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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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!!


The Bread-less Breakfast BLT

Ok so I absolutely DIE for a good BLT, but as I get older I find that the more bread I eat, the less my joints work. Sounds weird, but I’m telling you every time I eat bread I ache in my knees and all the places where I’ve broken bones.

So naturally, like I do with most things that don’t make me feel great, I decided to do something about it and create a BREAD-LESS breakfast BLT that’s just as amazing and delicious and easy but doesn’t make me feel like a 100 year old woman.

And the best part about this is it’s so freakin easy to make! You don’t even need to eat it as a sandwich. Chop up those tomatoes and eat it as a breakfast bowl! The deliciousness is endless. So next time you’re craving a BLT and have 10 minutes to spare, make this bad boy. You’ll thank me later.

The Bread-less Breakfast BLT

  • Servings: 2 BLTs
  • Difficulty: easy
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Ingredients

  • 1 beefsteak tomato, sliced into about 1/2 inch slices
  • 2 large organic free-range eggs
  • 2 slices bacon, cut into smaller pieces
  • 1/2 avocado, sliced
  • salt and pepper to taste

Directions

  1. Heat a pan over medium heat. Once hot, add your bacon and cook, flipping occasionally, until crispy.
  2. Remove the bacon pieces to a paper towel and add the eggs to the same pan with bacon grease. Scramble the eggs and stir occasionally until the eggs are cooked.
  3. Layer your eggs, bacon, and avocado onto your tomato “buns,” season with salt and pepper, and enjoy!


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!