I love eating avocados since they are delicious and a healthy fat. I changed up my morning smoothie routine this week by trying an avocado smoothie. Here was my recipe: Ingredients: 1 small avocado 1 cup frozen berry mixture (or fresh) 1/2 cucumber 1 small-medium banana 12 oz of almond milk The banana and frozen berries helped to sweeten up the drink. If you don’t use frozen berries, you might want to add ice. Enjoy!
Materials: Food processor, juicer or high-powered blender Cheesecloth Ingredients: 1/4 cup chia seeds 1 large head of cauliflower 1 egg 3/4 cup ground almonds or almond powder (I used flax seed) 1 & 1/2 tablespoons of oregano 1-2 teaspoons of mixed garlic salt and pepper to taste Directions: *Preheat oven to 450 degrees. Take 1/4 cup chia seeds, put into a bowl of 3/4 cups of water and let sit in fridge for 20 mins until it kind of gets goop-like. While your seeds are soaking, take 1 large head of cauliflower (you’ll need 3 cups of it once it’s blended), chop it up and then place it in a food processor and blend until it’s fine (kind of looks like the pulp that comes out of the back of your juicer. One recipe even suggested “juicing” the cauliflower then using the pulp.) Once the cauliflower is grounded finely, use a cheesecloth to get as much moisture out of the cauliflower as possible. (*You can also use a clean dish towel if you don’t have …
Hey everyone! My name is Ashleigh, visiting from Team Never Going Back and I am just thrilled to be posting on Stay Classy Ana — we met in high school and now both have new, growing blogs. I am a huge fan of her blog, so I jumped at the opportunity to be a part of it. Just a little bit about myself and my cooking style: My goal is to create the healthiest, most flavorful dish by using minimal ingredients, simple methods, and avoiding anything too “off the wall.” Let’s just say I like things easy! Thank you very much for tuning in, please feel free to leave comments! Pesto Spaghetti Squash with Chicken: Spaghetti Squash, about 3 lbs 3 oz fresh basil, about 2 cups 2 tsp chopped garlic 1 tsp lemon juice 1/2 cup shredded Parmesan cheese 18 oz chicken breast tenderloin, thawed 1 tbsp AND 1 tsp extra virgin olive oil 1 large zucchini 2 medium Roma tomatoes Alright guys, for this pesto “pasta“, I went all out and not only made my own noodles, but my …
The best way to consume vitamins is naturally! Carrots is and has always been one of my favorite vegetables to juice because of the amount of liquid it produces. Also you can buy carrots in bulk at a good price. Carrots are high in Vitamin A which is essential for healthy vision and our immune system. Carrot juice also increases hair and nail growth, fights aging, prevents acne and helps to control sun damage. Here is the recipe for my Vitamin A in a cup. Healthy Vision, Skin, Hair and Nails Juice Recipe 8 Carrots 1 bundle of Celery 1/2 Cucumber 1 tbsp Ginger 4 Clementines 1/2 Lemon Here are some fun Pinterest charts that show the health benefits of each of these ingredients. Whoa, so much goodness in one glass. Drink up!
