Do you ever get dish envy when dining out at your favorite restaurants? I  do. All. The. Time. It probably embarrasses my husband when I lift the plate up to see the branding at the bottom. Restaurants always have the best plates! Cool shapes, sturdy, fun colors and patterns, always with a good weight to them. I obsess, and plot ways to lick them clean and sneak off with them in my bag, hoping the server won’t notice. Just kidding.

I noticed one particular stamp on many occasions – HF Coors. I love their wares and was very excited to find out they are an Arizona company based in Tucson.

And guess what?! They have factory sales the first Saturday of every month where you can get select wares for a song – you better believe I was singing about that!

All of their goods are lead-free, high quality, chip resistant, dishwasher safe, freezer safe, microwave safe, oven and broiler safe! Yup, broiler! There is actually no heat limit on their plates – (maybe HF Coors should build bomb shelters). And they are beautiful – vibrant colors, unique shapes and made to last.

I fell in love and found inspiration with their Sedona collection. I imagined all the beautiful food I could serve and eat off of that beautiful pattern. Turquoise and sandstone, lush green and rustic red evoke the feeling of the Southwest, but I also see the coolness of the Mediterranean and felt inspired to create a dish worthy of being served on the Sedona Platter.

Here it is…my Spaghetti with Roasted Tomatoes and Olives.

This recipe is super easy and pretty versatile. It can easily be made vegetarian by omitting the chicken. I was inspired to create this dish using green olives to match the pattern on the Sedona dishes, but feel free to use Kalamata olives. It is a super colorful dish and looks beautiful served on the platter.

I hope you enjoy!

Spaghetti with Roasted Tomatoes and Green Olives

Ingredients:

• 1 lb. ground chicken breast
• 1 package of cherry tomatoes, washed
• 1 6 oz can of green olives
• 1/2 medium onion, finely sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon red pepper flakes
• 4 Tbs extra virgin olive oil
• 1 box of spaghetti
• 1/2 cup grated parmesan cheese
• salt & pepper to taste

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, add tomatoes, onions, olives, garlic, red pepper flakes and olive oil. Season with salt and pepper and toss to evenly coat in the oil. Transfer to a baking sheet and put it in oven to roast for 20 minutes. Tomatoes will start to blister and pop and the entire house will smell delicious.
3. Meanwhile, cook the ground chicken, taking care to break it up into very small crumbles.
4. Cook pasta according to package directions. Once cooked to al dente, reserve 2 cups of the cooking water and drain the rest.
5. Add the roasted tomatoes/onion/olives to the pan with the cooked ground chicken and 1 cup of the pasta water. Break up the tomatoes and mix together to create a thin sauce. Simmer on medium for about 5 minutes.
6. Add the drained spaghetti and toss it all together.
7. Add the parmesan cheese (reserve a little for the top) and toss to incorporate. You may want to add a little more of the pasta water.
8. Transfer to serving platter/bowl and garnish with reserved parmesan cheese.

Late last year I had the incredible experience of filming two segments for the TV Show, Creative Living. I’ve been wanting to do more TV and the best part of doing this is one of my dearest, best friends is the host, Jane Monzures.

I have known Jane all of my adult life. I met her when I had just turned 20 years old, young, naive and in awe of her rock-star coolness. She was my boss when I worked in the promotions department of a local radio station. Her larger than life personality kind of took my breath away. I’d never met anyone like her – loud, confident, direct and the prettiest woman I had ever seen in person. She was a whip-cracker, always pushing her team to go above and beyond, even on the smallest of details. To date I count her as one of the strongest influences on my life. Angel, without having met Jane, would be a completely different Angel, of that I am positive.

I love her. And I loved filming this segment with her. I worked on creating a few five ingredient appetizers, perfect for entertaining. They are simple, and delicious made with minimal prep and help from the grocery store.

