Fill your blender halfway with a fruit of your choice (strawberries, bananas, or raspberries), almond milk, ice, and a pinch of sugar, if desired. The key is to use frozen fruit for a thicker smoothie.
Start with less almond milk for a thicker smoothie; you can always add more as you mix.
Add a bit of extra honey or maple syrup if your smoothie is too sour.
You must have spent hours in the grocery store's granola section, attempting to discover the perfect variety. You know the one: it's loaded with huge clusters of oats and nuts, has a lot of fun mix-ins like nuts and dried fruit, is sweet but not too sweet, is flavored with cinnamon, and has a lot of fun mix-ins like nuts and dried fruit. Lucky for you, you can DIY it!
● 2 cups rolled oats, whole
● 1/2 cup walnuts, chopped
● Optional: 1/2 cup coconut flakes
● 2 tsp cinnamon powder
● 2 tablespoons heated coconut oil 1/2 teaspoon sea salt
● a quarter cup of maple syrup
● 2 tbsp almond butter (creamy)
● Optional: 1/3 cup dried cranberries
Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine the oats, walnuts, coconut flakes (if using), cinnamon, and salt in a medium mixing basin. Add the almond butter once the coconut oil and maple syrup have been drizzled in. Stir until everything is well mixed. Spread the granola onto the baking sheet and shape it into a 1-inch-thick oval with your hands. This will stimulate the formation of clumps.
Bake for 15 minutes, turn the pan halfway through baking, and carefully break up the granola with a fork. Bake for a further 15 minutes, or until golden brown. If desired, top with dried cranberries. Allow 15 minutes to cool before serving.
Nowadays, there are a million different shakshuka recipes to choose from. Some are prepared with fresh greens, while others have a tomato basis. They always include eggs cooked in a rich sauce, no matter what.
● 2 tbsp extra-virgin olive oil
● 1 cup yellow onion, chopped
● 14 teaspoon sea salt, to taste 1 red bell pepper, seeds, and chopped black pepper, freshly ground
● 3 minced medium garlic cloves
● 12 teaspoon paprika (smoked)
● 12 teaspoon cumin powder
● Optional: a pinch of chili pepper
● 1 crushed tomato can (28 oz.)
● 2 tbsp. harissa paste
● 3 to 5 eggs 1 cup fresh spinach, chopped
● ⅓ cup feta cheese, crumbled
● ¼ cup parsley leaves, fresh
● 1 diced avocado
● Optional garnish: microgreens
In a 12-inch lidded stainless steel or enamel-coated cast-iron pan, heat the oil over medium heat. Cook for 6 to 8 minutes, until the onion is tender and translucent, add red pepper, salt, and a few grinds of fresh pepper as needed.
Reduce to medium-low heat and stir in the garlic, paprika, cumin, and cayenne pepper, if using. Stir in the tomatoes and harissa paste for approximately 30 seconds, then remove from the heat. Cook, stirring occasionally, for 15 minutes, or until the sauce has thickened.
Stir in the spinach until it has wilted. Make three to five wells in the sauce and crack the eggs into them. Cook, covered, for 5 to 8 minutes, or until the eggs are set. Depending on how runny you prefer your egg yolks, the timing will vary.
Finally, season with salt and pepper to taste.