Full Belly Sisters


Friday, June 24, 2016

Greek Marinade with Yogurt #FreakyFriday

This simple and delicious Greek Marinade with Yogurt features classic Mediterranean ingredients like olive oil, lemon, and oregano, as well as tangy yogurt. It's perfect when you're grilling meats for easy, summertime dinners.

My blogger buddy—Michaela, from the wonderful An Affair from the Heart—has been organizing these Freaky Friday recipe swaps for a bunch of bloggers. We are each assigned someone else's blog and we select a recipe to try and then share. 

It's a big secret who is assigned to which blog...Until now! I am thrilled to announce that I got Aunt Bee's Recipes! It's a blog I follow and really enjoy. Brandi is the brains behind the recipes: she's a self-taught cook, a cookbook collector, and a stay-at-home mom. 

I've actually already shared my Italian Stuffed Pepper Soup, a recipe inspired by Brandi's own Stuffed Pepper Soup (it's delish, by the way). So, I wanted to try a different recipe this time. Her recent Southwest Salad with Cilantro Lime Vinaigrette looks like a fantastic summer dish, light yet hearty. The Brown Sugar and Lemon Chicken Breast also looks delicious and easy (always a bonus!). But since it's summer and I'm super into grilling right now, I opted to try her Greek Marinade for Chicken, Steak, and Pork.

One thing you'll notice is that there's no salt in this marinade. I've never done a chicken marinade without salt, but I followed Brandi's advice and gave it a shot. It came out juicy and delicious! My recipe is just very slightly adapted from the one on Aunt Bee's Recipes; the one major change is that I replaced half of the oil with plain yogurt. I absolutely love the way that tangy yogurt works to tenderize chicken, so I pretty much always use it when I'm marinating.

  • 1/2 cup plain yogurt
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, chopped
  • 2 Tablespoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • freshly-ground black pepper
  • fresh parsley and chives, chopped (optional)
  • additional 1/2 lemon

Combine ingredients (except fresh parsley and chives and the 1/2 lemon) in a large, Ziploc-style freezer bag. Add your meat—I used skinless, boneless chicken thighs—and place bag in a large bowl in the refrigerator. Marinate at least a few hours or overnight.

Grill your meat; I like to grill a 1/2 lemon alongside the meat. Once your meat is cooked, squeeze the fresh juice over everything and season to taste with salt. Sprinkle chopped fresh parsley and chives over the top. Dig in and enjoy! 

I served this wonderful Greek-marinated chicken with my Greek Prasini Salad

It was an absolutely perfect summer meal to enjoy out on the deck. And I'm so grateful to Brandi and Aunt Bee's Recipes for the wonderful recipe!

Make sure you check out all the fantastic bloggers participating in Freaky Friday: An Affair from the Heart * A Dish of Daily Life * Aunt Bee’s Recipes * The Devilish Dish * Full Belly Sisters * Cooking on a Budget * A Kitchen Hoor’s Adventures * LeMoine Family Kitchen * Lisa's Dinnertime Dish * Tampa Cake Girl * Platter Talk * Take Two Tapas * Who Needs a Cape? * Big Rigs ‘n lil Cookies * Pic Nic   

Wednesday, June 15, 2016

Chocolate Peanut Butter Cinnamon Smoothie

This delicious Chocolate Peanut Butter Cinnamon Smoothie is dairy-free and packed with nutrients—but as rich and creamy as a milkshake!

I recently got to check out Degustabox, a surprise subscription food box company based in Barcelona. They're already going strong in Spain, Italy, France, Germany, and the UK—and they've just launched in the United States. I feel so lucky that I was selected to receive my very own box of goodies! 

I was excited to find a fun variety of yummy foods inside my Degustabox. It ranged from healthy staples and snacks (like Vita Coco Coconut Oil and Orchard Valley nuts) to treats (Haribo gummies and Wise Popcorn) to items I'd never even heard of before (Topo Chico mineral water!). What a great box to receive!

I decided that the Jif Cinnamon Peanut Butter and the Elmhurst Harvest Chocolate Almond Milk would be absolutely perfect for a post-workout smoothie. Combined with a frozen banana, these ingredients would create a delicious, rich, healthy drink. And it takes just a few minutes to throw together!


