Paleo Lavender Tea Bread

Are you guys ready for this?

Paleo.

Collagen.

Lavender.

TEA BREAD.

Yep, I went there, and I’m not going back.

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I honestly was not expecting this batch (i.e., my first batch) to taste this dang good! Don’t you love it when you nail something on the first go-round? One day over the weekend, I just had an itch to bake, but me being lazy, I had no desire to follow someone else’s directions (might be my aversion to being told what to do…working on that haha!).

So I just threw in a few things that I thought would go together, hoping they worked out! It was my first time baking with a tea too, and I have to say, I was really pleasantly surprised. Teaonic is one of my favorite tea brands- all organic with the best sourced ingredients (and comes in glass bottles which are easily recyclable!).

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The flavor I used was the Hair & Nails tea blend, but feel free to use any of their elixirs! They’re so delicious, caffeine-free, and are steeped with only organic herbs (no sweeteners, additives, or stabilizers!).

What else is in this bread, you ask?

Organic Almond Flour

Organic Free-Range Eggs

Organic Coconut Oil

Marine Collagen (I love Vital Proteins for my collagen! They also have a great beef collagen)

Organic Grade A Maple Syrup

Organic Vanilla Bean

A Pinch of Baking Soda

Pretty decent, huh? Give it a try, and let me know what you think! Feel free to tag me and use the hashtag #iyamlove 🙂

Happy Baking!

Paleo Lavender Tea Bread

Serves 10-12

Ingredients:

  • 1 ½ cups organic almond flour
  • 2 organic free-range eggs
  • 1/3 cup Teaonic Hair & Nails blend
  • 1/3 cup organic coconut oil, melted
  • 1 scoop Vital Proteins marine collagen (optional)
  • 3 tbsp organic Grade A maple syrup
  • 1 tsp organic vanilla beans, scraped from a vanilla bean pod
  • A pinch of baking soda

Directions:

  1. Preheat the oven to 375F.
  2. In a small bowl, whisk together the eggs, tea, coconut oil, maple syrup, and vanilla beans.
  3. In a large bowl, whisk together the almond flour, baking soda, and collagen.
  4. Fold in the wet ingredients with the dry ingredients and mix thoroughly.
  5. In a loaf pan lined with parchment paper, pour the batter in and place in the oven.
  6. Bake for about 20-25 minutes.
  7. Remove from the oven and let cool for 15 minutes.

 

Paleo Pumpkin Oatmeal

Hey kids! How’s your October treating you?

It’s definitely testing my time management skills, but in the best way J I wanted to drop in a say a quick hello and happy Monday with this beautiful paleo pumpkin oatmeal!

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Seriously one of my new favorites! Right now, I’ve been eliminating some foods (grains being one of them) per the doctor’s orders to try and alleviate these symptoms I’m dealing with right now while we figure out what’s really up.

You guys know I love my oatmeal (and have absolutely nothing against grains!), but this bowl might be my new favorite! Super easy to whip up and tastes like a bite of pumpkin pie!

Now does that sound dreamy or what?
Let me know what you think! Happy Monday!

 

Paleo Pumpkin Oatmeal

Serves 1

Ingredients:

  • ½ cup organic pumpkin puree (NOT pumpkin pie filling)
  • 2 organic free-range eggs
  • 1 tsp Primal Palate Pumpkin Pie Spice Blend
  • 2 tbsp organic coconut flour
  • Ghee or coconut oil for cooking

Directions:

  1. Combine pumpkin puree, eggs, spice, and coconut flour in a small bowl and mix until completely combined.
  2. Heat a medium skillet on medium-high with ghee/coconut oil.
  3. Once heated, pour batter onto the skillet and cook much like scrambled eggs.
  4. Once the mixture starts to look more dry than wet (gage it sort of like scrambled eggs), transfer to a bowl and serve with your favorite toppings!

Coconut Flour Rosemary Baked Cod

With the leaves finally changing in Brooklyn and the days getting shorter, I’m ready for all of the warming, hearty foods…something cozy and nourishing that fill up my belly and my soul! Thankfully, Whole Foods is having an awesome couple of sales this week, including avocados for $1 (yep, you read that right! STOCK UP!), fresh Atlantic cod for $8.99/lb, and 25% off of body care on Friday, October 6th!

As weird as it may seem, one of my favorite ways to be imaginative with recipes is using the sales at Whole Foods. It just further proves to me that the limit does not exist when it comes to creativity! So what can I make combining cod and avocadoes?

Coconut-flour rosemary crusted baked cod, cauliflower mash, and sautéed Swiss chard, all drizzled in a Thyme-avocado sauce of course!

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Whether you’re a gluten-eater or completely paleo, this dish will satisfy everyone’s cravings, even the pickiest of eaters! Rosemary and thyme are also two of my favorite spices to use during the fall because they make any recipe just that much more lovely.

