Coconut Spirulina Balls

  If you are looking for a wake up call to get you motivated to start taking charge of your life and your health then I have exactly what you're looking for. You need to become more educated about your body and what food can truly do for you. If you have not seen them already, I suggest you take time to watch the documentary "Food Matters" and "Hungry For Change". You can find them on Netflix or go to their website to find the films : http://www.hungryforchange.tv/

These documentaries are eye opening, they really get you to start thinking about food as a way to nourish your body, and a way to take care of your body. Once you start seeing nutrition as a way for healing and prevention, then you will start to use healthy foods in the way they were meant to be used on this earth for our bodies.

Food Matters 2

Below I have shared with you a recipe from "Food Matters" supporters. They are Coconut Spirulina Balls that are packed with protein, fiber, and tons of green superfood benefits. If you're not familiar with spirulina, it can be purchased at any health foods store, I get mine in a container from Fruitful Yield and it will be in a green powder form. Spirulina is a dark green algae that grows on the surface of lakes, and as unappetizing as it sounds, the health benefits that come along with it are worth the effort to add it into your diet. It is high in protein, contains 8 essential amino acids, and it has chlorophyll which helps remove toxins from the blood in order to boost the immune system. Coconut & Spirulina Balls

Ingredients (use organic where possible)food matters

1 cup of chopped nuts (almonds & cashews) 2 TBS coconut flour 1 tsp honey 1/2 tsp cinnamon ¼ cup coconut flakes 3 TBS chia seeds 1 tbsp spirulina (you can use any superfood green powder that you have)' ½ cup nut butter(almond, peanut, tahini, cashew) 3 TBS melted coconut oil

Directions

Place the nuts, coconut flour, honey, cinnamon, coconut flakes, chia seeds, spirulina and nut butter in a blender or food processor and process until smooth. While the motor is running, slowly add in the melted coconut oil until well combined. Roll the mixture into balls and roll in extra chia seeds or coconut flakes. Refrigerate for at least 20 minutes and store in an airtight container. Enjoy!

Adapted from www.foodmatters.tv

Clean Burn Shape Friendly: Recipe #3

applesMy biggest problem I have when I am doing a cleanse, or just every day in general, is my sweet tooth. I have a taste for something sweet when I wake up in the morning and when I go to bed at night. I’ve found a trick to satisfying my sweet tooth, while still following the Clean Burn Shape guidelines. While fruit is delicious in it’s natural form, sometimes our taste buds get bored eating the same thing over and over again. I decided to switch it up with baked Apple Chips. Apple Chips have the sweet taste that I am always looking for and also that crunch that makes it feel like an enjoyable snack Everyone knows “an apple a day keeps the doctor away” and that is the truth apples are packed with nutritional benefits such as: • Packed With Antioxidants • Boosts Immunity • Good Source Of Fiber • Helps To Prevent/ Slow Down Alzheimer’s • Promotes Digestive Health • Increases Metabolism

Try this recipe out, it is TOO simple not to! And if you feel like splurging, try smearing your apple chips with nut butter for a more decadent taste with added protein!

Apple Chips Ingredients & Directions: • Preheat oven to 300 degrees • 4 whole Sweet Apples (Gala or Fuji recommended) • Slice apples 1/8″ thick, soak for 1/2 hour in water with a squeeze of lemon. Remove and pat dry. Place on cookie sheet. • Sprinkle cinnamon on top if desired and a teaspoon of Stevia • Bake for 45-50 min at 300 degrees. • Flip halfway through baking. Enjoy!

Clean Burn Shape Friendly: Recipe #2

BeFunky_image (15).jpgContinuing with the recipe theme, I am going to share with you another Clean Burn Shape friendly recipe. This is my own recipe I’ve tested out and adapted a few too many times till it was perfect. I’ve noticed the reason why most people cheat on their cleanse or nutritional goals is because they feel deprived and as though they’re missing out. The chickpea pizza recipe I have for you will have you fooled into thinking you’re not even on a cleanse anymore! You’ll feel as though you’re cheating with this meal, that’s how delicious it really is. This pizza crust is made simply from garbanzo (chickpea) flour. I buy the Bob’s Red Mill brand it is strictly just beans no gluten or sugars added. On the cleanse vegetables and legumes are allowed, so that will be the only thing we will use when making this pizza. The crust is packed with tons of fiber that is actually easier to digest since the beans are already broken down into such tiny particles, making it easier to digest and absorb the nutrients. If you’d like to make this pizza after your Clean Burn Shape experience then feel free to use an organic pizza sauce, and add on some cheese or veggie mozzarella!