1. Smoked Salmon Deviled Eggs
2. Chicken Caesar Salad Crostini
3. Pollo Fundido Wontons
4. Grilled Cheese Cigars with Tomato Soup Shooters

Check out the segment: https://www.yurview.com/shows/creative-living/holiday-party-ideas/

Recipes below…

Smoked Salmon Deviled Eggs (makes 12)

Ingredients:

• 6 large hard boiled eggs, peeled and halved
• 2 tablespoons minced smoked salmon
• 1 tablespoon capers and brine
• 4 oz softened cream cheese
• 1 teaspoon Everything Bagel Seasoning
• dash of salt and pepper

Directions:

1. Separate yolks from whites, set whites aside and add yolks to medium sized mixing bowl
2. With a hand mixer mix together yolks, cream cheese and brine from capers until smooth and creamy. If too thick add a little more brine or a bit of water. Consstentchy should be like frosting.
3. Once at right consistency add minced salmon and everything bagel seasoning. Mix until well combined.
4. Put mixture into a gallon sized zip top bag and seal. Move it all to corner.
5. Snip off tip of bag and pipe into egg whites.
6. Garnish with a bit of salmon and/or caper.
7. Chill until ready to serve.

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Chicken Caesar Salad Crostini (makes 12 crostini)

Ingredients:

• 1 ½ cups of rotisserie chicken, shredded
• ½ cup prepared caesar dressing
• ½ cup parmesan cheese, shredded
• 12 baguette slices
• Olive oil

Directions:

1. Preheat oven to 350 degrees
2. Brush oil on both sides of baguette slices and line on baking sheets.
3. Bake for 5 minutes, or until slightly golden browned, then flip and bake an additional 3-5 minutes until golden browned.
4. While bread is baking, combine chicken, dressing and cheese in a medium mixing bow.
5. Dollop a heaping spoonful on each crostini and garnish with parmesan cheese.

**Alternative serving – use lettuce leaves instead of crostini for a lighter bite.

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Pollo Fundido Wontons (makes 24 wontons)

Ingredients:

• 2 cups shredded Rotisserie chicken
• ½ cup shredded cheddar cheese
• ½ brick softened cream cheese
• 2 tablespoons minced jalapeno
• 24 wonton wrappers

Directions:

1. Preheat oven to 375
2. Combine first 4 ingredients together in a mixing bowl
3. Drop a heaping teaspoon full of chicken mixture onto each wonton wrapper.
4. Dip finger into water and moisten 2 adjacent edges of wontop wrapper. Folder over diagonally to create a triangular shape. Press edges together to seal.
5. Line a baking sheet with the wontons and bake on one side for 5 minues.
6. Flip and make on oppostie side additional 3-5 minutes until golden browned.
7. Serve.

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Grilled Cheese Cigars with Creamy Tomato Soup Shooters (Makes 12 shooters)

Ingredients:

• 1 box of store bought tomato soup
• 12 slices of white sandwich bread
• 12 slices American cheee singles
• 1 stick of butter, softened
• ½ cup of heavy cream

Directions:

1. Cut crusts of each slice of bread.
2. Using a rolling pin, flatten out each slice of bread.
3. Generously Butter 1 side of each slice of bread
4. Add 1 slice of cheese to non-buttered side and gently roll into a cigar shape.
5. Grill on medium low heat until golden brown, roll on pan to brown all sides of sandwich cigar
6. Set sandwich cigars aside.
7. In large sauce pan simmer tomato soup with the cream and remaining butter. Simmer until hot and bubbly.
8. Serve soup in shot glasses with grilled cheese cigars atop.

I partnered with my friends at Torani on this post, as usual all opinions are entirely my own. Click here to sign up for the Torani e-mail newsletter and get 10% off your first purchase, plus more Torani recipes, news and product information delivered to your right to your inbox.  #AToraniVacation

Nothing says summer like a tall glass of icy lemonade — add one of Torani’s flavored tropical fruit syrups and you’ve got a sippable summer vacation!

I’ve come up with a refreshing lemonade and added sparkling water for fizz and fun because summer vacation is all about fun!  I used Guava syrup for a taste of the islands, but this recipe is so easy and interchangeable you can use Torani pineapple, coconut, passion fruit or even lychee syrups and “visit” a new flavor destination all summer long!

