This morning I blended up a bulletproof London fog. I honestly can’t believe the thought hasn’t crossed my mind sooner, as bulletproof coffee and London fogs are a couple of my favourite beverages. I love bulletproof for the mental clarity, ease & steady energy it provides me through the day. Going the bulletproof route in the morning also gives your digestive system a bit of a break. The trick to this tasting so amazing is using the vanilla ghee… next level stuff.
What you need:
1-2 tablespoons 4th & Heart Madagascar Vanilla Bean Ghee
1 tablespoon MCT oil
1 scoop collagen powder
Organic earl grey tea, brewed
Stevia to taste
Blend it all up with a handheld milk frothed or in a blender & enjoy the tastiest, creamiest London fog I’ve had yet.
It’s a 50/50 shot when you’re cleaning out the fridge with how a recipe turns out. I find it can be a total flop or having to get creative with ingredients ends with a new favourite. This smoothie has been made on repeat after a win.
Frozen strawberry, mango and cauliflower blended up with cucumber, zucchini, romaine and ginger for a tropical smoothie that tastes more like sorbet than a veggie packed smoothie.
What you need:
1/2 c frozen mango
1/2 c frozen strawberries
1/2 c frozen steamed cauliflower
1/2 c chopped zucchini
2 c romaine
1/3 a cucumber
1 inch peeled ginger
1 scoop collagen
2 t bee pollen
My relationship with smoothies has been on again off again. I was the queen of smoothies for years until an incident with a live bug in a straw a couple years back. It put me off smoothies for a solid 2 years, but I have since recovered from the trauma and I am back to blending up concoctions.
Typically, smoothies can be loaded with sugar, but by swapping juice for water or unsweetened nut milks, and cutting down on some fruit they can be packed with vitamins and minerals. I love choosing smoothies for breakfast or lunch as a way to really up the amount of veggies and superfoods in my diet. It’s also an awesome way to use up veggies before they go bad. I slice up zucchini, steamed broccoli stems or cauli, and throw into the freezer until ready to add to my concoctions.
Below is my favourite green blend these days that packs in the chlorophyll, antioxidants & hydrating veg. Collagen adds protein without the extra additives that protein powders often have, with supporting skin, nail and joint heath.
What you need:
3/4 c frozen mango
2 c greens (kale + spinach are favourites)
1/2 c frozen zucchini
1/2 a cucumber
1/2 lemon or 1 lime juiced
1-2 inches peeled ginger
1 inch fresh turmeric
1/4 tsp spirulina or 1 tsp liquid chlorophyll
2 T hemp seeds or collagen powder
filtered water to blend
Throw it all in a blender & sip up 🙂
If you have any questions or would like to inquire about working with me, please send a message to email@example.com
Hi! My name is Abbey and I am a Registered Holistic Nutritionist living in Vancouver, BC with my fiancé Talin and our poorly behaved, but super cute cat Odin.
I first came to love health and nutrition in my teens when I opened my eyes to factory farming and the manner in which our food is produced. This triggered me to begin asking questions about my own health, after having multiple conventional doctors tell me that digestive issues are normal.
I also began to ask questions regarding the beauty products I was using daily. The book There’s Lead in your Lipstick by Gillian Deacon initiated a desire to find non toxic beauty products that worked well, and didn’t compromise my health.
I try to live from a place of balance. I love kale, collagen, and chia seeds, but I also will rarely say no to chocolate, wine or fries. I think that restriction has its place in healing diets, or when specific foods cause more problems than good, but I also think that when unnecessary, in the longterm, it can create a complex around food. I choose not to label my diet, even if I am eating a specific way as I feel it adds unnecessary stress to eat a certain way.
I also work with clients in person or from a distance in helping them achieve digestive peace. I have lived through and healed digestive issues and would love to be a part of your journey.
Here you will find concoctions I have come up with in the kitchen, my favourite nontoxic beauty products, and general life ramblings.
Thanks for stopping by! 💜
Ginger beef is my favourite dish for chinese takeout, but its a little questionable.. so I made this up on a whim and we have enjoyed it a couple times now. I am obsessed, it is delish and super easy. This recipe is paleo, but could be made keto friendly as well if you swap the coconut sugar for a low carb sweetener such as erythritol.
What you need:
1 lb beef strips (if you’re local, Two Rivers sells this, or just slice up some flank steak)
1 red bell pepper, sliced in strips
1 yellow bell pepper, sliced in strips
3 tablespoons coconut sugar
3 tablespoons coconut aminos (can swap for Bragg’s liquid aminos, but reduce amount)
3 inch chunk of fresh ginger or 1 1/2 teaspoon ginger powder
1 tsp sriracha
1 tsp sesame oil
red chili flakes
1 head of cauliflower riced, or 1 bag of riced cauli to cheat
1 tsp coconut oil
sesame seeds (optional)
green onion (optional)
What to do:
Mix together the coconut sugar, coconut amigos, ginger, sriracha, sesame oil, and chili flakes. Toss in the beef and let sit for at least 30 min. Rice the cauli and throw it in a pan over medium low heat with a teaspoon of coconut oil. Cover with a lid, and allow the cauli rice to steam a couple min. Heat a pan to medium, and add the beef strips without the marinade. Add the marinade to a separate pan and reduce over medium heat. Once the beef is almost cooked through add the bell peppers. Once fully cooked, add the sauce and toss together. Serve the beef over cauli rice with some sesame seeds and green onion.