Ok- so I got a NutriBullet for Christmas. It’s amazing. I’ve been using it at least once or twice per day and experimenting with all sorts of fruits and veggies, making my own recipes. I tried to follow recipes online, but to be honest they were less than impressive. I found that experimenting on my own and creating my own unique recipes worked out best for me.
I really loved the berry-based smoothies, but my favorite so far has got to be the green smoothie I was able to perfect. I figured I’d share since New Year’s is right around the corner and some of you may be vowing to eat healthier – smoothies is one way to get the nutrients you’ve been lacking!
Here’s what you need:
Spinach (frozen or fresh)
Kale (frozen or fresh)
1/2 banana – sliced (frozen or thawed)
strawberry yogurt – about 2.5 tablespoons (feel free to use Vanilla, I bought strawberry by mistake and it is actually amazing in this smoothie!)
1/3 Red Delicious apple sliced
Water for good measure (I have heard Coconut Water works great as well)
In the NutriBullet LARGE container, add spinach and kale. The frozen mangoes, banana slices, and apple slices are next. Add in the tablespoons of yogurt along with a bit of water. Secure the blade bottom and begin to blend your smoothie. NOTE: you may need to add more water.
I like to blend it for about 30 seconds to ensure it has a good consistency and it’s not too icy. TIP: You can use as much spinach and kale as you want, just be sure to add in comparable fruits to get that fruity, delicious taste.
Another tip: you don’t HAVE to use a NutriBullet. This can be made on any blender. Double or triple the recipe if needed when you are using a bigger blender!
I hope you all enjoy! Happy New Year and happy dieting 🙂
Obviously my favorite drink in general is wine…preferably red. BUT I have decided to venture out, broaden my horizons, and try something new. In my taste tests and mixology experiments at home with my boyfriend and I, we have come across the perfect Christmas Eve/Christmas Day cocktail to have with friends and family.
The White Russian. It’s simple, classy, creamy, and sweet. Here’s what you need:
1 part Vodka (your choice, I used Tito’s)
1 part Kahlua
1 part milk (I used 2 percent)
Add ice cubes to a glass, pour Kahlua and Vodka over the ice. Add the milk, and give it a good stir. Then, I like to sprinkle some cinnamon on top for garnish and a little extra flavor. Add more Kahlua as you see fit-if you like it on the sweet side.
This is the PERFECT drink to sit by the fire, around the Christmas tree, and just relax- and it is SO simple to make!
*Note: the recipe did call for light cream, but milk works just as well and it cuts the calories! 🙂
I’m a huge fan of using my CrockPot– less I have to do after a long, stressful day of work. I also REALLY love Mexican food. One of my favorite recipe’s is one that I found while aimlessly scrolling through my google search for cheap slow-cooker recipes. I basically follow the recipe pretty precisely, but I add my own twist to it. You can get the original recipe here.
This is perfect for family dinners, just you (you’ll have a ton of leftovers), to bring to a party, or for you and your beau on a quiet night in. It’s also inexpensive, under $15 for all ingredients.
1.5 lb chicken breast
1 jar salsa (16 oz) – I use medium, but feel free to spice it up with some hot salsa
1 can corn
1 can black beans (DRAINED)
1 Tbsp Chili powder
1/2 Tbsp Cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/2 tsp cayenne pepper (original recipe calls for less, I like it spicy)
1 tsp wet crushed red pepper (this is my own twist- caution: spicy)
salt and pepper to taste
2 cups dry rice (white or brown works the same)
shredded cheese (I use mozzarella, use whatever you please)
1/2 bunch cilantro (optional)
Place chicken breasts on bottom of slow cooker. Add all ingredients on top EXCEPT FOR rice, cheese, and cilantro. Add 1/4 cup water to the top of the mixture for good texture. Give everything a good stir (make sure chicken remains underneath all other ingredients in the slow cooker).
Secure lid and cook on low for 8 hours.
Near end of cooking time (or when cooking is done and your slow-cooked is switched to “warm”), cook 2 cups rice according to the package directions. (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving)
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro. I also add a little bit of Franks RedHot because I like them extra spicy. It is an optional add-in!
TWIST! – You can make BURRITOS out of these too! I buy wheat wraps or just regular tortillas to use for this. I put the rice in first, chicken taco mix next, cheese, cilantro, and extra hot sauce, lettuce, tomato, sour cream, and guacamole. They are DELICIOUS. I hope you enjoy both the bowls and the burritos! Please let me know how they come out if your test out this recipe! 🙂
P.S. This recipe goes GREAT with a traditional Margarita with a salted rim. My favorite Margarita recipe to follow!