I’ve been on a total smoothie kick lately. They’re super quick to make on mornings when I’m rushing out the door, and they make a good snack before work to hold me over until dinner. The only problem I have with smoothies is that sometimes I sip on them too quickly and don’t realize that I’m actually eating until it’s all gone. Solution? Smoothie Bowl. I know it sounds silly because it’s literally the exact same thing I’d be drinking from a straw, but there’s something psychological about eating from a bowl rather than drinking your meal that fills me up. Does this happen to anyone else?
I also love how versatile smoothie bowls can be! Blend up your favorite smoothie and top it with anything you’d like. I love to add fresh fruit, granola, coconut flakes, and hemp seeds for some added nutrition! Again I’m using the same vega one protein powder that I did in this delicious strawberry and chia seed protein shake, but use whatever protein powder you’d like or opt to leave it out. If you don’t have protein powder, try adding 1/2 cup greek yogurt instead!
Coconut Berry Smoothie Bowl
1 pack vega one berry nutritional shake, or 1 scoop preferred protein powder
1/2 frozen banana, cut into chunks
1/2 cup frozen blueberries
1/2 cup almond milk
2 tablespoons unsweetened coconut flakes
hemp or chia seeds
Mix protein powder, banana, blueberries, almond milk, and coconut in a blender. Blend for 30 seconds or until done. Pour into a bowl and add desired toppings. Enjoy!
Mexican food, in my house, is pretty much a staple food group in our diets. Look in the fridge and it’s totally guaranteed we have cilantro, tons of salsas, and guacamole sitting somewhere in there. Us Californians are not shy about our love for mexican flavors and often breakfast will consist of egg tacos or a spicy breakfast scramble.
If you know me at all, you know I don’t mess around with my Pancake Sunday’s. I think it’s important to allow yourself at least one day a week to indulge in your guilty pleasures and for me? Pancakes. Every time. I’ve been known to caramelize bananas in butter and sugar and throw them on some stacks to let the brown sugar/butter mixture act as syrup, my absolute favorite. BUT in the light of treating our bodies right and nourishing them with the best food possible, this no longer fits my every day way of eating. My mission: create a pancake healthy enough to be eaten every day, but still with the same taste as my favorite indulgent breakfast. Solution: these banana pancakes made with quinoa flour, bananas, and quite honestly not much else. Major win, guys. Major win. Give these a shot and let me know what you think! Do me a favor and top these off with a little almond butter and grade B maple syrup, you won’t be disappointed I swear. Continue reading
Most mornings I have time to sit down, enjoy a nice cup of coffee and a breakfast usually consisting of over-medium eggs, toast, some sliced fruit, and yogurt. But who am I kidding, I have just as many days where I’m in a huge hurry and run out of the door with nothing more than coffee in a thermos, a granola bar for later, and a comb to try to tame my frizzy locks in the car on my way to wherever I’m headed. Okay, I might have lied. Unfortunately this is how most mornings look around these parts and I’ve been making a conscious effort to make more time for myself in the mornings even if it means waking up an hour early. Continue reading
If you thought there was nothing better on Earth than butter, you’re partially right and we can still be friends, BUT you’re also sooo wrong. Brown butter is like a gift from the gods and once you discover the aroma while it’s browning, the incredible nutty undertones that it contributes to your baked goods, and how it adds a depth of flavor that is purely indescribable, I guarantee that you’ll have a hard time going back to just regular ol’ room temperature unsalted butter. There are few things better on this Earth than butter, but brown butter has the poor guy beat without a doubt.