Blackberry Smoothie with Coconut Whipped Cream

Summer is coming and this blackberry smoothie with coconut whipped cream needs to be at the top of your must make list.  Refreshing and luxurious.

blkbry smoothie

I have been skeptical about the whole coconut whipped cream fad.  I’m not sure what took me so long to try it!  It works and it’s absolutely delicious.  After much research I did read that the brand was important and full fat is essential.  I used Thai Kitchen.  Some people don’t sweeten the whipped cream but I think to get the true taste of whipped cream it is necessary.

blackbery smoothie

This vibrant smoothie is sweet and the gorgeous purple color is sure to put you in a good mood.  I usually freeze my bananas when I buy them and they are still yellow.  I find the longer they sit on the counter the sweeter they get.  So if you are using brown frozen bananas watch the amount of sweetener you add.

black berry smoothie with coconut whipped cream petitfoodie

Of course you could use any milk of your choice for the smoothie.

Blackberry Smoothie with Coconut Whipped Cream
Cook time
Total time
Serves: 2 smoothies
  • 1 banana, frozen
  • 1 C blackberries, frozen
  • ½ C almond milk
  • ½ C coconut water
  • 2 tsp honey
  • ½ C ice cubes
  • Coconut Whipped Cream
  • 1 can full fat coconut milk, placed in fridge overnight
  • 3 T powdered sugar
  1. Remove coconut milk from fridge and turn upside down. Open.
  2. Pour out coconut water and reserve for smoothie.
  3. In a medium bowl beat cold coconut milk until soft peaks form.
  4. Fold in powdered sugar
  5. Set in fridge until ready to use.
  6. Place first 6 ingredients in blender and blend until thick and smooth
  7. Top smoothie with dollop of coconut whipped cream


Chocolate White Chocolate Chip Cookies

Every Mother deserves homemade cookies on Mothers’ Day.  Don’t settle for the same old flowers and a card or store-bought treats this year.  Whip up a batch of these fool-proof cookies.  These chocolate white chocolate chip cookies are the perfect treat to give your mom this Mothers’ Day.

chocolate cookies

Just the right amount of cocoa powder to add richness.  The white chocolate chips add sweetness that that make these cookies perfect and add a vibrant burst of contrast against the dark cookie.

chocolate white choc chip cookies

Delight mom this Sunday with these chewy rich chocolate white chocolate chip cookies.

chocolate cookies

Chocolate White Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 16 cookies
  • ½ C butter, room temp
  • ½ C granulated sugar
  • ½ C brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 C flour
  • ½ C cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 C white chocolate chips
  1. Preheat oven to 350*
  2. In a mixing bowl beat together butter and sugar until creamy. About 2 min.
  3. Add in egg and vanilla.
  4. In a separate bowl whisk together flour, cocoa powder, baking soda and salt.
  5. Working in batch slowly add dry ingredients to wet.
  6. Mix until just combine.
  7. Fold in white chocolate chips.
  8. Spoon 1 T dough on the baking sheet.
  9. Bake for 8-10 minutes.
  10. Remove and let cool 1-2 minutes on baking sheet.


Favorite Week Night Meals

I’ve been in a serious dinner-rut lately.  Everything just seems dull and un-inspiring.  I’ve been searching the web and cookbooks all weekend trying to find new and fun ideas that my family would enjoy.  I thought you might could use some ideas to liven up your weekly meal plan.

favorite week night meals


Creamy Chicken and Bacon Pasta

Creamy Garlic Spinach and Shrimp Pasta

Spicy Shrimp and Avocado Sliders

Spicy Almond Crusted Chicken Tender Salad

Steak Fajitas

Steak Stir Fry

Teriyaki chicken

Spicy BBQ Chicken Quinoa

Ricotta Quinoa Cakes

Mexican Pork and Rice Soup

Skinny Chicken Salad

Greek Salmon Quesadillas

These Greek salmon quesadillas pack some serious goodness.  Full of all things good and flavor I could not help but fall in love with them.

greek salmon quesadilla

For weeks I had been craving simple grilled salmon.  Nothing fancy and nothing drenched in oil or butter.  So we bought a crazy amount of salmon one night and grilled it up.  Simple no fuss – dash of olive oil, salt and pepper and a hefty squeeze of lemon.  It was perfection.  Luckily, I had quite a bit left over, which is a rare thing in my house.   I was inspired to use the left overs to make these perfect quesadillas.

greek salmon quesadilla petitfoodie

They have such a wholesome healthy taste to them.  Seriously, the clean fresh taste of the salmon and the salty feta and olives combined with the refreshing tomato and sweet onion make for lush experience for your palate.

greek salmon quesadilla

This was the perfect way to use up left-over salmon.

