Cassie DeNisco

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Easy Berry Smoothie Recipe

As the weather gets warmer, I love a smoothie in the morning! I’ve shared my go to tropical smoothie recipe on here before but this easy berry smoothie recipe takes you back to the basics. I love a quick morning smoothie to get in your fruit for the day on the go!

I will say, this recipe is so easy thanks to my Ninja Blender. You can seriously just throw everything in and set it & forget it. This is such a high powered blender that it truly is amazing in the morning when you need to get out the door quickly.

You can shop here for the Ninja Blender I have. This is an affiliate link so I make a small commission if you choose to shop from it!

Smoothie Recipe

1 cup frozen strawberries

1/2 cup frozen blueberries

1 frozen banana

1/3 cup oats

1/2 cup walnuts

oatmilk (I start with about a 1/2 cup and continue to add as needed)

drizzle of honey

2 scoops Vital Proteins collagen (shop here)

Directions

  • Add all ingredients to blender and blend until smooth. Because of the oats and walnuts, this is a slightly chunkier smoothie so if you’d prefer it smooth, omit them!

What I love most about smoothies is how easy they make it to get your daily nutritional values in. I don’t always reach for a breakfast in the morning or even a fruit so by making this I truly get everything I need in for the day and it’s only like 10am by the time I’m done!

Feel free to add some protein to bulk up this easy berry smoothie recipe! I really just make this for the fruit aspect so I know I’m getting them in each day! If you make this smoothie, let me know in the comments below! You can check out other smoothie recipes here!

My Easy Chicken Cutlet Recipe!

One thing about me is I love an easy chicken cutlet recipe! I feel like I really have perfected mine and I’m so excite to share it with you! I feel like making cutlets can seems so daunting but once you get the hang of it, you really will never look back!

To make these cutlets, I like to use my electric fryer. I feel like it helps to make the process faster as you can fit more in it than just a pan on the stove. You can shop the exact electric fryer I have here! (this is an affiliate link so I make a small commission if you choose to purchase)

easy chicken cutlet recipe

Ingredients

  • 2-3 boneless skinless chicken breast
  • at least 4 cups italian bread crumbs
  • 5 eggs cracked and scrambled
  • vegetable oil (enough to coat the bottom of you pan)

Directions

  1. Start by thinly slicing your chicken breast. I’ve found holding the chicken with one hand on top and using the knife sideways makes it easy and provides the thinest cutlets! Keep doing this until all your chicken breast are cut.
  2. Put your bread crumbs on either plate with sides or a low bowl then scramble the eggs and place them in another bowl with a little warm water.
  3. Warm you pan or electric fryer with enough oil to coat the bottom of it!
  4. Place your thinly sliced chicken in the egg and flip it over then place it in the bread crumbs and flip it over. Once that process is done you are ready to fry!
  5. Place breaded chicken in pan and let it sit until one side is golden brown then flip. Repeat the process until you have finished all the chicken!
  6. Let cooked cutlets sit on a paper towel lined plate to rest and enjoy!
easy chicken cutlet recipe

I hope you enjoyed this yummy chicken cutlet recipe! I love to pair mine with couscous and green beans for an easy week night meal or make them with mozzarella and tomato sauce for chicken parm! You can also make them and freeze them so you have them on hand at all times!

If you loved this recipe, you can read more on the blog here!

Easy Breakfast Muffin Recipe!

I love this recipe because it truly is so easy to make! This delicious breakfast muffin recipe as sausage, egg & cheese in it to make the perfect filling, on the go meal! These were a go to for me as a kid and now that I’ve rediscovered them, I am obsessed!

