This recipe works magic on a sensitive tummy! The Elixir of Life is really not my recipe, I lovingly borrowed this from my guy, with a few tweaks to make it GFYC approved. He is Puerto Rican and I love that the ingredients he uses are all local to PR.
What I really love about this recipe is the papaya. It is chocked full of tummy-loving digestive enzymes. The coconut water and banana support your healing with electrolytes, potassium and magnesium. The perfect trifecta for post-yoga nourishment.
2 cups cold coconut water
½ medium papaya
1 frozen banana
2 tablespoons bee pollen (optional)
*When shopping for ingredients, look for local and organic options.
Pour coconut water into a Vitamix or other high-powered blender. Peel and deseed the papaya. Cut the papaya and banana into 1-2 inch chunks and add to the blender. Secure lid onto blender and blend on high until smooth. Pour elixir into two, 16 oz glasses and top each with 1 tablespoon of bee pollen (optional). For optimal enjoyment, drink one and share one!
I love to hear your GFYC stories and questions, feel free to share below.
It’s Valentine’s season, and images of love are everywhere. Personally I love Valentine’s day and usually spend it making (and eating) gluten free chocolaty deliciousness. Sometimes the media hype around the holiday is less than sweet, and can fuel unrealistic definitions of love. Even the Super Bowl was sponsored by a diamond jewelry company urging viewers to buy a ring if you truly love her, or make those of us who don’t have a sparkly rock somehow less loved.
It is not true!
Yoga philosophy reminds us that love is infinite and all around us at any moment ready to be recognized, cultivated, and expanded. If you want to find true love, incorporate these three techniques at your next yoga class. You will unlock your heart and open your awareness to love that is already right in front of you.
Before Yoga Class – Set Your Awareness on Love
Before your next yoga class or meditation, take a few minutes to focus your awareness on your heart center, or anahata chakra. Close your eyes and begin by taking a few deep centering breaths. Imagine, think or feel a brilliant emerald green light emanating from the center of your chest. With each breath expand that green light throughout your body. Silently repeat the primordial sound associated with the heart chakra, “YUM, YUM, YUM…”.
When you feel ready, open your eyes. Take a few moments to notice any shifts in your body, mind and spirit before moving on to the yoga asanas.
During class – Circulate Love With Every Breath
Yoga class should always focus primarily on the breath. Have the intention of circulating love with every breath during your asana practice. As you inhale, breath in love. As you exhale, give love back. Continue with the awareness of inhaling and exhaling love with every breath. If your mind begins to drift, lovingly bring it back to the intention of circulating love.
After Class – Keep Your Focus on Love
You hear your yoga teacher say it all the time, “find your drishti”. Drishti is a Sanskrit word that means view or focal point. The ancient yogis discovered that where our gaze is directed our attention naturally follows, and that the quality of our gazing is directly reflected in the quality of our mental thoughts. You can use the drishti concept off the mat and into your everyday life. After your yoga class make love your focal point. Practice seeing it in all things; the wag of a dog’s tail, the sound of a soulful song, even graffiti can be love if you are willing to open your eyes to it.
Open your eyes to love – it is everywhere!
Remember that you are loved exactly as you are in this moment. You don’t need to do anything to be loved, you just need to open your mind, body and spirit up to the love that is all around you. Use these tools to remind you that your true Self is never without love.
Lower inflammation with this infusion of Chai inspired spices and heavy use of fresh turmeric root.
I’ve been living in Puerto Rico for the last 5 weeks so I can take care of family that needed me. While here I have taken the opportunity to learn about local Caribbean foods and farming. I am always very passionate about using local and organic ingredients when I can. The joy I find in connecting with the local farmers I buy my food from is just as much a part of the recipe as the ingredients themselves.
Turmeric grows locally in Puerto Rico, along with a lot of other very nourishing root vegetables. It is very orange and fragrant when fresh and has long been know as a natural anti-inflammatory. I purchased an entire pound of the beautiful, fragrant finger-like jewels from the Plaza Mercado (a local farmer’s market in San Juan).
