This homemade açaí bowl is packed with nutrients from wild blueberries, açaí, and protein. Enjoy one as a cool down post-workout, or as a healthy afternoon snack!
Bourbon. It’s not just for drinking.
Though I recommend drinking it too.
These Bourbon Pumpkin Protein Balls have all the warm spices you love in a pumpkin pie, but keep it more-or-less clean to satisfy your pumpkin-loving sweet tooth in a healthier way.
Today’s recipe is a plant-based power bowl.
It’s gluten-free AND vegan. In my house?!
This delicious Asian-inspired Sriracha Peanut Tofu Power Bowl with ginger-tahini dressing is loaded with nutrients to give your body a boost and keep you full longer. Get the recipe for this quick and healthy meal below!
Raise your hand if you know what a whole jicama looks like.
My sister and Vegas both asked me what it was.
This crazy-looking thing is a tuber. They’re more common in Mexico and South American, but you can find them pretty easily in American markets thanks to their growing popularity. Especially in simple dishes like this Jicama & Tajin Salad.
There’s no better excuse to eat dessert than a holiday weekend.
Like I need an excuse to eat dessert…
I’m not a raw foodist by any means, but I love raw desserts. These raw Chocolate & Peanut Butter Krispy Squares are quick and easy, plus you can make extra to keep in the freezer for a satisfying sweet tooth quickie (#TWSS).
I have a thing for tabbouleh.
A thing I didn’t realize until I began to write this post.
Cauliflower rice has been a thing for a long time. I’ve been replacing the bulgur in tabbouleh for a long time. Therefore, it was only a matter of time until – strangely enough – I decided Cauliflower Tabbouleh needed to happen.
Despite the fact that I have have three other tabbouleh recipes on this blog – Quinoa Tabbouleh, Tofu Tabbouleh, and Tabbouleh Pasta – I really don’t eat it that often. Not that it isn’t good… I really love it. I just get lazy. However, this is the easiest tabbouleh hack yet. And it’s good. Strange, but good.
♪ Purple hair, purple hair… ♫
The Prince tribute was just a coincidence.
Remember the mermaid hair? I think Im even more obsessed with this color.
I cannot pass a mirror without staring. Vegas keeps saying “did you know your hair is purple?!” and “I married a unicorn!” She loves it.
I’ve been back in the gym for two days.
You don’t need a knee for upper body, bro!
I’m trying really hard to make sure I get allllll the protein to make sure I don’t lose a ton of muscle mass with this injury. So there have been a lot of shakes happening. Today’s is a little Easter-themed! In a #strangebutgood way, obv.
I love beets.
I’m still recovering from asparagus.
Despite my timidness toward asparagus, I was lured in by a $1.99 sale at Whole Foods. Whole Foods is the source of all temptation for me. Ok, ok… Whole Foods and whiskey. And chocolate cake. I’m weak.
Back to the topic at hand… asparagus and beets. They are both normal, but you don’t often see them paired. It’s a little strange to serve them together. Which is exactly when I did in this very good Lemon-Garlic Asparagus and Beet dish.
It’s been a minute since I’ve showed cauliflower some love.
My apologies, cauliflower… but you give me gas.
Gas aside, I felt inspired to give it a go after seeing this recipe from Anna-Marie. It had a really cool twist – she toss the cauli in stock before roasting it. I did just that in today’s strange (but good) recipe: Lemon Pepper Roasted Cauliflower.