Candida Diet ~ Week Two & Green Smoothie Bowls

Rise and shine, and Happy Tuesday! I’ve successfully made it through week two of the Candida Diet and feeling great! Sugar cravings have subsided, finally. Weekends are a bit of a struggle, but I feel like that is more out of bad habits than actual cravings. Overall, I just feel so much lighter!

The weather is also starting to get warmer, and with that I am craving lighter foods. I want steamed veggies instead of roasted, big salads, less oils, grains, and of course, more green smoothie bowls! I’m a little obsessed. I make a smoothie bowl at least once a week. They’re just so simple and a great way to pack in so many nutrient dense foods and supplements. I love them!

All of my smoothie bowls contain some sort of green: spinach, kale, salad blends, and even some sprigs of parsley. I feel like a health warrior loading up my smoothies with fresh greens. They’re high in dietary fiber, Vitamin C, Vitamin K, potassium, magnesium, as well as phytochemicals and antioxidants. So many essential vitamins and minerals our bodies need are found in leafy greens. #eatyourgreens

Adding avocado to my smoothies makes them thick and creamy. I love this because it holds up nicely in a bowl and can be eaten with a spoon. I also add in a protein powder and collagen peptides. The protein helps keep me full through the morning, and the collagen is great for skin, hair, nails, joints, and digestion. Sprinkling in spices can add extra flavor and health benefits as well. I like to use cinnamon and ginger. Both anti-inflammatory and contain some anti-fungal properties which can aid in healing the body of candida.

Green Smoothie Bowl

1-2 cups greens – spinach, kale, spring mix, or combination
1 scoop Collagen Peptides
1 scoop Vanilla Protein Powder (I use plant-based)
1/4 avocado
1/4-1/3 cup frozen mixed berries
1/4 tsp cinnamon
1/8 tsp ground ginger
1/2 cup almond-coconut milk
1/2-2/3 cup filtered water to desired thickness

Add all ingredients to your high-powered blender and blend until smooth. Pour into a bowl and top with whatever your little heart desires.

Topping a smoothie bowl might be the best part. Some of my favorite toppings are shredded coconut, chia seeds, nuts, toasted pumpkin seeds, and buckwheat groats. I like the way crunchy toppings combine with the creaminess of the smoothie. It adds a really nice texture, and I’m all for foods that incorporate multiple senses.

So, who’s making a smoothie bowl this week? What are your favorite combinations and toppings? Share in the comments below!

xx Tammy

Snow Day!

Oh, hello snow! It was only a matter of time before we got hit with a good storm this year. In fact, we got thunder-snow with whipping wind, lightening and rumbles of thunder. Pretty cool, if you ask me.

img_0576

Since we were all trapped indoors and businesses were closed, it was the perfect time to make some comfort foods. For whatever reason, meatloaf has been on my brain. I picked up some grass-fed ground beef, used whatever veggies I had on-hand and threw together a delicious meatloaf dinner. Of course, this cozied-up, snowy day wouldn’t be complete without some chocolaty brownies.

The brownie recipe I used is from a recent post by The Roasted Root. They are dairy-free, flourless, and the base is made from chickpeas. Very similar to a black bean brownie, actually. What gave me the idea to make these was the lonely can of chickpeas that has been sitting in my cabinet from before I tried the Ketogenic Diet. Now that I have incorporated beans back into my diet, they might as well be use up in a dessert!

img_0547

Since I am eating no to very low sugar, I decided to use Swerve in place of coconut sugar. Swerve is a sugar substitute that has very little to no effect on your blood sugar. It also doesn’t have that bitter taste that other sugar subs can have. It replaces regular sugar 1:1 in recipes, but I find it to be very sweet tasting and usually will cut it in half. That’s what I did for this recipe.

Though they came out a little flat (humph), they were still delicious! Not sure if there is something wrong with my oven, but nothing seems to be rising well lately. Could be that the temperature isn’t exact anymore. Finicky things sometimes, aren’t they?

img_0549

img_0551

img_0553

Chocolate Chickpea Brownies ~ slightly modified
Yields 16

1 (15.5 oz.) can chickpeas, rinsed well
2 eggs
1/3 cup Swerve (2/3 cup for sweeter brownies)
1/3 cup cacao powder
3 tbsp melted coconut oil
2 tsp baking powder
1/4 tsp sea salt
1 tsp alcohol-free vanilla extract
1/2 tsp cinnamon
Optional: chopped nuts and/or chocolate chips (I didn’t have any this time, but they’d be excellent additions)

Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper and grease lightly.

Add all ingredients to a food processor or blender, except for the nuts or chocolate chips if using, and blend until you have a thick, smooth batter. Stir in the nuts or chips.

Pour batter into baking pan and spread into an even layer. Bake for 15-20 minutes until the center of the brownies have set. Be sure to not over bake, a toothpick will not come out clean in the middle which is normal.

Remove brownies from oven and place on cooling rack. Allow them to fully cool before cutting. Serve on their own or with a drizzle of nut butter, like I did, to make them extra decadent. Enjoy!

img_0560

img_0571

I’d be lying if I said I didn’t eat that whole stack. These chocolaty brownies were exactly what I was looking for on this snowy day. The chickpeas add protein and fiber, cacao has antioxidants, and they’re completely sugar-free. Who says comfort food can’t be good for you?

For the original recipe, please head over to The Roasted Root, and don’t forget to check out more of Julia’s recipes.

xx Tammy

My Favorite Keto Breakfast

Loving Keto, guys! More over, loving this breakfast! Loaded with all the good fats and protein to help get me through the morning. It’s super simple and absolutely delicious, I had to share.

img_0162

Easy Keto Breakfast

1 cup baby spinach
1/2 green bell pepper, sliced
2 tsp bacon grease
2 eggs (local, pasture raised if possible)
1/2 avocado
1/4 cup sauerkraut
fresh parsley, chopped

Heat one teaspoon of bacon grease in a pan over medium heat. Add peppers and sauté for a couple of minutes. Add in spinach and toss until just wilted. Place on plate (or bowl) and set aside.

Heat the other teaspoon of bacon grease in the pan and add 2 eggs. Cover and cook until whites are set and yolk is still runny (or cooked however you prefer). Place on top of peppers and spinach. Season with salt and pepper.

Serve with sliced avocado, sauerkraut, and fresh parsley. Enjoy!