it to a medium to large pot with the rest of the ingredients. 
3. Stir to combine everything using a large spoon or fork/whisk. 
4. Bring the juice to a boil and then turn it down to simmer for 20-30 minutes. This will give the juice the best flavor.  
5. Enjoy the juice warm or place it in the refrigerator to enjoy later aka this is a great "Make Ahead" party treat/drink. 
6. Enjoy!
7. Refrigerate leftovers. 

Happy Harry Potter and the Wizarding World Pumpkin Juice drinking! 

and

Happy Harry Potter Week of fun recipes inspired by the book series!

Easy Black Beans {Healthy}

Beans beans
The magical fruit
The more you eat, 
The more you toot. 
The more you toot, 
The better your feel. 
So let's have beans, 
For every meal!

You know you were totally able to sing/chant along to that.  You of course sang that as a child, or maybe you still do b/c you are a child at heart.  

I'm a big fan of beans.  I love the nutritional value of them.  I love the fiber, protein, low calories, versatility, and price.  

I know many people cook their own beans, soaking them and cooking for hours.   I know it's delicious, and I'm not saying don't do it.  

However, I'm a big fan of the convenience of rinsing and draining a can of beans, adding some spice, and heating it in the microwave for a quick side dish, an addition to a salad, or a meal in and of itself.

My daughter has been known to ask for beans for breakfast.  I thought it was an odd request the first time, but figuring they were healthy and nutritious I went with it.  She loved it and made me think she was on to something as far as breakfast is concerned.  

Black Beans are awesome and pretty much my favorite!  However, I didn't always feel that way.  I didn't always know what spices to add to them to enhance their deliciousness; for years I thought they were blab and tasteless.  Though, once I figured out the secret combination of spices it was love at first taste.

This recipe today is easy, simple, quick, fast, and the perfect spices for you to enjoy black beans in their simple goodness.

Black Beans
Recipe: Alohamora
Active Time 3 minutes
Inactive Time 2 minutes
Servings: Approximately 2 cups

Ingredients: 
1 can (15 oz) black beans, rinsed and drained
1/2 tsp onion, dried and minced
1/4 tsp garlic powder
1/8 tsp seasoning salt

Directions: 

1. Pour your rinsed and drained black beans into a small microwaveable dish.  
2. Add the remaining ingredients and stir to combine everything.  
3. Partly cover the dish and microwave the beans on high for 1 to 1 1/2 minutes. 
4. Remove from microwave and enjoy! 
5. Enjoy the beans as a side dish, a dip for chips, mixed in with eggs for breakfast, and so many more options.  
6. Store leftovers in the refrigerator. 

Happy simple and easy black bean eating! 


What is your go to side dish?  

Grilled Zucchini with Smokehouse Maple {Healthy}

Grilling in the summer is pretty much the best, and for some only, way to cook.  Actually, I'm pretty much a fan of grilling year round, and with the lack of cold weather here in Arizona we totally can. 

Grilling vegetables and fruit is just as delicious and fun to me as grilling up chicken, burgers, fish, steak, or sausage.  Plus, I feel a lot healthier having some grilled pineapple (YUMMY!) and grilled asparagus with my meal.  

We were recently cooked up some chicken apple sausage and decided to throw some of our extra zucchini (b/c doesn't everyone have loads and loads of zucchini on hand during the summer) on the grill.  

My husband was the brainiac who added the McCormick Smokehouse Maple seasoning to the zucchini that really gave it a wow factor.  Seriously, it's delicious and so simple to make.  I ended up grilling some more Smokehouse Maple Grilled Zucchini on the grill for lunch b/c I was craving it.  .  

For those of you tainted thinking every blogger gets paid to promote something, I can guarantee that in no way am I influenced by McCormick or compensated (though if they want to that'd be great, I'm looking to get a new rug or a flight to Crete ;) in any way.  

Next time your grilling, which will probably be tonight or this weekend, cook up this zucchini.  You will LOVE it!

