Lemon Zest Buttermilk Scones

 Recipe from www.theunlikleybaker.com

Recipe from www.theunlikleybaker.com

Ingredients

  • 3 cups all-purpose flour or gluten free baking flour

  • 1/3 cup granulated sugar

  • 1 tsp salt

  • 2 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 cup unsalted organic butter, cold and cubed

  • 1 cup organic buttermilk

  • Lemon zest of 2 lemons

    Frosting

  • 3 tbsp powdered sugar

  • 1 tsp vanilla

  • 1/2 tsp lemon juice

Instructions

  • Preheat oven to 400F. Lightly grease 2 baking pans and set aside.

  • In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.

  • Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).

  • Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add lemon zest.

  • Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.

  • Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).

  • Prepare frosting by mixing powdered sugar, vanilla extract and lemon juice together. Set aside.

  • Take scones out of the oven, drizzle with frosting mixture and serve warm with butter.

Chocolate Dipped Coconut Macaroons

 Recipe from @thetoastedpinenut

Recipe from @thetoastedpinenut

You will die over these healthier Chocolate Dipped Coconut Macaroons!! So fluffy and dense and perfectly delicious! They’re refined sugar free, low glycemic, gluten free, and paleo friendly!!

INGREDIENTS

  • 4 egg whites

  • 1/4 teaspoon sea salt

  • 1/4 cup butter, melted (ghee works too)

  • 3 tablespoons agave (honey or maple syrup if you prefer)

  • 2 cups unsweetened shredded coconut

  • 1/2 cup 60% cacao dark chocolate chips, melted

  • 1 tablespoon refined coconut oil

  • sprinkle of sea salt

INSTRUCTIONS

  1. Preheat oven to 350F.

  2. Whip the egg whites until it they start to bubble.

  3. Add the salt and melted butter.

  4. Continue to whip until fluffy and white and peaks are firm.

  5. Fold in the agave and shredded coconut.

  6. Form 12 round mounds on a lined baking sheet.

  7. Bake for 20 minutes, until golden brown.

  8. When finished baking, set aside on a cooling rack.

  9. Melt your chocolate in the microwave for about 1 minute and 30 seconds, stirring after the first minute.

  10. Add the coconut oil and warm the chocolate until smooth and drizzly.

  11. Dip the bottom of each macaroon into the bowl and place them on a piece of parchment paper.

  12. Once they are all dipped, drizzle the melted chocolate on top of each macaroon.

  13. Pinch a sprinkle of sea salt on top of each macaroon.

  14. Place in fridge or freezer for about 5 minutes to allow chocolate to harden.

Hydrating Aloe Vera Pineapple Smoothie

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Aloe vera is a naturally hydrating plant. When we think of aloe we often think about applying it to our skin to help with a sunburn or to help with dry skin. But the benefits can work from the inside out as well. Our digestive track is like one long tube from the entry to the exit so nourishing our bodies from the inside out is equally important.

Aloe helps:
- Rehydrate the skin and GI tract
- Balance the bodies pH creating a less hospitable environment for bacteria, viruses and disease
- Helps with recovery from intense exercise
- Can help clear acne prone skin

Ingredients:
Medium sized handful frozen pineapple
1 tbsp grounded flax seed
2 tbsp freshly grated ginger
1 cup frozen or fresh spinach
1 cup organic aloe vera juice
4-5 ice cubes
1 scoop vital proteins collagen
4-5 blackberries

Blend all ingredients except blackberries. Pour most of the blended smoothie into a glass. Add blackberries to leftover mixture and blend. Pour blackberry portion over the smoothie for that professional smoothie making affect ;)

Coconut Dusted Cocoa Balls

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These are quite possibly my new favorite! With the combo of sweet and salty that melts in your mouth you’ll keep going back for more. Made with all natural sweeteners. Dairy & gluten free. 

Makes 8 balls

Ingredients:
1/2 cup almonds, finely chopped
1/2 cup walnuts, finely chopped
2 tsp almond meal
3 tsp cocoa powder
1 tbsp + 1 tsp melted coconut oil
2 tbsp maple syrup
1 tbsp raw honey
Pinch of sea salt
2 tbsp coconut flakes
Instructions: 
Combine all ingredients except coconut flakes into bowl and mix well. Round into bite size balls and roll in coconut flakes. Allow to chill in fridge for at least an hour. 
Enjoy! 
#saturdayvibes #yummy#dessertforbreakfast

Mango Chaga Chia Seed Pudding

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I’ve been on a chia seed kick lately! Chia seeds are high in fiber, omega 3’s, protein and antioxidants so it’s hard not to love this nutritious little seed. The combination of sweet and creamy pudding mixed with the tart mango smoothie is quite an enjoyable food experience! Highly recommend giving this a try! 

