Broccoli Strawberry Banana Nut Butter Smoothie

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Woo-hoo!  Another smoothie recipe, and this one is SO great, because it’s so tasty, and guess what?  There’s broccoli in there!!!

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Oh my gosh!  There’s a reason why your mom always told you to eat your broccoli growing up!  All those awesome benefits!  And what’s great is that if you’re not a fan of broccoli, then this smoothie is perfect for you.  You get all the great benefits of broccoli without the taste!  This smoothie is delicious!

BROCCOLI, STRAWBERRY, BANANA, NUT BUTTER SMOOTHIE

Ingredients:

  • 4-5 raw broccoli florets
  • 1 frozen banana
  • 6 frozen strawberries
  • 6 ounces plain greek yogurt
  • 1/4 tsp. alcohol free vanilla
  • 1/2 Tbsp. nut butter of your choice (I used almond butter – it was AMAZING)
  • 1/3 – 1/2 cup almond milk
  • pinch of stevia (optional)
  • 3 ice cubes (optional)

Directions:

Put all the ingredients in the blender and blend until smooth.  Transfer to a glass and serve.

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YUM!  Enjoy! 🙂

Coconut Chicken and Cauliflower Soup

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I can not believe this soup is healthy!!!  It is SO creamy, filling, and delicious.  I actually came up with this recipe by majorly changing  up the recipe linked to the following pin.

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This links to a recipe for cheeseburger soup.  After looking it over, I made a bunch of substitutions (cauliflower for potatoes, water for chicken broth, chicken for ground beef, olive oil for butter, brown rice flour for white flour, coconut milk for milk, and goat’s milk cheddar for processed cheese).  Lots and lots of substitutions to make this soup really healthy, but I swear you would not know this is healthy when you eat it – like I said, DELICIOUS!!!

COCONUT CHICKEN AND CAULIFLOWER SOUP

Ingredients

  • 1.5 lbs boneless and skinless chicken breast
  • 2 Tbs. olive oil
  • 1 large head cauliflower cut into florets
  • 1 small red onion, chopped
  • 1 cup carrots, chopped
  • 2 stalks celery, chopped
  • 3 cups water
  • 1/2 tsp. garlic granules
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1/4 cup brown rice flour
  • 2 cups or 1 can light coconut milk (make sure the can is BPA free)
  • 2 cups shredded goat’s milk cheese of your choice
  • sea salt and pepper for seasoning

Directions

1.) Drizzle the olive oil over the bottom of your slow cooker.  Add the chicken, followed by the cauliflower florets, red onion, carrots, and celery.  Top with water, garlic granules, basil, parsley, and brown rice flour.  Then, pour the coconut milk over top of everything.  Stir to mix.

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2.) Cook on high for 4 hours (or on low for 6-8 hours).  After this time, open the top of the slow cooker and use two forks to shred the chicken (it will shred very easily).  Add the cheese and stir to mix completely.  Close the top and cook for an additional 30-45 minutes.

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3.) Stir again, and then use a ladle to transfer to bowls.  Season with sea salt and pepper, as desired.

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Now get ready to have your socks blown off!  This is now, by far, my favorite soup!  Enjoy! 🙂

Gluten Free Almond and Pepita Homemade Cereal

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I know I’m not the only one that misses Saturday morning cartoons with a big bowl of cereal when I was a kid.  Anybody else?  Well, I wouldn’t eat most commercial brands of cereal, just because of the ingredients.  However, I have no qualms whatsoever about making my own healthy gluten-free cereal and overindulging a bit with it.  As for the cartoons?  I may or may not still indulge in a Saturday morning viewing of throwback cartoons on Netflix!

The inspiration for this cereal came from the following pin.

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This pin links to a cereal recipe that contains quinoa, sliced almonds, sesame seeds, canola oil, and maple syrup.  I changed them to gluten free oats, chopped almonds, pepitas, coconut oil, and honey.  I changed from quinoa to oats, because I just wasn’t sure that my stomach would appreciate raw roasted quinoa.  There is a good chance that that may come out the same way it went in (sorry, TMI, but I just wasn’t sure).  The other ingredients, I changed because it was what I had on hand.

At any rate, both recipes are really good for you!  If you give the quinoa rendition a try, please comment and let me know how your tummy handled digesting it.  I may still try it down the road!  Okay let’s get to the recipe!

