Frozen individual fruit packages on the go!

This is an awesome idea!

Great for breakfast smoothies, or just grab one on the way out the door for quick snack or lunch!

Cut up all the fruits you have at home and mix them up in the ziploc bags.

Store them overnight in the freezer.

Here is a good idea for the breakfast smoothie!


2 cups frozen strawberries

1 cup water flavored with Crystal Light Strawberry Lemonade



Blend together until smooth.


Fast and easy to make!




Salt-and-Pepper-Crusted Prime Rib with Sage Au Jus





One 14-pound prime rib bone-in roast, tied
Kosher salt and freshly ground pepper
20 large sage sprigs
20 large thyme sprigs
8 bay leaves
8 shallots, peeled and halved
1 head garlic, cloves crushed, plus 4 cloves thinly sliced
2 cups water
1 onion, thinly sliced
3 tablespoons freshly cracked black peppercorns
1 cup dry red wine
5 cups beef stock or low-sodium broth
2 tablespoons all-purpose flour

Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.
Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.
Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.
Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.


Gluten-Free Gravy

1. Look in Your Pantry
Cornstarch is probably the most readily available ingredient to sub in for flour in your gluten-free gravy—and you probably already have it in your pantry. The only catch is you’ll skip the roux-making process. Once you’ve deglazed your roasting pan and added stock, transfer about 1 cup stock mixture to a medium bowl. Whisk in cornstarch until smooth (you’ll need 1 tablespoon + 1 teaspoon cornstarch for every cup of gravy base in the pan). Return slurry to gravy base in roasting pan and whisk over medium-low heat until thickened and smooth.

2. Take Root
Arrowroot can be a fussy ingredient, and it can’t be reheated (or it will thin out again). Still, some people prefer to use it as a thickener. Proceed with gravy recipe as you would for cornstarch (skipping the roux-making process). Transfer about 1 cup gravy base to a medium bowl and whisk in arrowroot (you’ll need 2 tablespoons arrowroot for every cup of gravy base). Just before serving, return arrowroot mixture to gravy base and whisk until thickened and smooth.

3. Find the Right Flour
Some gluten-free flours gum up when they’re used in a roux—not so with King Arthur Gluten-Free Multi-Purpose Flour. This blend works just like regular flour in a roux—a 1:1 ratio of flour to butter. Cook it until it’s slightly browned, then add to your stock and pan drippings and whisk away. If we were to make a gluten-free gravy, this is the method we’d go for.

Orange-Glazed Sweet Potatoes


6 medium-size sweet potatoes (about 4 lb.)
1/4 cup firmly packed dark brown sugar
1/2 teaspoon orange zest
1 cup fresh orange juice
2 tablespoons butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon


1. Preheat oven to 325°. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.

2. Stir together brown sugar and next 5 ingredients; pour over potatoes. Cover with aluminum foil.

3. Bake at 325° for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.

Make Ahead: Cover and chill cooked potatoes up to 1 day. To reheat, let stand at room temperature 1 hour. Bake, covered with foil, at 350° for 20 minutes.



Cauliflower Mashed Potatoes Recipe

  • 1 large head of cauliflower
  • ¼ cup unsweetened almond milk
  • 1 small pat of organic butter
  • 4oz chevre style goat cheese
  • sea salt and pepper
  1. In a medium sauce pan with lid, steam chopped cauliflower until soft.
  2. Steaming Veggies My Way: I’m all about speed and ease so this is my shortcut to steaming veggies. Fill a pot or saucepan with water about 1 inch deep. Add ½tsp sea salt and bring to a boil. Add chopped vegetables and cook until soft, about 3-6 mins depending on the vegetable. Drain the excess water and you’re done!
  3. In your saucepan add steamed cauliflower, almond milk, chevre style goat cheese, and butter. I used a stick blender to process the ingredients until smooth but you could also use a food processor or potato masher. Add sea salt if needed to taste.
  4. I garnished mine with fresh cracked pepper, a drizzle of olive oil, and fresh parsley. Mmmmmm, so delish! PLEASE don’t wait as long as I did to try this recipe. It is so fast and easy to make and more delicious then you could imagine!

Roasted brussels sprouts with garlic aioli

20 brussels sprouts cut into wedges (I used the 1 lb bag from Trader Joe’s)
canola oil
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice
1 Tbsp finely chopped flat leaf parsley

Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin alongside the finished brussels sprouts.

Gluten Free Pumpkin Pie Recipe.

For the Pie: 1/2 recipe The Perfect Gluten Free Crust for Double Pie 1 cup canned 100% pumpkin puree (Libby’s) 2 large eggs 3/4 cup dark brown sugar, packed 1/4 cup granulated sugar 1 cup evaporated milk (See Gluten Free Substitutes for a dairy-free and corn-free version) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 Tablespoons unsalted butter The Perfect Homemade Whipped Cream, (optional )

For the Praline Topping (optional) 1/2 cup chopped pecans 1/4 cup brown sugar, packed 1/4 teaspoon ground cinnamon 1 Tablespoon corn syrup (or gluten free brown rice syrup 1 teaspoon unsalted butter, melted 1/16 teaspoon salt…

Make a single pie crust as directed in the recipe link above through steps 12. In a double boiler or in a heat-proof bowl over boiling water, lowered to simmer, heat pumpkin for about 10 minutes. Whisk in egg yolks, brown sugar, sugar, milk, cinnamon, ginger, nutmeg, and butter, and cook until thickened and forms a custard that coats the back of a spoon. Pour into the crust and bake for 15 minutes at 425°F. Lower heat to 350°F and bake an additional 30 minutes or until the center jiggles slightly when the pie plate is shaken. (If crust is not browning to your desire, brush edges with melted butter. Transfer to a wire rack to cool at room temperature and refrigerate to chill completely. Slice and serve topped with sweetened whipped cream, if desired. To Make the Praline Topping: In a bowl, toss together pecans, brown sugar, and cinnamon. Add corn or brown rice syrup and butter. Sprinkle with salt and stir with a wooden spoon to combine. The last 5 minutes of baking, top the pumpkin pie with the praline topping..

Black Olive Penguins

These super cute cream cheese filled black olive penguins are the hit of every party, but they make a seriously adorable late afternoon snack, too!
  • 1 can (about 16) colossal pitted black olives, drained
  • 16 (give or take) small pitted black olives, drained
  • about 4 ounces (1/2 of a standard 8 oz brick) of Cream Cheese- I like the ⅓ less fat Neufchatel here as it is softer and easier to stuff into the olives
  • 16 thin slices (give or take) of the fat end of a peeled carrot
  • 8 green onions, long green section only
  • 16 (give or take) toothpicks
  1. Cut a small triangular wedge out of each carrot slice.

2. Use a skewer or toothpick to push the narrow end of a carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole.

3. Make a lengthwise slice halfway into each colossal olive. Gently hold the olive open and push as much cream cheese into the opening as you can, filling the olive. Use your fingers or a paper towel to tidy up along the edges of the opening.

4. Place a filled olive, large hole side down, on a carrot round, lining up the white of the cream cheese with the wedge cut from the carrot round. Use a toothpick pushed down through the center to hold the “chest” of the penguin to the “feet”.

5.Push one head, “beak” side lined up with the “chest” and “feet” down onto the toothpicks.

6.Cover tightly with plastic wrap and refrigerate until ready to serve.