I know you’re used to seeing more baked goods from me, but I can’t live off of cupcakes – right? So today I’m sharing my easy superfood smoothie recipe with you! It’s one that Jordan and I both enjoy drinking for breakfast, and sometimes even lunch because it’s packed with protein, fiber and tons of vitamins! I also love that it’s a paleo, gluten free and vegan smoothie so it’s one that most people can have.

Some of the key superfood ingredients in this smoothie are spinach, avocado and berries. Spinach is so good for us – probably everyone could benefit from eating more of it! It’s good for skin, hair and bone health and is loaded with protein, iron, vitamins and minerals. Avocado is another really powerful superfood. We all probably know that avocado is full of healthy fats. But it’s also a great source of fiber, folate, potassium, vitamin E and magnesium. Next up: blueberries! I love using frozen blueberries in this smoothie recipe because they’re a pretty inexpensive berry when you buy them frozen (thank you Costco!). They are also stocked with antioxidant and anti-inflammatory, properties and are high in Vitamin C and potassium.

For even more nutritional value, we love adding flax seeds and chia seeds to our smoothies. One thing that I LOVE about our Vitamix blender is that it’s powerful enough to turn the seeds to powder. So you’d literally never know they were in there! 

Whip up one of these smoothies this week for breakfast or a post-workout nutrient boost!

Ingredients: 

1 cup almond milk (I love the organic Silk almond milk)
1 packed cup fresh spinach
1 cup frozen blueberries (or berry mix)
1/2 cup avocado (I like the frozen avocado at Costco)
1 tablespoon almond butter (We use Justins!)
1 teaspoon flax seeds
1 teaspoon chia seeds

Directions: 

Load all the ingredients into your Vitamix machine or other blender, and blend until smooth. Top with some fresh berries if you like, and enjoy!

Nothing is better, or easier, than this easy reuben casserole! It’s reuben sandwich meets delicious casserole. But healthier, and dare I say, possibly even more scrumptious! The best part is that it can be prepped ahead of time, so you can come home from a busy day, pop it in the oven, and have hot dinner ready in no time!

Rye bread, layered with pastrami, sauerkraut, and swiss cheese, all topped with the most delicious sauce you’ve ever tasted (trust me), and baked until bubbling and amazing. Quick, simple, and crazy good! It even gets the picky toddler stamp of approval, and let me tell you, that means something!

When the temperatures get colder, I’m always reaching for comfort food like warm casseroles and soups. There’s just nothing better than eating something cozy after a long day, am I right?

Growing up, my brother loved reubens. Like, loved them. There was a Jewish deli near where we lived, and they seriously made the best reuben sandwiches ever! They’re such a simple sandwich, and sometimes I think simple means even more delicious.

So when cold weather and the yearning for comfort food, and memories of reuben sandwiches meet, what do you get? Reuben casserole!

This casserole is our go-to for busy weeknight dinners. The morning of, I prepare the casserole up until adding the sauce, so it’s really fast and easy once we get home from work, school, or activities.

I also love that this is all assembled in one casserole dish (plus a small bowl for the sauce). Fewer dishes for me, means a happier mom in this house!

Make this for family and friends, everyone will love it!

Easy Weeknight Reuben Casserole

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• Author: Kirsten Bell
• Prep Time: 15
• Cook Time: 40
• Total Time: 55 minutes
• Yield: 8 Servings 1x
• Method: Cooking
• Cuisine: American

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Description

An easy weeknight dinner idea that the whole family will love! If you love Reuben sandwiches you will be heads over heels for this easy and delicious casserole.

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Ingredients

Scale 1x2x3x

4 slices dark rye bread
1 pound sliced pastrami (I buy mine from the deli because it’s way less expensive than individual packs)
1 25 oz jar sauerkraut, drained very well (we love Bubbies!)
5 cups shredded swiss cheese
1/3 cup breadcrumbs
3/4 cup milk
2 eggs
1/2 cup thousand island dressing
2 tablespoons Dijon mustard
1 tablespoon horseradish

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Instructions

Preheat the oven to 350. Cut the rye bread into 1-2 inch cubes, and layer on the bottom of a 11×7 baking dish. Cover the bread evenly with half the sliced pastrami, and then cover the pastrami with half the shredded cheese. Layer the drained sauerkraut on top of the shredded cheese. Cover the sauerkraut with remaining pastrami, then add the remaining 2.5 cups of shredded cheese on top of the pastrami. Sprinkle the breadcrumbs on top of the shredded cheese.

To make the sauce: combine the milk, eggs, thousand island, Dijon and horseradish in a medium mixing bowl. Whisk to combine. Pour or spoon the sauce over the casserole as evenly as possible. You may need to use a spatula to carefully redistribute the sauce a little so that it evenly covers the top.

Cover with foil, and bake about 40-45 minutes. Remove from oven, and allow to cool at least 5 minutes before serving. Enjoy!

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Notes

To make this casserole ahead of time, complete all steps up to pouring over the sauce. Store the casserole and sauce in the fridge until ready to bake, then pour over sauce and bake.

Looking for more dinner dinner ideas? Check these out:

• Asparagus, Ham and Gruyere Crustless Quiche
• Crockpot Bourbon Meatballs
• White Wine and Parmesan Risotto
• Traditional Beef Stew