Say Hello to Spring with This Gorg Smoothie Bowl!

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Ahhh! It's the first day of Spring, and I couldn't be happier! Hopefully, the weather will start getting a bit better. Say hello to Spring with this gorgeous, and not to mention, delicious Smoothie Bowl!

A smoothie bowl is just what it sounds like. You make a smoothie, but then you place it in a bowl and top it with whole ingredients. The result? A super tasty and really healthy morning (or anytime) meal. One caution, though... you can’t go crazy with ingredients, or you could wind up making it less healthy and more of a sugar-bomb.

Greens work super well in smoothies and smoothie bowls. They won’t dramatically change the taste of the concoction, but they will add extra fiber, vitamins, and minerals as well as antioxidants. Try baby spinach or kale. The flavor of the fruit should cover up the bitterness of the greens. I like to freeze mine ahead of time, along with most of my ingredients. Doing so will create a much silkier texture and you won't have to use much ice!

Also, when you are making a smoothie bowl, go easy on the liquid! Once you have all of your ingredients in the blender, you need some liquid to puree them with. Unlike with a traditional smoothie, you won’t want as much liquid because you want the finished bowl to be thick enough that you can eat with a spoon.

 

What You'll Need

Smoothie base:
2 handfuls supergreens, frozen
1/4 avocado cubes, frozen
1/4 banana, frozen
1/4 cup blueberries, frozen
1/2 - 3/4 cup cashew milk
1tsp spirulina
1 scoop collagen peptides
3 mint leaves
1/4 tsp vanilla bean
1 scoop protein powder
2-3 drops, stevia (optional)

Toppings:
strawberries
blueberries
blackberries
mint leaves
1tbsp toasted buckwheat
1tbsp coconut shavings
1/2 tbsp hemp seeds
1 tbsp raw cashews

What You'll Need To Know

1. Blend smoothie base ingredients in a high-speed blender for 30-60 seconds. Add in only 1/2 cup of cashew milk. If it's too thick, add in 1/4 cup more.

2. Pour in a bowl and top with toppings.

Recipe makes 1 serving.

Are you craving a smoothie bowl? What ingredients will you use? Comment on the 'gram!

Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp (Gluten-Free, Paleo, Whole30)

This is how I roll: Avocado-Salmon Rainbow Chard Warp. Who said healthy can’t be tasty AF?  I got this whole rainbow swiss chard wrap n’ roll idea from The Minimalist Baker. Seriously, Dana is a GENIUS… search her site for “RAINBOW CHARD #WRAPS” and you’ll come across SO many recipes to get some inspo from… plus great tips on how to prep your leafy rainbow green.

But, back to this tasty wrap. It was super simple to make and it was all under 30 minutes.

Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp

What You'll Need

2 - 3oz salmon filets
San Francisco Sea Salt Co chili lime sea salt
1 lemon, sliced in medallions
2 large rainbow swiss chard leaves
1 tsp coconut oil
2 cups roasted spaghetti squash
sea salt, to taste
2 cups baby spinach
2 tsp coconut aminos
1 tbsp almond shavings to each leaf
1 avocado
black sesame, to taste

What You'll Need To Know

1. Preheat oven to 425F. Place two 3oz salmon filets in an aluminum foil sheet and season with chili lime sea salt and top with thinly sliced lemon medallions. Fold foil and pop in the oven and bake salmon for 15 minutes.

2. While all of that is cooking up, wash a couple of rainbow swiss chard leaves and pat dry.

3. Over a medium heat, melt 1 tsp coconut oil in a skillet and add in 2 cups roasted spaghetti squash and season with sea salt. add in 2 cups baby spinach and 2 tsp coconut aminos, cooking until the spinach is wilted. Let this mix cool a bit before adding to each leaf.

4. When cooled, add one cup to each leaf and sprinkle with 1 tbsp almond shavings to each leaf.
Top with salmon - use a fork to shreds it apart.

5. Slice 1/2 avocado for each wrap and sprinkle with black sesame seeds and enjoy!

DID YOU TRY THIS RECIPE? COMMENT HERE!

