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Mango Kale Smoothie

mango_kale_smoothie

This smoothie makes two servings and has some great nutrition, including 7g of fiber per serving and is rich in vitamins B2, B12, and E and the mineral calcium.

Enjoy!

Ingredients

  • 2 cups cashew milk, although you could use another nut milk like almond milk (I used Forager Project brand, and cashew milk is very easy to make at home too).
  • 1 banana, peeled
  • 1 cup mango, peeled and cubed (you could also use frozen mango for this recipe)
  • 1 cup organic kale (about 4 leaves)
  • 1/4 cup almond butter
  • *optional* 1 teaspoon of vitamin C powder (I use Dr. Ben Kim’s Vitamin C powder)

Directions

  1. Add all ingredients to your high-speed blender.
  2. Blend thoroughly.
  3. Makes two 16-ounce smoothies.
Uncategorized

Vitamin C and E Smoothie

circulation_vitE.jpgLast week, I wrote about how the air quality has been very poor in the Bay Area because of the wild fires to the north of us. Tens of thousands of acres of precious land and homes have been destroyed, and worse, lives have been shattered or taken in the midst of this unthinkable natural distaster.

I am in awe of all the helpers, especially the first responders who risk their own lives and health to save others.

As promised, below is a recipe for a very quick and easy smoothie which will give you an abundance of Vitamin E, especially the lung healing form if it: alpha-tocopherol.

Ingredients

  • 1 banana, peeled
  • 1 avocado, peeled and pitted
  • 1/2 cup frozen organic blueberries
  • 1/4 cup almond butter
  • 1/2 teaspoon beetroot powder* (I like this one) *optional but great for circulation. you can also throw a small cooked beet into this smoothie.
  • 1/2 teaspoon vitamin c powder (I like this one)
  • 2 cups water

Directions

  1. Place all ingredients into your blender and blend for 45 seconds.
  2. Makes 24 oz. one 12 ounce smoothie for now and one for later.
recipes

Chocolate Zucchini Bread

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This chocolate zucchini bread is so delicious, it was almost gone between the time I took it out of the oven and the time I sat down to write the recipe. My kids gave it a big thumbs up.

If you are looking for a “veggies for breakfast” option, a healthy snack for after work or school, or even a dessert, this quick bread might do the trick.

Ingredients

  • 1 cup almond butter
  • 1/4 cup cacao powder
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • 2 pasture-raised eggs, lightly beaten
  • 5 tbsp grade b maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preheat your oven to 400°F.
  2. In a medium bowl combine the almond butter, maple syrup and cacao powder and combine well.
  3. Add eggs and fold them in as well.
  4. Next, add vanilla, baking soda and salt.
  5. Over another small bowl, shred your zucchini until you have one full cup.
  6. Put shredded zucchini into a clean towel and squeeze out excess water.
  7. Add zucchini pulp to the mixture and stir.
  8. Place mixture in a lined or greased 5×9″ loaf pan (I greased my pan with coconut oil).
  9. Bake for 40 minutes. When a toothpick comes out clean when inserted in the center, it is done.
  10. Let sit for about 20 minutes before serving.
  11. Enjoy!

 

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Gluten-Free and Nut-Free Granola Bars

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These granola bars are so tasty and easy to make! They are inspired by a recipe from Sally of Real Mom Nutrition, but I have omitted flour and honey, and made a couple small edits to rebalance the recipe after my changes. They are still so very yummy, and my kids love them for breakfast, snacks or to take with them to school. They are nut-free which means they’re a great option if your child is in a nut-free classroom! Enjoy!

Dry ingredients

  • 2 cups old-fashioned gluten-free oats
  • ½ cup semi-sweet mini chocolate chips
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • ½ teaspoon real salt
  • ½ teaspoon cinnamon

Wet Ingredients

  • 2 eggs
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla

Directions

  1. Preheat your oven to 350 degrees F.
  2. Line an 8×8 baking dish or pan with parchment paper.
  3. Mix all dry ingredients in a medium bowl.
  4. Light beat eggs and then combine all wet ingredients in a small bowl.
  5. Then, combine dry and wet ingredients in the medium bowl and stir until fully combined.
  6. Pour batter into parchment-lined baking dish or pan and bake for 25-27 minutes.
  7. Gently lift bars out of dish/pan and move to a cooling rack. After cooling, slice into squares. It is great if you refrigerate them over night and cut into squares in the morning!
recipes

Grain-Free No-Added-Sugar Banana Bread

bananabreadI had a lot of bananas hanging around yesterday, from a long, busy, smoothieless week prior, and they needed to be used before they over ripened. Hence this banana bread, which is so moist and delicious, it’s as much a dessert as it is a wholesome breakfast.

This bread has no added sugar, but relies on the ripe bananas for its sweetness. It’s also gluten free.

Here you go!

Ingredients

  • 5 ripe bananas mashed
  • 4 eggs
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup hazelnut flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon of real salt or sea salt

Directions

  • Preheat your oven to 350 degrees
  • In a large mixing bowl, mash bananas
  • Add eggs, almond butter and vanilla and stir gently
  • Melt butter and add it to the egg mixture and gently stir again, don’t over mix
  • In a separate bowl, combine hazelnut flour, cinnamon, baking soda, baking powder and sea salt
  • Combine dry ingredients into wet ingredients and stir until batter is smooth
  • Pour batter into a very well greased loaf pan
  • Bake 60-65 minutes or until a toothpick inserted into the center comes out clean
  • Allow bread to sit for about 30 minutes before slicing
  • Slice and serve, warm
  • Refrigerate over night if you want to serve it the next morning
  • Enjoy!
recipes

Chocolate Banana Chia Pudding

choc_banana_chia_puddingThis recipe was inspired by my 28-Day No-Sugar Challenge, which is happening now!

