 Was anyone else FREAKED OUT by the revelation of a possible link between baby powder (talc) and cancer?! I know I was! And whether or not the science backs it up (the jury is still out), it got me thinking, not just about applying talc to my body or using it as a dry shampoo, but even just breathing it in as it wafts around the bathroom (I have allergies...). I use baby powder a lot. I mean almost every day. So, a fire was lit under me to find an alternative option. I wanted to find something that I could make at home so I would know what I'm dealing with.
Well, I found a solution. Its cheap and easy, and can be put together in no time! I just wanted to share my little recipe with you here in case you find yourself in the same position. I used arrowroot powder, but I've also heard of people using corn starch. I opted for arrowroot because it has loads of nutrients in it and it's not harvested with chemicals. So, I just grabbed some arrowroot and my favorite essential oils and voila! Instant 'baby powder'. Here's the recipe: 4 Tbsp arrowroot or cornstarch 2-3 drops of your favorite essential oils I used 6 drops of lavender and 2 drops of ylang-ylang. It works great and it smells so good!! Let me know if you try it too!!
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 Looking for a quick salad made of fresh, whole foods that actually helps detox your body?!?! Well then, keep reading because I've got ya' covered! This recipe is an adaptation of the Detox Salad from Whole Foods Market. It's a copycat version that is much cheaper to make and tastes pretty darn good. And more importantly, it works to detoxify your body! I usually make a batch and keep eating it with lunch or dinner for a few days, or you can make it for a dinner party, as it plays great as a side dish. Think of it as a coleslaw without all the heavy mayo or sugar! Just light, refreshing, and healthy ingredients. INGREDIENTS: - 2 large heads of broccoli - 2 1/2 cups of roughly chopped cauliflower - 3 large carrots, chopped to fit into the processor - 1/2 cup sunflower seeds - 1/4 cup raw pumpkin seeds - 1/2 cup raisins - 1 cup dried currants - 3/4 cup chopped parsley - 1/3 cup fresh lemon juice - 1/4 teaspoon sea salt - 1/2 teaspoon black pepper PROCESS: Put broccoli in a food processor and pulse down to rough cut (not fine) pieces. Scrape out of processor into a large bowl. Do the same with the cauliflower and carrots and add to your broccoli and mix well.  Add your pumpkin & sunflower seeds, and raisins & currants and give it a good stir. Next, add your lemon and parsley and mix well. Add in your salt and pepper and mix everything together. Store in the refrigerator in a sealed container. When stored properly, this salad will last in the refrigerator for days. Give it a try and let me know what you think! Cheers, and here's to your health! Enjoy!  
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Click here to save 50% The truth is, 2015 is almost gone. Do you remember the goals you set back in January? Maybe you promised yourself a few things, such as:
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Do you believe that there is strength in numbers? I certainly do. Make this your best gift to yourself in 2015. I hope to see you in our program in 2016. Enroll now.  Ok, sooo many of you responded to my pictures on Facebook of my experiments with making 'peanut' butter cups, I've finally got the recipe up for you. I wanted to try to make my own so when I did splurge on some goodies, I would know exactly what is in them and I would be eating more natural ingredients. As you already may know, I'm obsessed, so I tried 2 different recipes this time. The first was a bit more intensive (but not really that difficult) and for those of you interested in macros, you might be shocked into going straight for the other recipe, as I was when I finally broke it down! The second recipe was super simple and actually tasted a little more like the real thing, if you prefer an actual peanut butter taste, because the first recipe I used almond butter and cocoa powder, which are pictured here. The second recipe, I made with the ever popular Peanut Butter & Co.'s Dark Chocolate Dreams and Coconut Manna, which is coconut butter. They will look like chocolate through and through AND the macros