The detox supports elimination of toxins while minimizing their redistribution and re absorption in the liver. This is essential to proper gut health.
If you're looking for a healthy alternative, do your own research first, always, our bodies are all unique. Your temple should have a checklist for things that work you.
Bone broth is one of my favorite parts of my diet. Not only is it delicious, it's extremely good for you. There are many different types of broth on the market, but they're not all created equal.
Look for organic, free range, grass-fed, gluten-free, soy-free stock. It has the most nutrients. You can also try this great recipe I found from Goop.com, or order bone broth powder from Ancient Nutrition...
Have you ever tried to Terry Naturally? If so, you'll know that it's difficult to choose which product you want to take first because they are all so lovely. So what do you do? I will share a few of my personal stories by using the Ageless Radiance and Omega-7.
This holiday season I wanted to feature a special local Organic Gluten free Vodka company Trust Me Vodka located in Carlsbad , California. I love the artist flare of the label and the tenderness of the brand. ... Trust me. Click to read more.
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Fearless dinning at its best! This is a fabulous gluten free, vegan pizza.
You’re going to LOVE the crust, and zucchini a low calorie radical anti-oxidant! Now this is a light refreshing scrumptious treat you don’t have to feel guilty about.
The complimenting flavors of the sweet summer squash zucchini, juicy tomatoes and nutty essence of the cashews really tie together the summery zest.
This healthy choice pizza doesn’t involve inflammatory white flours only delicious nutrient dense veggies pack full of protein and fiber. Plus they’ll help stabilize your blood sugar to keep you satisfied longer, which is why I almond flour and coconut flour.
Who says you have to miss out on cheese being vegan? There are so many delicious healthy alternatives out there, this is a very simple cashew cheese recipe you can whip up in 15 minutes or less. Give it a try...
- 1 cup cashews (best soaked for 3-4 hours the longer the better in water)
- ¼ cup freshly squeezed lemon juice
- 1 tsp celtic sea salt
- 3 tbsp of nutritional yeast
- 1 crushed fresh garlic clove
- 1 tsp granulated garlic salt
- 3 tbsp of water
1.Place all the ingredients into a food processor and pulse until blended.
2. If you like garlic feel free to add a little more crushed garlic for that extra garlicky flavor. Slowly add celtic salt. I used celtic salt for its minerals but can be subbed out for Himalayan salt. Regular salt is chemically treated so I try to stay away from that but if no other option is available you can use table salt.
3. After all of your ingredients are completely blended to create that smooth consistency transfer to a bowl and chill for 10 minutes.
- 2 medium zucchinis
- ¼ tsp sea salt
- ½ tsp dried basil
- ½ cup fresh basil for the top
- ½ tsp dried oregano
- ½ tsp garlic powder/granulated garlic
- 1 garlic cloves, minced
- ¼ tsp fresh pepper
- 1 tbsp red pepper chili flakes
- ½ cup almond flour
- 2 tbsp of coconut flour
- 2 flax eggs ( 2 tbsp. of ground flax seed + 4 tbsp. of water)
- Toppings of choice (I used 3 cherry tomatoes + 1 roma tomato and basil)
A few other topping suggestions for the topping could be eggplant + artichokes orpineapple + mushrooms. Mmmm I’m hungry…
1. Preheat oven (with a pizza stone if you have one) to 400F.
2. Cut the tops and bottoms off the zucchinis.
3. Shred the zucchinis. I use a cheese grater but you can put in the foodprocessor to shred zucchini
4. Transfer to a bowl and use the kitchen towel or a nut milk bag to squeeze as much water out of the zucchini as much as possible. Once you think you are done, squeeze more. This is the most important step to get a crispy crust.
5. Mix the zucchini with the rest of the ingredients in a medium bowl.
6. Place a piece of parchment paper on a baking sheet.
7. Form the "dough" into 2 (7") pizzas and flatten each pizza.
8. Bake for 15-20 minutes, or until the edges are brown.
9. Remove from oven and add your toppings.
10.Start building your pizza with you choice of layering the vegan cheese first on top of the zucchini crust, and then add your juicy tomatoes and basil. Once your pizza is ready to go put the pizza back in the oven for another 10 minutes and watch carefully.
11. See directions for the Avocado Pesto when the Pizza is completely cooked at still hot out of the oven. You will Cut open the corner of the Avocado pesto bag and squeeze across cooked pizza as your final step.
Avocado Pesto is a light additive to give your taste buds a little extra kick!
