Happy Healthy Hawt Holistic Nutrition

SINFULLY DECEDANT, DECEPTIVELY HEALTHY:
***Orange-Scented Chocolate Mousse***

This is a SUPER easy, versatile recipe that is RAW and vegan....AND FREAKIN' DELICIOUS!!! I can't even explain how creamy and indulgent it is -- and nobody will know it's made with avocados!

And FYI, it's full of heart healthy monounsaturated fats, loads of cholesterol lowering fibre and heaps of anti-aging antioxidants....if you care about that kinda stuff:)

So all you need is:
-Ripe avocados (1 small per person)
-Raw cacao powder (2 Tbsp per avocado)
-Organic alcohol-free vanilla extract (a splash)
-Himalayan sea salt (a pinch)
-Sweetener of choice: raw stevia, yacon, lacuma, coconut/palm sugar, dates or raw honey if you're not making it vegan (to taste)
-Organic finely grated orange zest (1/2- 1 tsp per avocado)
- A little water to thin it out if it won't mix

*Blend all ingredients in a high powered blender or stand mixer until smooth, refrigerate for about an hour to set and let flavours marry. (Note: I found that a small blender like the Magic Bullet worked much better then my large Vitamix -- especially for single portions).

**You can change the recipe by adding anything you like in place of the orange zest, such as: espresso, hazelnut butter, walnut/almond pieces, etc.

AND IF YOU DON"T CARE ABOUT IT BEING COMPLETELY RAW & VEGAN, then you can use ingredients you probably already have:

Ripe avocados
Cocoa powder
Vanilla extract
Salt
Maple syrup, honey, or (GASP!) sugar

Hope you guys enjoy this as much as I do :D
xx

Happy Saturday Folks!
I'm looking to hire a Certified Personal Trainer who specializes in H.I.I.T. to run a small group session 3 days/week for 4 weeks sometime in June/July. The sessions will run for 30 mins and the trainer will need to be comfortable with making low-impact variations of the exercises for those who need it.
If you, or anyone you know, might be interested please PM me with your availability and rates:)
THANK YOU!
xx

Produce Donuts..

This Recipe, created by Sarah Britton, of My New Roots, is absolutely "life changing" -- hence the name:
THE LIFE CHANGING LOAF OF BREAD.

If you are gluten-free, you know the struggle of finding quality bread. Sure there are plenty on the market, but they are typically highly processed products, void of any fibre or real nutrition, and are therefore glorified junk food in my opinion!
Sarah's loaf on the other hand, is chalk full of fibre, protein & healthy fats -- and damn near addictive!!
It's super easy to make, and versatile too! You can easily play with the nuts & seeds to make it according to your taste or dietary needs (if you can't have nuts, add more seeds).
You can also add other ingredients to the mix, such as carob chips and dried cherries for a sweeter breakfast loaf that is TO DIE FOR! :D

Give'r a go folks -- you won't be disappointed!

Ingredients:
1 cup sunflower seeds
1⁄2 cup flax seed
1⁄2 cup hazelnuts (or almonds)
1 1⁄2 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium, seed husks (3 Tbsp. if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 tsp. if using coarse salt)
1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
3 tablespoons melted coconut oil (or 3 Tbsp ghee)
1 1⁄2 cups water

DIRECTIONS
Preheat oven to 350°F.
Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Happy, healthy eating,
Jamie
xx

HAPPY EASTER YOU BEAUTIFUL BUNNIES!!

Hope your weekend is loaded with family, fun and FOOD...maybe even these easy carrot cake cupcakes?

THEY'RE (CUTE!) KID APPROVED & GLUTEN/DAIRY -FREE :D

Now, I'm not patient enough to bake often, so when I do, I use SHORT CUTS -- making these even easier!

*Recipe*
GLUTEN -FREE CARROT CUPCAKES with COCONUT CREAM ICING:

Ingredients:
Gluten-free yellow cake mix
2 Lg. eggs
1/4 C melted coconut oil
3/4 C filtered water
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger

*mix together (or blend to do it even faster!)

