Trader Joe's Cauliflower Gnocchi Salad

I have to admit I was pretty hesitant to try out the cauli gnocchi thinking it was being over-hyped on instagram (its #dairyfree and #glutenfree which FYI is just a fact and doesn’t necessarily mean means it’s “healthier”) and in fear it’d ruin the real thing for me, but my taste buds were actually pleasantly surprised!😋 Let's just say I am all about these CRISPY edges and doughy insides and there is a real reason these sell out each and every morning and people by bags in bulk!

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It’s def no gnocchi from The Smith Restaurant in NYC (my favorite!), but it still hits the spot when it comes to a quick homemade plant-based meal👌🏻 Plus its only 22g carbs per 1 cup serving (less than half that of regular gnocchi) and contains 6g fiber!💩

 

Highly recommend giving it a try!🍝 Main recommendation though - DO NOT follow their cooking instructions on the packaging. Give this method a try instead. Making this drool worthy all comes down to the right preparation (see below)

Fool proof recipe for EXTRA CRISPY cauliflower gnocchi:

Step 1) Microwave frozen gnocchi in a microwavable safe bowl in 1 cup water for ~1 minute (they will be cooked, but mushy at this step - next step will focus on browning the outside so that they’re crispy)

Step 2) Spray skillet with olive or avocado oil and sautée on high until brown for about 3-5 minutes

For a filling and balanced meal try adding in this ingredients for a filling salad (all using Trader Joe's ingredients):

  • Ingredients

    • 1/2 cup cauliflower gnocchi cooked in water and then olive or avocado oil spray (~70 calories)
    • 1 cup arugula
    • 1 cup shaved Brussel sprouts
    • 1 tablespoon shaved parm (~20 calories) 
    • 1/8 cup pine nuts plus an EVOO/dijon/balsamic dressing (~100 calories)
    • Plus your choice of protein (seen here trader joe’s hi-protein veggie burger made with pea protein) adds about ~260 calories for 1 veggie burger

 

 

 

Summertime Tricolore & Strawberry Salad

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I could eat this salad every day! The combination of the dijon/balsamic dressing with the sweetness of the fresh strawberries and saltiness from the parm is like magic in your mouth! So good and always a crowd pleaser! Perfect for a side at a summertime BBQ or for a midday pick-me-up/BYOL during the workweek.

Ingredients:

1. Butter lettuce & raddichio (can also add arugula if you are a fan!)

2. 1 endive sliced

3. 2 tablespoons shaved parmesan cheese

4. 1/2 cup cut up strawberries

5. 1/8 cup walnuts

6. 1/4 avocado

7. For dressing: 1 TBSP EVOO + 2 TBSP balsamic vinegar + 1 TBSP dijon mustard

Jackfruit Tacos

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Let’s taco🌮 bout my new fav meatless Monday dinner! Jackfruit tacos🙌🏼💯  Packed with potassium, and fiber. Plus when cooked and shredded, it is similar in texture/can be flavored to resemble pulled chicken or pork—crazy right?! Lastly - you can whip these up in no time (takes ~5 mins). Cant beat that!

Ingredients:

1. 1 can jackfruit (I picked mine up at Trader Joe's)

2. 1 avocado

3. 4 corn tortillas

4. 1/4 cup pepper jack cheese

5. Taco Seasoning Mixture: Cumin,  Chili Powder. Garlic Powder, Onion Powder, Ground Cumin, Paprika

6. Cilantro/Lime for extra flavoring

7. 1 TBS olive oil

Recipe:

1. Rinse jackfruit in collander under water, dry with paper towel and season with taco mixture

2. Heat 1 TBS olive oil over medium heat and add lightly sautee seasoned jackfruit for 2-3 minutes

3. Assemble tacos with rest of ingredients and enjoy!!

 

 

Warm Curry Chickpeas

I've always loved having a cold salad with a few hot ingredients mixed in. Usually I'd settle for that being warmed grilled chicken or tofu, but once sweetgreen introduced me to their umami flavored warm chickpeas I've had a hard time going back to the cold ones. My favorite salad of theirs is from the fall menu is the Curry Cauliflower with the hot chickpeas in them. Made my own version to top my homemade salads with (only 3 ingredients) - chickpeas, olive oil and curry powder. 

