Then, inevitably on the 28-hour trek home tomorrow or in the days to follow, I will share more about all that I have learned on this solo journey with myself. I also have a nearly TWO HOUR solo podcast episode going up next Wednesday that I recorded here about my trip and I am very excited to share it. And if you’ve heard me say that I am going to be gone for *two months* and you’re thinking “wait, only three weeks have passed…” you are correct, and I am heading off to a healing center in Northern California after a few days home in LA with my loves in between. The healing journey continues!

Anyway, this topic today is very near and dear to my heart. And in some ways I have found it even harder to put into words than I did my original “Why I’m Transitioning Away from Veganism” blog post nearly four years ago. I have purposely not put it into words yet because I wanted and needed to experience this first and foremost for me… feel it out for ME, and also see and feel the lasting effects after eating this way for a while before I shared.

The topic is the NEW KIND OF PLANT-BASED  and I will explain what that means at the bottom of this post.

Let’s just start at the beginning — and I will try to make this as short & sweet as possible because the truth is, I could (and want to…) write a book about this particular subject and my relationship to it! ONE DAY. One thing at a time…!

The Story //

So, last summer. I started seeing my dear friend Lo Roxburgh for alignment and body work. In our sessions we immediately went VERY DEEP into soul-guided conversation, and the synergy between us is to this day absolutely insane. Lo picked up very quickly on the inflammation I was experiencing in my body, and I just kept telling her: “I don’t feel like myself. My body is so inflamed. I feel it every day in my gut, my skin, my ENERGY FIELD, even my organs.”

A few months into working together she asked me when the last time I felt truly myself in my body was, without the inflammation and the pain and the insomnia and the gut issues and all the rest. And I said, “Well, I guess when I was vegan. Before the eating disorder of course and just when I was eating a balanced vegan diet.” And she said, “Well… what would you think about going vegan again?”

Her words planted the seed, and as much as I wanted to try it I was SCARED. Not only scared of what labeling my diet would mean for me after the healing journey I’ve gone through, but also scared of the Internet trolls who get off on abusing people’s dietary choices (very much including my own). I have worked long and hard to transition from veganism to non-veganism in the public eye, and switching back just gave me that feeling of, “oh god, people are going to think I am such a damn hypocrite.”

Of course those fears were wedged way deep inside of me and they only came up later on as I’ve done the inner work to figure out my resistance to this way of life. Fast forward to months later, when my reiki master and also very dear friend Kelsey Patel said to me in a similar heart-to-heart conversation, “Oh wow! I am getting the intuitive hit that you need to try going vegan again. How does that feel for you?”

Between Lo and Kelsey and their open and soul-guided and non-judgmental and non-biased words, I could have cried. I actually did cry. Just having the PERMISSION from two close friends of mine who also happen to be healers who also happen to be deeply immersed in the wellness world who ALSO happen to have about 10 years of life wisdom on me really, really, really hit home for me. I have always maintained and I still do that it’s never about what someone else thinks, or what someone else tells you. But from my particular position at that place in time I really NEEDED some “permission,” if you will, to be me. To REALLY listen to my own body and go with it.

So back in November, I did it. I started eating plant-based. I felt into it intuitively and it felt incredibly right. Physically, things were REALLY not feeling okay so trust me when I say it took a lot of immensely deep work to even get in touch with my intuition on a physical level.

When Jonathan and I came to Bali in December, I dabbled in eating other things for the sake of “FOOD FREEDOM” (I put it in quotes because someone with as many gut and health issues as I have had, mental food freedom can sometimes equate making yourself very physically ill) and felt like abbbbbsolute and complete shit. So then I really dedicated myself to the plant-based lifestyle, and I haven’t turned back since.

Plant-Based in Bali //

Many of you know that in the first few days of 2018, I got hit with a sudden and MASSIVE attack of full-body hives. Up until about a week ago I was still covered in a terrible eczema rash that was diagnosed from afar as everything from a cutaneous drug rash to Lyme disease. I am still sorting out what the exact “diagnosis” is, but I am not sure I even need one because I know now that it was nearly 100% stress-related and gut-related.

So I came on this solo trip to Bali to heal. The proximity of raw vegan cafes, healing centers, yoga studios, and wellness retreats to my hotel here in Ubud is absolutely nuts. Even Los Angeles has nowhere near this amount of easy, readily available, abundant, made-with-love, and CHEAP organic plant-based cuisine… and here it’s literally on every corner.

So for the last three weeks I have dedicated myself to eating 100% plant-based, and about 80% raw. For the first week or so I was completely raw but found myself craving cooked veggies and warming meals for dinner after a period of time and I am all about listening to my body above all else.

On top of the food I’ve been eating, I have been doing a lot of yoga, walking at LEAST 10,000 steps a day (usually closer to 20,000!), resting and sleeping a ton, doing colonics, drinking juices, eating an ABUNDANCE of fruits and fermented foods, and all of those things combined have lowered my stress levels immeasurably AND cleaned up my gut a considerable amount.

Letting go of my “fruit fear” that I developed from YEARS (yet again) of listening to other people’s ideologies and opinions about bodies that are not my own, has been the most freeing thing mentally and physically I have probably done in my entire adult life when it comes to food. I mean, my body was CRYING out for the nutrients and digestion-friendly properties of fresh, organic fruits. I didn’t eat fruit for THREE YEARS. (Or let’s say barely. Maybe a handful every so often.)

I have started mostly every day here with a smoothie bowl, FULL of fresh local fruits and topped with more fruit, superfoods, and raw granolas. I am telling you, and you know this if you’ve followed me over the years, I would not have touched a bowl full of so much natural sugar with a ten foot pole even just a year ago. But suddenly, eating intuitively and treating myself to what truly sounds and feels the best for me each day…. that is what I am gravitating toward. Just like I was five years ago when I was vegan PRE-eating disorder when I ate what I wanted in abundance and with love!

I have also been eating raw DESSERTS here in great abundance. I think it’s safe to say that with the exception of a few days here and there where I just wasn’t in the mood, I have had dessert every day here & at least once a day. I am all about the chocolate, as you know. So tons of raw cacao goodness! (If you come to Ubud, you have GOT to try Ubud Raw Chocolate. It’s actually insanity how good it is and full of sooooo many antioxidants and healthy fats.)

And honestly I am just telling you this because I love healthy desserts and listening to my body on that front has been so healing. If you’re not a dessert person, keep doing you. You don’t HAVE to eat dessert to feel free and intuitive with food… in fact many people may find themselves doing the opposite when they’re being truly intuitive. That is what is beautiful, we are all so freakishly different in our ways and that is what I love. THAT is what makes us healthy.

Tonight was my final dinner in Ubud (SAD in some ways even though I am ready to get home to my J & my Hud – like you have no idea, there are not even words) & I had a “Nourish Bowl” at one of my fave cafes here Sayuri Healing Food which is full of brown rice, adzuki beans, steamed veggies, spirulina crunchies, tahini dressing and a few other things… plus a side of raw bread, raw aged nut cheeses (TO DIE FOR), and a double chocolate raw pie for dessert.

I mean, can you say YUM? And abundant? And delicious? And decadent in the best ways and not at all restrictive or limited the way I once was in my previously restrictive vegan days?

So here’s what I’m trying to say //

I still believe in no labels. I believe in eating intuitively, and doing YOU and not listening to what anyone else has to say about what will make you feel the best or this or that. I still believe that we evolve and change over time, and I would be surprised if I didn’t change my eating habits again down the line as my life and journey continues to evolve.

For my own personal body right now, eating in this anti-inflammatory high fruit and high veggie way with lots of raw foods, juices, and also cooked veggies and gluten-free grains / legumes on the occasion has me feeling better than I’ve felt in four and a half years. Maybe five.

My medium MaryAnn (the most psychic person on this planet, no joke) did a healing on me last night over the phone and she said my gut is HEALING for the first time in years. She said it is going to continue to be a process, and the healing journey I am on is extremely slow and steady and that is my work at this time to trust in going slow and the true healing that is taking place… but the words “YOUR GUT IS HEALING & YOUR BODY IS SO HAPPY ABOUT IT” basically brought me to my knees.

After the parasites, the eczema, the hives, the autoimmune, the cystic acne, the eating disorder recovery, the food allergies, the chronic fatigue, depression and anxiety all stemming from my gut… those words held more sweet music to my ears than I think I could ever express to you in this lifetime.

I feel very, very, very good right now on this plant-based and highly raw diet. I am very aware that many people reading have seen me through my eating disorder and recovery days and I also know that many of you have been through your own recovery journeys. I very much hope that seeing me go through this process and find this complete & utter joy in this lifestyle again can inspire you from afar to do the same for YOUR life. It could look entirely different to you. It could be the opposite of plant-based or vegan. All I hope for you is that it makes you feel good, and passionate, and healthy, and awake, and alive.

(Quick side note: Even though I was eating vegan in LA for three months before I came back to Bali, I was still eating a lot of inflammatory foods. Nightshades, fried cauliflower at Erewhon (such an addiction), sauces that didn’t agree with me, more grains and legumes than I have been here… so this is the first time I have felt TRULY amazing with a longterm dedication to cutting out everything I knew intuitively was not working for me.)

What now? //

I am headed to a healing center in Nor Cal when I get back to the U.S. I made a commitment to myself this year that I would deal with my health issues once and for all, and take myself on a self-loving journey to heal and feel my absolute most radiant best again. I will share more details about it as time goes on — I will be doing something rather extreme and I wouldn’t recommend it to people who aren’t in my boat of *extreme* health issues and imbalances, so I will hold off on telling you more about it until THIS post has sunken in at least, haha.

I want to thank you from the bottom of my heart for supporting me and being here for this journey through the years. I hope and know in my heart of hearts that anyone who is MEANT to be here reading this will be, and I feel that my words at this point in time will attract people who are at the stage of their journey where they can take in what I am saying and feel confident about their own life choices as well whether they’re different from mine or similar.

One thing I want to share is that while going through this entire journey publicly on social media and in the news and all the rest was the best and the worst thing for my overall wellbeing. The best because I got more support than any girl could ever dream of or imagine, and I feel deeply lucky to be able to run into SO MANY girls and guys on the streets of Ubud of all places (and of course when I am back home — but here has been pretty remarkable so far from home) who know much of my life story and have been so incredibly kind. The worst because it is definitely very hard to have your choices and your opinions ripped to shreds on a daily basis, especially from very passionate people about one thing or another.

The truth is, once you reach the place of true FREEDOM and unconditional love for yourself and your body, you will understand what its like to make choices from a place of pure heart-centered intuition. And when you’re there, my choices and everyone’s choices won’t affect you negatively. I can promise you that.

I dreamt of that place for a long time, and now that I’m there… it feels amazing. So whether you agree with or me disagree, it’s not my place to say or to even care. Because we are all dealing with something and being on the Internet has taught me I will often be the target for someone else’s insecurities. And I continue to put myself and my truth out there because A) that is what makes me happy and makes me feel fulfilled and B) I care about you guys with all my heart and it never feels right to NOT tell you things! C) I want to help people as best I can, and I know no other way to do that than to be radically open and honest.

Also, I will probably write a whole post on this but I will briefly say: opening up spiritually, psychically, and intuitively has had a LOT to do with this shift. I finally understand what people have been saying all years about how eating pure, mostly raw, foods from the earth in many ways can open up your third eye and make you feel more one with the universe. That has definitely been my experience… cleaning it all up, inside and out.

So… I am saving the point of this post for the very last paragraph. I want to represent a NEW kind of plant-based lifestyle. One where you can be VEGAN and not judge other people who are not vegan. You are allowed to be vegan and still be open to changing your diet to include non-vegan foods in the future. You are allowed to be vegan without labeling yourself and without being militant about your own choices or others’ choices. THERE IS NO ONE WAY TO BE, even when it comes to being plant-based or vegan.

So right now I am trying that on. I am feelin’ like the NEW kind of plant-based is the way I want to be. I will keep you very updated on how it makes me feel, and I would be honored if you decided to join me in whichever way you’d like to! EVEN if that is by eating a totally different way. Join me in doing you, and being intuitive, and of course… incorporating plants because they’re so very good for you.

Thoughts?! Would absolutely love to hear them. And tomorrow I will be headed back stateside and I am very, very, very excited. And very ready. <3

Ah, it feels so good to be back on the blog. I know I said I was planning to blog from Bali, but guess what? My laptop crashed and wouldn’t turn on all throughout our trip, so my post from China was the first and last update I was able to write from vacation.

While retrograde hit me hard and I was super bummed at first, it was actually such a blessing in disguise. Without a computer or the ability to do any work, I was able to get so deep into my relaxation and completely check out in the trip, which re-inspired and invigorated me in so many ways.