Greek Salmon Quesadillas
Prep time
Cook time
Total time
Serves: 2 quesadillas
  • 4 oz grilled salmon
  • ¼ C olives, chopped
  • 2 T feta, crumbled
  • ½ small Roma tomato, chopped
  • 2 T red onion, chopped
  • 1 T olive oil
  • 2 flour tortillas
  1. Heat a grill pan or panini press.
  2. Chop grilled salmon into big chunks,
  3. Place 2 oz of salmon in the middle of each flour tortilla.
  4. Top with ⅛ C olives, 1 T feta, a handful of chopped tomato, 1 T red onion
  5. Repeat with remaining tortilla.
  6. Fold each tortilla in half and brush each one with ½ T olive oil on each side.
  7. Place in grill pan or panini press and cook for 3-5 min on each side. If using the panini press this would be total time no need to flip.


Juice – Green and Beet Juice

We have been on a real juice kick in my house lately.  These two are my favorite and the only two I make on a regular basis.  This green juice is simple and I usually always have these ingredients on hand.  The red beet juice is equally as simple but slightly more sweet and beets aren’t something I usually have on hand.

juice recipe

If you are new to juice I would definitely recommend these mild juices.  You could definitely add some ginger and more or less of the ingredients below.  I just prefer this combination.

Juice Recipe

These juices are sure to brighten you day and give you an extra boost of energy.

Juice recipes

Juice - Green and Beet Juice
Prep time
Total time
Serves: 2 glasses
  • Green Juice
  • 3 large kale leaves, washed and destemmed
  • 2 green apples, cored
  • 3 stalks celery
  • 1 lemon
  • Beet Apple Juice
  • 2 medium beets, washed and cut
  • 2 green apples, cored
  • 2 carrots
  • 3 stalks celery
  • 1 lemon
  1. Put the first three ingredients through a juicer.
  2. Juice lemon by hand or with citrus juicer.
  3. Stir and pour in a sealed glass.
  4. Serve cold. Drink within 2 days.


Creamy Pesto Chicken Stuffed Shells

This is one of my favorite dishes to make.  My family got tired of the same old traditional red sauce stuffed shells.  So I started making these and we have yet to go back to the traditional recipe.  This may not be the lightest dinners but it’s definitely worth making every once in a while.

creamy stuffed chicken shells

These chicken stuffed shells are so delicious because they are wrapped up in a velvety pesto sauce.  The cream and cream cheese tone down the robust pesto and it’s a very mild yet flavorful dish.

creamy stuffed shells

Bring your appetite to the dinner table because this makes quite a bit.  These stuffed shells make for a rustic yet showy dinner. Just be sure to wear stretchy pants and serve with a large salad to prove your healthy side. :)

creamy chicken shells

Creamy Pesto Chicken Stuffed Shells
Prep time
Cook time
Total time
Inspired by
Serves: 4
  • ¾ box jumbo shells
  • 1 lb chicken breast
  • 1 C Mozzarella
  • ½ C Parmesan
  • 3 T pesto
  • 2 T butter
  • 2 T flour
  • 1 C milk
  • 1 C chicken broth
  • ¾ of 8oz block of cream cheese, room temperature
  1. Preheat oven to 350*
  2. Boil chicken in a pot with salted water. Over a low boil cook until chicken is cooked through. About 20 min.
  3. Remove from pot and let cool. Once cooled shredded chicken.
  4. Bring shells to boil in large pot of salt water. Cook until al dente.
  5. Drain and let cool.
  6. In a medium saute pan melt butter.
  7. Slowly whisk in flour.
  8. Once roux forms, slowl whisk in milk and chicken broth.
  9. Whisk in cream cheese until completely melted.
  10. Whisk in pesto.
  11. If sauce is too thick add a little bit more chicken broth.
  12. Season with salt and pepper as needed.
  13. In a large bowl combine 1 C sauce, chicken and ½ C mozzarella.
  14. In deep casserole dish spread ½ C sauce on bottom.
  15. Stuff shells with chicken mixture.
  16. Place shells in casserole dish and top with remaining sauce.
  17. Top with mozzarella and Parmesan.
  18. Cover dish with tin foil.
  19. Bake for 20 min. Remove tinfoil and bake another 10 minutes. If top does not brown put broiler on hi for 1-2 minutes.
  20. Serve.


