Tipps in the Kitch

Pink Magic Pitaya Smoothie

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This Pink Magic Pitaya Smoothie is my new go-to.  Smoothies will never cease to make an appearance in my world because I just love them too much.  There is something so refreshing about a big cold and delicious smoothie-it’s like a magical cure to any bad day, headache, or even if you’re just feeling a little sluggish. I especially love adding Pitaya (aka Dragon Fruit) to my smoothies or bowls because it has so many great health benefits and not to mention insanely delicious.

Dragon Fruit only has about 60 calories per serving, and is full of C and B vitamins, antioxidants, iron, calcium, fiber and helps to decrease bad cholesterol levels.  And that’s only naming a few of it’s benefits…Can you imagine what else it can do? Anyway, go ahead and give this smoothie a whirl because everyone needs a little more magic in their lives, do you agree? Cheers and Happy Saturday!

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Pink Magic Dragon Fruit Smoothie

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 smoothie bowl 1x
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Ingredients

  • 1/2 frozen banana
  • 1 frozen pitaya packet
  • 3/4 c frozen mango chunks
  • 1/4 c frozen pineapple
  • 1 c almond milk (or nut milk of choice)
  • 1 tsp maca powder
  • 1 tsp flaxseed meal
  • 1 T coconut oil
  • 1 tsp agave nectar
  • 1/2 c crushed ice

OPTIONAL TOPPINGS: cacao nibs, coconut flakes, peanut butter drizzle, granola

Instructions

  1. Combine all ingredients in blender and blend until smooth and creamy.
  2. Serve in cups with desired toppings and enjoy!!
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Strawberry Banana Smoothie

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I sure do love my smoothies, and yes, even if it is 40° outside today.  They are my favorite breakfast to-go option, but also really great for pre/post-workout, or even a mid-afternoon snack. This Strawberry Banana Smoothie is all you could ever want.  We all know and love this flavor combo, and I can promise you will love this one.


I especially love that you can sneak in all sorts of added nutrients and no one would ever know! (i.e flaxseed meal, hemp hearts, coconut oil, maca root powder, chia seeds, protein powder, cacao powder, etc.) I always have these items on hand plus an assortment of frozen fruit, so whipping up the most delicious smoothie of your life can happen on any given day. Feel free to throw in some kale or spinach to get in some greens!  Enjoy! 🙂

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Strawberry Banana Smoothie

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 1x
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Ingredients

  • 1 frozen banana
  • 2 c frozen strawberries
  • 1 c vanilla almond milk
  • 1 T coconut oil
  • 2 T agave nectar
  • 3/4–1 c crushed ice
  • Optional ADD-IN’S: 1 tsp maca powder, 1 tsp flaxseed meal, 1 tsp hemp hearts, vanilla protein powder.

Instructions

  1. Combine all ingredients in your blender, and blend until smooth and extra creamy.
  2. Enjoy! 🙂
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Chocolate Peanut Butter Smoothie Bowl

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Breakfast for dinner is a thing, so why can’t dessert for breakfast also be a thing? Alessandro and I are totally addicted to these Chocolate Peanut Butter Smoothie Bowls.

I’m talkin’ smooth, creamy, decadent smoothie bowls that are also jam packed with potassium & protein and topped with crunchy cacao nibs and melty peanut butter drizzle…

What more could you want from me?

Did I also mention that it will be ready in less than 10 minutes? Throw it all in a blender and scoop that delicious mixture into your favorite Bowls and top with anything and everything!  I like to keep it fairly simple and top with sliced banana, cacao nibs (gimme all that crunch), granola, and peanut butter drizzle.

Yes, yes, and yum. I definitely don’t like to share, so I typically double the recipe and that makes for a happy start to the morning, I tell ya.

Feel free to adjust the toppings to your liking, and please oh please share your creations with me!

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Chocolate Peanut Butter Smoothie Bowl

Chocolate Peanut Butter Smoothie Bowl

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 smoothie bowl 1x
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Ingredients

  • 1 1/2 frozen bananas
  • 1/3 c almond milk
  • 4 T cacao powder
  • 2 T peanut butter
  • 2 tsp agave nectar
  • 1/4 tsp cinnamon
  • 1 c crushed ice
  • 1 scoop chocolate protein powder, optional
  • OPTIONAL TOPPINGS: cacao nibs, banana slices, peanut butter drizzle, granola

Instructions

  1. Place all ingredients into blender and blend until smooth.
  2. Serve in bowls with toppings of choice.

Notes

*for the peanut butter drizzle, melt peanut butter with a little coconut oil in a small bowl in 10 second intervals until smooth and creamy. Drizzle on top 🙂

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Sausage, Mushroom, and Kale Egg White Frittata

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It’s a gloomy Saturday morning over here, so the perfect day to cuddle up and make breakfast.  This Sausage, Mushroom, and Kale Egg White Frittata was thrown together in less than 25 minutes, and is SO delicious.

Believe it or not, Frittata’s are way easier to prepare than omelet’s and way  more delicious in my opinion. The best part is they are extremely difficult to mess up-total bonus.  You can throw whatever you’d like in there, and it’s bound to be delicious, and you don’t really need to follow a recipe if you feel like goin’ with the flow one morning.




Frittata’s are great for entertaining for many reasons, but to mention a few:

  1. Easy to prepare
  2. Pretty presentation
  3. Made in O N E pan = easy clean up!
  4. ALWAYS a hit!

Pair the Frittata with a side salad tossed in oil and vinegar or a side of fresh fruit and you are good to go!

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Sausage, Mushroom, and Kale Egg White Frittata

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

  • 2–3 T olive oil
  • 1 large shallot, finely diced
  • 4 cloves garlic, minced
  • 3 sausage links, cut into bite sized pieces (I used artichoke & parmesan chicken sausage)
  • 3/4 c white mushrooms, sliced
  • 3–4 handfuls fresh kale, chopped
  • 7 egg whites + 2 tsp water, whisked together
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 3–4 T grated parmesan

Instructions

  1. Preheat broiler and position the rack about 8 inches from the top.
  2. Crack the egg whites into a bowl and add 1-2 tsp water, salt, and pepper, and whisk together.
  3. Heat oil in a large non-stick oven proof skillet. Add the shallot, garlic, sausage, and mushrooms, and cook over moderately high heat for 4-5 minutes.
  4. Add in the kale, and continue cooking until wilted, about 2-3 minutes.
  5. Evenly scatter the sausage and mushroom mixture on the bottom of the skillet, and Pour in the egg white mixture. Let the mixture set for about 1 minute, then tilt the pan to evenly distribute egg mixture.
  6. Cook over medium heat for about 4-6 minutes, until the sides are set. Sprinkle with Parmesan.
  7. Transfer to broiler and cook an additional 1-2 minutes longer, until egg whites are fully set.
  8. Cut into wedges and serve!
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Maple Oat Pumpkin Pie Bars

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Do you ever skip breakfast because you don’t have anything to grab on your way out the door? I know I do, and by mid-morning i’m so so so hangry.  That’s where these Maple Oat Pumpkin Pie Bars come in MAJORLY handy. I should also mention they are super delicious and perfect for Fall.


THIS POST CONTAINS AN AFFILIATE LINK FOR MY VITAMIX BLENDER THAT I SO MUCH ADORE

The base and top layer (“crust”) is a combination of oats, coconut oil, almond butter, maple syrup, brown sugar, baking soda, vanilla, and salt.  To make the crust, combine all ingredients in your Blender, and pulse it out until oats are roughly broken up and mixture is well combined.  The filling is a simple mixture of pumpkin puree, maple syrup, vanilla, sugar and pumpkin pie spice. Lastly, baked to golden perfection & topped with melted dark chocolate chips.  All of the flavors of pumpkin pie, but healthier and much more convenient. Adult and kid friendly, too!

They are best if stored in the fridge to help keep their shape, but all you have to do is reach in and grab one, and you’ll be quickly on your way. Oh, Happy Happy Fall.

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Maple Oat Pumpkin Breakfast Bars

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 16 bars 1x
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Ingredients

MAPLE OAT MIXTURE (base and top layer)

  • 3 c old fashioned oats
  • 1/3 c almond butter
  • 1/4 c brown sugar
  • 1/3 c coconut oil
  • 2 T maple syrup
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 c dark chocolate chips, optional

PUMPKIN FILLING

  • 1 1/2 c pumpkin puree
  • 2 T Maple Syrup
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 T sugar

Instructions

  1. Preheat oven to 350 degrees and line greased 8×8 baking pan with parchment paper.
  2. In a blender or food processor, combine oats, almond butter, brown sugar, coconut oil, maple syrup, baking soda, vanilla, and salt. Pulse until mixture is well combined and oats broken up, but not too much as you want to keep some texture.
  3. Press a little over half of the oat mixture into the parchment lined pan. Reserve the rest for the top.
  4. To prepare the filling, combine pumpkin puree, maple syrup, vanilla, spice, and sugar in a small mixing bowl.
  5. Spread pumpkin mixture evenly over the top of the base layer, followed by remaining oat mixture.
  6. Bake for 35-45 minutes, until edges start to brown. Remove from oven, and preheat oven broiler.
  7. Top with chocolate chips and place under broiler for 2-2 1/2 minutes.
  8. Using a spoon gently press melted choclate into the oat mixture and spread around.
  9. Let cool completely before cutting into bars.
  10. Best if stored in fridge.
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Pumpkin Bread

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I bought Pumpkin Puree this evening in hopes that I would come up with something new, fun, and festive for fall, but my mind kept taking me straight to Good ole fashioned Pumpkin Bread. Gimme a loaf of moist (I know we all hate that word but it’s just so fitting) and delicious pumpkin bread, and i’m a happy gal.

THIS POST CONTAINS AN AFFILIATE LINK TO MY ADORED KITCHEN AID STAND MIXER

Everyone needs a classic Pumpkin Bread Recipe at their fingertips if you ask me.  Not only does it make your house smell like heaven, but it’s just nice to keep around for those busy back-to-school mornings.  I make Pumpkin Bread any chance I get because it’s totally amaze but also because everyone absolutely  l o v e s  it.  I’m telling you, people don’t turn down anything Pumpkin.  Pumpkin this, pumpkin that, and you’ve got a line at the door. It makes for a great holiday treat or potluck item, as well.

This Pumpkin Bread is just a great classic recipe to keep around.  I like to use my KitchenAid Stand Mixer  for quick breads, cakes, cookies, etc. because it’s amazing, but also to make sure I get all the clumps out. That is obviously a personal preference! I threw some walnuts into the batter and sprinkled some pumpkin seeds on top before placing in the oven, but both are completely optional. By the way, have you tried Trader Joe’s Pumpkin Spice Pumpkin Seeds yet?  I saw them the other day as I was cruising down the aisle, and I couldn’t help but grab a bag.  I mean…. SO-GOOD. That’s what I used as the topping here, and what a great combo, I tell ya.

You can honestly never go wrong with bringing freshly baked goods to any event.  After photographing this delicious loaf last night, I ended up eating two LARGE slices, so to work with me it went, and it was gone in a flash! Enjoy!

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Pumpkin Bread

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 loaves 1x
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Ingredients

  • 1 c vegetable oil
  • 3 c granulated sugar
  • 3 eggs
  • 1– 15 oz can pumpkin puree
  • 3 c all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • Option to add walnuts, pumpkin seeds, or chocolate chips (about 3/4 c)

Instructions

  1. Preheat oven to 350 Degrees and grease 2 loaf pans.
  2. Using a stand or hand mixer, cream the oil and sugar together until smooth and creamy.
  3. Add eggs in one at a time, and mix until smooth.
  4. Now add pumpkin puree, and continue mixing until combined.
  5. Slowly add in flour, baking soda, baking powder, and salt. Mix until combined. Add cinnamon, nutmeg, and cloves.
  6. Fold walnuts or chocolate chips into the batter, and pour into greased loaf pans.
  7. Option to top with pumpkin seeds.
  8. Bake for 1 hour, or until toothpick comes out clean.
  9. Let cool for 10-15 minutes, then slice and serve!
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Bacon & Spinach Frittata

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Who doesn’t love waking up to the smell of bacon and eggs?  I mean, that is the smell of straight up happiness if you ask me.  Crispy pieces of bacon, creamy eggs, and spinach make this Bacon & Spinach Frittata a one-pan wonder.

I love making frittata’s because they are healthy, super easy, budget friendly, and great for entertaining!  They are also delicious re-heated, so I will often prepare one on Sunday and simply heat up a slice on those hectic mornings.

First, pre-heat your broiler.  Then, over medium-high heat, sauté the bacon pieces, diced onion, and garlic in a well-oiled skillet until the bacon is cooked and onion is translucent.  Throw in a few large handfuls of fresh spinach (you don’t need to measure this out unless you absolutely can’t help yourself); sauté until spinach is wilted.

Now it’s time to add the eggs.  Be sure to generously season them with salt and pepper before adding to the pan. Reduce the heat to medium, pour in the eggs, and gently swirl the pan to evenly distribute the eggs into the skillet.  After about 1 minute, sprinkle in the cheese, and gently place sliced tomatoes on top.  Continue to cook on the stove top for another 6 minutes.  Move skillet under the broiler for 2-4 minutes, time depends on the depth of your skillet and your oven. Broil until top is golden brown, but do NOT over cook!  Keep in mind, your eggs will continue to cook even when you remove from the oven, so it’s better to be safe than sorry.  We’re going for a custard-like texture here… avoid spongy at all cost!

I like to serve my frittatas with a side of fresh fruit and greens.  It’s such a perfectly balanced meal, and will leave you satisfied but not overly stuffed!

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Bacon &Spinach Frittata

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 1x
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Ingredients

  • 6 eggs, beaten
  • 1/3 c whole milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 slices of bacon, chopped
  • 1/2 yellow onion, diced
  • A few large handfuls of fresh spinach, chopped
  • 1/2 c gruyere and swiss shredded cheese blend (Trader Joe’s has a great blend)
  • 8–10 cherry tomatoes, sliced lengthwise

Instructions

  1. Preheat your broiler.
  2. Combine eggs, milk and spices in a mixing bowl; whisk until creamy and set aside.
  3. Heat oil in a medium sized skillet over medium-high heat. When oil is hot, add chopped bacon, onion, and garlic. Saute until bacon is cooked and onion is translucent.
  4. Throw in a few large handfuls of chopped fresh spinach, and cook until wilted.
  5. Reduce heat to medium, and pour egg mixture into skillet. Swirl the skillet to evenly distribute into the pan.
  6. Cook for 1 minute, then sprinkle in the cheese and gently place tomatoes on top. Allow to cook on the stove top for another 5-6 minutes.
  7. Move skillet to broiler for 2-4 minutes, until top is golden brown.
  8. Serve with a side of greens and fresh fruit.
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Lemon Parmesan Brussels Sprouts & Egg Skillet

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I’m so happy to see you again, Friday.

Can we take a moment to talk about how amazing one pan meals are? I mean, it doesn’t get much better than throwing everything in one pan.. talk about easy clean up. If you’re crunched for time like I am most days, one pan meals are incredibly helpful, delicious, and petty much fail-proof.

I especially love one pan meals for breakfast. Like this Lemon Parmesan Brussels Sprouts & Egg Skillet. The lemon and parmesan add such a tasty compliment to the crispy Brussels.  And, add an egg to anything and we’re in heaven.. are you with us?

This breakfast can be prepped in about 10-15 minutes, and will be the perfect start to your morning! Adding some crispy bacon wouldn’t be horrible either. You’ll want to eat the eggs right away, so feel free to only add as many as you’re having that day.  The Brussels can easily be re-heated the following day as well.  Enjoy!!

