Monday, June 15th, 2015
Kristen Suzanne in avocado
, easy raw vegan recipe
, gluten free
, MAC knife
, raw recipes
Apple Avocado Smoothie (and a princess bank compliments of Kamea).
Now that it’s getting warmer (much warmer in AZ), I’ve been making smoothies for lunch more often than not. They’re refreshing and they help keep my body cool.
Today’s smoothie recipe is a favorite of mine for a few reasons.
- The flavor is light and has the perfect level of sweetness.
- It’s satiating and creamy.
- It has avocado and cucumber, which are beauty foods to me.
- It’s easy, as most smoothie recipes are.
Recipe: Apple Avocado Smoothie
Yield 1 to 2 servings
- 1 apple, cored and chopped
- 1/2 to 1 cucumber, chopped
- 8 ounces (cold) filtered water or coconut water
- 1 avocado, pitted and peeled
- squeeze of fresh lime
Blend the ingredients and enjoy.
PS Here are a couple of other great recipes for the warm weather: Beauty Soup and Spring Power Applesauce.
Thursday, June 11th, 2015
Bulletproof Mushroom Coffee: Delightful Calm Energy
It’s no secret that I enjoy Bulletproof Coffee® regularly. I’ve been drinking it, on and off (but mostly “on”) for a couple of years. There are times I opt for good ol’ black coffee alongside some pastured eggs and organic veggies for breakfast, but Bulletproof Coffee is damn tasty and it’s become a habit.
That said, I like to change the habit with my different variations on Dave Asprey’s Bulletproof Coffee. I’ve shared with you many options in my Coffee Shake post, and I also wrote about Golden Coffee and Bulletproof Coffee with Turmeric Essential Oil.
Today, I’m showcasing a recipe that I enjoy in the early afternoon when I want a tiny pick-me up, because I know I’ll be watching a few episodes of Game of Thrones, Outlander, or Breaking Bad after Kamea goes to sleep. It gives me that little extra boost to get through the day and delay sleeping a couple of hours at my normal bedtime.
It’s very simple. I make Bulletproof Coffee but I use Four Sigma Foods Mushroom Coffee (with Lion’s Mane) as the coffee part. (I’ve written about my excitement of Four Sigma Foods in a previous post).
It’s a small cup and just the perfect amount for my energy needs.
By the way, Four Sigma Foods Mushroom Coffee is great for travel (I carry a couple in my purse).
Bulletproof Mushroom Coffee
Blend everything in a blender (I use a Vitamix – read why here), enjoy, and look forward to some extended TV viewing that keeps you up past your bedtime.
Wednesday, June 3rd, 2015
Broccoli Salad That Doesn’t Suck (with raw broccoli)
I prefer my broccoli cooked most of the time, because I think it’s healthy that way. However, I do find value in some raw broccoli on occasion. Raw broccoli offers nutrition that could be best taken in the raw state.
But, let’s be honest.
Raw broccoli kind of sucks.
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Bulletproof Coffee with Turmeric Essential Oil
Today, I made an exceptionally wonderful mug of coffee, using Dave Asprey’s base recipe of Bulletproof Coffee® to start. I added anti-inflammatory magic from turmeric essential oil. I also added collagen protein to keep me satisfied all morning.
You might remember I wrote about making my Golden Coffee where I added turmeric powder. I’m a fan of turmeric for its health promoting properties and I’m always looking to upgrade my nutrition, especially when it’s easy to do.
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Wednesday, May 20th, 2015
Nutritious rice: Red rice. Butter. Turmeric. Made w bone broth.
When I make rice (whether it’s something fancy like red rice, a lovely jasmine rice, or any rice), I make sure it’s made with homemade bone broth (instead of water). The bone broth adds flavor and nutrition. You see… Kamea isn’t keen on sipping a mug of broth, so using it to make rice (and stews and soups), I get it into her diet.
Once the rice is cooked, I add grass-fed butter. So much that at times it’s swimming in the butter. What can I say? I like butter. Besides… the healthy fats in the grass-fed butter help my body take on the carbs from the rice. And, the butter offers tooth, brain, skin, and body building fat-soluble vitamins.
Most times, I also douse it with organic turmeric powder. (Don’t forget the black pepper which helps the bioavailability of the turmeric). I like to find ways to incorporate this anti-inflammatory herb into my diet, and rice is a no brainer.
