The day has finally come for me to share my favorite recipe… my breakfast bowls! I make one variation of these or another for breakfast almost every day! They are so easy and can be easily changed to suit your tastes or what you have at home. Easy, nutritious, and delicious- these bowls check all those boxes and I’m so excited to finally share the recipe with y’all.Read More
Holy smokes, it’s been a long time since I posted a recipe! It’s been a wild month- Christmas, my husband’s birthday, my birthday, a visit to California, back home, my son has been sick… whew! I’m worn out just typing all that out.
But we’re back! And I’m here with a brand new whole30 recipe. I’m in the middle of my second whole30 right now and LOVING IT! Whole30 is the best. If you are unfamiliar, whole30 is 30 days of cutting out the following: grains, gluten, sweeteners, legumes, dairy, alcohol. The best part is the reintroduction phase because you are able to discover your food triggers and possible sensitivities. I always feel and look my best during whole30. This round of whole30 has been much easier for me than the first. Probably because I’ve been implementing more whole30 recipes regularly and using what I learned from my first round in my daily life.Read More
Feeling a little fluffy after eating all your Thanksgiving goodies? I know I am! This smoothie bowl is the most delicious way to get back on track! It’s great for kiddos (helloooo it’s pink!) and you can change up the toppings to be more kid friendly- lookin at you, sprinkles. I know a lot of people are hesitant to allow veggies in their smoothies but, TRUST ME, you really cannot taste them if you do it juuuust right. And I’m here to help you do it right.Read More
Chia seed pudding is a gift to humanity. I’ll admit- the first time I tried it I wasn’t into it. I think it’s because my expectations were off kilter. I expected “puddin’ cups” when I should have been expecting tapioca pudding. Have you ever had tapioca pudding? My grandfather LOVED it so it evokes a really sweet memory for me. Chia seed pudding is very similar to tapioca, but a little more crunch.
Chia seeds are not only delicious, they are extremely nutrient dense! They are a powerhouse in a tiny package- like Smurfs. Chia seeds boast 20% protein content, more fiber than flax seeds, high omega-3 fatty acids, as well as high quantities of calcium, phosphorous, and magnesium. You can ready more about their heart healthy benefits in this study I referenced here.Read More
Fall makes me crave peanut butter and jelly sandwiches. When there is a chill in the air I start to crave them. My dad makes the BEST PB&J ever. My dad has a few specialties- pancakes, “dad’s famous pasta,” and PB&Js. So basically, all the carbs. I don’t know what it is about the PB&J that my dad makes that makes it so wonderful. He used to always make them when I was going on field trips as a kid, so it was always a day full of anticipation and excitement.
It’s finally feeling like fall here in Arkansas and the PB&J craving hit. Crisp air and creamy nut butter are the perfect duo. I wanted the real deal, but I just completed my first Whole30 (doing a blog post on that experience later) and I’m in the reintroduction phase. I have wanted to make sweet potato toast at home for a while and thought this was the perfect opportunity! I love how the sweet potatoes get a little bit crispy and caramelized but also stay sturdy enough to hold your toppings.Read More
I love a hash! There. I said it. The definition of a hash in my own words is: chopped potatoes and meat cooked in a skillet topped with a fried egg. I make hashes for breakfast, lunch, and dinner regularly! It is so easy and completely delicious. It MUST, and I mean must, be cooked in a cast iron skillet. For the longest time I thought it wasn’t important to have a cast iron skillet. Then I got one and my life was forever changed. I love the heck out of a nonstick pan, but nothing compares to the crust you get from a cast iron skillet.
You can use any kind of potato for this hash, but I like Japanese sweet potatoes. They are purple on the outside and white on the inside. I don’t lovethe taste of sweet potatoes, but I do really like Japanese sweet potatoes. The taste is similar to regular sweet potatoes but much milder in my opinion. I also really love to use plantains for hash. Their flavor fills me with delight.Read More
My husband LOVES blueberries. He lives for them. This man has gotten blueberry pancakes with blueberry syrup. I guess it’s the same way I feel about pancakes. I wanted to create a very blueberry smoothie for him that wouldn’t cause a sugar crash and would fuel his body and brain for the day! That’s how I came up with this smoothie recipe. It’s substantial enough to drink for breakfast or lunch, but not so heavy you will feel queasy during a workout.
I like to add as much protein as I possibly can before a workout because, for me, I’ve noticed the more protein I have, the better the workout goes. Protein helps keep me satiated and improves my endurance, especially when I am doing cardio or HIIT.Read More
I dream about this smoothie. I drink it for breakfast. I drink it for lunch. I drink it for a snack. I would drink it every day. It’s the perfect start to your day. It’s a great pre-workout snack. You can make it ahead of time and put it in the fridge and drink it on the go. Basically, it’s perfect!
I create all my smoothies using Kelly LeVeque’s formula of protein, fat, fiber, and greens. This is such a simple concept but truly so genius. I even look at my dinner plate often and see if I have those four elements. In this smoothie, the protein is protein powder, fat is MCT oil, fiber is ground flaxseeds, and greens are spinach.