As a part of my gluten-free yoga chick adventures in Puerto Rico, I found an Ashtanga yoga studio within walking distance from where I am staying in San Juan. It is a very rigorous practice of 73 positions that has been leaving me drenched in sweat and sore. In addition to practicing Ashtanga, I am walking a mile each way to the studio and still keeping up with my regular running routine. My hips hurt so good! I created this very potent turmeric tonic to ease inflammation in my muscles and joints from all of this movement my body is adjusting to.
As an experiment, I prepared a batch of this super potent turmeric infusion each morning and drank it throughout the day while continuing with my yoga and running routine. This turmeric tonic was super effective at relieving my aches and pains naturally. This recipe uses three times more turmeric than you normally see in other turmeric tea recipes. In my research I have not found any side effects to too much turmeric. I have learned that pepper is key to unlocking the turmeric’s superfood power, and also adds a nice spicy flavor.
For this recipe, try to find the freshest turmeric and ginger possible. My suggestion would be to go to a farmer’s market or natural food store where you know they are replenishing the items often. Look for plump roots with little or no wrinkling on the outer skin.
3 inches fresh turmeric root – Sliced with skin on
1 inch fresh ginger – Sliced with skin on
1 tsp cracked black peppercorn
1 cinnamon stick
3 cups filtered water
Place all ingredients in a small pot over medium high heat on a stovetop. Once it comes to a rolling boil, decrease the heat to low, bringing the liquid to a light simmer. Cover with a lid and continue to simmer for 12 minutes. Remove from heat and strain into an insulated carafe or other container.
Enjoy this super potent, yet tasty tonic plain or with your favorite milk (I like it with unsweetened coconut milk and a sprinkle of cinnamon on top). For the most medicinal benefits, sip the tea throughout the day.
I’m always interested in what you are doing. How do you use turmeric? What is your experience with Ashtanga yoga? I love creating a community and would love to hear your about your adventures in wellness. Please leave a comment or send me a message.
(because Granny doesn’t make ’em gluten free, no added sugar and low in cholesterol, but still yummy!)
These cookies were entered into the San Diego County Fair’s baking competition. Since there is no category for “gluten free”, I had to enter these into the “Healthy Baking” category. To make them “healthy” (rules were they had to be low sugar), I simply took my original GF Oatmeal Cookie recipe, substituted dates and bananas for the sugar and modified the wet/dry ingredients to make the right consistency.
These cookies aren’t very pretty compared to the competition so I’m not sure if they will win a prize, but everyone in the office seemed to think they were delicious and that is better than any ribbon!
Yield 24 cookies
Ingredients (in order of use)
3 tablespoons unsalted organic butter (or use coconut oil and make them dairy free)
1 cup chopped medjool dates (pits removed)
1 tablespoon molasses
1 whole organic egg
1 ½ tablespoons vanilla
1 tablespoon cinnamon
1 teaspoon Himalayan sea salt
2 medium mashed ripe bananas
1 cup all-natural crunchy peanut butter
3 cups gluten free quick oats
1 cup unsweetened raisins
⅓ cup raw cacao nibs
Preheat oven to 350 degrees.
With a fork, mash together dates, molasses and butter. Once this buttery sweet mixture is mashed together, use an electric mixer to whip together. Add egg, while mixer is on low, add vanilla, cinnamon, salt, and bananas. Slowly mix in peanut butter. Turn off mixer. Slowly hand stir in oats, taking care not to over mix. Add raisins and cacao nibs and stir to combine. Spoon one large tablespoon of dough per cookie onto cookie sheet, placing one inch apart. Bake for 12-15 minutes, until bottoms are lightly browned. Allow to cool on a rack.
A soft, vegan, gluten free, and low glycemic cookie that satisfies? Yes please! The chocolate and coconut in this recipe give the cookies a Girl Scout’s Samoa cookie taste, but are softer, chewier and dare I say, better? You be the judge!
Recipe for your mind, body and spirit:
I use a combination of sugars to get the best flavor and nutritional bang for your buck. Stevia is a natural low glycemic sweetener with fewer calories. Molasses has the added benefit of vitamins and minerals most modern diets are lacking, plus it adds a nice golden color to your cookie the way brown sugar would, but without the artificial colors. Read this article to learn more about sugars and sweeteners.
1/2 cup organic white sugar
1/4 cup granulated stevia (2X strength of regular sugar).
