Posted on October 1, 2018
Chocolate for Breakfast?! Chocolate Oats
Serves 1
1/2 c. dry Old Fashioned Organic Oats
1/2 c. water
1/4-1/2 c. Unsweetened Almond Milk (we prefer Silk)
2 tbsp. PB2
1 scoop Barlean’s Chocolate Silk Greens
3g Chocolate Stevita (you may want more- this is personal preference)
Topping suggestions (1 medium banana, 3 oz. organic blueberries)
Put dry oats and water in a microwave safe bowl. Cook for 1 and a half minutes. Remove from microwave (carefully! it’s hot) and top with PB2, Barleans, and Chocolate Stevita. Add desired amount of almond milk- use less if you like thicker oatmeal.
Top with bananas and blueberries, enjoy!
Other ways to modify:
Melt in your favorite chocolate bar, top with peanuts and raisins, top with coconut and dates, etc!
Nutrition Facts for Whole Recipe without bananas and blueberries:
Calories: 292
Fat: 7.3g
Carbs: 43.8g
Protein: 12.8g
Nutrition Facts for Whole Recipe including bananas and blueberries:
Calories: 428
Fat: 7.9g
Carbs: 78.6g
Protein: 14.5g
Posted on October 1, 2018
Crunchy Pretzel Chocolate
Serves 8
1- 100% Cacao Unsweetened Baking Chocolate Bar
48 grams PB2
9 Grams Chocolate Stevita
1 packet Stevia (I only use brands that have Dextrose & Reb A Stevia Extract in the packet)
15 gram Superfood LivFit Protein Blend
50g Snyders Thin Pretzels (Broken up into little pieces)
Start by lining a freezer safe bowl or container with parchment paper. Slowly melt the chocolate at 50% power, stirring often (1 minute, then 30 seconds at a time until it’s melted). Or you may use the “Melt” feature if your microwave has it.
In a separate large bowl, mix all the remaining ingredients. Pour chocolate over and mix well. It will turn into a dryer crumble texture. Push into your parchment paper lined container. Freeze until hard (if you can wait that long). After about an hour, I chop/break mine up and store it in a ziploc bag/container in the freezer.
Nutrition Facts per Serving:
Calories: 128
Fat: 7.7g
Carbs: 10.3g
Protein: 4g
Posted on December 30, 2015
Centenarian Habits
Important Habits of Centenarians1) Wake up early
2) Exercise in the morning3) Drink more water and herbal teas4) Naps- Have less dependence on caffeine and just rest if needed5) Lift weights for healthy bones and muscles
6) Religion/Faith are important to each culture
7) Be optimistic
8) Create a List of your Goals9) Get outdoors, yet protect yourself from the sun (hats, protective clothing, sunglasses)Important Eating Habits of Centenarians1) STOP EATING BEFORE FULL- Only eat to 80% full, it’s hard to do, but it’s great for digestion and weight control.2) Eat your smallest meal later in the day. Try to eat your largest meal for breakfast or lunch, when you still have time to burn energy.3) No more than four ounces red meat once per week. For many centenarian cultures they don’t eat a lot of meat.
4) Eat more plants in the form of fruits, vegetables, whole grains, and especially beans
5) Eat slowly6) Use more herbs and spices in cooking, less salt7) Avoid sugar in all forms. A little honey or stevia is okay, as long as consumed in small amounts
Posted on December 29, 2015
Clean Cookies! (A Chocolate Peanut Butter Delight)
After all of the Holiday treats, it’s easy to say “No more carbs” or “I need to lose 5 pounds.” In reality, it’s not that easy. After all of the salt, fat, and sugars have flooded our bodies, our brains want more. We crave more. These cookies are perfect for weaning yourself off of the holiday fare and setting yourself up for New Year’s Resolutions and happy, healthy bodies. Despite being absolutely decadent, these cookies are clean, low carb, and high fat, so they satiate your brain without spiking your blood sugar. Oh, and did I mention, they take ten minutes from start to mouth!
Clean Decadent Cookies
Makes 8-10 Cookies
Ingredients:
1/3 Cup Unsweetened Cocoa Powder
1/2 Cup Stevia (measures cup for cup with sugar)
3/4 Cup Natural Peanut Butter (I used Chunky)
1/4 Cup Coconut Oil
1/2 Cup Walnuts broken into small pieces
1/2 Cup Unsweetened Flaked Coconut (I used Bob’s Red Mill)
First of all, all of my measures are approximate, please adjust the walnuts and coconut to your desired chunky texture.
Line a pan with parchment paper and set aside.
In a large bowl, mix the cocoa and stevia. In a separate microwaveable bowl or mug, combine the coconut oil and peanut butter. Microwave on 70% Power for 2 minutes.
While that is in the microwave, add your walnuts and flaked coconut into the large bowl with chocolate and stevia. Pour the peanut butter/coconut mixture into large bowl with all other ingredients. Stir to mix everything well. At this point I choose to be messy and grab a handful and mold into my desired cookie shape then place on the pan with parchment paper. If you’d like, you may try to do this with a spoon, but WARNING, it’s not as fun.
After molding all of your cookies, place the pan into the freezer and freeze for at least ten minutes before eating. Or freeze up to an hour, then transfer into a container or freezer bag. I would think you can store these for up to a month, but ours never survive past a few days.
Posted on December 28, 2015
Clear Skin Soup
This soup will rejuvenate your skin and body. With lots of orange vegetables, your body gets a healthy dose of Vitamin A and C, which help protect your cells from damage and improve the look of skin.
Clear Skin Soup
Makes 8-10 Cups
Ingredients:
3 Small Sweet Potatoes (Peeled and diced)
1 Cup Shredded or Diced Carrots
1/2 Cup Frozen Beans (I use lima, navy, or kidney depending on what I have)
1 Onion (Peeled and Diced)
6 Pieces of Garlic Peeled and Diced
Optional: Any other veggie in your refrigerator- I threw in a few grape tomatoes, a few pieces of broccoli, and some snowpeas I had leftover from a Christmas veggie tray.
1 carton Trader Joes Carrot Ginger Soup
1 carton Trader Joes Low Sodium vegetable broth
1 Tsp. Ground Ginger
1 Tsp. Ground Turmeric
1 Tsp. Parsley
1 Tsp. Ground Chipotle Seasoning
1 Tsp. Garlic Powder
Pour in about half a cup of Low sodium vegetable broth. Saute the onion, carrots, and sweet potatoes over medium heat for 5 minutes. Then add in the garlic and any other vegetables you want to add (except for the beans!) and saute everything for an additional 2 minutes. Next pour in all remaining liquids, beans, and all seasonings. Turn the burner to medium low heat and let your soup simmer for 30 minutes to an hour. Serve immediately or keep in the refrigerator for up to three days.