Ingredients:

  • 1 can chickpeas
  • 1 TBS olive oil
  • Curry powder

Recipe:

  1. Pre-heat oven to 400 F
  2. Rinse can of chickpeas
  3. Line baking sheet with parchment paper or aluminum foil 
  4. Coat chickpeas evenly with olive oil
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5. Add curry powder 

6. Bake for 20 minutes 

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*Enjoy! Serve with salad immediately or place in airtight container to be eaten at later time. 

Cauliflower "Steak"

What cant cauliflower do these days?! From pizza crust, to rice, to cauliflower “STEAK”?! Yes - it's the newest role for cauliflower. Its been popping up on restaurant menus all over recently and I'm totally into it.

This doesn't mean that a healthy diet doesn't have room for real steak (I love a good filet mignon), but it is nice that restaurants are giving plants the ability to be center of attention (aka the plate) once in a while. After seeing a beautiful purple cauliflower at Whole Foods I thought I'd have to give cauli steak a go and it turned out great! Read below for recipe deets. 

Ingredients:

  • 1 head cauliflower (larger=better)
  • 1 tbsp olive oil or cooking spray (I use Chosen Foods avocado oil spray)
  • Seasonings of choice (salt, pepper, red pepper flakes, garlic powder)

Recipe:

  1. Pre-heat the oven to 425 F
  2. Line baking sheet with parchment paper or aluminum foil, spray with cooking spray or add olive oil
  3. Prep the cauliflower by: removing the outer leaves and trim the stem end, hold cauliflower with its base on a cutting board and with a sharp knife, make one cut through the center of the cauliflower to divide it in half, cut each half into two 3/4-inch thick slices. Save the smaller pieces to roast separately later.
  4. Place cauliflower on greased pan in pre-heated oven for 20 mins (can brush with a little extra olive oil)
  5. Remove from oven and enjoy!

*Goes great with some greens and legumes. I served mine with sauteed kale with shallots and fennel, hot curry chickpeas and tahini (for some some extra plant-based protein)

 

Seared Scallops Over Creamy Ghee + Nutritional Yeast Polenta

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Whoever said comfort food and a nourishing meal had to be mutually exclusive?! This dish checks both of those boxes. 

It's made with only 6 ingredients and will have you feeling like an accomplished chef in no time (takes less than 30 minutes to make).

Polenta is made from cornmeal so it is naturally gluten-free (similar to grits, but a little coarser in texter) and contains 3g protein and 3g fiber per cup. Traditionally butter and cheese are added to a polenta dish for extra flavor. However, I subbed ghee for butter and nutritional yeast for the cheese to give it a rich flavor without the lactose.

Ghee is clarified butter (making it lactose free) and makes it a lot easier on the tummy for some people. Nutritional yeast is a dairy-free cheese substitue, which is very popular in the vegan world thanks to its cheesy and nutty flavor. Plus nutritional yeast is a a great source of vitamin B12 (a nutrient often lacking in plant-based diets). Lastly, as always I recommend pairing this meal with your favorite veggies (as with all other meals! #veggiesallday) for an added nutrient and fiber boost!

Ingredients (serves 2)

1. 8 scallops (I use frozen Scallops from Trader Joe's because they are convenient, but fresh is always a great option as well!)

2. 2 Servings (2/5 of package) of Trader Joe's Organic Polenta

3. 1 tablespoon Ghee (Fourth and Heart)

4. 1 Tablespoon Nutritional Yeast (can buy either Trader Joe's of Braggs brand)

4. 1 Tablespoon Olive Oil

5. 1/4 cup Water

6. Pepper to taste

Recipe:

1. Thaw scallops (if frozen) according to directions on package and dry thoroughly with paper towels (will sear better if there is less moisture prior to going on the pan)

2. Once scallops are dried season with S&P (as desired)

2. Melt 1 Tablespoon of Ghee in small saucepan over medium heat and add polenta and 1/4 cup water. Continue to stir until polenta is softened for ~10 minutes. Add in 1 tablespoon nutritional yeast and stir. 

3. Meanwhile, heat up cast iron skillet with 1 Tablespoon olive oil and saute scallops for 2-3 minutes on each side.

4. Serve scallops over polenta with 1-2 servings of veggies (pictured: steamed asparagus and roasted brussel sprouts in olive oil).

 

 

Anti-inflammatory Green Recovery Smoothie

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Happy May everyone! Spring has FINALLY arrived in NYC meaning that everyone is ready to take advantage of the outdoors and the running paths are more packed than ever.

