Nutrient Packed Pumpkin Spice Roasted Pumpkin Seeds

pumpkin spice roasted pumpkin seeds

Okay guys. I’m a firm believer in making my own versions of stuff otherwise purchased already made for you, soooooo when I decided to make my own pumpkin puree from an actual pumpkin as opposed to buying the storebought canned stuff, I had lotsa leftover pumpkin seeds.

*Insert lightbulb popping up above my head*

I hadn’t even thought about the seeds before that moment, but obviously I wasn’t going to waste them! And since it’s pumpkin spice season, I had to keep the trend alive. Thus began my new tradition of pumpkin spiced pumpkin seeds on just about everything. TBH I think my next project with them will be a granola, but we’ll see. But I’m getting off topic here.

While these guys are absolutely da bomb (and great for packing in lunches *hint hint my parents out there), I was more shocked to find out how absolutely amazing pumpkin seeds are for our oh-so-important bodies! While my pumpkin seeds were roasting, I took the liberty of looking up their health benefits, and I was absolutely floored. Did you know that pumpkin seeds are absolutely loaded with healthy fats, magnesium, zinc, potassium, calcium, protein, AND fiber?! Oh, and antioxidants. And they contain tryptophan. And I could keep going, but I think you guys get the hint.

So now I’ve decided that once this Fall is over, pumpkin season will never be over because I will 100% be keeping this trend alive year-round for my health’s sake. And you should too. So start with me by making thess super simple and super scrumptious pumpkin seeds!

 

Nutrient-Packed Pumpkin Spice Roasted Pumpkin Seeds

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 1 cup fresh pumpkin seeds (I used the seeds out of a pie pumpkin)
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/8 tsp of each: nutmeg, ground ginger, ground cloves
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Directions

  1. Preheat your oven to 400 degrees F.
  2. Add all your ingredients together in a bowl and mix until all the seeds are evenly coated.
  3. Spread them out evenly on a parchment paper lined baking sheet and roast for 10-12 minutes until they’re crisp and golden. Enjoy!
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Brain Power Blueberry Spinach Smoothie

Okay guys, so I’ve been listening to this podcast called Kwik Brain all about this guy named Jim Kwik who is a “world expert in speed-reading, memory improvement, and optimal brain performance.” He’s the CEO of his company Kwik Learning and has been sought out to train the top brains at Harvard, Nike, and many other powerful companies so basically he’s pretty legit and I want my brain to be like his.

I was recently on vacation with my boyfriend (as you probably noticed due to lack of posting) and we spent a lot of time working on our health and wellness by basically eating well, getting our sweat on (we’ve been doing P90X LOL bringing it back), and learning about strategies for becoming the smartest, fastest, healthiest, and HAPPIEST you you can possibly be. I’ve decided I’m going to shift ze blog over from being strictly healthy food to all of my discoveries on what I think is great for the best overall health and wellness lifestyle. You’re welcome.

Also (side note alert), I noticed my skin hasn’t been great lately so I’ve decided to take on Rachel’s Good Eat’s 7-Day Sugar Detox to get the body right and back in the swing of things so I DEF recommend it to all of you to try it with me. I already stay away from refined sugars, but I think a week without honey and dates could probably do me some good. We shall see.

But anyways, besides the point. Right now I want to talk about the mighty BRAAIIINNNNN (for all my 90’s kids right now I’m just picturing that old cartoon pinky and the brain right now). So your brain basically controls your entire life, and then your gut comes in a close second for life-controlling. So it’s very important to do things that nourish both your mind and your gut to maintain an optimal performance/happiness/healthiness level. And trust me people, when you’re eating right and feeding your body what it needs, you feel like a superhuman. There’s no comparison with how good being nourished feels.

So from the lovely Mr. Kwik’s podcast (called Kwik Brain which I said earlier but am now reiterating because I HIGHLY recommend taking a listen to) I learned that there are certain foods shown to boost cognitive activity, protect ze mighty brain, and reduce brain fog aka your mind will be crystal clear. These foods include: blueberries, avocados, broccoli, coconut oil, eggs, leafy greens, salmon, turmeric, walnuts, and dark chocolate. Okay YUM. Healthy brain? More like delicious brain, my brain has a very good palette. So I’ve been trying to include at least 5 foods from this list in my diet every day (super easy task people, come on and do it with me). It’s SO EASY. Especially if you make this smoothie.

OKAY so to recap:

  • Your brain powers your body and everything you do.
  • Your brain performs best when you consume certain foods.
  • You perform best when you consume those foods.
  • THOSE FOODS ARE FREAKIN’ TASTY!!!!
  • Drink this smoothie so your brain is happy.

