Recipes for what I’ve made…
I love eating avocados since they are delicious and a healthy fat. I changed up my morning smoothie routine this week by trying an avocado smoothie. Here was my recipe: Ingredients: 1 small avocado 1 cup frozen berry mixture (or fresh) 1/2 cucumber 1 small-medium banana 12 oz of almond milk The banana and frozen berries helped to sweeten up the drink. If you don’t use frozen berries, you might want to add ice. Enjoy!
Materials: Food processor, juicer or high-powered blender Cheesecloth Ingredients: 1/4 cup chia seeds 1 large head of cauliflower 1 egg 3/4 cup ground almonds or almond powder (I used flax seed) 1 & 1/2 tablespoons of oregano 1-2 teaspoons of mixed garlic salt and pepper to taste Directions: *Preheat oven to 450 degrees. Take 1/4 cup chia seeds, put into a bowl of 3/4 cups of water and let sit in fridge for 20 mins until it kind of gets goop-like. While your seeds are soaking, take 1 large head of cauliflower (you’ll need 3 cups of it once it’s blended), chop it up and then place it in a food processor and blend until it’s fine (kind of looks like the pulp that comes out of the back of your juicer. One recipe even suggested “juicing” the cauliflower then using the pulp.) Once the cauliflower is grounded finely, use a cheesecloth to get as much moisture out of the cauliflower as possible. (*You can also use a clean dish towel if you don’t have …
Hey everyone! My name is Ashleigh, visiting from Team Never Going Back and I am just thrilled to be posting on Stay Classy Ana — we met in high school and now both have new, growing blogs. I am a huge fan of her blog, so I jumped at the opportunity to be a part of it. Just a little bit about myself and my cooking style: My goal is to create the healthiest, most flavorful dish by using minimal ingredients, simple methods, and avoiding anything too “off the wall.” Let’s just say I like things easy! Thank you very much for tuning in, please feel free to leave comments! Pesto Spaghetti Squash with Chicken: Spaghetti Squash, about 3 lbs 3 oz fresh basil, about 2 cups 2 tsp chopped garlic 1 tsp lemon juice 1/2 cup shredded Parmesan cheese 18 oz chicken breast tenderloin, thawed 1 tbsp AND 1 tsp extra virgin olive oil 1 large zucchini 2 medium Roma tomatoes Alright guys, for this pesto “pasta“, I went all out and not only made my own noodles, but my …
I’ve been wanting to share this routine for awhile. I know mornings can sometimes feel rushed or groggy after a late night. I’ve been on this routine for the last few months and really feel that it helps me start my day and my digestive system on the right foot, no matter what happened or what I ate the night before… Routine: 1 full glass of water as soon as I wake up. I always fall asleep with a water bottle next to my bed in case I get thirsty in the middle of the night. Whatever I haven’t finished, I finish immediately in the morning when I wake up. 1 cup of black coffee while I get ready. I genuinely enjoy a hot cup of coffee in the morning. There’s something about the smell, taste and oh yea the caffeine that really helps wake me up and focus me. I’m not addicted and typically only drink one cup per day, but I do love to drink coffee! I used to add sugars and creamers, …
This year it’s my goal to find more recipes using green vegetables. I absolutely love roasted vegetables especially brussels sprouts. I came across Kale Sprouts while shopping at Trader Joes and decided to give them a try in the oven. They came out amazing! Here was my recipe. Kale Sprouts Preheat oven to 425 degrees Toss Kale Sprouts in 2 table spoons olive oil with salt and pepper. *I used to decorate my roasted vegetables with a lot of different seasonings (garlic powder, onion, lemon pepper, cayenne), but I’ve learned too much seasoning can drown out the roasted flavor that I like so much. Now I keep it simple. Once tossed and coated, place in a single layer on a baking pan. Bake for in the oven for 10 minutes or until the edges of the sprouts become crispy. Broccoli Toss broccoli florets or cut broccoli in two tablespoons of olive oil with salt and pepper and place in a single layer on a baking pan. Place in the oven at 425 degrees for 12-15 …
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