If you’re looking for a delicious Sunday recipe, try these baked chicken tacos. They’re the perfect dish to serve and make for a party. They are tastier than buying a crunchy taco shell and healthier than frying a taco in grease. Ingredients: 3-4 boneless chicken breasts 1 jar of your favorite salsa soft corn tortillas olive oil spray cheddar cheese tomatoes cilantro Greek yogurt (as a sour cream substitute) Avocado Directions: Chicken Place boneless chicken breasts in a crockpot and cover with your favorite salsa. Turn crockpot on high for 4 hours or low for 6. The chicken is done when it shreds easily. Taco Shell Preheat oven to 375 degrees Take taco shells and spray each side with olive oil Hang taco shells over oven rack for 7-10 minutes until they form a shell Place tacos next to one another in a baking dish and fill with the shredded chicken and shredded cheddar cheese. Place back in the oven for 10 minutes or until the cheese starts to bubble Remove from the oven, let …
What you will need: One 5lb spaghetti squash Olive Oil Salt Pepper Watch my video to follow along and please don’t forget to subscribe:
*Photo courtesy of Healthy Holistic Living I love water and try my best to drink as much of it as I can throughout the day. I truly believe that H2O is one of the best beauty remedies! Hydrated skin is healthy skin. Also, I’ve often heard that oily skin can sometimes be due to dehydration because your body is trying to compensate for not having enough moisture. One of the best ways to not get bored with your water is to infuse it! This past weekend, I headed to my local farmers market to invest in a mint plant. A $4 investment to make infinite infused amounts of water (or as long as I can keep the plant alive). Here are the simple ingredients for refreshing skinny detox water. Ingredients (for 16 oz): 1/2 lemon sliced (Meyer lemons are my favorite to use) 1/2 cucumber sliced 1/4 cup mint leaves 16 oz filtered water 1 tbsp grated ginger (optional) *Try and use organic produce if you can! Directions: Slice vegetables and grate ginger. Place in a …
One of my favorite Mexican dishes is shrimp cevichè! I feel like I could eat it every day for every meal. It’s tangy juices are so refreshing and I never feel heavy after I’m done eating it. Since cevichè is usually served in small portions or as an appetizer, I decided to make my own in a larger version and as a salad. The recipe is simple, easy and delicious! 4 heirloom tomatoes cilantro (to taste) 1/2 medium sized red onion 2 small avocados or 1 medium sized avocado 2 limes 1/2 lemon 1 tablespoon garlic powder 2 teaspoons Pink Himilayan Sea Salt (or to taste) 1 tablespoon olive oil 1 teaspoon of pepper pinch of cayenne pepper (optional for spice) 1/2 pound of raw shrimp Directions: Boil the raw shrimp for 5 minutes or until done. The color should be bright/pink orange. Peel the shell off and set aside. Chop the tomatoes in bite size portions. Chop onions and cilantro finely or throw into a food processor. Cut the avocados into cubes. Toss the tomatoes, …
During the week, it’s very seldom I have time to make a big sit-down breakfast. Aside from that, my stomach usually can’t handle a big meal in the morning without weighing me down for the rest of the day. I like to start my day with a nutritious meal because it’s important to have fuel for energy and to kick start my metabolism. Below is my typical on-the-go healthy breakfast: Superfood Smoothie Directions: In a blender mix… 1 cup of blended frozen berries Berries are the lowest in sugar out of all the fruits which is why they’re my favorite to use. 2/3 cup of plain Greek Yogurt My favorite brand is FAGE Total 0% which I buy from Trader Joes. 1 scoop of Green Superfood There are several different flavors available at Whole Foods or on Amazon, but I use the ‘original’ flavor. If you’re sensitive to green “tastes,” I suggest using a flavored one. You can also substitute the Green Superfood for fresh vegetables like kale or spinach. 1 tablespoon Chia Seeds …
“CHIA” in ancient Mayan language means strength and that’s exactly what these tiny black seeds are! They are strong in nutrients. They are loaded with antioxidants, fiber, protein, good fat, calcium and they’re low in calories! Also for extreme health nuts, you will appreciate that they are whole grain, non-GMO (genetically modified organism), are usually grown organic and are gluten-free! This is a great recipe for breakfast, mid-afternoon snack or a healthy dessert after dinner. It’s simple and can be easily prepped. Ingredients (all from Trader Joes): 1/4 cup Chia seeds 1 cup coconut milk (I got vanilla flavored) 1 tablespoon organic coconut sugar Roasted coconut chips to taste Sliced bananas Fresh Raspberries Directions: In a bowl, combine 1/4 cup Chia seeds and 1 tablespoon organic coconut sugar with 1 cup of coconut milk and stir. Let sit over night OR a minimum of 4 hours. The seeds need time to absorb the milk and expand. Once pudding is to desired consistency, add toasted coconut chips, fresh bananas slices and raspberries to taste! I go …
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