Tag Archives: gluten free

Banana Almond Milkshake

This recipe is easy peasy. Kind of like our Easy Peasy Tortilla Chips, but tasting like a milkshake.  I mean, really, is there anything wrong with this picture?

Believe it or not, sometimes I don’t want green stuff.  As I’ve mentioned, I am 100% a recovering sugar addict, BUT living this clean lifestyle has helped me understand why I was so addicted.  White refined sugar is like a drug–it actually makes your brain remember the feeling you had (as does MSG) and then reminds you that you need it over and over again.

For me, once I got educated, I was DONE.  I wasn’t gonna let some white powdered mess rule my life.

All this confession is for a reason, I promise.  One of my first thoughts along this journey was, “Well, what the heck am I going to eat then?” And then it turned into, “Will I ever get to eat sweets?”

I will say that I eat sweets every single day.  Lots of my recipes come from some favorite blogs like Detoxinista or Oh She Glows, but some are just from experimenting in the kitchen.  You can check out our whole desserts tab to see what we like, plus many of our smoothies taste like desserts too, like this recipe!

This one’s so simple, it feels odd putting it on paper.  But, it has a protein punch (from the almond butter) and has a milkshake consistency.  It’s guilt free–so I don’t feel bad drinking it for breakfast, although I usually drink it mid-afternoon for a boost!

Vanilla-Almond Milkshake (Dairy Free)
Prep time: 
Total time: 
Serves: 1
  • 2 frozen bananas
  • 1 T almond butter
  • ¾ cup unsweetened almond milk
  • ¼ t vanilla
  • maple syrup to taste (I don't use any)
  1. Put all ingredients in the blender and blend until creamy!



What I Ate Wednesday 5-07-14

This has been an awesome week.  I’m not sharing many details right now, other than to say I’m quickly discovering how I can fully THRIVE to live in my own life.  I have a LONG post coming in the next month or so about this.

All I’ll say is it’s got something to do with my former dream of singing country music and my friend Phil Lee, Jr.  (And of course my supportive husband and my favorite drummer–on the end!!)


I’ve been so excited that I’m having trouble sleeping.  I know, it’s totally against my own rules, but my brain literally won’t turn off.  I’m breaking out my lavender oil and having to take baths at night just to calm down.

I’ve been super busy, fitting in regular life, doctors’ appointments, baseball, the website, and music, but y’all know THIS girl’s still gotta eat.

For breakfast, I made our Blueberry Muffin Oatmeal recipe, but halved it because I was the only one eating it.  I washed it down with a glass of 100% organic apple juice.


The previous night, I made some incredible stuffed peppers–recipe adapted from this one!

stuffed peppers

I had some leftover quinoa stuffing, so for lunch this day, I had a salad, grilled pineapple, and stuffing!


In the afternoon, I was “snacky” hungry so I ate a bag of these Kale Chips.  If you haven’t tried these, YOU HAVE TO!! This Mango Habanero kind is to die for (I found at Kroger).

kale chips

As I’ve been starting back singing, I have to get back in the routine of running–as it’s the one sport that really strengthens my lungs!  Ok, I have to admit, taking a selfie while running is not only difficult, but downright embarrassing.

But you know me, I’m all about being real. So here is my no makeup mid-run selfie. You know, thriving to live!


This particular night was a crazy one because we had a baseball game, and I was by myself.  I knew I wouldn’t get to eat dinner until everyone else was fed, bathed, and in bed (probably around 9pm!), so I prepared ahead of time, and took this Vanilla Milkshake Smoothie (made with frozen banana, maple syrup, almond butter, and almond milk) with me so I had a protein/energy punch to get through the game.

vanilla milkshake

So yes, my favorite thing about Andrew’s new job is that there’s no stress on baseball nights.  Because on nights like these when I’m by myself, I really, really see no light at the end of the tunnel.  It was almost 9 o’clock before I was able to eat.  I was exhausted and TOO TIRED to cook myself something.

So in desperate times, I always have a back up plan in my pantry–in the form of Amy’s Organic Soups.  These things ROCK and have all organic ingredients, and even vegan options for me, as I’ve been 100% vegan for about 2 months to see how I feel eliminating dairy and egg from my diet.

soup can

This Lentil Vegetable one is my favorite.  I served it with a toasted Food for Life Gluten Free English Muffin, and it was delicious!


I’m pretty sure I was too tired for dessert this night.  Hey–one benefit of a busy schedule?!

A note about being vegan:  I have been a vegan for about 2 months now as an experiment.  I am not against animal products, just promote local and organic options when available.  Andrew, my husband, still eats plenty of meat, and we coexist beautifully.  I just don’t want anyone reading to think that I think EVERYONE should be a vegan, because as of right now, my belief is that it DOESN’T work for everyone.  I think the stuffed peppers would be amazing with some local spicy sausage, and I’m always an advocate of adding some grilled chicken to any dish!


What are YOU eating today??

What I Ate Wednesday 4-16-14

Most times I try to protect myself.  You know, if I post something about me drinking something GREEN, I’ll justify it in some way so people don’t make fun or talk about me.  Seriously, that stuff happens over the color GREEN.

But today, I’m celebrating.  I love GREEN drinks.  I won’t justify it. I love them. Yes, I do.

So, here’s my beautiful breakfast:  a Power Green Smoothie.

Green Power Smoothie

Yes, it looks like grass. But it takes like apple & kiwi, with only a hint of grass 😉

The recipe will be here soon 🙂

For lunch, I made something incredible.  I’ve never liked tuna fish, even in my processed food days, but I love the idea of a cold salad.

This is a “mock” tuna fish salad, which means it looks like it & has the flavor of the salad but it actually contains no tuna.  There’s no crazy ingredients.  Not at all!

