Barefood Mint Chip Smoothie by Barefood Nutrition

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Ingredients:

  • 2” of Ice at the bottom of your blender
  • 1 giant handful of raw Spinach
  • 1/2 Raw Zucchini
  • 1 Spoonful of canned Pumpkin
  • 1/4 Slice of an Avocado 
  • 2 Dates
  • 1 tsp Cinnamon
  • 1 Tbsp Cacao Nibs
  • 1 Scoop Collagen from Further Food Collagen. Use Code (barefood10) for discount when ordering - (Read Why Everyone Should be Using Collagen by Barefood Nutrition)
  • 1 Scoop Mega Turmeric blend or 1/4 tsp Turmeric Powder
  • 1 Drop Peppermint Essential Oil or Extract 

Top with 1 tsp Cacao Nibs

Directions:

Add all ingredients and blend until smooth.

Glowing Green Smoothie by Barefood Nutrition

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Ingredients:

Optional: Topped with Chia Seed Pudding (*MP) and Coconut Yogurt

Directions:

Pour all ingredients into your blender and blend until smooth. 

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Blueberry Protein Smoothie by Barefood Nutrition

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Ingredients:

Directions:

Add all ingredients to blender and blend until smooth. 

Banana Chia Toast + Lemon Cayenne Tea by Virago Fitness

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Ingredients:

Toast:

  • 1 slice of 100% Whole Wheat Whole Grain Bread (Recommended Brand: Orowheat)
  • Flax Seed + Chia Seed Organic Peanut Butter (from Trader Joes)
  • 1/2 Banana
  • 1 Tbsp of Chia Seeds

Tea:

  • Hot water
  • Lemon Juice
  • A Dash of Cayenne Pepper

Directions:

Toast: Toast your bread, spread peanut butter, slice half of a banana on toast, top with chia seeds. Tea: Boil water, pour into a tea cup, squeeze desired amount of fresh lemon juice into water, top with a dash of cayenne pepper. Enjoy!

Quinoa Superfood Breakfast Bowl by Virago Fitness

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Ingredients:

  • 1/2 cup quinoa
  • 1/2 cup almond milk
  • 1 scoop peanut butter
  • fruit of your choice
  • chia seeds

Directions:

Cook quinoa per the directions on package. Scoop desired amount into bowl, add your favorite sliced fruit, and pour almond milk over. Sprinkle chia seeds on top and eat with a spoonful of peanut butter. Enjoy!

Waffles by Barefood Nutrition

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Ingredients:

[ Makes 2 waffles ]

Directions:

Mix all ingredients in a mixer or bowl and pour into waffle iron. Top with fruit, coconut flakes, or whatever your heart desires.

Sweet Potato Hash by Virago Fitness

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Ingredients:

  • 1 small sweet potato cubed
  • 2 handfuls of spinach or kale
  • 1 cage free egg
  • 1 tbsp parsley chopped
  • pepper to taste
  • 1 tbsp coconut oil
  • Pinch sea salt

Directions:

Chop sweet potatoes into 1/2 inch cubes. Try to call all around the same size for even cooking. Heat coconut oil in large skillet. Once hot, add sweet potato hash in an even layer on pan. Stir every few minutes until slightly crispy and potatoes can easily be halved with a fork. Transfer from pan into breakfast bowl, top with a dash of sea salt. Using the remaining coconut oil in the pan, sauté your spinach. This will only take a few seconds. Cook to the desired consistency. Spinach will cook down into about half its size so add more if you'd like. Transfer spinach to same dish. Turn heat off on the pan and let cool for a few moments. Or use a new small skillet for egg. Best results for an over easy egg is if you start off with a cold pan. There should still be some juices and oil in the pan, use that to cook the egg. Crack the egg directly into the pan, turn on low-medium heat, cover and let cook until whites are solid and yolk just barely begins to cloud over. Transfer egg to top of spinach and sweet potato hash, garnish with fresh parsley and cracked black pepper. Enjoy!

Chia Seed Pudding by Barefood Nutrition

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Ingredients:

*Feel free to add any other flavors: fresh blueberries, raspberries, 1/2 banana, 2 dates, 1 cup spinach, matcha, fresh mango, etc.

Directions:

Empty 1 cup of coconut milk into a small pot and heat on low until all the chunks have melted down. Add all other ingredients and stir to combine. If you are adding any additional flavors, add them now. If you need to blend together, for example if adding spinach or mango, bluberries etc, blend in a blender until incorporated and then add to potted mixture. Pour into mason jars and place in refrigerator overnight

Substitutions: You can use any nut milk! Keep the same 1 cup liquid to 1/4 cup chia seed ratio. See my homemade cashew milk or macadamia nut milk recipes on Instagram / website if you want to make your own!

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Egg Muffins by Barefood Nutrition

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Ingredients:

Directions:

Preheat oven to 350 degrees. Spray a muffin tin with nonstick coconut oil spray. Whisk 8 eggs + coconut milk in a large bowl. Add in your veggies and rest of ingredients and whisk. Pour egg mixture into muffin tin about 3/4 full. Bake for about 20-25 minutes until fully cooked.

