The Best Banana-Free Acai Bowl

The Best Banana-Free Acai Bowl

by | Aug 11, 2018 | Health, Home, Recipes

After my candida prevention protocol, following my wisdom teeth surgery, I wasn’t eating fruit.  I may have consumed a few dates here and there but I largely stayed away from fruit.  I finally feel like my body is in a better place where it can tolerate fruit so I’m siked to enjoy some of my old favorite foods!

HELLO ACAI SMOOTHIE BOWLSSSS 💃💃💃

My elimination diet showed me that ripe bananas aren’t all that great for me.  Barely yellow bananas are more tolerable but the nice, sweet, RIPE bananas I enjoyed before throw off my blood sugar.  Therefore, I’m choosing to keep my banana intake to a minimum.  So how else can you get a smoothie bowl to taste sweet and creamy sans bananas?  I’m about to show you! 😉

Frozen fruit & veg – As you may remember from my Sweet & Fluffy Smoothie Bowl post, FROZEN ingredients are always the way to go to make a smoothie thicker.  I also make sure to include a powerhouse fruit like MANGO to help compensate for the flavors banana would otherwise provide.

Yogurt – A game-changing ingredient that provides some creaminess and body.  Use whatever kind you like but this Forager Project one is the best dairy-free kind I’ve tried!

Superfoods – I like to throw in some flax mixed with water—a “flax egg”—for creaminess and fiber.  The addition of protein powder also helps to provide staying power and more substance than the typical acai shop bowl.   I like a neutral-tasting protein powder such as hemp because it allows the acai and fruit flavors to take center stage.

If you’re into lower sugar or alternative ways to make your favorite sweet treats, then you’ll love this bowl!  Tell me what your go-to smoothie order or combination is in the comments down below 🙂

Ingredients:

½ of a 5.3 oz container of yogurt (or ¼ cup), I used Forager Project Cashewgurt

A handful of frozen spinach (about ½ cup)

1 flax egg (or 1 tbsp flax but soaking it helps make it bind better)

½ cup fresh or frozen blueberries*

¼ cup frozen mango chunks

1 packet of frozen acai puree, I used Sambazon Pure Unsweetened Acai

2 tbsp hemp seed protein powder, I used Nutiva hemp protein

Toppings: local bee pollen, homemade granola, more blueberries, and peanut-cashew butter

Directions:

  1. If you haven’t yet made a flax egg, add the tablespoon of ground flax plus three tablespoons of water to the blender and wait 5 minutes for it to thicken.
  2. Then, add all of the other ingredients to a blender or food processor (my lazy go-to) and blend until thoroughly combined.
  3. Serve in a bowl with whatever fresh toppings your heart desires! I like berries but you can totally skip fruit toppings and opt for low-sugar granola, nut butter, bee pollen, and coconut. (Okay, usually I add coconut but I forgot this time!) 

Note: *If using fresh blueberries, your smoothie bowl will be a little more liquidy than frozen but it is still delicious! 

Be sure to tag me in your photos on Instagram if you make this smoothie bowl! @melaniemakesithappen #melmakesithappen 😀

I hope you enjoy this Banana-Free Acai Bowl as much as I do! xoxo

Sweet and Fluffy Smoothie Bowl

Sweet and Fluffy Smoothie Bowl

by | Jul 2, 2018 | Health, Home, Recipes

Have you ever wondered how to make your smoothies ultra thick and fluffy but just end up with a flat fruity liquid?  Stay tuned for my top fluffy smoothie tips!

As I write this, I’m currently at home, in my comfy clothes, and with a mouth full of stitches.  Okay, that sounds dramatic but, with all seriousness, I did just get my wisdom teeth removed.  I know the thought of dentists and teeth weirds some people out so go ahead and skip to the bottom if you’re just here for the recipe.  

Ever since November of last year, I knew 2018 was going to be the year I would get my wisdom teeth removed.  My dentist has been telling me they were surfacing and close to pushing on my other teeth.  So, after my last dental check-up, I just bit the bullet and made an appointment. 

I’ve never had cavities or any big problems with my teeth so I can’t say I had too many concerns going in.  Obviously the pain was concerning.  Also, the fact that I would need to take some days off of work for recuperation was concerning (since I’m currently on my first year probationary period).   Though, the real fright came the day of my wisdom teeth extraction when I got some news sprung on me.

