Healing Golden Turmeric Latte

Wow it’s currently -15 and dropping, so basically it was nearly impossible to get out of bed this morning. Thankfully, I am now sipping on this magical turmeric latte and have warmed up enough to tell you about it.

I recently discovered something called VIOME which is this super cool gut microbiome (aka all your bacteria that make up your gut) test where you send in a stool sample and they will analyze it and report back your SPECIFIC gut microbiome data and personalized food/diet recommendations that will promote optimal gut functioning and therefore optimal you functioning. I’ll do a whole post all about my results and how much I’m OBSESSED with what I got back and how amazing I’ve been feeling since switching up my food intake based on their recommendations, but for now I’ll just give you a short little teaser.

My results consisted of a bunch of different sections, such as my superfoods, what foods to enjoy, what foods I should cut out completely, how much I should be eating of each, whyyyyy I should be eating this way, and an analysis of my microbial richness, inflammatorry activity, and metabolic fitness. Among many other things. But for the purposes of this post I will just tell ya that they recommended I have lots of turmeric.

Insert this latte into my life. Boy oh boy am I glad my Viome told me to have more because this latte is absolutely outstanding and I look forward to having one every freakin’ day. AND IT’S SO GOOD FOR YOU!!!! Turmeric contains curcumin which (when consumed with a little black pepper to make it more bio-available) is one of the best anti-inflammatory compounds in the world and we all know by now that chronic inflammation in the body is the root of all evil so basically we should all be trying to get as much of this curcumin as possible.

Also, if you struggle with gut issues or have sneaky intolerances, or even just bloat or have bad gas, you should 100% get your own Viome test done!!! Seriously. Life changing, people. You can use the promo code “bbb10” at Viome.com for $10 off your sample, too!

Happy Monday my fellow health foodies!

 

Healing Golden Turmeric Latte

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 cup unsweetened coconut milk
  • 1 cup fresh brewed coffee (decaf works too)
  • ½ tsp vanilla extract
  • 2 medjool dates, pitted
  • appx. 1 inch nub of fresh turmeric
  • ½ tsp pumpkin pie spice
  • ½ Tbsp MCT oil (or virgin coconut oil)
  • pinch of black pepper
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Directions

  1. Add all ingredients to a blender and blend until smooth.
  2. Pour blender contents into a pot and heat over medium heat while stirring occasionally until the desired serving temperature has been reached. Enjoy!
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Paleo Cassava Flour Bread

For those of you who don’t know what cassava flour is, it’s basically the best thing of all time. It’s paleo, nut-free, grain-free, gluten-free, anti-inflammatory, and can be subbed 1:1 for regular wheat flour.

Okay. AMAZING.

So I’ve been very much enjoying experimenting with cassava flour recipes and it dawned on me this morning that I hadn’t even tried making bread with it yet?! What’s wrong with me! I really miss bread in my diet but I don’t miss how achy and gross it made me feel sooooo if I could have bread without the aches and pains, this could be life changing.

So since bread can be pretty tricky, I decided not to go out and waste a bunch of flour trying to make my own recipe from scratch right off the bat. Insteaddddd, I found this amazing recipe on Paleo Hacks and it came out PERFECT!!!!!!!

So no this isn’t my recipe, but bless you Jennafer Ashley for blessing us with your beautiful bread. You can get her recipe by clicking rightttttttt here.

Have a great Tuesday everybody!!


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.


Easy 7-Ingredient Flourless Banana Pancakes

Easy Banana oat toaster pancakes

Happy Monday everyone!!!

(Said no one ever)

Except with these pancakes in your belly it very much will be a happy Monday! These pancakes are one of my favorite go-to recipes during weeks where I know I’ll  be super busy and will need quick breakfast options becauseeeeee what you can do is whip up a big batch of these guys on Sunday and throw ’em in the fridge and then whenever you want one (or one fat stack) you just throw ’em in the toaster and viola! Instant mouthwatering-ly tasty healthy pancakes! No more need for frozen toaster pancakes or waffles that are full of junk ingredients like sugars and preservatives. You really can’t beat that.

ALSO. These sneaky little devils have all the health benefits of any breakfast you could ever dream up.

