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Whole 30

Irresistible Protein Milkshake: Almond Butter

 

I am jumping up and down excited to share this with you today!!!

Recently, I have decided that dairy isn't my stomach's best friend. After completing my first Whole 30, my body is rejecting yogurt, ice cream and cow's milk. This intolerance also includes whey protein. 

 

My quest to find the most delicious plant-based protein led me to Amazing Grass' Protein Superfood. I am already a fan of their Green Superfood powders and was impressed with the ingredients in their protein blend. It is touted as an organic, all-in-one nutrition shake that includes:

20g Plant-Based Protein

7 Alkalizing Greens

2 Full Servings of Fruit and Veggies

<1g of Sugar

 

This shake has everything from wheat grass, alfalfa, spirulina, broccoli, hemp protein, chia, acai, goji......

The list goes on. 

 

However, I am completely sold on the taste!! Seriously. I have tried upwards of 20 types of protein powders and this one takes the cake. I typically use my protein for blended drinks and there wasn't a hint of chalkiness, artificial sweetness or medicinal flavor. 

 

The recipe I am sharing tastes like a decadent dessert, but somehow has all the benefits of superfood greens, raw nuts and antioxidant-rich fruits. Please give this one a go and let me know your thoughts!

 

I plan on creating more delicious shakes recipes to help spice up your morning routine on-the-go or provide a sweet end to your day in lieu of ice cream and cupcakes. 

<3, 

Jess

 

 

INGREDIENTS:

  • 1 1/2 c. almond or cashew milk, unsweetened
  • 1 scoop of Amazing Grass Pure Vanilla Protein Superfood
  • 2 tbsp unsalted almond butter
  • 1 c. frozen mango
  • 1/2 c. frozen cauliflower

 

DIRECTIONS:

  1. Place all ingredients in blender, keeping a bit of almond butter to drizzle on top.
  2. Pulse until smooth. Top with remaining almond butter. 
  3. Devour this protein-rich treat!
 

Get Glowing Juice: Carrot, Ginger & Pineapple

 

This past week I made the ultimate purchase that I've wanted FOREVER: a juicer!!!

I know it might seem like a trivial excitement, but I remember seeing the Jack Lalanne juicer commercials on TV as a kid and wanting to throw combinations of my favorite fruits and veggies into it and make my very own drinks. So, a mere 20 years later here I am with a brand new kitchen toy and I couldn't be happier. 

 

There will be a series of juicing recipes to follow, as I discover the healthiest and yummiest blends. 

One note, I am making a habit of drinking these first thing in the morning before consuming any food. Why? Because your body is able to easily digest the nutrients in juices because it does not have to breakdown the fiber. Prime time for absorption of these vitamins is on an empty stomach!

 

I do not recommend having juice replace food, but it makes a nice prelude to breakfast. You can start your day energized without caffeine and knowing that you are giving your body a major boost of nutrition and antioxidants before the sun rises!


Side note: consume juice immediately if made with a centrifugal machine. Cold-pressed juices (masticating) are able to keep a bit longer, but those made with a spinning blade should be drunk as soon as possible to avoid loss of nutrients. 

 

INGREDIENTS:

  • 3 handfuls of chopped kale
  • 2 carrots
  • 2 stalks of celery
  • 2 slices of pineapple
  • 2 slices of lemon, peeled
  • Sliced ginger, add to taste

DIRECTIONS:

  1. Slowly add ingredients into machine. 
  2. To get the most of your greens, put them in between other "juicier" ingredients such as pineapple and celery.
  3. Stir to combine and drink up!
 

Dairy-Free Chocolate Cinnamon Latte

 

Currently, I am 18 days into my Whole 30 journey!

For those of you unfamiliar with this program it involves a complete focus on whole foods and avoiding: dairy, legumes, sugar and sugar substitutes, grains of all forms, alcohol and additives. For the month of June I have chosen to try this elimination diet and test myself like I never have before. 

 

What do I think? So far, it has been much easier than I had anticipated. My sweet cravings have lessened and are satisfied with fruit and the occasional Larabar. The sight of my trigger foods are still difficult to overcome, but I have made a commitment to myself and will not give in!

 

This recipe was created due to my love of caffeine, and while I tend to drink my dark roasts black... I also love to treat myself with lattes from the amazing local cafes nearby! Unlike Starbucks, they aren't sickeningly sweet and artifical tasting. The following recipe is my attempt at being a healthy dairy-free barista.

 

This latte is deliciously subtle in flavor and fulfills the desire to head to the cafe!

