1 frozen packet Sambazon organic acai
1/2 a frozen banana
1 cup mixed frozen berries (I froze fresh blueberries and raspberries)
1 tbsp unsalted almond butter
6 tbsp unsweetened vanilla almond milk
Toppings: almond butter, berries, fresh banana, coconut clusters or granola
Pro Tip: You want the fruit frozen for the bowl to stay thick. If your berries and banana are room temp, then the smoothie bowl will be a runny consistency.
1. Run the acai packet under cold water for 10 seconds.
2. Combine acai, frozen fruit, almond butter and 4 tbsp almond milk in food processor. Blend to smooth consistency. Add additional milk as needed and use spatula to scrape down sides of bowl.
3. Serve immediately with desired toppings. Yields 2 small servings or 1 large bowl.
2 small ripe bananas or 1 large ripe banana
1/2 a large cucumber
2 heaping cups frozen mango
1 cup filtered water
1 cup ice
3 oz of plain greek yogurt
Makes 2 large smoothies or 4 small ones!
2 tbsp ghee
1 large sweet potato, cubed into bite-size pieces
1/2 a large red onion, sliced
1 cup diced peppers
1 tsp minced garlic
3 pre-cooked chicken sausage, sliced into bite-size pieces
*I look for Whole-30 approved ones at Whole Foods or Trader Joe's*
1 cup arugula or any green
1/2 tsp red chili flakes
1 tsp herbs de provence
pink salt and ground pepper
12 large eggs
1/4 cup coconut cream (full fat), melted
*I microwave for 10 seconds*
1 cup shredded goat cheese cheddar
8-10 mejedool dates, pitted
1 C quick oats
1/2 C raw coconut flakes
1/4 C ground flaxseed
1 T ground cinnamon
1 C grated carrots (2 medium carrots with access water squeezed out)
2 T coconut oil, melted
7 medium to large apples (an assortment of green and red apples will work perfect)
1/2 cup of water
1/2 cup coconut sugar (or sweetener of choice)
1 inch piece of lemon peel (no pith aka white part)
Juice of that lemon
1 tsp cinnamon
**Note: For a smooth texture, blend in a food processor. Store refrigerated and top with greek yogurt or granola for a real treat.
3 very ripe bananas *
2 cage-free, organic eggs
1/4 C organic maple syrup
1/4 C coconut oil
1/4 C cashew butter (any nut butter works)
2 tbsp tahini
1 tsp vanilla extract
1 tbsp cinnamon
1/2 tsp cardamom
1 C almond flour
1/4 C coconut flour
1 heaping tsp baking powder
1/2 C dairy-free, soy-free chocolate chips (use carob chips if omitting refined sugar)
1/3 of a 100% dark cocoa bar, chopped into various size chunks
* I throw my bananas in the freezer when they get too spotty and wait until I have enough to make bread or muffins. Just thaw them at room temp before making the bread.
2 lbs of organic carrots
1 thumb-sized piece of ginger
2 navel oranges
1 large lemon or 2 small lemons
Note: you can combine juice with coconut water to dilute flavor profile or you can use as a mixer for mimosas and margaritas!
1 C frozen blueberries
1 handful = ~1 cup of organic baby spinach
1 heaping tsp of nut butter + extra for topping (I used Georgia Grinders Cinnamon Vanilla Pecan Peanut Nut Butter)
2 scoops of Vital Proteins Vanilla & Coconut Water Whey Protein Collagen
1/3 to 1/2 C full fat coconut milk (alternatively coconut water or almond milk)
dash of cardamom and cinnamon
Toppings: 1/4 C Forager Project Plain Yogurt, 1/4 C Purely Elizabeth Granola, that amazing nut butter, and a couple frozen blueberries
This is the perfect recipe for putting leftover potatoes to use! If you are anything like us, you roast up potatoes as part of your weekly meal rotation. Typically, we just reuse them as a side, throw them in an omelette, or add to a salad to beef it up. After enjoying some yummy egg bakes at Serious Biscuit over Easter weekend, we felt inspired to re-create this cast iron dish. This dish is sure to please for breakfast or dinner and easy to dress up with whatever you have on hand.
1/2 cup left over roasted and seasoned potatoes (mix of sweet and russet potatoes)
1 tsp ghee (or other oil)
sea salt and pepper
dash of red chili flakes
Toppings pictured above: 1/4 avocado, 1 tbsp mama's lil peppers, 1 tbsp Trader Joe's© Cowboy Caviar (corn and black bean salsa), 1 tbsp Forager Project® (or alternative non-dairy) yogurt mixed with 1 tsp Sriracha
1) In a small cast iron skillet (6 inch pictured here), melt ghee over medium heat and add potatoes. Sauté for 2-3 minutes until potatoes start to caramelize.
2) Crack eggs over the potatoes and season with salt, pepper, and chili flakes. Remove from stove top and place in oven under the broiler. Turn broiler to high and cook for an additional 4-5 minutes. Egg whites should be cooked and yolk partially cooked.
3) Remove from oven and dress that skillet up. Serve immediately.
Note: You can totally adapt this recipe to use butternut squash instead of potatoes. You can also use a large cast iron skillet and make this for a crowd. We did today and it was the perfect brunch for four.
1/2 C cooked sprouted quinoa**
Fresh fruit (berries, mango, bananas, peaches, apples)
1 tbsp nut or seed butter of choice (pictured: raw almond butter)
1 tsp grade A maple syrup or sweetener of choice (you can omit this if desired)
optional toppings: cinnamon, chia seeds, ground flaxseed, raw coconut flakes, roasted nuts, etc.
** Note: Make a pot of quinoa during your weekly meal prep and refrigerate to use as a side for meals, throw in salads, or for sweet & savory breaky bowls.
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