  1. You’ve got your oats in there which are a whole grain, healthy source of carbs that are rich in fiber, antioxidants, vitamins, minerals, protein, and so many other nutrients AKA they are going to give you loads of sustainable energy all day long (and also keep you feeling fuller longer so you don’t have to resort to a mid-morning snack).
  2.  You’ve got your bananas which contain loads of potassium AKA a powerful electrolyte which helps maintain the balance between acids and bases in the body and is KEY in maintaining healthy muscles and bones as well as fighting fatigue and regulating your blood pressure.
  3. Egg whites. Egg whites are just incredible. They contain TONS of protein while being super low in calories, fat, and cholesterol PLUS they’re loaded with a bajillion crucial vitamins and minerals essential to healthy living.
  4. Last but not least, we’ve got some cinnamon in there. Cinnamon is one of my favorite spices because besides adding a unique sweet-spicy flavor to whatever you put it in, it’s packed with antioxidants which help fight off damage caused by free radicals and it’s great for fighting inflammation.

So basically if you want the easiest, healthiest, tastiest breakfast ever that lasts you all week, then this is the recipe for you. I GOTCHU. Enjoy 🙂

 


Easy 7-Ingredient Flourless Banana Pancakes

  • Servings: 10 Pancakes
  • Difficulty: easy
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Ingredients

  • 2 ripe bananas
  • ¾ cup organic free-range egg whites
  • 1 tsp vanilla extract
  • 1 ½ cup gluten-free oat flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • pinch sea salt
  • Maple syrup and fresh fruit to add on top (I personally LOVE strawberries with this recipe)

Directions

  1. Add all ingredients except for the maple syrup and fresh fruit to a blender and blend until everything is just combined.
  2. Meanwhile, heat up a non-stick griddle over medium heat.
  3. Pour your batter on to the griddle in about 1/3 – ½ cup sized amounts.
  4. Cook each pancake until the top looks bubbly and firm. Flip and cook for about 45 more seconds on the other side, or until you feel the pancakes is cooked throughout.
  5. Remove from the griddle and top with maple syrup and fresh fruit. Enjoy!
  6. * You can store these pancakes in the fridge for up to 5 days or the freezer for 3 months and then just pop one in the toaster whenever you want it!



THE BEST Grain, Nut, and Dairy Free Tortillas

Cassava Flour Tortillas

Okay. So I recently made a discovery in the food world and I’m absolutely OBSESSED. If you read my post about cauliflower gnocchi, you already know BUT just in case you missed that one I’ll tell ya again:

CASSAVA FLOUR PEOPLE.

It’s truly life changing. It’s grain, nut, and gluten free, totally plant based, can be subbed in a 1:1 ratio for wheat flour, AND (the best part) it has the same consistency as actual flour! So it’s perfect for pretty much everything from breads to cakes to pasta and so much more which I will for sure be posting many recipes for.

I’ve been using Otto’s Naturals Cassava Flour which is certified gluten-free and non-GMO anddddd it’s super easy to order online (free shipping on errythang 🙌🏻) because cassava flour is actually lowkey so hard to find in stores here in Canada. So very thankful for Otto’s Naturals.

Okay, now for these tortillas. All I have to say is….

SO FREAKIN GOOD HOLY SWEET MAMA JAMA.

Literally I fed them to my boyfriend and he likes them even more than corn and flour tortillas ANDDD they’re so easy to make. Sound good? Okay now get to the tortilla making! Personally I’m about to make about 100 of these bad boys and freeze them so I always have them on hand.

Have an amazing day my peeps!

THE BEST Grain, Nut, and Dairy Free Tortillas

  • Servings: 6 medium-sized tortillas
  • Difficulty: easy
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Ingredients

  • 1 cup Otto’s Naturals Cassava Flour
  • ½ tsp cumin
  • ½ tsp salt
  • 2 Tbsp organic avocado oil
  • 2/3 cup cold water
  • I HIGHLY recommend parchment paper for rolling the tortillas
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Directions

  1. In a food processor, add the cassava flour, salt, and cumin and pulse a few times to combine.
  2. Turn the food processor on and drizzle in the avocado oil. The batter will still be fairly grainy at this point, don’t worry.
  3. Turn the food processor on again and drizzle in the cold water.
  4. Turn off the food processor and scrape down the sides to ensure everything is fully mixed.
  5. Transfer the batter to a clean surface, roll into a ball, and cut into 6 equal pieces.
  6. Using parchment paper and a little sprinkle of extra cassava flour, roll out your tortillas until they’re about 6 inches in diameter. Meanwhile, heat up a skillet on about med-high heat.
  7. Once the skillet is hot, flip a tortilla onto it and allow it to cook for about 30-45 seconds per side. Transfer to a plate and allow it to cool in the open before covering.
  8. Repeat step 7 until each tortilla is cooked and enjoy! I store my tortillas in the fridge for up to 5 days. You can also freeze them.
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