Chef Mom

 Broccoli Smoothie

Recipe by Cari Snell of Cari Snell Nutrition!
Serves 2


1 cup steamed broccoli
2 cups organic blueberries or a mix of organic berries*
1 small frozen banana
1 - 1 1/2 cups unsweetened almond milk (we like homemade or Pacific Organic Unsweetened)
1 TBSP unpasteurized honey
1 TBSP hemp hearts (optional if you need a bit extra protein)

  1. Place all ingredients in a high powered blender and blend until smooth using a bit more almond milk if needed to get to desired consistency.

 Chocolate Avocado Pudding


Recipe from Greenlitebites

Prep time: 10 min



    1 small ripe avocado
    2 tbsp unsweetened cocoa powder (10g)
    4 tsp sugar (16g) (or add honey to taste)
    1 tsp vanilla
    pinch of kosher salt (optional)
    1 tbsp almond milk (or skim or water)

  1. Half the avocado and remove the pit.
  2. Cut a checker board pattern in the avocado.
  3. Scoop out with a spoon and add it to the food processor.
  4. Top with the cocoa, sugar (or honey), vanilla and salt.
  5. Process stopping 1-2 times to scrape the sides.
  6. Scoop out to serve. Top with a squirt of whipped cream for effect and let the cheesy child taste test.

Blueberry Spinach Smoothie

Prep Time 5 minutes

Cook Time 5 minutes

What kid doesn’t love a smoothie? This one is loaded with vitamins, antioxidants and iron due to a few sneaky ingredients. I love that the dark color of the blueberries perfectly disguises the spinach (and the kids are crazy about the taste). I call that a win—win!

by Alison Needham

  • 1 cup fresh or frozen blueberries
  • 1/4 cup vanilla yogurt
  • 1 cup baby spinach, loosely packed
  • 1 whole orange, peeled
  • 1 tablespoon chia seeds or ground flax seed, optional
  • 1 cup ice
  1. Place blueberries, yogurt, spinach, orange and chia seeds in a blender.
  2. Pulse until smooth.
  3. Add ice.
  4. Pulse again until smooth.
  5. Serve immediately.


 Banana Pancakes

Recipe from: Eugenie Kitchen

For 1 person (10 mini pancakes)

  • 1 1/2 large bananas, ripe to overripe (200g)
  • 2 eggs
  • 1/8 teaspoon baking powder
  • Maple syrup, butter, blueberries, to serve (optional)
  1. First, crack 2 eggs in a bowl and whisk to break.
  2. Then in another bowl add in 1 1/2 large bananas and lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
  3. Then add egg mixture and 1/8 teaspoon of baking powder into mashed bananas and stir to combine.
  4. Now cook mini pancakes over medium low heat. 1 or 2 tablepoons for each.
  5. When the baking powder is activated, flip it over and cook for about one minute more.

    *You can skip baking powder, but then it will feel like banana omelets rather than pancakes.

    *Blueberries are always good with pancakes. And serve immediately when hot.

    * Don’t add too much banana. The pancake will not hold. There should be enough egg to hold mashed banana together.

Creamy Avocado Dressing & Dip

Recipe from temp-tations

Use it as a salad dressing, a topping for fresh grilled chicken or fish, a dip for chips, a topping for tacos, a spread for your favorite sandwich, to boost your burgers, and as a healthier replacement for sour cream!

Makes about 1 cup.

  • 1 large ripe avocado, pitted and sliced
  • 2 - 4 teaspoons fresh lemon juice, or to taste
  • 1/2 cup plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 2 minced garlic cloves
  • 3/4 teaspoon salt
  • 1 teaspoon hot sauce, or to taste
  • 1/2 - 3/4 cup water, for thinning
  1. In a blender, combine avocado, lemon juice, Greek yogurt, olive oil, garlic, salt and hot sauce, puréeing until smooth.
  2. If necessary, thin mixture in blender with 1/2 -3/4 cup water.

Makes about 1 cup.

 Chicken Cauliflower Casserole

Yield: approx. 8 servings

Cook Time: 40 minutes

RECIPE from: A Zesty Bite


1 head of cauliflower, cut into small florets
1 cooked rotisserie chicken, shredded
3 Tablespoons unsalted butter
4 Tablespoons flour
2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded gruyere cheese
1 cup shredded mild cheddar cheese
3 cups fresh spinach
1 cup chopped mushrooms
1/4 cup Italian bread crumbs


Preheat oven to 375 degrees.

Bring a large pot of water to boil and add cauliflower florets. Boil for 5 minutes and then remove from heat.

Melt butter in a large saute pan over low heat. Whisk in the flour and milk slowly. Stir for 3-4 minutes and then bring heat to medium. Stir in the salt and pepper. Add cheese and stir until they are melted. Add spinach, mushrooms and chicken to the pot and cook for 5 minutes. Pour into a 9X9 casserole dish and top with Italian bread crumbs.

Cover with foil and bake for 20 minutes. Remove the foil and cook for an additional 20 minutes.

Land of Nod Cinnamon Buns

One of my family's favorites to have on Christmas morning. Easy and delicious, the kids and the adults love it!

Time: 5-10 min making it, it needs to sit overnight and then 25 min cooking

Recipe by Best of Bridge


20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp. cinnamon
3/4 cup raisins (optional)
1/4-1/2 cup melted butter

  1. Grease a 10″ bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all.
  2. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!

  3. In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Now, aren’t you clever?

 10 crock pot freezer meals

The meals are cooked for 2 adults and 2 young children (ages 3 & 5), and there is always leftovers for lunch the next day

All recipes + more can be found at Mommy's Fabulous Finds


All recipes + more can be found at Mommy's Fabulous Finds


Easy Freezer meals such as:

Savory Pepper Steak

Crock Pot Sweet & Sour Meatballs

Crock Pot Teriyaki Pork Chops

Crock Pot BBQ Cranberry Chicken

Honey Bourbon Crock Pot Chicken

Crock Pot Pork Carnitas

Southwestern Chicken Chili

Crock Pot Sausage & Peppers

Apple BBQ Pork Tenderloin

Pineapple Chicken Burritos


Loaded Chicken and Potatoes Casserole

Cook Time:
1 hrs 30 mins

Prep Time: 30 mins

Total Time: 2 hrs

Recipe from


1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)


2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion


1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

mini apple pie bake

Recipe from: Cooking Outside the Box

Approx Time: 35 min with (30 minutes cooking time).

  • 1/4 cup melted butter
  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • pinch of ground ginger
  • pinch of salt
  1. Fill and top apple halves with the mixture.
  2. Bake at 350 F until tops are golden brown and apples swell, about 30 minutes.