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Blueberry Cream Cheese Roll Ups

You may have noticed we've been sharing a few blueberry recipes lately. We hope you aren't tired of them! Between all of us we picked over 10 lbs of blueberries so we had a lot to work with. These roll ups are easy to make and taste delicious! You can eat them by hand dipping them into your favorite syrup, eating them plain, or cutting them up and drizzling them with syrup. However you choose to eat them is up to you but we sure hope you enjoy them!

12 slices of bread (for rolling we saw that white bread works best)
3/4 cup of cream cheese softened (about 6 oz)
1 cup of blueberries-fresh or frozen
2 eggs
1 tspoon of vanilla extract
1/2 cup of cinnamon and sugar 

Cut the crust off your bread slices. With a rolling pin flatten each slice of bread, this will make it easier when it comes time for rolling. Soften your cream cheese but be sure not to melt it completely. 
Once you have flattened your bread slices, take your cream cheese and spread about a tablespoon onto each slice of bread. Top the spread off with blueberries. If you add to many you may loose a few when rolling. Taking one corner of your bread, tuck under and begin to roll. 
In a medium sized mixing bowl add 2 eggs and 1 tspoon of vanilla. Beat eggs until yokes have broken. Take your roll ups and coat them in the egg mixture. 
In a large frying pan with heat on medium place the roll ups in the pan to be cooked. It is important to flip them half way through so each side can get golden brown. 
Once roll ups are golden brown remove from heat onto a separate dish. Sprinkle or roll in cinnamon sugar and enjoy :)

Blueberry Lavender Muffins

With all the blueberries we recently picked we wanted to try some tasty recipes. We love muffins and heard that blueberry lavender muffins were oh so good! We already have lavender growing in the backyard so why not. At first, we weren't sure how this combination would compliment each other, but these muffins definitely proved themselves. They are a step up on the traditional blueberry muffin with something a little extra and our added twist. We hope you enjoy :) 
1 Tbsp. baking powder
1/2 tsp. salt 
1 cup sugar 
2 cups all-purpose flour
1 1/4 cups sour cream-about 10 oz
2 Tbsp. cold water
1/2 tsp. vanilla extract 
1 Tbsp. ground flax seed
2 cups fresh blueberries or frozen
1 1/2 Tbsp. fresh lavender minced 
1/4 cup melted butter 
1 Egg

Preheat oven to 350F degrees. Using a regular 12 muffin pan spray with nonstick cooking spray.
In a small bowl add ground flax seeds and whisk in the cold water. Place in the fridge and let stand while preparing the other ingredients. 
In a large mixing bowl whisk flour, baking powder, and salt. Then add in blueberries and lavender (this will be your dry mixture).
Now using your ground flax seeds from sitting in the fridge combine, egg, and sugar, whisking them together (separate mixing bowl from your dry mixture). After whisking, add butter, vanilla, and sour cream (this will be your wet mixture).
Combine your wet mixture into the dry mixture and lightly stir together. (If you mix too hard your blueberries might break).
Fill muffin pan with mixture about 3/4 high and place in the oven to bake for 30 minutes. The tops should be golden brown. Once muffins are done baking set them upright to cool on a wire cooling rack. 

Strawberry Salsa

1½ cups fresh strawberries, chopped
1 cup green pepper, chopped 

½ cup red onion, chopped
2 Tbsp fresh cilantro, chopped or minced
2 tbsp lime juice 
1 Tbsp brown sugar 

Chop strawberries, green pepper and onion. In a bowl, combine remaining ingredients, minced cilantro, brown sugar, and lime juice. Stir together and serve with tortilla chips.

Tomato Basil Bruschetta 

4-5 ripe tomatoes
1/2 small onion
5-6 Fresh or dried basil leads (preferably fresh)
2 Tbsp of olive oil
Salt and pepper

Chop the tomatoes, onions, and basil and add into a bowl. Add the olive oil, salt and pepper, stir together and serve with toasted baguette, enjoy!

Fruit and Herb Infused Water

Summer may be winding down but there's still time to add a little something extra to your water. If you've been reading along, and we thank you if you have, we previously did a post about Infused Waters. This time around we decided to incorporate herbs and some of them fresh the garden. Not only does this add some great flavor to your water but infused waters have also been said to help increase energy and can act as natural detoxes for your body. We hope you find these combinations enjoyable and would love to hear some ways you have naturally flavored your water? 

Watermelon + Basil
Cucumber + Lemon + Lavender
Blackberry + Sage

On a hot summer day when many fresh fruits are in full season, we thought it would be tasty to add some natural flavor to our water! We all know that water is essential and one of the best things for us. Here are a few combinations that we tried and would definitely do them again. All you need to do is slice your favorite fruits and add them to your water. You can start drinking them right away, but to achieve the best flavor it's better to let them chill in the fridge for 4 hours. Cheers!


