Pumpkin Spice Smoothie Bowl

Okay so as soon as October hit this year I got way too excited about pumpkin spice. Literally you guys I made pumpkin spice EVERYTHING. Every day there was something new.

So I have been eating this unreal pumpkin spice smoothie bowl basically every day and I just now realized I forgot to post the recipe for it because I didn’t want to overload you guys with all my pumpkin spice recipes.

MY B DAWGS.

So here I have for you my most favorite smoothie bowl recipe to date. You are welcome. And my most sincere apologies for taking this long. Enjoy!!!!!

Pumpkin Spice Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

    Bowl:

  • ½ cup frozen pumpkin puree
  • 1 frozen banana
  • 1 Tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ¼ – ½ cup unsweetened coconut milk
  • Toppings Options:

  • fresh sliced banana
  • pecans
  • pumpkin seeds
  • dried white mulberries
  • unsweetened shredded coconut flakes
  • chia seeds
  • almond butter

Directions

  1. In a high-powered blender, add all your ingredients for the smoothie bowl and blend until smooth and thick.
  2. Transfer to a bowl and top with whatever toppings you would like. I always go for all the toppings because I’m a toppings queen.

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Dairy, Gluten, and Refined Sugar Free Bananas Foster Waffles with Caramel Drizzle

I knew 100% as SOON as I saw Rachel’s Good Eat’s 5-Ingredient Healthy Salted Caramel Sauce what I would be putting under it. I had some bananas foster french toast with caramel drizzle once and ever since I’ve been hooked on the combo.

BUT. My only issue with this addicting combo? Yeah, good luck trying to find a dairy and refined sugar free caramel sauce – until now. So now I’m afraid all my inner caramel-drizzled obsessions will be coming out, so stay tuned for much, much more. But for now, you’re just gonna have to settle for these spectacular dairy, gluten, and refined sugar free bananas foster caramel waffles.

Okay I’ve gotta go now, just typing this has me craving more of these guys. Enjoy!

Dairy, Gluten, and Refined Sugar Free Bananas Foster Oats with Caramel Drizzle

  • Servings: 2
  • Difficulty: easy
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Ingredients

Directions

  1. Pre-heat your waffle iron and rub down with coconut oil if not non-stick already.
  2. In a bowl, combine your oat flour, baking powder, ½ tsp cinnamon, and pinch of salt.
  3. In a separate bowl, whisk together your eggs, cashew milk, 1 Tbsp MCT oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. Add your mix to the waffle iron and let cook for about 1-3 minutes depending on your waffle iron size and shape. I used a small square waffle iron and the recipe made four waffles and took about 2 minutes to cook.
  6. Meanwhile, heat a small pan over medium-low heat and add the remaining MCT oil.
  7. Once the oil is hot, add the sliced bananas and cinnamon and fry for about 1-2 minutes on each side.
  8. Serve the waffles topped with the fried bananas, walnuts, and Rachel’s Good Eat’s caramel drizzle. Enjoy!


5-Minute Egg White Scramble in a Mug

egg white mug scramble

Okay I’m gonna keep this post short and sweet because that’s exactly what this recipe is.

Do you ever have those mornings where you’re like “hmmmm, I really want a delicious, extravagant breakfast but I snoozed my alarm 500 times so now I’m running out the door with one shoe on and a banana in hand”?

Yeah, me too. That’s the beauty of this mug scramble!!! Literally all you need to do is put everything you want in a mug and throw it in the microwave. No fuss. No nothing. You can even pack everything and make this for breakfast (or lunch) at work! I have a bit of a reputation at work for being quite the mug scrambler myself.

K. Easy enough? Put those rushed breakfast-less mornings aside and get your fix with this instead. K go!!!

 


5-Minute Egg White Scramble in a Mug

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 182 g egg whites
  • 15 g chopped sun-dried tomatoes
  • 20 g diced mushrooms (I like Cremini)
  • 11 g chopped spinach
  • 1/2 g salt
  • 1/2 g pepper
  • 8 g avocado
  • 1 g green onion, chopped

Directions

  1. Add everything except the avocado and green onion to a mug and give it a good stir.
  2. Microwave for about a minute and stir.
  3. Microwave for another 30 seconds – 1 min (depending on your microwave strength) until the eggs are just set.
  4. Remove from the microwave and top with avocado and green onion. Enjoy!


Quick and Easy Homemade Oat Flour

oat flour

You guys.

I LOVE oat flour.

I’ve been using it as a flour substitute for absolutely errrythang lately from Banana Pancakes to Dark Chocolate Dipped Peanut Butter Oatmeal Cookies to Dairy and Gluten Free Maple Glazed Donuts. Not to mention some recipes coming soon like Pumpkin Spice Donut Holes and Oatmeal Raisin Cookie Dough Balls (stay tuned for these bad boys).

