So, here’s the thing. I’m about to tell you about my Meaty Baked Ziti. It’s the dish that’s so ingrained in my routine, I could probably make it in my sleep at this point. Seriously, I don't even need a recipe anymore. I could throw together a batch while blindfolded and juggling my husband, both my kids, the cat and a whisk. And since they’re all adult sized and Marcie will scratch your eyes out if you pick her up, that’s saying something! Once you get the hang of it, it’ll be that easy for you, too. Even if I don’t need the recipe, I promise I’ll give you the recipe anyway. You’re welcome.

Let me start by saying: this baked ziti is a keeper. Like, one of those "we’ve been making this every week since the kids were in diapers and no one has complained yet" kind of keepers. It’s comfort in a casserole dish, and it always makes an appearance when we’re invited someplace and need to make sure Ivy’s dad has something to eat (The ARFID apple did not fall far from the tree at all) and it’s always beloved by all.

My family? Ken loves it. No questions asked. The kids still have some reservations, but I know everyones aversions are different. Having said that, most people love this ooey, gooey, cheese bomb. Make a big old batch and freeze half and you’ve got a meal ready for those days when you just don’t have any slave in the kitchen in you.

Okay, I hear you. "Enough with the hype, what’s the secret?" I’ll tell you — it’s all about the balance. This ziti is that beautiful marriage of meat, cheese and sauce. The magic is in the layers, my friends.  The secret sauce? Home made sauce, no doubt. It’s so worth the extra time to make it yourself and let the magical flavors blend together. I’m not Italian in the least, but those Italian grandmas know what they’re doing when they let their sauces simmer all day.

Oh, and did I mention it’s great for get togethers? That’s right, this bad boy feeds a crowd. I show up with my big ol’ dish of baked ziti and people start asking me for the recipe, like it’s some sort of culinary treasure. Don’t worry, I give them the recipe and act humble, even though in my head I’m all, “Yeah, you bet it’s amazing.” You don’t have a giant crowd to feed, you say? No worries, split it into smaller casserole dishes, freeze the ones you’re not having now (cover them in plastic wrap first and THEN foil) and save them for a day when you need comfort like NOW!

Here’s the thing: if you’re not already making this on a regular basis, what are you doing with your life? Life is busy, right? And some nights you just want something easy, comforting, and satisfying that doesn’t require you to think too hard. This baked ziti checks all those boxes, and it doesn’t matter if you’re cooking for a family of 5 or bringing it to a party with 30 people—you’re going to be the person who gets praised for their dish.

Okay, enough rambling. Here’s the recipe — because yes, I promised it.

Meaty Baked Ziti (aka The Only Recipe You’ll Ever Need)

Ingredients:

• 1 lb ziti pasta (or penne, whatever you’ve got)
• 1 lb ground beef
• 1 1lb Italian Sausage (dont’ skip it, it makes a HUGE difference)
• 1 28 oz can tomato pure
• 1 6 oz can tomato paste
• 1 tbsp dried Italian seasoning (fresh is cool too, but I'm not here for that kind of effort)
• 1/2 tsp red pepper flakes (optional, but delicious)
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup ricotta cheese (because you’re fancy)
• 2 eggs
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground beef and sausage over medium heat. Drain the excess fat then add the garlic, salt, pepper, Italian seasoning, tomato paste and red pepper flakes (if using). Stir to combine..
3. Cook the tomato paste for about a minute.
4. Add the tomato puree and bring to a simmer. Then turn down your temp to medium low and walk away. I mean it, let this sauce cook for at least an hour. All day if you’re an Italian Grandma.
5. In a separate bowl, mix the ricotta, 1 cup of the mozzarella, all the parmesan and the egg. Mix it all together until combined.
6. Cook your pasta according to the package directions for al dente. then drain and rinse with cold water to stop it cooking.
7. In a large bowl, combine 1 cup of sauce and the pasta. Let it cool down for a few minutes then mix in your ricotta mixture.
8. Add 1 cup sauce to the bottom of your casserole dish. Layer 1/2 of your pasta mixture, 1/2 your sauce and then half your remaining mozzarella. Repeat one more time.
9. Bake for 40 minutes covered in foil, then uncover for another 15 minutes until the cheese is bubbly and golden.
10. Let it sit for 5 minutes before serving (if you can wait that long).

