Roasted Sweet Potato Hummus and Veggies

roasted sweet potato hummus

Hello my healthy peeps! Sorry for the lack of posting lately but I have had a long, LONG couple of weeks and I just simply (and depressingly) didn’t have the time. I took this side job working at a little something called the Calgary Stampede which is a wild time, let me tell ya. Due to lack of sleep and food intake in the past 10 days, my body decided to rebel against my system and I became quite sick. Ya know when you can literally feel the toxins oozing out of you? Yeah, that’s where I was at for the last few days.

Although I’ll never subject my body to such murderous conditions again, this time has really allowed me to feel the effects of what not taking care of yourself feels like. My schedule allowed about 1 giant meal per day and an average of mayyyybe 5 hours of sleep if I was lucky. The rest of the time I was working. So it was a struggle to get in workouts and all the nutrients my body was used to consuming on a daily basis. And boyyy could I tell a difference. I was basically a zombie of my former self with zero brain power or energy and constant lack of focus.

BUT, on the bright side, now that I’m back in Edmonton and have been able to return to my usual healthy eating habits and catch up on sleep I’m back and better than ever! (Once, my sickness completely goes away, that is). It truly is amazing what some sleep, exercise, and good food does for the body. And if you’ve never experienced how good total healthiness feels, I can’t think of a more perfect snack to get you going down the road of complete bodily bliss than this sweet potato hummus and veggies!

SO here’s why you need to be eating sweet potato hummus (other than the obvious fact that it tastes freakin’ deeeeee-licious):

–  NUTRIENTS PEOPLE!!!! I’m talking protein, fiber, iron, zinc, folate, phosphorus, beta carotene, B vitamins, vitamin C, AND SO MUCH MORE! The list is seriously endless.

– But what does all that mean? Well, it’s a healthy way of obtaining plant-based protein, it will help regulate your digestive health as well as your blood sugar, has anti-inflammatory properties, anddddd can help balance your cholesterol levels.

Seriously guys, this hummus takes all of a minute to make! All you have to do is throw everything in a blender and voila, instant tub of hummus for you to snack on for an entire week.  You don’t even need to dip veggies in it if you’re not feeling that, this tastes so good in salads and on sandwiches too! It could not be easier to get your nutrients in that your body craves. So get to blending already!!!

 

Roasted Sweet Potato Hummus and Veggies

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 1 15 oz. can of chickpeas, drained and rinsed
  • ½ cup roasted sweet potato
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp tahini
  • Juice of 1 lemon
  • 1-2 Tbsp water
  • 2 small cloves of garlic, chopped
  • 1 ½ tsp cumin
  • ½ tsp smoked paprika
  • salt and pepper to taste
  • Your favorite fresh chopped veggies (I like raw cauliflower, carrots, and peppers)

Directions

  1. Add all ingredients except for the raw veggies to a high-powered blender and blend until smooth and creamy. You may need to add a bit more water depending on how thick you like your hummus.
  2. Serve with raw veggies and enjoy!

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Patriotic Red, White, and Blueberries Bowl

red white and blueberries bowl

Happy 4th of July Y’all!!!!

I may not be in the motherland at the moment, but I will still be celebrating my country of birth by eating patriotic AF food. Soooo I got to thinking about what I could possibly make using red, white, and blue foods and automatically I thought “BERRIES!!!!”

My fave. Berries. Always.

Berries are so great because they’re low in calories, high in antioxidants and nutrients, and they’re ohhhhhh so sweet and tasty in da tummy (the best part).  AND, in this case, there’s so many red and blue berries!!!! You could realistically sub pretty much any red or blue berry of your choosing instead of raspberries and bluebs, but they’re my two favorites so that’s why I went with them. They also get kindof mushy when you mix everything together which creates sort of a jam texture which adds some deliciousness to this recipe. Uhhhh YUM!

This recipe is also literally easier than breathing (ok maybe not breathing, but pretty darn close) to make so if you’re having a bunch of people over and have no idea what to serve them for breakfast, a snack, or dessert, this is PERFECT PEOPLE!!! Literally just go to Costco (AKA the most magical place on earth), grab a couple tubs of berries and some bananners, a little granola and honey and maybe a bit of nut butter and you’re golden. Throw it all together and BOOM instant patriotic sweet treat that’s also healthy for you.

