Post(s) tagged with "recipe"

[Recipe] Snack Attack: Trail Mix

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I’ve become obsessed with creating homemade trail mix baggies for snacking as of late, so today I thought it would be fun to share my current favorite combination. My baggies have become perfect for mid-day snacking at my desk or right before the gym. Typically I keep my servings to a quarter cup or less to keep it from becoming junk food. You have to keep in mind that trail mix is normally high in calories, so I would advise to keep your servings to a similar portion size.

I would love to hear your favorite trail mix ingredients! Please share in the comments section:)

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  • Nuts: Cashews and pecans. I usually got for the unsalted, unsweetened options.
  • Dried Fruit: My favorites include cranberries and raisins. I suggest you take a look at the nutritional information on the packaging and consider nixing options with high sugar and preservatives added.
  • Grains: Whole Grain Cheerios and organic, no salt popcorn. A great addition to keep you full!
  • Seeds: Sunflower seeds are a must.
  • Sweet: Dark chocolate M&Ms. I naturally add these sparingly.
  • Salty: Wasabi peas. Adds a bit a complexity to the mix and rounds out the ingredients. 

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[Recipe] Smoothies for Days

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Today I thought I’d share some of my favorite smoothie recipes! Note: I typically just throw whatever we’ve got laying in the fridge about to spoil in the blender and 9 times out of 10 it makes something yummy. If you are new to the smoothie game, my best advice would be to always add a banana! It typically masks the taste of most ingredients and it adds a good dose of potassium in the mix. These smoothies make great meals on the go and are jam packed with nutrients, while still being delicious. So this weekend why don’t you dust off the blender and be the master of our smoothie universe! 

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Avocado, Banana & Strawberry Smoothie (Roughly 400 calories)

Chock full of fiber and potassium

  • 1 avocado
  • 1 banana
  • 6 strawberries
  • 1 6oz. can of pineapple juice
  • 3 cubes ice

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Banana & Peanut butter Protein Smoothie (Roughly 350 calories)

Great for after morning workouts

  • 1 banana
  • 1 tablespoon peanut butter
  • 1 scoop protein powered
  • 3 ice cubes

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Green Smoothie (Roughly 200 calories)

Great for boosting your energy! 

  • 1 cup kale
  • 1 green apple
  • 1 banana
  • 1 cup unsweetened apple sauce

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Red Berry Smoothie (Roughly 130 calories)

Excellent source of antioxidants 

  • 2 cups mixed berries
  • 1 cup unsweetened pomegranate juice
  • 3 ice cubes

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At-Home Chipotle-style Burrito Bowl

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More often than not I am craving a Chipotle burrito bowl. But after a couple of nights the budget friendly casual fast-food joint gets pricy.  So one night I figured I would recreate the classic barbacoa bowl with a twist. I thought to myself, why not substitute the shredded beef with a favorite short ribs recipe and braise it in beer? And as an alternative for Chipotles’ signature cilantro-lime rice add avocado to the mix for a delicious flare. What I got as the finishing product was nothing short of amazing. Dinner at Casa de Mason has easily become the Mexican restaurant of choice!

What You’ll Need:

  • 1 large onion, cut into half-inch strips
  • 1 green bell pepper, seeded, cut into half-inch strips
  • 1 red bell pepper, seeded, cut into half-inch strips
  • 3 cloves of garlic, minced
  • 1/4 cup of olive oil

Avocado Cilantro-Lime Rice:

  • 2 cups of rice
  • 1 ¾ cups of water
  • 1 avocado, mashed
  • ¼ cup of cilantro, chopped
  • 1 teaspoon of salt
  • The juice of 1 lime

Beer-braised Short Ribs:

  • 3 pounds short ribs (bone in)
  • Dash of  course salt
  • Dash of ground black pepper
  • Olive oil for searing
  • 1 large onion, roughly chopped
  • 4 cloves of garlic, minced
  • 2 bottles of your choice of lager beer, total of 32 oz. (I used Sam Adams Boston Lager)
  • 1/3 of chicken stock


(The morning of): Season short ribs with salt and black pepper. Heat some olive oil in a large sauté pan. When pan is piping hot, sear short ribs until just browned, about 1-2 minutes per side. Place in crock-pot slow cooker.Add onion, garlic, beer, and chicken stock to crock-pot and cover.

Cook on low for 8-9 hours, turning once you arrive home. Meat should be tender and easily falling off the bone.

Shred meat and set aside.

Rice preparation:

Bring a medium sauce pan of water and salt to a boil over high heat. Pour in the rice; bring it back to a boil and let the rice cook. Cover and let simmer for 5 minutes.

Remove pan from heat and leave covered for 5-7 minutes, or until water is completely absorbed and rice is tender.

Fold in mashed avocado to rice pan. Stir in lime juice, salt, and cilantro right before serving.  

In a large skillet, heat olive oil over high heat. Add the pepper and onion strips, and sauté for 4-5 minutes, or until the peppers begin to soften. Turn down heat to low, and add the garlic, salt and pepper to taste. Saute for 2 more minutes then remove from heat and transfer to serving plate.

Prepare burrito bowl to your liking and serve!


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[Recipe] Banana Bread

If you know me well then you are aware that I’m not one to bake. Cooking I can do but baking is my downfall. Let’s just say a catastrophe usually ensues. However I’ve learned to master this easy recipe for banana bread. A couple weeks back, while still pregnant with Remy, I was craving banana bread and knew I just had to sacrifice a little over an hour for all of my dreams to come true. And let me tell you, it was well worth the work!

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What You’ll Need:

  • 1 cup sugar
  • 1 stick (8 tablespoons) butter – make sure it’s at room temperature
  • 2 eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon backing soda
  • 1 teaspoon salt


Preheat the oven to 325 degrees F.

Butter a loaf pan.

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Soften up the sugar and butter in a large mixing bowl until light and fluffy. I used our KitchenAid mixing bowl, which made the whole task easier but you can also use a hand-mixer or some old fashion elbow grease to get the job done. One at a time, add the eggs making sure they are beaten well into the cream mixture after each addition.

In a small bowl, mash the bananas with a fork then combine the milk, cinnamon, and nutmeg. Set aside. In another bowl, mix together the flour, baking powder, baking soda, and salt.

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Add the banana mixture to the creamed mixture stirring until completely combined. Proceed by adding the flour mixture just until the flour has completely disappeared.

Pour batter into buttered pan and bake for 1 hour. If you’re unsure if the bread is ready try the toothpick test. Depending on doneness, set aside to cool for 10-15 minutes or place back into the oven to bake for another 10 minutes. Once cooled remove from bread pan and let cool completely before slicing.

Slice, add some butter and enjoy!

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This recipe is adapted from


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Why thanks for stopping by!

Phoenix-based life and style blog by Joanne Mason. Lets embrace all that is fabulous in our everyday, average lives, shall we?

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