Superfood Smoothie Bowl

Did you ever notice how every food is now a “superfood”? Also most foods are now also detox foods. People need to slow their roll with putting food into categories.

Anyway, I know I owe you about a million two travel recaps along with a ton of other stuff I want to share, but I haven’t had the chance to create a recipe for a couple weeks and this takes a lot less brain effort to write then something I have to go fact-check.

Nicaragua was amazing. I’ll recap fully soon, I promise. Of course the first place I made my dad stop after he picked me up from the airport (at 11 p.m.) was the grocery store to buy spinach. I had been feeling pretty gross my whole trip and couldn’t wait to start eating super clean again.

I just felt like I ate so much when I really didn’t. I was just eating differently than normal (trying to eat for energy – surfing is hard work!) and I start to feel weird when I’m not eating a ton of veggies and protein. After Tuesday, I made the exec decision I was no longer going to eat white rice… I don’t love it, my body doesn’t love it, I might as well spend the calories somewhere else and eat something satisfying.

Sunday morning, I woke up pretty hungry from not eating anything substantial on Saturday (the Managua and Houston airports both lack healthy options and plane food is probably just injected with sodium). I also knew I needed vegetables stat. I had a smoothie bowl at this cool raw foods cafe in San Juan del Sur and decided to just Cassie-fy it. I was a little cold after breakfast but I suddenly had a ton of energy and felt like myself again. Oh, and did I mention it was delicious?

Superfood Smoothie Bowl

Superfood Smoothie Bowl | almost getting it together

Start your day the tropical way with a smoothie bowl.

What you’ll need:
Smoothie Bowl
2 huge handfuls spinach
1 cup frozen strawberries
1 cup ice
1/2 cup coconut water
1/2 scoop vanilla protein powder
1/4 cup raw rolled oats
1/4 avocado

Topping
1/2 banana
1/4 cup blueberries
2 tbsp Purely Elizabeth Blueberry Hemp Granola
1 tbsp hemp seeds
1 tbsp shredded coconut

What to do:
Put all smoothie bowl ingredients into your Vitamix blender and blend until smooth. It should be a little thicker than a normal smoothie and not flow out of the container – you should have to use a spatula to get it all out.
Put smoothie into a bowl (duh). Add toppings and try not to get a brain freeze as you dig in (this is coming from experience).

Superfood Smoothie Bowl | almost getting it together

Look at that green goodness.

Superfood Smoothie Bowl | almost getting it together

Smoothie bowl is ready for its close-up.

Superfood Smoothie Bowl Nutrition Facts

Chat with me:
What do you eat when you need to get back on track? Are you as obsessed with vegetables as I am?

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How to Roast the Perfect Kabocha Squash

Confession time: I had no idea what a kabocha squash was until I started reading HLB blogs. I probably had eaten one in a curry at some point and never realized it.

I forgot how much I loved winter squash until this past year. I’ve always been a fan of summer squash – but winter squash? They were shaped funny and how the hell are you supposed to cut one open? Then everywhere I looked there was a kabocha squash recipe – kabocha donuts, kabocha soup, kabocha pancakes, roasted kabocha. I couldn’t escape it so I had to find one to see what the buzz was about.

I finally found one little kabocha at Whole Foods in September. My first attempt at roasting it turned into me nearly slicing my hand off trying to cut it open – then drizzling it with agave and cinnamon. I started picking at it straight from the oven – and I was hooked.

Then, in true Pittsburgh form, kabocha was no where to be found. Angela and I even went to City Market in Columbus trying to find them from the farmers, but no luck. I even Googled “where to buy kabocha squash in Pittsburgh” – nothing.  If you know me, you know I don’t give up that easily.

Finally, after four or five different desperate Google searches, a Yelp review popped up of a Japanese market in Squirrel Hill. “Only place to find kabocha squash, or Japanese squash” some helpful Yelp-er told me. That person is a saint. If I knew where they lived, I would send them an Edible Arrangement*.

I didn’t go to this particular market right away. I was afraid of being disappointed. One day, my friend Jamie followed me to the mall, and I noticed an “Oriental Market” in the North Hills. I immediately turned and was the only white girl in there. No one knew what I was doing. I did, though. I headed straight to the produce section, and low and behold, sweet, sweet kabochas, I snagged two huges ones and gifted one to Angela since she had never experienced the delight it had to offer.

Then a few months passed (okay, maybe a month) and I didn’t head back out that way. I suddenly decided to stop by the Japanese market in the aforementioned Yelp review. They had one little kabocha. I asked the shopkeeper if he had more. “How many do you want?” I told him all that he had. He brought me out a box of four kabocha squashes.

how to roast kabocha squash pittsburgh | almost getting it together

Squash of my labor.