Grilled Zucchini w/ Smokehouse Maple
Recipe: Alohamora
Active Time: 5 minutes + 10 minutes of grilling
Inactive Time: 0
Servings: 3-4

Ingredients: 
1 medium zucchini (any size will work)
1 tsp olive oil
1/2 tsp Smokehouse Maple seasoning (more or less depending on your preference)

Directions: 

1. Preheat your grill.  Basically, turn it on and let it heat up. 
2. Pull out about a 12-14 inch piece of aluminum/tin foil and spray the center of it with cooking spray. This spraying isn't quite necessary, but I'm a little OCD sometimes when it comes to food sticking.  If you are cooking several pieces of zucchini I would do one aluminum foil piece per zucchini your diced.   
3. Wash and cut your zucchini into approximately 1/4 inch slices.  Then cut the slices into fourths. 
4. Place the zucchini into a bowl, add your olive oil and your seasoning. Stir to combine everything. 
5. Pour the seasoned zucchini into the center of the aluminum foil, and wrap it up so you can turn it over on the grill without losing any precious zucchini.  
6. Cook the zucchini on one side for 3-5 minutes; flip it over and cook for another 3-5 minutes.  
7. Remove zucchini from the grill, pour it onto a serving dish, and enjoy!
8. Store leftovers in the refrigerator. 

Happy and healthy grilled Smokehouse Maple zucchini eating!

Rosemary Balsamic Crock-Pot Chicken {Healthy} {Gluten Free} {Dairy Free}

Sometimes you have those days where no matter how good your intentions were for dinner you end up eating cereal for dinner.  Sometimes life is busy and cereal is the best you got.  

Yesterday was one of those days for me.  Yesterday, I decided selling our couch was a good idea all while dealing with two active kiddos and a teething cranky needy baby.  On the plus, I did end up selling our couch; however,  I didn't end up making those salads I had planned for dinner.  We ended up having microwave nachos and guacamole.  

Personally, I'm probably the only one that missed that delicious salad, and my kids think nachos and an empty room to jump and roll over the pillows is the best thing ever.

Had I thought selling a couch with a needy baby was going to consume my entire day I would've thrown this in the crock-pot.  Then we all would be happy.   

This Rosemary Balsamic Chicken in the Crock-Pot/Slow-Cooker is for all of your ridiculous crazy days where you want to still eat healthy but can't fuss with dinner.  

This crock-pot chicken is gluten free, diary free, nut free, healthy, diet friendly... and yet with all of those I promise it is so very delicious.  The sweet balsamic vinegar flavor is pretty much amazing, and you must make this chicken soon.

Throw this in the crock-pot in the morning then roast up some Balsamic Roasted Broccoli and some Creamy Quinoa when you get home for one filling, flavorful, and easy to make meal.

Rosemary Balsamic Crock-Pot Chicken
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 3+ hours
Servings: 6-8

Ingredients: 
1 1/2 lbs chicken, frozen or thawed
3 cloves garlic, minced
3/4 tsp rosemary, dried
3/4 c. balsamic vinegar
Dash salt/pepper

Directions: 

1. Spray the inside bowl of a crock-pot or slow-cooker with a cooking spray. 
2. Throw all of the ingredients into the crock-pot.  The chicken can be frozen or thawed.  At this point you can toss all of the ingredients in a gallon zip-lock bag if you want to make this a freezer meal.  
3. Cook the chicken on High for 2-3 hours, or on Low for 4-5 hours.  If the chicken is frozen cook for longer.  This chicken will be fine cooking on Low for longer periods of time (aka if you are gone all day at work).  It will also be fine, and won't dry out if you cook it and then leave it on Warm until you are ready to eat.
4. When the chicken is cooked use two forks to shred it and turn the crock-pot to Low or Warm to cook for at least 30 minutes. 
5. Enjoy!
6. Store leftovers in the refrigerator.  Tomorrow I'm giving you a tasty casserole recipe to use up any of your leftovers.  

Happy Healthy and Simple Rosemary Balsamic Chicken eating!



   

Roasted Balsamic Broccoli- A Easy and Healthy Side Dish

I absolutely LOVE this Roasted Balsamic Broccoli.  This healthy side dish is so very easy to make with a refreshing almost tangy like flavor.

My daughter has been on a broccoli kick, I know it's a horrible thing. We are now buying large Costco bags of broccoli and going through them quite easily.

It's almost been every night that I've been making this Roasted Balsamic Broccoli b/c not only does my daughter love her broccoli we all love this delicious and refreshing way to get some more vegetables in our diet.

