Summer is upon us and who doesn’t love a refreshing cool smoothie on a hot summer day?  I know I do!  This smoothie is quick and simple with tropical flavors of mango and pineapple.  Makes you want to find a beach, maybe you can at least find a clean room in your house and enjoy this smoothie.

Mango Pineapple Smoothie Recipe

1/2 cup unsweetened coconut milk

1 mango, sliced

1 cup diced fresh pineapple

2 cups ice

Blend until smooth.  Enjoy!

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I usually think of Rice Krispie treats when dealing with a large group of kids; but this recipe with brown butter and coarse sea salt transforms the kid-friendly favorite into a true grown-up treat.

I’ve had this recipe tucked away for a long time and finally gave it a try. The results are absolutely delicious. Still simple to make, but by browning the butter you get a rich, nutty and unique flavor to really love. You could make these grown-up treats to serve at a luncheon or wrap them up cute for an easy, but fun take-home at your next party or baby shower.

Salted Brown Butter Rice Krispie Bars

Ingredients

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan

1 10-ounce bag marshmallows

Heaping 1/4 teaspoon coarse sea salt

6 cups Rice Krispies cereal (about half a 12-ounce box)

Instructions

Butter (or coat with non-stick spray) an 8-inch square cake pan

In a large pot, melt butter over medium-low heat. It will melt, then foam,  then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do.   Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are
smooth.

Remove the pot from the stove and stir in the cereal. Quickly spread and press lightly into prepared pan. Sprinkle with salt. Cool and enjoy!

Recipe adapted slightly from Smitten Kitchen

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It is Friday!! Happy Friday everyone. Today looks to be a good day here in my little part of sunny Colorado. The sun is shining my hubby and son are headed out this afternoon for a father-son campout and the girls and I are going shopping!! Girls night out with my two daughters sounds like a great night to me.

And if you read yesterdays post about Chia Seeds, then I am sure you could have guessed what was coming up today. This is actually surprisingly good and it is good for you. Win-Win just like my weekend. And when I say any kind of milk I really mean it, I used skim milk because that is what was in my fridge at the time, but you can use almond milk, soy milk, whole milk, etc.. If you’re looking for a little treat that won’t ruin your calorie count for the week, here you go!

Vanilla Chia Seed Pudding

Ingredients:

1 cup milk (any kind)
3 Tbls. chia seeds
1 tsp. vanilla
1 Tbls. honey
fresh fruit or nuts for topping

Directions:

In a bowl, or jar, combine the milk, chia seeds, vanilla and honey. Stir until honey is well incorporated. Refrigerate until thick, at least 4 hours or up to over night, stirring occasionally. Serve in bowls topped with fresh fruit, nuts and maybe a little additional honey.

NOTES: This is for 2 servings. This will keep in the fridge up to 3 days.

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CH CH CH CHIA!! Come on, admit it, you know you thought it. And yes, these are the same seeds that were on infomercials all those years ago trying to sell you a furry little plant pet. However, these seeds were originally eaten by the Mayan and Aztecs thousands of years ago. Today, these little seeds draw the interest of many people for their many health benefits. It turns out the South American staple is a rich source of nutrients and antioxidants.

I, in no wise claim to be a health professional. I first caught on to chia seeds just over a year ago as I started training for my first marathon. There were so many benefits I couldn’t ignore them. I even had to special order them from an online health store. Today, however they are widely available. I even found them at my Costco recently. What is even better about them is that they last for a long time, there isn’t much worry about them going rancid. So go ahead and buy in bulk!

Here are some of the benefits of Chia Seeds that I have found and love:

• Chia is packed full of antioxidants, with studies showing 3 times the amounts contained in blueberries!
• Chia contains twice the amount of potassium as a banana, and 3 times as much iron as spinach.
• Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids. Chia seeds’ lipid profile is composed of 60 percent omega-3s, making them one of the richest plant-based sources of these fatty acids — specifically, of alpha-linolenic acid, or ALA. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.
• Chia seeds are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons. That is one-third of the daily recommended intake of fiber per day.  Fiber is associated with reducing inflammation, lowering cholesterol and regulating bowel function.
• Two tablespoons of chia seeds contain 18 percent of the DRI for calcium, 35 percent for phosphorus, 24 percent for magnesium and about 50 percent for manganese. These nutrients help you prevent hypertension and maintain a healthy weight, and are important for energy metabolism and a part of DNA synthesis.
• Reports suggest that chia seeds may help weight loss, by slowing the speed our bodies break down carbohydrates, which stabilizes blood sugar levels, and even by blocking some uptake of calories. And since the seeds retain so much water, they can help a dieter feel fuller for longer.

Now, that we know some of the benefits of these amazing little seeds.  How do we eat them?  Easy!  Chia seeds can be thrown into smoothies, oatmeal, yogurt, baked goods, juice and even your water.  There really is no right or wrong way to incorporate chia seeds into your diet.   There is so much more information out there than I have given you here.  Coming up we will show you some ways to use chia seeds, like how about a chia seed pudding??  If you have a favorite way of using chia seeds I would LOVE to hear about it!!

Sources: Shape Magazine, gnet.org and Healthy Eating

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Is it just me or are all moms ready to be done with school? I think I may have totally checked out. I was talking to my son’s kindergarten teacher yesterday, she was telling me she is pretty sure that every one of her students has already checked out for the year. Well, I believe it because I am pretty sure that I have checked out. We had such a long winter around here and now it is finally warming up outside, everyone just wants to enjoy the outdoors. The neighborhood pool opens up Memorial Day weekend and that’s just about all any kid (and myself) is looking forward to. Unfortunately I better check back in, my kids have school through the first week of June.

Since sometimes we can use a little treat to make life a little sweeter, what better than these Buckeye Peanut Butter Cup Cookies? They perfectly melt in your mouth, filling it with all the goodness of chocolate and peanut butter. What’s not to love?

Buckeye Peanut Buttercup Cookies

Ingredients:

1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar (plus more for dipping)
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup creamy peanut butter, divided use
1 tsp. vanilla extract
1 large egg
3/4 cup powdered sugar

Directions:

Preheat oven to 375. Whisk together first 4 ingredients in a medium-sized bowl. In a separate bowl beat together sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.

Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1 inch) balls.

Break off about 1 tablespoon of chocolate cookie dough; make and indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll to smooth it out. Repeat for each cookie.

Dip top of each cookie in granulated sugar, and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.

Bake cookies at 375 for 7-9 minutes, or until set. Let cool on a wire rack.

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