Berry Beet Smoothie Bowl

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.

Ingredients:
1/2 cut frozen berries
1/2 cup frozen beets
1 cup frozen riced cauliflower
1 date
1/2 avocado
1 scoop collagen peptides
Cinnamon
About 1.5 cups almond milk or until you get the right consistency

Blend until smooth and enjoy! I like topping it with honey bee pollen.

Chickpea Gnocchetti with Creamy Avocado Pesto Sauce

Chickpea gnocchetti topped with creamy avocado pesto sauce! 🥑🌱 I’ve been on a veggie pasta kick and used chickpea pasta for this recipe. The chickpea gnocchetti is mixed with spinach, leftover zoodles, tomatoes, and topped with a creamy avocado pesto sauce. This sauce is soo creamy and delicious, I may or may not be dreaming about it for the rest of the day.. 😴💁‍♀️ This recipe is gluten free and dairy free. See below for details on how to make the creamy avocado pesto sauce!

Creamy Avocado Pesto Sauce Ingredients:
1 cup firmly packed basil
1/2 avocado
Juice of 1/2 lemon
2 cloves garlic
2 tbsp olive oil

Directions:
Place all ingredients in a food processor and mix, scraping the sides of the food processor repeatedly until a pesto consistency is formed.

Egg Muffins

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!

Ingredients:
2 cups spinach
2 bell peppers
1/4 medium sized onion
1/2 cup broccoli
2 cloves garlic
7 eggs
Ginger
Salt
Pepper
Avocado oil

Directions:
1. Heat spinach in a pan until wilted. Transfer to a medium sized bowl.
2. Dice the bell peppers and onion and roast in avocado oil until soft. Add to the medium sized bowl.
3. Chop the broccoli into small pieces and add to the medium sized bowl.
4. In a large bowl, whisk the eggs together. Add ginger, salt, and pepper.
5. Chop the garlic or put through a garlic press. Add garlic to the large bowl with the whisked eggs.
6. Add the contents of the medium sized bowl to the large bowl and mix.
7. Usually a ladel, distribute the mixture evenly across 9 muffin tins.
8. Cook at 350 degrees for about 15 minutes.

Red Lentil Pasta with Creamy Cashew Cheese Sauce

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, broccoli, and mushrooms to this bowl for an extra boost of veggies. I honestly did not portion out the amount of pasta, spinach, broccoli, and mushrooms 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 recipe is gluten free and dairy free.

Creamy Cashew Cheese Sauce Ingredients:
1 cup soaked cashews
1/4 cup nutritional yeast
1/4 cup chopped and sautéed sweet onion
3 cloves garlic
1/2 cup unsweetened almond milk (I used homemade)
2 tbsp water

Directions:
1. Soak the cashews in water overnight.
2. Chop 1/4 cup of sweet onion and sautee with avocado oil. Set aside to cool.
3. After the cashews have soaked overnight, drain the water and add the cashews to the blender.
4. Add the remainder of the ingredients to the blender and blend until smooth. I used about 2 tbsp of water to get the right consistency, you may need to add more or less depending on the mixture.

Chickpea Almond Pulp Chocolate Chip Cookies

Chickpea almond pulp chocolate chip cookie balls! Repurposed my almond pulp from the other days almond milk to make the goods. Only 5 ingredients & low in sugar- chickpeas, almond pulp, eggs, monkfruit sweetener, and @hukitchen chocolate 🍪😋

Ingredients:
1 cup chickpeas
1 cup almond pulp
1/4 cup monkfruit sweetener
2 eggs
1 Hu Kitchen chocolate bar

Directions:
1. Place chickpeas (ensues they are soft if boiled), almond pulp, and monkfruit sweetener in a food processor or blender. Mix until the mixture has a smooth, even consistency. Place the mixture in a bowl.
2. Cut 1 Hu Kitchen chocolate bar up into chocolate bites. Add to the bowl.
3. Add two eggs to the bowl and mix thoroughly.
5. Roll mixture into balls. Place balls on a baking dish covered in parchment paper and cook on 350 for 20-25 minutes.
6. Remove from microwave and allow to cool.
7. Place balls in refrigerator overnight and enjoy the next day!

Spirulina Cacao Smoothie Bowl

Flying out for work this morning✈️ I have some hard boiled eggs packed with me for breakfast. I always come to the airport prepared with healthy foods to avoid spending a ton on unhealthy airport convenience food. Happy I brought breakfast but am missing my smoothie bowls, because who doesn’t love having something that tastes like dessert for breakfast?! Will be dreaming about this spirulina cacao smoothie bowl during my flight. I love spirulina for a healthy boost of nutrients plus it’s antioxidant and anti-inflammatory effects.

Ingredients:
1/4 cup frozen blueberries
3/4 cup frozen riced cauliflower
1 scoop sunflower seed butter
1 scoop cacao powder
1 tsp spirulina powder
1 scoop collagen peptides
homemade almond milk to get the right texture
cinnamon
Toppings: cacao nibs and goji berries

Gooey Raw Almond Pulp Brownies

Gooey Raw Almond Pulp Brownies! Made another batch of almond milk using my nut milk bag and repurposed the almond pulp to make brownies. Not gonna lie, it took me a few tries to figure out how to use almond pulp, but I finally got it down and am loving it! These babes are raw, vegan, gluten free, and are soo gooey and delicious!

Ingredients:
3/4 cup almond pulp
1/4 cup sunflower seed butter
1/4 cup cacao powder
2 tbsp water
4 medoolan dates (pitted)
2 tbsp monkfruit sweetener
1/4 cup pecans

Directions:
1. Add the almond pulp, sunflower seed butter, cacao powder, dates, and monkfruit sweetener to a blender or food processor. Blend until the mixture reaches an even consistency and begins to stick together. If the mixture is too dry and not sticking together, add 2 tbsp water and blend again.

2. Once the mixture is evenly mixed, plate it into a bowl. Stir in pecans.

3. Transfer the mixture to a baking dish lined parchment paper. Spread the mixture evenly. Refrigerate for about 30 minutes.

4. Remove from the refrigerator and cut into approximately 9 brownies.