These muffins are only 5 ingredients and can be made in advanced and stored in the fridge or freezer! You only need a muffin pan and you are all set!

breakfast muffin recipe

Ingredients:

2 Cup Bisquick

1 cup vegan cheese

1 box Brown and serve sausage

2/3 cup vegan milk

2 eggs

Recipe:

  1. Preheat oven to 350
  2. Add bisquick to a bowl then mix in your vegan milk, eggs, and cheese.
  3. Microwave brown and serve just enough so you can chop it into small pieces.
  4. Fold sausage into the bisquick mix.
  5. Grease a muffin pan and then fill each section with about 1/4 cup of the bisquick mix.
  6. Cook muffins for about 15-20 minutes or until golden brown.

You can shop my favorite muffin tins here! (affiliate link, I make a small commission if you purchase)

I hope you enjoyed this easy breakfast muffin recipe! This was one of my favorites as a kid before school and it’s easily become a go to now for a snack or breakfast. You can really customize these to your flavor preferences too!

Be sure to check out more breakfast recipes like this one here!

Vegan Chickpea Orzo Soup

I have a delicious recipe for you today that I know you’re going to love! My vegan chickpea orzo soup is so easy to make and perfectly cozy for these colder winter months. I also love that this is a vegan recipe because I love incorporating meatless meals into my rotation! This is perfect for your new year resolution to be a little healthier!

This is definitely one of my easier recipes and really doesn’t need too much! I feel like many of us have these ingredients on hand already, so it might just be the orzo you have to actually get! I hope you love this as much as I do!!

vegan chickpea orzo soup

Ingredients:

8 cups veggie broth

1 bag orzo

can carrots

1 can chickpeas

1 tbsp flour

medium onion diced

2-3 celery stalks diced

1 tbsp garlic

italian seasoning

1-2 tbsp vegan heavy cream or milk

salt + pepper to taste

Directions:

  1. To a large pot, sauté diced celery and onions in buter, then add garlic and cook until fragrant.
  2. Add in 2 tbsp of flour and stir until thick.
  3. Add in veggie broth, orzo, chick peas, and carrots.
  4. Bring to a boil then cook until orzo is al dente. Make sure you stir often!
  5. Remove from heat and stir in seasonings and heavy cream.
  6. Serve with biscuits or bread and enjoy!!

As you can see this is literally the easiest soup recipe! I love this vegan chickpea orzo soup because it’s packed with veggies! If you loved this recipe, you can follow me on pinterest or click here for more recipes!

My Iced Matcha Recipe!

As I mentioned in my last week’s post, I have been loving this Iced Match Recipe! I look forward to it each and every morning! Matcha is so great for me because it doesn’t leave me anxious and jittery like coffee or chai does so this is a great alternative.

Before you start making matcha, you definitely want a few things on hand to make your life easier! I’ll link my go to matcha essentials below! They’re affiliate links so I do make a small commission if you purchase through me!

iced matcha recipe

Ingredients

Chamberlain Coffee Matcha

Milk of choice (i love almond)

Ice

Sweetener of Choice (I go between sugar free vanilla or caramel)

Directions

  1. Start by boiling water. Grab a glass cup and pour 1 tsp matcha into it. Mix in the hot water and use your mini electric blender to blend. (can use a regular whisk too but electric one works better)
  2. Prep the cup you’re actually going to drink out of by adding ice, 1-2 pumps sweetener, and 1 cup of milk.
  3. Pour the hot matcha over the iced cup and stir with a straw to combine!
  4. Enjoy!!

Matcha Must Haves

Electric blender- shop here

Chamberlain Matcha- shop here

Cute Cups- shop here

Sweeteners- shop here

I hope you loved my iced matcha recipe! It’s so simple and I highly recommend giving it a try if caffeine makes you too jittery! This gets my day going but in a more natural way that doesn’t give me crazy highs and lows!

If you liked this post, be sure to let me know below and check out more posts here!

My Go To WeekNight Dinner!

