Simple Green Smoothie

Can you believe Thanksgiving is less than two weeks away???  Me neither.  Time is flying by and they’re starting to play Christmas song on the local radio stations and I’m feeling al warm and fuzzy inside.  It’s almost the holidays…time to eat, drink and be merry!  Time for festive foods, delectable desserts, calorie heavy cocktails and more!  And yet, no one wants to have a Santa gut come January 1.

I tried a sugar cleanse a few weeks ago.  All I ate was vegetables, lean protein, and some fruit in these green smoothies.  No sugar, no alcohol, no caffeine.  I thought I was going to die.  But it actually wasn’t half bad.  Since I finished, I’m back to the dark chocolate covered pretzels {so continues my love hate relationship with Trader Joes} and wine, but we’ve remained relatively healthy in our meals and instead of constant snacking, I try to have one of these bad boys first.  It’s a great way to fill your stomach with something good instead of stuffing it full of the aforementioned pretzels.

Simple Green Smoothie | Little Kitchen, Big Bites


If you’re trying to enjoy the calories without packing on the pounds, give this one a try.  It’s actually delicious enough that my kiddo thinks that it’s a treat.  I give her some before adding the protein powder, which is actually not necessary unless you want to beef it up a little.  You can add other fruits, use kale instead of or in addition to spinach or whatever you’d like!  Get creative!  The important thing is that you’re drinking your greens with some fruit for the yummy factor.

You can also check out my healthy recipe index for more yummy and slim ideas!


Simple Green Smoothie
Recipe type: Smoothie
Prep time: 
Total time: 
Serves: 3 smoothies
  • 2 apples
  • 1 pear
  • 1 handful of grapes
  • 4-5 frozen strawberries
  • 3-4 cups spinach
  • Water to fill
  • 1 scoop protein powder, if desired
  • Ice, if desired for added thickness
  1. Add all fruit into the blender.
  2. Top with spinach (I usually just fill whatever space is left)
  3. Fill with water half way up
  4. Add ice if desired
  5. Add protein powder on top if desired
  6. Blend until smooth



Chocolate Caramel Toffee Cheesecake {Gluten Free Crust!}

Chocolate Caramel Toffee Cheesecake {with gf crust!} | Little Kitchen Big Bites

I have a good friend who can’t tolerate gluten, who then gave me that seemingly impossible task of bringing a dessert to her holiday party.  And then she mentioned that she could have cheesecake {with some minor changes} and it all got easier from there.

I don’t know about you, but I adore cheesecake.  It’s rich and creamy and delicious and it’s always easier to make than you expect it to be {although this one did take some time…but baking is so much more fun around the holidays with Christmas music on in the background, right?}.  And you know I love the recipes with a big wow factor.  And this recipe, inspired by this one from Tide and Thyme, is definitely a crowd pleaser.

Just a reminder, you should definitely make this the day before you plan to serve it.

Chocolate Caramel Toffee Cheesecake {with gf crust!} | Little Kitchen Big Bites


Chocolate Caramel Toffee Cheesecake {Gluten Free!}
Recipe type: Dessert
  • Crust:
  • 1 cup flaked coconut
  • 1 cup pecan pieces
  • ½ cup all purpose gluten-free flour blend
  • ½ cup brown sugar
  • 1 t cinnamon
  • ½ t ginger
  • 5 T butter
  • ½ cup toffee bits, crushed
  • 1 cup dark chocolate chips
  • Cheesecake:
  • 2 - 8 oz packs cream cheese, softened
  • 1½ cups sugar
  • 1 T vanilla
  • ¼ cup caramel sauce
  • 3 eggs
  • Topping:
  • ½ cup caramel sauce
  • ¼ cup toffee bits, plus more for garnish
  • ¼ cup dark chocolate chips, plus more for garnish
  1. Crust: Preheat the oven to 325 degrees
  2. Place all of the ingredients except the butter, toffee, and chocolate into a food processor bowl and pulse until course.
  3. Add in the butter and toffee and pulse in quick, short bursts until the crumbs are moist and fall away from the sides of the bowl.
  4. Place this mixture in a springform pan and and press evenly into the bottom and up the sides.
  5. Sprinkle with remaining chocolate chips
  6. Bake for about 5 minutes.
  7. Spread chocolate to cover evenly, then chill to set in the refrigerator.
  8. Cheesecake:
  9. Beat together cream cheese and sugar for about 3 minutes, until smooth.
  10. Add vanilla and caramel and mix until combined.
  11. Add eggs, one at a time, until fully combined.
  12. Pour into chilled crust.
  13. Bake for about 1 hour and 10 minutes.
  14. Cool at room temperature for 2 hours, then in the fridge for at least 6 hours.
  15. Topping:
  16. Combine caramel sauce, toffee bits, and dark chocolate chips and spread over the cheesecake.
  17. Garnish with additional toffee and dark chocolate.

Chocolate Caramel Toffee Cheesecake {with gf crust!} | Little Kitchen Big Bites

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