Mango Chaga Chia Seed Pudding

Smoothie ingredients: 
1 mango
1 frozen banana
2 tbsp lemon juice
1 tsp chaga powder (optional) 
Splash of coconut water
3 ice cubes
Raspberries as garnish
Mint as garnish
Chia seed pudding ingredients: 
1/4 cup (4 tbsp) chia seeds
1 cup unsweetened almond milk
1 tsp vanilla extract
1 tbsp maple syrup

Combine all chia seed pudding ingredients in glass container and allow to chill 2hrs-overnight. 
Place all smoothie ingredients in blender and blend. Add smoothie to the top of refrigerated pudding and enjoy as a healthy breakfast, dessert or snack! 

#wellnessbylittle #food4thought #healthyeating

Chia Pudding Berry Parfait

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Found a little sunshine on this cloudy Friday 😋
 
Chia seed pudding parfait with a touch of Mt Hood 🍯 

Ingredients:
1 cup @califiafarms unsweetened vanilla almond milk
4 tbsp chia seeds
1 tsp maple syrup
1/2 cup @ellenosyogurt plain greek yogurt
Handful of berries
1 tbsp granola (if preferred) 
1 tbsp honey
Mix almond milk, chia seeds and maple syrup together and set aside for 2 hr - overnight. Layer plain yogurt, berries, granola (if preferred), and drizzle honey over the top. 
Great as a breakfast, snack, dessert! 
#wellnessbylittle #fridaymood #breakfast

Strawberry Basil Spritzer

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Rainy Sundays are good for cozy pants, trying out new recipes and the “piano in the background” station on Spotify 🌺🎼🕯 Strawberry Basil Spritzer 🍓🌿 3 fresh strawberries
8 basil leaves
1 tbsp freshly squeezed lemon juice
12 oz bubbly water
Ice

Muddle strawberries, basil and lemon juice in a glass. Add ice, pour bubbly water to rim and enjoy! 
#sundayvibes #strawberrybasil#wellnessbylittle

Bone Broth Ramen & Greens Soup

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I love a good ramen dish but it's been hard to find a place in the neighborhood thats actually good so I decided to take matters into my own hands and figure out a delicious and nutritious recipe! This is adapted from @Rachelgoodeats. 

I've played around with this dish a number of times and found that the key to a delicious ramen starts with a solid foundation: a good broth. The broth can make or break the whole experience. This ramen dish is packed with nutrients, protein, collagen, greens and tons of flavor. This is an easy weeknight meal for two! 

Ingredients: 
2 14oz jars of Epic Artisanal savory chicken bone broth
1 medium leek, chopped
1 cup mushrooms, sliced
1 tbsp avocado oil
1 tbsp olive oil
1 tsp fourth and heart pink salt ghee (optional) 
2 servings of Lotus Foods millet and brown rice ramen noodles
1 chicken breast, chopped into bite size pieces
2 cups chopped zucchini
1/3 cup chopped cilantro
1/3 cup green onion
1/3 cup microgreens
1 avocado
1 tsp Eden Organic Gomasio sesame seeds
Salt & pepper
Red chili flakes

Directions:
In a skillet pan fry chicken breast with olive oil, sea salt and pepper until fully cooked and set aside.
Rinse skillet and sauté chopped leeks & mushrooms in avocado oil for 8-10 min.
Heat bone broth in medium pot, add sautéed veggies, ghee, pepper and turn down to low heat.
Bring a pot of water to a boil. Add ramen and let boil for 2-3 minutes. Reduce heat and allow another 2-3 minutes for noodles to soften and separate. Drain and combine in broth.  
Add in zucchini to broth (becomes tender quick so doesn’t need much time) and serve with avocado, green onion, cilantro, microgreens, red chili flakes and sesame seeds. 

Pairs nicely with an ice cold glass of rosé! 

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Superfood Mint Chip Shake

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Who doesn't love a healthy spin on a classic favorite! Enjoy this creamy mint chip shake as a healthy breakfast, mid day snack or dessert! 

🌱 Superfood Mint Chip Shake 🌱

Serving Size: 1

Ingredients: 
1/2 avocado
2 tbsp cocoa nibs
2 tsp peppermint oil
1 tsp vanilla extract
Handful of spinach
1 tsp chia seeds
1 scoop @vitalfarms collagen peptides
1 tsp coconut oil
1 cup unsweetened vanilla almond milk
1 tsp Stevia
1 tsp honey

Instructions:
Blend all ingredients and enjoy! 

Chocolate Chia Seed Pudding

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The texture of this chia seed pudding is perfectly thick and creamy and is a great option not only for breakfast but as a snack or dessert too! Chia seeds are packed with antioxidants, omega 3's and fiber plus it gives you that full feeling for hours after eating! 

Servings: 4
Ingredients
1 1/2 cups Califia unsweetened almond milk
1/3 cup chia seeds
1/4 cup cocoa powder
2-3 tbsp maple syrup
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional) 
2 tbsp coconut shreds
2 tbsp mini chocolate chips
2 tbsp almond flakes
Handful or raspberries 

Instructions

  • Combine almond milk, chia seeds, cocoa powder, maple syrup and stir until cocoa powder is fully mixed.  
  • Place mixture in 4 separate containers and let chill for at least an hour but can be overnight.
  • Add coconut shreds, chocolate chips, almond flakes, and raspberries as a garnish and violà! 


Enjoy! 