Although this pudding isn’t overly sweet, it has bananas, cinnamon and chocolate goodness, with the addition of cashews which are loaded with healthy fat.

Chia pudding is one of the easiest things to make ahead, and it packs a huge energy punch, so I love it for breakfast.

Here you go!

If you try this recipe, let me know!

Ingredients

  • 1 cup of cashews, soaked for at least 4 hours or overnight + soaking water which will be discarded
  • 1 1/2 cups of fresh water
  • 2 bananas, peeled
  • 1 tablespoon raw cacao powder
  • 1 teaspoon ground cinnamon
  • 3 tablespoons chia seeds
  • berries for garnishing — raspberries, blueberries, strawberries and extra sliced banana are all great

Directions

  • Soak cashews in water for at least 4 hours or overnight.
  • After they are softened, rinse cashews, discard the soaking water, and put them into your blender.
  • Add fresh water and blend to make cashew milk.
  • Add bananas and blend again until consistency of mixture is smooth.
  • Add cacao and cinnamon and blend again, another 15 seconds.
  • You can add chia seeds now, and blend again so that the chia seeds are ground up, or if you like your chia pudding to be like tapioca in consistency, don’t add chia seeds until later.
  • Pour mixture into 8-ounce Mason jars. This recipe makes 3 servings/jars.
  • Mix in chia seeds (1 tablespoon per jar) if you didn’t already blend them.
  • Add berries to the mixture as well, or you can also add berries to these when you are ready to eat.
  • Refrigerate over night, and serve cold in the morning!

Enjoy!

 

 

recipes

Blueberry Banana Muffins with Hazelnut Flour

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It’s Friday, and I must say it has been on long week. Aren’t they all? The kids have to be out the door by 7:45am in order to get to school on time, and Fridays always feels extra crazed. Friday is the homestretch, the last of the weekdays, the race to the finish.

Although this Friday felt rushed as ever, I was committed to make these muffins this morning, and I did it, with my timer on!

This recipe of the week is partly inspired by the 28-Day No-Sugar Challenge which starts on March 1st (next week!), as it is a comforting, sweet and satisfying recipe with no added sugars, not even honey or maple.

You’ll notice I have 1/4’d all these measurements. This is how I made the muffins this morning so I could go quickly. The recipe below makes six muffins. Multiply all ingredients by four and you have a full batch of 24 muffins which you can refrigerate or freeze!

When making the small batch, it took me eight minutes to pull out all everything I needed and combine all the ingredients, which meant these muffins were out of the oven in 30 minutes form the time I started making them. I popped them in the refrigerator right after coming out of the oven (not ideal, but you have to do what you have to do) so they’d cool faster, and the kids were out the door with a mango, avocado, spinach smoothie (recipe on the blog later today) and muffin in hand.

Ingredients

  • 1/4 cup of hazelnut flour
  • 1 banana peeled and mashed with a fork
  • 1 egg
  • 1 heaping tablespoon of almond butter
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of vanilla extract
  • a pinch of salt
  • 1 tablespoon melted coconut oil
  • 1/3 cup organic blueberries

Directions

  • Preheat your oven to 350F
  • Mash banana with your fork in a medium sized mixing bowl
  • Add all other ingredients, and combine
  • Add blueberries last
  • Fill lined muffin cups about 3/4 of the way as the muffins will rise a little
  • Bake for 22 minutes, or until you can stab with a fork which comes out clean
  • Let cool adequately before serving (if you have time 🙂

Enjoy!

recipes

Mango Cilantro Smoothie

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This smoothie is refreshing, delicious, detoxifying and nutritious! I love the addition of cilantro which is a powerhouse detoxifier. Here you go:

Ingredients

  • 1 1/2 cups baby spinach
  • generous handful of cilantro
  • 2 cups water
  • 1 cup frozen mango
  • 1 banana
  • 1/2 an avocado

Directions

  • Blend all ingredients thoroughly.
  • Makes two 12 ounce smoothies
Uncategorized

Carrot Quick Bread with Hazelnut Four

 carrot_breadIngredients
  • 1 ½ cups blanched almond flour (not almond meal)
  • 1 ½ cups hazelnut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 large eggs
  • ½ cup honey
  • 3 tablespoons cup grass-fed butter, melted
  • 3 cups carrots, grated
  • 1 cup raisins
  • 1 cup walnuts

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Directions
  1. In a large bowl, combine almond flour, hazelnut flour, sea salt, baking soda, cinnamon, and nutmeg
  2. In a separate bowl, mix together eggs and honey
  3. Add eggs and honey to dry ingredients, and then slowly add in melted butter
  4. Stir in carrots, raisins, and walnuts
  5. Mix all ingredients until well combined, but do not over mix
  6. Transfer batter into a large greased baking dish
  7. Bake at 325° for 50 minutes or until a toothpick comes out clean from the center
  8. Let bread cool for about an hour before serving
  9. Makes about 12 pieces

Feel free to substitute coconut oil for butter to make this recipe Whole30 approved. Makes about 12 pieces. Store leftovers in the refrigerator.

 

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