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.

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Fresh Fish Tacos with Sweet Grilled Plantains

Okay you guys. So my boyfriend and I are on vacay right now on the Oregon Coast and the other day we went deep sea fishing and caught WAY TOO MUCH TO HANDLE.

Like seriously, we caught 13 Dungeness crabs. 13. HOW ARE TWO PEOPLE SUPPOSED TO FINISH THAT ON OUR OWN?!? Oh, and on top of that? 7 rockfish. Yeah. So we’ve had ourselves quite the seafood-y past couple of days.

And don’t get me wrong, I’m absolutely la-la-la-lovin’ it! My only concern is it going bad on us before we can finish it all! You could say we bit off a little more than we could chew, to say the least.

But anyways, all this fresh seafood has been a welcome gift for the tum-tum because it’s so lean and full of protein anddddd I know there hasn’t been any weird alterations to it since it came right outta the ocean and into my belly. And I promise there will be crab recipes to come as well BUT this has been by far my favorite thing we’ve made thus far: FISH FRIGGIN TACOS 🙋🏻‍♀️

So even if you don’t have access to the ocean, go and get the freshest fish you can get your hands on and whip up some of these babies for Taco Tuesday. I promise, you’ll be thankin’ me for it.

Fresh Fish Tacos with Sweet Grilled Plantains

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 pound fresh firm white fish of your choice (I used copper rockfish that we had caught earlier that day)
  • salt and pepper
  • juice of 1 lemon
  • 4 plantains, sliced in half lengthwise
  • 1 Tbsp melted virgin coconut oil
  • 2 medium-sized tomatoes, diced
  • 1 cup chopped kale
  • 1 cup shredded carrots
  • 1 cup cooked black beans
  • 1 cup guacamole (you can find my recipe here)
  • chopped green onions to garnish
  • 8 corn (or cassava flour if you want grain-free) torillas

Directions

  1. Pre-heat your grill (or skillet) on medium heat. Spray or wipe on some coconut oil so your fish and plantains don’t stick.
  2. Coat your plantains in melted coconut oil then sprinkle on some salt and pepper to taste.
  3. Add the plantains to the grill and cook for about 15 minutes, or until tender, flipping once about halfway through.
  4. Meanwhile, season the fish with lemon juice, salt, and pepper and add to the grill. Cook for about 10 minutes, or until cooked through, flipping once about halfway through.
  5. Heat up your tortillas in the microwave or on the grill and then add your fish, kale, carrots, tomatoes, black beans, guac, and green onions to them.
  6. Serve with plantains on the side and enjoy!


Roasted Chicken and Veggie Bowl with Peanut Yellow Curry Dressing

Roasted Chicken and Veggie Peanut Yellow Curry Bowl

Well, this concoction came about from having a ton of leftover veggies and very little time, and let me tell you I am SO THANKFUL I threw this random combination of things together!!!! Like, this was definitely one of the best things I’ve done in my little life so far.

This little bowl of goodness has just about everything you need in the form of vitamins, minerals, antioxidants, fiber, carbs, healthy fats and protein so basically you could eat this for every meal and your body would be happy as Dory when she found her parents. BUT I haven’t even gotten to the best part yet people!!!!!!

Drum rollllllll pleaseeeeeee…

THE SAUCE.

I’m a huge fan of peanut sauce and an even huge-er fan of yellow curry sauce, so I thought to myself, “why not combine the two?” Best. Idea. Ever. I 100% got lost in the sauce.

But anyways, YOU GUYS, this bowl is so good for you and so easy to make you just HAVE to incorporate it into your weekly lunch/dinner menu! You could even meal prep for it and have it ready in about 60 seconds for days when you just have no time but still want to put something good in your body. So what are you waiting for?! Get that tasty bowl of nutrients into your body!!!! Right now!!!

 

Roasted Chicken and Veggie Bowl With Peanut Yellow Curry Dressing

  • Servings: 1 large or 2 small
  • Difficulty: easy
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Ingredients

  • 1 cup mixed greens (kale, spinach, arugula, whatever you like really)
  • ½ cup cooked chicken breast, diced
  • 1 Tbsp virgin coconut oil
  • ¼ cup sweet potato, cut into chunks
  • ½ zucchini, cut into chunks
  • 5 asparagus spears cut into 1-inch pieces
  • half of a red pepper, sliced
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp yellow curry powder
  • half an avocado
  • Sauce:

  • ¼ cup unsweetened coconut milk
  • 1 Tbsp peanut butter
  • 1 ½ Tbsp Healthy Boy Yellow Curry Sauce (or any yellow curry sauce you have)
  •  

