🥪 The Ultimate 420 Grilled Cheese & Our Go-To Breakfast Smoothie

Whether you're celebrating 420, a birthday, or just need something cozy and craveable, these are two of my favorite go-to recipes to make you feel good.

🥤 Frozen Banana & Date Smoothie
(aka the smoothie my kids still ask for)

Ingredients:

• 3 very ripe frozen bananas (I buy them at Costco, let them over-ripen, then freeze in chunks)

• 3 pitted Medjool dates

• 1.5–2 cups almond milk (unsweetened or vanilla)

• 1 tablespoon honey (optional, depending on how sweet your bananas are)

• 2 tablespoons powdered peanut butter (or a scoop of almond butter for extra richness)

Instructions:

1. Add everything to a high-speed blender.

2. Blend until creamy and smooth.

3. Taste and adjust—more almond milk to thin, more honey for sweetness.

4. Serve cold. Top with bee pollen or cacao nibs if you're feeling fancy.

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🧀 The Ultimate 420 (Or Anytime)

Grilled Cheese
(aka the late-night bite you didn’t know you needed)

Grated Cheese Mix:

• 8 oz sharp cheddar (grated, medium hole)

• 8 oz pepper jack (grated, medium hole)
  Mix these in a bowl—this is your flavor bomb base.

To Build 4 Sandwiches:

• 8 slices Jarlsberg

• 8 slices Gouda

• 1 cup finely grated Parmigiano Reggiano (for the crispy crust)

• 8 slices brioche, challah, or potato bread

• 4 tablespoons Kerrygold butter

• 4 tablespoons olive oil (yes, I use EVOO—cheap out if you want, it’s your sandwich and your mouth)

Optional Add-Ins (pick your adventure):

• Caramelized onions

• Sun-dried tomatoes

• Pesto

• Apple butter or guava jam

• BBQ potato chips (trust me)

Instructions:

1. Mix your cheddar and pepper jack into a bowl.

2. Heat a non-stick skillet or griddle over medium-low.

3. Spread a combo of butter + olive oil on the outside of each slice of bread.

4. Add a layer of Jarlsberg, then the cheddar mix, then Gouda—or any way you want to stack it.

5. Get creative with your add-ins if you're feeling it.

6. Press Parmigiano onto the buttered outsides of the bread for a golden, cheesy crust.

7. Grill low and slow until everything is melted and crispy, flipping once with care.

8. Slice and serve hot. Or cold. Or at 3am. It’s grilled cheese. It’s always good.