What? you don't eat an egg on a salad...😂. Some people might view my food creations as odd, I like to think of them as creative. 🍴👌🏼.
When I don't have a meal planned for the evening and need something quick, I usually just throw together whatever I have on hand. Because even without a plan, I always have my fridge stocked with fresh veggies and quick sources of protein. 👍🏼
1 egg, over easy ❤️
Handful of spinach 💚
Carrots, cherry tomatoes, and 1/2 avocado. 💚💙
Results are in! On January 4th, I thought I was OK with myself. As it turns out, I wasn't. I had no idea that I could change or correct so much of what I had always been accepting my whole life. I used to think that exercise would fix everything and, if it didn't, then that was just the way it was. But on January 4th, I decided to follow the 21 Day Fix eating plan, drink Shakeology, and work out 30 minutes a day, all together and see what would happen. This is what has happened ⬇⬇⬇⬇ 1/4 to 3/4 was while doing 21 Day Fix Extreme and, from 3/4 to 4/24, I was doing The Masters Hammer & Chisel program. An amazing 60-day workout series that I am for sure repeating! I still have about 5 more pounds to lose to reach my goal; I have officially lost 6.3 pounds since 1/4. It can be kind of tricky losing weight while adding muscle, but that's why these photos are so important because they reveal a lot more than the scale does. Hammer & Chisel is only on sale for about 4 more days and is a great way to start because the muscle you WILL build during this program will rev up your metabolism to help you lose unwanted pounds. If you're serious about changing your health through food and exercise, please comment below or private message me. Don't settle for less than YOUR best health!!! If I can encourage even 1 woman, especially in my age bracket, (50 to 60) then I post these for you!
I don't know about you, but every week I'd throw a tub of hommus in the trolley whilst grocery shopping but today I finally made my own! Homemade hommus is very easy to make and it tastes much better than anything you can buy at the store, not to mention cheaper and totally natural!
INGREDIENTS • 1 (15-ounce/425gm) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
• 1/4 cup (60 ml) well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) water
• Dash ground paprika, for serving
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hommus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hommus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hommus with a drizzle of olive oil and dash of paprika. Store homemade hommus in an airtight container and refrigerate up to one week.
Who doesn't love a good curry? Try this hearty vegetarian recipe on for size! 😆👌🏼
🌟Hearty Chickpea Curry🌟
1 tbsp turmeric
1 tbsp cumin
2 tbsp ground coriander
2 white onions (chopped)
300g (2 cups) cherry tomatoes
4 cloves garlic (chopped)
3 tbsp ginger (grated)
2 red chillies (deseeded)
1 tbsp salt
320 ml (1.5 cups) coconut cream
4 tbsp tomato puree
150g (1 cup) red lentils (parboiled)
1 head broccoli (broken into florets)
2 cups water (more if it’s too dry)
800g (3.5 cups) chickpeas
handful coriander (cilantro)
200g (1 bag) spinach
Method: (Note: Don’t rush this dish, be patient, let the flavours infuse & blend together)
1 Put the white onions, cherry tomatoes, garlic, ginger, red chilli in a food processor & blend to a puree
2 Fry the spices in a pan
3 Stir in the puree & add salt to taste
4 Stir in the coconut cream & tomato puree
5 Add the parboiled red lentils
6 Add the broccoli
7 Add some water
8 Stir in the chickpeas
9 Stir the coriander (cilantro) & spinach
10 Stir in the spinach
11 Add some more water if needs be
12 Serve with basmati rice & garnish with coriander (cilantro)
OMG this looks amazing!! 😲😲😲
🌟Vietnamese Prawn & Mango Salad🌟
- 1.5kg raw prawns - 2 x 250g packets vermicelli rice noodles
- 2 x carrots
- 2 x cucumbers
- 1 x red capsicum
- 50g ginger
- 3 cloves garlic
- 2 long red chilies - 2 mangoes - 1 bunch of mint - 2 bunches of coriander
