¿Usas la comida como una vía de escape a situaciones que te superan?¿Tienes una adicción y no sabes por qué?

Y’all have all heard it said before…breakfast is the most important meal of the day. As a teacher, you’d think I’d practice what I preach. Truth be told, breakfast is not my most favorite. I’m usually lucky if I get to pack a lunch let alone make breakfast. I’m better with quick…preferably healthy things I can whip up and take with me when I go. Hence, the Peanut Butter Banana Smoothie. A few months ago I was on a big kick to make sure my boys were eating healthier. My oldest is the PICKIEST human being alive {my fault, hands down.} I had this genius idea to start making him “green” smoothies, but he didn’t take the bait. The color didn’t bother him at all…he tried it like a champ. But it was the taste. As he said, “Momma…this isn’t my favorite flavor”…and proceeded to pour his smoothie into the sink. *Sigh*. He had NO idea what I put inside of it until he read my Writer’s Workshop that I wrote for my kinder babies the next day. When he walked into my room after school and read my story about tricking him with a spinach smoothie he about died. Joke was on me…that little stinker won’t take anything in a smoothie form any more. Fail. Fine by me…because if I’m being totally honest, I really don’t wanna share this smoothie with ANYONE! PEANUT BUTTER & BANANA SMOOTHIE via Chocolate & Carrots 1 banana 1 TBSP. peanut butter {I use Skippy Natural PB} 1/2 cup quick cooking oats 3/4 cups Almond Milk {I use Silk Vanilla Almond Milk} This is my go-to breakfast on the daily. It’s just SO dang good I seriously can’t get enough! And it keeps me full ‘til lunch!!! In a blender, combine banana {I break it into big chunks first}, oats, peanut butter, and almond milk. Blend until desired consistency. I like mine a little runny. Sometimes I add a *little more* milk. If you’ve got texture issues, this might not be your favorite thing to drink. It’s a little on the thick side. And if you don’t blend long enough, you’ll definitely be able to “feel” the oats. None of that bothers me at all, so this is pretty much the most amazing breakfast ever. Not to mention…the peanut butter/banana combo is my absolute FAVORITE. Heaven in a cup. If you want something a little creamier, add a couple tablespoons of Greek vanilla yogurt. That just takes it to a whole new level. For real. I seriously can’t tell you how much I ADORE this smoothie!!! I have one after every morning workout and it never gets old! I’ve even got Mr. Spouse drinking them, too! And he loves it **almost** as much as I do ;)

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Alright y’all. My girl Paula has gone and done it again. Remember when I recently had a week full of recipes from my most favorite chef herself?! Well, here’s one of the MANY winners from that week. MY.WORD. This is a "must-make-again.SOON” recipe, for sure!! I can’t cook for two people to save my life so we always have A TON of leftovers. I started taking my leftovers to one of the sweet girls on my team who loves spicy food as much as I do. I’m tellin’ y’all, we are a match made in spicy-lovin’ heaven. She LOVED this dish just as much as I did and raved about it for a few days after. This is definitely a keeper. Oh, sweet Paula…you really know how to keep things spicy ;) SPICY SHRIMP AND PASTA CASSEROLE via Paula Deen 2 lbs. shrimp, cleaned, peeled, & deveined {I used frozen shrimp because I take shortcuts like that ;)} 16 oz. jar of salsa {I used my favorite, World Table Salsa Casera :)} 9 oz. angel hair pasta {I used about 3/4 of a box} 1 tsp. dried oregano, crushed 1 tsp. dried basil, crushed 1 tsp. crushed red pepper 1/3 cup freshly chopped parsley 1/3 cup crumbled feta cheese 1/2 cup grated Swiss cheese 1 cup plain yogurt 1 1/2 cup half & half 2 eggs 1/2 cup grated Monterrey Jack cheese Alright now, here we go. Can I just tell y’all how much I love having all my ingredients in one place when I start cooking?! I mean, my kitchen still looks like the sad aftermath of a tornado when it’s all said and done, but I like starting out relatively organized. First make sure you cook your pasta and then drain. In a separate bowl, combine eggs, half & half, yogurt, swiss & feta cheeses, parsley, basil, and oregano. Mix until well blended. Set aside. Grease a 9x13 inch baking dish with butter and spread half the pasta over the bottom of the dish. Now let’s get to layerin’. I’m good at that. Especially in the winter. I layer A LOT to cover up muffin tops and saddlebags. Don’t judge. This time, however, I’m layering FOOD. Let’s get to it. Cover the pasta with salsa, put half the shrimp on top of the salsa, and then cover it with the monterrey jack. You’ll notice that my shrimp already look cooked. Ummm…well…you’re *sorta* right. I forgot to let the shrimp thaw out before I left for work, so I popped ‘em in the microwave to let them defrost. I left them in a little too long and sorta cooked ‘em. But I’m okay with that because the layerin’ gets a little thick and I was a little paranoid about biting into a raw shrimp. I might suggest you do the same :) Just sayin’. Now go ‘head and add the remaining pasta and shrimp. Now pour the egg mixture {remember the one we set aside earlier?!} right over the top of the pasta & shrimp. Bake at 350 for about 30 minutes or until bubbly. Let it stand for about 10 minutes before serving. Holy feta, swiss, and monterrey jack. AH-mazing people!!! I’m tellin’ you!!!! Okay, so I went ahead and added the crushed red pepper to the dish…this wasn’t in the original recipe, but I thought it needed an extra little kick. I knew the salsa wouldn’t make it spicy enough for our taste, so the red pepper totally did the trick. You can absolutely leave that out if you don’t want a little kick in the pants. GET.IN.MY.BELLY. OH friends. OOOOHHHHHH, sweet friends. Don’t skip this one. For real. Y’all know Paula doesn’t disappoint and this is definitely no exception. This is a meal that delivers, so go ahead and deliver this one right to your dinner table. I promise you’ll love it. And you’ll love it even more when you eat it for leftovers the next day, too ;)