Raspberry Almond Butter Smoothie with Vital Proteins Collagen

Order your Vital Proteins, here! 

If you have followed me for a while… or even for just a few weeks… you’ll know that I. LOVE. SMOOTHIES. All of my smoothies are different, too! I use a creative mix of fats, proteins, and veggies to make my delicious masterpieces. Well there is ONE thing my smoothies have in common… I use Vital Proteins Collagen as my protein source! The vanilla coconut is my go-to when I want a little vanilla, but when I want classic I love using the marine collagen! Check out the making of this bad boy on my Instagram! Full recipe below…

Vital Proteins

What You Will Need:
1-1.5 Cup Unsweetened Nut Milk
1 Serving Vital Proteins Marine Collagen
2T Almond Butter
1 T Chia Seeds
Handful of Spinach
1/4 Cup Raspberries

What You Will Do:
Add all ingredients to a nutribullet or Vitamix, starting with your liquid base. Blend on high until thoroughly mixed. (Add ice if you want a colder, thicker smoother). Serve and enjoy!

Order your Vital Proteins, here! 

More on “Why I Take Vital Proteins Religiously” 

 

 

Sweet Potato Smoothie Bowl made with Blender Bombs!

SWEET POTATO SMOOTHIE BOWL! Made with probably the coolest little creation ever, Blender Bombs by Hushup And Hustle!! Helen’s Blender Bombs are packed full of protein, fat, and fiber, so all you do when making your smoothie is take a ball, add some nut milk, and add your veggies! WATCH IT GO DOWN ON MY STORIES! My smoothies usually have 6-7 different ingredients in them, so using these bombs cuts down the amount of ingredients I need and the time it takes to make!

What do Blender Bomb’s consist of? My go-to is the classic flavor which consists of pecans, dates, local raw honey, flax seeds, hemp seeds, almonds, chia seeds, walnuts, and bee pollen!

Sweet Potato Smoothie Bowl: 

What You Will Need:
1.5 Cup Unsweetened Original Almond Milk
1 Medium Sweet Potato (~3/4 Cup Mashed)
1 Blender Bomb by Hushup and Hustle!
To Garnish: Cinnamon, Pecans, Cacao Nibs, and Coconut Shavings

What You Will Do:
Add all ingredients to a blender/vitamix etc, starting with your nut milk.
Blend on high until fully incorporated.

Sweet Potato Smoothie Bowl

It’s winter. Your skin is starting to dry and let’s be real, you’re flat out COLD. We may not be able to do anything about the temperature, but we CAN do something about our food and our bodies. Introducing my Sweet Potato Smoothie Bowl, the ultimate, hearty winter smoothie bowl that will keep your skin feeling fresh and moist, and your stomach feeling full.

What You Will Need:
1.5 Cup Unsweetened Original Almond Milk
1 Medium Sweet Potato (~3/4 Cup Mashed) (High in Vit A and C with collagen boosting properties to delete the bags under your eyes and keep your skin feeling healthy)
1-2T Almond Butter (High in fiber and good fats to keep your skin nice and moist)
1T Chia Seeds (same as above!)
Optional: 1 Scoop Vanilla Protein Powder
To Garnish: Cinnamon (anti-inflammatory and metabolism booster), Pecans, Cacao Nibs (anti-oxidizing properties)

What You Will Do:
Add all ingredients to a blender/vitamix etc, starting with your nut milk.
Blend on high until fully incorporated.

Garnish with cinnamon, cacao nibs, and pecans, and serve!

 

Unicorn Smoothie

You’ll notice that most of my smoothie recipes are fruit-free. That is because I tend to avoid fruits that are high in sugar! But I also recognize that most people love bananas in their smoothies… I mean, bananas are the ultimate way to make a nice, creamy smoothie. And hey, I’m not a robot! Every once in a while it’s nice to have a banana smoothie! Recently my friends at Pearl Butter sent me their multi-color coconut butters (the colors are thanks to different adaptogens and superfoods used in each), and I decided the butters would be AMAZING in a smoothie. Both visually and taste-wise! And I was RIGHT! Introducing my Unicorn Smoothie…

What You Will Need:
1.5 Cup Unsweetened Original Coconut Milk
1-2T Beauty Butter (I got it from Pearl Butter, and the pink is thanks to Pitaya!)
1 Scoop Vanilla Coconut Collagen (Primal Kitchen Brand or Vital Proteins)
*Sub vegan vanilla protein for vegan smoothie
1T Chia Seeds
1 Banana
1/2T Brain Octane or MCT Oil (Optional)

What You Will Do:
Add all items to a Vitamix, starting with the nut milk. Blend on high for 40-50 seconds.
Pour into a jar or glass, and add your toppings! I added Adaptogenic Butters from Pearl Butter (yellow is turmeric and blue is spirulina). Enjoy!!

