Bloating sucks! It’s a really uncomfortable feeling, so I like to get rid of it ASAP! My secret weapon: APPLE CIDER VINEGAR! I drink a tablespoon of it a day, either right when I wake up or about a half hour before I go to bed. But I also like to put a big splash in my midmorning or lunchtime smoothie.
I do like to drink this smoothie a couple times a week, it’s refreshing, and I do find it helps with the bloat. If I’m making this after a workout, I like to add a scoop of protein powder.
8 ounces of liquid (I like to do half water/half coconut milk)
1/2 cup of frozen berries
1 tablespoon hemp heart seeds
1 tablespoon ground flax meal
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
2 tablespoons apple cider vinegar
Optional: a tablespoon of nut butter/a scoop of your favorite protein powder
In your food processor, blend until smooth! You might need to add a little more water as you go! I like to put my smoothies in a bowl, so I like when smoothies have more of a sorbet/ice cream texture.
A year ago you would have found me eating bars of chocolate like Cadbury’s or Hershey’s was going out of business! I ate out of stress, boredom, and portion control didn’t even cross my mind. My weakness was a big bag of Galaxy Minstrels(yikes!) or a tray of three Reese’s(yikes, again!) and Barry’s Tea at the end of the day. While I still have a sweet tooth, I like to experiment with ways chocolates and sweets can BENEFIT you. And making sweet treats at home allows me to omit sugars and use raw/all natural ingredients.
This Reese’s Tart came A LOT of Date Caramel that I used in a quick snack: Date Caramel Apple Nachos.
1 cup mixed almonds and cashews
1 cup Date Caramel
1/2 cup mixed walnuts and almonds, roughly chopped
1 cup dark chocolate
Line an 8 inch round baking tin with parchment paper or plastic wrap(the paper or plastic wrap just makes it easier to remove and slice).
In a food processor, add the one cup of almonds and cashews. Pulse until VERY fine. Press into the bottom of the tin. Pop it into the freezer to set for about 7-10 minutes.
Pour Date Caramel evenly over the base, and smooth out. Sprinkle on the roughly chopped walnuts and almonds. Pop it into the freezer for a second time. for a couple of minutes
While the tart is setting, melt the chocolate! You can do whatever is easier: microwave or stovetop. Make sure it totally melted and smooth. Pour the chocolate over the tart, and yep, pop it back into the freezer for about 12-15 minutes or until chocolate is just a little hard.
Slice it up and serve it!
When I made my Protein Cookies earlier this week, I made A LOT of Cashew Buttercream, so I stuck it in the freezer, thinking I’ll use it eventually. I happened to throw about 3-4 tablespoons of it in a smoothie I was making for my sis and I, it was DEELISH! It added such a creamy texture.
I started thinking how this Cashew Cream is such a great starter for an ice cream! I didn’t want to make another banana ice cream, so I reached for avocados! With their good for your fats, avocados make for a great ice cream base.
1 1/2 Cups Cashew Cream
About 1/4 of the avocado- so slice the avocado in half, and then again in half
1/2 cup almond milk (I used unsweetened but whichever you prefer)
1/2 tablespoon of vanilla
Pinch of Pink Himalyan Salt
1/2 cup dark chocolate chips
Optional: Since this sweet treat has a green hue, add a teaspoon or two of peppermint extract for a Mint Chocolate Chip Ice Cream! Also optional, more than just that 1/2 cup of chocolate chips!
Put the Cashew Cream and avocados in a food processor and blitz until smooth and blended. Add in the vanilla and almond milk and blend until smooth.
Fold in chocolate chips.
Stick it in the freezer, and wait to to eat at least about a half hour-any earlier it will be more like soft serve, which is also a great treat!
Pro tip(s): Freeze your bowl before putting your ice cream in it. I also suggest using a glass, or Pyrex bowl. Be sure to take your ice cream out of the freezer about 7-8 minutes before you plan on serving it, so it does soften.
What do you make when you can’t eat junky white processed flour but are a pizza lover?! CAULIFLOWER CRUST PIZZA!!
There are SO many more benefits to this alternative-you’ll feel good, which means you’ll look good! Well, I do, ever since giving my food a makeover. I TRY to stay clear of eating white processed flour-and really any sorts of processed foods. So I turn to this Crust Recipe when I’m craving a takeaway. It’s all veggies so it is a guilt-free pizza pie-YUM!
(Makes 1 large round pizza or 4 small pizzettes)
1 small head of cauliflower
1 clove of garlic
pinch of Himalayan or sea salt
Tablespoon of dry, mixed herbs (Oregano, Basil, Parsley)
1 flax egg (1 tablespoon ground flax+3 tablespoons water-rest for 15 min)
Sweet Potato Sauce
1 large BOILED or ROASTED sweet potato
tablespoon of nutritional yeast
pinch of salt
Pizza toppings that pair great with this Sauce: sauteeed mushrooms, sauteed onions, spinach, and walnuts
Preheat oven to 450F.
To make the crust: Wash and dry cauliflower. Cut off the floret. In a food processor, pulse all ingredients EXCEPT the flax egg until it looks like the consistency of rice.
Put the cauliflower in a mixing bowl and add the flax egg.
Spoon the mixture onto a baking tray. Pat and shape with your fingers into a circle.
Bake for 12-15 minutes or until the edges are golden brown (this may take up to 20 for the larger pizza/depending on your oven).
While the base is baking in the oven you’ll want to make your sauce and toppings.
To make the Sauce: Siimply mash the sweet potato with a fork until smooth. Mix in the nutritional yeast and smooth.
Back to the Crust: Take the Crust out and spread the Sauce. Add the Toppings. Bake for another 10 minutes.