Vanilla Avocado Smoothie

Recently I’ve become addicted to smoothies. So much that I will have a smoothie for Breakfast AND for dinner. What I love most about smoothies is the customization. Ultimately, each of my smoothies embody the Fab 4, a diet introduced to me by my nutritionist, Kelly Leveque. The fab 4 includes protein, fat, fiber, and greens. Recently, my morning smoothie has been a variation of this Vanilla Avocado Smoothie. It’s so creamy and SO filling!!

What You Will Need:
1.5C Unsweetened Vanilla Macadamia Nut Milk (you can sub nut milk varieties!)
.5T Bulletproof Brain Octane
1/4-1/2 Avocado
1T Chia Seeds
1 Scoop Vanilla Protein Powder
1 C Spinach

What You Will Do:
Pour all ingredients into a Vitamix, starting with your nut milk, and blend until smooth! (45-60 seconds). I also add ice to make it extra cool and feel like a true smoothie.

This smoothie fills my tall smoothie glass one and a half times! It is SO creamy and SO filling thanks to all the healthy fats and protein! I typically have my first smoothie at 7am and I’m not hungry again until 1pm. Most importantly… the avocado mixed with vanilla protein and vanilla nut milk has such a nice flavor! I literally crave my smoothie every day throughout the day. To change up this recipe, switch up the nut milk (unsweetened almond, coconut, or cashew) and the flavor/type of protein powder! Enjoy!

Chocolate Chip Avocado Banana Bread

Avocados. Bananas. Chocolate Chips. Need I say more?! This week’s NOBREAD Bread incorporates all of my favorite foods! Oh! And I can’t forget my favorite natural sugar, coconut sugar. I’m so curious to hear what y’all think; when I finished making it, I actually thought I did it all wrong! Turns out this unique bread has a ‘different’ outcome… but I love different, and this bread is no exception. It’s pretty amazing!

What You Will Need:

  • 1/4 cup Coconut Sugar
  • 4T Coconut Oil
  • 1 avocado (1/2 cup mashed)
  • 2 ripe bananas
  • 2 eggs
  • 2T Dairy-Free Milk
  • 1 teaspoon Baking Soda
  • 1 teaspoon vanilla
  • 2 cups Gluten-Free All-Purpose Flour
  • Dairy-Free chocolate chips

What You Will Do:

  • In one bowl, mash your banana. In another, whisk your eggs. In a third, mash your avocado. Combine all 3 in a large bowl.
  • Add coconut oil and dairy-free milk. I used almond.
  • In a small bowl, combine GF Flour, Coconut Sugar, and Baking soda. Mix together.

  • Pour your dry ingredients into your wet ingredients and mix.

  • Sprinkle in chocolate chips!
  • Pour batter in a bread pan, and top with a few more chocolate chips!
  • Cook at 350 for 40 minutes.

**NOTE: This is the one bread recipe where the good ‘ol check your bread with a toothpick trick WON’T WORK. The consistency of this bread is going to be more mushy!  The contrast of crisp bread edge to soft inside is heavenly!

Honestly, this is one of the better NOBREAD Breads I’ve made!! If you are concerned about ‘tasting’ the avocado in the bread… you really don’t! And if you are concerned that the mushier inside means the bread is undercooked… no again! Can’t wait for you to try it!

Paleo Chocolate Avocado Bread

chocolateavocado

My three favorite foods (and ingredients to cook with) are avocado, CHOCOLATE, and coconut. Can’t you tell from my Instagram?! Recently, I’ve been trying to cut back on the chocolate, especially after my Pinnertest told me I have  an intolerance to cocoa. Well thank God for for cAcao;  chocolate’s bigger, cooler sister! According to Foodfacts, “raw cacao powder has more than 300 phytochemicals and nearly four times the antioxidant power of regular dark chocolate, and contains protein, calcium, carotene, thiamin, riboflavin, magnesium, and sulfur.”

I’ve wanted to make a Chocolate Avocado bread for SO long now. I’ve seen chocolate avocado mousse, pudding, and muffins, and I’ve always been intrigued, so I figured it would be the perfect recipe for my next NOBREAD bread! I’ve tried Chocolate Zucchini bread in the past, too, and I’ve always loved the way it tasted. But let’s be real, Avocado  > Zucchini. Well in digging around for recipes and testing combinations, I decided to one up my dream bread and make it paleo! Introducing my Paleo Chocolate Avocado Bread, using Almond Flour to give it that nice bread consistency, and honey for a nice, natural sweet flavor.

chocolateavocado10

What You Will Need:
1 Cup Mashed Avocado (~1.5 small avocados)
3 T Melted Coconut Oil
1 tsp Vanilla Extract
3 T Honey
2 Eggs
2 Cups Almond Flour
1 tsp Baking Soda
1/4 Cup Cacao Powder
Dash of Salt

What You Will Do:

Mash two small avocados and set aside.
Separately, combine all wet ingredients (eggs, melted coconut oil, honey, and vanilla).
In a large bowl, combine all dry ingredients (Almond Flour, Cacao Powder, Salt,  Baking Soda).

chocolateavocado9 chocolateavocado8chocolateavocado7
Pour wet ingredients into the large bowl of dry ingredients.
Once combined, add your avocado puree! Use a blender to make your avocado puree nice and smooth if you have trouble getting a smooth consistency by mashing with your hand.

chocolateavocado7 chocolateavocado6
Stir together until totally smooth!
Pour into a bread pan, and cook at 350 degrees F for 35 mins, or until a toothpick comes out nice and clean.

chocolateavocado4

The bread is delicious on it’s own… but honestly… an added cacao sauce is a must!!!