Along with the stars of the dish (cod, avocado, organic cauliflower, and organic swiss chard), you’ll need to make sure you have these staples on hand:

Organic Coconut Flour

Pastured Organic Eggs 

Turmeric

Rosemary

Thyme

Organic Grass-fed Ghee

Organic Coconut Milk

 I’m also always about not spending ages in the kitchen (only on meal prep days!), so this dinner can be ready within 30 minutes! Pretty good, huh?

Alright kids, I’m going to go throw a big sweater on and cozy up with a good Halloween movie while eating this plate! Let me know if you give it a try J Enjoy!

Coconut-Flour Rosemary Crusted Baked Cod

Serves 2

Ingredients:

  • 8 oz Atlantic cod, in 2 fillets
  • ½ cup organic coconut flour
  • 2 pastured organic eggs
  • 2 tbsp organic fresh rosemary
  • 1 tbsp turmeric
  • Sea salt and pepper to taste

Directions:

  1. Preheat the oven to 350F and line a baking sheet with tin foil.
  2. In a small bowl, crack and whisk the eggs. Set aside for the dipping station.
  3. In another small bowl, whisk together the coconut flour, rosemary, turmeric, salt and pepper.
  4. Dip one fillet of cod into the yolk and coat both sides.
  5. Then, move that fillet to the coconut flour mixture and coat both sides.
  6. Repeat steps 4. and 5. for the next fillet.
  7. Lay both fillets on the baking sheet.
  8. Place the baking sheet in the oven and let cook for 15-20 minutes, until the coconut flour starts to brown.
  9. Remove from the oven and serve.

Thyme-Avocado Sauce

Serves 2-4

Ingredients:

  • 1 avocado
  • ¼ cup organic grass-fed ghee, organic coconut oil, or organic EVOO, melted
  • 2 tbsp organic fresh thyme
  • Sea salt and pepper to taste

Directions:

  1. Place all ingredients in a food processor or blender.
  2. Blend until well combined.
  3. Store in the fridge up to 5 days.

Cauliflower Mash

Serves 2-4

Ingredients:

  • 1 organic head of cauliflower, washed
  • ¾ cup organic full fat coconut milk or nut milk
  • 3 tbsp organic grass-fed ghee
  • Sea salt and pepper

Directions:

  1. Using a medium saucepan, pour a little water into the pan and place cauliflower florets inside.
  2. Steam the cauliflower florets on medium-high heat, about 2-5 minutes.
  3. Once the cauliflower is steamed, drain the florets and place them in a high-power blender with the rest of the ingredients.
  4. Puree until smooth.

 

Thank you to Whole Foods for sponsoring this post!

Cinnamon Bun Smoothie Bowl

The leaves are turning. The days are growing shorter. The air has that lovely earthy aroma that warms you from the inside out. Anddddd it’s still hot as summer in NYC.

They ain’t joking about that Indian Summer. It’s a thing!

So while I’m over here trying to build a leaf pile and go frolicking in my flannel and booties, the weather has some other ideas. But I believe you can have your cake and eat it too (actually, if you want to get real precise here, the phrase was originally “you can’t eat your cake and have it too,” but somewhere down the line of language evolution, the two clauses switched…linguistics nerd, can’t help it).

Enter in the cinnamon bun smoothie bowl. All of the delicious and warming flavors of fall in cooling and refreshing smoothie form. Take that, 80-degree heat wave!

Have this bowl as a snack, or throw in some extra collagen to make it a meal, and you’ve covered all your bases!

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What’s in this bowl, you might ask? Cauliflower may think it’s the main star, but I’d say that coconut butter and cinnamon also share the lead role. I also added some sprouted almond milk for extra creaminess (coconut milk would work beautifully here as well), and marine collagen for some staying power. Topped with a few of my seasonal favorites too: roasted acorn squash, pomegranate arils, pecan butter (I love Georgia Grinder’s pecan butter!), and pumpkin seeds of course!

So whip up this smoothie, cool down, and grab a seat as we wait for the crisp autumn weather!

Cinnamon Bun Smoothie Bowl

Serves 1

Ingredients:

  • ¾ cup organic steamed then frozen cauliflower
  • ½ tsp organic cinnamon
  • 1 tbsp organic coconut butter (I love Artisana Organics’ coconut butter- the best quality ingredients in all of their butters!)
  • 1 cup sprouted organic almond or coconut milk
  • 1 scoop Wild-Caught Marine Collagen (use code: “bananadiaries” for a discount at Further Food for your collagen!)
  • Optional: ¼ frozen banana or ½ tsp ground stevia leaf (it should be green) for sweetness
  • Toppings: roasted acorn squash, pomegranate seeds, pumpkin seeds, your favorite nut butter

Directions:

  • Place cauliflower and milk in a blend and process until completely smooth.
  • Add in cinnamon, coconut butter, collagen, and sweeteners if needed.
  • Blend until completely mixed.
  • Serve and top with your favorite additions!

