Recipes

Black Forest Chocolate Cherry Protein Smoothie

Combine chocolate and cherries for a healthy and delicious Black Forest Protein Smoothie.

Black Forest Chocolate Cherry Protein SmoothieNote: This post contains affiliate links to Amazon products.

When fresh cherries are in season, I like to buy a bag, pit them, and freeze them for use in my smoothies. Off season, you can usually find frozen cherries in your grocery store, but make sure they’re pitted! You don’t have to use frozen, pitted cherries in your smoothie, but I like to add them frozen because I dislike adding ice to my smoothies. I find that ice dilutes the flavor while the addition of the frozen fruit keeps it frosty cold.

Here’s a super simple cherry pitter that may come in handy during cherry season!

Black Forest Chocolate Cherry Protein Smoothie

I also add a frozen banana to this smoothie; it adds a little sweetness. I also add a bit of honey because the unsweetened cocoa can be sharp to the taste. I use unsweetened almond milk, so the addition of honey helps even out the flavor without being too sweet. Of course, adjust all to suit your taste, especially if you’re using sweetened almond milk or if your protein powder is already sweetened.

This is one smoothie recipe where I don’t blend in stages: I just add all the ingredients to my Vitamix blender and let ‘er rip! I do a taste test and adjust accordingly, such as adding more honey or more cocoa if that’s what my taste buds say to do. Enjoy!

Note: This post contains affiliate links to Amazon products.

Black Forest Chocolate Cherry Protein Smoothie
 
Prep time
Total time
 
Black Forest Chocolate Cherry Protein Smoothie
Author:
Serves: 1
Ingredients
  • 1 cup unsweetened almond milk
  • 1 scoop of your favorite vanilla or plain protein powder
  • 1 cup frozen cherries, pitted
  • 1 frozen banana
  • 1 - 2 Tbsp honey (adjust according to taste)
  • 1 - 2 Tbsp unsweetened cocoa powder (adjust according to taste)
Instructions
  1. Add all ingredients to a high-powered blender and mix.

  2. Taste and add more honey or more cocoa to taste. Blend.

  3. Pour into your favorite smoothie glass and garnish lightly with cocoa (optional).

Black Forest Chocolate Cherry Protein Smoothie
Black Forest Chocolate Cherry Protein Smoothie
10 Comments

17 Tasty Mexican Recipes for Cinco de Mayo

Here are 17 Tasty Mexican Recipes for Cinco de Mayo to help inspire your fiesta-related menu!

17 Tasty Mexican Recipes For Cinco de Mayo

APPETIZERS

Cilantro Lime Salsa – (recipe and photo by Stacey Homemaker)

Cilantro Lime Salsa


Easy Restaurant Style White Queso
(recipe and photo by the Cookie Rookie)

White Queso
Homemade Mexican Guacamole Recipe (recipe and photo by My Latina Table)

Homemade Mexican Guacamole
Mexican Shrimp Cocktail (recipe and photo by From A Chef’s Kitchen)

Mexican Shrimp Cocktail


Mini Chicken Chimichangas
(recipe and photo by The Girl Who Ate Everything)

Mini Chicken Chimichangas

MAIN

Baked Bell Pepper Tacos (recipe and photo by Peas And Crayons)

Baked Bell Pepper Tacos
Fish Tacos with Mango Salsa (recipe and photo by Yummy Healthy Easy)

Fish Tacos With Mango Salsa
Green Chile Chicken Enchiladas (recipe and photo by Kevin’s Cooking)

Green Chile Chicken Enchiladas
Skillet Chicken Fajitas (recipe and photo by Zesty Olive)

Skillet Chicken Fajitas
Skinny Mexican Pizza (recipe and photo by Snixy Kitchen)

Skinny Mexican Pizza

SIDES

Easy Homemade Enchilada Sauce (recipe and photo by Garden In The Kitchen)

Easy Homemade Enchilada Sauce
Homemade Refried Beans (recipe and photo by House Of Yum)

Homemade Refried Beans
Mexican Chopped Salad (recipe and photo by The Cafe Sucre Farine)

Mexican Chopped Salad

DESSERTS

Mini Margarita Cheesecakes (recipe and photo by Chocolate Moosey)

Mini Margarita Cheesecakes


Tres Leches Cupcakes
(recipe and photo by Taste And Tell Blog)

Tres Leches Cupcakes

BEVERAGES

Pink Señorita Cocktail (recipe and photo by Superman Cooks)

Pink Señorita Cocktail
Zesty Lemon Lime Mojitos (recipe and photo by Soup Addict)

Zesty Lemon Lime Mojitos

14 Comments

10 Tasty Egg Salad Recipes

Have an abundance of hard-boiled eggs left over after Easter? Here are 10 Tasty Egg Salad Recipes to help you make a delicious sandwich or salad.

Note: This post contains affiliate links for products on Amazon.

10 Tasty Egg Salad Recipes

If you’re looking for a tasty twist on your egg salad recipe, here are 10 savory recipes.

But first, here’s a fantastic primer on how to hard boil eggs so that they peel perfectly, every time. What?! Seriously.