- coconut oil - 100g fried shallots - 100g crushed peanuts
- 2 limes - ~60ml sweet chili sauce
- ~40ml fish sauce
- ~10ml sesame oil
METHOD - Peel and devein prawns (or buy pre-done)
- Finely chop garlic and ginger and mix it with the prawns and set aside to marinate - Julienne carrots, red capsicum and cucumbers
- Finely slice long red chilies
- Place vermicelli noodles in boiling water and let them soak for 10 minutes, rinse and cool
- Wash and chop up coriander and mint
- Dice mango flesh and mix with carrots, capsicum, cucumber and chili - Fry prawns in coconut oil making sure not to overcook them
- Add prawns to mixed salad, pour over the dressing and season with fried shallots and crushed peanuts
- Mix the juice of two limes, sweet chili sauce, fish sauce, sesame oil and give it a good stir. Taste and tweak as needed
A n t i o x i d a n t s 🍇🍓🍒 Those magic nutrients in fruit and vegetables that help to mop up free radical damage to our cells that comes from stress, elemental exposure, chemical exposure etc. Just another reason to start adding in some colour to each of your meals #wholefoodsarebest
All made in one bowl with coconut flour, natural sweeteners and wholesome ingredients for the perfect October treat! 🎃
Gluten Free + Paleo + Nut Free + Refined Sugar Free + Dairy Free👌🏼
1 teaspoon vanilla extract
1/4 cup (85 grams) honey or maple syrup for low FODMAP
1/2 cup (55 grams) melted coconut oil
1 cup (225 grams) pumpkin puree
1/2 cup (56 grams) coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
pumpkin seeds for topping (optional)
Heat your oven to 350°F/180°C
Beat the eggs in a medium sized bowl. Add the vanilla, honey, and oil to the eggs, mixing thoroughly. Add the pumpkin puree and mix until you have a smooth batter.
Add the coconut flour, baking soda, and all of your spices to the pumpkin batter and mix until combined making sure that you have no lumps in your batter.
Grease your loaf pan, or line with parchment and scoop your batter into the pan. Sprinkle on a small handful of pumpkin seeds.
Place in the oven and bake for 45-50 minutes, or until a knife going into the center comes out clean. Cool and serve.
Our world is so full of confusing advertisement and information, it is often hard to know what to do or what is safe. These two pictures were simply things that I encountered as a part of my normal life today and were too important to let go without comment.
First, changing the cardio-protective, naturally satiating and naturally occurring fat content of an avocado is just wrong. Avocados are an amazing and delicious combination of vitamins, nutrients, fiber and fat which are best utilize when consumed together, as nature intended. This is one whole food that many people consume happily in its natural form and changing this would be a huge disservice to overall health.
Second, the assault of chemicals and carcinogens that we face on a daily basis alarming. Many are under the radar and deemed “safe” by others who are charged with the duty of deciding what is acceptable for our health. Others that do not meet safety standards are acknowledged with signs or statements like this one that make them sound almost benign or at least safe-enough. Friends, please do not be fooled into believing that these chemicals are only a concern if you are actively considering reproduction. There are many known and even more unproven but suspected risks to health from heavy metals and chemicals found in many products.
We each vote for what we want for ourselves, our families and our communities every day with the dollars we spend. I challenge you to learn more about the way food and your environment impacts your health and do not believe that someone else will do so for you. Start small, start here with me if you choose but please start somewhere. Life is too short and too precious a gift to settle for less ❤️ #rantover
Cauliflower recipes aren't what they used to be! You won’t believe how delicious and easy this homemade ice cream recipe is! 😲 And it only takes 10 minutes of prep time.
