SPONSORED POST: I’ve partnered with Milk & Eggs, an amazing farm direct grocery delivery service, to bring you guys some delicious, super seasonal, and always healthy recipes a few times a month. I’m so excited to share some of my favorite dishes with you!
One of the most common health concerns I hear about from my clients is stomach troubles.. I’m not just talking about the serious, diagnosed kind, but rather just a feeling like something is off. From bloating and gassiness, to occasional stomach pain or just feeling crappy after a big meal or a wild night, digestive issues are so commonplace that we almost kind of take them for granted.
Our digestive system is a barometer for the state of our whole body. An out-of-balance digestive system can lead to emotional and psychological issues (heightened stress, anxiety, depression), nutrient malabsorption, headaches, skin problems, fatigue, and so, so, so much more. It’s the first place I look when a client comes to me with a myriad of mysterious and seemingly unrelated issues.
I have to say, it is a super gratifying feeling to wake up every Monday morning to find two big bags of healthy, local, organic produce and groceries just waiting on my doorstep. It’s like a blank canvas of healthy awesomeness. What delicious things will I whip up this week? It’s a surprise every time.
I’ve partnered with Milk & Eggs, an amazing farm direct grocery delivery service, to bring you guys some delicious, super seasonal, and always healthy recipes a few times a month. I’m so excited to share some of my favorite dishes with you!
French toast is one of my favorite comfort foods, so I’ve been determined to make it healthier, especially before I get little M obsessed with it too.
The best and easiest way to make healthy french toast is changing the kind of bread you use. I like to use sprouted, whole grain bread instead of the typical crappy white bread, which instantly makes it a healthier, fibrous breakfast, instead of a high glycemic sugar bomb for the body.
The other healthy modifications include omitting sugar or maple syrup, and using peanut butter and fruit instead! Peanut butter is naturally sweet, and makes this yummy french toast even higher in protein, which is great. If you need even more sweetness in the batter, you can mash up a banana and mix it in, but I personally find that the peanut butter plus some added berries when serving makes the french toast sweet enough, and I can feel good about serving it to my toddler.
If you landed here from a Facebook ad about a drink for easy slim-down, that’s not my ad, and I have no idea why it’s linking to my blog! That said, I’m happy to support you with weight loss.. Check out The Last (and best) Diet You’ll Ever Need and Healthy Smoothies for Weight Loss.
It’s a whopping 50 degrees in LA today, which is a perfect excuse to whip up a batch of delicious, hearty, and warming chili. I think this may be as close as we get to winter in these parts (but who’s complaining?), so I’ll take what I can get.
This chili is super fast and easy to make, so it’s a perfect weeknight meal.
You can make it with or without a fake meat — I usually go without, but was feeling extra punchy today, so I added some yummy veggie chorizo.
Vegan Three Bean Chili
3 tbsp olive oil
1 white onion, chopped
3 cloves garlic, minced
1 jalapeno, minced
1 package vegan chorizo (optional)
2 tbsp chili powder
1 tbsp ground cumin
1 tsp cayenne pepper
3 14 oz. cans organic beans (I used one can each cannelini, kidney, and pinto beans, but you can use whatever beans you have around!), rinsed and drained
1 24 oz. can crushed organic tomatoes
1 cup vegetable broth (add a little more if you want your chili on the soupier side)
Sea salt to taste
Heat olive oil in a large pot, add onions, garlic, and jalapeño. Sauté over medium heat until onions are soft. Add spices and stir. Add beans, tomatoes, and broth. Bring to a boil, then lower heat and simmer until flavor are combined. Top with chopped parley or cilantro. Enjoy!
When you’re a breastfeeding mom, your supply can become a bit of an obsession. So many things can impact it, and when your baby is 100% dependent on that liquid gold for nourishment, it can definitely send you into a panic when your supply takes a hit. I got sick with the flu a month ago, and my supply dwindled to scary levels. Thankfully I had a nice supply of frozen milk to get us through the rough patch, but it was still harrowing.
To get my supply back up, and to keep it flowing, I take Motherlove More Milk Blend, Shatavari, and Malunggay, and I drink this smoothie at least 4 times a week. You guys, this stuff is no joke. After a week of taking the supplements 3 times a day and drinking this smoothie, I was pumping 5 oz. per breast, which is crazy for having a 3 month old. I actually cut back the supplements to even things out, but still drink the smoothie regularly.
Ok yes. I may have gone a little bit gourd-crazy. I had like 5 of those festive puppies sitting around in my kitchen, and decided that Sunday night was the perfect time to put them all to good use! I roasted up a sugar pumpkin (used in this recipe), a delicata squash, an acorn squash, and another squash of unknown origin (thanks CSA!) for a whole week’s worth of yummy soup and healthy lunches.
But this bread takes the cake (so to speak!). Made with fresh organic pumpkin (none of that canned crap!), it makes for a delicious breakfast and has the consistency of a perfect pumpkin pie. Plus it’s gluten-free and has no white sugar!
To make the pumpkin puree:
Cut a sugar pumpkin in half, remove the seeds (wash and save them for roasting!), and roast at 350 degrees for 45 minutes. Let cool, then puree in food processor until smooth (it should have the consistency of apple sauce). If puree is a little dry, add water to reach desired consistency.
Gluten-Free Fresh Pumpkin Bread
Makes 2 loaves
1.5 cups fresh pumpkin puree
2 cups coconut flour
1.5 cups gluten-free flour
2 tsp. baking soda
1 cup coconut palm sugar
1 tsp salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup water
1/2 cup almond milk (or more, to reach batter-like consistency)
4 eggs, beaten
1 cup virgin coconut oil, melted
1 cup chopped raw walnuts
1/2 cup organic raisins or dried cranberries (optional)
Preheat oven to 350 degrees. In a large mixing bowl, stir together flours, palm sugar, baking soda, salt and spices. Add eggs, water, almond milk, oil, and pumpkin. Stir until smooth. Add walnuts and raisins (if using). Pour into two oiled loaf pans. (I actually had a little extra, which I poured into a muffin tin.) Bake for 1 hour, or until a knife stuck in the middle comes out clean. Cool for 10 minutes. Enjoy!
Since I met my husband 4 years ago, I have become quite the little camper. But, as you can imagine, camping for me isn’t about hot dogs or dehydrated food. It’s about creating delicious, healthy meals over a blazing campfire and sharing them with friends! It’s been a really interesting challenge to find great vegetarian recipes that lend themselves well to cooking on a fire, but I’ve discovered and adapted a few favorites that we keep coming back to trip after trip.
The key for creating healthy meals while camping is prepping in advance. For all the recipes below, I prepped a bunch of the ingredients (chopped veggies for the succotash, chopped onion and garlic and mixed spices for the chili, pre-made pancake batter) the day before we left, which minimizes the mess and cooking time, while maximizing the fun and goooood eating.
The last daily action step in the Greens. Grains. Gorgeous. 30 Day Challenge last month was to plan a party, so I got crackin’ to come up with something super fun! The hubs was heading out of town on a really cool men’s adventure in the Sierra Mountains, so I thought that would give me the perfect opportunity to host a little ladies brunch.
We had some delicious, healthy, vegetarian food, a lovely little mimosa bar, fancy infused water, loose leaf tea… the works. And it was a great excuse to whip out our china too (I’m a big fan of using china as much as possible… screw saving it for the formal dinners!).
Check out the photos and recipes below!