Tag: paleo

Avocado, Blueberrry, and Chia Breakfast Pudding

Try This—Blueberry, Avocado, and Chia Breakfast Pudding

Start your day off right with this super healthy blueberry, avocado, and chia breakfast pudding!

I’ve really been on my breakfast grind lately. I find that when I eat a nutrient dense breakfast it pretty much sets the tone for the rest of the day. I have more energy and come lunch and dinner time, I make better choices. I’m an oatmeal and smoothie warrior when it comes to breakfast. Oatmeal and smoothies check all the boxes for me. They’re the quickest, easiest, and most nutritious breakfast staples to make in the throes of a hectic morning. Anyway, I got to thinking how dope it would be to make a breakfast pudding, because, ya know, dessert for breakfast is always the goal. Turns out breakfast pudding is the dopest of dope especially when you combine the antioxidant power of blueberries with the superfood power of avocado and chia. You must try this!

Blueberry, Avocado, and Chia Breakfast Pudding

ingredients

makes 2 servings
one serving= 296 calories, 19 grams of fat, 34 grams of carbs, and 3 grams of protein
  • 1 ripe avocado, peeled and pitted
  • 1 cup blueberries, fresh or frozen
  • 2 tbsp non dairy milk (I’ve been swimming in Oatly lately)
  • 2 tbsp maple syrup, or honey
  • ½ tsp vanilla extract
  • 1 tsp ground or whole chia seeds

directions

  • combine all ingredients in a blender and blend until smooth
  • divide pudding into 2 small ramekins or cups
  • refrigerate for at least 30 minutes to allow the chia to thicken before serving
  • enjoy!

Source: The Iron You

Try This— Sweet Potato Hummus

this sweet potato hummus recipe is the perfect Paleo addition to your summer menu!

Since Winter basically refused to end this year and all the farmers’ markets and farm shares are either opening late or decidedly scant because of it, I thought I’d try my hand at hacking my favorite summertime dip. Hummus is a staple in my house. We smear raw veggies with this creamy delicacy all summer long as a healthy snack and sometimes it even winds up replacing a meal all together because we just can’t stop eating it. This recipe comes from the appetizer menu of Miss Ada, a cute little Mediterranean restaurant on Dekalb Ave. a few blocks from where I went to High School (Brooklyn Technical High School). Chef Tomer Blechman brilliantly uses sweet potatoes as a base instead of chickpeas in this recipe, so it’s perfect for anyone on a Paleo diet, or anyone that wants to use their chickpeas for something more productive like these beauty recipes. Best part is that by using sweet potatoes, your adding a healthy dose of complex carbs and fiber, oh and it makes your finished hummus totally Instagrammable. Drop everything… You must try this!!!

Chef Tomer Blechman in the outdoor eating area of Miss Ada 184 Dekalb Ave, Brooklyn, NY 11205

Sweet Potato Hummus

Ingredients

serves 6 people

  • 5 medium sweet potatoes
  • 5 garlic cloves,
  • 1 cup tahini
  • 1 cup smoked paprika
  • 1 cup + 2 Tbsp canola oil
  • 2 Tbsp creme fraiche
  • 1 red onion, small diced
  • 1 cup sliced almonds
  • Baharat spice mix (1 Tbsp each of cinnamon, cardamom, and English pepper)
  • 1 tsp Aleppo pepper

Directions

  • Preheat oven to 350°F.
  • In a medium pot, boil sweet potatoes until tender.
  • Allow to cool. Add to a food processor and blend with garlic and tahini until smooth.
  • Make the paprika oil: In a medium saucepan over low heat, simmer paprika and canola oil for five minutes. Allow to stand for 20 minutes; strain into a squeeze bottle.
  • In a small bowl, combine creme fraiche and onion. Set aside.
  • On a baking sheet, spread almonds in an even layer. Toss with remaining canola oil and baharat spice mix. Bake for five minutes.
  • Scoop sweet potato mixture onto a plate. Create a nest and place creme fraiche in the middle. Add the almonds, paprika oil, and Aleppo pepper. Garnish with thinly sliced onion and parsley sprigs.
  • Serve with pita or sliced vegetables.
Try This---Add a Little Heat to Your Shake: Mexican Chocolate Breakfast Smoothie

Try This—Add a Little Heat to Your Shake: Mexican Chocolate Breakfast Smoothie

I never thought I’d say this, but I’ve been getting really bored with smoothies lately. I feel like I’ve run the gamut when it comes to all the healthy add-ins. Chia seeds, flax seeds, oats, peanut butter, you name it, I’ve thrown it in my smoothie. I’ve been feeling the need for something different. I don’t know about you, but when the weather is this cold, I crave nothing but warm things. Even though smoothies are the perfect breakfast, it’s so hard for me to get excited about a frothy cold drink in the Winter.

I started to think of drinks that make me feel warm and toasty. Of course there’s always alcohol, but I can’t very well start my mornings with a shot of smoothie. It’s too soon in my relationship with liquor to take that step, plus day-boozing totally defeats my fitness goal purposes. Then I started to think of this deliciously spicy hot chocolate that I got at the Chocolate Room in Park Slope. Um, the combination of sweet hot chocolate and chili peppers… seriously?! It’s delicious and I was determined to bring that warm, spicy flavor to my icy breakfast smoothie.

Solution: Cayenne pepper! Cayenne pepper promotes circulation, speeds up the metabolism, and improves digestion. This powerhouse spice also adds an unexpected kick of heat to your otherwise ice cold smoothie. This recipe is the perfect blend of sugar and spice. You absolutely must try this!