 

The Start Of Fall And Life Updates

Happy First (Official) Day of Fall, everyone!

I feel like it’s already been fall for a few weeks now (thanks, social media, for starting that trend), but since it’s my favorite season, I thought I’d give it the recognition that it truly deserves!

Today’s post is more of a checking-in rambling of where I am. Something about the seasons changing always gets me reflecting on what’s going on in my life. From the end of winter, to spring, to summer, to fall, each season in 2017 has brought about a lot of change. It’s crazy to think that just nine months ago, I was sitting at a desk-job that had me counting down the minutes until I could leave, waking up Monday wishing it was Friday, and feeling utterly and completely not me.

That’s not to say corporate is bad. It’s just not my bag, baby (if you guess what that is a reference to, you are my new favorite human).

I saved up my money, left my desk job (sorry, Big Pharma, we are never getting back together), and for the first time in my life, I just focused on me and figuring out who I am (at least as a 20-something year old), what I really want to do with my life, and how I can feel my best. I discovered meditation and was introduced to a whole new realm of spirituality. I was painting again, writing what I wanted to write, and building friendships that were based in trust, honesty, and love. No conditions.

When I first left my job to work for myself, I really thought I had only saved up enough money to last me until the start of summer. I thought that I’d take a few weeks off as a mental vacation. I’d paint and go to therapy more. I’d just come up for a quick breath of air, and then I’d return to corporate life.

You’ve probably heard me talk a lot about the Universe, and for a good reason. Before meditation, I believed that this was just how the world works, that I had no control and that life just happened to me. But as I put more and more faith into the Universe, it showed me something: that it always had and always will have my back. As the beginning of summer approached, I realized I still didn’t want to go back to corporate life. It wasn’t that I didn’t want to work. On the contrary, I wanted to make a huge and positive contribution to the community- both small and large. I wanted to better the world in some way. But I wasn’t going to do it by earning money for the sake of earning money.

So somehow, and I’m really not sure how, but my savings just kept finding ways to extend itself. I’d all of the sudden get a tax return or sell a painting out of nowhere. It bought me time to really figure out what I really wanted to do.

And in that time, I found myself. Or part of myself at least. I don’t think you ever have it all figured out, and with each new stage of life, you change. P.S. for all of your new college grads out there, you ain’t seen nothing yet (trust me, it’ll be good).

I’ve realized that my passion is driving me towards helping people. I want to bring light and positivity into this world. That’s why I paint and that’s why I blog. But I want to take it a step further.

In February, I’ll be going back to school to get my certification to become a Nutritional Therapy Practitioner, or an NTP. After scavenging all of my sources (a.k.a. the internet, my dietician, nutrition friends, and the like), the NTP program seemed to most align with my goals: to help people see that food is healing for our own bodies, our communities, and the greater world.

Now, I’m not saying I have it all figured out. Believe me, I’m the farthest from knowing the answers. But I feel a lot more comfortable in the unknown. I still want to paint and spread light through the canvas (I sound so pretentious right now, but when you’re talking about the Universe, it’s all light and love here, friends), but I also want to have a voice in the wellness world, have some credibility behind what I say (unfortunately the years I’ve spent in a dietician’s office for anorexia didn’t count as schooling), and show people that this food thing doesn’t have to be all that difficult. I’m not sure how to make it all mesh, but I know one way or another, it’s going to all work out.

I’m sure someone with more street cred has said this before, but you don’t have to have a destination to begin the journey.

You just have to trust the process. Know that you’ll find a way to make it work. Whatever you love, whatever you’re passionate about, whatever lights your soul on fire (as my beautiful friend, Jordan, would say), there is always a way.

For those of you that want to know how I make it work, I’m juggling a few roles right now that I’m more than psyched to be in. I’m helping out with social media for some of my favorite brands, I’m playing around with videography for a friend’s recipe videos, I’m babysitting, I’m painting, and I’m doing my foodie thing over here. Each of these roles brings me joy everyday, a joy that is good and pure and satisfying.

Yes, it’s less conventional, but it works for me. I’m not saying for everyone to just up and quit your jobs (especially if you have a family- I totally get it’s a lot easier to do this when there’s less responsibility). But there are ways to make it work for you. Everyone is one his or her own journey. Respect that.

So for me, I’m just going to do my thing and keep on spreading the love. That’s all we really need to be doing anyways, ya know? This world could use a little more of it too.

