Anti-Inflammatory and Gut Healing Morning Tonic

I stopped drinking celery juice about 6ish months ago. For no major reason other than the fact that it was kind of a pain to juice every morning and I wasn’t seeing the benefits that I had seen for the first year and a half of drinking it. I wanted to replace this with another morning beverage that was hydrating, alkalizing, and anti-inflammatory. Our liver’s detox at night, usually between 2 and 4 am, making our bodies acidic when we wake up the next morning, so I wanted to create something that would rehydrate and flush out the toxins. A large glass of water is great for this, but I decided I wanted to kick it up a notch and add more nutrients. Suja juice has a drink called “lemon love” that is sooo refreshing and so good. My mom introduced me to it a couple months ago and it is so addicting. It’s also $5 a bottle and really only has lemon juice, filtered water, stevia and cayenne pepper. I figured I could easily make my own version, but add a few more things that would make it even healthier. So I created my own morning tonic that is anti-inflammatory and good for your gut health! The turmeric in it is super good for fighting inflammation and both turmeric and the aloe vera are great for gut health. There is added black pepper to help with the absorption of the turmeric and cayenne to get your metabolism going. This drink is also very hydrating and alkalizing because of all the fresh lemon. I hope you enjoy it as much as I do!

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Ingredients:

4 lemons, peeled

1 orange, peeled

5 inches of ginger

4 inches of turmeric

1 cup aloe vera chunks, freshly cut from the plant or 3/4 cup aloe vera juice

1/2 tsp black pepper

1/2 tsp cayenne pepper

Directions:

Peel your produce and one by one run it through your juicer. Transfer the juice from the juicer into a blender and add the aloe vera, black pepper, and cayenne pepper. Blend until everything is fully combined. You should end up with around 16-20 ounces of liquid. Pour this into a pitcher or glass jar and top with enough water to make the tonic equal to 32 ounces total. Pour 6 ounces of the tonic into a cup each morning and top with another 4-6 ounces of water before drinking it. Enjoy!

With love,

Ashley

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Cauliflower Gnocchi w/ Alfredo Sauce, Asparagus, and Bacon (gluten-free and dairy-free)

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I’ve been experimenting a lot of cauliflower lately. I think this is my favorite recipe so far. A lot of people have heard of the famous Trader Joe’s cauliflower gnocchi that you can buy frozen. They’re made only using cauliflower, cassava flour, potato starch, olive oil, and sea salt. They’re incredibly easy to heat up and really convenient when you don’t want to spend a lot of time in the kitchen, but I found that the consistency was always a little off for me. I decided to make my own and add in some alfredo sauce along with some asparagus and bacon for extra vegetables and flavor. These are a little bit of a time commitment, so just keep that in mind, but they’re sooo worth it!

Ingredients:

1 head cauliflower

2 cups cassava flour

3 cups asparagus, cut into 1/5-2 inch pieces

4-5 strips of bacon, cut into small strips

1/2 cup cashews

1 cup water

1 tbsp nutritional yeast

1 tbsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

4 garlic cloves

1/2 yellow onion

1 tbsp grass fed butter or ghee (sub with olive oil if you would like to make dairy-free)

truffle oil (optional topping)

Directions:

  1. Preheat oven to 425 degrees and start boiling water in a medium pot. Cut the cauliflower into medium sized florets and boil them once the water is ready. You will know the cauliflower is done when you can easily stick a fork through it.

  2. Place the cauliflower into a blender and blend until smooth. Add the cauliflower pureé to a bowl and slowly mix the cassava flour in, 1/2 a cup at a time. You might need to add an extra 1/2-1 cup of flour if the batter is still too sticky and wet.

  3. Grab a small handful of dough at a time and roll out each ball until it is about a 1/2 inch in diameter and 8-12 inches long. You will then cut little pieces about 1 inch long to make little “pillows”. Keep repeating this process until you have used up all of the dough. While you are doing this, get a new batch of water in the medium pot and bring that to a boil.

