Starting off Friday morning with this tart beet berry smoothie bowl on my couch in nyc. I’m obsessed with the color of this smoothie and the tart beet berry combo is one of my favs. Super excited to go see a functional medicine doctor for a routine visit (said no one ever, right?!) I think functional medicine is so interesting even tho I have zero medical background (I am an engineer by degree). I’ve been waiting for this visit for months so hopefully it’s worth the excitement. Happy Friday!
1/4 cup frozen berries (blackberries, raspberries, or blueberries)
1/2 cup frozen beets
2 fresh medoolan dates
1/2 cup frozen riced cauliflower
1 frozen banana
1 lime juiced
coconut water to get the right texture
toppings- i used honeybee pollen and coconut flakes
Blend until smooth and top with toppings!
Don’t need takeout on rainy Sundays with this cauliflower fried rice. This babe is gluten free, dairy free, and soy free and full of flavor. It’s also not super heavy like regular fried rice so you won’t feel the need to curl up in a ball and binge watch netflix after consuming. Happy Sunday everyone!
1 package frozen riced cauliflower
2 chopped carrots
1/4 cup frozen peas
1/4 sweet onion
2 cloves of garlic
Gluten free coconut aminos
1. In a pan, add chopped onion and avocado oil. Cook for about a minute or until fragrant.
2. Add the peas and carrots to the pan and continue to cook for a few minutes or until the carrots start to soften.
3. Add garlic cloves and additional avocado oil if necessary. Cook for about 30 seconds.
4. Add the cauliflower rice. Continue to cook and mix the contents of the pan until the cauliflower is cooked.
5. Push ingredients to the side and add two eggs directly to the pan. Allow to cook for about 1 minute and then begin to mix with the rest of the ingredients.
6. Continue to mix contents of the pan for and add ginger, coconut aminos, salt, and pepper. Cook for a few minutes or until the eggs are fully cooked. Make sure that the contents of the pan are fully mixed to disperse the seasoning. Serve in a dish and enjoy!
Happy Friday!! One of my favorite carrot turmeric smoothie bowls pictured here 🥕🥕🥕 Woke up early this morning and tried a Yoga Sculpt class and loved it! I don’t personally do yoga, but am trying to incorporate it into my weekly routine because I keep hearing of all its awesome benefits. I went to the studio this morning to sign up for class and they asked me if I wanted to do a regular vinyasa or a yoga sculpt (aka cardio + weights). I went for the yoga sculpt because that is so much more up my alley. I’m not sure what happened- we did burpees and squats and yoga and it was so much fun. I’ve never been to a yoga class like that and it put me in sucha good mood. Hope everyone’s Friday is off to a great start!
1 Carrot peeled
1/4- 1/2 cup frozen riced cauliflower
1 frozen banana
2 medoolan dates
almond milk to get the right consistency
toppings: coconut flakes and honey bee pollen
Blend all ingredients, place in a bowl, and top with toppings!
My Monday morning at the airport is looking pretty good with this banana bread for breakfast 🍌🍞🍌🍞🍌🍞🍌🍞It is gluten free, dairy free, added sugar free and I am absolutely loving it. I was never really into baking but didn’t want to toss my overripe bananas last night before I flew out this morning so repurposed them to make banana bread. They are great to have as something sweet and i also love bringing it to the airport with me as a sweet, healthy breakfast.
1/4 cup almond flour
1/4 cup coconut flour
1/2 cup tiger nut flour
1 cup almond milk
1 tsp baking soda
1 scoop collagen peptides
1. Preheat oven to 400 deg.
2. Coat a glass baking dish with coconut oil. Place in oven as it is preheating to melt the coconut oil.
3. In a bowl, mix the tiger nut flour, almond flour, coconut flour, baking soda, collagen peptides, cinnamon and nutmeg.
4. In a blender, add bananas, dates, and almond milk. Blend until smooth.
5. Place contents from the blender into the bowl. Add 1 egg to the bowl and throughly mix.
6. Remove the glass baking dish from the oven and ensure the coconut oil is evenly spread across the dish.
7. Place contents from bowl in the baking dish.
8. Place the baking dish in the oven and bake for approximately 35 minutes depending on the thickness of the bread. Check the center of the bread with a toothpick to ensure it is full cooked.
