Happy Saturday friends ✨ The weather in London is so amazing and we’ll be wandering around soaking it all up. But first things first: breakfast time 🙌🏼 (not the one pictured above, but maybe we find pancakes somewhere 👌🏻)
What are you doing on this long weekend?
🐰 Since Easter is definitely a holiday of treats, put these raspberry chocolate rice crispy treats on your list. Crunchy, sweet, and so chocolatey, and still a real foods version of the sugary real one. Sooooo good! You can find the recipe in the snacks section on the blog or comment below, and I’ll send you the direct link to the recipe 😋 👉🏼 www.martinazand.com ☝🏼 link in profile 🐰
It’s Friday, treat yoself 🍕 Jk, it doesn’t need to be Friday to indulge. I couldn’t leave NY without having a fat slice of pizza. All the gluten, cheese and red meat. Not my usual take on pizza as of recently, but I didn’t want to leave my trip wishing that I had it. So, I got a damn slice! •
p.s. thank you for the support + kind words in comments and messages from my last post. I am very grateful for the friendships made through this platform and irl❤️
Whats your favorite flatbread? Can you believe that these flatbreads are made from zucchini, walnut, flaxseed and hemp hearts. Top it up with any spread and indulge in this carb alternative worry-free 😋
Had such a great week shooting with a new client, wandering Marin hills at peak spring glory and powering on portfolio updates but I’m ready for a chill weekend of baths, hikes + salads 👅👵🏼 💤
Its a SEAFOOD BANAZA!! A special birthday dinner for the specialist someone in my life 🥳🥰 On tonight’s menu are a couple of Miguel’s favorites. Since his birthday is on Easter this year, I decide to celebrate with his faves a few days early. On his plate-scallops Provençal from @inagarten
over brown rice, homemade pepper jack cheese biscuits, shrimp, and asparagus Caesar salad💥
We are stuffed and happy and ready for ice cream 🤣🍦
M’m M’m Good Friday! The perfect day to cook up some Earth Day gifts.
Dream of Californication ✌🏼
It’s happening! So many of you have asked me countless times to create some sort of guide to meal prep 🙈 Towards the end of last year I finally started to create it! I’ve poured so much of myself into this e-book & I’m proud to finally announce that PREPPED will be released May 1st ✨ it’s packed full of:
- Tips + tools to save you time, energy, & money that I’ve been using for years.
- Four weeks of outlined meal preps & grocery lists.
- Deliciously simple lunch/dinner recipes to create with your preps.
- Quick & easy superfood ball, cookie & muffin recipes for on-the-go.
- Nutrient-dense dessert recipes to keep that sweet tooth healthy.
- My favorite sauces, dressings & vinagrettes.
- All gluten-free, dairy-free, egg-free, soy-free, refined sugar-free, + everything has a vegan option or sub!
I can’t wait to share more about it! Thanks to all of you for pushing me to create something I’m passionate about! To say thank you I’m doing a GIVEAWAY: THREE of you will have the chance to win a copy of PREPPED 💕 It’s simple:
1. Like this photo.
2. Tag 3 friends below.
2. In the comments tell me why nourishing your body with nutrient-dense foods is so important to you. 🌱
I’ll be announcing the 3 winners April 26th via my stories!
Woke up this morning feeling like I hadn't slept in days, when in reality, I slept for 12 hours 🙈 I've been trying to wake up earlier this week and get out of the house a bit more, but this morning was a gentle reminder that entire days dedicated to rest are still required. But, I'll admit having my two little miniature schnauzers to snuggle with makes these days of rest a little more enjoyable 🐶🐶
While today is mostly a sit-on-the-couch day (I just finished the third season of @outlander_starz
which has been pretty mehh, but I hear the fourth season is good?), I did manage to make this next-level vegan, banana bread inspired by @lilydiamond
! I subbed a gluten-free flour (make sure your gluten-free flour includes xantham gum, otherwise the baked goods turn out too crumbly) for whole wheat flour. I left out a few add-ons to ensure the banana bread would appease the picky eaters in our household this weekend, but it still turned out DELICIOUS. Do it 👇🏻
Preheat the oven to 350ºF and line a 9x5 loaf pan with parchment paper. Whisk together 2 cups gluten-free flour (I used @pillsburybaking
), 4 tsp baking powder, 3/4 tsp fine sea salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg, then set aside. In a medium bowl, whisk together 4 - 5 ripe, mashed banana, 1/2 cup maple syrup, 1/3 cup vegetable oil, 1/4 cup melted, raw coconut oil, and 1 tsp vanilla until emulsified. Pour the wet mixture into the dry, and fold together. Add in 1/2 cup toasted pecans and 1/2 cup chocolate chips and mix gently until fully combined. Pour batter into the prepared loaf pan and bake for 45-50 minutes. Enjoy!
