Nutrifetti Super Smoothie

confetti juice

A party in your mouth, this one is! Full of superfood and goodies, you’ll want to try this one out for sure!

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2 bananas

1/4 cup Vanilla Brown Cow Yogurt

1 tbsp Spirulina

2 tbsp Hemp Seed Hearts

3-4 tbsp Goji Berries

1/2-1 cup Orange Juice

Serves 1-2

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Blend baby blend ❤

Mint Magic Smoothie

mint magic smoothie

I recently learned that chocolate (cacao really) is the number one super food for longevity. This smoothie is packed not only with cacao but other wonderful natural sugars, vitamins, and nutrients. Great way to spark your nervous system into the Halloween spirit!

blender chocolate spinach

This was perhaps one of the greatest smoothie discoveries of my life! It’s practically like a milk shake, only instead of being full of lethargy causing sugar and ice cream, it’s made of magic! Yes, magic indeed! Try it out & let me know how you like it!

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Ingredients

1 banana

1 pear

1 apple

1/4 cup fresh mint

1-2 tbsp cacao powder

1-2 tbsp 72% dark chocolate (roughly 3-4 squares chopped)

1/2 cup Spinach

1 cup Almond or Coconut Milk

1/4 cup Coconut shavings

1/4 cup Vanilla Brown Cow Yogurt

serves 2-3

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Throw it all in a blender & blend until smooth ❤

smoothie2 smoothie3

Gluten Free Gringa Fajitas

fajitas

Here’s a recipe out there for ya that I discovered on my Candida Diet! So good. I bit hard to take in meat since it’s been a while, but it sure made my gut feel good 🙂 I recently developed an allergy to gluten and corn as well so this recipes is nice for giving you an alternative to some of the ingredients that can trigger common allergies.

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Ingredients

1 lb Chicken

1 Yellow Bell Pepper

1 Red Bell Pepper

1/2 White Onion

1/2 Cup Quinoa

1/2 cup Spinach

1/2 tsp Cumin

1/2 tsp Paprika

1 tsp Chili Powder

Salt

Pepper

Coconut Oil

Toppings:

Cilantro

Avocado

Juice from a Lemon

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Start this dish off by taking a dollop of coconut oil and placing it in a frying pan. Cut up chicken into bite sized bits and place it in the pan on medium heat. Stir occasionally.

Take 1 cup of water and place in a small pot. Turn on high. Once water boils, add quinoa. Turn heat to low and cover with a lid.

Begin to cut up bell peppers and onion. Place in pan with chicken. Continuing to stir so that chicken doesn’t stick to pan. Be generous with your coconut oil. If it dish needs more, by all means, add more. You don’t want it to be soupy with oil, but well lubricated 😉 Add in cumin, paprika, chili powder; salt and pepper to taste. Stir pan, evenly coating chicken and veggies.

Once quinoa and fajita fillings are fully cooked. Prepare your plate by adding quinoa, spinach, fajitas fillings. Top with cilantro, lemon juice, and avocado. ❤

Lemon Garlic Tilapia with a Garden Salad & Green Beans

tilapia dinner

Hello internet family ❤ This is a long awaited recipe, requested by one of the sweetest women I know! Similar to the Salmon recipe. Same same, little different. Here it goes: Clean eating for the entire family!

Fish are a wonderful source of protein, omega-3’s, B12 and Niacin, amongst other nutrients. So however you do it, it’s a great meal to add into your diet!

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Ingredients

1/2 lb tilapia

1 lemon

3-4 cloves garlic

A pinch of Salt

A pinch of Pepper

Handful of Green Beans

1 sprig of dill

Olive Oil

1 head of Lettuce

1 Red Bell Pepper

1 Carrot

1/2 avocado

Serving 1

Cooking Time: 30-45 min.

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Alright folks, I’m pretty proud of this meal. It’s so nutritious and well balanced! You’ve got a great source of protein, good/healthy fats, and tons of veggies, each with health promoting qualities. Oh, and by the way…it’s delicious.

Set the oven to 375. Take out a baking pan and tin foil. Tear enough to create a tent around the fish. Take out your tilapia, place it on the tin foil, squeeze 1/4 lemon over it, season with a small pinch of salt, take one clove of garlic chopped and sprinkle on top. When your oven has preheated, cover your fish with the tin foil; again creating that tent-like quality. Set the timer for 15 minutes.

Next, chop up your salad fixings. Add more or less of whatever you like/don’t like listed above. Increase quantity if more people are joining you. Once your timer goes off, expose your fish, peeling away the tin foil. Place it back in the over for another 10-15 minutes. If you want your fish to become crispy set for 10 min and then put on broil for 5-7 minutes.

