Doin' Some Cookin'... Health Nut Blueberry Smoothie

After getting in an early morning workout I needed a post workout meal and reached for a handful of ingredients to make this Health Nut Blueberry Smoothie. What a perfect start to my Saturday!

This has been one of my favorite smoothies I've tried recently with natural sweetness from the banana and blueberries, a creaminess from the almond milk and almond butter, and texture from the dried coconut flakes. So good. Repeat worthy.

Health Nut Blueberry Smoothie

Adapted From: Eating Bird Food

Makes 1 Serving

Stars of the Show:

• 1/2 banana
• 1 cup blueberries
• 1 cup spinach
• 1 tbsp coconut almond butter
• 1 tbsp unsweetened coconut flakes
• 1 cup unsweetened almond milk
• ice, to taste

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Cinnamon Coconut Roasted Cashews

At the end of my night nothing is more satisfying for quieting my stomach than a handful of nuts if I'm still hungry. So they are a staple in our house and the pantry is loaded with all kinds. I don't discriminate, except maybe brazil nuts, they are my least favorite.

I whipped up a batch of these Cinnamon Coconut Roasted Cashews to put into Little Man's backpack for his morning snack and of course I needed to pack some in my lunch too.

These are fantastic hot out of the oven but good cooled down as well.

What a great combo... cinnamon and coconut... I mean my go-to order from Starbucks during Whole30 is an unsweet iced coffee with coconut milk and cinnamon powder. Yum!!

Cinnamon Coconut Roasted Cashews

Adapted From: Peanut Butter Fingers

Makes 4 Servings

Stars of the Show:

• 1 cup unsalted raw cashews
• 2 tsp coconut oil, melted
• 1 tsp cinnamon powder
• 1 tbsp unsweetened shredded coconut 

And Action:

Preheat oven to 325 degrees. 

Toss cashews, oil, and cinnamon in a small bowl coating the nuts well. Spread out on a single layer on a baking sheet coated with cooking spray. Roast for 12 minutes tossing halfway through. 

Remove from the oven and toss with the coconut. Store in an airtight container for up to one week. Enjoy!

Doin' Some Cookin'... Zucchini Noodles Aglio et Olio

To even compare this dish to one of my favorite Italian pastas is a real stretch. Pasta tossed in a garlicky spicy red pepper flake oil, nothing beats it's taste or simplicity.

Instead, these zucchini "noodles" make a nice side dish or light lunch option. I'm also convinced that I need to purchase a spiralizer now because I didn't have the guilt I normally feel after polishing off a bowl of traditional noodles agilo et olio. Feels good to load up on veggies.

P.S. - Make sure you dry your zucchini noodles or you'll end up with watery zucchini. Wish I would have read that tidbit before hand. Still delicious though.

I had this a side dish with some crispy halibut for dinner which made for an easy week night meal.

For more Paleo recipes check out the book, Well Fed: Paleo Recipes for People Who Love to Eat. That is where this recipe originally comes from.

Zucchini Noodles Aglio et Olio

Adapted From: PopSugar Fitness

Makes 2 Servings

Stars of the Show:

• 1/2 tsp coconut oil
• sea salt, to taste
• 1 tbsp almond flour
• 4 large zucchinis, julienned with a peeler - I don't have a fancy gadget and had to cut them with a knife. 
• 1 tbsp olive oil
• garlic powder, to taste
• 1/2 tsp red pepper flakes
• dried parsley, to taste
• 1/4 tsp ground black pepper

And Action:

Heat a large skillet over medium-high heat, about 2 minutes. Add the coconut oil and once melted add the almond flour and sea salt.

Stir often with a wooden spoon, until toasty brown, about 1 1/2 minutes. Remove crumbs from the pan and set aside as a garnish.

In the skillet add the zucchini and sauté for two minutes. Turn heat to low.

Add olive oil, garlic, and red pepper flakes, stir to coat well.

Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving. Enjoy!