More to come on all of that. I will do lots and lots of Bali recaps as I finally ease back into real-life over here, but today I wanted to bring you a matcha recipe featuring my FAVORITE new Vital Proteins Matcha Collagen… and I’ll tell you why.

Why Matcha for the Coffee Addict?!

When we were traveling around Bali I allowed myself to pretty much eat and drink whatever I wanted, whenever I wanted. For a control freak with food allergies and a past with eating disorders… food freedom on vacation is always AMAZING for my mind, but very tricky waters for my body.

My body is sensitive AF. I can eat as I please for a few days, which still includes my staple musts like remaining gluten-free, dairy-free, and having no refined sugar. But after a few days, things start to feel funky in my body. My digestion starts going out of whack, my stomach starts hurting, I don’t sleep well, the bloat is out of control, on and on.

So when I am on a 14-day trip eating some of the yummiest foods I’ve ever had in my life, you can imagine things went a little wonky for my bod! I was eating foods I know I have allergies to like eggs, gluten-free toast (#yum), alllll of the coffee, certain veggies, lots of fruits, ridiculously delicious desserts, and more.

And if you’re thinking I’m crazy for doing that while KNOWING how it would make me feel, I probably am. But also, a girl’s gotta live and I do believe in the mental freedom of easing up on our rules every so often, especially in a new country where the food is fresh as can be and MIGHT not cause the same issues, so it’s always worth a shot.

By our 10th, 11th, and 12th days… when we were staying at Nihiwatu, otherwise known as the #1 rated resort in the WORLD (more on that later), my physical reactions to food were getting so bad it was really hindering the trip. My body was freaking out and I had a perpetual migraine / headache that wouldn’t go away.

In other words, I felt like SH*T.

But this was another blessing in disguise, because I finally noticed exactly what kinds of foods I need to stay away from, and which ones I can be more lenient with.

While we were in Ubud and I was eating mostly raw vegan foods, I felt great. I was full of energy and unless I had the random red pepper or mushroom in my meal by accident I was completely fine and felt abundant and wonderful.

But it was when we left Ubud (otherwise known as “the holistic city” #swoon) and I started really loading up on the coffee, getting super lenient with gluten-free breads (all the hotels had SUCH GOOD homemade gluten-free breads!) and eggs and desserts that things started getting real bad.

In Nihiwatu I ate it all, falling back into my old trap of, “Wait, WHY am I feeling this way? I eat so well! This isn’t fair!” But in hindsight I was doing it to myself. It’s unfortunate to have to be so careful, but if I want to feel well then it is an absolute must.

Because of that, when we left Nihiwatu I made a promise to myself and to Jonathan (who was so patient and amazing and sweet with me while I complained and cried and laid in bed with a migraine and felt like crap for days on end): No more coffee. No more grains (even g-free grains). No more eggs. No more desserts with real sugar. Until I get this stomach issue back on track.

he is so patient with me

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I will share a lot more details when I go into more detail about the trip itself, but THAT, my friends, is why I am on the matcha train right now.

In fact, I have always loved matcha. I usually even drink matcha after having coffee! But my body is really loving and thriving off of cutting it way back on the caffeine train and sticking to matcha.

I use Vital Proteins Matcha Collagen which I am hosting a GIVEAWAY (!!!) for right now on Insta. We are giving away three canisters to YOUUU GUYS as long as you’re in the U.S. and Canada. All you have to do is comment on my photo with the matcha, tag three friends, and tell me why you want to win!

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So let’s talk about some matcha facts:

+ matcha green tea is packed with antioxidants, which can help fight free radicals in the body and promote long-term health.

+ rich in fiber, chlorophyll and vitamins

+ enhances mood and aids in concentration

+ calms the mind and relaxes the body

+ the powerful polyphenol EGCG in matcha is known to boost metabolism and burn calories (just an added bonus to the health benefits

+ provides slow & sustained energy versus the jolt and jitters that coffee gives us, so it’s also easier on our adrenals + hormones (the BIGGEST plus for me)

and then the additional health benefits of the Vital Proteins Matcha Collagen are the collagen benefits…

+ the most abundant protein in the body.

+ responsible for the maintenance of healthy connective tissues, such as bones, joints, skin, hair, and nails.

UMMMM, yes please.

My favorite way to enjoy matcha is either with hot water or steamed with warm coconut milk. My favorite yummy matcha holiday recipe is below!

Holiday Coconutty Matcha // TBB Style

Ingredients:

+ 1 scoop Vital Proteins Matcha Collagen

+ 1 cup warm coconut milk (easy to find at Whole Foods or any healthy grocery store), heated up on the stove or in the microwave

+ 1 tablespoon coconut butter

+ a few shakes cinnamon

+ a few shakes pumpkin pie spice

Method:

+ heat the coconut milk on the stove or in the microwave

+ melt the coconut butter if you want it to blend smoothly

+ add all ingredients into a high-speed blender and blend until smooth

ENJOY this creamy and delicious holiday treat! I like to have this first thing in the morning and then have breakfast about an hour or two later.

Matcha is so much easier on our hormones than coffee is, so even though I am saying goodbye to my BELOVED coffee for now… my adrenals, liver, skin, and energy levels will thank me. Trust me, nothing additional needs to be messing with my cortisol levels right now!

I hope you all enjoy this recipe, and I am sending so much love to you this holiday season! Thank you for baring with me while my posting schedule has been all over the place… Spirit Juice and the blog will be much more consistent in 2018 and I can’t wait. <3

And don’t forget to enter the Vital Proteins giveaway on Insta for a chance to win! It will be open until the day after Christmas! Thank you to Vital Protein for sponsoring this post and providing such healthy deliciousness for us all. I continue to feel so lucky to partner with brands I adore. XX

Like, so good, in fact, that I could not stop eating them once I started!

They literally taste like a savory crepe that you would get on the streets of Paris, but with one main distinction: they are HEALTHY.

I was actually surprised at how well they turned out, even if they look a little burnt. LOL – I obviously have some work to do on my pancake flipping skills…

Either way, they tasted so good, and I think I finally found a way to incorporate ricotta cheese into a yummy breakfast and keep it pretty darn healthy! Ricotta is one of the few cheeses that doesn’t bother my stomach, so it is one of my go-to’s with eggs, veggies, etc.

