Strawberry Kiwi Smoothie Bowl (Paleo)

Hello all! It’s been a long time since my last post. For that, I apologize.

Clearly I am not good at keeping promises when it comes to posting.

In my defense though, cooking in Thailand ended up being more difficult than I originally thought. Between traveling on the weekends and teaching during the week, it was hard to find the energy to go to the grocery store and find the correct food items when they were all written in a foreign language. Not to mention, lugging everything back home in 100 + degree weather.

Interestingly, cooking in Thailand is more expensive than just going out to eat (a complete opposite from here in the United States). In fact, most Thai people eat out rather than make their own meals. You can read more about my experiences in Thailand here.

But, as of last week, I am back home in the United States! Meaning, back to home-cooked food.

One of the many things I already miss about Thailand is the fresh fruit. I can’t even describe the freshness… I would often go down the street to the fruit stand and have the fruit lady cut me up fresh pineapple/guava/papaya/coconut/cantaloupe. I couldn’t get enough of the stuff.

Sometimes, I would take the fruit back to my apartment and mash it up with a potato masher to make a fruit smoothie bowl.

And once, when I was visiting Pai in Northern Thailand, I had the most amazing smoothie bowl at a place called Bom Bowls:

Now that I am back home, I have my food processor to do the blending for me (a bit easier than using a potato masher…)

Luckily, I also had the foresight to bring home some hand-made coconut bowls from Thailand. Now I can pretend to be back in Thailand on a regular basis 🙂

Strawberry and Kiwi Smoothie Bowl

Ingredients:

1 banana, sliced and frozen

7 oz strawberries, sliced and frozen

1 kiwi (I kept the peel on)

1 handful of fresh spinach leaves

1/2 cup almond milk (or coconut water or water)

2 tbsp almond butter

1-2 tbsp honey (optional)

Pinch of salt

Directions:

Combine all of the ingredients in a strong food processor or blender. Pulse until smooth. Pour into bowls and top with a garnish of foods (sliced fruits, dried fruits, berries, oats, nuts, chocolate chips, etc.)

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Cookie Dough Protein Bowl (Grain-Free)

Confession: When I was little, I used to sneak large globs of cookie dough from the giant tub of Pillsbury in the fridge. I laughed at the threat of getting an upset stomach. Oh, to be young and so carefree…

As evidenced by today’s post, however, my childhood desires have not entirely been suppressed with age. As much as I love my Paleo Chocolate Chip Cookie Dough Dip, I do not always have sweet potatoes at hand. Instead, I have created this protein-packed cookie dough.

And guess what? I have not only been eating this as a snack and dessert, but also for breakfast too! Looking at the ingredients list, I can confidently say I regret nothing!

Oh, and an added bonus? This recipe will stuff you up! I couldn’t even get through a quarter of my cookie dough bowl before getting full! With that said, enjoy!

Cookie Dough Protein Bowl (Grain-Free) 

Ingredients:

1/2 cup protein powder (obviously, pick a flavor you like!)

3/4 cup plain, whole milk yogurt

1/4 cup nut butter and/or coconut butter

3 tbsp coconut flour

2 tbsp shredded coconut

1 tsp vanilla extract

 1/2 tsp cinnamon

1/2 tsp salt

Pinch of stevia

2 tbsp cacao nibs

Directions:

Add all ingredients (except the cacao nibs) into a food processor and blend until smooth (likewise, you can just stir all the ingredients together in a bowl really well). Stir in the cacao nibs, transfer to a bowl, and place in the fridge for 20 minutes before serving. Makes a great breakfast, snack, or dessert!

Protein Waffles (Grain-Free)

Simply put, waffles are awesome. I could (and do) eat them for breakfast, lunch, dinner, and dessert. Leftovers make great sandwich bread as well (especially when toasted)!

And with these waffles, you get a major boost of protein. As if I need another reason to eat them. Without further ado…

Protein Waffles (Grain-Free)

Ingredients:

1/3 cup vanilla or maple-syrup flavored whey protein powder (I use Dr. Mercola’s brand)

1/3 cup coconut flour

2 tbsp tapioca flour

2 tsp baking powder

1/2 tsp salt

1 pinch of stevia

1 cup water

1/4 tsp vanilla extract

2 eggs

Directions:

Spray your waffle maker with oil and place on medium-high heat. In a bowl, whisk together all of your ingredients. Spread in your waffle maker and let cook until desired softness/crispiness (about 2 minutes).

Butternut Squash Butter (Paleo)

My goal this week was to try to make apple butter for the first time.

Only problem is… it’s kinda hard to make when you don’t have any apples and the grocery store seems forever away (translation: when you’re just plain lazy to leave your house).

So, I did not achieve the above goal. Bummer.

Rather, I took advantage of the butternut squash lined up on the kitchen counter and what did I get… Butternut Squash Butter!

I mean, “butter” is in the name of the squash. It just seemed that it was begging to be made into a delicious spread. So, I just created the inevitable.

And oh boy, isn’t this autumn in a jar. Both in smell and taste.

Forget spreading the butter on something- I just attack it with a spoon 😉

Butternut Squash Butter (Paleo)

Ingredients:

2 and 1/2 cups cooked and puréed butternut squash (make sure it’s nice and smooth!)

1/4 cup pure maple syrup

2 tsp cinnamon

1 tsp salt

1/2 tsp nutmeg

1/4 tsp dried ginger

1/8 tsp allspice

1/8 tsp cardamon

Directions:

Combine all ingredients in a pot and cook on the stove over LOW heat for 45 minutes. Stir every so often. Afterwards, let cool to room temperature, transfer to a jar with a sealed lid, and place in the fridge overnight. Spread butter on whatever you like the next day- or just attack it with a spoon! Store in the fridge.

Butternut Squash Hash (Paleo)

Yup! It’s butternut squash season again! Representing in fancy brunch idea 🙂

Butternut Squash Hash (Paleo)

Ingredients:

1 tbsp ghee

1 onion, chopped

2 garlic cloves, minced

1/2 tsp paprika

1/2 tsp cayenne

1/2 tsp crushed red pepper flakes

2 packed cups shredded butternut squash (see note below)

1 cup cut-up sausages (precooked)

5 cups fresh spinach leaves

*Note: To get shredded butternut squash, find a butternut squash with a LONG NECK. Only shred the neck to avoid butternut squash “guts” and seeds (just save the round part of the squash for another recipe). Before shredding with a grater, make sure to peel the skin off! 

Directions:

In a skillet, heat ghee over low heat until melted. Add in onions, garlic, paprika, cayenne, pepper flakes, salt, and pepper and cook for 10 minutes, stirring often. Afterwards, add in shredded butternut squash, cover skillet with a lid, and let cook for 5 minutes. Mix in sausage and 1 cup of  spinach leaves. Cover with a lid and let cook until slightly wilted. Add in another cup of spinach and repeat the process. Do this until all 5 cups of spinach is used. Make the final adjustments with salt and pepper and serve!