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- Marin Mama Faves
- Kid Approved
- Weeknight Meals
- Judgement Free Zone
- By Meal
  - Breakfast
  - Dessert
  - Lunch
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  - Breakfast
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Vegan

Kale and spinach smoothie

Kale & Spinach Smoothie!

Jump to recipe For those of you that want an on-the-go vitamin packed smoothie, here’s my favorite. This kale spinach smoothie is my go-to smoothie.

October 5, 2011 12 Comments

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What I'm eating this week

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marinmamacooks

Natural Chef, Life & Health Coach! Teaching people how to nourish themselves through food and self love ❤️ and how to discover their FLOW 🪄

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Turmeric tahini dressing. I’m in love with this turmeric tahini dressing, and I’ve been topping it on EVERYTHING. It’s got a tangy, nutty and earthy flavor, and the vibrant golden yellow color makes any plain Jane dish look like a piece of art. It really pairs with just about any vegetable, and is a great dressing for a salad, or a grain bowl.
Swipe to see some the the dishes I’m pairing this dressing with.
INGREDIENTS:
1/4 cup raw Tahini
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (roughly 1 lemon)
1 teaspoon turmeric powder
1 teaspoon fine Celtic sea salt
1/4 teaspoon freshly ground pepper
1/4 cup filtered water
DIRECTIONS:
In a small bowl, or wide mouth glass jar fit with a lid, whisk together the tahini, lemon juice, olive oil, turmeric, salt, pepper and ¼ cup water until smooth. Add more salt and pepper to taste.
Pour dressing into a small jar fit with a lid, if you whisked the dressing together in a bowl.
Storage: Dressing can be stored in the fridge for 5 days. It will naturally thicken a bit, so just give it a whisk before using. #turmeric #turmericdressing #turmericpowder #turmericrecipes #turmericbenefits

The best healthy chocolate chip 🍪cookies! I’m

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Full recipe below. For those of you are that freak

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Gluten-free healthy cookie bites. Recipe 👇These

Gluten-free healthy cookie bites. Recipe 👇These cookies are the perfect segway from your traditional refined sugar chocolate chip cookie to a healthier unrefined sugar, whole-food chocolate chip cookie. They are paleo, butter and oil-free, dairy-free, grain-free and refined sugar-free. The 2 main ingredients are dates and walnuts! They are also kid and hubby approved and take under 25 minutes to whip up and that includes cooking time. Treat yourself to a 🍪
INGREDIENTS:
1 1/2 cups raw walnuts – you can use halves or pieces
1 cup (approx. 8-9 large) medjool dates, de-pitted
1/4 teaspoon fine Celtic sea salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 large egg - You can also make these vegan and use a flax or chia egg
1/2 cup dark or bittersweet chocolate chips
DIRECTIONS:
Pre-heat the oven to 350 degrees and adjust the oven rack (or racks if you have 2 ovens) to the middle position.
Line 2 large, rimmed baking sheets with parchment paper.
In a food processor, add in the 1 1/2 cups walnuts and the 1 cup dates
Process until a crumbly texture is formed (about 15-20 seconds).
Add in the 1/4 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon vanilla and the egg.
Process to combine, using a spatula to scrape down the sides, until the mixture is well blended (about 15 seconds).
Transfer the dough to a medium bowl and stir in the chocolate chips.
Using an ice-cream scooper, or a heaping tablespoon, scoop out the dough onto the prepared baking sheets, spacing them 2 inches apart.
Dip the tines of a fork into water and gently flatten each cookie.
Bake the cookies for 12 minutes in the preheated oven until the edges are slightly golden brown. I baked mine for exactly 12 minutes, and they were perfect.
They may not be the prettiest cookies fresh out of the oven, but they taste amazing and darken up and get browner in color as they cool down.
Storage: Store the cookies in an airtight container in the refrigerator (for 5 days) and if you want to keep them longer, then store them in the freezer (for up to a month). Just pull them out for a few minutes if storing them in the freezer for them to thaw out a bit. #paleocookies #glutenfree #glutenfreecookies