9. Remove the bread from the oven and allow to cool and harden for approximately 20 minutes.
Gluten- free, dairy-free cauliflower pizza that actually stays together? I got youu.
3/4 cup tiger nut flour
1 package of frozen riced cauliflower
1 clove of garlic
1 tsp salt
1 tbsp avocado oil
1 scoop of collagen peptides
To make the crust:
- Preheat oven to 400 deg.
- Coat a baking dish (I used a glass baking dish) with coconut oil allow to heat up in the oven. Remove the baking dish and make sure the coconut oil is coating the dish evenly to create a nonstick surface.
- In a microwave safe dish, heat the frozen riced cauliflower in the microwave for about 5 minutes or until fully thawed. Place off to the side to cool.
- Once cooled, add the riced cauliflower, as well as the tiger nut flour, garlic, eggs, salt, avocado oil, and collagen peptides to blender. Blend until fully mixed.
- Spread the mixture evenly across the baking sheet and place in oven.
- Cook this for 20-30 minutes depending on the thickness of the crust.
- Remove from the oven and allow the crust to cool and harden for about 20 minutes.
To make the toppings:
- Cut the fennel and sautee in a pan with avocado oil, salt, and pepper until the fennel has softened.
- Top the pizza with arugula, fig slices, and sauteed fennel.
- In a pan, heat up balsamic vinegar and maple syrup on medium heat for a couple of minutes. Turn off heat and allow the cool. The mixture will form a syrup. Spread syrup across pizza crust.
Mint chocolate chip smoothie bowl to start off Sunday! This literally tastes like I’m eating a bowl of ice cream and I’m obsessed with this combo 🙌🏻
1.5 frozen bananas
2 medoolan dates
1 can of full fat coconut milk- only use the liquid part, not the cream
2 spoonfuls of cacao powder
Handful of mint leaves
Optional: 1/4 cup frozen riced cauliflower
- Let the canned coconut milk sit in the refrigerator overnight. Then scoop out the coconut cream from the top of the can and either discard or keep or later use (I had previously used the coconut cream in a previous recipe to make lemon coconut pies- will post soon!). Place the rest of the liquid coconut milk in the blender.
- Place the rest of the ingredients except the cacao nibs and hemp seeds into the blender. The riced cauliflower is optional, but I like to add it because it makes the smoothie more frozen and thicker.
- Blend ingredients and place in bowl. Top bowl with cacao nibs and hemp seeds.
Can’t put these lemon coconut pies down. They are raw, vegan, and so damn delicious. All you need is a blender to make.
3/4 cup almonds
1 cup medoolan dates
2 cans full fat coconut milk
Handful of coconut flakes
1/4 cup maple syrup
1/4 cup coconut oil
- Place canned coconut milk in the refrigerator overnight.
- To make the pie crust, place the almond and dates in a blender and blend until they stick together. How well they stick together depends on the softness of the dates. If they are not sticking together well add a couple tablespoons of coconut oil to the mixture and reblend.
- Scoop out the crust and distribute evenly into muffin baking sheet. Place the muffin baking sheet in the refrigerator.
- Clean out the blender and dry.
- To make the pie filling, scoop out the coconut cream from both cans of coconut milk into the blender. You can either discard or save the coconut milk left in the can. I personally like to save it to reuse in smoothies. Squeeze the juice of one lemon into the blender and add coconut oil, maple syrup, and coconut flakes. Blend until smooth.
- Remove the muffin baking sheet from the refrigerator and add the pie filling on top of the crust. Place in the muffin baking sheet back in the refrigerator or freezer for about 15 minutes to allow to form into its shape. Enjoy!