2 tablespoons blackstrap molasses
1/2 cup coconut oil
1/3 cup coconut milk (or your milk of choice). I used canned lite coconut milk for an added richness, but you could use the boxed coconut milk, almond, rice, or cashew milk
2 teaspoons vanilla
3/4 cup white rice flour
1/3 cup coconut flour
2 tablespoons potato starch
1 tablespoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup mini dairy free chocolate chips (I recommend mini chocolate chips to get the best chocolate to cookie ratio).
Preheat oven to 375 degrees. Line cookie sheets with oven safe parchment paper.
Cream together coconut oil, sugar, stevia, molasses and vanilla using an electric mixer or Kitchen Aid. In a separate bowl, thoroughly combine dry ingredients. Slowly add the dry ingredients to the wet sugar mix 1/3 at a time until the soft dough forms. Be sure not to over mix. Stir in the chocolate chips.
Spoon out dough onto the cookie sheet in tablespoon size dollups. Bake for 10 minutes, or until cookies are a beautiful golden brown. Allow the cookies to cool on a cooling rack. If you are like me you will eat them immediately. In the rare event you have leftovers, be sure to store them in an airtight container to maintain the soft freshness. Enjoy!
Like the recipe? Have a suggestion for a recipe you would like me to make-over? I love to hear from you!
The holiday season can be a challenging time of year for someone with a gluten allergy. Here are three simple tips to create joyful and easy gluten free Christmas.
I am known as the office Elf and the family Christmas cookie queen because I am passionate about sharing the spirit of the holiday season, which is love in its essence. It is my Christmas wish that these tools help you maintain a healthy mind, body and spirit well into the new year. This Christmas, the gift of wellness is the best gift you can give yourself and those around you.
Navigating Christmas parties, abstaining from traditional holiday food favorites, on top of dealing with the stress of shopping and family gatherings can take the fun out of this festive season. I have been gluten free for over six years, and the tips I am about to share with you are things I have learned that are essential for a happy and healthy gluten free holiday season.
Take time to celebrate you everyday.
It is easy to get caught up in the season of giving and forget to give to yourself. After all, you cannot give from an empty cup, so fill your cup with holiday cheer by committing 5 minutes to these self-care techniques daily:
Energy enhancing breathing techniques. One of my favorites is the 4-7-8 breath by Dr. Andrew Weil. This breathing practice is easy to learn and can be done anywhere, at anytime. Try it the next time you are stuck in holiday traffic, or the visions of sugar plums are keeping you up at night. I recommend practicing this breathing system at least once a day for holiday Zen. How to: Exhale completely, inhale through the nose for a count of four, hold the breath for a count of seven, exhale through your mouth for a count of eight. Repeat this cycle 2-8 times. The count can be as fast or slow as you like, as long as the exhalation is twice as long as the inhalation. This is a relaxing breathing technique that becomes more potent the more regularly you practice. Click here for a video demo with Dr. Andrew Weil.
Relax with some restorative yoga. Legs up the Wall pose is a great one to do to help you wind down in the evening. This is a very therapeutic pose, if you can only make time for one pose a day during this busy holiday season, this is the one that will give you the most bang for your buck. It is the Cyber Monday of yoga poses! This pose eases anxiety, digestive issues, migraines, high and low blood pressure, varicose veins, the list goes on.
How to: Begin the pose by sitting with your left side against the wall. Gently turn your body to the left and bring your legs up onto the wall. Use your hands for balance as you shift your weight, and lower your back gently to the floor and lie down. Rest your shoulders and head on the floor. Shift your weight from side-to-side and scoot your buttocks close to the wall. Let your arms rest open at your sides, palms facing up. Clos your eyes and breath deeply through your nose. Option to use an eye pillow. Rest here for 2-10 minute
Handle Holiday Feasts with Grace and Ease
Holiday dinners and parties are meant to bring loved ones together, if you have a food allergy you can feel isolated if you aren’t able to partake in the feast. Take responsibility for your health and happiness by planning ahead. Eat a bit before you go so you won’t be looking longingly at the dinner rolls. If you are not in control of the menu or ingredients, always bring a dish to the party that you know you can eat. Let the host or hostess know ahead of time that you would like to contribute a gluten free dish to share. My gluten free pumpkin pie is my family’s favorite.
