This little piggy had a smoothie

Two years ago, I got my mom a wooden little piggy cutting board. She has a thing for pigs. We have this little four inch tall statue of three pigs stacked on top of each other and another little clay sculpture of a pig that either my mom or sister made when they were little. And now we also have this little piggy cutting board that the smoothie is on top of in the picture. I thought it was cute and went along with her little piggy theme. But now we use it to display salami and cheese on when guests come over. Kind of weird, but that’s neither here nor there.

I make this smoothie in the morning as my post workout meal.

  • The maca gives me energy and balances my hormones (because I could really use some balance in my life).
  • The banana gives me the potassium and sugars I need for muscle repair and energy.
  • Freshly ground flax meal provides me of my omega-3s (because, ew, fish).
  • Cacao has ample magnesium and slight amounts of caffeine that can temporarily ward off my coffee addiction.
  • Brazil nuts give me the selenium that I probably wouldn’t get from really anything else in my diet. Plus, selenium protects against cell damage and acts as an antioxidant.

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*See the little piggy? You won’t feel like a pig after drinking this smoothie!

Side note: you can grind the cacao and flax seeds in a coffee grinder before throwing it into the blender.

One more side note: you can replace the coconut water for cold brew coffee if you’re feeling extra sassy!

Banana Cacao Post Workout Smoothie

Blend together the following ingredients in a blender for a single serving.

10 ounces coconut water

1 tablespoon ground cacao

1 tablespoon ground flax seed

1/2 tablespoon maca

1 banana

1-2 brazil nuts

2 pitted dates

1 tablespoon almond butter

1/2 teaspoon cinnamon

Chia pudding. For those days when the alarm clock isn’t your friend (always).

This morning, like many of my mornings, I had three alarms set: 5:45, 5:47, 5:50. Yes, as in the morning. When the suns alarm hasn’t even gone off yet. 

On these days, I have work at 6:45 am so I don’t have a whole lot of time to physically make breakfast, so I pre-made these little guys the night before!

I make a big batch so all I have to do is grab a little jar in the morning and take off. I would love to have the luxury of sitting down to a warm meal with a cup of tea, sitting in a wooden chair with a blanket while watching the sun rise… But that’s not my reality right now. I watch the sun rise from inside my work. But my little chia pudding cup makes me a lot happier about it!

This makes three 8 oz servings. Enjoy!

 

Chia pudding pot

Ingredients:

1 cup vanilla yogurt (preferably organic)

1 cup unsweetened almond milk

1/3 cup chia seeds

1 tablespoon real maple syrup or honey

A pinch of cinnamon (optional)

2 sliced strawberries per serving  

1. Mix the yogurt, almond milk and honey/maple syrup until well blended. 

2. Add in the chia seeds and stir until combined. Let sit for 1 hour or over night. After an hour, split them into separate containers with sliced strawberries and a pinch of cinnamon on top!

A bagel every now and then isn’t that bad…

Happy Veteran’s Day, everyone! I hope you celebrated it with someone who served our country or at least said thank you to someone who did 🙂

As some of you know, I’m training for another half-marathon. One of the many benefits of running an obscene amount of miles each week is that you get to eat a little (lot) more. And I love to eat. I usually make a ridiculously healthy smoothie or chia seed pudding (recipe coming very soon) or almond butter pancake for breakfast, but every now and then… I need a bagel. This morning was one of those days. Before my workout, I stopped off at my local coop and picked up an everything bagel that they make in house. I feel at least a little better about myself if I buy a bagel made from organic and local ingredients. I tried to make this little bad boy as healthy as possible so everything is organic, local and fresh!  You might think I’m being ridiculous by saying this serves 2 with only one bagel… but this bagel is really loaded. You’ll only want 1/2 of it. And even if you are still hungry, just eat the second half! No one has to know!

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Loaded Breakfast Bagel Sandwich

serves 2

Ingredients

1 everything bagel

1 cream cheese packet or about 2 tablespoons of cream cheese (I used an organic one)

2 eggs, scrambled

8 slices of cucumber

1/4 of an avocado, sliced into four thin slices

2 slices of red onion, or about 2 tablespoons finely chopped

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1. Cut the bagel in half, straight down the center, then turn it on it’s side and cut it down the middle forming four equal pieces.

2. Prepare all of your vegetables while you toast your bagel pieces (it’s easier to use a toaster oven for this one. If you only have a regular toaster, don’t cut the bagel in half or it’ll get lost in the toaster!) and cook your eggs.

3. When the bagel is toasted and the eggs are cooked, start to assemble the breakfast sando. First, spread the cream cheese on one side of the bagel. Then add all of the vegetables on this same side. On the other side, layer the egg pieces.

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4. Now comes the tricky part.. hold onto your egg pieces on the bagel and flip it over on top of other half of the bagel. Now you’re ready to eat this masterpiece! Just make sure you hold the insides in while you take bites… it’s a pretty big mouthful.

Quinoa for breakfast?!?!

When I was at the Tone It Up Retreat last week, I ate a lot of quinoa. I mean a LOT of quinoa. I’ve always been a fan of quinoa because it’s a complete protein and a good grain alternative (because it’s actually a seed, not a grain). I have quite a few recipes on my blog already that use quinoa as a staple but I’ve never really used quinoa for breakfast before until this morning.

Well, actually, technically I tried it for the first time at the retreat. I was definitely skeptical when I saw “oatmeal” made of quinoa. It seemed like an odd pairing, quinoa and breakfast. But I gave it a whirl and I’m glad I did! Having quinoa for breakfast really helps fill you up and keep you satisfied throughout the day (probably because it’s high in protein). Plus, it doesn’t really taste like anything, so it’s extremely versatile and you can add whatever you want to it.

I pre-made the quinoa last night so that it wouldn’t take as long to prepare. I suggest everyone do it that way too since most people don’t have ample time in the morning to leisurely cook quinoa for breakfast.

Try it out and let me know how you like it!

**OH and by the way… along with this quinoa oatmeal dish this morning, I made a “clean” latte. And holy mother of all delicious food… it was incredible. Don’t you worry though, I’ll be posting THAT recipe soon enough!**

Don’t forget to follow me on instagram at @healthyfoodylifestyle for more recipes, fitness and health updates. And be sure to post your creation and tag me in it so that I can see how yours turned out!

So what are you waiting for… go eat some quinoa for breakfast!

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Superfoods and Strawberries Quinoa Oatmeal

serves 3

Ingredients:

1 cup uncooked quinoa

1.5 cups almond milk

1 teaspoon cinnamon

1/2 cup chopped strawberries

3 tablespoons cacao nibs

3 tablespoons goji berries

3 teaspoons honey

1. Pour the quinoa, almond milk and cinnamon into a pan. Raise the heat to medium high until it starts to boil, then reduce the heat to medium low and cover. Let this cook for 20 minutes. If the quinoa dries up before it is cooked all the way through, just add 1/4 cup more almond milk to moisten it again.

*This step can be done the night before. Once the quinoa is cooked, just wait for it to cool off and put it into tupperware and into the fridge. When you are ready to reheat it, take out the desired amount, put it into a pot, add 1/4 cup almond milk and put it over medium low heat while you prepare the other ingredients*

2. Separate the quinoa out into three bowls. Sprinkle the strawberries, goji berries, cacao, and honey on top of each bowl. Serve hot!

MUNCH THIS: blueberry almond butter pancakes

I use to eat pancakes a lot growing up. Drenched in syrup, slathered in butter… You could hear yourself getting fatter (Tommy Boy reference for anyone who caught that). But then I grew up.
A couple of weeks ago, I thought that I would treat myself and get some pancakes for breakfast. It had all the above stated necessities. About two seconds after I finished eating it, I wanted to puke. I felt so… Icky inside. It didn’t even taste as good as I remembered. I guess eating cleaner caused my taste buds to prefer the healthier foods and reject the heart attack on a plate foods.
Put I still like the idea of pancakes, so I didn’t give up on them.
A few days later, my sister in law introduced me to a cleaner, healthier version of the sinfully sweet breakfast treat. And it is my civic duty to pass the recipe on to my fellow health nut followers!

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Clean blueberry pancakes
serves 2

ingredients
1/2 cup almond butter
1 banana
2 eggs
1/4 cup frozen blueberries
1/2 cup fresh blueberries
2 teaspoons honey
1/4 cup Greek yogurt

1. Preheat the oven to 350 degrees.
2. Mix together the first three ingredients really well. Once that is mixed, stir in the frozen blueberries. Put two tablespoon portions onto a greased cookie sheet. Bake for 10 minutes.
3. Sprinkle the top with the honey, blueberries and Greek yogurt!

** Try this out on a lazy Sunday morning. Make extra and store them in the fridge for the week! Just reheat them in the oven!

Breakfast for dinner: savory eggs over potatoes

It’s been a while since the last time I posted, but to be fair, I was traveling throughout Europe most of the summer and didn’t have the time (or the WiFi) to post. But now I’m back and I have some awesome recipes to start posting again! I’m also just finishing up my personal training class and will be ready to start posting more of those Workout Wednesday videos!

The other day, I got breakfast at a local healthy restaurant in my hometown and it was so tasty that I had to figure out my own version. I decided to make this breakfast my dinner! I mean really, what is better than breakfast for dinner?

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Savory Eggs and Veggies over Potatoes
ingredients
3 eggs
2 artichoke hearts, sliced
2 peppadews, diced
1/4 cup sliced red onion
1 tablespoon and 1 teaspoon olive oil
1 red potato
1 teaspoon chili powder
1/4 teaspoon salt and pepper
Small handful of sunflower sprouts

1. Preheat the oven to 400 degrees.
2. Dice the red potato into small 1/2 inch cubes. Put the on a cookie sheet and coat with 1 tablespoon olive oil, the chili powder, salt and pepper. Put in the oven and bake for 25 minutes.
3. In a pan, put 1 tablespoon olive oil and heat to medium. Add the red onions and a sprinkle of salt and sauté for 3 minutes. Add the peppadews and artichoke hearts and sauté for another
2 minutes.
4. Crack the eggs in a separate bowl and whisk together. Pour into the onion mixture and cook while moving the eggs around until eggs are finished (about 3-4 minutes).
5. First put the potatoes into a bowl and then add the egg mixture. Top it all off with the sunflower sprouts. You can also add some type of salsa to this as well.

Tea time

This morning I woke up to a steady downpour outside. On days like these, I usually just want to snuggle inside with some hot tea and a blanket… Unfortunately it’s Monday and I have class all day. So to compensate, I made myself some hot tea to go along with my breakfast. I usually don’t like to start my day with caffeine so my tea is a little different, but a lot more delicious.

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I simply cut a few thin slices of ginger and one chunk of lemon and boil it in some water for about five minutes. I make sure to boil it for at least that long so that all the flavors of the lemon and ginger are infused into the water. Then I add a teaspoon of honey and that’s it!
Ginger is an anti-inflammatory and lemon helps alkalinize your blood. Honey tastes great but is also an anti microbial which makes this tea a great option to start your day!