Matcha Latte Recipe and Benefits

The chilly weather over the past week has got me sipping all kinds of warming beverages, from hot water with lemon to an old favorite, matcha tea. In addition to its soothing taste, this beautiful green powder is a total powerhouse superfood. In fact, Japanese tea farmers have been growing it for over 1,000 years to obtain its health benefits! This type of tea is unusual in that the whole leaf is ground and consumed, as opposed to conventional green tea where the plant is simply seeped in water.

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Yep! It’s Veggie Chili

This is one of my favorite recipes from my 21 Day Transformational Nutrition Cleanse. Chili is a wonderful option when you are looking for a quick, simple, nutritious recipe. You can load in lots of veggies and have enough to serve a family or have leftovers for the next day!

Yep! It’s Veggie Chili

Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 4 servings

Equipment

  • large pot

Ingredients
  

  • 3 ears corn or 10oz bag of frozen corn
  • 1 ½ cups cooked kidney beans or 15oz can, rinsed and drained
  • 4 large tomatos diced
  • 1 large green bell pepper diced
  • 1 large red bell pepper diced
  • 1 medium sweet onion diced
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 2 Tbsp sea salt Celtic is one of the best types
  • ½ Tbsp chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ¾ cup high quality protein (grass-fed groud beef, ground turkey) OPTIONAL

Instructions
 

  • Heat a large pot over meadium heat and add the oil and onion. Sauté for 3 minutes.
  • Add the corn, garlic, cumin, salt, chili powder and cayenne pepper. Sauté for another 4 minutes.
  • Add the tomatoes and peppers and cover pot.
  • Turn heat to love and simmer for ~30 minutes.
  • Add more salt to taste and enjoy!
Keyword chili

Ways to Upgrade Your Breakfast & 6 Healthy Recipes

Walking through the breakfast isle in the store, I can’t help but think, this is what America is serving our youth…breakfast cereals laden with sugar, artificial flavors and colors, and highly processed white flour with virtually no nutritional value aside from the vitamins and minerals added back in after the fact. Unfortunately even those are minimally beneficial as fortified vitamins and minerals are rarely added in a form our body can easily digest.

Granola bars, toaster waffles, brown sugar and cinnamon instant oatmeal — these are all in the same category. They are highly processed “franken-foods” (thanks Dr. Mark Hyman) with little to no fiber, healthy fats, or protein. When protein, fat and fiber is removed, foods become less filling, resulting in a higher than desirable intake. This process also increases the speed of digestion, resulting in higher blood glucose levels.

Growing up I would live off these foods for breakfast (though add toaster strudel into the mix). Now, with the obesity rates rising and over 52% of the U.S. adult population having either prediabetes or type 2 diabetes, I am here to provide you some better options!

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Healthy, Dairy-Free Eggnog! (AKA Banananog)

This time of the year we are bombarded with sugar overload! You can only resist turning down unhealthy sweets for so long (or maybe not at all). Rather than inflicting hyperglycemia, bloating, fatigue and food remorse secondary to 2-3 long weeks of gluttonous feasting, I prefer find healthy alternatives.

This eggnog recipe is a fun twist on the typical sugar loaded version. It has no added sugar and has great nutritional value. Bananas are an excellent source of prebiotics (the food for probiotics), are great for digestion, have high levels of vitamin B6, and contain nutrients to help lower blood pressure.

Coconut is loaded with healthy fats, particularly medium chain triglycerides, which can be used as a quick source of energy and to promote weight loss.

*This recipe serves 4

INGREDIENTS

  • 4 bananas
  • 3 cups coconut milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground nutmeg

*Note: For a creamier recipe, opt for full-fat coconut milk

INSTRUCTIONS

  1. Add bananas, coconut milk, and vanilla extract to a blender
  2. Blend until creamy
  3. Pour into 4 serving glasses, and sprinkle nutmeg on top
  4. Enjoy!

*Optional (but more fun): add a splash of rum to make it an adult beverage

Need some inspiration? Chocolate Covered Katie is a healthy dessert blog with alternatives to almost any sweet treat!

What are your favorite healthy desserts? Share below!

Recipe courtesy of the Institute for Transformation Nutrition

2 Ingredient Banana Pancakes

Over the years, as I started paying more attention to food labels and limiting processed foods, pancakes were on of the foods I started making homemade rather than buying a mix. Unfortunately, top brands are most often made with highly processed white flour, sugar, dextrose (aka more sugar), unhealthy oils (soybean, palm, canola),  and have very little, if any, fiber.

My favorite part about these pancakes is that they only have two main ingredients and can be made in a matter of minutes! They are also very easy to customize by adding blueberries, chia seeds, nuts, cinnamon, cacao powder or dried coconut. Additionally, since the banana gives them a natural sweetness, minimal syrup is needed.

INGREDIENTS

INSTRUCTIONS

-2 eggs
– 1 banana (I typically make this recipe when my bananas are about to go bad as that is when they are the most sweet!)
– Optional ingredients to add to batter: cinnamon, cacao powder, coconut flakes, chia seeds.

– Top with: berries, nuts
– Drizzle with: honey, pure maple syrup

  1. Mash banana in a bowl using a fork.
  2. Add 2 eggs and scramble together with the banana.
  3. Add optional ingredients and mix together.
  4. Cook pancakes on preheated griddle or large pan for 2-3 minutes or until bubbles form.
  5. Flip and cook and additional 2-3 minutes until they are done in the center.
  6. Enjoy!

NOTE: I prefer to use coconut oil on the pan as it is stable at high temperatures and adds great flavor to the pancakes.