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Strawberry Vanilla Chia Smoothie

My favorite protein powder for smoothies is chocolate…but since we have been doing a lot of smoothies I have been trying to switch it up.  I decided to grab a jar of the Vega Vanilla Protein & Greens the last time it was on sale at our local Earthfare.  While I like to use fresh greens in my smoothies, this is a great options with 2 servings of greens included in the powder. This is my favorite smoothie combination that I have created using this powder.



Strawberry Vanilla Chia Smoothie
  • handful of fresh or frozen strawberries
  • 1 cup of coconut milk (if using canned, use half cup + a half cup of water)
  • 1 heaping scoop of Vega Vanilla Protein & Greens Powder
  • 2 Tbsp chia seeds
  • 1 Tbsp raw cocoa nibs
  • 1 tsp. vanilla extract
  1. dump all the ingredients into a high speed blender. enjoy!



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Our Favorite Breakfast Smoothie – Blueberry Chocolate Spinach

At the end of October, my husband and I decided to do a 21 day cleanse.  We didn’t follow any mainstream cleanses in which they try to sell product (I am not a fan), but we basically followed the principles set by Dr. Alejandro Junger and his Clean Gut Cleanse & his blog for a bunch of recipes.  Basics of it, were a protein smoothie for breakfast, lunch was main meal of veggies, protein and clean fat and then dinner was an entree salad + plus no eating from dinner until breakfast.  My husband and I loved it, and now we crave our morning smoothies instead of a heavier breakfast.  I thought I would share  my favorite smoothie combination that I would pick over any others.

Key ingredients:

Fiber: Flax seed and Chia Seeds

Vitamins, minerals and protein: pumpkin seeds, roasted cocoa nibs, brazil nuts, spinach, unsweetened almond milk and organic chocolate protein powder

Sweetener: blueberries

Because of all the fiber and protein, this smoothie is incredibly filling and satisfying.







Our Favorite Breakfast Smoothie - Blueberry Chocolate Spinach
  • 1.5 cups of almond milk
  • 2 large handfuls of spinach
  • handful of fresh or frozen blueberries
  • 3-4 brazil nuts
  • 2 Tbsp - ¼ c. raw pumpkin seeds (I soak and sprout mine first)
  • 1Tbsp. chia seeds
  • 1 Tbsp. ground flax seed
  • 1Tbsp. roasted cocoa nibs
  • 2 scoops of orgain organic chocolate protein powder
  1. dump all ingredients in a high speed blender and blend. enjoy!


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A Favorite Quick Lunch – Zucchini Pizza Boats (gluten-free)

Pizza is a favorite to almost all kids.  Our family loves pizza night, but being a completely gluten-free family, homemade pizza is both expensive and a little time consuming (and pre-made gluten free pizza…well, many resemble cardboard). So one of our favorite variations are zucchini pizza boats.  These are quick, lighter than regular pizza and much more budget friendly.  There are a million combinations of ingredients you can use for the toppings, but this recipe is my kids favorite and a much quicker option because you are using pepperoni and not having to prep any other meats.

Our basic ones we make are literally 4 ingredients: zucchini or yellow squash, pizza sauce, uncured pepperoni and mozzarella cheese. These are a great option for kids lunches, they are quick and easy and a much healthier alternative to regular pizza.

The trick to bulking up the filling is to use the inside of the zucchini that you carve out.  I carve out my zucchini to less than an 1/4 inch thickness and then chop all the insides into small cubes, mix with pizza sauce and small diced pepperoni (or meat of choice) and then refill into the zucchini.



A Favorite Quick Lunch - Zucchini Pizza Boats (gluten-free)
prep time: 
cook time: 
total time: 
  • 5 medium zucchini or yellow squash
  • 1 can of organic pizza sauce (Muir Glen is our favorite)
  • 1 package of uncured pepperoni (Applegate farms is our favorite)
  • 8 oz mozzarella cheese
  1. Chop zucchini in half and trim of both ends.
  2. With a knife carve out the inside of the zucchini leaving less than about a ¼ inch thickness all the way around.
  3. Remove insides of each zucchini and dice into small cubes and set aside in a bowl.
  4. Chop pepperoni into small pieces and add into bowl of zucchini.
  5. Mix in can of pizza sauce.
  6. Spread each boat onto a cookie sheet and fill with mixed toppings and then top with mozzarella.
  7. Bake for approximately 20 minutes at 375 degrees until cheese is melted and starting to brown.
  8. Enjoy!


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Paleo Chocolate Pudding with Grass-Fed Gelatin

Chocolate is the weakness in our house.  The other night we were craving a quick dessert and I am always trying to find new ways to incorporate grass-fed gelatin into our diets. So I whipped up a quick pudding and it was loved by everyone in our house, especially my two year old!  The ingredients are pretty simple and can be easily found at any grocery store (with the exception of the grass-fed gelatin) Our favorite is Vital Proteins.  If you need a quick chocolate fix, try this one out!


Paleo Chocolate Pudding with Grass-Fed Gelatin
  • 1 can full-fat coconut milk
  • 2 c. unsweetened almond milk
  • 1 c. gluten free, dairy free chocolate chips or dark chocolate chunks
  • 3 Tbsp high-quality gelatin
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. cocoa powder
  • 1 tsp. vanilla
  • Heat the coconut milk on medium-low in a heavy-bottomed pot. You want to warm it enough to dissolve the gelatin but not boil. Add the chocolate and whisk constantly until it melts.
  • Once the chocolate has melted, whisk in the gelatin by slowly pouring as you whisk. If you just dump the whole tablespoon in, it'll get clumpy.
  • Turn off the heat and whisk in the vanilla extract.
  • Pour into your desired glasses or cups and chill for at least 2 hours or until set.
  1. Heat the coconut milk and almond milk on medium heat, until warm.
  2. Add in the cocoa powder and chocolate chips until melted.
  3. Once the chocolate has melted, remove from heat and whisk in the gelatin and vanilla.
  4. Gelatin will clump if you don't pour it in slowly, I cheat by pouring my entire pudding mixture into my vita-mix and blending on low.
  5. Pour into pint sized glass and chill in the fridge for at least one hour or until it sets up.


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Gluten Free Chocolate Zucchini Sheet Cake (Gluten-free & Dairy-free)

As summer came to close, so did our fabulous season of zucchini.  I decided I needed to create one last baked item with our remaining supply.  Chocolate is always a favorite in our house and a cake sounded just perfect.  This is a pretty quick and easy recipe, the steps can look like a lot, but they are easy to follow.  This cake is pretty similar to a traditional Texas sheet cake, but it is altered to work with a gluten-free flour blend.  I prefer King Arthur’s Gluten-free flour blend (I buy mine from our local Earth Fare), but most gluten-free blends will work. What I love about the combination of zucchini in this recipe, is that it helps keeps the cake moist, which can be a common problem with gluten free baked goods.  This recipe also freezes really well.



Gluten Free Chocolate Zucchini Sheet Cake (Gluten-free & Dairy-free)
  • CAKE
  • 3 c. King Arthur gluten-free flour mix
  • 1.5 c. vvaporated cane sugar
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ½ tsp. sea salt
  • 1 c. melted coconut oil
  • ¼ c. unsweetened cocoa powder
  • 3 eggs
  • ½ c. almond milk
  • 2 tsp. vanilla
  • 3 c. shredded zucchini
  • 1 c. chocolate chips (gluten free & dairy free)
  • 3 c. powdered sugar
  • ½ c. coconut oil
  • ¼ c. unsweetened cocoa powder
  • ⅓ c. almond milk
  • 1 tsp. vanilla
  1. In a large bowl, mix the gluten free flour, sugar, baking soda, baking powder, and sea salt and set aside.
  2. In a saucepan over medium heat, melt the coconut oil and whisk in the cocoa powder.
  3. Remove from heat and whisk into the dry ingredients, also adding in eggs, almond milk, vanilla and zucchini.
  4. Stir until well combines and then pour into a greased half-sheet pan.
  5. Bake for 18-22 minutes at 350 degrees, or until a knife pulls out cleanly.
  6. Remove from oven and set aside to frost.
  7. To create the frosting, melt coconut oil in a small saucepan over medium heat.
  8. Add in cocoa powder and almond milk and whisk until well combined.
  9. Pour hot chocolate mixture over powdered sugar and vanilla and whisk until smooth.
  10. Pour icing over hot cake and spread it into a thin layer.
  11. Enjoy!


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