Coconut Mocha Smoothie

Remember Mounds bars?  I wasn't into Almond Joy because frankly, I didn't feel like a nut.  But chocolate and coconut was my jam.

Anyone who knows me knows that I'm a coffee junkie.  Give me all the coffee, all the time.  I have cut down in recent years, but if I can find a way to sneak coffee into just about anything,  I will.

This smoothie was born of my love for those three things, in addition to my lack of food shopping.  See, when I was getting ready for the next morning, I realized I had just about run out of unsweetened almond milk.  And it was late enough that the store wasn't happening.

Perusing my pantry, I found a can of coconut milk.  I didn't want to use the whole thing in my smoothie (well, I did, but realized that would make the smoothie a calorie bomb), so I figured I would have to improvise.  I thought about water but figured that would dilute flavor.

And then my eyes fell on my K-cups.  Why not?  Coconut, chocolate and coffee?  Sold.

I used vanilla protein powder for this (Quest is my favorite!) but only because I didn't have chocolate (FYI - totally trying it with chocolate and soon as Amazon delivers it!)  The cocoa definitely added enough of a chocolate kick though!

Coconut Mocha Smoothie
Serves 1 - 4 Smartpoints

2 tbsp. full fat coconut milk 
10 oz cold coffee 
1/4 cup unsweetened almond cashew milk
1 scoop vanilla protein powder
1 tbsp. unsweetened cocoa powder
1 tsp. coconut extract
1/2 frozen banana
1/2 tsp unsweetened coconut flakes

Blend all (except coconut flakes) until creamy.  Top with coconut flakes and enjoy!

Chickpea Avocado Salad

Let's be honest.  If it's a day that ends in y, I'm having avocado.  Usually on toast, but I'm open to suggestions! 

In an effort to do the "Meatless Monday" thing, I did some experimenting.  Knew the avocado was a go, but also needed a protein.  Thus, the chickpeas.  The sundried tomatoes that studded the mixture were the perfect tart and chew accompaniment!

You could definitely eat this on its own, but I folded it up in a wrap and added some snap peas and strawberries for a couple of 0 Smartpoint sides!

Chickpea and Avocado Salad
Serves 1 - 4 Smartpoints

1/4 cup chickpeas, rinsed and drained
1/2 small avocado (42 grams)
1 Tbsp. chopped sundried tomatoes (not packed in oil) 
Juice of 1/2 of a lime
Salt and pepper to taste

In a bowl, mash the chickpeas to the desired consistency (I left mine a little chunky for some added texture).  Add in avocado, tomatoes, lime juice and salt and pepper and mix until combined.

Hellos and Hacks

First of all, by way of hello - let's just be honest and say I have not been good at this all summer.  This is the first summer in, pretty much forever, that I worked 12 months as I've moved into a new position at my school.  I'm super grateful, but it definitely took some getting used to!  As such, the blog posts have been few and far between, however, as the new school year starts, I'm looking to change that!

My plan is, starting next week, to post Sundays, Wednesdays, and Fridays.  I'm going to do my BEST to keep to that schedule!

Also, in the way of social media, I have a few new accounts!

Twitter: @kellyskitchen3
Instagram: @kellyskitchen512

Now, hacks. I'm a big fan of the hack - my personal boards on Pinterest are basically organizing, cooking, and life hacks.  And throughout this blogging life, I've come up with a few that I'm quite fond of and that have really helped me out in the kitchen!

1.  Frozen Bananas
Obviously, I'm not new to this - but that is the secret to a super thick smoothie.  Because let's face it, when I want a smoothie, I want it to resemble a milkshake, only healthier!  Subbing the frozen bananas for ice give any smoothie an incredibly creamy texture.  I keep a bag in my freezer of frozen banana halves at all times!

2.  Chopped Salad Bags
Any salad in a bag is a great hack, but these mixed chopped salad bags I've started seeing have been a lifesaver.  Terrific for stir frys or to add to scrambles or omelettes.  I'm a big fan of anything where the hard part (chopping) is done for me.

This Asian Mix was a perfect addition to my cauliflower fried rice!  And what's great is that most of these bags have the dressing / seeds / nuts packaged separately, so you can keep it to 0 Smartpoints very easily!