For people who are surprised that I now incorporate a bit of dairy into my diet, what I have to say to you is… Health is all about balance! Cheese tastes amazing (to most of us), and I found that milder white cheeses actually don’t bother my stomach very much at all. It’s the darker, stronger tasting cheeses like cheddar that do.

So, I’ve found what works for me! I don’t eat cheese all day every day, but including a bit into one meal a day works for me.

ALSO… checks and balances! Have you heard my latest podcast with Kelly Leveque of BeWellByKelly? If not, you can listen here!

One of her huge tips that I really resonate with is to treat health like a checks and balance act. That mentality really helps us from falling into extremes in my opinion, because it gives us the chance to have some leeway without trying to force something extreme like a weeklong juice cleanse after “indulging” over the weekend.

The balance in this recipe is that yes, there is ricotta cheese, but there is also delicious gluten-free chickpea flour that is full of nutrients, protein, minerals, and won’t aggravate a wheat-sensitive tummy.

This is the perfect breakfast to make for friends who are coming over for breakfast, for a big brunch party, or for a date morning for you and someone you love.

To be honest, I made them for myself and enjoyed them all on my own !!!

I am so glad to have partnered with USA Pulses and Pulse Canada for their Pulse Pledge campaign, because it has gotten me playing around with chickpeas, lentils, black beans and so many other delicious ingredients to use in innovative ways rather than my usual super simple go-to’s.

Also, the lemony flavor gives this a really delicious taste and texture that is pretty indescribable. I like to top mine with honey and coconut butter, but you can also use any type of organic syrup, maple, butter, ghee, or anything that you would normally top your pancakes with.

Also, the eggs also add to the yummy, savory flavor. No wonder I love it so much between the eggs, lemon and ricotta — I love anything with that combo. Whether it’s in omelette form, pancake form, waffle form, or anything else form.

I hope you guys love this one as much as I did! Tag me in it if you happen to try! LOVE Y’ALL.

Recipe Tiiiiime!

Ingredients:

– 1 cup ricotta cheese (organic + grass-fed, if possible!)

– 4 organic eggs

– 1/2 cup gluten-free flour (I used chickpea flour)

– 2 tablespoons coconut sugar

– zest & juice of one lemon

– 1/2 cup almond milk (or milk of your choice)

Method:

1. Mix lemon zest and juice, chickpea flour, and eggs together in a large bowl. Add the almond milk, just a few tablespoons at a time so you can make sure the batter stays nice and thick as you mix it.
2. Heat a griddle or skillet, and when it’s hot add cutter or coconut oil. Pour the batter in 1/4 cups onto the griddle. Feel free to flatten the pancakes slightly with the back of a spatula.
3. Cook over light to medium heat (this is where I went wrong! I cooked them over a bit too strong of heat), and VERY carefully (they can be crumbly if you don’t want long enough) flip them over. They are delicate, keep in mind.
4. Cook an additional 3-4 minutes on second side or until golden brown.
5. Serve with syrup, coconut butter, or anything you’d like to put on top!
   
   
   Annndddd voila!! They taste like the most perfect and heavenly CREPE in the world… savory blend of eggs, lemon, ricotta… OMG. Hope you enjoy! Also, check out the PulsePledge.com to get some inspiration to use pulses in your everyday cooking — it’s pretty awesome.

Guys! I promised more recipes on the bloggy this season because I’ve been in the kitchen a lot more lately (you know it comes in spurts with me!) and this maca chia recipe is such a yummy place to start.

First of all, I have been obsessed with chia pudding for as long as I can remember — it tastes amazing, is chock full of protein + healthy fats, and is one of those “so much bang for your buck” types of meals… and what I mean by that is: lots of fuel, nutrients & energy per calorie.

Basically, it’s a win win win win in my book. (Four wins. That’s how much I love it.) Actually, ask anyone who went to Cabo on the Bliss out in Baja yoga retreat in May… I lived for that chia pudding we had at the hotel every morning, and became obsessed with recreating it in my own kitchen when I got home!

One of my favorite things about chia pudding is that you can add all sorts of yummy flavors to enhance it, and it will take on the flavor of different superfoods, protein powders, fruits, etc.

My CURRENT fave is MACA CHIA PUDDING, made with the sensational raw, gluten-free, kosher & organic maca powder from Nuts.com + my go-to chia pudding recipe with almond milk.

And hold up for a second — let’s talk about the deets of Nuts.com. I am obsessed with their story and in love with their brand (and their personalities — yes, they are SO NICE & KIND which goes the longest way in my book), so let me tell you about it before I tell you more about MACA!

The Nuts.com crew is an incredible and dedicated family company that has been in business since 1929 when their father and grandfather “Poppy” Sol started selling premium bulk nuts in open air markets at the age of 22. He always believed in choosing only the highest quality nuts from the world’s best growers.

Fastforward to 1999 when Sol’s kids and grandkids launched NutsOnline, which is now Nuts.com, so that people all over the world could have access to their 2,000+ products (woah!!!!).

Now they sell an array of so many incredible products that I LEGIT USE ON THE DAILY from superfood powders to premium, organic nuts to snacks, baking goods, coffee and more.

Basically, they’re amazing. And after discovering them several months ago when they reached out to me and stocking my ENTIRE kitchen with their products I couldn’t not share with you. It’s an honor to get to work with them to let you guys know about their stuff, because they have it all… every single kind of superfood you could imagine & more!

Check them ouuuuuut on Nuts.com — luckily that site name is supes easy to remember.

And now, let’s discuss MACA!

This ish is unreal. It tastes like butterscotch and has a mild sweetness to it that makes it so perfect to add to chia pudding, smoothies, almond milk, oatmeal, etc. It has a TON of flavor so don’t use too much too soon… it may overwhelm your taste buds if you do, hehe. (Trust me, back in my vegan days I did the maca-overload-in-smoothie thing several times too many and regretted it).

The four main benefits of maca are… increase in energy + stamina, relieves stress, boosts mood + is a nutritional POWERHOUSE.

It is a great source of B-complex vitamins and minerals like calcium, zinc and iron + has a lot of fiber and essential amino acids. Maca powder naturally stimulates hormone levels that are too low, and regulates those that are overactive — so it helps our hormones out in the best way. And you know how I feel about balancing hormones.

Also, it just tastes so good with yummy chia — and the chia seeds I used are ALSO from Nuts.com, just so you know. You can find them here!

I could tell you ALL about the benefits of chia, just let’s keep it to: mega amount of omega-3’s, great for blog sugar stability + weight loss, easy to digest and full of healthy protein and fats.

