When my heart wouldn’t stop pounding and I felt itchy and red all over, I said never again. BUT, this girl that’s been against pre-workouts for so long, found a healthy, gentle, mental and endurance-boosting blend, that she fell in love with today…oops. I equated […]
Healthy Souls with Healthy Bodies Chisel out 30 minutes each day to connect with God on a deeper level. The Restore90 is a 90-day challenge that has wonderfully woven scripture with exercise, while sharing nutritious and simple recipes. In your inbox each morning, you’ll receive […]
Pumpkin goes with everything once September hits…coffee, candles, pie….why not shower with it too? Well, we won’t go that far (I’m sure someone already has), but here are some great plant-based options, for a healthy spin on some pumpkin-rific fall favorites.
2 cups all-purpose flour
1 scoop of Juice Plus Vanilla Complete Mix
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice mix
1/2 teaspoon salt
1 3/4 cups milk
1 cup pure pumpkin puree
1 large egg
2 tablespoons coconut oil
In a medium bowl, whisk the flour, Juice Plus Vanilla Complete Mix, baking powder, baking soda, pumpkin spice mix, and salt.
In another bowl, whisk the milk, pumpkin puree, egg, and oil until blended.
While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.
Lightly oil a hot skillet or griddle. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.
When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
This recipe inspired by Nataalieshealth.com, is full of beautiful citrus aroma enriched with healing spice – TURMERIC, and superfood – CHIA SEEDS. These immune boosting, refined sugar-free energy balls are rich in fibers and plant-based proteins. Perfect for everyday snacking. Ingredients: 12 Medjool dates 1 […]
So this week I’m writing the devotionals for Restore90, and it called for recipes with beets! I practice what I preach, so I whipped up a couple of these nutritious recipes. A delish Beet Humus, and Beet Red Velvet cupcakes! Try them both! Which would you eat first…
1 medium roasted beet, chopped
2 cups cooked and drained chickpeas
1 tablespoon lime juice
3 tablespoons olive oil
2 tablespoons tahini
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cloves garlic
Blend the beets and chickpeas together in a food processor until slightly combined, about 15 seconds.
Add the rest of the ingredients in and blend until all the ingredients are incorporated and smooth, about 30 seconds to 1 minute or longer depending on your food processor. Taste and adjust any ingredients based on your taste. Enjoy!
Beet Cupcakes with Coconut Cream Frosting
1 cup black bean/beet puree (1 can of black beans, amd 2 medium, roasted beets).
1/3 cup organic sugar
1/4 cup coconut oil
1 tablespoon vanilla extract
2 scoops of Juice Plus Complete Chocolate Protein Powder
1/2 teaspoon salt
1 teaspoon baking powder
Grease a pie plate with coconut oil and set aside.
In a large mixing bowl, whisk together the puree, sugar, oil, and vanilla extract.
Add the dry ingredients and whisk together until just combined. The mixture will be very thick, almost frosting-like.
Pour into your prepared dish and smooth out so it’s evenly distributed. Refrigerate for half an hour.
In the meantime, preheat your oven to 350 degrees F.
Then bake for 25 to 30 minutes, until the middle is set, but not dry.
Let cool completely before serving.
1 can (14 ounces) full-fat coconut milk, chilled
1 tablespoon maple syrup (more to taste)
1 teaspoon vanilla extract
optional: other flavor extracts, ground spices (like cinnamon) or cocoa powder
Chill the can of coconut milk at least over night (better yet, 24 hours). The fatty coconut cream will separate from the water in coconut milk. It will accumulate at the top and harden.
Open the can and scoop out only the hard coconut cream that should have settled on top. Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.
The whipped coconut cream should be stable enough to ice cake or cupcakes with.
You can even fill it into a pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.
I love deconstructing classic, heavy desserts and presto, transforming them into healthy treats, instead!
This fudge/bark dessert got a new twist with plant-based cocoa powder, honey, coconut oil, and the star of the show, the racy pomegranate!
2 scoops of Juice Plus+ Complete chocolate
1/2 cup of honey
1/3 cup of melted coconut oil
First, how the heck to you open a pomegranate without turning your kitchen into a murder scene? Secret tip: put the pomegranate in a bowl of water! After you wack all around your pomegranate with a wooden spoon, drop it in a bowl of cool water, and slice around the ridges of the pomegranate. Open it up in the water, and the seeds drop to the bottom, and the pulpy skin floats to the top. Drain water, and you’ve got your harvest ready to go, without shooting red juice on your ceiling!
Next, in a mixing bowl, mix together the Juice Plus Complete powder, the coconut oil, and the honey till it’s combined. Then spread it out on a pan, layered with plastic wrap or wax paper. Sprinkle and press the pomegranate seeds into the fudge bark, then pop into the freezer for 45 minutes. Whip it out and slice it up! Keep in the fridge or freezer to keep it’s texture. Makes 6 servings.