Get ready guys, because nutritious eating/drinking is my JAM! And I’m about to be sharing quite a few recipes with you in the next couple of months. To kick start it all, I’m sharing a delicious *toddler approved* coconut and blueberry smoothie recipe.
Coconut is my favorite flavor EVER, and Aspen loves Blueberries. So this combination just made sense.
In a blender add:
1 cup unsweetened coconut milk
1/4 cup of frozen blueberries
1/2 a banana
1 Tablespoon of unsweetened shredded coconut
1 scoop of an organic and plant based vanilla protein powder (I used Tone It Up Protein)
Blend it all up, split with toddler, and enjoy!
Let me know your favorite smoothie flavors in the comments!
I walked into Axis Wellness Center nearly four years ago, after a long beach run with one of my friends. My husband had gone there for lunch one day with his coworkers and recommended it to me. Since then, the owners, Chad and Lisa, have become like family to us.
AXIS Wellness Center is located in Fort Walton Beach. They provide protein shakes, teas, and more. It also has the most relxing, friendly vibe, which makes it hard to walk away disatisfied. The owners, Chad and Lisa, treat everyone like friends, and they always welcome the kids.
Aspen and I love to meet up with Scott during our lunch breaks to catch up mid day, hang out with good company, and to drink a Nutter Butter (#14) shake. They also always make a complimentary mini shake with half the protein for Aspen, which as you can see, she loves!
I could not recommend this place more to those living in the Fort Walton area. It’s a perfect place to learn more about nutrition, get fitness assessments done, take zumba classes, and to sign up for fit camps.
With the Holidays approaching, and the New Year on the horizon, AXIS is a great way to help stay on track, or to gain the tools and motivation to get on track.
Every monday I go meatless. Actually, at the moment I am doing a three day cleanse where I am eating 100% plant based. But, even without the cleanse, #meatlessmonday has been a part of my weekly routine for a little over a year now.
This week’s monday menu was:
2 Nature’s Path Organic Chia waffles for breakfast
dairy free yogurt with nuts and flax seeds for morning snack
roasted veggie and kale salad for lunch
green protein smoothie for afternoon snack
remainder of salad for dinner
fruit for dessert
ROASTED VEGGIE AND KALE SALAD
1 sweet potato, diced and roasted
handful of asparagus, cut into fourths and roasted
3 cups of chopped kale
1 tablespoon applecider vinegar
2 tablespoon olive oil
2 tablespoons roasted sunflower seeds
preheat oven to 420 F. While it’s heating, dice sweet potato and chop asparagus.
Drizzle 1 tablespoon of olive oil onto sweet potato and asparagus and cook in heated oven for 20 minutes.
While veggies are roasting, chop kale into bite size pieces. Place into salad bowl with sunflower seeds, remainder of olive oil, and applecider vinegar.
Once sweet potato and asparagus is done, place directly into salad bowl, this way the kale will wilt a little bit.
Okay, so I know I’m a little late to the game on this one, but it’s delicious enough to where I don’t even care. Spaghetti squash has been a pretty popular alternative to pasta for a while now, and for good reason. It has a very similar texture to angel hair pasta, contains potassium and B-6 vitamins, and is filling without the added bloat.
Spaghetti squash is a great subsitute for the pasta lover. If you’re like me, and eat pasta more than once a week, I would highly suggest replacing one of those meals with this alternative. Don’t get me wrong, traditional pasta will always remain close to my heart, but if you’re wanting a lighter meal to prep you for the warmer seasons, opt out for that spaghetti for this:
1. spaghetti squash
2. handfull of kale
3. half pound of ground turkey
4. half an onion
4. 4 basil leaves
5. marinara sauce
6. 1/2 tsp salt
7. 1/2 tsp pepper
drizzle olive oil into pan, add onion and ground turkey and cook on medium high heat.
while the turkey browns, puncture spaghetti squash with knife a few times. This will make sure the squash does not explode in microwave. Put spaghetti squash into a microwave safe dish and add half an inch of water. Cook in microwave for 5 minutes, turn spaghetti squash on opposite side, and cook in microwave for another 5 minutes.
Once turkey is browned, add half a jar of marinara sauce. let simmer.
chop kale and basil together, and add to the meat sauce.
Add salt and pepper to meat sauce and stir.
take spaghetti squash out of microwave and cut in half (vertically). Scoop out the seeds. Then scrape the inside with a fork to get spaghetti like strands.
Woah, woah, woah. Thanksgiving is nearly over. It is 6pm as I type, and I’m already in my pajamas doing a recap. That went fast. Too fast. Another first holiday with Aspen is gone.
Here’s some of our pictures from the day:
First off, Aspen was up all night with the sniffles, so we barely got any sleep. Well, I should say I barely got any sleep. Scott slept in the guest room because, well, he snores too loud. (no offense babe, I still love you!)
We woke up at 7 am and Scott got started prepping the turkey while I made my nan’s home made pecan pie. According to Scott, it’s the best pecan pie ever and I should post the recipe one of these days. While the pie was baking, I went on a mile jog and did a bit of a strength workout with Aspen. But when I got back in the kitchen, Scott realized we had to go back to the store to get cooking twine.
I mean, what would thanksgiving be if we wern’t overly stressed and ocassionally getting irritated with eachother, right? As long as everything is fine while we’re eating, then it’s all good! Or at least that’s how I feel about it. When you’re trying to make the most delicious meal, running on 0 sleep, you’re hangry, you’re still in the middle of remodeling the kitchen, and you’ve got a sick little sapling, you’re alowed to break down just once.
So on the menu was:
and pecan pie
of all of these, Aspen’s favorite was the mashed potatoes. Atta girl! I was slightly proud to watch her bring fist fulls of my food to her mouth. After eating our vast meal, Scott turned on the cowboys/redskins game, and Aspen and I head to the beach to watch the sunset.
Overall, it was as good of a Thanksgiving as we could have made it. And the first one for Aspen is oficially in the books!
I have a secret. I’m not a fan of cow products. I’m not the biggest beef/cheese eater, and I’ve never been particularily fond of milk. So when I create and post a recipe with either of these products, then you KNOW it’s worth making.
Every now and then I like to make my husband something special. he’s one of those “meat and potatoes” kind of guys, which I’m sure you all can sympathize with. But the thing is, I’m not. Give me a brothy soup, salad and a bowl of pasta and I’m the happiest girl in the world. But knowing that the man of the house can only take so many obnoxiously healthy meals, I decided to make something with a little more substance to make his belly as happy as mine. It’s fall, anyways, which means we must make a batch of stew at some point.
2 pounds all natural chuck roast, cut into cubes
1 bottle red wine
3 cloves of garlic
all purpose flour
ground black pepper
1 onion, chopped
3 full carrots, chopped
4 red potatoes, chopped into cubes
3 cups chicken stock
1 swig of rosemary
1 cup of frozen peas
1/4 c. butter
1 Tablespoon itallian seasoning
2 tablespoons worcetershire sauce
marinate beef in half the bottle of red wine, a teaspoon of salt, and a teaspoon of pepper. I used a blended red for the wine. Let marinate for 2-5 hours.
preheat oven to 350
in a seperate bowl, add a cup of flour mixed with a teaspoon of salt and pepper. Seperate the beef from the wine. Discard wine. Add beef to flour mixture and mix well.
in a dutch oven, heat 1 tablespoon of olive oil and 1/4 c of butter. Add beef and brown for 4 minutes.
Add chopped carrots, onion, and potato. Stir.
Add chicken stock and 1 and 1/2 C. wine. Add in three cloves of chopped garlic, itallian seasoning, worcetershire sauce, and rosemary. Stir.
Put dutch oven into oven for 1 hour.
Once cooked, stir in frozen peas. Top with chopped scallions