Smoothies are one of the easiest ways to enjoy a nutrient-packed meal. But in the cold winter months drinking a frozen smoothie can be quite unappealing. Because I hate shivering through winter, for the past few months I’ve played around making thicker room temperature and warm smoothies. I enjoy this winter smoothie bowl with a spoon and some yummy toppings.
Yes, you read that correctly, keto brownie batter. It’s warm, chocolatey, and delicious, and can be made in under five minutes.
Who doesn’t love chocolate and peanut butter? While I’m sure there are some odd folks out there who don’t care for that combination, everyone in my household goes crazy for the peanuty, chocolatey, amazing goodness that is this snack.
In our home, we try to not consume processed foods. But let’s be honest, sometimes that’s hard — especially with kids. Enter (the Ella-named) Cashew Coconut Yum Yum Balls. They’re perfect for an on-the-go mini-meal or snack. I love having one alongside an entrée salad for a light lunch. Or I’ll have one after dinner if I need a little something extra. They’re even a nice substitute for dessert. Ella loves one as a snack or a couple with a piece of fruit for breakfast.
Summer is the perfect season for copious salad consumption. We eat some type of salad with nearly every dinner and frequently with lunch or breakfast, and this entrée-sized salad with lemon tahini dressing has become a staple.
Basil pesto is one of those summer condiments that I crave all year. It’s perfect hot or cold and is a simple delicious way to add a ton of flavor with very little effort. This version of basil pesto is vegan and paleo as I swapped nutritional yeast for parmesan cheese.
Sweet potatoes are my favorite source of complex carbohydrates. Sweet potato chips are a super yummy way to munch on these nutritional powerhouses which are packed with vitamin A, fiber, potassium, manganese, vitamin C, and vitamin B6. In addition, sweet potatoes have an array of antioxidants that make them arguably the most anti-inflammatory source of complex carbohydrates we can consume.
Although I’ve already posted two recipes for overnight oats (classic and cacao strawberry), I think in the case of this healthy staple, having more options is better. I also recently discovered that the overnight soak is not necessary. Turns out that a 3-4 hour soak at room temperature does the trick. With the increased versatility in preparation, I developed 13 new flavor combinations to make soaked oats an easy and never boring part of your breakfast routine.
Rhubarb is a source of serious nostalgia for me. My mom always had a huge patch of it in our garden when we were young and she made a killer rhubarb crisp. Although I love her rhubarb crisp, I wanted to do something with it that didn’t involve so much sugar and that was more versatile — enter rhubarb compote.
The Thai restaurant in Missoula serves a yummy carrot, cabbage, and peanut salad. To pair with the Tom Kha soup we love, I created a variation on that Thai carrot salad. Like all of my recipes, I tried to keep it as simple as possible, using readily available ingredients. This gem comes together in five minutes and can be made vegan.
