Raspberry Dream Smoothie

My smoothie kick is still going strong, and this creamy, dreamy, gorgeous magenta smoothie is no exception! About 2 and 1/2 weeks ago I eliminated gluten, soy, dairy, and other common food allergens from my diet. I’ve been having some stomach issues lately and I wanted to see if anything I was eating had anything to do with it.


Normally I eat gluten, gluten, and more gluten for breakfast, in the fashion of toast, english muffins, pancakes, etc. So breakfasts have been the meal I’ve had to make the most adjustments to recently. For the past few weeks smoothies have been my go-to breakfast of choice!


There are endless options for making a healthy, delicious, and filling breakfast smoothie. And this Raspberry Dream Smoothie has been one of my favorite combinations so far. It makes about 1 quart, so it is a large smoothie, just a head’s up!

Raspberry Dream Smoothie

Serves 1

~ 2 cups of unsweetened coconut milk (a little less than 2 cups seems to make the perfect consistency for me)

1 frozen banana

1 cup of frozen raspberries

1 tbsp of hemp seeds

1 tbsp of chia seeds

2 tbsp of cashew butter

Place all ingredients in a blender and blend until smooth! Enjoy!

What I Ate Wednesday #110!

Morning, and happy Wednesday! Today I’m sharing my eats from Monday, which was a fairly typical day of eats for me.


I started off with a Blueberry Bliss smoothie. I’ve been on a smoothie kick for the last few weeks, ever since taking gluten, dairy, soy and other common allergens out of my diet to try and help with some stomach issues I’ve been having. This smoothie was made with one frozen banana, 1 cup of frozen blueberries, a little less than 2 cups of unsweetened coconut milk, 2 tbsp of flax seed, a generous pinch of cinnamon and 2 tbsp of nut butter (I think almond?). Delicious!


Midmorning I had some homemade trail mix to tide me over until lunch. And by homemade I mean I just mixed a whole bunch of nuts, seeds and dried fruits together! Pecans, cashews, pumpkin seeds, goji berries, raisins and maybe some dried cranberries were thrown in there as well.


Lunch at work was a homemade veggie burger atop an arugula salad with some brown rice. The veggie burger was made with cannellini beans, carrots, oats, flax seed, curry, chili powder and probably a few other ingredients I’m forgetting at the moment. It was wonderful!


I also had a handful of green grapes!


Another snack I had at work that afternoon were some almond butter balls. Except they aren’t balls so much as one giant almond butter ball that I took a few spoonfuls of to eat! This is a picture of the giant almond butter ball, made with dates, almond butter, hemp seeds, coconut flakes, sea salt and vanilla.


After work I was starving, so I ate a few different things including snap peas and hummus.


A clementine.


And some of this cereal. Dry. The best way to eat cereal!


Dinner was eaten super late (which I haven’t gotten used to yet), because I am taking a dance class Monday nights and don’t get home until about 8:00. It wasn’t ready until about 8:30 and I don’t think I finished until about 9:00! Luckily it was a satisfying dish that tasted wonderful and didn’t leave me too full before bed. It was kale, lentils, pureed cauliflower sautéed in coconut oil and fresh lemon juice.

Thanks to Jenn and Sprint 2 The Table for hosting!





What I Ate Wednesday #109!

Happy Wednesday all! I’m back with another recap of my eats. This time I will share my meals and snacks from last Saturday, a delicious and fun-filled day!


I started out with some overnight buckwheat groats for breakfast. Just like overnight oats but with raw buckwheat! I used 1/4 cup of buckwheat, 2 tbsp of chia seeds, 1/4 tsp of cinnamon, a pinch of sea salt, 1 ripe banana, 1/2 tsp of vanilla, 1 tbsp hemp seeds, 1/2 tbsp of coconut flakes, and 3/4 cup of coconut milk!


That morning I met up with my step brother, sister-in-law and niece at the farmer’s market! It was great to see what the indoor market offered and I’m excited to go back again soon. After I got home I made a salad for lunch. Spinach, quinoa, avocado, chili powder, lemon juice and olive oil. Super simple and super delicious!


Later I snacked on two savory nuts and seeds balls. They are wonderful! Made with tahini, almond butter, an assortment of chopped nuts and seeds and some cinnamon and raisins.


This past weekend we had wonderful weather so that afternoon I went for a walk with my friend on the lakefront! I am so excited for warmer weather to be here to stay so I can go for walks on the lakefront more often. After our walk I was pretty hungry so I went home and made dinner. I sautéed a bunch of greens and veggies and beans in coconut oil and topped it with tahini and some spices. Had a pear on the side which was perfectly ripe and sweet!


Dessert was a Homemade Shamrock Shake in preparation for St. Patty’s day. It is the most refreshing treats I’ve had in awhile. The fresh mint leaves make this smoothie incredible!

So there you have it! Another day of eats gone by. Thanks to Clean Eats, Fast Feets and Peas and Crayons for hosting!



Homemade Shamrock Shake (vegan, dairy-free, gluten-free and soy-free)

Happy Monday! As you all know tomorrow is St. Patty’s day, and whether you take part in celebrating the holiday or not you should treat yourself to this festive St. Patty’s Smoothie. A homemade version of a Shamrock Shake!


This version is much healthier (than the original McDonald’s version), and is made without any artificial colorings or preservatives. The spinach is the secret to the beautiful green hue!


It’s vegan, dairy-free, gluten-free and soy-free, so hopefully most people can enjoy this recipe! It is a perfectly thick and creamy shake with a fresh mint flavor and a hint of sweetness! A delicious, satisfying treat for St. Patty’s day or any other day.


Homemade Shamrock Shake

Serves 1 

1 ripe and frozen banana

1 cup of unsweetened almond milk

1/4 tsp vanilla extract

A handful of spinach

~10 fresh mint leaves

1/2 tbsp shredded coconut

To make this smoothie simply put all ingredients in a blender and blend until smooth! Enjoy!

Homemade Cilantro Lime Hummus!

Hummus! I finally made my own hummus after years of having it on my food to do list. I even have a humus board on Pinterest that I’ve been pinning for years, and this week I finally made a batch!


One of the reasons I’ve never made it is I’ve only had a tiny food processor, and I would have had to make the hummus in a number of small batches. It would have been doable, but pretty annoying. This past Christmas I got an 8 cup food processor and I have loved using it for all types of dips, sauces, smoothies, granola bars, etc. And now I look forward to making more hummus! This batch is Cilantro Lime, and I love the fresh zesty flavor from the lime!


Make a batch for this weekend and enjoy snacking on it with crackers, cucumber, carrots and more!

Homemade Cilantro Lime Hummus

Makes ~2 cups

2 cups of canned chickpeas, rinsed and drained

Juice from 1/2 a lime

1/4 cup of freshly chopped cilantro

3 tbsp tahini

4 tbsp olive oil

1 tsp sea salt

1/4 cup of water

To make the hummus simply combine all ingredients in a food processor and process until thick and creamy! Enjoy!

What I Ate Wednesday #108!

Happy Wednesday! Here we are again and I hope wherever you are it is warming up like it is here in the Midwest! Having the extra daylight has been amazing this week because now I can go outside again for walks after work. So happy! And for this week’s WIAW I am going to show my eats from last weekend, when I was up in Green Bay with my sister.


Early morning before we drove to GB I had a jar of overnight oats.


We got a drink at Starbucks for the road. I had a chai tea latte with coconut milk. I’m glad they offer coconut milk nationally now so I don’t have to use soy.


My sister and I both had hair cuts scheduled that morning in Green Bay, and in between my sister’s and mine I went to the cute little old bakery to pick up a treat. I love baked goods, and usually go for muffins or bread or scones, but that morning I was craving a doughnut and picked up a cream filled chocolate long john. I used to love these as a kid!


I ate the doughnut mid morning for a snack, and it was a bit disappointing. Way too much plain donut and too little cream and chocolate frosting! If there was about half of the amount of doughnut it would have been the perfect ratio.


After my haircut I came home and had lunch. An arugula salad topped with quinoa and a bunch of sautéed veggies including zucchini, brussels sprouts and asparagus.


Also had a little pineapple!


I polished off the last of my honey cereal as well.


Then I went shopping and was happy to find some boots! I didn’t know if I should buy the black or brown pair but ending up getting both since they were on clearance for 50% off.


After some other errands I stopped at a local chocolate shop and picked up a few dark chocolates. I tried this dark chocolate mocha meltaway as soon as I got back to my car!