GLUTEN FREE ALMOND AND PEPITA HOMEMADE CEREAL

Ingredients:

  • 2 cups gluten free oats
  • 1 cup chopped almonds
  • 1/3 cup pepitas (shelled pumpkin seeds)
  • 2 Tbsp. raw honey
  • 2 Tbsp. coconut oil

Directions:

1.) Preheat the oven to 375 degrees, and line a large baking sheet with parchment paper.  In a small saucepan, melt the coconut oil and honey together over low heat.  You’re not trying to warm it, so this should only take a couple of minutes.  Once it’s in a liquid state, remove it from the heat and set aside.

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2.) In a medium mixing bowl, add the oats, pepitas, and almonds.  Mix together, and then pour in the oil and honey mixture.  Stir to coat completely.

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3.) Spread the mixture out evenly on the prepared baking sheet.  Place in the oven and bake for 10 minutes at 375 degrees.  Once done, allow to cool, and transfer to an air tight container to store, or transfer to bowls to serve with some almond milk.

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So yummy!  Enjoy! 🙂

Eggs in a Veggie Nest

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Oh my goodness!!!  I made this breakfast for Easter morning (eggs in a nest – see what I did there?), and it turned out SO yummy!  I was thrilled, because it is so so healthy!  I love theme breakfasts that are good for you – they feel like a treat because they’re special, but you’re not filling yourself with garbage in order to have a treat!  Perfect!

So, let’s talk health benefits!  This thing is FULL of a great variety of veggies!  We’re talking arugula, rutabaga, onions, garlic, shallots, AND leeks!  So much goodness!

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Told you it was good for you!  What a great way to start your day! 🙂

Of course the eggs give you a great punch of protein making it a complete breakfast…seriously, I may just start having this every morning…forget about just on Easter!

EGGS IN A VEGGIE NEST

Ingredients – this can make 2 nests with one egg each or a large nest with two eggs

  • 2 eggs
  • 3/4 Tbsp. coconut oil
  • 1/2 red onion, chopped
  • 1 shallot, chopped
  • 1 large clove of garlic, minced
  • 1 leek (white part only), chopped
  • 2-3 cups of arugula, chopped
  • 1 medium rutabaga, shredded
  • sea salt and pepper for seasoning
  • Optional topping – greek yogurt, pinch of garlic granules, pinch of dried basil, sea salt, apple cider vinegar

Directions:

1.) Preheat the oven to 360 degrees.  Heat the coconut oil over medium heat.  Add the onion, shallot, leek, and garlic.  Cook for about 3 minutes.  Add the rutabaga and cook for an additional 5-7 minutes.  Add the arugula and cook until wilted (about 1-2 minutes).

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2.) Transfer the veggie mixture to a baking dish, and form a nest.  Fill the hole in the nest with the eggs, and bake in the oven at 360 degrees for 20-23 minutes until the yolks are to your desired consistency (runnier yolk = shorter time, firmer yolk = longer time).

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3.) While the nests are baking, make your yogurt topping if you’re using it.  In a bowl, stir together some plain greek yogurt, a bit of garlic granules and dried basil, some sea salt, and some apple cider vinegar.

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4.) When the nests are done in the oven, take out, transfer to plates, season with sea salt and pepper, and top with a dollop of yogurt topping.

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Ta-da!  Enjoy! 🙂

Mashed Celeriac (Celery Root)

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ACK!!!  I am so excited to share this recipe with you guys!  I have found a new love, and it’s celeriac (celery root).  As you can see, this delicious root vegetable may look a little rough around the edges (literally), but oh my gosh, it is DELICIOUS, and SO SO good for you!!!

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Are you ready for some of the health benefits of this AH-mazing veggie?!?  Well, here are ten of them depicted in this pin!

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Look at all that healthiness!  Now, you can see why I am so excited to share this SUPER easy recipe with you!  I cook this root up and mash it like mashed potatoes, and it turns into an awesome side dish that has a sweet and salty taste to it, and makes me want to eat it all day long.  Let’s get to it!

MASHED CELERIAC

Ingredients: Makes 1 serving

  • 1 small to medium sized celery root
  • olive oil
  • garlic powder
  • sea salt
  • pepper

Directions

1.) First, you want to use a knife to chop off the top and bottom of the root, then use your knife to peel off the rough edges of the root (basically like peeling a potato, but you have to use a knife because these are so rough around the edges).  Next, chop the celeriac into small chunks.  Place in a medium sized sauce pan and cover with water.  bring to a boil over high heat and cook until the celeriac is quite tender.  About 15-20 minutes.  Remove from heat and drain.

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2.) Place the cooked celeriac back in the pan.  Drizzle with olive oil.  Sprinkle with garlic powder, sea salt, and pepper.  Use a masher to mash the celeriac to desired consistency.

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3.) Transfer to a bowl, and garnish with some of the leaves from the root, if desired.