Avocado Poke Boats!

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Pokè Avo Boats 🥑🐟🙉 So, so easy to make! Even better to eat! 

Ingredients:
Avocado
Ahi tuna
Green onions
Toasted sesame oil
Coconut aminos or tamari
Sesame seeds

Directions:
Cube ahi tuna
Combine coconut aminos, toasted sesame oil and green onions and let marinade for 2(ish) hours. 
Cut avocados in half.
Place tuna mixture in avocado
Sprinkle sesame seeds and enjoy! 

Project Lunchbox: Summer Salads That are Worth the Meal Prep

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It’s May! Get summer ready and start meal prepping for the week with fresh and delicious salads. I’m usually the first person to say “salad doesn’t make friends” but I changed my mind and I wouldn’t steer you wrong. I’ve been loving (even looking forward to) having these for lunch the past couple weeks. Pro tip for meal prepping: put the salad dressing to the side and they’ll last ya all week! 

COBB SALAD
Butter leaf lettuce
Tomato
Chicken (Grilled with salt and pepper)
Salami or bacon
Hard boiled egg
Parmesan
Dressing:
I like @organicgirl white cheddar ranch but any ranch will do!

STRAWBERRY SPINACH SALAD
Qunioa (as a base) 
Spinach
Strawberries
Walnuts
Feta
Dressing: olive oil and balsamic

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Refreshing Cucumber Pineapple Green Smoothie

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Get yo greens! This has been my go to spring smoothie except I forgot cucumbers at the store yesterday - definitely tastes better with lots of 🥒🥒 Pro smoothie tip: add fresh ginger to your fruit smoothies for an extra kick and to help digestion and reduce inflammation! 
Servings: 2... or 1 depending on how much you like it 🍍😬

Ingredients: 
2 kale leaves
Handful of fresh spinach
1 cup fresh or frozen pineapple
1/2 cucumber, peeled
1 celery stalk
2 tbsp fresh ginger, peeled and sliced
4 ice cubes
1/2 cup almond milk
Water to your preferred consistency
Blend, sip and enjoy! 

If you prefer sweeter smoothies adding a half of an apple helps and if you prefer a more filling smoothie try adding 1 tbsp chia seeds! 

Homemade Green Juice

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Snacking on veggies isn’t so bad when it comes like this! Went through the fridge to use up random veggies leftover from this weeks meals. This thing is light and refreshing 🌿🍀🍃🌱 

Ingredients:
1 dinosaur kale leaf
4 mint sprigs
1/2 cucumber, peeled
1 celery stick
1/2 carrot
4 strawberries
1 scoop @vitalproteins collagen peptides
2 drops liquid vitamin D (because...Seattle winter🌨) 3/4 cup water
3 ice cubes

Blend, sip and enjoy! 

White Chocolate Dipped Peppermint Chocolate Cookies

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Christmas Cookies are my favorite. Chocolate cookies with white chocolate and peppermint? Sign me up! This is a great gift to bring your neighbors and friends!

Recipe adapted from cookingclassy.com. 

Ingredients: 

  • 1 2/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup unsalted butter, softened about halfway (it should be fairly firm still)
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 16 oz. white chocolate, broken or chopped
  • 1/2 cup finely crushed peppermint bits
     

Instructions: 

  • Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.

  • In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.

  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 

  • Mix in eggs one at a time then blend in vanilla extract and peppermint extract.

  • With mixer set on low speed slowly add in flour mixture and mix just until combined.

  • Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).

  • Space on cookies sheets 2-inches apart. Flatten cookies slightly. 

  • Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked). 

  • Let cool on baking sheet several minutes then transfer to a wire rack to cool 5 minutes then transfer to an airtight container to fully cool. 

  • Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth. 

  • Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set about 10 minutes. 

  • Store cookies in an airtight container.

Enjoy! 

Slow Cooker Beef Stew

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It's fall. It's chilly. Warm up with some slow cooked beef stew. Prep everything the night before and it'll be ready for you come morning to take to work for lunch AND you'll have leftovers when you get home for dinner. WINNING!  

Ingredients: 

  • 2 1/2 lbs organic beef chuck (sometimes I buy the pre cut chunks if it's a good price)
  • 2 1/2 Tbsp butter
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 6 cloves garlic, minced (1 1/2 Tbsp)
  • 8 cherry tomatoes or one small red tomato, processed or pureed  
  • 3 cups low-sodium chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 2 large carrots, peeled and cut into 1-inch chunks (don't use thin carrots)
  • 1 1/2 Tbsp cornstarch (depending on how thick you like it)
  • 1 1/2 cups frozen petite peas
  • 1/4 cup minced fresh parsley

Directions:

  1. Heat 1 tbsp butter in a large skillet over medium-high heat. Working with half of the beef at a time, season with salt and pepper to taste and sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp butter to skillet, repeat with remaining beef. Leave excess oil in skillet.

  2. Add remaining 1/2 Tbsp butter to butter in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomatoes and cook, stirring constantly, 1 minute. 

  3. Pour 1 cup chicken broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.

  4. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.

Adapted from cookingclassy.com :)