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

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?


Two Bite Gluten Free, Sugar Free Paleo Brownies

I used to be afraid of beets. Isn’t that weird? They are so delicious! Something about them – I thought they would taste “earthy”. I love greens and veggies and green juice, don’t get me wrong – but root vegetables freak me out a little because I’m afraid of them tasting like dirt. I must have had a bad beet experience once.

gluten free brownies paleo brownies sugar free brownies  nutrition facts | almost getting it together

Get ready to turn the beet up.

gluten free brownies paleo brownies sugar free brownies nutrition facts | almost getting it together

Themed photo styling, what up?

I’ve always seen baked good recipes calling for beets, so I decided it was finally my time to take the plunge. Also red things are perfect for Valentine’s Day… except the cocoa powder kind of kills the red vibe and they’re just normal brown brownies.

Disclaimer: These brownies are a little bittersweet because there isn’t any sugar. I thought they were amazing, but my taste-tester [my dad] thought they were “different”. He is also used to sugar and I am used to the lack thereof. If you want a sweeter brownie, sub out some of the almond butter for maple syrup – a 1:1 tbsp ratio should do the trick.

Two Bite Gluten Free, Sugar Free Paleo Brownies

gluten free brownies paleo brownies sugar free brownies  nutrition facts | almost getting it together

The sweetest little sugar-free Valentine’s Day treat.

What you’ll need:
1 banana
1/2 cup beets
2/3 cup unsweetened cocoa powder
1/3 cup almond butter
1/3 cup coconut milk
1 tbsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda

What to do:
Preheat oven to 350 degrees.
Put banana, beets and almond butter into food processor Vitamix and blend until smooth. Don’t be afraid to give the cute pink puree a taste test if you’re scared. I did.
Add the rest of your ingredients and continue blending until smooth.
Spray a mini-muffin pan with coconut oil (or whatever you use to grease pans with).
Fill muffin tins two-thirds full with batter.
Bake for 8-10 minutes.
Impress everyone with your super healthy treats!

gluten free brownies paleo brownies sugar free brownies  nutrition facts | almost getting it together

Please, have four of my brownies for the caloric content of two pre-packaged ones.

Note: WATCH THESE GUYS CLOSELY. You really are only baking them to form them, there’s not anything in them that isn’t safe to eat raw (not that I’m one to talk, but if you’re paranoid of that kind of thing good for you). Test their done-ness (is that a word?) by poking carefully with a toothpick or fork. It should come out a little moist. (Sorry for that word usage!)

Two Bite Gluten Free, Sugar Free Paleo Brownie Nutrition Facts

Chat with me:
Are you a Valentine’s Day lover or hater? What’s your most memorable Valentine’s Day?

Chocolate Chip Blueberry Banana Bread

I had a lot of bananas browning up a few weeks ago. I love bananas but honestly – I only eat half at a time. I know, I shouldn’t be afraid of banana calories and sugar and carbs – but the reason I started doing it was so I could have bananas more than once a day – half at breakfast and half for a snack or in my go-to dessert of Greek yogurt and fruit (#addicted). I haven’t been making smoothies with a banana base (see Pear Cinnamon Smoothie – also #addicted), so I had to figure out how to use up all my browning bananas – hence, the banana berry chia pancakes.

This bread was SO good. I had to stop myself from eating the entire loaf straight out of the pan. I continued to eat it throughout the week warmed up with a little ricotta cheese on top. (I have good willpower once something is in slices – I can eat one piece of something at a time. I actually just finished a chocolate bar Angela bought me at the beginning of August this week.)


Chocolate Chip Blueberry Banana Bread

gluten free chocolate chip blueberry banana bread | almost getting it together

gluten free chocolate chip blueberry banana bread


What you’ll need:
1 medium very ripe banana
1 cup almond meal
1/2 cup nut butter (I used almond)
1/2 cup pumpkin puree
1/2 cup blueberries
1/8 cup carob chips
2 eggs
1 tablespoon 0% greek yogurt
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon honey
1 teaspoon vanilla
1 teaspoon cinnamon
pinch Himalyan pink sea salt


What to do:
Preheat oven to 350 degrees F. Line a bread pan with parchment paper and set aside.
Blend banana, pumpkin and nut butter until smooth.
Mix in Greek yogurt, baking powder, vanilla and honey.
Add in almond meal and a pinch of salt and continue blending until smooth.
Carefully fold in blueberries and carob (or chocolate) chips.
Pour mixture into bread pan and smooth out top with a spoon.
Bake for 35-40 minutes or until a fork inserted comes out clean and the top is beginning to brown.
Let cool completely then slice and enjoy.

