Thursday, April 16, 2015

Strawberry Banana and Greens Smoothie

1 cup unsweetened coconut/almond milk
12 strawberries
1 banana
1/2 cup frozen shaved brussel sprouts (I buy the packaged ones from Trader Joes or Super Target and throw them in the freezer)
1 cup spinach
1 Tablespoon almond butter
1 large medjool date


Blend everything well in a high powered blender (I use my vitamix), and trick your family into eating those greens! They will never know you added in brussel sprouts. It just tastes like berries! Win win!

Strawberry Chia Lemonade


10 Strawberries
1/4 cup lemon juice
3 cups water
1/4 cup honey, or more to taste
4 tablespoons chia seeds


Add 4 Tablespoons of chia seeds to one cup of water and let it chill in the fridge overnight. After the chia seeds have swelled overnight, boil one cup of water and add honey to dissolve. In your blender add strawberries, lemon juice, 1 cup water, and the water with dissolved honey, and blend well. Mix in the chia seed water without blending, or blend it in as well.

Sunday, April 12, 2015

Super Moist Pancakes

This is my husband's recipe

1 banana
2 eggs
3.17 oz unsweetened cinnamon apple sauce (1 of those food pouches we buy for our daughter)
1/4 cup almond milk
3 heaping Tablespoons of coconut flour

Mix together well and slowly pour a few tablespoons worth or up to 1/4 cup batter onto greased skillet. The amount you pour will determine the size and how many pancakes you can make from the batter. We made 6 pancakes from this batter amount. Cook for about 2 min, or until the pancake is golden. You know its ready to flip when bubbles form and pop around the edges. Cook the other side until golden and remove from the skillet. Stack and layer your pancakes with fresh fruit and top with maple syrup, and then enjoy every. single. bite! 

Thursday, April 9, 2015

Coconut Mango Chia Pudding


1 can light coconut milk
1/3 cup chia seeds (I never use to measure, but I did this time, and its exactly 1/3 cup)
3 Tablespoons unsweetened coconut
4 Tablespoons maple syrup

1 Mango


In a tupperware container, mix together all the ingredients (except mango) really well. Seal it, and place your pudding mixture in the refrigerator to set overnight. In the morning, slice your mango. Place some mango pieces at the bottom of your serving dish. Next, layer with some chia pudding, and repeat until desired amount. Its so yummy! I know you will enjoy it!!

Wednesday, April 8, 2015

Evergreen Smoothie


1 banana
2-2 1/2 cups frozen spinach
1 cup frozen blueberries
1 cup unsweetened almond milk


Add all the ingredients to a high powered blender, and blend on high until well combined.

Friday, April 3, 2015

Bacon, Egg, and Squash Nests


2 cups cooked spaghetti squash
12 slices of bacon
1 Tbsp light olive oil
1/4 tsp garlic powder
1/4 tsp salt
pepper to taste
13 eggs
1/2 tsp nutritional yeast

Grease a cupcake pan, or line with silicon baking cups. 
Cook bacon until lightly brown. I baked mine at 400 degrees for 13 mins. 

Combine well the spaghetti squash, olive oil, and one egg. Sprinkle powder and salt evenly on top of the squash mixture. I sprinkled 1/8tsp of the garlic powder, mixed well, then sprinkled another 1/8 tsp and mixed well. Do this for both the salt and garlic powder. Add as much pepper as you want and mix well. 

Wrap a piece of bacon around the inside of the baking liner or cup wall.

 Add about 1 Tablespoon or more of the spaghetti squash mixture to each baking liner/cup. Create a nest by pressing the squash mixture up against the bacon, so that there is no squash on the bottom. The squash should be shoved against the inner lining wall.

Crack and egg into each nest, top with nutritional yeast (the 1/2 tsp is to be shared between all 12 cups).

Bake for 25 min give or take at 400 degrees, or until egg whites are firm and egg yolks set. I baked mine for 25 min in my oven and the yolks were hard.

Let stand for 2 min at least, and then remove from baking cups and enjoy!

Thursday, April 2, 2015

Butternut Squash "Rice"


4 cups cubed butternut squash
1 T ghee
1/2 onion, chopped
1 1/2 tsp salt
1 cup water
pepper to taste
1/4 tsp garlic powder


Heat the ghee in a large pot over medium-low heat. Add the onions and 1/2 teaspoon salt (saving the other teaspoon for later). Cook, stirring occasionally, for 15 min or until slightly caramelized.

In batches, place the cubed squash in a food processor or high speed blender (I use my vitamix). Pulse until it reaches a rice like consistency. I blend on a medium setting until I get the same result.

Add the squash, garlic powder and the other teaspoon of salt to the pan with caramelized onions and sauté for 3-5 minutes.  Stir in the cup of water and continuing stirring occasionally for about 10 min. Add more water if necessary. Then reduce heat and cover and cook for about 15-20 min, or until the squash is tender but not soggy.  Once cooked, serve immediately and enjoy!