Peruvian Ceviche

Now that summer is here; there are so many great fresh dishes filled with plenty of fresh ingredients. And, if there is one dish in particular that is a staple in my household it's Ceviche.

Peruvian style fish ceviche is different than the Mexican ceviche that I grew up with. Some of the main differences are that the ones made in Peru tend to marinate for less time in lime juice, and there's the absence of tomatoes and cucumbers. Mexican style ceviche is generally made using shrimp over fish. Peruvian ceviche is typically served on a lettuce leaf, with boiled choclo or corn, cancha corn or Andean style corn nuts, and sweet potato. The sweet potato is usually boiled and sliced and added to the mix as garnish.

This is absolutly my favorite dish. It's a light and delicious summertime dish!

peruvian ceviche
peruvian ceviche

What You'll Need

1 ½ pounds very fresh and good quality fish filets (corvina, halibut, mahi-mahi)
1/2 red onion, thinly sliced
8 lemons
1 habanero pepper thinly sliced
1 garlic clove
1/2 fresh boiled corn cup Peruvian corn or Cuzco corn
1 sweet potato boiled thick slices
Salt to taste
Pepper to taste
1/4 cup cilanto
1/4 teaspoon cumin
Sides: Chifles or fried green plantain chips
 

What You'll Need To Know

Cut the fish into squares pieces.

In a bowl put the pieces of fish, pepper (to taste), salt pepper, garlic, cumin, and cilanto and mix together. Once mixed well, add lemon juice and mix together.

Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water and add to mix and cover and refrigerate for about 10-15 minutes.

Taste the fish ceviche and add additional salt if needed. Use a slotted spoon to remove the fish and onions from the lime juice mix and place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.

Serve immediately with your choice of sides and garnish with sweet potato and boiled corn and service with plantain chips.

Fresh Salmon Spring Rolls

Fresh Salmon Spring Rolls
Fresh Salmon Spring Rolls

I love a good lunch! And, this recipe is all that and then some. These Fresh Salmon Spring Rolls are all of my favorite things all wrapped up into little tasty morsels: greens, carrots, purple cabbage, cucumber, avocado and sushi grade salmon with a miso dipping sauce. I love sashimi, fresh veggies... what's not to love?

It might seem slightly intimidating to make these or even use raw salmon. But, trust me... Buying sushi grade fish is simple. I purchased mine at my local Whole Foods, but you'll be able to do this at any market that sells fresh fish. There are a few things to consider. Although something may be labeled sushi grade, here are a couple of things to know and questions to ask before purchasing:

  • Go to the right place. Go to a reputable fishmonger or market.
  • Choose sustainable.
  • Ask the right questions, like: Which days fish is delivered? Is it fresh or frozen?
  • And get them to pick you out some nice sushi grade fish.
  • Use your senses. Never use fish with a fishy odor.
  • Let your fishmonger know you need 'sushi grade fish.'

Now, let's talk about the Rice Paper Wrappers. These can also be intimidating to tackle if you've never used them before. They come out of the package hard and inedible, and they must be soaked in water before using. Simply, follow the instructions on the package and you'll be good to go.

Not sure how to cut sushi grade salmon? Here's a great video: How To Cut Sushi Grade Salmon.

Fresh Salmon Spring Rolls
Fresh Salmon Spring Rolls
Fresh Salmon Spring Rolls

What You'll Need

4 rice paper wrappers
4 butter or romaine lettuce leaves
1 carrot, shredded
1 cucumber, shredded
1 cup cabbage, shredded
Haas avocado, sliced
4-5 oz sushi grade salmon, thinly sliced (1/4")
 

What You'll Need To Know

Soak rice paper wrappers.

Arrange one piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along the edge.

Top with some of the carrots, cabbage, cucumber, avocado, and salmon. Don't overfill. Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other.

Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet (side nearest you) over the top of the fillings and roll into a cylindrical shape halfway.

Fold the left and right sides inward and complete rolling the remaining half. If rice paper is too dry to seal, moisten unsealed edges with a little more hot water.

Transfer summer roll to a plate, seam-side down, slice and cover with dampened paper towels.

Make additional roll in the same manner.