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...
A couple weeks ago I was in the store and I couldn't believe the price of peppers. For three peppers it was the equivalent of $7.00! Am I a cheapskate or is that a little ridiculous for peppers? Anyway, a few days later I spotted a bag on sale and snatched them up, hoping to make stuffed peppers for dinner.
Sometimes you have an idea like riced cauliflower, and in your head it looks so perfect that you decide it'd be easy to just chop the cauliflower by hand rather than use the food processor. In reality, chopping cauliflower is messy and you'll still get giant cauliflower chunks no matter how hard you try so take it from me, bust out the ol' food processor and save yourself the headache. Now that the disclaimer is over, let me just say that apart from the cauliflower explosion all over my kitchen floor, this meal is a win. It's easily customizable, too - just use whatever favorite veggies you've got laying around. I wish I had some carrots on hand to add a little color, but I'll have to use them next time around.
I started the GAPS diet a month ago and while I do find it to be labor intensive, I am enjoying coming up with interesting meals. Years ago, when I studied in Spain, I fell in love with tapas - small savory plates usually served with a cocktail. This is my take on the beloved finger food and like most things I make, it's pretty versatile. Because the tortilla is grain-free, the consistency comes out like a crepe. It doesn't taste like cauliflower, so from eggs to tofu to chicken, the options are endless. Hope you enjoy.
My curry obsession continues with this tofu and kale with wild rice dish. It's light, healthy, and the recipe is fool-proof, allowing for any little tweaks and add-ons that'll suit your taste. If you like it hot, add more chili powder, or if you like it on the sweeter side, add more honey. If you like it mild, this recipe should do as is. It's also really versatile - feel free to sub a different protein for the tofu, or add different vegetables. Hope you enjoy.
This was one of those kitchen experiments that came out really well. (Can't say the same for the vanilla protein ice cream I attempted again, but one of these days I'll get it right.) Anyway, this pineapple ginger tempeh bowl is really customizable - use regular tofu or sub chick peas instead of tempeh, try carrots and spinach instead of green beans and peas - as long as you keep the pineapple ginger base I think you'll be good to go. The quinoa was great too, though you could certainly substitute amaranth or wild rice. I loved the sweetness of the pineapple balanced out by the spicy kick of the ginger. Such a good, light meal. Here's what to do: