Creamy Macachino Smoothie

Creamy Macachino Smoothie

Did you know? Maca is known for its hormone balancing effects. Maca has been studied to help normalize the symptoms of premenstrual/menstrual symptoms, as well as the symptoms of menopause including hot flashes, night sweats, cramps, fatigue and lethargy. Look for gelatinized maca for easier digestion and absorption.

This Macachino makes for a great coffee substitute, mid-day snack or dessert drink since it’s rich, creamy and delicious!

Creamy Macachino Smoothie 

INGREDIENTS: (serves 1)

1 cup coconut or almond milk (unsweetened)

1 banana

1/4 avocado

1 tsp. maca powder (gelatinized)

1 tsp. cacao powder

1/2 tsp. ceylon cinnamon

2-4 ice cubes

Blend all ingredients for 60 sec & enjoy!

Boost your Macachino! Add a scoop of high-quality, collagen rich protein. You’ll be fueled for hours with this powerful combo of healthy fats and protein.

Mint Chocolate Chip Ice Cream Smoothie (Dairy Free, Paleo)

Mint Chocolate Chip Ice Cream Smoothie (Dairy Free, Paleo)

DID YOU KNOW? Peppermint oil has been shown to be effective at naturally treating irritable bowel syndrome (IBS). Studies show that peppermint oil reduces spasms in the colon, relaxes the muscles of your intestines, and can help to reduce bloating and gassiness.

To help relieve IBS symptoms, try:

  • Adding 1–2 drops of peppermint essential oil to your smoothie (check out my recipe below).
  • Adding 1–2 drops of peppermint essential oil into a glass of water or capsule and take before meals.
  • Applying 2–3 drops of peppermint essential oil (along with a carrier oil) topically to your abdomen.

Check out one of my favourite gut-soothing and dessert-inspired smoothie recipes that uses peppermint essential oil …

Mint Chocolate Chip Ice Cream Smoothie

INGREDIENTS: (serves 1)
1.5 cups frozen spinach
1 banana (frozen preferably)
1 tbsp coconut oil
1-2 tsp cacao powder
1 scoop PurePaleo Protein (chocolate)*
1-2 drops peppermint essential oil (food-grade) OR 1/2 tsp. peppermint extract
1/2-1 cup water
A few ice cubes (optional)
1 tbsp cacao nibs (stirred in after blending)

*If you’re using PurePaleo Protein (vanilla) I suggest adding 2 tsp of cacao powder.

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Get 24% off all Young Living essential oils (including food-grade oils) here.

INSTRUCTIONS:
1. Blend all ingredients using a high-powered blender.
2. Pour into your favourite smoothie cup and stir in cacao nibs.

Get over 16 dessert-inspired smoothie recipes by joining my FREE 14-day smoothie challenge. I’ll teach you everything you need to know about blending the perfect health smoothie and provide you with support and health wisdom along the way. JOIN NOW!

Chocolate Chunk Banana Muffins (Gluten & Grain Free, Paleo)

Chocolate Chunk Banana Muffins (Gluten & Grain Free, Paleo)

I got 99 problems and dunking these muffins into espresso is one!

Good thing I’m quick to eat them. That solves my problem fast ?

These delicious gluten free paleo muffins make for a great grab-and-go breakfast or snack.

Loaded with all the good stuff including quality protein and healthy fats that will keep you fueled until your next meal.

You can make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. Or store them in the fridge if you plan on consuming them within a week or so.

Do you have an allergy or intolerance to eggs? Use one of the egg substitutes below:

  • 1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
  • 1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg

Love this recipe? Then you’ve got to try my Double Chocolate Banana Muffins!

Chocolate Chunk Banana Muffins

INGREDIENTS: (12 medium sized muffins)
4 pastured eggs*
1/2 cup coconut oil, melted and cooled
3 ripe bananas, mashed
1 tbsp honey or maple syrup (optional)
1 tsp vanilla extract (optional)
1/2 cup coconut flour, sifted
1/2 cup almond flour, sifted
1 tsp ceylon cinnamon
1 tsp baking powder
1/4 tsp sea salt
1/2 dark chocolate bar (85% or higher, chopped into chunks)

*Substitute with 4 flax eggs or 4 chia eggs for egg free version.

INSTRUCTIONS:

1. Preheat oven to 350. Grease muffin tin with coconut oil or use liners.

2. Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.

3. Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed.

TIME SAVER TIP: Use a food processor for steps 2 & 3 if you have one.

4. Add chocolate chunks into the batter and mix (save some to add on top).

5. Fill muffin tins 3/4 of the way with batter. Top with remaining chocolate chunks.

6. Bake for 18-20 minutes. Let cool before removing from tray.

Pumpkin Muffins (Gluten, Grain & Dairy Free)

Pumpkin Muffins (Gluten, Grain & Dairy Free)

These muffins make for a healthy breakfast, snack or treat during the Autumn months.

They contain nutrient-dense egg protein and healthy fats that will help to fuel you right.

I like to make a large batch, freeze them and grab one or two whenever I’m short on time or have limited healthy options on hand. They thaw out fast at room temperature or you can throw them into the microwave for a quick defrost (30 seconds or so).

Enjoy these muffins with a Pumpkin Spice Latte. It’s a match made in pumpkin spice heaven!
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Pumpkin Muffins

INGREDIENTS: (12 medium muffins)
5 pastured eggs
1/2 can pumpkin purée
1/2 cup coconut flour, sifted
1/4 cup coconut oil (or ghee/butter), melted
1/4 cup maple syrup
1 tbsp pumpkin pie spice
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp sea salt

INSTRUCTIONS:
1. Preheat oven to 350F and place liners in muffin tray.
2. Add all wet ingredients into a mixing bowl and whisk.
3. Slowly add dry ingredients to wet ingredients and whisk until a thick smooth batter forms.
4. Fill each muffin slot 3/4 of the way with batter.
5. Bake for 15-20 minutes. Let muffins cool in tray before removing. Store in an airtight container in the refrigerator or the freezer.

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Fried Egg on Mung Bean Pancake 

Fried Egg on Mung Bean Pancake 

Mung bean kimchi pancakes from Live Organic Food are absolutely delicious and can be used in a variety of ways …

? Top with a fried egg (see my recipe below)
? Spread with nut butter
? Top with canned fish
? Served alongside a soup or salad.

You can find this product wherever Live products are sold. Find a store here. I purchase Live products from Nature’s Emporium and Ambrosia.

✔️Vegan
✔️Gluten & grain free
✔️Low-carb
✔️IBS friendly

Fried Egg on Mung Bean Pancake 

INGREDIENTS: (serves 1)
1 mung bean kimchi pancake (made by Live Organic Food – see below)
1 egg (pastured)
1/2 avocado
2 tbsp broccoli sprouts
1 tbsp coconut oil
1/2 tsp turmeric powder
Sea salt and black pepper to taste

INSTRUCTIONS:

1. Fry egg in coconut oil with turmeric, sea salt and black pepper.

2. Slice avocado over mung bean pancake and add 1 tbsp broccoli sprouts on top.

3. Place fried egg on top and add remaining broccoli sprouts.

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Coconut Lemon Muffins (Gluten & Grain Free, Paleo)

Coconut Lemon Muffins (Gluten & Grain Free, Paleo)

If you haven’t tried my Coconut Lemon Muffins yet then I really don’t know what you’re waiting for!

These muffins are one of my most popular recipes to date and also one of my personal favourites ?

They are ridiculously good and SO easy to whip up. You NEED to make them – they will change your world.

✔️Gluten & grain free
✔️Paleo & low-carb
✔️Dairy free
✔️IBS friendly
✔️Quality protein & healthy fats
✔️Fresh & flavourful
✔️Healthy snack or breakfast option

Make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. OR store them in the fridge if you plan on consuming them within a week or so.

Coconut Lemon Muffins

INGREDIENTS: (makes 12 muffins)
6 pastured eggs
1/2 cup coconut flour, sifted
1/2 cup coconut oil, melted
1 lemon, zest and juice
1/4 cup honey
1 tsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking powder

INSTRUCTIONS:
1. Preheat oven to 350F. Place liners in muffin tin.
2. Add and mix all dry ingredients in one bowl and all wet ingredients in a separate bowl.
3. Add dry ingredients to wet ingredients and whisk together thoroughly until a thick smooth batter is formed.
Note: Steps 2 & 3 can be done using a food processor to make things easier.
4. Fill each muffin slot 3/4 of the way with batter.
5. Bake for 25-minutes. Let muffins cool in tray before removing.

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