Smoothie with mango, grassfed whey, spirulina and probiotics

This smoothie is part of a trick I have for getting back on track after a day of over-indulging. In this week’s case, Saturday was filled with birthday cake and pizza for our daughter, and Sunday morning was definitely a groggy one. We were craving something extra healthy, and I had just gotten my new Ninja blender in so this was the perfect breakfast. This smoothie has full fat Bulgarian yogurt for probiotics, grassfed vanilla protein powder and spirulina for extra nutrients. And the ninja did not disappoint … this blended in about 30 seconds! (This post contains affiliate links.)

Recipe (for two 16 oz smoothies)

  • 2 scoops vanilla whey protein (we like this kind)
  • 2 scoops spirulina (like this one)
  • 2 cups coconut milk (the kind in the carton)
  • 1/2-3/4 cup frozen banana slices
  • 1 cup frozen mango chunks
  • 1 tsp vanilla
  • 3/4 cup whole milk yogurt (I use Bulgarian for extra probiotics)

Add all items to the blender and blend until smooth! Enjoy! (To check out the Ninja, click here).

Mother’s Day Gift Guide for the Hippie Mom

It’s almost Mother’s Day! I’ve put together a quick gift guide for the mom who has a little bit of a hippie vibe going on! There are a few items for the gardening mom, a few for the mom who likes to cook, and some just-for-fun and luxurious things too!

  1. A sweet sun dress with boho vibes from Anthropologie: https://shopstyle.it/l/buchi.

2. A yoga set in this smoky rose color from Alo: https://shopstyle.it/l/bucga.

3. Make her a basket with healthy coffee, like this one from Bulletproof: https://shopstyle.it/l/bucga.

4. This timeless Dutch oven that she’ll keep forever: https://shopstyle.it/l/bucgm. You can also shop this collection on Amazon if you’re pressed for time: https://amzn.to/3eMzc2I.

5. A beautiful flower-themed planner from Rifle Paper co: https://shopstyle.it/l/bucgm.

6. An air-purifying snake plant from plants.com: https://shopstyle.it/l/buch1.

7. This beautiful picnic basket for family outings: https://shopstyle.it/l/bucgC.

8. This apron would work for the gardener, artist, or crafter mom: https://amzn.to/3b1mZ9h.

9. These 100 percent cotton, sustainable sheets are like giving the gift of luxury: https://amzn.to/3uieePN.

10. For the mom who likes to make craft cocktails, get her a gift card for Drizly delivery: https://drizly.sjv.io/Vyx2ya.

This post contains affiliate links.

Mango protein smoothie with spirulina and probiotics

This smoothie is part of a trick I have for getting back on track after a day of over-indulging. In this week’s case, Saturday was filled with birthday cake and pizza for our daughter, and Sunday morning was definitely a groggy one. We were craving something extra healthy, and I had just gotten my new Ninja blender in so this was the perfect breakfast. This smoothie has full fat Bulgarian yogurt for probiotics, grassfed vanilla protein powder and spirulina for extra nutrients. And the ninja did not disappoint … this blended in about 30 seconds! (This post contains affiliate links.)

Recipe (for two 16 oz smoothies)

  • 2 scoops vanilla whey protein (we like this kind)
  • 2 scoops spirulina (like this one)
  • 2 cups coconut milk (the kind in the carton)
  • 1/2-3/4 cup frozen banana slices
  • 1 cup frozen mango chunks
  • 1 tsp vanilla
  • 3/4 cup whole milk yogurt (I use Bulgarian for extra probiotics)

Add all items to the blender and blend until smooth! Enjoy! (To check out the Ninja, click here).

Perfect Scallops with Butter and Herbs

Scallops are one of our favorite sea foods, but when we mess them up they are almost inedible. These take a very light hand on the spices and a precise cooking time, and then a big ol’ dump of butter at the end. We ate these with a baked red potato and a fresh garden salad topped with mozzarella.

Ingredients:

  • Roughly 12 oz sea scallops (if frozen, defrost them). These are what we used.
  • Two tablespoons avocado oil
  • 1 tablespoon garlic, or 2-3 cloves
  • Salt and pepper, to taste
  • 1/4 cup butter and a handful of chopped herbs of your choice (I used oregano and parsley)
  • A small handful of chopped chives
  • Sprig of rosemary

Directions:

Pat the scallops dry with a paper towel and salt and pepper both sides. Set a cast iron pan or other heavy bottomed skillet on high heat with the avocado oil. Wait for the oil to get hot enough to smoke a little bit, and then set the scallops in the pan to sear. Sear for about two minutes, then flip. After another minute, add the butter and herb mixture. Spoon the butter over the scallops continuously for about a minute. Remove from the heat and lightly tap each piece several times with the rosemary. Sprinkle the chives on top. Serve immediately.

Asian-inspired chicken for an easy, healthy dinner

We love getting takeout from a local Chinese restaurant, but occasionally we want the flavors without the unhealthy stuff sometimes added by restaurants. This dish is an easy take on the flavors we love and is just as nice served in a lettuce cup as it is alongside rice. This would also work with cauliflower rice if you are paleo.

Ingredients:

  • One onion, finely chopped
  • Two tablespoons avocado oil (sesame oil would work well here, too)
  • One pound ground chicken
  • Several cups chopped greens (I used kale and chard)
  • A large handful of cilantro
  • A tablespoon garlic paste or several chopped cloves
  • A 2-3 inch section of fresh ginger, peeled and chopped
  • Two to three tablespoons of soy sauce
  • Two to three tablespoons fish sauce
  • Two to three tablespoons sweet chili sauce
  • One tablespoon sambal olek
  • Salt and pepper to taste
  • Chives and sriracha to garnish

Directions:

Sauté the onion in the oil until it’s soft, about 3-5 minutes. Add the garlic and greens and sauté until they are wilted. Add the chicken and salt and pepper. Add the sauces, then the ginger. Allow it to simmer for ten to 20 minutes, stirring occasionally and making sure the chicken is diced up into tiny bites. Serve with rice or in lettuce cups. Cauliflower rice would also work well here! I added chopped chives and a drizzle of sriracha to mine.

Easy and healthy Asian-inspired chicken

We love getting takeout from a local Chinese restaurant, but occasionally we want the flavors without the unhealthy stuff sometimes added by restaurants. This dish is an easy take on the flavors we love and is just as nice served in a lettuce cup as it is alongside rice.

Ingredients:

  • One onion, finely chopped
  • Two tablespoons avocado oil (sesame oil would work well here, too)
  • One pound ground chicken
  • Several cups chopped greens (I used kale and chard)
  • A large handful of cilantro
  • A tablespoon garlic paste or several chopped cloves
  • A 2-3 inch section of fresh ginger, peeled and chopped
  • Two to three tablespoons of soy sauce
  • Two to three tablespoons fish sauce
  • Two to three tablespoons sweet chili sauce
  • One tablespoon sambal olek
  • Salt and pepper to taste
  • Chives and sriracha to garnish

Directions:

Sauté the onion in the oil until it’s soft, about 3-5 minutes. Add the garlic and greens and sauté until they are wilted. Add the chicken and salt and pepper. Add the sauces, then the ginger. Allow it to simmer for ten to 20 minutes, stirring occasionally and making sure the chicken is diced up into tiny bites. Serve with rice or in lettuce cups. Cauliflower rice would also work well here! I added chopped chives and a drizzle of sriracha to mine.

Blood orange vinaigrette

Sometimes lunch needs to be simple but leftovers are scarce and sandwiches are boring! This dressing (which is really kind of a salsa-dressing combo) really amps up an easy salad.

Ingredients (to dress and top two salads)

  • One blood orange, peeled and diced
  • Two tablespoons avocado oil
  • Two tablespoons white wine vinegar
  • One jalapeño, seeds removed and diced
  • One tablespoon honey

Add all ingredients to a bowl and stir to combine. Allow to sit for a few minutes to let the flavors mingle. Drizzle the juice over your salad and top it with the orange and pepper mixture.

Easy no-breadcrumb meatballs

My family loves meatballs! But my stomach hates the hidden breadcrumbs. This recipe is a super simple, versatile version of the Italian favorite—and its gluten-free.

Ingredients (makes 15 two-inch meatballs):

  • One pound grassfed ground beef
  • 1/2 cup Parmesan cheese
  • 1/4 cup finely chopped herbs (I use parsley, but basil or oregano or a combo would work well)
  • 1 egg
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked pepper

Directions:

Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper. Mix all of the ingredients thoroughly in a bowl (I find it’s best to mix with my hands). Roll the meat mixture out into 15 balls. Bake for 25 minutes, let cool five minutes before serving. These go well with any gluten free pasta and Marcella Hazan’s simple marinara.

The easiest and best paleo chili

Years ago my husband and I owned a CrossFit gym. We decided to host a “paleo challenge” for our clients, which means, everyone basically cuts out processed foods and follows the paleo diet for 30 days and at the end we hosted a big potluck and handed out prizes. This was when I first discovered how food makes us feel, and that I have a pretty significant sensitivity to gluten. We’ve since added lots of foods back into our diet, especially since we had kids, but we’ve kept many of those clean recipes in our rotation. One of them is a good, classic and easy sweet potato chili. Below is a very easy way to prepare this dish, which has enough for two or three family dinners during the week. This takes less than 15 minutes to prep and can simmer for as little as 30 minutes and as much as 3 hours.

Ingredients:

  • 1 tablespoon avocado oil
  • 1 large yellow onion, diced
  • 2 lbs grass fed ground beef
  • 3 tablespoons chili powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons cumin
  • 2 teaspoons (more or less to taste) sea salt. I start with one teaspoon and work up after that.
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • cracked pepper, to taste
  • 2 large cans Italian Style tomatoes, either whole or diced (with the juice)
  • 1 small can of green chilis, diced (heat level is up to you, I use hot!)
  • 1 bag of cubed sweet potatoes (16 oz). You can dice your own, but this makes it so easy.
  • 1/2 cup brown sugar, but only if you don’t care if it’s paleo! If you are a paleo person this can be omitted.
  • Cilantro, for garnish
  • Chopped red or green onion, for garnish

Heat the oil in a large pan or dutch oven. Add the onion and saute until soft, about two to three minutes. Add the beef and chop it down to small chunks. Add the spices, and stir for three to four minutes, chopping the meat to small chunks all the while. Add the tomatoes, green chilis and sweet potatoes and let simmer about ten minutes on medium. Taste and correct for salt and pepper. If you don’t care if it’s paleo, you can add about a half a cup of brown sugar at this point for extra richness. Cover the pot and simmer on low for at least 30 minutes and up to three hours. Serve in bowls and garnish with chopped cilantro and onions of your choice. I also like to add a little bit of goat cheese cheddar.

This chili topped with crispy roasted Brussels sprouts

Christmas Sangria

I love making fancy cocktails. I got especially enthusiastic about cocktails when I realized I can put herb sprigs from my garden in them and smell all that goodness while having a nice drink. Here’s a little something I concocted last night—I’m calling it Christmas Sangria.

Ingredients:

  • 4-5 oz dry red wine (I used a zin. You could use a sweeter wine or an actual sangria but I prefer my drinks on the dryer side).
  • 1 oz bourbon (you don’t need much, the combo of bourbon and wine gives this one a punch)
  • A tablespoon simple syrup or honey, to taste
  • A dash of cinnamon
  • 1 oz lemon juice
  • A squeeze of orange juice
  • A few fresh cranberries and a sprig of rosemary for garnish
  • A pretty glass full of ice
  • A cocktail shaker

Pour all ingredients Except the cranberries and rosemary into the shaker. Shake vigorously. Pour over ice. Serves 1.