It can be tricky going to grandma’s house for the holiday meal. If you worry she may be offended if you refuse her famous stuffing, there are a few etiquette tips I have learned over the years that will help ease the tension at the table. First, let her know about your gluten sensitivity and that you don’t feel well when you eat food with flour in it. Explaining what gluten is can be tricky when dealing with someone from older generations, so don’t go into too much detail. Tell her you have a new recipe you found on www.glutenfreeyogachick.com you would like to create and share. She will be honored that her passion for cooking has been passed on to you. You may even want to offer to help her in the kitchen. This is great way to bond with the cook and also see what ingredients are going into the food.
The most important thing to remember is that the meal is not all about you. Don’t keep reminding everyone of what you cannot eat, just silently and gracefully pass the bread basket. If the guests ask you about it, just smile and tell them you are happy to skip the gluten because you feel so much better without it. Never pout or say something like, “ I wish I could have some pumpkin pie, too”. If you really want some pie then bring your own gluten free option. Bring your awareness to the gift of family and friends gathering together to celebrate and be grateful.
Have faith that people will support your gluten free diet. If they don’t support you that is their issue, and making someone else feel comfortable is not worth compromising your health.
Find Gluten Free Versions of your Holiday Favorites
Feel at ease when buying groceries for your holiday party and eating out by using the “Is that Gluten Free” Apps available for both iPhone and iPad. There are two versions, one for grocery shopping and one for eating out. Feel safe knowing that these apps have done the legwork on researching gluten content on thousands of brands and products so your sensitive tummy can have a silent night. There are many gluten free options for your favorite holiday treats, if you cannot find them in your local grocery store then look online. I have many holiday recipes to choose from. Check out my previous posts for stuffed pumpkin and pumpkin pie, and be on the look out for my all-in-one Christmas cookie recipe coming next week.
Most importantly, don’t take yourself too seriously. This holiday is about sharing love with your family and friends and celebrating the joy of giving. Hold that intention in you heart with everything you do, and rest assured you will have the best gluten free Christmas ever. Practice these tried and true tools throughout the holiday season and beyond to carry the spirit of the holiday throughout the year.
What are some of your favorite gluten free holiday tips? Share your holiday triumphs and frustrations in the comments section below.
My secret to this pumpkin pie is the crust, which is made from a variation of a shortbread cookie recipe. Of course you can always use a shortbread cookie mix and make it easy on yourself. Always choose the most nourishing choice for yourself, sometimes that means taking a well-deserved culinary shortcut so you can spend more time with your family during the holidays. I recommend Bob’s Red Mill Gluten Free Shortbread Cookie mix. This recipe was adapted from my mom’s recipe, which was not gluten free. Using her recipes gives me that connection and feeling of love from her even now that she has past away. It keeps her alive in my heart when I smell the sweet mix of cinnamon and sugar. It is my intention to continue that circulation of love by sharing this very special recipe with you. Happy Thanksgiving!
If you want to get healthier, give thanks. Thanksgiving is all about celebrating what you are grateful for, and nothing says Thanksgiving more than pumpkin pie. In the yoga tradition, Sun Salutations are a practice of expressing gratitude to the sun. I teach Sun Salutations in nearly all of my yoga classes to connect with that ancient tradition of giving thanks. Each movement is connected with a sanskrit mantra that expresses gratitude for the sun’s warmth, light and ability to transform. These ancient yogis were on to something, as modern day science has proven that an attitude of gratitude can give you an immunity boost, decrease stress in the body, and make you more likely to have better health habits such as eating right and exercising. Read more about the physiological benefits of gratitude here.
1 can (15 ounces) organic pumpkin puree
1 can (14 ounces) organic Sweetened condensed milk
2 large free range eggs
1 tablespoon pumpkin pie spice* (or use 1 part ground clove, 2 parts ground ginger, and 4 parts ground cinnamon)
ALLOW all ingredients to come to room temperature.
PREHEAT oven to 350 degrees.
Cream butter and sugar on medium speed until light and fluffy. Scrape the sides of the bowl with a spatula. Add egg and mix for 1 minute. Add vanilla, scrape the sides of the bowl.
