Seasonal Smoothie

Happy Monday friends!

A while ago I shared my favorite smoothie on the blog and now I wanted to share a seasonal spin on a smoothie that I have been loving lately. With fall in full force and the holidays quickly approaching, there is nothing better than a healthy pumpkin smoothie to cool down after a workout or enjoy for an after-dinner treat.


  • 1/3 cup pure pumpkin
  • 2 frozen bananas, pre-sliced
  • 2 tablespoons yogurt
  • 2 scoops of your favorite protein powder (I use Protein World Slender Blend vanilla)
  • A drizzle of honey
  • 1 teaspoon pumpkin pie spice
  • Almond milk


  1. Combine all ingredients in blender using a splash of almond milk at first
  2. Continue to add almond milk until you reach desired consistency
  3. Pour and enjoy!

(photo cred: Alyssa Rodammer who introduced me to the recipe!)

Happy Fall ya’ll! Hope you are enjoying this beautiful season!

– M –


Salmon with Mango Salsa

Happy 4th! I hope you had a fun weekend filled with good food, drinks and sun like I did. Kevin and I did a little staycation at a resort in Scottsdale, and enjoyed some pool time and relaxation together.

We’ve been cooking together quite a bit lately, and I found one of our favorite recipes on a cooking blog, Creme de la Crumb. Her grilled salmon with mango salsa recipe is delicious and perfect for a summer cookout.


  • 4 6-ounce salmon fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • juice of 1 lime

Mango salsa:

  • 2-3 mangos, diced
  • ½ red pepper, diced
  • ½ red onion, diced
  • 1 small jalapeño, seeded and finely chopped
  • ¼ cup packed cilantro leaves, roughly chopped


  1. Dice mango, red pepper, onion, jalapeño and cilantro. Mix in a small bowl and set aside
  2. Mix garlic powder, chili powder, and salt and pepper for the salmon rub
  3. Use the rub to cover the tops and sides of the salmon filets
  4. Grill salmon over medium heat, 6-8 minutes on each side
  5. Squeeze lime juice over the salmon and top with the mango salsa

I hope you enjoy this recipe as much as I do! Have a great rest of the week!

– A –

Bean Enchiladas 

Who loves good Mexican food that’s still healthy and filled with veggies? I do! My mother-in-law shared this yummy bean enchiladas recipe with me when she was in town, and I’m excited to share it with you. It’s inspired by a recipe by Dr. Fuhrman, known for his multi-nutrient rich diet. We tweaked it a bit, using salsa instead of tomato sauce and adding enchilada sauce and cheese. These enchiladas would be great with some mexican rice or quinoa or refried beans if you are a bean lover.


  • Package of flour tortillas (we did a mix of wheat and white flour)
  • 1/2 cup sliced white onion
  • 1 medium green bell pepper chopped
  • 2 cups of drained black or pinto beans
  • 1 cup frozen corn kernels
  • 1 jar of medium salsa (I used hotter salsa from Trader Joe’s and it was pretty spicy)
  • 2 tablespoons fresh cilantro
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of onion powder
  • 1 bottle of enchilada sauce
  • Mexican cheese
  • 2 avocados


1. Sauté chopped green pepper and onion in a half of cup of salsa until tender

2. Add beans, corn, cilantro, spices and another half cup of salsa and simmer for 5 minutes


3. Spoon about 1/4 cup of the bean and veggie mixture in on each tortilla and roll it tightly

4. Lightly grease glass 13×9 pan and place the rolled enchiladas in the pan


5. Pour a thin layer of enchilada sauce over the rolled tortillas

6. Sprinkle with cheese


7. Bake for 15 minutes at 375 degrees fahrenheit

8. Remove from the oven and place sliced avocado on top before serving

I hope you enjoy this recipe! It’s 80 degrees this week in Scottsdale, so I’ll be enjoying my time outside soaking up some vitamin D. I can’t help but to rub in the nice weather to my friends and family in the north of the country! I’m definitely not missing the cold.

– A –