 

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Lemon Parmesan Brussels Sprout & Egg Skillet

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x
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Ingredients

  • 16 oz Brussels sprouts, quartered
  • 4 eggs
  • 2–3 T olive oil or Ghee
  • 1 shallot, finely chopped
  • 4 cloves garlic, roughly chopped
  • Zest and juice of 1/2 lemon
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • dash of red pepper flakes
  • A few T shaved Parmesan cheese, for topping

Instructions

  1. In a medium sized mixing bowl, toss Brussels with oil, shallot, garlic, sat, pepper, lemon zest and juice.
  2. Heat additional oil or ghee in a large cast iron skillet. Once oil is hot, add Brussels sprouts to skillet and let cook for 3-4 minutes before stirring.
  3. Now toss Brussels around in skillet and let cook an additional few minutes, until crispy and cooked.
  4. Create 4 holes in the Brussels and crack an egg in each hole. Cook for 4-6 minutes, or until egg whites are set. (Helps to cover the skillet)
  5. Remove from heat, season with salt and freshly cracked pepper and serve with Parmesan and lemon wedges.
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4 Ingredient Pitaya Smoothie Bowl

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Another delicious, nutrient packed Smoothie Bowl comin’ atcha! This one is super fast and easy- only 4 ingredients and a few simple toppings, and you’ll have the most refreshing bowl of goodness right in front of you.

As i’ve mentioned before, Pitaya has so many amazing benefits, so I like to eat it at least once a week, if not more!  I feel like it helps my skin and nails and just makes me feel like a super woman.  If you haven’t tried one of my smoothie bowls before, I would definitely recommend starting here.  Its quick, easy, and incredibly satisfying.  You might even be licking the bowl for more!

There are a lot of really really great blenders out there, but i have to brag on my Vitamix Pro Series 750 for just a second.  Not only does it make the worlds best smoothies & smoothie bowls, you can make soup, salsa, dip, ice cream, really just about anything you want.  They are a little pricey, but it is hands down my favorite, most versatile kitchen tool. I would highly recommend it to everyone and can confidently say I use it almost everyday so it pays for itself!

Happy Saturday, everyone!!

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4 Ingredient Pitaya Smoothie Bowl

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 smoothie bowl 1x
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Ingredients

  • 1/2 frozen banana
  • 1 frozen pack of pitaya
  • 1 c frozen mango
  • 1/4 c almond milk
  • Toppings:
  • Granola
  • Banana slices
  • blueberries

Instructions

  1. Blend Pitaya, banana, mango, and almond milk until smooth. Top with banana slices, blueberries, and granola.
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Fried Egg Tostadas with Roasted Tomatillo Mango Salsa

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Fried Egg Tostadas

I know i’ve said this before, but this really could be the easiest breakfast of all time.  Imagine a super crispy tostada shell loaded with spoonfuls of creamy black beans, a fried egg, and homemade roasted tomatillo mango salsa. Of course topped off with queso fresco, fresh cilantro, avocado, and jalepeños.  This meal can easily be tailored to whatever you have in the fridge.  I made a big batch of Roasted Tomatillo Mango Salsa the other night, so obvi decided to pile that on top, but that is totally optional.  Grab your favorite salsa and call it a morning.

THREE Easy steps and you’ve got yourself a delicious breakfast:

Step 1: Prepare the toppings (black beans, salsa, cilantro, jalepeños, etc.)

Step 2: Fry the egg

Step 3: Assemble (Tostada shell, black beans, fried egg, toppings, repeat, etc.)

Step 4: EAT

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Fried Egg Tostadas

Fried Egg Tostadas with Tomatillo Mango Salsa

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: Serves 4 1x
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Ingredients

  • 4 Tostada Shells
  • 4 eggs
  • 1– 15 oz can refried black beans
  • 1/4 c queso fresco
  • 1/2 c roasted tomatillo and mango salsa
  • Fresh cilantro, chopped
  • 1 avocado, sliced
  • Lime wedges, for serving

Instructions

  1. Cook the beans on the stovetop with a little added salt until warm and creamy; meanwhile, prepare all other toppings.
  2. Lightly fry 4 eggs.
  3. Generously spread black beans onto each tostada shell, followed by fried egg, queso fresco, cilantro, salsa, and avocado. Serve with lime wedges.
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