Breakfast Smoothie- Blackberry-Mango Banana Almond

Here is my trick for making smoothies, the night before I gather the fruit in a plastic bag and place in the freezer overnight.  This way I don’t have to deal with watering down my smoothie with ice.  Sometimes I forget and do add ice, but the taste with all fruit is just way better. Last night I cut up a banana and placed in the freezer along with a few blackberries.  I had purchased frozen mango as well.  This morning I blended together the banana, mangos and blackberries along with homemade almond butter and almond milk. Refreshing, not overly sweet and nutty.  Who needs coffee when you can have this for breakfast?

Blackberry-Mango Banana Almond Smoothie

1 frozen banana

1/2 cup frozen mango

5 blackberries

3 TBS almond butter

11/2 cups almond milk

1. In a blender combine frozen fruit, almond butter and milk.  Blend until smooth.  Its thick but not super thick, I added a little more milk but that’s just my preference. Play around with it and enjoy!

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Sweet Potato Egg Muffins

OK so my last two post have been breakfast/brunch items and this is no different BUT who cares because breakfast is amazing, anytime of the day. I have been making egg cups for one of my clients that I do weekly meals for and I try to switch it up and make them with different ingredients and different ways, sometimes I scramble the eggs then put in the muffin tins or I drop the egg right into the muffin tins, or I’ll do just egg whites and load it with cooked spinach, onions, peppers, sausage, cheese, scallions, fresh thyme and so on.  My mom called me the other day and whenever she sees something she thinks ill like on the Food Network she will call and tell me alllll about it.  She was watching Ree Drummond, from the AMAZING blog and now TV show The Pioneer Woman made hash and eggs cups in a muffin tin.  She made shredded potato hash and lined the muffin tins with hash and then the egg mixture on top and bake.  I thought it was a pretty cool idea.  It’s great to make a lot and store and have for breakfast on your way out the door for the week.  I figured I’d test it out on my client who loves eggs cups.  He prefers to eat on the healthy side so I knew fried white potatoes wouldn’t work here.  So I thought of using sweet potatoes instead and bake them instead of frying.  I also added maple brown sugar breakfast sausages and that worked so well with the sweet potatoes.  My client LOVED and requested it again the next week.  My tip, store in air tight container in the refrigerator or freezer and pop in the microwave in the morning and start your day on a good foot and happy stomach!

Sweet Potato Egg Muffins

Special Equipment: 2 non stick muffin tins, baking sheet

1 dozen eggs

4-5 sweet potatoes

1 lb breakfast sausage (I used a maple brown sugar flavor)

2 TBS onion powder

1 TBS garlic powder

1 Teaspoon paprika

2 TBS olive oil

Salt and Pepper to taste

Cooking / baking spray

  1. Preheat oven to 400 degrees.
  2. Peel and cut potatoes into 1 inch cubes. Place in a bowl and sprinkle with 1 TBS onion powder, garlic powder, paprika and salt and pepper. Add olive oil and toss together. Line the baking sheet with foil or parchment and lightly spray, then spread out the sweet potatoes and bake for 30 minutes.
  3. While potatoes are in the oven, cook the sausages, either in a pan or bake in oven. Whisk the eggs with a whisk or fork and season with the remaining onion powder, salt and pepper.
  4. Cut sausages into pieces and set aside. When the potatoes are done, turn the oven done to 350 degrees. Spray each cup of the muffin tins (you can be generous here).  First divide the sweet potatoes among the cups, mine came to about 5-6 pieces each.  Take the back of a spoon or your fingers (best tool in the kitchen) and mash the potatoes into the bottom of the tins.  Then add the pieces of sausage on top of the potatoes.  Then pour the egg mixture into each cup (be careful not to overfill).
  5. Bake for about 15 minutes. Cool on a baking wrack and then store in an air tight container. ENJOY!

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If you make this, (and you should) take a picture and hash tag on facebook or instagram #PersonalDish 🙂

Egg Free, Wheat free and Dairy free Pancakes

I love pancakes, like really love pancakes. While on my cleanse I didn’t think it was possible to have pancakes. I figured even if I got whole grain or wheat free flours, how was it possible without an egg to make it nice and fluffy. And I wanted it to still taste like a good ol’ pancake should. I did some research on pintrest, and of course there are boards of egg free pancakes. Most of the recipes I found had oil and butter. Oil I can use, butter I could not. Then I remembered these chocolate muffins I made from the book Naturally Thin from Bethenny Frankel, she used applesauce in place of eggs in this recipe. The recipe was great and worked perfectly. (recipe here: So I figured the oil and applesauce could work here in place of an egg. I love cornmeal in my pancakes so I know I wanted that, I had oat flour and on my recent trip to Trader Joe’s I purchased almond meal. Almond meal is ground whole almonds and it works great in cakes and other baking applications. The 3 flours, cinnamon, vanilla and applesauce made a really amazing pancake. And a very guilt free pancake! When on a cleanse its not about being starving and taking away all the things you love to eat, it takes a little work but you can still enjoy some of your favorites. Try this great and easy recipe!

First combine the 3 flours, raw sugar, cinnamon, baking soda and pinch of salt
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Use unsweetened natural applesauce
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Mix the wet ingredients into the dry. I used almond milk, but you could use any other nut milk or soy milk.

Heat on medium and spray with cooking oil. I found coconut spray at Trader Joes!
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Once it bubbles, flip and start to stack. These are going to be a little darker because of the flours. I drizzled mine with a tablespoon of pure maple syrup I got at a local farmers market.
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Egg free, Wheat free and Dairy Free Pancakes

1/2 c oat flour
1/2 c almond meal
1/4 cup of cornmeal
2 teaspoons baking powder
2 tablespoons raw sugar
1 teas. cinnamon
2 TBS unsweetened apple sauce
1 c almond milk
1 teas. vanilla
1 TBS vegetable or olive oil

1. Combine oat, almond and cornmeal in a bowl. Add baking powder, cinnamon sugar and a pinch of salt.
2. Whisk in milk, vanilla, oil, and applesauce. Mix well
3. Transfer the pancake mix to a measuring cup for easy pouring into the pan, alternatively you could us a 1/4 measuring cup to keep your pancakes the same size.
4. Heat skillet to medium heat. Pour batter into pan and cook until tiny bubbles start to form. Flip with a spatula and cook for another 2-3 minutes. Repeat. Enjoy with fruit and a little sprinkle of powdered sugar or a tablespoon of pure maple syrup!