You may have to turn the oven on, but if I can do it in this Arizona heat then anyone can turn it on for a short 20 minutes to cook up these delicious veggies.

Roasted Balsamic Broccoli
Recipe: Alohamora
Active Time: 8-10 minutes
Inactive Time: 20 minutes
Servings: 4

Ingredients: 
4 c. broccoli florets, washed
1 1/2 Tbsp olive oil
1 1/2 Tbsp balsamic vinegar
1/2 tsp garlic powder
dash salt/pepper

Directions: 

1. Preheat oven to 375 degrees. 
2. Line a cookie sheet with aluminum foil and spray it with a cooking spray. 
3. In a medium bowl add the above ingredients to the bowl in the order listed.  
4. Use a large spoon to stir and mix everything together. 
5. Pour the bowl's contents into the already lined cookie sheet. 
6. Bake the broccoli at 375 for 15-20 minutes until done aka soft and tiny bit crispy. 
7. Enjoy! 
8. Store leftovers in the refrigerator. 

Happy Healthy Roasted Balsamic Broccoli eating!

Cold Summer Bean Salad w/ a Kick {Gluten Free}

In less than a week we'll be celebrating one of my favorite holidays.  I love Memorial Dayfor so many reasons.  It's usually the end of the school year, it's warming up and becoming time to play outside, and in Denver there is a huge 10k race (Boulder Boulder) that was an absolute blast to run.  If you are near Denver, you should plan on running this race.  The people watching alone makes it worth it, but the crowds often times provide some interesting refreshments ("Magic Brownies" and Beer they say to help you carb load) throughout the race. 

I love this holiday, and I love this Cold Summer Bean Salad w/ a Kick.  I love the BBQ's and fun that go on to kick the summer off right.  I love that this easy bean salad is diet friendly, flavorful, can be made ahead, and the perfect compliment to any summer meal.  

I love healthy no-bake salads, and I love how quick and easy it is to whip this salad up. 

Happy almost summer time, and happy Memorial Day! 

Cold Summer Bean Salad w/ a Kick
Recipe: Alohamora slightly adapted from Allrecipes
Active Time: 15 minutes
Inactive Time: 1 hour
Servings: About 6 cups

Ingredients: 
1 can (15 oz) kidney beans, rinsed and drained
1 c. roasted corn (frozen from Trader Joes, fresh, or 1 can of corn drained)
1 can (10 oz) Rotel or diced tomatoes with green chili or cilantro w/ lime
1/2 c. bell pepper (orange or yellow), diced
1/4 c. red onion, diced
3 Tbsp white vinegar
3 Tbsp brown sugar
1/8 tsp ground cumin (more or less depending on desired spiciness)
Salt/pepper to taste

Directions: 

1. In a medium bowl mix the first five ingredients together. 
2. In a mug or small measuring cup mix/whisk the remaining ingredients together until the sugar is dissolved. 
3. Pour the dressing over the bean mixture and stir to combine everything. 
4. Cover the bowl, and place it in the refrigerator for at least 1 hour, or longer if needed.  Feel free to make this a day or so ahead of time. 
5. Enjoy! 
6. Store leftovers in the fridge. 

Happy Cold Summer Bean Salad eating!

Simple, Healthy, and Easy to Make Cinco de Mayo

Today I wanted to give you something delicious you could make for your Cinco de Mayo fun.  I honestly couldn't decide which recipe to give you so I decided to give you my favorite recipes that fit this fun holiday. 

All of these recipes are Simple and Easy to Make, Healthy, and Quick to Put Together.  Many recipes are gluten free, easy to make in the crock-pot, vegetarian, and more. 

I gave you an appetizer, soup, casseroles, easy tacos, and even the most popular dessert at my husband's work.  These recipes are some of my favorites!

Cinco de Mayo Dinner Menu

This Skinny Bean Dip is so very delicious, addicting, and a crowd pleaser. 

Quick and Easy Black Bean Soup is full of vegetables, and ridiculous quick and easy to make. 

Slow Cooker Chicken Tacos are some of my very favorite tacos ever.  I also love using this chicken for salads and nachos as well as tacos.  

