The beginning of January hit a few weeks ago and this smoothie was in full rotation as my breakfast of choice. To be honest, I enjoy smoothies at all times of the day during each season. Not only are smoothies delicious, but they give you the ability to pack a lot of nutrition into one glass. And that’s something I love!
One can never have too many squash recipes. Especially considering that it’s cheap, seasonal, and boasts some pretty terrific nutrition stats.
Since we’re talking squash, I’ll admit that butternut squash is one of my favorites. The sweet, nutty taste is brought out even more when roasted too. I’m such a butternut squash fan girl, it’s ridiculous.
Normally I start each blog post with some sort of little story about life and what I’ve been up to lately. Today I just want to bring you a recipe for paleo banana bread because frankly, it’s just awesome.
I’ve been hoarding this recipe in my drafts for months, waiting for the perfect moment to hit publish. Mondays always seem to be the best because you’re all looking for new things to make, and who doesn’t love a good treat for the rest of the week?
Happy New Year, friends! Today marks my last day soaking up the Florida sunshine! Can’t wait to tell you all about it soon.
In the meantime, I have been waiting to bring you these AMAZING peanut butter protein balls (that taste like a a mix between cookie dough and a peanut butter cup) since late October. The timing just never felt right with all of the holiday goodies. I’m sure you’re more than ready for them now. Am I right?
Vegetarian stuffed poblano peppers loaded with salsa, sweet potato, corn and black beans. Easy, minimal ingredients and HEALTHY!
We spent Christmas in Minnesota with some of my family members. Honestly, I didn’t answer emails or pay attention to my site for a second. The only thing I did was cradle in by the wood-burning fire, bake cookies, chop veggies and laugh until I couldn’t anymore. Most of this was due to wine, and it was more than needed. December has been a crazy month full of travel, planning and posts. A mini blog break always leaves me feeling rejuvenated and eager to do MORE MORE MORE. Actually not sure if that’s a good thing? Ha.
After a quick three days in the always-freezing tundra, I returned home late Saturday night craving nothing but vegetables, smoothies and all things nutritious. After Christmas, it’s 100% safe to say that I’ve had my fair share of meat, booze and sugar.
Right now I’m on a plane to Utah, heading to Solitude Resort in Park City for a beautiful ski trip. It’s funny, I don’t remember the last time I went skiing. Probably 7th grade? I don’t remember being too terrible so maybe I’ll pick it back up again. Or I’ll just fall on my ass and enjoy a really good workout. Either way, it’s going to be a blast.
And honestly, I’m so excited for the rest of December! Lots of cookie baking, a vacation to Florida and Minnesota for Christmas.
The title of this recipe is certainly a long name for a salad, yet somehow I feel like the more descriptive, the better. Especially when it comes to salads, there are just too many out there these days; I want you to know what sets this one apart right from the beginning.
Secondly, I’m wondering how many of you actually eat salads on Thanksgiving? For me, it’s an absolute MUST. I pile my plate full of salad before anything else. I want the greens before the beige breads and golden brown gravy.
Fill me up with nourishment, then fill me up with that pumpkin pie comfort.
I have a small confession to make: Hot Chocolate is one of my weaknesses. When cold and windy, snow-dusted evenings come along, I’m all about a giant cup of hot chocolate topped with a fresh pile of that real-deal whipped cream. In fact, the more whipped cream, the better.
I remember drinking Swiss Miss growing up. The kind with the weird after-taste and the fake mini-marshmallows. It was weird, indeed. I topped mine with extra Reddi-wip and zero regrets. Little did I know that making your own rich and creamy hot chocolate could be easier than you ever imagined.