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Dark Cherry Coconut Antioxidant Smoothie

My mornings typically start with a smoothie for breakfast. I change up the ingredients everyday but this is one of my favorites. It’s full of antioxidants, healthy fats, and protein. I hate it when I have a smoothie and then an hour later I’m starving. This one isn’t like that, it keeps me feeling fuller much longer and gives me lots of energy. 

Dark Cherry Coconut Antioxidant Smoothie

There are quite a few components in this smoothie but they all work together to give you a rich, smooth, delicious flavor. One of my favorite things about this particular recipe is the antioxidants it contains. First, you have the dark cherries. Not only do cherries taste absolutely wonderful they are incredibly healthy. Cherries contain powerful antioxidants like anthocyanins and cyanidin. Sweet cherries also contain a small amount of quercetin, which is among the most potent in terms of antioxidant activity and a wide range of other health-promoting properties (mercola.com).

Cherry Antioxidant Smoothie

Golden Paste

I love to keep a container of golden paste in the refrigerator at all times. I usually make it about once every 2 weeks. I use it in a variety of recipes including all my smoothies. It’s so easy to make, you can find a recipe here. Combining the turmeric, black pepper, and coconut oil together allows the ingredients to work together so that they can be better absorbed by your body. Our bodies have a tough time absorbing turmeric alone but by adding a little black pepper it boosts the bioavailability by 2000%. You may be asking, why do I need turmeric anyway? Curcumin is the main active ingredient in turmeric. It is an anti-inflammatory and a powerful antioxidant, boasting a wide range of benefits. 

Coconut water is a good source of antioxidants, potassium, magnesium, copper, and cytokinins — it always makes a good addition to any smoothie.

Coconut oil and almond butter provide healthy fats and the collagen peptides are a wonderful source of nutrient-dense protein.

I like to add a little Vitamin C powder to my smoothies, especially in the winter and spring months when everyone seems to be passing around sicknesses. It definitely bumps up the immune system and keeps me from getting colds when everyone else seems to have them.

Dark Cherry Coconut Smoothie
A dairy free, gluten free smoothie that is rich in antioxidants and flavor and will keep you energized all morning long!
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Ingredients
  1. 1/2 frozen banana
  2. 1/2 cup frozen dark cherries
  3. 1 tbsp coconut oil
  4. 1 scoop of collagen peptides (or protein powder of choice)
  5. 1 tbsp almond butter
  6. 1 tsp golden paste
  7. 1/4 tsp vitamin C powder (optional)
  8. 1/3 cup coconut water
  9. 3/4 cup of water
Instructions
  1. Add all the ingredients to the blender and blend until smooth! Enjoy!!
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Whole 30 Breakfast

It’s Day 14 of my Whole30 journey and I am feeling great! Full of energy, not feeling that afternoon slump like I always did. I feel stronger, my clothes fit better and honestly just feel happier! I wanted to share with you one of my favorite things I have been enjoying for breakfast. Even before I started Whole30 scrambles have been a favorite for me to eat anytime of the day. I usually use what ever veggies I have on hand at the time. Scrambles are easy, fast, and so versatile! Perfect for a busy morning.

They are usually a little different each time I make them but this one consisted of egg, purple potatoes, bell pepper, green onions, carrots, avocado, and salsa. It cooks up in minutes, its filling and keeps me going strong til lunch. 

I start by putting a little coconut oil in a saute pan, then place the thinly sliced purple potatoes in the pan and cook until they begin to get soft. (make sure you flip them) I then add the chopped bell pepper and carrots and cook for a few minutes. Then crack the egg in the pan add salt and pepper and mix it all together until the egg is cooked to your liking. Place in plate and top with avocado and salsa (this is the one I use it’s delicious and whole30 compliant)! That’s it and like I said feel free to swap out the veggies for what ever you have on hand. 


Are you doing Whole30? If so, how’s it going for you?

Prosciutto and Sun-dried Tomato Egg Muffins

Our mornings have been really busy lately. Between getting the girls ready for the day, running, and whatever else has to be done, there’s not a lot of time for a decent breakfast. I don’t eat cereal. I sometimes have oatmeal made, but usually I end up cooking some sort of scramble with eggs and veggies. That’s where this idea for egg “muffins” came from. 

proscuitto and sundried tomato egg muffins

These eggs bakes are tasty, super-simple to make, and keep well in the fridge. You can keep these in the fridge for a few days, so they are a good make-ahead dish for meal planners. Just pop them in the microwave for 30 seconds and they’re ready to go.

They’re grain free and pretty healthy. You could skip the cheese if you wanted to get even healthier. While we were testing this recipe we did have a version that included some quinoa too, but ultimately decided to leave it out. Add some cooked quinoa to the batter beforehand if you want to bulk these up a little more.

These little beauties are quite versatile too. You could go any different direction you wanted to with the flavorings. You could do turkey, ham, bacon for meat. Change up the veggies with broccoli, mushrooms, or spinach. Try some different cheeses, or no cheese at all. Lots of tasty potential combos here. 

proscuitto and sundried tomato egg muffins

Prosciutto and Sundried Tomato Egg Muffins
Serves 6
These quick and easy egg bakes are a flavorful make-ahead breakfast dish.
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Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Ingredients
  1. 6 eggs
  2. 1/2 C shredded parmesan, plus more for topping
  3. 1/5 oz prosciutto, diced
  4. 1/4 small onion, minced
  5. 2 cloves garlic
  6. 1 tsp red pepper flakes
  7. 1 tsp pepper
  8. 1 tsp salt
  9. 2 tbsp sun dried tomatoes, diced
  10. 1 tbsp olive oil
Instructions
  1. Preheat oven to 350F
  2. Sautee onions, garlic & red pepper flakes in olive oil over medium heat for 3 minutes.
  3. Whisk the eggs in a large mixing bowl until frothy. Add the prosciutto, sauteed onions, sun dried tomatoes, salt and pepper, and parmesan. Stir to combine.
  4. Spray a muffin tin with nonstick spray. Use a 1/2 C measuring cup to spoon mixture into tin.
  5. Top with more shredded parm and bake for 14 minutes.
Notes
  1. Store in fridge, covered, for up to a week.
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proscuitto and sun-dried tomato egg muffins

 

Let me know what you think in the comments. Have a great day!

Gluten Free Breakfast Muffins

Cinnamon, Chocolate, Chia, Banana, these are a few of my favorite things! But seriously they are and these muffins have it all!

Gluten Free Breakfast Muffins - Title

They are perfect for breakfast, snacking or anytime you feel the need for something awesome! Gluten free does not have to mean dry and flat, these muffins are moist and incredibly fluffy! Bonus they are also dairy free.

Breakfast Muffins

 I love to have muffins around to snack on when I am craving something sweet. I usually bake up enough so that I can throw a few in the freezer and then just thaw one out when the craving strikes.  Also they are a huge hit with my girls. They are always asking me to make them!… 

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