There’s nothing I love more than an easy dinner! This recipe is sure to become a staple in your house because of how easy it is! I love the flavor combo and honestly stumbled upon it after trying to just use what I had! This has seriously become my go to weeknight dinner

A major theme in my recipes these days is using what I have on hand. I’ve found that I really feel better when I eat at home so I’ve been raiding my fridge and pantry each week to make sure I’m using what I have!

go to weeknight dinner

Ingredients- feeds 4

16 oz package of Brussel Sprouts

16oz package of Ground Turkey

2 1/3 Cups cooked white rice (I use a rice cooker but make it however you like)

1 tbsp Soy Sauce

2 tsp sriracha

garlic powder

onion powder

paprika

salt & pepper

olive oil

sesame seeds to garnish

Directions

  1. Start by preheating your oven to 425 for the brussel sprouts. Quarter then by slicing them down the middle and then down each middle again.
  2. Add them to a parchment lined baking sheet and drizzle with olive oil & salt/pepper to your liking. Bake for 12-15 minutes or until crisp and brown.
  3. Cook your ground turkey in a sauté pan over medium heat and add in soy sauce, sriracha, garlic powder, onion powder, and paprika. Cook until browned!
  4. Once everything is finished cooking assemble your plate by putting the cooked white rice, ground turkey, and then Brussel sprouts. Sprinkle with sesame seeds and enjoy!

My other recipe this month also had Brussel sprouts in it so as you can see that what I have as a leftover. It saves you money using what you have but it’s also much healthier than ordering out!

This recipe literally takes like 20 minutes tops and is a really good weeknight meal. You can make it even healthier by doing brown rice or a grain but I just prefer white rice! If you liked this go to weeknight dinner, you can read more here! You can also follow me on pinterest where I get all my recipe inspo!

My Go To Greek Salad Bowl

As the weather gets warmer, I become more obsessed with salads and bowls. I’ve been making this Greek salad bowl on repeat and I just had to share it with you. The flavors are so fresh and I feel like everyone has these ingredients on hand in the warmer months!

Often salads can be so daunting because they’re just not filling but I make sure to hit all my bases with a salad that is well balanced. From protein to fiber and carbs, this salad will have you wanting it for dinner all week long!

greek salad bowl

Ingredients:

pickled red onions

canned chickpeas drained & rinsed

diced cucumber

diced tomatoes

dill

lemon

tzaziki

pita

cooked farro or couscous

greens of choice (I like a 50/50 blend)

Directions:

  1. Add diced cucumbers, tomatoes, chopped dill, and the juice of half a lemon to a bowl and let set for about 30 minutes.
  2. Warm your pita by preheating oven to 350 and baking until brown on each side but not too crisp.
  3. Assemble your salad with greens, cooked couscous, tzatziki for the dressing, cucumber tomato mix, chick peas, and picked red onions!
  4. Enjoy!

Salads like this really keep you full because they have the greens but they have the the grains that do the heavy lifting. I used to avoid salads because I knew I’d be so hungry after eating one but looking at one like this has changed the game for me.

This greek salad bowl is honestly my new obsession! I have a few other salad recipes here on the blog or you can check our my pinterest for even more recipes!

My Chicken Roaster Recipe!

This is definitely a newer recipe for me! I love this chicken roaster recipe because it’s not only good the day of but I love the leftovers. Chicken is just about the only meat I’ll eat and making a roaster like this ensures I’ll have leftovers to use in so many ways!

I like to think of this recipe as my own at home rotisserie chicken. It’s essentially the same thing but I can season it how I want and it gets so fresh and delicious! You can serve with potatoes and gravy or really however you want to! It’s so easy it’s become a staple in my meal rotation!

chicken roaster recipe

Ingredients

Whole Chicken Roaster

1 tsp thyme

4 tbsp melted butter

2 tbsp minced garlic

1 tsp garlic powder

1 tsp rosemary

Directions

  1. Preheat your oven to 425 and decide what pan you’re going to use. Sometimes I use my dutch oven and others I’ll use a throw away aluminum foil.
  2. Prep your chicken by patting it dry from the extra liquids.
  3. Melt butter and then mix in minced garlic, garlic powder, thyme, and rosemary. Pour mixture over chicken in pan and make sure it coats completely. (sometimes I add more, sometimes I need less)
  4. Cooking time will depend on weight of your roaster.. typically it’s 2-3 hours for a young chicken and sometimes you can even get the one with the pop up timer!
  5. While it’s cooking, baste with the drippings occasionally to keep it moist!
  6. Carve & enjoy!

