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Healthy Shamrock Shake

healthy shamrock shake

 

healthy shamrock shake

Healthy Shamrock Shake

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March 17, 2017

Happy St.Patricks Day! Many people love shamrock shakes including me but we all know the average one is horrible for you. This St.Patricks day made me come up with a healthy version of a shamrock shake using all healthy & natural ingredients. In this recipe, I use Chlorophyll which is what makes plants green Chlorophyll is known to have many great health benefits such as encouraging healing inside your body, protects your DNA from fried foods, promotes healthy iron levels, and is a super potent anti-oxidant. Chlorophyll does so many great things and also makes this shake green to be festive :). This shake is better than regular shamrock shakes with 1/4th of the calories and way more health benefits. Try it today !

  • Cook: 5 mins
  • Yields: 2 Servings
healthy shamrock shake

Ingredients

1 Scoop of Cookies & Cream protein powder ( I used Musclepharm)

1 cup Unsweetened Almond Milk

1 tbsp Chlorophyll (For good health & the green)

1 Frozen Banana

Directions

1In a blender add all ingredients

2Blend until it is at the consistency you want

3Enjoy a guilt free shamrock shake that will make you feel amazing!

Both servings of the shake together are 220 calories 🙂

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BreakfastFoodFood & Recipes

Coconut Hemp Pancakes

Coconut Hemp Pancakes

 

Coconut Hemp Pancakes

Coconut Hemp Pancakes

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February 17, 2017

So who doesn't love pancakes?! Unfortunately, pancakes can be very fattening and very heavy if you want a easy, tasty, & healthy pancake recipe you are in the right place. These pancakes I experimented with for awhile. I tried another version and thought they didn't resemble real pancakes enough so I tweaked a bit and added hemp protein to the mix as well as baking powder & wow what a difference. I have been baking with coconut flour more lately so you will see many more recipes utilizing it! I love it and think it is a healthy way to replace flour in many recipes. So in continuance with my breakfast recipe series I give you coconut hemp pancakes filled with great taste, fiber, and protein. Add peanut butter, honey, and fruit on top and YUM.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 1
Coconut Hemp Pancakes

Ingredients

1/4 cup Coconut Flour

1 Egg

3/4 cup Almond Milk

1/2 tsp Baking Powder

1 tsp Almond Extract

1/8 tsp Salt

1/8 tsp Cinnamon

1 tbsp Hemp protein powder

1 tbsp Agave Nectar

Directions

1Add all ingredients into a bowl and combine using a fork or whisk until it is a nice batter

2 In a warm pan scoop half the batter you will have to spread a bit let cook on each side for 3-4 minutes or until golden brown

3Out of the pan spread nut butter and drizzle honey stack pancakes and repeat add berries and enjoy!

*Can drizzle with syrup or spread nut butter of your choice and honey
Makes one serving for you 🙂

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Food & RecipesHealth & FitnessNaturalTalk

Fruit & Vegetable colors explained- Eating color for good health

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If you are into healthy living like me you understand that eating a variety of fruits and vegetables is critical to optimal body function. I make it a point to have a very colorful diet. What does that mean? Weekly I try to incorporate red, green, yellow, neutral and blue-ish/purple foods into my diet. Here is a breakdown of the different colors and their importance to your health. Read below:

Red foods such as beets, berries, apples, peppers and tomatoes contain lycopene, which is an antioxidant known to decrease certain cancer risks, reduce the risk of heart diseases and help memory and urinary tract function.

Purple and blue foods like blueberries (which I eat every day!), blackberries,grapes,purple cabbage, figs, and eggplant contain resveratrol, which is known to reduce the risk of certain cancers and reduce the risk of stroke and heart attack.

Yellow and orange foods such as carrots, peppers, yellow tomatoes, squash, and mango contain carotenoids. These are crucial to maintaining a healthy immune system. These contain Alpha & Beta-carotene as antioxidants, beta carotene helps mop up free radicals that may promote cancer. Alpha-carotene intake has been linked with a reduced risk of various cancers, including lung and cervical.