RAW CACAO SAUCE

chocolateavocado2

  • 4 T melted Coconut Oil
  • 2 T Maple Syrup
  • 3 T Cacao Powder (or regular cacao powder if you don’t have)
  • 1 tsp vanilla

Combine all ingredients in a small bowl, and pour over your bread! If you let your sauce sit over time, it will thicken.

chocolateavocado1

For the chocolate lover, this bread is your DREAM. You actually can’t really taste the avocado, just a whole lot of cacao and coconut. But the avocado gives an amazing, smooth consistency. My one advice is that you really mash the avocado up or puree it so that it is totally smooth. If there are chunks in your batter they don’t dissolve and they will cook in a chunk!

Bob’s Red Mill Quinoa Bowl

bobs1It’s a new year! And time for a new you! And a new me, of course. This year I’ve decided to make a few subtle changes to my diet and overall wellness, and I’m excited to share them with you. First, bye bye sugar. I have spurts where I go sugar free, and when I do, I feel AMAZING. But the second I break the seal and give in to my sugar cravings, I spiral. Second, I want to incorporate more protein into my diet. Given that I don’t eat much meat, I’m always looking for alternative protein sources, and I think it’s time I give quinoa a try.

I’ve always overlooked quinoa, because well, I thought it was kind of bland. But quinoa is anything but bland when you pair it appropriately. I’m always one to order a breakfast bowl when I see it on a menu, so today I am making my own! The fun part about creating breakfast bowls is that it allows for my 3 C’s: creativity, customization, and color. And did you know Bob’s Red Mill Quinoa contains 7g of protein per ¼ cup serving! That’s SO much! Bob’s uses a whole grain quinoa, too, given its mild flavor and versatility. 

bobs

What You Will Need:

1 Cup Bob’s Red Mill Quinoa
1 Cup Spinach (fresh and washed)
½ Avocado
1 Sunny Side Up Egg
Roasted Vegetables (I made broccoli and butternut squash)

bobs4 bobs3

What You Will do:

Per the package, bring two cups of water to a boil.
Once boiling, add 1 cup of Quinoa, and seal pot with an airtight lid.
Reduce heat to medium or a simmer, and cook until the quinoa absorbs all of the water. This should take 10-12 minutes.
Let quinoa cool for 15 minutes before serving.
Serve quinoa in a bowl, and add your fillings!

bobs2

This recipe serves 4 people, or if you’re like myself, you should have half for breakfast and half for lunch or dinner! It is totally filling, and you can make it even more filling by adding more protein and vegetables.

Thank you Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill.com!

Avocado Pancakes

avocadopancake1

So I’ve pretty much realized that I can make pancakes with any food. Banana pancakes are my obsession, and sweet potato pancakes are a close second, and then it occurred to me– can I make avocado pancakes? One avocado and two eggs won’t do the trick… but what will? Off experimenting I went!

avocadopancake6

What You Will Need:

1 AVOCADO
½ CUP GLUTEN FREE FLOUR
¾ CUP DAIRY FREE MILK (I DID COCONUT)
1 EGG
SUGGESTED: SALT, LIME

avocadopancake5 avocadopancake4

What You Will Do:

Combine GF flour, dairy-free milk, and egg, and mix together until smooth.
Separately, mash avocado.
Combine until all ingredients are totally mixed through!
For extra flavor, add lime and salt! It’s like you’re making guacamole!
Spray skillet with non-stick, or use olive oil.
Pour batter onto skillet. Make each pancake 2-3″ in diameter… the smaller the better!
This recipe yields 12- 3″ pancakes!

avocadopancake3 avocadopancake2

This recipe only takes about 5 minutes of prep time, and 5 minutes to make. For those of you who thought you could only eat avocado for breakfast in the form of avocado toast or in your quinoa brekkie bowl, think again! This recipe is fun and unique… and when St. Patty’s day rolls around you’ll know exactly what to make!

avocadopancake

Avocado Basil Pesto Sauce

What You Will Need:
1 Avocado
Juice of 1/2 Lemon
Salt & Pepper
1-2 Garlic Cloves
Handful Basil
1-2 Tbsp Olive Oil

What You Will Do:
Blend the above ingredients in a blender until smooth!
Optional: Add 1/4 Cup Water

This recipe is excellent for vegans and carnivores. Depending on your mood, you can use the sauce over zoodles or gluten-free pasta. If you want to make the dish a bit more filling, add grilled shrimp or a protein of your choosing. For the vegans, add toasted pinenuts!

certified2

Baked Eggs in Avocado

I love avocado. And I love eggs. So that must mean I love avocado toast, right? Eh, debatable. But what I DO love, is this new eggs-baked-in-an-avocado recipe!! Not only is it SUPER easy, but it’s tasty, especially when you dress it up just right.

What You’ll Need:
1 Avocado
2 Eggs
Toppings of your choosing! Salt, Pepper, Chives, Bacon, Smoked Salmon… You name it!

avocado2 avocado1

What You’ll Do:
Slice Avocado in half and remove pit.
Widen the hole made by the pit, but be careful! Don’t dig too deep so that you hit the shell of the avocado (otherwise the egg will leak through)
Crack an egg and pour it into one half of the avocado. (PS- It will overflow!! No one told me this haha)
Do the same for the second egg/avocado half.
Season with salt, pepper, etc!
Place in a pan and cook for ~15-20 minutes at 425 degrees.
I like to add chicken bacon bits for even more protein, but you can add smoked salmon, or mash up your creation and smear it on toast or corn cakes!

avocado