Smoothie recipe

612 612 Angela Lanter
Yesterday I made my very first smoothie for my new hubby.. And he loved it! I shared this photo on Instagram yesterday and everyone said that they’d like the recipe:

Strawberry Banana Coconut Peanut Butter Smoothie:
1/2 cup vanilla low-fat yogurt
1/2 cup almond milk
6 large strawberries (green removed)
1 sliced banana
1/8 cup of shredded sweetened coconut
1 heaping tbsp. of peanut butter
Ice
Throw it all in your blender and mix it up! So very good.. Enjoy! 

I’m back!

612 612 Angela Lanter
Hey guys! Sorry for the absence.. But I’ve been one busy girl. Since my last post a couple of months ago, I’ve quit my job of 7.5 years to become a housewife, I married the man of my dreams at the most gorgeous wedding I could have ever imagined, we honeymooned in the Caribbean, and now we’re getting ready to make a move across the country for my hubby’s newest project. 
Since being back from our honeymoon, we’re on a mission to get back into shape.. Which means lots of clean eating and exercise. I’ve been working on a bunch of new recipes and I’ll be blogging some of my recipes. I’ve posted some photos of my creations on my Instagram. 
Here’s one of my hubby’s favorite snacks, peanut butter apple quinoa: 
I’ve seen variations on the internet of peanut butter quinoa. I’m not sure where I found the original recipe, but this is my adaptation of it. 
Prepare your quinoa according to package directions. I make at least one cup so I have plenty of leftovers for later. While your quinoa is cooking, chop up about half of an apple. Once your quinoa is warm, mix in peanut butter. For one large serving, I mixed in about two tablespoons of peanut butter. An optional ingredient is organic honey- about one tablespoon or so. Once the peanut butter is melted, mix in your apples. I topped with sliced bananas, but you could top with sliced strawberries, blueberries, pretty much whatever your little heart desires. This makes a delicious breakfast or dessert!

Peanut Butter S’mores Stuffed Crescent Rolls

150 150 Angela Lanter
So I’ve been on quite a break lately.. But I’m back now! My fiancé/photographer was out of town for a while so I had no one to take photos or to cook for haha!
I had a can of crescent rolls that I needed to use up tonight so I decided to get jazzy with them..
I unrolled the crescent rolls on an ungreased cookie sheet. I added a teaspoon size dollop of peanut butter, some milk chocolate chips and mini marshmallows. Then I rolled up the dough and sealed all the creases. I baked them at 375 for 12 minutes. Holy delicious! My fiancé ate his warmed up with a scoop of vanilla ice cream on top- he said it was amazing! 
Here’s a photo of the gooey deliciousness hidden inside!
Enjoy!!
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