  • 3/4 cup Elmhurst Harvest chocolate almond milk
  • 1 frozen banana
  • 2 Tablespoons Jif Cinnamon Peanut Butter
  • pinch of cinnamon 
  • handful of ice cubes
  • 1 scoop of your favorite chocolate protein powder (optional; I used Kura, which I love but it's not dairy-free for those of you looking for a vegan smoothie) 

Add all ingredients to high-speed blender. Blend until smooth, thick, and frothy.

This smoothie is packed with protein and potassium—perfect for after a workout! I had it when I got home from an eight-mile hike; the smoothie was delicious, filling, and refreshing.

If you're interested in trying Degustabox, check out their website or follow them on Instagram.


Wednesday, June 1, 2016

KitchenAid Artisan 5-Qt. Stand Mixer Giveaway!

Who wants a chance to win a KitchenAid Mixer? I do, I do! I'm guessing you do, too...so enter this giveaway to win NOW!
 KitchenAid Artisan 5-Qt. Stand Mixer Giveaway
Full Belly Sisters, My Dairy-Free Gluten-Free Life, and a great group of bloggers have joined together to bring you this “Summer Dream KitchenAid Artisan Giveaway”!  This KitchenAid Giveaway is a Blogger Sponsored Event which means the bloggers, who you find on the Rafflecopter for entry options, have donated money to help pay for this 5 qt KitchenAid Artisan Stand Mixer! One lucky reader will be the lucky winner of a 5 qt KitchenAid Artisan Stand Mixer!

This giveaway begins June 1, 2016 at 12:00 AM Eastern Time and ends June 22, 2016 at 11:59 PM Eastern Time. This giveaway is open WorldWide.** 

** Prize is available in the United States only. Cash equivalent of $250 via PayPal will be awarded if the winner is outside of the United States. 

The giveaway prize will be a KitchenAid Artisan 5-Qt. Stand Mixer and they vary in price. The exact model will be determined based on the current availability at giveaway end. Some examples of KitchenAid Artisan 5-Qt. Stand Mixers are: KitchenAid KSM150PSER Artisan Stand Mixer with Pouring Shield, 5 Quarts, Empire Red KitchenAid KSM105GBCER 5-Qt. Tilt-Head Stand Mixer with Glass Bowl and Flex Edge Beater – Empire Red 

Enter for a chance to win a KitchenAid 5-Qt. Artisan Stand Mixer below:
 a Rafflecopter giveaway 

Disclaimer: This blog did not receive compensation for the published material in this post. No purchase required to enter this giveaway and there is a limit of one entrant per household. Void where prohibited. Odds of winning are determined by the number of valid entries received. Winner will be chosen by Random.org and will be emailed via the email address used to enter the contest. New winner(s) will be chosen if original winner(s) has not responded within 48 hours of email notification. This blog is not responsible for shipment of prize(s). Giveaway Promote is responsible for all shipping costs related to prize(s). This giveaway is not administered, sponsored, endorsed by, or associated with Facebook, Twitter, Google, Pinterest or other social media outlet. Disclaimer is posted in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Friday, April 15, 2016

Mushroom Goat Cheese Baked Eggs

This rustic Mushroom Goat Cheese Baked Eggs is simple but incredibly delicious. Stunning enough for brunch, hearty enough for a Meatless Monday meal, healthy enough for a post-workout lunch—it's yummy any time of day!

Each time I participate in Freaky Friday, I have so much fun. In case you don't remember from my previous #FreakyFriday posts, this event is a "blog hop," in which a bunch of food bloggers are assigned to another's blog; we choose a recipe, recreate it, and share it on our own blog. Best of all, it's a secret, so we don't know who is assigned to each blog! I can't wait to find out who is making a Full Belly Sisters recipe this time around. And special thanks to Michaela, from the wonderful An Affair from the Heart, who organizes this fun foodie event.

I was lucky enough to be assigned to the fantastic A Kitchen Hoor's Adventure (um, is that the best food blog name EVER?!). Christie, the brain and palate behind the blog, loves healthy recipes that are simple and tasty. A girl after my own heart, that's for sure. Special bonus: Christie made her version of my Cannoli Ice Cream recipe for a previous Freaky Friday—so now it was my turn to make one of her recipes!

There were lots of recipes that were calling my name: the BBQ Pot Roast Sandwiches with Garlic Radish Slaw is a drool-worthy comfort food meal. And these divine Blue Cheese, Fig, and Caramelized Onion Palmiers combine some of my very favorite ingredients into one amazing appetizer.

