I LOVE Starbucks Green Tea Frappuccinos! For whatever reason they are one of the few things that soothes my morning sickness during pregnancies. And anyone who has gone through hyperemesis knows how much of a nightmare it can be and how wonderful relief in any form can be even if its short lived.
a few drops of liquid Stevia in Vanilla Cream (optional)
BLEND AND CONSUME :-)
I wanted to recreate this favorite of mine in a healthier form. So I used my Vanilla Shakeology as a base and went from there. Its not nearly as sweet as the original but definitely a better option for my physique (Don’t know what Shakeology is?, ask me and I’ll tell you more about this amazing tool) I’ve really been thinking a lot lately about things and had made a quick post on my facebook page that I would like to share in case it could give anyone some encouragement….
My name is Kara and I am a personal development junkie . I have to tell you though that I dive in deep to this because of my STRUGGLES not my strengths. My trials, my frustrations, my hurts could crush me under things like anger, depression and bitterness or they can act as STRENGTH BUILDING resistance. I’ve been thinking about all of this because I had a baby due this month. Those that know me know that losing a pregnancy is unfortunately not new to me. Recurrent miscarriage is like being high on life and falling flat on your face over and over. This most recent loss happened months ago but there has been so much inner work over those months since. When this first started years ago I remember being so ashamed. I didn’t want anyone to know and I wanted to hide. But keeping these painful things in the darkness keeps us in the darkness too. It teaches others to be ashamed. So over the years by opening up I have been able to connect with people and not live in shame. BUT this has taken much VULNERABILITY and A LOT of personal development. Hearing and reading the stories of others and realizing we are not alone in our human struggles… It’s been such an interesting mix of SURRENDER and PUSHING THROUGH. I certainly don’t have it all figured out but I just want to encourage people to open up and shine light on those dark places in your life. There is so much FREEDOM to be had when we do this. Much love to you all today :-).
I LOVE this salad! Veggies and salads can be pretty boring for sure so this is a great option. Its full of flavor! Dressings so often are full of fat and sugars and this is a nice balance with the combo of honey and stevia instead of sugar. Serve this while the chicken is still hot and it will slightly wilt the veggies. Enjoy!
1 lb Basic Grilled Chicken Breast with salt, pepper, garlic. Chopped or shredded
4 Cups Leaf lettuce, chopped small
2 Cups Cabbage, shredded
Carrot, chopped small
Cilantro, a few leaves to place on top
¼ cup of Cashew pieces
Dressing (about 6 servings):
¼ C Sesame Oil
2 Tbls Tamari Sauce (Soy sauce)
¼ Cup Apple Cider Vinegar
2 Tbls Honey
1 tsp Stevia
1 Tbls Shallot
1 Tbls minced Garlic
Slice or tear your chicken into chunks and serve over chopped Leaf lettuce, Cabbage, Carrot and Cilantro (the key is cutting the veggies super small). Dressing: Place all dressing ingredients into a blender and blend. I use a magic bullet.
Not much beats warm chili during these cold months! Here is the recipe that we use once or twice a month. We pretty much always have a freezer bag of this ready to go when we get into a pinch. Originally, my husband came across some version of this when he was using the zone diet. We have changed it a bit but mostly it was a great find that has served us well. Stay warm and enjoy!
2 Cans of Beans (I like Black and Kidney), drain and rinse well
1 Can of Chopped Olives
Toppings: Cilantro, green onions, Greek Yogurt
Chop onion and green peppers. Sautee the onions until translucent. Add the ground Turkey add a pinch of salt and sauté until cooked through. Add the green peppers Add the Garlic, Cumin, Chili Powder and crushed red pepper. Sauté until green peppers are just beginning to get tender. Add remaining ingredients and simmer. Serve with preferred toppings. This freezes really well!!
Baking grain free does not always turn out well. I often find it dry and frustrating. I have been experimenting a bit more though and have come up with a few keepers.
I love apples and I love the rich spices of fall and winter, so this was a hit for me. The gelatin holds the moisture and takes away that dry crumbly issue I mentioned. I think I ate the majority of this loaf myself (ooops), but my 1 year old loved it too!