SO. I will leave you at that. I hope you all have a very fun, very SAFE (seriously people, don’t be messing around with fireworks blowing hands off n’ stuff), very delicious 4th of July. Enjoy!!

Patriotic Red, White, and Blueberries Bowl

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large bananas, sliced
  • 1 cup organic raspberries, rinsed and drained
  • 1 cup organic blueberries, rinsed and drained
  • 1 cup of your favorite gluten free granola
  • 2-3 Tbsp all-natural peanut butter
  • 2 Tbsp raw organic honey
  • dark chocolate chips (optional)

Directions

  1. Place a quarter of the sliced bananas and berries in each bowl and top with a quarter of the granola. Drizzle a quarter of the peanut butter and honey on top. Sprinkle some dark chocolate chips on top if you would like. Enjoy!


Creamy Dairy and Gluten Free “Cheesy” Rice

dairy and gf cheesy rice 2

I’VE DONE IT!!!! I’ve finally found a healthy dairy and gluten free alternative to mac ‘n’ cheese that doesn’t upset my tummy.

Sure there are other faux cheese substitutes that make mac ‘n’ cheese, but even though they’re dairy free, they still usually make me just as sick. Probably because most cheese substitutes are straight chemicals… And nobody wants that. So i try to limit my consumption of the fake cheese as much as I limit the real cheese.

But I have a secret to get my cheese fix on in a healthy, non-dairy and non-chemical way!

Drum roll pleaseeeeeeeee…

NUTRITIONAL YEAST!!!

Ew Bailey, what?

Yeah, I know it sounds weird. I was skeptical at first too. But I gave it a shot and ohh baby am I glad I did!

Nutritional yeast is a dry flaky powder that has a cheesy flavor to it! I love shaking it on pastas or adding it to pizza sauce to trick my brain into thinking I’m eating cheese when I’m actually not.

And I haven’t even told you the best part about nutritional yeast yet! IT’S SUPER NUTRITIOUS!!! Shocking, I know. You never woulda guessed that from the name, huh?

Yup nutritional yeast is a complete protein and is an AMAZING source of B vitamins, folate, and so much more. Plus it’s low in calories, carbs, sodium and is gluten free! It’s also a great way for people who don’t eat animal products to get enough B vitamins in their diet. Aaaaand, in case you forgot, it tastes like cheese!!! You gotta be kidding me with this stuff.

So all you have to do now is whip up a batch of rice (or you could make this with past as well, I just generally steer clear from the stuff hence the rice here) and add in the rest and bada-boom bada-bing: easy peasy cheesy rice. Enjoy!

Creamy Dairy and Gluten Free “Cheesy” Rice

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 cup gluten free brown rice
  • 1 ½ cups water
  • ¼ cup nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp unsweetened coconut milk
  • 1 tsp fresh chopped thyme
  • ¼ tsp garlic powder
  • salt and pepper to taste

Directions

  1. In a medium sized pot, bring the rice and water to a boil. Once it reaches a boil, bring it down to a simmer and cover. Simmer for 20 minutes then remove from the heat and let it sit covered for another 10 minutes.
  2. Add the remaining ingredients to the rice and stir until combined and creamy. Enjoy!


Triple Layered Strawberry Pitaya Chia Breakfast Smoothie Bowl

triple layered strawberry pitaya chia breakfast smoothie bowl

Ok guys. You all know my extreme breakfast addiction is so real, and sometimes I just absolutely cannot decide what I want to eat! There’s so many good options when it comes to breakfast. I mean there’s pancakes, waffles, oatmeal, eggs, chia seed pudding, smoothie bowls, banana bread, muffins, need I continue?

Well I decided I’d take it upon myself to combine some of my favorite breakfast things into one triple layered breakfast bowl so now I don’t have to decide! I can just have everything I want in one bowl!

GENIUS!!!!!

Yes, yes I know, I’m a breakfast innovator. How have I not been discovered and recognized for my absolute breakfast brilliance yet? I’m not sure either.

Anddddd this recipe is SO SIMPLE. All you need to do is a little meal prep the night before to get your chia seed pudding going and then BOOM you just need to wake up and devour the beautiful bowl of nutritious deliciousness.

