Raspberry Almond Breakfast Smoothie

Hi Everyone!

Smoothies are one of my favorite quick breakfasts- they give you a punch of nutrients to start off the day and leave you feeling energized and focused. Not to mention, they take all of 5 minutes to whip up, which is perfect if you’re late often (like I am). With the right combination of ingredients, you can have a perfect mix of flavors, and this raspberry almond one is one of the best.

The creamy texture of this smoothie from the greek yogurt, raspberries, and banana is absolutely perfect, and it can easily be made into a smoothie bowl by using all frozen fruit or adding it some frozen cauliflower for thickness (I promise you won’t taste it!) The added almond butter and collagen give this drink a protein boost that will stick with you in the morning, along with the iron-rich spinach. 

The creamy, raspberry flavor of this smoothie is perfect for the winter months when you aren’t blending as many tropical flavors, and you likely already have the ingredients on hand. So, why not blend this up in the morning for a delicious breakfast you can look forward to starting your day with? 🙂 


Raspberry Almond Breakfast Smoothie

Ingredients:

  • 1 banana
  • 1 cup frozen raspberries 
  • 1/2-1 cup fresh spinach
  • 1/2 cup plain greek yogurt (or coconut milk yogurt)
  • 1-2 tbs. almond butter 
  • 2 scoops collagen peptides
  • 1 cup water (or liquid of choice)

Steps:

Combine all ingredients in blender and blend until smooth. Enjoy!

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Perfect Post-Workout Chocolate Shake 

Hi Everyone!

For awhile now, I have been trying to come up with the best combination of ingredients for a smoothie with avocado. Avocado is the perfect source of healthy fats that keep you going along with energizing vitamins for the day, so naturally it’s the perfect smoothie add-in. However, every time I’ve tried making a smoothie with avocado in it, it turns out warm, too thick, and unflavorful. 

Luckily, I finally found the perfect recipe- this chocolate shake! After lots of recipe testing, I found that this combination was my favorite by far- it’s the best mix of creamy, rich, and a cold, ice-cream like texture. Not to mention, it’s the perfect way to refuel after a workout, with protein, healthy fats, and a little bit of carbs!

The frozen banana sweetens this recipe naturally, but if your banana isn’t very ripe, you may want to add a date or spoonful of pure maple syrup into your smoothie. It also uses frozen avocado, which is important because that gives the smoothie a thick, cold taste that fresh avocado won’t! For the protein in this smoothie, I used collagen peptides, which I’ve mentioned loving before, but you can also feel free to use another unflavored protein powder.

Right now I’m in the middle of my swim season, so I love refueling after a tough practice or meet with this smoothie. This being said, it would also make a great, filling breakfast on the go. 

So, enjoy this smoothie and let me know what you think! 


Perfect Post-Workout Chocolate Shake

Ingredients:

  • 1/2 frozen banana
  • 1/4 frozen avocado
  • 1-2 scoops collagen peptides 
  • 1/2 cup spinach 
  • 2 tbs. raw cocoa powder (cacao)
  • dash of vanilla extract 
  • handful of ice cubes (about 4-5)
  • 1 cup milk of your choice (I like oat milk for this recipe)

Steps:

Add all ingredients to a high speed blender and blend for 1 minute, or until smooth. Add a little maple syrup or ice if necessary. Enjoy! 

Creamy Dairy-Free Veggie Mac and Cheese + How to Healthily Enjoy the Holidays

Hi Everyone!

While the holiday season can be a fun time filled with friends and family, there is also an abundance of food that is typically out of your normal routine. My family has some delicious foods we make every year to celebrate Christmas, such as Monkey Bread, Twice Baked Potatoes, Snowball Cookies, and the annual Christmas Eve Italian dinner we have at our family friends’ house. It is so much fun to share these dishes with the people we love, and while it is important to enjoy these foods, it is equally as important to have a diet that incorporates what makes you feel your best.

Around the holidays, there is a sense of guilt around enjoying traditional Christmas foods. Instead of just focusing on those around you and indulging in some of your family’s once-in-a-while treats, many people feel the need to impulsively overeat in one day, with the intention of being “good” the next day. Instead of listening to how they are feeling, they choose to ignore this internal cue, resulting in an overbearing feeling of sickness and unhappiness. 

If people instead focused on enjoying themselves during the holiday season and eating both healthy foods combined with some of the festive treats, they would feel better about themselves and have a healthier attitude towards food. Worrying about food never helps your health, and certainly doesn’t contribute to a positive relationship with yourself or with food. 

If you’re anything like me, then after the holidays you might tend to crave hearty recipes filled with veggies. I typically am a little more sensitive to dairy, meaning that I avoid having excess amounts of it, so after all of the cheese and cracker appetizers of the holidays, I love making recipes such as this dairy-free pasta to refuel.

