Feeding your spirit, soul, and body!

Hillbilly Livin’ and Smoothies

 Since we sold our house, we have occupied a travel trailer until the quest for our new home is over.  I have noticed some unexpected things with our new lifestyle and one is, I am not getting the nutrients I need.  I noticed I was craving  vegetables and fruit.  This got my attention because I don’t like fruit!

Since my pregnancies, 25 plus years ago, I had heard you crave what your body needs.  If you are craving something, your body is missing a key nutrient found in that food.  I have heard a great deal about smoothies lately.  Soon I became so preoccupied with the ‘smoothie’ idea,  I  decided to research it.   I found smoothies offer a full days supply of vegetables and fruit and give you many key nutrients with just one serving.  

Today is my second day, and I must say, I do feel a difference for the better.  I don’t feel anything earth shattering, but I do feel I have more energy and I have noticed a considerable reduction in stomach acid and much less acid reflux.  This does surprise me!

This is my recipe, if you would like to break out your blender, too!

ingredients to smoothieI start with half of a banana, 1-2 large strawberries, 1 cup packed spinach, 1/4 of an avocado, and 2 teaspoons of peanut butter.  I do use a small amount of bottled water to make sure it is smooth and not a chunky consistency.

end result of smoothie


This is the result of my nutritious blend.  It is good, not spectacular.  I still have some experimenting to do.  I am not a big fan of bananas, so they will probably be replaced soon with pineapple.  I will let you know how it goes as I go!  Just feeling better is enough for me to say, ‘Bottoms up!’  :)

Blessings, dear reader!  See you soon!!





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Juliana’s Homemade Sweet and Salty Trail Mix

Juliana's trail mix

This is the perfect snack, especially during football season!  Easy to just put a cup in a ziplock bag and so yummy!!  I never have leftovers with this one if I don’t double the recipe!!  Is especially a hit at my Super Bowl parties!   Enjoy!!


Ingredients :

1 cup salted peanuts
1 cup of dried cherries
1/2 cup milk chocolate chips (you may also use dark chocolate)
1/2 cup  butterscotch chips  (you may also use peanut butter chips)
1 cup whole cashews or cashew halves
1 cup salted whole almonds


1.  Combine all ingredients in large bowl and mix well.
2.  Keep stored in airtight container.  I use a ziplock baggie.
Makes 5 cups… I double it !

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RECIPE-Peanut Butter Custard Blast~ “Oh So Shabby Debbie Reynolds”


I have been on Facebook again, precious reader!  Found this recipe and it looks yummy.  Looks easy and would be a yummy Memorial Day dessert.  Enjoy!

Peanut butter custard


2 cups cream-filled chocolate sandwich cookie crumbs

2 tablespoons Imperial Sugar / Dixie Crystals Granulated Sugar

1/3 cup butter, melted


1-1/2 cups Imperial Sugar / Dixie Crystals Granulated Sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon salt

6 cups 2% milk

6 egg yolks, beaten

1 cup creamy peanut butter


2 cups heavy whipping cream

1 tablespoon confectioners’ sugar

6 peanut butter cups, chopped

1/2 cup chopped salted peanuts

2 tablespoons chocolate syrup


In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate for at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup. Yield: 15 servings.

To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.


Source:  http://www.ohsoshabbybydebbie.com/peanut-butter-custard-blast/

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Low Cal Malti-Cream Recipe…Dig in and Enjoy!!

1 cup Almond Milk or Coconut Milk

1/3 package any sugar-free instant pudding of your choice

1 1/2 cups of ice

Mix altogether and blend on high or “smoothie” setting until ice is well blended and it becomes a “smoothie” consistency.  You can add fruit, peanut butter, any imitation flavorings (caramel, coconut, orange, peppermint, etc.).  Enjoy with a spoon and straw in a tall glass.

It is a low-calorie treat that is sure to satisfy your sweet tooth!  Hint: Almond Milk is lower in calories than coconut….:)

Who says you can’t have the “malt and drink it, too”??

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