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 👌🏻
1 large sweet potato
1 red bell pepper
1/4 cup cooked black beans
Guacamole- 1 ripe avocado, 1 lime, cilantro, ~1/8 sweet onion, 1 clove of garlic
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 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!
My Monday morning at the airport is looking pretty good with this banana bread for breakfast 🍌🍞🍌🍞🍌🍞🍌🍞It is gluten free, dairy free, added sugar free and I am absolutely loving it. I was never really into baking but didn’t want to toss my overripe bananas last night before I flew out this morning so repurposed them to make banana bread. They are great to have as something sweet and i also love bringing it to the airport with me as a sweet, healthy breakfast.
1/4 cup almond flour
1/4 cup coconut flour
1/2 cup tiger nut flour
1 cup almond milk
1 tsp baking soda
1 scoop collagen peptides
Optional: top with a banana split in half and chopped walnuts
1. Preheat oven to 400 deg.
2. Set a baking dish aside.
3. In a bowl, mix the tiger nut flour, almond flour, coconut flour, baking soda, collagen peptides, cinnamon and nutmeg.
4. In a blender, add bananas, dates, and almond milk. Blend until smooth.
5. Place contents from the blender into the bowl. Add 1 egg to the bowl and throughly mix.
6. Add a piece of parchment paper to the baking dish. You may want to grease the parchment paper lightly with coconut oil so that the bread doesn’t stick to the parchment paper. Place contents from bowl into the baking dish. Option: Add a banana sliced long way and chopped walnuts to the top of the batter.
7. Place the baking dish in the oven and bake for approximately 50 minutes depending on the thickness of the bread.
8. Remove the bread from the oven and allow to cool and harden for approximately 20 minutes.
Gluten- free, dairy-free cauliflower pizza that actually stays together? I got youu.
3/4 cup tiger nut flour
1 package of frozen riced cauliflower
1 clove of garlic
1 tsp salt
1 tbsp avocado oil
1 scoop of collagen peptides
To make the crust:
- Preheat oven to 400 deg.
- Coat a baking dish (I used a glass baking dish) with coconut oil allow to heat up in the oven. Remove the baking dish and make sure the coconut oil is coating the dish evenly to create a nonstick surface.
- In a microwave safe dish, heat the frozen riced cauliflower in the microwave for about 5 minutes or until fully thawed. Place off to the side to cool.
- Once cooled, add the riced cauliflower, as well as the tiger nut flour, garlic, eggs, salt, avocado oil, and collagen peptides to blender. Blend until fully mixed.
- Spread the mixture evenly across the baking sheet and place in oven.
- Cook this for 20-30 minutes depending on the thickness of the crust.
- Remove from the oven and allow the crust to cool and harden for about 20 minutes.
To make the toppings:
- Cut the fennel and sautee in a pan with avocado oil, salt, and pepper until the fennel has softened.
- Top the pizza with arugula, fig slices, and sauteed fennel.
- In a pan, heat up balsamic vinegar and maple syrup on medium heat for a couple of minutes. Turn off heat and allow the cool. The mixture will form a syrup. Spread syrup across pizza crust.