This pasta uses cashews as the base of the cream sauce to create a rich flavor packed with protein. It also adds in some extra veggies for both taste and nutrition, which you can customize based on your own preferences. This dish is perfect to whip up as an easy dinner or to share with others!

So, enjoy the rest of the holiday season, and eat what makes you feel good! 

Dairy-Free Veggie Mac and Cheese

Serves 2

Ingredients:

For the cream sauce:

  • 1 cup cashews, soaked overnight (for easier blending)
  • 1/2 cup water (or more depending on desired thickness)
  • 1/4 cup nutritional yeast
  • 1 tsp. garlic powder
  • 2 tsp. onion powder 
  • Salt to taste

For the pasta:

  • 2 cups whole wheat pasta, cooked
  • 1 cup spinach
  • 1 cup sliced cherry tomatoes 

Steps:

To start, add all ingredients for cream sauce to blender and blend until smooth and thick. In a medium skillet, mix pasta with veggies and cream sauce and heat until warm. Serve or keep refrigerated for up to 3 days.

Healthy Cauliflower Fried Rice

Hi Everyone,

As winter approaches, it is a great time to test new recipes and experiment with adding your favorite ingredients to create your own healthy, unique dish. Lately, I have been on a cauliflower kick, and have loved using cauliflower in place of traditional starches I would use in recipes such as pizza, pasta, and rice. Not only is cauliflower almost identical in taste, but it also packs an extra nutrient punch into all sorts of recipes. It’s versatility makes it easy to cook with, and you can easily switch things up by adding new sauces, veggies, and/or proteins.

The other day when we were off of school, I wanted to make some kind of stir fry, but realized we were out of the typical ingredients I would use. So, I decided to make a homemade fried rice with similar flavors, and ended up coming up with this recipe.

This cauliflower fried rice tastes just like traditional fried rice, and can easily be customized with your favorite add-ins. So, please enjoy, and let me know what you think! 

Healthy Cauliflower Fried Rice

serves 2

Ingredients:

  • 1 package frozen cauliflower rice (unflavored)
  • 2 tbs. water
  • 2 tbs. grass fed butter
  • 1/2 cup sugar snap peas
  • 1 tsp. garlic powder
  • 2 tbs. soy sauce (or Bragg’s Liquid Aminos)
  • 1/3 cup chopped carrots
  • 2 tbs. chopped onion
  • 2 eggs
  • 2 tbs. chopped green onion
  • salt, to taste

Steps:

In a medium skillet over medium high heat, add cauliflower rice and water. Once defrosted, add butter, soy sauce, and garlic powder. Add in chopped sugar snap peas, carrots, and onions, and crack both eggs into skillet. Continue to mix until evenly distributed throughout rice, and serve with green onion on top, Enjoy!

The Best Cauliflower Gnocchi

Hey Everyone!

Chances are, if you’re even slightly involved in the health food world, then you’ve heard about (or tried) the increasingly famous cauliflower gnocchi. This pasta-like phenomenon is definitely as good as the reviews say, and I have easily jumped onto this bandwagon.

One of the main reasons why this dish is so popular, in my opinion, it’s it’s versatility. You can cook up this gnocchi with some pesto, tomato, mozzarella, and drizzle of balsamic vinegar for a caprese version, mix it with some tomato sauce and basil for a true italian taste, or make it my favorite way, which I’m showing you here. After trying to find the absolute best version of this gnocchi that brings out all the best flavors, I found that this recipe I came up with was always ranked first.

While many might like this cauliflower gnocchi (I find it at Trader Joe’s) because it is gluten free and a lighter alternative to the traditional potato and ricotta gnocchi, I like the taste and simplicity it. This is the perfect side to whip up in a flash, or you can easily add in a variety of vegetables, chicken, or your favorite add-ins for a warm and filling meal.

They key to my recipe is actually not cooking the gnocchi like the package tells you! The first time I made this and was experimenting with a recipe, I cooked the gnocchi according to the directions and found myself with a soup-like, squishy consistency. If you try it this way, however, you’ll find yourself with gnocchi that has a golden crisp on the outside and a soft, doughy pasta inside.

So, let me know if you like this gnocchi as much as I do, and don’t forget to share with others! Happy November 🙂

The Best Cauliflower Gnocchi 

(serves 1-2)

Ingredients:

  • 1/2 package Trader Joe’s cauliflower gnocchi
  • 1 cup organic baby spinach
  • 1/3 cup cherry tomatoes
  • 2 tbs. water
  • 1 tbs. organic olive oil
  • 2 tbs. nutritional yeast (optional- dairy free cheese seasoning)
  • 2 tbs. fresh cheddar cheese 
  • Sprinkle of Trader Joe’s Everything but the Bagel Seasoning (optional)

Steps:

In a medium skillet pan, add gnocchi, water, and olive oil. On medium high heat, cook the gnocchi until defrosted and slightly golden, about 8 minutes. Add in nutritional yeast, spinach, and tomatoes, and cook on a medium low heat for another 5 minutes, until slightly crispy and spinach and tomatoes are cooked. Sprinkle in cheddar cheese and mix until melted. After plating, sprinkle with Everything but the Bagel seasoning, if you’d like. Enjoy!