Now… recipe time!

Maca Chia Pudding Recipe // YUM!

Ingredients:

1 1/2 cups unsweetened vanilla almond milk

1/2 tablespoon organic maca powder

1/3 cup chia seeds

2 tablespoons cacao nibs (ALSO from Nuts.com!)

Method:

1. In a medium bowl, stir the almond milk, maca powder and chia seeds. Let stand for 30 minutes. Stir again to evenly redistribute the chia seeds. Cover the bowl and refrigerate overnight.

2. In the morning, dig in and add any toppings you’d like! I love adding cacao nibs for nutrition and a yummy crunch.

Soooo, there you have it babes. A delicious maca chia pudding recipe — and ALLLL of the ingredients (yes, including the almond milk) can be found on Nuts.com. I really truly love them & hope you check them out because they rock and their products are TOP NOTCH… and easy to store, trust me, I have a ton of these cute branded bags of theirs.

Who else loves chia pudding as much as I do?! Time to go devour more of it… it’s too good! Happy Friday babes!! XO 

I fell in love with her after reading (a.k.a devouring…) her first book, the NY Times Best-Seller It Was Me All Along about her journey through obesity, losing weight, finding balance, love and loss & so much more. Her writing style is SO on point, and her story-telling is out of this world.

Mainly, after reading her book, I basically knew we were soul sistas destined to be best friends. 

Here’s the cool thing: I WAS RIGHT!

Last May in NYC I had the fab opportunity to go to lunch with Andie, and our bond was immediate. Our journeys have so many parallels, and we experience a lot of the same struggles and successes daily in our mutual quests for balance, trying to live our healthiest lives, living the curious but awesome writer/blogger life, and so much more.

Also, CRAZY parallels exist between our love lives but that’s another story for another day. I will go on record now and say I may have shed a tear or two when I found out that Andie and Daniel are ENGAGED (their relationship history is a big part of her first book). Congrats to them and I can’t wait to watch their lives blossom together.

ANYWAY, now Andie has written book #2, her cookbook Eating in the Middle, and I could not be happier for her. Flip open the book and check out the inside cover for a lil’ quote from yours truly. #proudmoment

Chocolate Raspberry Breakfast Pudding // YUM

So many of the recipes in Andie’s new book are beyond delectable, including the baked banana bread donuts (holy crap, amazingness !!!!), peanut butter granola parfaits, roasted carrots with honey butter, on and on. But the recipe that stole my heart immediately is the chocolate raspberry breakfast pudding.

Partially, I’m obsessed with it because I am obsessed with anything chia, chocolate and plant-based when it comes to breakfast. Secondly, it reminds me of my fav chocolate chia seed pudding from Gingersnap’s Organic that I LIVED off of in NYC and ate every morning for quite some time.

This breakfast pudding is particularly nourishing, filling and nutrient-dense because not only is the chia soaked in almond milk, but also in plain 2% Greek Yogurt. (Well, I used Siggi’s. My ultimate fav yogurt.)

Andie suggests topping the creation with coconut flakes & raspberries, and I was ALL about it because toppings are my jam. I also added some dairy-free chocolate chips and some additional maple syrup, because why not? #treatyoself

Ingredients:

1 1/2 cups unsweetened vanilla almond milk

1 1/2 cups plain 2% Gree yogurt

3 tablespoons unsweetened cocoa powder

1/4 cup pure maple syrp

1/3 cup chia seeds

2 cups fresh raspberries, for serving

2 tablespoons unsweetened coconut flakes, for serving

Method:

1. In a medium bowl, whisk together the almond milk, yogurt, cocoa powder, maple syrup and chia seeds Let stand for 30 minutes. Stir to redistribute the chia seeds. Cover the bowl and refrigerate overnight.

2. In the morning, divide the pudding among 4 small bowls and top with the fresh raspberries and coconut flakes.

Nutrition:

Per Serving (Serves 4):

Calories: 256, Protein: 11g, Carbohydates: 35 g, Fiber: 13 g, Sugar: 20 g, Total Fat: 11 g, Saturated Fat: 3 g, Sodium: 116 mg

Boom. How BEAUTIFUL is her book? How beautiful is she?? Dying.

I ate this breakfast pudding every morning for almost a week after I made it — score! I love how the flavors soak in over time, and nothing is better than a gelatinous lil’ chia seed. Yeah, I said it.

Do yourself a favor & check out Andie’s new cookbook, and her original memoir. I mean it when I say her memoir inspired me to dig deeper while writing my own, and now her cookbook is a staple in my kitchen.

BTW guys, my weekly TBB Tribe newsletter is BACK! If you haven’t signed up, you can do so here. I’ll be recapping the blog each week, providing yummy recipes not seen on the blog, sharing good music, good podcasts fav quotes & wellness news — Check it!!

XO

Okay, actually let me back up a little bit. I just had to introduce the post with that because well, ummm, look: 

So I spent all day Sunday developing recipes for The Balanced Blonde App. Our release date is in November, which means my early October deadline is rapidly approaching. Which means my December book deadline is also rapidly approaching. Which means Jordan is a mess and a half and has a whole lot of shit to get done (always).

So! Me being me and having this whole procrastination, extreme, all-or-nothing down thing pat, I’ve been putting off developing app recipes for oh, well, like… forever.

Last time I had a serious recipe development day for the app was mid-July. It’s September now… (How?!?!?) so I kinda sorta have a lot of catching up to do. Oh, and the book is going to have 25 recipes too. So yippity-doodah.

 But before you sit back and say, “Hooowww could Jordan have put off recipe developing for this long?! Doesn’t she cook? I mean, she runs a food blog… what the heck has she been doing?”

A couple things:

A) I’ve found a lot of comfort in not developing recipes for a while, because it’s been helping me enjoy food simply for what it is – sustenance! I get very wrapped up in the presentation, innovation, food photography, has-to-be-cooler-than-ever-before, let-me-take-652-photos-to-get-it-just-right mindset when I am cooking for the blog, and after developing orthorexia and going through my recovery process, making simple recipes & snapping them with my iPhone was pretty darn nice. (But then I really missed it so here I am.)

B) I also have TBV Apparel, writing the book, my IIN health coaching classes, and running the lifestyle portion of the bloggy! So even though recipe developing took a little hiatus, all things TBB have been keeping me quite busy.

C) I left my camera in LA when I was in Nor Cal, and then set me back just a teeny weeny bit.

