coconut blueberry smoothie

This smoothie bowl is one of my all time favorites. It is low in sugar and so, so filling!

• 1 cup frozen cauliflower (in the bag from Whole Foods)
• 1/2 frozen banana
• handful of frozen organic blueberries
• 1/2 cup steamed then frozen white sweet potato
• 1/4 cup shredded coconut
• 1 tbs Nutiva coconut manna
• 1/4 raw cashews for extra creamy-ness
• Dash of chia seeds
• 1 scoop Bulletproof collagen protein 
• Dash of vanilla extract
• 1 1/4 cup New Barn unsweetened vanilla almond milk (the BEST)

Throw it all in your blender and blend until smooth! Feel free to add/remove almond milk as needed for desired consistency. 

• Top with Purely Elizabeth grain-free granola and Nuttzo 7 nut + seed butter

savory sweet potato "toast"

1. Cut sweet potato into long slices to make "toast" - be careful! 
2. Broil 2 slices until brown (can always broil extra to prep for later)
3. Add a layer of your favorite hummus - i love Hope Foods 
4. Add micro greens - i used Local-Greens
5. Slice half an avocado
6. Add two crispy-af fried eggs (heat skillet on high with lots of olive oil, crack egg in skillet, turn down to medium-low until the whites are firm) 
7. Sprinkle TraderJoe's everything but the bagel seasoning on top!

low-sugar collagen smoothie

• 1 cup frozen cauliflower 
• 1/2 frozen banana 
• 1 slice steamed then frozen sweet potato 
• 1/2 cup frozen spinach 
• 1 scoop Bulletproof collagen protein  
• 1 tbs coconut shreds 
• dash chia seeds, cinnamon, vanilla extract 
• 1 1/2 cup New Barn unsweetened almond milk
• NuttZo 7 nut and seed butter
• Forager Project unsweetened cashewgurt
• topped with more coconut shreds, Wildway cashew granola (SO yum), Big Tree Farms cacao nibs & a drizzle of Forager Project cashewgurt 

greek night platter

• Whole Foods olive bar olives + caper berries + mini peppers
• grandma's hummus from the Mediterranean Chef
• dairy-free tzatziki (made with Forager's plain cashewgurt, dill + cucumber) 
• No Crumbs Left marinated red onions 
• grilled avocado (halved, 2-3 minutes flat side down on medium heat)
• grilled zucchini (sliced thin, 2-3 minutes on each side on medium-high heat) 
• roasted artichokes (400° for 40 minutes)
• figs + honey for dessert 
• chicken + lamb kebabs (marinated in Primal Kitchen's green goddess avocado oil dressing, grilled for 15 minutes or until the chicken juices run clear)  
• babaganush dip from the Mediterranean Chef
• Simple Mills rosemary + sea salt crackers

*best served family style with people you love.*