Easy and health breakfast recipes.
Lunch & Dinner
Hey all, it's Madison with another guest post. This time I wanted to offer readers a healthy alternative to traditional Fourth of July meals. Food served on the Fourth is typically heavy on the grease, processed carbs, and saturated fat. These foods are difficult for our bodies to digest and offer little nutritional value. This post re-imagine some classic Fourth of July meals, substituting nutritive ingredients and adding in ferments as a digestive aid. Every recipe in this post offers a great way to introduce healthy probiotics into your system.
I'm not gluten-free anymore (woo!), but I don't tend to eat a ton of gluten, so when Manitoba Harvest sent these Hemp Hearts, I thought it'd be cool to try them in a meatball recipe in place of breadcrumbs. I had just picked up some ground beef the day the Hemp Hearts arrived so it was like the stars were aligning; don't you just love when that happens?
In my family, my dad doesn't cook often, but when he does, he goes all out. His specialty has always been family-style, "complete" meals. Like, as a kid growing up, we'd have these huge Christmas breakfasts before we opened presents, and he wouldn't just make the same old eggs we'd have every morning and call it a day. He'd make Eggs Benedict, with homemade hollandaise sauce, bacon, a fruit spread, and fresh juice.
PSA: Don't forget about the YBC Official App! You can download it and take YBC yoga vids with you anywhere you can cell service. And, we're filling up spots for our Costa Rica jungle retreat for November! Hope you'll join!
A few weeks ago I met up with a friend for a walk. We hit up our local Whole Foods for a light lunch, and they offered a healthy coleslaw option with a dressing of olive oil, AVC, and local honey. It was so delicious and it seemed pretty straightforward so I set out to recreate it the next day (it was that good). I've pretty much been making it twice a week ever since and it's the perfect, most refreshing and satisfying summer salad so I wanted to share with you.
We went up to Germany a few weeks ago to get our things from storage and I was so excited to unpack our crock pot because it just makes life so simple. Pop a chicken in the crock pot in the morning and it's ready for dinner. Use the bones to make a bangin' broth (quick instructions here) in the crock pot overnight and you've got the foundation for a great soup for tomorrow's lunch ready to go. Hallelujah!
Anyway, the other day I was feeling inspired by MasterChef Australia, which might be my new favorite show (and now that it's over, I need a new show - anyone?). Normally, I watch MasterChef and I say to myself, "Self? You can totally make that croquembouche," and then I remember that a) I don't even eat half the ingredients in it and b) I am no Martha Stewart. However, the other day I watched an episode about chicken, and saw someone do something so simple that I was certain even I couldn't "stuff it up" (how great is that little Australian saying, by the way?)
The little trick, you ask?
The best part of a yoga retreat is getting to connect with lots of likeminded people and share ideas and stories. While at our Santa Barbara retreat, my friend Carrie mentioned the benefits of black garlic and suggested I try it out. Another friend who was a part of that conversation ended up sending me some a few days later (seriously, how thoughtful is that?!) and I got right to work figuring out how to use it.
Maybe you're not as easily impressed as I, but let me tell you, this meal was a home run, especially for how little effort it took. Seasoned with cinnamon, salt and pepper, the veggies were simple and light, while the turkey remained classic with just oregano and some broth. Definitely something I'll be making again in the very near future. What are your easy go-to meals?
In the fifth month of the GAPS diet and I'm still trending in the right direction. Joint pain is down, energy level is up, and digestion is near perfect. I'm seriously so grateful I read the book and started the diet.
We've been eating lots of soups and casseroles lately so I thought we'd switch it up...