Smoothie bowls are easy, delicious and nutritious. I will let you know what is in mine and the possibilities for a smoothie bowl are unlimited and you can use what you have in the house and create your own versions. I do not have exact measurements because I always just through them together and eat, but here's an outline/estimation of my bowl
6 oz coconut water
2 oz aloe vera juice
1 oz homemade pineapple juice
1/2 frozen banana
5-6 frozen strawberries
Maca boost powder
1 scoop grass fed protein powder from True Recovery
Chocolate Chia Paleo Granola from Forager
Bring a pot of water with it filled about 1 1/2 inches filled up to a boil.
Turn the heat to a medium boil (not a roaring boil).
Put a splash of apple cider vinegar (or lemon juice) into the water.
Crack the egg into the boiling water and do not touch for 3-4 mins.
The egg should look more of a solid white color. With a slotted spoon gently scoop the egg and let it drain over the pot.
Transfer to a plate with a paper towl and let dry for a minute.
Repeat this process with however many eggs you want, you can also crack the eggs side by side, up to three in a medium pot.
You may want to add another splash of ACV into the water if making another round.
1 head of roasted cauliflower
1/4 cup ghee
1-2 tbsp curry powder
1-2 tbsp salt and pepper
Preheat oven to 400 degrees.
Cut the cauliflower head in half carefully, then cut into quarters. Carefully cut off the green stem without cutting the cauliflower quarter.
Place the cauliflower quarters on a cookie sheet and with a brush, brush the ghee over the cauliflower, making sure to cover all of the front sides.
Sprinkle curry powder, salt and pepper over each cauliflower quarter.
Bake for 25-30 minutes or until your preference of softness. I like to finish mine at 475 for 5-10 mins to make them crispy on the bottom. You can use a lower heat and longer time for a less crispy and softer finish.
Serve with a lime slice.
Chocolate Ice Cream:
1 canned coconut milk
1 1/3 cup coconut milk (from the milk container)
6 large egg yolks
3/4 cup organic sugar
1/3 cup unsweetened cocoa powder
1/4 tsp xantham gum (for thickening)
1 1/2 tsp pure vanilla extract
Add cocoa powder and canned coconut milk to saucepan over medium heat and whisk vigorously to combine. Add remaining coconut milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.
To a large mixing bowl(or kitchen aid whisker), add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl.
Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs. Add remaining liquid slowly and mix until completely combined.
Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.
Lastly, add the vanilla extract and stir once more. Then cover and refrigerate for about 6-8 hours until completely cooled.
Don't forget to chill your ice cream maker canister 24 hrs prior as well.
Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions.
It should take 20-30 minutes.
Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden.
Let set out for 10-15 minutes before scooping.
So I always crave desserts and baking.
This is not always the healthiest option when baking things.
I decided to look up some good recipes that don't include sugar!
And yes I know it is possible because I have made a few recipes without sugar.
With the banana in this recipe it makes it sweet!
Yes there is natural sugars in this recipe but that is totally okay with me so that I don't have all that refined sugar in my foods :)
Enjoy this nice little treat and try not to eat them all at once!
1/4 cup coconut flour
1 Tbsp coconut oil
1/2 tsp vanilla extract
Coconut flakes for topping
-Preheat oven to 350.
-Smash banana and coconut oil together.
-Add egg and vanilla extract and mix well.
-Add coconut flour and mix well until dough forms.
-Pinch off some to make a small ball and put on a cookie sheet with parchment paper or greased pan. (Makes about 12 smallish balls, you can press down to make more of a cookie shape also, they don't change shape much).
-Top with shredded coconut.
-Bake at 350 for about 15 minutes (mine took about 17 though).
-Cool and enjoy!
I got this recipe idea from this amazing website HERE
So this is one of the best ketchups I have ever made.
Considering it's only the second time I have made ketchup, I would say this is the perfect recipe.
I decided to make my own ketchup because my boyfriend and I LOVE our ketchup. We love it with our potatoes, sweet potatoes, chicken, ground turkey, eggs, and lots of other things but I just feel like we eat ketchup every day. Instead of buying it from the stores and getting preservatives and other crap inside I know exactly what went into my ketchup.
Be careful not to eat it straight out of the sauce pan because it might be hot, just blow on it first...that's what I did :)
I got this recipe from here. I tweaked it a tiny bit but not by much.
1 1/2 6 oz containers tomato paste (You can use two cans also, but I only had 1 1/2, it will just make it more tomato-y and that is okay!)