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Damn good chocolate gluten-free muffins.
Yummy gluten-free chocolate muffins and friends are two awesome things.
Over the years I’ve become friends with various women around the world via the internet. It’s a great way to find like-minded people when you struggle with finding them in your local community. Enter: The Nourished Village.
The Nourished Village was created by my sweet friend, Joanna, to bring (and support) like-minded moms together in a virtual community. It’s just lovely. It’s filled with friendly people, recipes, empowering ideas, and caring support as we mamas navigate parenthood (asking questions in the Facebook Group like… Are you getting dental X-rays on your little one? What supplements do you give your kids? What are the best foods for growing bodies? How can we mom’s deal with motherhood in style and with grace? What schools are you thinking about for your child? That’s also where I heard about this Chocolate Gluten-free Muffin recipe.)
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Pan Roasted Chicken Breasts w Easy Pan Sauce and green(!) cauliflower
My husband really loves chicken and we have it on the menu about once a week for dinner. I generally make it, whole, in a slow cooker (as a soup) or something else easy (roasted in a dutch oven).
On occasion for our chicken meal, I make some killer chicken breasts. These require a bit more work, but day-uummm they are good.
However(!), I have three requirements.
- The chicken breasts must have the skin on.
- The chicken breasts must have the bone in.
- And, most importantly, the chicken breasts must come from a pasture-raised organic bird… or I won’t even bother.
Once those criteria are met, I get to making pan-roasted chicken breasts with an easy pan sauce and my family is extra happy.
Brining Alert! The recipe includes brining the chicken breasts which is actually easy and only takes about 30 minutes. I’ll admit, I’ve always been intimidated by the whole brining thing, but turns out, it’s easy. I learned about it from America’s Test Kitchen, cuz they brine their breasts, and I trust their recommendations.
Know this: The brine keeps the breasts juicy and flavorful. Totally recommend.
Know this, too: Don’t be afraid of the brine.
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Saturday, March 14th, 2015
Roasted Cauliflower n Carrot Soup – Soooo good.
My dad is a chef and my mom is no stranger to the kitchen either. I’m pretty sure I get my comfort in the kitchen because of my genes. Ok, so maybe there’s some nurture going on, too, since I practice. A lot.
Back to my dad. He owned a popular restaurant in Michigan with my uncle until only a few years ago when they retired. Dad was the chef. Uncle was front of the house. Both perfectly suited to their jobs. (Mom was famous for her cheesecake and her table-side cooking, which I will share a funny story of that in the future.)
One of the things for which my dad was known was his soup making abilities. People still talk about it.
The other night I wanted to make a homemade soup with the cauliflower I had. I don’t usually relish the thought of making cauliflower to eat (roasted or steamed) but I do enjoy it in a soup. I also had some carrots and onion and homemade bone broth (i.e., stock). I teach you how to make your own bone broth easily here.
I was feeling soulful and decided that I would activate my dad’s soup-making genes in me to enhance my soup. It totally worked.
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Wednesday, March 11th, 2015
Almond Butter Chocolate Chip SLOW COOKER Granola. YES!
Remember that EASY slow cooker recipe I shared for making granola? It was good, wasn’t it? Easy, too, right?
Well, I decided to make another batch with a bit of a twist.
I’m not going to bore you with anything else… here’s the recipe.
Wait, you know what? I will mention one thing. This stuff makes a great gift. Make a batch and divide it into pint-sized glass mason jars. Maybe put a cute label on it or a ribbon if you’re that kind of person. Give these away to family, friends, teachers, etc. It’s so good – you really should share it.
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Egg Scramble – Good Brain Food
Here’s a relatively quick lunch I threw together for Kamea.
We eat a lot of eggs (pasture-raised only) in our house, because they give us important nutrients for our brain (and body) – choline, retinol, vitamin E, vitamin D, and more. Oh yeah, they taste delicious, too. In fact, I was dreaming about scrambled eggs when I first considered leaving my vegan life behind and end that chapter of my life.
On this day, I had leftover roasted brussels sprouts (my favorite roasting method here), and decided they’d make a nice addition to an egg scramble.
Eggs are great any time of the day. Proof: I was watching Family Feud the other day and they surveyed 100 people to ask what food is good any time of the day. The answer? Eggs.
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