Lemon Sweet Roll Twists

Fresh and sweet, these lemon sweet roll twist are perfect for any Spring occasion.  The dough is light with a filling that is full of creamy lemon flavor. 

lemon sweet twists  RSY - Petitfoodie


Just in time for Easter these lemon sweet roll twists will complete your Easter brunch menu.  They are a bit time consuming but so worth it.  Plan ahead and make these for your Easter guests.

lemon sweet twists

The refreshing lemon flavor adds a pop not only in the creamy filling but the simple glaze as well.  Nothing says Spring like a refreshing lemon pastry.  I served these sweet roll twists with fresh raspberries and they became a stunning addition to our brunch table.

lemon sweet roll twists

Lemon Sweet Roll Twists
Prep time
Cook time
Total time
Serves: 24 small twists
  • (dough)
  • 1 C warm milk
  • 1 pkg Red Star Yeast Active Dry Yeast
  • ⅓ C sugar
  • ½ t salt
  • 1 egg
  • ⅓ C canola oil
  • 3½ C flour
  • (filling)
  • 6 oz cream cheese, softened
  • 1 egg yolk
  • ¼ C granulated sugar
  • 2 T lemon juice
  • Zest of one lemon
  • (glaze)
  • 1 ¼ C powdered sugar
  • 3 T lemon juice
  • 1 T milk
  1. Combine milk, yeast and sprinkle of sugar in a large bowl. Let sit for 5 minutes to proof in a warm area
  2. Add in egg, oil, salt, sugar.
  3. Slowly add in 1 cup of flour at a time – leaving the ½ C flour for dusting the counter.
  4. On the last cup of flour use your hands and knead the dough until a smooth ball forms.
  5. Place in a warm area covered with a clean tea towel for one hour.
  6. Meanwhile, using mixer combine cream cheese, lemon juice, zest and sugar until smooth.
  7. Place in fridge for 30 minutes.
  8. Once dough has doubled in size roll out on a well-floured surface to be 18x24 inches.
  9. Spread lemon cream cheese mixture on dough leaving a ½-1 inch border.
  10. Using pizza cutter cut dough into 1 inch strands.
  11. Then cut the rectangle in half horizontally.
  12. Cut each strand carefully in half only ¾ of the way up the strand.
  13. Carefully braid each strand – work quickly so the filling stays in place.
  14. Bring two ends together to form a ring and pinch firmly.
  15. Place on a parchment paper lined baking sheet.
  16. Let sit in warm area for 30 minutes.
  17. Preheat oven to 350.
  18. Bake rolls for 10-15 minutes, or until golden brown.
  19. While rolls are baking mix glaze ingredients.
  20. Remove rolls from oven and let cool.
  21. Once cooled drizzle glaze on top.
  22. Serve immediately.
  23. Place leftovers in the fridge and reheat, as desired.


I have partnered with Red Star Yeast to bring you this wonderful Lemon Sweet Roll Twists  recipe.  Thank you so much for supporting Petit Foodie and Red Star Yeast.  Opinions, recipes and photos are my own.  

For more Red Star Yeast information follow them on: Twitter | Pinterest | Instagram (@redstaryeast) | Facebook

Wild Rice and Kale Salad

I’ve been craving this wild rice salad every day.  It has been the highlight of my work day.  Lunch has never been so gourmet.

wild rice kale salad

This wild rice and kale salad is loaded with color and texture.  The raisins add a wonderful chewy sweetness to the salad and I wouldn’t omit them, unless you really don’t care for raisins.  You could use Craisins or dried apricots.

wild rice salad

As an afterthought I added blue cheese and it was totally swoon-worthy.  It added a punch of richness and brought the whole salad to a new level.

wild rice and kale salad

Do yourself a favor make this salad tonight so you can have a lunch all week long that is full of goodness.

Wild Rice and Kale Salad
Prep time
Total time
Serves: 4
  • 2 C wild rice, cooked
  • ½ C apple, diced
  • ¼ C raisins
  • 1 C kale, chopped
  • 2 T almonds
  • 2 tsp apple cider vinegar
  • 1 T olive oil
  • Salt and pepper, to taste
  • 1 T blue cheese crumbles, garnish, optional
  1. Combine ingredients well.
  2. Adjust salt and pepper to taste.
  3. Garnish with blue cheese crumbles, if desired.


Ultimate Veggie Flatbreads

Homemade flatbread has never been easier or more delicious.  This ultimate veggie flatbread has a flavorful crispy crust and lots of fresh veggie goodness on top.

Veggie Flatbread RSY -

This is one of my favorite ways to eat flatbreads.  Sinking your teeth into the juicy fresh veggies and then getting a crunchy crust is such a wonderful sensation.  I love how light these flatbreads are.

