Butternut Squash Soup

 Ingredients:  2 tbsp. grass-fed butter  1 small yellow onion, chopped  2 stalks celery, chopped  2 medium sweet potatoes, chopped into 1  inch cubes  2 medium carrots, chopped into rounds  1 medium butternut squash, peeled,  seeded, and cubed into one inch pieces  32 oz chicken bone broth or chicken  stock  2 tsp. garlic powder  1 1/2 tsp. sea salt  2 tsp black pepper  optional toppings: red pepper flakes, micro greens, and/or truffle oil.  Directions:  1. In a deep pot, heat the butter over medium heat. Add the onion, celery, sweet potatoes, carrots, and squash. Cook vegetables for 3-5 minutes, stirring occasionally, until they start to become tender.  2. Add bone broth (or vegetable stock), garlic powder, sea salt, and black pepper to vegetables. Stir so that mixture is well combined.  3. Bring mixture to a boil. Reduce heat to low, cover pot, and let simmer for 35-40 minutes.  4. Use an immersion blender to blend soup inside pot or transfer soup to blender, a few cups at a time, and blend until smooth.  **You may use olive oil in place of grass fed butter and vegetable stock in place of chicken broth/stock if you want to make this recipe vegan!

Ingredients:

2 tbsp. grass-fed butter

1 small yellow onion, chopped

2 stalks celery, chopped

2 medium sweet potatoes, chopped into 1

inch cubes

2 medium carrots, chopped into rounds

1 medium butternut squash, peeled,

seeded, and cubed into one inch pieces

32 oz chicken bone broth or chicken

stock

2 tsp. garlic powder

1 1/2 tsp. sea salt

2 tsp black pepper

optional toppings: red pepper flakes, micro greens, and/or truffle oil.

Directions:

1. In a deep pot, heat the butter over medium heat. Add the onion, celery, sweet potatoes, carrots, and squash. Cook vegetables for 3-5 minutes, stirring occasionally, until they start to become tender.

2. Add bone broth (or vegetable stock), garlic powder, sea salt, and black pepper to vegetables. Stir so that mixture is well combined.

3. Bring mixture to a boil. Reduce heat to low, cover pot, and let simmer for 35-40 minutes.

4. Use an immersion blender to blend soup inside pot or transfer soup to blender, a few cups at a time, and blend until smooth.

**You may use olive oil in place of grass fed butter and vegetable stock in place of chicken broth/stock if you want to make this recipe vegan!

It’s that time of year with butternut squash and pumpkin recipes every where you turn! To be honest, I’m not a huge pumpkin fan (although I do have a pumpkin chocolate chip cookie recipe that I love), but I do love butternut squash. This soup is so filling, so good for you, and the perfect fall dinner. I hope you love it as much as I do! xo

Turmeric Latte

This is my favorite drink when the temperatures start to get cooler. I live in Seattle and October gets prettyyyy chilly. I like it though…for now. This Turmeric Latte (no coffee or caffeine) is like a hug in a mug. I love it because its a little bit sweet, a tiny bit spicy, creamy, and filled with lots of healing ingredients. My favorite ingredients in this drink are He Shou Wu and Ashwagandha. They are both adaptogenic herbs that help your body return to homeostasis or balance. He Shou Wu is especially good for your hair, nails, skin, and nervous system. It’s considered an herb for beauty and longevity. Ashwagandha is especially good for relieving stress (say no to adrenal burnout) and supporting the immune system. These healing benefits make them the perfect addition to the anti-inflammatory Turmeric Latte. You may wonder why this drink has black pepper added to it. That’s because the curcumin in Turmeric, which acts as an anti-inflammatory, is best absorbed by the body when taken with piperine which is found in black pepper.