So without further ado, here is the recipe for a happy, healthy brain. Enjoy 🙂

Brain Power Blueberry Spinach Smoothie

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 cup fresh organic spinach
  • ½ cup frozen organic blueberries
  • ½ frozen banana
  • ½ cup ice
  • 1 Tbsp almond butter
  • ½ Tbsp sugar-free dark cocoa powder
  • ½ Tbsp coconut MCT oil
  • ½ tsp Lion’s Mane Mushroom powder
  • 1 tsp spirulina powder
  • 1 tsp chlorella powder
  • ½ cup unsweetened cashew milk

Directions

  1. Add all ingredients to a high-powered blender and blend until smooth and creamy.
  2. Pour into a glass and enjoy!


The Best Quick and Easy Balanced Breakfast

scrambled eggs, avocado, berries, and kale

Ahhh breakfast, my favorite thing to post about. Honestly, it’s a struggle for me to even post anything else because I have to force myself to eat anything other than breakfast food for all other meals. And today, I thought I’d share with you guys my ultimate go-to favorite breakfast.

Since I typically eat breakfast at noon on the weekdays because of my intermittent fasting, sometimes I get up to something beforehand and then by the time I realize it’s noon and I’m starving I don’t have much time to make something elaborate. So I always end up making some sort of variation of this breakfast right here.

And there are so many great things I could say about this breakfast. It takes all of 10 minutes (if that) to make, it’s colorful, it’s tasty, and it’s got your fruit, veggies, protein, and healthy fats in it! Andddddddddd, if you’re looking to complete the perfectly balanced breakfast (if you eat grains, that is) you could add in a piece of toast to finish it off! I generally steer clear from toast, though, because it makes me achy. It’s always good to pair your fruits with a healthy fat too because the healthy fats help stabilize your blood sugar which could potentially spike from the sugar of the berries. This also helps to provide a slow release of energy throughout the day!

So next time you’re in a rush for breakfast (or just want a delicious meal), give this simple but amazing brekkie a shot! You won’t be disappointed. Trust me, you’ll be hooked.

 

The Best Quick and Easy Balanced Breakfast

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp virgin coconut oil, divided in half
  • 2 large free range organic eggs
  • 1 cup of chopped kale
  • ½ cup of your favorite berries (I love raspberries)
  • ½ ripe avocado
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Directions

  1. Heat a pan over medium heat and add half a tablespoon of your coconut oil to it.
  2. Once the coconut oil has melted, add your chopped kale and stir it all around so it gets coated in the oil. Keep cooking and stirring occasionally for about 2-3 minutes, or until your kale has wilted a bit and is softer. Remove to your plate.
  3. Add the other half of your coconut oil to the pan and allow it to get hot. Then, crack your eggs into the pan and scramble them immediately. I like to continuously stir my eggs as I cook them as I find it gives them a nice, fluffy texture! Once your eggs are no longer runny, remove them to your plate as well.
  4. Add the berries and half an avocado to your plate and enjoy!
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The Perfect Protein Pancake Pizza

Pancake pizza

Okay guys, I know you all know Mother’s Day is tomorrow and I know you’re all totally on top of things and already have the best day lined up for all those beautiful, amazing, wonderful mommas out there. BUUUUUTTTTT, just in case you don’t have anything prepared, I’ve gotcha covered.

So all the moms out there deserve the world, right? Without our precious momma bears, we would not be here today so they deserve to be pampered and spoiled all day long this Mother’s Day (and every day tbh because they da bomb and they just deserve it). SO what could be more perfect for spoiling mom than combining two of the greatest foods of all time and bringing it to her in bed? Nothing. Nothing could be a better start to her day I’ll letcha know right now.

So yeah, in case you haven’t gotten the hint by now from the title of this post, YES I have done it. I combined pancakes and pizza. And oh baby, what a combo. Seriously, it’s a breakfast pizza people! All your favorite toppings loaded onto a giant warm, fluffy, protein-packed pancake and sliced up into perfect little portions ready to dip in syrup (if you’d like) and share with the whole fam.

GENNNIUSSSSSSS.

And this isn’t your average pancake, either. It’s a super pancake. Your average pancakes are full of processed white flour, sugar, milk, and who knows what else to try to entice you to eat them (which I get it, they’re so tasty), but this guy is just as tasty (IF NOT TASTIER) as those average garbage-filled pancakes and IS GOOD FOR YOU!!! Duh. Gotta get those nutrients for you and momma so she can live a long healthy life too!

I’m talking oats, eggs, cinnamon, coconut oil, and collagen peptides. So what does that mean for you? Fiber, protein, anti-inflammatory properties, healthy fats, and skin health (and more, more, more)! All that from a pancake! And we haven’t even gotten to the toppings yet. Is this even real life? Yes. Yes it is.

So take all that yummy nutritious goodness and load it up with your favorite toppings (might I recommend peanut butter, bananas, and some bluebs *drool*) and bring it to yo momma! Easy as (pizza) pie. Enjoy, and happy mother’s day to all you wonderful momma bears out there! You da real MVPs!

PS I just wanted to give a special shoutout to my very own momma bear Cath for being the best, most wonderful, amazing, caring, kind, giving human being alive. Seriously, (cuz I know you’re reading this right now) I don’t know how you do it. Thanks for teaching me everything I know, I wouldn’t be making any of this delicious food without you!

Protein Pancake Pizza

  • Servings: 6 slices
  • Difficulty: easy
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Ingredients

  • 2 organic free-range eggs
  • ¼ cup Silk Unsweetened Original Cashew Milk
  • 1 Tbsp melted virgin coconut oil
  • ½ tsp vanilla extract
  • ½ cup oat flour
  • 1 Tbsp coconut flour
  • 1 Tbsp Collagen Peptides
  • ½ tsp baking powder
  • ¼ tsp salt
  • a dash of cinnamon
  • Toppings!! I used: natural peanut butter, natural raspberry jam, fresh strawberries, bananas, blueberries, pears, and raspberries, chia seeds, maple syrup, unsweetened shredded coconut, lactose-free vanilla yogurt, peanuts, and dark chocolate chips.
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Directions

  1. Heat a large skillet or non-stick pan over medium heat. If using a skillet, I would melt a little coconut oil in the pan to keep your pancake from sticking when you pour it in.
  2. Combine all ingredients (besides toppings) in a blender and blend until everything is thoroughly combined.
  3. Pour into your pan and allow to cook until it’s bubbly and firm around the edges (about 1-2 minutes) and then flip and cook for the same amount of time on the other side.
  4. Remove to a plate and allow to cool for about 5 minutes before topping. Since I wanted to make each slice with a different topping, I sliced mine first and then topped, however if you’re going to make the whole pancake pizza with the same toppings I would recommend topping it and then slicing. Enjoy!
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Scrambled Breakfast Bowl of Champions

Breakfast Bowl of Champions
Breakfast.

More like Best-fast, amirighttttt? Ba-dum-chhh.

Okay that was bad. Sorry, I’m just so hungry. So I’m going to make this post short and sweet so we can all get right down to the eating.

Breakfast is my favorite meal of the day and sometimes I just need a scramble with alllll the veggies. So I’ve come up with this little bowl of goodness for when I’m craving a nice healthy, filling, warm bowl of eggs and veg that I can mash together and devour. Packed with protein, nutrients, vitamins, healthy fats, fiber, and so much more, you can bet your bottom that this bowl will kick-start your day in the best, most drool-inducing way possible! So cook up your favorite veggies, throw ’em in a bowl with some eggs, and boom: breakfast bowl of champions.

Scrambled Breakfast Bowl of Champions

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 2 free-range organic eggs
  • ½ + ½ Tbsp virgin coconut oil
  • 2 leaves of kale, stems removed and chopped
  • 2 pieces of asparagus, chopped into 1-inch pieces
  • ½ orange bell pepper, sliced
  • 1 small sweet potato
  • ½ Tbsp Manitoba Harvest hemp hearts
  • Salt and pepper to taste
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Directions

  1. In a small saucepan, bring water to a boil.
  2. Place your sweet potato in and boil for about 10 minutes, until tender when poked with a fork.
  3. Drain sweet potato and set aside to cool.
  4. While the sweet potato is boiling, heat ½ Tbsp coconut oil in a pan over medium heat. Once hot, sauté the kale for about 2 minutes, until wilted and slightly crisp. Remove to your bowl.
  5. In the same pan, place your asparagus pieces and bell pepper and cook until tender, stirring occasionally.
  6. Meanwhile, heat a separate pan over medium-low heat and place your other ½ Tbsp coconut oil in. Crack your eggs into a bowl and whisk together with a fork. Pour the eggs into the now warmed pan and stir frequently until the eggs are fully cooked.
  7. Peel your sweet potato and mash it, setting 1/3 cup aside for your bowl and putting the rest in a Tupperware.
  8. Put everything into your bowl on top of the kale and top with your hemp hearts, salt, and pepper. Enjoy!
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