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February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!

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Grain-Free Red Velvet Muffins

Ingredients

  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 2 scoops Vital Proteins collagen
  • 4 tsp beet powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 mashed banana
  • 1/3 cup coconut oil, melted and cooled
  • 1 tbsp maple syrup
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.
  2. Melt coconut oil in microwave for 30 seconds. Set aside.
  3. In Magic Bullet cup, blend 1 1/2 cup almonds until flour-like consistency. Add in coconut flour, cinnamon, collagen and baking soda and blend until combined.
  4. In medium bowl, whisk together 3 eggs, coconut oil, maple syrup, vanilla and mashed banana.
  5. Combine wet and dry. Add beet powder.
  6. Fill muffin tin ¾ way.
  7. Bake for 18-20 minutes or until toothpick comes out clean.

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Makes 6 large muffins

 

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Feb
1
0

Easy Taco Dip

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Whenever we have people over at our house, the munchies are flowing. We like to offer a few different dips and appetizers for people to choose from. One dip we always make is this easy taco dip. It is made with sour cream, cream cheese and taco seasoning mix. Get creative with the toppings for this dip: cheese, tomatoes, olives and jalapeños are just a few ideas. This dip is best served with tortilla chips.

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Easy Taco Dip

Ingredients

  • 4 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1 packet taco seasoning mix
  • Cheese, tomatoes, olives, jalapeños for topping

Instructions

  1. Blend the cream cheese, sour cream and taco mix in a Magic Bullet cup, then transfer to a bowl.
  2. Top the dip with your favorite toppings!

Makes 1 cup

 

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Do you find yourself craving sweets throughout the day? Do you love to eat raw cookie dough? If so, this healthy almond cookie dough bite snack recipe is for you! Instead of butter, eggs and flour, these cookie dough bites are made with coconut flour and almond flour with a little coconut oil and almond milk. They share the same consistency with cookie dough, without the unhealthy fats and calories. Since there is no egg in this recipe, they are safe to eat raw.

If you do not have almond flour, you can easily grind up raw almonds with your Magic Bullet blender into your own almond flour.

DSC03173 Almond Cookie Dough Bites

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsbp coconut oil, melted
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp mini chocolate chips

Instructions

  1. Add all ingredients except for the chocolate chips to a Magic Bullet cup and pulse a few times to mix together. Add more almond milk as needed, but the dough should not be too wet.
  2. Stir in the chocolate chips.
  3. Roll 1-inch balls and place on a plate.
  4. Chill in the refrigerator for 30 minutes.

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Makes 6 bites

 

Jan
26
0

Green Smoothie Cubes

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I wish I would have discovered the secret to super fast, healthy smoothie prep years ago! Recently, I discovered the technique of freezing my smoothies in ice cube trays in the freezer. When you are ready to make a quick smoothie, all you have to do is pop some cubes out into a Magic Bullet cup and add some water. No more chopping, measuring, or cleaning, and you have your smoothie ready in seconds.

Here is a recipe for one of my favorite green smoothies, and it is freezer-friendly 🙂

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Green Smoothie Ice Cubes

Ingredients

  • 1 banana
  • 2 cups spinach
  • 1/4 cup oats
  • 1/2 cup plain yogurt
  • 1 tbsp honey
  • 1/4 cup water

Instructions

  1. Add all ingredients to a Magic Bullet blender and blend well.
  2. Pour into ice cube trays and freeze until ready to use.

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Makes 2 smoothies

 

Jan
24
0

Banana Curry

 

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Bananas are a healthy way to naturally sweeten your curry dish. In this yellow curry made from scratch, I use coconut milk, curry powder, turmeric, bananas and chicken drumsticks, carrots and spinach. Serve this healthy curry dish over basmati rice or your other favorite Indian side dish. Save the leftovers for lunch the next day.

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Banana Curry Recipe

Ingredients

  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 6 chicken drumsticks
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 14 oz can coconut milk
  • 1 cup chicken broth
  • 1/4 cup flour
  • 2 carrots, chopped
  • 1 banana
  • 1 cup spinach

Instructions

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and garlic and cook for 7 minutes, stirring occasionally.
  3. Sprinkle the curry powder over the drumsticks and brown in the pot.
  4. Add the turmeric and coconut milk.
  5. Blend 1/2 of the banana with the chicken broth and flour in a Magic Bullet cup and add to the pot.
  6. Slice the other half of the banana and add to the pot along with the carrots and bring to a boil.
  7. Turn the heat to low, cover and simmer for 30 minutes.
  8. Add the spinach and simmer for 5 minutes.

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I love having little treats on hand at the end of the week to celebrate the weekend. School is done, work is finished, and it’s time to relax. These are the perfect amount of sweetness, with a subtle fresh strawberry kick! The bright pink glaze on top is a perfect sight for the eyes, and delicious for the belly too!

Fresh Strawberry Muffins with Fresh Strawberry Glaze

Muffin Ingredients

  • 2 cups strawberries, chopped with stems removed
  • 1 box vanilla cake mix
  • 1 small box vanilla pudding

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 tsp. vanilla bean paste

Instructions

  1. Puree strawberries in the Magic Bullet Blender until processed.
  2. Make the cake according to package instructions. Add 1/2 cup of the strawberry puree and boxed pudding to the mix. Bake according to package instructions.
  3. To make the glaze, add the powdered sugar, vanilla, and 1/4 cup of the pureed strawberry to a bowl. Whisk together. To thin out the glaze, add more puree. Drizzle over cooked, cooled muffins. Enjoy!

