Instead of downing a third (*or more*) cup of coffee this morning, I opted to make a smoothie with a little variation and a hint of caffeine! This one takes a little prep work, but the final result was a big hit! I can only imagine how much better this would be with fall temperatures outside instead of 90s…
Now bare in mind that the recipe below equated to about 4-12oz servings so you will want to customize this for your own serving size.
Ingredients: 6 bags of chai tea (I used Tazo tea bags) 4 Tbsp of chia seeds 1 whole cinnamon stick (I broke it in half) 8 cups of water 1 banana 2 scoops SuperGreens 2 scoops Combat Protein Powder 2 Tbsp Maca Powder 1 scoop collagen powder 2 Tbsp flax powder 8 oz almond milk (I use Silk Unsweetened Original) Ice
The night before – I used my handy-dandy Instant Pot to cook my chai tea base by filling my 6qt with 8 cups of cold water, 1 cinnamon stick, and 6 bags of chai tea. I “cooked” it for 6 minutes and let it naturally release. Once the pin dropped, I scooped out the tea bags and cinnamon sticks and added 4 tbsp of chia seeds, covered the pot and stuck it in the fridge. The morning of – Mix the rest of the ingredients, along with the now cold chai tea and ENJOY!
In honor of the hot temperatures and Independence Day, I decided to do a patriotic smoothie blend this morning that is quite refreshing and delicious! This is definitely a good way to kick off the festivities, especially since I will be on “smoothie vacation” the rest of the week!
Today’s concoction looks purple but is chalk full of antioxidants, vitamins, and minerals. It is naturally sweet with a hint of a tang from the berries. I made it this morning in my NutriBullet and for my 32oz bottle and it took me less than 5 minutes from start to finish!
Ingredients: 1/2 cup blueberries 1/2 cup strawberries 1/3 cup blackberries 1/8 cup coconut chips (unsweetened from Trader Joe’s) 1/4 cup beets (I buy the frozen pack from Trader Joe’s) 12 oz of coconut water 8 oz of almond milk 1 scoop protein 1 scoop collagen powder 1 scoop of Power Greens 1 tbsp Maca powder
I really can tell that these smoothies have been helpful in my day to day life and in my health journey. Between, and yes this is oversharing but we are all family here, being more regular to the increase in energy to the curbed food cravings, I really look forward to my morning smoothie.
Do you have any plans for the 4th of July? Any go-to recipes for the holiday that I should try? Are you going to give this recipe a try?? Comment below!
Parting is such sweet sorrow, but alas, the time has come!
With a lot going on in my life, finances, traveling, reorganization, and, if we are being honest, the need for more time for myself, I must bid adieu to the “Smoothie Club”. But fear not! The Smoothie recipes, especially the new recipes I try (like an upcoming Chia Latte or Maple or Pumpkin in the coming months) will be posted on here. Like today’s simple yet satisfying smoothie:
Vanilla Coffee Latte: – 1 Cup black coffee – 1 Cup Almond Milk – 1 Scoop Protein Powder (I use Combat Protein Powder) – 1 Tbsp Maca Powder – 1 Tbsp Grounded Flax – 1 Tsp Vanilla Extract – 1 Tsp Grounded Cinnamon – 1 Scoop Collagen Powder – 1/2 Banana – Ice
For several months now, I have had a number of my friends ask me to make them the shakes that I drink as they have noticed a significant difference in my physique, my energy levels, and my skin. I had no problem with helping them on their journeys as well, so was born the “Smoothie Club”. However, there is always a cost associated with these smoothies…and time. Now I may sound a little conceited but my time is valuable and I need time to focus on many juggling priorities including my well being. So while I continue to write content about a healthy lifestyle, I need to practice what I preach.
In fact, I will be starting my workout regimen on here which has been super basic but yielded high results. I will also be adding some food recipes including some video footage – just bear with me as I am still no YouTube sensation! Additionally, I will be showcasing some other exciting content including my recent financial health series and some tried & true tests which will include my personal review of items from makeup to skin care to hair care and so much more.
So I hope you continue to join me on my journey for a healthy lifestyle and all the components thereof including financial, mental, physical, and spiritual! And if there are any topics or products you would like for me to look into, please let me know in the comments below!
As a part of “No Spend Week”, I had to start getting a little creative with my dinner options. By time Sunday came around, I was out of quick fixes and a lot of random food items. What does one do with two cups of mixed dry beans or a single can of crushed tomatoes?
