Strawberry Chocolate (healthy!) Soft Serve Smoothie

Anyone who says strawberries and chocolate aren’t amazing is crazy.  Anyone who says strawberries and chocolate in the form of ice cream isn’t delicious, satisfying, dreamy creamy, and can just leave now.

I am the first to say that everyone is entitled to their opinions and preferences, so at okay if maybe this isn’t your jam. I just am also the first to say that chocolate has been the love of my life (sorry boys, the bar is set pretty high because of it…) and that chocolate ice milkshakes is the reason I denied my body’s negative response to dairy for over a year.  And this smoothie is the reason I can live without the dairy…

This is smooth and thick and sweet and decadent and sexy (okay maybe Ithats taking it too far…) and fit for literally any meal of the day.  The first time I made this recipe, I made it twice in a day because that is literally all I wanted to eat.  So if smoothies are your thing, definitely try this one out.

This is hearsay recipe that is going to fill you up with sustained energy throughout the day!! It is cold, thick, chocolates, sweet…all the things you’d look for in soft serve.


STRAWBERRY CHOCOLATE SOFT SERVE SMOOTHIE 
serves 1 bowl or 2 cups 

Ingredients:
1/2 cup almond milk (no more!!)
3 Tbs chia seeds
1 large handful spring mix
1 Tbsp cacao
1-2 Tbsp almond butter
1 cup frozen strawberries
1/2 scoop vanilla protein powder
1/2 cup ice

Method
Toss all ingredients in a high speed blender. Use a tamper to get all ingredients blended! If no tamper SAFELY use a wooden spoon, making sure to keep it out of the range of the blades. Top with any favorite toppings (shredded coconut, bee pollen, nut butter, cacao, berries, etc.) Serve immediately and spoon with a smile :)

Messy Grain Bowl 

During the throws of a semester, an everyday sort of lunch that I pack for myself is one of my favorite all-time meals: MESSY GRAIN BOWLS. This usually looks like a quinoa or other complex carb oh top of kale with zucchini and/or mushrooms, with beans and/or tofu, avocado, and my favorite dressing. It is super simple, super fast, super easy, and you can prep it early in the week.

The most important part of this bowl is the first word: messy.  It is supposed to be tossed together, not look perfect, and definitely should be made with anything in your fridge. This is particularly great for any veg that you have small or awkward amounts left over after the weekend or even week.  This bowl is health and delicious, so there’s no need to stress about your lunch.

Here’s how to do it.



Messy Grain Bowl
:

2 handfuls of greens
(try kale, spinach, spring mix, romaine…)

1/2 cup grain of choice
(quinoa is my fav, but brown rice is always a close second)

1/2 cup veggies
(try zucchini and onion, bell peppers, cucumber, tomato, asparagus, mushrooms…)

1/2 -1 cup beans of choice
(garbanzo, black, kidney…) or protein source (tempeh, tofu, or other sustainable meat source)

healthy fat source
(1/2 avocado, a handful of sunflower seeds, 1-2 Tbsps chia seeds…)

Other toppings/seasonings:

  • Nutritional yeast (if you haven’t put this on salad, TRY IT. You will thank me)
  • Oregano, thyme, cilantro, basil
  • Spirulina, Chlorella, wheatgrass powder (though if you are new to these, try a tiny spring at first because these flavors are very strong!)

Dressing: 1-2 Tbsp of your favorite dressing, lemon juice, simple apple cider vinegar and olive oil, or even try a mix of salsa and hummus (which can take the place of beans!)

Empty out your fridge and give it a try! And remember, it is especially important to take care of yourself when you are facing more stress and less time in your day.  Show yourself that you love you by planning ahead to pack a great lunch you’ll appreciate when you are feeling overwhelmed.

Loving yourself is a practice!

Love, as always,
Lucy

Signature Salad

 

Hello Everyone!

It is time that I share this amazing salad with you all.  Since the weather has been getting warmer this spring, I keep making slight variations of this amazing salad.  Tonight, I went all out and took the time to roast some beets to take it to the next level.  And Ladies and Gentlemen, WE ARRIVED AT THE NEXT LEVEL. First of all, this is delicious.  The beets and squash are sweet against the kale, and the tahini dressing paired with the avocado is super creamy.  The salad is is satisfyingly crunchy, and much more hardy than you’d expect.

My goal in making this salad tonight was to pack as much fiber into it as possible, due to some recent digestion issues.  Well, challenge accepted and mission accomplished.  In honor of my really-high-in-fiber salad (as if salads weren’t already…) I have named this version of my signature salad the Butt-Busting Salad, inspired by my sister who has a “butt-busting smoothie” she used to make.

This salad totals in over 27g (roughly) of fiber! Talk about butt-busting…

IMPORTANT NOTE: When you eat lots of fiber, always make sure to drink lots of water!! Most of the fiber what you consume is called soluble fiber, which likes to grab onto water (like the name might suggest).  So if you are eating a lot of fiber and not enough water, you are likely to clog up your GI tract.  Which is the opposite of the reason to eat more fiber.  So drink lots of water after eating your veggies! (Preferably at least 20-30 minutes in order to let it digest!) Water: not optional.  

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Butt-Busting Signature Salad (V, GF)
Serves 1 large dinner or 2 small dishes

Ingredients:
Salad:
2 cups curly kale leaves
3/4 cup roasted beets
1/4 cup roasted butternut squash
4 spears asparagus, cut into long rounds
1/4 avocado
1 cup cooked quinoa (as little or as much as you want!)

Dressing:
2 Tbsp tahini
2 tsp apple cider vinegar
Juice of 1/2 – 1 lemon
1-2 tsp dijon mustard
2-4 Tbsp water
2-4 Tbsp nutritional yeast! (though you can never add too much)Salt and pepper (to taste)
Dash of ground coriander (optional)
dash of oregano (optional)
Method
1.  If roasting the beets and squash, rinse and chop into small cubes, toss in some olive oil, sprinkle with salt, and roast at 400 degrees Fahrenheit until crispy on the outside (about 30-40 mintues).
2. If cooking quinoa, bring at least 1/2 cup water and  1/4-cup of quinoa to a boil, then cover it and let it simmer until the quinoa has absorbed all the water.  (Sidenote: I just cover with water and add more if necessary, or drain out the extra water or turn up the heat and evaporate it off when it is done)
3.  Rinse kale, de-stem, and break up with your hands into bite-sized pieces.  Squeeze a bit of lemon on top and massage it in for a few seconds.
4.  Add all the ingredients on top!
5.  Mix the ingredients for the dressing together, I generally guesstimate the amount of water depending on how thick or thin I want the dressing to be.
6. Toss all together and DEVOUR. with a smile.
7. Drink water ;)

Notes:
Definitely, definitely, definitely add your favorite veggies to this. I recommend: mushrooms, cilantro, hemp seeds, celery, peppers, onion, tomatoes (even canned ones work great!), etc…

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I hope you give this a try.  It is so simple to create, even if you chose to skip roasted vegetables. (Though if you have the time for it, I highly recommend it.  Roasted veggies are so. worth. your. time.)

Love,
Lucy