  4. Once you have cut your gnocchi into pieces, you will want to place it in the water only for a few minutes, until it floats to the surface of the water. Take it out and place in a strainer until the remaining water drips off. Grease a baking sheet with olive, avocado, or coconut oil. Place an even layer of gnocchi on the baking sheet- you will most likely have 2, maybe 3 sheets of gnocchi pieces. Place each sheet in the oven for 15 minutes and then take out, flip and place back in the over for another 10 minutes.

  5. While the gnocchi is baking, cook the onion, garlic and butter in a large pan until the onion is translucent. Then transfer the mixture into the blender and blend along with the nutritional yeast, olive oil, water, cashews, salt, and pepper. Blend for a minute or two. While thats blending, place the asparagus into the the same pan and sauté for a few minutes.

  6. In a separate pan cook the bacon until its crispy. Pour the alfredo sauce mixture into the large pan with the asparagus. When the gnocchi is ready, add it to the pan. Stir mixture together until well combined and top with bacon. Add a drizzle of truffle oil to add even more amazing flavor.

    Enjoy!

    With love,

    Ashley

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Cheesy Garlic Chia Seed Crackers (gluten-free/dairy-free)

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Let’s be real, I love my snacks. I’m always looking for gluten-free options that taste good and have clean ingredients. There are some really great gluten-free products on the market, but there are also a lot that contain a lot of fillers, additives, and sugar. I love having gluten-free crackers on hand because they’re an easy and quick snack for hummus or olive tapenade. I made these cheesy garlic gluten-free crackers with minimal and clean ingredients and loved that they were full of flavor and still good for you. They’re so simple to make and are great to have around for easy snacking.

Ingredients:

1 1/2 c. almond flour

3 tbsp nutritional yeast

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp black pepper

1 tsp apple cider vinegar

1 tbsp grass fed ghee

1 tbsp chia seeds

Directions:

  1. Preheat the oven to 375 degrees.

  2. Mix the chia seeds in a small bowl with 3 tbsp warm water and let sit for 5-10 minutes, until the chia seeds have soaked up all the water. In the mean time, mix all of the dry ingredients together.

  3. Add the chia seeds, apple cider vinegar, and ghee to the dry ingredients and knead the dough with your hands until thoroughly combined.

  4. Roll the dough between two pieces of parchment paper until completely flattened and thin. Remove the top laugh of parchment paper and score the dough using either a pizza cutter or knife to make small, cracker shaped squares (pictured below). This will ensure you can easily break the crackers apart once they’re baked.

  5. Place the dough into the oven for 16-19 minutes, depending on how crunchy you want them.

  6. Take them out of the oven and let them cool for 2 minutes and then break apart into individual crackers. They will store just fine for 4-6 days. Enjoy!

With love,

Ashley

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Vegan Basil Pesto w/ Zoodles

This recipe is so summery and fresh. It’s so light and flavorful but still filling. I love making this on a night where I don’t want to spend too much time in the kitchen, but I still want a healthy, home-cooked meal. It is great as a main meal or could be used as a side dish to chicken or fish.

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Ingredients:

2 cups light packed basil

4 garlic cloves

1/4 c. olive oil

1 lemon, juiced

1/2 tsp sea salt

1/4 tsp black pepper

1/4 c. pine nuts

2 small zucchini’s, spiralized

1 c. cherry tomatoes, cut in half

1/4 c. kalamata olives

Directions:

  1. Place the basil, garlic, olive oil, lemon juice, sea salt, black pepper, and pine nuts in a food processor or high speed blender and blend until smooth.

  2. You can either sauté the zucchini noodles (zoodles) in a pan for a few minutes or eat them without cooking. Toss the zoodles in a bowl with the cherry tomatoes, kalamata olives, and pesto sauce.

  3. Serve and enjoy!

With love,

Ashley

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Creamy Jalapeño "Ranch" Dressing (Vegan)

This dressing is what vegan spicy ranch dressing dreams are made of. I love putting this on a taco salad (or any salad for that matter) and dipping cucumbers or carrots in it. It doesn’t feel super heavy because it’s dairy free and doesn’t contain any nasty ingredients. I used an organic and clean mayonnaise that is made with avocado oil instead of weird oils like soybean or sunflower oil (this is the brand I like to use). I just use a little bit to give it that creamy flavor and texture.