These Bean Tacos are so very good.  Who doesn't love a good bean taco? 

Steak and Mango Salsa Tacos are a perfect light meal you can whip up on the grill. These lettuce tacos are some of my favorite. 

I think I have almost decided that I am making this Chicken and Quinoa Enchilada Bake today. I can throw it in the crock-pot, and I've been craving some quinoa healthy goodness as of late.

Chipotle Chicken Enchiladas are perfectly sweet and spicy, and enchiladas are always perfect for this fun Cinco de Mayo day.  It's a small enchilada casserole, so it is perfect for a small family.  Plus, who doesn't like the delicious flavor in chipotle? 

Chipotle Tamale Pie was a casserole recipe I came across in a diabetic cookbook.  I have loved its hearty goodness for years.  It's pretty much the best, and it has the best cornbread recipe on top.   

These Simple Sopapilla Bars are ridiculous easy to make and the absolute most requested recipe from my husband's co-workers. These buttery sugary cinnamon bars are a must for every menu. 

Now these are just a handful of some of my favorite recipes that would be perfect for this fun holiday, but if you are looking for some other (and there are plenty to choose from) just scroll through this list. 

Happy Cinco de Mayo, and happy delicious and healthy eating on this fun holiday!

Steak and Mango Salsa Tacos {Healthy} {Gluten Free}

We're supposed to have our first 100 degree day this week.  It has me a bit depressed b/c that means we have at least 5 months of ridiculously hot weather.  To be honest, it isn't the warm days in June, July and August, but it's the 100+ degree temps late at night and early in the morning.  I've played soccer at 9pm at night and it was still 109... that's a bit ridiculous if you ask me.  

Tho, I think the hardest part about the heat down here is the hot days in September and October.  I'm used to, in all the other places I've lived, the temperatures cooling down come September.

Oh well, I guess we can't always have amazing weather.  We don't live in paradise or at least Hawaii. :)

With the warmer summer heat coming whether we like it or not these lite, refreshing, and flavorful Steak and Mango Salsa Lettuce Tacos you can cook on the grill are perfect.  

Steak and Mango Salsa Tacos
Recipe: Alohamora
Active Time: 30 minutes
Inactive Time: 2 hours
Servings: 4

Ingredients: 
For the Steak
1 steak, (the size or cut doesn't matter, as long as it isn't too think so you can still grill it)
3 Tbsp Worcestershire sauce
1 Tbsp Montreal Steak Seasoning
Salt and Pepper

For the Salsa
2 tomatoes, diced
2 mangos, diced
1 pepper, chopped
1/4 c. roasted corn (fresh roasted, or frozen roasted corn from Trader Joes)
2 Tbsp green onion

For the Tacos
romaine lettuce, washed

Directions: 

1. First you need to marinate the steak.  Place your steak in a shallow dish with edges.  Pierce both sides of your steak with a fork.  Sprinkle salt, pepper, and Montreal Steak Seasoning on both sides of the steak. Finally pour the Worcestershire sauce over the steak and place it in the refrigerator to marinate.  I like to let it marinate for at least 2 hours, but you can do it as long or as short as you desire. 
2. Grill the steak over a medium flame until it is cooked to your desire.  It took me about 25 minutes on the grill to cook it almost well done.  Depending on how you like your steak it will take you a bit longer or shorter.  A grilling tip from my grandpa: flip the burgers or the steak when you start to see blood on top.  However, that only applies to the first time you flip the meat. 
3. While your steak is grilling cut your salsa ingredients.  
4. Using a grilling pan or a pan on your grill grill your salsa for 5 minutes.  You can also cook your salsa on the stove.  
5. Cut your steak into bite size pieces. 
6. Using the lettuce, or warmed corn tortillas, make your tacos with your steak and salsa. 
7. Enjoy. 
8. Store leftovers in the fridge. 

Happy healthy Steak and Homemade Mango Salsa Taco eating! 

  

Green Aid Juice- Refreshing and a Superfood Powerhouse! {Healthy} {Gluten, Dairy, Egg, Nut Free}

Happy Earth Day!

Today I plan to drink some delicious raw juice, maybe pick up some trash with my kids, and enjoy being outside!  What are you doing? 

