Category Archives: Homemade

Get The Facts: Eggplant

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Eggplants are a beautiful thing!

Filled with: antioxidants, fiber, vitamin A, B6, B1, B3 and more!

B vitamins promote healthy skin and keep you energized!
But are best know for being the anti-stress vitamin! Helping with sleep, easing anxiety and helping with memory loss.

So stack some up and dive in with this quick and yummy recipe!

What you’ll need:

1 small eggplant
2 tablespoons olive oil
Spices (parsley, basil, dried garlic)
Fresh lemon juice
Hot sauce
Soya sauce

How to prepare:

Heat oil on medium heat with spices
Cut eggplant into 1/4 inch slices
Add to pan
Squeeze a lemon on-top of eggplant
Fry for 12-15 minutes turing often until golden brown
At the last few minutes drizzle a little hot sauce & soya sauce on top
Turing often

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Easy, no mess granola!

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You really can’t go wrong when making granola! It’s basically just toasted oats. You can doctor your recipe with any nuts that you prefer, leave them whole, or chop them up. If you are looking for more protein, just add more almonds, walnuts or protein powder.
Pick your favorite dried fruits and you’ll have a yummy topping to your Greek yogurt or cereal for a week!

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Since I need to stay away from nuts, here’s what you’ll need for my recipe:

•3 cups of old fashioned rolled large oats
•1/2 cup of maple syrup (or brown rice syrup)
•3 tbsp of vegetable oil (or coconut oil)
•4 tbsp of brown sugar
•1/4 tsp cinnamon
•1/4 cup of pumpkin seeds – chopped
•1/4 cup of sunflower seeds
•1/2 cup dried cranberries
•1/4 cup dried goji berries
•1 cup of shredded coconut

Preheat oven to 325•F
In a large bowl mix maple syrup, vegetable oil, brown sugar and cinnamon together. Stir in oats and seeds until they are evenly coated with the wet mix.

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•Line deep baking sheet with parchment paper.
•Fold over granola mix onto sheet and press down firmly with a spatula
•Bake for 30minutes
•Cool for 45minutes, break up the granola and add in your coconut and dried fruit!

Makes 6 cups

Enjoy!!

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Egg & Avocado Bowl

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My BF sent me a post of this yummy idea the other day. I had to try, add my touch and of course, share it!

If you are looking for a protein boost, and want a delicious, healthy and no mess brunch, you must try this yummy egg baked in avocado recipe! You won’t regret it!

What you need:
Avocado
Free run egg
Pepper
Lime

Extra:
Parsley
Gluten free tomato & cheese crackers
1 cup of berries

How to make:
Preheat over to 450F
Clean and cut ripened avocado in half
Remove pit, then scoop out about another 1-2 tablespoons of avocado
Squeeze a little lime juice in center of avocado
Crack egg over top so the yolk fits
Sprinkle pepper
Bake for 10-12 minutes (until white, and yolk is runny)
Garnish with parsley!

Enjoy!

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100% Fruit Sorbet

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I love sorbet… way too much!! I’m also looking for ways to cut out sugars and processed food.

A couple years ago I received the best gift ever! A Yonana! It’s an ice cream and smoothie maker. It uses only 100% pure fruit.

It’s a great little appliance to own, and it makes some great healthy and clean cold dishes.

How to make:

Freeze your fruit for a few hours or over night, then thaw.

I chose 1/2 cup blueberries, 1 cup of watermelon and 2 peaches (skin gone.)
I froze them all in separate containers overnight, then thawed on the counter for about 20mins before I was ready to make my sorbet.
Place each fruit separately or mix it up into Yonana or blender and press into a large bowl. Use an ice cream scoop to serve, and voila!

Fresh, real and healthy sorbet!

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Spaghetti Squash… Spaghetti?

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If you’re a pasta lover, and trying to cut down on carbs or just in need of a quick and healthy meal… I have the easiest, and most satisfying dinner recipe for you! It’s very nutritious and takes only 15 minutes to make!

Spaghetti squash is a great alternative to carb filled pasta, It’s also delicious! A cup of this winter squash with no salt added will give you your vitamin A, K, E, B6 and more!

To make you’ll need:
Spaghetti squash
Zucchini
Red peppers
Pasta Sauce
Pepper

How to prepare:
Cut squash in half, remove seeds and stringy parts
Put squash – cut sides down in a microwave safe dish with a quarter cup of water and cook for 10-15 minutes or until squash is al-dente and it is soft to touch
While the squash cooks, pour sauce, zucchini and red peppers with a pinch of pepper into a pot and bring to a boil. Continue simmering on low-Medium heat for 15 mins or until vegetable are soft.
Scrape out the spaghetti onto a dish and add your sauce!

Enjoy!

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Flax on flax off!

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Ground flax seeds play a very important role in anyone’s health, especially woman.

It can be hard to add flax seeds to your daily meals, but adding it to your baked goods, pasta sauces, cereals, smoothies or oatmeal makes it easy!

Flax seed is a super fiber! Is high in antioxidants, helps lower cholesterol, has been know to reduce hot flashes in woman, helps manage symptoms during HRT and during pre/post menopause, plus it’s high in Omega-3!

1-2 tablespoons of ground flax seed a day is sure to get you on your way!

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Raspberry Flax Smoothie

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Raspberries are full of antioxidants! They are a good source of vitamin A, C and fiber! Organic raspberries carry more antioxidants, but using frozen ones will still give your benefits still too.
This great fruit helps manage weight loss and has many anti-cancer benefits!

Lets get smoothing!

1 1/2 cup of frozen raspberries
1/2 cup 90% lactose free plain yogurt
1 tbsp ground flax
1 tbsp organic honey

Add all of your ingredients to your magic bullet and blend until smooth!

Voila! Enjoy!

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*I am not involved with any health care studies, this information was found during extensive research.

Butternut Squash Soup

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What you will need:

Butternut squash
2 stalks of celery
1 large carrot
4 medium white potatoes
2 tbsp butter
1/3 cup diced onion
2 tbsp cinnamon
Ground pepper
1 chicken or vegetable bouillon cube
1 cup water
Low fat Sour cream or plain Greek yogurt

Makes 4-6 bowls

yonana

Shall we soup?

Clean butternut squash, place in microwave safe dish and heat for 5 minutes. Let cool. Remove skin, seeds and cut into cubes
Clean and cut up your vegetables
In large frying pan heat butter and sauté onion
Add water & bouillon cube, bring to boil – simmer for 5 minutes
Add vegetables, heat until soft
In your Yonana, blender or food processor, slowly start blending your vegetables until they are a consistency you prefer
I like a little texture and for it to not be pure liquid
Add all the vegetables and the broth to your slow cooker.
Stir in cinnamon with wooden spoon. Cook on high for 3-4 hours

Let cool & divide into bowls and add a dollop of sour cream to each bowl! (This is a must, and it helps cool the soup down!)

Enjoy!

bss

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