Ingredients:

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1/2 c. cashews

1/2 c. water

1/2 c. mayonnaise

4 garlic cloves

1 c. cilantro

1 jalapeño

2 small-medium tomatillos

1 lime, juiced

1/4 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp black pepper

Directions:

Blend all the ingredients together in a high speed blender until smooth and thoroughly combined. Taste and add a little more salt, pepper, garlic, or jalapeño if you would like.

With love,

Ashley

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Baked Pears with Vegan Cashew Creme Sauce

I've had the idea to make this recipe for awhile- I thought about it after having an apple crisp dessert with vanilla ice cream at a restaurant one night. I wanted to make a recipe that was healthier, but still was reminiscent of the vanilla, cinnamon, and sweetness you get from an apple crisp or an apple pie. I decided to go with pear instead of apple because I found these delicious looking pears at the grocery store. This dessert is such a great balance of sweetness and spice. It satisfies the sweet tooth while being dairy, gluten, and refined sugar free. In fact, the only sugar you will get from this recipe is the natural sugar from the pear and a tad bit of sugar from the real maple syrup.

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Ingredients:

 1 pear, cut in half

1 tbsp maple syrup

½ tsp cinnamon, divided

¼ cup walnuts or pecans, crushed into small pieces

½ cup cashews, soaked for 2 hours

¼ cup filtered water

1 tbsp monkfruit

¼ tsp vanilla extract

pinch of sea salt

Directions:

1.     Preheat oven to 350 degrees. While the oven is preheating, blend the cashews, water, monkfruit, 1/4  tsp cinnamon, vanilla extract, and sea salt in a blender and set in the fridge.

2.     Place the pear, peal side down, on a baking sheet and sprinkle with 1/4 tsp cinnamon. Bake for 10 minutes.

3.     Pull pears out, drizzle each one with maple syrup and walnuts or pecans. Place back in oven for 15-20 minutes, until pears are very soft.

4.     Take pears out of the oven and scoop the cashew crème on top of each. Sprinkle extra cinnamon or maple syrup on top if you would like.

With love,

Ashley

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Spicy Lime-Cilantro Cauliflower Rice

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I’ve been cutting back on my grains lately because they’ve been causing irritation in my gut. I’ve heard of cauliflower “rice” for awhile and finally decided to give it a try. Of course I wanted to dress it up and make it full of flavor and a bit more interesting. I decided to do a lime-cilantro cauliflower rice with a little bit of jalapeño to give it some spice. I love this recipe because its so easy and can be great as a side dish or even as a main meal if you want.

Ingredients:

1 head cauliflower

2 tbsp avocado oil

1 jalapeño, minced (you can omit if you don’t want the recipe to be spicy)

1/2 c scallions, chopped

3 garlic cloves, minced

1/2 tsp garlic powder

1 tsp sea salt

1 tsp black pepper

1 lime, juiced

1/2 c cilantro, chopped

Directions:

  1. Cut the cauliflower into small florets. Once it’s chopped, make sure that it is completely dry and place 1/2-3/4 of a cup of the florets in a food processor at a time and pulse a few times until the cauliflower is in small grain sized pieces. Make sure not to pulse it too long because you don’t want it to be too fine. Keep repeating this step until all the florets have been pulsed into little pieces.

  2. Warm the avocado oil on medium heat in a medium, deep pan. Add in the cauliflower and sautée for a few minutes. Add the scallions, minced garlic, garlic powder, sea salt, pepper, and jalapeño and sautée for another 3-5 minutes.

  3. After the mixture is cooked through and no longer crunchy, take it off the heat and put it in a large bowl. Stir in the cilantro and lime juice until thoroughly combined. Serve and enjoy!

With love,

Ashley

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Buffalo Cauliflower Tacos

Tacos are one of my favorite foods. I love that you can make so many combinations with different toppings, sauces, and meat or vegetables. There are a couple things that I must always have on my taco; a good sauce, avocado, and cilantro. Oh and lime too! I love this version of a taco because I’m a huge fan of buffalo sauce. This is a meatless buffalo cauliflower that I think even the most avid meat eater will love. They’re packed full of flavor and have lots of substance making them very filling. I love using these tortillas when I make tacos at home because they’re gluten-free, corn-free and use minimal ingredients.

