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Creamy Yogurt Smoothie

I am currently obsessed with this smoothie. No protein powder, just creamy, tangy goodness.


Creamy Yogurt Smoothie

Serves 2 | Recipe by Lauren Larson

1 cup plain lowfat kefir (Nancy’s is my favorite)

1 cup frozen mixed fruit (e.g. mango, peach, strawberry)

1/4 cup unsweetened almond milk

2 tablespoons hemp seeds

2 teaspoons honey (optional)

  1. Combine all ingredients in a blender. Blend until smooth, using a tamper/turning off the blender and pushing down fruit as necessary. Add more almond milk/water to thin if necessary.
  2. Pour into two glasses and serve.


Approximate nutrition information per serving (excluding honey): Calories – 165 kcal; Carbohydrates – 17 grams; Fat – 7 grams; Protein – 10 grams.


Perfect for an afternoon snack on a hot summer day.


Sweet potatoes are pretty much the best food on the planet. They are sweet, nutritious, and extremely versatile. On top of that, their texture cannot be beat!


We recently had some turkey burger patties left over from a party we had, which led me to come across this Spanish Roasted Sweet Potatoes recipe to serve on the side.


Spanish Roasted Sweet Potatoes

Serves 4 | Recipe by Lauren Larson | Print here!

Prep time: 10 minutes | Cook time: 45-50 minutes | Total time: 55-60 minutes

2 tablespoons coconut or neutral oil (canola, grapeseed, sunflower)

3 tablespoons tomato sauce

1 teaspoon smoked paprika

½ teaspoon salt

1 ¾ pounds sweet potatoes, cut into ½” pieces

4 garlic cloves, crushed and left whole

Juice from ½ lemon

¼ cup fresh parsley, roughly chopped

  1. Preheat oven to 350ºF.
  2. If using coconut oil, place on a large rimmed baking sheet and place in the oven until just melted. Remove carefully. Otherwise, just pour 2 tablespoons neutral oil on a large rimmed baking sheet. Set aside.
  3. In a small bowl, combine tomato sauce, paprika, and salt. Set aside.
  4. Place sweet potatoes on oiled baking sheet. Pour tomato mixture over potatoes and toss to coat. Spread out evenly in a single layer.
  5. Place smashed garlic in a few different spots on the baking sheet.
  6. Roast for 40-45 minutes, flipping half way through, until potatoes are fork tender and crisp on the outside.
  7. Sprinkle with lemon juice and return to the oven for 5 minutes.
  8. Serve topped with parsley.


Serve for dinner on the side with grilled chicken/tofu/tempeh or burgers, for breakfast with two over easy eggs on top, or mix with a can of black beans (drained and rinsed), 3-4 cups cooked quinoa, 1/2 teaspoon of paprika, juice from 1/2 lemon, and salt and pepper to taste and have for lunch.

What is your favorite way to enjoy sweet potatoes?

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Summer Dinner Party

Summer is here! If you are looking to plan the perfect dinner party, I have got the recipes for you!! Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce served on slider buns with a no-mayo coleslaw and steamed corn with Peach Upside Down Cake for dessert. Ask your guests to bring the coleslaw to make things even easier, or make either this one or this one yourself. Everything is prepped ahead of time so when your guests arrive you can spend more time welcoming them and socializing and less time in the kitchen finishing up cooking.

In the morning: Prep the pork for the slow cooker.

Go about your day, get a workout in, lay by the pool or in the yard, etc.


In the middle of the day: If your guests aren’t bringing coleslaw, prep the coleslaw now and refrigerate. Also, prep the peach upside down cake…eating the ends of the sliced peaches in the process.

Clean the house, get showered, etc.


Peach Upside Down Cake

Serves 12 | Inspired by Real Simple | Print here!

1 tablespoon unsalted butter, at room temperature

2 tablespoons brown sugar

2 peaches, sliced

1 ½ cups all-purpose flour, spooned and leveled

½ cup granulated sugar

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon fine salt

2 large eggs

¾ cup low-fat buttermilk

3 tablespoons + 1 teaspoon canola oil

2 tablespoons plain yogurt

1 teaspoon vanilla extract

  1. Preheat oven to 350ºF. Rub an 8-inch square baking dish with butter. Sprinkle with brown sugar and top with a layer of sliced peaches.
  2. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. In a medium bowl, whisk eggs then add buttermilk, oil, yogurt, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until just combined.
  3. Pour batter over peaches, spreading evenly if necessary. Tap the bottom of the pan on the counter to remove air bubbles.
  4. Bake until a knife comes out clean when inserted in the center; 35-45 minutes.
  5. Cool in the pan for 5 minutes. Run a knife between the cake and the pan to loosen. Turn cake upside down onto a wire rack. Allow to cool completely before serving.


About 30-40 minutes before guests arrive. Finish up the pork, shredding it and making the sauce. Place it back in the slow cooker (tossed in sauce) on warm until ready to serve.

Shuck the corn and break in half. Place in a large pot in a single layer and cover (just slightly) with water. Cover.

About 5-10 minutes before guests arrive. Turn the heat under the covered pot with the corn to high. Bring to a boil. Boil for a few minutes then turn off, leaving the lid on. Allow the corn to steam until everyone is ready to eat (20 minutes or so)!

Serve shredded pork on top of slider buns with coleslaw and corn.


Be sure to save room for dessert! Top it off with a dollop of honey noosa yoghurt for a touch of creaminess.


There you have it! Serve everything with a delicious, refreshing cocktail on the side, such as a cucumber mojito (reduce the amount of sugar for a less sweet drink).

All of these recipes would be PERFECT for the 4th of July! Please enjoy them responsibly.

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