Over the course of the last few months, I have had my fair share of experimenting with grain-free, gluten-free, paleo-type food options. My current diet is more paleo-ish than 100% paleo, but definitely paying more attention to the ingredients in my food and limiting the not-so paleo things.
In my search for paleo-like foods, I came across a sweet potato toast recipe by The Real Food Dietitians. (I highly suggest this site for some yummy recipes and great advice.) I decided to give it a shot and came up with my own rendition of the recipe.
I made a nut and seed mix this week that I thought I needed to share! It’s a great option for those of you that are on the search for a good high fat snack that also has a decent amount of protein but low in sugar. There are some decent nut mixes out there, but I find that most of them are using vegetable oils, added sugars, and all this other junk that is honestly unnecessary! All of the nuts and seeds I used for this mix are raw and the coconut is unsweetened. I did add some 85% cacao chips for some sweetness but also made some with 100% cacao chips to eliminate all sugar (paleo-friendly!)
As I’m going through my own nutrition challenge and meal planning journey recently, I’ve realized the necessity of an easy, grab-n-go breakfast. I’m not normally a breakfast eater so finding something that I could easily fit into my morning with little to no preparation was key. The last thing I want to do is have to change my entire schedule or lose sleep just to make sure I’m getting my breakfast meal in.
As I’m going into week three of this challenge, I’m realizing that these egg muffins that I’ve been making are a simple meal prep for the whole week! I’ll usually pair them with a piece of fruit and my MCT oil in my coffee and ta-da, there’s a full meal.
So while this is a recipe post, I’m just going to give you the basics and how I’ve been making mine, but feel free to do whatever you want. The options are endless.
Last week I shared on social media my cauliflower pizza and a few of you mentioned that you would be interested in learning about the products I used as well as the recipe. I used a frozen cauliflower crust so this is actually really simple… but seriously, I think the fact that they’re now making these frozen cauliflower crusts is UH-MAZING!
The brand that we found at our local Meijer was called Caulipower.
Hey there!
A couple weeks ago on social media I asked about what plant-based proteins you all liked and used and I got some great feedback. For the most part the response I got suggested the Vega brand, so I thought I would give it a shot!
Hey there, and Happy Monday! As I had mentioned in my previous post, we moved! As exciting as it is, it has been quite the process. We moved into a newly renovated house that, while everything was redone and super nice, there were a lot of things we needed, including...
So, after making this recipe a few times, and absolutely loving it every time, I finally took my time to make it AND take pictures to post and share! (Thank you Erica for letting me use your kitchen as a background while I was visiting <3 ) This might be...
So, I’ve had a type of zucchini noodle before, but more in the form of a salad rather that actually replacing a pasta in a main dish. I’ve been wanting to do this for a while, and finally, about a week and a half ago, I made my first attempt....
So, when I started this blog, I really wanted to try to post recipes on a regular basis. So far, that hasn’t happened, at all. Oops. Let’s face it, I don’t cook much, and when I do, there’s little variety because I’m always on the go. In the last few...
