Green Superfood Smoothie Bowl (Clean, gluten-free, paleo)

Ok, you know how oats are my “thing?” I may have discovered a new “thing”.

Smoothie bowls.

Most mornings, I have a green drink to go alongside my oats, but I have recently discovered smoothie bowls that bring in some of my favorrrrrite superfoods. This is my very first smoothie bowl and it was delicious. I had to stop myself from making 10 more after this first one because I got so excited thinking about everything I could create!

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One of the most fun parts about these is how beautiful they are! I mean… LOOK!

I started thinking/dreaming about smoothie bowls after my recent trip to Tulum, where I stumbled upon the most amazing raw vegan smoothie restaurant – Raw Love.  My husband made fun of me for discovering one of the healthiest restaurants in Mexico while on vacation, when everyone else we were with was more focused on finding the best margarita. But seriously, this place was legit. Ahhhh, I want to go backkkk.

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Ingredients:

  • Smoothie Bowl:
    • Small handful of kale
    • Small handful of cabbage
    • Small handful romaine
    • 1 cup almond milk
    • 10 ice cubes
  • Toppings: 3 large sliced strawberries
    • 1/3 cup unsweetened shredded coconut
    • 1/4 cup chia seeds
    • 1/4 cup blueberries
    • 1/8 cup pistachios
    • 1/8 cup cashews
    • Anything else your little heart desires!

How to:

  • Add all ingredients from smoothie bowl to Vitamix and blend until well mixed
  • Top with any toppings & enjoy immediately!

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Carrot Cake + Quinoa Cookies or Bars (Clean, Vegan)

Some of my favorite treats aren’t chocolate – they’re veggie based! When I was younger, I could never really get behind having vegetables as a part of my dessert, but these cookies are sweet enough to make you forget they’re actually packing some veggies. carrot2.jpg

I have made these a handful of times and we can hardly keep them in the house for a full day – which isn’t a bad thing, really, because these don’t last long unless you keep them in the fridge or freezer (since they are veggie based).

This recipe can be use to make cookies if you scoop the dough into a ball and bake on a cookie sheet but can also make some great bars if you bake in an 8×8 pan.  Either way, they’re delicious, chewy and healthy!

Ingredients:

  • 1/2 cup of unsweetened applesauce
  • ½ cup cashew butter (or nut butter – almond works great too)
  • ¼ cup pure maple syrup
  • 1 medium banana –  the more ripe, the better
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • 1/2 cup cooked and cooled quinoa
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 1/4 cup shredded carrots
  • ¼ cup chopped walnuts (Optional)

How to:

  • Cook quinoa per directions on the box/bag and let cool
  • Preheat oven to 350 degrees
  • If you have decided to make cookies, line a baking sheet with parchment paper. Or if you prefer to make bars, grease a 9×9 pan and set aside
  • Beat together nut butter, syrup, banana, vanilla and applesauce in a large bowl.
  • Add quinoa and mix.
  • In a seperate bowl, mix together baking powder, spices & salt. Stir. Fold in carrots and walnuts (optional).
  • Mix half of dry mixture into the butter mixture and stir until combined well. Then add in other half.

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Note: This is the part where I want to start shoveling the mixture into my mouth by the spoonful. LOOK! How can I resist?

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  • Either scoop into balls to make cookies or add to greased pan to make bars.
  • Bake at 360 rack for 15 – 18 minutes until edges are golden brown
  • Let cool slightly, but I think these are best a bit warm

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Espresso Granola (Gluten Free, clean!)

I’m using oats again – are you surprised?  Didn’t think so.

This recipe brings together a few of my favorites – oats, coffee, and coconut! Coconuts are one of my favorite superfoods and they add some extra fiber, which is always welcome in my book. If you don’t like coconut, feel free to omit it from this recipe, but I find it helps bind the clusters together better and you can hardly taste it.

Warning: This stuff is addictive. Also, you can easily customize it to almost any flavor you like.

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Ingredients:

  • 2 heaping cups  of your favorite oats (gluten free optional!)
  • 1/2 cup oat flour
  • 1/2 cup shredded coconut
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 large egg
  • 1 large egg white
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup (Or Agave – depends on your taste)
  • 1/3 cup of instant coffee (optional, if you want that breakfast-y taste)

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How to:

  • Preheat oven to 350 and cover a cookie sheet with Parchment paper
  • Mix together dry ingredients (Oats, flour, cinnamon, coconut, seasalt and instant coffee) in a large bowl
  • Separately, beat together eggs and egg white in a smaller bowl
  • Add melted coconut oil and maple syrup to the egg mixture
  • Add the wet mixture to the bowl with the oats and mix together until all of the oat appear covered with the mixture and clumps start to form
  • Spread the mixture out over the parchment paper
  • Bake for 15-18 minutes, depending on how crunchy you like your granola
  • Remember the granola will continue to harden after you take it out of the oven, so let it cook until it’s about 90% where you like it then let it sit to harden even more
  • Once cooled, pour it into a Mason jar or airtight container to keep

Granola will only last a few days, so sprinkle over yogurt, mix with fruit, or eat it by the handful (like I do!) right away!

Note: you can omit the instant coffee and add dried fruit, if you prefer sweet over savory.

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Chewy Chocolate & Coconut Protein Bars (No bake, Vegan, Gluten Free, Clean!)

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As you know, I’m a workout fanatic. Recently, I have started using protein powder after working out to help my body refuel. Not everyone believes your body actually needs protein supplements, but since I don’t normally eat protein in the morning I find it’s an easy add to my breakfast that helps keep me full all day.

Honestly, I could probably eat the entire pan of these. I am thinking of having my husband lock them away somewhere so I don’t do that.

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My plan is to cut these up and put them into individual Ziploc bags for a quick breakfast I can grab on my way out the door. You could even freeze them to make them last a few weeks. Just be sure to thaw them overnight!

Ingredients:

  • 2 cups gluten free oat flour
  • ½ cup coconut flour, sifted
  • ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
  • 2-3 T cocoa powder (Or more, depending on your taste)
  • ½ cup almond butter (any nut butter would do)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
  • 1/2 cup unsweetened coconut flakes

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Ingredients:

  • 2 cups gluten free oat flour
  • ½ cup coconut flour, sifted
  • ½ cup of your favorite protein powder (I like Sun Warrior because it’s vegan and tastes great!)
  • 2-3 T cocoa powder (Or more, depending on your taste)
  • ½ cup almond butter (any nut butter would do)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Milk or Cashew milk (I’m newly obsessed with creamy unsweetened vanilla cashew milk!
  • 1/2 cup unsweetened coconut flakes

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How to:

  • Spray a 8×9 or 9×9 pan with  coconut oil spray
  • Mix all of the dry ingredients together (Flour, Protein powder, cocoa powder) and mix well
  • Separately, mix together nut butter and maple syrup and warm over the stove until they’re melted together
  • Once they’re melted, add the vanilla and stir
  • Add all wet ingredients to the bowl with the dry ingredients. It should be pretty chunky and hard to stir
  • Spoonful by spoonful, add the milk util a super thick batter is formed
  • Scoop batter into the greased pan and push down firmly to flatten the dough into the pan
  • Sprinkle coconut flakes over
  • Pop in the fridge or freezer and let them set 1-2 hours, or until they become bar-like
  • Slice – makes somewhere between 12-16 bars, depending on size

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