Lighter Strawberry Daiquiri

Okay, I have to admit that I’m addicted to my blender lately! That being said you will love this strawberry daiquiri using frozen strawberries!!!!  I couldn’t believe how smooth the texture was and how well it stayed blended.  Only caution is you have to be careful… these suckers are STRONG but a lovely way to get in some servings of fruit!

Printable Recipe


What you’ll need:

  • 3 cups Frozen Strawberries (A 21 oz bag will be fine, but you may want to buy 2 bags!)
  • Strawberry Rum (I used bacardi dragonberry rum- it’s strawberry flavored!)
  • 1 Lime
  • Mint leaves for decoration
  • Sugar (If you like it EXTRA sweet!- But trust me this is not needed)


Measure 3 cups strawberries and put in blender.  Pour the amount of rum you’d like (I used 1/2 cup but you could use 1/4 cup rum and 1/4 cup water).  Add juice of 1/2 lime and blend until smooth.

You may find that you will need to add some water to smooth it out a bit… add it by the TBSP though so you don’t water the flavor down too much.  See variations below on tips to add more flavor.

Add some mint on top and Enjoy!

This should make 2 small daiquiris.

Other variations:  Instead of adding 1/4 cup water try adding 1/4 cup lemonade (use crystal light if you’re watching your calories).  Try adding 1Tbsp peach schnapps. Go ahead and blend some of the mint right in with the daiquiri (I LOVE mint!)


Let us know what you think!


Lighter Soy Frappuccino -At Home

This will save you a bundle if you’re addicted to Starbucks Frappuccino that can run you over $5!  You can also substitute regular milk instead of soy… I just prefer soy!  Perfect now that the weather is getting nicer! Enjoy!

Printable Recipe 








Serves:1 (this can easily be doubled)

What you’ll need:

3-5 Ice Cubes

1/2 cup soymilk (I used vanilla flavored)

1 Tbsp Instant coffee (please make sure you’re not using coffee grinds- they do not dissovle)

1/4 tsp vanilla extract

Sweetner if desired

1.  Pour all ingredients into your blender scrapping the sides if needed

2.  Blend until smooth

3.  Pour and enjoy!

You can also play around with other  flavors by using different flavored milks or even other extracts for coffee (carmel, amaretto).

White Bean Couscous Stuffed Pepper with Basil Sauce

Couscous Stuffed Pepper with Basil Sauce

These couscous stuffed peppers are amazing!  They are somewhat time consuming, taking almost an hour of cook time. The prep time is around 15 minutes but  trust me, they are delicious and worth a little extra time! Even my meat-atarian husband approves!  I wish I had more things to put this basil sauce on… it’s simply delightful!

Printable Recipe Here


1 cup vegetable broth (or 1/2 bouillon cube in 1 cup water)

2 tsp ground cumin

3/4 cup couscous

1 cup canned cannellini beans (or garbanzo beans)

1 packed cup chopped baby spinach leaves

1/2 cup (4 oz) crumbled feta cheese

2 Tbsp olive oil

4 Bell Peppers- in any color- I used red (or 5 small pappers)


1 packed cup fresh basil leaves (or 3 Tbsp of basil in the tube)

1/2 cup Sour Cream (I used light)

2 Tbsp oil

2 Tbsp water

2 garlic cloves, chopped

2 tsps fresh lemon juice

Fresh ground pepper/Salt to taste


Put the oven rack in the center of the oven and pre-heat to 400 degrees F.

Filling:  In a medium sauce pan, bring the vegetable broth (or bouillon cube) and cumin to boil over medium high heat.

Remove from the heat and stir in the couscous.  Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 minutes.

Meanwhile, Slice the tops of the peppers and remove the ribs and seeds.  If necessary, cut a thin slice from the base to help the peppers stand up (be extremely careful, it needs to be THIN or you’ll end up cutting a whole in the bottom of your pepper).  Place your peppers into an 8 x 8 baking dish, I used an 8x 11 inch glass pan.

Put the couscous in a large bowl and add the beans, spinach, feta and 2 Tbsp of olive oil. Season with salt and pepper to taste.  Stir until all the ingredients are combined.

Stuff the peppers with the filling and fill the baking dish with 1 cup hot water.

Bake until the filling is golden and the peppers are cooked through, about 50 minutes.  Check after 20 minutes, if the couscous is browning  cover the pan with foil to prevent burning.

Now it’s time to make the basil sauce!  In a blender or small food processor, combine the basil, sour cream, olive oil, water, garlic, lemon juice, salt and pepper.  Blend until smooth.

Remove the peppers from the oven.  Spoon the sauce over and around the peppers and serve.  These peppers also re-heat quite nicely!  Enjoy