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!