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 Ingredients:

 1 head cauliflower, cut into florets

3/4 c. unsweetened almond milk

1 c. garbanzo bean flour

2 tsp. garlic powder

3/4 c. franks red hot sauce

2 tbsp. grass-fed butter, melted

½ avocado, thinly sliced

1 cup thinly sliced purple cabbage

½ watermelon radish, sliced and then cut into quarters

cilantro for garnish

Cilantro Jalapeno Sauce for garnish (recipe here)

4 gluten-free taco shells (you can use whatever shells you like but these are my favorite)

Directions:

1. Preheat oven to 450 degrees.

2. Combine almond milk and garbanzo bean flour in a bowl and stir until well combined.

3. Make sure your cauliflower pieces are complete dry. Coat the cauliflower pieces with the flour mixture and place on a baking sheet. Bake for 14-16 minutes.

4. While cauliflower is baking, combine franks red hot sauce and melted butter in a bowl. Take the baked cauliflower out and dip each piece in the hot sauce mixture, coating evenly. Bake for another 5 to 8 minutes.

5. Warm taco shells on oven rack or in a pan over the stove. Create a small layer of purple cabbage and then add the buffalo cauliflower on top. Add the avocado, watermelon radish, cilantro, and cilantro jalapeno sauce on top.

 Enjoy!

 With love,

Ashley Carlson

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Cilantro Jalapeño Sauce

I love this sauce. I want to put it on everyyythingggg. It’s a little bit spicy, a little bit garlicky, and a little bit twangy from the lime. The idea came about for this sauce when I was visiting one of my really good friends in Bend, OR two summers ago. We went to one of her favorite Mexican restaurants and before we got there she was raving about the green sauce they serve with their chips and salsa. She said it was a secret recipe and that they don’t give it to anyone. After we sat down and started eating the famous green sauce, I asked one of the servers what was in it when he walked past. He smiled and said he couldn’t tell. I went on to say how good it was and that I could taste the garlic and jalapeño. He started to say yes theres garlic, jalapeño, cilantro, salt, pepper, and oil in it. I noted all these ingredients and knew I was going to try and remake it as soon as I got home. I started with all the ingredients he mentioned and since I didn’t know what oil they used, I decided to go with a very neutral one; avocado oil. I started by blending a little of each ingredient and then tasting it and adding a little bit more of this and a little bit more of that until I was satisfied and felt like I had the flavors where I wanted them. I wouldn’t say the two recipes are the same and they’re both unique in their own way, but I’m very happy with how my sauce turned out. I love adding it to tacos, on top of eggs, in grain and veggie bowls, as a dip for chips or crackers, and pretty much anywhere that I feel could use an extra flavor punch. I hope you enjoy it as much as I do!

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Ingredients:

3-4 garlic cloves

1 medium jalapeño

1 lime, juiced

2 tbsp avocado oil

2 cups light packed cilantro

1/2 tsp sea salt

1/2 tsp black pepper

Directions:

Blend all ingredients in a food processor or blender. Serve on all your favorite foods!

With love,

Ashley

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Pasta and Mushrooms W/ Alfredo Sauce (dairy-free and gluten-free)

I think pasta with alfredo sauce is one of the ultimate comfort foods. But the regular version full of dairy and gluten would put me in a food coma right after eating it. I absolutely love making a not-so-healthy recipe into a healthy one that is full of flavor. That’s the key with eating healthy; the food MUST taste good and be full of flavor. This pasta dish with mushrooms and alfredo sauce definitely does not disappoint.

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Ingredients:

1.5 tbsp nutritional yeast

2 tbsp olive oil

1 cup water

1/2 cup cashews

1 tsp red pepper flakes

1 tsp sea salt

1 tsp black pepper

5 garlic cloves, minced

1 shallot, minced

3 tbsp grass fed butter, divided

10 oz shiitake mushrooms, sliced

10 oz gluten-free spaghetti or fettuccine noodles

Directions:

1. Sauté the shallot, garlic, and 2 tbsp butter for 5-7 minutes on medium-low, until golden brown and set aside.

2. Bring a pot of water to a boil for the noodles. Cook the pasta according to the box and rinse the noodles once they’re cooked and set aside.

