Sharing my recipe for my Sparkling Strawberry Peach Lemonade on the West Valley Moms Blog today, click here to get this cool 4-ingredient refresher in time for the 4th. 

For Mother's Day this year, along with a trip to a cabin in Flagstaff, my husband bought me my first juicer. I've wanted one for so, so long and just never brought myself to spend the money on one. That and I heard they were a P A I N to clean and ain't no mama got time for that.

He however, found me an AMAZING one that is the easiest EVER to clean. This is the one he got me and it's fairy inexpensive when it comes to kitchen appliances that work really well. For the recipe below, YOU DO NOT NEED A JUICER. Just a good blender. So you can keep reading if you have yet to snag yourself a good juicer. 

The first juice I made at the cabin was a bust because I put a banana in it. NEWBIE ALERT. Don't do that. Bananas are not meant for juicers haha. If you want to add banana, put your juice in a blender with a banana and blend to finish. 

When we returned home, however, I was SUPER excited to hit the farmers market for all the goodies to whip up a morning juice for me and my boys. I made a Carrot Beet juice full of iron and goodies along with some fruits and I'll be posting that shortly.

In addition to my new juices I've been in the mood to whip up a ton of new smoothies and I actually make this one every other morning now to accompany some granola, eggs or oatmeal. 

The recipe is SUPER easy and I'm excited to roll out more smoothie and juicing recipes this summer as the temps heat up. 

Ingredients: 

1 pound organic strawberries, hulled
1 cup organic lemonade, chilled
1 tablespoon stevia
1 (750-ml) bottle sparkling water, chilled
1/4 cup fresh mint leaves


Directions:

• Place strawberries, lemonade and stevia in a blender and process until puréed.
• Strain through a fine mesh sieve and transfer mixture to a large pitcher.
• Gently stir in sparkling water until blended.
• Serve over ice, garnished with mint leaves.

Mr. Charming is a smoothie master. He always manages to pack so much into his smoothies and his flavors are tangy, sweet and dimensional. This is one of his go-to's, and our homes go-to, when we feel like we are battling the sniffles. 

Packed with Vitamin C, bromelain, vitamin A and protein, this smoothie is a knockout powerhouse immunity booster. 

Ingredients:
10 oz. Orange Juice (no sugar added)
6 oz. Apple Juice (no sugar added, we use Simply Apple)
1 Banana
1/2 C. Frozen Mango
1 C. Frozen Pineapple
1 Scoop Everlast Protein Powder in Vanilla
5 Small Fresh or Frozen Strawberries (or 3 large)


Directions:
Blend and enjoy! 

I love a good green smoothie. As an avid smoothie lover from way back, being able to pack them with good-for-me-greens like spinach, kale or avocado makes me feel good about sipping on one for breakfast, lunch or dinner.

As the temps start to creep up into the 90's here in Arizona, I've been experimenting and trying new combinations recently. I've been getting many requests from my nut-free readers for drinks and eats that don't contain nut milks or nut butters, but that can still pack a mean protein punch, so I've whipped up something special for you guys and gals!

Many of my vegan readers and clients enjoy the protein content of soy and the health benefits it can offer. And while I believe in enjoying everything healthy in moderation if well tolerated, even my carnivorous friends can enjoy the benefits of this little green bean. Soy has a controversial reputation in many circles, and people always want to know my advice... it's simply this, speak to your doctor about your restrictions, listen to your body and always make sure to look for soy sourced from Non-GMO sources, such as Silk as there are many benefits to enjoying this power packed food source. 

April is National Soyfoods Month, so I thought it would be fitting to celebrate it with this lean and mean Mango + Greens smoothie that is so silky smooth, so decadent and packed with nutrients. 
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Disclosure: This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions and photographs are my own.

With Silk's Soy Milk yogurt alternative being so versatile, you can use it in many recipes to not only get a protein boost, but to give your tummy that much needed healthy bacteria. Dairy-free yogurts that include live active cultures, along with a clean, doctor recommended probiotic, are staples in my diet. Dairy-free yogurt alternatives, such as Silk Soy, are also amazing sources of calcium and Vitamin D, which are super important right now, especially as a I grow our little Baby P. 

Below is the simple recipe, I would love to hear your favorite smoothie recipes or what you thought of this green treat that gives a sweet over earthy flavor, which makes it a hit with the kiddos too! 

You can also pair Silk soy yogurt alternative with a homemade granola, a top pancakes or in one of my many other smoothie recipes if this one doesn't tickle your fancy. 

For more information on celebrating National Soy Foods Month, food products & recipes, visit: 

This smoothie was originally posted on the vedgedout.com blog.  I omitted the stevia before posting it here as I try not to use many added sweeteners. And I can't get down with the taste of stevia. 

2 C. packed organic baby spinach
2 small organic gala apples
1 banana
1 T. organic apple butter
1 T. ground flax seed
1 t. ground cinnamon
1 C. filtered water
1 1/2 C. ice cubes


Blend using a Ninja blender for best results. 

1 frozen banana 
1/3 cup frozen or fresh organic strawberries
1 1/2 c. unsweetened vanilla almond or coconut milk (coconut for nut-free)
2 Tbsp. vanilla protein powder 
2 tsp. cocoa powder or raw cacao powder 


Blend well and enjoy! 

2 handfuls of organic spinach (fresh or frozen)
1 tsp. grated and peeled fresh ginger
2 cups frozen organic peaches
1 1/4 c. filtered water 


blend well. 

This morning, as I went to make my usually berry coconut smoothie with my anti-inflammatory protein powder, I started perusing my fridge for vegetables I should toss in.  Then I saw on my bag of organic spinach and saw the word folate in big letters, and thought done and done.

I recently found out my body doesn't make folate.  Or doesn't hold it, or process it, I'm still figuring it all out with my docs, all I know is I need some.  So I tossed a bunch in.  The thing I love about spinach is that I can't taste it when its mixed in with all my berries. 


Ingredients:
A handful of organic baby spinach leaves
A handful of fresh or frozen organic strawberries, slightly thawed
1 C. pure Blueberry Juice (no sugars!)
1 C. Coconut Milk
1-2 Scoops of protein powder of choice (mine is banana flavored, which makes the shake more fruity)

Directions:
Mix in your Ninja Blender and drink while chilled.

*you may opt to add 1/2 a banana for more creaminess or to get the banana flavor mine has.  I don't digest banana well, so I leave it out, but it is an option for a thicker smoothie. 

So, I know summer is approaching.  But this hot cocoa recipe is just TOO good to wait to put up.  Crank your AC and kick back with a movie and a decadent mug of this coconut milk hot cocoa. Mmmmm!  Christmas in July? Or April. Whatever. 

Ingredients: 
4 (13 oz) cans full-fat coconut milk
14 oz. sweetened vanilla almond milk (use 2 additional cans of coconut for nut free)
8 ounces high-quality dairy-free dark chocolate, chopped
1/4 cup dairy-free cocoa powder
2 teaspoons organic vanilla extract
1/4 teaspoon sea salt
1/2 cup unsweetened flaked or shredded coconut
coconut whipped cream for topping
corn-free marshmallows for topping

Directions:
Add coconut milk, almond milk and vanilla to your crock pot, whisking to combine. 
Stir in sea salt, cocoa powder and chocolate, whisking again. 
Cover and cook on low for 2 hours. You will want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture.  If it begins to thicken and bubble on the sides, remove the lid and whisk well.  Just keep your eye on it and whisk everything together.
Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden.

To serve, rim the edges of a mug with a little honey (omit for vegan), just to get the rim to be slightly sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.