Barleans Chocolate Banana Berry Green Smoothie


First let me get all the important stuff out of the way… I received free products in exchange for my post but all the opinions of the product our my own.

Now, with that out of the way… Day 4 of #Choctoberfest and I have something for you that is not only YUMMY but also healthy. Many of you know that I have been on a green smoothie kick, and I think this just might be my favorite one. I always start with plain old water and some sort of green such as spinach, spring mix or kale and then add some fresh and some frozen fruit hence why I call them green smoothies even if they always don’t look green. LOL! I was so excited to receive the Barleans Chocolate Greens Powder once again this year and let me tell you it added a little extra to my smoothie that I might be willing to push aside my scoop of ice cream in the evening and opt for this Chocolate Banana Berry Smoothie. Give it a try…….

In a blender place

1 cup water

2 handfuls fresh spinach

Blend until you get a beautiful green juice


1 scoop Barleans Green Powder Chocolate Silk

1 whole banana

1/2 cup frozen strawberries

1/2 cup frozen raspberries

1/2 cup frozen blueberries

1 Tbsp ground flax seed

Blend until smooth and creamy, pour into a glass and enjoy a delicious breakfast. ENJOY 🙂


Baby Dilly Carrots


1- 1 lb bag of baby carrots

1 beer

2 Tbsp butter

1 Tbsp chopped fresh dill

In a stock pot place beer , bring to a boil. Place baby carrots into steamer basket place into boiling beer and place lid on, steam for 8 to 10 minutes. In a glass bowl place butter and dill. Once carrots are done steaming drain and transfer carrots to bowl toss until coated and ENJOY

Cheesy Ranch Potatoes


Preheat oven to 350 degrees

4 yukon gold potatoes cut into wedges

1/2 cup water

1/2 packet dry ranch dressing

1-1/2 cups shredded cheddar cheese

4 slices maple bacon cooked and crumbled

2 green onion, chopped

Slice your potatoes into wedges and place in a microwave safe bowl add water, cover with parchment paper and microwave potatoes for 5 minutes drain. Sprinkle dry ranch dressing onto potatoes and toss to coat. Place Potatoes on a large piece of foil and make a packet, Bake at 350 for 45 minutes. Remove foil potato packet from oven open carefully and then sprinkle potatoes with cheese, bacon and onion. Place back in oven and bake until cheese is melted. ENJOY!! 🙂

Capellini Pomodoro


1 (16 ounce) box Angel Hair pasta

3 Tbsp olive oil

4 cloves garlic, diced

2 cups plum tomatoes (fresh or canned) diced

1 Tbsp  balsamic vinegar

1  cup chicken broth

2 Tbsp chopped fresh basil

1/4 cup parmesan cheese

Bring a stock pot of lightly salted water to a boil add pasta and cook for 8 minutes or until al dente and drain.

place olive oil in a skillet and heat over high heat. Add garlic and cook till toasty brown 1-2 minutes. Reduce heat to medium high and add tomatoes, vinegar and chicken broth, let simmer for 8 minutes. Stir in basil and cooked pasta and let simmer 5 minutes. Serve with parmesan cheese. Enjoy!!

Parmesan Zucchini Chips


1619604_939863619399308_2453740015831091686_nPreheat oven to 425 degrees. Line one large baking sheet with parchment paper and set aside.

3 zucchini

1/2 cup grated parmesan cheese

1/2 cup shredded parmesan cheese

Garlic powder and black pepper

Slice your zucchini in 1/4 inch rounds and set on your prepared Baking sheet. Sprinkle with garlic powder and pepper. Using a spoon place grated on top of each zucchini round. Sprinkle with shredded parmesan cheese. Place in the oven and bake at 425 degrees for 15-20 minutes. Serve with some ranch dipping sauce and enjoy!! 🙂

****This recipe was adapted from*****



Haricots Verts With Campari Tomatoes



When the opportunity came up to Jump on Ally’s Magic Carpet Ride I could not resist. I was so excited when I finally received my copy of “Ally’s Kitchen” a passport for  adventurous palates. It is an Beautiful Book full of wonderful pictures and recipes. All the recipes are easy to follow and I could sit and flip through the pages over and over again.

As you travel through the cookbook you find yourself on a ride through Sauces and spices and then journey through many exciting flavors from Europe to the Caribbean Islands with many stops full of flavor in between. It truly is a magic carpet ride full of flavors.

When it came time to decide which recipe to try I had a really hard time choosing so I let the Hubby and Boy Wonder pick. They chose the Haricots Verts and boy was I glad they did. They were wonderful and were given 2 thumbs up by both of the boys in my life. 🙂

I can’t wait to more of Ally’s recipes after Baseball season and life slows done a little. I served these wonderful Haricots Verts with BBQ’d pork chops and pilaf but in all honesty I could have made a meal of just the Haricots Verts. LOL

This Recipe comes from page 31 of the cookbook.

1 lb fresh Haricots Verts

3 Tbsp extra-virgin olive oil

1 Tbsp (heaping) minced garlic

1 tsp sea salt

1/2 tsp course ground pepper

zest and juice of 1/2 of a large lemon

1 Tbsp fresh thyme leaves

6 campari tomatoes cut into quarters

First Blanche the Haricots Verts in boiling water for about 5-6 minutes, drain and submerge in a large  bowl of ice water. Cool about 10 minutes, then drain again. Put the beans in a medium bowl and set aside.

In a small skillet over med-high heat place olive oil, garlic, salt and pepper. Saute’ 4 to 5 minutes, stirring occasionally. Drizzle mixture over the green beans. Add lemon zest, lemon juice, thyme and tomatoes. Gently toss. Refrigerate about an hour before serving.

Now what are you waiting for get out and get yourself one of these wonderful cookbooks and take a carpet ride. You don’t even have to get out of your PJ’s or leave the house.

Ally’s Website:

Barnes and Noble:

I was given a copy of the cook book and all the opinions are my own.