All smiles over here being finished with exams!
These past two weeks and 10 exams have been something of a different kind. Not having even the slightest brain power to try and explain what it was like.
So cheers to a little vacay 🥂
“I look back and think about how wild it was that I would just march into these conference rooms and not really be all that self-aware. As for my gender, I really leaned into that. My customers have boobs and a butt, and those bounce. And who better to make a product for that than a woman?” ~ @ty_haney
real talkin’ for @healthy_ish
Been super spoiled with 90 degrees and sunny weather here of late I guess Mother Nature was in need of a rainy day, so you know what that means.. OATS🤗
A combo of @bobsredmill
quick oats cooked in @lakantosweetener
and unsweetened almond milk, caramelized bananas, a generous amount of @crazyrichardspb
creamy peanut butter, chia seeds, and hemp seeds.
Happy Friday everyone!💛✨ #emsearthyeats
California beach vibes on this gloomy Montreal day thanks to @venicemtl
Tahini freezer fudge - made without any sugar; because I’m into that dark chocolate, nourishing, good-for-you-fat-filled treat kind of life. 💁🏼♀️ Who wants the recipe?
Okay, I don’t mean to sound braggy, but my deviled eggs are fire!🔥 That was something a co-worker of mine actually said the other day when she had them for the first time... “dang girl, these are fire”! 🤣 So if you’re not sure what you’re bringing to this weekend’s Easter celebration, I’ve got you! Full recipe is on my blog (with a few tips about how I package these to travel when I’m not hosting at my house!) - the link is in my bio. Happy Good Friday, friends!!
This is my breakfast that I made and ate almost 3 hours after I normally eat breakfast. Because migraines.
I realize I'm posting about breakfast an hour after I normally eat lunch while I put my daughter down for a nap 45 minutes late. But that's life today.
And in case you're wondering tacos for breakfast are always a great idea.
I call this our clean out the fridge, freezer, pantry, and whatever else you can find in the house kind of meal..which is obviously pretty minimal at the moment since getting to the grocery store is not at the top of my priorities list, but feeding my now almost 9 pound(!) babe around the clock most definitely is. Chickpea pasta, lots of nooch, roasted sweets, mixed veg. #nutritiouslynatalie
Long weekend calls for loads of bakings usually but I’m away from my kitchen and taking some breaks, but there is always a reason to celebrate, so here is a birthday cake I made couple of weeks ago 😊 with chocolate cream cheese frosting and crushed homemade biscuits on top 🧁
Got a weekend baking project? Try my Tahini Teddy Grahams, turn them into bunnies for Easter Sunday, orrrr make my Healthy Cheez-Its if you want something salty.
I’ll be working on a secret weekend baking project & prepping Cinnamon Toast Crunch Granola for the week! If you want all the recipes I mentioned sent right to your inbox, sign up for my newsletter (link in bio) before it goes out tomorrow morning 💌
P.S. I’ve been sharing all your recreations on my story this week and you’re killing it 🤟🏽🤟🏽🤟🏽
#veggiekins #vegan #glutenfree #oilfree #tinyfood #minifood
Raw Carrot Cake Bliss Balls! 👩🍳🧡✨
It’s CARROT season! And I have a special recipe to share with you all.
These raw carrot cake bliss balls (recipe in my bio!) topped with a silky lemon-cream frosting were inspired by my love affair with carrot cake. They’re naturally sweetened, refined-sugar free, Paleo, and completely plant-based.
