Piña Colada Smoothie

This healthy piña colada smoothie is a refreshing treat. With added protein and healthy fats this will keep you fueled and hydrated on a hot summer day.

I have been making this smoothie on repeat over the last few weeks. It has quickly become a family favorite and is now the only smoothie that our kids are requesting. I made them the Tropical Green Smoothie the other day and they took one sip and said “we want the white one”.

We have been trying to buy more products unflavored lately and adding stevia to sweeten, which is what I used for this smoothie. If you have vanilla flavored protein you can easily use that instead.



Add ingredient to blender and blend until smooth and creamy. (We have a Vitamix Blender and love it!)

This recipe makes enough for two adults to share or for the 4 kids to each have their own. Enjoy!


Egg Free Banana Muffins

I have been making these egg free banana muffins on repeat over the last several months. This is the best banana muffin recipe. Even if I was able to consume eggs without having horrible skin reactions this would still be my go to recipe for muffins.

These are quick and easy to make. It should take you 30 minutes from when you start this recipe to when you are taking them out of the oven. My kids love them too and that also makes it a winner. Be prepared to use a large mixing bowl. This recipe makes a lot of muffins. I usually get 18 large muffins out of this recipe. I fill the tins to just below the top and put a 12 and 6 count muffin pan in the oven at the same time when baking.


  • 2 cups mashed ripe bananas
  • 3 cups flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1 cup milk


Preheat oven to 350 degrees. Mash bananas in large bowl and add in the rest of the ingredients. Mix until just combined. Grease muffin tins and fill with batter. Bake for 20 minutes or until toothpick inserted into middle of muffin comes out clean.


Asian Chicken Salad

This Asian Chicken Salad is my mom’s recipe and was one of my favorites growing up. I haven’t had it is years and with the temperatures in Arizona heating up it was a great choice for dinner this week. You can make this up ahead and it keeps great in the fridge for up to 3 days.

Be sure to check out my mom’s other recipes on Deliciously Inspired. Her blog has many great recipes and ideas to inspire you to create yumminess in your kitchen.

I hope you enjoy this recipe as much as I do.

Salad Ingredients

  • 1 can Crunchy Chow Mein Noodles
  • 4 cups Romaine Lettuce, chopped
  • 1 cup Purple Cabbage, chopped
  • 2 cups Cooked Chicken, chopped
  • 1 cup Carrot, shredded
  • 2 Celery Stalks, sliced thinly
  • ¼ cup Sliced Green Onions
  • 1 Tbsp Sesame seed

Ginger Dressing Ingredients

  • 1/3 cup Canola Oil, Avocado Oil, or Olive Oil
  • ¼ cup White Wine Vinegar
  • 1 Tablespoon Sugar
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 2 teaspoons Soy sauce or Tamari Sauce
  • ½ teaspoon Ginger, ground


Place lettuce, chicken, cabbage, carrot, celery and onions in 4-quart bowl. Top with Noodles and Sesame Seeds and Dressing.