My Milkshake.

Yes, it’s my Friday!

No work tomorrow.

My feet hurt.

Can ya blame me?

Of course not!

This week has been super busy, soooooooooooo… I’ve had to get creative with my meals.

Creative like I have had the same thing for lunch everyday for the past two weeks…roasted butternut squash, some sort of protein, and fruit.

Except for yesterday…I broke down for thaa chick-fil-a.

Oh yes.

Remember those banana crumb muffins I made on Monday?

Well, I put one in a blender and made a milkshake.

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A paleo milkshake.

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In a bowl.

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Because that’s how I roll.

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And…now i’m a poet.

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Seriously…this is a big bowl of banana comfort.

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Because I’m sure that makes sense to you.

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There is an actual banana muffin in the shake and crumbled on top.

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Because sometimes you just need a milkshake with a banana muffin in it.

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Yep.

Banana Bread Milkshake
Author: 
Recipe type: Dessert, Milkshake, Drink
Cuisine: American
Prep time: 
Total time: 
Serves: 1
 
Crumb topped banana muffins stuffed into a milkshake w/ sweet, frozen, banana, creamy coconut milk, and a bit of almond butter. Top with more crumbled banana muffin and enjoy! Gluten-free, paleo, refined sugar-free.
Ingredients
  • 1 banana muffin (used my crumb topped banana muffins)
  • ½ frozen banana
  • 1 c. unsweetened coconut milk (from a carton, not a can)
  • 1 T. pure honey
  • 1 T. all-natural almond butter
  • ½ banana muffin, for topping
Instructions
  1. Place the first 4 ingredients into a blender and blend on high until creamy.
  2. Pour the milkshake into a small bowl or glass.
  3. Crumble the last ½ banana muffin over the top of the milkshake and serve.

MANGIA!!!

P.B.A.A.

It’s Friday.

First pump.

Round-off, flip-flop, back handspring, layout.

I was a gymnast in another life.

Fo sho.

I’m a member of Peanut Butter Addicts Anonymous and while I’d love to be 100% paleo, don’t come between me and my peanut butter.

It’s the only legume I’ll eat.

That, and green beans.

Not together.

However, I do try to put peanut butter on just about anything I can get my hands on.

My latest obsession: turkey burger patty w/ a mountain of peanut butter on it.

Don’t judge me.

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My mom recently purchased a magic bullet.

Google it.

She told me that is what happens when you are sick in bed all day and subjected to watching infomercials.

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I’m reaping the rewards of her infomercial obsession.

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This powdered peanut butter stuff is perfect for using in smoothies.

It’s also life changing.

With 85% less fat than regular peanut butter, less sodium, and ummmmm…protein.

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Duh.

I make a smoothie once in a blue moon, but lately, this magic bullet has me feeling the smoothie fever.

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PB & J smoothie…

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for the win. 🙂

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What’s not to love?

PB & J Smoothie
Author: 
Recipe type: Smoothie, Breakfast, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 1
 
Creamy peanut butter and sweet strawberries blended together for the perfect smoothie. Gluten-free, vegan, and refined sugar-free.
Ingredients
  • 10 fresh strawberries, hulled
  • 2 T. powdered peanut butter (I suggest PB2 brand or Just Great Stuff)
  • 1 c. unsweetened, vanilla almond milk
  • 1 to 2 packets granulated stevia, optional
  • ground chia seeds, for topping, optional
Instructions
  1. Place the strawberries, peanut butter, almond milk, and stevia if using, into a high powered blender and blend on high for 1 minute or until creamy.
  2. Pour into a glass and sprinkle w/ chia seeds.

Nutritional Facts (1 serving): Calories: 111, Total Fat: 4.5g (og Saturated Fat), Potassium: 259.2mg, Total Carb: 14.4g, Sugars: 7.3g, Dietary Fiber: 5.8g, Protein: 8.7g

MANGIA!!!

Real Nuts.

 

Happy Thursday y’all!

Dear reality television,

please stop consuming my life. I made the “mistake” of trying Netflix free for 1 month and 1 week in…I’m already through the first (and last) season of Pretty Wild (don’t judge me :/) and halfway through the first season of Make It or Break It…I was a closet gymnast in another life. 🙂 I keep on justifying my reality t.v. addiction by telling myself “it’s not the Kardashian’s…it’s not the Kardashian’s.” Complete and total justification.

On another note, the other night I found myself waking up from a dream and randomly coming up with 3 dessert recipes in my head as I lay in bed. WTheck? Seriously, how does one come up with a festive pop-tart recipe at 2 a.m. while listening to their dog snore next to their bed? Who am I? Oh, yea, that’s right. I should know me by now.

On another, another note 🙂 let’s talk about nut milks.

Now, I love me some almond milk. In fact, I have been making myself a steamed almond milk with cinnamon and stevia every night before bed solely because it is pure comfort in a cup. 🙂

I am all for trying new things…experimentation is where it’s at.

Enter some soaked cashews.

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The beginning of the cashew milk process.

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Cashews are the new almonds.

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For reaaaaalz yo.

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Don’t mind that pic…it’s cashew pulp. More about that tomorrow.