No Bake Chocolate Almond Bars

I first started making no-bake recipes because whenever I cook, I tend to eat half the batter before baking! And when a recipe has egg in it this isn’t the smartest idea. Does anyone else agree that the batter is the best part of a recipe?? With this No Bake Chocolate Almond Bar recipe you can indulge in the batter, guilt-free!

What You Will Need:
For the Almond Bake:
1 Cup Almond Butter (or other nut butter)
1/2 Cup Coconut Flour
1/4 Cup Coconut Sugar (or alternative natural sweetener)

For the Chocolate Spread:
1 Cup Vegan Chocolate Chips for melting
1/2 Cup Almond Butter (or other nut butter)

What You Will Do:
In a bowl, combine almond butter, coconut sugar, and coconut flour. Stir until totally mixed.


Line a 8″ square baking pan with parchment paper, and pour batter into the pan. Spread until the batter is even throughout.
Place in the refrigerator to cool.
In a separate bowl, melt your chocolate chips in the microwave. Add almond butter and mix!
Remove batter from the refrigerator, and pour chocolate over the batter. Spread evenly!
Place back in the refrigerator and cool for 1-2 hours before cutting.
Slice and serve!

For even firmer results, place in the freezer! You can also do a double chocolate layer and pour the chocolate spread under and on top of the almond batter.

NOTES:
This recipe can also be used to make peanut butter cups!
If you want to eat immediately, refrigerate and eat after an hour or two. But it will melt quick! For best results, FREEZE!!

Peanut Butter Zucchini Smoothie

I had a hard enough time wrapping my head around adding cauliflower to a smoothie for added creaminess so you can imagine how hard it was for me to accept adding zucchini! But now that I did, and absolutely loved it, I may even add both cauliflower AND zucchini next time! The zucchini did what I was told it would do, add nutrients while adding thickness! I steam and then freeze my zucchini for the sake of digestion, but you can totally add it raw/frozen!

What You Will Need:
1.5C Unsweetened Coconut Milk (or alternate dairy-free unsweetened nut milk)
1 Scoop Vanilla Protein
1/2 T Peanut Butter
1/2 T Chia Seeds
.5-1 T Bulletproof Brain Octane
½ Steamed then Frozen Zucchini
Spinach (optional)

OPTIONAL: 1/2 banana if you want fruit! it will make it even creamier!

What You Will Do:
Add all ingredients to a blender or Vitamix, starting with the Coconut Milk, and blend until smooth!
Top with toppings of your choosing. I added peanut butter, coconut flakes, and more chia seeds! !

Paleo Chocolate Fudge

I LOVE CHOCOLATE. So often, however, my favorite chocolatey treats are filled with cane sugars and artificial ingredients. Post dinner I love having a bite of something chocolatey, and my fudge squares always do the trick. With the anti-oxidizing powers of cacao and the added fat from the coconut oil, these fudge squares are pretty darn healthy, too!

What You Will Need:

  • 1/2 cup melted Coconut Oil
  • 1/2 cup Almond Butter (or peanut!)
  • 1/2 cup Cacao Powder
  • 1/4 cup Maple Syrup

What You Will Do:

  • In a large bowl, mix your melted coconut oil (or liquid coconut oil), nut butter, cacao powder, and maple syrup together.
  • Once smooth and all the clumps are gone, pour into a tray of your choosing that is lined with parchment paper.
  • Once smooth, again, place tray in a freezer. Let the fudge sit for an hour before cutting up and serving!

**Note** The squares will melt super quick… so eat right away! OR instead of pouring into a baking pan, pour your chocolatey mix into an ice cube tray and serve yourself one at a time!

Double Chocolate Paleo Zucchini Brownies

One day years ago when I first came out to LA, I had some time to kill so I decided to check out the infamous Alfred Coffee. As I do on most occasions when I go to coffee houses, I ordered a gluten-free treat rather than a coffee or tea! At the register I saw a case of several delicious pastries, but my eyes were immediately drawn to the Chocolate Zucchini Brownie. Thankfully my eyes drew to one of few gluten-free items in the case!

For years now I’ve wanted to make a chocolate zucchini bread or dessert, and I’m glad the time has come! Introducing my Double Chocolate Paleo Zucchini Brownies!

What You Will Need:
1 Cup Thinly Grated Zucchini (One large Zucchini should do the trick!)
1 Cup Almond Butter
1 Egg
1/4 Cup Honey
1/3 Cup Unsweetened Cocoa Powder
1tsp Vanilla
1/2 tsp Baking Soda
Pinch of Salt

What You Will Do:
Using a peeler, peel the skin of the zucchini. Remove the skin.
Peel thin strips of zucchini. When finished, finely chop.
Place zucchini in a ball on a paper towel and squeeze. *Important* Squeeze out all of the water!!
Add all ingredients into the blender, starting with the almond butter.
Blend until totally combined.


