Chocolate Peanut Butter Banana Mousse

Does anyone else get annoyed when you look up a recipe and have to scroll for 10 minutes to get past a novel? I get it…blogging. But I’m sure most people just want the recipe……so here you are…. (you’re welcome).

Chocolate Peanut Butter Banana Mousse

Ingredients: (serves 3)

• 7 oz firm tofu (I used House Foods)

• 6 T powdered peanut butter (I used Naked Nutrition)

• 1/2 cup cacao powder

• 1 T raw honey (use more or less depending on preference)

• 1 small ripe banana

• 1 cup unsweetened vanilla almond milk

• Optional Toppings: cacao nibs, shredded coconut, banana slices, nuts, peanut butter drizzle

Directions:

1. Combine all ingredients in a blender until smooth

2. Divide into cups and refrigerate for 30 minutes

3. Serve cold with or without toppings

Dark Chocolate Pomegranate Seed Bites

Does anyone else feel like they need a bite of chocolate after dinner to seal the deal before they feel truly satisfied? I’m not sure what that’s all about but these bites are perfect for satisfying that chocolate fix.

Ingredients (makes ~16 bites):

• 3, organic 72% dark chocolate bars

• 1, 5 oz box pomegranate seeds

Instructions:

1. Break up bars of chocolate and place into a microwave-safe dish (you could also use a double boiler to melt the chocolate).

2. Heat the chocolate at 30 second intervals, stirring every 30 seconds, until the chocolate is melted. I heated and stirred about 4 times.

3. If you are using a silicon mold, place a cookie sheet under the mold so you are able to transfer it to the freezer once you’ve poured in the chocolate.

4. Pour ~1 Tablespoon of melted dark chocolate into each square of the silicon mold or lined mini-muffin/cupcake pan.

5. Freeze for 5 minutes so the chocolate hardens a bit and the seeds don’t just sink to the bottom.

6. Remove from freezer and spoon ~1 teaspoon of pomegranate seeds into each section.

7. Cover with another 2-3 teaspoons of melted dark chocolate.

8. Refrigerate for at least 30 minutes before serving (or ~15 minutes in freezer to make sure chocolate is completely solidified).

9. Enjoy (with a napkin nearby).

Peanut Butter Cookies

Grain-free, gluten-free, dairy-free peanut butter protein cookies

Ingredients:

• 1 (15.5 oz) can organic pinto beans, rinsed

• 15 medjool dates, pitted

• 1 T coconut oil, liquid

• 1 T vanilla extract

• 1/8 tsp baking soda

• 1/8 tsp salt

• 1/3 cup natural chunky peanut butter

• 1/2 cup peanut butter powder (I used Naked Nutrition’s)

Directions:

1. Preheat oven to 350 degrees

2. Add pinto beans, dates, vanilla extract and coconut oil to a high speed blender or (ideally) food processor, and blend until well combined (using the tamper to continuously press the mixture down and away from the sides).

   (If you’re using a good food processor you can honestly probably throw everything in that and blend it up - my Vitamix was not behaving)

3. Use a rubber spatula to transfer mixture to a large bowl.

4. Stir in remaining ingredients.

5. Refrigerate dough for 15-20 minutes.

6. Line a cookie sheet with parchment paper.

7. Roll doll into 1” balls and place on to cookie sheet.

8. Flatten ball down using a fork. Press down once, lift, turn the fork 90 degrees and press down again to make the classic PB cookie marks

9. Bake for 15 minutes.

10. Allow to cool.

11. Enjoy!

Truffle Cream of Mushroom Soup

If someone asked me what the best meal of my life was, I would without any hesitation say Truffle Ravioli from a restaurant in Long, Branch, NJ. If I was to eat it now however, I’d have to probably take 2 personal days. So I attempted to recreate something as delicious without the GI upset. I give you….