Green veggies and fruit contain chlorophyll. Long list here, but my favorites are kiwi, cucumbers, broccoli, sprouts, kale, collard greens and spinach. The list of benefits is long, but includes strengthening teeth and bones, fortifying the immune system, alkalizing the body, and helping to reduce the risks of certain cancers.

Neutral colored foods work wonders, too, like mushrooms, ginger, turnips, garlic, cauliflower, and coconut. These are actually my personal favorite because of the benefits in reducing cancer risk. These foods contain Allicin which can prevent tumor growth. Also contains Anthoxanthins which aid in reducing blood pressure and cholesterol levels.

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DessertDessertFoodFood & Recipes

Best Ever Raw Carrot Cake

Raw Carrot Cake

 

Raw Carrot Cake

Best Ever Raw Carrot Cake

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January 26, 2017

I love sweets and have been for the last two years making an effort  to eat less processed sweets and make my own at home. Here is my recipe for the best ever raw carrot cake ! I seriously swear you will love this and be hooked. The cake is moist and the perfect sweetness and has all the elements of regular carrot cake, the vanilla cashew cream makes this cake a home run. It is easy to make and you don't have to wait long to eat a piece 😉 Let me know what you think & Enjoy!

  • Prep: 1 hr 5 mins
  • Cook: 1 hr
  • Yields: 8 servings
Raw Carrot Cake

Ingredients

Cake

2 Large Carrots peeled and sliced

1 cup Chopped dates

1/2 cup Shredded coconut

1 cup Unsalted walnuts

1/4 cup Oat flour

2 tsp Cinnamon

2 tsp Fresh ginger minced

Cashew Cream

2 cups Cashews soaked in warm water overnight perferably or for a few hours

4-5 tbsp Honey or agave nectar or maple syrup

1 1/2 tbsp Melted coconut oil

2 tbsp Nut milk (I used almond)

1 tsp Vanilla extract

1 tsp Cinnamon

Directions

Cake

1Place all ingredients into food processor & pulse in a food processor until combined about 5-6 pulses

2In a coconut oil greased cake pan place and spread the "dough" sit in freezer while you make the frosting

3Should look like this 🙂

Best Raw Carrot Cake

Vanilla Cashew Cream

1Drain and place cashews and all ingredients into food processor

2Pulse together until smooth and creamy (test for sweetness)

3Frost top of cake then put back in freezer for 30-45 min & enjoy!

*The longer it's in the freezer the firmer it gets

*Soak cashews in warm water preferably overnight but at least for a few hours.

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FoodFood & RecipesLunch

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

 

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

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January 19, 2017

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 4 Servings
Mediterranean Chickpea Salad

Ingredients

2 Cans of chickpeas (drained)

1/2 cup Red onion diced

1 cup Quartered artichoke hearts drained and roughly chopped

1/2 cup Parsley chopped

1/2 cup Sun dried tomatos

3 Garlic cloves minced

1 Juice of fresh lemon

3-4 tbsp Olive Oil

2 tsp Cumin

Salt & Pepper to taste

Directions

1In a medium sized bowl place chickpeas, diced onions, parsley, artichokes, sun dried tomatoes (chop any large artichokes or sun dried tomatoes into more bite sized pieces)

2Stir together then add lemon juice, olive oil, garlic, cumin, salt & pepper and toss

3Let chill for an hour or more and enjoy 🙂

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DinnerFoodFood & RecipesLunchRecipes

Kale & Mushroom Spaghetti Squash “Pasta”

Kale & Mushroom Spaghetti Squash

 

Kale & Mushroom Spaghetti Squash

Kale & Mushroom Spaghetti Squash “Pasta”

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January 12, 2017

Need a new sauce that is packed with veggies and healthy lean protein? This sauce is sooo savory and filling! You can also exclude the turkey and make it vegetarian by adding more mushrooms and kale this is a versatile recipe that you should try today!