🌟Sneaky Cauliflower Ice Cream🌟
1 small cauliflower, cut into florets
1 cup cashews, soaked 20 minutes and drained
1 15-oz coconut cream can
2 T coconut flour
¼ cup raw honey
¼ cup melted coconut oil
2 t vanilla bean powder
1 t vanilla extract
¼ t sea salt
Optional toppings: cacao nibs, raw nuts, nut butter, fruit
Bring a pot of water to a boil and add cauliflower florets. Boil cauliflower five minutes, then reduce to a simmer and let the cauliflower cook five minutes more, until tender.
Drain the water from the pot and add the cauliflower to a food processor with all other ingredients.
Blend the ingredients 1-2 minutes until creamy and smooth.
Line a 12.25 x 5.75” pan with parchment paper and pour in the cauliflower mixture. Top with optional ingredients as desired.
Place in the freezer to harden for six hours. Depending on where you live, it may take more or less time to freeze.
When ready to eat, remove from the freezer, scoop and enjoy!
🚨Yummy Mummy Alert🚨
Piled on the weight during pregnancy? Damn those cravings! Who can relate? 🙋🏼🤦🏼♀️ (I can!) Pregnancy, and become a mother, whether it's your first or not, changes us physically and mentally. Our weight usually increases, our energy is usually depleted, not to mention how many of us suffer post-natal depression 😔😔 Well, Nikki didn't want to struggle any more 👇🏼 In her words ... "I can't believe I piled on 4 stone whilst pregnant with my daughter! 😂I took the term "eating for 2" to a whole new level!! Scoffing 1 entire "share bar" of galaxy a DAY 😱 I really struggled to shift the weight afterwards until I found JuicePLUS+
I was 14stone @ 9 months pregnant ~ I'm 9stone NOW 👊🏼 my health has improved immensely 🍎 I'm no longer miserable, bloated and lethargic!! ❌
It has completely changed my life 😍 physically, mentally and financially" 💜💜💜💋
Hit 👍🏼 comment "ME" or PM me if you'd like to improve your post-pregnancy health 💌
The best thing about Halloween is the delicious pumpkin recipes I find! And this looks amazing! Spicy pumpkin pecan crust with a layer of chocolate ganache in the middle! Totally free of refined sugar, gluten and dairy too! 😆😆
🌟Pumpkin Chocolate Bar🌟
2 1/2 cups raw pecans
10 Medjool dates
1/2 cup pumpkin (cooked and cooked mashed/puréed)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
pinch sea salt
1/2 cup coconut oil , melted
1/2 cup cocoa or cacao powder
2-3 T maple syrup
In a food processor, combine the pecans, pumpkin and spices until you get a coarse ground consistency. Then add in the dates and blend a little more. You may need to add a tiny bit of water for the mixture to come together.
Line an 8x8 glass baking dish with parchment paper.
Press 1/2 the pumpkin/pecan mixture into the pan and place it in the freezer.
In a large bowl, mix all the ingredients for the chocolate.
Pour the chocolate mixture over the first pumpkin layer. Freeze again for 5-10 minutes.
Then press the remaining pumpkin mixture on top and place the whole thing back in the freezer for 30-35 minutes.
Once chilled, cut into bars and serve. Enjoy!
Cuisine: Vegan, Gluten Free, Paleo
With just a handful of ingredients and one pan, you can make this delicious Thai dish. Feel free to leave out the chillies if spice isn’t your thing (like me 🙈). Serve this chicken over a bowl of cauliflower rice to soak up all of that coconut lime sauce. It’s fantastic! Plus dairy free, gluten free, paleo and whole30! 😉
🌟Coconut Lime Chicken🌟
4 skinless boneless chicken breasts (about 1 1/2lbs or 650gms)
1/4 tsp sea salt
1/4 tsp black pepper
1 Tbs coconut oil
1/2 cup red onion it came out to 1/2 onion for me, chopped
1 whole red chili chopped optional
1 cup organic chicken stock*
2 Tbs lime juice (about 1 large lime)
1 Tbs chopped coriander
1/2 tsp red chili flakes
1/2 cup full fat coconut milk from a can or coconut cream
1 Tbs arrow root starch, mixed into 1 Tbs of water (optional)
Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
Melt the coconut oil in a large pan over a med/high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a pan and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, coriander and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
Add the chicken back to the pan, cover and let cook for another 5-10 min or until cooked through. Serve with cauliflower rice.
