Acai Bowl Simplified

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I have been making acai bowls for 2 years now. I am more obsessed with them than ever. I have gotten my recipe down to a science. It is so simple and it always turns out perfect! The secret is the liquid to frozen ratio. There is nothing worse than a soupy acai bowl! The majority of the time I top my acai bowl with just a sliced banana, sliced strawberries and chia seeds. If I am really hungry or I am having it for diner, I will add granola and almond butter. I like to make sure my bowls have at least 400 calories so they keep me full 3-4 hours. Let me know what your favorite acai bowl recipe and toppings are!

Acai Bowl (Simplified)
 
Ingredients
  • 1 packet of frozen acai (I use Sambazon and prefer the sweetened variety)
  • 2 frozen banans
  • 3 TB water
Instructions
  1. Run your frozen acai packet under running water for 30 seconds to let it thaw out just a bit. This will help it to blend much easier!
  2. Place 3 tb of water in the bottom of your blender. Break up your acai as you add it from the pouch. Add your 2 frozen bananas. I like to break them in half to help the blending process.
  3. Turn on the blender and blend until smooth. I have a vitamix so I like to use the tamper to really press the bananas into the blades. This cuts the blending time which is important because you want to be super quick to keep the mixture really cold and thick.
  4. Empty contents into a bowl and top as desired.

 

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Paleo Pumpkin Muffins

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I love it when my friends request I come up with new recipes. My super fit cross-fit BFF asked if I could come up with a Paleo Pumpkin muffin. “Of course!” I replied! All I did was take my pumpkin muffins and replace the oat flour with almond flour, raw sugar for honey and added eggs. They are super moist and delicious!

Paleo Pumpkin Muffins
 
Ingredients
  • 1.5 cups blanced almond flour
  • 1 cup organic canned pumpkin
  • ½ cup honey
  • 2 eggs
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • ½ tsp vanilla
  • ½ tsp baking soda
Instructions
  1. In a large bowl combine all the ingredients.
  2. Mix with a hand mixer until well combined.
  3. I used a small cookie dough scooper to portion them out into a nonstick mini muffin tins. These cooked for 15-18 minutes.
  4. You could also use paper liners and bake in a regular sized muffin tin. These will bake for approximately 25-30 minutes.
  5. *always stick a toothpick in the middle of your muffins to test for doneness. If the toothpick is clean, they are done!

 

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Coconut Flour Chicken Nugget Lunch Box

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My kids love chicken nuggets, whose don’t?! I like to make them from scratch using coconut or almond flour and organic chicken breasts. My version taste amazing and they are good for you too! I like to serve them for dinner along side sweet potato fries and a salad. These packed perfectly in our Planet Box for lunch the next day too!

I followed the recipe from Against All Grain for the sweet potato fries. I mixed together cucumbers and tomatoes with olive oil and red wine vinegar for a quick side salad.

Today I packed the chicken nuggets and sweet potato fries along with leftover cucumber tomato salad. I also added a sliced organic pear, my skinny blueberry muffins, a kids cliff bar and a home-made fruit roll up. I included my daughter’s daily dose of Juice Plus gummies for an extra nutritional boost!

Coconut Flour Chicken Nuggets
 
Ingredients
  • 1 cup of coconut flour (almond flour also works well!)
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 lb thinly sliced organic chicken breasts
  • 1 egg white
Instructions
  1. Mix the coconut flour, salt and pepper in a shallow bowl.
  2. In another bowl, add the egg white and whip it with a fork until fluffy.
  3. Place the chicken slices in the egg whites and mix them together so all the chicken slices are coated with the egg.
  4. One at a time, dip the chicken slices into the coconut flour. Turn over to coat both sides.
  5. Now, you can either fry them in a little oil (coconut or olive) over the stove, or bake them on a baking sheet at 400 degrees for 15 minutes. I do both, depending on how much time I have. I prefer them on the stove, but using the oven allows me not to have to babysit them.

 

For more lunch box ideas, follow along my lunch box series!

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