Pour batter into a brownie tray (grease with coconut oil or use parchment paper). Note: The batter will be a super thin coating, but don’t worry- it will rise!!
Top with mini chocolate chips and walnuts! (optional)


Cook at 350 for 20-25 minutes MAX. Remove from oven and let it cool for 15 minutes before taking the brownie cake out of the tray.
Slice and serve!

Moms, this is a great way to get your kids to eat their veggies while indulging in a chocolatey treat! I have to emphasize, do NOT cook longer than 25 minutes or it will be too dry and lack flavor. If you like a more “melt in your mouth” consistency I recommend 20 minutes!

For those of you who prefer donuts over brownies, this recipe can be made into donuts, too!! Just place your batter in a donut tray instead of a pan, and cook for 15 minutes!

Peanut Butter Coconut Cookie Dough Balls made with Earth Balance

Ever since I went to Cookie Do in New York City and had their vegan and gluten-free Peanut Butter Chocolate Chip Cookie Dough, I’ve been dying to recreate it in my kitchen! Their cookie dough was ABSURDLY good, but also absurdly unhealthy, ha!

When I was at Do recently, I noticed that there were several gluten-free flavors, but only one gluten-free and vegan flavor. When I asked why all flavors of GF dough weren’t vegan, I was told the others contained butter! So first and foremost I decided that a dairy-free/vegan butter would be one of the main ingredients in my NOBREAD dough. Introducing Earth Balance, my go-to dairy-free butter!

Earth Balance was founded in 1998, and it’s introduction gave vegans and dairy-free folk faith that they would be able to enjoy ‘butter’ again. EB has quickly become the US’s most popular vegan buttery spread, and the butter family has grown outside of their Original flavor and now includes Soy-free, Organic Whipped, Olive Oil, Omega 3, and Organic Coconut Spread. Thus far, I’ve tried all except the Omega-3 and Organic Coconut Spread, but given I am a Coconut-addict I know it’ll be just days before I give the Coconut spread a try!

Peanut Butter Coconut Cookie Dough Balls

What You Will Need:
1/4 Cup Peanut Butter
1/4 Cup (4T) Earth Balance DF/Vegan Whipped Butter (Melted)
1/2 Cup coconut Flour
1/4 Cup Coconut Sugar
1/2 tsp Vanilla
Handful Chocolate Chips

What You Will Do:
In a large bowl, mix peanut butter, melted Earth Balance, and vanilla.
In a small bowl, combine coconut flour and coconut sugar.


Add your dry ingredients into the bowl of wet ingredients and combine.
Add however many chocolate chips you desire and fold!
Note: The batter will crumble. Don’t be alarmed. Time to get messy.

With your hands, scoop out batter and create small dough balls.
Add your balls to a tray lined with parchment paper. You should be able to make ~12 balls.
Place in the refrigerator so the dough comes together. Chill for 20 minutes and serve!

The dough balls will stay good in your refrigerator for a week or so, and then (if there are any left) move them to the freezer!

Earth Balance vegan butters have been HUGE not only for my recipes, but also in my day-to day life. I’m a toasted (gluten-free) bagel and croissant kind of girl, but I need my DF butter to make my meal complete and Earth Balance spreads absolutely do the trick.

To read more about Earth Balance, visit their website here!

Coconut Peanut Butter Oatmeal with Bob’s Red Mill Oats

Summer is here! Well ‘technically’ it will be here in one week, but this weather is giving me all the summer feels! It can be tough to stay in shape during the summer; BBQ’s are happening left and right, and who can turn down that post-work rooftop cocktail. I’ve found the best way to stay healthy during these lovely summer days is to start my day off right. And by right, I mean with a nutritious, protein packed meal.

I’m a huge fan of Bob’s Red Mill products (if you didn’t know from my countless recipes using Bob’s!), and Bob’s Old Fashion Rolled Oats are no exception. Not only are they gluten-free, but they pack 7g of protein and 3.5g of fat. The oats are easy to make and even more fun to top!!

My go-to summer oatmeal: Coconut Peanut Butter Oatmeal

What You Will Need:

For the Oatmeal:
2 C Bob’s Red Mill Old Fashion Rolled Oats
~4 C Unsweetened Coconut Milk
4 T Maple Syrup
Dash of Cinnamon
1tsp Vanilla

To Top:
Handful of Strawberries
Peanut Butter

What You Will Do:

In a medium-sized saucepan, bring coconut milk, maple syrup, cinnamon, and vanilla to a simmer.
Add oatmeal and stir periodically for ~10 minutes or until all the coconut milk has been absorbed.
Transfer to a bowl and top with strawberries and peanut butter!