Healthy, smoothie, and can be taken on the go?!? Let's try it! Enjoy this smoothie recipe sure to please your taste buds and your waistline might thank you as well.

1 banana
Handful of spinach
Handful of kale
Handful of pineapple
1/2cup of orange or juice or apple juice (apple juice preferred)
Blend and enjoy.

 Asparagus Roll Ups  

1 package of cream cheese
1/2 lb of bacon (can also use turkey bacon)
1 Tspoon of chives
1 1/2 lb of fresh asparagus spears
2 Tspoons of olive oil
2 packages of Pillsbury Crescents
parmesan cheese

Cut asparagus spears into half and saute in a medium frying pan with olive oil and 1 1/2 Tspoons of parmesan cheese until asparagus is soft. Also cook your bacon and let stand to cool. Once cooled down, break up into small pieces.

In a microwavable bowl soften cream cheese on high for 25 seconds. Do not let the cream cheese melt. Add bacon pieces and chives and mix well together. 

Take your crescents and flatten them out on a nonstick cooking tray. Take about a Tspoon of the cream cheese mixture and spread in the middle of the crescent. Add three half's of the asparagus spears and sprinkle parmesan on top. Roll the crescents from one corner to the other creating a roll up. Cook at 350 degrees for 30-35 minutes. It is important to point out that you should flip the roll ups half way through so both sides are golden brown.   


No Crust Mini Zucchini Quiches

Try these mini quiches for your next brunch, creative appetizer, or simply to just enjoy! 

4 eggs to make 6-8 mini quiches
1/3 cup provolone
3/4 cup chopped zucchini
1/4 cup chopped onion
1 tsp black pepper
A splash of milk to make them fluffy
(you can substitute with almond milk or low fat milk for a healthier option)

Scramble eggs and milk. Then add remaining ingredients. Spray muffin pan with cooking spray and add egg mixture about 3/4 of the way full. Cook at 350 degrees for about 25min until golden on top.


Haluski is a traditional Hungarian dish that has a few ingredients but is oh so delicious! Our Nduja (Hungarian for Grandmom or short for Nagymama) used to make this for us. We decided to give this simple recipe a try in hopes that she would have been proud of us. It is also very affordable which is an added bonus! The ingredients needed, which makes a whole pot, cost us about $4, and you will defiantly have left overs:)
Ingredients: All you will need is, 
  • Egg Noodles
  • A head of cabbage 
  • olive oil
  • salt & pepper
Here's how it's made: First, chop your cabbage into ribbons, or chunks, or which ever way you want, put the cabbage in a pot with olive oil, salt and pepper. Add just a little bit of water so it doesn't burn to the bottom of the pot.
All you're going to do is saute the cabbage until very soft. In another pot, boil water and cook your egg noodles. Drain and add noodles to the cabbage. Believe it or not, but that is all you have to do.
Isn't simple delicious?

Ground Turkey Stuffed Peppers

  • 1lb ground turkey
  • 4 large green peppers
  • 1 cup of rice
  • 1/3 cup of chopped onion
  • 1 cup of kale
  • 1/2 jar of tomato sauce
  • 1/2 cup of shredded mozzarella cheese
  • Breadcrumbs as topping
In a large skillet cook ground turkey and chopped onion. Cook rice in a separate pot. Once meat is browned and rice is softened combine together in a skillet adding in the kale and tomato sauce, let stand for 3-4 minutes. Next, core out your peppers and place them in a baking dish with remaining sauce coating the bottom of the dish. Spoon in the meat mixture to each pepper filling 3/4 of the way full. Top with shredded cheese and sprinkle breadcrumbs on top. Cover baking dish with foil and cook in the oven at 375 for 45 minutes or until peppers are softened. 

Guacamole With a Hint of Lime

We love to eat some Guacamole! Whether it's taco night, enjoying it as a side with chips or getting creative and putting it on a grilled chicken sandwich, this tasty green goodness is sure to please. 
  • 2 large avocado's
  • 1 tomato
  • 1/3 cup chopped onion
  • 2 Tspoons black pepper
  • A generous amount of salt
  • 1/2 Tspoons garlic powder OR fresh chopped garlic
  • 1/2 lime
  • Cut avocado's in half and remove the pit. Use a fork to mash into a chunky but creamy consistency. Add the salt & pepper.
  • For the tomato you want to cut it into slices, but the key to good guacamole is to not get the tomato seeds and the inside of the slice into your recipe. The beautiful red chunks only come from the outer part. So chop those into small cubes.
  • Mince the onions as small as you can.
  • You want to fold the tomatoes and onions into avocados.
  • Add your garlic
  • Then freshly squeeze the lime juice over top
There are also other ingredients that can be added to guacamole that will make this dip even more delicious. 
  • Black beans
  • cilantro
  • mango
  • sweet corn

