Jamba Juice Orange C-Booster CopyCat

Jamba Juice Orange C-Booster CopyCat

Jamba Juice lovers… holla!  I didn’t realize so many people crave Jamba Juice like I do until my healthy copycat recipes started blowing up! Do you know what my Mango-A-Go-Go, Peanut Butter Moo’d, Razzmatazz, and Caribbean Passion have in common?  They are 4 ingredients or less, dairy-free, sugar-free, gluten-free, and scrumptious-FULL!  Let’s keep this party going by introducing Jamba Juice Orange C-Booster! Okay, I’ll try to chill out on using so many exclamation points…. really, I’ll do my best. When I’m under the weather, my mind immediately turns towards a soothing Jamba Juice Orange C-Booster.  It’s overflowing with vitamin C and nothing feels better on a sore throat than a cold smoothie. I had the flu (yes, the real flu) a couple months ago and it knocked. me. out. I was in bed for a week and my body felt on fire.  The body aches were the worst part!  I’ll stop complaining… there’s a reason nurses make the worst patients.  Since being sick is a form of torture, I of course needed Jamba to comfort me.  Thanks to my sweet honey, Orange C-Booster made an appearance.  It almost makes being sick worth it. Almost. Like my other Jamba Juice copycats, there are only 4 ingredients: orange juice, peaches, pineapple, and banana.  The original recipe calls for orange sherbet which contains added sugar and dairy.  A frozen banana quickly replaces the sherbet and its creamy texture tastes like vanilla ice cream.  Don’t believe me?  Try my 3 ingredient blender ice cream.    Freezing bananas is really simple.  Wait until your bananas are the perfect yellow (not green and not brown).  Peel your bananas (up to 6), place in ziplock gallon...
Peach Cobbler

Peach Cobbler

When it comes to fresh peaches, I am hooked up!  My brother and sister-in-law have a crazy producing peach tree along with some of our generous neighbors (love you all!).  Since peach season comes and goes oh so quickly in the Fall, I stock up.  I’m actually surprised that I have any leftover to freeze because I cannot contain myself from eating dozens at a time.  Oh, I love biting into a ripe peach and having the juice run down my chin despite attempting to eat like a civilized person. Okay, back to the cobbler.  Even if you don’t have an abundance of peach trees around you, thank goodness frozen peaches are available all year long.  Since peaches have a thin skin which don’t protect the fruit well enough from pesticides, I recommend purchasing organic peaches.  Also, there is no comparison for the fresh-from-the-garden taste of organic produce. Also, I would be doing you a disservice if I didn’t mention whole wheat pastry flour…. again.  It really makes this peach cobbler recipe light and fluffy without skipping out on nutrients.  You would think I’m running an illegal scam with how much I promote this flour, BUT I promise I’m not getting paid off for my opinion.  I really do use it in everything!  My miracle whole wheat bread, blueberry waffles, and Banana Zucchini Muffins are just a couple of many recipes where I’ll help you fall in love with whole wheat pastry flour.   If you can make a recipe healthier without compromising taste, why not?  Instead of cool whip or whipping cream, try scooping on my blender ice cream or pouring on some coconut...
Easy Peach Crisp

Easy Peach Crisp

Print Easy Peach Crisp Ingredients 4 large peaches peeled, pitted, and cut into 1/2 inches slices 1/4 cup plus 2 tsp brown sugar divided 1 tsp cinnamon divided 1 cup whole oats rolled or instant.... rolled oats makes it chewier. 1 cup natural granola I use Nature's Path Organic FlaxPlus 2 Tbs cold butter sliced into thin pieces Instructions Preheat oven to 425. Place sliced peaches in an 8 in x 8 in glass baking dish. In a small bowl, combine 2 tsp brown sugar and 1/2 tsp cinnamon. Sprinkle over peaches and gently stir to coat peaches with cinnamon sugar. In a medium-sized bowl, combine oats, granola, 1/2 tsp cinnamon, and 1/4 cup brown sugar. Sprinkle granola mixture evenly over peaches. Evenly slice butter on top of granola mixture. Baked on middle rack for about 20 minutes until top is golden brown. Serve...
Peach Muffins

Peach Muffins

I know I’ve said it before, but I can’t resist saying it again.  I love LoVe LOVE muffins!  They are a little bundle of morning delight.  I know you just rolled your eyes at me, BUT I can’t hide my feelings about these Peach Muffins.  They’re light, fluffy, flavorful and moist… what else could you possible want for breakfast?   Print Peach Muffins Ingredients 1 and 1/2 cup whole wheat flour I use Bob's Red Mill whole wheat pastry flour 1 cup whole quick oats 2 Tbs flaxseed meal grounded up flaxseeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 2 cups pureed fresh peaches peeled and pitted (about 3 large peaches) 3/4 cup honey or organic agave 1/4 cup olive oil 1/4 cup milk of your choice I used coconut milk 1 tsp vanilla Instructions Preheat oven to 375. In a large bowl, combine flour, oats, flaxseed meal, baking powder, baking soda, and salt. Stir well. In a blender, add peaches, honey, olive oil, milk, and vanilla. Blend until smooth approximately 30 seconds. Pour wet ingredients into the dry ingredients and mix well. In a lightly greased muffin pan, pour about 1/3 cup batter into each muffin cup. Bake for 15 to 20 minutes until a toothpick comes out clean. The tops will be slightly golden brown.   Don’t worry!  I have more muffins to share with you.   Pear Apple Granola Muffins     Whole Wheat Banana Zucchini Muffins...
Peach-Glazed Beef Roast

Peach-Glazed Beef Roast

Print Peach-Glazed Beef Roast Ingredients 2 Tbs coconut oil 3 lb sirloin or round roast thawed 3 large peaches peeled 2 Tbs balsamic vinegar 1/4 cup cilantro stems removed and washed well 1 tsp minced garlic 1 tsp salt 1/2 tsp pepper Instructions In a large skillet over medium heat, heat coconut oil for 1 minute until hot. Add roast and cook for about 1 minute on each side until browned. Place roast in slow cooker and pour remaining oil on top. In a Vitamix blender, add peaches, vinegar, cilantro, garlic, salt, and pepper. Blend on high for about 30 to 45 seconds until mixed well and smooth. Pour peach mixture over roast. Cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours until roast is tender and easily shredded with a fork. Recipe Notes If roast is still TOUGH, cook for 1 to 2 hours longer on HIGH. TIPS FOR LEFTOVER TO ROAST: Make a salad with leftover roast, black beans, and tomatoes with balsamic vinegar and lime juice drizzled on top. Oh, it's absolutely...

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