What I Eat in a Day {AIP}

Since starting the AIP diet, everyone keeps asking me, “what the heck do you actually eat???” I’ve had to eliminate SO many of my staples – everything from black pepper, baking powder, and curry to bell peppers and tomatoes…and the obvious nuts and grains. My diet over these last two weeks have consisted of A LOT of fresh fruits and veggies. It can definitely get repetitive and old, which forces you to buy produce you don’t always eat and to get creative with meals. It’s also hard because you get conflicting info on the Internet as to what foods you can and can’t eat.

Here’s what I ate in a day:

Breakfast:

Sautéed kale (oil-free) topped with half of an avocado, nutritional yeast, and a sprinkle of Himalayan salt.

What I Ate in a Day {AIP}
Snack:

12 oz smoothie >> 1.5 frozen bananas, 1/2 cup frozen blueberries, 1 teaspoon maca, 1 teaspoon carob, 1 teaspoon mesquite powder, water and a splash of coconut milk to blend.

What I Ate in a Day {AIP}

Lunch:

1 Persian cucumber and half of an avocado topped with garlic, Himalayan salt, nutritional yeast, and fresh basil.

What I Ate in a Day {AIP}
Snack: 

Sliced apple, blueberries, and Ceylon cinnamon in a coconut paleo wrap. Also munched on a donut…working on trials for a grain-free recipe that’s also oil-free…holy tricky!! Haha! 

What I Ate in a Day {AIP}
What I Ate in a Day {AIP}
Dinner:

Sautéed kale + onions (oil-free; used mushroom broth), crispy sweet potato fries, and roasted brussels + broccoli with an AIP friendly cheese sauce…needs another trial, but I’ll share when I get it figured out!

What I Ate in a Day {AIP}

Before bed:

A cup of herbal tea.

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A couple of my other favorite meals from the week:

Banana-yam cakes with blueberries and pears (recipe courtesy of my cousin). Uses banana flour and a lot of cinnamon. You can either fry them in coconut oil for a yummy crispy exterior or bake them oil-free…both ways are delicious. 

What I Ate in a Day {AIP}
Butternut squash soup topped with steamed broccoli + fresh basil. Failed to write down how I made it, but that just means I’ll have to make it again 😉

What I Ate in a Day {AIP}

Hope all of you have a wonderful weekend!

Thanks for stopping by!

❤️


RECIPE: Organic Hemp & Green Juice

We’ve been doing really well about drinking at least one green beverage a day – whether in smoothie form or juice. Today, I’m sharing one of my latest favorite juice combos! Lately, Willow requests green juice, but since she likes hers on the sweeter side, I added some Granny Smith apples to cut back on the earthy, green flavor. This recipe, in particular, was inspired by Julie Morris’ Spinach Hemp juice recipe from her Superfood Juices book. A definite favorite of ours from that book and the addition of hemp seeds to juice is genius. It provides a creamy texture while adding a generous amount of protein!

On a side note….

Over the last few months, Willow has been getting really good at taking photos – she insists on taking photos of some of her creations (drawings, Lego masterpieces and food). We have a little digital camera that she’s claimed as her own and can be found snapping photos all over the place. Below I’m sharing a few of my recent favorites:

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And she insisted on taking a photo of her green juice…

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Now, back to the recipe!

CREAMY HEMP & GREEN JUICE {raw, organic, vegan, nut-free}

Makes 4 cups of juice

What You Need:

  • 3 large organic collard leaves
  • 3 organic celery stalks
  • 2 large organic Granny Smith apples
  • 1 organic lemon, peeled
  • 1/4 cup raw, organic hemp seeds

RECIPE: Organic Hemp & Green Juice

 

How To:

  1. Wash and chop your fruit and veggies into pieces that will fit into your juicer.
  2. Juice the fruit and veggies – then transfer to your high-speed blender.
  3. Add the hemp seeds and blend on high until creamy and smooth*
  4. Pour into glasses and enjoy!

*For an even bigger nutrient boost, blend in 1/4-1/2 teaspoon raw spirulina powder.

This is best consumed right away, but any leftovers can be stored in the refrigerator for the day. If you don’t have a juicer, you can put all of the produce (chopped into small pieces, lemon seeds removed) into your blender, blend until smooth (adding a little filtered water if needed) and strain through either a nut milk bag or cheese cloth. Then add the hemp seeds and blend again.

Another variation of this juice that we’ve enjoyed is to use only one celery stalk and add one large cucumber (taste it first and peel if the skin tastes bitter).

RECIPE: Organic Hemp & Green Juice

What’s your favorite juice combo?!

RECIPE: Raw Kale Salad with Garlic Chipotle Tahini Dressing

My love for tahini began several years ago and one of the very first recipes I posted on this blog (over four years ago), was for a Creamy Orange Tahini Dressing. Since then, and I think it’s safe to say, I’ve become addicted to tahini. Not only is it creamy and delicious, but it’s also packed with protein, calcium and iron…so win, win! I love tahini so much that we go through at least one 16oz jar a week. So, get ready for plenty more tahini recipes in the near future!

With warmer weather approaching, I’m getting excited for farmers markets to start back up again and stocking our fridge with fresh, local produce. Lots of raw meals, such as kale salad, replace the hot soups we’ve been enjoying these last few months.

