Say goodbye to processed protein powders – your body doesn’t recognize them as food anyhow!! A great whole food replacement is AVOCADO! Rich in natural mono unsaturated fats, abundant in fiber, good source of vegetarian protein (18 essential amino acids and readily absorbed by your body!),anti inflammatory and great source of vitamins and minerals including carotenoids – these gorgeous green gems can’t be beat.
How to: Add the following to a blender
- 12 oz coconut millk
- one large ripe avocado
- 1 serving green tea matcha powder
- 1 tsp vanilla powder or extract
- Stevia to sweeten
- ice cubes
Blend in low a few secs to combine then add ice – I use about 8 cubes and blend away on high until nice & fluffy.
What is the fascination with noodles?? All I know is that I can’t get enough – whether kelp, zucchini or yam flour – there are many healthy variations to choose from other than the standard gluten free grain based ones. My go-to noodle for the cooler temps are either kelp noodles or pasta zero (yam flour) – both have great textures; for the warmer temps there is nothing like zucchini noodles! Each of my recipes can be interchangeable – feel free to use the “noodle” of your choice. Below is a great kelp noodle recipe:
Rinse & drain noodles – set aside
Saute sliced portabello mushrooms in a bit of coconut oil, when tender add the noodles. Season with a few tsp of coconut aminos and gomasio.
I really love this for a light meal – the textures & flavors are great – earthy mushrooms, creamy avocado and salty gomasio & aminos.