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 “treat” because it’s primarily made of veggies, but still tastes sweet.
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
2 tablespoons of maple syrup
spoonful of almond butter
optional: 2 fresh medoolan dates for added sweetness
- Using a vegetable peeler, remove the outside of the carrot and discard.
- 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.
- Blend all ingredients accept for the almond butter.
- Place the smoothie in a bowl and top with a spoonful of almond butter and any other toppings.
I want these Turkey Burgers with avocado and sweet potato fries that I made the other weekend. This is the last week I’m Seattle for work and then I head back to NYC to end my 3 weeks of straight travel. I had so much fun traveling these past 2 weekends but am seriously ready to not live out of a suitcase and get back home- be in my own apartment and cook my own food.
… at for at least a couple of days until I pack up and leave again 💁♀️✈️
See recipe below!
Ground Turkey meat
1/2 red bell pepper
3 cloves garlic
1 large sweet potato
1. Preheat oven to 400 deg.
2. Using a vegetable peeler, peel the outside of the large sweet potato.
3. Place sweet potato in microwave for 1-2 minutes to slightly soften so it is easier to cut. Cut sweet potato into fries.
4. Lightly coat a baking dish with avocado oil. Place fries on a baking dish and season with salt and pepper. Place in the oven for for about 20 minutes. Flip the fries and place back in the oven for another 20 minutes or until crispy.
5. Cut red pepper and onion into small pieces.
6. Place ground turkey in a bowl and add red pepper and onion. Add garlic to the bowl using a garlic press. Add 1/2 juice from the lime, a drop of avocado oil, salt pepper, paprika, chilli powder and cayenne pepper to the bowl. Mix the bowl to evenly distribute.
7. Roll turkey into burgers. Place burgers on a baking dish and place in the oven with for 30- 40 minuets depending on the size of the burgers.
8. Cut avocado into slices. Plate the turkey burger with avocado slices and sweet potato fries.
WANT this dripping frozen chocolate banana smoothie that tricks me into thinking I’m drinking a milkshake 🍫🍌
So easy to make and soo good!
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
Drop of maple syrup
Almond milk to get the right consistency
Optional: 1 scoop of almond butter or peanut butter
Blend all ingredients except for cacao nibs. Place blended smoothie in a glass and top with cacao nibs. Enjoy!
Made this paella using riced cauliflower instead of rice and it’s real good. You can even get that “sticking to the pan” effect of normal paella, you just have to let it sit a little longer.
I have a smaller paella pan so the ingredients are proportional to my pan size, if you have a bigger pan, the portion size may very.
1 package frozen cauliflower
1/2 sweet onion
1 red bell pepper
6 -10 cherry tomatoes
1/4 cup frozen peas
2 cloves garlic
4 Chicken Thighs
2 Pieces of Chorizo
- Allow the frozen cauliflower to sit out until it is thawed. First, you need to “rice” the cauliflower. You can buy frozen riced cauliflower; however, today I didn’t see it at the store and had to rice it myself. Place the thawed cauliflower in a blender. Press the blend button and immediately let go several times until the cauliflower looks like rice. You do not want to hold the blend or it’ll turn the cauliflower into a mush.
- Cut the chorizo into slices. Cut the plum tomatoes into halves or quarters.
- Add avocado oil to the paella pan and spread across the pan to create a non-stick surface.
- Add the 4 chicken thighs to the pan. Cook for approximately 5 minutes. You do not want to completely cook the chicken thighs, only partially cook and allow the juices to seep into the pan. Remove the chicken thighs and set aside.
- Add the cut up onion and red bell pepper to the pan. Saute in the oil until the red bell pepper starts to soften and the onion turns slightly brown, approximately 7 minutes. Add paprika and salt and pepper to taste. After cooking the onion and pepper for about 5 minutes, add the cut chorizo pieces to the pan. While this is cooking, cut the chicken thighs into cubes.
- Add the 2 chopped cloves of garlic to the pan and add additional avocado oil if necessary to allow to garlic to cook. Allow the garlic to simmer for about 30 seconds and then mix in with other ingredients.
- Add the cut tomatoes, peas, cubed chicken thighs, and rices cauliflower to the pan. Add approximately 1.5 cups of water to the pan. The cauliflower will release some water so you do not want to add as much water as when cooking rice paella. Add saffron to the pan. Turn the pan on high and allow to cook until all of the water has evaporated (approximately 20-30 mins).
- Once all of the water evaporated, I allowed my paella to cook a little longer to allow it to cook and stick to the pan. Allow the paella to cool slightly and top with parsley.
Made my favorite green pineapple banana smoothie this morning! 🍍🍌
I haven’t made this smoothie in a long time because of the recent hype over sugar. I’ve been avoiding high sugar fruits, including bananas and pineapples. While I agree that we are eating way too much sugar and need to cut down on sugar, particularly refined sugar, I think that eliminating it completely would also eliminate some of the joys in what you eat. Instead, I’m focusing on increasing my awareness of added sugars to meals. Furthermore, eliminating high sugar fruits also means missing out on their great health benefits. Pineapples are hydrating, which is important for summer, are rich in vitamins and antioxidants, contain fiber, and have anti-inflammatory effects. And they are soooo good!
I feel great great when I have this smoothie. I’m a firm believer in listen to your body, not to trends.
1 cup frozen spinach
2 frozen bananas
3/4 cup frozen pineapple
1 scoop of Artisana Organics almond butter
1 scoop of wheatgrass powder
The Harmless Coconut coconut water to get the right consistency
Goji berries to top
Threw together the leftovers from my kitchen and came out with these carrot cake muffins! They are vegan, gluten free, have no added sugar and are awesome! Definitely going to try making these before my next flight ✈️ to pack as breakfast. They were too easy to make.
I use a bamboo cutting board from Thrve Market to prep my veggies because plastics interacting with your food is a thing!
1 cup gf oats
1 ripe banana
1 medium carrot peeled
3 scoops of coconut oil
handful of walnuts
Sprinkle of ginger, nutmeg, and cinnamon to taste
Blend all ingredients in a blender or food processor. Distribute blended mix into a cupcake baking pan. Bake for 15-20 mins at 300 degrees.
May be a couple days early, but couldn’t resist these red, white, and blue overnight oats! 🇺🇸
1/2 cup gf rolled oats, 1/2 cup unsweetened almond milk. Allow to sit over night and top with flaxseed, chia seeds, a scoop of almond butter, cinnamon, and maple syrup