Directions

  1. Heat up the coconut oil in a large pan over medium-high heat. Once hot, add the sweet potato and cook for about 2 minutes while stirring occasionally.
  2. Add in the zucchini, asparagus spears, red pepper, and the spices (salt, garlic powder, and yellow curry powder) and continue to cook while stirring occasional for about 5-7 minutes, or until everything is tender.
  3. Meanwhile, in a small saucepan combine the coconut milk, peanut butter, and curry sauce. Turn the heat on low and stir occasionally until warm and everything is combined.
  4. In your salad bowl, put your mixed greens on the bottom and then top with the chicken, your roasted veggies, avocado, and peanut curry sauce. Enjoy!
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Ground Turkey and Roasted Veggie Baja Salad Bowl

Okay, so I wasn’t really sure what to call this bowl. Baja seemed appropriate due to the fact that there’s salsa on this guy, but really the rest of it was just random stuff I had in my fridge that I threw together and it ended up tasting really good. What even is baja supposed to mean anyways? Oh well. So yeah, from now on I suppose this combo will forever be known as my baja bowl!

I’m obsessed with salad bowls because for one, they’re a PHENOMENAL way to get in tons of veggies without really having the pain of forcing veggies down. Anddddd, they’re easy peasy veggie beezy. (Yes, I just made that up and I know it makes zero sense but I like saying it out loud so I’m keeping it hehe.) Anyways, they’re literally the easiest thing ever. Usually I have tons of roasted veggies and leftover meat lying around from either meal prep or leftovers so I just throw everything in a bowl and voila! Instant healthy lunch/dinner/snack/meal-to-go/whatever other instance in which you could need a delicious and nutritious bowl of food. It’s perfecto! (still in Mexico so I can’t help but to show off my grande Mexican vocabulary)

BUT. Back to this bowl. Remember guys, it’s so important to eat the rainbow, especially when it comes to fruits and veggies because you get such a wide variety of vitamins, minerals, and nutrients from each color of food which means your body will be happy as a little clam! Which is muy importante. Keep the body happy and you will in turn be happy which is what it’s all about, amiright? And how could you say no to all this healthiness and tastiness when it takes all of two seconds to prepare? You gotta try it.

So here’s what you do now: roast your veggies, cook up some ground turkey, chop up some kale, fry an egg, and cut an avocado. Top with salsa. Shovel into your mouth. Repeat until bowl is empty. You’re welcome. And if you’re looking for some more exact directions, feel free to see the actual recipe below. Oh, and ENJOY, of course!!!!

Ground Turkey and Roasted Veggie Baja Salad Bowl

  • Servings: 2 large bowls
  • Difficulty: easy
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Ingredients

  • 1-pound lean free-range ground turkey
  • ½ tsp: ground turmeric, cumin, chili powder
  • salt and pepper to taste
  • 1 cup chopped sweet potato
  • 1 cup cauliflower florets
  • 2 large free-range organic eggs
  • ½ tsp organic virgin coconut oil
  • 1 ripe avocado, halved
  • Your favorite salsa (I use one from my local farmer’s market that uses fresh local ingredients)

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and arrange your cauliflower florets and sweet potato chunks on it so they’re evenly spaced out.
  3. Once the oven is ready, put the sweet potato and cauliflower in for about 20 minutes, or until tender.
  4. Meanwhile, heat a pan on medium heat until hot. Add your ground turkey and spices and stir occasionally until the turkey is fully cooked.
  5. Heat another pan over medium heat and add the coconut oil. Once the coconut oil has melted and the pan is hot, crack the eggs in and fry them until the whites are fully cooked.
  6. Place 1 cup kale in each bowl and add ground turkey, sweet potatoes, cauliflower, half an avocado, and an egg. Top with salsa and enjoy!


Easy 5-Ingredient Chocolate Banana Nice Cream with Peanut Butter Drizzle

chocolate banana nice cream


Easy 5-Ingredient Chocolate Banana Nice Cream with Peanut Butter Drizzle

  • Servings: 2 large or 4 small
  • Difficulty: easy
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Ingredients

Directions

  1. Add all ingredients except for peanut butter to a high-powered blender.
  2. Blend until you have a thick, creamy texture. You may have to take breaks to scrape down the sides and tamp everything down.
  3. You can serve right away with a drizzle of peanut butter on top OR if you want a thicker, firmer nice cream you can put it in the freezer for about 30 minutes before serving with peanut butter on top. Enjoy!