I have been cooking up a storm.
My oven is looking real scary with all the spills and thrills it’s been subjected to as of late. Switching to a grain free diet has been interesting to say the least. I enjoy all components of food. The texture, the taste, the smell. Bringing all those things together, taste, smell, and texture with grain free baking has been a bit of a challenge. When you throw in the need to avoid food allergies it makes grain free baking even more challenging. I’ve just been researching, and experimenting, and failing, and succeeding, all in an attempt to enjoy my soul food classics free of grains, and at times dairy, and eggs.
To share some of the failures and success I posted my best and worst!
This Gumbo tasted fantastic, but I could not find Andouille Sausage without Corn Syrup so I consider it a fail. Grain free cannot include corn. The farm I order my pork products from, does make grain free Andouille sausage. Going forward I’ll plan ahead and order my sausage from them.
This red velvet cake was perfect! I used coconut oil instead of butter and three different grain free flours. Unfortunately I had to use buttermilk. It’s not perfectly Paleo, but it was perfectly delicious.
This Enchilada is certainly not the prettiest picture of food, but it tasted great. I made the grain free tortillas with 3 different grain free flours and lard! They were so good I used the leftover tortillas for breakfast burrito the next morning.
This Perfectly Paleo, no-dairy, grain-free, vegan, and Autoimmune Paleo acceptable, was not palate acceptable. Grain free flour is too expensive to let go to waste, so I topped it with some ice cream and served it to the kids. Oh and it’s Berry Cobbler. :/
Last but not least is this Peach Cobbler that was to die for, and then I almost did cause I ate the entire thing by myself. I hid it in the refrigerator and when I got some time to myself, I went HAM on the whole pan!
So now that you know my struggle, I’ll get back to the kitchen experimenting.
]]>Here it is, the last post for 2014. I’m running out this year leaving all the grains, gluten, and processed foods behind me.
2014 was the year of healthy transformations. I started practicing Bikram/Hot Yoga, I’ve lost over 35 pounds, I’ve healed my eczema, and I just feel better.
During the holidays I backslid a bit, and it turned out to be a positive thing.
As much as I was already convinced getting rid of grains were having a positive effect on my body, actually consuming them and then feeling like crap again was even more convincing that grains are exactly what I don’t need if I want to feel my best.
Not only did I feel tired and sluggish my ribs ached, and the muscles around my lungs were in such discomfort I could hardly sleep. The inflammation throughout my body was apparent.
I’m going into the new year with a wealth of knowledge and even more enthusiasm to not only continue on my healthy lifestyle but to inspire others to take control of their health and make an awesome transformation. Even more important enjoying good food while your’e doing it.
My passion for food won’t change.
I’m not that girl who is satisfied with a garden salad topped in some bland lemon and olive oil dressing.
I need hearty food.
Food is my life and just because we choose to eat healthy doesn’t mean we have to stop enjoying our food.
This past year has been a challenge for me to make good food that is good for me. And I did make some good food, learn some new techniques, and unique ingredients.
This year I want to push it even further, try new cuisine, techniques, and tools that will have all our taste buds partying it up grain free style.
2014 did produce a few recipes that had an avid grain eater rethinking that thing, and here they are.
My top 5 Grain Free recipes of the year.
These Cinnamon Roll Pancakes were Paleo, Gluten Free, Grain Free, Vegan, Egg-Free and any other special diet friendly you can think of! These were dag on ridiculous!
These Paleo Zucchini Fries were a hit at the Heggins house and the Roasted Red Pepper Sauce was just what I needed to convince big Noah that Paleo food can be on point!
Salmon is already a super nutritious food but when you add pumpkin and bits of bacon, chile’ let me tell you, it becomes a party in your mouth! This Skillet Pumpkin Salmon is perfect and Paleo!
These Sweet Potato Cookie Pies were the first Paleo dessert I made that had my entire family on board. They were all about that grain free life.
Last but fr, fr, not least this Grain Free Macaroni and Cheese! I made this at Christmas dinner and everyone was raving, including my grandma about this “Macaroni” and Cheese! I kept saying it’s not actually macaroni y’all. My grandmother quickly retorted I don’t care what it is, it’s good! And with that said I’m done. Grandma said it. Debate over. Grain Free is tasty!
To those who have stuck with me throughout this year of changing recipes thank you! I wish you all health and happiness in the year to come!
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Classic Collard Greens
Lately I’ve been posting a bunch of grain free/Paleo recipes.
Every time I try explaining why I’m not devouring cupcakes or traditional fried chicken at a party, and I respond with Paleolithic I get the oddest looks.
It’s sounds more complicated than it is.
I’ts a lifestyle I found that allows me to enjoy good food, without counting calories, sugar contents, or points. I may not be able to enjoy those grocery store cupcakes but I can still enjoy a batch of delicious and healthy ones from my own kitchen.
I get to eat good food and maintain healthy skin and weight. I ended up losing more weight than I ever wanted, and my skin is cleared.
I attribute the weight loss to getting rid of wheat. Wheat can actually stimulate your appetite. You can read more about that in the New York Times best-selling book Wheat Belly. Which I found very informative and a great look at the effects of wheat on the body and it answers the why.