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You are going to LOVE this stuff!  SO yummy!  Enjoy! 🙂

Banana Bread Bites – No Bake!

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After I ate lunch the other day, I really wanted something sweet.  I was looking around Pinterest for ideas, and I saw this pin for banana bread.

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Um, yum.  This looked so good, but most of the ingredients in it are things that I don’t eat (gluten, refined sugar, etc.).  Not only that, in all honesty, I was feeling lazy.  I didn’t feel like baking anything.  The problem was that now I was really craving banana bread!  So, I went through the cupboards and fridge and found some things to throw together that would satisfy my craving, but I wouldn’t have to make anything.  Wa-la!  No bake banana bread bites.

Wow, these things are tasty!  I could seriously eat a whole batch in one sitting – but I refrained…kind of…I left three. 🙂  Okay, so let’s get to this recipe.

BANANA BREAD BITES

Ingredients

  • 1 1/2 cups gluten free oat flour (you could also use 1 cup coconut flour instead if you have an issue with oats)
  • 1/4 tsp. cinnamon
  • 1 small pinch of stevia
  • sprinkle of sea salt
  • 1/3 cup mashed banana
  • 1/3 cup almond butter
  • 2 Tbsp. Raw Honey
  • Optional add ins: 1/3 cup chocolate chips, 1/4 cup crushed walnuts
  • 3-4 Tbsp. Almond Milk

Directions

1.) Add all the dry ingredients (flour, cinnamon, stevia, and sea salt) to a large mixing bowl.  Mix together well.  Add the mashed banana, and stir in until well combined.  If you are adding in the chocolate chips and/or walnuts, add them now.  Mix well, and set aside.

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2.) Add the almond butter and honey to a small sauce pan.  Heat over low heat until melted together.  Add to the mixing bowl and stir to combine.  You will have a really crumbly mixture.

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3.) Add 1 Tbsp. of Almond milk at a time to the mixture until the mixture is a consistency that allows you to roll it into small balls that stay together.  I used 3 Tbsp. all together.

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4.) Use your hands to make small balls of the mixture.  Place in the refrigerator for 1/2 an hour.

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That’s it!  You’re good to go!  Banana bread craving satisfied without having to put in the work of baking any banana bread!

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You’re seriously going to LOVE these!  So delicious!  Enjoy!

Cream of Broccoli Soup (without the cream)

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Non-dairy people rejoice!!!  This is a DELICIOUS cream of broccoli soup recipe WITHOUT THE CREAM…well in the traditional sense anyway.  I saw the following pin on Pinterest for a cream of broccoli soup recipe.

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Oh my goodness, did this look delicious!  I don’t avoid dairy per say, but I have a lot of friends that are sensitive to it, and it got me to thinking about those people. The recipe this pin links to has milk and butter in it, and if you are a non-dairy person, or just attempt to avoid dairy, that is a no-no.  So, I decided to get creative and figure out a way to have this delicious soup, without the cream, but still creamy…you get my drift?

Well, I ended up making a cashew “cream” that totally made this soup creamlessly creamy!  I think this soup can be described in one word…YUM!  So let’s get to it!

CREAM OF BROCCOLI SOUP (WITHOUT THE CREAM)

Ingredients

  • 3/4 – 1 cup cashews
  • 2 Tbsp. olive oil
  • 1 large red onion, chopped
  • 1 1/2 cups chopped celery
  • 1 chopped chopped carrots
  • 1/2 tsp. garlic granules
  • 7-8 cups broccoli
  • 4 cups water plus 1 cup water
  • sea salt, to taste

Directions

1.) Bring a small saucepan of water to a boil.  Add the cashews, remove from heat, and allow to soak for 15-30 minutes.

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2.) After the cashews have soaked for 15-30 minutes, drain the water, and place the cashews in a food processor with 1 cup of water.  Process on high until completely smooth with no lumps.  Set the cashew cream aside.

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3.) In a large pot, heat the olive oil over medium heat.  Add the onions, cook for 5 minutes. Add the celery and carrots.  Cook for another 5 minutes.  Add the broccoli and garlic granules.

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4.) Add 4 cups of water to the pot and bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes, until the vegetables are very tender.

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5.) Transfer the soup to a food processor.  You may have to do this in batches depending on the size of your processor.  Process on high until smooth.

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6.) Add in the cashew cream, leaving a little bit to stir into each individual serving for presentation.  Season with sea salt, to taste.

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7.) Transfer to bowls.  Add a bit of cashew cream to each bowl, and gently stir the cream in to give it a swirly look.

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You’re going to LOVE this stuff – even if you aren’t dairy free, this stuff is amazing!  Enjoy! 🙂