3.  Instant Oatmeal Waffles

I'm a big fan of the Kodiak Cake Mixes, that's pretty much my weekend breakfast.  One day, before a longer run, I felt I needed an added boost, so I did a little experimenting.  I mixed a 1/3 cup of Kodiak Cakes mix and 1 packet of instant oatmeal together, added water, and threw it in the waffle iron.  The result was a super tasty, thick, and hearty waffle that powered me right through that run!

You can use any instant oats you want (I can't wait to throw some pumpkin in there in the fall!), but these have been my favorite so far!

I've had the Oatfit Cinnamon Roll and the Maple and Brown Sugar and both are great.  Added bonus - only 3 Smartpoints for the packet!  So that big, hearty waffle only ended up being 6 Smartpoints!

Lastly, just had to give a shoutout to my latest favorite - this Bento Box!  I tend to get bored pretty easily with lunches at work, and this seems to be just the ticket out of the rut.  Little compartments for veggies / fruit, a protein, and a starch or snack, plus a covered bowl for dips / yogurt, etc.  Looking forward to trying to some different combinations!




What are some of your favorite hacks???

Romano Vegetable Flatbread

Because who doesn't love a good flatbread?

This one was super easy to make, and can easily be turned into a pizza by multiplying up those toppings.

The romano adds a nice, salty contrast to the creaminess of the ricotta, and the veggies make it very filling!

For this, I did an individual flatbread, and used the DELISH Flatout flatbread - the trick is to prebake it for a couple minutes so it's nice a crispy, even with the toppings!

Romano Vegetable Flatbread

1 serving, 8 Smartpoints

1 flatbread (I used the Flatout that was worth 2 Smartpoints)

1/3 cup part skim ricotta cheese

1 tsp. olive oil 

14 grams Romano cheese

1/3 cup zucchini, chopped

1/2 cup broccoli, chopped

1/2 cup arugula or spinach

Pinch of Italian seasoning

Salt and Pepper

Preheat oven to 375.  Prebake flatbread for 2 minutes.

Saute veggies (except greens) until cooked through, but maintaining a bite (mine were about 5 minutes).

Spread olive oil on crust, and sprinkle with Italian seasoning.  Add ricotta and sprinkle with salt and pepper.  Spread veggies evenly on top, and then top with Romano cheese.

Bake at 375 for 5 minutes (or until cheese is melty!).

Cauliflower "Fried" Rice

I'm posting pictures first as a peace offering for the complete lack of blog posts lately.  Summer has been crazy - in a good way!  But still crazy.  I'm also working full-time this summer for the first time in many, many years - which is also a good thing!  However, that means I've been wayyyyyy behind on the blog posting.

However, I'm hoping the deliciousness I'm about to share will make up for that!

I've jumped on the "cauliflower" rice train with a vengeance (especially now that they sell it already riced - for us lazy people out there!).  After many attempts, I finally perfected my "fake out" cauliflower "fried" rice.  It's got a nuttiness from sesame oil, and I used Bragg's Liquid Aminos instead of soy sauce (which you could certainly use!). 

This is a great dish because really, after the "rice", you can throw in any veggie you have on hand. It's a terrific "use up"!  I also love to top mine with Trader Joe's Chicken Cilantro Wontons because they are AMAZING.


Cauliflower "Fried" Rice
Serves 1 - 3 Smartpoints

1 cup riced cauliflower
1 egg
1 tsp. sesame oil
1 tbsp. Bragg's Liquid Aminos (or soy sauce)
1/2 cup chopped snow peas
1 cup mixed vegetables (I've also used Cruciferous Crunch or broccoli slaw here - terrific!)

Spray large nonstick pan with cooking spray.  Over medium high heat, saute riced cauliflower for about 3 minutes.  Add in snow peas and mixed vegetables - cook for 4 minutes or until vegetables are cooked through.  Add sesame oil and liquid aminos and lower to a simmer for about 2 minutes. 

Beat the egg in a separate bowl.  Push vegetable mixture to one side of the pan, add the egg and scramble.  After egg is scrambled, mix in with the veggies and cook for another minute.

Plate up and top with whatever you would like!

Blog Bites: Lemon Ricotta Flatbread

How amazing does that look?

Let me tell you, it tastes just as good.