This is the easiest chicken roaster recipe to make for dinners! If you loved this recipe, be sure to check out more recipes like this here! You can follow me on Pinterest @cassiedenisco for even more content!

My Sweet Potato Quesadilla Recipe!

This new year we are prioritizing eating our veggies! I love this recipe because it sneaks in veggies in a really yummy and delicious way! I’ve now been plant based for over a year and a half and I love recipes like this sweet potato quesadilla!

Quesadillas used to be one of my go to recipes to make a quick lunch or order out but it’s hard to do when you’re dairy free! I found this recipe actual from a Hello Fresh Box but have made it my own as the years have gone on. If Hello Fresh is reading this, offer dairy free alternatives so I can still enjoy your stuff!!

This recipe is so quick and easy, as well as perfect to rotate into your New Year’s meals!

Ingredients

Your favorite Tortillas (I love almond flour but my grocery store didn’t have so I did whole wheat)

Cheese (Follow Your Heart Vegan Cheese is the best to melt with)

1 poblano pepper

Grape tomatoes

1 yellow onion

Salt

Pepper

1 tsp cayenne

1 jalapeño pepper

Avocados

Directions

  1. Preheat your oven to 425 then peel and dice your sweet potatoes. Spray them with a little oil and bake for 25 minutes or until soft.
  2. Dice your poblano and yellow onion. Sauté your poblano and half of the yellow onion in a pan with cayenne, salt and pepper. Set aside.
  3. Create a little salsa with your diced jalapeño, other half of the yellow onion, and tomatoes!
  4. Once everything is cooked, assemble your quesadillas without the salsa and bake in the oven for 5 minutes or until the cheese is melted and the tortilla is crisp.
  5. Serve with salsa on top and sliced avocado & enjoy!!

I love this recipe because it’s truly a twist on a classic. This helps you sneak in your veggies while having something good. If I’m looking for something more nutrient dense, I’ll even throw in some black beans! Let me know if you have tried this sweet potato quesadilla recipe or if you have a non-traditional quesadilla recipe!

Be sure to follow me on Pinterest for more day to day content!!

Vegan Au Gratin Potato Recipe!!

I have been waiting to share this recipe with you because it’s perfect for the holidays! This vegan au gratin potato recipe is next level and so good. I miss out on so many favorites being dairy free and this was life changing when I made it.

I seriously love how easy this recipe is for how good it tastes. These cheesy potatoes pair so well with any holiday dinner so I really wanted to share it now in my holiday recipe series!

vegan au gratin potato

Ingredients:

6 thinly sliced potatoes

1 white onion diced finely

1/3 cup flour

1/3 cup vegan butter

1/2 cup veggie broth

1 1/2 cup vegan milk

2 cups vegan shredded cheese

1 tablespoon garlic powder

salt & pepper

Directions:

  1. Start by boiling your sliced potatoes in water then drain.
  2. Preheat your oven top 425 and then heat a small pot on the stove.
  3. Begin making the roux by heating oil then the diced onions. Add in water & Salt then butter and once melted slowly mix in flour.
  4. Slowly add more veggie broth then the milk and keep stirring. Add cheese and stir until sauce has thickened. Then immediately remove from heat.
  5. In a baking dish, pour a little of the cheese sauce in then begin layering the potatoes. Pour the rest of the sauce on top.
  6. Bake for 55-60 minutes or until cooked thoroughly and brown!
  7. Enjoy 🙂

I am not joking when I tell you this was the best vegan alternative I’ve made yet! This vegan au gratin potato recipe is delicious and seriously like the real thing! If you make this recipe, let me know!!

If you liked this vegan recipe, check out more here or follow me on Pinterest for more video content!