Tag Archives | Paleo

MCLV Mange| Chocolate Peanut Butter Truffles

A holiday season classic with a healthy twist. And, of course, not too complicated. We here at MCLV HQ can’t stand a difficult recipe with hard-to-find ingredients.

{Chocolate Peanut Butter Truffles – Vegan & Gluten-Free}

Peanut Butter Ball Ingredients:

  • 1/2 Cup of peanut butter {I used Naked Nutrition Powdered Peanut Butter}
  • 2 Tbsp maple syrup or brown rice syrup
  • 2 Tbsp coconut oil
  • 1 Tsp vanilla extract
  • 1/2 Cup almond flour or 5-6 Tbsp coconut flour

Chocolate Drizzle Ingredients:

  • 1 Tbsp coconut oil
  • 4-8 squares of dark chocolate
  • 1/4 Tsp flaky sea salt

Directions:

  1. Mix together peanut butter, liquid sweetener of choice, coconut oil & vanilla. Add flour and stir thoroughly.
  2. Create small balls with the dough. Should create 10-12.
  3. Place on a sheet of parchment paper or silpat and put in the freezer for 10 minutes.
  4. While they’re chilling melt the coconut oil & dark chocolate.
  5. Once the balls have hardened, remove from the freezer and drizzle with the chocolate.
  6. Finally, sprinkle desired amount of sea salt on top.
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MCLV Mange | Apple Cinnamon Baked Oatmeal

While trying to come up with some fun new ways to enjoy my oats, I stumbled on the idea of baked oatmeal! It’s a healthy dish that you can add any toppings you want to, plus you can make it in advance and eat all week. I do love my meal prepping. Also – It’s so delicious and decadent tasting that you could definitely make it into a dessert.

Apple Cinnamon Baked Oatmeal Vegan Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

{Vegan // Vegetarian // Gluten-Free} 

Healthy Baked Oatmeal Recipe {5 servings – Meal prep}

Ingredients:

  • 2 and 1/4 cups Bob’s Red Mill Old Fashioned Rolled Oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2-3 mashed bananas
  • 3/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Optional: If you want this more dessert-y, you can add 1/4 cup of maple syrup or honey

Directions:

  • Pre-heat oven to 350 and spray an 8×8 baking pan
  • Mix together dry ingredients. Then add in mashed banana, almond milk, maple syrup, and vanilla extract. Fold in blueberries.
  • Pour into greased pan and bake at 350°F for 30-40 minutes {until golden brown}
  • Serve warm or cold, its delicious either way!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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MCLV Mange | Morning Detox Shot

While this isn’t exactly a recipe, I do get lots of questions about my morning detox shot. I generally take this shot three mornings a week, alternating with taking my supplements the other two days.

Just to give you some background on the ingredients, here’s some of their benefits:

  • Lemon Juice – Promotes digestion
  • Apple Cider Vinegar – Helps lower blood sugar
  • Ginger – Reduces nausea and inflammation
  • Cayenne – Boosts metabolism
  • Turmeric – Potent anti-inflammatory agent & antioxidant
  • Spirulina – High in Vitamins B1, B2, B3, Copper, Magnesium & Potassium

Detox Shot Morning Routine Lemon Juice Apple Cider Vinegar Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food FItness Lifestyle Blogger

{Vegan // Vegetarian // Gluten-Free // Paleo} 

Ingredients:

  • Juice of half a lemon
  • 2 tablespoons of Apple Cider Vinegar {I’m extremely loyal to Bragg’s}
  • 1/4 teaspoon of powdered ginger or ginger root
  • 1/8 teaspoon of cayenne powder
  • 1/8 teaspoon of turmeric powder
  • Optional: 1/2 teaspoon of spirulina

Directions:

  • Mix together
  • Add a bit of warm or cold water to dilute
  • Drink up!

Note: Apple Cider Vinegar is very strong and may take some getting used to. Diluting the solution down will help if you have trouble drinking it.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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What I Eat In a Day | Vegetarian Meals + Supplements

Welcome to a new What I Eat In a Day post! It’s been a while since I walked you through my day so I thought a Summery, vegetarian take on a traditional What I Eat In a Day would be fun. I’ll include my workout times as well so you can see how I handful pre-and-post workout nutrition, and supplements.