If there’s a run on kabocha squashes in Pittsburgh – I know why and I know who reads my blog in Pittsburgh and I’m going to be really pissed if I can’t find one. (Okay, I’ll help you out – the Korean market in Shadyside by the Laundromat also has them.)

Moral of the story: if you can’t find kabocha squash, head to an Asian grocer. They always come through.

How to Roast the Perfect Kabocha Squash

how to roast kabocha squash pittsburgh | almost getting it together

Roast kabocha squash.

What you’ll need:
Kabocha squash
Coconut oil, either melted or spray (don’t get on me, I don’t care, it’s from TJ’s and the only ingredient is coconut oil so I’m assuming it’s more or less totally natural)
Cinnamon 

What to do:
Preheat oven to 425 F.
Wash squash thoroughly because you can, and should, eat the skin.

Put squash in microwave on high for 3 minutes. Let cool for a few minutes.
Line a baking sheet with aluminum foil and spray with coconut oil.
Cut squash in half and scoop out the strings and seeds.
Once squash is cleaned out, cut in strips or wedges (I prefer strips).

Line on baking sheet and spray lightly with coconut oil.
Sprinkle cinnamon on squash.

Bake for 40 minutes, turning halfway through. Don’t be lazy – it seriously makes a difference. Kabocha squash is the one place I don’t get lazy.

how to roast kabocha squash pittsburgh | almost getting it together

The stuff dreams are made of.

Chat with me:
What food do you love but you can’t find? Do you love kabocha squash? Has anyone ever sent you an Edible Arrangement? (I’ve never gotten one, if anyone would like to send me one please contact me for my info.)

*Edible Arrangements did not sponsor this post, but if they are reading this and would like to send me an Edible Arrangement to review, feel free.

Salted Caramel Chia Pudding

Chia seeds are having a real moment. I personally love chia seeds, mainly because I have a fear of not getting enough omega-3s or fiber, and also a tablespoon of them can turn 1/2 cup of oatmeal into like 3 cups of oatmeal if you do it right. (Okay, maybe 2. Just add double the water). If you want to learn more about chia seeds (and seeds in general), Davida at The Healthy Maven had a great round-up of all thing seed.

Yes, if you live under the superfood rock, chia seeds are what makes chia pets. Also most things you should eat are plants so I don’t know why that scares you. Chia seeds also make pudding, without all the milk and sugar and crap JELL-O sticks in theirs (sorry, Bill Cosby). I’ve been seeing chia pudding everywhere and started craving it. I had a failed pumpkin chia pudding recipe… and then decided I wanted salted caramel pudding. I’ve been craving caramel pudding since I saw it on a post on Running with Spoons, but unfortunately caramel pudding does not exist in the US (or at least not in the greater Pittsburgh metro area grocery stores).

Even though this recipe looks time intensive, it seriously takes five minutes total. It’s kind of an overnight plus the whole next day sitting around waiting time, so start it before you go to bed (soaking the dates and almonds) then blend it all before you go to work/school/have a fulfilling life that doesn’t involve either of those (and then I’m extra jealous of your life and the fact you will be enjoying this delicious chia pudding). Make it for your next dinner party because it’s vegan, gluten free, paleo, raw – whatever, everyone can eat it unless they’re allergic to almonds.

Salted Caramel Chia Pudding
Serves Four

salted caramel chia pudding gluten free vegan | almost getting it together

Topped with a little cocoa powder because life is short.

What you’ll need:
1 cup almond milk, separated into 1/2
1/4 cup raw almonds
1/4 cup dates, pitted
3 tbsp chia seeds
1/2 tsp fresh lemon juice
1/4 tsp pink Himalayan sea salt (or normal sea salt)

What to do:
Put almonds and dates in a small container and cover with water. Let sit overnight.
The next morning, drain water from almonds and dates.
Put almonds, dates, 1/2 cup almond milk and lemon juice into blender or food processor and combine until a liquid and no small parts remain.
Put chia seeds in a container. Poor almond-date-almond milk mixture over chia seeds. Add remaining 1/2 cup almond milk. Cover and shake to combine.
Let mixture sit at least 4 hours, or until chia seeds absorb all the liquid.
Top pudding with sea salt and enjoy.

salted caramel chia pudding gluten free vegan | almost getting it together

Eat it by itself or use on oatmeal, yogurt, fruit or squash.

Salted Caramel Chia Pudding Nutrition Facts

Chat with me:
What’s your favorite superfood? How do you like to eat it?