Sparkling Guava Lemonade

Ingredients:

• 1 cup sparkling water
• 1/2 cup lemonade (fresh-squeezed or bottled is fine)
• 4 tsp. Torani Guava Syrup
• ice

Directions:

1. Fill a tall glass with ice.
2. Add the Torani syrup to the bottom of the glass.
3. Pour the lemonade over the ice and syrup.
4. Top with sparkling water and enjoy!

Tip: Sugar the rim of the glass for a special presentation and serve with a colorful straw. 

Monetary compensation and/or product has been provided by Torani. 

Lemon Chicken is my go-to order whenever we go out for Chinese food. My favorite is from a little, hole in the wall in downtown San Diego. I love the lightly crisped, juicy chicken chunks bathed in the sticky sweet and tart sauce. I’ve been tempted to try to copy the dish at home and was inspired by Torani Lemon Syrup, which I have on hand for iced tea.

I love experimenting in the kitchen and I love Torani syrups, the lemon syrup is just the right balance of sweet and tart, I added some fresh lemon juice and zest for brightness and balance and with just a few extra ingredients I already had on hand I came up with a winner, every bit as good as the Lemon Chicken I order at that San Diego Chinese food joint.

It’s super simple and so delicious, using an unexpected ingredient – Torani Lemon Syrup! Who knew how versatile these syrups can be?!

Lemon Chicken

Ingredients:

• 1 lb. chicken breast, cut into 1″ chunks
• 1 cup Torani Lemon Syrup
• 2 lemons, juiced and zested
• 1/2 cup, plus 2 tsp. corn starch
• Salt and pepper to season
• 1 cup of cooking oil for frying (I prefer coconut oil)
• Sliced scallions and/or sesame seeds for garnish (optional)

Directions:

1. Generously season chicken chunks with salt and pepper.
2. Add chicken and 1/2 cup cornstarch into a large bowl or gallon sized ziplock bag and toss to even coat each piece. Set aside.
3. Heat oil in a large frying pan. Add chicken chunks and fry until cooked through and crispy brown, about 2-3 minutes on each side. You may need to do this in batches as to not overcrowd pan. Once chicken is cooked lay out on paper-towel lined plate. Season again with a sprinkle of salt.
4. Discard excess oil from the pan, and add the Torani Syrup. Allow to come to a boil, then reduce to medium low heat and allow to reduce for 5 minutes.
5. Mix the lemon juice with 2 teaspoons of cornstarch and add to the pan of Torani syrup, whisk to thoroughly combine. Allow to simmer and add lemon zest.
6. When the sauce has thickened add the cooked chicken chunks and toss to coat.
7. Garnish with scallions and/or sesame seeds and serve.

Tip: Serve with steamed white rice or atop a bed of bok choy cabbage and greens.

Monetary compensation and/or product has been provided by Torani. 

Drinks don’t come any more refreshing or prettier than this Chamomile Lavender Lemonade. The addition of Torani’s Lavender Syrup gives the lemonade a delicate floral note that pairs perfectly with the sweetly soothing chamomile tea.

Consider serving this special drink at your next baby shower or for a Mother’s Day brunch.

I like to brew my own tea and make freshly squeezed lemonade. I think fresh is always best, especially for special occasions; but feel free to take a short cut and use pre-made lemonade, I would definitely stick with freshly brewed tea for the best taste and color.

To make the lemonade I combine 1 cup fresh-squeezed lemon juice, 1 cup simple syrup and 2 cups cold water. Perfect every time. Brew the tea according to package directions and allow to cool. Once the lemonade is done and the tea is cool you’re ready to make this pretty purple hued drink everyone’s sure to love. #mytoraniobsession

Chamomile Lavender Lemonade 

Ingredients:

• 2 cups chamomile tea (brewed according to package directions)
• 2 cups lemonade (freshly-squeezed is best)
• 1 cup cold water
• 1/2 cup Torani lavender syrup
• 3-5 drops purple food coloring (optional)
• Purple sugar* and lemon slices for garnish (optional) 

Directions:

1. Dip the rim of the glasses in water or lemon juice to moisten. Then dip in the purple sugar* for a pretty sugared rim. Place glasses in fridge to chill.
2. Add tea, lemonade, lavender syrup and water to a large pitcher and mix. Add purple food coloring to enhance the purple color.
3. Remove glasses from fridge and fill with ice. Pour the Chamomile Lavender Lemonade over the ice and garnish with fresh lemon slices.
4. Serve and enjoy.