Flatbread RSY -

You can serve this as an appetizer or have for a light lunch.  The veggie possibilities are ridiculously endless.  Whatever you have on hand feel free to throw it on top.   Get creative or just enjoy this simple variety.  I always have these veggies on hand in my house to it was a natural choice to choose.  You could add spinach, peppers, artichoke, red onion.  Anything you desire.

veggie flatbreads

Enjoy this light and delicious ultimate veggie flatbread.

veggie flatbread

Ultimate Veggie Flatbreads
Prep time
Cook time
Total time
Serves: 1 flatbread
  • Flatbread Crust - Makes two flatbreads
  • 1 package Red Star Yeast Active Dry Yeast
  • 1 tsp sugar
  • 1.5 C warm water
  • 1 T olive oil
  • 1 tsp salt
  • 3 C all-purpose flour
  • Toppings for one flatbread
  • 3 T garlic olive oil
  • 1 C Mozzarella
  • ½ C parmesan
  • 1 medium tomato, thinly sliced
  • ½ C mushrooms, clean and thinly sliced
  • 1 small green pepper, thinly sliced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  1. In a large bowl whisk together warm water, sugar and yeast.
  2. Set aside until yeast activates – it will smell fragrant and start to foam at the surface.
  3. Add in olive oil, salt.
  4. Slowly combine flour.
  5. Knead the dough on a floured surface until it just comes together to form a smooth ball.
  6. Lightly coat the same bowl with olive oil and place dough back in bowl.
  7. Cover with clean towel and let rise in warm place for 30-60 minutes, until doubled in size.
  8. Preheat oven to 425 degrees.
  9. Once dough is done rising punch down and divide dough into two.
  10. Set one portion aside for later use or a second flatbread.
  11. Roll one portion out on a floured surface until very thin rectangle, about ¼ -inch in thickness and 10-inch in length.
  12. Place dough on an oiled baking sheet.
  13. Brush dough with garlic olive oil.
  14. Sprinkle half of the seasoning over the crust.
  15. Scatter sliced veggies evenly over the crust.
  16. Top with mozzarella, parmesan and remaining seasonings.
  17. Bake until golden brown, about 12-17 minutes.


I have partnered with Red Star Yeast to bring you this wonderful Ultimate Veggie Flatbread recipe.  Thank you so much for supporting Petit Foodie and Red Star Yeast.  Opinions, recipes and photos are my own.  

For more Red Star Yeast information follow them on: Twitter | Pinterest | Instagram (@redstaryeast) | Facebook

Creamy Garlic Spinach and Shrimp Pasta

This simple and elegant pasta dish can be on the table in less than 30 minutes.  It’s full of creamy luxuriousness and has a deep flavor.   Trying to keep this dish a bit lighter I added 2% milk instead of full fat cream.  I added some nutritional value and color with the addition of spinach.  This not only adds flavor, color but a wonderful texture as well.

creamy garlic spinach and shrimp pasta

The punch of garlic and parmesan cheese are a must.  I wouldn’t suggest adding to much salt and pepper in the beginning of making this dish.  Let the ingredients mingle and then test, adding more seasoning if needed.

creamy shrimp and spinach pasta www.petitfoodie

If you are looking for an elegant dish that is fool proof to impress your next dinner guests this is the one for your.

shrimp and spinach pasta

Creamy Garlic Spinach and Shrimp Pasta
Prep time
Cook time
Total time
Serves: 4
  • ¾ lb fettuccini
  • ¾ lb shrimp,cleaned
  • ½ C fresh spinach
  • 2 T olive oil
  • 1 clove garlic, minced
  • 2 T butter
  • 2 T Flour
  • 1 C 2% milk
  • ½ C Parmesan cheese
  • Salt and pepper.
  • ½ C pasta water
  1. Bring large pot of salted water to boil, add in pasta and cook according to package directions.
  2. Reserve ½ C pasta water.
  3. In a medium saute pan heat olive oil.
  4. Add in garlic and suate until tender and fragrant.
  5. Add in shrimp and cook until pink, about 5 min.
  6. After shrimp cooks for 3 minutes add in spinach until wilted.
  7. Set aside.
  8. In medium pan melt butter.
  9. Whisk in flour to form a paste.
  10. Slowly whisk in milk.
  11. Add in parmesan.
  12. Season sauce with salt and pepper.
  13. If the sauce is too thick slowly pour in reserved pasta water.
  14. In a large pasta bowl combine pasta, sauce and shrimp mixture.
  15. Adjust salt and pepper seasoning, if needed.
  16. Garnish with more parmesan, if desired.


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