Refreshing Mint Cacao Smoothie

Hi Everyone!

I hope you’re all having a great summer and have been able to escape the heat. This summer I’ve been working outside as a lifeguard and it can get pretty warm out, but I’ve been loving ice cold smoothies to cool down! It’s no secret that I am already a smoothie lover (who isn’t?) but summertime smoothies are by far the best. After all, you can’t beat a nutrient packed drink full of all the vitamins you need for the day that also tastes great!

Mint and chocolate are both a classic and decadent combination that is perfect for warm weather. When you combine the cool zing of the mint flavor with the rich dark cocoa, you are left with a delicious treat. So, I decided to make a healthy version of the original mint chip milkshake that still taste out-of-this-world (you can even add less liquid to make your own mint chocolate ice cream!)


In addition, this particular smoothie has frozen cauliflower as a great addition! While this may sound strange, it has no taste in the smoothie and gives it a thicker, more milkshake like texture. It also can easily be dairy free for those with allergies!

So, please enjoy this recipe, and let me know what you think! I hope you all have a healthy and fun summer, stay tuned for lots of new content coming soon. 🙂

Refreshing Mint Cacao Smoothie

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Ingredients:

  • 1 frozen banana (preferably organic) 
  • 1/2 cup frozen cauliflower (riced is easiest)
  • 1 cup spinach
  • 1 cup unsweetened almond milk or other milk
  • 1/2 cup coconut yogurt (or other yogurt of your choice)
  • 1/4 tsp pure vanilla extract
  • Leaves of 1 1/2 bunches of mint
  • 1 tsp. cacao powder 
  • 1 scoop collagen peptides (optional)

Steps:

Add all ingredients to your blender and blend on high until you reach a thick and milkshake-like consistency. Enjoy!


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Morning Matcha Smoothie 

Hi Everyone!

Today I am excited to share a recipe for an energizing and refreshing smoothie with you- my morning matcha smoothie. 🙂 This drink uses matcha, a type of green tea, as its key ingredient, to add a boost of caffeine that won’t make you crash and a nice flavor. Matcha, which has become increasingly more popular in the health food industry in the past few years, is a great substitute for coffee as it is high in antioxidants and promotes relaxation. While I have been enjoying matcha tea lattes (recipe coming soon!) the warmer weather has been great for these smoothies.

Now, you all know how much I love to blend up smoothies for a quick breakfast with a nutrient punch, and as summer gets closer and spring schedules become busier, this is the obvious choice for a healthy breakfast or meal on the go. While I love my Raspberry Almond Breakfast Smoothie (recipe on the blog!) and other favorites, this matcha smoothie is a great way to switch things up. The addition of a frozen banana adds creaminess and natural sweetness, and the cinnamon adds a nice flavor boost to balance out your blood sugar.

So, without further ado, please enjoy this morning matcha green smoothie and stay tuned for more refreshing summer recipes coming soon!


Morning Matcha Smoothie
Ingredients:

  • 1 frozen banana
  • 1 cup fresh spinach
  • 1 cup unsweetened vanilla almond milk
  • 1 cup plain greek yogurt 
  • 1-2 tsp. matcha green tea (I find mine in packets at trader joe’s) 
  • 1/2 tsp. ground cinnamon 
  • 1 tsp. honey (optional)
  • 1 scoop collagen peptides (optional)

Directions:

To make, simply add all ingredients to blender and blend until smooth. Enjoy! 

Cracking the Cooking Code: Low-Fat and Fat Free

Hi Foodies!

To finally continue this series, “Cracking the Cooking Code,” I thought I’d explain reduced fat foods and why I don’t believe foods that are fat free or low fat are the healthiest choice. There are a ton of misconceptions that marketers would like shoppers to believe, and often most diet recommendations even suggest low-fat and/or fat free dairy products and other packaged foods. So, why wouldn’t foods with less fat (with the exception of meat) be better for you?