*To make purple lemon sugar mix 1/2 cup white granulated sugar with the zest of 1 lemon and 4 drops of purple food coloring. Mix with your hands to evenly distribute the food coloring. Spread sugar in an thin, even layer in a shallow dish or plate. Once dry the sugar will clump up, simply break it up with a fork when ready to use.

*Thank you to our friends at Torani for making this post possible. As always all opinions are my own. 

I am having a love affair with Torani syrups. I’ve always loved them for soda bars or to add a little something special to my tea and coffee but my partnership with the brand has challenged me to think beyond the beverage. And I am having so much delicious fun.

My latest Torani creation is this White Chocolate Croissant Bread Pudding and O-M-G is it a winner.  A DELIGHTFUL WINNER!!!

Buttery croissants baked with a white chocolate-infused custard, studded with white chocolate chips and drizzled with a white chocolate caramel sauce. The result is a show stopping dessert so special it will make perfect ending to your holiday feast. #atoraniholiday

Just a few ingredients and you are on your way to something truly decadent and delicious – croissants, heavy cream Torani White Chocolate Syrup, white chocolate chips and eggs. I’ve made this bread pudding with and without dried cherries and honestly I prefer it without; but if you are one that needs the chewy texture dried fruit gives bread pudding – go for it; dried cherries or cranberries go well with the white chocolate.

The icing on the cake (literally) for this dessert is a rich, luxurious white chocolate caramel sauce that is so good you’ll want to just eat it with a spoon.

Oh, Torani, thank you for adding so much sweetness to my kitchen and table.

Read on for the recipe and click here to sign up for the Torani e-mail newsletter and get 10% off your first purchase, plus more Torani recipes, news and product information delivered to your right to your inbox.

White Chocolate Croissant Bread Pudding

Ingredients:

• 1 dozen small croissants (buy them a day of two before and let them dry out on counter overnight)
• 1 1/2 cup Torani White Chocolate Syrup (separated into 1 cup and 1/2 cup)
• 2 large eggs
• 5 egg yolks
• 1 1/2 cup heavy cream (separated into 1 cup and 1/2 cup)
• 1 cup white chocolate chips (divided in half)
• 2 tablespoons brown sugar
• 1/4 cup dried fruit of choice (optional)
• butter or oil to grease baking dish

Directions:

1. Preheat oven to 325 degrees and grease baking dish.
2. Cut croissants into large chunks and arrange in an 9″x9″ baking dish. Sprinkle top with 1/2 cup of white chocolate chips and the dried fruit (if using).
3. In a mixing bowl whisk eggs until well beaten.  Add 1 cup heavy cream and 1/2 cup of the white choclate syrup and whisk until well combined and frothy.
4. Pour the egg mixture over the top of the croissants.
5. Cover with tin foil and bake for 20 minutes covered and an additional 20 minutes uncovered. Remove from oven and allow to set for at least 15 minutes before serving.
6. While the bread pudding is baking you van make the caramel sauce. Add the remaining white chocolate syrup and cream, white chocolate chips and brown sugar into a small sauce pan. Simmer over low heat until reduced to a thick syrup.
7. When ready to serve drizzle bread pudding with caramel sauce. Serve will remaining caramel sauce on the side.

*Note: Bread puddings should be baked in a water bath to keep the baking even and gentle and not burn the bottom. I don’t have a pan large enough create a water bath so I do it without and have had success. Without the water bath the bread pudding will have a crustier bottom (which I actually like) and the pan will need a good soaking before washing (greasing helps). If you have a pan large enough and you want to do a water bath, simply place your bread pudding baking dish into the larger pan and gently fill with water until it comes halfway up the side of the other pan. Carefully place in oven and bake as directed. 

