Buddha Bowl, Nourish Bowl, Grain Bowl, Power Bowl, Macro Bowl... it's got more nicknames than P-Daddy.... I just call it delicious!
In the past few months I've been making a few tweaks to my personal nutrition and really honing in on what fuels my body best, what decreases bloating & inflammation and gives me the most energy.
And while I won't be going vegan anytime soon (no matter what The Gamechanger's Movie suggests) I have dramatically increased my veggie intake and
Brussels sprouts, like their brethren (think cauliflower, kale, broccoli, cabbage, and collard greens) are SO good for you. Indeed, they are one of the most nutrient dense foods you can eat. One cup exceeds your daily needs for vitamin C and vitamin K (good for bones), with a whole cocktail of phytochemicals and antioxidants linked to minimizing risk for diabetes, heart disease, and cancer, all at just 38 little calories. The fact that the Brussels in this salad are served ra
I took a side dish that is typically pretty nutrient deficient & PUMPED up the yumminess and the nutrients. Seriously yummy. Ingredients 11/2 pounds Yukon Gold potatoes, peeled and cut into 1-in. cubes (about 4 cups) 12 ounces carrots, peeled and cut into 1-in. pieces (2 cups) (from 4 carrots) 12 ounces parsnips, peeled and cut into 1-in. pieces (2 cups) (from 4 parsnips) 1 head of garlic, peeled and smashed 3 cups unsalted chicken broth 1/4 cup olive oil, divided 1 teaspoon
We aren't quite out of the winter woods yet here, so I've been craving some warm casseroley (pretty sure that's a real word) goodness. This new nutrition plan I've been working with has given me some new combinations of food to mix things up with. P.S. I cannot WAIT to share my results with you all. I hope you enjoy this as much as I do. If you want a lower carb version you'll sub out the sweet potato for pumpkin or butternut squash. If you need it to be dairy free use a vega
HOORAY!! Fall has FINALLY arrived to middle Tennessee! There's a chill in the air, and if you ask it THIS is the most wonderful time of the year.
The most wonderful time of the year should be greeted with all flavors Fall like and this is one of my families favorite breakfasts.
The best part is that you put it in the crockpot overnight & you wake up to the warm Fall smell wafting through your house! Ingredients
1 acorn squash (halved and seeds removed)
2 TBSP grass fe
It's time to meal prep again! Sunday afternoon is my favorite meal prep time. I whipped these up in less than 15 mins, and they'll last us all week for breakfasts.
Easy to double or triple! Also it's completely customizable, so make it with your family's favorite go-tos! Ingredients ½ cup all-natural peanut butter ¼ cup raw honey 1 tsp . pure vanilla extract 3 Tbsp . chia seeds 3 Tbsp . raw pumpkin seeds 2 Tbsp . unsweetened shredded coconut (I omitted this, b/c coconut, Y
Ingredients Crust: 1 medium spaghetti squash, about 2.5 lbs 1/2 tsp garlic powder 1/4 tsp salt 1/4 tsp pepper Filling: 2 cups mushrooms, sliced 1 medium orange pepper, sliced 1/2 tsp garlic powder 2 cups kale (or spinach), chopped & packed (I used 1 bunch of Spinach) 7 eggs 1/2 cup (4 oz) any cheese, shredded 2 tsp onion or garlic powder 1/2 tsp salt, divided 3/4 tsp freshly ground black pepper, divided coconut oil to grease pan (if using glass pan, no need to add oil) Direct