In the Spring and Summer months, I absolutely love peaches and coconut. Those two things just scream beach and sunshine! So, today I am making a yummy spring filled smoothie.. Paleo Peach Coconut Smoothie! It’s perfect to drink on those hot days to quench your thirst and hunger for something light.
- 1 cup full fat coconut milk
- 1 cup ice
- 2 large peached, peeled and cut into chunks
- 1 T fresh lemon juice, to taste
- Place all ingredients into a blender and taste that yummy spring time goodness in your tummy!
To make it a well rounded breakfast, add a scoop of protein powder to add in that must-have protein! I use Vega Vanilla Protein (Amazon Affiliate Link). It contains only 80 calories, no added sugar, 25g of plant based protein, gluten free, dairy free, soy free, and has 2 servings of your daily greens. Woot!
Warm apple slices with sprinkled cinnamon is a smell of my childhood. This recipe just brings me back to when I was a little girl. It is a perfect dish that brings out those warm fuzzy feelings of comfort. It’s like grandma’s apple pie, but easier and not so many calories. Get ready to hop into this time machine as I take you back with this recipe to a cozy apple crumble that you might of experienced in your childhood.
2 Granny Smith apple
1 Fuji or Honeycrisp apple (use any kind of apples that you want)
¼ cup maple syrup
2 T ground cinnamon (use more or less to taste)
1 ½ cup of granola (use any kind of granola you want, you can use Paleonola [Amazon affiliate link] to make it paleo)
1. Heat the oven to 400 degrees F.
2. Spiralize the apples with your Spliralizer (using Blade A- the slicer blade) and place the apple slices in a small cast-iron skillet or a small bake pan.
3. Drizzle half of the maple syrup on the apples and sprinkle half of the cinnamon over all the apples.
4. Bake in the oven for 5 minutes and remove. Sprinkle the granola to cover all the apples and drizzle the remaining maple syrup and cinnamon over the whole area.
5. Bake for 10-15 until the top is golden brown and crispy and the apples are completely soft.
6. Remove this baby from the oven and enjoy by itself, with Greek yogurt, or with Arctic Zero vanilla ice cream! So many options! YUM!
Want your own Spiralizer?! You can even buy a Spiralizer here on my Amazon affiliate link!
Hello beautiful morning!
I tend to be a creature of habit. I like to always start my day eating a plate of eggs for breakfast because it is a great source of protein and it doesn’t raise my blood sugars. Meats do not have a glycemic index because they do not raise glucose levels, so for me it’s always a go-to meal in the mornings. For me, I don’t have to take any insulin to have eggs, which is a WIN for me! I am all about lessing that insulin intake.
However, everyone is different. Different foods may react to your specific body differently. It is important to understand what your own body does with foods and then learn from it. Like I always say, our bodies are our own science experiment. With trial and error we have a greater understanding of what our bodies do.
Usually I resort to making a simple scramble of eggs. But today I spiced my eggs by having an omelet with spinach, tomato, and avocado! Yum!
Pre-meal: 87 mg/dL Post-meal: 88 mg/dL Woot!
Red and green holiday smoothies for Day 5 of the Type Happy Holiday Challenge! I woke up with my blood sugar at 70 mg/dL so I was in need of something to get me going this morning. Of course I wanted to make it festive to go with my winter holiday theme, so I naturally wanted to create something reflecting the Christmas colors. I even named them appropriate names. The Merry Berry Red smoothie consists of strawberries, blueberries, banana, and unsweetened vanilla almond milk. The Green Holly smoothie has banana, spinach, blueberries, unsweetened vanilla almond milk, and chia seeds. Add a scoop of protein for extra nutrition too! My blood sugars after the smoothie were at a good level of 97 mg/dL.
Try making one of these colors!
To continue my theme of all things pumpkin and excitement for the upcoming holidays, I woke up craving pumpkin pancakes! Skipping down the hallway to my kitchen, I gathered my ingredients to make a paleo, grain free, gluten free, low carb, sugar free festive fall breakfast.
- 1/4 cup pumpkin puree
- 2 T almond milk
- 2 eggs
- 1 t maple syrup (I use Walden Farms sugar free syrup)
- 1 T vanilla extract
- 2 T coconut flour
- 1/2 t baking soda
- 1/4 t salt
- 1/2 cup almond flour
- 1/2 t cinnamon, or to taste
- 1/2 t pumpkin pie spice
- coconut oil or olive oil for cooking pancakes
- Cacao nibs (optional, if you want a chocolate chip flavor)
Pumpkin Pancake Mixture
- Mix pumpkin puree, almond milk, eggs, syrup, and vanilla extract together in a bowl until smooth.
- Whisk coconut flour, baking soda, salt, almond flour, cinnamon, pumpkin spice, and cacao nibs (optional) together in a separate bowl.
- Stir pumpkin mixture and flour mixture together until well incorporated. *Add more almond milk or water to the batter if the mixture it is too thick.
- Heat coconut oil in a skillet over low heat. Pour circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.