In a separate bowl, combine the flour, cornstarch, salt, potato starch and xanthan gum. Slowly add ½ of the flour mix to the butter mixture and mix for 1 minute. Add the remaining flour to the mixture and mix until all of the ingredients are combined.
Grease or butter a 9” pie dish, taking care to thoroughly grease the sides to prevent sticking. Press the crust mixture into the dish working from the inside out, creating an even ¼ inch thick crust. You will have leftover crust to use to decorate the top of your pie. Use the leftover crust like cookie dough and cut out festive leave shapes and bake separately on a cookie sheet for 8-10 minutes.
BAKE the empty pie crust for 8 minutes using a pie crust protector or foil to protect the edges from over baking. If you use foil, create a ring around the top of the crust. Meanwhile, begin making the filing for the pie.
MIX cinnamon, salt and pumpkin pie spice in small bowl, set aside. Beat eggs in large bowl. Stir in pumpkin and spice mixture. Gradually stir in sweetened condensed milk. Slowly pour the filling mix into the pie crust. Reposition the pie crust protector and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Decorate with pie crust cutouts to create a standout pie. Serve immediately or refrigerate.
Turkey Stuffed Pumpkin, Salt and Vinegar Pumpkin Seeds, and Pumpkin Smoothies, oh my! These recipes are all easy to follow, gluten free, casein free, and both AIP and Paleo friendly.
This fine orange squash has my creativity chakra spinning! If you are in North America you are seeing everything pumpkin right now. Trader Joe’s, one of my favorite grocery stores here in Southern California, is carrying everything from pumpkin butter and pumpkin cheese, to pumpkin coffee and even pumpkin ravioli! Ok, so the ravioli isn’t gluten free, but it still has me inspired with the tastes of the season. In my last post I talked about the amazing GI reparative cleanse I was on. I created this stuffed pumpkin recipe so I could have something amazing to eat while on the cleanse. I adapted the recipe from my favorite cookbook, The Joy of Cooking.
My turkey stuffed pumpkin is AIP and Paleo friendly, casein free and just plain mouth watering. I gave a bite to my office mate, and she was so enchanted she wanted the recipe right away.
I am so excited about pumpkin, I have also created a healthy Pumpkin Pie Smoothie and Roasted Pumpkin Seed recipe to give you some additional ideas on how you can incorporate pumpkin this fall. By the way, I am pretty famous among my family and friends for my pumpkin pie. I plan to post that recipe closer to Thanksgiving, so be sure to subscribe to my blog so you don’t miss it!
The Dharma of Pumpkin:
If you are a yogi or yogini you know that Dharma is a sanskrit word meaning purpose in life. In my yoga and meditation classes I ask students to contemplate their own dharma, by asking themselves, “How can I help, how can I serve using my own unique talents and gifts?”. The gifts of pumpkin are too numerous to count. They can be served in both savory and sweet dishes with grace and ease. One serving of pumpkin contains 7 grams of fiber, which helps lower cholesterol, lower your risk of heart disease, and helps keep things moving through your digestive tract. Pumpkin is also high in vitamin A to strengthen vision and immune system, beta carotene for an antioxidant boost, and iron for healthy blood. Often folks who suffer from Celiac Disease can become iron deficient, so getting enough iron is crucial. Even the seeds are helping you with a healthy dose of magnesium. There is not much these orange beauties cannot do!
Turkey Stuffed Pumpkin
1 sugar pumpkin (about 2 pounds)
1 cup fresh bulk turkey sausage*
1 large green apple, cored, and cut into ¼ in cubes
¼ cup fresh sage, chopped
⅛ teaspoon stevia (optional)
salt and pepper to taste
*Use lean ground turkey meat if you are on the GI reparative cleanse
Position rack in center of the oven and preheat to 375 degrees. Lightly oil a baking dish large enough to hold the pumpkin.
Cut the top off of the pumpkin and remove the seeds and strings. Save the seeds for roasting!
Brush the pumpkin lightly with coconut oil. This puts a pretty sheen on the finished product and aids in baking. Place the pumpkin and pumpkin top on the baking dish and cover with foil. Bake until almost tender, about 30-40 minutes.
Meanwhile, crumble the turkey in a skillet and cook over medium heat. Without draining off the fat, add the cubed apple. If you are using very lean turkey and don’t have any fat in the skillet, add some coconut oil here. Add the sage,salt and pepper and cook, stirring for a few minutes, until the apple is crisp-tender. Set aside.
