we've moved!

Tuesday, September 15, 2015

hello, loves.

if you still visit this space, i forgot to mention that we've moved! 

it's the same soul-nourishing wisdom, but we just have a new home.


the bowl.

Friday, May 15, 2015

after the bar comes the bowl, am i right!? a smoothie bowl that is. açai bowls have become my thing these days. there's nothing i love more than a saturday morning açai bowl post-exercise. i got very inspired to try my own at-home one again after discovering these beyond amazing bowl recipes. a while back i posted this green smoothie bowl, but never showcased the recipe, so here it is, friends!

smoothie: this is almost the complete iteration of the beaming basic vanilla {if you haven't checked out beaming yet, make sure you do! more locations sprouting up throughout southern california}
1 frozen banana
2 dates
1 tablespoon almond butter
1 light scoop of vega one vanilla protein powder
2 teaspoons cinnamon
2 'shakes' of cayenne pepper
1 teaspoon hemp seeds
1 teaspoon flax meal
1 heaping handful of spinach
3/4 cup of unsweetened vanilla almond milk

toppings: it's time to let out your inner artist... go crazy with whatever your little heart desires!
1/2 sliced banana banana
chia seeds
shredded coconut
granola {my personal favorite is purely elizabeth blueberry hemp granola: no refined sugar and gluten + dairy free}

... happy bowl making. send me your pics, please!

the bar.

Tuesday, May 12, 2015

hello there, sweet friends.

i've got a recipe report for you. is it just me, or are you also on the hunt for the best homemade 'bar!?' i constantly scour the internet and instagram for the perfect recipe, and then once i'm at the store i get cold feet because they include ingredients i surely won't use again so why waste the money? i go on my merry way and think to myself, ok, maybe next time.

after a weekend spent with an old friend, we got to chatting about said 'bar' recipes and she even inspired me with some homemade ones of her own she brought along via the nutritional guidance of running on veggies {love her site!}.

i decided it was time to tackle 'the bar.' so, here it is, ladies and 'gents my spin on the 'bar' recipe. it's gluten-free of course, and uses no flour, sugar, or dairy. enjoy!

truth be told, i eyeballed a lot of these ingredients, but here is the full set all ready for action.

it's best to use really ripe bananas. think brown spots! mine were fairly fresh, but the ripeness will add extra sweetness.

the 'dough.'

use an 8 x 8 inch pan and cover with parchment paper.

here they are in all of their glory!

so good, you might mistake for a healthy cookie!
my recipe was adapted from one i found over here at clockwork lemon {going to have to send her a sweet thank you!}. and, while i didn't follow many measurements except a pinch here and a shake-shake there, i broke it down for you below. also, i took the 'everything but the kitchen sink' approach so feel free to leave anything out {except the bananas, peanut butter, and oats of course}. we'll call these...

gluten-free peanut butter banana coconut oat bars

2 ripe bananas
1/2 cup peanut butter
3 packets (1 cup} of the trader joes go raw trek mix: raisins, cashews, walnuts, and almonds {*tip: instead of buying separate large bags of each ingredient i bought the 'just a handful' size so i could use as on-the-go snacks at a later time for those moments when your tummy is growling for a little pick-me-up. maybe even put them in your glove box in your car if you forget a snack on your way to a workout. been there, done that.}.
1 tablespoon of coconut oil
1/2 cup chopped dates
1/3 cup coconut
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon cocao powder
2 tablespoons hemp seeds
2 tablespoons chia seeds
1/4 cup ground flax meal
1/4 teaspoon salt
1 cup gluten-free rolled oats

1. preheat oven to 350 degrees
2. mash the banana in a bowl and combine the rest of the ingredients stirring in frequently
3. line an 8x8 inch pan with parchment paper {spraying with olive oil or other spray helps to make it stick}
4. place mixture in pan evenly with spatula and bake for 30 minutes {checking it frequently for last 10 minutes so as not to burn}
5. let cool and slice into squares once set

...ta da! a great breakfast, mid-morning, or late afternoon snack packed with healthy fats, protein, and superfoods {can i get a chi-YA!? sorry, had to}.

happy bar baking you healthy beings. xo.

a place to call home.

Monday, March 30, 2015

it's been a long time coming... eight years to be exact. and somehow, someway, it was worth the wait.

all about that crunch.

Monday, February 23, 2015

oh, hi. remember me? i'm still here, i promise. i've been working on a few posts for a while now, but somehow march snuck up on us and i have yet to post one of them babies. so here we are, and instead i've got a superfood recipe for you comin' in hot! nutrition courses have got me inspired, my friends.

i'm calling this one 'the mediterranean crunch.' initially inspired by the look and feel of this recipe, but the taste and flavor of this one {thanks, ms. smitten kitchen!}.

salad base: mix together in large salad bowl
- 1 bunch dino kale {chopped}
- 1 bag shredded carrots
- 1 diced medium cucumber
- 1 cup quartered cherry tomatoes
- 2 diced medium avocados
- 1 serving of cooked quinoa {in chicken broth}: place in fridge to cool before adding to salad

dressing: homemade lemon tahini blended in vitamix or other blender*
- approx. 3 tablespoons of tahini {i used the joyva brand found at sprouts or whole foods}
- 1 medium garlic clove
- juice of 2 lemons
- 2 tablespoons of olive oil
- approx 5 tablespoons of water {more if necessary}
- season with salt, pepper, cumin, cayenne, chilli powder
- sriracha to taste {only for those who like it extra hot!}
*gradually add to salad while tossing so as not to overdress!

toppings: toast chickpeas at 425 degrees for approx 20 mins or until crispy
- 1 can of garbanzo beans: rinse and dry
- mix in olive oil, salt, pepper, cumin

combine all of the ingredients for a delicious, hearty, flavorful salad. can i get a 'kale yeah!?' it makes a great dinner {especially paired with a sauvignon blanc!} plus lunch for the entire week. if you feel like you want even more nutrient-rich greens, chop up some spinach and throw it in there too.

happy superfood eats, babes. xo.


Friday, December 19, 2014

so since moving to san diego i started eating a whole lot better. no more hunching over at a desk all day ordering salads from seamless barely getting up to move. gone are the days of ravenous, stress-induced appetites and overdoing it at happy hour, followed by late night food splurges. it's clear to me now that i wasn't happy, so i was eating. i believe they call that the emotional kind. it's something i've struggled with for years. at my core i am a health nut, but certain things have gotten in the way from me living my authentic self. so as it turns out, my body {and mind} does a whole lot better in non-big city living, in a small community by the beach... the simple life. now that i feel i am living how i want to live, everything is transforming. the other day amidst a long jog, i had a thought that if i was to ever write a book it would be called the unhappy pounds, because for me the connection between happiness and weight is oh-so-very strong.

some big news around these parts, is my enrollment in the institute for transformational nutrition. which, yes, seems very fitting, doesn't it? transformation is my favorite word at the moment, clearly. i discovered the program through a dear friend who has always been such a positive, inspiring, and guiding light in the health and wellness world. many of our real and honest conversations revolve around our life ambitions, and i so appreciate her kindness and advice. 

i can't wait to share some of my journey with you. to be honest, i'm not sure what the outcome will be, or what the future holds when it comes to the wellness field. many people go on to be health coaches or run their own businesses. all i know is i am interested in the content and feel so incredibly connected to the process having gone through much of it myself. i think experiencing it is the first step to helping others.

when chatting about this topic recently, one of my best friends summed it up nicely, you give best what you need most. to me, this translates to: you are able to better help others if you've gone through what they've gone through before. enduring the same experiences and overcoming them, makes you that much better at being of service. 

there's something to this. i am not sure what exactly is in store for me, but i am inspired by the process of discovery. 

this blog post was inspired by my quinoa bowl this morning, so here's the recipe. enjoy!

in a bowl combine the following ingredients to the ratio of your choosing:
-quinoa cooked in almond milk {plain or vanilla}
-stevia packet
-spoonful of almond butter
-ground flaxseed 
-chia seeds
-half a banana
-coconut flakes

it's delicious and perfectly filling! 
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