2. Blend the nutritional yeast, olive oil, water, cashews, red pepper flakes, sea salt, and black pepper until thoroughly combined and smooth.

3. In the same pan you used for the shallot mixture, add 1 tbsp butter and the shiitake mushrooms. Sauté the mushrooms, on medium-low heat, until tender and cooked through. Once cooked, add the alfredo sauce mixture and fold in the pasta. Keep stirring until thoroughly combined and heated through.

I hope you enjoy this recipe as much as I do! Perfect with a salad on the side. Xo

With love,

Ashley

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Greek Quinoa Salad

This is one of my favorite salads to make as a side dish or even a main meal. Its filling because of the quinoa and you also get a rainbow of different vegetables. It’s one of the simplest salads that I love to eat all year round, but it definitely makes me feel all summery. This is also a great salad that you can make ahead or make a big batch of and have it for a few days.

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Ingredients:

1 cup dry quinoa, cooked (ends up roughly 3 cups cooked)

1 yellow bell pepper, diced

1 cucumber, diced

1 cup cherry tomatoes, cut into half

1/2 red onion, diced

1/2 cup kalamata olives, cut into half

cilantro for garnish

1/2 lemon, juiced

1 tbsp apple cider vinegar

4 tbsp extra virgin olive oil

4 large garlic cloves, minced

1/2 tsp red chili flakes

1/2 tsp sea salt

1/2 black pepper

optional: feta cheese for topping

Directions:

Mix the lemon, apple cider vinegar, olive oil, garic, red chili flakes, sea salt, and black pepper together until thoroughly combined. Combine the quinoa with all of the chopped vegetables. Drizzle the dressing mixture over the top of the quinoa and vegetables and stir until thoroughly combined and coated. Garnish with cilantro and feta cheese if you choose. Enjoy xo

With love,

Ashley

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Gluten-Free Pasta Salad w/ Fresh Vegetables

Ever since I can remember I’ve been a pasta feen. My favorite food growing up was spaghetti. I always wanted it for dinner, my brothers did not. I’m convinced I could eat pasta of some sort every single day for life. Since I eat a mainly gluten-free diet (except for somer rare occasions/exceptions), I’ve had to find other ways to get my pasta fix. I have tried MANY gluten free pastas, some of which I’ve had luck and some of which I have not. I finally came across Jovial gluten-free pasta and absolutely love them. The taste and texture is almost the same as regular pasta and it doesn’t fall apart like some other brands do. Plus, they are super clean and only use two ingredients; organic brown rice flour and water. Thats a win win in my book. This is my favorite Jovial pasta to use.

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I love making this pasta salad. It’s filling, fresh, and has lots of flavor. It’s perfect for anytime of year, but I particularly love it around spring and summer. You can choose whatever vegetables you want and play around with it a bit. I love using a variety of colored vegetables. It makes me feel like I’m getting my pasta and eating well for my body at the same time. I hope you enjoy!

Ingredients:

1/2 red onion, thinly sliced and slices cut into 1/4’s

1 large carrot, chopped into rounds

1 watermelon radish, thinly sliced and slices cut into 1/4’s

1 cup cilantro leaves

1/2 yellow bell pepper, thinly sliced and slices cut in 1/2

1 jalapeño, thinly sliced

6 oz gluten free pasta, cooked

Dressing:

1/2 lemon, juiced

2 tsp apple cider vinegar

1/2 tsp red chili flakes

1/2 tsp sea salt

1/2 tsp black pepper

3 large garlic cloves, minced

3 tbsp extra virgin olive oil

Directions:

1. Mix all veggies together. You can always substitute any vegetables you enjoy- just make sure you have roughly 3 1/2 to 4 cups of vegetables altogether.

2. Add the cooked pasted to vegetable mixture.

3. Mix all of the dressing ingredients together until well combined. You can always add a little more

lemon if you want a stronger citrusy flavor or more garlic if you like.