See full recipe 👇 These overnight refrigerator

Let’s create National Flow Day! What is flow day

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New post! Sautéed broccolini and shallots. For th

This blackberry chia compote uses just 4 simple in

This blackberry chia compote uses just 4 simple ingredients, frozen blackberries, water, salt and chia seeds, and takes under 15 minutes to make. Are you sold yet? I don’t add sugar or sweetener to this compote because honestly, you don’t need it. Think about fresh berries, they don’t contain added sugar, so why would you add sugar to a compote?
The chia seeds are the thickening agent here, and they also add some fiber, anti-anti-imflamatory omega-3 fatty acids, protein and calcium to boot!
Recipe 👇
Ingredients:
1 1/2 cups frozen blackberries, you can also use frozen raspberries, (raspberries are amazeballs) or blueberries - I ❤️ @stahlbushislandfarms
1/2 cup filtered water
Pinch of pink Himalayan sea salt
1 tablespoon chia seeds
Directions:
Add the frozen blackberries, water and pink Himlayian salt to a saucepan set over medium-high heat, and bring to a boil. Once boiling, reduce heat to low, and simmer for 10 minutes, or until blackberries are softened. Feel free to break up some of the blackberries with a spoon if you want the compote to be smoother.
Carefully pour blackberry compote into a small glass jar (one that has a lid) and add the chia seeds. Give compote a good stir and let sit out until it cools. Once cooled, cover and place in the fridge for up to 5 days. #blackberrycompote #blackberries #blackberries🍇 #quickandeasyfood #refinedsugarfree #sugarfreemom

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1 cup almond milk
1 teaspoon ceremonial grade matcha - I love @sunlifeorganics matcha
1 teaspoon pure maple syrup
Add ingredients to a small saucepan set over medium heat. Whisk to combine and until hot to the touch, but not boiling. Make sure to whisk frequently. Turn off heat, pour into a cup and enjoy!

Add ingredients to a small saucepan set over medium heat. Whisk to combine and until hot to the touch, but not boiling. Make sure to whisk frequently. Turn off heat, pour into a cup and enjoy!
#matcha #homemadematcha #5minuterecipes #quickandeasy #matchalatte

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It gives our bodies much needed minerals (magnesium, potassium & full spectrum of ionic trace minerals) that we can’t find in modern day food and soil. You all know I eat healthy, but I want to do all I can to maintain optimal health, so I added this to my daily routine. It’s been 2 weeks and I’ve noticed my mood is more stable, I have great consistent energy throughout the day, I’m less anxious, my joints don’t ache as much, I’m sleeping better. You all know I share what I love, and this isn’t sponsored, but just wanted to share with you, as my goal is for all of us to have optimal health! Cheers to all of you! Check out their page and website to learn more. #traceminerals #tracemineralsdrops #minerals #lifehacks #healthhacks

Need a gift idea for the cook in your house? These

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Warm turmeric golden milk. This is a creamy, sooth

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Recipe:
1/2 cup full fat unsweetened coconut milk - from the can - I love @nativeforestbrand as it has no guars or gums
1/2 cup almond milk - I love @threetreesfoods
1/2 tsp ground turmeric
1/4 to 1/2 tsp ground cinnamon, your choice
1/8 tsp ground ginger, or work up to 1/4 tsp if you like ginger
Few twists or pinch of black pepper - (black pepper makes the effects of turmeric more potent, as well as enhances the absorption of the anti-inflammatory effects of turmeric).
Optional: 1 teaspoon maple syrup or honey
Instructions:
Add ingredients to a small saucepan set over medium heat. Whisk to combine and until hot to the touch, but not boiling. Make sure to whisk frequently. Turn off heat, pour into a cup and enjoy! Feel free to top with a bit of nutmeg or cinnamon. Also, if you want it sweeter, then feel free to add some pure maple syrup, or honey. Also, this is a base recipe, so feel free to add more of any of the above ingredients, or double the recipe! I also love doing this with 1 cup coconut milk and skipping the almond milk. 🤗 cheers! ❤️

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