The explanation is actually more simple than one would think- taking naturally occurring fat out of food is a form of processing it, and when the fat is taken out, the flavor tastes much different. This causes manufacturers to then add excess sugar and salt to compensate for the decrease in flavor, which drastically lowers the nutritional value of the food. The extra sugar and salt is the real cause of health problems such as obesity, not the natural fat in food.

In fact, healthy fats are a necessary energy source with lots of health benefits, such as stabilizing blood sugar. When people purchase reduced fat foods, they are actually harming themselves more than helping. If you think back to years ago when low fat foods were not as readily available, health issues, such as high blood pressure, obesity, and type 2 diabetes, were not as common. The presence of these illnesses is directly related to the processed food we consume today. 

So, next time you are grocery shopping, remember that you can benefit from eating food like it was naturally created. Whether it is labeled as low fat, fat free, or reduced fat, unprocessed foods are always the healthier option. 

Thank you, and please feel free to share with others! 🙂 

My Fun Cooking Class Experience

Hi Everyone!

In the last few days, I had the opportunity to have a personal cooking class with a local healthy chef, Leslie Cerier. My grandparents, who thoughtfully take every grandkid on a special trip of their own, asked me about what experience I’d like to have, so of course I was interested in going to a personal cooking class and learning about some more fun and healthy recipes!

Leslie is a vegetarian chef and blogger (her website is found at http://www.lesliecerier.com)  who loves making clean and creative recipes, and in our class, we made 3 different dinner dishes. All of them used intriguing new ingredients I hadn’t experimented with much before, so it was fun to give them a try! Though the cilantro hemp seed pesto quinoa pasta was my favorite of the three, the moroccan sweet potato and carrots with lentils and the asian arame salad were delicious. 

Working with and learning from people with passions similar to mine around my community is such a great experience, and I was so lucky to have the opportunity to meet Leslie and learn from her expertise. Not only did I learn to cook with new ingredients (such as arame, a type of sea vegetable) but I had the chance to share my ideas about real food with Leslie and hear about hers! If you have the chance to connect with other local foodies, I would definitely recommend it.

Please feel free to check out the pictures I took of our creations and visit Leslie’s website (using the link above). Thank you and keep cooking and connecting with others!
Asian Arame Salad


Cilantro Hemp Seed Pesto 


All Our Dishes!

Almond Butter “Cookie Dough” Energy Bites

Hi Everyone!

You all know how much I love making energy bites, as they are the perfect homemade on-the-go snacks. The varieties are endless, and lately I have been loving this recipe I concocted. 

One day after school, I came home and was hungry for a snack, so I decided to experiment with some almond energy bites. After a few rounds of testing, I came up with a “perfect batch”- this exact recipe!

So, if you’re looking for an easy, healthy, snack that seems indulgent but is full of nutrients, this is the perfect choice. I hope you all are having a good winter, and stay tuned for more healthy and delicious recipes! 

Almond Butter “Cookie Dough” Energy Bites

Ingredients

  • 1/2 cup organic almond flour 
  • 1/2 cup organic rolled oats
  • 1/3 cup organic almond butter 
  • 2 tbs. coconut oil
  • 2 tbs. honey or pure maple syrup 
  • 2 scoops vital proteins collagen protein 
  • 1/2 tsp. vanilla extract
  • 1/4 cup chopped extra dark chocolate 

Steps

In a food processor, mix the almond flour, collagen, and oats until fine. Add in the rest of the ingredients except the chocolate and chop until smooth and a ball is formed. Add in the chocolate for a few quick pulses, and roll or cut into desired shapes before refrigerating. Enjoy within a week! 🙂

Easy and Delicious Cauliflower Crust Pizza

Hi Everyone!

Happy February! Isn’t is crazy how far into winter it is already? One thing I’ve been doing this winter is experimenting with remaking my favorite recipes to incorporate more vegetables, because during the season where everyone gets sick that’s always a great idea. Cauliflower has become a big trend in the last year, because it is incredibly versatile and has little flavor to it. It is perfect as a substitute for rice, pizza crust, or thickening smoothies. 

This cauliflower crust has been tested by my family and I can safely say that while it is a bit more crispy that normal pizza crust, it is absolutely delicious!