When the pumpkin is cooked, let it cool a bit and scoop out most of the flesh. Set the pumpkin top aside, you won’t need to bake it again. Gently mix the pumpkin flesh with the turkey mixture. Mix in 2 tablespoons coconut oil, and stevia (stevia is optional if you like a sweet touch). Salt and pepper to taste. Pile the stuffing into your beautiful pumpkin and lightly drizzle with a little more coconut oil. Bake, uncovered, until piping hot, 20-25 minutes. Allow to cool slightly before serving. I like to put the pumpkin lid back on when serving for a little added drama!
Salt and Vinegar Roasted Pumpkin Seeds
1-2 cups fresh pumpkin seeds (leftover from your stuffed pumpkin or jack-o-lantern carving project)
¼ cup seasoned rice vinegar or apple cider vinegar
2 tablespoons salt
Preheat oven to 375 degrees. Remove any pumpkin pulp from the seeds, rinse and pat dry. In a bowl, drizzle the seeds with the vinegar until lightly coated. Add salt to taste and toss. Arrange the seeds on a lightly oiled rimmed baking sheet. Place in the oven until they just start to turn golden brown, 15 minutes. Allow to cool and store in an air-tight container. I left my seeds in the oven too long and they burned, then I got burned pulling them out of the oven. Casualties of a gluten free yoga chick! Sorry, no pics for this recipe as I was too busy nursing my wound.
Pumpkin Pie Smoothie:
1 cup cooled herbal chai tea. I like Trader Joe’s Rooibos Chai or Celestial Seasonings Bengal Spice
½ cup canned pumpkin puree
1 frozen banana
teaspoon pumpkin pie spice
1 scoop of your favorite vanilla nutritional shake powder such as Vega One or Shakeology
1 tablespoon chopped walnut or granola(optional)
In the order above, place all ingredients EXCEPT walnuts into your blender. blend until smooth. Enjoy with a sprinkle of walnut or granola on top for a delectable pumpkin pie “crust”. I won’t tell if you add a dollop of whip cream, too!
What are your favorite foods and recipes of the season? Tell me what you think, and be sure to subscribe to my blog so you don’t miss a thing. lv-GFYC
This Paleo friendly cauliflower rice dish is a delectable way to get more veggies into your diet!
Recently I started reparative cleanse to heal my body after accidentally ingesting gluten, and to re-ignite my digestive fire to get it humming harmoniously again. I believe we are all an advocate for our own health. It is very frustrating to go to a restaurant and be very diligent about letting the server know you are allergic to a particular food or on a particular diet brave enough to ask about ingredients and menu options, and still come home with a terrible stomach ache, headache, or low energy that lasts for days and sometimes weeks. The result of insensitive or perhaps unknowledgeable restaurant staff can be devastating to someone with food allergies. For those with Celiac Disease, the damage done to the small intestine after ingesting gluten is permanent and debilitating. In my case, getting slipped the big G left me with all of the symptoms of the stomach flu, anemia, and skin issues and in need of major gut repair.
The cleanse I am on is great because you can eat as much of the approved foods as you want. That means no need to be hungry, or drink strange juice concoctions. What you eliminate is any inflammatory food or known allergen. That means no grains, dairy, sugar, alcohol, nuts, etc. The hardest part is eliminating my beloved coffee! Along with this clean diet, I am taking some high-quality digestive enzymes and digestion supporting herbs prescribed by a health coach and fellow Gluten Free Goddess, Kelly Ann Greene. Be on the look out for a guest blog with Kelly if you are interested in learning more about the cleanse!
Recipe for the Mind, Body and Spirit:
It is so important to love your food, even on a restrictive diet. This Mediterranean bowl is cleanse friendly, filling, and a feast for the eyes. The main attraction of this dish is the cauliflower rice. Cooking the cauliflower quickly, as in this recipe, will eliminate the sulfur smell and taste. Add your own herbs and spices to the rice recipe and it can be a great compliment to any main course. You may not mistake this for real rice, but the texture, flavor, and color satisfies the mind, body and soul. Cauliflower is high in potassium which regulates body functions, and one serving has almost as much vitamin C as a whole orange!