While your fish is finishing up, pour roughly 2 tbsp of olive oil into a frying pan. Add green beans, again adding a small handful for each person other than yourself. Take another 1/4 of lemon and squeeze over green beans. Take a pinch of salt and pepper, season to taste, and sprinkle over the beans. Add chopped garlic to the pan. Add 1 clove of garlic for every 2 people your cooking for. (For example: if you’re feeding 3 people, add 4-5 garlic cloves.) Mix ingredients together, covering the green beans with olive oil. Put on medium, cover with lid, stir every 30 seconds or so. Keep an eye on them so they don’t burn. Allow them to steam for 5-7 minutes, turning the heat down, if needed.

Once the fish is cooked, take 1/4 lemon and squeeze over top. Add a bit more salt or fresh dill if your would like. Taste the green beans, maybe add the last 1/4 of lemon to them and continue to season to your liking.

Enjoy ❤

Please leave a comment or request bellow! Keep em’ coming, I love it!

Spaghetti Squash Pasta Alternative

pasta squash

Hello! As promised, here is a recipe for spaghetti squash spaghetti! It’s a healthy alternative to pasta and just as savory!

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Ingredients

1 Large Butternut Squash

Coconut oil

Salt

Pepper

1/4 cup yellow onion

3 cloves garlic

1 large portabello mushroom

1 head of cauliflower

1 small zucchini

1 can of tomato sauce

Toppings

Fresh basil

Pine Nuts

Parmesan

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Preheat oven to 375 degrees. Take out a large baking pan, cut the squash in half, grease pan with coconut oil, generously sprinkle salt and pepper over squash. Place the squash skin up and place in the oven for 40-45 minutes. Meanwhile, cut up onion and garlic and allow to simmer in frying pan with coconut oil in it for 2-3 minutes on medium/low heat. Add in zucchini, cauliflower, stir and let cook with a lid on for another 2-3 minutes. Add portobello, turn heat up to medium, season with salt and pepper, give your pan another stir and let sit for another minute or two. Be sure to watch your vegetables carefully, if they get to hot, feel free to turn the heat down. Once the mushroom and other veggies contents have softened, add tomato sauce. Put sauce on low heat until squash is ready. Stir occasionally. Once your squash is done, get out a big spoon and carve out the pasta-like strings and place into serving bowls. Add sauce and toppings of choice! ❤

Turnip the Beet: Salmon Salad Style

salmon salad

So if you haven’t figured out by now, I am addicted to Salmon. As a pescatarian, it is my favorite dish and one I make often. But I like to mix it up a bit and make it a little differently every time. So here’s a bit of a twist on the previous rendition.

Ingredients:

Salmon

Red Leaf Lettuce

Spinach

Beets

Feta Cheese

Cilantro

Salt

Pepper

Lemon

Add Dressing of your choice

Recommended: Balsamic Vinaigrette, Blue Cheese, Annie’s Goddess Dressing

To find directions for the salmon click here.

While the salmon is cooking, start steaming your beets. It is easiest to do this with a metal colander and a medium sized pot. Chop the beets into half inch pieces. Fill a pot with water, place the colander in the water, add your chopped up beets, and cover with a lid. Let the beets steam for about 15 minutes. If you don’t have a colander, you can still cut up your beets and place them in tinfoil. Wrap them completely and place in them in the pot.

While those are going, begin to cut up your lettuce. Add spinach, strained beets, cilantro, feta, and cooked salmon. Season with salt, pepper, and lemon. Add dressing.  ❤

Not Cha Mama’s French Toast

IMG_2529

Here’s a little twist to a favorite morning sweet tooth…

Ingredients:

1 Fresh Baguette

2 Eggs (One per cut of bread)

1 tsp Cinnamon

1 tsp Nutmeg

A pinch of Salt

1 tsp Vanilla Extract

Toppings

100% OrganicMaple Syrup (no high fructose corn –pardon my french– crap allowed!)

Arrow root Powder

THE NIGHT BEFORE

Prepare your batter by wishing together your eggs, cinnamon, nutmeg, salt and vanilla extract. Cut your desired amount of bread slices about 1 1/2 inches thick each. Stick in an appropriate pan and allow the bread to marinate over night in the fridge. This will make your toast extra soft and chewy!

In the morning, your slices should be fully soaked and most of the batter should have swelled up into the bread. Take out a frying pan, butter it up, and fry your slices like you normally would for french toast. While those are frying up, turn your oven to about 225 degrees Fahrenheit and stick your fried pieces of toast in the oven for 15-20 minutes. If you want to add fruit to your dish, now would be the time to cut them up. Once the timer goes off your toast will be soft, warm, and have a bit of crunch! Add your preferred amount of maple syrup and Arrow Root as a substitute to powdered sugar.

Bon Apetit! ❤