Usually my first run of the season leaves my muscles feeling pretty sore so I love cooling off with this anti-inflammatory recovery smoothie filled with certain fruits, veggies and spices that are known for minimizing inflammation. It’s simple to add many of these ingredients into a nutrient-dense smoothie. Plus you''ll reap the benefits of improved digestion and reduced muscle and joint ache.  Most importantly - it tastes delicious and refreshing too!

Check out my favorite anti-inflammatory smoothie ingredients and  a full recipe below :) 

Leafy greens: Such as spinach or kale are chock-full of chlorophyll, which gives the blood and body energy. Greens are also rich in the mineral magnesium, known to help reduce inflammation.

Berries: Blueberries, blackberries, raspberries, or strawberries help to sweeten up your smoothie with the added benefit of anti-inflammatory boosting flavanoids. 

Pineapple: Pineapple contains a natural enzyme called bromelain. Bromelain enters the bloodstream and helps break down proteins involved in the inflammation pathway.

Turmeric: Turmeric is rich in curcumin, which has potent anti-inflammatory benefits.

Ginger: In the same family as turmeric, ginger is a root that not only helps fight inflammation but also helps upset stomach. It's great for digestion and belly bloat.

Ground Flax or Chia: Both are rich in omega-3 fatty acids. These are healthy fats the body requires but you must get from your diet. Research supports the belief that omega-3 fatty acids reduce inflammation and reduce the risk for heart disease and alleviate pain associated with arthritis. 

Ingredients:

  • 1 cup spinach
  • 1 cup almond milk (unsweetened)
  • 1/2 cup diced pineapple (fresh or frozen)
  • 1/4 avocado
  • 1 Tablespoon fresh ginger
  • ¼ to ½ teaspoon ground turmeric
  • 1 tablespoon ground flax or chia seeds
  • Ice (optional)
  • Collagen peptides or protein powder (optional)

Directions:

1. Add all ingredients in blender, except for ice, and blend until smooth. Once combined, add an optional ½ to 1 cup of ice, depending on how cold and/or icy you want your shake to be!

*Note: Fruits can be fresh or frozen.

 

Turmeric Poached Egg

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What happens when you put my favorite spice (TURMERIC) and favorite food together?! TURMERIC POACHED EGGS!!!

If you know me, then you know eggs are one of my FAVORITE foods. I sometimes feel like I am the character "Bubba" from the movie Forrest Gump, but instead of a shrimp obsession I have an egg obsession (see below for movie clip reference that makes me LOL every time). "You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich." - Forrest Gump

Anyway, since learning how to cook in college I’ve always loved starting my day with eggs - they’re filling, delicious and truly one of the best nutritional bangs for you buck🍳💸 Low in calories (and cost🤑), but filled with protein and fat to help keep you satiated! Plus they contain omega-3’s, choline, vitamin B12, D & E👍🏻 

As far as eggs go you can hard-boil, soft-boil, fry, make a frittata, make an omelette, make deviled eggs and last but not least: POACH them! OBVIOUSLY had way to much fun with this :) Sooo check it out below for my simple instructions on how to make a beautiful and delicious GOLDEN egg! 

 

Kitchen tools you will need:

1. Slotted spoon

2. Small sauce pan

Ingredients:

1. Turmeric

2. 1 egg

3. White vinegar (to add to boiling water to help the egg coagulate)

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Directions:

1. Fill a medium saucepan with water and bring it to a boil

2. Crack an egg into a small bowl and line a clean plate with paper towels

3. When the water is boiling, add 2 tablespoons white vinegar and 2 teaspoons ground turmeric. 

4. Reduce the heat to keep the water gently simmering, then pour in the egg

5. Poach the egg for 2-3 minutes, then pull it out with a slotted spoon and dry it off on the paper towels

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Grass-fed Beef Burger with Baked Jeweled Yam "Fries"

Ingredients:

  1. 8oz grass-fed beef (85% lean)
  2. Gotham Greens Butterhead Lettuce
  3. Grillo's Pickles Italian Dill Chips
  4. 1 Organic Jeweled Yam
  5. 1 Avocado
  6. 1 Shallot
  7. Avocado oil

 

Recipe:

1. First pre-heat oven to 400 F

2. Mince the shallot

3. Cut the yam length-wise into "fries"

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4. Mix the "fries" in a bowl with 1-2 tablespoon avocado oil and top with a dash pink himalayan salt

5. Add the fries to a sheet pan with aluminum foil and bake at 400 F for 25-30 minutes 

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6. Mix the minced shallot and ground beef, divide into 2 burgers (4 ounces each)

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7. Add 1 tablespoon avocado oil to cast iron skillet and heat up