*Thank you to our friends at Torani for making this post possible. As always all opinions are my own. 

It is my culinary belief that refrigerated biscuit dough is the unsung hero of a home cook’s kitchen. Seriously.

The potential in that exploding tube of dough is infinite, especially during the holiday season. Transform those biscuits into a topper for turkey pot pie, cinnamon rolls on Christmas morning, or these apple stuffed bombs of delight topped with Bourbon Caramel sauce made with Torani syrup. #atoraniholiday

These bombs are da’ bomb and will leave you on the nice list all year. They are the perfect addition to a holiday brunch or a sweet ending to a festive feast. And they are so easy to boot!

The ingredient list is simple – a can of biscuit dough, apples, Torani Bourbon Caramel Syrup, brown sugar, cream and cinnamon. Simple and the method is easy too.

Simply peel and chop your apples (I like Granny Smith), simmer in the Torani syrup until soft, stuff the biscuits and make the caramel sauce while the bombs bake. And let me tell you — that apple infused Bourbon Caramel Sauce is epic!

I really gotta pat myself on the back for this one, guys!

Read on for the recipe and click here to sign up for the Torani e-mail newsletter and get 10% off your first purchase, plus more Torani recipes, news and product information delivered to your right to your inbox.

Bourbon Caramel Apple Bombs

Ingredients:

• 5 medium sized apples
• 1 can refrigerated buttermilk biscuit dough (10 biscuits)
• 1 cup Torani Bourbon Caramel Syrup
• 1/4 cup brown sugar
• 1/2 cup heavy cream
• 1/4 tsp ground cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Wash, peel and chop apples into a small dice.
3. Add the diced apples into a medium sauce pan with Torani syrup and cinnamon. Simmer on medium/low heat until apples are soft, but not mushy (about 10 minutes).
4. Remove apples from pan using slotted spoon (strain as much liquid as you can) and put in a bowl, reserving the syrup in the pan.
5. While apples are simmering, open tube of biscuit dough and cut each biscuit in half. Roll each half into a ball.
6. Pat or roll out each biscuit half into a circle about 3″ in diameter.
7. Place a tablespoon full of apples into each biscuit circle and seal by folding over one side, then crimping the edge and gently rolling back into a ball.
8. Please each ball, seam side down onto a baking sheet. Bake for 12-15 minutes. Tops will be golden brown and dough will be cooked through.
9. While bombs are baking you can make the caramel sauce. Add the brown sugar and the cream to the reserved liquid the apples were cooked in. Whisk together until well combined. Simmer on low/medium heat until reduced into a rich caramel syrup. You will need to whisk the syrup frequently to prevent burning on the bottom.
10. Remove apple bombs from oven and drizzle with caramel sauce. Serve with caramel sauce for extra indulgence.

*Thank you to our friends at Torani for making this post possible. As always all opinions are entirely my own. 

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Two of my favorite things in life (Halloween & cupcakes) combined into one sweet treat! These Mummy Spookcakes are so fun and easy to make.  Your little ghouls and goblins will howl in delight with every bite.

I used Torani strawberry syrup, but raspberry would be just as delicious. The syrup adds a pop of spooky color to the inside and making a delicious and visually cool surprise.

#ToraniHalloween

Mummy Spookcakes

Ingredients:

• 1 Box white cake mix (and whatever ingredients are needed according to box directions)
• 2 cans cream cheese or vanilla frosting
• Torani Strawberry or Raspberry Syrup
• Edible eyeball decorations

Directions:

1. Make cupcakes according to box directions and allow to cool.
2. While cupcakes are still warm gently poke a few holes into the top of each one and pour 2 TBS of Torani syrup onto each. Allow cupcakes to fully cool.
3. Add frosting to a zip lock bag and snip off the corner of one side, gently squeeze until frosting moves to the hole you snipped.
4. Pipe frosting on to each cupcakes using a zig zag motion to make “bandages”.
5. Add the eyes.
6. Enjoy your Spookcakes.

