glowwithella

matcha two ways 🍵 using my favorite ever matcha @cosmiccultures (discount is ELLA10) 🔥HOT — aka coconut matcha Ingredients: - 1 cup coconut milk - 1 tbsp coconut oil or butter - 2 tsp organic ceremonial matcha powder - 1 tsp vanilla extract (measure w ur heart cmon) - 2 tsp raw honey or maple syrup - 1 scoop collagen powder (I use carnivore arealius code ella39677) - pinch of real salt - hot filtered water (~175 degrees F) Recipe: 1. Heat up coconut milk on a stovetop, continuously stirring till hot and simmering (~175 degrees F) 2. Blend together hot coconut milk, collagen, coconut oil, matcha, vanilla, honey or maple and salt until smooth 3. Pour blended mixture into mug, and top off with hot water, ENJOY 🧊ICED — aka the OG Notes: To make this frothy see below recipe Ingredients - 1 cup A2 raw or lowpasturized non homogenized organic & grass fed milk - 2 tsp organic ceremonial matcha powder - 1 tsp vanilla extract or vanilla bean (measure w ur heart cmon) - 2 tsp raw honey or maple syrup - pinch of real salt - 1/4 cup filtered water - lots of ice Recipe (normal — see frothy instructions below): 1. Blend together matcha, vanilla, honey, salt and water in a blender 2. In a large jar, add tons of ice and milk 3. Pour over blended matcha — voila!!!!! FROTHY: - Add ins: scoop of collagen, optional egg yolk 1. Blend together milk, collagen, vanilla, honey or maple, salt, optional egg yolk and water in a blender 2. Pour over ice in a large jar 3. Using the same blender, blend together water and matcha — pour over frothy milk 4. ENJOY!

Meal Shortcuts 🧑‍🍳(low histamine edition) 🫚Ginger Digestion Cubes 🥣Crunchy Caramel Buckwheat Granola 🍜Savory Flavor Bombs 🥔Gut Healthy Crispy Potatoes 🍦Coconut Protein Ice Cream Get all the recipes by subscribing to my substack (first link in bio!) & they’ll get sent to your inbox on Sunday 💌 Love ya!

day in the life (ft. the long awaited couch!!!!! 🛋️)

The Perfect Steak (& clean air) 🥩🌬️

A good sear on a steak always comes with a side of poor air quality — but no need to sacrifice when I have a @Shark Home NeverChange air purifier in my kitchen. Why I love it:
- It’s Compact + Quiet
- The LED screen shows the air quality at all times
- The filter lasts up to 5 years without having to be replaced #SponsoredbyShark #SharkNeverChange How I cook my steak — Ingredients - 1 cut of steak (filet mignon usually will be a shorter cook in the oven. each cut differs a bit so I recommend a meat thermometer) - 1 tbsp beef tallow - 1-2 tbsp butter - Rosemary - Salt & pepper Recipe: 1. Take steak out of the fridge 30 minutes to an hour prior to cooking 2. Preheat oven to 400 degrees F with cast iron inside 3. Once oven is preheated, take out cast iron and heat up over medium heat 4. Season steak with salt and pepper on both sides 5. Let beef tallow melt in pan 6. Once hot, add steak onto pan to sear, about 2-3 minutes on each side 7. Once one side is done and flipped, add butter or ghee into pan with rosemary and base steak 8. Transfer to the oven to finish cooking — (anywhere from 4-10 minutes depending on how you like your steak, I prefer medium rare or an internal temperature of 130 degrees F) 9. Remove from oven and place on a plate or cutting board to rest for at least 10 minutes 10. Once steak has rested, cut into strips 11. Serve with potatoes, arugula Salad or as is, cheers!!!

let’s make a snack

vday dinner surprise 💋

accomplishing our goals of saving money, time & eating healthier with @Thrive Market #groceryhaul #thrivemarketpartner #healthyliving

Protein Cheesecake Ice Cream 🍦 made with @Simple Mills sweet thins, my fav crispy crunchy snack #simplemillspartner Ingredients - 1.5 cups half and half - 2/3 cup cottage cheese - 2 tsp vanilla extract - 1/3 cup maple syrup - Dash of salt - @simplemills honey cinnamon sweet thins (measure with your <3) Recipe * If using an ice cream maker — blend everything but the sweet thins together and pour into ice cream maker. Toss in the sweet thins while mixing * If using a ninja creami — blend everything but the sweet thins together, freeze overnight in container, once frozen, add to Creami and select “Light Ice Cream”, Remove from creami, add 2 tbsp of milk and the sweet thins and select “Mix-In” * If no ice cream maker — place a bowl in the freezer the night before, blend ingredients, then pull out cold bowl from the freezer add in blended ingredients, using a handheld whisker, begin to whisk, whisk until thickened in consistency but not yet whipped cream, cover the bowl and place in freezer, every hour pull out from the freezer and stir, making sure to scrape the sides, after the last couple hours mix in the sweet thins and after about 6 hours you’ll have ice cream!!! 

Berry Buckwheat Oats Brekky Ingredients - 1/2 cup buckwheat hot cereal - 1/4 cup oats - 1 cup coconut milk - 1/2 cup frozen berries (I did raspberries & blueberries) - 1 tbsp ghee - 1 tsp vanilla - Toppings: 1/2 stewed apple*, almond butter, bee pollen, flakey salt, dash of milk and honey drizzle Recipe 1. Melt ghee in a small pot, add in buckwheat and oats, stir around to coat 2. Add in berries and mix 3. Pour over coconut milk, mix and bring to a light boil 4. Reduce heat to low and cover for about 10 minutes, remove from heat and stir in vanilla, let sit for a couple more minutes 5. Add to a bowl and top with toppings and enjoy!!

sunday clean out dinner

raspberry vanilla matcha & a savory breakfast bowl

my nighttime wind down routine 💤😴 so that I sleep like a baby — all the essentials @Cymbiotika #cymbiotikapartner #magnesium #redlight

homemade vanilla extract — slow the F down ep. 4 🪷🍦 *one serving* Ingredients - 10 oz Distilled Vodka - 8-10 pods Organic Madagascar Vanilla Bean Pods Recipe 1. Slice vanilla bean pods down the center (may need to cut in half depending on your jar) 2. Add pods to a 10oz or 12oz jar 3. Submerge in distilled vodka and seal jar 4. Store in a cool dry place, shake every couple of weeks 5. In minimum 6 months to 12 months (I would wait longer to get the best flavor) you’ll have vanilla extract!

Colorful Chopped Salad 🌱🍎 Ingredients - 1 large yellow beet (or 2-3 small) - 1 large red beet (or 2-3 small) - 1 salmon filet - 1 tbsp melted ghee - 1 watermelon radish - 1/4 large head purple cabbage - 1/4 cup parsley - 1/4 cup dill - Handful broccoli microgreens - 2 small celery stalks - 1 cup arugula - 1/2 apple (I used hidden rose) - 1/2 cup quinoa - 1 cup filtered water - 1 tbsp ghee - Sprouted salted sunflower seeds - Dressing (measure w ur heart): - For low histamine: EVOO, coconut aminos, honey, salt and pepper - For normal: EVOO, red wine vinegar (I usually do half the amount vinegar to olive oil), dash of lemon, honey, salt and pepper Recipe 1. Preheat oven to 400 degrees F 2. Shave and chop beets and place them in a steamer, steam for about 20 minutes or slightly softened, and then remove from heat to cool 3. Place frozen salmon on a piece of parchment paper on a baking sheet or cast iron and drizzle with melted ghee, salt and pepper, bake in the oven for ~24 minutes 4. Chop up watermelon radish, cabbage, parsley, dill, micro greens, celery, arugula and apple — place everything in a large bowl 5. Melt ghee in a small pot and add in quinoa, toast for a few minutes in ghee then cover in filtered water. Bring to a boil then reduce to a simmer and cover, cook for about 12 minutes and then set aside 6. Toss salad in vinegarette 7. Shred salmon 8. Plate your bowl with cooked quinoa, salad and salmon — ENJOY!