Ahh can you believe October is already more than half way over?!?! This past month has been bonkers between midterms, projects, and trying to get ready for a dietetic internship coming next fall, but it has been super exciting at the same time with all the travel opportunity I've had. Had a blast in Toronto/Muskoka for Canadian thanksgiving and headed to Chicago this weekend to present my research project at the Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo! Hope y'all are having a wonderful week and stay tuned this weekend for plenty of delicious food pics from the windy city 😉🍔🍩🍕🥞🌭
21DT TESTIMONIAL: “Joining the 21 Day Transformation was by far one of the wisest decisions I've made in a long time. The meal planning has taught me that having it written down takes the 'spur of the moment - bad decisions' out of the picture. I stick to my plan and have yet to make a meal that we didn't love! I did purchase 'indulgences' my first shopping trip out thinking for sure I would need a PB cup. I'm pleased to say they are all still in the cupboard. I never once felt the need to indulge. Looking forward to continuing this lifestyle. Thank you Gina for guiding the way! 😘” - Diane Krill
It was so fun to have Diane in our September 2017 21DT! We are so appreciative of her willingness to share her experience. Do you think that having healthy recipes, a meal planning guide, and accountability would be helpful to you as you work towards your health and wellness goals? If so, the 21 Day Transformation would be a great fit! Registration is now open for our October 30th program!
Receive 65 recipes, snack list, indulgences list, smoothie guide, dining out guide, restaurant meal guide, unlimited Barre on Demand, unlimited wellness coaching support through the online accountability group, and more.
Results include healthy weight loss, decreased belly bloating, improved meal planning, less eating out, money saved on groceries, removal of artificial ingredients and the majority of added sugar in your diet, better digestion, improved confidence, and more!
Find more details and register at www.21daytransformation.com!
🆕 30-Minute Roasted Garlic Cauliflower Chowder
Preparation 10 mins
Cook Time 20 mins
Serves 4 servings
1/2 cup raw cashews, soaked for at least 2 hours1 head cauliflower 1 small potato1 garlic bulb2 tablespoons oil1/2 cup Sabra Roasted GarlicHummus
1/2 cup cooked quinoa 2 cups vegetable broth2 cups water (+ more as needed) 2 teaspoons miso paste 2 teaspoons nutritional yeast (optional)Salt + pepper to taste Additional garlic if desired
Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil. 🌽🌾🌿🍁🎃🌽🌾🌿🍁 #roastedgarliccauliflower#Kellysimoneshelton @kshelton866 #RECIPES#recipesoninstagram#instagoods#instagood#healthybody#healthy#healthybodyandmind#recipes#healthyrecipes#recipeshare#cravings#Healthyfood#recipesoninstag#instagoodshit
How good do these look from @healthyfood.ec 🤤
1 cup of coconut flour @lifechoice_ -
1 cup almond flour @lifechoice_ -
1 tablespoon baking powder -
2 tablespoons of flaxseed -
1/4 coconut oil -
1/2 cup organic maple - 1/2 cup puree of pumpkin -
1/2 cup pistachios -
1/2 cup cocoa powder @arawichocolate -
We’re getting in the holiday spirit over here 🎃 what is your favorite pumpkin recipe? Tag us and include the macros so we can share!
This one comes from our coach @myactiveroots. They’re gluten free and loaded with protein. 4F/21C/8P (recipe can be found at myactiveroots.com).
Made with @picflowapp #picflow Thanks to the lovely Teresa @sacsonjenkins for her wonderful Asian inspired recipes using @lively_linseed soon to be uploaded by our China stockist to demonstrate how to use our products in Asian cuisine! 🇦🇺🇨🇳
Serve up a hot meal without the fuss for your family tonight: This crock pot beef stew is the perfect easy comfort food dinner! Thanks @savorynothings for the recipe! Click the link in profile to get the recipe: http://bit.ly/2gmcHUg
🍄Oyster mushroom ( Pleurotus ostreatus)🍄
It tolerates freezing temperatures and is the nearest thing to a year-round mushroom. It grows on dying and dead hardwood. A fun fact about the oyster mushroom is that it is a carnivore. It kills and digests nematodes🐛 that live deep down in the tree.
🍴Oyster mushroom sauce🍴
1. Clean the mushrooms (if there are bugs, soak the mushrooms in salt water and pat dry with paper towel)
2. Chop an onion, sauté in butter or in steak juice (if you just made steak) for a couple of minutes
3. Add oyster mushrooms and sauté for 5 min
4. Add 1/2 cup of red wine, close the lid and simmer for 10 minutes
5. Add 1/4 cup heavy cream (or milk if watching your figure 😉) , stir well, and cook on low for 2 minutes to infuse flavors
6. Pour over steak or use it for any other dish of your choice
Bon appétit!! 😋
Вёшенка прекрасно переносит морозы, поэтому её можно собирать почти круглогодично. Растёт этот гриб на живой (но ослабленной) и мёртвой древесине лиственных пород. Вёшенка является так называемым грибом хищником. Она способна убивать и переваривать нематод🐛, живущих в древесине.
🍴Соус из вешенок🍴
1. Почистите гриб
2. Нарежьте лук дольками и обжарьте в масле (а лучше всего в соке от бифштекса) пару минут
3. Добавьте вёшенку и жарьте ещё минут 5
4. Добавьте 1/2 стакана красного вина, закройте крышкой и тушите 10 минут
5. Добавьте 1/4 стакана сливок (или молока, если вы следите за фигурой 😉) и тушите ещё минуты две, перемешивая
6. Полейте на бифштекс или любое другое блюдо
Приятного аппетита!! 😋