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.
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
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.
1 cup spinach
1/4 cup onions
1/4 cup olive oil
3 cloves garlic
1 tsp dried parsley (or fresh)
1 tsp salt
1 tsp garlic powder
1. In a mortar(herb smasher device), smash garlic cloves, parsely, salt, and garlic powder until paste like.
2. In a bowl mix the olive oil and the paste.
3. Clean and dry mushrooms and add to the bowl and coat mushrooms well.
4. Cover and let sit for 20 minutes to marinate.
5. Meanwhile chop onions and spinach finely.
6. Preheat oven to 400 degrees F
7. Carefully remove mushroom steams and place mushroom caps on a cookie sheet with aluminum foil (I don't put aluminum foil-I like the crisp but it's cleaner with foil).
8. Chop the mushroom steams and mix the onions, spinach, mushrooms, herb paste and olive oil.
9. Spoon a good amount of the mix into the mushroom caps.
10. Bake for 20 minutes and serve hot! Be careful though.
8 oz pitted dates
1/2 cup walnuts
chocolate chips for topping
1. Make sure your dates are pitted, if not then pit them and weigh them. I used 8 oz. I'm not sure what that will be equivalent to but it looked like about 1 1/2 cups give or take. Make sure your dates are soft. If they are not soft let them soak in water for 20-30 minutes to soften up.
2. Pulse dates in food processor until chopped.
3. Add walnuts to food processor. This will get really messy-be patient and continue to scrape down the sides until everything is fully blended. You can also play around the recipe here if you want and mix up the type of nuts you use such as almonds, cashews, or a blend. You can also add cinnamon or dried fruits in the food processor.
4. Line a small baking dish (I used a bread pan and I had the right thickness) with parchment paper. (You can also double the recipe and use a bigger dish to make more larabars.) Put the mixture in the baking dish and push down all sides and even it out (the messiest part).
5. Freeze for about 30 minutes or until firmer.
6. Flip out the mixture on a cutting board making sure to remove the parchment paper.
7. Cut into bars (you can determine how big or small to make them. Mine were pretty thin and it made about 8-10.
8. Individually wrap the bars in parchment paper for easier access. (And so they don't smoosh together).
9. Keep in freezer until ready to eat. If you want them a little softer, leave it out for a few minutes from the freezer, although mine were soft straight out of the freezer!
2 scoops banana protein powder
1/2 cup water
1/4 cup blueberries
2 tbsp coconut flour
1/2 tsp baking powder
1 tbsp coconut oil
1. Mix all ingredients except coconut oil.
2. Heat sautee pan to medium to high heat. Add coconut oil in pan and let melt.
3. Cook pancakes about 3-4 minutes on each side or until bubbles pop on the first side then flip.
My batch made 3 pancakes.
1 scoop Strawberry (or Vegan Strawberry) Shakeology
1 frozen banana (or fresh)
6 oz almond milk
4 oz water
1. Blend with ice and enjoy! The more ice, the thicker.
Note: If you use frozen banana, no need to add ice unless you want a thicker smoothie.
1 scoop vanilla shakeology
6 oz almond milk
4 oz water
1. Blend with ice and enjoy! The more ice, the thicker it will get.
*to your liking
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.