4. Pour the dressing over the top of the mixed vegetables and pasta and stir until thoroughly combined.

I hope this recipe gives you that pasta fix like it does for me! Xo

With love,

Ashley

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Chocolatey Peanut Butter Bars

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Oh my YUM. These are so good and incredibly easy! Plus, there is no baking necessary. So, if you swear by the fact that you are not a baker, then no worries, I got you. You just pop these in the freezer, let them harden and enjoy! They’re free of refined sugar and include one of the best combos ever; peanut butter + chocolate. I’m obsessed with these and I hope you love them too!

Ingredients:

1 cup almond flour or almond meal

7 medjool dates, pitted

1/2 cup peanut butter

1/2 cup and 2 tbsp maple syrup

2 tbsp coconut oil

113g 80-85% dark chocolate bar (for baking)

Directions:

1. Combine the almond flour and dates in a food processor or blender until smooth. Press firmly into a small form or baking dish.

2. Combine the peanut butter and 1/2 cup of maple syrup into high speed blender or food processor for just a few seconds, until mixed together. Pour over the top of the date and almond flour layer. Pop into the freezer.

3. In a small sauce pan, melt the chocolate on low and add in coconut oil and maple syrup. Stir until completely melted and combined. Pour over the peanut butter layer and let set in the freezer for 20-30 minutes or until the chocolate is hardened.

You can store these in the fridge or freezer. If you store in the fridge, they last about a week. The freezer keeps them for a bit longer, I would say at least 3 weeks, but I always eat them before then so it’s hard to say! I hope you enjoy. xo

With love,

Ashley

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The Glowiest Green Juice Recipe

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I love green juice. So much. I’m personally not a fan of juice cleanses because I don’t think they’re right for my body; I get shaky, light headed, very spacey, anxious, and really tired. Some would say those can be attributed to detox symptoms, but I think it’s my body’s way of telling me that it needs substance. I know some people who feel A M A Z I N G on juice cleanses, and to that I say, you go girl (or boy). They’re just not for me and that is totally okay. It’s all about listening to our own bodies, after all. With that being said, I think green juice is an amazing addition into ones diet. It’s full of so many beneficial nutrients like antioxidants, vitamins, minerals, and enzymes and is very hydrating and energizing. It’s also absorbed into your bloodstream within minutes due to the fact that your body doesn’t have to break anything down like fiber, fats, protein, or carbohydrates. Since it is absorbed into your bloodstream so quickly, it’s very important to make sure all the produce being juiced is organic otherwise you will get a hit of pesticides, herbicides, and other chemicals straight to your bloodstream.

I like to juice a combination of green vegetables and some fruit that is lower in sugar such as green apples, lemons, and limes. This ensures that my juice still tastes good, but doesn’t have a crazy amount of sugar in it. Once again, since the juice is being absorbed into your bloodstream so quickly, if there is a lot of sugar in your juice, this will spike your blood sugar. Below is one of my favorite green juice recipes that tastes amazing, is a nutrient powerhouse, and is super hydrating which will give you that glowy skin and lots of energy. And because it is one of the most asked questions I receive, here is the juicer that I use and love (p.s. it’s super easy to clean which is a major plus!).

The Glowiest Green Juice

Ingredients:

6 large dino kale leaves

1 cucumber

2 cups broccoli

1 lemon, peeled

1 lime, peeled

1 green apple

1/2 pear

2 inch knob of ginger

Directions:

Chop ingredients into small pieces and feed them through the juicer, one at a time. This recipe makes about 16 ounces depending on how large your produce is. Happy juicing!

With love,

Ashley

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Strawberries and Cream Smoothie

So, this was different for me. I ALWAYS add greens in some form to my smoothies. Whether it’s spinach, spirulina, kale, or some kind of greens powder, but this time I left them out. I wanted to make more of a “dessert” smoothie this time and it was SO good. This won’t be a part of my regular routine because I crave my greens, but it’s such a good option when I’m wanting something sweet but still healthy.