  • Prep: 15 mins
  • Cook: 15 mins
Kale & Mushroom Spaghetti Squash

Ingredients

Sauce

1 lb Ground Turkey

3 cups Shredded Kale

4-5 Baby Portobello Mushrooms Sliced

1/2 Large Onion Diced

1 Jar of Red Tomato Pasta Sauce

3 tbsp Caper Berries

3 Cloved of Minced Garlic

2 tbsp Dried or Fresh Basil

2 tbsp Dried or Fresh Oregano

2 tbsp Rosemary

Salt & Pepper taste

1 Spaghetti Squash

Directions

Roasting Squash

1Heat oven to 400 degrees, cut squash in half and gut the seeds. Drizzle olive oil inside and place upside down on a sheet pan lined with tin foil.

2Bake for 35-40 minutes until squash is soft. Take a fork and shred the squash to make "noodles" and if the squash isn't too large you can make a bowl with it. If it is a large squash scrape the amount you would like (There is no guilt here) and place in a bowl.

Sauce

1In a large skillet drizzle olive oil and begin cooking off Turkey season a bit and once almost all the pink is out add onion and mushrooms.

2Once onions are translucent add in kale and cook down a bit add remaining seasoning and then add sauce to pan. Turn heat down and allow to simmer for 5 minutes until sauce is warm.

Kale and mushroom sauce

3When squash is finished take a fork and scrape inside of squash to make noodles. Place in bowl and add sauce on top.

4Enjoy!

You can exclude meat and add more mushrooms and kale to make it completely vegetarian

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DinnerFoodFood & RecipesLunch

Kale & Potato Soup With Spicy Meatballs

Kale & Potato Soup With Spicy Meatballs

 

Kale & Potato Soup With Spicy Meatballs

Kale & Potato Soup With Spicy Meatballs

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January 6, 2017

  • Prep: 15 mins
  • Cook: 20 mins
Kale & Potato Soup With Spicy Meatballs

Ingredients

Soup

4 cups Chicken or Vegetable Broth

1 cup Of Water

1 Liquid Smoke

2 1/2 cups of Shredded Kale

3-4 Yukon Gold Potatoes

3 Cloves of Garlic minced

3 Large Carrots Sliced

1 Medium Onion Chopped

3 tbsp Dried Basil

White Pepper to taste

Salt to taste

Meatballs For Soup

1/2 lb of Ground Turkey

3 tbsp Panko Bread Crumbs

1 Egg

3 dash Worcestershire sauce

3 tbsp Dried Basil

3 tbsp Dried Oregano

1 tbsp Red pepper flakes

Salt & Pepper to taste

Directions

Soup

1In a large pot sautee potatoes, onions, and carrots for about 4 minutes then add broth and 1 cup of water

2Next, Add kale, garlic, and other seasonings and let boil for 10 minutes

3In the last 5 minutes of cooking add meatballs stir together and let it finish boiling you only need to cook the potatoes and soft the carrots.

4Check that the potatoes are done and enjoy 🙂

Meatballs

1Pre-heat oven to 400 degrees In a medium bowl, add ground turkey,egg,bread crumbs, and seasonings

2Next, Combine and roll into bite sized meatballs align on baking sheet and bake for 15 minutes

3When done add to soup about 5 minutes before soup is done

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Food & RecipesHealth & FitnessLife

Greenleafgoddess 30 Day Clean Eating Challenge

clean eating challenge

 

Greenleafgoddess 30 Day Clean Eating Challenge

clean eating challenge

 

Hey Everyone! Welcome to the Greenleafgoddess 30 day clean eating challenge! I wanted to do this because I see a lot of “clean eating challenges” with false information or just telling you what you cannot eat but not outlining what you can which is A LOT! Food is not your enemy and I think that a lot of people do not get that you need to eat to live and be healthy the best way to do this is by eating 4-6 smaller meals throughout the day to keep your metabolism up or eat 3 really well-balanced meals you just have to find what works for you. On the list I made I put all the foods you can eat, foods to avoid, and foods to eat moderately that are CLEAN or cleaner than most. The only thing I have on this list that is mixed is Soy which has mixed research about its health benefits so I added it to the moderate category. Also, I want to stress that this challenge is NOT A DIET I do not believe in diets  I believe in changing your eating habits for a healthier lifestyle. Eating clean makes you feel your best so that you can live your best life and that is what matters. Since my journey of losing 130 pounds my eating has gotten cleaner and cleaner right now it is as clean as it gets and I feel great every day so I wanted to share this clean eating list for everyone. On my blog, you can find recipes that are clean for this journey and you also can change to make vegan or vegetarian if they are not already. Eating clean is a lot easier than you think if you focus on all the great things you can eat and create with the healthiest ingredients possible. Many “dirty” dishes can be made into a clean version i.e my Vegan chili cheese fries 😉 . So try this for 30 days and share this list, let me know how you feel !

 

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DinnerFoodFood & RecipesLunch

Roasted Red Bell Pepper & Cauliflower Soup

Roasted red bell pepper and cauliflower soup

 

Roasted red bell pepper and cauliflower soup

Roasted Red Bell Pepper & Cauliflower Soup

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December 19, 2016

So I have made a few soup's before and my dad who is a professional chef had a roasted red pepper soup made with heavy cream that is amazing! But I wanted to create something healthy and of my own. I always like to figure out new tasty ways to eat veggies and I also love soups especially now that it is getting cold! This soup not only tastes good, creamy, healthy, but it is also so EASY. I made this one big pot and it lasted me all week, I love when I can cook something for the week that is healthy and delicious. This soup will keep you satisfied!

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 6 Servings
Roasted red bell pepper and cauliflower soup

Ingredients

3 Red bell peppers

1 Head of cauliflower

1 Box of veggie broth

2 tbsp Thyme

2 Cloves of garlic

Salt & Pepper

1 Medium onion chopped

2-3 tbsp Olive oil for roasting the veggies

You will also need a hand blender or food processor to puree the veggies

Directions

Roasting of Vegetables

1Chop the bell peppers into strips and cauliflower into chunks drizzle olive oil on a tray and spread veggies out season with salt & pepper and bake for 30 minutes at 400 degrees

Soup

1When the veggies are close to being finished start a large pot and add chopped onion and Sautee add broth to the onions and garlic

2Next add the veggies straight to the broth and thyme, salt & pepper let simmer for 15 minutes on medium - high heat. (Remember to taste for seasoning you may want to add more depending on your taste

3Lastly, if using a hand blender puree the veggies while still in the pot (this is the easiest way) if using blender or food processor you will scoop 2 cups at a time or so into the blender and blend until veggies and broth is combined

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DinnerFood & RecipesLunch

Roasted Butternut Squash Soup

Butternut Squash Soup
Butternut Squash Soup

Roasted Butternut Squash Soup

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December 13, 2016

  • Prep: 10 mins
  • Cook: 45 mins
Butternut Squash Soup

Ingredients

1 Butternut Squash

1/2 Cauliflower

1 Carton of Vegetable (to keep it vegan) or Chicken broth

1 Medium Onion Chopped

3-4 Cloves of Garlic

3 tsp Cinnamon

Salt & Pepper to taste

Optional Fresh Herbs Sprinkled On Top

Directions

1Set oven to 400 degrees, on a sheet pan place chopped cauliflower and butternut squash split in half and seeds cleaned out.

2Drizzle with olive oil and salt and pepper. Turn squash flesh side down and bake for 30-35 minutes until soft.

3In a large pot about ten minutes before the vegetables are done roasting sautee onions then add broth.

4Once squash and cauliflower is finished and cooled scoop squash from skin and add squash and cauliflower to pot along with garlic,cinnamon and more salt and pepper to taste.

5With a hand blender remove from heat and blend veggies and broth together until it is a nice creamy consistency.

6Eat straight away and enjoy!

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Sorry for the bad photo quality will update photo soon!

 

 

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