Banana Nutella smoothie bowl for breakfast this morning! 🍌🌰 Made with bananas, frozen riced cauliflower, cacao powder, hazelnuts, avocado, cinnamon, and nut milk. This 80 degree weather has been perfect and has me craving all… More
Starting off this snowy Friday with my go-to banana cinnamon oatmeal bowl for breakfast. Made with oats, banana, sliced almonds for added crunch, collagen, flaxseed, and topped with cinnamon and honey. Tip: heat the banana in the microwave with the oatmeal and it melts into the bowl. Sounds weird but smells and tastes soo good! 🍌✨
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Kicking off Friday with a banana cacao smoothie bowl! Just to get one thing straight- cacao is not the same as cocoa. While cacao and cocoa both come from the same place, the way they are processed impacts their nutritional content. Cacao products are generally less processed and a healthier alternative to cocoa. Cacao powder has a rich chocolaty taste but is full of minerals and can have antioxidant effects. It does taste bitter by itself so I like to balance it out with a frozen banana in my smoothies. And might I add, this smoothie bowl legit tastes like a chocolate milkshake 😋🍌🍫
Looking for a way to repurpose almond pulp? Checkout the easiest, tastiest Spirulina Almond Pulp Bars. These babes are raw, gluten-free, dairy-free, and only 5 ingredients! Made with almond pulp, gf rolled oats, coconut oil, dates, and spirulina. All you need is a blender or food processor to make! Warning: these go quickkkk (hence why there are only 4 pictured)
Flying and health are almost never seen in the same sentence. Flying is dehydrating and makes you more susceptible to getting a cold. Airports have little to no healthy food options and the snacks on the airplane are even worse. It can be challenging to find a healthy snack to bring with you on your flight that meets TSA-regulations. I travel almost every week and have had the unfortunate moment of getting my overnight oats and coconut yogurts taken at security. Instead of giving in to eating the unhealthy airport food, see below some healthy food options to bring with you on your next flight.
Cauliflower crust pizza that actually stays together? I got youu.
Made this cauliflower crust with riced cauliflower, cassava flour, 2 eggs, salt, avocado oil and topped with some vegan mozz, tomato sauce, fresh basil, and red pepper flakes. See the full recipe below! It serves about 2 people.
I made my Gluten Free, Added Sugar Free Pumpkin Bread a little bit differently this week. It is a very similar recipe, but has a liter spin on it. As usual, it is made with real food ingredients And let me tell you it is GOOD! This recipe makes 1 loaf, which I typically cut into 6 slices. The best part is, it is LESS THAN 200 CALORIES PER SLICE (1 slice = 1/6 loaf). That is correct! It is less calories than those bars most people are snacking on and waayyyy more delicious. Check out this easy recipe below and please comment if you give it a try!
Veggie cauliflower rice paella! 🥘💃🏼 You definitely need to check this one out. This dish is made 100% with veggies- riced cauliflower, onion, red bell pepper, tomato, peas, artichokes, parsley, garlic, and spices. It is completely grain free, gluten-free and so easy to make and freaking delicious! The recipe below makes about 2 servings.
Lately I’ve been on a kick using Trader Joe’s frozen beet chunks. I love adding beets to my smoothies and this makes it soo much easier. This berry beet smoothie bowl has been my freaking jam lately. It is so delicious and creamy and tastes so refreshing.
Eating low sugar is BIG right now. When I was originally testing out this way of eating, I had no problem putting together low sugar meals, but really struggled to find low sugar snacks. Snack foods for me primarily looked like fruit and nut butter (which although contains natural sugar, still contains sugar) or some sort of healthy bar, which unfortunately typically contain added sugars.
If you’re experiencing similar struggles, you might like my egg muffin snack idea! They are super easy to make and full of proteins and healthy fats so that they actually keep you full. They are also great if you have some extra veggies in the fridge that you’re not sure what to do with. I’ll show the recipe that I used to make them, but the veggies can vary. See recipe below!
Red lentil pasta with creamy cashew cheese sauce for lunch today! I love this recipe because it tastes super delicious and creamy and is super easy to make. I used gluten free red lentil pasta as a healthy alternative to regular pasta. I also added some spinach, and grape tomatoes to this bowl for an extra boost of veggies. I honestly did not portion out the amount of pasta and veggies that I used- I just kind of eye-balled it until I got the desired portions. I did portion out the creamy cashew cheese sauce recipe and included the details below! This will make about 3 servings of sauce. This recipe is gluten free and dairy free.