There you have it. It’s gonna take some work, but it’s THE most satisfying dish you’ll ever make. Seriously, I’m convinced this recipe should be handed down from generation to generation, like a family heirloom. Except without the pressure of actually being “heirloom-worthy.” It’s just pasta. But it’s really good pasta.

Gingersnap cookies. They’re not flashy or as popular as a big fat chocolate chip cookie or a stack of Oreos (because NOBODY eats just one Oreo). But weirdo that I am, I’ve loved them since I was a kid. In fact, I’m pretty sure gingersnaps were the only cookies allowed on my mom’s diet, so they were around. I think there was a bag of those spicy little nuggets in the house at all times and when you’re a sugar loving girl, you know exactly where they’re hidden.

My mom never made gingersnaps, it was always a bag that we picked up at the store. I didn’t even think of making them until I was reading a Joanna Fluke mystery and it had the recipe in it. What? I could make them. Woo Hoo! Now Ivy and her brother get to try them! They’re way better home made and I’m totally not on a diet. So it’s full on treat time. Isn’t it funny how something so simple can carry so much nostalgia? I’m sure I could bake fancy macarons or gluten-free quinoa-chia granola bars or whatever, but no, no, gingersnaps it is. Why? Because they’re the ultimate comfort cookie. The perfect combination of spicy and sweet, crunchy and chewy. Plus, I mean, they’re just fun to eat…I mean make.

I don’t want you to miss out on this lovely little underrated cookie. So, in the spirit of "why not share the love," I’m here to pass on the recipe to you, my dears. If you’re looking for a quick and easy cookie recipe that will leave you feeling a little nostalgic (and maybe slightly more mature than the 5-year-old you were when you first tasted them), well, here you go.

Now, we’re all friends here. I’ve always had luck with these turning out pretty and round, but if yours aren’t so pretty, they’ll still taste amazing, I promise!

Inspired by Joanna Fluke’s Regency Ginger Crisps

Murder and cookies…I mean, could anything be cozier? 😂

All you’re going to need is one bowl, a wooden spoon, some stamina and you’re on your way to the perfect cozy treat.

Classic Gingersnap Cookies Recipe

Ingredients:

• 3/4 cup melted buter
• 1 cup packed dark brown sugar (if you've only got light, it'll still work)
• 1 egg
• 1 tsp vanilla
• 1/4 cup molasses (not blackstrap)
• 2 tsp baking soda
• 1 tsp kosher salt
• 2 tsp ground ginger
• 2 1/4 cup all purpose flour
• Optional: A pinch of cayenne pepper for some extra kick (because we’re adults now, right?)
• 1/2 cup white or turbinado sugar for coating the dough

Instructions:

1. Don't preheat the oven yet! Something magical happens when you let these cool in the fridge.  Trust me on this!
2. Melt the butter. In a large bowl, melt the butter in the microwave.  Stir in the sugar until it's completely combined.  This is where you get your workout in.  It takes about 2 minutes working that wooden spoon to fully combine.
3. Add the egg, molasses, and vanilla.  Did you think you were done stirring?  HA!  Add your liquid team and stir until fully combined. That molasses smell is going to be AMAZING, so take a moment to breathe it in. We’re almost there.
4. Add all the dry ingredients (baking soda through flour). Dump the whole dry team in with the wet team and stir until you don't see any random streaks of flour.
5. Shape the dough. I use a small ice cream scoop to scoop up the yummy dough, then roll them in a little extra granulated sugar. Yes, you are now a sugar-covered, gingersnap-making wizard.
6. Chill! Place the cookie balls on a cookie sheet lined with wax paper. You don't need to space them, they're going to head into the fridge for at least 1 hour (overnight is great too).
7. Bake! Preheat the oven to 375 degrees and get a couple of cookie sheets ready with parchement paper.  Place the cookie balls on the prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are slightly golden. You want them crisp on the outside and chewy on the inside. Trust your gut; they’ll be perfect.
8. Cool and enjoy. Let the cookies cool on the baking sheets for a 5 minutes before transferring them to wire racks to cool completely. Then, eat them. And eat some more. (Don’t worry, no one will judge you.)

I really hope you give these a try. What some call old fashioned, I call classic and these need to get passed down to generation after generation. Because gingersnaps aren’t just cookies—they’re memories. Crunchy, spicy, and sweet memories.