 

This serving size is for two people! And believe me when I say they are two hearty portions. I’m full all morning after breakfast thanks to this combination of protein, carb, and fat! Start your day out right with Bob’s Red Mill gluten-free oatmeal… you’ll be thankful you did!!

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!

 

 

Keto Chocolate Chip Mug Cake

About three months ago, I started the Keto diet. In a nutshell, this means 75% of your diet should consist of healthy fats, like avocado, nuts, coconut, etc. This also means you’re restricted to eating a minuscule amount of carbs – under 20 grams per day, to be exact.

If you’re asking for a real-world application, 1 cup of kale contains about 6 grams of carbs, and a plate of pasta can set you back 41 grams. So basically, this is really hard.

The first question I asked when starting this diet was, “What the hell can I eat for dessert?” At the beginning I came up with really sad concoctions. They’re literally nauseating to think about.

I would combine almond butter, unsweetened plain yogurt, and chocolate, and microwave it all together and pretend I was eating chocolate mousse. For the record, I highly do not recommend microwaving yogurt.

Finally, I took matters into my own hands and started messing around with recipes of my own. I was in this hot and heavy mug cake phase because, well…everyone loves dessert that takes virtually zero effort to produce.

After forcing all my friends – keto and regular peeps alike – to try this cake and annoyingly asking, “Does it taste like real cake?!” a million times, I present to you the best Keto mug cake in existence (probably). Plus, it only has ~5 net carbs.

Note: if you aren’t following the Keto diet, feel free to use real milk, flour, and sugar.

Recipe originally appeared on The Bacon Princess.

What You Will Need:
2 slices bacon, diced (optional)
1 egg
2 tablespoons milk (I use coconut or almond)
2 dashes cinnamon
3 1/2 tablespoons almond flour
1/8 teaspoon baking powder
1/8 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
2 teaspoons Lakanto Golden Monkfruit Sweetener
2 tablespoons almond butter
2 tablespoons chopped chocolate or chocolate chips

What You Will Do:

In a small frying pan, cook diced bacon for 2-3 minutes, or until completely cooked.


Remove to a small plate lined with paper towels to absorb the grease.

In a microwave-safe mug or ramekin, combine all remaining ingredients except chocolate. Fair warning, you might want to use a taller mug because this baby RISES!!


Using a fork, mix ingredients until fully incorporated. You might have to whip it a little extra to get that almond butter to break down.


Pat your bacon with paper towels to eliminate as much grease as possible.
Move to a cutting board and chop finely.


Once you have a smooth batter, mix in your bacon and chopped chocolate or chocolate chips.

Place in the microwave for 1 minute and 30 seconds.
Devour after the cake has cooled for a few. You don’t want to burn the s**t out of the roof of your mouth.

Marble Banana Bread

What do you do when you come home from a week away and you have SUPER ripe bananas sitting on your counter? Make banana bread! I’ve made just about every banana bread there is to make, but on my quest to make a different NOBREAD Bread each week, I’ve discovered a new recipe!

Marble breads are beautiful, and flavorful, so I figured why not kick my banana bread game up a notch, and use unsweetened cocoa powder to make a beautiful marble banana bread? You will see in my ingredient shot below a bowl of chia… I was going to use chia “eggs” and make the bread vegan, but then I realized this may mess with my color scheme, and I switched it out for traditional organic eggs!

What You Will Need:

  • 3 ripe bananas
  • 3 eggs
  • ½ cup almond butter
  • 4 tablespoons coconut oil, melted
  • 1/2 Cups almond flour
  • 2T coconut flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of Pink Himalayan salt
  • 3T unsweetened Cacao powder

What You Will Do:

  • In a large bowl, combine your wet ingredients (3 ripe bananas, eggs, almond butter, coconut oil, vanilla)
  • In a small bowl, combine your dry ingredients EXCEPT the cocoa powder (almond flour, coconut flour, cinnamon, baking soda, baking powder, salt)

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

  • Once combined, your mixture will measure to about 3 Cups. Pour 1.5 Cups in one bowl, and 1.5 Cups in the other.

  • Add 3T Cocoa Powder to ONE of the bowls, and combine.
  • Line your bread pan with parchment paper. Pour scoops of each bowl into the bread pan so that the colors rotate.

  • With a knife, swirl your mixture!

  • Bake at 350 for 35 minutes, or until a toothpick comes out clean!

  • Slice and serve! Each bite in unique, with flavors of almond, coconut, banana, and chocolate! I mean… what more could you want!

To be honest, I’ve seen prettier marble swirls… but I’d like to think this was a great first try!! I’ll work on my knife skills for my next marble cake. If anyone has any tips, let me know!