While I was prepared to get all four of my teeth pulled out, I was not prepared for was the information my dentist gave me that day.  Apparently, my two bottom teeth were literally grazing the top of a very sensitive nerve canal in my jaw.  Basically, my dentist said, if the nerve gets damaged during the extraction, I could end up with numbness for a few weeks, months, or even a lifetime. 

Perfect timing to break this to me, doc.

The chances were super slim.  Apparently 99% people who have that occur will regain feeling within six months.  So, I mean, my wisdom teeth were still wreaking havoc in my mouth… I figured I just needed to go through with the procedure as planned.

Thankfully, I’m here three days later and I’m okay.  My cheeks are super swollen but I hardly have pain so that is good.  I was even able to eat some solid (but soft) food today!  Yay!

Let’s keep up the spirit of celebration by talking about this Sweet and Fluffy Smoothie Bowl, yeah?

Sometimes a drinkable smoothie is good.  Sometimes a thick frozen puree is calling my name.  And sometimes, I’m craving a fluffy cloud for breakfast.  Anyone else?

If you have trouble getting your smoothie fluffy, use these ingredients:

Frozen banana – a usual suspect in smoothies but undeniably the best creamy and naturally sweet addition.

Chia seeds – add a tablespoon to your smoothie liquid (milk or water) to soak before adding the rest of your ingredients.  Trust me.  The soaked chia makes ALL the difference.

Ground flaxseed – follow the same method for the chia seeds for an easy, nutritious way to add body to a smoothie.

Frozen mango – serves to add thickness and fluff, and sweetness, just like banana.

Frozen cauliflower – the trendy fruit-free smoothie thickener.  When mixed with other berries, spices, or flavored powders, it will remain unrecognizable in your smoothie.  Try my Sweet Potato Cinnamon Peach Smoothie!

Frozen zucchini – you’ve seen me use this in previous smoothies like my Green Banana Tahini Shake and Zucchini Smoothie Bowl.  I love using this light and easily digestible vegetable to give my smoothie some body.

Protein powder – it’s hard to get a fruit-only smoothie to be fluffy but add in some protein powder and suddenly it becomes a thick shake-like texture.

And for a new fluffy smoothie ingredient discovery of mine…oat milk!

Oat milk – make your own by soaking half a cup of dry rolled oats in 2-3 cups of water.  Blend and strain as you would nut milk (reserve the oat pulp for overnight oats!).  The starchiness from the oats releases into the water which helps add incredible thickness to any smoothie.

This list of ingredients is not comprehensive but it does include my go-to choices for making a delicious, thick smoothie.  Tinker around with whichever ingredients sound good to you.  Mix one or two with your favorite fruit or greens and let me know what you think!

If you want a little inspiration for how to combine some of these fluff-boosters then look no further.

sweet and fluffy smoothie bowl

The addition of Minimalist Baker’s Rawnola, bee pollen, and ground flax make this breakfast bowl a real treat.

Sweet and Fluffy Smoothie Bowl
Recipe Type: Breakfast
Cuisine: Vegan
Author: Melanie
Prep time:
Total time:
Serves: 1 bowl
I use a combination of my top fluff-boosters to make this ultra creamy, dreamy, and fluffy smoothie bowl!
Ingredients
  • 1 cup oat milk
  • ¼ cup frozen cauliflower
  • ½ cup frozen mango
  • 1 tbsp frozen banana
  • 1 scoop vanilla plant-based protein powder
  • Optional toppings: frozen blueberries, Minimalist Baker’s rawnola, bee pollen, ground flax
Instructions
  1. Add ¾ cup of the milk and frozen goods to the blender. Process until everything is nice and smooth.
  2. Add the protein powder and, if needed, the remaining milk to the blender.
  3. Let the blender run for at least a minute. The longer it blends, the more the ingredients get whipped (aka FLUFFY).
  4. Once your smoothie is sufficiently fluffed, pour it into a bowl and add whatever toppings you like. I’ve been loving rawnola and bee pollen lately but coconut or fresh fruit would also be good! Enjoy!

sweet and fluffy smoothie bowl

Thanks so much for reading!  I am living off of pureed soups and smoothies these days but you definitely don’t need to have your wisdom teeth pulled out to enjoy this baby.  If you give it a try—or if you try using any of my favorite fluff-boosters—let me know what you think!  xoxo

 

Nopales (Cactus) Salad

Nopales (Cactus) Salad

by | Mar 29, 2018 | Health, Home, Recipes

Move over taco Tuesday because tostadas are here and they’ve brought company (aka nopales)!