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Grapefruit, Egg + Spinach + Anti-Inflammatory Tea by Virago Fitness

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Ingredients:

  • 2 handfuls of spinach
  • 1 egg soft boiled
  • 1/2 grapefruit
    Anti-Inflammatory Tea
  • 1 cup water
  • 1/4 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp raw honey
  • 1 tbsp lemon juice

Directions:

First, make the tea. In a small pot bring 1 cup water to a steam, add the prices, honey and lemon juice and stir. Remove the saucepan from heat and cover it with the lid. Allow mixture to steam and combine for 10 minutes. The tea will settle as you drink it, so bring a spoon with you. Now place 1 egg in a pot of water. Bring it to a rapid boil. As soon as it starts to boil rapidly, remove from heat, cover with lid and let sit for 4 minutes. Remove egg with slotted spoon and transfer to ice bath. Peel and set aside. Sauté spinach in a tbsp of coconut oil. Put on a plate with your egg and slice a grapefruit in half. Enjoy!

Sweet Potato Toast + Avocado by Barefood Nutrition

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Ingredients:

  • 1 Large Sweet Potato or technically, Yam....the yellow one :)
  • 2 Tbls Avocado Oil 
  • Toppings! You can add avocado, eggs, almond butter, sprouts....basically anything you would add to toast! You can even make for dessert by adding butter and cinnamon! 

Directions:

Thinly slice your potato longways into 1/4 inch thick slices. Peel off the skin with a peeler. Brush each side with avocado oil or melted butter and place in the toaster. Turn your toaster on a higher setting. You will need to press down about 3-4 times until the sweet potato is cooked all the way through. Once slightly toasty, add the goods!  Enjoy!

Iceberg Lettuce Cups + Ground Beef by Barefood Nutrition

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Ingredients:

  • 1/2 lb Grass Fed All Natural Ground Beef
  • 2 Sprigs Green Onions (Chopped)
  • 1 Cup Grilled Veggies (*MP)
  • 1/4 Iceberg lettuce wedge
  • 1/4 cup Coconut Aminos
    (What are Coconut Aminos? Click here to get the scoop)

Directions:

Brown ground beef in a skillet on med-high heat. Transfer to bowl. Chop green onions and top ground beef. Warm up veggies. Cut lettuce cups. Assemble lettuce cups with veggies, beef and top with coconut aminos. Enjoy!

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Salmon+ Grilled Veggies by Virago Fitness

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Ingredients:

Directions:

Season thawed or fresh salmon with a dash of salt and pepper. Pour honey mustard dressing on top of salmon. Heat coconut oil in a small skillet on med-high heat. Cover salmon and cook until salmon is cooked through and flakey (About 4-6 min). Add grilled veggies from Meal Prep Guide to a bowl, add arugula or mixed greens, place salmon filet on top and pour additional table spoon of honey mustard on meal. Enjoy!

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Shredded Salmon Tacos by Barefood Nutrition

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Ingredients:

  • 1 Filet of Wild Caught Fresh or Frozen Salmon 
    (Why wild caught vs farmed fish? Read Allie's blog by clicking on link above)
  • 1/2 Avocado
  • 1 Tbsp Chopped Red Onion
  • 1/2 Cup Arugula
  • Fresh Lime Juice
  • Corn/Gluten free tortillas/Wrap - Siete Almond Flour Tortillas

Directions:

Season salmon with salt + pepper, heat on med-high heat in small skillet until cooked through and flakey (About 5-7 Min). Let cool. Shred salmon with a fork. Discard the skin (if salmon has skin). Assemble tacos. Top with arugula, onion, avocado and fresh lime juice. Add hot sauce if desired. Enjoy!

Ground Turkey Curry Meatballs by Virago Fitness

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Ingredients:

Directions:

Empty coconut milk can into large skillet and heat on medium heat. Add tomato paste and Thai Chili Paste. Stir to combine. Dump Turkey Meatballs from package into skillet with sauce mixture. Cover and let simmer for about 10-15 minutes. Meanwhile, cook your rice in a rice cooker or a pot. If you cook the entire package of meatballs, make sure to make enough rice or quinoa. If you're only cooking for one person, you will have left overs. Clean and roughly chop cilantro. Put Naan bread on a cookie sheet and follow cooking instructions on package (heat time 2 minutes). When rice/quinoa is finished, put desired amount int a dish, top with meatball and sauce mixture, add chopped cilantro on top and finish with fresh squeezed lime juice. Enjoy with Naan bread!

Zoodle Fettuccine + Salmon by Barefood Nutrition

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Ingredients:

Directions:

1) In a baking dish, coat your salmon with desired glaze and then bake at 375 for 14 min or until cooked through. Remove and set aside. 

2.) In a separate pan,  cook  your veggie noodles and peas in a clean pan, no oils, for about 5 minutes or until soft enough. You can use a paper towel to soak up some of the liquid if you need to. Set aside. 

FOR THE SAUCE:

3.)  In a sauce pan, melt your butter or ghee. Then add your flour and stir until it makes a paste or a "roux." Add 1/2 of your coconut milk, slowly while stirring. Continue to add your milk and stir until you get your desired consistency. Add your lemon juice and curry and mix. Keep on a super low heat and continue to stir occasionally. 

4.) Plate! Zoodles and peas first, salmon next, sauce over the top! Garnish with basil and lemon. Enjoy!