Well…let me re-introduce to my friend the Instant Pot. I had no protein defrosted and a lot of dry ingredients that needed to soak and soften like rice. So I kind of adapted a “dump” recipe and made my own little concoction!
Ingredients: 3 chicken breast (frozen is okay) 2 cups of rice (I use brown basmati) 2 cups of dry mixed beans (like what you would use for chili) 1 12oz can of crushed tomatoes (no salt added) 5 cups of chicken broth (no or low sodium) 1 16oz bag of frozen mixed vegetables (peas, carrots, corn, and green beans) 1 tbsp of cumin 1 tbsp of smoked paprika 1 tbsp of black pepper 1 tbsp of red pepper flakes 1 tbsp of turmeric Shredded cheese & lite sour cream optional
Soak 2 cups of dry mixed beans in water. Drain before cooking.
Add 1 cup of chicken broth to the instant pot and place the chicken breast (skip this part if using fresh chicken). Cook on manual and sealed for 8 minutes. If chicken isn’t fully cooked, that’s okay – you will cook it again. Quick release.
Add 3 cups of chicken broth to instant pot. Add drained beans and rice. Add cumin, smoked paprika, pepper, turmeric and red pepper flakes. Cook on manual (or rice button if you have it) for 10 minutes. Quick release. Stir and scrape the bottom of the pot well!
Add chicken to instant pot with rice and beans. Cube chicken if preferred or shred. Add frozen mixed greens. Add 1 cup of chicken broth. Add 1 can of crushed tomatoes. Seal and cook on manual for 5 minutes. Quick release.
If you get the “BURN” notice, that means that the rice stuck to the bottom of the pot. You need to scrap the bottom and create a hole in the middle to allow pressure to build.
Plate and top with shredded cheese and sour cream.
Apologies for the late post! It has been a bit of a hectic weekend but I am getting back on track! Tomorrow’s post will be week 02’s smoothie recipes.
Recently I posted on my IG my weekend indulgence – my organic and vegetarian egg white omelettes. I call it my guilty pleasure on weekends because it is full of cheese – all different types of cheese, but cheese nonetheless. Sometimes I think I spent too much time in a laboratory environment and had some of my wires crossed with a mouse…
Anyway, I wanted to share my recipe with you all as my alternative to my weekly breakfast/lunch smoothies.
AllWhites Egg Whites (1 32oz container is good for about 5 omelettes)
Shredded Cheese – I prefer mozzarella and pepper- or Colby- jack mixed
Onion Powder (2 Tbsp per omelette)
Garlic Powder (1 Tbsp per omelette)
White Pepper (1 tsp per omelette)
Himalayan Salt (1/2 tsp per omelette)*
Turmeric Powder (1/2 tsp per omelette)
Butter (1 Tbsp per omelette)
Crushed mint (optional)
Extra Virgin Olive Oil (EVOO) or Avocado Oil
Baby Spinach (optional)
Mix the egg whites, onion powder, garlic powder, salt, pepper and turmeric powder together until slightly fluffy.
Heat frying pan (or omelette pan if you have one) and use one the butter to coat the bottom of the pan (you can also use coconut oil).
In a separate pan, coat the bottom with EVOO or Avocado oil and start cooking the soyrizo (it does not come pre-cooked although it may look like it). It needs to be cooked till browned, like a grounded meat.
Add the egg whites and cook on one side for 2-3 minutes depending on the heat of the pan. You will need a spatula to keep the egg from sticking to the pan and to keep moving the liquid egg to the bottom.
Once all of the liquid egg has cooked, add the cheese, soyrizo & spinach in a line on one side of the omelette. Using the spatula, fold the omelette in half and flip to the other side.
Cook for another 1-2 minutes so the omelette is golden brown and plate. Let it sit for 1 minute before serving and garnish with mint.
Comment below if you are going to try this and how it turns out for you! Do you add anything extra to your omelettes?
As I mentioned in my last post, one of my favorite kitchen gadgets is my 6qt Instant Pot (IP). This was a spontaneous item that I bought when times were hard at home – one income, limited kitchen space, long hours…and I had heard so much about this pressure cooker that was just shy of saving the world!