But it was the Mushroom Cheddar Baked Eggs that truly called my name. I am am absolute mushroom and onion FIEND. When I was little and first learned to cook, I would come home from school every afternoon and I'd sauté mushrooms and onions and eat them on buttered toast. I was a weird kid, what can I say? Christie's recipe brought out the weird kid inside of me; I just had to make my own version of her dish. I made some changes—like swapping goat cheese for cheddar—but the spirit of the dish is the same: rustic, yummy, simple, and hearty!

You can make the mushroom/shallot mixture a day ahead and then just crack the eggs into it right before baking.

serves 2 to 4 
  • 4 large shallots, sliced
  • 16 ounces sliced mushrooms (I used half cremini and half white mushrooms)
  • 1 Tablespoon ghee or butter, divided
  • 2 ounces goat cheese, crumbled
  • 1 teaspoon herbes de Provence
  • 4 large eggs
  • salt and pepper, to taste
  • 4 slices of crusty bread (optional)
  • 1 garlic clove, cut in half (optional)

Preheat oven to 350 degrees. Place a large skillet over medium heat; add two teaspoons of ghee or butter and let it melt. Sauté the shallots until they begin to lightly caramelize. Stir in the mushrooms, as well as some salt and pepper, and sauté until the mushrooms release their juices and turn golden brown. 

Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish. Add the mushroom and shallot mixture, then top with the crumbled goat cheese.

Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.

Bake for 18 to 23 minutes or until desired doneness. The whites should be cooked through but the yolks still soft. While the eggs are baking, toast the bread. Gently rub the toast with the cut side of the garlic clove until the bread is fragrant.

Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.

How amazing does that look?

Make sure you check out all the fantastic bloggers participating in Freaky Friday: An Affair from the Heart * A Dish of Daily Life * Aunt Bee’s Recipes * The Devilish Dish * Full Belly Sisters * Cooking on a Budget * A Kitchen Hoor’s Adventures * LeMoine Family Kitchen * Life Currents * The Flavor Blender * The Foodie Affair * Wildflours Cottage Kitchen * Take Two Tapas * Belle of the Kitchen * Who Needs a Cape? * Big Rigs ‘n lil Cookies * Pic Nic  

An InLinkz Link-up

This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running. Don't fret, I only recommend products I personally use and approve.

Thursday, April 14, 2016

Honey-Roasted Strawberry Cheesecake Smoothie

This protein-packed smoothie combines sweet, honey-roasted strawberries, Siggi's yogurt, and ricotta for a delicious post-workout meal—with no refined sugars!

It's been a while since I've blogged. I've been making yummy food, I've been taking pictures...I just couldn't quite make myself blog about it. I had the flu, my son had the flu, my father's health is still failing...there are a lot of reasons. I guess I needed something to get me out of my blogging hump. And Siggi's Yogurt did just that, when they notified me that I'd been selected as a fitness ambassador for their yummy yogurt!

Siggi's is an Icelandic-style yogurt, made from grass-fed cows and non-GMO verified. It's a strained yogurt, which means it's thick and creamy and provides lots of protein. I especially love their plain, whole milk yogurt. 

That 4% milkfat Siggi's yogurt is what I used for this rich and tasty smoothie. The yogurt (11 grams of protein), combined with the ricotta (9 grams) and milk (2 grams), and even strawberries (1 gram) mean that this smoothie provides 23 grams of protein. It's a fantastic breakfast or post-workout treat.

Roasting strawberries gives them an amazing depth of flavor—don't skip that step! It makes the berries taste like a not-too-sweet jam.


  • 8 ounces strawberries, hulled and quartered
  • 2 teaspoons honey
  • 1/2 cup plain yogurt
  • 1/3 cup ricotta (try my easy homemade version)
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • pinch of sea salt
  • 1/2 cup ice cubes
  • additional honey, to taste (optional) 

Preheat your oven to 400 degrees. Spread strawberries in a single layer on a parchment paper-covered baking sheet. Drizzle with honey and toss to coat. 

Roast strawberries for about 15 minutes until slightly caramelized and a bit shriveled. Let them cool.

Place cooled berries, yogurt, ricotta, milk, vanilla, lemon zest, and salt into your blender. Blend until creamy. Add ice and blend again until smooth and frothy. Taste and add honey, if desired.

You can top with additional lemon zest and a drizzle of honey, if you'd like. Then drink up!

And check out another recipe I created with Siggi's yogurt: my Peaches 'n' Creamsicle Smoothie!

Have you ever roasted strawberries before?
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