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Ingredients:

1 cup almond or coconut milk

1 1/2 cup frozen strawberries

1/2 fresh or frozen banana (frozen will make your smoothie thicker)

1 scoop of vanilla protein (I used this one)

2 tbsp goji berries (this is the brand I use)

1 tbsp hemp seeds

1 tbsp chia seeds

2 medjool dates, pitted

1 tsp cinnamon

Directions:

Blend all the ingredients until smooth. Enjoy loves xo

With love,

Ashley

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Gluten-free + Dairy-free Mac and Cheese

Mac and Cheese has always been one of my favorites. It’s one of the ultimate comfort foods and probably something I could eat every single day. I don’t tolerate gluten or dairy very well, so I wanted to make my own version with some added health benefits. I played with the recipe a bit before I finally felt like I got the flavor right. Thats the thing about recipe testing and trying to make less healthy recipes a bit more healthy; it’s a lot of trial and error. I absolutely love playing in the kitchen though. It’s such a stress reliever for me, puts me in my happy place, and lets me be creative all while making nourishing recipes. I hope you enjoy this recipe as much as I do.

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Ingredients:

4 cups uncooked gluten free pasta (I like using shells or bowties)

6 tbsp nutritional yeast

3 tbsp avocado oil

4 garlic cloves

1 cup unsweetened almond milk

2 large carrots, boiled until soft

1/4 cup cashews

1 tbsp hemp seeds

1 1/2 tbsp lemon juice

1 tsp sea salt

1/2 tsp black pepper

1/4 tsp turmeric powder

1/2 garlic powder (you can add an extra clove of garlic instead of the powder, but I like to do cloves and powder for this recipe)

Directions:

1. Cook pasta and set aside.

2. Boil water for carrots, cut both carrots in half, turn down water to a slow boil and toss carrots in. Let them cook until the carrots are soft and easy to cut through.

3. While the carrots are cooking, throw all the other ingredients (besides the pasta and carrots) in a blender and blend until smooth and thoroughly combined. Once the carrots are finished boiling, add them to the blender with the rest of the ingredients and blend until smooth.

4. Add the pasta and sauce back in the pot and heat until warmed through.

Makes between 3-4 servings. Enjoy! xo

With love,

Ashley

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Chia Seed Pudding with Raspberry Jam

If you didn’t already know, I love chia seed pudding. I have a few different versions that I love to make and this is definitely one of them. I love it because its a filling breakfast and the perfect amount of sweet. It contains fiber, healthy fats, protein, and antioxidants and it keeps me full for a few hours, which is a miracle because I get hungry often. This version has a homemade “raspberry jam” which is the simplest recipe I’ve ever made and only 3 ingredients. It’s not a typical jam, but for lack of a better word, I just call it that.

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Ingredients:

5 tbsp chia seeds, divided

1 cup coconut or almond milk

2 tbsp monkfruit, divided

1 tsp maple syrup

6oz organic raspberries

optional fruit like bananas, blueberries, raspberries, or blackberries for toppings

Directions:

1. Mix 4 tbsp chia seeds, 1 cup of coconut milk, 1 tbsp monkfruit sweetener, and 1 tsp of maple syrup together and set aside.

2. Mix the raspberries, 1 tbsp of chia seeds, and 1 tbsp of monkfruit sweetener together. Mash the raspberries and thoroughly stir in the chia seeds and monkfruit. Let set for a few minutes while the chia seeds soak up the raspberries.

3. Once the chia seed and coconut mixture has been sitting for about 10-15 minutes and has thickened, you can top with raspberry jam and desired fruit toppings. The chia seed and coconut mixture is best when kept in fridge overnight to fully combine and soak, but it can be eaten right away too.

Enjoy xo

With love,

Ashley

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Aloe Vera + Honey Lemonade

Aloe vera is so healing for your digestive tract. I add it to my smoothies (when I can remember to) but other than that, I don’t squeeze it into my diet in other ways. I wanted to think of a creative way to incorporate aloe vera, while masking it’s taste, and came up with this aloe vera and honey lemonade. It’s so simple, so easy, and so fresh. It’s still winter, but this drink is already making me look forward to summer.

