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Holiday Finger FoodsStill wondering what holiday party food to serve that will wow your guests? Fret no more: we’ve come up with yummy holiday finger foods that should inspire you to get in the kitchen and start cooking up a storm!

While it’s true that some recipes are easier than others, keep on the lookout for components like our orange-cranberry relish that can be made ahead of time.

Oh, and by the way, these recipes would make great Christmas party finger foods too! […]

A Toast to Pumpkin Drinks!It may surprise you to hear that next to apple, pumpkin drinks are some of the most popular fall alcoholic drinks.

Not entirely surprising, as they rely heavily on pumpkin spice spices, a winning combination of flavors which can be found in many seasonal comfort foods. […]

Fall apple drinksWhile fall automatically brings to mind apple cider, there are numerous other apple drinks you can make yourself in no time.

Enjoy the following recipes, from a simple harvest punch to all sorts of fall alcoholic drinks that are perfect for a fall dinner party. […]

Spicy Crockpot Cider

Spicy Crockpot CiderThis warm, spicy concoction is a delicious treat on a crisp autumn day. Take a minute or two to add the ingredients to your one pot cooker and before you know it, you’ll be serving up a special treat for everyone to enjoy.

Added bonus: your kitchen will be filled with the welcoming aroma of warm spices! […]

Thanksgiving leftoversWith Thanksgiving over and the mess cleaned up, you find yourself with a refrigerator full of Thanksgiving leftovers.

Sure, you can serve up the traditional holiday dinner once or twice, but by then, you’re ready for something different. The good news is that you won’t have to cook for a week or so. […]

Healthy Thanksgiving food ideasHave you been racking your brain trying to come up with healthy Thanksgiving food ideas with nothing to show for it?

Here are a few options to get you started so you can conjure up your own tweaks and make this holiday healthier for everyone. Don’t be afraid to let your imagination run wild and create your own masterpieces. […]

Easy Thanksgiving Turkey DinnerIf you find yourself hosting your first family Thanksgiving meal this year, no doubt you’re feeling under pressure. No need to worry: a quick look at our Thanksgiving dinner recipes, and you’ll start decompressing.

Why? Because they’re full of time-tested tricks that enable you to accomplish the most with minimal effort – including three Thanksgiving casserole […]

Sausage-Stuffed Mushroom Caps

Sausage Stuffed MushroomsA guaranteed hit whether you’re hosting a lavish party or a simple lunch with the girls, but why not elevate dinner and surprise everyone with this super tasty appetizer?

For best results, select mushrooms with small to medium-sized caps. A mixture of baby Portobello and white mushrooms looks particularly attractive.

Just know that Portobello caps will add their own […]

Easy Cinnamon Apple Tarts

Easy Cinnamon Apple Tarts

1 pack frozen puff pastry, thawed
1 egg yolk
1 tablespoon water
3 tablespoons unsalted butter
3 medium apples, peeled, cored and cut into thin slices
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 pint heavy whipped cream […]

Pumpkin Spice Paleo Pancakes

Pumpkin Spice Paleo PancakesPrep time: 10 minutes
Cook time: 10 minutes
Serves: 4-6

6 large eggs
2/3 cup pure pumpkin puree
2 tablespoon honey
½ cup almond flour
½ cup coconut flour
1½ teaspoon baking powder […]

Braised Beef Burgundy Stew

Braised Beef Burgundy StewPrep time: 15 minutes
Cook time: 3-3½ hours
Serves: 4-6


6 slices thick-cut bacon, diced
2 lbs beef chuck, cut into 1-inch pieces
Sea salt and black pepper to taste […]

Roasted Purple Potatoes and Golden Beets

Golden Beets and Purple PotatoesThe dark purple color of purple potatoes combines with the rich golden tones of the beets for a truly regal effect in celebration of our rich fall landscape. If you haven’t tried purple potatoes, you’re in for a real treat!

These gorgeous culinary treasures are native to South America where they have long been cherished for their delicious flavor, disease resistance and ability to survive in harsh environments. […]

Seared Sesame Tuna with Mixed Greens

Seared Sesame Tuna with Mixed GreensMixed salad greens thrive in the cooler temperatures of spring and fall. Perfect paired with a hearty portion of seared sesame tuna steaks, this healthy salad is easy to make yet substantial enough for a light main dish. Alternatively, it can accompany either Blackened Broccoli or a seasonal soup for a more filling meal.