Please, Eat a D**n Salad (and Giveaway Winners!)

First off, I wasn’t even going to post today but it’s Angela‘s birthday so basically this post is homage to her. If I had never met Angela, this blog wouldn’t be in existence because she gave me the courage to start my blog and write about things I wanted to write about, not what I thought I should write about (hence why I never post about clothes anymore – I do that enough at work!). Ang, thanks for making me a better person you beautiful girl, you.

nutty for life angela | almost getting it together

Look at those tans!

Back on track: If you know me, or even know of me, as a person, you should know that I love green things. And by green things I mean vegetables. I truly, truly haven’t met a vegetable that I haven’t liked (other than white potatoes, ew). I know it’s probably super obnoxious to people who can go days without consuming a vegetable, but I honestly just like them. A lot. I grew up eating a ton of veggies, I dabbled in vegetarianism in high school and college – I’m that person who chooses what she’s eating based on sides rather than the main course.

I originally made what I lovingly referred to as a “basic b***h shamrock shake” (because come on, what food/healthy living/lifestyle blog/anything with print doesn’t have a shamrock shake redux somewhere in the past 16 days?) for Davida’s Green Food Link-Up but like, I couldn’t be that girl (sorry if you were that girl). Then I made my mint chocolate chip overnight oats and my life was basically changed.

Today, in honor of St. Patrick’s Day, I wanted to showcase some green recipes I’ve either tried and loved or want to try because I think I’ll love them. In my honor today, I’m asking you to eat a salad, and if not a salad, please just eat something green that is natural and not from food dye. I swear it won’t kill you.

 

Oh, and without further ado… here are some people who #gotlucky thanks to random.org number selection! If you won, please e-mail me your full name and mailing address to cpisone@gmail.com!

nunaturals giveaway rafflecopter| almost getting it together

Chat with me:
What did you do for St. Patrick’s Day this year? What is your favorite green food?

Mint Chocolate Chip Overnight Oats and a Giveaway

As usual, I’m behind the times on green recipes. Since my birthday falls 10 days before St. Patrick’s Day, clearly I have other priorities in March.

I had actually been craving a shamrock basic b***h shake (i.e. a mint flavored smoothie in my world) but when I made it I just felt… basic and unoriginal. Maybe I’ll still post it because it was pretty good but whatever. (Has anyone seen the nutrition facts on a real Shamrock Shake? Ew. Just ew. I saw them while looking one up to show Davida what they were).

Then it came to me – mint chocolate chip overnight oats. I remembered I had Peppermint NuStevia and had yet to try that flavor. I actually originally made this with just mint and it wasn’t minty enough. True peppermint extract scares me because of a peppermint extract overdose incident (if a recipe calls for 1/8 tsp of peppermint don’t increase it) so I was glad to have a little dropper that held me accountable.

This oatmeal was amazing. So good I had to text Angela to tell her. Honestly it’s vaguely scary looking – I’m kind of self-conscious about how my food looks anyway (#foodbloggerprobs) and I was really self-conscious of this guy. But whatever, get festive and make a jar now – they’ll probably be great hangover food on the 18th. (Off topic: for a while, a kale smoothie was my go-to hangover cure.) Plus – they’re gluten free and vegan!

Mint Chocolate Chip Overnight Oats

mint chocolate chip overnight oats | almost getting it together

Sorry these photos are dark – natural light is no joke.

What you’ll need:
2 cups spinach
½ large banana
½ cup rolled oats
½ cup unsweetened almond milk
2 tbsp cacao powder (or cocoa powder)
1 tbsp chia seeds
1 sprig fresh mint
5 drops peppermint NuNatuals Stevia
1 tbsp unsweetened carob chips

What to do:
Put spinach, banana, almond milk, cacao powder, fresh mint, and peppermint stevia in your blender and blend until smooth.
Put oats and chia seeds in a jar and shake to combine.
Pour blender mixture into jar.
Add carob chips to jar mixture.
Shake well to combine.
Refrigerate overnight. Top with Greek yogurt or additional carob chips! Try not to be self-conscious of your breakfast.

mint chocolate chip overnight oats | almost getting it together

Don’t let the color scare you.

Mint Chocolate Chip Overnight Oats Nutrition Facts

Now you can #getlucky and win a NuStevia prize pack that includes the peppermint, cherry vanilla and lemon flavors! I’m giving away four prize packs and this is open WORLDWIDE. You’ll also get some NuStevia packets for sweetening on the go. If you don’t think you’re lucky, you can score 15% off your purchase with BLG0614 on nunaturals.com.