Chickpea Pizza1260C164_GarbanzoBeanFlour_f_750 Crust Ingredients: Serving: One Personal Pizza ½ cup garbanzo bean flour ¼ cup of water 1 tsp salt and ½ tsp pepper 1 Tablespoon melted coconut oil or olive oil

Topping ingredients: 1 Tablespoon of Olive Oil or Non-stick cooking spray can be used 1 Zucchini Sliced ¼ Onion chopped ½ cup Spinach ¼ cup Mushrooms ½ Cup of Tomatoes or Roasted Red Peppers Any other vegetable toppings of your choice: olives, artichokes, kale, broccoli etc….

Directions 1.Preheat the oven to 400. 2.Add all of the crust ingredients into a bowl and stir until a ball forms. 3.Pour the dough onto a pizza stone and shape into a pizza round with your hands. Extra oil and flour can be used if it feels too sticky. 4.Bake for 12 minutes and then remove from the oven. While it is baking you can prep the toppings. 5.Sauté the vegetables with the oil or non-stick cooking spray in a pan at medium heat. Add any seasonings such as sea salt, pepper or oregano for a pizza taste. If you want a pasta sauce taste then blend your tomatoes separately in a blender and season with salt pepper and oregano. 6.Assemble your pizza. If you made a sauce out of the tomatoes then spread the sauce down first and top with sautéed vegetables. 7.Turn the oven down to 375 and bake for 10-15 minutes longer, until the bottom of the crust is a golden brown. 8.Enjoy!

Crust Recipe is Adapted From: www.ashleyharperevans.com

Clean Burn Shape Friendly: Recipe #1

zucchiniI've had a lot of people recently ask me for recipes that were Clean Burn Shape friendly while they are on their 10 day and 30 day cleanse, or healthy recipes for even after the program. Clean Burn Shape recipes need to be grain free, dairy free and vegan in order to meet the 10 day cleanse guidelines. The recipe I have today for you will keep you feeling satisfied and it tastes simply delicious! Stuffed Zucchini Boats are easy and simple and they can be prepared ahead of time. I had this recipe for dinner last night. I cooked them up the night before and re-heated them that evening and they held up great!Zucchini has some incredible health benefits such as: • Fights Inflammation • Lowers Blood Pressure • Vitamin C • Hydrating food, 95% water content • Cancer Fighting Effects

Stuffed Zucchini Boats Serves 2 Ingredients: 4-8″ long zucchini, cut in half length-wise 1/2 tbsp coconut oil 1/2 cup Vidalia onion, diced 1 clove garlic, minced 1 red bell pepper, diced 1 green bell pepper, diced 1 cup tomatoes, diced 1 cup cooked chickpeas (if canned, drained and rinsed first) 1/2 cup mixed greens, (spinach or kale) 1/4 cup diced olives (optional) 1 tbsp herbs de provence or dried Italian seasoning Salt and Pepper to taste

Directions: Preheat the oven to 350°F and get a large baking dish. Scoop out the insides of the four zucchini halves and chop it into small pieces. Melt the coconut oil in a large pan over medium heat. Once the pan is hot, sauté the onion and garlic together until the onion starts to turn clear. Next, place the bell peppers, tomatoes, scooped zucchini, chickpeas, greens and herbs into the pan and sauté until the greens are wilted. Add the olives, salt and pepper to taste. Fill the zucchini “boats” up, with equal amounts of the filling and place in the baking dish. Bake for 15-20 minutes, and serve warm.

Recipe Adapted From: www. ashleyharperevans.com

Light And Refreshing Summer Meal

One of the benefits of the Summer heat is that heavy fattening meals aren't always as appetizing. We crave lighter, simpler foods that won't weigh us down, such as a salad. Salads can get boring after a while, that's why you have to mix it up! The salad below is a roasted butternut squash salad, if you don't want to turn your oven on because it's that hot out then you can always roast your butternut squash on the grill. This makes for easy clean up and keeps your house from getting over heated with the oven on. To finish off the light salad, we tend to crave cold treats in the Summer and a frozen slushy always hits the spot. The watermelon slushy recipe below is fresh, and free of added syrups, flavorings, and dyes. It is so simple you will want to blend it up daily and enjoy!