Grilled Chicken Kale and Spinach Wrap with Butternut Squash Fries
This scrumptious wrap and fries will leave your taste buds wanting more! We've all heard of regular french fries, even sweet potato fries but butternut squash fries? Yup, you heard right! This tasty twist on the traditional fry is sweet and savory.
  • 1 butternut squash
  • 2 Tspoons of olive oil
  • salt and pepper to taste
  • put squash in microwave for 5min or more depending on how big it is
  • cut in half
  • scoop out the seeds and the pulp
  • use a knife to cut off the skin or a peeler
  • cut the squash into thick steak fry slices(they're all not going to be even because butternut squash is an awkward shape)
  • put the slices into a bowl, coat with olive oil, salt and pepper
  • place on a cookie sheet and bake for about 40-50min
  • be sure to flip half way through so both sides are even

Grilled Chicken Kale and Spinach Wrap

  • 2 boneless chicken breast-sliced
  • 1 cup of kale
  • 1 cup of spinach
  • 1/2 cup of cheese. We used monterey jack but you can get creative with what type of cheese you like.
  • 1 tspoon pepper
  • 1 tspoon of oregano

  • slice chicken breast and cook in a pan. Add in pepper and oregano.
  • In a separate pan sauté kale and spinach.
  • In a tortilla wrap add chicken, spinach, kale and cheese. We used a forman grill to heat up for a few minutes and get the grill mark lines. Served with a side of butternut squash fries.

Avocado and Tomato Egg Salad

In the mood for egg salad but want to add a little zing to it? Try adding some avocado and tomato for a little extra taste.

  • 3 eggs
  • 1/2 avocado
  • 1/4 cup diced tomato
  • 1 Tspoon mayo
  • 1tspoon black pepper
  • lime to taste
  • chives (optional)  

Boil 3 eggs. Once cooled and hardened, crack, peal and chop. Add remaining ingredients and stir. Squeeze lime for taste. 

Fried Okra Bites

This may not be an everyday vegetable you typically grab at your local store but this tasty twist on okra might have you shopping for it more often than you thought!

  • 10 pods of okra sliced 1/4 inch round
  • 1 egg, beaten
  • 1 cup of breadcrumbs
  • 1/2 cup vegetable oil
  • salt and pepper to taste
Serving: 4
Can serve with sriracha mayo or a ranch dipping sauce, optional
  • Wash okra off and let excess water drain
  • Cut into 1/4 inch slices
  • Beat 1 egg in a bowl
  • Dip okra pieces into the egg and then in a separate bowl coat okra with breadcrumbs
  • In a medium skillet heat 1/2 cup of vegetable oil
  • Place okra pieces into the oil and let simmer until golden brown
  • After cooked, place okra pieces on a paper towel to collect excess oil
  • Serve plain or with dipping sauce

Kale and Sweet Potato Quesadillas

Looking for a twist on cooking with Kale? Want to try something different than a traditional style Quesadilla? This recipe maybe just what you need. If you've visited our blog before, and we thank you so much if you have, you've probably seen that we enjoy cooking with Kale. This nutrient rich powerhouse not only tastes good but is good for you. Let's get cooking!

  • 2 1/2-cups of Kale
  • 2-medium size sweet potatoes, sliced about 1/2 inch thick
  • 1-cup of mushrooms
  • 1/2-cup of chopped onion
  • T-Chili power
  • T-Oregano
  • T-Extra virgin olive oil
  • 2-cups of freshly grated cheese
  • 8-10 Large tortillas
  • Quesadilla maker or large skillet  
Serving-4 to 6
  • Salt and pepper to taste, salsa, sour cream, or greek yogurt optional

  • Add sliced sweet potato's to a saucepan, with the heat on high, bring water to a boil. Once the water is brought to a boil reduce heat and let sweet potatoes simmer for about 15-20 minutes or until they are tender. Drain the potatoes and add them to a mixing bowl. Use a potato masher to mash the potatoes. Add chili powder, oregano, and salt and pepper to taste.
  • In a skillet add extra virgin olive oil and bring to medium heat. Add kale, chopped onions, and sliced mushrooms. Cook for about 5 minutes or until kale is bright green and tender.
  • Add kale, onions and mushrooms to your mixing bowl with the sweet potatoes. Mix all together until ingredients are combined.
  • Using cooking spray place tortilla on the quesadilla maker (or skillet) and add the sweet potato mix. Top with shredded cheese and place another tortilla on top. Shut the quesadilla maker and let cook for 4-5 minutes.
  • *If using a skillet fill only half of the tortilla with sweet potato mix. Fold the other half of the tortilla to make a semicircle. Flip half way through until both sides are browned and the cheese is melted. Cut into triangles and serve with your favorite toppings or dipping's.

