Quick Boost Your Detox with this Yummy Smoothie! Ingredients

Good morning LOVElies!

Every once in a while I get off track with my healthy eating goals… Whether it be a night out with friends or holiday weekends, I allow myself to indulge every once in a while!

And guys, I admit… I don’t feel bad about it. (GASP!)

I love food way too much. Life is too short, and that is why I work so hard to eat healthy on a daily basis so I can enjoy.. guilt free!

It is usually a nice break from my routine and I  believe it or not I am usually excited to get back on track when Monday morning rolls around. Here is a great detox smoothie recipe for those mornings where you are ready to get back on track! It is so nutrient dense and filling that you can quick boost your detox in one cup!

This smoothie will trick you into drinking your greens. Spinach and parsley are all jam packed with detoxifying properties, not to mention that they are just nutrient dense anyways. You can go out of your way to find recipes and meals to consume these leafy greens OR…….. you can just drink this.

Quick Boost Your Detox with this Yummy Smoothie! Close Up

I promise. It does not taste like you are drinking a salad. The antioxidant filled berries and bananas are the star of the show!

I throw in some chia seeds to add a little added protein to this smoothie. It will keep you feeling fuller longer too!

Feel free to get creative with this recipe but if your goal is to detoxify make sure you watch your sugars! I use water and an unsweetened milk alternative because:

  1. Juice tends to be high in sugar. We want to keep the sugar on the minimum to aid in the detoxing. Plus the berries, bananas, and apple contain enough natural sugar to make this smoothie taste incredible!
  2. Cow’s milk can be harder to digest. We want to give our digestive system a BREAK right?
  3. Make sure your milk alternative is unsweetened! Remember? Low sugar!

Alright guys, enough of my gibberish. Get blendin’!

Quick Boost Your Detox with this Yummy Smoothie!

Ingredients for your detox smoothie-

  • 2 cups of frozen berries (strawberries, raspberries, blueberries, blackberries.. whatever you prefer!)
  • 1 medium banana
  • 1 large apple
  • 3-4 inch section of a cucumber
  • 1/2 cup of flat leaf parsley
  • 1 cup of spinach
  • 1 tablespoon of chia seeds
  • 1 cup of unsweetened milk alternative (I prefer coconut milk or almond milk!)
  • 1 cup of water

Detox Smoothie Recipe-

  1. Add all ingredients into a blender.
  2. Blend on high for 2 minutes.
  3. Check the consistency. Add more water if needed.
  4. Blend for another minute if needed.
  5. Pour, and enjoy!

Additional smoothie tips!

If you have crazy busy mornings like I do… you can make this smoothie up to a day ahead of time and store in the refrigerator. I like to make mine when I am in the kitchen working on dinner the night before. In the morning I can just grab and go!

Quick Boost Your Detox with this Yummy Smoothie! Final

You can also turn this into a meal prep smoothie by pre measuring the greens and fruits and storing in a freezer bag. When you are ready to prepare your smoothie, just add water and your milk alternative!

Do you love this detox smoothie recipe? Let me know! Does it make life easier to get back on track? Comment below! I want to hear your stories!

 

 

Bacon Wrapped Venison Meatloaf cover

Bacon Wrapped Venison Meatloaf

Hello There LOVElies!

These mini bacon wrapped meatloaves are bite sized and packed with flavor! I recently brought them as a appetizer to a dinner party and they were the gone before you could even blink. (I get oddly satisfied when my appetizer is first to disappear at a dinner party.)

They were such a hit! I even surprised a few “venison skeptics” when they didn’t even realize it was made with venison and not ground beef.

Did you know that ground venison has LESS saturated fat and MORE protein than ground beef? oh YES!

Today I am bringing you a sweet little “meatloaf” recipe that can turn even the greatest venison skeptic. It is cute and mini and best of all…… wrapped in bacon. Those are like the two all time qualifiers for a winning recipe in my book: 1) it is miniature 2) its wrapped in bacon.

I had leftover venison so I gave this recipe a second run as a main course for dinner one night. They were so easy to make and I served with with a side of my creamed cauliflower. It totally gave me my “meat and potatoes” fix while being healthier than steak and potatoes!

Bacon Wrapped Venison Meatloaf main

The key to cooking with venison is simply seasoning it well. I loved this recipe because it uses common seasonings that I already had in my kitchen. All I really needed was the venison and bacon! You can always sub the ground venison with ground beef and it will still be oh so delicious!

BUT

I dare you to give venison a try. It will not disappoint, especially if you are living a Paleo lifestyle or just wanting a high protein option to add to your diet.

Grab your muffin tin, and get cooking!