This bowl has exactly what you need to start your day off right with omega-3’s, LOADS of vitamins and minerals, fiber, and so much more! You’ll have so much energy from all the natural plant-based ingredients that you’ll be a whole new you. Now if that ain’t something to woo about then I don’t know what is! WOOOOOO!!!!! (Can you tell I just ate this bowl?)

Okay enough of my nonsense. It’s time to get all this healthy tastiness into your body! Enjoy my peeps 🙂

Triple Layered Strawberry Pitaya Chia Breakfast Smoothie Bowl

  • Servings: 2 bowls
  • Difficulty: easy
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Ingredients

    Chia Seed Pudding

  • 1 cup unsweetened cashew milk
  • 1 Tbsp maple syrup
  • 3 Tbsp chia seeds
  • ¼ tsp vanilla extract
  • Strawberry Pitaya Smoothie

  • ½ frozen banana
  • ¼ cup frozen cauliflower
  • ½ cup frozen strawberries
  • 1 Tbsp freeze dried pitaya powder (I use Hybrid Herbs)
  • ¼ cup unsweetened cashew milk
  • a drizzle of honey
  • Strawberry layer

  • ¼ cup Bites By Bai’s 3-Ingredient Refined-Sugar Free Strawberry Chia Jam (or your favorite strawberry jam)
  • Toppings

  • fresh fruit
  • your favorite granola (I am using Oh She Glow’s Mocha Empower Glow Bars crumbled up)
  • a drizzle of raw honey

Directions

  1. In a mason jar or Tupperware container, combine all ingredients for the chia seed pudding and mix thoroughly. I usually put the lid on and shake to mix!
  2. Place the chia seed pudding mixture in the fridge for 3-4 hours or overnight to thicken up.
  3. Once your chia seed pudding is thick, you can make the smoothie layer by placing all ingredients for the smoothie in a high-powered blender. Blend until thick and creamy.
  4. Place half of the strawberry jam in the bottom of each bowl followed by half the chia seed pudding and then half the smoothie bowl. Top with fresh fruit, granola, and honey. Enjoy!


Dairy and Gluten-Free Date Walnut Banana Bread

dairy and gluten free date walnut banana bread 2

Living in a house with your boyfriend’s parents can cause confusion at times. Like, for example, when you’re out of bananas so everyone unknowingly goes out and buys bananas and you end up with 238479287350 bananas in the house.

But that’s not necessarily all bad because out of all those bananas came this recipe of absolute amazingness. Not only does this recipe use up some overripe nanners, BUT it’s also dairy free, gluten free, and refined sugar free people!!!!! It doesn’t get much better than that! And it tastes bombbbbbb. So bomb. I had trouble falling asleep last night because I was so excited to eat more of this today. There’s zero chance this loaf makes it through a full day.

And one of the best parts about this banana bread is that it’s made with all natural ingredients. Oat flour. Coconut sugar. Cashew milk. All that equals not only happy taste buds, but a happy tummy and that means a happy mind and body.

Okay I can’t talk anymore my thoughts are just consumed with eating more of this banana bread soooo I gotta go. Make some right now so you can experience this deliciousness with me!!!!

 


Dairy and Gluten-Free Date Walnut Banana Bread

  • Servings: 1 loaf
  • Difficulty: easy
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Ingredients

  • 1 large organic free-range egg
  • ¾ cup mashed bananas (+ a couple extra slices to put on top)
  • heaping ½ cup organic coconut sugar
  • 1 tsp vanilla extract
  • 2 cups gluten-free oat flour
  • 2 tsp baking soda
  • ½ tsp cinnamon
  • ½ cup unsweetened cashew milk
  • ¾ cup chopped medjool dates
  • ½ cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F. line a 9 x 5 loaf pan with parchment paper or spray with coconut oil and set aside.
  2. In a large bowl, combine the egg, mashed bananas, coconut sugar, and vanilla extract.
  3. In a separate bowl, whisk together the oat flour, baking soda, and cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Add the cashew milk in slowly while mixing until you achieve a nice batter-like consistency. Then fold in the dates and walnuts (saving a few to sprinkle on top).
  6. Pour the batter into your prepared bread pan and if you’d like you can press some additional banana slices into the top and sprinkle on the remaining dates and walnuts.
  7. Bake for about 30-35 minutes.
  8. Remove from the oven and allow to cool before removing it from the pan. Slice and enjoy!