Tropical Green Monster Smoothie Bowl

Tropical green monster smoothie…transporting me to an island far far away…aka summer vacation in a bowl! This quick recipe is bright and tangy from the pineapple and mango, with a creamy base from the avocado (or banana) and packed with green goodness from the kale.

tropical green smoothie bowl2

I put this bowl in the freezer for 10 minutes and the sides started to get frosty – mmmm. With the summer heat and no air-conditioning, this chilled smoothie bowl makes for a refreshing afternoon snack or a pumped up breakfast with flavor AND nutrition! If you prefer a protein boost, add 1/2 to 1 scoop of your favorite protein (vanilla would be best in this) and blend away 🙂



tropical green smoothie bowl

Tropical Green Monster Smoothie Bowl
Gluten-free, Grain-free, Soy-free, Nut-free, Dairy-free, AIP & Paleo-Friendly, Nightshade free, Egg-free, Refined Sugar-free, Vegan option

Ingredients

1/2 ripe avocado, pit removed (if you want a sweeter smoothie, sub or add 1/2 banana)
1 cup unsweetened coconut milk or coconut water (or other dairy-free milk or orange juice can be substituted for a sweeter drink)
1-2 cups baby kale leaves (or spinach)
1-2 cups baby chard (or spinach or more kale)
1/2 cup frozen pineapple chunks
1/2 cup frozen mango chunks

For a protein boost add 1/2-1 scoop of your favorite protein powder

Options For Serving
chopped fruit (I used a chopped fig)
shredded coconut
hemp hearts (not AIP-friendly)

Directions

1. Add ingredients in the order listed above (avocado through mango) to a high powered blender, and blend for 1 minute until smooth. Pour into a bowl, top with chopped fruit, coconut, hemp hearts etc and enjoy!

Serves 1 large or 2 small

tropical green smoothie bowl1

Quick Collard Wrap with Lemon Maple Tahini Dressing

Hand-held eats are ideal for a meal on-the-go, a portable lunch or served at a summer picnic. Whether it’s a sandwich, burger, wrap or even pizza, there’s something really enjoyable about eating with my hands. This empty-the-fridge collard green wrap is no exception!

collard chicken sprout wrap fillingI love using leftovers from the fridge… and making this wrap is a quick way to whip up an easy meal (or snack) and not let food go to waste. There are times when I find myself looking into the fridge with leftovers just enough for one person (I blame this on my snacking, ha!)… 1/2 small cooked chicken breast, partial bag of sprouts, 1/4 section of an apple and remnants of a roasted squash…so I threw in a few other ingredients and lunch is served!

collard wrap chicken sprouts apples

For a vegetarian/vegan or even raw preparation, use your favorite shredded veggies such as carrot, beet, cucumber or avocado for the chicken and/or roasted squash. Here of the filling combinations I’ve made recently, of course I’ll served with this deeeeelicious tahini sauce:
1. Shredded Beets + Carrot + Roasted sweet potato wedges
2. Thinly sliced Mango + Avocado Mash with Sunflower Seeds (combined so they don’t fall out of the wrap + Alfalfa sprouts + Cilantro
3. Cucumber + Avocado + Carrots (sliced into matchsticks) + Broccoli Sprouts + Fresh Basil

Quick Collard Wrap with Maple Lemon Tahini Dressing
Serves 1
Grain-free, Gluten-free, Dairy-free, Paleo-friendly, Soy-free, Refined Sugar Free, Egg-free, Vegan/Vegetarian Option, Nightshade-free, AIP-Friendly Option, Nut-free, Raw Option

Ingredients

1 Large collard green leaf
3 oz cooked chicken, thinly sliced (substitute sliced or mashed avocado, baked tofu or 1/2 cup cooked grain for vegan)
1/3 cup sprouts (I used radish sprouts)
1/4 small apple, sliced into matchsticks
1-2 Tbsp fresh cilantro ( mint or basil could also be used as a substitute)
2-3 Tbsp pickled onions (or raw thinly sliced onions, I used homemade pickled onions)
1/3 cup roasted Kabocha squash or sweet potato (and/or shredded carrot or beet would also be good for raw)
2 Tbsp lemon tahini sauce plus more for dipping (recipe below), for AIP use AIP-friendly mayo

