Inflammation is that loud neighbor above you who keeps blasting techno beats at 2am (on a MONDAY) or the one who vacuums at 6am (on a SUNDAY)... NOBODY wants that neighbor. Nobody wants to deal with inflammation either and one too many of us do. Inflammation in the body can be something as simple as headaches to as something as complex as cancer. I've struggled with many inflammation symptoms, including digestive issues. If there are two superfoods that have made a HUGE difference in the process of healing, it is turmeric and ginger. They both contain strong anti-inflammatory and detoxifying properties. Turmeric and ginger are both very bold on the palette but when combined with sweet tropical flavors like carrot juice, banana, and coconut, your taste buds and the rest of your body will be thanking you. Not to mention the gorgeous color of this smoothie will remind you of a scenic sunset on the beach in the tropics.... Blend together 1 banana, handful of frozen mango, small knob of ginger, few dashes of turmeric, carrot juice ice cubes (or aprox. 1/8 cup of carrot juice & add a few more ice cubes), 2 Tbsp of shredded unsweetened coconut, coconut water (or regular) ice cubes, and water.
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I HEART PESTO <3 Pesto on pizza, pesto on sandwiches, pesto on eggs, pesto on everythinggggg! So I saw this nut free/vegan version using avocado - genius! So I decided to add a few of my own twists adding spinach & walnut oil, nutritimentation style. Full of healthy fats and greens, this pesto is a skin-glowing, brain boosting concoction. Avocado Basil Spinach PestoServings: ~4 1 ripe avocado basil leaves (I used the leaves from about 1/2 package) big handful of spinach (about 1/2 cup) 1 Tbsp of freshly squeezed lemon juice 1/4 cup of walnut oil 1/4 tsp of Himalayan salt (or kosher/sea salt) Combine all ingredients in a food processor (or blender) & blend until smooth.
Try a 'caprese' style omelet stacking fresh tomato with the pesto with a spinach omelet topped with more pesto & hemp seeds. You'll hear me talk a lot about watching Food Network, because it's really all I do. I always credit my addiction to it for my ability to cook, it's like a culinary encyclopedia unfolding right in front of your eyes. While watching, I found myself drooling over fried crepes I saw on the T.V in front of me and thought "I need that, NOW." Into the kitchen it was and out came this masterpiece. The best part? These crepes are made with coconut flour which is full of fiber and no added sugar. Yes, they still also taste incredible, let's call it a decadent miracle. Crispy "Fried" Banana CrepesServings: 2 (10in.) crepes Crepes: 2 organic eggs 2 Tbsp of coconut oil (melted) 1/3 cup of homemade almond (or coconut) milk 1/4 tsp of pure vanilla extract 2 Tbsp of coconut flour 1/8 tsp of salt Few small dashes of cinnamon Dash of nutmeg More coconut oil (for pan) Filling: 1/2 banana chopped (for each - so 1 banana total) + cinnamon + 1/2 tsp of coconut oil (for each - so 1 tsp total) *Feel free to add some chopped nuts, cacao nibs, shredded coconut, or switch up the fillings! Almond Butter 'Syrup': 2 Tbsp of almond butter mixed with 1 Tbsp of organic macadamia oil Topping: 1/2 banana chopped (for each - so 1 banana total) + 1 Tbsp of coconut oil (for each - so 2 Tbsp total) + cinnamon Heat a 10inch non-stick skillet with coconut oil over medium heat.
Meanwhile, prepare your filling. In a small bowl, toss the banana, coconut oil, and cinnamon together. Also, prep your almond butter syrup. In a separate small bowl, mix the almond butter and macadamia oil, set aside. Combine your crepe ingredients in a small bowl and mix until your batter forms (it should be more runny than normal pancake batter). Now, I did this whole crepe cooking process a little differently.....flipping a crepe can be a pain in the you know what and it can be hard to get it to roll up and stay shut sooo.... Pour 1/2 your batter into the skillet and swirl around until it coats the whole pan. Let your crepe start to cook for 2-3 minutes becoming bubbly and crisp around the edges. Remove from the heat and let sit for another 1-2 min. Place your crepe back over med heat, place the filling in the middle of the crepe then fold the crepe in half (just like cooking an omelet). Press down with a spatula then fold over in half again. You should have a nice burrito type roll - no flipping, rolling B.S. Carefully remove the crepe from the skillet and place it on a plate. Prepare your topping by placing banana, coconut oil, and cinnamon in the skillet and caramelizing the bananas on both sides. Remove and set aside. Place a generous amount of coconut oil in the skillet and turn the heat up to med high. Let the oil heat and place your crepe back in the pan and "fry" until golden brown & crispy on both sides. Yet again, homemade food proves it's way better then store bought. This version of almond milk is so creamy and actually tastes like real almonds, can you believe that? :) This version can be transferred into other types of milk like coconut, cashew, macadamia, hazelnut, etc. Homemade Almond MilkServings: ~ 24oz 2 cups of raw almonds 4 cups of water Start by soaking your almonds in a bowl of water overnight. (6 hours will do, I just find it's easier to let them soak overnight) Pour almonds through a strainer and rinse very well! Put almonds and the 4 cups of (new) clean water into your blender & blend on high for 1-2 minutes. Place a cheesecloth (or mesh strainer or nut milk bag) over a wide mouth container. Pour in 1/4-1/2 of the almond milk mixture from the blender (depending on how large the strainer is you are using). Grab all sides to enclose the almond mixture and start to squeeze! Here comes your fresh delicious almond milk! Gently squeeze until all the milk comes out then place the almond meal into a bowl (you can save this to dehydrate and make almond flour for baking!) Repeat the straining until you are done. Store almond milk in a mason jar in the fridge for 3-4 days. Feel free to add in a tsp of vanilla extract, sweetener, cinnamon, or even some raw cacao powder for chocolate milk!