I love these! 😍 In fact, I made them yesterday. They're fab to have in the fridge if you have a sweet tooth moment but all on plan as they're free from refined sugar. Kids love them too!
🌟Quick and Easy Lemon Bliss Balls🌟
1 cup raw cashews
1 cup desiccated coconut
zest of one large lemon*
juice of half a lemon
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
2 tablespoon maple syrup
1 teaspoon honey (optional)
extra desiccated coconut for rolling in
Place the ingredients into your processor in the order listed above and blend until the mixture resembles a sticky crumb. Use your hands to shape the mixture into balls. Roll the balls in the extra coconut and place in the fridge to set.
Serve. Eat. Enjoy!
* I LOVE lemon and I double the zest if I am making these Bliss Balls just for me.
Note – Try not to over blend the mixture if you are using a high powered processor or you may end up with a butter as opposed to a mixture that you can roll into balls.
Did you know .. ?? We each consume an astounding 18 bags of sugar a year, and half of that is added sugar, hidden away in ketchup and potato chips?* 'It's high time we considered sugar a poison and did everything we can to avoid it.' American doctor Robert Lustig is a devoted campaigner who wants to change our view of sugar. He believes sugar is toxic and we should get rid of it. He argues the rise in obesity over the past 30 years is down to one thing – too much sugar. He’s also campaigning against processed food, about two-thirds of which contains hidden sugar. Copy and paste link to read more! http://www.mirror.co.uk/news/uk-news/its-high-time-considered-sugar-11276145
#LoveYourLifestyle#DidYouKnow#HiddenSugars#CleanEating#NonProcessed#DitchTheSugar#Sugar#Poison#WholeFoods#WholeFoodsAreBest *UK statistic
This beautiful, rich green soup is packed with all the good stuff; full of liver cleansing sulphur found in leeks, garlic, cauliflower and broccoli as well as tonnes of antioxidants and vitamins. Also rich in Vitamin A, Vitamin C, Folate, Manganese 👌🏼 It's a great cleansing meal after some overindulging too.
🌟Cleansing Spinach & Leek Soup🌟
2 tablespoons butter or ghee
2 leeks, white parts only, roughly chopped
3–4 cloves garlic, roughly chopped
4 sticks celery, roughly chopped
1⁄2 small head of cauliflower, roughly chopped
2 medium heads of broccoli, stem included, roughly chopped
8 cups vegetable stock
2 large handfuls baby spinach leaves, roughly chopped
1 large handful flat-leaf (Italian) parsley, roughly chopped, plus extra to garnish
pinch of ground nutmeg
freshly ground black pepper, to taste
1 tablespoon coconut cream (or dairy cream), to garnish
drizzle of truffle oil, to garnish (optional)
Heat the butter in a pot over a medium heat. Add the leeks and garlic and cook until the leeks are soft but not brown.
Add the celery, cauliflower and broccoli and cook for a further 5 minutes. Add the vegetable stock and bring to the boil, then turn down the heat and simmer for 10–15 minutes or until the cauliflower and broccoli are soft. Add the spinach and parsley and take off the heat as you want them to retain their bright green colour.
Blend the mixture to a smooth consistency using a hand blender. Add nutmeg and pepper to taste. Serve in bowls with a dollop of coconut cream, a sprinkle of parsley and a drizzle of truffle oil.
For a complete meal, add some shredded chicken or a side of meat, fish or chopped egg.
This soup is a perfect for batch cooking and meal prep ahead of time. Flavours will develop more over a few days so it’s a great soup to store and to freeze.
