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.

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!

Tart Beet Berry Smoothie

Starting off Friday morning with this tart beet berry smoothie bowl on my couch in nyc. I’m obsessed with the color of this smoothie and the tart beet berry combo is one of my favs. Super excited to go see a functional medicine doctor for a routine visit (said no one ever, right?!) I think functional medicine is so interesting  even tho I have zero medical background (I am an engineer by degree). I’ve been waiting for this visit for months so hopefully it’s worth the excitement. Happy Friday!

Ingredients:

1/4 cup frozen berries (blackberries, raspberries, or blueberries)

1/2 cup frozen beets

2 fresh medoolan dates

1/2 cup frozen riced cauliflower

1 frozen banana

1 lime juiced

coconut water to get the right texture

toppings- i used honeybee pollen and coconut flakes

 

Directions:

Blend until smooth and top with toppings!

 

Carrot Turmeric Smoothie Bowl

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!

 

Ingredients:

1 Carrot peeled

1/4- 1/2 cup frozen riced cauliflower

1 frozen banana

2 medoolan dates

turmeric

ginger

cinnamon

nutmeg

almond milk  to get the right consistency

toppings:  coconut flakes and honey bee pollen

 

Directions:

Blend all ingredients, place in a bowl, and top with toppings!

Carrot Cake Smoothie Bowl 🥕

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.

 

Ingredients:

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

nutmeg

cinnamon

2 tablespoons of maple syrup

spoonful of almond butter

optional: 2 fresh medoolan dates for added sweetness

 

Directions:

  1. Using a vegetable peeler, remove the outside of the carrot and discard.
  2. 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.
  3. Blend all ingredients accept for the almond butter.
  4. Place the smoothie in a bowl and top with a spoonful of almond butter and any other toppings.

 

 

 

Lentil Meatballs and Zoodles 🍝

 

Ingredients:

3/4 cup green lentils (dried)

1 carrot

1/2 white onion

3 cloves garlic

1/2 cup pumpkin seeds (unsalted)

handful of fresh parsley

Himalayan sea salt

ground pepper

avocado oil

1 zucchini

marinara sauce

nutritional yeast

Fresh basil

 

Directions:

1. Put lentils in a pot of boiling water cook per instructions on packaging. Once cooked, place lentils in strainer and allow to cool.

2. Cut onion and carrot- I like to cut the carrot into ribbons using a vegetable peeler. Sautee in a frying pan with avocado oil, Himalayan sea salt, and ground pepper until soft. Add garlic and allow to cook for about 30 seconds. Place pan aside to cool.

3. Set oven to 400 deg.

4. Once cooled, place lentils, onion, carrots, and garlic into blender or food processor. Add a handful of fresh parsley, 2 tablespoons of avocado oil, salt, and pepper. Blend until smooth. Depending on the dryness of the lentils, you may need to add a few tablespoons of water to help blend. Add pumpkin seeds and pulse to chop and mix the seeds, but not fully blend.

5. Coat a baking dish with avocado oil.

6. Form the mixture into balls and place on baking dish.

7. Place baking dish in the oven and bake for 30-40mins depending on the size of the lentil meatballs.

8. Using a spirilizer, cut the zucchini into zoodles.

9. Place the zoodles in a frying pan and cook with marinara sauce.

10. Plate the zoodles and top lentil meatballs and additional marinara sauce. Top with nutritional yeast and fresh basil