Now, if you’ll excuse me, I’ve got a batch to bake—and maybe a glass of milk to dunk them in.

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Here’s the thing: if I don’t work out first thing in the morning, it’s just not happening. Afternoon workouts? Forget it. By 3 PM, I’m just trying to make it through the day without rage-snacking on half a bag of chips while scrolling Instagram. So, I drag myself out of bed before the sun is up, shuffle into my kitchen like a confused extra in a zombie movie, and rely on two non-negotiables to make it through: pre-set coffee and a pre-prepped breakfast.

Let’s talk about breakfast. Because when you’re up at 4 AM, breakfast isn’t just important—it’s the only thing standing between you and existential dread. But it also can’t be complicated. I’m not about to whip up an omelet or flip pancakes when I’m still half-asleep and trying not to trip over the cat (who is honestly the reason I get out of bed-once the alarm goes off, she wants to be fed!) Enter overnight oats: the hero of the early riser, the champion of meal prep, and—when done right—a little jar of joy in an otherwise questionable hour of the day.

But not just any overnight oats. No, I’m talking about blueberry muffin overnight oats. Because if I’m going to voluntarily exist before sunrise, I deserve to be rewarded. And what’s a better reward than feeling like you’re eating a blueberry muffin while also being virtuous enough to call it “healthy”?

I’ve always been a sucker for blueberry muffins. They’re the gold standard of baked goods, if you ask me. Sure, chocolate chip muffins are fun and definitely Ivy’s favorite, and banana nut muffins are… fine, I guess. But blueberry muffins? They’re classic. Unfortunately, eating an actual blueberry muffin every morning isn’t exactly the best life choice (or so my doctor keeps telling me).

So when I discovered that overnight oats could be transformed into something that tastes like a blueberry muffin—complete with juicy berries, a hint of vanilla, and just the right amount of honeyed sweetness—it was a game-changer. It’s like tricking your brain into thinking you’re noshing on a bakery treat while your body smugly processes all those oats and antioxidants.

Now, I know what you’re thinking: Overnight oats? Really? Aren’t those just cold oatmeal in a jar? And to that, I say: Yes. Yes, they are. But they’re also so much more. Because with the right mix-ins—fresh blueberries, a drizzle of honey, a splash of vanilla, maybe even a sprinkle of cinnamon—they become something chef’s kiss delightful.

Insert Images: Let’s work on some process shots and ingredient shots too. Time to Expand!

Plus, they’re absurdly easy to make. I’m talking “dump everything in a jar, stir, and stick it in the fridge” easy. No cooking. No clean-up. No standing over a stove while your brain is still buffering. Just prep them the night before, let the oats soak up all that blueberry goodness while you sleep, and wake up to a ready-made breakfast that feels like it came from a coffee shop but costs approximately $0.73 per serving.

The best part? I don’t have to think about it. At 4 AM, my cognitive abilities are limited to coffee goes in cup, oats go in mouth. And honestly, that’s all I need.

Insert Images and Recipe

So if you’re like me—someone who’s not a morning person but still finds themselves awake before most birds—and you want something to look forward to at that ungodly hour, give these blueberry muffin overnight oats a try. They’re quick, they’re delicious, and they might just make you a little less resentful of your alarm clock.

Now if you’ll excuse me, I need to go set my coffee maker for tomorrow morning. Some rituals are sacred, after all.

Insert Recipe when I get home:

For one serving

1/2 cup oats

1/2 cup milk of choice (cow or plant based…pick your fave)

1 tbsp Greek yogurt (leave it out if you want to keep this vegetarian)

1 tsp chia seeds

1/2 tsp vanilla

1 tbsp maple syrup or honey

1/4 cup blueberries plus more for garnish

Granola or streusel for garnish

Instructions:

Okay, this is a super easy one. Put everything into a jar or bowl, mix it up and cover. Place in the fridge overnight.

The next day, you can heat it up if you’d like or just eat it straight from the jar. Add any toppings you like. You can change your add ins or add protein powder too! Do you!

It’s January, the month when we all pretend to be the best version of ourselves—eating more vegetables, drinking more water, and generally making life decisions that don’t involve sugar or carbs. But you know what? I’ve decided to take a different approach to my New Year’s resolution. This year, I’m resolving to feed both my body and my soul. And let’s be honest here, my soul is really craving cake. Preferably something that involves a little citrusy zing, a lot of vanilla, and, ideally, a bundt pan. (Because I’m fancy now, obviously.)

Speaking of bundt pans, have I mentioned that Ivy’s brother got me a gorgeous new bundt pan for Christmas? I mean, it’s like he’s psychic and knows that, deep down, I’m just one cute kitchen gadget away from becoming an elite baker. (It can’t possibly be because I totally pointed it out to him in Williams Sonoma along with a “I really, really, really, REALLY like this one Z!” )It’s shiny, intricate, and it definitely makes me feel like I have my life together. HA! As if!! But I digress.

After admiring my new pan for a solid week, I finally decided to make something that would do it justice—a vanilla orange bundt loaf. Why vanilla and orange, you ask? Because I wanted something that would give me a little freshness without sacrificing the kind of cozy, comforting sweetness I crave in January (aka, post-holiday-depression-cake). The result? A fragrant, fluffy loaf that tastes like a hug from a citrus tree. It’s soft, moist, and has just enough zest to remind you that you’re still somewhat alive after the chaotic holiday season.

Ingredients:
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1/2 tsp salt
• 1/2 cup Olive Oil (regular, not EVOO)
• 2/3 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tbsp orange zest (freshly grated, don’t even think about using the jarred stuff)
• 1 cups sour cream (this makes it moist, and I am very into moist cakes)
• 1 tsp vanilla bean paste (or another splash of vanilla extract, but vanilla bean paste is my personal flex)
• A generous dusting of powdered sugar for that Instagrammable finish (because we all know that’s half the reason we bake)

Directions:

1. Preheat and Prep: First, preheat your oven to 350°F (175°C). While the oven is warming up, grease your new bundt pan like your life depends on it. (Trust me, I’ve been burned by a stuck bundt cake before, and it’s traumatic.) I looooooove Pam for Baking. You do you, but make sure this thing is greased like a 1980s action movie star.
2. Mix Dry Ingredients: In a medium bowl, whisk together your flour, baking powder and salt. Set aside. This is the part where you pretend to be a professional baker and nod knowingly as you say things like, “Oh, yes, I always sift my flour before baking.” Spoiler alert: I didn’t sift. But I did whisk.
3. Whisk the Olive Oil and Sugar: In a large bowl, whisk the oil and sugar together until it’s light and fluffy. This will take about 3-4 minutes. Don’t skimp on this step, even though it’s so easy to give up and start snacking on leftover holiday cookies instead. Fight the urge.
4. Add Eggs and Vanilla: Whisk in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla bean paste (if you’re trying to be that cool baker who uses vanilla bean paste). Now your kitchen will smell like a vanilla-scented candle, and you’ll have to resist the urge to just sit in front of the mixer and sniff the air.
5. Mix in the Zesty Goodness: Add your orange zest (which makes you feel like you’re on vacation in a citrus grove). Stir it in like you’re living your best citrus-filled life. Pro tip: If you have a little zest leftover, throw it in your morning coffee. Not a traditional addition, but trust me, it’s refreshing.
6. Alternate Dry Ingredients and Sour Cream: Now, take the dry ingredients you set aside and gradually add them to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Don’t worry if it looks a little lumpy—lumps are just evidence of character in this world of over-slick perfection.
7. Pour and Bake: Pour your batter into the prepared bundt pan. Gently tap the pan on the counter to get rid of any air bubbles (this is important, trust me), then bake for 50-60 minutes, or until a toothpick comes out clean. The smell of this cake baking will seriously test your willpower. I couldn’t resist and had to taste test it at least three times while it was still cooling.
8. Cool and Finish: Once your cake is out of the oven and cooling, resist the urge to cut into it immediately. I know it’s hard, but your future self will thank you when it doesn’t crumble into a sad mess. After about 10 minutes of cooling, remove the cake from the pan, and let it cool completely on a wire rack. If you go more than 10 minutes, the sugar is going to start hardening and that gets cake stuck. Once it’s cool, dust with powdered sugar. Now you’re ready for the Instagram shot.

Why I’m Totally Going to Stick to This New Year’s Resolution

So, about that resolution? I’ve decided that feeding my soul is just as important as feeding my body. And honestly, after all the green smoothies I’ve eaten (because I’m nothing if not health-conscious in January), my soul was starting to sound like a broken record: “Cake, cake, cake!”