 

Spicy Roasted Butternut Squash Saladsummer salad

Servings: 4 people INGREDIENTS • 1 medium avocado • 2 tablespoons olive oil • 1/2 serrano pepper seeded and roughly chopped • 1 clove garlic peeled and roughly chopped • 2 Green Onions roughly chopped • 1/2 cup cilantro • 1/2 cup almond milk • 2 limes juiced • 1/2 teaspoon sea salt • 1 head butter lettuce also known as bibb lettuce • 3 cups butternut squash chopped into ½ inch chunks • 2 tablespoons olive oil • 4 strawberries sliced • cup ¼ feta cheese(optional) • cup ¼ pumpkin seeds • cilantro and sliced serrano peppers for garnish • sea salt and freshly ground pepper

1. Put avocado, milk, peppers, garlic, green onions, lime juice, cilantro, sea salt, pepper, and 1 tablesppon of olive oil in a blender and blend until smooth. Add more almond milk it you like a thinner dressing. Add more salt to taste. 2. Place butternut squash on a foil lined baking sheet and drizzle with olive oil, toss to coat and season with salt and fresh ground pepper. Place in a 450 degrees F oven and roast for 20-25 minutes or until lightly browned. Remove from oven and allow to cool. 3. For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, sunflower seeds and cilantro and sliced serranos if desired. Top with a few tablespoons of the spicy avocado dressing and more salt and pepper if desired.

Recipe Adapted From: http://delectablesalads.com/recipe/butternut-squash-butter-lettuce-salad-with-spicy-avocado-dressing/

 

Watermelon Slush

3 cups of sweet watermelon, de-seeded 1 limewawa 1 cup of ice

1 T of stevia or agave syrup (optional) 1 T of water (optional) Blend up and enjoy!

Recipe Adapted From: http://sayyes.com/2012/08/homemade-watermelon-slush.html

Asian Cabbage Wraps

With Summer here and the weather nice again, we all like to do lunch and dinner dates with friends that we have been too busy to catch up with over the winter season. One go to lunch date that majority of people enjoy is Chinese food: egg rolls, sushi, fried rice, etc.... While a lot of Asian cuisine can be extremely healthy for you, a lot of the restaurant versions can be heavy in fat, sodium, and simple carbohydrates. A great alternative is too cook the food yourself, and invite your friends over to enjoy the meal outside in the beautiful summer weather.

An awesome substitute would be lettuce or cabbage wraps.You can fill them with healthy raw vegetables full of Asian flavor and a lean protein, which will satisfy your cravings for Asian cuisine, with a lighter feel. Cabbage has so many awesome health benefits such as:

-Detoxifying effect on the stomach and colon

-Stimulates the immune system

-Blood cleanser

-Anti-bacterial and viral

Here is a cabbage wrap recipe, feel free to add in any of your favorite fresh vegetables, and you can make this vegetarian by omitting the ground chicken.

Cabbage Wraps With Spicy Peanut Dipping Saucecabbage Serves 4

Ingredients 1 extra large Napa cabbage 1 large red bell pepper 2 large carrots 2 medium cucumbers 12 oz ground chicken 1 bunch of cilantro 1/2 cup organic crunchy peanut butter 2 tbsp sesame oil 1 1/2 tbsp GF low sodium tamari 1 tsp honey 2 cloves crushed garlic 1 lime 1/4 tsp red pepper flakes, adjust to heat preference! Coconut oil Directions Thoroughly coat grill pan in coconut oil.

Cook up ground chicken five minutes on each side or until cooked through. Remove from heat. To create the peanut dipping sauce, combine peanut butter, sesame oil, tamari, garlic, juice of one lime, honey, and red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.

To prepare vegetables, use a julienne peeler, creating vegetable noodles out of carrots and cucumbers.

De-seed and cut bell pepper into match sticks.

Wash and chop cilantro.

Rinse and dry cabbage leaves cutting off the majority of white stalk.

Layer chicken, bell pepper, carrots, cilantro and cucumber in cabbage leaves and roll up!

Use peanut sauce or toothpicks to secure leaves if necessary.