FIGtastic Salad!

We wanted to share this salad pleaser with you to add a little flavor to those leafy greens. Whether you are thinking of ideas to pack for your lunch this week or just thinking about enjoying a good salad, this mix of fruits with Blueberries, Strawberries and Figs maybe one you want to try out!

  • Lettuce, we usually use spinach or red leaf
  • Dried Figs
  • Blueberries
  • Strawberries
  • Walnuts (optional)
  • Top with Parmesan Cheese
  • Dressing to taste

Cut Strawberries and Dried Figs
Add ingredients to Lettuce and enjoy!

Garlic, Lemon, Chicken, & Pasta...Oh My

Running out of dinner ideas? No worries, we have you covered for tonight. This simple dinner will make the pickiest eaters happy. Just remember, if you don't like an ingredient or are allergic to one of them, you can always substitute in something else. For instance, I know a few people who HATE garlic, a delicious substitute would be onions.

  • Boneless Chicken Breasts
  • Spaghetti
  • 1-2 Lemons
  • 3 Cloves Garlic
  • Parsley(For Garnish)
  • Extra Virgin OO
  • Crushed Red Pepper Flakes
  • Salt & Pepper
  • Start by boiling a pot of water, add a dash of salt.
  • In another pan start to cook your chicken, a splash of EVOO on the bottom. Season the chicken with pepper, and a few red pepper flakes(add more if you prefer the kick) 
  • By this time, your water should be boiling, add the spaghetti(takes roughly 7-8 minutes to cook)
  • While the pasta is cooking, start on the simple sauce. 
  • Finely chop your garlic or onions, here I chose both.
  • Add about a cup of EVOO to the pan along with your freshly squeezed lemon juice, & a dash of salt and pepper.
  • Drain your pasta, and then add it to the sauce.
  • Chop your chicken into chunks or strips.
  • Plate with chopped parsley and grated parmesan.
Mmmm the simplicity!

Roses are red violets are blue...strawberry and blueberry waffles are too!
With tomorrow being Valentine's Day why not start the morning off with a special breakfast. The celebration doesn't have to be all about couples and sappy love songs. A healthy jump start can get your day moving in the right direction. Try these waffles topped with strawberries and blueberries. Very easy and tasty!

  • Waffle iron
  • Cooking spray
  • Pancake mix
  • Cinnamon (optional)
  • Strawberries
  • Blueberries
  • Powdered sugar

Mix batter and add cinnamon to taste if desired.

Spray waffle iron with cooking spray and add batter.

Dice strawberries and top waffles along with blueberries and powdered sugar.

Blueberry Walnut Pancakes

There's something about waking up on a Saturday morning to flip some pancakes that truly welcomes in the weekend. These pancakes are very simple and add a little something extra for your taste buds to enjoy.

  • Pancake Mix
  • Fresh Blueberries
  • Chopped Walnuts
  • Vanilla Extract

You can use any type of pancake batter that you would like (complete or added ingredients). We also like to add a tsp of vanilla extract to the batter to give it some additional flavor (this is optional).

Once your batter is mixed you can choose to either add the blueberries and walnuts and give the batter an additional mix or drop them into your pancakes once they are on the stove. Whichever you decide, flip when ready to cook on the additional side and enjoy when they are done!

 Kale and Eggs
It's breakfast time and of course we could all grab a quick bowl of cereal or pop that bagel into the toaster but let's get creative and try to make a conscious effort to get our day started on a healthy and nutritious path! This simple breakfast can provide you with many of the essential vitamins our daily diets should be focusing on. Kale is also great to add to your diet if you are pregnant or breastfeeding, as a 1/2 cup has 6mg of Lutein which is an essential component to your child's healthy development.

Try it for yourself! This plate shown was cooked with fresh Kale in a skillet (you can also add chopped onions, peppers, or tomatoes.) You then crack an egg on top and let cook until the consistency you desire. Add a little salt and pepper to taste and top it off with a fresh cup of tea or juice and your favorite bread to break into those yokes! Remember to start your day off with a positive thought and reflect on something you are thankful for. Have a great day and enjoy your breakfast!

Peppers (green, red, orange, yellow, your preference)
Salt and pepper to taste 

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