Now, I know this vanilla orange bundt loaf might not be the answer to all of life’s problems, but it sure does make everything feel a little bit better. Plus, my new bundt pan is definitely getting a workout. It was a thoughtful gift, and it deserves to be used. And let’s face it, I deserve cake. We all do. So, in 2025, I’m going to feed my soul with more cake, more joy, and more moments where I stand in front of my oven, licking the batter off the spoon, thinking, “This is exactly what my soul needed.”

If you’re in the mood to nourish your body and soul, try this vanilla orange bundt loaf. It’s the perfect mix of cozy and citrusy, and it’s guaranteed to make you feel like you’ve got your life together—even if, like me, you’re just using a shiny new pan as an excuse to eat cake.

Happy New Year, my fellow cake lovers. May your bundt pans always be full.

Wanna know a secret?  I have a sourdough starter that's almost as old as Ivy.  I didn't just pick this up in 2020.  Thing is, I'm not the best starter mama.  Sometimes I forget to feed it, sometimes I stick it in the refrigerator and forget about it.  But not this year!  I’ve decided to make more bread at home and use my sourdough starter more. Which also feeds my happy since I love baking and this year I want to spend more time intentionally doing the things that bring me joy.  No more neglecting my starter, and no more store-bought bread. I’m going full homemade.

I didn't want to make just ANY sourdough loaf, so I decided to bake something that sounded just fancy enough to make me feel like I’ve got my life together: cranberry walnut sourdough bread. You know, something that says, “I’m sophisticated, but I also enjoy carbs.”

This bread is so good. The sweet and tart dried cranberries paired with the earthy walnuts bring a delightful crunch to the chewy sourdough. It’s like a holiday in every bite—except, I’m making it in January, because, well, why not?  And it makes THE best toast and peanut butter and jelly sandwiches.  I'm so very fancy...

If you’re like me and you keep thinking you’ll totally make sourdough bread more often, only to get distracted by Netflix and a bag of chips, then this blog post is for you. Let’s dive into making this cranberry walnut sourdough, and maybe—just maybe—keep that New Year’s resolution alive for more than a week.

Ingredients:

• 1 cup dried cranberries (soaked for 10 minutes in hot water)

• 1 cup walnuts (chopped, because whole walnuts in bread are just a nope) and toasted.  (this part is easy, just pop them in a 350 degree oven for about 10 minutes.)

• 1 cup active sourdough starter (I’m hoping your starter hasn’t completely died off like mine sometimes does)

• 1 ½ cups warm water

• 2 ½ cups bread flour (because regular flour is for amateurs)

• 1 cup whole wheat  flour (health food!)

• 1 ½ tsp kosher salt

• 1 tsp sugar (don’t worry, this isn’t a dessert, it just helps the bread rise)

Directions:

1. Activate Your Starter: Alright, first step—actually feed your sourdough starter. Yes, I know, it’s been in the fridge for way too long and might be looking a little sad, but just trust me. Let it wake up, and give it a little TLC. Don’t skip this step or you’ll end up with flat, sad bread. (Trust me, I’ve done it before.) Let it sit for a few hours, feed it, and hopefully it won’t refuse to rise.  If it's suuuuuper tired, then you might need to feed it a couple more times.

2. Mix the Dough: In a large bowl, combine your active starter, water, bread flour, salt, and sugar. Stir it up until it looks like dough (nothing too fancy here, just basic mixing skills are required).

3. Turn the Dough: Kneading is so old school (but you could do it if you want.). What's NEW school?  Turning your dough.  Let your dough sit for it's first bulk ferment and every hour over three hours, take the edges and fold them into the center of the dough.  You'll start to see it come together and get stretchy and smooth.  

4. Add the Fun Stuff: Each time you fold the dough, add 1/3 of the walnuts. and cranberries.   This is where the bread gets fancy. The walnuts give it that satisfying crunch, and the cranberries? Well, they basically make you feel like you’re eating dessert while still being able to pretend you’re a responsible adult.

5. Let It Rise: Place your dough in an oiled bowl, cover it with a damp cloth, and let it rise for 4-6 hours, or until it doubles in size. You’ll probably feel like you’ve earned a nap during this step, so go ahead and binge-watch that show you told yourself you’d stop watching. (Hey, we all have to recharge.)

