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Not Beetn’ Around the Bush Smoothie Bowl

Need an easy way to fuel your morning? Try this smoothie bowl.

While beets may not seem like the obvious choice, they are full to the brim in antioxidants and promote so many other health benefits such as:

  1. Reducing Inflammation, Aiding in Detox and Supporting Digestive Health
  2. Boosting Brain Function
  3. Promoting a Healthy Heart
  4. Enhancing Athletic Performance

All of these things will lead to Weight Loss.

So before you roll you eyes or turn away from this mighty root veggie, throw it in that blender and give it a go!

For more information about the health benefits on beets, check out Dr. Axe’s website.

Need another breakfast idea? Check out this post for a delicious morning treat!

Not Beetn' Around the Bush Smoothie Bowl

Not Beetn’ Around the Bush Smoothie Bowl Not Beetn’ Around the Bush Smoothie Bowl Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup loosely packed spinach
  • 1 cup cooked beets
  • 1 cup peeled zucchini
  • 1 cup frozen mixed berries
  • 1 frozen banana
  • 1 cup almond milk
  • Grain Free Granola
  • Hemp Hearts
  • Chia Seeds
  • Fresh Berries

Instructions

If you are not buying pre-cooked beets, it’s super simple and easy to prepare them in advance. Preheat your oven to 400 degrees. Wrap each beet in foil and place on baking sheet. Cook for 1 hour, or until softened. Allow to cool for 10 minutes. Rinse under cold water and the skin will rub off easily. Watch out as your fingers will soak up that gorgeous pink color, but you can wash it off immediately after. Store your cooked beets for up to a week in an air tight container.

Place the ingredients in the blender in the order listed through the almond milk.
Blend until smooth.
Pour into 2 bowls. Top each smoothie with a combination of the following and enjoy:

¼ cup grain free granola
1 T Hemp Hearts
1 T Chia Seeds
¼ cup fresh berries

Sausage and Veggie Bake

Originally Posted October 18th, 2017  I  Jenni Eicher
I won’t lie! The star of this dish is the organic smoked sausage! I found organic, locally crafted, nitrate free smoked sausage at my local grocery store. The flavor is deep with a hint of smoke that makes any simple dish taste elegant. You won’t regret spending a little bit more on the star, especially when veggies are inexpensive.
This ONE PAN WONDER is so easy to make and perfect for taking to work or reheating later in the week when you’re short on time, but want a balanced meal. Even my brother approves!

Sausage and Veggie Bake

Sausage and Veggie Bake Sausage and Veggie Bake Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 oz. Nitrate Free Pre-cooked Organic Sausage, sliced into 1 inch pieces
  • ¾ pound thin asparagus, cut into 1 inch pieces
  • 8 oz. Baby Bella Mushrooms, cut in half
  • 1½ c. Baby carrots,
  • cut into 1 inch cubes
  • 15 multi-color mini potatoes
  • 1/4 cup Sun Dried Tomatoes
  • 3 T. Coconut oil
  • 1 T. Italian Seasoning
  • 1 tsp garlic salt
  • Dash of Salt and Pepper

Instructions

​​Preheat your oven to 400 degrees.

Chop your baby carrots in half and mini potatoes half or fourths.

Melt the coconut oil and add the seasonings to a large bowl. Set aside half.

Add the carrots and potatoes and cover thoroughly. Pour on to a baking sheet.

Cook for 10 minutes.

While cooking, chop off the ends of the the asparagus and then chop into 1 inch pieces.

Add the asparagus, mushrooms and the sausage to the rest of the oil mixture to the large bowl.

Mix thoroughly and pour over the veggies on baking sheet.

Bake for another 15 minutes or until the carrots and potatoes are tender.

During the last 5 minutes, add the sun dried tomatoes and watch so they don’t burn.

Looking for more dinner ideas? Check out my Thai Curry recipe today!

Worry-Free Wednesday – Thai Curry

Originally posted November 29, 2017 | Jenni Eicher

This Thai Curry is so simple that once you make it, you’ll be wondering where it’s been all of your life.

After living in Asia for 2 years, and enjoying the locals’ finest in multiple countries, I became obsessed with learning how to cook some of those recipes. The challenge for most of those mouth-watering dishes is that they don’t work well with an anti-inflammatory diet. However, Thai curry has been my go-to for years when I want something exotic, without dairy or grains!

I’ve been working on mastering this particular dish and finally created a recipe I am proud to share. Without a doubt, I’ll be adding variations of this curry as there are so many options. Take note that this recipe is about a 3.5 out of 5 stars, but you can always use fresh lime to calm it down if you don’t like it spicy.

I rarely add rice, but if I do, I make a lime cauliflower rice, so I can avoid grains. If you just can’t live without rice, go for it. You don’t need more than 1/2 cup as the STAR is the curry itself. Better yet, you don’t have to worry about getting your daily veggie allotment with this recipe.

So snuggle up by a fire or sit down with good friends and family for this perfect treat on a cold winter night.

Thai Curry

Worry-Free Wednesday – Thai Curry Worry-Free Wednesday – Thai Curry Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • .5 pounds organic chicken
  • 3-4 cups of chopped veggies of your choice (broccoli, peppers, carrots are my favorite)
  • Basil
  • 1 T coconut oil
  • 1 jar of Thai Kitchen Red Curry paste
  • 1 1/2 cans of Coconut Milk (about 20 oz)
  • Optional: Rice of choice or cauliflower rice

Instructions

Cut the chicken in to 1 inch pieces. Add coconut oil to the pan and melt. Add the chicken and cook half way through. Add the jar (about 4 T) of Red Curry paste and mix in to the cooking chicken. Add the coconut milk and veggies. Cover and let simmer, stirring occasionally, for about 20 minutes or until the veggies are soft. Add fresh basil and SERVE!

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