^ Mashed Avocado Breakfast Pizza hanging out with the Two Ingredient Peanut Butter Pecan Pancake from the app… because they’re both too heavenly for words!

So, back to Monday (which felt like a Sunday because of Labor Day). 14 recipes. One day. Lots of breakfasts for my friends. Lots of beautiful food photos on my newfound gorgeous balcony lighting.

And because there hasn’t been a recipe around these parts in a while, I decided I would share a little sneak peek from the app and post this Mashed Avocado Breakfast Pizza Recipe!

PS: The app will be gluten-free, dairy-free and largely plant-based, but there will also be yummy fish recipes on there and hopefully some chicken recipes too. And eggs. Lots of eggs. 

Mashed Avocado Breakfast Pizza  ▷ ▸ ▹ ►

Ingredients:

1 gluten-free tortilla (or whole wheat)

½ mashed avocado

1 overeasy egg

A sprinkle of red pepper

Optional: Crumbled bleu cheese

Directions:

1. Warm the tortilla on the stovetop or in the oven at a medium-low temperature.

2. Grease a skillet (I use coconut oil) over medium-high heat, crack your egg and let it fry until cooked through. I like to leave mine runny, so I keep a close eye on it and I don’t flip it.

3. Slice the avocado in half and mash it with a fork until it is easily spreadable.

4. Spread avocado on the warmed tortilla and top with fried egg. Sprinkle on red pepper and the optional crumbled bleu cheese. Enjoy while warm!

Thoughts? Have you ever enjoyed a breakfast pizza before? Have you checked out the TigerNut giveaway from Saturday’s post?!

How did I decide I was in the mood for this delicious creation this morning? I can think of a few simple reasons…

A) I woke up starving and pretty tired after a late night out with my classmates last night, and when I’m all sleepy I always crave sweet. Here we are

B) I have been following the 80/10/10 diet pretty rigidly for the past week, and yesterday I came to realize that it may not be for me (at this stage in my life, at least). I felt like I wasn’t getting enough protein to fuel my active lifestyle, and when yoga became difficult and I was waking up super sore every morning, I knew I had to switch things up. Maybe in the future when I have more time to focus on my diet I will give it another go, but for now I was feeling exhausted, bloated and sore! (Not to say it doesn’t work extremely well for many people with digestion issues, because I do believe wholeheartedly in the research and principles behind it. And there’s no denying that I didn’t try it for very long.)

C) I have been craving the shit out of peanut butter, which I am taking as another sign my body was begging for more protein.

D) I made peanut butter cups yesterday (probably because of that raging PB craving!) and I was dying to incorporate them into my breakfast.

E) I had to add a banana, since I have about 30 super-ripe ones (not a joke) laying around my kitchen because of 80/10/10.

Life Updates!

Before I get to the recipe, I want to give a little update on what’s going on in TBV land (can you tell I’m in a list-making mood today?):

A) SHIRTS! We are finishing up the last photo shoot for TBV Apparel today, which means that I will be launching the ad campaign and taking pre-orders within the next week. If you want to sign up to pre-order now, shoot me an email at theblondevegan1@gmail.com . I’M SO EXCITED IT HURTS!

B) Novel: many of you know that I’m working on a novel, and it got workshopped in class last week after me taking a several week (OK, maybe it’s been a month… or more) hiatus from working on it. The feedback I got from my class and teacher gave me a resurgence of passion and excitement about the book, and I am looking forward to writing some more scenes and fleshing out the new installments of my plot over the next few weeks.

C) Running: Ummm, my half marathon is this Sunday, April 13^th. Have I been training properly? No, because my ankle is still messed up from straining it about a month and a half ago. I am planning on walking parts of the race and running as much as I can of it. It’s a huge bummer that the injury happened, but it has gotten me more in touch with my body and reminded me how necessary it is to rest when my body is feeling fatigued…. Something I had been neglecting to do, hence the injury in the first place.

D) Yoga: I am thinking about doing another yoga teacher training to further my exploration of the practice. I got my teaching certification about a year and a half ago, and since I’ve moved to NYC teaching yoga has kind of been put on the back burner. I still practice every day, and every time I am in a class I get that itch of desperately wanting to teach again, and I think this summer might be the perfect time to look into new programs so I can come out refreshed, more educated and more in alignment with my teaching self.

E) Life changes: I know I’ve hinted at some life changes over the past few weeks, and I am almost ready to write about them on the blog. I am just trying to get all my ducks in a row before I come out with it, because I don’t want to jinx anything! But I am dying to share with all of you, as always.

F) Interviews/Events: Today I am interviewing Nadya Andreeva about her book Happy Belly that I have been so obsessed with lately. I am so excited to talk to her, pick her brain about all things wellness and digestion, and to share with all of you on the blog! And it’s going to be a video interview– yahoo! This Saturday I am going to a talk at Juice Press lead by Fred Bisci, health and wellness guru, about finding the keys to a healthy lifestyle.

G) Self-Love Challenge: I have gotten so many amazing emails, Instagram tags (and hashtags), texts and overall love surrounding the #fallinlovewithyourself #tbvchallenge. You’re all doing an incredible job… I will share this week’s winner on the blog tomorrow and I cannot wait.

WOWEE! Busy-town. And I didn’t even mention IIN starting soon, which I am getting ridiculously excited about!

Now, without further ado…

Peanut Butter Cup Banana Oats

Ingredients:

½ cup oats (I use gluten-free Bob’s Red Mill)

1.5 tablespoons peanut butter (or any other nut butter)

1 sliced banana

3 sliced strawberries (optional, but they’re yummy)

1-2 raw vegan peanut butter cups

A dash of cinnamon

 Directions:

1. Boil the oats in water over a medium-high heat until the water is fully soaked in.

2. Once the oats are boiled, stir in the peanut butter, ½ of the sliced banana, and the sliced strawberries.

3. Pour in the cinnamon.

4. Top with the rest of the banana and the peanut butter cups. You can chop the PB cups or leave them whole. They’re delicious either way.

Nutrition Info:

When I was little my dad was pretty much famous among my friends and family for his pancakes. In our house we called them “Daddy Cakes” (which sounds a little odd when I think about it now, but, hey… we still call them that!) and they were definitely not limited to breakfast. They served as the perfect breakfast-for-dinner treat more times than I can count.

In fact, when I was going through a really rough breakup with my college boyfriend a little over a year ago, I came home for the weekend right after the breakup and the first thing my dad did was make me pancakes. It was more or less the first thing I had eaten in several days, and I immediately felt a little bit better.