RAW KALE SALAD with GARLIC CHIPOTLE TAHINI DRESSING: {raw, vegan, gluten-free, nut-free, soy-free, oil-free}

For the kale salad, you can throw together any mix of raw veggies, but here is what I used in this specific batch:

  • Two bunches of organic kale (purple and lacinato), washed and torn into smaller pieces
  • A little more than 1/4 of a large head of organic red cabbage; shredded using the food processor
  • 1 organic yellow bell pepper, diced
  • 3 organic radishes, thinly sliced using the food processor
  • 1/4 cup of diced organic green onion
  • other veggies we love in our kale salad: sliced carrots, tomatoes, avocado, broccoli

RECIPE: Raw Kale Salad with Garlic Chipotle Tahini Dressing // Be Sol-Ful

GARLIC CHIPOTLE TAHINI DRESSING:

What you need:

  • 1/3 cup raw tahini
  • 4 Medjool dates, pitted
  • 1-2 garlic cloves, peeled (depending on how much you love garlic)
  • 1 Tablespoon raw, unfiltered apple cider vinegar
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon onion powder
  • 1 cup cold filtered water
  • Himalayan pink sea salt, to taste

How to:

  1. Add all of the ingredients for the dressing into a high-speed blender and process until smooth. Salt to taste and if you’re looking for a thinner consistency, add more water as needed. It will thicken a bit in the fridge, or even as it sits, so keep that in mind.
  2. Combine all of your raw veggies in a large mixing bowl and then slowly add the dressing – massage it all together either by using your hands or a spatula. Depending on how large your salad is, or how heavily coated you like your veggies, you may or may not have dressing leftover.
  3. Enjoy right away, or store the mixed salad in the fridge to chill until you’re ready to eat! Leftover dressing will keep in the fridge for 3-4 days.
  4. Additional toppings are always a great idea – such as sliced raw almonds, pumpkin seeds, sunflower seeds, hemp seeds or even extra dressing!

*** If you’re not a fan of spicy dressings, my Cheezy Garlic Tahini Sauce works great on salads and even kale chips.

RECIPE: Raw Kale Salad with Garlic Chipotle Tahini Dressing // Be Sol-Ful

Thanks for stopping by!

Recipe: Bliss Bowl

Salads are usually our favorite way to load up on tons of fresh veggies, but today’s weather had me craving more of a comfort food – something hearty and warm. Before I eliminated soy from my diet, going to Café Yumm was a great, quick place to grab a meal – their Yumm Bowls were to die for! I’m not sure if they’ve reformulated their recipe to be soy-free, but I decided to try to create our own version and it was a hit! Super creamy, slightly cheezy, and lots of flavor.

BLISS SAUCE: {vegan, gluten-free, soy-free, sugar-free}

This served 5 of us with plenty of left-overs for tomorrow!

What You Need:

  • 2 cups chickpeas, cooked
  • 1/3 cup raw cashews
  • 1/3 cup nutritional yeast (we always use Dr. Fuhrman’s as it is free from synthetic folic acid)
  • 1/2 of a large roasted red pepper (I cheated and used Trader Joe’s fire roasted red peppers in a jar)
  • 1 large garlic clove
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 teaspoons Coconut Aminos
  • 1/4 cup extra virgin olive oil
  • water
  • salt, to taste

Blend all of the ingredients on high until smooth, adding water to achieve your desired consistency. I made this with a pinch of Himalayan pink sea salt, but next time I’ll skip it because the Coconut Aminos added enough saltiness. I refrigerated the sauce while I prepped the veggies and rice.

This sauce will pair really well with any veggie! Here is what we used to assemble our ‘Bliss Bowls’:

  • Organic basmati rice
  • Steamed organic broccoli
  • Roasted & seasoned cauliflower
  • Raw organic carrots, chopped
  • Raw organic red & green peppers, chopped
  • Cooked black beans
  • Raw Cashew Hemp Dip
  • Sriracha
  • Avocado

I mixed the rice and ‘Bliss Sauce’ and then added everything else (with an extra spoonful of sauce on the side). This definitely qualified as comfort food – full of flavor, warm, and filling….not going to lie, I went back for seconds!

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RECIPE: A New Take on Lasagna

The best part about changing my food choices is getting creative with cooking.  I still crave the comfort foods or sweets, but have learned healthier ways to prepare them.  The other day I had a major craving for lasagna, and while I can’t take credit for substituting zucchini for noodles, the rest of the recipe is my own.  My husband and I had every intention of eating it raw, but I’ve found that during the winter a warm meal every now and then is very satisfying.

Raw (or baked) Lasagna

5-6 zucchini (depending on their size); thinly sliced lengthwise

Fresh baby spinach leaves

Red Bell Pepper, thinly sliced (or diced, if you prefer)

For the “cheese”:

  • 2 cups of raw cashews (or half cashews, half walnuts)
  • 1/2 – 1 cup of raw sunflower seeds
  • 3-4 tablespoons of nutritional yeast
  • Sea salt
  • Black pepper
  • Oregano
  • Water

For the Marinara Sauce:

  • 4 – Roma tomatoes, chopped and seeded
  • 1-2 cups of sun-dried tomatoes (soaked in water for 2hrs)
  • Fresh Basil
  • Oregano (fresh or dried)
  • Olive oil
  • Sea salt
  • Water, if needed

Blend the cashews and sunflower seeds with enough water to get it mixed smoothly.  Then add the seasonings and more water, if needed to get a ricotta cheese texture.  Empty the contents into a bowl and set aside.  Without rinsing the blender, throw in the Roma tomatoes and sun-dried tomatoes and blend until smooth.  Add seasonings to taste and olive oil.  If you want a thinner sauce, add more water.

Pour a little marinara sauce on the bottom of a baking dish – enough to lightly cover the surface.  Then arrange a layer of zucchini slices.  Add a layer of “cheese,” followed with fresh spinach and red bell pepper.  Continue the layers until you’ve filled your baking dish.  I ended up with three layers of zucchini noodles.  Top off your layers with marinara sauce and a sprinkle of nutritional yeast if you’d like.

Then enjoy as is or bake in the oven at 350 for an hour!  We devoured it….so full of flavor and cheesy!