The question I have the most in my industry is, “Why supplement?”.
My answer is always, “Why whole food supplements.”.
If we had perfect diverse diets we would not need supplements. Unfortunately, in most cases, we see lots of restaurant eating, frozen dinners, and fast foods come across most tables. Nutrients are what runs, heals, supports, and gives life and energy to our bodies. Without the right amount of nutrients our bodies malfunction. Be preventative when it comes to health. Act now for the future. Whole food supplements are very different than synthetic, and dye filled “supplements”. ALWAYS look at ingredients and KNOW your product. If you aren’t sure what to purchase, wait. Come see a qualified, and educated Whole Foods Supplement expert at your local Health Foods Store 😉
1 teaspoon lemon zest
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon black pepper
1 teaspoon salt
1/4 cracked bulgur
1/2 red onion finely diced
4oz Lebanese cucumbers cubed
7oz tomatoes cubed
1. Whisk lemon zest, lemon juice, olive oil, black pepper, and salt together in a small bowl. Then add bulgur. Allow to soak until desired softness.
2. Soak onions in water 1-2 hours and change water periodically for less potency. If soaking, then dry before adding to salad.
3. Wash parsley and dry thoroughly. Remove stems and dice to desired size.
4. In a large bowl, add parsley, bulgur and dressing, cucumbers, tomatoes, and onion, toss together. Let sit over night for best flavor 😀
I LOVE to bake and I’m ALWAYS looking at healthier recipe options. This one I found on pinterest. 😀
Shout out to Texanerin Baking for a great chewy and delicious chocolate chip cookie recipe
1 cup blanched almond flour (I use Bob’s RedMill)
1/4 cup coconut flour (Bob’s)
1 teaspoon no aluminum baking soda (Bob’s)
1/4 teaspoon salt (optional)
6 tablespoon coconut oil (I keep mine room temp for better mixing) (I use Garden of Life)
3/4 coconut sugar (I use 1 tablespoon tupelo honey for low glycemic)
6 tablespoon almond butter (I use Once Again Organic)
1 1/2 teaspoons vanilla extract (I use Lafaza)
1 large egg room temp (I use local free range)
1 1/4 vegan chocolate chips (I use Artisan Kettle)
1. Mix together flours, baking soda, and salt. Set aside
2. In large bowl, beat together coconut oil, and sugar (or alternative). May need to mix with hands if not coming together (I do this first).
3. Then add almond butter, vanilla, and egg to oil and sugar until well blended. Once well blended, add in flour mix slowly. Blend well. Then mix in 1 cup of chocolate chips.
4. Sit in fridge for 1 hour.
5. Preheat oven to 350, prep pan (I use parchment paper for easy clean up and easy cooling).
6. Roll cookies into balls and place on pan. I flatten my cookies a little once on pan for more even baking. Then add the rest of the chocolate chips around and on top of cookies. Make sure to space cookies.
7. Bake for 11-14 minutes or until brown on the sides. Take out and cool 🙂
I enjoy mine with a nice glass of cold unsweetend nut milk
I often run into people who believe they eat healthy. Truth be told, there was a point in my life where I thought I ate healthy. We’ve long been told to eat more white meats and less red meats. Eat a good portion of grains and veggies. The truth is each individual is just that, an individual. When working with one’s diet looking at multiple factors is necessary. I found my healthiest diet is inline with my blood type suggested diet. Which is mainly Paleo. For those who aren’t familiar with the word, it means hunter/gatherer diet. There were many factors that brought me to this conclusion. If you are curious to know your healthiest eating habits, come have a conversation with us.
We’re finding more and more people are intaking inflammatory foods. If our bodies are inflamed then we have a much more difficult time healing. Looking at the best way to minimize inflammation through eating is a great place to start for optimal health.