I was experimenting and did this entire process in my Vitamix, other than baking of course. You can easily do it with a hand mixer and an old fashioned wooden spoon, too. I also recommend topping with pumpkin cream cheese if you’re like me and just had to try it so now you have a mostly-full container of pumpkin cream cheese in your fridge.


gluten free chocolate chip blueberry banana loaf | almost getting it together

A little crumbly, but delicious.


Chat with me:
How is your willpower when it comes to sweets?

Cinnamon Pear Green Smoothie

Sorry Green Trekker smoothie… there’s a new smoothie sherif in town and his name is Cinnamon Pear Green Smoothie.

I know we all need some greens in our life after last weekend. This little guy is also great because he has coconut water (potassium, yay!) and fiber from the pear – both are allegedly anti-bloating, but I’m not a nutritionist and I believe everything anyone tells me so maybe don’t trust me on that one.

I literally go to bed dreaming of this smoothie. It was below twenty degrees Saturday morning and I still had to have one. (Then subsequently had to take a shower before yoga because I was so cold. I accidentally told a random girl that story at yoga thinking she was Angela.)

Cinnamon Pear Green Smoothie

cinnamon pear green smoothie | almost getting it together

Give me protein powder or give me… a growling stomach at 10:30 a.m.

What you’ll need:
a ton of baby spinach (or 2 cups if you like measurements)
1 pear, cored and preferably frozen
1 cup coconut water
1 cup ice
1 scoop vanilla protein powder
1 tbsp chia seeds
1 tsp cinnamon
1 tsp vanilla extract

What to do:
Throw everything in your blender. Blend until smooth. Drink, dream, repeat.

Chat with me:
What’s your fave smoothie combo?

Fig and Banana Smoothie

I think I missed the boat on fig season. I couldn’t pull the trigger on buying figs. I saw the sugar content. I saw the calorie count. “Oh but the fiber!” you say. “Oh but the nutrients!” you say. I have no problem in my life getting enough fiber or nutrients. I probably ingest too much fiber and nutrients, to be honest with you. I also really like figs and can’t trust myself around them.

I was really anti-dried sun fruits (raisins, dates, figs) until I did a juice cleanse in January. (If only I could force myself to do another.) I was SO GOOD about not eating added sugar for the week after… I didn’t even eat chocolate for a week, and if you know me, that’s basically a lifetime in my world. Luckily at the time I was in California so figs and dates were aplenty. And I would eat figs every day for a snack. I even went to a date farm I was so addicted. (More on that later.)

Anyway, so I kept seeing figs everywhere at the end of summer. They were in cute little baskets at Whole Foods and in oatmeal and salads, three things I love. Finally by the time I decided I was going to buy figs, just one batch, just to see how it felt, THEY WERE GONE.

I found some Black Turkey figs at Market District luckily so after looking up their calorie/sugar content/baking capabilities on my phone in the produce section, I bought five. Those suckers were a buck each! I decided to try them in a smoothie and also used them in muffins, which I totally forgot I had a recipe for/pictures of and need to post as well.


almost getting it together fig and banana green smoothie

I’m using props. How artsy am I?

What You’ll Need:
2 cups (or a bagful if you’re me) baby spinach
1/2 frozen banana
3 fresh figs (I used Black Turkey, obvs. Are you even listening to me?)
2/3 cup almond milk
1/2 cup ice
1 scoop protein powder
1 tbps chia seeds
1 tsp cinnamon

What to Do:
You know the drill. Dump in blender. Blend until smooth. Enjoy!

You can omit the protein powder or chia seeds if you aren’t into those types of things.

Chat with Me:
What seemingly healthy foods can you not trust yourself around? I also cannot be trusted around most fruit or nut butters.

Curried Pumpkin & Apple Soup

Who knew curry was such a fall flavor? Everywhere I look I find recipes for curried butternut squash, curried apples, curried pumpkin [soup]. I thought I wasn’t into curry as a spice, only as a Thai entree, but it turns out I am.

