Want to know my new motto? Act like a potato, eat a potato
don’t answer that.
This dinner is one of my all time favorites because it checks all the boxes: balanced, nutrient dense, tastes the opposite
As a bonus it only takes about 30 minutes to make (only about 10 if you don’t include baking time) which is perfect after a long day when you just want to chill with a good dinner.
Normally I would eat “fries” with just a regular salad, but I lately I have been trying to eat foods that will pacify my Ayurvedic constitution (which I believe is having an imbalance toward Kapha right now). This means transitioning away from cold foods in favor of more warm foods!
I can’t wait to learn and share more about my dive into Ayurveda – for now, this dinner is easy and yummy as hell.
- white potato (one per person)
- smoked paprika seasoning
- olive or avocado oil (I used spray-on olive oil from TJ’s)
- pink salt
- ketchup (I use low sugar)
- red pepper hummus
- greens of your choice (I used mixed baby spinach, kale, and chard)
- ginger (I use “stir-in ginger paste from TJ’s – fresh would probably be better though)
- garlic (I use minced garlic in a jar haha, it’s convenient)
- lemon juice (I use store bought organic, not-from-concentrate – I know fresh is much better but it’s just hard for me to have fresh lemons on hand all the time)
- black beans (*I exclusively use Eden Foods Organic Black Beans because they pressure cook the beans removing most of the inflammation causing lectins found in beans)
- pink salt
- Preheat ovan to 450
- Chop potato into wedges slightly larger than your average french fry
- Grease pan with oil of choice and place fries on pan
- Sprinkle on generous amounts of smoked paprika and pink salt and shake pan to evenly coat wedges
- Bake 15 mins then flip wedges with a fork
- Bake another 15 mins
- Remove from oven and enjoy!
- Combine equal parts ketchup and hummus in a small bowl
- Add small amounts of water and stir with a fork until desired consistency is reached
- In a sauce pan, mix 2-3 tbsp of water with with around a tsp of garlic and ginger, a splash of lemon juice and salt to taste over medium heat
- Add in a few large handfuls of greens and scant 1/3 C black beans
- Mix and sauté until greens are mostly wilted and beans are warm
I hope you enjoy these! I paired it with a nice glass of red wine and this weeks episode of Keeping Up With The Kardashians…¯\_(ツ)_/¯
I have always found that it’s important to have a good breakfast bar recipe up my sleeve.
Whether you want a quick grab and go breakfast or you need to meal prep for traveling, they’re constantly coming in handy.
I decided to take it to the next level and make a regular blueberry breakfast bar gluten free and vegan as well as jam packed with super foods!
One of my favorite components of this recipe is ashwaghanda powder. Ashwaghanda is an adaptogenic mushroom commonly used in Eastern healing techniques including Ayurveda. It has countless beneficial properties, it’s known for being anti-inflammatory, reducing stress and anxiety, balancing hormones, and even fighting cancer, diabetes, arthritis, and asthma.
Besides being amazingly nutritious fuel for your bod, these taste great and will last for about a week after you make them!
- 2 cups frozen blueberries (let them thaw a little)
- 2 tbsp flax seed meal
- 1 tbsp chia seeds
- Almond Butter
- 2 ripe bananas
- 2 cups of old fashioned, gluten free oats
- 2 tsp cinnamon
- 2 tbsp maple syrup
- 2 tbsp coconut butter *optional
- 2 teaspoons ashwaghanda (I use TerraSoul superfoods) *optonal
- 1/3 cup vanilla protein powder (I use Sun Warrior in Vanilla Plus) *optional – can be replaced with extra oats
Let frozen blueberries thaw out – once thawed loosely mix in flaxmeal and chia seeds
- Preheat oven to 350 degrees
- Separate the oats in half – blend one half of the oats on high until they form a flour like powder
- Mash bananas
- Combine all ingredients until dough forms
- Spray an 8×8 baking pan with oil spread crust in a firm layer on the bottom, setting aside about 1/3 cup to put on top
- Pour the blueberry topping evenly over the crust and add leftover crust batter on top
- Bake 25 minutes – then drizzle melted almond butter over top and sprinkle with more cinnamon
- bake another 5 minutes or until golden brown
- Let cool and enjoy!
These are the perfect treat for a quick blast of energy on-the-go or in the morning. The first time I made them was before a quick camping trip and they were a great, healthy alternative for granola bars or breakfast muffins.
There are many ways you can personalize these as well, for instance you could add coconut to the topping or replace the blueberries with raspberries!
Eat like a mermaid, feel like a mermaid as I like to say!
Smoothie bowls are probably my favorite way to consume large varieties of super foods. They also look pretty which is half the fun!
Smoothies are perfect for adding things like spirulina, flax meal, adaptogens/mushrooms, collagen, and more because their flavors and textures mask all the powdered superfoods!
I made this one by simply blending the following ingredients in my nutri bullet:
- .5 banana
- a handful of frozen cauliflower
- two handfuls of spinach
- a teaspoon of spirulina (by Aspen Naturals)
- vanilla plant protein powder (by Sun Warrior)
- a half tablespoon of matcha powder
- a third teaspoon of ashwaghanda powder (by Terra Soul Superfoods)
- a half tablespoon of flaxseed meal
- .2 cup of unsweetened coconut milk
if you want to thicken it, just add more ice or frozen cauliflower!
On top, I added coconut/chia granola, coconut flakes, goji berries, chia seeds, shelled hemp seeds, and almond butter!
The best part about smoothie bowls is adding whatever you want on top