Healthy Snack: Red White & Blueberry Banana Split

This Red White & Blueberry Banana Split is the perfect quick and easy snack for Independence Day. 

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Red White & Blueberry Banana Split

July 4th is a week from tomorrow! Aside from Thanksgiving, 4th of July is one of my favorite holidays. Growing up, I always spent the day at my grandparents’ house and we would make the short walk down to the park to watch the parade and see some vendors. Later in the day, we’d return for the carnival, and of course take in some fireworks. The time in between was always spent eating a snack (and probably another snack). Today’s recipe is the perfect snack for a day like the 4th of July, whether you spend it in a park, on the beach, in the mountains, or anywhere else. Bonus: It’s easy. It’s so easy I’m not sure it can really be classified as a recipe. Try it out!

Ingredients:
1 Banana, Sliced
1/4 c. Greek Yogurt
2 Strawberries, Sliced
1/4 c. Blueberries
2 tbsp. Unsweetened Coconut Shavings
1 tbsp. Dark Chocolate Chips

Directions:
Place banana slices in a bowl and top with Greek yogurt
Add sliced strawberries and blueberries on top of yogurt
Sprinkle with coconut shavings and dark chocolate chips
Enjoy! 🙂

This snack is also great post workout! The carbs from the fruit combined with the protein from the yogurt make the perfect pair while the chocolate chips and coconut shavings add just a touch of sweetness. If you try this snack out, I’d love to know your thoughts on it!

Red White & Blueberry Banana Split

Question: What is your favorite simple snack?

Linking up with Annemarie for Meatless Monday and Deborah for Meatless Monday! Linking up with Crystal for Tuesday Talk!

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Rainbow Coleslaw: Side Dish for Summer

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Make your summer BBQs a breeze with the easy and beautiful rainbow coleslaw side dish!

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Rainbow Coleslaw Side Dish

If you asked my husband, he would tell you that I’m Type A and need to have a plan for everything. It’s true! Every week, prior to making our grocery list, I sit down to make our meal plan for the following week. I plan breakfast, snacks, lunches, and dinners. But wait… I think I forgot something? Oh, that’s right–a side dish to go with dinner! It never fails. My husband will walk in the door from work when I have dinner 98% complete and he’ll ask, “Ok, so we’re having [fill in the blank], that sounds good. What are we having to go with it?” With wide eyes and heart palpitations I’ll reply, “Umm… More [fill in the blank]?”😳 He loves me, despite my shortcomings.😜

Anyway, in an effort to combat this inevitable event I texted my mom one afternoon in a scramble for a side dish and asked, “I’m making BBQ chicken tonight. What should I make to go with it?!” To which she quickly replied, “Coleslaw?” Thanks, Mom. Saving my life since 1988! This was a fantastic idea since I had some Brussels Sprouts and Purple Cabbage in the fridge that needed to be used up. All I needed was a beautiful carrot and the perfect mix of sweet and savory (plus a little spice for the hubs) to throw it all together. Fifteen minutes later and dinner was ready to go–side dish and all!💁🏻

The result was what I call Rainbow Coleslaw and something I will definitely be incorporating into our meal rotation more often. It can easily be doubled (or tripled) to serve a large crowd and with just a few swaps can be whatever you need it to be. Don’t want mayo? Sub in Greek yogurt! Add some nut butter and suddenly it’s Asian inspired. Throw in some chili powder or cumin and use it to garnish tacos! The possibilities are endless–my favorite kind of recipe!

Ingredients:
1 c. Brussels Sprouts (4-5 sprouts), chopped
1 c. Purple Cabbage, chopped
1 Carrot, shredded
1/2 tsp. Sriracha
1 tbsp. Soy Sauce
2 tbsp. Mayo
2 tbsp. Dijon Mustard
2 tbsp. Apple Cider Vinegar
1 tbsp. Rice Vinegar
1 tbsp. Lime Juice
2 tbsp. Maple Syrup
1 tbsp. Olive Oil
Salt & Pepper, to taste

Directions:
Wash/chop Brussels Sprouts and Cabbage
(I used my One Second Slicer to make this a breeze!)
Shred carrot
Mix cabbages and carrot in a bowl
Add in other ingredients and stir until well combined

This recipe serves approximately four people.

Rainbow Coleslaw Side Dish

Question: What is your go-to side dish when you’re in a pinch for something quick and yummy?