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8. Cook burger on skillet (4-5 minutes per side) for a total of ~10 minutes

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Serve on gotham greens, with pickle, 1/4 avocado and additional toppings as desired (ketchup, mustard, cheese, tomato etc)

Crispy Baked Tofu Seasoned with TJ's 'Everything but the Bagel Seasoning'

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Been putting TJ's everything but the bagel seasoning on everything these days! The options are limitless. Usually I add plain sesame seeds to my baked tofu, but when my mom was visiting over the weekend it was her idea to use this instead after realizing I had ran out of sesame seeds and VOILA - SO good! Made with only 3 ingredients and turned out so crispy!! Will also need parchment paper to line the sheet pan with.

Ingredients:

1. 1 pack tofu

2. Everything but the bagel seasoning from Trader Joe's

3. 1-2 Tablespoon sesame oil 

*Plus will need parchment paper for the sheet pan

Directions:

1. Start by removing moisture from tofu block: Place paper towels above and below the tofu.  Weigh it down to ring out moisture faster by placing a cutting board on top and weighing it done with cans or books. Every 30 mins or so, drain the water and add new paper towels. If you have the time drain in the fridge overnight (the longer the better!)

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2. Slice the pressed tofu horizontally into sixteen pieces (each will be about 1/4-inch thick). Set aside.

3. Pre-heat the oven to 400 F

4. Place tofu on parchment paper covered sheet pan and evenly distribute tofu pieces across the pan. No oil yet!

5. Bake for 20 minutes (flipping halfway)

6. Take out of the oven and use a brush to lightly coat with oil and then sprinkle seasoning on top

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7. Put back in oven for another 2-3 minutes.

8. Remove from oven and allow tofu to cool for a minute or two on the pan before serving.

Enjoy hot or cold! 

Vegetarian Buffalo Cauli Bites

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Ingredients📝

  1. 1 head cauliflower
  2. 1 cup Frank's Red Hot (or hot sauce of your choice)
  3. 1 cup flour of your preference (I used Trader Joe's brown rice flour)
  4. 2 eggs
  5. Garlic powder
  6. Salt & pepper

Directions

  1. Preheat oven to 425F and chop cauli into bite size pieces
  2. In bowl mix flour, eggs and spices
  3. Coat cauli with mixture and place in oven for ~20 mins til crispy
  4. Take out of oven and top with hot sauce that's been heated up in sauce pan
  5. Serve how you like (I serve mine with celery and blue cheese)
  6. To make this vegan friendly just leave out the eggs and blue cheese (can also sub with Primal Kitchen Foods ranch dressing made with avocado oil)

Happy game day!! Enjoy!

CRISPY Chocolate & Peanut Butter Balls

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This recipe is too good to be messed with and therefore I haven't "healthified" it, and guess what? Thats OK! Part of a heathy diet and lifestyle is BALANCE and being able to enjoy indulgent desserts like this one every so often. This is the perfect thing to make for a pot luck or cookie swap. You can never go wrong with a crunchy PB & Chocolate combo. Plus these stay fresh and crispy in the fridge or the freezer for a while! Promise you will die for these!!

Ingredients:

  • 1/2 cup soft butter
  • 2 cups chunky peanut butter
  • 1 teaspoon vanilla (optional)
  • 2 cups powdered sugar
  • 2 cups rice crispy cereal
  • 12 ounce package chocolate chips
  • 1 ounce parafin wax shaved

Directions:

  1. Blend softened butter and PB, add vanilla
  2. Gradually added powdered sugar
  3. Gradually add crispy rice cereal
  4. Form 1 inch balls using a scoop
  5. Melt chocolate chips and shaved paraffin wax in a double boiler
  6. Dip PB balls into warm chocolate, either 1/2 way or cover whole ball
  7. Place chocolate covered balls on parchment paper to dry

Banana & Oat Flour Pancakes

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Ingredients:

  • 2 ripe bananas (extra if needed for toppings)
  • 2 eggs
  • 1 cup oat flour (I use Bob's red mill)
  • 1/4 cup almond milk 
  • 1 tsp baking powder
  • 1 tsp vanilla
  • Coconut oil for the pan

Recipe:

  • Mash the 2 bananas in a bowl with a fork
  • Mix in the eggs to the mashed banana mixture
  • Add 1/4 cup almond milk and 1 tsp vanilla
  • Combine dry ingredients and add the batter mixture: 1 cup oat flour, 1 tsp baking powder (if batter too thick may add additional almond milk to thin out) 
  • Heat up skillet (or cast iron pan for best results)  over medium heat with coconut oil
  • Pour ¼ cup of the mixture into the skillet, cook on one side for about 2 minutes, then turn and cook on the other side (until golden brown on both sides).

Top with fresh fruit, greek yogurt,  maple syrup and enjoy!!!

Cinnamon, Coconut & Almond Chia Pudding

Looking for a quick and easy breakfast? Check out this 7-ingredient chia pudding recipe including a delicious and hydrating combo of almonds, cinnamon, and coconut water.

**This post is sponsored by Amy & Brian coconut water. I was compensated for my time, but all thoughts and opinions are my own. 

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Happy New Year!!! Feeling extremely excited about 2018 along with this month in particular as Nutrition by RD is approaching its 1st birthday :)

Kicking off the year with one of my favorite quick and easy breakfast staples: chia pudding! I'm a big fan of it's convenience (I make mine ahead of time as part of the weeks meal prep) as well as all the nourishment it offers!  Chia seeds are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, protein, iron, calcium and magesium.

Amy & Brian Naturals asked me to develop a recipe using their coconut water and I immediately thought why not add it as base for my chia pudding. Coconut water makes a flavorful and hydrating ingredient addition! Plus the cinnamon and coconut flavor combo in particular turned out amazing and will definitely become a new favorite of mine! Check out the full recipe below to try it out for yourself :)

Ingredients:

  • 1/4 cup chia seeds
  • 1/3 cup Amy & Brian cinnamon coconut water
  • 1/3 cup almond milk 
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup berries
  • Top with sliced almonds 
  • *optional ingredient: 1 scoop collagen and whey protein powder for extra protein

Recipe (makes 2 servings):

  • Mix all ingredients in mason jar or airtight container and store in refrigerator overnight. Enjoy the next morning (or up to 5 days later).

Split Pea Soup

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Now that it's officially December and the weather is getting colder (or should be at least) I'm all about soup!  Split pea is always a great choice being that split peas are truly little nutritional powerhouses. They're high in both fiber and protein and are also a good source of vitamins A and B, potassium and magnesium. Plus, studies have found that consuming soup (specifically low calorie/nutrient dense ones - like this one!) as your first course before a meal can help with weight management.

My mom has been making this recipe for me for years and I was always intimidated to try it out myself (true life: when she'd come visit me in the city I'd ask her to bring me a big batch and I'd keep in the freezer so that I could have it on hand to thaw whenever a craving hit me). After making this recipe for myself I found out that it's super easy and came out (almost!) as delicious as hers. Try it out for yourself! :)

Ingredients

  • 2 cups green split peas rinsed
  • 8 cups vegetable or chicken broth
  • 1 celery rib chopped
  • 1 onion chopped
  • 2 garlic cloves sliced
  • 2 bay leaves
  • 1/4 tsp thyme
  • 1/4 teas black pepper

Recipe:

  1. Bring to boil simmer 1 hr or until peas almost soft to soft, cool slightly, use immersion blender until almost smooth, but not quite. 
  2. In separated small pot cook 1 diced carrot and 1 diced celery rib until crisp tender in 1 cup broth. Then add all to pea soup.
  3. *Optional: Add barley or farro and follow their cooking instructions for a heartier soup
  4. Chill, may need to add water or broth because too thick after chilled.

ENJOY! Feel free to make a big batch and freeze the leftovers to have another time :)

Mini Egg & Veggie Frittatas

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I'm a big fan of starting my day with a high-protein breakfast. Eggs are a good go-to protein of choice in the morning since they are versatile, nutrient-dense, and inexpensive! I often make hard-boiled eggs at the beginning of the week to have on hand for when I am on the go. When I have time before work I love to whip up a fried egg on the stove. 

These mini egg frittatas are another eggscellent way to start my day! Similar to hard-boiled eggs,  I love that these can be made ahead of time and stored in the fridge throughout the week. This makes for a convenient and healthy weekday breakfast. Plus these guys include colorful and nutrient-dense veggies as an added bonus!  