That brings me to my final point…have you noticed the new hashtag? #iyamlove. Good, right? Just a little something Jared and I brainstormed last weekend 😉 It combines my serious love for sweet potatoes with the mission I want to keep sharing: that we are all love, and the sooner we realize that, the better our lives will be! Love and kindness go a long way, peeps. And thank goodness it’s fall because sweet potatoes are very much in season! 😉

Have a beautiful start to fall, everyone J I have a feeling it’s going to be a good one.

Much love as always,

Britt

 

 

 

Turmeric Bone Broth Zoodle Soup

The boots are out, the flannels are buttoned up, and the cozy fuzzy socks are on! It’s that time of year again.

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SOUP SEASON. Tomato soup, chicken zoodle soup, chilli, butternut squash soup, the list goes on!

Whether you’re a bit under the weather (like I was last week) or are in need of something warm and yummy, I’ve got you covered with this recipe.

Gut healing, anti-inflammatory Turmeric Bone Broth Zoodle Soup!

This soup was so easy to make and is chock full of goodness for both your body and your mind. Believe me, it was a savior when I was sick the other week. Plus it’s so easy to double or triple to make large quantities for the week!

So take a gander below, and let me know what you think!

Happy sipping!

Turmeric Bone Broth Zoodle Soup

Serves 1

Ingredients:

  • 1 cup Bonafide Bone Broth, dethawed (I’ve found this to taste the best, but feel free to make your own or use your favorite brand!)
  • 2 cloves organic garlic, minced
  • ¼ organic onion, chopped
  • 1 cup spiralized organic zucchini (about ½ a medium zucchini)
  • 1 cup organic spinach
  • 4-6 cherry tomatoes, halved
  • 1 tsp ground organic turmeric
  • ½ tsp organic cumin
  • ½ cup chopped organic basil
  • Sea Salt/Pepper to taste
  • ghee/coconut oil for greasing the pot

Directions:

  1. Begin by greasing a medium saucepan with a little ghee/coconut oil and sautee the garlic and onion together.
  2. Once the garlic browns/onions become transparent, add in the spiralized zucchini, spinach, and tomatoes.
  3. Sauté the veggies until cooked, then place them in a small pot.
  4. Add in the bone broth and heat on medium heat.
  5. Stir in the spices (turmeric, cumin, basil, sea salt, and pepper)
  6. Keep stirring until completely mixed, then cover the pot and reduce to a simmer.
  7. Let the soup simmer for about 20-30 minutes (you should begin to check the soup to see if it’s warmed enough around 20 minutes). Add in more salt/pepper if it needs it.
  8. Remove from heat and serve or store in a large container in the fridge for about 3-4 days.

 

 

Homemade Chocolate Bark/Chips

If anyone ever asks why I’m so dang happy all the time, I always point to chocolate. I mean, who doesn’t love chocolate? Okay, I’ve actually met a handful of people in my lifetime that don’t like the beautifully smooth and rich cocoa-y substance, but hey, celebrate those differences, right?

Plus, that just means more chocolate for me, and I can’t complain about that 😉

One thing I have realized as my chocolaty taste buds have refined is that grocery-store chocolate just isn’t up to snuff! It’s very hard to find a chocolate that doesn’t have added sugar or sweeteners, fillers like soy lecithin, milk, corn, etc.

I just want the raw, real chocolate. Is that too much to ask?

So I went and I created my own chocolate!

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Yes, my own chocolate. And it’s really not that hard, I promise! You really just need two to three ingredients (depending on how hardcore you want to go with your chocolate…I’m a 100% kinda gal!).

Organic Cacao Butter

Organic Cacao Powder

Optional:

Powdered Stevia leaf (that’s green, not white) or Raw, Local Honey (cannot stress the local part enough!)

That’s it, my friends! Just those ingredients! I’ve been playing around with molds too for different shapes- you can get really creative with it or just stick with the bark! A classic is always good 🙂

Happy chocolate eating, friends!

Homemade Chocolate Bark/Chips

Ingredients:

  • 1 cup organic cacao butter
  • 1-1 ½ cups organic cacao powder (the more powder you use, the chocolatier it gets!)
  • Optional: 2 tsp powdered full leaf stevia or 2 tsp raw local organic honey

Directions:

  1. Line a walled cookie sheet or large loaf pan with parchment paper and set aside.
  2. Fill a medium size pot with water (make sure the bowl you use to mix the chocolate can fit on top without sinking in- you want the water in the pot to cover about an inch of the bottom of the bowl) and heat until it’s just about to boil, then reduce to a simmer.
  3. Place your bowl on top of the pot and melt the cacao butter into the bowl (it won’t touch the water, the hot water is just providing heat so that the cacao butter can melt)
  4. Once the cacao butter is completely melted, stir in the cacao powder and sweetener if you choose.
  5. Pour the mixture into the loaf plan and place in the freezer for at least 30 minutes.
  6. After 30 minutes, break bark into chunks and store in the freezer. It can also be stored at room temp, but I feel that it tastes better frozen!