Preheat oven to 350 degrees. Grease a loaf pan with coconut oil or butter and place a piece of parchment paper to line the bottom. In a mixer or food processor combine the apple sauce, eggs, vanilla, sunbutter, lemon juice and honey. Blend until smooth. In a separate bowl combine the coconut flour, gelatin, baking powder, cinnamon, ginger and nutmeg. Slowly add the dry mixture to the wet mixture in the food processor until mixed. Pour the batter into the prepared loaf pan and bake for 45-60 minutes until a toothpick inserted comes out mostly clean. For the struessal topping place all of the ingredients into the food processor and blend until consistancy has some small chunks left in it. Once the loaf has been baking for 30 minutes add this to the top of the loaf and resume baking time.
This was one of those dinners where I had a little of this and that in the fridge and had to come up with something in a hurry because we were all getting hangry. I had left over quinoa and the frozen peas, some frozen salmon patties, an extra container of mushrooms….
This was the result. Some fried quinoa. Similar to fried rice. Typically you would get a little chicken or pork tossed in but I didn’t have any so we had some salmon patties along side it. It worked great but if you are more of a chicken person that would be good with this too. Gotta get some protein in afterall.
I don’t know if hangry is a word everyone has heard of, but it is a real thing. Angry from being hungry. We all managed to survive the phenomena once again this evening thanks to this quick and easy dish
So I have kind of had this romance going on with curry and indian spices lately. The rich aroma just does something for me…. turmeric, garam masala…. So. Good.
I have actually seen the garam masala container in my cupboard and opened it just so that I could smell it. Yes I inhaled.
So, I was all ready the other night to fix up this butter chicken and realized I had no tomato paste. Party. Foul. Or in this case of chicken, fowl. I’m weird, I know.
Anyways, so I had to improvise and realized that this is much easier. I just didn’t use cream and tomato paste and used some leftover tomato soup that I had in my fridge. Perfect. I love reinventing my leftovers. I can’t stand wasting.
Occasionally, I am known to indulge in one of those Thai Kitchen Lemongrass and Chili packages of soup. They look kind of like Top Ramen only with rice noodles. Probably not the best thing for me. I craved this when I was pregnant. Broth and salt and little effort. Not my smartest moment to combine swelling ankles with more salt.
But the basic flavors could be made into something a bit healthier. So I experimented and it turned out to be one of my favorite creations yet.
The freshness of lemongrass paired with the heat of spicy chili powder, meaty mushrooms, protein rich shrimp all soaking in broth and coconut milk. This is not heavy but it has such great flavor and satisfaction. I have always loved seafood, and coconut and citrus get me everytime so this meal is so my style. The only thing I would change is maybe adding a bit more shrimp to make it have a heavier protein load. Other than that it is a bit of food heaven for my tastebuds.
Sweet, salty, sticky, buttery chicken. Perfect! I spent some years living on Oahu and oh the bbq, mac salad and rice calls me from time to time. I’ve tried a few different takes but this has been my favorite. I hope you are enjoying your summer with some great get togethers and time with friends and family. This would be a perfect gem to serve them. Keep on keepin’ on and enjoy your time outside this summer!
You know when you just need a little something to take the edge off of your hunger? Not too heavy, not too sweet…. this may be the ticket.
I’ve made similar little bite sized treats before. Like these cocoa, cranberry, orange, morsals that are centered around dates. But that is what is so cool about treats. You can customize them to the season and your mood. Mix up the dried fruit and spice to your preference at the time, throw in some complimentary nuts and you are good.
This is such a yummy and fresh flavor combination for summer. Light and citrusy lemongrass and earthy asparagus all tossed with some gluten free pasta and a punch of protein with the chicken. A little zing with some parmesean to top it off and you are good to go!
I love the flavor of lemongrass and have just never taken the time to buy it and grind of up. I decided to try the paste though and am so happy I did. I used about half of the bottle for this and the other half is waiting patiently in the refrigerator for my next adventure with it.