What I Ate Today What I Ate Wednesday Vegetarian Vegan Gluten-Free Paleo Supplements San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

{Roasted broccoli, cauliflower and purple sweet potato with hummus, guacamole, and a veggie burger}

  • 5am – Water {My trick for getting in some water first thing is to keep a water bottle on my bedside table, I drink the whole thing before I leave for work}
  • 5:30am – Lemon water, Irish Breakfast tea, and more water
  • 7am – Morning detox shot {Monday, Wednesday & Friday – recipe coming soon!}
  • 8am – Collagen supplement {Currently using, and loving, Reserveage Collagen Capsules}
  • 9am – Breakfast time! I really enjoyed my Intermittent Fasting earlier this year and have read really interesting and thought-provoking pieces on the benefits of fasting and the longevity associated with cultures that practice fasting, I try to make it a part of my daily routine when I can. My breakfasts can vary, though I’ll go through phases where I eat the same thing every day. 🙂 Right now my go-to breakfast is Udi’s gluten-free bread with 1/4 avocado and Trader Joe’s Everything But the Bagel Seasoning plus a smoothie.
  • 9:30am – On Tuesdays and Thursdays I take a Vitamin B and a Calcium supplement. I alternate the detox shot above and the supplements so I’m doing something different from the day before.
  • 11am – Workout: Bodyweight circuit or cardio session
  • 12pm – Lunch: Giant salad beast. I’ve been loading up on tons of water-rich veggies and healthy fats in my salads lately, and occasionally tossing in some marinated Hodo Soy tofu. I vary my topping often though, and like to mix things up so that I ensure I’m getting all of my micronutrients.
  • 2pm – Afternoon snack/pre-workout: Coconut yogurt + peanut butter or almond butter + cinnamon. This is my current favorite, I’ve been having this 3-4 times a week lately. If I’m out of yogurt or not in the mood, I’ll make a little dish of oatmeal with chia seeds and protein powder. {Note: I use Orgain protein powder in my smoothies and oats, it’s my absolute go-to}
  • 4:30pm – Workout: Training session at The Bay Club, cardio session, or a class
  • 6pm – I’ll usually munch on a No Cow bar while I’m walking home from the gym or while I’m starting dinner.
  • 6:30pm – Dinner! Yes, we eat early. 😉 I like my food to be digested before bed anyway, so eating early works well for me. Since I’ve been eating big salads for lunch the last few months, I’ve eaten fewer for dinner. Lately I’ve been craving roasted veggies instead – So a typical meal will be roasted veggies with EVOO + spices with a veggie burger and maybe some sautéed zucchini and squash with garlic and shallots. I like to mix up my veggies so one night it could be sweet potatoes, cauliflower the next, and broccoli the day after. And if I’m craving everything, I’ll throw whatever veggies I have prepped into a bowl with quinoa or brown rice – a la nourish bowl.
  • 7:30pm – The newest addition to my daily routine is doing a 10-20 minute yoga flow session before bed. I’ve been having trouble sleeping so it’s a great way to de-stress and relax before climbing into bed. Completely obsessed with the Boho Beautiful YouTube page.

What I Ate Today What I Ate Wednesday Vegetarian Vegan Gluten-Free Paleo Supplements San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

{Carrot + cabbage salad with honey mustard dressing, roasted cauliflower + sweet potatoes, and a veggie burger}

Hope you enjoyed this little peek into my daily routine!

Just a quick reminder – Everyone’s nutrition and activity needs are different, so what works for me, may not necessarily work for you. The best approach to building a healthy, sustainable lifestyle is trial and error – Try different routines and foods and see how your body responds. And if you’re coming back from an injury or disordered eating habits, I highly recommend chatting with a doctor before making any big shifts.

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MCLV Mange | Nourish Bowl

I’m not sure what the technical definition of a nourish bowl is these days. Or if there is in fact a hard and fast definition. But for me, a nourish bowl is similar to a kitchen sink salad – It’s throwing some healthy, delicious foods into a bowl and enjoying the shmorgishborg.

My favorite way to enjoy this meal is a mixture of raw and cooked vegetables, beans, nuts, seeds and/or grains. There are an endless number of combinations to try out and an endless number of ways to top your bowl. Plus, if you’re not veggie inclined, you could easily add a non-plant based protein of your choice.

Rather than go through the countless variations, I’ll just tell you what I ate in the bowl below. Enjoy!

Nourish Bowl Buddha Bowl Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

 

{Vegan // Vegetarian // Gluten-Free // Paleo} 

Nourish Bowl:

Ingredients:

  • Roasted veggies – Here I went with broccoli, zucchini, yellow squash, and tomatoes
  • Raw veggies – Mixed greens & purple cabbage
  • Toppings – Hummus, avocado, sunflower seeds & balsamic

 

Directions:

  • Pre-heat oven to 350
  • Wash & chop desired veggies
  • Spread vegetables on a lined baking sheet and put into the oven at 450 for 10-13 minutes per side, mixing them at the halfway point. Here I roasted broccoli, zucchini, yellow squash, and tomatoes. Spray/coat with olive oil or coconut oil and add your favorite spices and herbs. I tossed these with olive oil, chopped garlic and shallots, cumin, and sea salt.
  • Once your veggies are roasted, throw them over a bed of greens, add in any other raw veggies you’d like, and decide how to top. I like to keep my bowls simple and healthy, so I usually add hummus, avocado and balsamic, then sprinkle with some red pepper flakes and Go Raw sunflower seeds.
  • Other options? Add tofu or simply top with your favorite salad dressing. Simple can be delicious!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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