4 cups of oats
1 cup of chopped nuts
1 cup unsweetened coconut
2 Tbs. Chia, Hemp and/or Flax seeds
2 Tsp. Cinnamon
3 egg whites, whisked until foamy
1 Tbs. Vanilla
2 Tbs. Agave (or honey)
2 Tbs. Coconut oil (or olive oil)
- Mix together and press into a large baking pan
- Bake 300 degrees for 50-60 minutes
- Remove from oven and let cool completely
- Store in air tight container
- Enjoy with milk or sprinkle over yogurt.
For Moms with picky eaters here comes “Green Pasta”
organic pasta of choice, we used Farfalle
2 cups of raw spinach
One cup of walnuts (roasted or not)
One clove of garlic
Two tablespoons of olive oil
One tablespoon of water
How to prepare:
- Cook pasta al dente.
- In blender or food processor mix raw spinach, nuts, garlic, oil and water and a pinch of salt.
- Pour over cooked pasta.
There’s no better way to give your picky eater 3 servings of raw veggie goodness. Delish!
Juicing is a great way to help you eat your 6-8 servings of vegetables a day! Many people who struggle eating their veggies can consume more by juicing. Juicing also allows you to consume more nutrients by adding a variety of different vegetables which perhaps you normally wouldn’t cook, but throwing them in a juicer is simple. Without the pulp, the body can quickly and easily absorb the nutrients to improve your nutrition and health.
With time, juicing improves recovery time as well by adding essential minerals that we normally will not get with solid foods. We have learned that our farmland soil has been depleted of essential minerals compared to 50 years ago. A handful of spinach, for example has 10 times to 50 times less minerals depending on the source. Therefore, in order to get those minerals you would have to eat about 20 lbs. of produce every day. This is very hard to do! But not if you are juicing! You can get these 20 lbs. easily. Another challenge can be with intestinal absorption. Our ability to absorb nutrients can be deficient due to unhealthy lifestyles, pollution and gut dysbiosis. With juicing you increase your chance of getting better absorption, almost instantly!
So grab some veggies and get juicing!
Heart Beet Juice
2 Apples, remove stem and blossom, seeds can remain, cut into 4-6 pieces.
1 Pear, prepare as above.
2 Carrots, peel and remove both ends.
2 Stalks of Kale, wash well.
1 Cucumber, wash and slice horizontal
1/2″ Ginger, peeled.
1 Beet, wash, peel and remove both ends, cut in half.
Combine in Juicer and Enjoy!
1 Spaghetti Squash
1/2 cup shredded fresh basil
1/2 cup coarsely chopped sun-dried tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 ounce mozzarella cheese, grated
1 ounce Parmesan cheese, grated
Preheat oven to 400 degrees.
Cut the spaghetti squash in half and scoop out the seeds
Place the squash halves, cut-side down on a plate and microwave for 5 minutes. Leave the squash inside the microwave to cool off before handling.
While the squash is cooling, combine all the ingredients except for the cheeses in a large mixing bowl.
With a fork, scrape the flesh of the squash into spaghetti-like strands and add to the ingredients in the bowl. Toss to combine.
Fold in the Mozzarella cheese.
Spread in a 9×13 baking dish and sprinkle with the Parmesan cheese.
Bake for 10 minutes and enjoy!
Spaghetti Squash contains Folate which helps the formation and development of new cells and helps prevent birth defects, making this an ideal food for pregnant women. It is also packed with vitamins A, B and C, Potassium, Calcium, riboflavin, niacin, and thiamin, which help promote optimal cellular function. The omega-3 and omega-6 fatty acids help prevent heart diseases, inflammation, arthritis and different types of cancers. The high fiber content will make you feel fuller longer and therefore can also help with weight management. Enjoy!
ZOODLES ~ Zucchini Noodles
2 large Zucchini – Spiral Sliced
1 cup Spinach
2 Tbsp. Olive Oil
2 Tbsp. Butter
2 Cloves of Garlic – Minced
Salt & Pepper to taste
1/4 cup Sun-Dried Tomatoes
2 Tbsp. Capers
2 Tbsp. Parsley
10 Kalamata Olives – halved
1/4 cup Parmesan Cheese – Shredded
1/4 cup Feta Cheese – crumbled
- In a large sauté pan, over medium heat, add zucchini, spinach, olive oil, butter, garlic and salt & pepper.
- Sauté until zucchini is tender and spinach is wilted.
- Add sun-dried tomatoes, capers, parsley, & olives to the pan. Sauté 2-3 minutes.
- Remove from heat and toss with Parmesan and Feta Cheeses before serving.