Happy Friday!! One of my favorite carrot turmeric smoothie bowls pictured here 🥕🥕🥕 Woke up early this morning and tried a Yoga Sculpt class and loved it! I don’t personally do yoga, but am trying to incorporate it into my weekly routine because I keep hearing of all its awesome benefits. I went to the studio this morning to sign up for class and they asked me if I wanted to do a regular vinyasa or a yoga sculpt (aka cardio + weights). I went for the yoga sculpt because that is so much more up my alley. I’m not sure what happened- we did burpees and squats and yoga and it was so much fun. I’ve never been to a yoga class like that and it put me in sucha good mood. Hope everyone’s Friday is off to a great start!
1 Carrot peeled
1/4- 1/2 cup frozen riced cauliflower
1 frozen banana
2 medoolan dates
almond milk to get the right consistency
toppings: coconut flakes and honey bee pollen
Blend all ingredients, place in a bowl, and top with toppings!
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.
Can’t put these lemon coconut pies down. They are raw, vegan, and so damn delicious. All you need is a blender to make.
3/4 cup almonds
1 cup medoolan dates
2 cans full fat coconut milk
Handful of coconut flakes
1/4 cup maple syrup
1/4 cup coconut oil
- Place canned coconut milk in the refrigerator overnight.
- To make the pie crust, place the almond and dates in a blender and blend until they stick together. How well they stick together depends on the softness of the dates. If they are not sticking together well add a couple tablespoons of coconut oil to the mixture and reblend.
- Scoop out the crust and distribute evenly into muffin baking sheet. Place the muffin baking sheet in the refrigerator.
- Clean out the blender and dry.
- To make the pie filling, scoop out the coconut cream from both cans of coconut milk into the blender. You can either discard or save the coconut milk left in the can. I personally like to save it to reuse in smoothies. Squeeze the juice of one lemon into the blender and add coconut oil, maple syrup, and coconut flakes. Blend until smooth.
- Remove the muffin baking sheet from the refrigerator and add the pie filling on top of the crust. Place in the muffin baking sheet back in the refrigerator or freezer for about 15 minutes to allow to form into its shape. Enjoy!
Carrot cake smoothie bowl! I think this is my new favorite smoothie bowl. Had this for lunch today and I don’t even feel guilty about eating this “treat” because it’s primarily made of veggies, but still tastes sweet.
1 frozen banana
1 medium carrot
1/4-1/2 cup frozen riced cauliflower
almond milk to get the right consistency
handful of shredded coconut
2 tablespoons of maple syrup
spoonful of almond butter
optional: 2 fresh medoolan dates for added sweetness
- Using a vegetable peeler, remove the outside of the carrot and discard.
- Peel the rest of the carrot using a vegetable peeler. This cuts the carrots into thin ribbons and helps the carrot blend in the smoothie better.
- Blend all ingredients accept for the almond butter.
- Place the smoothie in a bowl and top with a spoonful of almond butter and any other toppings.
I want these Turkey Burgers with avocado and sweet potato fries that I made the other weekend. This is the last week I’m Seattle for work and then I head back to NYC to end my 3 weeks of straight travel. I had so much fun traveling these past 2 weekends but am seriously ready to not live out of a suitcase and get back home- be in my own apartment and cook my own food.
… at for at least a couple of days until I pack up and leave again 💁♀️✈️
See recipe below!
Ground Turkey meat
1/2 red bell pepper
3 cloves garlic
1 large sweet potato
1. Preheat oven to 400 deg.
2. Using a vegetable peeler, peel the outside of the large sweet potato.
3. Place sweet potato in microwave for 1-2 minutes to slightly soften so it is easier to cut. Cut sweet potato into fries.
4. Lightly coat a baking dish with avocado oil. Place fries on a baking dish and season with salt and pepper. Place in the oven for for about 20 minutes. Flip the fries and place back in the oven for another 20 minutes or until crispy.
5. Cut red pepper and onion into small pieces.
6. Place ground turkey in a bowl and add red pepper and onion. Add garlic to the bowl using a garlic press. Add 1/2 juice from the lime, a drop of avocado oil, salt pepper, paprika, chilli powder and cayenne pepper to the bowl. Mix the bowl to evenly distribute.
7. Roll turkey into burgers. Place burgers on a baking dish and place in the oven with for 30- 40 minuets depending on the size of the burgers.
8. Cut avocado into slices. Plate the turkey burger with avocado slices and sweet potato fries.
WANT this dripping frozen chocolate banana smoothie that tricks me into thinking I’m drinking a milkshake 🍫🍌
So easy to make and soo good!
2 frozen bananas- frozen bananas taste like ice cream and make your smoothie thick and creamy. Adding ice to your smoothie often doesn’t mix as well and makes it watery- highly recommend using frozen bananas!
1 scoop cacao powder
Drop of maple syrup
Almond milk to get the right consistency
Optional: 1 scoop of almond butter or peanut butter
Blend all ingredients except for cacao nibs. Place blended smoothie in a glass and top with cacao nibs. Enjoy!
Made this paella using riced cauliflower instead of rice and it’s real good. You can even get that “sticking to the pan” effect of normal paella, you just have to let it sit a little longer.
I have a smaller paella pan so the ingredients are proportional to my pan size, if you have a bigger pan, the portion size may very.
1 package frozen cauliflower
1/2 sweet onion
1 red bell pepper
6 -10 cherry tomatoes
1/4 cup frozen peas
2 cloves garlic
4 Chicken Thighs
2 Pieces of Chorizo
- Allow the frozen cauliflower to sit out until it is thawed. First, you need to “rice” the cauliflower. You can buy frozen riced cauliflower; however, today I didn’t see it at the store and had to rice it myself. Place the thawed cauliflower in a blender. Press the blend button and immediately let go several times until the cauliflower looks like rice. You do not want to hold the blend or it’ll turn the cauliflower into a mush.
- Cut the chorizo into slices. Cut the plum tomatoes into halves or quarters.
- Add avocado oil to the paella pan and spread across the pan to create a non-stick surface.
- Add the 4 chicken thighs to the pan. Cook for approximately 5 minutes. You do not want to completely cook the chicken thighs, only partially cook and allow the juices to seep into the pan. Remove the chicken thighs and set aside.
- Add the cut up onion and red bell pepper to the pan. Saute in the oil until the red bell pepper starts to soften and the onion turns slightly brown, approximately 7 minutes. Add paprika and salt and pepper to taste. After cooking the onion and pepper for about 5 minutes, add the cut chorizo pieces to the pan. While this is cooking, cut the chicken thighs into cubes.
- Add the 2 chopped cloves of garlic to the pan and add additional avocado oil if necessary to allow to garlic to cook. Allow the garlic to simmer for about 30 seconds and then mix in with other ingredients.
- Add the cut tomatoes, peas, cubed chicken thighs, and rices cauliflower to the pan. Add approximately 1.5 cups of water to the pan. The cauliflower will release some water so you do not want to add as much water as when cooking rice paella. Add saffron to the pan. Turn the pan on high and allow to cook until all of the water has evaporated (approximately 20-30 mins).
- Once all of the water evaporated, I allowed my paella to cook a little longer to allow it to cook and stick to the pan. Allow the paella to cool slightly and top with parsley.