But seriously, I recall that Walmart had a sale on this where I scooped it up for less than $50 between the sale and some coupon codes (thank you, RetailMeNot). I figured that this was my present to myself and if it could help me make even one home cooked meal a week, it was worth it. Low and behold, this has become so significant that I was gifted the new 8qt version where I can even make homemade yogurt!
This week, I was asked for my IP Mac & Cheese recipe by a friend of mine that now has an IP of her own and since there are 1379247395 different versions online, I figured why not add just one more – mine!
1 Box or Bag of Elbow Macaroni or Shells (do not use rice or lentil alternatives)
4 Cups of No Salt (Low Salt is okay) Chicken Broth (or Stock)
1 Cup Almond Milk (can use low-fat regular milk)
3 Cups of Shredded Cheese – I use mozzarella, Colby jack, and a hint of white Vermont cheddar
1 Cup of Greek Yogurt
1/4 Cup Onion Powder
1 tsp Himalayan Pink salt
1-2 tbsp of smoked paprika (optional)
Throw in the macaroni, chicken broth, and salt into the Instant Pot. Set on 4 minutes (manual or pressure cook). Do not be alarmed that as your pasta pressurizes, or at the end of the 4 minutes, it will splatter through the steam release. This is okay and can be cleaned afterwards (this is due to the starch in your pasta).
After 4 minutes, manually release the pressure (in other words, quick release). You will notice a little bit of liquid still left with the now cooked pasta – that’s good!
Add the greek yogurt, onion powder and shredded cheese – 1 cup at a time. Stir. Add the milk – one half cup at a time. Stir.
Set your IP to “Sauté” mode. This will help melt the cheese but make sure to mix often. Once the cheese is melted and creamy, turn off “Sauté” or it will burn your food.
Add the smoked paprika, if desired. This gives the mac & cheese a little kick without being over-powering and gives a nice color richness to the dish.
Comment below if you are going to try this and how it turns out for you! Do you add anything extra? Do you have a version that you would like me to try? Do you have a tried and true stove top recipe that you use?
While everyone says that breakfast is the most important meal of the day, I say that lunch should be the biggest!
Some of you know that I am on a healthy journey and trying to lose some weight that stress, moving, and the holidays have all packed on. One of the changes I wanted to make was to take a page from the Mediterranean diet and make lunch my biggest meal. This helps me to eat and burn. In other words, I am not going to bed after eating a large meal and letting my body turn those calories into sugar which adds to those hips! By eating a larger meal at lunch, I am active for hours following which means those calories are absorbed as energy instead!
So one of the best things about living in California is the abundance of produce no matter what time of the year! After a trip to the grocery store this past weekend, I came home with a receipt that was way too long but managed to scoop out some great items! One of which was these amazing red bell peppers. So what to do with these sweet treats?
Stuffed Red Bell Peppers with Grounded Turkey and Basmati Rice
4 large green bell peppers
1½ teaspoons extra virgin cold pressed olive oil
1 medium Spanish onion, chopped
6 clove garlic, minced
1 shallot, minced
1 pound lean ground turkey
1½ cups cooked basmati rice
1 8-ounce can tomato sauce, (1 cup), divided
1 teaspoon Himalayan pink salt (add more to taste)
¼ teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
Make sure that your Basmati rice is cooked al dente. Remember that it will cook a little more in the peppers!
Preheat oven to 350°F.
Hollow out the peppers by cutting out stem ends of bell peppers; I saved the tops to put on top for decoration. Scoop out seeds.
Make sure the bottom of your large nonstick skillet is coated with olive oil. Heat the oil in over medium heat. Add onion, shallots, and garlic and cook, until the onions are soft (about 3-5 minutes). Add turkey mixing with the onions, shallots, and garlic, just until it looks brownish, about 2-4 minutes.
Add precooked Basmati rice and mix with turkey. Add 1 cup of tomato sauce and continue to mix together. Add salt and pepper to taste.
Stuff the peppers with the mixture, leaving behind any fat and place them in an oven-safe dish like a 2-quart casserole dish. Bake uncovered for 20 minutes to finish cooking the meat and rice mixture. Then cover and finish baking for 10-15 minutes until peppers are tender.
If you would like the recipe for my kale salad, please let me know in the comments below! I will make sure to post more recipes in the future!
Please make sure to comment, like, and follow me on my other social media platforms so I know what you would like to see more of! Stay tuned for my next product review!