Dairy-Free Truffle Cream of Mushroom Soup

Dairy-Free Truffle Cream of Mushroom Soup

Ingredients:

• 1/2 medium yellow onion, diced

• 1 small zucchini, cubed

• 10 oz package sliced mushrooms

• 2.5-3 T truffle oil (will be used in two parts)

• 20 oz broth (I used chicken)

• 4 oz canned coconut milk

• 1/2 tsp salt (I used truffle salt for a truffle explosion

• 1/4 tsp black pepper

• 1/4 tsp garlic powder

Directions:

1. In a large pot, heat 1.5-2 T truffle oil (depending on how strong you want the truffle flavor to be) over medium heat.

2. Add in diced onions and cook for 2 minutes.

3. Add in zucchini and stir to incorporate the oil and onion mixture. Cook for another 2 minutes

4. Using only 2/3 of the 10 oz package of mushrooms, add to pot, stir and cook for another 2 minutes.

5. Pour in chicken broth and let simmer for 5 minutes.

6. Add coconut milk, salt, pepper and garlic powder and continue to cook for another 5-10 minutes until all vegetables are fork tender.

7. While the soup is simmering, heat another 1-1.5 T truffle oil in a frying pan and sauté remaining mushrooms.

8. Remove pot from heat. Use an immersion blender (or regular blender) to puree.

9. If you used an immersion blender, stir in sautéed mushrooms and serve hot. If you used a regular blender, pour soup back into the pot, stir in sautéed mushrooms and serve hot.

Avocado Pesto

Who doesn't love a perfectly ripe avocado??? If you answered "I don't" then this probably isn't going to work out between us and maybe we should start seeing other people.......A soft avocado is one of life's greatest pleasures; as is pesto: another gift from God and favorite of mine.  So I decided to bring my true loves together and give pesto a MUFA / fiber-filled makeover. I give you, Avocado Pesto. Add some to a bowl of zoodles, spread some on top of grilled chicken or use as a salad dressing alternative. You could also just eat it with a spoon like I end up doing :) Enjoy!

Avocado Pesto 

Ingredients:

• 1 cup fresh basil

• 2 large (or 4 small (I love the teeny tiny ones from Trader Joes)

• 1/4 cup extra virgin olive oil

• 1/3 cup pine nuts

• 1/3 cup lemon juice

• 6 cloves of garlic

• 1 tsp pink Himalayan salt (regular sea salt is fine)

• pepper 

Directions: 

1.  Combine all ingredients in food processor until a creamy consistency is reached. Taste and season to your liking with salt and pepper (You can also combine the ingredients in a bowl and blend with an immersion blender if you don't have a food processor).

Apple Pie Protein Shake

This fall-inspired protein shake packs a nutritional punch delivering 2 servings of veggies, brain boosting octane oil and collagen protein. You can enjoy this for breakfast, lunch, post-workout or dinner.

Apple Pie Protein Shake

Ingredients:

• 1/3 cup riced cauliflower

• 1/4 zucchini

• 75 g gala apple

• 1/2 tsp cinnamon

• 1 tsp @bulletproof brain octane oil (optional)

• 30 g vanilla collagen protein 

• 10 small ice cubes (5-6 large)

• 1 cup unsweetened almond milk

Directions:

1. Combine all ingredients in a blender (I use a Vitamix) and blend on low speed for 15-20 seconds.

2. Slowly increase speed to high.

3. Add more liquid if needed.

4. Pour into glass and top with a sprinkle of cinnamon.

Caprese Salad Skewers

I served these caprese salad skewers at our housewarming party, because hey, I mean who doesn’t love mozzarella cheese? Although I can’t personally tolerate dairy, that doesn’t mean everyone else should suffer right? Quick, easy and pretty.

Caprese Salad Skewers

Ingredients:

• 1 tub Ciliegine fresh mozzarella (I got mine from Trader Joe’s)

• 15-20 cherry tomatoes (depending on how many mozzarella balls are in the tub)

• 15-20 fresh basil leaves

• 1/2 cup balsamic vinegar

• 15-20 toothpicks

• salt & pepper (optional)

Directions:

1. In a small saucepan, bring balsamic vinegar to a boil, then lower heat to medium and simmer until it's the consistency of thin maple syrup. This should be about 10 minutes. Pour into a bowl and let cool.