I found this recipe in Cooking Light and couldn't wait to try it for an appetizer!

I only made one small change, I used 2 mini whole wheat Naan breads instead of one larger pizza crust - simply because I couldn't find it.  It didn't really change the nutrition information at all.

The recipe serves 8, so 2 slices is 5 Smartpoints!

It's excellent warm, but fine at room temperature as well.  The lemon is such an interesting touch to the romano and ricotta!

Check out the recipe!

Lemon Herbed Ricotta Flatbread

Spring Quinoa Salad

So I'm just going to be truthful.  I'm not a big salad person.  Unless it's like a buffalo chicken salad with fried chicken and a zillion other unhealthy additions.

But I am trying.  So that counts for something, right?

I made this spring quinoa salad as more of a side dish or a "bed" for other things, like a protein and / or avocado (because everything is better with avocado).  It's got some yummy roasted asparagus and steamed kale and brussel sprouts, and a nice tang of goat cheese.  The dressing is super simple as well!

Spring Quinoa Salad
3 Servings - 4 Smartpoints

1/2 lb. asparagus
1 tsp. extra virgin olive oil
1 cup cooked quinoa
10 oz bag of kale and brussel sprouts mixture, steamed (or any green you like!)
40 gm. crumbled goat cheese

Dressing
2 tbsp. white wine vinegar
2 tsp. Dijon mustard
salt and pepper to taste

Preheat oven to 400 degrees.  Chop asparagus and coat with olive oil.  Roast for about 8-10 minutes (or until done).  Let cool.

Steam bag of brussel sprouts and kale, let cool.   Combine dressing ingredients, whisk until combined.

Combine asparagus, greens, and quinoa in bowl. Toss with dressing until combined.  Sprinkle goat cheese into salad.

Evenly divide among 3 plates.  Top with your favorite toppings (I did grilled chicken and avocado!)

Cauliflower Crust

Yummmmm.

True story.  I have wanted to try this forever.  But I just....well I just didn't.

So I finally did and it was delicious, but it wasn't quite right.

So I tested and tested and finally found the one I truly LOVE! 

If you aren't familiar with cauliflower crust,  I will give this one warning.  It's not a pick up and eat it like pizza crust - at least not this one.  It was a little "wetter" in the middle, but it was so delicious I couldn't have cared less.

I topped it like pizza, natch, but then also did some avocado and a fried egg for a breakfast pizza.  That was my actual favorite.

Cauliflower Crust
Serves 1, Smartpoints = 2

1 cup cooked rice cauliflower
1 tbsp. egg whites
3 tbsp. (15 grams) grated parmesan cheese
cracked black paper

Preheat over to 400.  Place the cooked cauliflower rice in a clean dish towel and squeeze, to get out any excess water.

Combine all the ingredients in a bowl.  Spray a cookie sheet with nonstick spray.  Form into a thin, even crust.

Bake for 15 minutes.



 

More Smartpoint Recipe Updates!

A couple of side dishes :)

Maple Bacon Brussel Sprouts: 4 Smartpoints / serving
Chickpea and Veggie Paprika: 3 Smartpoints / serving


More updates soon!

Roasted Butternut Squash

I'm going to be real.  I was never a big fan of vegetables.

I ate corn on the cob here, carrots there, but I never loved them.

As I've gotten older, I have definitely grown to love many more veggies.  Brussel sprouts are my jam, broccoli, zucchini, asparagus all routinely grace my plate.

Another one I really now love is butternut squash.  Not only is the pureed type a great substitute in macaroni and cheese, but it's delicious simply roasted with some spices.

Truth?  I bought it already cubed.  But you could certainly but a full squash and chop it if you are so inclined!

This quick and easy side dish has a smoky, slightly spicy flavor that contrasts nicely with the sweetness of the butternut squash.

Roasted Butternut Squash
Serves 2 - 0 Smartpoints per serving

3 cups cubed butternut squash
1 teaspoon smoked paprika
1/2 teaspoon cumin

Preheat oven to 450.  Mist a cookie sheet with cooking spray.  In a bowl, toss squash and spices, then spread in a single layer on sheet.  Lightly mist cooking spray on top.  Bake for 15-20 minutes (cooking time may vary depending on the size of your squash cubes!)

