Blueberry Chocolate Protein Smoothie

I've been obsessed lately with Ancient Nutrition Bone Broth Protein Powders.  It's an easily digestible protein powder, with 20 grams of gut-friendly protein per serving.  No added nonsense, and free of gluten, dairy, soy, grains, and nuts.  It also promotes joint comfort, bone health, detoxification, and healthy skin, hair & nails!  Talk about awesome!

This protein powder is the shining star of this delicious protein smoothie, however, the wonderfully unexpected ingredient in this one is zucchini!  Zucchini's are high in nutrients (including a hefty dose of vitamin C), and are low in calories, so it's the perfect addition to this powerhouse smoothie.  It also lends the creamiest texture.

I could go on and on about the other amazing ingredients in this smoothie, but...lets just get to the details. ;) 

INGREDIENTS:

- 1 1/2 cups frozen organic blueberries

- 5 inch chunk of a medium-sized zucchini, roughly sliced

- 1 BPA-free can, full-fat coconut milk (I like this kind)

- 1 scoop Chocolate Bone Broth Protein

- spoonful of raw almond butter (best if sprouted)

- 1 Medjool date, pitted

- 1/4 cup chia-seed gel

- large handful of spinach, or greens of choice

DIRECTIONS:

1.  If date is not really soft, soak in boiling water for a few minutes before adding.

2.  Add all ingredients to a high-speed blender, and blend until smooth and creamy.

3.  Serve immediately and enjoy!

Approximately 2-3 servings

Slow-Cooker Chicken and Veggies

Slow-cookers are the best.  Am I right?  Or am I right?

This is a delicious, comforting meal that doesn't come much easier!  My husband and kids are especially thrilled when this is on the menu!

Hope you enjoy the first slow-cooker recipe to grace my blog. :)

INGREDIENTS:

- 8 organic chicken thighs

- 6 red potatoes, cubed

- 6 large carrots, peeled and cut into match-sticks

- 12 oz. green beans

- optional: parsley for garnish

For the sauce:

- 1/2 cup coconut aminos

- 1/2 cup raw honey

- 1/4 cup good quality ketchup (such as this)

- 1 teaspoon dried basil

- 1/2 teaspoon dried oregano

- 1/4 teaspoon garlic salt

- 3/4 teaspoon unrefined sea salt

- 1/2 teaspoon black pepper

- dash of red pepper flakes

DIRECTIONS:

1.  In a small bowl, combine all sauce ingredients, and stir to combine.  Set aside.

2.  Prepare potatoes and carrots and put into slow-cooker.  Place chicken thighs on top.

3.  Pour sauce over top, cover, and cook on low heat for 7-8 hours, or high for 3-4 hours.  (I prefer the slower option though).

4.  Gently stir in green beans during the last hour of cooking.

5.  Serve with optional parsley on top, and add any additional salt if needed.

6.  Enjoy!

Please note:  It is best to purchase a lead-free slow-cooker.  Not all are labelled, and so click here if you'd like to find out if yours is contaminated or not.

(Adapted recipe from here)

Sweet Potato, Brussels Sprout and Bacon Hash

One pan meals are my favorite, and especially when they can be eating for any meal of the day.

Brussels sprouts don't seem to be a favorite among many, which is a pity since they're so nutrient dense, but incorporating them with sweet potatoes, eggs and bacon, this is bound to be loved by all!  My husband and daughter gave it two big thumbs up, so I knew that I had to quickly share it with you.  

Hope you enjoy! :)

INGREDIENT:

- 8 oz. organic nitrate-free bacon (such as this kind)

- 1 tablespoon extra virgin coconut oil

- 3 cups peeled and cubed sweet potato (about 1 very large one)

- Brussels sprouts (approximately a double handful, or 12 ounces)

- 1 teaspoon smoked paprika

- 1 teaspoon unrefined sea salt

- black pepper, to taste

- 4 to 6 eggs (preferably from pastured hens)

DIRECTIONS:

1.  Slice bacon into 1-inch pieces, add to a large skillet, and turn heat to medium.  Cook until done, about 10 minutes, then scoop out with a slotted spoon and placed on a paper towel-lined plate.  Set aside.

2.  Drain bacon grease, then add coconut oil to same pan, and turn to medium-low heat.  Add the sweet potatoes, stirring occasionally, and cook for about 15 minutes, or until they begin to soften.

3.  Remove any brown leaves on the Brussels sprouts, slice in a vertical half, then wash.  Turn heat to medium and add the Brussels sprouts, paprika and salt, stirring gently to coat.  Cook for 5 minutes, stirring occasionally, and adding more oil if pan seems too dry.

4.  Gently add bacon back in.

5.  Carefully crack desired amount of eggs on top, and sprinkle with pepper.  Turn heat to low, cover, and allow to cook until the whites are done, but yolks are runny, about 5 minutes.

5.  Serve immediately and enjoy!

Approximately 2-4 servings

(Adapted recipe from here)

Carrot Ginger Almond Smoothie

In addition to having a high vitamin A content, carrots can help reduce your risk of heart disease and cancer, as well as improving brain health, vision and liver function.  Also, the calcium, magnesium and phosphorus in carrots help build strong bones and a healthy nervous system.  Pretty awesome!

This healthy and delicious Carrot Ginger Almond smoothie is so light and refreshing, and is the perfect way to rejuvenate your day!

INGREDIENTS:

- 1 1/2 cups unsweetened almond milk

- 5 medium organic carrots, peeled and roughly chopped

- 2-inch chuck ginger, peeled and roughly chopped

- 2 frozen bananas

- 1/2 lemon, juiced

- 1/8 cup chia-seed gel, recipe here

- heaping spoonful almond butter

DIRECTIONS:

1.  Place all ingredients in a high-speed blender and blend until smooth.  (Taste test and add any additional bananas if you'd like it sweeter, or ginger if you'd like more of a kick).

2.  Serve immediately and enjoy!

Approximately 2 servings

(Please note: Whole carrots are typically the much better way to go, because not only are baby carrots more expensive than whole carrots, but most are given a chlorine bath to prolong shelf life.  Ew.  So if you plan on eating baby carrots, please wash them in warm water to reduce the chlorine..)