2. Cut 1/3 off each tomato to create a “flat” bottom.

3. Thread mozzarella cheese ball, basil leaf (fold in half if large) and a tomato onto a tooth pick and place onto plate, flat side down.

4. Repeat with remaining ingredients. Sprinkle with salt & pepper if desired, then drizzle cooled balsamic reduction on top.

Thoughts Become Things

How much attention do you pay to that voice in your head? You know, that running monologue you have with yourself all day (and possibly night). Whether it’s positive and supportive or self-deprecating and negative, that inner voice is referred to as self-talk. That self-talk sets the stage for how your life will unfold around you.

Self-talk is the sum of your conscious thoughts plus your unconscious beliefs and biases. It can help us interpret and process daily experiences and can be useful. It can help calm down our fears or give us motivation, but more often than not, our inner voice is prone to negativity.

“I’m not good enough” “I am a failure” “No one cares about me” are negative assertions and limiting beliefs many people hold. These negative beliefs accumulate and strengthen over time. As an infant, we did not hold the belief that we were worthless or that we couldn’t do anything right. We didn’t know how to judge ourselves and were happy with ourselves whether we pooped our pants, woke up sweaty or cried more than usual.

We were not born with the belief that money is hard to come by or that being thin is better than being heavy. As we grow up and are exposed to different life events, experiences and people, we begin to form our own set of beliefs. Our family, friends and media play a large role in the beliefs we hold and often times we take them as law. But what is a belief? A belief is simply a thought we keep thinking. Repeat after me. A belief is a thought we keep thinking….let that sink in.

We live in an attraction-based universe. Like attracts like. Perhaps you’ve heard the saying “thoughts become things”? Nothing could be more true! If you are thinking thoughts (holding beliefs) that are in opposition of what you want, you will continue to get that which you think about. For example, if you want more money but you hold the belief that “money is hard to come by” you will continue to attract evidence that supports that belief (i.e. no money).

You may feel like you have no control over your situation and that you are simply a victim to what is going on around you. But begin to pay attention to your self-talk and beliefs about the situation. Could you be holding yourself back? Do hold any of these beliefs?

• Money is tight

• I’ve always been overweight

• Good things never happen to me

• Things never work out for me

• Traffic is always horrible

• I’m no good at ___

• I’m always tired

If you do, don’t worry! Awareness and attention to this inner voice is the first step in changing your life. Once you have identified your limiting beliefs, we can begin challenging them, by choosing different thoughts! Remember, a belief is a thought you keep thinking! If you don’t like what’s showing up in your life, rather than trying to change the circumstance, try changing your thoughts instead.

Instant Pot Bone Broth

If you guys follow me on Instagram, you know I’m ALWAYS raving about bone broth. Bone broth is high in minerals such as magnesium, calcium, phosphorus, silicon and sulfur. It is also high in glucosamine and chondroitin sulfate which are associated with reducing inflammation and joint pain. Bone broth is high in collagen which can also help maintain healthy skin.

Okay so great! We know it’s good for you but how the heck do you make it?! I’ve receive a ton of questions via social media on how I make my bone broth so I figured I would blog about it AND make a video. So whether you are a visual learner or prefer to just read a recipe, here you go!

Instant Pot Bone Broth

Ingredients:

• 2 lb beef, neck & knuckle bones (can also use chicken, pork or fish bones-USE HIGH QUALITY BONES, ideally GRASS-FED, GRASS-FINISHED. I got mine from Hudson & Charles)

• 1 tub of chopped mirepoix from Trader Joe’s (or 1/3 C of each: celery, carrots, onions)

• 4-5 garlic cloves, peeled

• 2 T organic, unpasteurized apple cider vinegar (I like Braggs - check out more ways to use ACV)

• 2 t pink himalayan salt

• 1-2 t black pepper

• 1 tsp crushed bay leaves (or 3-4 whole leaves)

• 4-5 quarts filtered water (fill up to max fill line)

Directions:

1. Plug in instant pot and click “soup” button. Using arrows, increase time to 230 minutes.

2. Place bones into pot (it’s ok if the bones are frozen) and then add the mirepoix, apple cider vinegar, garlic, salt, pepper and bay leaves.