Spiced Pumpkin Chocolate Chip Energy Bites

Hi Everyone!

It’s officially that time of year… pumpkin everything season! Every year around September, brands of all types began selling their version of a pumpkin spice product, some good and some definitely not. While I definitely have my favorites (pumpkin pie Perfect Bars YUM), it’s important to watch out for what’s actually pumpkin spice and what’s hiding behind a name.

Not only has Starbucks hopped on the train of pumpkin spice flavoring, but so has everything from crackers to almond milk to goat cheese. However, many of these brands use artificial pumpkin flavoring, and have no actual trace of real pumpkin in them. I don’t know about you, but I’d much rather have real pumpkin, not only because it tastes better but also because it’s better for you!

Fall is the perfect time to make simple and delicious snacks and treats to share with others, and these energy bites are the perfect choice. They are a great addition to your morning yogurt bowl or with some fruit on the side for breakfast, or you can grab a couple in between activities for a quick pick-me-up. Yum!

These can also be made with or without chocolate chips, and the addition of collagen peptides make these bites a great source of protein and boost for your hair and skin. 

So, without further ado, please enjoy making this delicious snack and happy fall! 🙂


Spiced Pumpkin Chip Energy Bites

Makes 10-12 Bites

Ingredients:

  • 1/3 cup pecans
  • 1/4 cup organic canned (or fresh mashed) pumpkin 
  • 3 tbs. powdered peanut butter (preferably unsweetened- I like Crazy Richard’s)
  • 1/2 cup almond flour
  • 2/3 cup whole grain oats
  • 1 tbs pumpkin pie spice
  • 2 scoops collagen peptides (optional)
  • 2 tbs. softened coconut oil
  • drizzle pure maple syrup (optional)
  • 1/4 cup dark chocolate chips (optional)

Steps:

In a food processor, combine all ingredients and chop until smooth. Roll into bites or other desired shape and refrigerate for up to one week. Enjoy!

My Review of 100 Days of Real Food On a Budget + Oatmeal Cookie Energy Bites!

Hi Everyone!

Today I am so happy to share with you that one of my absolute favorite bloggers, Lisa Leake, has come out with her newest cookbook, 100 Days of Real Food on a Budget. Lisa is such an inspiration to me and so many others, and as I have shared before, she is the perfect role model for the real food community and I am so lucky to have the opportunity to be one of her cookbook ambassadors! She is so passionate about spreading her love of real food and showing others how easy and delicious it can be, which is amazing. Congratulations, Lisa!


This is her third cookbook and I love it just as much as her other two, if not even more! If you haven’t checked the other books out, her first cookbook, 100 Days of Real Food, perfectly describes her family’s journey towards cutting out processed food and has several delicious recipes and kitchen staples, and her second book, 100 Days of Real Food Fast and Fabulous has all of kinds of recipes and tips to make eating and cooking real food fun and easy. Her newest cookbook, 100 Days of Real Food on a Budget, focuses on budget-friendly ways to cook real food dishes, which is so helpful and perfect for anyone looking to make eating whole foods easy and less expensive. Sign me up! 🙂

Real food can seem expensive, but with Lisa’s new book, you can easily navigate any grocery store to choose the best options for you without breaking the bank. Each recipe in her book is just $15 or less to make and there are $100 weekly dinner meal plans for each season included as well. Not to mention, there are helpful resources in her book such as a supermarket price comparison chart, packed lunch ideas for both kids and adults (my personal favorite), and general tips for buying real food on a budget. Her recipes are made up of blog favorites and new additions that you will love making, many of which can be made gluten-free, dairy-free, vegetarian, and/or nut-free. There’s truly something for everyone in this incredibly creative and practical cookbook and guide to real food!

100 Days of Real Food on a Budget is available to order today, August 14th, so go pick up your copy and get cooking! In the meantime, I am going to share with you one of my favorite recipes in Lisa’s new book, the Oatmeal Cookie Energy Bites. You all know that I’m a huge fan of fast, easy, delicious snacks on the go and these bites are perfect for the end of summer and back to school! So, enjoy this recipe and the many others you will receive if (when!) you order Lisa’s newest book, and please don’t forget to share your glowing reviews of 100 Days of Real Food on a Budget with others. 🙂 Thanks foodies, stay tuned for more great recipes and tips coming soon!