It has been quite a bit of time since I have added a new recipe and I am so sorry for that! Honestly, the last couple months have had it's great times and also kind of stressful times. I celebrated my thirtieth birthday, Derryk's birthday, Valentine's Day and my two sister's birthday. I have been wedding planning and oh yeah, I accepted a new full time job. I had a rare quiet Sunday last weekend where I dedicated my free time to recipe development and this is one of the first recipes from that. If you think a yolk that looks this good is hard, you are wrong. It only takes three minutes!
It is day three post-Turkey Day, and I bet you have some sweet potatoes around that you don't know what to do with. Lucky you are reading this! I used some leftover steamed sweet potato to make this protein shake. Not only will this have you feeling energized post-workout, but you will also think you traveled back in time to Thursday celebrating Thanksgiving.
Making your Sunday brunch, even more, chill with these protein pancakes. They contain ingredients that have been shown to decrease stress and anxiety so not only it is fun to eat pancakes but you can find zen doing so. This recipe uses Birch Benders Paleo pancake mix which I love! It contains limited ingredients, is high in fiber, and uses monk fruit for a small amount of sweetness! Can't get any better. (#notsponsoredjustlove)
Peanut butter and jelly sandwiches were one of my favorites growing up and to this day I have a huge obsession with peanut butter. Since we are at the height of berry season, I wanted to share something easy to make with strawberries. This recipe is also gluten free and dairy free. Super easy to make in advance for breakfast meal prep.
This week in the Bay Area has been a scorcher. Currently, a high of 92 degrees as I write this right now. When the weather starts to get warm, I immediately crave post-workout smoothies. There is a method to my madness when it comes to making a Macrobalanced protein smoothie which I will explain below.
Adding buttermilk to bread and desserts is a foolproof way to make any baked good tender and moist! This bread was a product of having some leftover buttermilk from making Cinnamon Roll Pancakes (YOLO eat them at least once) and having strawberries that were going to go bad. What turned out was amazing! For my gluten free ladies, instead of all purpose flour, use King Arthur or Bob's Red Mill Gluten Free All Purpose Flour.
I have always loved the idea of hot cereal in the morning, but I find that oatmeal or any other porridge leaves me feeling starved and unsatisfied or overly bloated. I can have oats in small amounts, but who can eat just 1/2 cup of oats and be ready for the day! I like to have a hot cereal that has substance and will keep me feeling full and ready to take on the day. Chia seeds are a staple in my yogurt parfaits and I decided to play with them to make a hot cereal. What I came up with was fantastic and can be reheated as leftovers with no issues!
I continue to search for ways to make smoothies delicious, but lower sugar. This recipe I decided to use something I have never used before, but heard it is amazing. I use STEAMED cauliflower along with steamed beets. Beets add some sweetness to the smoothie and cauliflower adds creaminess. The only thing I caution is try not to stain everything pink!
The New Year is here and here comes hearing about everyone's resolutions. One resolution that I hear often or bring up with clients is adding in a balanced breakfast to the day. Breakfast can be hard for people because they either do not have time to make breakfast or do not have enough time to sit down to it. One easy way to get in nutrition is making a protein shake!
During the holidays, I decided to make Alton Brown's famous chewy chocolate chip cookie and boy was it good! I wanted to come up with a chewy cookie recipe for you guys that is like this cookie but adds in more filling and macrobalanced ingredients. I used a similar process to how Alton melts the butter prior to adding to the dry ingredients to this recipe. It helps create a chewier but crispy on the outside cookie. This recipe is gluten free, dairy free and uses no refined sugar. Hope you love it!
Who doesn't love banana bread? Even the smell that circles the room when you bake it is intoxicating. It is the kind of baked good that can bring back memories for any one! Memories such as the banana bread grandma used to make or the banana bread you ate while driving Road to Hana in Maui. I love banana bread, but I needed a way to make it macrobalanced. This version uses higher protein flour such as almond flour and uses no refined sugar.