Bailey’s Buddha Bowl with Creamy Tahini Dressing

baileys buddha bowl with tahini dressing

Do you ever just have those days where you’re feeling especially zen? Like so peaceful and relaxed that absolutely nothing could cause you anxiety? Well, yesterday I did some (well-needed) yoga for the first time all week and believe it or not, high-strung anxious ole’ Bailey had one of those days.

Ahhhhh, it was fantastic. Just thinking back to yesterday puts me in a calmer mood right now. So now, what does one eat on these blissfully peaceful days gifted from the heavens?

A Buddha bowl, duh.

But what exactly IS a Buddha bowl? I was confused at first too. I kept seeing them popping up everywhere and I thought to myself “What the heck people, all these bowls have different ingredients in them! What makes it a Buddha bowl?!”

So after a little (seriously like a second) of Googling, the Huffington Post cleared up my confusion by defining Buddha bowls as the following:

“Essentially, Buddha Bowls (also known as macro bowls or hippiebowls) are colourful, filling dishes built in a large bowl and composed of grains, veggies (raw, sautéed and/or roasted), protein (legumes, tofu or meat), greens and seeds — and to finish it all off, a hearty dressing.”

Wow. Talk about heaven in a bowl. And no limits to define these beautiful bowls? You gotta be kiddin’ me. But it’s true! Just one giant bowl, all the nutrients and tasty munchies you could ever imagine, and it’s topped off with a hearty dressing. I’m in love.

So here, I present to you, my nutrient-packed, colorful, drool-inducing, holy-crap-I-need-seconds, first take at a Buddha Bowl. Enjoy, my peeps!

Bailey’s Buddha Bowl with Creamy Tahini Dressing

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 chicken breast
  • 1 cup chopped cauliflower
  • 1 cup brussels sprouts, halved
  • 2 large chopped carrots
  • 1 small sweet potato, cut into chunks
  • 1 + ½ tablespoons avocado oil
  • 1 tsp garlic powder
  • 1 cup chopped cremini mushrooms
  • 2 cups chopped kale
  • 1 cup brown rice
  • 1 avocado, diced
  • 1 Tbsp pepitas
  • ¼ cup tahini
  • 2 Tbsp lemon juice
  • 1 clove garlic
  • 2 Tbsp water
  • salt and pepper
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Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Cook your brown rice according to package directions (I cook mine in my rice cooker for 30 minutes).
  3. Add your cauliflower, brussels sprouts, carrots, and sweet potato to a large bowl and toss with 1 Tbsp avocado oil, garlic powder, and salt and pepper to taste.
  4. Transfer the veggies to a baking sheet and bake for about 25-30 minutes, or until tender.
  5. Also at this point you can put your chicken breast in the oven and cook until the internal temperature reaches 165 degrees F (about 20 minutes).
  6. Meanwhile, heat your remaining ½ Tbsp avocado oil in a pan over medium-low heat. Once hot, add the mushrooms and sauté until soft, while stirring occasionally.
  7. Make the dressing by combining the tahini, lemon juice, garlic, water, and salt and pepper to taste in a blender and blend until creamy and smooth.
  8. Once everything has finished cooking, begin making your bowls by layering the rice, kale, veggies, chicken, avocado, and pepitas and then topping with the tahini dressing. Enjoy!
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Healthier Dark Chocolate Cookie Crumble Blizzard

Dark Chocolate Cookie Crumble Blizzard 2

Okay so you guys I’ve really outdone myself here. Like, this might be the best thing I’ve ever made. It’s so good that my boyfriend and I had one of these bowls three times each within 24 hours.

And it all started with a failed cookie recipe! Who woulda thunk.

I was attempting to re-create a coconut dark chocolate cookie recipe using no dairy, gluten, or refined sugar and in doing so I ended up creating a giant mega cookie that just crumbled apart as soon as you tried to pick it up. BUT, it still tasted magnificent so obviously I wasn’t just gonna throw it away.  No no no no no never would I throw it away. Obviously I was gonna use it as a topping because I am the Toppings Queen!!!! So now I just had to figure out what to put it on top of….

THEN I remembered I had brought back a bunch of Hershey’s Special Dark Cocoa from the States last time i was visiting my parents so duhhhhh dark chocolate cookie crumble healthified Blizzard time!!!!! And while this is so SO much like exponentially in a whole nother universe healthier than a normal Dairy Queen Blizzard, I’d say it tastes just as good if not BETTER (dare I say it, and I did). Aaaaaand it’s dairy, gluten, and refined sugar free. AND it’s made using real food, aka not full of chemicals and preservatives. So what is it made of exactly? Do you have any frozen bananas, coconut milk, and dark cocoa lying around? Oh good, then you’ve basically got the majority of stuff ya need here minus a few flavors here and there.

EASY AS PIE.

So instead of being lazy and driving through Dairy Queen for a blizzard that’ll set you back about 2389702938409234 calories, grab a blender and your fave cookies, crumble em up, and devour that delicious bowl of amazingness.

 

Healthier Dark Chocolate Cookie Crumble Blizzard

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 1 large or 2 small frozen bananas
  • 4 ice cubes
  • ¼ tsp vanilla extract
  • A drizzle of raw honey
  • 1 Tbsp of Hershey’s Special Dark Cocoa Powder
  • ¼ cup Silk Unsweetened Coconut Milk
  • Your favorite cookie(s) crumbled up (I use a dairy and gluten free coconut oat cookie which I will post the recipe to once it’s perfected)
  • Optional peanut butter drizzle

Directions

  1. Add all ingredients except for the cookie crumbles and peanut butter to a high-powered blender and blend until smooth, thick, and creamy. You may need to add a little additional milk to get things fully blended.
  2. Pour everything into a bowl and top with the cookie crumbles and peanut butter drizzle. Enjoy!


Healthified Dark Chocolate Reese’s Peanut Butter Eggs

healthy reeses eggs

Easter may be coming to an end, but it’s not too late for an Easter dessert! Or if you’re not feeling it tonight, you can do yourself a favor and skip discount chocolate day tomorrow and make these guys instead. We all know and love the Reese’s Peanut Butter Eggs, but we don’t love all the sugar and who even knows what else they have in them. Really guys, read the ingredients of all the food you consume and you’ll be blown away with all the chemicals and non-recognizable ingredients that go into food these days. It really is a shame what passes the test. But with these treats, you don’t have to worry about any of that because there are just 7 ingredients and they’re all natural. No preservatives, no refined sugar, no gluten, no garbage going into your body. And they only take 15 minutes to make. So go ahead, you deserve to treat yourself!


Healthified Dark Chocolate Reese’s Peanut Butter Eggs

  • Servings: 12 eggs
  • Difficulty: easy
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Ingredients

  • ½ cup Peanut Butter
  • 1+1 Tbsp coconut oil
  • 2 Tbsp raw honey
  • ½ tsp vanilla extract
  • ½ tsp salt
  • pinch of cinnamon
  • 4 Tbsp coconut flour
  • 1 dark chocolate bar
  • Sea salt to top (optional)

Directions

  1. Combine all ingredients except for 1 tablespoon of coconut oil, the dark chocolate bar, and the optional sea salt in a food processor and blend until combined.
  2. On a parchment paper-lined baking sheet, scoop out appx. ½ tablespoon sized balls of the peanut butter mixture and form them into an egg shape.
  3. Place in the freezer.
  4. While the eggs are in the freezer, bring a pot of about ½ cup water to a boil and place a glass bowl over the top of it. Put your dark chocolate bar and remaining 1 tablespoon of coconut oil into the bowl and stir while it melts.
  5. Once the chocolate is fully melted, remove your eggs from the freezer and dip each one in the chocolate until it’s fully coated, allow the excess to drip off, and then place the egg back on the parchment paper. Sprinkle a little sea salt on top if you desire.
  6. Place the eggs back in the freezer until the chocolate is completely cooled. Enjoy!

 


Green(ish) St. Patty’s Day Matcha Pancakes

St pattys day matcha pancakes 1

Fun fact: I’m a ridiculous holiday person. Like, I consistently make a fool out of myself to celebrate most holidays. HOWEVER, St. Patrick’s day has never really been my thang. I’m not sure why, it just never really resonated with me I guess. Maybe because I’m not a big drinker. But this year, I’ve decided to switch things up.

There is one thing I’ve always had in common with St. Patrick’s day, and that is a love for the color green. The best of all the colors, if you ask me (Bailey you weirdo). So what’s a healthy foodie who loves the color green to do on St. Patrick’s day to celebrate?

MAKE GREEN PANCAKES OF COURSE! (Well, they have a green-ish tint.)

Brilliant!!!! But how? What could I use to naturally color pancakes green?

Ahh yes, matcha. How convenient that I just got into the delicious green drink so I have some matcha powder on hand. Let me give you a lil matcha backstory so you can begin your matcha obsession as well.

Matcha is actually the powdered version of green tea leaves, so when you drink matcha (or consume the powder in other ways, like in pancakes) you are actually consuming the entire tea leaf as opposed to when you drink regular green tea where you’re just consuming the leaf-infused water. So why’s that matter? WELL, let me tell you.

When you discard the green tea leaves, you’re in turn discarding tons of antioxidants that you could be drinking in! Matcha is FULL of like a bajillion antioxidants to help the body fight aging and chronic diseases. One particular antioxidant which is found in matcha is EGCG, which stimulates thermogenesis (when fat in the body is burned to produce energy). OKAY score.

But while you may be convinced to try matcha already at this point, there’s still so much more to gain from it! Matcha also:

  • is a natural detoxifying agent
  • relaxes the mind and body
  • contains chlorophyll and vitamins
  • boosts your mood and concentration

SO, if you weren’t convinced before, I bet I’ve got you to hop on the matcha train now!!! And if not, you probably shouldn’t be following my blog because you clearly don’t care about your body (ooh, harsh). But anyways, I’ve gotten off topic.

GREEN PANCAKES PEOPLE.

And they’re healthy!!! Time to get festive and put fun colorful nutrients in yo body instead of fun colorful beer! Or, at least before you put the fun colorful beer in. Happy St. Patty’s Day, my peeps.

Green St. Patty’s Day Matcha Pancakes

  • Servings: 5 pancakes
  • Difficulty: easy
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Ingredients

  • 3 Tbsp Matcha Ninja powder
  • ½ cup oat flour
  • 3 Tbsp coconut flour
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • Pinch salt
  • 1 Tbsp date sugar
  • 2 eggs
  • ¼ cup Silk Unsweetened Coconut Milk
  • ½ tsp vanilla extract
  • ¼ tsp coconut extract
  • Coconut oil to grease griddle
  • Fresh coconut and maple syrup for toppings

Directions

  1. Heat a griddle to medium heat and grease with coconut oil.
  2. In a large bowl, combine matcha powder, oat flour, coconut flour, cinnamon, baking powder, salt, and date sugar. Whisk to combine all ingredients and then make a well in the center.
  3. In a separate bowl, combine eggs, coconut milk, vanilla extract, and coconut extract.
  4. Add your wet ingredients to the well in your dry ingredients and mix until just combined.
  5. Pour about 1/3 cup batter onto the griddle to form each pancake until all the batter has been used up.
  6. Cook until you begin to see bubbles on top (about 2 minutes) and then flip and cook for another 1-2 minutes until cooked through.
  7. Serve topped with maple syrup and fresh coconut.


Peanut Butter Banana Dark Chocolate Chip Nice Cream

peanut butter banana dark choc chip nice cream

This started off with a spur-of-the-moment, it’s international women’s day and you’re a kick-butt woman who deserves to TREAT HERSELF craving. I was feeling accomplished, had a job interview, went for a nice long run, and got everything I wanted to do accomplished that day so i was like “mmhmmm, peanut butter and dark chocolate time.”

You’ve probably noticed that’s one of my favorite combos because I make it ALL THE TIME, but who doesn’t? It’s freakin’ TASTY. So I threw a bunch of stuff I like in a blender and magic came out. I wasn’t expecting it to be such a hit (although I should have because it was so delicious the world deserved to know about it), but due to popular demand I have re-created my magic from the other night (I actually measured ingredients this time for you guys) and will now share the recipe.

One of my favorite things about this recipe is while it tastes unbelievable, I don’t feel guilty eating it like I would with most desserts. It’s all natural, refined sugar free, gluten-free, plant-based, and dairy-free. What could be better? No tummy troubles, no “okay, gotta work out extra hard tomorrow” regret, just happiness. And everyone deserves happiness. So start your engines, ladies and gents, and when I say engines I mean blenders, because you’re about to TREAT YOSELF! WOOOOOOO!

 

Peanut Butter Banana Dark Chocolate Chip Nice Cream

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

Ingredients

  • 2 frozen bananas
  • 1 spoonful of your favorite all-natural peanut butter (I used Adam’s) OR you can use 1-2 Tbsp PB2 powder, but your flavor will be less rich
  • ¼ cup Silk Unsweetened Cashew Milk (you could also use Almond or Coconut milk)
  • ½ Tbsp honey (you can skip this if you don’t like things as sweet as I do)
  • A few drops of vanilla extract
  • 1-2 Tbsp dark chocolate chips
  • Extra peanut butter, fresh banana slices, and dark chocolate chips for toppings
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Directions

  1. Place the frozen bananas, peanut butter (or PB2), cashew milk (or other non-dairy milk), honey, and vanilla in a high-powered blender. Blend until smooth and creamy.
  2. Stir in your dark chocolate chips and then top with extra peanut butter, fresh banana, and more dark chocolate chips. Enjoy!
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