Now for the not so lucky part… I am not currently self-hosting and the free version of WordPress has some serious limitations, so you have to enter by going to the Rafflecopter page. I hope this doesn’t deter you from entering. Feel free to leave me a comment or shoot me an e-mail if you have any problems entering and I’ll help you out. This giveaway ends at 12:00 a.m. on Monday, March 17th so enter now!

The giveaway is sponsored by NuNaturals but all opinions and recipe creations are my own. I was not paid for this post.

Chat with me:
What was your most memorable (or least memorable… haha) St. Patrick’s Day ever?

Red Velvet Chocolate Chip Cookies

I almost forgot tomorrow was Valentine’s Day. I had planned on posting an entirely different recipe until I realized that February 14th happened to be a short day away. Clearly I’m single. Also I’m not into sharing things with other people, especially days that revolve around me, so even when I haven’t been single for Valentine’s Day, I’ve been off it.

This weekend I was craving chickpea chocolate chip cookies. No, I’d never had one before – but I knew I was craving them (see above – clearly not pregnant). Luckily, I had some chickpeas left over from a Goop recipe (millet falafel) that I wasn’t into enough to make again.

After my first beet experiment, I am hooked on cooking with beets. I also remembered that most – if not all – healthy red velvet recipes involve beets for natural red food coloring. They’re also naturally sweet so no need to add sugar (if you’re a freak like me with a fear of refined sugar).

These cookies are full of protein and fiber – a great post-workout treat or middle of the day snack for some staying power. Much better than the cookies full of empty calories from butter and sugar! They’re also vegan and gluten free – and can easily be raw if you put them in the fridge to harden instead of baking them. Eat the batter. It literally won’t kill you (unless you have a nut/chickpea/beet allergy).

Vegan & Gluten Free Red Velvet Chocolate Chip Cookies
Makes 16 cookies

red velvet chocolate chip cookies | almost getting it together

Full of nutrients, fiber & protein – free of guilt (unless you eat the entire batch).

red velvet chocolate chip cookies | almost getting it together

I like how when they cooked the middles weren’t as red!

What you’ll need:
1 cup cooked chickpeas, rinsed
1 banana
1/2 cup beets
1/3 cup almond butter
1/3 cup unsweetened carob chips
2 TBSP unsweetened almond milk
2 tsp vanilla extract
1 tsp baking powder

What to do:
Preheat oven to 350 F. Spray a cookie sheet with coconut oil or other non-stick spray.
Place chickpeas, beets and almond milk in food processor and mix until smooth.
Add almond butter, vanilla extract and baking powder and continue mixing.
Fold in carob chips with a fork.
Place spoonfuls of ‘dough’ onto cookie sheet about two inches apart.
Bake 12-15 minutes, until cookies begin browning on top.

red velvet chocolate chip cookies | almost getting it together

Bringing back out the Valentine’s themed plate.

red velvet chocolate chip cookies | almost getting it together

Take the gun, leave the cookies.

Red Velvet Chocolate Chip Cookie Nutrition Facts

Chat with me:
Healthiffing treats – worth it or just eat the real thing?

Eggnog Overnight Oats

Every December I think that I love eggnog. Then I remember – I’m okay with eggnog, but I don’t love it enough that I would enjoy a glass of it. I hate drinking anything but water (and coffee and tea and wine) so I don’t know why I think I want to drink things. I just like to taste things, you know?

Anyway, so I found almond eggnog at Whole Foods and luckily it only has 50 calories for a 1/2 cup. As I poured my first glass I wondered – how am I going to get through an entire container of this? Enter overnight oats.

These overnight oats have made me feel really festive. I’ve had them 3-4 times but I still have SO. MUCH. ALMONDNOG left. These are gluten free (with gluten free oats of course), vegan (if you don’t add yogurt at the end) and raw if you’re like that crazy of a person. I’m jealous of your insanity.

Eggnog Overnight Oats

almost getting it together | clean eating eggnog overnight oatmeal

Trying to be festive with my baby tree.

 

What you’ll need:
1/2 cup [almond] eggnog
1/2 cup rolled oats
1/4 cup plain almond milk
1 tbsp chia seeds

Optional:
1/2 cup sliced strawberries
1/2 sliced banana
1/4 cup Greek yogurt

What to do:
Mix oats and chia seeds in a jar (or container).
Add eggnog and almond milk and shake.
Leave in refrigerator overnight or up to three days.
Add mix-ins when you’re ready to eat!

 

almost getting it together | clean eating eggnog overnight oatmeal

Overnight oats = love.

 

Chat with me:
What’s your favorite seasonal food?