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.
1/4 cup frozen blueberries
3/4 cup frozen riced cauliflower
1 scoop sunflower seed butter
1 scoop collagen peptides
cacao nibs and hemp seeds for toppings
optional: 1 tsp flaxseeds for extra fiber
Blend until smooth and top with cacao nibs and hemp seeds!
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! 🍂🍁
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
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!
I’m definitely more of a summer person, but I’ve been making all of the cozy fall foods lately. I made butternut squash soup for dinner tonight. It is gluten free, dairy free, soy free, and added sugar free. See recipe below!
1 medium butternut squash
1 red bell pepper
1/2 sweet onion
2 medium carrots
2 cloves garlic
Toppings: green onions and pumpkin seeds
- Heat the butternut squash in the microwave for about 5 minutes. Remove from the microwave and allow to cool.
- Once cooled, peel the outside of the butternut squash.
- Once peeled, cut the butternut squash into cubes, removing the seeds in the process.
- Cut onion and the red bell pepper.
- Place a pot on medium heat and add avocado oil.
- Cook the onion in the pot for about 30 seconds.
- Add the red pepper to the pot and cook until it begins to soften. Add salt and pepper.
- Add chopped and peeled cloves of garlic, cook for about 30 seconds, and then immediately add the cubed butternut squash to the pot.
- Add 4-5 cups of water to the pot and place on high heat. Allow the soup to boil for several minutes until the water begins to evaporate.
- Turn the pot off and allow to cool slightly. Using a hand blender, carefully blend the soup until the ingredients are fully blended.
- Place the pot back on high heat and heat until the soup forms a thick consistency.
- Chop green onions and serve the soup topped with green onions and pumpkin seeds.