 

 
 

INGREDIENTS:

  • 1 cup coffee, dark roast or preferred
  • 3 oz coconut milk, canned
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp unsweetened cocoa powder

DIRECTIONS:

  1. Pour hot coffee into blender followed by milk, vanilla, cinnamon and cocoa.
  2. Blend thoroughly about 30 seconds.
  3. Allow to settle and the layer of froth will rise to the top. Pour into mug and sip!
 

Summer Smoothie: Rhubarb, Watermelon & Berry

 

My favorite farmers' market just opened yesterday and I could NOT BE MORE THRILLED!

We live in Milwaukee and this market is stretched along a park next to Lake Michigan, with beautiful city views, a playground, beer garden serving farm-to-table fixings, live music and dotted with vendors selling:

fresh produce/meats/homemade items/coffee/hot food! 

It is a food-lover's PARADISE.

 

Shopping healthfully is possible in grocery stores, but nothing compares to the local and seasonal goods you can find at your farmers' market. I bought a few stalks of rhubarb and couldn't wait to experiment with them. Most recipes containing this tart fruit also have a lot of added sugar... but my challenge was to create a tasty drink that did not require any added sugar (natural or refined). 

The result? This summer smoothie was a hit

 

Head down to your local market and whip up this delicious drink PACKED with antioxidants, healthy fats and nutrition minus any preservatives or sugar. This recipe makes enough for two snack-size drinks or one larger smoothie as a meal!

 

INGREDIENTS:

  • 1 cup watermelon, frozen
  • 1 cup mixed berries, fresh or frozen
  • 1.5 cups spinach, fresh or frozen
  • 1 cup rhubarb
  • 1 cup coconut water
  • 1 tbsp almond butter
  • 1 tsp chia seeds
  • Ice to desired thickeness

DIRECTIONS:

  1. Add melon, berries, spinach, rhubarb, coconut water and almond butter to blender. 
  2. Pulse until smooth. Add ice and blend until desired thickness is reached.
  3. Pour into glass and sprinkle chia seeds before serving!
 

Crispy Kale Chips

 

 

CHIPS. CHIPS. CHIPS.

My personal kryptonite. However, I can easily sit down to demolish an entire bag of kettle chips without blinking an eye!

Think you couldn't possibly utilize the superfood kale to replace your usual crunchy fix? 

THINK AGAIN. 

 

I was not a believer until I finally perfected this recipe. Now, I am addicted. 

Kale will not replicate the oily, heavy potato chip experience, but it makes a fantastic substitute when you're trying to satisfy your cravings without ruining your diet. My four year-old even loved these and she would never touch kale in any other form!

 

As always, this recipe is incredibly simple to implement and takes very little time

If you adore another seasoning combination then experiment!! Make 'em spicy! Add lots of garlic! 

The options are endless.

 

Best part? If you find yourself finishing a bowl there is zero guilt. You just fed your body nutrients and healthy fat. 

SNACK AWAY!!

 

INGREDIENTS: 

  • 3 cups kale, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper

 

DIRECTIONS:

  1. Preheat oven to 275 degrees.
  2. Place chopped kale in large mixing bowl and massage with oil using your hands.
  3. Sprinkle with salt, chili powder, garlic powder, pepper and red pepper. Mix thoroughly.
  4. Spread out in single layer on a baking sheet lined with parchment paper.
  5. Bake for 10 minutes, then rotate pan.
  6. Put in oven for additional 5-10 minutes until edges are slightly brown and chips are crispy!
 

Incredible Red Wine & Lemon Vinaigrette

 

If you've never attempted homemade dressing before, then I am here to tempt you.

This vinaigrette takes 5 minutes to prepare and you can store in a dressing bottle to replace other pricey and sugar-laden options found in your grocery store. Another perk? It is SO FREAKING FLAVORFUL. Seriously. 

Do I enjoy salad? Yes.

However, I am not the type that can be satisifed with a simple squeeze of lemon. Also, participating in the Whole 30 challenge for the month of June means I am not allowed to have added sugars (refined, natural or artificial). 

 

After tinkering with several vinaigrette creations, this is my favorite. 

It brightens up any salad combination and can be used as a marinade as well. Most importantly, it is free of preservatives, chemicals and sugar. You can feel good about adding this to your family's meals and save a few bucks as well.

 

I am confident that you will soon prefer this to any bottle you'd find in the store!

 

 

INGREDIENTS:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp pepper

DIRECTIONS:

  1. For this recipe, use fresh lemons and garlic.
  2. Simple combine all ingredients above in jar or dressing bottle and shake vigorously.
  3. Use immediately and store in fridge for several days!