*Stir in 1 C of shredded carrots (add an extra 1/2 C if you are using dry carrot pulp from juicing, like I did), and 1/2 C of pecans or walnuts.

*Pour into lined cupcake tin and bake on middle rack, of 350º oven for 25-35 mins (they're done when a toothpick inserted in the middle comes out clean).

*Cool completely, then ice.

COCONUT CREAM ICING:

Ingredients:
2 cans of whole fat coconut milk (refrigerate can overnight to separate cream from milk).
1 tsp pure vanilla extract
1 tbsp of Stevia or sweetener of choice (maple syrup is really good too!)
1 Tbsp chia seeds (optional)

*Scoop coconut cream out of can, leaving the liquid behind (use in smoothies or curries!)

*Beat with electric mixer for 3-5 mins, or until stiff (ish) peaks form.

*Add vanilla, sweetener of choice and chia seeds (if using). Beat again to incorporate.

*Pipe onto cupcakes and serve immediately, or store in fridge until ready to serve.

SHARE WITH THOSE OFFERING THE HIGHEST BID :D
xx

Have you ever eaten a fruit salad after lunch and then promptly after high-fiving yourself for making such a healthy choice, your stomach bubbled up in revolt??

Maybe you just thought fruit didn't "agree with you" or vowed to avoid it so you wouldn't be branded the "Gassy Girl in Cubicle 3?"

Or...maybe you were just eating it wrong?!

Let me explain....

Fruit contains simple sugars that require little to no digestion. Meaning, they quickly leave the stomach.
Foods that are rich in proteins, fats or carbohydrates digest slower and remain in the stomach for a longer period.

So, if you eat fruit too close to a meal, especially right after a larger meal, it's held in the stomach longer, along with the other foods, and will rot and ferment in the gut. Yuck!
If you experience indigestion, heartburn, burping or other digestive discomforts, it could be the combination of food with fruit that causes your upset stomach.

A simple solution is to eat your fruit first, then your meal 15-20 mins later:)

And the worst fruity offender...is melon. It should NEVER be eaten with other foods, including other fruits!
So, maybe you wanna banish them from your next fruit salad and enjoy them solo instead:)

Happy (harmonious) eating!
xx

MY CURRENT OBSESSION .... SPAGHETTI SQUASH!!!

Not only is it delicious and super easy to prepare, but it's a fantastic low carb substitution for pasta -- making it ideal for diabetics and weight watching folk alike :D
1cup of spaghetti squash has 42 calories and 10g of carbs, compared to 1cup of pasta which has 221 calories and 43g of carbs. That's a HUGE savings!

It can be prepared in just a few easy steps:

1. Prick skin with a fork and microwave for 3-5 mins to slightly soften skin.
2. Cut in half with a very sharp knife (be careful!)
3. Scoop out "guts" with a spoon -- but save the seeds for roasting.
4. Rub flesh with olive oil and season with salt and pepper.
5. Bake cut side down on a baking sheet, placed on middle rack of a 400° F oven for 35-45 mins. When you can easily pierce the skin with a fork, it's done.
6. Scrape the "noodles" loose with a fork and season again with S&P, a drizzle of olive oil and fresh basil ribbons. Then top it with the roasted seeds.
7. Serve that baby up and eat while hot.

SO FRICKIN YUMMY!!!

Dinner is served :D

***These are awesome if done in a more traditional spaghetti manner too: Sauce, veggies, cheese...anything really!***

Happy eating friends,
xx

This makes me happy :)
My cat -- not so much!
Teeheehee

2 INGREDIENT VEGAN ICE-CREAM :D

Blend frozen bananas and pure vanilla extract. That's it.

Fancy 'er up with whatevah you like. BOOM. You're a healthy dessert genius!

We topped ours with shaved dark chocolate, pecans and chia seeds, ('cause I can't help trying to make things EVEN healthier!)

YUMMMM