It also seems like I have no clue that any other food exists other than pumpkin. Out of five recipes currently on my blog, three include pumpkin and one I have planned (and baked!) also features pumpkin. I went to Trader Joe’s on Saturday and in case you were wondering, there isn’t anything there that doesn’t include pumpkin, so I guess they missed the memo, too.

I’ve been craving soup, specifically squash or pumpkin soup, but I’m terrified of the sodium levels in store-bought and restaurant soup. What’s a girl to do? Make her own, of course!

I adapted this recipe from Running With Spoons. It’s vegan, paleo, vegetarian… pretty much whatever fad diet you’re on besides raw. You have her to thank for that. I’d be using olive oil if I didn’t have an entire jar of Trader Joe’s Coconut Oil I needed to use up. I accidentally blackened the apples and onions and I thought it would be awful but it gave it a spicy, smokey flavor.

 Curried Pumpkin & Apple Soup

Almost Getting It Together: Curried Pumpkin Apple Soup

Curried Pumpkin & Apple Soup

What You’ll Need:
4 cups vegetable broth (one normal sized container)
4 cups pumpkin puree
1 cup applesauce
2 apples
1 yellow onion
1 tbsp curry powder
3 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp coconut oil

What to Do:
Dice your apples and cut your onion into slivers. Heat the coconut oil in a large skillet on high and then throw your apples and onions in. Let them soften (5-6 minutes) then add in curry powder, cinnamon, pumpkin pie spice, and the apple sauce. I found the first time I made the apples and onions the spices were hard to mix and so I thought the applesauce would give it an extra apple-y flavor. Cover and let soak up the spices for another 5 minutes.

While your apples and onions are cooking, whisk together the pumpkin puree and broth in a large soup pot. The original recipe called for 1/2 the pumpkin but I love pumpkin so I doubled it. Let it boil then once the your veggies are soft, throw them in and reduce heat to medium. Let cook for 20 minutes then turn off heat and cool for 20-30 minutes.

Once your soup isn’t crazy hot, pour it (carefully) in your Vitamix (or other high-powered blender) and blend until everything is smooth and there aren’t veggie or fruit pieces anywhere. Serve and enjoy!

Like most soups, this gets better with age. Feel free to have for lunch for the entire week!

Chat with me:
What is your favorite fall flavor? Do you OD on pumpkin like me?

So You Want to Make a Green Smoothie

One of my favorite breakfasts is a green smoothie. I have a few go-to recipes, one of which I will post at a later date that I call Emily’s Green Trekker (because my friend Emily adapted it from a Whole Foods smoothie we drank every morning during a trip to South Beach). After drinking Emily’s Green Trekker for approximately the past three months, I ventured out into new smoothie territory based on a smoothie I saw at Running With Spoons who has AMAZING recipes on her blog.

In the morning, if I’m not drinking a smoothie and it’s a weekday, I’m eating oatmeal. How could I mix my favorite two breakfasts together? With an oatmeal chocolate chip cookie smoothie, of course! Disclaimer: this smoothie is green. If you’re not down with green smoothies I don’t know why you’re even on my blog.



You’ll need:
2 cups spinach (Honestly I don’t measure spinach… I just fill my Vitamix nearly to the top with it. The more spinach, the better in my world.)
1 cup almond milk
1/2 frozen banana
1/2 frozen mango chunks (Don’t know why, but it helps the cookie taste)
1 scoop birthday cake protein powder (any flavor will work… I’ve also used vanilla and want to try chocolate)
2 tbsp chocolate PB2
1 tbsp chia seeds
1 tbsp cocoa powder
handful of ice

What to Do:
Dump everything into your Vitamix. Don’t have a Vitamix? You’re missing out my friend. Shell out the $500. I promise it’s worth it. Okay, so you’re not a psychopath like me and don’t believe in $500 blenders. Dump everything into your blender. If you’re weird and want to know the order, I do spinach, almond milk, frozen fruit, dry stuff, ice. You’ll have to taper everything down probably during mixing. Mix on high until desired consistency. Poor in a cool mug and enjoy,

Smoothies are an art, not a science. You gotta just play with what works for you. You could trade out the mango for another mild fruit or an entire banana instead. There’s a tip.


Chat with me:Do you have a Vitamix? Do you want one?