Bacon Wrapped Venison Meatloaf cover

What You’ll Need for your Bacon Wrapped Meatloaf with Venison

  • 1 lb of ground venison
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of ground black pepper
  • 1 teaspoon FlavorGod garlic lovers seasoning
  • 1 teaspoon of onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried parsley
  • 8 thin bacon strips

Bacon Wrapped Venison Meatloaf seasonings

How to prepare your Venison Mini Meatloaf

  1. Preheat the oven to 400 degrees and spray a muffin tin with non stick spray
  2. In a medium bowl mix together the ground venison with your spices listed above.
  3. Divide into 8 equal portions and roll into balls
  4. With each strip of bacon, roll the bacon within the muffin tin so it forms a circle on the outside rim of the muffin tin
  5. Place each portion of seasoned venison in the middle of each bacon lined muffin tin
  6. Bake for 30 minutes
  7. Let cool, and remove with tongs
  8. Place the mini meatloaves on some folded paper towels to let any extra oils be absorbed. Then transfer to your serving dish!

Bacon Wrapped Venison Meatloaf topview

If you have a hunter in your life that is always offering you venison, or if you know of a family always looking for venison recipes… SHARE this recipe with them today! Maybe they will share some of their delicious venison supply with you! I hope you guys enjoyed this simple, cute, and oh so delicious mini bacon wrapped meatloaf recipe!!

 

Curried Quinoa Bowl

Good Morning LOVElies!I hope you are all doing well!

This morning let’s sit down and have an honest conversation about quinoa… I love it for its protein packed qualities but in regards to its natural taste… it could use a little help. That is why I am bringing you a curried quinoa recipe that is packed full of flavor!

I am in love with this curried quinoa bowl.

No more pretending to like healthy foods that aren’t actually delicious. This quinoa will win over any skeptic!

This recipe contained one of my favorite ingredients, TURMERIC!

You can buy it as a root in the produce section or in powdered form in the spice section. Turmeric is so great for inflammation of joints and has high antioxidant properties. It is so good and so good for you. Super spice right here!

I like to throw in some chicken to add even more protein to your meal! Keep scrolling past the recipe for this curried chicken quinoa variation. I even added a chickpea option if you are looking for a vegetarian variation.

Think of quinoa like a healthy rice, you can add veggies and meats to it so nicely!

I hope you guys enjoy this recipe. These Indian spices are incredibly comforting on a nice cool winter evening. Grab that curry powder and let’s get started!

Curried Quinoa Bowl

What you will need:

  • 2 cups of water
  • 1 1/4 cup of uncooked quinoa
  • 1 cup of yellow onions, finely chopped
  • 1/4 cup of cilantro, also chopped
  • 2 cloves of crushed garlic
  • 1/2 tablespoon of curry powder
  • 2 tablespoons of coconut oil
  • 1 teaspoon of turmeric
  • 1 teaspoon of raw honey
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of red pepper flakes
  • 1 Bay Leaf
  • salt and pepper

What to do:

  1. In a medium sized sauce pan, melt the coconut oil over medium to high heat. Add the garlic cloves and cook until they start to golden (approx. 4 minutes).
  2. Drop the heat to medium and throw in your curry and turmeric. Stir in the spices for only about 60 seconds to bring out their flavor.
  3. Throw in the chopped onions. Stir and cook for about another 3 minutes. The onions will start to “sweat” and become slightly translucent.
  4. Add water, quinoa, bay leaf, honey, red pepper flakes and cinnamon.
  5. Bring to a boil and then reduce to a simmer.
  6. Cook covered for about 15 minutes or until all water is absorbed
  7. Fluff with a fork and add salt and pepper to taste.
  8. Serve with fresh cilantro.

Curried Quinoa with Chicken
If you have leftover chicken from a previous recipe, don’t hesitate to reheat and just throw it in your bowl.

If you are cooking your chicken from scratch, heat up some extra coconut oil in a saute pan and use the curry, salt, pepper, turmeric, red pepper flakes, and cinnamon to season.

You can shred or cube your chicken and throw it into your bowl!  YUMMY

Curried Quinoa with Chickpeas
Throw in a can of drained and rinsed chickpeas to add a little extra texture and dimension to your bowl.

I would just add just a pinch more of your curry powder and salt and pepper since your chickpeas will want to absorb some of your quinoa’s seasonings.  ENJOY.

Eat the quinoa plan, add chicken, chickpeas, or both! I had so much fun cooking this one (and even more fun eating it!) Let me know how you like your bowl! Feel free to comment below, and share this recipe on twitter! TWEET TWEET. Happy Eating LOVElies!

Avocado Banana Greensmoothie

Good morning LOVElies! Memorial weekend is coming up… that’s a 3 day weekend!!!  YAY! Hmmm… should I make a spontaneous trip to Florida?

