Tropical Breakfast Smoothie...

 

I am on a smoothie kick these days.

They are super simple and healthy, depending on the ingredients, of course. They are great for breakfast, since you can drink them on the go. We are always in a rush in the morning, so it works for us!

I have found frozen fruit to work great in smoothies. You can divide big bags up into plastic snack pack bags for individual servings! Just grab and add the frozen fruit to the blender... such a time saver!

I've also gone crazy for Coconut Oil... you can cook with it AND use it as a beauty product. I have used it on my skin, but haven't tried it in my hair. It keeps my skin soft and it smells wonderful!

I've found that when I use it in smoothies, it keeps me full and satisfied the entire morning until lunch-time... no unhealthy snacking!

Something else I've found and love...... Coconut Water! It's refreshing, low in calories, fat and cholesterol free, and is a fabulous hydrator!

Combine the two, plus a few other healthy ingredients and it makes one delicious, guilt-free smoothie!

Tropical Breakfast Smoothie

• Tropical Fruit Blend, Frozen
• 1 Banana
• 2 Heaping Tablespoons of Plain Non-Fat Greek Yogurt
• 1 Tablespoon, Extra-Virgin Non-Hydrogenated Coconut Oil
• 1/2 Cup Coconut Water

Place all ingredients in a blender and blend on high until smooth. Makes 1 serving. 

Enjoy!

* I just have to note, that I am not a nutritionist or doctor, but have found these ingredients to work for me. This smoothie has coconut ingredients and you may want to substitute those ingredients with others if you have a coconut allergy. 

Movie Themed Birthday Party...

I've been pretty busy around here planning two Birthday parties, both within a few weeks of one another.

My youngest wanted to have a party at the Movie Theatre, but there wasn't anything appropriate for kids playing this past weekend, so I decided we should show a movie at our home.

Aren't these tissue paper tassels adorable!?! I hung them, along with strands of "Admit One" tickets from the chandelier above our kitchen table.

(I'll have all the party references listed for you at the bottom of the post.)

It was my first time making "popcorn" cupcakes and I was very pleased with how they turned out! I found these cute popcorn bags at the dollar store and thought they would be great as goodie bags for the kids. I filled them with candy, microwavable popcorn bags, and glow sticks, then used double sided tape to stick an "Admit One" ticket to secure it shut... perfect for our guests to take home and have their own movie night!

I found a roll of paper tickets at Staples and knew they would be perfect for decorating!

To make the "Admit One" ticket skirt, I measured out the length of my buffet and tore strands of the tickets, so that they would cover it all the way down to the bottom. I then used double sided tape and taped them along the boarder. I also made a "Concessions" banner (not shown... the photo was too dark) out of card stock and letters I printed off of my Word program to mount on each piece of card stock. I then punched a few holes in each piece of card stock with a puncher and strung white ribbon through to hang above the buffet.

I provided candy, popped fresh popcorn on the stove for the kids, and had lemonade in disposable plastic cups with lids and stuck an adorable paper straw in the drink. The kids were free to choose their concessions while they watched the movie!

I think it turned out pretty darn well!

Party Supplies

• ADMIT ONE Ticket Roll: Amazon
• Tissue Paper Tassel Tutorial: The Tom Kat Studio
• Fresh Popcorn Goodie Bags: Shop Sweet Lulu
• Fresh Popcorn Boxes: Shop Sweet Lulu
• Striped Paper Straws: Shop Sweet Lulu
• Paper Baking Cups: Shop Sweet Lulu

I don't have the invitation I used to show you, but here is a link to Greeting Island, and the exact invitation I was able to customize and print for FREE! 

"Popcorn" Cupcakes How-To

For the "popcorn," take freshly bought mini marshmallows and, using kitchen scissors, snip the tops. For a variety, snip anywhere from 2 to 4 snips in the marshmallows. Working one at a time, I piped buttercream frosting onto chocolate cupcakes, then placed 6-8 snipped marshmallows on each cupcake. I then displayed the cupcakes on a cupcake stand. 

I hope you've enjoyed reading about this Movie Party... I know I had a blast putting it together and I know the kids had a fun time attending! 

Artichoke and Sun Dried Tomato Pizza...

I'm trying to eat a bit healthier around this place, but there are just some things a girl CAN'T give up.

Pizza.

As I was grocery shopping a few weeks back, I saw a canister of artisan pizza dough. I had to try it out. Then I started thinking about what toppings I could put on it, without it getting too fatty boom ba latty.

I decided on parmesan cheese, artichoke hearts, sun dried tomatoes, and goat cheese. Oh my!

Not only did it taste good, it looked gourmet.... well, I thought it did. Anyway, I think I'll explore my pizza making skills again..... and soon..... very soon.

I think I've found a new calling...

