Energy Boosting Recipes

After a long weekend, you may feel a little sluggish trying to get back to your normal routine. Here a couple of energy boosting recipes to get you through the day…or week!

Green Smoothie

2 handfuls of spinach (you can throw in some kale or parsley if you have it)
1/2 avocado
1 handful shredded carrot
1 handful frozen mango chunks
1 handful frozen blueberries
1/2 inch of peeled ginger root
1 cup of almond milk (I use vanilla for sweetness)
Blend all ingredients, drink immediately, feel awesome

Oatmeal Raspberry Smoothie

One banana
1 handful frozen raspberries(or any other frozen berry)
1/2 cups plain greek yogurt
1 TBS honey
1/2 cup old fashioned oatmeal
1 cup vanilla almond milk
Blend all ingredients, drink immediately, feel awesome

Hopefully these smoothie recipes will help you feel satisfied and give you the boost of energy needed to conquer your day! Enjoy!

Spring Recipes: Strawberry Arugula Salad

It’s the beginning of spring! Since the weather starts to warm up, a lot of Americans enjoy preparing meals with fresh and green ingredients. So, why not welcoming spring by making a delicious salad? Try preparing this colorful Strawberry Arugula Salad recipe. It is very easy to make and it won’t take you more than 20 minutes!


  •  2 cups torn fresh arugula or baby spinach
  • 3/4 cup quartered fresh strawberries
  • 1/4 cup slivered almonds
  • 1/4 cup crumbled Gorgonzola cheese
  • 2 tablespoons chopped red onion
  • 2 tablespoons olive oil
  • 1 tablespoon thawed orange juice concentrate
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons grated orange peel
  • 1/8 teaspoon ground ginger


  1. In a salad bowl, combine the fresh arugula (or baby spinach), fresh strawberries, the almonds, the Gorgonzola cheese, and the red onion previously chopped.
  2. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange peel and ginger. Pour over salad; toss gently to coat. 

Let’s Get Green in St. Patrick’s: A Heavenly Irish Dessert

One of the greatest things about this month is that we get to celebrate St. Patrick’ Day. This Irish festivity is well-known for its green ornaments, lucky clovers, parades, and most important, drinking and feasting. Many bars and clubs in the US celebrate St. Patrick’s Day so, why not hosting a party from the comfort of your home? We challenge you to try these delicious Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing from the All Recipes website. It’s like tasting a piece of heaven!

  • Preparation time: 30 minutes
  • Cooking time: 20 minutes


  • 1 cup Irish stout beer
  • 1 cup butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • 8 ounces bittersweet chocolate, chopped
  • 2 tablespoons butter
  • 1 teaspoon Irish whiskey, or more to taste
  • ½ cup butter, softened
  • 3 cups confectioner’s (icing) sugar, or more as needed
  • 3 tablespoons Irish cream liquor, or more to taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
  4. Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
  5. Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
  6. Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
  7. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  8. Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
  9. Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
  10. Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
  11. Spoon the filling into the cored cupcakes.
  12. For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  13. Set mixer to low speed and slowly beat in confectioners’ sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners’ sugar if needed.
  14. Spread frosting on filled cupcakes.

Support National Agriculture: Kansas City Style Pork Back Ribs

As we have mentioned, March is the month dedicated to National Agriculture. A good way to celebrate and support this initiative is by buying cattle, poultry, and pork meat, as well as legumes such soybeans at grocery stores. You can prepare delicious, colorful, and tasteful meals with these ingredients. For that, we provide you a yummy pork recipe with a touch of Kansas City Style from the Pork Be Inspired website:

Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 5


3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup barbecue sauce
1/2 cup honey


  1. In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.
  2. In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).
  3. Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.

Heart Health Awareness Month: Portobello Mushroom Burger Recipe

February is dedicated to the Heart Health Awareness. For this reason, we provide you a heart healthy recipe that has very few calories and no cholesterol. This Grilled Portobello Mushroom burger from the website Mayo Clinic is not only delicious, but healthy for your heart and body. With only 283 calories and 0 mg of cholesterol, this is an excellent alternative for those of you who love eating burgers:


4 large Portobello mushroom caps, 5 inches in diameter
1/3 cup balsamic vinegar
1/2 cup water
1 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon cayenne pepper, optional
2 tablespoons olive oil
4 whole-wheat buns, toasted
4 slices tomato
4 slices red onion
2 bibb lettuce leaves, halved


  1. Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.
  2. To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
  3. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
  4. Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.
  5. Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf. Serve immediately.


