Recipe: Green Smoothie Bowls

This is one of my new favorite breakfasts, especially after a good morning workout.  Talk about the perfect energy boost and refreshing blend of nutrients to start out your day on the right foot.  The best part is that it's full of yummy greens so you can get in your veggies even at breakfast.  I use kale but I'm sure it'd be delicious with spinach too.  I've made this twice now in the last few days and even my hubby (who swears he hates kale and mangoes) LOVES it!  So give it a try and let me know what you think!

Green Smoothie Bowls (serves 2)

- 2 bananas (you can use frozen)

- 1 mango

- 2 cups of kale

- 2 T coconut oil

-  1 cup almond milk

- ice (if not using frozen bananas)

Toppings:

- berries or other chopped fruit

- granola

- shredded coconut

- chia seeds

- flax seeds

- hemp seeds

- honey or agave

Blend everything together in a high speed blender.  Serve with the toppings of your choice.  Enjoy!

 

Tropical wheat grass smoothie

I love smoothies.  I could drink one everyday.  And that's usually what happens.  I like to have one for breakfast or for a mid-morning pick-me-up.  

Yesterday I made this delicious little number here.  In all honesty I've never had wheat grass before.  Not that I didn't want to, but mostly because I never thought of it.  Well that all changed when I was at the grocery store and saw a steal of a deal (at least in my mind it was) for a flat of wheat grass for $2.  I'll take it!  So I came home and whipped up this smoothie.  And it was every bit as delicious as it seems it could be.  Oh, and I couldn't even taste the wheat grass so I'm wondering if it has a pretty mild taste?  Anybody?

The consistency of the smoothie that I made was actually more like juice.  If you prefer it more slushy-like or thicker, then add some ice or use frozen fruit.

 

  

Ingredients:

- 1/4 c cubed mango

- half of a banana

- 3 large strawberries

- 5 large blackberries

- wheat grass to your liking

- 8 oz water or coconut water

Method:

- Combine all ingredients in a high powered immersion blender and blend until smooth. 

- Enjoy!

A blog makeover + a recipe! {coconut black rice breakfast pudding}

  

Guys!  I am LOVING my new blog look!  A big huge thank you to my sweet friend miss Kylie over at Shimmer Me Pretty for all of her help and hard work.  I am seriously loving this fresh makeover and am feeling inspired all over again. :)  Please head to her blog and check out all of her fun posts- she's the cutest thing ever and I know you'll just love her.

I have some more blog changes up my sleeve, including telling you more about my diet and what path Nick and I have chosen to take as far as our eating habits go.  It comes with a story, so I'll leave you hanging with that until it's up in the next week or so. :)

Today I have a fun recipe for you. 

When I think of rice I never think of breakfast.  And the first time I ever tried black rice, I got annoyed, frustrated at the mess it created, and was totally not impressed with the taste.  (Am I making you want to try it yet? haha)  That is, until I tried cooking it with coconut milk instead of water and then topped it with some fresh fruit.  Talk about a tropical breakfast chock full of health benefits, energy boosters, and deliciousness.  I was inspired by this recipe as well as another one that I stumbled on through my phone.  I combined my thoughts for both and this is what I came up with.  I hope you like it!  *This is best served warm right away, although we have had it for leftovers and enjoy it warmed up with a little extra milk.*

Ingredients:

1 c black rice (I would recommend soaking it overnight or at least 8 hours, but it's not necessary)

1 1/2 c coconut milk

1/2 c water

1 t vanilla 

1/2 t cinnamon

1/2 t cardamom (optional)

2 tablespoons maple syrup (I use grade B)

1 T unsweetened shredded coconut (good toasted but not necessary)

fresh fruit for topping (bananas, pineapple, mango, berries, kiwi, pomegranate, goji berries, and various dried fruits are all delicious)

Method:

1.  Rinse the rice whether you have soaked it overnight or not.  

2.  Combine the rice, milk, water, vanilla, spices, and maple syrup into a pot.  Bring to a boil and then reduce to medium-low heat and partially cover, stirring frequently.  Cook until almost all of the liquid has absorbed, about 20-40 min depending on whether or not you soaked the rice.  

3.  While the rice is cooking prepare the desired fruits and toast the coconut if you'd like.

4.  When the rice is done cooking, scoop it into a bowl.  Top with fruit, coconut, and a drizzle of milk if you'd like.  Enjoy!

No-Bake Coconut Peanut Butter Bites {dairy-free, sugar-free, vegan}

  

If you're like me and love your sweets but don't want to load up on all that bad fatty butter and sugar, then these tasty little treats might be right up your alley.  I took a spin off of this recipe and came up with something that is so easy, yummy and healthy that it almost feels wrong.  I've made them 3 times for Nick and I and they're pretty much gone within a couple of days (we don't have a lot of self-control..).  I almost always have these ingredients on hand anyway, so it's pretty easy to whip up a batch.  The best part:  they're no-bake, dairy free, refined sugar free, and have a gluten free option.  AND they're vegan.

  

 No-Bake Coconut Peanut Butter Bites

makes 12-16 cookies

1c unsweetened coconut

3/4c rolled oats

1/4c agave (grade B maple syrup works too)

heaping 1/4t cinnamon

1t vanilla

1/3c peanut butter

1/8c melted coconut oil

Combine all ingredients in a food processor.  If mixture seems too dry add more peanut butter or agave.  Mixture should be crumbly, but wet enough to form into balls.  

Line a baking sheet with parchment paper.  Place drops of cookie dough on the parchment and refrigerate for one hour.  

Enjoy!

*best eaten cold*

*optional: drizzle dark chocolate over the cookie if you desire a little more sweetness* :)