Peanut Butter Protein Overnight Oats

I'm a big fan of overnight oats.  I mean it's served in a mason jar.  What's not to love?

It's a great make ahead and it's super filling, particularly this recipe. 

There are many different variations of overnight oats out there, but I love adding Greek yogurt to mine.  It ups the protein and I love the creamy, thick texture it adds.  I use 2%, because I'm trying to steer away from fat free stuff and more toward reduced or full fat more natural products, but it would be just as delicious with fat free if that is your choice!

I also added a scoop of Quest Peanut Butter protein powder.  I'm a BIG fan of the Quest powders, I find they taste really really good, not at all "protein-y".  And they are soy free, which is a big score. 

Peanut Butter Protein Overnight Oats
1 serving - 6 Smartpoints

1/3 cup oats
1/3 cup 2% plain Greek yogurt
2/3 cup unsweetened vanilla almond cashew milk
1 banana
1 scoop Quest Peanut Butter protein powder

Mash banana in a separate bowl.  Combine all ingredients in mason jar until combined.  Chill overnight.

I topped mine with 1 Smartpoint worth of pumpkin flax granola for crunch! 

Crockpot Buffalo Turkey Soup

I mean, I guess it's a soup?  It's kind of a cross between a soup and a chili.

But it's super easy and super delicious.  Also, it's a makes a healthy portion for just 6 Smartpoints!  Chalk that up to the tons of veggies in it!

For those of you worried about the "buffalo" in the title, let me assure you, it' s NOT super spicy.  It's a flavor in the background and it does have some heat, but you aren't going to be diving for the ranch or the bleu cheese!

Crockpot Buffalo Turkey Soup
5 Servings - 6 Smartpoints per serving

1 lb. 93% lean ground turkey
4 garlic cloves, minced
2 cans black beans, rinsed and drained
1 large can (28 oz) + 1 small can (8 oz) tomato sauce
3 cups low sodium, fat free chicken broth
1 tbsp. smoked paprika
1/2 cup hot sauce
3 cups chopped zucchini
2 cups chopped broccoli
2-3 cups chopped kale

Spray a frying pan and cook turkey. Spray crockpot insert and add turkey to crockpot.  Add in garlic, black beans, tomato sauce, chicken broth, paprika and hot sauce and cook on low for 2 hours.

Add zucchini and broccoli and cook on low for 2 more hours.

Finally, add kale, and cook for one more hour.  Salt and pepper to taste.

Portion into 5 containers (about 2 1/2 cups per serving) or enjoy immediately!

Nut Free Trail Mix

So I really like the concept of trail mix - all that variety!  Packed with protein!  A great energy boost.

The thing is,  I don't like nuts.  Weirdly, I LOVE any kind of nut butter, I love the flavor of nuts, but I can't do the texture.

I know.  Strange.

Try finding a trail mix in the stores that has no nuts.  It's pretty impossible.

So I invented my own!

The recipe for this involves a lot of weighing so you definitely need a scale.  I found this to be a great snack (paired with some fresh fruit or vegetable) before a run or just in that mid afternoon lull.

Nut Free Trail Mix
Serves 4 - 4 Smartpoints per Serving

51 grams pumpkin seeds
40 grams dried mixed fruit, chopped
17 grams semisweet chocolate chips

Combine ingredients, then portion into small containers!  (Each portion weighed about 33 grams for me!)

One Pan Chicken and Baby Broccoli with Spicy Peanut Sauce

I made this MONTHS ago and totally forgot to post it.

My bad, because it's seriously delicious and super easy.  Everything, and I mean EVERYTHING, is pretty much cooked on one sheet pan.

I was inspired by the recipe in the book Sheet Pan Suppers, and then made a few adjustments to make it more points friendly. 

This dish serves 4 and it's a pretty good serving.  I basically dished out 1 chicken breast per person and then split the broccolini.  I served it along some cauliflower "fried" rice and it was perfect!

(There was more broccolini left on the sheet!)

Only 6 Smartpoints per serving!

