Life updates with a side of green smoothie bowl deliciousness

Everyone around me seems to be getting healthy - from cutting out gluten to 30 days of yoga - and it’s been quite inspiring. I moved to Pittsburgh six months ago and I still don’t have a routine, a workout class I love; I don’t even cook anymore. I drive to work, I sit at a desk, I barely walk. Gone are the days of ten million flights of stairs at the 63rd Street F stop. And what’s funny is that I expected the first year to be tough. I expected that we’d be living in our own little world with no social life, but I figured this would be the year to escape everyone and work on myself. I’d go to work, get super fit, cook all of our meals and pour myself into my blog. Guess what? I was wrong. I now know it’s going to happen in stages. I have to focus on a new job before I can move on to other areas. I can make small adjustments to my diet without feeling restricted and miserable. I can work out at home in lieu of taking the time to drive to the gym and I can focus on my blog when I have some down time. I guess what I’m trying to say is that you can probably expect ClaraMaeJames to change a bit and it’s all part of my constant journey to be honest with myself (and honest with you.)

This little epiphany (which is one of many - I have like ten a day) occurred over the last few weeks. And so I’m turning to the people around me for inspiration and like I said before, everyone is getting on their A game. Now, more than ever, I need to follow their lead. So, here I am. I’m starting to re-introduce foods I once loved, recipes I once enjoyed to prepare. First is this beautiful bowl of goodness. It’s super easy to assemble (cleaning a blender is a drag), but overall it’s worth it. I hope you enjoy. xo, Jamie

Ingredients

• 1/4 ripe avocado
• 1 cup frozen mixed berries (strawberries/raspberries)
• 2 large handfuls spinach 
• 1 small handful kale, stems removed
• 1 1/2 - 2 cups unsweetened coconut milk 
• 2 Tbsp salted creamy almond butter
• 1 Tbsp agave

Toppings

• Mixed nuts
• Coconut flakes
• Dried blueberries

Add all smoothie ingredients to a blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more agave for added sweetness, more spinach for a brighter green, or coconut milk for creaminess. Divide between two serving bowls and top with nuts, coconut flakes and dried blueberries, but really anything will do!

A Not-So-Simple Salad

Remember that time I told you a food and beauty post would be coming soon? I lied. It was my every intention, but life got in the way and honestly, I just haven’t felt like this blog has been a true representation of me lately. If anything, it’s a representation my life only on the weekends and these days, it’s a representation of what I wish my life was like if I had the extra time in the morning to do my hair and makeup or if I had the energy to cook all the time - and cook healthy. A simple Seamless decision of Indian, Greek or Japanese, annoyed that the gym is packed because they lowered the price to $19.95 and stooping to an all-time low with the purchase of Uggs is what my life is all about lately. 

Take this salad for example - it would be a lie if I told you that it’s so simple to make because whipping up a salad is easier said than done. What’s simple is to go out to eat or order takeout…better yet throw something in the microwave. But I think we can all agree that whipping up a salad for dinner is the healthiest option. It’s worth the time it takes to go food shopping, worth the 15 minutes to prepare and worth the time doing dishes. So, I’m really going to try to put my money where my mouth is and stop lying to you and together, we’re all gonna be healthy, we’re all gonna be happy and we’re all gonna be proud of the life we’re living. Kk?

For the roasted sweet potatoes and Brussels sprouts:

• 2 sweet potatoes
• 1 cup brussels sprouts, trimmed, leaves separated
• Olive oil
• Salt & fresh pepper

For the tahini:

• 2 garlic cloves
• 1 tsp coarse salt
• 1/2 cup tahini paste
• 1 tbsp lemon juice
• 2-3 tbsp warm water
• 2 tsp chopped parsley

For the lemon dressing:

• 1/4 cup lemon juice
• 1 tsp salt
• 1/2 tsp fresh pepper
• 2/3 cup olive oil

For the bowls:

• 1 bundle chopped kale, stems removed
• 1 15oz can chickpeas, drained
• 1/2 cup crumbled feta cheese
• Sesame seeds
• Salt & fresh pepper

Step 1: Preheat oven to 400˚F. Prepare one baking sheet with foil and spray with non-stick cooking oil. Peel the potatoes and cut into small cubes. Toss in a bowl with enough olive oil to cover and season with salt and pepper. Lay the cubes out on the baking sheet in one layer and bake for 15-20  minutes. On another baking sheet, lay out the brussels sprouts after brushing with a little oil and seasoned for 10-12 minutes. 

Step 2: In a pestle & mortar, crush the garlic and coarse salt until it looks like a paste. Add tahini and lemon and mix until combined. Add water, parsley and mix again. If the tahini is too thick, add another tablespoon of water until you’ve achieved desired consistency.

Step 3: Whisk lemon juice, olive oil, salt and pepper together then pour over chickpeas and toss in a small bowl and set aside. 

Step 4: In a large bowl, toss & massage the kale with desired amount of tahini dressing. 

Step 5: Top with the roasted potatoes, brussels sprouts, chickpeas, and crumbled feta.Garnish with sesame seeds and season with salt and fresh pepper.

Very Berry Smoothie Bowl

Happy Monday! I recently stumbled upon a blog called Breakfast Criminals and it inspired me to make this smoothie bowl. It also motivated me to care more about my health, which is a goal of mine for 2015. I signed up for yoga and so far, I'm into it. I'm also drinking water!!! - which I failed to do in 2014. And I'm trying not to stress about work. Next on my list is dancing again - something I used to love and enjoy very much. Basically, I just want to feel like I'm 21 again because 32 is next month and my body is falling apart...not cute. 

Smoothie

• 1/2 cup frozen strawberries
• 1/2 cup frozen rasberries
• 1/2 cup frozen blueberries
• 1 scoop vegan vanilla protein powder
• 1/2 avocado
• 3/4 cup almond milk (unsweetened)
• 3 ice cubes
• A little water

Toppings

• Goji berries
• Chia seeds
• Maple granola
• Blueberries

Combine smoothie ingredients in blender and pulse until you reach your desired consistency. Add toppings once in the bowl. 

Spinach and Cheese Strata

It's freezing and all I want to do is hide away in my apartment and eat! I have absolutely no interest in the gym when it's so f'ing cold! I made this strata over the holiday break and I'm already planning the next. The possibilities for ingredients are endless and the recipe doesn't take too much time to prep. It's perfect if you're hosting a brunch or just in the mood for something other than cereal. The hubs and I ate the entire thing in one day - oops. 

Enjoy!

• 6-7 thick slices of Challah bread
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 1 cup Vermont cheddar cheese
• 1 cup Gruyere cheese
• 1 cup spinach, finely chopped
• 5 eggs plus 1 extra yolk
• 2 cups milk
• 1/4 tsp garlic powder
• salt and pepper

Grease a 9x13 inch baking dish. 

Layer half of the torn bread in the bottom of the dish. Sprinkle the onions and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the spinach and remaining cheese. 

Whisk together eggs, milk and spices and pour over the entire pan using a fork to press down, making sure everything is soaked in. 

Cover with aluminum foil, and refrigerate for 12 to 24 hours.

Preheat the oven to 350 degrees and bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.