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Now, I didn’t get fancy w/ this goodness…vanilla bean and cinnamon.

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Two of my fave spices.

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Pure bliss.

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Really could use a cookie…or two right about now. 🙂

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Cinnamon & Vanilla Bean Cashew Milk
Cuisine: Beverage
Prep time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 2 c. raw, unsalted cashews
  • water, for soaking
  • 1 c. filtered water
  • seeds of 1 vanilla bean
  • 1 t. ground cinnamon
  • pinch of fine sea salt
Instructions
  1. Place cashews in a large bowl and cover with cold water.
  2. Let cashews soak overnight.
  3. Drain and rinse cashews with cold water.
  4. Place all of the ingredients in a large powerful blender or food processor and blend until smooth.
  5. Set a fine mesh strainer over a large mixing bowl.
  6. Place a cheese cloth inside of the strainer.
  7. Pour the cashew milk through the cheesecloth.
  8. This will reserve the "cashew pulp."
  9. Let the cashew pulp strain.
  10. Reserve the cashew pulp for another recipe.
  11. Pour the cashew milk into a large glass and enjoy!

 

MANGIA!!!

My Milkshake.

Let’s talk about my newest obsession as of…well, forever ago. Does that even make sense? Probably not. Oh well. It’s coconut butter. I just think that whoever came up with the idea of pulverizing delicious unsweetened, shredded coconut until it reaches a silky coconut river of happiness has got to be the most genius person alive. Like for reals, yo!
 On a second thought it may have been a coconut hater…well a person who hates coconut for the texture, not taste. If you are like me, you will take coconut in any form. Even a milkshake form. Well, at least I can call this a milkshake even though it is sans actual ice cream. Just go with me on this one. Frozen bananas. They are your life…and your new bff.
Let’s take some of this coconut butter and 
pulverize it with some other good stuff: frozen bananas, cinnamon, vanilla, almond milk, and a touch of honey.
I am telling you…coconut butter is the new peanut butter never! 
More of like the new butter…or maybe the new coconut? Just make it. 🙂


Coconut Butter Banana Milkshake (GF/P/V):

Ingredients:
1 T. coconut butter, melted (homemade (add seeds of 1 vanilla bean in) or store bought)
1 banana, cut in half and frozen
1/2 c. unsweetened, vanilla almond milk
2 t. raw honey (maple syrup for vegan)
1/2 t. pure vanilla extract
1/4 t. ground cinnamon
1 T. coconut flour (you could also try rolled oats, almond flour, or flaxseed)

Instructions:
1. Add all ingredients to a blender and process on high speed until smooth.
2. Pour the smoothie into a mason jar or a glass and serve immediately!

Serves 1.

MANGIA!!!

Matcha Matcha.

Happy Thursday y’all!
Today is super busy for me so let’s get this party rolling. Now, I have a Starbucks within walking distance from my house, and while I love sticking it to the man, going against the grain, and drinking coffee that tastes like actual coffee (meaning not Starbucks), I occasionally find myself taking walks with my parents to Starbucks on the weekends. It’s just relaxing to sit and chat with the parents, even if the coffee is bad. At least I can smell the roasting of fresh coffee beans…can you tell I was a barista for 3 years? I think know that’s why I am such a coffee snob. I know a good espresso when I taste one.

Anyway, my parents are quite the frappuccino lovers. In particular, Venti Green Tea Frappuccino’s with Soy Milk and No classic Syrup…mom gets whip cream (which pretty much defeats the whole soy thing).

Basically, my parents are sick and tired of wasting all of their money on those addicting little frappuccino’s, so when my mom and I came across matcha powder at Whole Foods, this green tea frappucino game was on like Donkey Kong. Yea, so, I decided to make a healthier version of the frappucino. Basically, it’s more of a Green Tea Smoothie.

Round up your ingredients: unsweetened, vanilla almond milk, matcha powder, and a frozen banana.

Not pictured here: 2 packets of Truvia sweetener, optional: scoop of vanilla brown rice protein powder.

Then things just get easier…

vroom, vroom in the blender. 

Bada

Bing!

Smooth, creamy, healthy, and delicious! Now, who is taking me out for wine tomorrow night?
Healthy Green Tea Smoothies (GF/V):
Ingredients:
1 t. Matcha powder (you can find this in Whole Foods’ bulk section: WIN!)
warm water, as needed to dissolve the Matcha powder
1 c. unsweetened, vanilla almond milk
1 banana, split in half, and frozen
2 packets of Truvia sweetener
1 scoop (or roughly 1 tablespoon) or vanilla brown rice protein powder, optional
ice, as needed (about 1 cup)
Instructions:
1. Put the matcha powder in a small bowl and cover with enough warm water to dilute, about 1/4 to 1/2 c. The matcha powder is really, really, ridiculously strong, so don’t skip this step, unless you want a powdery smoothie. 🙂 Mix with a spoon. Let sit for about 5 minutes.
2. Put all of the ingredients into a blender and blend of high until smooth. About 1-2 minutes depending on what type of blender you have.
3. Pour into your favorite glass and enjoy!
Makes 2-3 small smoothies and 1 large smoothie.
MANGIA!!!