My Ninja Blender (aff. link) is getting a workout almost twice a day this Summer. We have smoothies for breakfast, snacks, and even side dishes for dinner. My blender is a trusted, fool-proof tool that has been going strong for the last 4 years. One of my favorite Roxberry smoothies is the Peanut Butter Blast. One day, I asked a staff member what type of chocolate they put in the smoothie. When they responded that it was chocolate syrup, I instantly started trying to figure out how I could make it at home with ingredients I always have on hand.

A salad that the whole family will eat is unique. This is that salad for the Andersen family. The game-changer is making sure you use Olive Garden Signature Italian Dressing (affiliate link) to make it taste like the real deal. It is super easy to throw together and it goes with anything I serve for our Wednesday Italian night dinners. Enjoy! Olive Garden Copycat Salad 8 cups romaine lettuce (chopped)1 1/2 cups vine ripe tomatoes (sliced)1 1/2 cups cucumbers (peeled and sliced)1/2 cup red onion (sliced thin)1 cup croutons (Italian style)1/2 cup banana peppers (drained)1/2 cup Olive Garden Signature Italian

Honey (or Ataulfo) Mangos are back at Costco! These are the best ones I can usually find in Utah County. Sometimes I find good ones at Sprouts as well. I have to arm wrestle my kids for a couple of them before they eat them plain so I can make this delicious and refreshing smoothie. Half the orders I ever get at Roxberry is this "Iron Strong" green smoothie. It is citrusy and sweet and makes me feel like I'm somewhere tropical. This recipe is my best attempt to replicate that smoothie. I like to serve this as a side

This is my kind of cute effort to give at St. Patrick's Day. If it doesn't happen during breakfast, I make this fruit and chocolate platter for dinner. I can't get away with skipping this simple yet significant tradition each year, because the kids will call me out. Thankfully it is super easy. If you are looking for an easy way to put some effort into the holiday, give this one a whirl. Here is a link to a blue platter that works for the blue sky background for your fruit rainbow. Enjoy! Pot of Gold at the End of

To answer your many pleas for help in one of the most impactful areas of motherhood, I am excited to teach the masterclass, "Feeding Children: How to Raise Intuitive Eaters." I will show you practical applications for teaching your child to become a confident eater. You will leave with tools for facing common scenarios like what to do when your child eats too little (or too much) without hurting their ability to self-regulate their hunger and fullness cues. Details: Wednesday, February 28th at Noon MST. Online via Zoom 60 minutes long Includes time for Q&A Replay included (So, it's ok

Beef and Creamed Peas and Potatoes 1/2 pound Ground Beef1/2 Cup Onions (minced)2 medium Russet Potatoes (3 cups chopped)3/4 cup milk1 Cup Frozen Peas1/2 teaspoon salt1/4 teaspoon ground pepper In an 8-9 inch skillet, brown the ground beef with the onions at medium-high heat.Meanwhile, wash and poke holes in the potatoes. Microwave for 2 minutes and then turn them over. Microwave for 2 minutes and turn again. Repeat this until the potatoes are cooked yet still formed, about 6 minutes total.When cool enough to handle, peel the skin off the potatoes, and cut them into bite-sized cubes. Reserve 1/2 cup

I hugged my niece for the first time in months and quipped, "Look how much you've grown!" It was so easy for my first comment to be something about her body. Wouldn't it have been just as easy to say, "It is so wonderful to see you again!" There are about a jillion more exciting things to talk about than bodies and diets. Yet it is so easy to do. If you are like me and you want to do better, this list of 20 conversation starters is for you! Once you have said your pleasantries at your next Holiday

Lemon Panko Salmon cakes with dill yogurt sauce. Lemon Salmon Cakes 24 ounces salmon (cooked)2 cups panko2 large eggs2 teaspoons soy sauce2 teaspoons lemon juice1/2 cup yellow onion (minced)Yogurt Dill Sauce2 Cup Greek Yogurt1/4 Cup Green Onions chopped3 Tablespoons Dry Ranch Dressing Mix Salmon CakesHeat an electric griddle to 400 degrees. Combine all ingredients for salmon cakes.Form the cake mixture into a ball just larger than a golf ball. Press onto the hot skillet.Grill for 5 minutes on one side or until the cake is bound enough to flip. Cook another 3 to 5 minutes on the other side or

Quick and Easy Instant Pot Barbecue Chicken 2 pounds chicken breasts (frozen)15 ounces pineapple tidbits1/2 cup pineapple juice ((reserved from can))1 cup barbecue sauce2 tablespoons dehydrated onionsRice2 cups rice (jasmine)4 cups water Place frozen chicken breasts at the bottom of the instant pot.Add pineapple, juice, barbecue sauce, and dehydrated onions. Turn chicken to coat.Secure the lid and pressure cook the chicken for 25 minutes.Let the pressure naturally release for 10 minutes if you can.Chop the chicken with a metal spatula and serve atop rice.RiceIn a pot with a lid, combine rice and water. Bring to a boil. Reduce heat to

Heath Bar Cream Cheese Dip with Apple Slices 24 ounces Cream Cheese3/4 cup brown sugar1 1/2 cups Heath Bar (chopped)1 cup chopped pecans (optional)Apples12 large apples (cored and sliced)1 tablespoon lemon juice With an electric mixer, beat cream cheese and brown sugar together until smooth.Top with chopped Heath Bar and pecans (optional)Slice apples. Drrzzle and gently toss with lemon juice. My favorite apple varieties to use with this dip are Cosmic Crisp, Gala, Granny Smith, or Pink Lady.  You can also use pineapple juice to prevent the apples from browning too quickly. Appetizer, Dessert, Snackapple dip, cream cheese dip, heath