Enjoy! Recipe Adapted From: http://www.refinery29.com/best-spring-recipes?utm_source=pinterest.com&utm_medium=pin&crlt.pid=camp.A14tzVVJohBm#slide-1

Dessert Without Any Guilt

Since it is Summertime, ice cream is a must, but regular ice cream isn't the kind of treat you can enjoy a few times a week if you want to stay on track with a healthy lifestyle. Frozen banana ice cream is your best choice for a healthy dessert, because it is completely natural.It doesn’t need sugar, dairy, preservatives, artificial flavoring, or thickeners in order to make this treat tasty. The carbohydrates that come from bananas provide a phenomenal source of energy. They also contain a good amount of fiber. Which promotes a healthy digestive system.

As we all know bananas are also high in potassium which helps increase energy, helps circulate oxygen throughout the body and also helps regulate proper water balance in the body to prevent bloating.

Overall the banana ice cream is a whole food derived naturally from a plant, and since it is a fruit it has natural sugars that are sweet enough to curb your sweet tooth with all of its added nutritional benefits. The goal is always to strive for plant based foods whenever you get the chance, that will always be your BEST option, even when it comes to dessert.

1 serving: Around 150 calories, 1 gram of fat, 27 grams of carbs, 3 grams of fiber. Calories increase with added ingredientsbanana

Frozen Banana Ice-Cream: can do peanut butter, chocolate chips, cheeries, strawberries, blueberries, cinnamon, and chia seed add ins.

2-3 bananas yields 2 servings

Peel, chop and freeze bananas for at least 2-3 hours, or overnight.

Blend bananas in blender with any desired ingredients. You can add 1 tsp of vanilla and a splash of almond milk if the ice cream is TOO think.

Once it reaches a smooth creamy texture, eat it up as soon as you can before someone else eats it!

This ice cream would be perfect to put on top of a black bean brownie. Now keep an open mind while making these black bean brownies, they’re phenomenal for you and they’re gluten free and dairy free. Black bean brownies are a healthy choice because they are packed with fiber and protein that will fill you up and help you feel satisfied. Also the carbohydrates that make up these brownies are mainly derived from complex carbohydrates. Complex carbohydrates may be referred to as dietary starch and are made of sugar molecules .They are often rich in fiber, thus satisfying and health promoting.

Complex carbohydrates are commonly found in whole plant foods and, therefore, are also often high in vitamins and minerals, our complex carbohydrate in this case are the black beans we are using. Whereas simple carbohydrates such as the honey or maple syrup in this recipe are the types of carbohydrates we want to keep to a minimum and only enjoy sparingly. All simple carbohydrates are made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested. They also are high on the glycemic index, which will raise your blood sugar levels, something diabetics definitely want to keep to a minimum.

Overall these brownies are decadent and they hit the spot. My suggestion is to let them cool for 20 minutes and then refrigerate after you cut them so they hold their form better.

1 serving out of 16 brownie slices are roughly:brownies

Calories: 100 calories

Fat: 5 g

Carbs: 30 grams

Protein: 10 grams

Fiber: 6 grams

Black Bean Brownies with Peanut Butter Swirl

Yield: Makes 16 Brownies

Black Bean Brownie Ingredients:

1 Can Black Beans (Rinsed and Drained)

3 Egg

1/3 Cup Pumpkin Puree (or unsweetened apple sauce)

1/2 Cup Natural Cocoa Powder

1/4 Tsp Sea Salt

2 Tsp Vanilla Extract

1/4 Cup Agave or Honey

2 Tbsp Maple Syrup

1 Tsp Baking Powder

1/4 Cup Dark Chocolate Chips or Enjoy Life Chocolate Chips (dairy free)-also my favorite!

Peanut Butter Swirl Ingredients:

1/3 Cup Natural Peanut Butter

Dash of Vanilla Extract

Directions:

Pre-heat your oven to 350 F.

Place all black bean brownie ingredients into your food processor and blend until smooth. You need to use a blender or food processor for this part in order to break up the beans properly.

Spray an 8×8 baking dish with a non-stick cooking spray

Evenly spread batter into baking dish.

On your stove-top melt peanut butter swirl ingredients and mix.

Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.

Pull a knife back and forth through the batter creating your swirls.

Place in the oven and bake for 30-40 minutes.

Remove from oven when baked and let set in the baking dish for about 10-20 minutes.

Gently cut brownies, refrigerate, and enjoy!