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15/03/2020

Blueberry Almond Granola! This is grain free, refined sugar free, and made from all non perishable ingredients. I have no idea what the next few weeks are going to look like. What I do know is if we are kind to each other and come together as a community then getting through this will be much easier. And who knows, maybe being forced to put our differences aside will leave our communities in an even better place than before. ❤️ Recipe in bio!
@ Boston, Massachusetts

08/03/2020

Pizza Soup!!! 😍
I’ve been craving comfort foods recently and this both satisfies that craving and is in line with my health goals. I added cauli gnocchi to the soup but you can also top it with garlic parmesan croutons. Either way it has all the flavor of pizza and is made from whole, real foods. Doesn’t get much better! 🙌🏼

21/02/2020

Tomato Basil Sauce! This is my base to just about any Italian recipe you see here. And the great part is (stop reading Italian relatives) it doesn’t have to cook all day like a traditional gravy. Simple, full of flavor, and extremely versatile. You can use in parms or lasagnas, add meat or veggies, put on pizza, use as a dipping sauce. I’m telling you, make a double batch and freeze it. 😉
1 large can crushed tomatoes
1/2 can tomato paste
3 cloves garlic
3/4 cup fresh basil chopped (fresh makes all the difference)
Crushed red pepper to taste
In a sauce pot add 1 tablespoon olive oil and turn to medium high heat. Add garlic and sauté until it starts to brown. Add the crushed tomatoes and fill the empty can 1/4 of the way with water. Add the water to the pot, stir everything together and let simmer for 5 minutes. Add 1/2 can of tomato paste, stir in and let simmer for 10 minutes. Add freshly chopped basil (red pepper if using), stir, and let simmer for 20 minutes stirring periodically. Serve over pasta and enjoy!
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@ Boston, Massachusetts

19/02/2020

Egg sandwich anyone? 🙋🏻‍♀️ I’m obsessed with Ezekiel bread: no refined sugars, whole grains, no flours or ingredients void of nutrients. Just true, good for you bread. And who doesn’t love bread? I keep mine in the freezer and then pop it directly in the toaster when using. Here I added scrambled eggs, spinach, and a tomato slice all cooked in ghee. When in between whole30s my goal is simple: eat real, minimally processed food and keep my sugar intake low. (I like to save sugar for wine and chocolate😉) And Ezekiel bread fits right into those goals. 🙌🏼

17/02/2020

Spicy shrimp tacos!!! My favorite flavor combination is spicy and sweet so these definitely hit the spot. I used my homemade spicy taco seasoning on whole peeled shrimp and grain free, cassava flour tortillas. Topped with a pineapple salsa, red cabbage, and avocado. 😍 Now to try and not eat more than two. 🤷🏻‍♀️

14/02/2020

Happy Valentines! ❤️ Was running late after my morning workout so I threw this together and man am I glad I did. Somewhere under there is a Vans blueberry waffle. I topped it with almond butter, sliced strawberries, and a honey drizzle. Took one bite, dropped my phone, and devoured the rest. 🤷🏻‍♀️ So. Damn. Good.

12/02/2020

Açaí bowl! I love the açaí packets. They come frozen in individual servings and have no sugar. I put one in a blender with a banana, almond milk, and 1 tablespoon of almond butter. Blended until smooth and topped with homemade grain free granola (recipe coming soon 😉), strawberries, and shredded coconut. Delicious, nutritious, can’t really ask for more! 💃🏻

11/02/2020

Harvest salad! The weather has been a bit warmer in Boston lately so I decided on salad for lunch this week. I also love doing salads for lunch because it takes almost no time to prep. I just diced and roasted 2 medium sweet potatoes and then shredded a head of kale. Divide the kale evenly into tupperware, add 1/2 cup roasted sweet potato, and 1/4 cup pecan pieces. I won’t add the apple until I am ready to eat but it’s so easy to just toss in my bag. I’m also bringing this balsamic dressing to the office and keeping it there for the week. It seriously doesn’t get any easier!

08/02/2020

Made some ramen for lunch and I’m so glad I did. My favorite thing about Saturday mornings is waking up slowly and lounging with coffee. But this morning I woke up feeling anxious and truthfully, I’ve felt off my game all week. So I got up, got dressed, and went right to a spin class. I’ve learned the best thing for me to do when feeling that way is to do something productive because sitting with my thoughts can send my mind into a spiral and make my anxiety worse. I also usually spend Saturdays running around trying to get as much of my to do list done as possible but I’m listening to my body and taking some time for self care instead. It’s also freezing in Boston so curling up with a bowl of a Ramen seemed right. There are many ways of coping with anxiety, and none of them better than another. Some journal, some meditate, I like a workout class that kicks my ass to the point where I can’t think about anything else. 🤷🏻‍♀️ Whatever helps you, take time for it. Focus on consuming foods that will nourish and restore your body, and do what makes you feel centered. So no fancy backdrops today, no perfectly styled bowl, just the thrown together soup I currently have in my lap.

04/02/2020

Happy Fajita Tuesday! (Same thing as taco Tuesday right?🤷🏻‍♀️) These are quick to make and oh so good. I made these on Sunday to have on hand since I don’t get home from class until close to 10 Tuesday nights. If I don’t have a healthy meal ready to go I end up eating a bag of plantain chips for dinner. Not horrible but I wake up starving and dehydrated if I do. And I love that these leftovers taste just as good as when it is freshly made. Now here is to hoping I can focus and don’t spend class dreaming of guac. 😂

03/02/2020

It’s grain day!! Today I am reintroducing grains which means I get to eat this avocado toast. I used Ezekiel bread because not only is it delicious but it’s minimally processed. Then I cut up an avocado, squeezed 1/4 of a lemon on top and tossed. Put the avo on the toasted bread and sprinkled some crushed red pepper flakes on top. The lemon makes it light and fresh while the pepper gives it a bit of a kick. Perfect way to kick off a Monday! Well, that and an IV of caffeine. Anyone know where to get one? 😂🤷🏻‍♀️

31/01/2020

Shrimp Scampi!! Today is the first day of the Whole30 reintroduction and I’m starting with legumes. When reintroducing a group everything else should remain Whole30. This helps to pinpoint exactly what, if anything, affects your energy/ digestive system. You should also test foods that you would normally eat. So for this I used chickpea penne and skipped the wine. Tomorrow it is back to Whole30 for two days to reset (next up is grains) but tonight I will be diving into this. 😍 What are you reintroducing first? Remember to keep track of how you feel after each meal and the next morning. This knowledge is key to your food freedom. 👉🏻link in bio for recipe!

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