The super awesome thing about my dad’s pancakes is that since they are so thin, you can basically eat a ton of them before getting too full. Kayla, my best friend growing up, was the tiniest twig of a girl and she could inhale more than a dozen of my dad’s pancakes in one sitting. My mom, who I always make fun of for eating really small amounts and never being hungry (unless we’re at Chipotle) eats triple the amount I do when we’re eating my dad’s pancakes.

So, needless to say, after going vegan it has certainly been a bummer that I can’t have my beloved “Daddy Cakes” when I’m home. But until today I hadn’t been brave enough to try any of the awesome vegan pancake recipes I’ve been flying around some of my favorite food blogs. Heck… I didn’t even make my own pancakes before I went vegan!

I have been on a pretty huge buckwheat kick lately, so I knew I wanted to make buckwheat pancakes when I finally took the plunge. I woke up early this morning and it seemed like the perfect morning to experiment (and to procrastinate from some work I’ve been neglecting… shhh…)

And voila! It was actually shocking to me how much these looked, tasted, and felt like real pancakes. Well, I guess they are real pancakes. But you know what I mean

I knew from the moment I tasted the batter these were going to be good. And they totally were – especially after I added some nut butter, raw honey, fruit and pecans. YUM! Thanks, Jay, for sending me this ridiculously delicious jar of You Fresh Naturals White Chocolate Cake Batter nut butter. This stuff is like crack.

GIVEAWAY!!!

And, because I love y’all so much, I am doing a giveaway of this crack-nut-butter amazingness. And no, this is not a sponsored post. I actually just love this brand that much. To enter the giveaway, answer the questions at the bottom of this post in a comment.

Healthy Vegan Buckwheat Pancakes:

Ingredients:

Yields 4-6 pancakes

 1/2 cup buckwheat flour

1/4 cup quinoa flour (or any other gluten-free flour)

1 tbs ground flax

1 tbs baking powder

1 packet stevia (or any other minimally processed sweetener)

1 tsp cinnamon

1 tsp vanilla extract

1 cup almond milk

Directions:

1. Combine all dry ingredients in a mixing bowl.

2. Add the almond milk and vanilla extract and mix thoroughly until a thick batter forms.

3. Add fruit or nuts if you’d like. I waited until after they were cooked to add mine.

4. Using ladle or a measuring cup, drop pancake batter onto a skillet at medium-high heat. I greased mine with a bit of coconut oil. You should use about ¼ cup of batter per pancake.

5. Flip pancake when the bottom is golden brown and firm. Cook thoroughly until golden on both sides. For me this only took about 1-2 minutes per side, but you want to make sure it is thoroughly cooked so it tastes its best.

Tips:

– The thinner you make these, the harder/crunchier they will get, and the thicker, the fluffier. Depending on how you like your pancakes, adjust accordingly.

– The batter lasts well in the fridge for a few days, so if you want to prepare a big batch of batter and use throughout the week, you can certainly do that.

– Eat these pancakes warm. I made the mistake of waiting until they were room temp (darn photo shoot) and they were not nearly as yummy as the first super-warm one that I scarfed down.

Nutrition Information: 

Questions for “White Chocolate Cake Batter” Nut Butter Giveaway:

– What was YOUR favorite breakfast growing up? Did you have any funny nicknames for it in your household like we did with our “Daddy Cakes”?

– If you could top your pancakes with anything in the world, and it was guaranteed to be healthy and totally calorie-free, what would you choose?

I soaked my first overnight buckwheat groats.

Wild, right?!

That may not sound like a huge fete to some of you seasoned chefs or raw foodie experts out there, but for a kitchen newb like myself this was kind of a big deal.

Question: “Jordan, what do you mean you’re a kitchen newb?! You have a food blog, you crazy girl!”

Answer: “I usually stick to what I know, peeps! Green smoothies for breakfast and salads for lunch and roasted veggies for dinner! I didn’t start cooking until I became vegan last year, so I still have a lot to learn.”

Exhibit A: Texting conversation with my roomie for fear she was going to throw away my soaking buckwheat. (I have PTSD about this from growing up in a psychotically neat and clean household. If something was left sitting out, it WAS going to be thrown away.)

The New Year is for trying new things, right? Especially when Fully Raw February has just gotten started and I have lots of new raw tricks to try out. I have officially been eating fully raw for a week now (I started a few days before Februrary began to ease myself into the raw lifestyle and because I got too excited to wait) and a couple of days ago I started getting cravings for something a little heartier than my usual breakfast smoothie topped with raw granola.

So I looked to my friends over at The Raw Food Sisters, the sweet Julie and Katrin, for a little bit of guidance and inspiration. They have been eating a high raw plant-based diet since January 2013.

One recipe that caught my eye in particular was their “Maca Boost Buckwheat Porridge.” I drooled looking at the photos and knew this was going to be just the raw breakfast that I was looking for to give me a little more energy in the mornings and totally hit the spot.

Usually when a recipe calls for “soaking ______ overnight” my lazy kitchen side gets a little turned off. Why would I want to soak something for x amount of hours if I want to eat it now?

Well, that’s something I’m going to have to get over, because this was totally worth it. And maybe it will also help with me planning ahead a bit more when it comes to my meals, which is something I am trying to work on anyway.

^ My soaked buckwheat.

Plus, who knew soaking buckwheat groats in water overnight was ridiculously easy?! My main concern was finding buckwheat groats… I was a little worried that I was only going to find something similar and my recipe would turn out different than it was supposed to and I would be sad. Luckily, I have an Integral Yoga Natural Foods Market on my street and they had buckwheat groats smack in the middle of the bulk aisle

How is Fully Raw Feb going other than this whole delicious Buckwheat Porridge situation?

It’s going pretty well. To be completely honest, I am starting to wonder if a 80-ish% raw lifestyle would work better for me this month than 100% raw. I have also made some fitness goals where I plan to run fifty miles this month (Fifty Mile February, heck yeah!) on top of yoga and trying classes at my new gym.

After one day of running my legs are already very sore, which is very unlike my body, and I think it is from a lack of protein/iron. I may or may not reintroduce some cooked veggies and grains into my evening routine if this persists. I will keep you all posted, but regardless you know you can count on me to be entirely honest about it. I wouldn’t want to portray living a certain lifestyle if I am not 100% committed to it.

