Mint Chip Smoothie Bowl

Sugar free, gluten free, vegan friendly, paleo friendly, full of  healthy fats, 22g of protein and tastes like ice cream… What more could you want post workout? You would never guess how many veggies you are consuming in this bowl because it literally tastes like mint chocolate chip ice cream. The creaminess and sweetness of this smoothie comes from my favorite protein powder Nuzest Clean Lean Protein. 100% allergen friendly, easy to digest and comes in 4 amazing flavours! If you want to learn more about their products check out their website here. Once you have learned all about their amazing products I know you will be itching to buy something so, because I love you guys I will share my discount code which gets you 15% off and free shipping on orders over $50! Just type “FOODGLOW” in all caps at checkout to save on your new favorite protein brand!

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Now onto the smoothie…

Mint Chip Smoothie Bowl
1 cup steamed and frozen cauli
5 romain lettuce leaves
handful of spinach
1/4 cucumber
1 tbsp cacao powder
1 tbsp MUNCH YYC Chocolate Almond Butter
5 mint leaves
2 tbsp cacao nibs + 1 tbsp for topping
1 serving (2 scoops) Nuzest Clean Lean Vanilla Protein
1/2 cup water (add more if needed for blending

Place all ingredients into your blender and blend until thick and creamy. Scoop or pour into your favorite smoothie bowl and top with more cacao nibs and my Legendary Grain-Free Granola.

Notes:
– If your want your bowl to be super thick ensure all ingredients are frozen and that you don’t add too much extra water.

Avocado Spirulina Keto- Shake

Lately I have been feeling very inspired by the philosophy of ketosis and the bulletproof diet. Now, before I begin explaining exactly what that means I want to let everyone know that I don’t believe in following any set “diet” plan as it is too restrictive and can lead to unhealthy and obsessive thoughts for me. I love to dabble and try recipes from a multitude of different diets but I follow the diet of listening to my body and fueling it with real, good food to support my fitness goals and everyday activities.
The idea of ketosis and bulletproof diet in summary, is to remove any source of sugar and glucose from your diet and replace it with healthy fats. By doing so you will put your body into a state of ketosis which is when your body will burn ketones produced from the liver (fat) instead of glucose (sugar) for energy. To achieve this you need to fill your body with nutrient dense whole foods such as avocado, coconut (in its many forms), nuts, quality oils, organic proteins, vegetables and low sugar fruits. Majority of your intake should be fats.
On a day to day basis I try to avoid foods high in sugar and glucose anyways, just do to the way that they make my body feel and do consume a large amount of high quality fats but not nearly to the amount that the bulletproof philosophy suggests. I began experimenting with incorporating more fats into my diet to align with the bulletproof philosophy in my smoothies and slowly has evolved to incorporating the bulletproof philosophy into everything I eat. In smoothies I add a serving of fats into the base and then top them with grain free, high fat granola, for lunch I have increased the serving of avocado and added a fat rich dressing to my salads, all my snacks have a serving of vegetables or a low sugar fruit and a dense source of fat to help stabilize my hunger and blood sugar until my next meal. This is just a way I personally have chosen to eat and incorporated healthy fats but by no means am I suggesting that everyone eat this way. I do however hope you are inspired to cut down on the sugar and really jack up the fat intake as I have found it to benefit my body’s overall performance cognitively, activity wise and skin health.
Sart increasing your fat intake by shaking yourself up one of these high fat, low sugar smoothies!

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Keto-shake
1 medium zucchini
1/2 avocado
1 cup sliced frozen strawberries
large handful spinach
1 tbsp coconut butter
1 scoop Nuzest Vanilla Protein 

1 tsp ashwagandha powder
1/4 tsp cinnamon
1 tsp spirulina powder
1 tbsp Bulletproof Brain Octane (optional)

Combine all ingredients into a blender and blend until fully combined. Pour into your favorite shake glass or cup and top with fresh blueberries, more coconut butter and grain free granola (recipe coming soon).

Note:
This post is a very very brief summary and explanation of what ketosis and the bulletproof diet is all about. If you are interested in increasing your bodies fat intake I would suggest checking out other resources and doing your own research to find what works best for you and your body. I have found the Bulletproof Website  and Crosby Tailors Blog very inspirational and will provide you with ideas on how to increase your fat intake.

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Spiced Fig Honeycomb Smoothie Bowl

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Honey will you bee mine? What is a bee’s favorite type of hair cut? A buzz cut!
Oh man, you gotta love a good bee joke. Why the bee jokes? you may be asking. Well, I have got another exciting collab with another amazing local business coming at ya right here! To create this amazing smoothie recipe I have collaborated with Drizzle Honey who so graciously supplied me with the honeycomb to elevate the taste and health benefits of this smoothie bowl. Drizzle is a local company that supplies us with the best tasting and quality of honey along with supporting local farmers and keeping the Canadian honey industry buzzing. Their products are raw and lightly filtered so all the wonderful benefits we get from eating real honey still remain. You can purchase yourself a jar of their carefully crafted honey online or catch them around the city at local pop up markets!
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Fig season is dawning on us and you better believe that I will be buying up figs like nobody’s business until the season is over. I love me some figs! I didn’t want this smoothie to be just any ol’ regular smoothie bowl, I wanted it to capture the vibes of summer by featuring fresh and seasonal ingredients to nourish our tastebuds and tummies. So, if you are diggin’ fig season and summer as much as I am, start your day with one of these amazing bowls!

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Spiced Fig Honeycomb Smoothie Bowl
1/2 cup steamed then frozen cauliflower
1 medium zucchini
1 fig
1 tsp Drizzle Honeycomb
1 crushed cardamom clove
1/4 tsp cinnamon
1 tsp maca root powder
1 tbsp tahini
1 scoop Nuzest Vanilla Protein Powder (optional but highly recommended)
1/2 cup water or almond milk (may need more depending on desired consistency)

Toppings:
1 fig
cacao nibs
grain free granola (recipe coming soon)
peanut butter

Combine all ingredients in a blender and blend until smooth and creamy. Pour smoothie into a medium sized bowl. Top with cacao nibs, grain free granola or your favorite type of granola, a fig and a drizzle of peanut butter.

Note:
– if you are not using protein powder, sub in a whole frozen banana.
– careful not to add too much water otherwise the smoothie will get too thin!!!

Sea Buckthorn Superfood Doughnuts

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Who ever said that all doughnuts had to be unhealthy? These my friends are gluten free, vegan, paleo, superfood doughnuts. They are made with oh so nourishing almond flour and are topped with a thick and creamy chocolate coconut milk whip cream. I added in a dash of Sea Buckthorn powder (which can be bought at any health food store) so we can eat dessert and get some benefits all at once! Sea Buckthorn is another one of those magical superberries which supposedly can cure all of your bodies problems. Not sure about healing you entire body, but I do know that these little berries are full of antioxidants and are amazing for your skin. The most popular and scientifically proven benefit of sea buckthorn is a healing treatment for Eczema. Whether you have something to heal or not, these doughnuts will heal your craving for something sweet and nourishing!

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Sea Buckthorn Superfood Doughnuts
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 tbsp coconut sugar
2 tsp sea buckthorn powder
2 tsp fresh orange zest
4 chia eggs (4 tbsp chia seeds + 4 tbsp water)
1/4 cup almond butter
1/4 cup almond milk
1 mashed ripe banana

Coconut Milk Whip Topping
1 can chilled coconut milk
2 tsp cacao powder
2 tsp raw local honey

Preheat oven to 350F or plug in mini doughnut maker to heat up.
In a small bowl combine the almond flour, baking powder, baking soda, cinnamon, coconut sugar, sea buckthorn powder and orange zest. In a small dish or ramekin combine the chia seeds and water to make the chia eggs. Allow for that to sit while combining the wet ingredients. In a separate bowl mash the banana and whisk in the almond milk and almond butter. Pour the wet ingredients into the dry, add the chia egg and whisk until a thick dough like mixture forms. Depending on the size of your pan or if you are using a doughnut maker scoop the appropriate amount of batter into the pan or doughnut tray. If using a mini doughnut maker, spray the trays with coconut oil, scoop the batter in and allow for them to bake for about 5 min (adjust time depending on the heat of your machine). If you are baking them in the oven, spray doughnut pan with coconut oil and allow for the doughnuts to bake for about 20-25min or until they are golden and cooked through.
While the doughnuts are baking, prepare the topping. In a blender empty the entire contents of the chilled coconut milk ensure all the hardened milk is scraped from the side. Blend for about 30 seconds or until the chunks are gone and a whip cream like mixture is achieved. Add in the cacao powder and the honey and blend until fully combined, DO NOT OVER BEND!!! Pour the whipped topping into a bowl and leave in the fridge to chill until ready to use.
Once the doughnuts are fully cooked and cooled it is time to ice! Carefully dip the top of each doughnut into the coconut topping, turn a few times to ensure total coverage and gently remove. Place finished doughnuts onto a plate and top with a dusting of orange zest and chocolate shavings. Eat immediately, store in the fridge for up to 3 days or in the freezer for 2 weeks.

 

Notes:
– If you are looking for a mini doughnut maker send me an email and I will be happy to make some suggestions for you!
– If you do not have a doughnut maker or doughnut pan you can turn these into little cupcakes by baking them in mini or medium sized muffin tins!

Munch YYC Nut Butter Popsicles

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I am so excited to share this post with you guys! I love collaborating with new local companies who have the same vision as I do, as well as showcasing their amazing products! In May I discovered this amazing local nut butter company called Much YYC. It was love at first sight as soon as I saw their cardamom cashew butter and that their products are 100% organic as well as contain no nasty additives. Of course I just had to do a collab with them because, as you all know I have an obsession with all things to do with real food and nut butter. Lindsey and Matt are the heart and soul behind this amazing company. From my first time meeting them I could tell that real food and good ingredients are extremely important to them, and they are dedicated to delivering us with the best food possible to put into our bodies. You can pick yourself up some Munch YYC nut butter either online or visit them at the East Village Junction all summer!

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As we all know there is nothing better than a nice decadent treat on a cool day. Unfortunately, all of the novelty ice creams we love munching on to keep us cool are full of sugar, chemicals and fillers to give them that addictive and smooth taste. I thought to myself, how can we cool down without filling our bodies with processed sugar and chemicals? Why can’t we enjoy a treat, cool down and do some good for our bodies instead? That is when this idea sparked… popsicles that are organic, coconut milk based, sweetened with honey and have all the delicious taste and nutrients of Munch YYC nut butter. If you are as sweaty as I am right now, I would get your popsicle molds ready and make these amazing little treats!

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Blueberry Cashew Butter
1 can chilled coconut milk
1/4 cup Munch Cashew Butter
1/2 cup frozen blueberries
2 tsp honey
1/4 tsp cardamom powder

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Mocha

1 can chilled coconut milk
1/4 cup vanilla latte almond butter
1 tsp cacao powder
1 tbsp honey
pinch of pink himalayan sea salt

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Chocolate Almond
1 can chilled coconut milk
1/4 cup chocolate almond butter
1 tbsp cacao powder
zest from half an orange
cacao nibs
1 1/2 tbsp honey

Note: All the popsicles begin with the same base and then are blended with different flavours.

Coconut milk base:

Place the can of coconut milk in the fridge and allow for it to cool for at least 3 hours. Once the coconut milk is chilled, empty the contents into a blender or food processor ensuring that all the hardened milk on the sides doesn’t get missed. Puree the coconut milk until a smooth consistency is formed (about one minute). Your base is now ready to add some flavour!

Blueberry Cashew Butter: Add in the blueberries and puree until they are fully combined. Throw in the remaining ingredients and blend again till combined. Pour mixture into popsicle molds and freeze until set. Decorate your popsicle with a light drizzle of coconut butter and a cashew on top.

Mocha: Add all the ingredients into the coconut milk base and blend until fully combined. Pour mixture into popsicle molds and allow for them to set in the freezer. Once set decorate with a drizzle of coconut butter, dark chocolate and cacao nibs.

Chocolate Almond: Add all ingredients except the cacao nibs into the coconut milk base and blend until fully combined. Add the cacao nibs in and quickly blend so they are roughly dispersed through the mixture. Pour the mixture into popsicle molds and allow for them to set. Once they are set, decorate with a dark chocolate drizzle and orange zest.

All nut butters were made and provided by:

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Powered By Nuzest + Killer Protein Pancake Recipe

Nuzest USA

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Pancakes and protein are two simple necessities in life. Pancakes make you happy and protein is the fundamental building block of our body. So what could be better than having them both in one recipe? Oh ya, adding adaptogens and Bulletproof Brain Octane into the mix!!! These pancakes are Bulletproof, gluten free, dairy free, protein adaptogen pancakes. Literally everything you could want in a meal is happening to you when you eat these.
Now, these pancakes don’t just contain any ol’ regular protein powder they are powered by Nuzest which is an amazing premium golden pea protein powder I have recently become obsessed with. Nuzest is a Seattle based company whose main goal is to provide our bodies with pure and wholesome fuel. My favorite product of theirs is the Clean Lean Protein Powder which aids in muscle recovery, contains all the essential amino acids and tastes absolutely amazing. Along with protein powder Nuzest also has a variety of other products to help fuel your active life such as green protein bars, vita kick powder and coming soon is a protein powder with added fruits and veggies. My favorite way to get my Nuzest fix is to blend their protein powder up into a shake, mix it with some chia pudding or add a serving into treats or energy balls for that extra protein kick.
Before you get to the kitchen to whip up a batch of these protein pancakes, head to the Nuzest website  and pick yourself up a tub of their Clean Lean Protein so your breakfast and body can also be powered by Nuzest! And because I love you guys, at checkout if you use my code “FOODGLOW” (all caps) you get 15% off your total purchase and receive FREE shipping on orders over $50! Lets get fuled together friends!!!

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Protein Pancakes:
Serves 1
2 tbsp coconut flour
1 tsp reishi powder
1/2 tsp chaga powder
1 tsp maca root powder
1/2 tsp cacao powder
dash of cinnamon
1 serving (2 scoops) Nuzest Vanilla Clean Lean Protein
1 tbsp chia seeds
1 egg
1/2 cup unsweetened almond milk
1 tsp Bulletproof Brain Octane oil
Coconut oil for cooking

In a medium bowl combine the dry ingredients. Add the egg, almond milk and brain octane and whisk until a smooth batter forms. Heat a medium skillet with coconut oil. Portion the batter into individual pancakes of desired size onto the skillet. Cook on each side until golden brown and cooked through (about 2-3 min each side). Stack pancakes and serve topped with coconut butter, sliced fresh strawberries and cacao nibs.

 

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Banana Kombucha Muffins

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What goes best with a bottle of kombucha? A nice warm fluffy kombucha muffin! HELLO GOOD BACTERIA! GET IN MY BELLY!
I originally created this recipe to be featured on the TrueBuch kombucha blog, but I just loved it so much I needed to share it on here as well! The addition of kombucha in these muffins makes them extremely moist and fluffy due to kombuchas natural carbonation. They also are refined sugar free, paleo, and gluten free. Basically these muffins are any health nut’s dream. Whether you are a kombucha fanatic or are just looking for something tasty to eat, these muffins I promise you will be your best friend.

Now let’s get to baking….

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Banana Kombucha Muffins:
1 cup almond flour
1/4 cup coconut flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink Himalayan sea salt
2 eggs
1/2 cup Vanilla Chai Kombucha
1/3 cup almond milk
1 super ripe banana (mashed)
3 tsp maple syrup
Shredded coconut or nuts for topping (optional)

Preheat oven to 375° and line 8 muffin tins with non stick liners.
In a medium bowl combine the almond flour, coconut flour, spices, baking soda, baking powder and sea salt.
In a separate bowl mash the banana with a fork until it is smooth and no chunks remain. Measure and whisk in the remaining wet ingredients.
Pour the wet ingredients into the dry and whisk together so a smooth batter forms.
Using a large spoon scoop the batter into the muffin liners so they are about 3/4 of the way full. Optional to sprinkle with shredded coconut or nuts.
Bake in the oven for 20-25 minutes or until cooked through and browned on top.
Cool on a wire rack before storing in a airtight container in the fridge. Will store for 4-5 days and are best served warm with a nice bottle of kombucha!