Yesterday I gave you this Sunset Blend Juice that is healthy and delicious!  It's my favorite juice combination with beets.

Today, in honor of Earth Day, I'm giving you my favorite green juice, Green Aid Juice.  This juice is full of superfoods like kale and spinach, but it has a deliciously tangy flavor to it with the apples and lemon.  This juice is quite tasty, and one I have been drinking a lot of.  

I love juicing!  It's pretty fabulous, and you feel so great getting all of those good nutrients in your body!  

Green Aid Juice
Recipe: Alohamora slightly adapted from JuiceRecipes
Active Time: 10 minutes
Inactive Time: 0 minutes  
Servings: about 4 cups

Ingredients:
2 apples, Granny Smith
2 apples, Pink Lady
2 leafs kale
4 c. spinach
3 stalks celery
2-3 Tbsp lemon juice

Directions: 

1. Wash all of your produce aka the ingredients and cut the apples in half so it is easier to juice.  
2. Pull out your juicer. 
3. Juice the ingredients in the order listed.  
4. You can juice an entire lemon, peeled of course, or you can use lemon juice you already have on hand.  If you are using lemon juice don't put it through the juicer.  Just add it to your container that has all of your juice.  
5. Stir the juice to make sure the flavors and juices combine well. 
6. Pour your juice between 2 pint size jars or in whatever containers you desire. 
7. Store the juices in the fridge until you are ready to enjoy them (feel free to make this juice several days ahead of time). 
8. Enjoy your healthy and delicious juice!
9. Store leftovers in the refrigerator. 

Happy Healthy and Refreshing Green Aid Juice drinking! 

Do you have a favorite juice recipe?  Please share.  I always love to try new recipes. 

Nutritious Sunset Blend Juice {Healthy} {Gluten, Egg, Nut, Dairy Free}

Happy Earth Week!  In honor of this week where we appreciate all of the good things the earth has given/provided us I will be posting two yummy recipes that come completely from the earth.

Lately, my husband and I have been into juicing.  We've owned a juicer for years, but we've always only made orange juice (which is amazing and I'm pretty sure the reason some would visit us).  However, we recently decided we strive to get some more vegetables into our diet by juicing them.

I will say, that since we have been juicing both of us have felt better.  My husband has said he is less "snacky" at work, and I feel full just from drinking the juice.  I also love that it is ridiculously healthy, raw, and I'm assuming helping me lose some of this baby weight.  

We both are starting to really love juicing.  I've actually been super surprised that buying all of this fresh produce hasn't even been expensive.  I bought enough produce for 4 different juices all for less than $12, and I even bought organic for the most part.  It was awesome!

This Sunset Blend Juice was one of the very first juices we made, and it is still one of our very favorites.  I love that it has beets in it (which is great for digestive health and no way would I eat otherwise), and I love that we can make this juice ahead of time when convenient, let it sit in the fridge, and enjoy it when we please. 

I love the convenience, taste, and even the color of this juice.  It's all around a winner. 

For a really great juicing recipe, give this delicious one a go. 

Sunset Blend Juice
Recipe: Alohamora from JuiceRecipes      
Active Time: 10 minutes
Inactive Time: 0 minutes
Servings: about 4 cups

Ingredients: 
2 golden delicious apples
1 beet root, not the leaf stem
1 carrot, large
1 orange, peeled
1 sweet potato

Directions: 

1. Wash the produce and cut the apples, orange, and sweet potato in half so it can easily fit in your juicer. 
2. Toss each ingredient in your juicer one at a time juicing between each addition .  We like to do it in the order listed, but it doesn't matter. 
3. When finished stir the juice to incorporate all of the layers and flavors. 
4. Evenly pour the juice between two pint size jars, or a container of your choice for storing.  We love the grab and go aspect the jars provide us, and you can easily shake the jars to combine the flavors. 
5. Store juice in the refrigerator until you are ready to drink. 
6. Enjoy!

Happy Healthy Juicing!  

Juicing is healthy, delicious, and not scary or intimidating or weird at all.  Seriously, give it a go, and of course please share any juicing recipes you love. 
.  

Homemade Strawberry Lemonade

We didn't have much of a winter here.  It's actually a bit sad to me that the weather is warming up (mid 80s this week) b/c the warmer it gets the sooner the HOT and not so fun time of year in Arizona starts.  Boo!  