A perfectly nourishing Easter treat. ✨
Wishing you all a beautiful and restful long weekend ahead. 🐥💛
#blissballs #carrotcake #healthytreats #happyeaster
i would like all the toast please! 🙏🏽
toasted gf sourdough toast, @kitehillfoods
almond ricotta, blistered tomatoes, fresh basil, salt, and black pepper (toast inspo @sammyjaneeason
) i have a long day of work ahead of me, but feeling blessed for it! happy friday loves! #andapinchoflove
Friday = pie day! How delicious does this 🍫 chocolate tart 🍫 from @fruit_and_grain
Do you make sure every meal and snack has a good source of healthy fat? 🥑⠀
For my clients, I recommend at least 1-2 servings of healthy fats at each meal and snack. My recommendation is to focus on whole food fats like nuts, seeds, avocados and for those who include animal products, egg yolks. Oils like olive, avocado and coconut are great options but should still be used minimally. ⠀
Fats keep your hormones happy, blood sugar balanced and keep you feeling full and satisfied. Healthy fats aren’t the enemy. They’re essential. ⠀
So what does this look like on a daily basis? Here are some suggestions.⠀
Breakfast: toast with almond butter, banana and hemp seeds, 2 eggs with sautéed spinach and veggies, tofu scramble avocado toast, smoothie with chia seeds, almond butter and almond milk⠀
Lunch: salad with tahini dressing and avocado (pictured above), grain bowl with hemp seeds and avocado⠀
Dinner: salmon with pesto and cauliflower rice, tacos with walnuts and lentils, pasta with cashew cream sauce ⠀
Snacks: apple and almond butter, avocado toast, hard boiled eggs, veggies and hummus with hemp seeds, banana and peanut butter, trail mix, a handful of nuts ⠀
Make sure your next meal isn’t mixing healthy fats. Trust me, your hair, skin and hormones will thank you! 💛 #nourishedbynutrition
Can kids take medicinal mushrooms? 🍄 The answer is yes! Both Reishi and Chaga are safe for kids can be very helpful during the school year to ward off colds and flus. Since it can be hard to get kids to drink a full cup of a mushroom beverage, it’s fun to sneak these items into snacks. A local mama friend of mine @melanie.satterlee
(check her out!) 💫 created a granola bar recipe, and I tweaked it just a little. Kids or no kids, this was a tasty treat 😋
1 ½ Cups Gluten Free Rolled Oats
1/2 Cup Gluten Free Flour
2 tbsp Flax Meal
1 tbsp Reishi
1 tbsp Chaga
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp cinnamon
1/2 Cup Raisins
1/2 Cup Mini Semi-Sweet Chocolate Chips
2 tbsp olive oil
1/2 cup almond butter
1/4 cup honey
Mix Oats, Gluten Free Flour, Ground Flax, Reishi, Chaga, Baking Soda, Cinnamon and Salt in a bowl. Stir in Raisins and Chocolate Chips. In a separate bowl mix Eggs, Oil, Almond Butter, and Honey. Slowly add dry ingredients to the wet mixture and mix until combined.
Spread batter into a 8x10 Pan, distribute batter evenly with fingertips.
Bake at 350 Degrees for 18 to 20 Minutes.
Let cool in pan before cutting into bars.
#rootandbones #adaptogens #adaptogen #medicinalmushrooms #reishi #chaga #foodasmedicine #immunesystem
This 🌿BASIL VEGAN RICOTTA🌿 is incredible. Slathered it all over an organic gluten-free toast made by @airwaterandgreens.
This “ricotta” is actually in a recipe from @minimalistbaker
’s gf/df lasagna I made a few months ago. It's easy to make and so tasty. Here's the recipe:
WHAT YOU NEED:
1.5 cups raw macadamia nuts (no soaking required!)
1/4 cup fresh basil (finely chopped)
1 tbsp nutritional yeast
1 tsp dried oregano
Juice of 1/2 of a medium lemon
1/2 tbsp olive oil
1/2 tsp salt + pinch of black pepper
1/4 cup water
HOW TO MAKE IT:
Put macadamia nuts in the food processor and blend until very fine. Then add the rest of the ingredients, blend, and you're done!
Thrilled to be collaborating with @livingplate
on a live cooking demo- bringing Nutrigenomics to your plates!
You can pre-register to receive recipes before the event. Link in bio ☝🏻
Sometimes Sid and I start the day by sharing a word or short phrase that we want to return to throughout the day. I guess you could call it an “intention”
This weekend’s word?
S I M P L I C I T Y
We are camping at our favorite little farm in CA and I’m going to turn off my phone while we are there and soak up the slower pace of life 🙌🏽