So, without further ado, please enjoy this great alternative to a normal pizza crust and let me know what you think! 


Ingredients:

  • 1 1/2 bags frozen cauliflower rice (preferably organic)
  • 2 eggs 
  • 1 cup mozzarella
  • 2 tbsp. olive oil
  • 1/2 tsp salt
  • 1/4 cup tomato sauce 
  • any other vegetables or toppings of your choice 

Steps:

First, cook the cauliflower rice according to the package and let it cool. In a food processor, blend the rice until fine. Squeeze the rice in a towel to get all of the excess moisture out of it, and then mix the cauliflower with the eggs, half of the mozzarella, and the salt. On a pan lined with parchment paper, spread the dough out into 2 or 3 pizzas and top with olive oil. Bake for 15 minutes at 375 degrees, and top with sauce, the rest of the cheese, and any other toppings of your choice. Bake again for 5-10 minutes, or until golden and crispy, and enjoy!

Energizing Coconut Coffee

Hi Everyone!

Happy 2018! I cannot believe that it has been another incredible year with all you foodies. I am so thankful for all of the opportunities this year brought, including becoming a guest chef at Laney and Lu cafe, spreading my real food community even wider, sharing more recipes with you, traveling to London for the first time, and teaching a cooking class for kids at my local Whole Foods. Wow! 2017 was truly an amazing year, which makes me even more excited for 2018.

So now we begin January, which everyone assumes to be the “resolution month” of the year. However, instead of only having a healthy intention or resolution this month, I challenge you to work on improving one aspect of your life with each month this year. This could mean drinking more water, eating more fruits and veggies, becoming more active, taking more time to relax, or improving your relationships with others. I tend to think that having one specific time everyone has to “change” their lifestyle each year seems a bit daunting, so instead of dealing with this pressure looming over your head each winter, try to just make small self-improvements throughout the year. This way, you can just focus on the positives and improve your health all year, rather than the negative things you want to change about yourself.

Anyways, this month I am sharing a delicious recipe with you for a healthier, warming “latte” recipe I have been loving recently. I’m sure you all have heard about the wonderful benefits of coconut oil (which I will detail in an upcoming post), but one of my favorite uses for it is in my coffee. Weird, right? You actually can’t taste the flavor from the oil, and instead it just adds a light creaminess and energy boost. On school mornings, I often eat breakfast very early and don’t have much time to make anything complicated, so although I enjoy making creative breakfasts, paring this coffee with a fruit and nut bar or smoothie is a great solution.

This coffee also has a new ingredient that I just started using in it, called Collagen Peptides. Collagen contains the essential amino acids that make up most of the proteins in our bodies, so it is great for strengthening hair, skin, and nails (which everyone can benefit from.) It is a totally safe powder for all ages with just one ingredient, and has no taste at all. You can find it at any health food store, and while it is pricey, one container goes a long way. The collagen in my coffee adds a nice protein boost that keeps me going all the way to lunch.

Also, I know that some people tend to have concerns regarding caffeine at a young age (or any age, really) and the effects it has on people. While normal coffee and milk does tend to give me a caffeine crash, this collagen and coconut latte does not, likely because of the healthy fats and protein that balances it out. However, this is only with my personal experience, so it’s important for everyone to research individually what morning drink, if any, works for them.

Without further ado, here is my favorite new coconut coffee recipe that I hope you all enjoy! Please comment with your ideas regarding the new year and resolutions, and I hope you all have a happy and healthy start to 2018. Thanks for being a great community and spreading the real food love! ❤

Energizing Coconut Coffee


Ingredients:

  • 1 cup organic, hot brewed coffee
  • 1 tbsp organic coconut oil
  • 2 tbsp organic milk (or dairy-free milk, if you’d prefer)
  • 1 scoop Collagen Peptides
  • 1 pinch cinnamon

Steps:

To begin, add all ingredients to your blender. Blend on high for five to ten seconds, until combined, and then transfer to your favorite mug or to-go cup. Enjoy!


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