Asian Dressing:
2 tablespoons sesame oil
¼ cup grape seed oil
2 tablespoons soy sauce […]

Halloween Party SnacksWith Halloween being the first occasion to kick off the harvest season, what better than easy Halloween snacks for that party you’re planning.

Pumpkin soup and chili are all very nice, but Halloween finger food is much more fun and can be enjoyed whenever you’re feeling peckish. […]

Healthy Halloween Candy Apples

Halloween Treats for AdultsHalloween candy apples may be a popular seasonal treat, but that certainly doesn’t make them healthy. All that red candied sugar covering a 95-calorie green apple turns what started as a healthy fruit into a 300-calorie liability. Not good for your weight or your teeth!

But rather than covering the whole apple in some sugary goop, why not choose a healthier option for your candy apple treats? Simply drizzle apple slices with a caramel sauce instead – a healthier version than red sugar, and less of it too.

Green Grape Mop Heads

That same caramel can be warmed up and used as a dip for green grapes. Dip the tips of skewered grapes into the caramel and sprinkle with chopped nuts or seeds. Set on parchment paper till the caramel cools.

Chopped Apple Salad

A quick and healthy snack that can be enjoyed as a dessert or for breakfast. Simply chop some green apples, add your favorite nuts, bits of pretzels, and drizzle caramel on top.

Caramel Pecan Baked Apples

Turn everyday baked apples into simple Halloween treats by simply baking apples sprinkled with cinnamon, and then adding chopped pecans and a drizzle of caramel sauce. Makes a healthy dessert, or enjoy any time you feel peckish.

Thai Coconut Curry Soup

Thai Coconut Curry Soup

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4

2 tablespoons extra virgin olive oil
1 small yellow onion, diced
1 lb boneless skinless chicken breast, cubed
Sea salt and black pepper to taste
3-4 garlic cloves, minced
1 1″ ginger piece, peeled and minced
1½ teaspoons ground coriander
3 tablespoons Thai red curry paste
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 14oz can full-fat coconut milk
2 cups baby spinach
2 tablespoons lime juice
1 tablespoon maple syrup
3 tablespoons fresh cilantro, chopped
1 large lime, cut into thin half round slices


Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.

Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper to taste.

Add the garlic, ginger, coriander and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.

Add bell peppers and season with additional salt and black pepper if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.

Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice and maple syrup. Taste and adjust seasonings. Serve immediately topped with fresh cilantro and lime slices.

Chunky Bacon Potato Soup

Chunky Bacon Potato Soup

Prep time: 15 minutes
Cook time: 40-50 minutes
Serves: 4-6

8 oz thick-cut bacon, diced
½ small red onion, diced
2 large celery stalks, diced
2 large carrots, diced
4 cups chicken broth, preferably organic, divided
1½ lbs boneless, skinless chicken thighs, trimmed and cut into chunks
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves
2 bay leaves
1 lb red potatoes, cut into chunks
Sea salt & black pepper to taste
2 cups kale, chopped, tough stems discarded
8 oz cream cheese, cut into small chunks


Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy (approximately 3-4 minutes). Transfer bacon to a plate lined with paper towels, blot off excess grease and set aside.

Carefully drain and discard all but 1 tablespoon of remaining bacon grease from pot. Add red onion, celery, and carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes.

Add ½ cup of chicken broth to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves and red potatoes. Season with salt and black pepper to taste, and stir to combine.

Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the potatoes are fork tender.

Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until the kale is wilted and the cheese is melted, approximately 2-3 minutes. Taste and adjust seasonings before serving.

Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4

2 tablespoons extra virgin olive oil
1 small red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
Sea salt and black pepper to taste
½ teaspoon crushed red pepper flakes
1 tablespoon ground cumin
2 teaspoon chili powder
½ teaspoon dried oregano
2 large sweet potatoes, peeled and cubed
3 tablespoons tomato paste
2 15oz can black beans, rinsed and drained
3 cups vegetable broth
1 cup frozen corn
¼ cup fresh cilantro, chopped
2 tablespoons fresh lemon juice


Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper to taste. Cook, stirring occasionally, until veggies become soft and fragrant, around 4-5 minutes.

Add crushed red pepper, cumin, chili powder and dried oregano. Cook, stirring occasionally, until spices become fragrant, approximately 1-2 minutes.

Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper if you wish, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until sweet potatoes are fork tender.

Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings before serving.

Cream of Carrot Ginger Soup

Cream of Carrot Ginger Soup

Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 4

2 tablespoons extra virgin olive oil
1 small sweet onion, diced
3-4 cloves garlic, minced
1½ lbs carrots, diced
1 medium red bell pepper, diced
Sea salt and black pepper to taste
3 cups vegetable broth, preferably organic
1 tablespoon fresh ginger, minced
2 teaspoons fresh thyme leaves
1/3 cup half & half at room temperature


Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper to taste and cook, stirring frequently, until vegetables become soft and translucent (approximately 5 minutes).

Add vegetable broth, minced ginger and thyme leaves, and stir to combine. Cover and cook until carrots are fork tender, approximately 10-15 minutes. Stir once or twice while cooking.

Remove from heat and puree mixture until smooth with an immersion blender, regular blender or food processor. Taste and adjust seasonings.

Return to medium heat and add half and half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately.

New England Clam Chowder

New England Clam Chowder

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper to taste
2 tablespoons chickpea flour
½ cup clam juice
2 cups whole milk
½ cup heavy cream
1 lb Yukon Gold potatoes, peeled and cubed
½ teaspoon Old Bay seasoning
1 teaspoon fresh thyme
2 6.5oz cans minced clams, including juice
3 tablespoons fresh parsley, chopped


Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until bacon becomes crispy (around 4-5 minutes). Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.

Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots and garlic. Season with salt and black pepper to taste, and sauté until soft, around 4-5 minutes.

Sprinkle with chickpea flour and cook for another minute, stirring frequently.

Add the clam juice, milk and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper if needed, and stir to combine.

Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork tender, approximately 15 minutes.

Once potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until clams are heated through. Taste and adjust seasonings. Remove from heat and serve immediately, topped with remaining bacon crumbles and fresh parsley.

Roasted Squash Pear Ginger Soup

Roasted Acorn Squash, Pear and Ginger Soup

Nothing says “fall” like a warm bowl of soup brimming with the classic seasonal flavors of oven-roasted squash and ripe pears. Add the spicy warmth of cinnamon, nutmeg and ginger and you’ve got the perfect combination for a cool evening.


3 tablespoons olive oil, divided
2 acorn squash, skins removed and cut into 1” chunks
4 medium pears, peeled, cored and cut into chunks
3–4 large cloves fresh garlic, unpeeled
1 32-oz container chicken broth
1 3” piece of fresh ginger, peeled and grated
2 teaspoon ground cinnamon
1 teaspoon nutmeg
1 tablespoon fresh thyme leaves, stems removed
Salt and pepper to taste


Preheat oven to 400 degrees.

In a large glass bowl, toss squash and pears in two tablespoons olive oil and spread out in a single layer on a rimmed baking sheet lined with parchment paper. Add garlic cloves to baking sheet and place in oven. Roast for approximately one hour or until squash is tender, turning ingredients once or twice during this time.

Remove from heat and cool slightly. Squeeze roasted garlic cloves to remove skins, while reserving the roasted garlic inside.

Working in batches, add roasted squash, pears, and garlic to blender (> BLENDER) with broth and puree until smooth. Repeat with remaining batches until finished.

Transfer each batch of pureed ingredients to a large pot and add any remaining broth, along with the ginger, cinnamon, nutmeg, and fresh thyme leaves.

Simmer until heated through, stirring occasionally. Season with salt and pepper, to taste. Serve immediately with crusty bread.

Potato Leek Soup

Potato Leek Soup with Crispy Shallots

This satisfying soup is something to look forward to when cooler weather returns. The potato gives it substance, while the leeks, garlic and thyme add additional layers of flavor. The addition of heavy cream adds a touch of decadence to this rich, creamy combination. Before serving, top each bowl off with crispy shallots for an attractive (and delicious!) presentation.

This soup tastes even better the next day, so make a nice big batch so you can enjoy leftovers with a crisp salad for lunch.


Crispy Shallots:
3 tablespoons olive oil
3 tablespoons unsalted butter
3 medium shallots, outer skin removed and cut into thin slices
Kosher salt to taste

3 tablespoons olive oil
4 leeks, white and light green portion, chopped
4 cloves fresh garlic, peeled
8 cups vegetable or chicken broth
2 pounds russet potatoes, peeled and cut into small chunks
1 bay leaf
3 sprigs fresh thyme
¾ cup heavy cream
Salt and pepper to taste

Option Garnishes:
6 strips bacon, cooked crispy and crumbled
3 green onion tops, sliced thin
¼ cup shredded white cheddar cheese


Add olive oil and butter to a small pan and heat over medium-high until the butter melts. Reduce heat to medium and add sliced shallots to the pan. Cook shallots for approximately 12-15 minutes or until they are golden brown, stirring occasionally.

Remove shallots from pan with a fork or slotted spoon and place on paper towels. Gently blot with additional paper towels to absorb excess oil. Set aside.

In a Dutch oven or large pot, add olive oil, leeks and garlic. Sauté over medium heat for about 8-10 minutes, or until the leeks are soft, but not browned.

Add broth, potatoes, bay leaf, and thyme to the pot and bring to a boil. Boil mixture for about 15 minutes or until potatoes are soft.

Remove bay leaf and thyme stems before blending the remaining ingredients with an immersion blender until smooth. If you don’t have an immersion blender, you can carefully transfer the potato leek mixture in batches to a blender.

TIP: Use caution when blending hot ingredients – don’t fill blender container more than halfway, and be sure to vent the lid so air can escape.

Once potato mixture is blended smooth, stir in heavy cream. If you prefer a thicker soup, return to low heat to cook off excess liquid. If too thick, add additional cream or broth to achieve the desired consistency. Season with salt and pepper to taste.

To serve, ladle into bowls and garnish with crispy shallots. Other garnish options include crumbled bacon, green onions, chives or shredded cheese.

One Pot Beer Cheese Soup

One-Pot Beer Cheese Soup

Beer and cheese make for a great combination on cold, blustery days, and this Beer cheese soup takes it to the next level. It can be a bit tricky to make because if you’re not careful, it can turn into a gloppy mess. However, you can achieve perfect results if you follow the instructions carefully.

TIP: Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.


6 tablespoons unsalted butter
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
¼ cup all-purpose flour
3 cups chicken or vegetable stock
Salt and pepper, to taste
1 cup heavy cream
4 oz goat cheese, cut into chunks and softened
16 oz sharp yellow cheddar cheese, grated, plus extra for serving
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
8 oz mild-flavored beer
¼ cup chopped red onion, soaked in water (optional)


Add unsalted butter to a Dutch oven over medium heat. Once melted, add carrot, celery, onion and garlic and sauté until soft, about 8-10 minutes.

Add flour and stir until completely incorporated. Cook for approximately 2-3 minutes.

Stir in chicken stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper to taste.

Remove from heat and blend mixture with an immersion blender until smooth or transfer the liquid to a blender and blend until completely smooth, working in batches if necessary.

Once smooth, return mixture to Dutch oven over medium-low heat. Add the heavy cream, goat cheese, and half the cheddar cheese. Stir continually until cheese is completely melted. Add the remaining cheddar cheese and stir until melted.

Add the mustard, Worcestershire sauce and beer and stir until blended. If soup is too thick at this point, add a little additional chicken or vegetable stock. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.

Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn.

Roasted Fall Harvest Soup

Roasted Fall Harvest Soup

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6

3 cup butternut squash, cubed
3 large firm apples, cubed
1 medium red onion, chopped
1 tablespoon fresh ginger, minced
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
2 tablespoons coconut oil, melted
Sea salt and black pepper to taste
4-5 cups chicken broth, preferably organic, divided

Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.

Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper to taste. Toss to combine.

Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.

Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. If necessary, add a little more broth to reach desired consistency.

Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.

Remove from heat and adjust seasonings, as desired, before serving.

Fall dishes recipesNothing says comfort better than welcoming warm fall dishes redolent of the rich flavors and aromas associated with autumn. As the days get colder, it is natural to want to spend more time indoors, so autumn is also the perfect time to seriously get into cooking.

