Superfood Smoothie Bowl

A super packed bowl of superfoods and deliciousness to start your morning off right + keep you full for hours! Fresh fruits from my garden made this extra great!

serving size: 1 bowl

What you need:

• 1/2 cup frozen blueberries
• 1/2 frozen blackberries
• 1/2 cup nut milk
• splash of water
• 2 dates
• 1 handful kale leaves
• 1 tbs almonds
• 1 tbs oats
• 1 tsp spirulina
• 1 Vital Protein collagen packet
• 1 tbs hemp seeds
• 1/2 tbs chia seeds
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 4 ice cubes
• additional toppings* granola, fruit, chia seeds, coconut, cacao nibs, honey, anything really!

What you need to do:

1. Blend everything but ice in blender
2. Add as much ice to desired thickness then blend again

Gluten Free, Vegan Spiced Carrot Cake Bread

Never in my life have I tried quinoa flour but I got some at work and had to try it out. It actually smelled really good in the bag! You could always use regular flour here, but then it wouldn't be gluten free. This recipe is great for someone with sensitivies because it is also vegan! (woo, no eggs) I might try and make some kind of icing for it.....

serving size: 1 loaf

What you need:

• 1/2 cup grated carrot
• 3 small bananas, mashed
• 2 cups quinoa flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pumpkin pie (or apple) spice
• 1/2 cup maple syrup (I used a cinnamon infused one!)
• 1 tablespoon coconut oil
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• optional* more shredded carrot for the top, walnuts or pecans, icing!

What you need to do:

1. Preheat oven to 350
2. Grease a pan (I used a loaf pan, obv)
3. Mix all your dry ingredients together, then fold in any additional exras (nuts, coconut chips, etc)
4. Mix all your wet indredients together, then pour into bowl of dry ingredients
5. Whisk everything together
6. Pour your batter into greased pan and top with coconut chips, more grated carrot and whatever else you decide to use
7. Cook for 40 minutes then check with a toothpick if done
8. If not, return to oven for an additional 5-10 minutes
9. Let cool for 15, then enjoy!

Mini Grocery Haul

I got to go to the new Kimberton Whole Foods and it was great! I needed nothing so had a little (expensive) fun. Then I stopped at the Farmer's market for fruits and veggies!

Easy Tropical Fruit Yogurt Bowl

I love yogurt bowls. I wish I could have a different one for breakfast every day. So easy and filling and you can customize them to whatever you love! Today's breakfast bowl was packed with fruits and protein. It was kinda tropical ish so I just went with it. If you halved the yogurt in this and froze the fruit, added a splash of almond milk..this would make a killer smoothie, just sayin'!

serving size: 1 bowl

What you need:

• 1/2 cup of yogurt (my fav is Siggi's plain, but I used Stonyfield's organic, plain, whole milk)
• half a banana
• 1 slice of fresh mango, diced (freeze the rest for a smoothie or put in the fridge for a yummy midday snack)
• 1 tablespoon of your fav granola (I used One Degree Organic's Veganic Vanilla Chai)
• 1 teaspoon flaxseed meal (I used Garden of Life's Fruit and Flax)
• 1 teaspoon unsweetened coconut chips
• 1 tablespoons nut butter (I used Julie's Real cacao espresso almond butter)
• drizzle of honey

What you need to do:

1. Lay down your yogurt, then pile on your toppings and EAT!

Paleo Lemon Donuts

If you like sweets, and you like easy, then this recipe is for you! These took one bowl, minimal cleanup, hardly any time, but they DO NOT disappoint in taste! They're also paleo friendly, gluten free and refined sugar free. 

Serving size: 8 donuts, I added waaay too much batter so probably could make all 12. Not sure how many muffins this could make..12?

What you need:

• 1 tablespoon oil (I used Nutiva's coconut oil)
• 1 teaspoon vanilla extract
• 4 tablespoons maple syrup or honey (I used a mix of both, could sub agave for veg/vegan)
• 3 eggs (can sub flax eggs for veg/vegan)
• 1/2 cup milk (I used almond milk)
• 2 tablespoons fresh lemon juice
• lemon zest of 1/2 a fresh lemon
• 1/4 cup cassava flour (I used Otto's) 
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• powdered sugar for sprinkling on top (I recommend Swerve's confectioners "sugar")

What you need to do:

1. Preheat oven to 350 ℉.
2. Mix together oil, vanilla, sticky sweetener, eggs, milk, lemon juice, lemon zest until combined.
3. Add in your cassava and coconut flour and baking soda
4. Grease up your donut/muffin tin
5. Fill halfway, as these rise quite a bit!
6. Bake for 20 minutes
7. Remove from oven and let sit
8. Sprinkle with powdered sugar
9. Enjoy!