Eats: breakfast, lunch and a treat!

New favorite smoothie combo: water, banana, cucumber, kale (blanched and then frozen), frozen mango, flax seeds, walnuts and collagen peptides!

Salad made with arugula, roasted potatoes, roasted chicken, peaches and pumpkin seeds. I dressed the salad with Meyer lemon honey living vinegar (brand Acid League- this stuff is crazy delicious!), extra virgin olive oil, sea salt, pepper, mustard and microplaned garlic.

Little sweet treat made with peanut butter, maple syrup, sea salt, vanilla, toasted oats, toasted walnuts, cacao powder, freeze dried bananas and dates! So good!

Eats: Chocolate Yogurt Cups!

These were so yum and super easy!!

These cups feature three of my favorite products: The Coconut Cult yogurt (the literal best yogurt ever!), Hu Kitchen chocolate gems and Oat Haus chocolate granola butter!

I melted some chocolate gems with a bit of butter and used the melted chocolate to line my silpat muffin tray. (Pro tip: I froze the silpat for about 30 minutes before adding the chocolate. This ensures you can use the chocolate to cover the bottom AND sides of the muffin molds.) I chilled the chocolate covered muffin mold in the fridge for 10 minutes. Then I added some strawberry yogurt and topped it with some chocolate granola butter. I chilled the muffin molds for 10 more minutes and then added another layer of yogurt and granola butter. I topped them with some of the melted chocolate and chilled them for a few hours. The result: deliciousness!!!

Coffee

I made some coffee using my French press (Purity Coffee with reishi mushroom). I added ice to my glass and poured some vanilla extract over it. I poured the coffee over the vanilla ice and topped it with some slushy blue almond milk. To make the slushy milk, I used Real Good Juice Co blue almond milk and blended it with some ice. ❤️☕️🍄🧊💙🥛

Morning Drinks

Before coffee, I had two morning drinks. First one is room temperature water, with CBD Solv and chlorophyll (Sakara).

Second drink is room temperature water with Jigsaw adrenal cocktail, Terrasoul Superfoods coconut water powder and pitaya powder.

Third drink is an amazing coffee made with Purity Coffee, reishi mushroom, vanilla, ice and Real Good Juice Co Bluice Wayne (their spirulina almond milk).

Eats: Breakfasts and Lunches

Smoothie made with water, sea salt, lemon juice, hemp seeds, flax seeds, apple, frozen blueberries, mixed greens and collagen!

Baked eggs and potatoes on top of arugula tossed with tomato sauce (extra virgin olive oil, fire roasted tomatoes, roasted onions and garlic, vinegar, coconut palm sugar, salt and pepper).

Smoothie made with water, apple, frozen blueberries, lemon juice and zest, pumpkin seeds and collagen.

Iced Dalgona with Cacao Hemp Milk

Cacao hemp milk:

  • 2 cups water
  • 3 TB hemp seeds
  • Pinch sea salt
  • 1/8 tsp vanilla
  • 1 tsp cacao powder
  • 2-3 tsp coconut sugar or maple syrup

Mix all ingredients together in a blender until we’ll combined and frothy.

Dalgona Coffee:

  • Milk of choice (I used the above listed hemp milk)
  • Ice
  • 1 TB Instant coffee (mine is mixed with reishi)
  • 1/8 tsp vanilla
  • 2 tsp coconut sugar
  • 1 TB hot water

Pour milk of choice over ice.

In a small cup or bowl combine the instant coffee, sugar, vanilla and water using a handheld frother. Combine until the mixtures expands and thickens.

Pour sugar coffee mixture over milk and ice. Best served with a spoon- enjoy!

Eats: Slow Roasted Chicken

I made a delicious braise!

I didn’t write down the recipe, but this is what I did:

I browned the seasoned chicken in hot extra virgin olive oil in an enameled cast iron pan. I removed the seared chicken to a plate. I got rid of the old oil and added some new oil. I sautéed onions, bell peppers and garlic seasoned with sea salt and black pepper. I added some chicken stock, lemon juice, sea salt and pepper and brought it to a boil. I reduced it to a simmer, added a tiny bit of parsley, some lemon zest and the chicken. I covered the pan and placed it in a 275 degree oven for an hour and a half. I removed the chicken dish, placed it back on a burner and added some rice. I simmered it, partially covered, until the rice was cooked. I let the dish rest off the heat and covered for 10 minutes. I removed the top and crisped the chicken dish in a 400 degree oven for 10 minutes. This was so delicious!!

I would have liked to add some more parsley for the top, but I was out!

Protein Slushy Mocha

1 1/2 cups of Coffee, room temperature. I used Purity coffee with Four Sigmatic chaga mushroom

1 scoop of your favorite chocolate protein powder (I’m using organifi, this time)

Optional 1 scoop of Organifi harmony

1/2 tsp of Vanilla

1 1/2 cups of Ice

Blend all ingredients in a high powered blender until it reaches a slushy consistency.

Enjoy!