Ingredients: (Serves 4 people)
1 head of cauliflower
1-2 tablespoons of olive oil
3-4 cloves of garlic, minced or finely chopped
¼ cup chopped fresh cilantro
salt to taste
2 cups Spinach
½ head of Romaine lettuce
½ cup pitted green olives
30-40 small or medium size pre-cooked shrimp
1 cucumber: peeled, deseeded, and chopped
1 cup purple cabbage, chopped
½ cup olive oil
½ cup apple cider vinegar
salt to taste
Method: Cauliflower Rice
Cut off any green leaves or brown spots from the head of cauliflower. Chop the cauliflower head in half and remove the core, then cut the florets into uniform size florets. In small batches, place the raw florets in a Vitamix on low speed, using the plunger to chop the cauliflower into rice-sized pieces. Be careful not to over chop. I use #3 on my Vitamix dial. If you are using a food processor, use the pulse feature to finely chop your cauliflower.
In a large skillet heat olive oil on medium heat and add garlic. Lightly saute the garlic, being careful not to let it turn brown. Add the rice to the skillet with the salt and saute until slightly toasted, adding the cilantro at the end to wilt into the rice. Do not overcrowd the pan or you will end up with soggy rice! Remove from heat and set aside.
Method: Mediterranean Bowl
In a small bowl, whisk together the olive oil, apple cider vinegar and salt to make the dressing.
Divide the lettuce and spinach in four separate serving bowls. Layer the rice, cucumber, shrimp, olives and purple cabbage onto your beds of lettuce. drizzle your oil and vinegar dressing over the top and enjoy!
This recipe serves 4, but it is easy to make more or less if needed. If you don’t plan on eating all of the cauliflower rice, freeze the uncooked chopped cauliflower in serving size freezer bags. It makes a great go-to side with any dish.
I am on day 9 of this cleanse and with meals like this I feel like I could keep going! I feel great and lost ½ inch off my belly already. If you have been feeling low energy, have had stomach issues, or just want to do a reasonable but effective fall cleanse, I recommend you try this one. Please leave a message or a comment and let me know if you want to learn more about this cleanse, or have your own experience with a cleanse you would like to share. Let’s help ourselves and each other love our food, love our bodies, and transform our lives!
This simply scrumptious oatmeal cookie recipe will win over even the most discerning crowd with effortless ease. It is said that when you give your generosity will be returned to you. In that case, these tasty treats will open up the floodgates of love and affection!
You only need 20 minutes for this no-fuss cookie recipe, including bake-time. Whoever said gluten free baking was hard never tried this recipe. Just be sure to bring your butter, eggs and peanut butter to room temperature before beginning.
The Law of Giving and Receiving from The Seven Spiritual Laws of Yoga, by Deepak Chopra, states that the universe operates through dynamic exchange. Share these cookies with your new neighbor, your book club, or even your next tailgate party. Everyone will love them and you will be circulating love and appreciation that will undoubtedly come back to you tenfold. Made with all natural peanut butter, real oats, no refined flours and less sugar than most cookie recipes, these treats provide healthy fats and fiber. Omit the chocolate chips for a healthier version.
1/2 cup butter (softened)
1 1/4 teaspoon baking soda
¾ cup organic sugar
¾ cup organic brown sugar
3 cups gluten free quick oats
2 liberated eggs
1 tablespoon cinnamon
1 tablespoon vanilla
¾ cup cranberries or raisins (optional, based on the season)
¾ cup semi-sweet chocolate chips (optional)
1 cup all natural peanut butter
Preheat oven to 350 degrees.
Cream sugar, brown sugar and butter in a mixer on high speed. Turning the mixer to medium speed, add eggs one at a time. Slowly pour in vanilla, cinnamon and baking soda, then spoon in the peanut butter and mix until thoroughly combined. Stir in oats, chocolate chips and cranberries on low speed.
Spoon tablespoon sized dollups of cookie dough onto a cookie sheet, about an inch apart.
Bake 10-12 minutes or until cookies are lightly brown around the edges. Allow to cool.
Share often and watch the principle of Giving and Receiving work in your life. Let me know how abundance unfolds for you when you bake and give from your heart.