Shrimp Recipe: Stop Protein Cravings!

If you have abstained from eating beef and poultry because of Lent, try cooking this delicious seafood alternative…you will love it! With this fresh fry meal you will be able to please yourself with things you love to eat, without breaking the Lenten diet. This tasteful Fiesta Popcorn Shrimp Tacos recipe from the Woman’s Day website is easy and fast to cook:


  • 2 packages (12 oz.) of Popcorn shrimp
  • 8-10 flour tortillas, heated according to package directions
  • 8 ounces of white shredded cheddar cheese
  • 14 ounces of coleslaw mix (shredded cabbage)
  • 1 large tomato, diced
  • 2 cans of sliced black olives
  • Lime wedges (optional)
  • Milk, as needed to thin


  • 8 ounces of sour cream
  • 1 ounce packet ranch dressing mix
  • 1 ¼ ounces packet taco seasoning
  • Milk, as needed to thin


  1. Bake shrimp according to package directions.
  2. Combine sauce ingredients, adding taco seasoning to taste. Thin sauce if need with 1-2 tablespoons of milk.
  3. Spread a tablespoon of sauce over each warm tortilla, shredded cabbage, cheese, tomato and olives. Top with cooked shrimp. Serve with lime wedges, if desired.

President’s Day: Let’s Honor George Washington with a Magnificent Dessert!

President’s day is more than a holiday. It is a celebration to remember and honor our first President George Washington. For this reason, we encourage you to try a George Washington Cherry Cobbler dessert from the Taste At Home website. Each serving has just 231 calories and 2 g of saturated fat. Let’s bake this marvelous dessert so you and your family can have a sweet President’s Day:


  • 1/2 cup sugar
  • 2tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup water
  • 1 package (12 ounces) frozen pitted dark sweet cherries, thawed
  • 1 tablespoon of butter


  • 1 cup all-purpose flour
  • 4 tablespoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 1/2 cup 2% milk
  • Ice cream, optional


  1. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into an 8-in. square baking dish; set aside.
  2. For topping, in a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
  3. Drop by spoonfuls over the cherries; sprinkle with remaining sugar. Bake at 400° for 30-35 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 8 servings.



A Main Course With Love: Grilled Ginger Salmon

In just 25 minutes, you can prepare an exquisite Valentine’s Day main dish that will amuse your sweetheart. Follow these easy steps from


  • 1 teaspoon ginger
  • 1 teaspoon garlic powder
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 green onion, chopped
  • 1 1/2 lbs salmon fillets


  • In bowl, mix the first 5 ingredients.
  • Place onions in small bowl and chill until ready to use.
  • Grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes.
  • Brush with ginger sauce throughout grilling.
  • Place salmon on platter and sprinkle with onions.

Valentine Treats: Rice Krispies Pops

For a heavenly Valentine’s treat, prepare these easy and delicious Rice Krispies Valentine Pops from the Love From The Oven blog:


  • 16 ounces milk chocolate chips
  • 1 box of Rice Krispies Treats
  • Sprinkles
  • Sticks


  1. Cut the Rice Krispies Treats into squares using a square cutter.
  2. Put the sticks in the Rice Krispies squares and place them in the freezer to chill.
  3. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
  4. Dip the Rice Krispies squares in chocolate and decorate with sprinkles.

Valentine’s Day: Sweetheart Salad Recipe

Surprise your loved one with a lovely heart-shaped salad from Martha Stewart’s website:


  • Beets
  • Romaine lettuce
  • Cottage cheese
  • 1 bag of croutons


  1. Prepare the beets by roasting or steaming them: To roast, heat oven to 400 degrees, wrap beets tightly in foil, and cook until a fork slides in easily, about 1 hour. To steam, place whole beets in a steamer basket in a medium saucepan, and cook until fork tender, 25 to 60 minutes, depending on their size.
  2. Peel the beets once they’re cooled; for easy peeling, use paper towels to rub skins off.
  3. Slice peeled beets thinly with a mandoline, and make heart shapes with a cookie cutter.
  4. Add the rest of ingredients (romaine lettuce, cottage cheese, and the bag of croutons) and enjoy.