Click here for more Torani recipes, news and product information delivered to your inbox. Sign up for their e-mail newsletter and get 10% off your first purchase.

*Thank you to our friends at Torani for making this post possible. As always all opinions are entirely my own. 

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Halloween is my absolute favorite time of year, so when I was asked to create a fun recipe to celebrate the holiday using Torani syrups I jumped at the chance.

This recipe for Hula Ghoul Punch is a delightful treat and perfect to serve up at your next spooky gathering. It’s kids friendly but easily naughtied up by adding a shot of rum to each serving (big ghouls only).

I used Torani Pineapple Syrup for a sweet, tropical taste but spiced it up for the season with a splash of Torani’s Brown Sugar Cinnamon Syrup. The flavor combination of pineapple and brown sugar is reminiscent of pineapple upside down cake and the hint of cinnamon warms up the taste buds.

I like to use fresh coconut water and serve the Hula Ghoul Punch in the empty coconuts but canned/bottled coconut water will work just as good.

Add a bit of spooky drama when serving by adding a bit of dry ice to the punch bowl.

The little ghosts and goblins are sure to howl with delight, not fright over this bubbly brew! #ToraniHalloween

Hula Ghoul Punch 

Ingredients:

• 1 1 liter (33.8 fl oz) bottle of sparkling water
• 1 bottle (12 oz) of coconut water (or the water from 2 fresh coconuts)
• 4 oz Torani Pineapple Syrup
• 3 oz Torani  Brown Sugar Cinnamon Syrup
• Ice for serving

Directions:

Add all ingredients to a punch bowl or pitcher and give it a brisk stir to combine. Serve over ice.

I just know you’re going to love this Hula Ghoul Punch! It’s a fun treat and can be enjoyed all year round.

Check out my other recipes using Toarni Products – Pumpkin Chai Tiramisu using Torani Chai Concentrate and Caramel Apple Ice Cream Floats using Torani Caramel  Syrup.

Click here for more Torani recipes, news and product information delivered to your inbox. Sign up for their e-mail newsletter and get 10% off your first purchase.

Cheese makes the world a better place…and it makes canned biscuit dough a great supermarket purchase. These Cheesy Biscuit Bombs are proof of that. You can’t go wrong with piping hot, soft biscuits encasing a center of molten cheese.

These make a great quick snack and are tasty served at room temperature so make them in advance before the kiddos get home. Save a few to serve as a dinner rolls at dinner time.

Add a couple cubes or ham or turkey and turn these biscuits into a bomb lunch (see what I did there?), perfect for lunch boxes!

Cheesy Biscuit Bombs

Ingredients:

• 1 (10.2 oz) can refrigerated biscuit dough, containing 5 biscuits
• 10 1″ cubes of cheddar cheese
• 2 tablespoons finely grated cheddar cheese
• 1 Tbs melted butter
• 1/4 tsp granulated garlic

Directions:

1. Preheat oven to 375 degrees.
2. Open can of biscuits and cut each one in half.
3. Flatten out one piece of dough in your hand creating a disc. Place one cube of cheese into center of disc and enclose dough around it, rolling it in your hand to create a ball. Smooth out any seams or cracks. Repeat until all are done.
4. Line biscuits on baking sheet.
5. Add garlic granules to metled butter and mix. Brush the tops and sides with the garlic butter.
6. Sprinkle small pinch of cheese on tops of each biscuit.
7. Bake on top rack until golden brown – about 18 minutes.
8. Allow to cool for about 5 minutes before serving as the cheese inside will be very hot.
9. Serve and enjoy!

Out of all the snacks I have posted here the past few weeks this one os my absolute favorite. I eat these regularly, in fact, I am enjoying a Fruit Toastee as I type this post. So good.

We always have fresh fruit on hand — grapes, strawberries, bananas, peaches, a variety of berries – our fruit bowl and crisper is always full of sweet goodness. So it’s no wonder many of my snack ideas contain fruit, we live off of it.