One Pan Chicken and Baby Broccoli with Spicy Peanut Sauce
Serves 4 - 6 Smartpoints per serving 

Cooking spray
1 tbsp. brown sugar
6 tbsp. Better 'n Peanut Butter Original Peanut Spread (or PB2 mixed with water)
1 tbsp. sesame oil
1/4 cup Bragg's Liquid Aminos (or soy sauce)
1 tbsp. Siracha sauce
1 tbsp. rice vinegar
1/4 cup warm water
1 tbsp. freshly squeezed lime juice
1 pound broccolini
16 oz. uncooked boneless skinless chicken breast

Preheat oven to broil, with rack 4 inches from heat.  Line a baking sheet with aluminum foil and spray with cooking spray.

For the sauce, whisk together brown sugar, peanut butter, sesame oil, liquid aminos, siracha, vinegar, water and lime juice until smooth.

Lay chicken breasts and broccolini on baking sheet.  Coat with sauce evenly.   Once done, arrange chicken and broccolini in a tight layer.    Broil, flip the chicken halfway through and the broccolini is cooked through (about 10-12 minutes, but keep an eye!)

Portion among four plates and serve!

Fabulous Find: Siggi's Yogurt

Yogurt is definitely one of my go-tos for a mid-morning boost.  And I tend to gravitate to Greek yogurt because I love the protein - really helps tide me over until lunch.

I was at Target last week and I saw this (and it had an offer on Cartwheel!).  A friend of mine had recommended it and so I decided to give it a whirl. 

WOW.  Really delicious.  Not unlike the texture of Greek yogurt honestly, though it does have less sugar (score!).

I've tried two flavors so far: pumpkin spice (of course) which was 2% fat and 4 Smartpoints, and the raspberry, which was 0% fat and 3 Smartpoints.  Both are really delicious!  And Siggi's seems to have a lot of really interesting flavors.

I've seen it in both Target and Stop and Shop, and there is more information at Siggi's Dairy!

Spinach and Pasta in Garlic and Oil

Super simple.

Nothing fancy.

But REALLY delicious.

I didn't overly season this because I wanted to be able to use it as an option for different things.  Several days I did it as a bed for an Italian seasoned chicken breast.  A couple nights I added a portion into some veggies I was frying up with some paprika and had it as a side dish.


The recipe made about 8 servings and each serving was 3 Smartpoints.  I really used a LOT more spinach than pasta to bulk it up!

Spinach and Pasta in Garlic and Oil
8 servings - 3 Smartpoints per serving

2 cloves minced garlic
12 oz chopped frozen spinach, thawed
6 oz whole wheat or protein pasta (I weighed it uncooked and used the points from that)
2 TBSP. extra virgin olive oil.
Salt and pepper to taste

Cook pasta according to package directions and drain.  Heat oil in skillet and add in garlic, stirring until slightly browned.

Add in spinach and cook until warmed through.  Add in pasta and toss until coated.  Salt and pepper to taste.

Raspberry Cucumber Salad

Cool.  Refreshing.  Tangy.  And for those keeping track?  Zero Smartpoints.

I'm admittedly not a huge salad person, but when I do have them, I like them to have fruit.  I love the sweetness it adds.

I actually used this as a mid morning snack, with a hardboiled egg for protein, and it was absolutely perfect and gave me that boost to get to lunch!

Raspberry Cucumber Salad
Serves 1
0 Smartpoints

1/2 cup raspberries
1 1/2 cups seedless cucumbers, chopped
1 tsp. balsamic vinegar

Combine and enjoy!

Fabulous Find: Weight Watchers Cafe Creations

Anyone who knows me knows I basically run on coffee (Hi Dunkin'!).  I drink really kind of an obnoxious amount.

That said, the switch to Smartpoints was not necessarily a favorable one for my coffee habit.  I can't even talk about my beloved Skinny Caramel Macchiato.

While I do online now, I initially signed up to go to meetings, and when I first got to the center, I saw this.

At zero Smartpoints, I knew I had to give this a try!  It's available in Vanilla Bean and Mucho Mocha.

My first impression?  SWEET.  Really sweet.  Like too sweet for a normal mug of coffee, at least for me.

However, I rarely drink small cups of coffee!  I found that putting one of these packets in a large coffee was really quite delicious.  Cut the sweetness, and gave just enough flavor and creaminess.

And like I said, I can't really argue with zero Smartpoints.

You can get them at centers, but I've also found them online.

Definitely give them a try if you are a coffee lover!