3. Pour in filtered water until it reaches the max fill line. Stir.

4. Secure the lid and let cook for 230 minutes.

5. When the time is up, slowly and carefully shift the pressure value to the left or right to SLOWLY release some pressure. DO NOT look over the valve or put your hand over it as it could easily burn you. Be very careful and let the steam out slowly.

6. When you no longer see or hear steam escaping, it is safe to open. Remove lid.

7. Place a colander (with very fine holes) in large pot. Using a towel, dish rag or oven mits, pour the contents through the colander allowing all the liquid to pool in the pot.

8. Discard the contents of the colander. (Thick beef bones can be saved to make a second batch of broth. Note: This second batch will be less flavorful and not contain nearly as many nutrients. It will likely not gel either as there will not be much collagen).

9. Let cool for 30 minutes and divide into glass jars (You can also place a few ice cubes in the broth - it’s likely extremely concentrated so this little bit of ice shouldn’t do much to the flavor).

10. Once the broth has cooled, transfer to fridge.

11. Broth should keep 3-4 days in the fridge. To extend life, store in the freezer.

12. Once cool, a layer of fat will form at the top of the jar. This fat is nutrient dense and great for cooking or baking. Skim the top and save for later use. (Fat can also be discarded).

13. The broth will (hopefully) form a gel once it has cooled. This is a good thing! This means a lot of collagen was pulled from the bones! To consume, heat broth up on the stovetop and gel will turn into a liquid.

14. I recommend having a cup a day! A cup a day keeps the doctor away!

Coconut Chicken and Turmeric Cauliflower Rice

This recipe makes me so incredibly happy. Between the healthy fats (MCT) from the coconut oil, the high quality protein and anti-inflammatory properties of the turmeric, this dish packs a 1,2-punch! This recipe is a great way for anyone to make chicken interesting, not to mention it is incredibly easy and straight forward. Not sure about you guys, but whenever I see a recipe that calls for more than like 10 ingredients I’m just like…nope! Or when a blogger writes 3 chapters of their life story before getting to the ingredients! GIVE ME THE RECIPE ALREADY!!! To make it easier, I’ll break these two recipes up. Let’s start with the turmeric cauliflower rice.

Turmeric Cauliflower Rice

Ingredients:

• 2 T organic virgin coconut oil

• 1/2 t ground turmeric

• 12 oz frozen riced cauliflower (Trader Joe’s has the hook up of course)

• 1/2 t pink himalayan salt

• 1/4 t black pepper

• 2 T unsweetened coconut flakes

• fresh parsley or cilantro (optional for garnishing)

Directions:

1. Heat a large pan over medium heat. Once the pan is hot, add coconut oil and then turmeric.

2. Stir turmeric into coconut oil for 30 seconds to warm.

3. Add frozen cauliflower rice and cook for 2-3 minutes until soft.

4. Add the salt, pepper, coconut and toss until well incorporated.

5. Cook for an additional 2-3 minutes. Taste and adjust salt/pepper as desired.

6. Top with chopped cilantro or parsley.

Coconut Chicken

Ingredients:

• 1 pound organic, boneless, chicken breast, cut into chunks (or thighs-thighs are higher in fat, will taste more moist and is recommended for keto folks)

• 1 T organic virgin coconut oil

• 4 T unfiltered, unpasteurized apple cider vinegar (I use Braggs - check out more ways to use ACV )

• 1/4 cup filtered water

• 4-5 cloves of garlic, peeled and crushed

• 1/2 t pink himalayan salt

• 1/2 t black pepper

• 8 oz canned coconut milk

Directions:

1. Add the coconut oil and diced chicken to a medium sauce pan over low-medium heat. Cook for 2 minutes

2. Add the vinegar, water, and garlic and cooked for 3 minutes

3. Add the salt and pepper and cook until almost all of the liquid boils down. This will probably be around 10 minutes.

4. Stir in the coconut milk and simmer over low heat for 5-10 minutes until the liquid thickens.

5. Serve over turmeric cauliflower rice.

Enjoy!