I love the oat-y, nutty flavor that oat flour gives to things, but what makes it even better is how freakin’ healthy it is for you! Oats are packed with fiber, healthy carbs, a surprising amount of protein, and tons of other nutrients. Andddddd, it takes your body longer to break down oats which:

1. Helps you feel fuller longer

2. Won’t spike your blood glucose levels

3. Will give you long-lasting energy throughout your day

So yeah, I’m a big oat fan.

So why not use oat flour for everything?! AND you don’t need to be buying already made out flour from the stores because all they’re doing is jacking up prices for some blended up oats. No thanks. Just make your own!! It takes two seconds and all you need is a blender.

YOU GOT THIS.

And don’t forget to tag me in all your oat flour creations so I can try them too!!!! Have a lovely Monday y’all.

 

 


Quick and Easy Homemade Oat Flour

  • Servings: about 3 cups flour
  • Difficulty: easy
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Ingredients

  • 4 cups organic old-fashioned rolled oats (gluten free if you’d like)

Directions

  1. Add your whole oats to a high-powered blender or food processor and blend until your oats are a fine powder.
  2. This step is optional: If your blender isn’t super high-powered or you see little oat chunks in your flour, you can pass your oat flour through a fine sieve.
  3. Store the fine oat flour in an airtight container and store the chunks that your sieve catches in a separate container (hint: you can use these to make delicious instant oats!)

 


Spicy Breakfast Scramble with Garlic Potatoes

Spicy breakfast scramble with garlic potatoes

Whenever I want to make a tasty big breakfast but don’t want to put in much effort, I always fall back on to a scramble. Seriously, all you have to do is chop up some veg and throw everything in a pan and boom bam you’ve got an explosion of flavor with basically no effort whatsoever!

I’ve been feeling pretty spicy lately (probably due to the lack of heat I’m feeling outside) so I decided to kick this scramble up with some jalapenos! Jalapenos, besides being spicy and delicious, contain an alkaloid called capsaicin which is responsible for its numerous health benefits.

Saayy whaaaaat?! Jalapenos are good for me????

YUP.

Those bad boys have many of the same nutrient properties of many other vegetables in that they’re high in vitamins, minerals, and fiber while also being super low cal. They also have been shown to boost your metabolism which is crucial for burning fat and reducing appetite. Jalapenos have also (surprisingly) shown to help alleviate stomach ulcers by reducing the amount of inflammation in your stomach.

AND fun fact: jalapenos can be used as temporary pain relief! if you physically rub a jalapeno where you’re experiencing pain, the capsaicin will actually work to temporarily block pain receptors from that spot. Crazy, right?

But anyways, this scramble is v good and I know y’all will love it, so get your spicy pants on and break out the frying pan because it’s scramble time.

 

Spicy Breakfast Scramble with Garlic Potatoes

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 cup russet potatoes, cut into small chunks
  • ½ + ½ Tbsp organic virgin coconut oil
  • 4 large organic free-range eggs
  • 2 Tbsp diced jalapeno pepper, seeds removed
  • 1 + 1 cloves garlic, minced
  • ¼ cup shallots, diced
  • ¼ cup diced cremini mushrooms
  • ½ cup kale, chopped
  • ½ avocado, sliced
  • 1 tsp Trader Joe’s Everything but The Bagel Seasoning
  • 1 green onion, chopped
  • salt and pepper to taste
  •  

     

Directions

  1. Fill a large pot about 1/3 full of water and bring to a boil.
  2. Add your potato chunks and boil until just about fork tender, about 8-10 minutes, then drain them.
  3. Heat a skillet (or pan) over medium heat and place ½ Tbsp coconut oil in it.
  4. Once the coconut oil is hot, add 1 clove minced garlic and sauté while stirring for about 30 seconds.
  5. Add in your potatoes and season with salt and pepper. Sauté while stirring occasionally until your potatoes develop a crispier outside layer and are starting to brown.
  6. Meanwhile, heat another skillet (or pan) over medium heat and add the other ½ Tbsp coconut oil.
  7. Once hot, add the jalapeno, shallot, and other clove of minced garlic. Sauté until tender (about 3 minutes).
  8. Add in the mushrooms and kale and sauté while stirring for about 2 minutes, or until the kale is wilted and the mushrooms have softened.
  9. Crack your eggs in and scramble them up. Cook while stirring until the eggs are fully cooked.
  10. Add half of the eggs and half of the potatoes to each plate and top with the avocado, green onions, and seasonings. Enjoy!
  11.