My sister and I decided to go out for dinner at one of our favorite Mexican restaurants in the area, and we were glad we did! I had some chips and salsa.


A massive veggie burrito with beans and avocado (which I ate half of).


And a strawberry margarita. Such a fun and delicious way to end the day!

Thanks as always to Jenn for taking the time to put this shindig together!



What I Ate Wednesday #107

Here we are again! It’s Wednesday! The last few weeks have been crazy busy with finishing up my old job, taking a small vacation, and this week starting a new job! I haven’t had time to write up recipe posts lately but will do so soon. For now, hope you enjoy another installment of WIAW. This day documents my eats from my first day at my new job!


I started off the day with a happy breakfast. I figured I should start the day on a positive note and made a delicious breakfast that smiled back at me! Almond butter toast and a banana.


My first day of work went really well. It was completely packed with meetings and training sessions from the minute I arrived, but luckily I found a little down time to snack on one of my homemade granola bars. I was starving by the time I had this!


After more meetings, getting a badge, filling out paperwork, etc. I had lunch with a few ladies in my office, it was really nice! Here you’ll see all of what I packed that day. Pineapple as a side, and an arugula, veggie quinoa, chickpea salad with guacamole! My snack taxi had a plain rice cake in it which I ate later that afternoon while going through my emails.


On my way home from work I decided to treat myself to a baked good from a local bakery. And although I was looking for a dessert I ended up buying muffins too since they were buy one get one free. After work I ate half of the carrot muffin (pictured in the middle). It was deliciously moist on the inside with a golden, crispy top. Yum! Dessert that night was half of the chocolate raspberry decadence cake. It sure was decadent, so I was happy to save more for another night.


But before I ate dessert I had a wonderful dinner of kale, green lentils, mushrooms and onions sautéed in coconut oil and fresh lemon juice. I drizzled some stone ground mustard on top before serving and it was delicious! I also had a few frozen cherries and a square of dark chocolate to cleanse the palate, but they didn’t make it into the picture. Hope you all have a fabulous Wednesday and rest of your week!

Thank you to Jenn again for hosting this get together!



What I Ate Wednesday #106: Travel Edition

Hello from Florida! Hope you all are having a wonderful week so far and that you have a fun weekend planned ahead. Today I am sharing my eats from yesterday, an all day travel day! I think I ate pretty well for being in and out of airports, and it helped that I had prepped some snacks ahead of time to bring along!


My day started at about 4:00am to give myself enough time to shower and finish getting ready for my flight. About 4:45 I had a banana for a little fuel.


Also had a few last sips of a peach blush kombucha from the night before.


At the airport I bought a cranberry pumpkin muffin from Colectivo for breakfast. It was quite delicious!


Here we are ready for our flight!


We saw the most gorgeous sunrise out the window while waiting in the airport. This picture doesn’t do it justice, but the whole sky was lit up pink!


Mid-plane ride #1 I had a homemade chocolate banana bread bar and some water. The perfect snack!


In between our next flight we had time to grab lunch and I tried a sofritas bowl from Chipotle. It was very good, super flavorful, and huge. I didn’t finish all of it but ate most of it!


My last bite of lunch however happened to be an overpowering red onion…I knew that taste would not go away anytime in the near future so I bought a pack of gum. I haven’t bought gum in years, but this did the trick!


On the second flight I had some orange juice, which hit the spot. I was so thirsty!


Along with that I also had a homemade granola bar. Yum! They were Nutty, Oaty, Cinnamon Pecan Cranberry Bars!


About 5:00pm we finally arrived in Florida! It was sunny and warm and we sat outside while waiting for the shuttle :)


My sister and I are staying with our Grandma for the trip, and she had some Bourbon Sweet Potato soup and salad ready for us when we got home. It was delicious!


For dessert my Grandma made a gluten free berry crumble which was also delicious. The subtle ginger flavor was scrumptious!

Then we all watched the finale of Master Chef Junior and headed to bed.



What I Ate Wednesday #105

Welcome to another week of What I Ate Wednesday! I can’t believe Wednesday is here again already, but I am happy that it is because that means we are slowly inching our way towards Spring! I cannot wait to be warm again. I haven’t been warm for like six months. And my poor circulation really doesn’t care for the cold, this is my finger (white because it is completely numb) after walking from my car into work with gloves on!