My Mexican roots involve a lot of delicious food…much of which I no longer eat.  I grew up on tacos, posoles, combination plates, and, many times, meat plays center stage.  I won’t even get into the different ways meat is prepared but it is a staple in Mexican cuisine!  Luckily, there are meat-free options that can be made with little to no effort. 

I’ve got to first and foremost give credit to my mama for this Nopales Salad.  My mom would make this all the time while I was growing up and on a recent occasion she made it I was excited to think there is still a childhood food that I could eat 🙂  I can’t say that happens to often so it makes me feel connected to my heritage to enjoy dishes like this one.

You might be thinking: wait, so what are nopales?? 

Nopales are the Spanish term for cactus. Mexicans might have some cactus growing in their backyard which they can chop and prepare but, this recipe is made EASY thanks to a jar of nopales.  You can find tender cactus slices in the Hispanic food section at you grocery store.  I use the Dona Maria brand but any should be fine as long as there aren’t any added flavorings. 

Make this salad when you’re craving a light, fresh meal or enjoy it as a side to barbecue dishes! 

nopales salad tostada

Nopales (Cactus) Salad
Recipe Type: Side Dish
Cuisine: Mexican
Author: Melanie
Prep time:
Total time:
Serves: 4 servings
A fresh nopales salad perfect for enjoying on its own or as a side dish to any Mexican food.
Ingredients
  • 1 30oz jar of nopales
  • ½ large white onion, chopped
  • 4 small roma tomatoes, diced
  • Juice of one lemon, more to taste
  • ¼ tsp garlic powder
  • ¾ tsp dried oregano
  • Salt and pepper, to taste
  • Tostadas, for serving
Instructions
  1. Before beginning the salad, clean the nopales. Add the nopales to a colander and rinse them in cool water. Shake off as much water as possible and add them to a bowl.
  2. Chop the onion and tomatoes and add them to the bowl with nopales. There should be an even distribution of each ingredient. Season with lemon and the spices and your salad is ready!
Notes
I like to make this ahead of time because the nopales get a chance to marinate and there is no worry about the ingredients getting mushy or soggy. Two hours should be fine but you can also make it a day ahead!

Let me know what you guys think if you give this simple recipe a try.  I would also love to hear what some of your childhood foods are from your cultural background. 

Thanks for being here!

Fresh Shakshuka for One

Fresh Shakshuka for One

by | Mar 9, 2018 | Health, Home, Recipes

Have you ever tried Shakshuka?  Basically, it is a sharing dish, usually served at breakfast or brunch with a slice of crusty bread if you know what’s good for ya.

I don’t have any Middle Eastern cuisine restaurants in my city but I have tried making variations of Shakshuka at home.  Traditionally, Shakshuka involves tomatoes, chili peppers, onions, and cumin.  I’ve seen recipes that call for anything and everything from potatoes to eggplant to bell peppers. The latter ingredient is how I first tried it.  Bell peppers make for a zesty Shaksuka so I’m using them in today’s recipe!

As summer tomato season starts to roll in, you might also find yourself with extra tomatoes on hand.  Typically, a can of diced or crushed tomatoes helps bring the ingredients together but I find this recipe to be an excellent use for those tomatoes that are past their prime.

#NoFoodWaste HOORAY!

I’m on an egg kick these days.  If you missed my last post, click here to see my favorite Egg, Zucchini, and Pesto Tacos!  It feels good to experiment in the kitchen so I hope you guys like these egg recipes as much as I do!  Let me know if you give them a try!  Comment below or tag me on Instagram @melaniemakesithappen!

