Currently eating these and asking myself “omg why don’t I have this for breakfast everyday?!” Oh yeah, right, because I would bore the heck out of y’all.
But seriously, these multi-flavor, protein-cakes are legit #1
on my breakfast meals and I just can’t get enough of them! Here’s how I made em...
SWEET POTATO COCONUT CREAM CAKES
(I know, a dang mouthful)
1 egg + 1 egg white
1/2 small banana
1 scoop @livwell_nutrition
3 tsp oat flour
2 tsp @liveglean
sweet potato flour
1 tsp baking powder
1/2 tsp cinnamon
Sprinkle sea salt
Splash of homemade cinnamon pecan milk, made in my very own @almondcow
😋 (use code wonderfullybalanced for the best discount of your lyfeeee😘)
plain cream cheese (a thin layer on each cake) + diced + warmed peaches & strawbs 🍓 + local honey! aaaand that’s all! 😉
Craving a colorful breakfast but haven’t for the rime to make it happen? Order Catered Fit and enjoy a nutritious breakfast in 2 minutes or less! Try our tropical parfait and zucchini carrot muffin when you sign up today. And don’t forget, you can always add coffee or tea lattes to your order!
BROCCOLI STEM bowl? 🥦 Cue the haters (hey at least this one doesn’t have frozen cauliflower) ~ whenever I cut fresh broccoli, I cut the stems/leaves off and throw them in a baggie in the freezer, to have on hand for smoothie bowls like this one. Yet another resourceful + healthy hack as a #yopro
. I’m generally not much of a chocolate guy for breakfast but I was feeling this today after a morning 6 mile run through the District. Plus, if I can sneak in two veggies + fruit ~ I’m sold. Find the full recipe deets below 👇🏻
1/2 cup frozen broccoli stems
1/2 cup frozen spinach
3/4 banana, frozen
3 tbsp unsweetened cocoa powder
3 tbsp @furtherfood
collagen (~2 scoops)
3 tbsp @amazinggrass
protein superfood (~1 scoop)
1/4 cup unsweetened almond milk
Blend all together in blender until smooth. Be patient, smoothie bowls take a bit longer due to being thicker. I topped mine off with homemade cocoa granola (that I made in the microwave 😂) + chia seeds + natural PB + melted 88% dark chocolate #typd #willyumskitchen
Hey, Hi, Hello 🌿 just here with a bowl of oats. What’s new?
Lemon Blueberry Oats: oats, maca, cinnamon, lemon juice, blueberries, pumpkin seeds, chia seeds, and @traderjoes
mixed nut butter (mixture of almonds, cashews, walnuts, Brazil nuts, hazelnuts, and pecans; another beautiful TJ’s find)
Punjabi Aloo Gobi is cooked with turmeric, green chillies, cilantro and ginger all contributing a delicious flavor to the vegetables.
Ingredients: •1 head cauliflower, cut into 2 inch florets, •2 white potatoes (peeled, cut into small chunks and boiled for 15 minutes). •[ 1 large red onion, 6-7 cloves garlic- minced ] , • [2 tablespoons ginger, 2 spicy green chilies, 1 tomato- minced], • 3 teaspoons salt, 2 teaspoons red chili powder, 3 teaspoons turmeric, 1 tablespoon cumin seeds, 4 tablespoons veggie oil. •1/4 cup cilantro chopped. ✅ sauté processed onion/garlic and cumin seeds in oil. ✅when golden brown, add tomato/ginger/chillies, mix well and sauté for 5-10 minutes on medium heat. ✅ add all spices and let simmer for a few minutes. ✅ add cauliflower florets and potatoes. Mix well, put on medium heat and cover. Cook for about 35-45 minutes, mixing every 5 minutes (GENTLY)! Add cilantro. Enjoy with naan, rice, roti or alone!
Yesterday I heard someone say “intuitive eating is trial and error” and I just LOVED that. It’s so true! It’s easy to put pressure on intuitive eating and feel like if you eat intuitively you always “get it right” but trial and error is the name of the game! It’s all about learning and it’s a process!! There’s absolutely no right and wrong so try to learn and ride the wave of the process. And if a restaurant serves scones instead of bread pre meal- eat them if you’re like me and LOVE scones!