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Turmeric Latte:

1 tsp Turmeric powder

1 1/2 cups cashew or almond milk

1/8 tsp black pepper

1/8 tsp nutmeg

1 tsp honey

1 tsp coconut butter

  1. Heat the cashew or almond milk up on the stove.

  2. Add the milk and all other ingredients into a blender.

  3. Blend until well combined and enjoy!

How 16 oz of celery juice every morning can transform your health

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If you follow me on instagram, then you know I love my celery juice. I truly do. I know that without any information or background this sounds like possibly the weirdest drink on the planet. I get that, but let me explain. I first heard of drinking celery juice back in July 2017.  I read about it in the book “Medical Medium” by Anthony William. I had been following Anthony on instagram "@medicalmedium" for a while at this point and loved the factual information he always posted. It took me awhile to buy his book and learn more about his story and what he was all about, but once I started reading “Medical Medium”, I couldn’t put it down. These days I will ramble on and on about him to anyone who is willing to listen to me. If I’ve ever talked to you about Anthony William please know it’s because I care about you and I want you to be in the best health, always. I truly believe Anthony’s expertise, although quite unusual, is unmatched and he is truly a blessing. After reading his book “Medical Medium” and feeling as if Anthony knew me personally because he identified every single symptom I’ve ever experienced, I was willing to try anything he recommended for health and vitality. When I found out about Anthony William I have been on my health and wellness journey for over 8 years, and although the difference between how I feel now and how I felt then is night and day, I still have stubborn symptoms that creep up. I’m also so fascinated with everything health and wellness that I love experimenting with new ideas, superfoods, techniques, etc. So when I had heard of drinking celery juice to heal and rid the body of the Epstein barr virus (more on this later, in another post), I was all for giving it a try. This medicinal drink, according to Anthony William, is responsible for strengthening hydrochloric acid in the gut and helps the liver to produce bile in order to break down food. It also supports the central nervous system and the adrenal glands. It cleanses the thyroid and helps the production of the thyroid hormone T3. In August I started drinking 16 oz of celery juice every day. It took me at least 3 weeks to notice any changes, but my digestion was better, my skin was so clear and dewy, I had more energy, and I had less cravings for salty foods. At this point, I’ve been drinking celery juice on and off for the past 9 months and highly, highly recommend it to anyone who wants to transform their health. I was out of the country for 2 weeks in February and the other two weeks of the month I wasn't drinking my celery juice and I noticed such a difference in my health. I started seeing a Nutrition Response Testing Practitioner in March  which you can read about HERE and started to drink my celery juice again and after a month and a half, I feel better than I did before. All you need to do to make this simple drink is juice enough celery to make 16 oz (usually one whole bunch does the trick) or blend chopped celery with 1 cup of water until it turns into liquid and then strain through a cheese cloth or nut milk bag. Trust me, this powerful drink is so worth the trouble of buying celery on a weekly basis and juicing or blending it. Your health is worth it and you are worth it. Always.

HEALTHY + GF Avocado Toast

THIS is one of my favorite recipes. As a girl who doesn't handle gluten very well, I miss things like bread and pasta SO much. I've tried a million different gluten free items and a lot of times they just fall short of my expectations. I grew up being a pasta and bread feen and when I found out I didn't digest gluten very well, I was pretty devastated. I'm really stubborn, so of course I still tried to eat these things even though I knew they would make me sick. Now that I've been on my health kick for a solid 8 years now, my body can handle a little bit of gluten just fine, especially when I take my digestive enzymes, but it's still not really worth it for me knowing that it isn't healthy for my body. This is why I decided to make my own flatbread for avocado toast and I promise its SO good. This recipe along with so many amazing others is part of my 5-week healthy eating plan: NOURISH + GLOW and I hope you love it as much as I do. 

 

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Flatbread Recipe:

1 tbsp chia seeds
1 1/2 c almond flour
1 tbsp chopped rosemary, thyme or dill
1 tbsp ghee/grass fed butter, softened
1 tsp apple cider vinegar

1. Preheat oven to 375 degrees
2. Add chia seeds to a bowl with 3 tbsp of warm water. Wait 10-15 minutes for the chia seeds to thicken and soak up the water.
3. Combine all ingredients except the chia seeds and apple cider vinegar. Once everything else is thoroughly combined, add the chia seeds and apple cider vinegar. Note- you might have to use your hands to thoroughly mix everything together and get it all to stick. 
4. Roll out into 2 flatbreads and bake at 375 for 10-12 minutes.

Avocado spread:

1 small, ripe avocado
1 tbsp veganaise
1/2 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp sea salt
hot sauce + chili flakes to taste

1. Mix all of the ingredients together until thoroughly combined.
2. Spread mixture on gluten free flat bread

optional: garnish with watermelon radishes, micro greens, and/or arugula for an added nutrient hit. You can always drizzle olive oil and sea salt over the top as well.

Enjoy xoxo 

Vegan + GF protein balls

It's a 3 pm or an 8 pm thing. I want something sweet, but I know that sugar does nothing positive for my body. It's not that I NEVER have anything with sugar in it, I'm a human being, but I try to stay away from it because I'm trying to look 20-something for the long haul. These protein balls are one of my favorite things to snack on when I want something sweet, because they taste semi-sweet but have absolutely no added sugar and they have protein and fiber to fill me up. 

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I'm in the process of creating a 5-day clean eating reboot program for free and these will definitely be a part of it! But I thought I would share them a little earlier, because that's what I tend to do. Anyways, if you want a healthy snack and something to keep those sugar cravings in check, definitely try these out. I have a feeling you're going to love them. xo

Protein Balls:

6 tbsp plant based protein powder (I used Sunwarrior vanilla)

2 tbsp almond or peanut butter

2 tbsp chia seeds

1 1/2 tbsp monkfruit sweetener

6-8 drops stevia (start slow and add more as needed)

2 tbsp warm water

2 tbsp coconut milk (or any nut mylk of your choice)

1/2-1 tsp cinnamon

optional coconut flakes for rolling balls in

Method:

Put everything except for coconut flakes in a food processor or high speed blender and blend until well combined. Roll into small balls and coat in coconut flakes if desired. Makes roughly 10 balls, depending on how big you make them. 

Enjoy!

Nettle Leaf and Red Clover Infusion

OH tea infusions...

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What is a tea infusion? Basically it is herbs that are steeped for hours in hot water, strained, and then drank in place of water. I love them. I have played around with a few of them and I have found Nettle Leaf and Red Clover to be my favorite combination. Nettle leaf is incredibly nourishing to your adrenal glands and endocrine system as a whole. It has the ability to balance hormone levels naturally and is also an anti-inflammatory. Nettle leaf also contains many different minerals such as magnesium and potassium as well as vitamins such as A, D, K and many B vitamins. It's basically a powerhouse. Red Clover is another one of my favorites because it is also jam packed with nutrients such as selenium, magnesium, iron, and manganese as well as vitamin A and various B vitamins. This herb is amazing for cleansing the lymph and building blood. It is also great for breaking up and reducing stored fat to be flushed out of the body. If you tend to feel fatigued or exhausted, red clover is a great addition because it has a great energizing effect and it also has the ability to cleanse toxic heavy metals from the body. 

This infusion is incredibly easy to make.

3 tbsp Organic Nettle Leaf

3 tbsp Organic Red Clover

32 ounces filtered hot water

Place all the ingredients in a glass jar or container and steep for at least 4 hours. Strain the mixture and keep in the refrigerator for up to 3 days. 

When serving the mixture, cut it in half with fresh, filtered water and drink in place of water. I usually pour 16 oz in a jar or water bottle and top of with 16 oz of filtered water and drink this throughout the day. 

Your body will thank you for the beautiful addition of these healing herbs. Enjoy lovelies xo 

Strawberry Chia Seed Pudding

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You guys. You have to make this. Like tomorrow morning.. or just ASAP. This is the easiest recipe with very few ingredients and so healthy with all the omega 3's, fiber, and vitamin c. It's an easy grab-and-go item to have for breakfast and still so nutritious and will keep you full for hours, honestly. This recipe was saved for my health + wellness program launching the second week of January, but I had some requests for the recipe, so I decided to share early! I hope you love it as much as I do. 

Ingredients:

4 tbsp chia seeds

1 1/2 cup fresh strawberries

1 cup coconut milk

1 tbsp monk fruit sweetener

Directions:

1. Puree the strawberries and coconut milk in a blender until smooth.

2. Mix chia seeds and strawberry puree mixture together and stir in the monkfruit. 

3. Place in a mason jar or air tight container overnight or at least 6-8 hours so the chia seeds can soak up the liquid. 

4. Top with fresh strawberries, banana, coconut flakes, goji berries, or whatever toppings you choose. It's fine just as is too!

5. Enjoy!