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.
** Bonus: First shake is free! **
Follow AXIS on Facebook to learn more.
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.
- Mix and serve!
What the flying HECK! One year already? This has been the fastest year of my life, as well as the best. March 25th, 2016 was the absolute most glorious (and painful) day of my life. I active labored (with back labor) for seven hours, and pushed for two. Every second of it was excruciating, but every second was worth it. At 1:16pm Aspen graced us with her presence and our lives would forever change for the better.
I’m not going to lie, this year has been difficult. There have been a few times where I have just wanted to break down and cry from lack of sleep, or not being able to go out with friends, or having to wear a pad when I run now because I pee myself when I move too much. There’s just a lot that changes with your body and lifestyle after having a child that can tear you down after a while. But on another note, I have the dreamiest child who is so kind hearted and loving, and loves to cuddle and gives the sweetest kisses as well as read books and play outside. She is the sweetest thing to walk into our lives, and now I am so grateful for every moment we have with her.
We kept it simple for her birthday. A few friends came over and we ate street tacos and red velvet cupcakes, took pictures, opened presents, and watched while aspen destroyed her smash cake (we were very proud). Afterwards, she took a good two hour nap, and then proceeded to share pasta and a cheese cake with me for dinner.
I still can’t believe it’s been a year. My heart is so full of love for this child that it nearly feels like she has been by my side my entire life, but in the same breath, it feels like she entered our lives just yesterday. I am beyond honored that God had chosen me to mother her, and is giving us another year of her spunk, independence, cuddles, and love.
In the past few years, the hashtag #meatlessmonday has accumulated 333,565 uses. And for good reason too. Some reasons being: curb obesity, fight heart desease, save personal money, and reduce green house gasses. Now, I’m not saying let’s all go vegetarian, because I’m not willing to do that myself. However, I am willing to give up meat one day out of the week, and it just so happens “Meatless Monday” is a pretty cute hashtag.
*For more information on the Meatless Monday movement, visit meatlessmonday.com*
On today’s menu:
M1- Van’s GF waffle + chobani yogurt with chia seeds
M2- 1 egg muffin
M3- protein packed french toast
M4- green smoothie
M5- curried chick pea salad.
(fun fact: chick peas contain 38.4 grams of protein per cup, or 2.4 per tablespoon)
1 can of chickpeas, drained and rinsed
1 tsp tumeric
haldful of chopped kale
1/4 c cooked quinoa
1 tablespoon sunflower seeds
1 tablespoon olive oil
dash of salt and pepper
- heat olive oil in pan on medium heat while rinsing and draining chick peas.
- Add chick peas and seasonings to pan. Cook for 7-10 minutes on medium heat.
- chop kale
- once chickpeas are cooked, combine all ingredients to a salad bowl and toss.
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.
- Dish onto plate, then add meat sauce on top.