Artichoke and Sun Dried Tomato Pizza

• 1 Canister of Artisan Pizza Dough
• 2 Tablespoons of Olive Oil, Plus Some for Greasing
• 2 Tablespoons Parmesan Cheese, Shredded
• 7 oz. Marinated Artichoke Hearts, Drained
• 3/4 of a Jar of Sun Dried Tomatoes in Oil, Drained
• 4 oz. Soft Goat Cheese
• Salt and Pepper, to Taste

Preheat the oven to 400 degrees (F).

Grease a large cookie sheet with a bit of olive oil. Take the pizza dough out of the canister and unroll it onto the cookie sheet. Gently push it out to cover most of the surface, without stretching it too thin. Pre-bake in the oven for 8 minutes. 

When ready, carefully remove the pizza crust from the oven (it will be hot). Brush the surface with 2 tablespoons of olive oil. Sprinkle the parmesan cheese, the artichoke hearts (breaking them up if needed), and the sun dried tomatoes onto the crust. Finally crumble the goat cheese on and season with salt and pepper. Bake for 13 to 17 minutes or until the edges are browned and the cheese is somewhat melted. Makes 6-8 servings.

Enjoy!

DIY Chalkboard Flower Pot for Teacher Appreciation...

 

Teacher Appreciation Week is upon us and I always enjoy creating something for my kids to give as a "Thank You" to their teachers.

It's always nice to show our teachers how grateful we are for them. After all, they are with our children most of the time during the school year. Without their dedication we wouldn't have doctor's, lawyers, performers, artists, or entrepreneurs....... and there are many more jobs/careers besides the ones listed, of course.

Teacher Appreciation Week runs through May 10th, so there's still time to whip up a little something! This flower pot is super simple and of low cost. I spent less than $10.00 for this gift!

I hope you'll try your hand at this economical and simple DIY gift...

Supplies:

• Terracotta Pot, Small or Medium Size
• Painters Tape
• Chalkboard Spray Paint
• Potting Soil
• Flower, Any kind
• String or Washi Tape
• Two Pieces of Chalk, White or Colored

Begin by removing any price stickers from the terracotta pot and tape off the rim with painters tape. Shake the chalkboard spray paint according to the directions before use. In a well ventilated area, on either a large piece of cardboard or a tarp, spray the untaped area of the pot, using short sweeping strokes. 

Allow the paint to dry, about 15-20 minutes, then apply a second coat. If you don't have the entire area of the pot covered, wait another 15-20 minutes, then apply a third coat. This will depend on how big your pot is. It should only take two coats for the chalkboard paint to be ready to write on. 

Plant your flower using some potting soil. After wiping any soil that has dirtied the finished pot, have your child write a message with a separate piece of chalk. Attach an unused piece of chalk with either string or washi tape.

Turkey Quesadillas...

 

I hope you are all gearing up for Cinco de Mayo, this year! I really do try to make something festive for the Mexican holiday.

Other than eating Mexican Cuisine growing up... on this holiday and all the time... we didn't celebrate it any other way. Researching the holiday, I found that Portland has an awesome festival or fiesta.

I'm definitely going to try and talk my husband into venturing into the city for this one (he can't stand crowds). Personally, I think it would be a blast!

Any spectacular Cinco de Mayo events taking place near you?

If not, say you'll celebrate by making these tasty quesadillas...

On a side note, please excuse my photo, I didn't realize when I took it, that my camera was on the wrong setting... yikes! While editing, I noticed how grainy the photo was, and I was out of ground turkey. So, that was that!

Have a festive Cino de Mayo!

Oh, you may also want to try this, or this, or this!


Turkey Quesadillas

• 1 Tablespoon Olive Oil
• 1 Pound Ground Turkey
• 1 Small Onion, Finely Diced
• 2 Mini Red Peppers, Finely Diced
• 2 Mini Orange Peppers, Finely Diced
• 2 Mini Yellow Peppers, Finely Diced
• 2 Cloves of Garlic, Minced
• 1 Teaspoon Fine Sea Salt or Regular Salt
• 1/2 Teaspoon Ground Black Pepper
• 1 Teaspoon Ground Cumin
• 2 Tablespoons Chili Powder (I like to use Carroll Shelby)
• 1 Cup Chicken Broth, Low Sodium
• Flour Tortillas
• Mexican Style Cheese, Shredded

Begin by heating the olive oil in a large skillet or saute pan on medium heat. Cook the onion and peppers until soft, then add the garlic. Cook until fragrant; don't burn the garlic. Add the ground turkey, salt, pepper, cumin, and chili powder. 

Brown and crumble the turkey in the vegetable mixture; about 10 minutes. Add the broth and bring to a boil. Lower the heat and simmer until the stock reduces, but the turkey mixture is still moist and finished cooking. Adjust the seasonings if necessary.

To make the quesadillas, heat a griddle or comal on medium/low heat. Take a flour tortilla and place it on the hot griddle/comal. Add a little (or a lot) of shredded cheese, ground turkey mixture, then shredded cheese again. Place another tortilla on top. Once one side of the quesadilla is browned, flip and brown the other side. Cut in fourths and serve with salsa, guacamole, and/or sour cream. 

Enjoy!