PERFECT EASY-PEEL HARD-BOILED EGGS (Mel’s Kitchen)
Hard Boiled Egg Perfectly Peeled

If you’re wondering how long those hard-boiled eggs will keep, check out Hillbilly Housewife’s recommendations here:
HOW LONG WILL HARD-BOILED EGGS KEEP? (Hillbilly Housewife)

Now, on to the recipes!

CHEDDAR BACON EGG SALAD (Buns In My Oven)
Cheddar Bacon Egg Salad


AVOCADO CUCUMBER EGG SALAD
(The 36th Avenue)
Avocado Egg Salad


EGG SALAD WITH OLIVES AND CELERY
(Zesty Olive)
Egg Salad with Olives and Celery


BLT EGG SALAD
(Two Healthy Kitchens)
BLT Egg Salad


ULTIMATE CREAMY EGG SALAD
(Whole and Heavenly Oven)
Ultimate Creamy Egg Salad


FOR KIDS: HOW TO MAKE EGG SALAD
( Kids Cooking Activities)Eggs


MEDITERRANEAN EGG SALAD IN LETTUCE CUPS
(5 Minutes For Mom)
Mediterranean Egg Salad Lettuce Cups

NOT JUST AN EGG SALAD RECIPE (Green Kitchen Stories)

KALE PESTO EGG SALAD (Damn Delicious)

COBB EGG SALAD (Lemon Tree Dwelling)

Note: This post contains affiliate links for products on Amazon.

27 Comments

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

These Blueberry Lemon Muffins with Lemon Glaze are easy to make and will be a family favorite!

Note: This post contains affiliate links for products on Amazon.

No need to haul out your stand mixer or hand mixer – you can combine these muffin ingredients by hand! Well, I suggest one large mixing bowl and a large spoon, just to keep things nice and tidy. 😉

I used gluten-free flour, (here’s what I used) but you can swap it out for your favorite all-purpose flour if you don’t need the gluten-free option. My recipe also calls for a non-refined sugar alternative (here’s what I used) but no adjustment of the recipe is needed if you want to use your favorite refined sugar instead. I also used a non-refined confectioners sugar alternative for the glaze.

And finally, fresh blueberries are always preferable, but if you don’t have them on hand, or they’re not in season, frozen blueberries will work just fine. In fact, that’s what I used here.

This recipe will make 9-12 muffins, depending on how full you fill each muffin cup. I got 10 out of this batch because I filled the cups almost completely full. I like to use unbleached muffin liners (like these) so that clean up is easy.

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

So, no excuses – go forth and make these yummy blueberry lemon muffins now. Don’t forget the tangy lemon glaze, which is quite possibly, my favorite part.  These are truly scrumptious (name that movie!) when consumed warm. I mean, just look at those warm berries nestled in the lemony muffin below. Ah…

If you have leftovers the next day, just pop a muffin in the microwave to re-heat for 10-20 seconds or so. You can even split one open and warm it in your toaster oven with a pat of butter on each section. Enjoy!

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)Note: This post contains affiliate links for products on Amazon.

Swerve Granular Sugar Replacement Sweetener

Swerve Confectioners Sugar Replacement Sweetener

Bob’s Red Mill 1-to-1 Gluten-Free Flour

Unbleached Muffin Liners

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
 
Prep time
Cook time
Total time
 
Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
Author:
Serves: 9-12 muffins
Ingredients
  • 5 tablespoons unsalted butter, melted and cooled
  • ½ cup Swerve sugar replacement (or regular refined sugar)
  • Finely grated zest from 1 lemon
  • ¾ cup plain unsweetened yogurt or sour cream
  • 1 large egg
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups gluten-free Bob’s Red Mill 1-to-1-flour (or all-purpose flour)
  • 1¼ cups blueberries, fresh or frozen
  • ¼ cup almond milk (or regular milk)
  • For the Glaze
  • ½ cup Swerve powdered sugar replacement (or regular powdered sugar)
  • Fresh lemon juice from 1 lemon
Instructions
  1. Preheat oven to 375°F.

  2. Line muffin tins with paper liners. I like these unbleached liners.

  3. Melt butter in microwave or on stove. Pour in large mixing bowl; set aside and let cool before proceeding with next step.

  4. Add sugar, ½ of the lemon zest (reserve the rest for garnish), yogurt, and egg to the melted butter. Whisk until smooth.

  5. Add baking powder, baking soda and salt; stir until combined.

  6. Lightly fold in flour and blueberries.

  7. Add almond milk and lightly combine. Batter will be very thick.

  8. Spoon/scoop batter into muffins tins.

  9. Bake for 25-30 minutes until tops are lightly browned and/or knife inserted in center of muffin comes out clean.

  10. Remove muffins from oven and from muffin tin and let cool on rack for 10 minutes.

  11. Make the glaze:

  12. In a small bowl, incrementally add lemon juice to the powdered sugar and whisk until it reaches your desired consistency. I like my glaze thick, so I use less lemon juice. If you like yours thin and pourable, use more lemon juice.

  13. When desired consistency is achieved, lightly drizzle glaze over the top of each muffin.

  14. Top each muffin with a sprinkle of reserved lemon zest.

Blueberry Lemon Muffins (Gluten-Free)

 

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