Hehe We will see!  Times like this, makes me miss the beach so much Anyhow, I know you’re dying to see what smoothie I’m making today, right? Lol jk!

Well for breakfast this morning: a yummilicious Avocado Banana GreenSmoothie… Mmm YUM!

What you need:

  • 1/2 an avocado
  • 1 banana (ripe)
  • 2 BIG handfuls of baby spinach
  • 1 cup of unsweetened almond milk

Have an AMAZING day! Muahz!!!

Baked Avocado Lap Xuong and Eggs

BAKED AVOCADO LAP XUONG and EGGS Good morning LOVElies! I’m back from Vegas. I had an amazing time with this special someone, but I’m glad to finally be back home.

One more week until Florida… YAY!

For breakfast: Warm and creamy avocados baked with eggs in them and topped with crispy lap xuong… Mmm YUM!

What you need:

  • 1 avocado
  • 2 eggs
  • 1/2 a log of lap xuong
  • 1/2 a tomato
  • Salt and pepper to taste

What to do:

Preheat oven to 425F. Cut the avocado in half, fill it with eggs. Bake for 15 minutes. Meanwhile, cook the lap xuong, set aside. Season the avocados and top with lap xuong and tomatoes.

Recipe inspired by ClosetCooking 

 

Low-fat VEGAN Korean sweet potato fries

 

Low-fat VEGAN Korean sweet potato fries Good morning LOVElies! If you’re craving for french fries but don’t want all the fat, try seasoning sweet potatoes and throwing them in the oven for a healthier choice. It’s quick, easy and Mmm YUM!

 What you need:

  • 3 large Korean Sweet potatoes (cut into wedges)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • A dash of cayenne pepper
  • 1/4 tps paprika
  • 1/2 tbs Mccormick Salt-free Garlic & Herbs seasoning

Homemade Spicy Veganaise (recipe is in a few post earlier).

What to do:

Preheat oven to 425. In a bowl, mix all the ingredients together, making sure the potatoes are evenly coated. Place them single-layered in the oven for about 30 minutes. Enjoy! Have an AWESOME day! See you soon! Muahz!

 

Cinnamon Raisins Peanut Butter Banana Sandwich

Cinnamon Raisins Peanut Butter Banana Sandwhich Good morning LOVElies! Happy Wednesday! Is it Friday yet?  I haven’t packed for Vegas yet but I’m super EXCITED for this trip. Haha

Sometimes when you need that extra Protein for breakfast, slap on some creamy peanut butter between 2 toasted cinnamon raisins slices and stuff them with bananas… “PEANUT BUTTER-BANANA” Mmm YUM!

Gluten Free Quinoa Salad

Good morning LOVElies! Happy #FlexBowlFridays!!! We are having a potluck at work today and I’m planning to make a color GLUTEN FREE Quinoa salad. This salad is color, easy to make and Mmm YUMMY!

Here’s the first part of the recipe:

  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/2 shredded carrots
  • 1 cup of driced cucumbers

Ready for the sauce? You’ll just have to wait for my next post!  Muahz!

Noodle Bowl Peanut Butter

RAINBOW Spinach Noodles Hello LOVElies! If you like PEANUT BUTTER, you will love this dish! This delicious noodle bowl only takes a total of 30 minutes to complete.

What you need:

  • 12 oounces spinach noodle
  • 1 Tbsp. Olive oil
  • 1 Red bell pepper, thinly sliced
  • 1 Yellow bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 1 cup shredded red cabbage
  • 1 cup shelled edamame

For the peanut sauce:

  • 1/2 cup of creamy peanut butter
  • 1/4 cup tamari
  • 3 Tbsp. water
  • 2 Tbsp. Honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp grated ginger
  • 2 tsp sesame oil
  • 1 clove garlic, minced

What to do:

Cook pasta. Meanwhile, heat oil in a large pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes.

Once pasta is cooked, add pasta and the remaining ingredients to the saute pan of veggies. Serve immediately. Mmmm YUM!!! Recipe inspired by GimmeSomeOven

 

Baked Panko Zucchini Chips

Baked Panko Zucchini Chips Good morning LOVElies! It’s a beautiful Wednesday morning! The flowers are blooming and Virginia is screaming Cherry Blossom  I’ll be joining the festival this weekend.  Anyhow, here’s a delicious light snack: Baked Panko Zucchini Chips

What you need:

  • 1/4 panko
  • 1/4 grated fresh parmesan
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 1 zucchini (sliced into chips)
  • Cooking spray

What to do:

Preheat oven to 425. Combine the first 4 ingredients in a medium bowl. Place milk in a seperate bowl. Dip zucchini slices in the milk then the panko mixture. Spray the over rack with cooking oil.

Place the zucchini slices on the rack and bake for 30 minutes. Recipe from Cupcakpedia… Mmm YUM!