Because today is my birthday and you deserve to have your cake and eat it too.
"I'll start on Monday."
Sound familiar? You're not alone in thinking that in order to make a lifestyle change, all circumstances have to be perfect: no vacations or birthdays in the near future, a fully stocked fridge of clean organic foods, a beautiful weather forecast for an outdoor hike, and an hour to set aside every day for the gym.
I hate to break it to you like this, but life is not getting in your way - YOU are. If we waited for all the stars to align then we'd never get anywhere! That's why I want to help you develop a plan for healthy living that will mold to fit YOU, rather than shaping you to fit something you just weren't meant for.
So, in honor of my birthday, I wanted to share some fun recipes with you - that won't make you feel horrible later on - so you can have your cake, and eat it too! (Because, yes, I did eat that chocolate covered strawberry for breakfast. And yes, my shirt says "will plank for pizza." Everything in moderation, y'all!)
Good Morning Smoothie Bowl
1 frozen acai or pitaya packet
1 scoop vanilla protein powder (my favorite is Arbonne - see in the "Shop" tab above)
1 cup unsweetened almond or coconut milk
1/4 cup of your favorite fresh fruit
Toppings (optional): 1/2 sliced banana, 1 tsp. chia seeds, 1 tbsp. slivered almonds, 1 tbsp. unsweetened coconut shavings, 2 tbsp. granola
Blend all ingredients until smooth and top with optional toppings.
3 handfuls of your favorite salad greens (spinach, kale, arugula, baby beet greens)
1/2 cup cooked quinoa
1/4 cup corn
1/4 cup black beans
1/4 cup diced red onion
1/2 cup grape tomatoes, halved
1/2 cup edamame
Dressing: 1/2 avocado, 1/4 cup chopped cilantro, 1/4 cup Greek yogurt, 3 tbsp. olive oil, 1 garlic clove, 1 tbsp. lime juice, pinch of salt & pepper. Add water for thinner consistency.
Toss all ingredients together and top with homemade cilantro avocado dressing.
Dance to the Beet Dip
1 cup canned or steamed, peeled, and chopped beets
1 cup Greek yogurt
1 tbsp. olive oil
1/4 cup fresh chopped dill
1 pinch sea salt & black pepper to taste
Blend all ingredients in a blender until smooth. Serve with your favorite raw veggies!
2 cups zucchini, shredded
1/2 cup olive or coconut oil, melted
1 cup whole wheat flour
1/2 cup honey
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pure vanilla extract
Preheat oven to 375 degrees. Whisk together egg, oil, honey, and vanilla extract. Gradually add cocoa powder, baking soda, and salt. Add zucchini and flour until all ingredients are combined. Bake in a pan lined with parchment paper for about 25-28 minutes.
2 oz. white rum
1 lime, sliced into wedges
10-12 fresh mint leaves
2 oz. agave syrup
6 oz. of your favorite kombucha (mine is Health-Ade ginger lemon flavor!)
Muddle mint leaves, agave, and 1/2 lime in the bottom of a glass. Fill the glass halfway with ice, add rum and kombucha, and top with the juice of the other 1/2 lime. Garnish with fresh mint leaves and enjoy!