shakshuka

Fresh Shakshuka for One
Recipe Type: Entree
Cuisine: Middle Eastern
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 serving
A fresher take on the classic Middle Eastern Shakshuka with ingredients you probably have in your fridge right now!
Ingredients
  • Olive oil
  • 1 ripe medium-to-large heirloom tomato or two small romas, chopped*
  • ¼ cup chopped red onion
  • ¼ cup red bell pepper
  • 1 clove of garlic
  • Salt and pepper
  • 1 tbsp chopped parsley
  • 1 tbsp cilantro (or more parsley)
  • 5 Kalamata olives, sliced into fourths
  • 2 eggs
  • Optional: tortillas or crusty bread, for serving
Instructions
  1. In a stainless steel or metal pan, warm a tablespoon of olive oil over medium heat.
  2. Add the onion, bell pepper, garlic, and a nice pinch of salt. Sauté until translucent and then add the chopped tomatoes. If your tomato/tomatoes are watery, go ahead and add that to the pan, too! Give the ingredients a good stir, mash, and another pinch of salt. Don’t skimp here! Cook for about 3 minutes until the ingredients thicken and combine.
  3. When the mixture begins to boil, add in your eggs. If possible, try to create a little nest in the tomato sauce for the eggs to sit. Turn the heat to a medium-low temperature and cover with a lid.
  4. The eggs are basically poaching in the tomato sauce so keep an eye on them! They cook to over-easy runniness in as little as two minutes.
  5. When the eggs are done to your liking, use a spatula to slowly scoot or spoon the shakshuka into a serving bowl. Sprinkle with fresh herbs, Kalamata olives, and some freshly cracked black pepper.
Notes
*I haven’t tested this with firm tomatoes. Ripe tomatoes are juiciest and that extra liquid helps make the shakshuka sauce. Chop the tomato finely for best results.

I feel like tomatoes are a staple in many dishes but few times do ripe tomatoes have value in recipes.  How do you guys use tomatoes?  I’d love to hear your recipe ideas in the comments 🙂

 

Egg, Zucchini, and Pesto Tacos

Egg, Zucchini, and Pesto Tacos

by | Mar 5, 2018 | Health, Home, Recipes

Eggs aren’t just for breakfast anymore!  My very favorite way to eat eggs is with a light veggie sauté, pesto, and soft corn tortillas for a hearty lunch or anytime meal!

For anyone else who has pet chickens, you’ll know that eggs are in season!  Did you know that just like the plant produce we buy, eggs are also affected by the seasons?  Think of how a butternut squash isn’t as accessible in summertime and therefore it is nearly three times more expensive if you want to buy it outside of its usual fall season.  The same is similar for chickens and their eggs.  As the winter eases out and spring starts up, chickens have more energy to dedicate to laying versus just trying to keep warm during the cold temperatures! 

As for these tacos, the ingredients are super simple:

Onion, garlic, zucchini, eggs, and tortillas (non-negotiable)!  Oh, and pesto!  I highly recommend my cilantro-parsley pesto which is what I use when I make these tacos.  Alternatively, use another kind of pesto and sprinkle some cilantro onto your tacos to give it that Mex flair! 😉

Egg, Zucchini, and Pesto Tacos
Recipe Type: Entree
Cuisine: Mexican
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 2 tacos
If you’re looking for a tasty way to change up eggs, try them in these tacos! The veggie and pesto combo might sound strange but they make for some super flavorful tacos!
Ingredients
  • Avocado oil, for cooking
  • 2 green onions, chopped OR ¼ cup chopped white onion
  • 1 large clove of garlic, minced
  • 1 small zucchini, sliced (about a heaping ½ cup worth)
  • Salt and pepper
  • 2 eggs
  • Pesto
  • Salsa
  • Optional: cilantro, radishes, or Everything Bagel seasoning
Instructions
  1. In a cast iron skillet, add a tablespoon or two of oil and turn the pan to medium heat. Sauté the chopped onion and garlic for a minute, then add in the zucchini. Make sure to add a generous sprinkle of salt and pepper for maximum flavor!
  2. Once the veggies are cooked, after about 5 minutes, transfer to a plate.
  3. In the same pan, wipe away any crumbs and add another tablespoon or two of oil. The pan should still be on medium heat and carefully crack two eggs into the pan. Cook the eggs to your liking. I like to flip mine once the egg white starts to solidify. I do about 3 minutes, flip, and then 2 more minutes.
  4. While the eggs cook, warm up your tortillas in the microwave. I also like to add my tortillas to the cast iron pan after the eggs cook (set them aside) so that the tortillas crisp up and absorb the pan flavors! This is an extra step but worthwhile.
  5. For assembly, gently place an egg into each tortilla and distribute the veggie sauté amongst the two tacos. Add a generous scoop of salsa and pesto—I’m talking a good two tablespoons each—and optional toppings, if desired. Finish with an extra sprinkle of black pepper and enjoy!

I’m legit salivating over the thought of eating these tacos.  As I write out the step-by-step details I’m reminded of how flavorful these tacos are!  I really hope you guys can give them a try.  Drop me a comment or tag me on Instagram if you do!

Thank you all for reading!  And stay tuned for ANOTHER fun egg recipe (YAS!) coming later this week to the melmakesithappen blog! 🙂