And with summer activities being less distracting, gathering the family together to share a hot meal suddenly becomes a priority. All sorts of seasonal foods and aromas beckon. Guess it’s time for some home cooking! […]

Creating easy one dish mealsWhether you have a family to feed or are looking for great meal ideas for one, the following easy one dish meals are sure to come in handy: not only do they save you time, but they also provide multiple servings out of each dish.

Plus less dishes to clean is always a bonus.;)

The more often you cook these dishes, the more comfortable you will feel substituting ingredients and creating unique versions out of each of these meals.

Use a set-and-forget electric one pot cooker to create amazing one pot meals in no time (it’s almost like cheating), or let ceramic cookware do the job. Lodge and Le Creuset make marvelous Dutch ovens, and Anolon produces excellent PFOA-free, restaurant-quality non-stick casseroles.

Nutritious, filling and packed with flavor, Chili is the perfect crowd pleaser. It is also the ideal dish to prepare if you want to make an enormous batch you can enjoy throughout the week. Add meat or go vegetarian, increase spiciness with an extra pinch of chili powder, or an extra helping of garlic or onions for a little more kick.

A Taco Pie is the perfect choice if you’re in a rush. Simply fry your ground beef in a skillet together with taco seasoning. Make it healthier by adding vegetables (tomatoes, onions, peppers, etc.). Pour into a premade pie crust, top with cheese and bake. Serve with helpings of guacamole, sour cream and salsa.

You can take a day off and make Lasagna from scratch, or cheat and use ready-made ingredients. Whether you choose to go vegetarian or the meaty version, using store-bought pasta and sauce saves a lot of time. Grate your own cheese, and let everyone assume what they will…

Sausage can be combined with just about any variety of vegetables to make a tasty dish which can be served either with rice or on top of your choice of pasta. Because they are made with a wide selection of meats as well as other ingredients like garlic, cheese, herbs and seasonings, it is easy to create umpteen variations of a basic recipe.

Everyone loves chicken, and it marries easily with all sorts of flavors and ingredients. So it’s no surprise that the following one dish chicken meals are always well received. Be prepared to serve second helpings!

Chicken Noodle Soup is always popular, specially when you’re feeling under the weather. There’s no denying that a big bowl of steaming chicken soup is always comforting, so why not make it into a full meal?

Simply make that meal richer by stuffing it with chicken, noodles and vegetables. You can even go slightly exotic and offer oriental variations such as Chinese Noodle soup or Vietnamese Pho Noodle soup.

Roasted Chicken with Root Vegetables is another dish that requires very little preparation, yet combining these two ingredients results in incredible flavor and aroma. The fat from the chicken enriches the veggies, while they in turn add layers of taste to the meat. All you need to do is roughly slice your vegetables and use them as a base for your seasoned chicken on top.

Chicken also marries very well with fruity flavors. When everyday fare just doesn’t cut it, how about a one pot Chicken dinner with Mango and Couscous? Simply saute your onions and chicken, add mango and tomatoes, then chicken broth and boil. Finally add your couscous, and ten minutes later, you have a delightful meal!

Let your imagination run wild, substitute ingredients, and you’ll soon find yourself having fun creating your own versions of healthy, easy one dish meals in no time.

Instant Pot one pot mealsFixing Instant Pot one pot meals such as soups and stews is so easy that this electric pot is quickly becoming the appliance of choice to prepare all sorts of healthy lunches without breaking a sweat.

Not only can you use an Instant Pot as a rice cooker, but it’s also perfect for making pasta- and bean-based dishes that form the perfect foundation for midday meals, such as the ever popular Mac ‘n Cheese and Chili con Carne.

Want something lighter? Try boiling eggs to complement a nice salad, or make a batch of potato salad from start to finish. […]

different types of smoothiesNo matter what your taste in food or personal dietary goals, there are so many different types of smoothies you can make that you are guaranteed never to get bored.

Nutritious, easy to digest, and a perfect fit to a busy schedule, smoothie meals make ideal meal replacements or supplementation. Clearly a win-win-win solution!

Most will agree that weekday mornings are usually nothing short of a demented rush. Between trying to get ready for work and making sure the kids hop onto the school bus, who has time or energy to prepare a nourishing breakfast for everyone to start the day on the right foot? […]