Well, I guess I can't brag about the aroma of my kitchen without sharing the recipe 🤣
This soup is high in vitamin A, vitamin C, and manganese, which helps to aid in digestion. To up the detox power and offer a more robust flavour, you can add an additional tablespoon of ginger, if you like.
Ready to detox deliciously? 👌🏼😆
🌟Ginger-Carrot (Detox) Soup🌟
2 tablespoons extra-virgin olive oil
1 cup chopped sweet onion
1 tablespoon minced garlic
2 tablespoons minced peeled ginger
1 kilogram carrots, peeled and chopped
1 medium russet potato, peeled and chopped
6 cups low-sodium chicken or vegetable stock
1/4 cup pine nuts
1 1/3 cups plain low-fat Greek yoghurt
1 teaspoon honey
1 teaspoon minced fresh thyme
Freshly ground pepper
Combine the olive oil and onion in a pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelise.
Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato, and the chicken or vegetable stock. Bring to a simmer, cover, and cook until the carrots and potato are very tender, about 20 to 25 minutes. Keep warm.
Meanwhile, in a small sauté pan over high heat, lightly toast the pine nuts. Set aside to cool.
In a small bowl, combine the yoghurt, honey, thyme, and 1/2 teaspoon pepper.
Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yoghurt mixture and some pine nuts.
Makes 8 servings.
14 months ago I never thought my health would be where it is today. I know as time passes and days go on we change but I really never thought I could be that healthy from the inside out. I really was stuck in a rut as a mum not looking after me and I decided to make the choice to say yes to improving my health. Little did I know the amazing impact this program would have on my health, life and those around me.
Sustainable wholefood nutrition has 💯 % changed my life and I am extremely thankful 💕🌸🙏 #imadethechange#healthybody#healthymind#healthysoul#wholefoodsarebest#sustainableliving#jbtprogram#juicybodytransformation
Consistency.....why is it so hard?? It is key ⬆️. What does it mean? To commit yourself wholeheartedly 😱. Hmm, how badly do I want it determines our consistency, doesn’t it? How badly do I want to feel good ALL the time, have ENERGY and not need a nap 😴 (I think naps are beneficial though 😉). I have had trouble being consistent with exercising and not eating after 6, BUT I want to get in shape bad enough that I have begun exercising more regularly by walking most days.
I am definitely consistent with taking my fruits, veggies, and berries in a capsule. Why am I committed? Because I am given only one body and it’s very important to me to take very good care of it. What are you good at being consistent with?
Let’s talk FATS – This is a subject that I feel is important to touch on because so many people are now opting for “LOW FAT” this and “SKINNY” that!
Here’s the thing just like there are good and bad carbs the same goes for fats, let me explain;
If you see “LOW FAT”, “FAT FREE” OR “REDUCED FAT” on a food label they have simply removed the fat and replaced it with sugar or corn syrup to make the food taste better and suddenly seem “HEALTHIER” because its “low fat” right? WRONG! ❌ In fact, by removing the fats from the product they have now made it more nutrient shallow. The worst culprits for this are yogurts, milk and breakfast cereals, my advice check the labels most “low fat” products will have ridiculous amounts of hidden sugars.
Which takes me back to my point FUELING our bodies with non-processed whole foods is the only way to ensure we are giving our body what it requires to function effectively.
Below is a list of good and bad fats - Try to incorporate as many GOOD FATS in to your diet as possible and eliminate the unnessacery BAD FATS.
GOOD FATS - Nuts, Olive oil, Coconut oil, Macadamia oil, Butter, Avocado, Whole eggs, Fatty Fish, Chia Seeds.
BAD FATS - Soy, Peanuts, Vegetable oil, Canola oil, Margarine, TRANS FATS
Now, I hope that clarifies that FATS are not necessarily the enemy, but more so the hidden sugars and fillers in so-called healthy options. Read those labels and opt for non-processed foods to ensure optimum health and maximum nutrients to fuel our bodies 👌🏼