6. Shape and Proof: After the dough has risen (you might have actually napped at this point, it’s fine), turn it out and shape it into a loaf or boule. Let it proof for another 1-2 hours. Don’t rush it. It’s not like you’re waiting for a pizza delivery; this is sourdough, it’s a slow and steady process. (Also, this is your moment to think about how much you love the smell of freshly baked bread.). If you're running out of time, you can pop your shaped loaf into the fridge and let it proof overnight.  It'll develop even more sourdough flavor!

7. Bake: Preheat your oven to 475°F (245°C). If you have a Dutch oven, use it. If not, just bake it on a baking sheet like I do because we’re keeping it real here. Bake for 30 minutes with the lid on (or a foil tent), then remove the lid and bake for another 15-20 minutes until golden and crispy. Don’t forget to check it once in a while and whisper “you can do it” to your loaf. It’s all about positive reinforcement.

8. Cool and Devour: Once your cranberry walnut sourdough is out of the oven, let it cool completely (if you can resist). Slice it up and marvel at how you made bread. It’s like magic, but with more flour and less wand-waving.

My New Year’s Baking Resolution

Now, here’s the thing. I’m not saying I’m going to bake sourdough every week (let’s not get crazy), but I do plan to bake more bread this year. I mean, I've been working with this starter for 15 years, so it makes sense.. No more letting my starter collect dust at the back of the fridge while I buy overpriced loaves of mediocre bread at the store. This is the year of more bread at home and more sourdough.

And sure, I’ll still probably burn a loaf or two and forget about the starter for a while, but that’s all part of the process. I’m here for the messy, flour-covered moments, the occasional kitchen disasters, and the satisfying smell of bread fresh out of the oven.

So, if you’re ready to join me in my quest for better bread-making habits (or at least you’re curious to see if this recipe works better than your last attempt), give this cranberry walnut sourdough a shot. It’s the perfect way to kick off your own baking journey, or at least trick yourself into feeling super accomplished for an afternoon.

Happy New Year, and may your bread always rise—unlike your 2024 New Year’s resolutions!

Why Spinach and Avocado?

Spinach isn’t just Popeye’s favorite snack—it’s packed with iron, vitamins, and antioxidants that keep your body feeling strong and your skin glowing. Pair that with creamy avocado (hello, healthy fats and fiber!), and you’ve got yourself a superfood green smoothie that’s both nutritious and satisfying. And since I like sweet tropical flavors, there’s plenty of banana and pineapple for a big old antioxidant bomb. This one is super flexible, so you can add what you like.

But wait, it gets better. This smoothie isn’t just healthy—it’s deliciously creamy. The avocado creates that velvety texture, while spinach blends right in without overpowering the flavor. Greek yogurt supplies some protein and chia seeds do too, you can make it sweeter with some honey and you’ll be well on your way to pure green bliss.

Here’s what you’ll need:

1 ripe avocado

1 handful fresh spinach

1 banana (fresh or frozen)

1/2 cup frozen pineapple

2 tbsp greek yogurt

1 tbsp chia seeds

1 cup almond milk (or any milk of your choice)

1 teaspoon honey or maple syrup (optional)

How to Make It:

1. Toss everything into a blender.

2. Blend until smooth and creamy. Start slow and add more milk if it’s too thick. It may need to blend for a solid minute!

3. Pour into your favorite glass and sip away!

Pro Tip: Add a scoop of protein powder for an extra boost.

The Benefits of This Green Smoothie

Not only does this spinach and avocado smoothie taste amazing, but it also:

✅ Boosts your energy levels

✅ Keeps you full longer (thanks, avocado!)

✅ Supports glowing skin and healthy digestion

Whether you’re looking for a weight-loss smoothie with spinach and avocado or just a quick, nutritious breakfast, this recipe has your back.

Make It Your Own

Feeling fancy? Try these variations:

Add a handful of frozen berries for a fruity twist.

Swap almond milk for coconut water for extra hydration.

Sprinkle in some flaxseeds for added fiber.

So, the next time you’re craving something healthy, creamy, and oh-so-green, whip up this easy green smoothie recipe with avocado and spinach. It’s the perfect way to show your body (and your taste buds) some love.

Now go ahead—blend, sip, and conquer your day...even if you're not up quite as early as me! 🌿🥑