My Favorite Protein-Packed Smoothie Bowl

If you’re looking for a delicious and nutritious way to start your day or refuel after a workout, this frozen smoothie bowl is it! Packed with antioxidants, plant-based protein, and healthy fats, this bowl has become my go-to favorite. The best part? It’s easy to make, incredibly satisfying, and you can get creative with the toppings.

What you'll need:

food processor or hand held blender

Ingredients:

• 1 cup frozen berries – I always include wild blueberries for their antioxidants, plus a mix of blackberries, cherries, raspberries, and strawberries for a burst of flavor and color.

• 1/2 banana – Adds natural sweetness and a creamy texture.

• Protein powder – I’m loving Truvani Vanilla protein powder right now. It’s organic, clean, and free from fillers—just simple, healthy ingredients. I also use organic collagen peptides to support my joints, skin and hair.

• 3/4 cup plant-based milk – Almond milk is my go-to, but if you’re looking for extra creaminess, pure organic coconut milk is a delicious option.

Toppings:

• 1/2 cup of your favorite granola – Adds crunch and some extra texture.

• A handful of chia seeds – A powerhouse of omega-3s and fiber.

• Fresh fruit – I love adding slices of banana, blueberries, raspberries, kiwi, or strawberries on top for even more goodness.

• Optional extra protein boost – A spoonful of almond or peanut butter for extra creaminess and added healthy fats.

Instructions:

1. In a food processor or with a handheld blender, blend all the ingredients until smooth. The texture should be thick and creamy, almost like ice cream.

2. Pour the mixture into a bowl and get creative with your toppings! Sprinkle on the granola, chia seeds, and your favorite fresh fruits.

3. For an extra protein boost, drizzle almond or peanut butter on top.

This recipe makes a generous-sized smoothie bowl, or two smaller portions—perfect for sharing or saving some for later!

This bowl is perfect for busy mornings, post-workout fuel, or even a refreshing afternoon treat. It’s loaded with antioxidants, fiber, and healthy fats to keep you satisfied and energized. Let me know how you like it and feel free to get creative with your own toppings!

Taco Tuesday Veggie Style

I recently posted in my stories that I stumbled upon some organic clean corn tortillas at Wholefoods (it's in the highligts .under FINDS) I still had some mushrooms and salad so I decided to use them for lunch and really liked them! (Many tacos and tortillas often contain seed oils or other oils, additives like gums and preservatives that aren't the healthiest option.)

Tacos are so easy to prepare, even the dough itself, I'll make a post soon, how we do them at home from scratch. Get your tortilla press if you don't have one yet!

Here's how I usually make my favorite mushroom tacos when I have all the ingredients I need. Super easy, ready in 15 mins. Seves 2-3 people.

Ingredients:

• 2 organic portobello mushrooms

• 5-10 organic regular brown mushrooms

• 1 small red onion, sliced

• 1 tablespoons of ghee or olive oil

• Seasoning: paprika, cumin, oregano, salt, and pepper

• Squeeze of lime

• A handful of fresh cilantro, chopped

• Avocado

• Red cabbage shreds (perfect peeler linked in my blog)

• fresh green salsa (optional)

Instructions:

1. Sauté the Veggies: In a skillet, heat the ghee over medium heat. Add the sliced onions and cook until they’re soft and translucent.

2. Add the Mushrooms: Slice and cut the portobello mushrooms and add them along with the regular brown mushrooms to the skillet. Sauté until they’re tender and golden brown.

3. Season to Taste: Sprinkle in paprika, cumin, oregano, salt, and pepper. Stir everything together and cook for a few more minutes, allowing the flavors to meld.

4. Finish with Freshness: Just before serving, squeeze in lime juice and toss in the chopped cilantro.

Prepare the tacos in a hot pan. For a delicious taco assembly, I like to start with a base of shredded red cabbage for that satisfying crunch (use this XL peeler to shred, game changer!). Then, I either whip up some creamy avocado smash or use my favorite green salsa for added flavor.

Tip for the histamine peeps:

I recently learned that tomatillos are low in histamine, making them a great alternative for those of us who have to be cautious with tomatoes.

Happy Taco Tuesday!

Why it's a good idea to stop buying to-go cups

My daughter wanted to buy a hot oat milk at a café the other day. My tea was so hot that I had to wait 20+ mins to let it cool down. I ended up pouring it out, when I got home and here’s why.

As I’ve learned more about health and sustainability, we’ve made some changes to what we buy and consume.  (And how often)

Part 1: Coffee Cups at Cafés

I’ve stopped buying hot beverages at cafés like Starbucks completely because I learned that the coatings in those cups can leach chemicals into my drinks after just 15 minutes.

Here in Los Angeles, many cafés only use disposable to-go cups, which is quite sad. Instead, we make an effort to seek out those special places that still serve coffee or tea in real cups. Not only does this minimize exposure to harmful chemicals, but it also enhances the experience of enjoying a warm beverage in a cozy setting. Choosing cafés in in the area that prioritize sustainability and health not only benefits us but also encourages more establishments to reconsider their practices. It’s a small change, but it can lead to a big impact!

I wanted to see the plastic lining in the cups myself, so I soaked a disposable coffee cup in hot water for a while, and to my surprise, I could see the plastic lining that’s hidden inside. It actually looked like a plastic bag. This lining is what makes the cup waterproof, but it’s also where the toxic chemicals can leach into our beverages. It was a stark reminder of why we’ve chosen to avoid these cups altogether!

When hot beverages are poured into cups with plastic linings (typically made from polyethylene or other types of plastic), certain chemicals can potentially leach into the drink. The main concerns include:

1. Bisphenol A (BPA): A chemical found in some plastics that can leach when exposed to heat, potentially disrupting endocrine function. While many products are now labeled “BPA-free,” alternative chemicals like bisphenol S (BPS) may also pose health risks.

2. Phthalates: These are chemicals used to increase plastic flexibility. They can leach into beverages and are associated with hormone disruption.

3. Styrene: In cups lined with polystyrene (used in some foam cups), styrene may leach into hot beverages. Styrene is classified as a possible human carcinogen.

4. PFAS (Per- and Polyfluoroalkyl Substances): Often used to make cups waterproof or grease-resistant, these “forever chemicals” can leach into hot drinks. They have been linked to various health issues, including cancer and hormone disruption.

To reduce exposure, it’s recommended to use cups made from safer materials like glass, ceramic, or stainless steel when drinking hot beverages.