Almonds Almonds Almonds

Today is baking day apparently, because I woke up, made a smoothie, then started baking. And I’m still looking up more recipes.

I like having easy, go-to foods that I can put together for a substantial breakfast if I’m in a hurry one early morning, and since I’ve had a thing for almond meal lately, I decided to stick with the almond theme.

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Almond Bread

  • 2 ½ cups almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 3 eggs
  • 1 tablespoon honey
  • ½ teaspoon apple cider vinegar

Mix the almond flour and baking soda together. 

Mix the eggs, honey, and vinegar together, then add to the dry mixture. 

Grease a 5″ x 9″  pan with coconut oil and spread in pan. 

Sprinkle with coconut.

Bake at 300 degrees for about 45-50 minutes. 

My favorite is toasting a slice of bread in coconut oil in a pan. Soooo good, you don’t even know.

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Next up:

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Almond Pistachio Coconut Bars

  • 1 cup almond flour
  • ¼ teaspoon sea salt
  • ¼ cup coconut oil
  • 2 tablespoons honey
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup pistachios
  • ¼ cup almonds
  • ¼ cup raisins

Add first 6 ingredients to a food processor and pulse. 

Add remaining ingredients and pulse again. 

Pat into an 8″ x 8″ pan. 

Bake at 350 degrees for about 20 minutes. 

<3 snacks

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Racquet Ball & Strange Breakfasts

We’re back, guys. And with really grainy cell phone pictures. Get excited.

Jordan and I went to the gym this morning before he went to school and before I went to work. I hadn’t been to the gym in a while, so it was fun to go and start back slowly.

Image(To be honest, this picture was completely staged. I told him we needed a picture for the blog… I’m sure this could’ve been a great workout though.)

When we first got there, we started out playing racquet ball, which is so fun. I hadn’t played racquet ball since I was a kid. Neither of us know all of the rules and we’re not amazing at the game, so we just goofed off. Toward the end, though, we had gotten better, and it made me want to go back to see how much we can improve.

After that we went our separate ways. Jordan played basketball and I ran on the treadmill 1.5 miles. No music because I forgot my iPod. Watching Gilmore Girls on the TV that had no sound. That got boring pretty fast, but it still felt good to run again.

Next, Jordan was still sore from working out the fast few days, so he spent most of our remaining time stretching while I did lunges back and forth across the room, holding five pounds of weight on a bar across my shoulders.

Back at home, I made a quick lunch/breakfast. It might sound weird, but it’s actually really good.

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I fried an egg and two pieces of turkey bacon, put both of those on a toasted bagel with guacamole as a spread. Don’t question it, just do it.

We also made smoothies. Basically we just throw as much fruit and veggies in as we can without making it taste disgusting.

We’ll be back for more tips on the best ways to combine different foods, flavors, and fruits and veggies into smoothies. Some veggies, like broccoli and kale, can be overpowering, but there are ways to disguise those flavors.

Me: “How should I end the blog, Jordan?”
Jordan: …”Goodbye.”

So, goodbye.

Can’t Get Enough Kale

Amy

I made a BIIIIIIG breakfast today.

I’m just sayin’, guys, if you want a deliciously tasty breakfast, you should make this. It’s slightly time consuming if you’re like me and take forever to cook anything, but I’m sure most of you are faster breakfast-makers than I am.

I sautéed onions, mushroom, and bell peppers in a pan; fried chicken sausage; fried two handfuls of kale with salt and pepper; and toasted half a piece of pita bread. I also scrambled two eggs and added the sautéed veggies to that.

I sprinkled some nutritional yeast into the scrambled eggs while they were still in the pan. If you’re trying to avoid dairy, nutritional yeast gives a cheesy flavor, and it’s soooo good.

Just look at this breakfast.

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I love kale so much. I can’t get enough of it. I just put it in a pan with a little oil, salt, and pepper until it’s slightly crispy and withered. I try not to mix it too much; when I let the pieces cook for a few minutes on each side, they become crispier.

What do you think about kale? If you like it too, share some of your favorite recipes with us!

Breakfast: Avocado in the Morning

Jordan

I have a confession: I used to not like avocados. As a kid, guacamole always looked terrible to me and the name made it sound even worse. To put it nicely, avocado and I didn’t have the best relationship; that is, until I tried it’s slimy, yellowy/green texture again about 8 months ago and realized that it’s SO GOOD. Okay…maybe I didn’t make it sound very appealing right then, and I know that the texture can gross some people out, but I love it.

can’t. stop. eating. them.

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Breakfast Break: Green Apple Ginger Smoothie

Amy

Good morning! Or late morning, I guess?

Yesterday, I slept through my alarm and was in such a rush that I didn’t get to eat breakfast. That was… not good. I really like eating breakfast. I know everyone says that it’s important to start your day off right with a balanced breakfast and that it’ll help you feel good the rest of the day, and I gotta say–it’s true.

Yesterday, I realized how thrown off I feel if I don’t eat a good breakfast.

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Citrus Refresher Smoothie (Feat. Kale)

Jordan

For about three months, I’ve tried to increase the servings of fruits and vegetables I have during the day while, simultaneously, cutting out cheese and dairy products almost completely, and I’ve noticed a tremendous difference. Besides feeling fuller longer and having an easier time concentrating in class, I’ve noticed a change more immediately visual.

It might sound gross, but for about three years, I’ve had a unexplainable growth on my right leg near the knee. I wasn’t a fan of the idea of freezing it off as some were telling me to do because I didn’t want to artificially “fix” the problem without my body naturally fixing itself from the inside out.

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