I love chili flakes because it adds a fire and spice to your dish. Capsaicin is a natural pain reliever and stimulates your metabolism. I love this recipe because it's a nice combo of healthy fats with the creamy avocado, also on the same note, not oily. Basil has wonderful anti-inflammatory enzymes that help with the gut healing process. Blending the leaves create a holistic oil that help protect the body from unwanted bacteria. One of my favorite herbs I will use for inflammation with my autoimmune disease.
- ¼ tsp crushed red pepper chili flakes
- 3 tbsp grape seed oil
- 1 avocado
- 1 cup basil (equals to be about 1 large handful)
- 1 tsp pepper
- 1 garlic clove
- 1 tsp oregano
- 1 tsp garlic salt
1. The directions are very simple.
2. Place all of the ingredients in the food processor and pulse for 1 minute till the texture is smooth and creamy.
3. Add more grape seed oil if needed to the desired consistency.
4. Transfer pesto into a plastic baggie and cut the corner off to pipe onto the pizza. I used this method because its less messy and I can put the pesto sparingly onto the pizza.
My favorite way to start off a day is dessert first.
I like to categorize it as a super-food with carb, fat, fruit ratio that you simply can’t go wrong with. After all life is all about balance and being present. Let's be honestthough we are all looking for on-the-go goodies to make breakfast simple and easy.
I know that banana’s and avocado aren’t your usual suspects for cookies but they create a flavorful and creamy texture that makes the cookies soft and complimentary to the cacao and peanut butter. Not to mention the fiber in the avocado will help to make you fell fuller longer. I LO V E cherries for so many reasons! One, these bite sized fruits have a hormone called melatonin to help with insomnia but also contain a flavonoid antioxidant called quercetin. These anti-inflammatory effects provide assistance for digestion; I’d say they are the perfect fit fruit packed into one. These cookies will be a splendid ooey gooey treat to start a mindful nourishing day.
- 2 cups of gluten free rolled oats
- 1/3 cup cacao
- 1 cup mashed ripe bananas
- ½ avocado
- 2 tbsp peanut butter (can sub seed butter I prefer nut butter with the cherries)
- 3 tbsp chia seeds
- 1 tbsp ground flaxseed
- 1 tsp cinnamon
- 1/8 tsp coarse sea salt
- 2 cups pitted black cherries (frozen or fresh)
- Extra cherries for optional topping
- Extra peanut butter to drizzle on the top of cookie
1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
2. In a large bowl, add banana, chia seeds, cinnamon, salt, avocado, ground flax seeds, cacao powder, peanut butter and cherries and mix until all the ingredients are fully combined.
The ingredients should be dense with not clumps. The avocado and bananas will make a really beautiful creamy consistency that softens the oats up as you fold the ingredients together.
3. Use a large spoon, scoop the dough and place on the parchment paper. Press a fork in the middle and flatten to create a nest. Place a few halves on the top and place in the oven.
4. Bakes cookies at 350 degrees for about 11 mins. They should be slightly firm on the outside, perfect and gooey in the middle. Transfer to a pretty dish and drizzle your favorite peanut butter or seed butter over the top! Enjoy with a hot cup of coffee for breakfast or a hearty snack.
How many of you sometimes AVOID hanging out with friends & family because you feel your dietary restrictions are embarrassing or just too much for others to handle?
I've been there too, love.
It can be extremely stressful to go out when you're gluten-free, and not everyone understands your needs.
But it's possible, trust me! All it takes is confidence and a little preparation.
Here are my 4 best tips for staying Gluten-Free at social events:
1. Eat before hand (just in case there aren't many options available), or bring your favorite dish. If I'm not sure that the place I'm headed will have options for me, I usually load up on vegetables before I leave. That way I'm full enough if I can't find anything, but not too full that I won't be able to eat if something looks delicious.
2. Don't be afraid to say no. Before you choose a plate or beverage, think to yourself: How will I feel about this decision in an hour? 3 hours? Tomorrow? A week? Your body is wise, and knows what it wants (and doesn't want). Take a moment to connect, and ask what it needs.
3. Stand away from the snacks. If you know you'll be tempted, find a cozy spot to socialize away from the table where all the food is set up. It seems simple, but why tempt yourself? Stay occupied on the sweet conversations, love and laughter.
4. Know your go-to drinks. Now I don’t drink often but when I do, I like something on the healthier side with low calories. I'll take my time reviewing the selection they have behind the bar; so long that I wouldn't be surprised if the bartender stirs my drink with a spoon from the floor on certain occasions. Though I would hope not! My go-to? Casamingos Tequila. It makes me feel like I'm in Cuba.
What about you? What are your best tips for staying gluten-free at social events?