1/4 cup honey
1/3 cup apple cider vinegar
1/3 cup water (I ended up adding another splash of water once it was boiling)
1/2 tsp sea salt
1 tsp garlic powder (more for taste)
1. Using a food processor, pulse the onion until it is in small pieces.
2. Add the apple cider vinegar to the food processor and pulse until pureed or finely smooth (this is so you don't have chunks in the ketchup. Adding the apple cider vinegar will help puree the onion)
3. Add all ingredients (tomato paste, honey, apple cider vinegar, onion, water, sea salt, garlic powder) in a sauce pan, stir well, and bring to a boil.
4. Reduce to a simmer and stir every few minutes. Simmer for about 15-20 minutes. This will allow the ketchup to thicken and all the flavors to combine for a flavor blasting ketchup!
5. Let the ketchup cool and transfer into a glass bottle (I reused an Annie's BBQ Sauce jar and it filled it completely)
6. Refrigerate! I am not sure how long this will last but I am guessing a few weeks since there is no preservatives in it and it won't last forever.
Grass fed bones (beef, chicken, pork, any bones work, the bones with more bone marrow or knuckles that contain joints are the better bones to use)
Water (enough to fill up the crockpot after you add all your ingredients (that way you don't over pour)
Apple cider vinegar
^I mix it up with what veggies/herbs to add each time
1. Add the bones, veggies, herbs, apple cider vinegar first them fill the crock pot up with water.
2. Turn crockpot on low for at least 10 hours. The longer in the crockpot the more nutrients you will extract and have a heartier bone broth. I cook my batches up to 24 hours sometimes--THE LONGER THE BETTER.
3. Let liquid cool enough so that you can handle it. Strain with a cheese cloth or mesh strainer. Separate into mason jars so you can use as you go!
Now this is not the healthiest cake out there since I did use sugar and flour in the recipe but it is a damn good cake. It is all from scratch and delicious!
It was my sister's birthday yesterday and she has been obsessing with tiramisu lately so I thought, why not try to make it? Now I couldn't come up with this whole recipe on my own since I have never attempted anything like this so I usually go straight to Pinterest and look through recipes and see one I like. I will add the links in from where I got the recipes.
Now if you love tiramisu you will definitely love this.
Tiramisu has coffee-soaked ladyfingers, a mascarpone cream filling, cocoa powder dust with tons of layers and chocolate shavings on top.
I homemade the ladyfingers because I COULD NOT find them ANYWHERE!
Original recipe HERE. Thank you Tastebook!
Okay, now I am obsessed with lavender-flavor anything. Some people think it tastes like soap or something but not me!
I was so excited when I found lavender extract at Savory Spice Shop. This store rocks because they have all kinds of goodies! You can order from their site or they have locations throughout California. I go to the one in Sonoma, CA.
I was slightly jealous of all my friends at our Easter party yesterday because they had some AMAZING (my boyfriend said it was possibly the best ice cream he's ever had) homemade ice cream.
WHATEVER I said. Just kidding..I pretended like it looked gross and I honestly didn't want any. Well I passed up the brownies also. That made me want to make ice cream today!
So that being said here is some amazing guilt free ice cream. Feel free to experiment yourself as well.
1 1/2 frozen bananas
1/4 cup frozen mangos (I use Trader Joe's frozen mangoes)
1 tsp Vegan Chocolate Shakeology
sprinkle of honey powder (optional)
splash of water
splash of lavender extract
1. Put the frozen bananas in a high speed blender or even a food processor (I use a Ninja) you have it.
2. Pulse a little bit so the big chunks of bananas break down (the bananas will be super hard and difficult to work with so you can let them sit out for 5 minutes to soften before you blend them.
3. Add the frozen mangoes, Vegan Chocolate Shakeology, water, and lavender extract.
4. Slowly pulse the ingredients until it starts to break down more and blend until creamy texture. About 30 seconds or so depending on your blender/food processor.
5. Add another splash of water if it is not creamy enough. (You can also add almond milk or canned coconut milk or cream for a creamier texture).
6. Transfer to a bowl and sprinkle Vegan Chocolate Shakeology and honey powder on top.
Easy go-to lemon asparagus recipe:
1 bunch asparagus
1-2 Tbsp olive oil
1/2 tsp Salt
1/2 tsp Pepper
Coat and mix the olive oil, salt and pepper well (I use my hands to coat).
Grate the lemon zest on top.
Cook at 400 degrees F for 20-25 minutes or until crispy.
I cook directly on the cookie sheet and try not to crowd your asparagus.
Some like to put foil down or use a silpat.
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.