Ingredients:

1 dozen eggs

1 bag spinach

2 bell peppers

1/2 onion

1 tbsp EVOO

Recipe:

1. Pre-heat oven to 350 F while mincing onions and bell peppers 

2. Crack dozen eggs in large bowl and whisk until blended, add salt & pepper based on preference

3. Saute onions and bell peppers over medium heat in EVOO for 2-3 minutes

4. Add spinach to veggie mixture on stove and sauté for another 2 minutes

5. Grease 12-count muffin tin with oil/fat of your choice (i.e cooking spray, EVOO, ghee)

6. Add 1 heaping tbsp of the veggie mixture per muffin compartment

7. Once all 12 compartments are filled with veggie, pour egg mixture over each 

8. Place muffin tray in oven for 25-30 minutes

9. Store in airtight container for up to 5 days

 

Chile Lime Fish Tacos

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  • 1 pound fish (cod, tilapia) *fresh or frozen
  • 1 small cabbage (shredded) *can also buy a bag of cabbage pre-shredded
  • Corn tortillas
  • 2 limes
  • 2 TBSP Primal Kitchen avocado mayonnaise
  • 1 TBSP Olive oil
  • 1 TBSP Trader Joe's Chile Lime seasoning

Directions:

  1. Brush fish with olive oil and add Chile Lime seasoning
  2. Heat cast iron pan over stove and add fish coated in olive oil and seasoning - sautée on medium heat until cooked/flakey (time may vary depending on thickness of fish)
  3. Meanwhile, heat tortillas (corn or flour, note for gluten free recipe use corn tortilla)
  4. Squeeze 1 lime into small dish and add 2 TBSP avocado mayonnaise - mix until evenly dispersed
  5. Layer tortillas with cabbage and fish (additional toppings as desired such as avocado, corn, lettuce, tomatoes). 

ENJOY! Amazing on #tacotuesday or any day of the week ;)

Matcha mornings just got even better! *Matcha Balls*

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Matcha mornings just got a whole lot better! These matcha balls were inspired by www.paleogrubs.com and totally hit the spot when I'm looking for an energizing snack to lead a productive day.  They balance as a perfect sweet and nutty treat filled with healthy fats, protein and my all time favorite ingredient when a little extra brainpower is needed: Matcha. It helps enhances alertness and energy while also giving a calming effect (L-theanine for the win). These are so easy to make! It contains only 8 ingredients and no added sugar. Plus these are great to make ahead of time with your meal prep since they stay fresh a full week in the fridge. 

Ingredients:

  • ¼ cup almonds
  • ¾ cup hazelnuts
  • 16 medjooldates, pitted
  • ¼ cup unsweetened coconut shreds (save some extra to place on top for aesthetic)
  • At least 2 tbsp matcha powder  
  • 1 scoop collagen peptides of whey protein for extra protein
  • 1 tsp vanilla extract
  • 1 tsp water to held bind the mixtures into beautiful balls🙌🏼

Recipe:

  • Blend all ingredients in food processor and take heaped teaspoons of mixture and shape into balls.

 

 

 

Pumpkin Overnight Oats

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It's officially October - my absolute favorite month of the year! I could go on and on about all things fall, but instead I'll just share my favorite fall-inspired breakfast: pumpkin overnight oats. Overnight oats make a great breakfast anytime of the year (especially if time is an issue) since they're made the night before and are portable. Best part - no cooking is involved because soaking the oats overnight softens them. Plus as an added bonus, they make getting out of bed easier in the morning since you know that little mason jar filled with delicious goodness is waiting for you in your fridge ;

Recipe (prepared in 16oz mason jar or container - makes 2 servings)

  • 1 cup yogurt (greek or icelandic for more protein)
  • 1/2 cup rolled oats
  • 1/2 cup almond milk
  • 1/4 cup pumpkin puree
  • 1 banana
  • 1 tbsp chia seeds
  • 1 tbsp pumpkin pie spice (several brands carry this spice such as Trader Joe's, Frontier Co-op and McCormick)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Toppings (optional): walnuts, pecans, chocolate chips (I use Enjoy Life chocolate chips)

Sweet Potato Toast

What is sweet potato toast?! It is exactly what it sounds like - sweet potato used in the form as toast aka a vehicle for all the goods/toppings (i.e eggs, avocado, nuts butters - the options are endless!). This first started trending in the blogosphere last year (2016), but became more mainstream at the start of 2017. It is definitely a trend I'm down with and has become a weekly staple for me as parts of meals and snacks. 

Directions:

1. Cut a sweet potato the long way into pieces with a large surface area (can store in fridge in airtight container for ~1 week).

2. To heat up: either pop in the toaster (I don't have one - so I use my oven ~350 F for ~10 minutes with a little olive oil). If I'm going for a more sweet toast versus savory I add cinnamon with the olive oil (especially love this combo with almond butter).