Directions

1. Put raw collard leaf in a plastic bag and freeze them until they turn bright green, about an hour to make the leaf more pliable. (If you do not have time to do this, that’s ok too)
2. Wash the collard leaf under cold water, then lay it topside down on a cutting board (raised spine up). Using a paring knife, cut off the stem and gently shave down the raised part of the spines so the surface of the collard is nice and flat.
3. Lay each of the filling ingredients except for the dressing, side by side and parallel to the spine of the collard green. Be sure to leave about an inch on each edge uncovered. Drizzle dressing on top.
4. Roll the collard top and bottom (stem side) inward, fold one of the long sides in, tucking all the filling underneath it, and continue rolling the leaf from that side to the other side to get a tight wrap. Slice in half with a sharp knife. Serve with additional dressing and enjoy!

Lemon Maple Tahini Sauce
This is one of my FAVORITE nut-free options for a dressing, sauce for a veggie sticks or a bowl of roasted veggies/grains/protein. I could put this on about anything

Whisk together:
1/3 cup tahini (can substitute sunflower seed butter for a different flavor)
juice from 1 fresh lemon
1-2 Tbsp maple syrup (honey, coconut nectar or agave would work too) – tiny pinch of stevia for candida-friendly
1 garlic clove, minced (or 1/8 tsp garlic powder)
1-2 Tbsp apple cider vinegar (I love acidity, add to taste)
2 Tbsp olive oil
generous pinch of sea salt
freshly ground black pepper

collard wrap chicken sprouts apples2

Crispy Cauliflower Tacos with Mango Salsa (SRC)

All this hot summer weather makes me crave three things: crisp salads, fresh fruits and food with a Mexican flare. It brings me back to my Texas roots where Tex-Mex and authentic Mexican restaurants are everywhere. Chips with table-side guacamole and tacos or fajitas are my go-to so I am always up for a new twist on an old favorite to “get my fix”. Enter this tacos!

cauliflower tacos mango salsaFruit + avocado + crunchy cabbage and crisp cauliflower in handheld form – hello summer!  There’s something fun about eating with your hands, right? This flavor combination is a total win! I was blown away by it’s complexity – zesty lime juice, sweet fresh mango, warm and almost nutty cauliflower with crunchy cabbage and velvety avocado topped off with a tangy yogurt drizzle…wow.  
cauliflower tacos mango salsa2

This taco recipe was lightly adapted from Fried Ice and Donut Holes blog that I was assigned for this month’s Secret Recipe Club reveal. Talk about a fun name for a site! I LOVED scanning through Melissa’s blog…her food style is right up my alley: lots of vegetarian options, salads and yummy breakfasts. I searched her recipes multiple times while I was hungry…mmmm, a bad (but oh-so-good) idea since I wanted to eat my computer screen 🙂

At first peek, both Melissa’s Crispy Avocado and BLT Salad and Buffalo Chicken Burgers with Spicy Celery Slaw called my name (who doesn’t love avocado, bacon and tomato?) but without eating nightshades, these recipes are “on hold” for now. Oh, and her Mexican Chocolate Tart with Cinnamon-Spiced Pecans looked and sounded sinfully delicious! I ultimately chose her Crispy Cauliflower Tacos with Mango Salsa— love the concept, love the taste and YES, I will be making these again for sure!

cauliflower tacos mango salsa 3Based on my dietary restrictions, I switched up a few things. I made my own grain-free cauliflower tortillas but any tortillas can be subbed here (corn, gluten-free etc). I reduced the amount of oil bit and subbed finely crushed plantain chips for a grain-free swap for the breadcrumbs. I sliced the avocado instead if mashing and used dairy-free coconut milk yogurt in place of the the sour cream. In the mango salsa, I eliminated the jalapeño (nightshade) and didn’t miss it at all!

cauliflower tacos mango salsa1

Crispy Cauliflower Tacos with Mango Salsa (Adapted from Fried Ice and Donut Holes’ recipe)
Grain-free option, Gluten-free, Egg-free option, Vegetarian, Vegan Option, Dairy-free, Nut-free, Nightshade free option, Soy-free, Paleo and AIP friendly  