If there's one thing that can make the hours pass by and make me lose track of time, it's reading cookbooks. Yes, I'm a health nerd and i LOVE it. One of my go-to cookbooks is "I Quit Sugar" by Sarah Wilson, it's pure brilliance. It's any eye opener, that's for sure. We all know the negative effects of sugar: headaches, digestion upset, skin breakouts, and ADDICTION. YES... addiction! When's the last time you could only have one bite of that dessert? Now, don't get me wrong, I have a BIG sweet tooth. But I've also realized that there are so many more flavors to explore out there. I was inspired to create a version of Sarah's Foolproof Fennel Soup and came up with this "soup for dummies" - so simple, yet so flavorful. There's a freshness to this soup that just makes it so lovely. The combination of sweet from the fennel & leek and buttery from the ghee, garlic, & cauliflower makes this an all around crowd pleaser. Five Ingredient Fennel SoupServings: ~ 4 Five simple ingredients: 1 fennel bulb - chopped 1 leek - sliced 1 cup of chopped cauliflower 3 cups of homemade chicken stock (or vegetable) 1 tsp of fennel seed Plus a few pantry staples: 1 cup of water 1 large garlic clove 2 tsp of apple cider vinegar (or white wine) 3 Tbsp of ghee (or butter) salt & pepper to taste Melt the ghee in a large soup pan, add the fennel and leeks, sauté until the fennel starts to become translucent and soft. Add the fennel seeds & apple cider vinegar, give a quick stir and let sauté for another minute. Add the remaining ingredients (garlic, water, stock, & cauliflower) and bring to a boil. Turn down to low/med heat and let simmer for about 30 minutes until cauliflower becomes tender.
Place into a blender (or food processor) and blend until it becomes 'creamy.' Season with salt & pepper. Pour into a bowl, serve nice & hot. Garnish with hemp seeds, flax (or olive) oil, and a dollop of raw almond cashew yogurt. .....then stop & appreciate the beauty of your bowl......and dig in :) So flavorful, so creamy, so "mmmm,mmmmm, good!" You will savor this soup until the last bite & might even be licking the bowl at the end. No dairy thickeners needed here, the cauliflower adds that creamy texture, and it detoxifies your body at the same time, isn't that sweet? Topping this soup with a dollop of raw nut yogurt (with probiotics) makes for a very happy & healthy belly. The tang and nutty profile it brings, completes this soup and notches it up from a 7 to a 10 in my book. Let's add another 5 notches for the beautifully toasted homemade coconut bread on the side for dipping. What's soup without bread? Lame... that's what. 'Creamy' Cauliflower & Carrot SoupServings: 3-4 1 Tbsp of organic coconut oil 2 Tbsp of organic chopped shallots 1/2 package of organic baby carrots (because they're already peeled :) ) 1/2 head of organic cauliflower - chopped & roasted (roasting the cauliflower with coconut oil adds a great nutty, smokey profile to this soup) 2 tsps of lemon zest 1 tsp of cumin 1/2 tsp of curry 2 cups of homemade chicken (or vegetable) stock 2 cups of water salt & pepper Raw almond & cashew yogurt for topping Heat the coconut oil in a medium/large pot over medium heat. Add the shallots (I used already prepared chopped ones, if you use fresh let them cook down for a few minutes).
Add the carrots, lemon zest, cumin, & curry and give a quick stir. Pour in the water & stock, bring to a boil, then reduce to low heat, cover & let simmer for about 15-20 minutes. Add your cauliflower & cover - let simmer for another 15-20 minutes, until veggies are nice & tender. Pour the soup mixture into a blender/food processor. Season with salt & pepper to taste and blend until smooth & creamy. Serve with a dollop of raw almond cashew yogurt, sprinkle with curry powder, & dip with a toasted slice of coconut bread. |
Welcome!I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it. EAT
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