Updates ~ 6/11/16 - 6/12/16- 6/13/16

 Yesterday's Mall run!  6/11/16 

 

I went to Claire's, Forever 21, Vera Bradley,  and Victoria secret( Their semi- annual sale is amazing)

Popcorners obsession!! 6/12/16

 

 

i'm sooooo obsessed with the Kettle Popcorners! i highly recommend it. it's a good snack, it's good for lunch  or work. you can find it at Giant Eagle, and Bj's 

Dinner!  6/13/16 

Omg!! i love french fries :p, and my pizza didn't come out right but : /. 

Gluten Free recipes ~Breakfast & Dinner

Mixed Berry Smoothie

Ingredients

• 1 frozen banana
• ½ cup mixed berries
• 1 cup almond milk
• 1, 4-oz. container of Annie’s Organic Whole Milk Berry Patch yogurt

Instructions

1. Combine all ingredients in blender.
2. Blend until smooth.
3. Serve & enjoy! 

http://www.annies.com/recipes/mixed-berry-smoothie

Turnip The Beet Vegan Mac & Cheese

Ingredients

• 1 box Annie’s Organic Gluten Free Vegan Elbows & Creamy Sauce
• 1 fresh beet, chopped
• 2 large carrots or turnips, chopped
• 1/2 whole white onion, thinly sliced
• 1 apple, thinly sliced
• 2 tablespoons hemp seeds
• 1 tablespoon olive oil

Instructions

1. Roast chopped beets & turnips (or carrots) at 400ºF for 35 minutes.
2. Sauté thinly sliced onions & apples in olive oil until soft (8-10 minutes).
3. Prepare Organic Vegan Elbows according to box instructions. Top with prepared produce and hemp seeds & serve.
4. Enjoy!

http://www.annies.com/recipes/turnip-thebeet-vegan-mac-cheese 

Broccoli Pesto Mac and Cheese ~ Dinner recipes

Broccoli Pesto Mac and Cheese

Ingredients

• 4 cups broccoli florets (reserve 2 cups for the pesto below)
• 1 (5.5 ounce) box Annie’s Four Cheese Macaroni & Cheese
• ½ cup unsweetened almond milk, or regular milk
• 2 tablespoons unsalted butter
• 3 tablespoons pepitas (or pine nuts)
• 1 handful fresh basil
• 1 clove garlic
• 2 to 3 tablespoons fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 pinch sea salt
• 1 pinch freshly ground black pepper

optional toppings:

• handful of toasted pepitas or pine nuts
• pinch of red pepper flakes
• sprinkle of chives

Instructions

1. Prepare a large saucepan of salted boiling water and a large bowl of ice water.
2. Drop all four cups of broccoli florets into the boiling water and blanch for 30 seconds to 1 minute, until slightly tender but still vibrant green. Remove and immediately immerse into the ice water for 1 minute, then drain.
3. Make the pesto: In a food processor, combine 2 cups of the blanched broccoli with the pepitas, basil, and garlic. Pulse until combined. Add the lemon juice and a few generous pinches of salt and pepper and pulse again. With the blade running, add the olive oil until the pesto becomes smooth. Taste and adjust seasonings. Set aside.
4. Rinse the saucepan you used for the broccoli, fill it with fresh water, and bring to a boil.
5. Add the pasta and cook 8 to 10 minutes, or until al dente, stirring occasionally. Drain the pasta in a colander.
6. While the pasta is draining, add the milk and butter to the warm saucepan. Sprinkle the cheese over the milk and stir to combine.
7. Add the cooked pasta to the saucepan and stir well.
8. Stir in the remaining 2 cups of blanched broccoli florets until the broccoli is warmed through.
9. Stir in a few scoops of pesto. Serve with extra pesto and optional toppings on the side.
10. Store extra pesto in the fridge for 2 to 3 days.

Tip: for a lighter pesto, sub half the olive oil with vegetable broth. 

Credits:http://www.annies.com/recipes/broccoli-pesto-mac-and-cheese