This recipe calls from cream cheese sweetened with honey, but you can use ricotta or mascarpone cheese. If you don’t have honey feel free to swap it with agave or maple syrup or maybe even a pinch of brown sugar. And use whatever fruits you like. My favorite with the sweetened cream cheese are the grapes, but strawberries, peaches and bananas are delightful too.

P.S. The honey cream cheese makes for a pretty sweet and tasty dip too. Dip graham crackers or apple slices in it for another snack option!!

Fruit Toastees

Ingredients:

• 2 slices cinnamon swirl bread
• 2 Tbs softened cream cheese
• 1 tsp honey
• fruit of your choice

Directions:

1. Toast bread.
2. in a small bowl mix the cream cheese and honey together until smooth and well combined.
3. Slice fruit into thin slices.
4. Spread cream cheese onto each slice of bread.
5. Arrange fruit slices on the toast.

We love smoothies in our house. I have a Vitamix blender so I make them all the time. They are one of our absolute favorite treats. We always have fresh fruit on hand so I like to get creative. Banana is my go-to ingredient for a creamy texture but sometimes I find the flavor can overpower the other fruits I use. So for this smoothie I used almond butter to achieve some rich, creaminess while also providing some protein. I loved how the almonds and peach flavors complimented each other. Now we make this smoothie all the time, sometimes I add a handful of baby carrots for some extra nutrients.

Smoothies are always more fun when served with cute paper straws. For Jax, that detail is a must.

Peach Almond Smoothie

Ingredients:

• 2 large ripe peaches (or nectarines)
• 1 cup vanilla or *unsweetened almond milk
• 1 heaping Tbs almond butter
• 1 Tbs agave nectar *(if using unsweetened almond milk)
• 1 cup ice

Directions:

1. Add all ingredients to blender and blend until smooth and creamy.
2. Serve and enjoy.

P.S. If you don’t already have one I highly recommend investing in a Vitamix. It is our most used and best loved Kitchen appliance and has paid for itself with all the smoothies, iced coffees and milk shakes I make at home. I use it to make salsa, soup, and whip cream too. Love. Love. LOVE our Vitamix. This is not a sponsored post, but I truly think every household should own a Vitamix.

All kids love sandwiches…except mine. My child will not eat sandwiches and it is frustrating. She claims she doesn’t like bread but occasionally she will eat toast. Her anti-sandwich stance can make lunch and snack time a challenge and helped me to discover a little trickery goes a long way. I got creative and discovered if it doesn’t look like a sandwich she will eat it. Hooray for sandwich sushi.

These little sandwich rolls have been making an appearance in her lunch box and she gobbles them up. So on mornings when I make them for her lunch I’ll make an extra for a snack when she comes home. Jax prefers turkey over most other deli meats but I have made these with ham as well. Roast beef would work too. And add some greens if you’re child will go for it!

Oh, and I should tell you – I just call these turkey rolls around her. I know the words “sushi” and “sandwich” would turn her off in a heartbeat even though she loves them; she is weird that way. But I think Sandwich Sushi is cute and fun. Plus, they look like little sushi rolls, so call them what you will and enjoy.

Sandwich Sushi

Ingredients:

• 2 slices of soft wheat bread
• 1 slice of deli meat (turkey, ham, or roast beef)
• 1 string cheese
• 1/4 cup shredded carrots
• 1 tbs whipped cream cheese

Directions:

1. Cut the crusts off the bread.
2. Line the bread up with the bottom of one slice slightly overlapping the top of the other slice. Using a rolling pin flatten out the slices pressing together where they meet, creating one long, flattened slice of bread.
3. Spread the cream cheese on the bread.
4. Lay the deli meat on the bread. Trim to fit and add the trimmings to the center.
5. Lay the shredded carrots, arranging evenly over the deli meat.
6. Lay the string cheese along the bottom of the sandwich and begin to roll it up.
7. Roll tightly and secure with toothpicks if desired.
8. Slice into individual pieces about 1″ thick.
9. Serve and enjoy.