However, if life gives you lemons you might as well make lemonade, right?!  

No really, here in AZ you can usually get lemons for free b/c people just want to get them off of their trees.  It's like zucchini and tomatoes in the summer time anywhere else.

We got a bunch of lemons for free, and then there were strawberries on sale for super cheap.  With that combination, I just had to make some easy, fast, and simple Homemade Strawberry Lemonade.

It may not be mid 80s for you this week, but it's getting closer to spring and you will want to have this recipe on hand.  It's delicious and refreshing and fun to drink it through a straw.

On a philosophical note, I think there are two types of people in the world.  There are the tart lemonade drinkers and the sweet lemonade drinkers.  Which one are you?  I prefer sweet.  

My kids are such good taste testers. :) 

Strawberry Lemonade {Homemade}
Recipe: Alohamora 
Active Time: 10 minutes
Inactive Time: 15 minutes
Servings: 8 cups or 1/2 gallon

Ingredients: 
2 c. strawberries, washed, hulled, and diced
1/2 c. sugar
1 c. water
1 c. lemon juice
1/2-1 c. sugar (1/2 c. for tart lemonade, 1 c. for sweet lemonade)
7 c. water

Directions: 

1. In a medium pot over medium to high heat bring your strawberries, 1/2 cup of sugar, and 1 cup of water to a boil.
2. Cook the strawberry syrup at a simmer for 15 minutes
3. Remove the strawberry syrup from the stove and mash the strawberries with a potato masher or barely blend them in a blender.  You still want strawberry chunks b/c it's delicious. 
4. In a large pitcher mix your lemon juice and strawberry syrup together.
5. Add the sugar to the pitcher.  If you like tart lemonade use 1/2 cup of sugar, but if you prefer sweet lemonade use a full cup of sugar.  
6. Finally add the 7 cups of water to the pitcher and stir everything together.
7. Serve with ice or chilled. 
8. Enjoy! 
9. Store leftovers in the fridge. 

Happy Spring and Happy Strawberry Lemonade drinking!

Overnight Oats with Fruit- Quick, Healthy, and Easy Breakfast

I love Green Smoothies.  Just last night I had one for dinner as well as breakfast.  I enjoy a green smoothie almost every day; on the days I don't drink them I love having these Overnight Oats.  

These Overnight Oats is the perfect breakfast b/c they are filling, delicious, and quick to make.  I mean, it takes you 5 minutes to make the night before.  Throw the jar in the fridge and then grab it as you are walking out the door the next morning.  

Most definitely make these Overnight Oats if you are looking for a quick and healthy breakfast recipe, (or lunch b/c I've totally had these for lunch at school, it's just as easy and healthy of a lunch).  

All in all, a healthy, quick, and easy breakfast sounds great to me; it really can't get much better than that.

Overnight Oats w/ Fruit

Recipe: Alohamora slightly adapted from Skinnytaste

Active Time: 5- 7 mins 

Inactive Time: 10+ hours

Servings: 1- 8oz jar/container

Raisin Overnight Oats
Ingredients:
1 (8oz) jar or container
1/4 c. oats, rolled or quick
1/2 Tbsp chia seeds
1/2 Tbsp brown sugar
1/2 c. almond milk, original (If you have have sweetened almond milk don't add sugar)
1/4 c. raisins
Toppings: nuts, diced bananas, etc.

Blueberries Overnight Oats
Ingredients: 
1 (8oz) jar or container
1/4 c. oats, rolled or quick
1/2 Tbsp chia seeds
1/2 Tbsp sugar
dash of cinnamon
1/2 c. almond milk, original (If you have have sweetened almond milk don't add sugar)
1/4 c. blueberries
Toppings: nuts, diced bananas, etc.

Directions: 

1. In an 8oz jar, or container (you can choose a little larger if you'd like) add the ingredients in the order listed.  Save the toppings for the morning.
2. Place lid on top of jar/container, shake the contents together, and place it in the refrigerator overnight.  
3. In the morning add any toppings of your choice. 
4. Enjoy!

Happy healthy Overnight Oats eating!  No matter how little time you have, you always have enough time for this quick and healthy breakfast.