When I was a kid I loved orange flavored Creamsicles. As an adult I still like the flavors of my childhood but want to add the benefit of health and wellness to the equation. As a single person I am fond of the cuties oranges. Unfortunately, I can not eat a whole bag by myself. I came up with this smoothie recipe to help use up my Cuties before they go bad.
Another way to salvage your Cuties is to peel them and throw them into the freezer to make into smoothies later.
3 cuties or 1 small orange
1/2 frozen banana
1 serving protein powder of choice
a few drops of orange or tangerine essential oil (I used 7)
handful of greens of choice
milk (I used cashew milk)
vanilla stevia to taste
For as long as I can remember I have tried to get more vegetables into my diet but I just hadn’t been able to. . . until recently that is. By adding a few simple steps into my routine 75% of the food I eat per day is now vegetables.
The only way I could achieve this ratio is by making eating vegetables as simple as possible.
I cheat. A lot. Try these basic ideas to see if they work for you:
Chop all the veggies you’ll need for the week at one time. That way when it comes to tossing a salad or sauteing for veggie hash you are already done. There are many veggies I don’t peel just wash really well like carrots. All the good for you minerals are in the peel. Don’t believe me? Google it!
If you don’t like to chop (like me) buy the already chopped veggies at your grocery store. They cost a a bit more but is worth it to me as I find myself eating more veggies this way. The thought of having to chop vegetables will keep me from eating them. Nuf said!
Vegetable hash is my go to side or main dish for almost every meal. I make this by sauteing some onions or shallots then adding what ever veggies I want. I’ll add some garlic and ginger and Bragg’s Aminos to taste. I will then throw this over some greens with some dressing. I add a protein on top and I’ve got a complete meal in a bowl (see photo). Sometimes I’ll add some gluten free noodles or quinoa into the mix too.
Juicing: Chopping your veggies and cleaning your juicer every day is a pain. in. the. you guessed it! What I do to reduce chopping and cleaning is I make a big batch of juice that will last me a couple of days. The nay sayers will tell you that by not drinking your juice right away it will lose some of its nutrient value. Though this is true I say better some day old juice than no juice at all.
Roasted veggies: One of my favorite foods is roasted veggies. I buy bags of frozen sweet potatoes and roast them in a 425 degree preheated oven, toss in olive oil and add some smoked salt. Roast for about 30 minutes and you have a delicious side veggie or toss them on to a salad. I have also added roasted veggies to stews and it is delish!
I hope you find these ideas helpful. To find out more about me click here.
Here is one of my go to recipes when I just don’t want to chop veggies.
1 tbs. olive oil
1-2 sliced shallots
1/8 tsp chopped garlic (I used the frozen kind)
basil to taste (I used the frozen kind)
1/2 bag of pre-packaged rainbow salad
Bragg’s Amino Acids to taste
Sautee the shallots in the olive oil. When the shallots become translucent add in the other ingredients. Sautee until al dente. This makes an easy side dish (see photo) or add riced cauliflower or regular rice for a delicious stir fry. Enjoy!
I’m always working new recipes from ones I find on the internet that just don’t quite fit my current eating lifestyle. Close but no cigar! I found my inspiration for this recipe from Paleo Grubs. I hope you like it!
1 cup unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp. maple flavoring
5-10 drops liquid stevia ( I used vanilla flavored)
1/4 cup coconut flour
1/4 cup ground flax meal
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Mix all ingredients together in blender. I used a Vitamix. Pour batter into lined muffin tin. Place in oven and bake in preheated 350 degree oven for 24 minutes. Makes 6 muffins.
I’m always looking for a quick and healthy breakfast. One that isn’t to heavy before my morning yoga practice yet still is filling enough to fuel me before I get the chance to eat something more substantial. This recipe fit the bill! I “accidentally” created this recipe one day when my coconut milk wasn’t thick enough.
1 can extra creamy coconut milk (I used Trader Joe’s)
3 tablespoons of sugar-free strawberry spread
2 tablespoons of chia seeds
Throw the ingredients into a blender and mix until smooth. Pour mixture into a glass container and chill for at least 30 minutes. When ready to serve toss in some sliced strawberries and serve.
I have been looking for alternatives to smoothies for breakfast in the morning and this is what I came up with. It’s light yet filling enough to stick with you. I hope you enjoy it!
2 medium or 1 large sweet potato, peeled & cubed
1 cup vanilla almond milk (can use any milk)
1/2 tsp. cinnamon
3-4 drops of vanilla liquid stevia
Cook sweet potatoes in almond milk until soft. Set aside until cool. Once potatoes are cooled add potatoes and rest of ingredients into a blender. Blend until smooth. I poured into a 2 cup pyrex dish and cooked for 30 min. in a preheated 350 degree oven.
I am a mayo girl. I love its creamy goodness on and in everything I can put it in/on. Mayo is not on my elimination diet. I needed something to replace the fabulous awesomeness that is mayonnaise so I came up with this recipe.
1/2 ripe avocado
3 Tbs. full fat coconut milk (to blend)
1/8 tsp. fresh garlic (or as much as you like)
1/4 tsp. turmeric
1 Tbs. nutritional yeast
I put every thing in my blender and blend until creamy. Serves 1. It could possibly serve more than one but who’s sharing?
In a hurry to get your avocado on? Smash up half an avocado with some smoked salt and nutritional yeast and voila!
You can find more recipes here or check out my website to see what I really do when I’m not creating new recipes of awesomeness!
I’m several days into my elimination diet and I’m going a bit crazy for a healthy treat. I’ve been researching recipes and came across Live Love Life’s carrot cake chia pudding recipe. Because I am eliminating nuts right now I was inspired to change things up a bit. Here is what I came up with.
This is another version of the coconut flax milk that I’ve posted once before. You can find that recipe here. This one uses only whole ingredients where the other uses canned coconut milk.
1/4 cup flax seeds – I used ground but whole would work great
4 cups purified water
2 cups organic shredded coconut
1 pinch sea salt
Heat the water. I do this to encourage the oils out of the ingredients and to ease digestibility. Add flax seeds, coconut, water and salt to blender and blend on high for about one minute. I cover the blender lid with a dish towel before I turn it on. This keeps milk from exploding out the top. (I know this from experience.) Strain this mixture through a sieve or through a nut bag or cheese cloth. I like to store my milk in glass. It just tastes better that way.
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