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 powde
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.

Low Sugar Blueberry Smoothie Bowl

I have some variation of this blueberry smoothie almost every morning. I do this for several reasons. One, it is delicious! Two, it keeps me full for hours. And three, it is super easy to have these ingredients on hand, which is especially important for me because I travel all of the time. I always like to keep my freezer stocked with staples like frozen riced cauliflower and frozen berries. Since they are in the freezer, you don’t have to worry about them going bad so it is easy to keep them stocked to whip up a quick meal. I like doing this so that when I come home from travel, I don’t have to go out to get food or order ubereats, I have ingredients that I can use to make a great smoothie bowl! See recipe below for details.

Ingredients:
1/4 cup frozen blueberries
3/4 cup frozen riced cauliflower
1 scoop sunflower seed butter
1 scoop collagen peptides
almond milk
cinnamon
cacao nibs and hemp seeds for toppings
optional: 1 tsp flaxseeds for extra fiber

Directions:
Blend until smooth and top with cacao nibs and hemp seeds!

Riced Cauliflower Waffles

Ever tried a waffle made from riced cauliflower?! Game changer. Frozen riced cauliflower is sucha staple in my freezer. I literally use it in everything- my smoothies, to make cauliflower fried rice, and now waffles! It’s so easy to have on hand plus has no sugar and is super low cal. One waffle is made with sweet potato and egg and topped with carmelized apple slices and roasted pecans the other waffle is made with riced cauliflower and egg and topped with 1/2 of an avocado. Search my blog for how to make sweet potato waffles and see below the recipe to make riced cauliflower waffles!

Ingredients (only 3!):
1 cup Frozen riced cauliflower
1 egg
avocado oil
option: Add 1 scoop of collagen peptides

Directions:
1. Place the frozen riced cauliflower in a bowl and microwave until defrosted.
2. In a food processor or blender, add the riced cauliflower and 1 egg and blend until you have a mixture of even consistency. You may need to add a tbsp or two of water if you are having trouble mixing the riced cauliflower and the egg.
3. Coat waffle maker with avocado oil. I like using a cooking oil spray pump to do this so that I do not use too much oil.
4. Add the mixture to the waffle maker and cook until the waffle maker indicates that it is complete!

The cauliflower waffle will definitely be for more of a savory waffle combo. Top it with a fried egg, a half of an avocado, and hot sauce! Enjoy!

Loaded Sweet Potato

Carbo loaded to go watch the NYC Marathon this past Sunday with this loaded sweet potato! Topped with red peppers roasted in avocado oil, black beans, cilantro, and guac. This was 10/10 👌🏻

Ingredients:
1 large sweet potato
1 red bell pepper
1/4 cup cooked black beans
Avocado oil
Guacamole- 1 ripe avocado, 1 lime, cilantro, ~1/8 sweet onion, 1 clove of garlic
Sea salt
Black pepper

Directions:
1. Cut a small slit in the large sweet potato. Place the sweet potato in the microwave for ~5 minutes or until soft. Remove from the microwave and allow to cool. Once cool, open up the sweet potato lengthwise. Season with sea salt and black pepper.
2. Preheat the oven to 400 degrees.
3. Cut a red bell pepper into slices. Place the red pepper slices on a baking dish and bake in the oven with 1 tbsp of avocado oil for ~30 mins or until soft.
4. To make the guacamole- cut ~1/8 sweet onion into small pieces. Place the one clove of garlic through a garlic masher. In a bowl, combine the avocado, onion, and garlic. Add juice of 1/2 lime and season with salt and pepper. Mix until the consistency is even and guacamole is formed.
5. Top the sweet potato with black beans, roasted red pepper slices, 1/2 of the guacamole, and additional cilantro. Season with additional lime juice, salt, and pepper. Enjoy!

Fall Veggie Hash

Fall veggie hash for dinner last night! Made with roasted brussel sprouts, roasted sweet potatoes, carmelized apples, and roasted nuts. I’m literally gushing over this combo. It is gluten free, dairy free, and added sugar free. I think I know what dish I’m bringing to Friendsgiving this year! 🍂🍁

Ingredients
1 bag of shaved brussel sprouts (I got mine from Trader Joe’s)
1 large sweet potato
2 mini honey crisp apples (I got mine from Trader Joe’s)
1/4 cup pecans or walnuts
Cinnamon
Coconut oil
Avocado oil
Sea Salt
Black Pepper

Directions:
1. Preheat oven to 400 degrees.
2. Using a vegetable peeler, peel the outside of the sweet potato. Cut the sweet into cubes. Place the cubed sweet potatoes on a baking dish with a tbsp of avocado oil and season with salt and pepper. Cook the sweet potatoes for ~30 minutes or until soft with crispy edges.
3. Cut the mini honey crisp apples into slices. In a frying pan, saute the apple slices in 1 tbsp of coconut oil and cinnamon. Cook until the apples have softened.
4. Remove the mini apple slices from the pan and place off to the side. In the same pan, add the nuts and cook on low heat until the nuts begin to darken and appear “toasty.”
5. In a separate frying pan, saute the shaved brussel sprouts with a tbsp of avocado oil. Cook until the brussel sprouts have softened and are slightly crispy.
6. Combine the shaved brussel sprouts, sweet potatoes, apples, and nuts into a bowl and mix together. Place a portion of the vegetable hash on a plate and enjoy!

Blueberry Cacao Smoothie That Keeps Me Full For Hours

Starting off Monday with my go-to smoothie! I post this smoothie ALOT on my Instagram @wellbymel_ and that’s because it’s so damn easy, delicious, and all of the ingredients are super easy to have on hand. This is key for me because I travel so often, I always keep certain staples in my freezer and pantry so I don’t need to run to the grocery store the second I get home or get food delivered. This smoothie is low sugar and full of healthy fats to keep you full longer. I love it because I literally won’t even think about food for hours after I have this smoothie which I need esp on busy days. Here’s the recipe:

Ingredients:
1/4 cup blueberries
3/4 cup riced cauliflower
1.5 scoop collagen peptides
1/2 avocado
1 scoop sunflower butter
2 spoonfuls cacao powder
cinnamon
2 tsp monkfruit sweetener
almond milk to get the right consistency
Optional toppings: cacao nibs and hemp seeds

Blend until smooth, too with toppings, and enjoy!