This was INCREDIBLE.  Even my husband who thinks some of my creations are weird, LOVED it.  AND he’s a tuna lover.

I served it over local buttercrunch lettuce!


For a midday snack, I had Mustard Roasted Chickpeas.  I shared with Beckham, and we devoured the whole thing 🙂

Chickpeas 4

These little boogers are addicting and flavorful.  Next time you want chips or croutons, try these 🙂

Before I explain dinner, I’ve got to explain this breakthrough I had.

spag dinner

If you’ve known me for a while or eaten a meal with me, you know I’ve got stupid food touching issues.  Anyone else like that?

As a child, I literally had the divider plates, not to be cute, but because I could not function if my food touched.  I have no explanation other than I was weird.  I also had a real phobia of people poking me.  Really?

So posting this picture with my side of Kale on  top of my spaghetti is monumental.  Like breaking chains kind of monumental.

I’m praising myself publicly for this one, y’all!

This is homemade marinara sauce (made with local tomatoes) over brown rice spaghetti noodles, topped with sauteed local kale and red onion.  It was tasty and filling!

In honor of the recent Milkshake post, I needed to test it out for dessert one more time to make sure I liked the recipe I posted 😉  So darn it if I didn’t have to have more chocolate 🙂


This is our Chocolate Coconut Peanut Butter Milkshake!


Have a blessed day 🙂

Mango & Black Bean Salsa

Allergen Information: Free of the top 8 allergens

There’s just something about that sweet and savory combination that satisfies our taste buds.  It’s probably why I used to follow my Wendy’s Fry with a Frosty.  (Ok, ok, stop drooling.  If you need a Frosty fix, try something like our Chocolate Milkshake).

This Mango & Black Bean Salsa is light & fresh and can be served as a topping for burritos, tacos, or salads OR would make a fabulous dip on its own as an appetizer.

You’ll love it because it uses simple, inexpensive ingredients, and doesn’t have to be cooked 🙂

I can picture this beautifully at a summer picnic or potluck!

A note about cilantro:  I really don’t like a ton of cilantro on anything.  I don’t LOVE the taste, but I like it.  So in my recipes, I tend to do just a little sprinkle.  BUT if you love the taste, you can always up it.  For this recipe, I only used 1 Tablespoon chopped, but feel free to add as much as you like, up to about 1/4 cup or so!

Mango & Black Bean Salsa
Prep time: 
Total time: 
Serves: 6
  • 1 ripe mango, peeled & chopped into small bite sized pieces
  • 1 can black beans, drained & rinsed
  • 1 cup organic corn
  • 1 jalapeno, seeded & finely chopped
  • 1-2 T fresh cilantro, chopped
  • 2 T fresh lime juice
  • ¼ t garlic powder
  • sea salt to taste
  1. Combine all ingredients in medium bowl and stir well.
  2. Season with desired amount of salt.
  3. Serve cold with chips or as a topping to tacos or salad!



What I Ate Wednesday 3-19-14

Yesterday was awful. Just plain awful.  I needed a re-do today (which is really Tuesday) but still had some of yesterday on my shoulder when I woke up.

I hate when I do that.  Just drop it.  Get rid of it.  Man, it’s tough.

My mood usually defines what I eat, but I really, really have been trying to remain constant and not let food control me or let my emotions take over my desire.

What’s the best cure to a stressed life?  For me, it’s definitely plants (they give me some great energy and happy juice) and of course, chocolate.

You’ll see lots of greens today.  And guess what? I was happy 🙂

I always start my day with lots of water.  Lemon water if I can.  It helps get digestion movin’ and grovin’ first thing.

After my water, I had this Tropical Green Smoothie.  It’s got mango, pineapple, goji berries, flax seed, banana, coconut water, orange juice, and spinach.  Minus the spinach, this is a beautiful pink-ish color.  But it’s St. Patrick’s week….GREEN is awesome 😉

Tropical Green Smoothie

I drank this later in the morning because I was alone with a sick child, so watching Netflix on the couch took precedence over an early breakfast.

After I drank this, it was nearly lunch time, but I waited as long as I could to indulge in one of my favorites.

Collard Wraps

I pretty much think Collard Wraps are where it’s at…really! (ok, mom–I apologize for everything I ever said about your vegetables!)

I had some local collards in the fridge, and they make perfect wraps….You don’t even have to do anything but cut the rip out on the end!

For these, I used some leftover red pepper sauce I made the night before, sprouts, avocado, tomato, and zucchini. The picture shows my husband’s wrap–I added some organic, free range grilled chicken to his.

I’ve been craving SPRING, and since it’s not happening around here lately, I made pasta salad instead.  It pretty much did the trick.  Check out our gluten free recipe here!


After lunch, I ate a chocolate macaroon.  My first time eating macaroons.  WHY?! They are awesome!

Ok, I had this awesome idea of more wraps for dinner.  This time, I wanted to try my favorite Spring Rolls, just with ingredients I had at the house.

I put everything I wanted on them. I might have gone a little crazy. (zucchini, bell pepper, carrots, green onions, toasted sesame seeds, avocado, kelp noodles, edamame, fresh mint, spinach, and sprouts)


And they are supposed to look like this. Beautiful.

Spring Roll 3

But tonight, mine ended up like this.

Dinner 2

More like a Spring Roll hot dog.  It wasn’t pretty.  And it was really messy.  But I promise, it was delish.

The Asian Kale salad? Not so much.  I LOVE kale, so that wasn’t the problem.  I just wasn’t fond of the dressing I made.

For dessert, I had another macaroon.  And called it a night!

What’s on your menu for today??