Today was full of some CRAZY good food. Gotta love days like that. When I don’t love something that I’ve eaten it’s easily one of my most disappointing experiences–because I LOVE eating. Safe to say, today didn’t disappoint. Read on!
I shared this on my Instagram (@kennedypm if you’re not following me!) when I first made this, and HOLY MOLY. This smoothie bowl was unbelievably good. I blended together frozen bananas, frozen blueberries, almond milk, full-fat greek yogurt, grass-fed whey vanilla protein powder and flax seed. So good. It’s a fantastic mix of fats, good carbohydrates, protein & fiber, making it a well-rounded breakfast in my book. The bananas being frozen makes all the difference because it makes an ice cream-like texture that is just too good. Also no, greek yogurt isn’t Paleo because it’s dairy, but I tolerate it well and added a creaminess in a time I was out of coconut cream. I’ve since made it with coconut cream instead and it’s even dreamier! I’d love to add some grass-fed kefir in here to add a nice tang & some gut-healing properties, but it’s tough to get my hands on at my local grocery store. Someday soon! But seriously, make this. Make it. Unreal. I topped it with some blackberries & desiccated coconut, but it doesn’t even need it.
I had classes all day today, so leftovers for lunch it was! But hey, I’m not complaining–not when leftovers look like this! Here I’ve got a homemade grass-fed burger topped with cashew cheese & a side of pan-fried Brussels sprouts. Brussels sprouts may just be my favorite vegetable at the moment, and I’m digging the cashew cheese thing which I’ve been experimenting with lately. Just soak some raw cashews for a couple hours & then blend with some olive oil, lemon juice, as much water as you need & a little salt! Yum yum yum.
Tonight my boyfriend Sam was having leftovers, so that meant I was on my own for dinner–and when I’m on my own for dinner, I always make sweet potatoes. Because for some completely ridiculous reason, he hates sweet potatoes. I know. I don’t get it either. So loaded sweet potatoes it was! I baked two small sweet potatoes at 450 for about 45 minutes while I made the filling on the stovetop: a nice clean ground pork sausage I came across at the store recently, garlic, mushrooms, bell pepper, greens, sweet onion, green onion & lots of fresh cilantro. When the potatoes were done, I cut a slit through them to break them open & spooned in the filling. Badda bing badda boom, amazing amazing dinner. And you know what? Sam gave it a try, and he even admitted to liking it. WHAMMY. Wins all around. Let me know if you’re interested in an actual in-depth recipe for this dish, because the filling turned out lovely. Leave a comment & gimme your thoughts.
I’ve been SUPER into this little dessert recently–it’s so simple, but so good. I’ve got blackberries here with some coconut cream, raw organic honey & lots of cinnamon. Divine. It’s also nice to warm the coconut cream, which I do if the extra effort doesn’t turn me off. I ate this serving and then went back for a little more to finish off the three blackberries I had leftover (because three blackberries are never enough for anything, and this is also too tasty to resist).
I finished off the night with a cup of tea and went to bed!
Thanks so much for tuning in and I hope you have a pretty miraculous weekend ahead. I know I’ve got a crazy week coming up, so any rest I can grab in the next two days will be well-needed. I hope you’re resting up & recharging as well! Hang in there as the year comes to a close and holidays are fully underway.