This smoothie is so festive, yet so healthy!
- 1 frozen banana
- 3-4 ice cubes
- 2-3 chunks of frozen mango
- 2 heaping tablespoons of canned pumpkin puree
- 1 teaspoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- About 1 cup of unsweetened almond milk (fill to the top of your ingredients for best consistency)
- Blend and enjoy! If your smoothie is too liquid-y, add a couple more mango chunks, and if it’s too thin, add a little more almond milk.
Sweet potato brownies with avocado cacao ganache! It’s crazy how amazing these taste with such diverse ingredients. They are gluten-free, refined-sugar free and vegan – and so fudgy and delicious! Original recipe from: twistingmymelon on instagram
For the Brownies:
- 2 sweet potatoes
- 1 teaspoon vanilla extract
- 10 medjool dates
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 tablespoon melted coconut oil
- 4 tablespoons maple syrup
- Pinch of salt
- 5 tablespoons cacao powder
- 1 cup ground almonds (can be substituted for oats)
- 1 cup oats
For the Ganache:
- 1 mashed avocado
- 1 tablespoon melted coconut oil
- 2 tablespoons cacao powder
- 1/2 teaspoon vanilla extract
- 5 medjool dates
- 2 tablespoons maple syrup
- 1 tablespoon almond butter (can be substituted for peanut butter)
- Preheat oven to 350 degrees fahrenheit and line a baking tray with parchment paper.
- Steam or boil the sweet potato until soft and tender. Cut into very small pieces to make this process faster. Then, combine with dates in the food processor.
- Add the rest of the ingredients to the food processor and blend until very well combined. There should be no chunks, just a smooth batter!
- Pour batter into lined baking tray and bake for 30 minutes.
- While brownies are cooking, combine all ganache ingredients in food processor. There is no need to wash it in between! Place in fridge until brownies are completely cool.
- Spread ganache on brownies and slice into bite-size pieces.
This recipe makes about 4 bowls.
- 2 cups basmati rice
- 4 cups water
- 1 tablespoon rice vinegar
- 1 cup edamame
- 2 avocados
- 1 english cucumber (sliced)
- 3 carrots (shredded)
- 2 tablespoons fresh ginger (shredded) OR pickled ginger
- 1/4 mayo (use veganaise to make this recipe vegan)
- 1 teaspoon siracha hot sauce
- 1 tablespoon sesame seeds
- Soy sauce (to taste)
- Cook rice according to directions on package (usually 1 part rice to 2 parts water).
- While rice is cooking, slice the cucumber, avocado and shred the carrots and ginger. Also, mix together the mayo and hot sauce to make your spicy mayo in a ziploc baggy and cut a small hole in the corner.
- Once rice is cooked, add the rice vinegar and fluff with fork. Add the rice to 4 bowls and top with the rest of your ingredients.
- Squeeze spicy mayo over top and top with sesame seeds. Add soy sauce as needed.
Such a warm and toasty dish for a cozy autumn day.
- 1 tablespoon extra virgin olive oil
- 2 sweet or cooking onions
- 3 stalks of celery
- 2 apples
- 1 can pinto beans
- 1 can kidney beans
- 1 can crushed tomatoes
- 6 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Heat olive oil in a pot over medium heat and add diced onions. While onions are cooking, slice celery into small pieces and add them to the pot. Then, dice up both apples and add them in as well.
- Once the onion, celery and apples are tender, add in tomato paste, can of crushed tomatoes (juices too) and 1 cup of vegetable broth. Cover with lid and simmer for 10-15 minutes.
- Add in drained and well rinsed beans and all the spices (cinnamon, cumin, cayenne pepper and garlic powder).
- Continue to cook on medium low heat for a few more minutes before serving.
- Serve with a warm multigrain bun or toast. YUM.
*This can be made ahead of time and then put in the crockpot on the “keep warm” setting.
I have always had a passion for making different types of foodie creations, but just recently I have started paying more attention to the types of foods I put into my body.
During college, I was really big into making baked goods, especially cake and cupcake decorating. I would buy a ton of flour, butter and sugar on a weekly basis because I was constantly trying out new recipes. I loved all of the rich-tasting foods like steak and mashed potatoes, decadent desserts and extravagant breakfast items like sweet pastries and eggs Benedict with heaps of bacon and hollandaise sauce.
I guess the turning point for me was finally realizing that what I was eating was making me feel tired, lethargic, and just overall low on energy.
(Side note: on a day-to-day basis, my schedule is a little crazy. I own a dance studio, so in the summer, I wake up, teach dance 9am-4pm and then usually teach evening classes until 9 or 10 at night. This leaves me zero time to make meals, so usually I would get stuck and end up grabbing lunch and dinner quickly at a drive thru.)
This summer I decided to make a change. We offered a series of fitness classes at the studio this August and everyone who registered got access to a weekly meal plan for ideas on prepping their food for the week. This made me accountable for my own meal choices and it made me realize how amazing I could feel when I fuelled my body with foods that made me feel energized instead of feeling the need to nap immediately after eating!
My goal for this blog is to share recipes and inspire others to live a healthy lifestyle. “Fresh Barre” comes from the meaning of a barre in dance, which is a place to maintain balance during practice. I think we all strive to have more balance in our everyday lives, but sometimes we need a little motivation to reinforce fresh and nutritious meal choices. Check back often for meal inspiration!