Lemon Raspberry Jello

Lemon Raspberry Jello

3 Ways Gelatin Can Support Gut Health and Digestion

1. Aids in gut repair. Gelatin is beneficial for preventing intestinal damage and repairing the lining of the digestive tract, thereby preventing “leaky gut”. The gut lining is one of the body’s most important lines of defense, since it keeps food particles, bacteria and yeast inside the digestive system (where they belong) and prevents them from entering the bloodstream, which triggers inflammation.

2. Promotes enzymes and stomach acid that break down food. When you don’t produce enough enzymes/stomach acid, you can experience common digestive problems like heartburn, gas, bloating, indigestion, diarrhea, etc. Older people often experience more digestive problems because their stomach acid decreases during the aging process and is worsened by increased stress levels. Gelatin can improve your ability to produce stomach acid and enzymes that are needed for proper digestion and nutrient absorption.

3. Improves bloating and constipation. Gelatin is capable of absorbing water and fluids, which helps prevent fluid retention and stomach bloat while improving constipation.

Jello is a great and easy way to add gelatin to your diet. Give my Lemon Raspberry Jello recipe a try. It’s healthy jello for adults and kids!

Lemon Raspberry Jello

INGREDIENTS:

1 cup frozen raspberries
3/4 cup lemon juice
1/4 cup grass-fed gelatin
3 tbsp. honey
4-5 drops lemon essential oil (food-grade) or 1 tsp. lemon zest

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

INSTRUCTIONS:

1. Add raspberries and citrus juice to blender and blend until pureed.

2. Add puree into a saucepan along with gelatin and honey and whisk together. It will be a thick paste to start.

3. Turn heat to low and continue whisking ingredients (5-10 minutes) until mixture becomes thin.

4. Whisk in lemon essential oil or lemon zest towards the end.

5. Pour mixture into a glass dish or into molds. Place in the fridge for 1-hour to set.

6. Remove from molds or cut into squares and enjoy!

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.