I think I need to move somewhere more like this!


But until then, or until Wisconsin decides it is time for Spring, I’ll be warming myself up with some delicious meals. Like this cozy bowl of oatmeal. 1/3 cup of oats, 1/3 cup of water and 1/3 cup of coconut milk brought to a boil in a small sauce pan, then add in chia seeds, cinnamon, a ripe banana and cook on low for another 5 minutes or so. At the end I added in some more water and two tbsp of almond butter. I like the consistency of my oats to be a little thinner, more porridge like.


Midmorning at work I snacked on some homemade granola, which was amazing. I don’t know why it took me so long to make a homemade batch of granola, but now that I’ve got one under my belt I can’t wait to experiment with other varieties. Since it was the day after Valentines Weekend someone at work left a bunch of chocolates in the lunchroom. And they were dark chocolate so I had to snag one!


Lunch was another comforting meal! Such a great way to perk up the workday. It was a veggie curry dish served over kale and brown rice. The recipe came from the Oh She Glows cookbook. Love her and her recipes!


Along with the curry I ate this leftover fruit salad that I had prepared for a work event on Saturday. It was a mix of pineapple, kiwi, grapefruit and pomegranate arils. Yum! The snap peas didn’t actually get eaten that day, I put them back in the work fridge and saved them for the next day.


Late afternoon at work I snacked on an english muffin with tahini and cherry preserves. A sweet, savory, and satisfying combo!


After work I went home and made myself some chai tea. So much more cost effective than buying a cup of chai from the coffee shop!


I also had a handful of this cereal. It was a new box and I had to open it up and try it! The verdict: it was okay. I definitely prefer this brand’s cinnamon squares cereal. That stuff is heavenly.


Dinner was a big plate of veggies, grains and fruit! I roasted some cauliflower, sautéed kale, asparagus, mushrooms and onions, and cooked up some quinoa. All together is was wonderful. And I also had a few orange slices on the side.


I was in the mood to bake and decided that night to make some chocolate banana bread. This version is vegan, gluten free, super moist and cakey. I had only a few taste-testing bites after I pulled it out of the oven because I was actually quite full. But I’m looking forward to warming up a slice and slathering it with pb tonight!


Thank you again to Jenn for hosting this get together!



Cheezy Chili Lime Temp Tacs

Vegan tacos made with tempeh as the protein source instead of meat (referred to fondly as Temp Tacs by my brother and I), made a regular appearance on our diner menu the two years I lived out East while going to grad school. Since moving back to Wisconsin I haven’t made this dish too often, but I had a craving for a delicious taco the other day and knew Temp Tacs would do the trick!


I wanted to spice things up a bit this time, and deviated from the original recipe a smidge. This version turned out to be just as scrumptious!


The chili lime combination paired with fresh cilantro is heavenly. And the dish has a wonderful, subtle cheesy flavor thanks to the nutritional yeast! For a simple, delicious and nutritious meal, you’ve got to try these Cheezy Chili Lime Temp Tacs!

Cheezy Chili Lime Temp Tacs

Makes 4-6 hearty tacos

1 tbsp olive oil

1 tsp garlic

1/2 yellow onion, chopped

1 package of tempeh, diced/crumbled  (I used a pre-cooked version so all I needed to do was warm it through-I love the Trader Joe’s brand!)

1 cup corn (I used frozen)

1 cup bell pepper, chopped

1 can red kidney beans, rinsed and drained

2 cups of chopped kale

1/4 cup fresh cilantro, chopped

1/2 tbsp chili powder

1 tbsp of 21 Seasoning Salute (or any other savory spice blend will do)

1/2 tbsp nutritional yeast

Juice from half of one small lime

To make the tacs start by heating the olive oil in a large skillet over medium low heat. Once the skillet is ready, add in the garlic and onions, stirring occasionally and sautéing about 5 minutes.

Add in the tempeh, corn, bell pepper, kidney beans and kale. Continue sautéing for another 5 minutes or so.

Once the kale has wilted and you’ve got a little more room in the skillet, stir in the rest of the seasonings and the lime juice. Cook for about another 10 minutes on low until the dish is warmed through. Serve with some sprouts, avocado and hummus for an even tastier taco! Enjoy!