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! Itโ€™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 ๐Ÿ‘Œ๐Ÿป

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!

Lentil Bolognese with Spaghetti Squash

Lentil bolognese on spaghetti squash for dinner last night. Iโ€™m definitely on a kick with all of the fall seasonal foods, but especially spaghetti squash. It is so easy to make and I love subbing it for traditional pasta. This is gluten free, dairy free, added sugar free, and vegan/vegetarian.

Ingredients:
1/2 cup dried lentils or 1 cup canned lentils
1 large carrot
1.5 cups tomato sauce
1/2 sweet onion
5 cloves garlic
salt
pepper
dried basil
1 medium spaghetti squash
Avocado oil
1/2 cup water

Directions:
1. Preheat oven to 400 degrees.
2. Heat spaghetti squash in the microwave for 5 mins to soften. After 5 mins, remove the spaghetti squash from the microwave and allow to cool. When cool, cut the spaghetti squash in half length wise and remove and discard seeds.
3. Place spaghetti squash in on a baking dish for 45-60 mins or until it has softened and you can remove the โ€œspaghettiโ€ with a fork.
4. Once finished, remove the spaghetti squash from the oven and allow to cool.
5. Peel the outside of the carrot and cut the carrot into small cubes.
6. In a pan, heat up avocado oil and add the carrot cubes to the pan. Cook for a few minutes or until the carrots begin to soften.
7. Cut up the sweet onion into small pieces and add to the pan with the carrots. Cook for 1-2 minutes.
8. Mince the garlic. Add additional avocado oil to the pan and place the minced garlic in the pan. Make sure the garlic is in the avocado oil so it can cook in the oil. Cook for about 30 seconds.
9. Add the lentils to the pan, tomato sauce, and water. Cook for a few minutes or until the bolognese begins to thicken
10. Season with salt, pepper, and dried basil.
11. Place the spaghetti squash on a plate and top with lentil bolognese.