on the second recipe are not as bad ;) Nonetheless, they BOTH taste amazing and will definitely hit the spot for your peanut butter cup lovers!! Almond Butter Chocolate Cups Ingredients: Nut Butter Layer: 1/2 cup almond butter, or any type of nut butter 1/4 cup coconut oil 1 TBS honey or maple syrup (I used honey) 2 pinches of salt Chocolate Layer: 6 TBSP coconut oil 6 TBSP organic, dutch process cocoa powder 3 TBSP honey or maple syrup (I used honey) 1/2 tsp vanilla extract a pinch or 2 of salt Directions: Line muffin tin with 9 paper liners. Nut Butter Layer: In a small pan, melt coconut oil until completely liquid. Remove from heat and add remaining ingredients (almond butter, sweetener, salt) Stir until combined and smooth. Spoon 2 tsp of nut butter mixture into bottom of paper liners and place in freezer for 10 minutes. While that's hardening, make the Chocolate Layer. In another small pan, melt coconut oil. Remove from heat and add rest of ingredients (cocoa, sweetener, vanilla, and salt) Stir until combined and smooth. Remove muffin tin from freezer and spoon 3 tsp of chocolate mixture into each paper liner (on top of hardened nut butter layer) Place back into freezer for 10 minutes to harden. Warm up remaining nut butter layer on low heat and stir to combine. Remove muffin tin from freezer and spoon 2 more tsp of almond butter mixture on top of hardened chocolate layer. If you like a saltier taste, sprinkle with a pinch of sea salt. Place into freezer one last time for 30 minutes to harden completely. Store in fridge as these will get soft at room temperature. Macros: (each cup) Calories: 266 Protein: 4 Fat: 24 Carb: 13  PEANUT BUTTER & CO. CUPS
Ingredients: 1/4 c. Dark Chocolate Dreams 1/8 c. Coconut manna Directions: Melt together and spoon into 4 paper lined muffin cups. Freeze for 15 mins and then store in refrigerator. Macros: (each cup) Calories: 134 Protein: 4 Fat: 11 Carb: 8  Mondays can be tough. There's a million responsibilities and distractions pulling us in so many different directions, it's easy to lose sight of your true goal. Aside from getting things done that you have to do, it's important to not let the distractions of life become a WAY of life. REMIND yourself of what you want. FOCUS on your goal. Make a PLAN. CHOOSE actions that get you even just a little bit closer. Even if it's just one thing. Eyes on the prize, keep the dream alive! What are you doing today to reach your health & fitness goals?   I've had a lot of requests for this recipe ever since I posted the photo, so here you go! It's a pretty simple recipe with fantastic results. This was my first time cooking a Moroccan spiced anything, so I was super pleased with how yummy it turned out. And the slaw has an interesting mix of sweet and sour which is really good. Just so you know, this recipe will yield more slaw than you need for the tacos because I wanted some to eat on the side, and for those who do not eat tortillas. With the extra amount of slaw, it makes for the easy option of having a 'taco salad' instead of tacos with tortillas. Versatile and tasty!
Moroccan Spiced Tacos with Sweet Slaw Ingredients: 2 Tbsp. olive oil 1 Tbsp. lemon juice 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/2 teaspoon sea salt 1/4 teaspoon black pepper (freshly ground) 1 lb. organic ground turkey 1 head napa cabbage, chopped 1/2 head of red cabbage, chopped 2 c. bibb lettuce, chopped 2 Tbsp olive oil 1 Tbsp balsamic vinegar 2 teaspoons honey 1/4 c. cilantro chopped, plus extra to sprinkle on tacos 3 green onions, sliced Corn tortillas Tahini Method: Slaw: 1. Put chopped cabbages and lettuce in a large bowl. 2. In a small bowl, whisk together the 2 Tbsp olive oil, 1 Tbsp balsamic vin and 2 teaspoons honey. 3. Stir dressing into cabbage mix and toss. 4. Add cilantro and toss until even distributed. Set aside. Taco meat: 1.In a medium-sized bowl, whisk 1 Tablespoon of oil, lemon juice, the spices and salt together. 2. Heat a large saute pan over medium-high heat. Add 1 Tablespoon of oil. 3. Cook turkey meat until its almost done. 4. Add the spice/lemon mixture and stir until even coated. 5. Cook until meat is done. Set aside. 6. Build your tacos! Add your slaw to a corn tortilla, next the taco meat. Sprinkle with green onions and cilantro. Drizzle tahini on top. Enjoy! |