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Jan
16
0

Easy Potato Flatbread

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What is the best way to use leftover mashed potatoes? I would argue for these easy potato flatbreads! They go great with dips, or you can use them for wrapping fresh vegetables and sauce. You will need a cast iron skillet to cook the flat bread once it is rolled out. I like these potato flatbreads plain, but you could also add fresh herbs, garlic, etc. For this recipe, I start from preparing the mashed potatoes. If you already have leftover mashed potatoes, you are steps ahead!

Easy Potato Flatbread Recipe

Ingredients

  • 3 small potatoes, peeled
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tsp salt
  • 1 cup all-purpose flour

Instructions

  1. Boil the potatoes in a pot of water for 25 minutes, until tender.
  2. Add the milk, butter and salt and potatoes to a Magic Bullet cup and blend.
  3. Combine the mashed potatoes and flour in a bowl and knead with your hands for 5 minutes.
  4. Heat a large skillet over medium heat.
  5. Divide the dough into 4 balls, and roll out on a floured surface.
  6. Cook a few minutes on each side in the skillet until it starts to brown.

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Makes 4 flatbread

 

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Digestion. Eating seasonally. Anti-inflammatory. These are the buzz words that have gained traction in 2017 and will only get bigger in 2018. Why are we so concerned, or even obsessed, with these things? Because everyone wants to feel good and that is highly dependent on how you start your day. “I feel great, have so much energy and feel satisfied after breakfast!” said no one who ever dove into a bowl of sugar-laden cereal. Our digestive system works incredibly hard, day in and day out, that we do need to be mindful of giving it a break sometimes. After fasting overnight for 10-12 hours, morning is the ideal time to do this. You may feel bloated after a morning smoothie sometimes if it is TOO full of fiber and greens, or if its cold. Your stomach has to work harder to warm it up to digest it. When eating a warm smoothie, half the work is already done. Make sense? Good…now try this.

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Warm Ginger-Pear Smoothie

Ingredients

  • 1 cup steamed cauliflower
  • 1 cup chopped pear
  • 1/2-3/4 cup almond milk
  • 1 cup vanilla protein powder
  • 1 tbsp flaxseed meal
  • 1 tsp chia seeds
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon

Instructions

  1. Add all ingredients to the Magic Bullet. Blend until well combined.
  2. Serve in bowl with toppings of choice!

 

Jan
5
0

Hash Brown Casserole

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Whenever we have guests staying overnight, I like to prepare this hash brown casserole for breakfast in the morning. It is filling, and it feeds a lot of people. This recipe is the basic version, but you can also add meats such as bacon or sausage, and vegetables. It is very easy to prepare and doesn’t require much time, so you can wake up in the morning and easily throw it together.

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Hash Brown Casserole Recipe

Ingredients

  • 6 eggs
  • 1/2 cup milk
  • 1 package frozen hash browns
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika

Instructions

  1. Preheat oven to 350 degrees F.
  2. Pour the frozen hash browns into a 9×13-inch casserole baking dish.
  3. Add the eggs, milk, cheese and spices to a Magic Bullet cup and blend.
  4. Pour the egg mixture over the hash browns and add more cheese on top.
  5. Bake for 30 minutes, until brown on top.

Makes 1 9×13-inch casserole

 

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Happy New Year! New year, same me. The same me that doesn’t believe in juice cleanses or detoxes or intermittent fasting to jumpstart weight loss or a diet plan of any kind. Did you know the word “diet” means to eat? Meaning, my diet consists of real foods. Not, I’m going on a diet to lose weight. Somewhere along the lines of modern day talk we lost a sense of the word.

Anyway…you won’t find any weight loss tricks around here. You will find, though, healthy, real and whole foods that make you feel and perform your best. This means that if you switch from processed foods to making my recipes, you may see a shift in weight because you’re properly fueling your body and giving it energy it needs to work properly, giving you power for your workouts or simply digest and use nutrients properly. One thing I do have to give you though is a little jumpstart for the new year if you’re feeling like you’re full of inflammation and water weight, aka, holiday bloat. This soup contains many vitamins, minerals and nutrients that will flush out any toxins and help you on your way to a healthy new year. This can be eaten alongside healthy fats, lean protein or whole grains.

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Anti-Inflammatory Reset Soup

Ingredients

  • 1 bunch swiss chard
  • 3 small knobs bok choy
  • 2 large stalks celery
  • 1 small head broccoli
  • 6 baby carrots, or 1 large carrot
  • 1/4 cup parsley, chopped
  • 1 scoop vital proteins collagen (optional)
  • 1 tsp turmeric
  • ½ tsp ginger
  • 1/2 tsp black pepper

Instructions

  1. Peel and chop off ends of veggies.
  2. Add all ingredients to stock pot.
  3. Add enough water to cover veggies and boil until softened.
  4. Let cool. In small batches, blend in Magic Bullet until creamy.
  5. Serv with a swirl of coconut milk if you prefer and enjoy!

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes