This is less of a specific recipe and more of a description of what I put into a bowl and tossed together, but it tasted SO GOOD I wanted to share it with you anyway.
This is my usual go-to recipe for granola, with a little twist because my favorite local chocolate company sent me some of their chocolate-covered nuts. I snacked on the hazelnuts and cashews, but saved the almonds for this recipe to add some extra crunch with some sweetness, too.
I never understood smoothie bowls… because apparently I was doing it wrong this whole time. Apparently, you don’t just make a normal smoothie then dump it in a bowl. I remember being like, “This is stupid. Why am I eating this like soup when I could just use a straw?!”
How much fiber are you actually getting a day? It’s recommended that we get between 25-35 grams, but most Americans are consuming half that amount. I thought I was doing pretty well until I tracked my meals for a few days and realized I was coming up a bit short. Even I have to take a moment once in a while to re-evaluate my choices when I’ve slipped into the same daily routine. So to kickstart our day, I came up with a breakfast that provides a major boost first thing in the morning.
I know that as a nutritionist I’m expected to LOVE kale… and I do enjoy it in some applications (like my roasted veggie + kale salad), but it’s certainly not my favorite leafy green. I do, however, love kale chips because I’m a snacker, and rather than mow down a box of Cheez-Its, these are my go-to because I know all I really want is something crispy and salty to mindlessly munch on—and you can never have too many veggies!
I entered a contest recently that focused on using cacao in new and different ways. Fudge, admittedly, isn’t a revolutionary use of cacao, but I thought infusing it with rosewater was pretty nice, and the petals were so Instagram-worthy.
I’m not vegan, but I lean towards eating that way most of the time, and part of my experiments with making plant-based swaps in my favorite meals has brought jackfruit to my plate. I’ve seen it used as pulled “pork” and have had it smothered in BBQ sauce on a salad at Veggie Galaxy, but I had never tried it at home, so I ventured to the Super 88 Market and got myself a few cans to play around with.
You don’t realize how much bang you can get for your buck until you get a spiralizer. Who knew there were so many noodles hiding inside of a regular sweet potato? Whereas we’re used to sitting down to a baked potato and devouring the whole thing in one sitting (nothing wrong with that), spiralizing really stretches out your ingredients, especially when you can add a few more vegetables in the mix to make it more exciting.
Here’s a recipe I made for the 10-Day Energy-Boosting Meal Plan that got cut—not because it wasn’t delicious, but because it didn’t align with the goal of making meal prep a breeze. These apricot bars do take a good chunk of inactive time, but prepping them is actually pretty quick, so if you plan on spending a rainy day at home, these are perfect for tossing in the oven while you get cozy on the couch with some tea.