Today, I’m linking up for Foodie Friday with The Fit Foodie Mama, Fairy Burger, Chocolate Runner Girl, and Hello to Fit!

Sweet & Green Smoothie Bowl

Last week, when I was on Spring Break, I took advantage of all my extra time and made a smoothie every day. I love smoothies — after a workout, as an afternoon snack, and as a sneaky way to fit in more veggies. I wish I had time for them more often, but unfortunately, I’m afraid a blender in my classroom would disturb my students as they try to work. 😉

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Sweet & Green Smoothie Bowl

Yes — I could make them at home and just cart them with me to school. I’ve done that. But by the time I’m ready for my smoothie, it’s not ready for me. At that point, it’s become lukewarm green goop and that’s just not fun. So, for now, smoothies are reserved for weekends, holidays, and summer time. Just like every other fun thing in life. *eye roll*

I whipped this one up on a whim and then went back to it daily. I was surprised at how sweet it was. Although, I’m not sure why I was surprised as it has both pineapple and mango in it. Anyway, this particular smoothie was particularly thick and the way I see it, you have two options when that happens. 1. Try to drink it and risk the whole thing falling down on your face and making a huge mess, or 2. Dump it in a bowl and call it a green smoothie bowl! I chose door #2 and that may or may not be due to the fact that I’ve chosen door #1 before and had it blow up — err, fall down — in my face. 😉 I wasn’t nicknamed “Messy Jessie” as a child for nothing!

Sweet & Green Smoothie Bowl

Ingredients:
1 scoop vanilla protein powder
3/4 c. frozen pineapple
3/4 c. frozen mango
1 c. spinach
1 tbsp flax seeds
1 c. unsweetened almond milk

Combine ingredients in a blender and blend, blend, blend! Top with whatever your heart desires like chocolate chips, coconut flakes, dried cranberries, even more flax seeds! I even topped this with some Boom Chicka Pop one day. What?? Sweet and salty, for the win!

Sweet & Green Smoothie Bowl

Your turn: What smoothies have you been blending up lately? For other quick snack ideas check out this Chocolate Almond Smoothie, or my Grown Up PB&J!

I’m linking up with Annemarie, Farrah, Esther, and Jess today for Foodie Friday!

Overnight French Toast Casserole

Happy Friday, y’all! I’m not sure about you, but the last couple of weeks have been so busy in my part of the world! Spring break cannot come soon enough. #TeacherProbs On busy weeks, the very last thing I want to think about is what the heck I’m going to have for breakfast every morning. Overnight French toast to the rescue! This recipe saves my butt time and time again.

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Overnight French Toast Casserole

I kind of love French toast. If we’re having breakfast out somewhere, I’ll usually choose French toast over pancakes. I always want to recreate it at home, but truthfully, I’m not very good at making anything on the stove, unless it’s scrambled eggs. Can it be thrown together in a casserole dish and put in the oven?! Now, that is my jam.

You already know I’m a huge fan of meal planning and meal prepping, and this breakfast recipe is perfect for that. You can put it together in just a few minutes and soon, breakfast for the week is ready to go. It’s also a perfect, healthy breakfast option for those of you with kiddos. If you’re wondering what in the world you’re going to feed them over the weekend, throw this together Friday night and pop it in the oven Saturday morning.

Overnight French Toast Casserole

Ingredients:
6 slices of Ezekiel bread (I throw mine in the dish still frozen!)
5 eggs
2 cups of unsweetened almond milk
1 tsp. of vanilla extract
2 tbsp. of maple syrup
1 tbsp. cinnamon
1 (12 oz.) bag of frozen blueberries
Greek yogurt or maple syrup for topping

Directions:
Spray a 9×13 pan with non-stick spray
Arrange Ezekiel bread in pan
Spread blueberries over bread slices
In a bowl, whisk eggs, almond milk, vanilla extract, maple syrup, and cinnamon
Pour mixture over bread

Cover and store in refrigerator overnight
The next morning, bake at 350 degrees for 35-40 minutes
Slice, top with a dollop of Greek yogurt and a drizzle of maple syrup

That’s it! Easiest, yummiest breakfast ever. This could also be baked immediately (I usually do), but letting it hang out overnight gives all the flavors a great opportunity to mix. I’ve also made this with mixed berries, dark cherries, and even pumpkin in the fall. It’s really a no-fail breakfast!

Linking up for Foodie Friday with Annmarie, Esther, Jess, and Farrah!