Pitaya-Raspberry Smoothie Bowl

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Happy Valentine’s Day! My love of green has turned pink. Well, sorta!

I was feeling a bit pretty in pink and festive for today. I'm fueling up with this hug in a bowl for a #rideordie spin class at Ride PDX today. I’m so excited my love bug is coming with me!

Since my typical morning or pre-workout smoothies are different shades of green, I thought it was only appropriate to switch it up today. But, don't worry, this smoothie still has some sort of greens in it!

The vibrant color comes from raspberries and pitaya (dragon fruit), which you can find this frozen tasty fruit at Trader Joe's. If you haven't tried pitaya, it's really delicious and has a surprising number of phytonutrients. It's rich in antioxidants. They contain vitamin C, polyunsaturated (good) fatty acids, and several B vitamins for carbohydrate metabolism, as well as carotene and protein. What's not to love?

pink smoothie bowl 1
Valentine Smoothie Bowl 1

What You'll Need

A big handful of greens (baby kale, baby spinach, baby swiss chard)
1 frozen banana
50g raspberries, organic & forzen
12 ounces frozen Pitaya (Dragonfruit) puree or cubes
1/2 cup unsweetened almond milk
1/2 cup coconut water
40g oat bran
2 scoops vanilla protein powder (I used this brand*)
1 banana, sliced into medallions
14 raw almonds
sesame seeds
chia seeds
sunflower seeds

What You'll Need To Know

Add ingredients to a high-speed blend, blend serve in a bowl, sprinkle with topping, and enjoy!

* Use promo code 'valerie' at checkout for 40% off your order!

Recipe makes 2 servings

Peanut Butter Chocolate Chip Power Cookies

Healthy Peanut Butter Chocolate cookies? Yes, please!

You're going to love this Peanut Butter Chocolate Chip Power Cookies recipe. They satisfy your sweet tooth and make for are the perfect pre- or post-workout snack. The best part is that these taste bites are grain-free, dairy-free, and can be made with just 4 ingredients. They'll hold up for two weeks in the fridge, but let's be real.. they never seem to last that long!

4 ingredients.

That's it!

Nothing crazy or strange and they’re healthy. You've gotta love that!

Peanut Butter Chocolate Chip Power Balls6
Peanut Butter Chocolate Chip Power Balls4
Peanut Butter Chocolate Chip Power Balls1

What You'll Need

2 cups unsalted peanuts
24 pitted medjool dates
¼ cup dark chocolate chips
pinch sea salt
 

What You'll Need To Know

In the food processor, blend the peanuts and salt into a powder.

Pit the dates and add them in as well.

If needed, slowly add a bit of water to help the mixture come together.

Once the dough is formed, line and 8×8 baking dish with parchment paper leaving enough room for some paper to stick out the sides.

Carefully, spoon the dough into the pan evenly. The dough will be a little sticky and you may need to wet your hands to roll them into balls. (Slightly smaller than a golf ball.)

Place in the fridge to firm up.

Recipe makes 10-12 balls.

Quinoa Avocado Coconut Bowl

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Let's talk quinoa.

Lately, I've been enjoying using this ancient grain as part of my breakfast. It's an excellent, protein-rich grain to start your mornings. Combining the protein power of quinoa with the protein power of Greek or Icelandic yogurt makes this healthy treat more filling. And, if you're an early riser that hits the gym for a grueling workout, this is one bowl that will keep you fueled.

To be very honest with you, when I was creating this recipe, I had no idea how these flavor combinations were going to turn out. Quinoa.. Yum! Avocado.. Yum! Coconut.. Yum! But all together? Luckily, it turned out to be a winning combo.

This Quinoa Avocado Coconut Bowl is happiness in a bowl with all sorts of yummy things. It's really easy to make, especially if you cook the dry quinoa the night before.

Coconut Quinoa Avocado Bowl 1
Coconut Quinoa Avocado Bowl 1

What You'll Need

1/2 cup dry quinoa, rinsed
¾ cup and ¼ cup unsweetened almond milk, divided
5.3 oz vanilla yogurt (I used Siggi’s Icelandic but you can also use Greek yogurt)
1 medium banana
1/2 small avocado
1 tablespoon honey
1/4 cup raw cashews
dash of pink himalayan salt
Toppings: unsweetened coconut flakes and chopped pistachios
 

What You'll Need To Know

Cook quinoa according to package direction using almond milk (3/4 cup).

In a high-speed blender add: banana, avocado, honey, raw cashews, salt and 1/4 cup almond milk and blend together.

In a bowl or deep glass, add a layer quinoa, followed by a layer of yogurt, and a layer of banana-avocado mix.

You’ll want to split the quinoa into two bowls (I used stemless wine glasses), then divide the banana avocado mix between the two.

Divide the yogurt and top off the bowl, then add the coconut flakes, and chopped pistachios. This recipe makes 2 servings.