I’ve been feeling low energy lately. I’m assuming that this is due to gloomy weather and the fact that I’ve been working non-stop lately. As a pick me up, I’ve been turning to this delicious tropical smoothie bowl full of vitamins and nutrients! Continue reading “Tropikale Smoothie Bowl”
My go to breakfast food lately has been sweet potato hash browns. I often struggle with choosing between sweet and savory for breakfast, so these are perfect for my indecision. Continue reading “Sweet Potato Hash Browns Topped With Avocado”
I have given into the smoothie bowl craze. I am completely obsessed with these bowls of sweet fruity goodness. I think I’ve had one for breakfast everyday this week. I feel as if I’m eating soft serve ice cream for breakfast, but I’m not, and it’s healthy. They’re also insanely easy to prepare, and you can make them pretty. I prefer the berry flavours with a Greek yogurt base (makes it a thicker consistency like ice cream). I like to top it off with sliced bananas, almond slivers, and a blend of chia, hemp, and flax seeds. Seriously, so good! Don’t fight it, just give into the trend!
My favourite meal these days have been vegan bowls because they’re so easy to prepare and very portable. As a student, I’m always on the go, and I often find it hard to find nutritious food options close to my classes. Vegan bowls are perfect for those days that I just don’t seem to have enough time to go home and cook myself an intricate meal. I often just throw all the ingredients onto a grill or steamer, and into a tupperware bowl (glass or ceramic, of course). Voila! All my lunch problems have been solved! My favourite vegan bowl combo at the moment is whole wheat pasta, sweet potato, sundried tomato, tofu, zucchini, and parsley. I start by cooking my whole wheat spaghetti noodles. Then I grill the sweet potato, zucchini, and tofu. I throw all the ingredients into a bowl, and generously drizzle olive oil and lemon on top. It takes about 15 minutes altogether!