Mexican Chocolate Breakfast Smoothie

ingredients

  • 1/3 cup Greek yogurt
  • 1/2 cup milk (I use vanilla almond milk)
  • 1 tsp vanilla extract
  • 1/2 of a ripe (preferably frozen) banana
  • 2 tbsp cacao powder
  • 1/8 tsp cinnamon
  • a pinch of ground cayenne pepper, to taste (but I suggest you start really small)
  • extra ice, if desired

Directions

  • place all ingredients in a blender and process until smooth
  • garnish with cacao nibs and coconut shavings, if you’re super fancy

Creamy, sweet, and spicy. This recipe is everything! If you haven’t paired chocolate and chili peppers before, this is the perfect recipe to start with. You won’t regret it!

Source: betterwithcake.com

Try This---(Paleo) Cinnamon Roll in a Mug

Try This—(Paleo) Cinnamon Roll In A Mug

Mmmm. Cinnamon Rolls. You guys! This recipe is all kinds of amazing. Picture this…a lazy Sunday morning, cup of coffee, piping hot cinnamon roll in a mug, scrolling through instagram and twitter. That was me yesterday and it could be you too! Word. Just try this!

Try This---(Paleo) Cinnamon Roll In A MugTry This---(Paleo) Cinnamon Roll In A MugTry This---(Paleo) Cinnamon Roll In A MugTry This---(Paleo) Cinnamon Roll In A MugTry This---(Paleo) Cinnamon Roll In A Mug(Paleo) Cinnamon Roll In A Mug

Ingredients

Serves 1

Cinnamon Roll

2 tablespoons coconut flour (find it here)
1 teaspoon cinnamon
Pinch of fine grain sea salt
Pinch of nutmeg
½ teaspoon baking powder
1 egg (or 2 ***flax eggs)
2 tablespoons milk of your choice (this was made with almond milk)
1 ½ tablespoons maple syrup
1 tablespoon coconut oil (or butter), melted
½ teaspoon vanilla extract

Icing

1 tablespoon (find it here)
1 tablespoon milk of your choice
1 teaspoon coconut sugar (find it here)
½ teaspoon lemon juice

Directions

Mix all cinnamon roll ingredients in mug, adding the baking powder last.
Microwave on high for 2 minutes.
In the meantime mix all the icing ingredients in a small bowl.
Drizzle icing over hot cinnamon roll.

***Flax eggs are the perfect vegan baking substitute and they’re super easy to make. Process 1tbsp of raw flax seed in a coffee grinder or food processor until you have a fine powder. In a small bowl, add flax powder first and then gradually 3tbsp of cold water stirring as you go (use a fork for this part so you can work on any lumps). Place the mixture in the refrigerator for about an hour so the flax eggs can set. Do not skip that step!!! When your flax egg sets, use it just as you would a regular egg.

Source: The Iron You: (Paleo) Cinnamon Roll In A Mug

My Un-Diet Plan

Diet and Weight Loss

I truly believe that food should never be a punishment. Since this year began I’ve been doing a lot of reflecting on my diet. Diet. I even cringe at the word. I always associate diet with some sort of punishment. All of these fads that demand strict calorie counting, over the top restrictions, and unrealistic expectations. The truth is there is no cookie cutter diet out there that will suit all of your needs anyway, so what’s the point in punishing yourself?

Food should be enjoyable. Not decadent, not greasy, not overpowered by butter and salt. Just enjoyable. Nature has done a pretty good job of coming up with some ridiculously delicious flavors. My challenge to myself and to you is to stop dieting. Stop turning meal time into a chore and a negative experience. The challenge is to once again enjoy a positive relationship with food.

There are several habits that need to be broken in order to free yourself from the prison of dieting. It’s tough, but I’ve started on this road and I’m beginning to see a positive change both physically and emotionally when it comes to my relationship with food.

1 Stop Counting Calories!

Image Credit: istockphoto.com
Image Credit: istockphoto.com

I’ve fallen so far into calorie counting in the past that I’ve eaten a donut instead of an avocado because of the caloric value. Calories can be really deceptive that way. If you’re eating whole foods you don’t have to worry so much about calories. Your body will use them as fuel. Instead of calorie counting, I’ve tried to shift my focus to healthy portions.

2 No More Fad Diets

Diets

Paleo, the Whole 30, the GM, and all the others just don’t work for me. A negative relationship with food is simply a negative relationship with food no matter which way you slice it. Choosing your meals should not be a chore and it should never, NEVER cause anxiety. Any successful diet should be easy and enjoyable.

3 Spice Up Your Life

Spices

Flavoring food is an art. My default is always salt and butter. That’s certainly not the healthiest choice and as it turn out, it’s not always the tastiest choice either. There are so many amazing spices out there that actually enhance the natural flavors of your foods and have their own unique nutritional benefits as well. Win/Win! Don’t be afraid to try out recipes that call for a pinch of a spice you never use. The deliciousness might shock you.

4 Look for Healthy Alternatives

Image Credit: foodnetwork.com
Image Credit: foodnetwork.com

Ok. So it’s called comfort food for a reason. Cravings are real, y’all. I love mac & cheese, and I could probably eat a pan of it in one sitting. Sometimes it’s like that. Whatever your comfort food cravings happen to be, there’s always a healthy alternative. I’m not saying that you should grab an apple when you really want pizza. What I am saying is that you can find healthier recipes for your favorite comfort foods that don’t hold back on the yummy.

This year is all about realistic goals! Do you think I’m on the right track? Also, I’d love to hear about your goals and how month 1 has been treating you!