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Aloe Vera + Honey Lemonade

Ingredients:

3.5-4 lemons, juiced

3 cups filtered water

3 tsp manuka honey or other good quality honey (I love beekeepers naturals)

2 tbsp lakanto monkfruit sweetener

1/2 cup aloe vera gel, scooped out from the peel

optional: 2-3 drops ginger essential oil

Directions:

Blend all ingredients in a high speed blender until thoroughly combined. Top with rose petals if you want to be super fancy :) Enjoy! xo

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Cauliflower and Mushroom Soup

I love this soup. It’s so, so filling and is so good for you. I originally made it with your typical white cauliflower, but when I went to get cauliflower to make it, all I could find was purple and yellow. In hindsight, I wish I would have chosen the yellow one, but I thought purple would be something fun and different. The taste didn’t vary using purple cauliflower over white, so you choose which kind you want to use!

Ingredients:

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1 cauliflower head, cut into bite sized florets

6 cups shitake or oyster mushrooms

1 14 oz can full fat coconut milk

16 oz chicken or beef bone broth

1 yellow onion, chopped

4 garlic cloves, minced

2 tbsp. grass-fed butter

2 tbsp. apple cider vinegar

1 tsp. oregano flakes

2 tsp. garlic powder

1/2 tsp. cayenne pepper

2 tsp. crushed red pepper flakes

Sea salt + Black pepper to taste

Directions

1. Heat 1 tbsp. ghee in a pan over medium heat and cook mushrooms until tender and golden. Take the mushrooms off the heat and set them aside.

2. Heat 1 tbsp. butter over medium heat and add onion, garlic, and salt and pepper to taste. Sauté until tender.

3. Add the cauliflower florets to the onion and garlic mixture remaining in the pan and sauté for 3-4 minutes. Add the broth to the mixture, cover, and simmer for 10 minutes.

4. Add coconut milk to the mixture in the pan and simmer, uncovered for another 10 minutes.

5. Turn off heat , remove soup and add i t to a high speed blender or use an immersion blender and blend until creamy and smooth.

6. Turn the stove onto medium- low heat and pour mixture back into a deep pan or pot, add the mushrooms back in.

7. Stir in the apple cider vinegar, oregano flakes, garlic powder, cayenne pepper, and crushed red pepper. Let simmer for a few minutes. Enjoy!

With love,

Ashley

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Roasted Beet, Arugula and Pomegranate Salad

Okay, so if you’re not a beet fan, then I urge you to try this salad. The flavors mix so well together and balance each other out. I know beets tend to have that “earthy” taste to them, but I find that when you boil them and mix them with salty and sweet flavors, they don’t have such an over powering “dirt” taste. Plus beets are so, so good for detoxing your liver and providing your body with vitamins such as C and Folate as well as nutrients like magnesium and inorganic nitrates. Beets are also said to improve athletic performance because of their ability to improve the efficiency of mitochondria, which is responsible for producing energy in your cells. If you want to test the effectiveness of using beets to improve your athletic performance, I recommend consuming them 2-3 hours before training because that is when blood nitrate levels peak.

Anyways, lets get to the fun part, the recipe! It’s so easy, so good, and so good for you too.

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Roasted Beet, Arugula and Pomegranate Salad

Ingredients:

5 cups of arugula

1 cup of green apple, cut into small chunks

2 medium beets, boiled and cut into 1/2 inch cubes

1/2 cup pomegranate seeds

1/4 cup of blue cheese, crumbled into small pieces (you can omit or sub for feta or a dairy free version of cheese that crumbles)

6 tbsp cold pressed olive oil

3 tbsp balsamic vinegar

2 tsp dijon mustard

salt and pepper and garlic powder

Directions

Bring a small pot of water to a boil and place your beets in the boiling water. Turn the water to medium-low and let cook for 30-40 minutes.

While your beets are cooking, crumble your blue cheese into little pieces if it isn’t already and chop your green apple into small, bite-sized chunks.

For the dressing, mix the olive oil, balsamic vinegar, dijon mustard, pinch of salt, pepper, and garlic powder all together into a small jar. Shake vigorously until completely combined.

Once your beets are done cooking, rinse them under cold water and peel the skin off. The skin should come off very easily with your hands, or you can use a paper towel to help peel it off if its not coming off easily with your hands. Once the thin peel layer is off, chop the beets up into 1/2 inch cubes.

Combine the arugula, apple chunks, pomegranate, blue cheese, beets. Pour dressing over the salad and stir to evenly coat.

Serve and enjoy!!

**Serves 3 comfortably.

With love,

Ashley

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