Fresh and Festive Shaved Brussels Sprout Salad

Do you ever go to the doctor and you get called in right away so you think,”nice maybe this won’t take a million years,” but then you sit in the room for like 10 years waiting for the doc to come in? Yeah, that’s me right now. And I may or may not be absolutely starving.

So I thought “what better way to ease my hunger pangs than looking at pictures of food?” Mayyyyybe not my best idea hehe BUT some good did come out of it because I stumbled across this beauty of a salad that I made for Thanksgiving and totally forgot to share the recipe with you guys!!!!

This bad boy is SO EASY, takes two seconds to whip up, and look at it. It’s red and green. Did someone say perfect Christmas party food?!? I think yes!!!!! Surprise all your friends, family, and/or co-workers with a fresh dose of health and deliciousness with this festive little number.

Ope, doc just got here I gotta go. Make the salad you won’t regret it!!!!!

Fresh and Festive Shaved Brussels Sprout Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 cups shaved brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1/4 cup pine nuts
  • zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp raw honey
  • pinch of salt and pepper to taste

Directions

  1. Add your brussels, pomegranate seeds, pine nuts, and lemon zest to a bowl and set aside.
  2. Add your olive oil, lemon juice, honey, salt, and pepper to a blender and blend until fully mixed (I usually stick it in my magic bullet for about 10 seconds).
  3. Add the dressing to the salad and toss. Enjoy!!

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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.


The BEST Lettuce Wraps with Healthy Peanut Sauce

So last week I was in Banff with my lil momma bear and she had never been there before (and if you haven’t either, please make a trip, it’s life changing) so I was taking her to all my fave stops. Besides the hiking and nature and cute little shops, there are two restaurants I absolutely adore. The first is a Cajun diner called Tooloulou’s that I love going to for breakfast because they have just about everything you could possibly imagine and more and it’s all so good. And the second restaurant is called Block. It’s teeny and has an ever-changing menu and kinda just have a cozy home-y feeling to it which adds to the charm for me.

Anyways, long pointless story short, when we were at Block last week I had some lettuce wraps (which I don’t normally eat very often) and they just absolutely blew my mind SO I’ve been on a lettuce wrap kick this week and and very happy about this recipe. Honestly I’m thinking about making lettuce wraps a weekly staple now just as an excuse to make this dang peanut sauce HOLY MOLY is it good on everything.

So get you ground meat cookin’ and in no time you’ll be in lettuce wrap heaven with me. Enjoy!


The BEST Lettuce Wraps with Healthy Peanut Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Filling:
  • 1 Tbsp avocado oil
  • 1 pound lean ground beef and pork mixture
  • 1 clove garlic, minced
  • ½ yellow onion, diced
  • ½ cup sliced cremini mushrooms
  • ¼ cup sliced cabbage
  • 2 large carrots, chopped
  • 1 red bell pepper, de-seeded and chopped
  • ¼ cup bone broth (or any other broth you have on hand)
  • 2 Tbsp coconut aminos
  • salt and pepper to taste
  • Peanut Sauce:

  • ¼ cup peanut butter
  • ¼ cup unsweetened coconut milk
  • 2 Tbsp bone broth
  • 2 Tbsp coconut aminos
  • juice of ½ lime
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • pinch red pepper flakes
  • salt and pepper to taste
  • 2 bunches romaine lettuce, separated into leaves
  • sesame seeds
  • 1 lime, sliced

Directions

  1. In a large skillet, heat the avocado oil over medium heat. Once hot, add the meat and cook until cooked throughout. Drain and set aside.
  2. In the same skillet on medium heat, add the garlic and saute until fragrant. Then add the onions and saute until they just start to get soft, about 2 minutes. Add the remaining veggies and saute for another 5-7 minutes, until tender.
  3. Meanwhile, combine all the ingredients for the peanut sauce in a medium saucepan and bring to a simmer. Allow it to simmer for about 3-5 minutes, or until it thickens. Then remove from heat and set aside.
  4. Once the veggies are tender, add the meat back in the skillet with the veggies, then add the bone broth and coconut aminos and bring to a simmer. Simmer for about 1 minute and then remove from heat.
  5. Serve by adding the filling to the lettuce leaves, then topping with peanut sauce, sesame seeds, and a squeeze of lime juice. Enjoy!


Veggie-Packed Peanut Noodle Stir Fry

veggie packed peanut chicken noodle stir fry


Veggie-Packed Peanut Noodle Stir Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 organic free-range boneless, skinless chicken breasts, sliced thin
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • ½ yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 bell peppers, sliced
  • 1 head broccoli, broken into florets
  • 1 cup chopped Cremini mushrooms
  • 1 cup Chinese cabbage, chopped
  • 1 package fat rice noodles
  • Sauce:

  • ¼ cup coconut aminos
  • ½ cup natural peanut butter
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1 Tbsp raw honey
  • 1 cup unsweetened cashew milk
  • Garnishes:

  • chopped green onion
  • everything bagel seasoning
  • chopped cilantro
  • lime wedges
  • peanuts

Directions

  1. Heat a large non-stick pan over medium heat. Once hot, add your chicken breasts and cook until they’re fully cooked.
  2. Drain the chicken, remove from the pan and set aside.
  3. Meanwhile, prep the rice noodles according to the package.
  4. Heat the avocado oil in the same pan over medium heat. Once hot, add in the garlic and cook while stirring for about 30 seconds.
  5. Add in the onions and cook while stirring until the onions are soft (about 3 more minutes).
  6. Add in the carrots, peppers, and broccoli and cook for about 7 minutes, stirring occasionally.
  7. Add in the mushrooms and cabbage and cook for another 3-5 minutes, until everything is tender.
  8. Add the chicken, noodles, and sauce to the pan and stir to evenly combine.
  9. Bring the sauce to a simmer and cook for another minute.
  10. Remove from heat and serve topped with the garnishes. Enjoy!


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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