Carrot Cake Smoothie Bowl πŸ₯•

Carrot cake smoothie bowl! I think this is my new favorite smoothie bowl. Had this for lunch today and I don’t even feel guilty about eating this β€œtreat” because it’s primarily made of veggies, but still tastes sweet.

 

Ingredients:

1 frozen banana

1 medium carrot

1/4-1/2 cup frozen riced cauliflower

almond milk to get the right consistency

handful of shredded coconut

nutmeg

cinnamon

2 tablespoons of maple syrup

spoonful of almond butter

optional: 2 fresh medoolan dates for added sweetness

 

Directions:

  1. Using a vegetable peeler, remove the outside of the carrot and discard.
  2. Peel the rest of the carrot using a vegetable peeler. This cuts the carrots into thin ribbons and helps the carrot blend in the smoothie better.
  3. Blend all ingredients accept for the almond butter.
  4. Place the smoothie in a bowl and top with a spoonful of almond butter and any other toppings.

 

 

 

Lentil Meatballs and Zoodles πŸ

 

Ingredients:

3/4 cup green lentils (dried)

1 carrot

1/2 white onion

3 cloves garlic

1/2 cup pumpkin seeds (unsalted)

handful of fresh parsley

Himalayan sea salt

ground pepper

avocado oil

1 zucchini

marinara sauce

nutritional yeast

Fresh basil

 

Directions:

1. Put lentils in a pot of boiling water cook per instructions on packaging. Once cooked, place lentils in strainer and allow to cool.

2. Cut onion and carrot- I like to cut the carrot into ribbons using a vegetable peeler. Sautee in a frying pan with avocado oil, Himalayan sea salt, and ground pepper until soft. Add garlic and allow to cook for about 30 seconds. Place pan aside to cool.

3. Set oven to 400 deg.

4. Once cooled, place lentils, onion, carrots, and garlic into blender or food processor. Add a handful of fresh parsley, 2 tablespoons of avocado oil, salt, and pepper. Blend until smooth. Depending on the dryness of the lentils, you may need to add a few tablespoons of water to help blend.Β Add pumpkin seeds and pulse to chop and mix the seeds, but not fully blend.

5. Coat a baking dish with avocado oil.

6. Form the mixture into balls and place on baking dish.

7. Place baking dish in the oven and bake for 30-40mins depending on the size of the lentil meatballs.

8. Using a spirilizer, cut the zucchini into zoodles.

9. Place the zoodles in a frying pan and cook with marinara sauce.

10. Plate the zoodles and top lentil meatballs and additional marinara sauce. Top with nutritional yeast and fresh basil

Dark Green Smoothie Bowl πŸŒ±πŸ«

Back in NYC! πŸ€ΈπŸ»β€β™€οΈ

First move post red eye flight back is making a green smoothie bowl. After 3 weeks of straight travel, I’m so glad I came home to a freezer full of organic produce and my first move wasn’t running out to Whole Foods. This smoothie is mostly veggie based, but made with cacao powder and topped with cacao nibs to taste like a treat. I also topped it with sunflower butter vs. almond butter. I’ve been experimenting with sunflower butter this week and am a huge fan. Now have to run and get all of my errands complete and pack over the next couple of days before I fly out, this time for vacation! ✈️

 

Ingredients:

1/4 cup frozen blueberries and blackberries

1/4 cup frozen riced cauliflower

3/4 cup frozen spinach

1 spoonful cacao powder

1 scoop chocolate protein powder

almond milk to get the right consistency

Top with superfoods- I used Β cacao nibs, sunflower butter, goji berries, and shredded coconut

Chocolatey Berry Veggie Smoothie Bowl

Smoothie bowl kind of morning. This thick, chocolatey smoothie bowl is actually mostly made of veggies 🌱

 

Ingredients:

1/4 cup Frozen riced cauliflower

1 frozen zucchini (steamed then frozen),

1/4 cup Frozen raspberries

1-2 scoops Almond butter

1/4 Avocado

1 scoop Chocolate protein powder

Coconut milk to get the right consistency

Topped with hazelnuts and coconut flakes

 

 

Peanut Butter Chocolate Banana Chia Pudding πŸ₯œπŸ«πŸŒ

PB Chocolate Banana Chia Pudding πŸ₯œπŸ«πŸŒ!

Makes the perfect breakfast or snack. Full of healthy fats to keep you full longer. So simple to make.

 

Ingredients:

1 banana

3 tablespoons chia seeds

Almond milk

Cinnamon

Maple syrup

Cacao powder

Cacao nibs to top

All natural peanut butter

 

Directions:

1. Add chia seeds to a bowl. Add a spoonful of cacao powder to chia seeds. Add almond milk to cover. Place bowl in the refrigerator for at least 30 minutes.

2. Remove chia bowl from the fridge. If not all of the chia seeds have absorbed the almond milk, add additional almond milk to the mixture. Add a splash of cinnamon and maple syrup. Stir the mixture and place back in the refrigerator overnight.

3. Slice a banana and place banana slices over the chia pudding. Top with peanut butter and cacao nibs.

 

Chocolate Banana Smoothie

WANT this dripping frozen chocolate banana smoothie that tricks me into thinking I’m drinking a milkshake 🍫🍌

So easy to make and soo good!

 

Ingredients:

2 frozen bananas- frozen bananas taste like ice cream and make your smoothie thick and creamy. Adding ice to your smoothie often doesn’t mix as well and makes it watery- highly recommend using frozen bananas!

1 scoop cacao powder

2 dates

Cinnamon

Drop of maple syrup

Almond milk to get the right consistency

Cacao nibs

Optional: 1 scoop of almond butter or peanut butter

 

Directions:

Blend all ingredients except for cacao nibs. Place blended smoothie in a glass and top with cacao nibs. Enjoy!

 

 

Oat Flour Pancakes with Coconut Milk Whipped Cream and Berries

The move this morning.

Oat flour pancakes with coconut milk whipped cream and topped with berries.

Ingredients:

1.5 cups oat flour

1 cup almond milk

1 can of full fat coconut milk (must be canned)

Handful of berries to top

Maple Syrup

Dairy-free butter- I used Earth Balance Soy-Free

Cinnamon

 

Directions:

  1. Make sure to get full-fat canned coconut milk otherwise the coconut milk cream will not work. Place the can of coconut milk in the fridge overnight.
  2. In a bowl, mix oat flour and almond milk. I like to add a drop of maple syrup and cinnamon to my batter.
  3. Heat up a scoop of dairy-free butter on a pan to create a nonstick surface.
  4. Spoon 1/3 of the batter into the pan and cook and cook pancake. Repeat 2x or until all of the batter is used.
  5. Place the oat flour pancakes on a plate.
  6. Open the can of full fat coconut milk. Scoop the solid cream on top of the can onto the plate (Note: only the top of the can will be a solid).
  7. Top with a handful of berries and maple syrup.