Ingredients
For the Mango Salsa
1 Mango, peeled, cored, and chopped
1/2 Red Onion, finely diced (about 1/4 cup)
1 Jalapeño, seeded and finely diced (omit for AIP and Nightshade-free)
2 Garlic Cloves, minced
1/2 Lime, juiced
1/2 cup Cilantro, coarsely chopped
Salt and Pepper, to taste

For the Crispy Cauliflower
1/4 cup olive oil, divided
1 head Cauliflower, cut into small florets
6 Tbsp gluten-fee Panko breadcrumbs, divided OR crushed plantain chips or sweet potato chips (AIP/Paleo/Grain-free)
Salt and Pepper, to taste

For the Tacos
8-10 Small Tortillas (I made Grain-free Cauliflower Tortillas)*
1 Avocado
1/2 Lime, juiced
1 cup Shredded Cabbage (I used green but red would be great too)
Dairy-free Yogurt or AIP Friendly mayo (or Sour Cream if you can do dairy)

Directions

For the Mango Salsa
1. Combine the mango, onion, jalapeño (if using), and garlic in a bowl. Toss with lime juice and fold in cilantro.
2. Season with salt and pepper, to taste, and set aside.

For the Cauliflower
1. Working in batches, heat half of the oil in a skillet over medium-high heat. Add the cauliflower and cook until golden brown, stirring occasionally, about 7-10 minutes.
2. Toss with half of the panko/plantain/chips and cook until have become golden brown, 2-3 minutes.
3. Season with salt and pepper, to taste. Remove the cauliflower from the skillet into a bowl and repeat with the remaining oil, cauliflower, and panko/plaintain/chips.

For the Tacos and Serving
1. To assemble tacos, mash the avocado with the lime juice.
2. Spread some avocado onto a tortilla and top with cabbage, cauliflower, salsa, and sour cream.

Serves 4 (2 tacos each)

cauliflower tacos mango salsa hand

For other recipes from this month’s reveal, please click the link below!

Frosty Vanilla Fig Smoothie

I forget how much I LOVE summer! Sunny mornings and brisk afternoon showers…the grass is bright green and flowers are in full bloom. I sleep with my windows open, and I wake up to the sun peaking in my window and sound of birds chirping…so flippin’ cool. Does that almost sound like an opening to a Disney movie?! Let’s not forget all the fresh produce as well – juicy melons, spicy crisp radishes, sweet cherries and loads of zucchini just to name a few – YUM.

Fig smoothie 1I have really been craving fresh foods and cold, refreshing dishes, especially after sitting out in the sun to soak up some Vitamin D for a bit. I’ve also recently discovered my love of frozen figs…yep, frozen ones. They were selling a huge bag of organic green figs at Costco, and I’ve had them stashed in the freezer for a couple months since limiting my fruit intake on my elimination diet. I was craving something sweet and cold the other night, and I thought I’d give these a try on my stomach. Tummy approved and WOW, are they delicious!

I let a couple figs sit out on the counter for a few minutes, then nibbled at a frozen one…a little bite of heaven! Ever since, I’ve been incorporating them in a variety of recipes (and trying to eat them in moderation as I am reintroducing fruits). First up, this frosty fig and vanilla smoothie is one of my favorites…I’ve had it for dessert a couple times too! This smoothie is perfect as an afternoon pick-me-up or a quick breakfast to start your day with loads of energy 🙂

Fig smoothie

Frosty Vanilla Fig Smoothie 
Grain-free, Gluten-free, Paleo & AIP-friendly, Nut-free, Vegan, Dairy-free, Soy-free, Refined Sugar Free, Nightshade-free

Ingredients

1 cup coconut milk (I used from a can, but any milk would work based on preference/allergy)
1/4 tsp pure vanilla extract (alcohol free for AIP) or vanilla powder
a couple shakes of ground cinnamon
2-3 medium green figs, frozen and rough chopped (can use other color and varieties)
*If you’re sensitive to sugars, add 1/4 avocado for creaminess and use 1-2 figs, but will be less sweet

Optional add-ins:
handful of leafy greens (baby spinach, chard, kale)
1/2 cup of frozen banana, your favorite berry or mango for a different flavor

Directions

1. Add ingredients in order as they are listed to a high-powered blender (such as a Vitamix). Blend on high until smooth.

Notes: If you do not have a high-powered blender, you might need to let your figs de-frost for 15 minutes or so and chop them smaller OR add more liquid.

Fig smoothie 2