Plus, if I do add some cooked food back into my life, who cares?! Is the Raw Food Police going to come after me? I certainly hope not. What I promote above all else is listening to YOUR body and nourishing it the best way that it tells you to.

Now… recipe time! I tweaked Julie & Katrin’s recipe a tiny bit, and it was beyond heavenly.

Ingredients:

–       ½ cup buckwheat groats soaked overnight

–       1 very ripe banana

–       1 teaspoon tahini (you can also use a nut butter variation)

–       2 teaspoons maca

–       1 teaspoon raw cacao powder

–       1 date

–       a little less than ¼ cup cashew milk (you can use any milk here. I have started buying 100% organic, non-GMO, locally made nut milks thanks to my nut milk intervention from the girls at Almond Milk LA, so I only had cashew milk on hand this morning)

–       I used a handful of blueberries, coconut meat & cacao nibs for topping, but anything will do!

* If you don’t have these fancy superfoods, you can do without them and just add more nut butter, nut milk and some spices like cinnamon and/or nutmeg! If you’re wondering where to buy these superfoods, check out my Vegan Grocery List.

Directions:

1. Combine buckwheat, banana, tahini, maca, date and nut milk into a blender or food processor and blend until smooth and creamy.
2. Pour into a bowl, and top with your desired toppings. Voila! Enjoy.

Nutrition Info:

Something funny about this recipe? Since it calls for “maca” as a main ingredient (a fabulous superfood that is great for your energy levels, metabolism, skin and mood balance) I had to laugh, because… my 19 month old niece is just learning how to talk and she is very into drawing with markers right now. When she wants to draw, she says “Maca, maca!” until you hand her the markers. It is currently one of her favorite words, and it is the cutest thing ever. So whenever I use maca I think of her and I miss her more and more. (She is back in California… I will see her in March!) This is us the day before I flew back to NYC:

Otherwise known as: The Oatmeal Cookie Smoothie.

Holy yumminess. I don’t even know where to begin. Ever since my bowl of oatmeal yesterday morning, which I lovingly dubbed Cookie Dough Oats because it was so decadent and creamy, I have been dreaming about the perfect oatmeal concoction that would top yesterday’s deliciousness.

However, you know my obsession with smoothies does not allow me to stray too far from my smoothie for breakfast every morning routine. Solution: combine creamy, protein-rich gluten-free oats with sweet fruity goodness. And of course I through some nuts in there because what’s a good smoothie without some nutty deliciousness?

The result was out of this world! This is the perfect breakfast, post-workout treat or nighttime dessert. That’s one of the greatest things about living this awesome clean vegan lifestyle: your desserts double as fuel for the day. A.K.A. You can eat dessert for breakfast. Disclaimer: You’ll want to do it all the time.

Especially when your breakfast is full of vitamins, fiber, protein, healthy carbs and all sorts of natural energy sources.

PLUS! Super exciting news. The Blonde Vegan 5-Day Cleanse Program was featured on Elite Daily‘s “5 Simple Ways to Detox That Won’t Make You Crazy.” Check out the article and show it some love! The writer, Laura, partook in the cleanse program and had such a good experience that she wanted to share with her readers. Super exciting for me – the goal is good experiences all around!

I also want to thank all of you for your super amazing responses to my last post about my one-year vegan journey. It was scary to put my struggles out there, but the emails and comments I got from all of you reaffirmed to me how important it is to be open about any and all difficulties we may have. No diet is perfect, no body is perfect, no one lifestyle is perfect, and I was reminded of that when I got so many amazing suggestions from you all about how to deal with my stomach problems. It’s also so awesome to hear from those of you who have been in the same boat, because it’s very easy to fall into the rut of feeling alone when it comes to stomach issues.

THANK YOU for inspiring me every single day! You all rock.

Ingredients:

½ cup oats (I used Red Mills gluten-free)

1 very ripe banana

1 apple

½ cup almond milk

½ cup water

1 tablespoon almond butter

a few shakes of cinnamon (I like to add a lot)

Ice if you like your smoothies cold (I do!)

Directions:

1. Boil oats in water (a little more than 1 cup) until the oats are fully soaked through.
2. Slice the banana and chop the apples small enough for your blender to be able to blend them. Pour the oatmeal, fruit, and all other ingredients into a blender. Blend until smooth.

Enjoy this delicious treat on its own, or add 1 tablespoon of cacao powder if you’re feelin’ chocolatey. Also feel free to add honey or agave to sweeten the smoothie if you’re looking for something even more dessert-like.

And because two is always better than one:

Nutrition Information:

P.S. How cute does the smoothie look with my pool as a backdrop? I am really going to miss these fabulous California settings and weather conditions when I head back to NYC next week. Window ledge and snowy streets, here I come!

Well, chocolate protein powder that is. I used the brand Vega One and then added a little of Oriya Organic’s superfood green medley. But you can use whatever you have on hand – you can even use raw cacao powder!

I’ve said it before, and I will say it again. There is no healthier way to start your day than with a green smoothie. When you first wake up in the morning is when your body absorbs the most nutrients, and if you begin the day with a healthy start you are more likely to crave healthier things throughout the day. Green smoothies fuel you with energy, fiber, protein, natural sugars and vitamins.

And if you top them off with some granola, you get an extra boost of energy and deliciousness. Especially if you’re someone who prefers to “crunch” your breakfast rather than sip on it. I had that discussion with someone this weekend – they told me they could never replace a meal with a smoothie because a big part of the whole experience of eating for them is chewing their food. My suggestion was to add granola, mulberries, goji berries, fresh fruit or raisins to their smoothies so they have something to scoop out with a spoon and chew between sips.

P.S. The countdown to the release of The Blonde Vegan Cleanse Program is getting freakishly and excitingly close. Who is ready for another sneak peak?! Email me to get an idea of some of the recipes that will be included in the cleanse, and also email me to get on the mailing list to be notified when it is released if you haven’t already done so!

Now, on to the smoothie recipe:

Ingredients:

–       1 cup kale

–       1 cup spinach

–       ½ cup almond milk (I used vanilla… SO good)

–       ½ cup blueberries

–       1 very ripe banana

–       1 large carrot

–       1 tablespoon almond butter or peanut butter

–       1 scoop chocolate protein powder of your choice

–       1 teaspoon green protein powder of your choice, or spirulina

–       1 handful of ice (about 3 large pieces)

Directions:

1. Blend all ingredients thoroughly.
2. Top with granola, nuts or topping of choice. Enjoy!

Nutrition Information: