Paleo Maca Cacao Protein Shake

Who here made a new years resolution of making it to the gym more this year? As a frequent gym-goer, it always makes me happy to see how packed the gyms are in January because I know all those new peeps are there trying to better their lives and that’s just amazing. But also like a part of me is like “okay happy for you but also can you please get off the machine I need to use kthanksbye.

BUT most of me is just super stoked for all the new do-gooders and I would love to help ease the fitness process by telling you about my absolute FAVE whole-food paleo protein powder that tastes like an absolute dream. Especially in this maca cacao shake. It’s called Rootz Protein and literally it has changed me life. It’s the ONLY protein powder that doesn’t upset my gut and has no added sugar or preservatives. I mean look at these ingredients people!!!!!

Amazing. And to getcha going on all your future gainzzzzz you can use the code “bitesbybai” at checkout for 10% off your entire order.

K and also real quick plug for maca and raw cacao which are two superfoods that are naturally mood elevating, give you energy, and support longevity and overall happiness sooooo basically you need this shake in your life.

That is all, my peeps. Happy Monday!!

Paleo Maca Cacao Protein Shake

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 frozen banana
  • 2 pitted medjool dates
  • 1 scoop Rootz Protein Powder
  • 1 tbsp raw cacao nibs
  • 1 tsp maca powder
  • 1/2 cup unsweetened almond milk
  • 4-6 ice cubes

Directions

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

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Gluten Free Maple Walnut Banana Pancakes

I’m slowly realizing that with the amount of breakfast recipes I post I probbbbably should’ve just been a breakfast blog instead of all meals, but whatever, who doesn’t love breakfast? Especially pancakes.

I could probs eat different versions of pancakes for every meal the rest of my life. Seriously. They’re so freaking versatile. Between the flavor of the pancakes themselves to the limitless toppings options, the pancakes are endless! The limit dos not exist (Mean Girls reference for all my chick flick fans out there). I aspire to try as many new pancake combinations as possible in my time on this planet.

So, what’s so great about these pancakes? WELL. Let me tell ya. They areeeeeeeeee:

  • gluten free (duh)
  • dairy free
  • refined sugar free
  • you don’t even have to mix anything, just dump everything in a blender
  • 5 ingredients
  • made of real, whole foods
  • TASTY AS HELL
  • also healthy as hell, you’re welcome

K so now that I’ve convinced you to try these magical pancakes, please go ahead and do so right now. And have a spectacular Wednesday!!!


Gluten Free Maple Walnut Banana Pancakes

  • Servings: 4 pancakes
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • ¾ cup gluten free rolled oats
  • 2 large organic free-range eggs
  • 1 tsp baking soda
  • ½ tsp maple extract
  • chopped banana, blueberries, walnuts, and/or maple syrup to top!

Directions

  1. Add 1 banana, rolled oats, eggs, baking soda, and maple extract to a blender and blend until smooth.
  2. Heat a skillet or non-stick pan over medium heat and pour approximately 1/3-½ cup sized amounts of the batter onto the skillet and let cook until the tops of the pancakes are pretty bubbly (about 2 minutes).
  3. Flip the pancakes and cook until the pancakes firm up a bit, about another 1-2 minutes.
  4. Remove from the griddle/pan and top with fresh banana, blueberries, walnuts, and/or maple syrup. 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.


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!
  4.