That’s where this whole Paleo diet comes in. Paleolithic diet is an adaption of what our Cro-Magnon ancestors.
In simpler terms I have adapted in some forms a cave man diet.
This diet is based on the fact that our agricultural system has evolved far faster than the actual genetic makeup of our bodies. We have cultivated crops and used laboratories to make these crops more available and cost-effective which in turn has expanded incident of diseases and waistlines.
I say I’ve adapted some form of the diet because I don’t limit my foods to what was available in the Paleozoic time era completely,
and even if I did I can’t actually hunt and gather my own foods,
and if I did go and try to hunt and gather all my own foods I wouldn’t be able to enjoy this delicious tropical Mango smoothie on a cold autumns day in central Virginia.
The only parts of the Paleo diet I am strict about are my consumption of pastured raised, free of antibiotics, and hormone meat. And no grains. No grains for me ever. I am allergic to all grains which makes that portion pretty easy and is the reason I discovered this way of eating in the first place.
I was searching for desserts that didn’t use wheat flour, rice flour or any type of corn product.
But what I discovered was loads of people who had already adopted this kind of diet for health reasons. Than I found the AIP or Autoimmune Protocol which I followed for over 90 days straight and had healing and relief of my eczema. Awesome!
Plus I lost over 30 Lbs! That’s a whole other story, but let me just show you a chart of what you can and can’t eat on the Paleo and Autoimmune Paleo Protocol. Than I’ll tell you what I actually allow for myself.
Paleolithic Diet Dos and Don’ts……..
Allowed
Vegetables
Fruits
Nuts (Did you know peanuts are actually a legume? Therefore they are not allowed.)
Eggs
Seeds
Pastured Raised Animals
Wild Caught Seafood/Fish
Oils and Fats (Avocado, coconut, olive, macadamia, flaxseed, fish oils, leaf lard, ghee)
Not Allowed
Dairy
Excessive Salt
Carbonated Drinks
Processed Foods (including soy and soy derivatives)
Refined Sugars
Legumes
Refined Vegetable Oils
Grains (wheat, rice, corn, oats, bulgur, faro, sorghum, spelt, barley, amaranth)
AIP Protocol goes on to be even more restrictive. This is a healing diet which in my short experience works! If you have an autoimmune disorder this might be the diet for you ( with physician supervision). I’ve read countless testimonies of how the AIP Paleo diet has healed or lessen symptoms of an onslaught of Autoimmune diseases, with the root cause an inflamed gut.
The current standard American diet is overall pro inflammatory. AIP Paleo lifestyle in anti-inflammatory so this can help anyone who suffers from a plethora of ailments to include general lethargy and eczema all the way to Multiple Sclerosis or Crohns disease. This diet can be helpful for anyone who simply want to feel better.
I would suggest reading the Paleo approach: Reverse Autoimmune Disease and Heal your body by Sarah Ballantyne PhD if you suffer from.
This takes the Paleolithic diet further and includes a few more restrictions.
Continue to eat…..
Vegetables (Taste the veggie rainbow, and eat up!) (except nightshades)
Fruits (limited to about 1-2 a day)
Pastured Raised Meats (organ meats are the best)
Pasture raised Poultry
Wild Caught Seafood/Fish
Fermented Veggies, coconut milk kefir, coconut milk yogurt
In addition to Paleo eliminate……
Grains (including potential gluten cross reactive foods)
Seeds
Nuts
Eggs
Nightshades (potatoes, tomatoes, paprika L, peppers, tomatillos, eggplants)
Alcohol
NSAIDs (click link for a list of the drugs)
Non-nutritive Sweeteners and Stevia
Any known food allergies or sensitivities
After playing around with my diet this last year I find that I feel much better without grains. My skin has improved eczema, hyper-pigmentation and dryness included.
I consume a fair amount of fatty foods, such as avocados, bone broth, salmon, and coconut oil. I’m sure this has a lot to do with the overall suppleness and glow of my skin.
Eliminating Dairy is not something I will continue to do! I’ve never had a dairy intolerance and it is one of the common allergies that I tested negative for. I do however limit my intake of dairy. I notice my skin complexion has improved and those “that time of the month” breakouts don’t happen anymore.
I’m allergic to most nuts so those will stay on my no touch list.
No Soy or soy products ever!
No Processed Foods!
No refined vegetable oils. ( except for 100% pure canola oil)
No refined sugars.
Absolutely no inhumane massed produced, hormone & antibiotic injected meat or poultry!
I’m constantly evolving as a home chef, and learning new information on health and nutrition daily.
I am obsessed with finding the perfect balance for enjoying good food and optimum health.
Yummy Zoodles!
Disclosure: There are Amazon affiliate links within this post.
]]>When I started food blogging last year, I was dealing with some pretty bad eczema. I’ve suffered with eczema as a child which was treated with weekly steroid injections at the allergists. The injections worked and I’d built an immunity which let me go on for years eating everything under the sun without incidence.
Then suddenly during my second pregnancy, the Eczema had come back and with a vengeance. I switched to all natural and organic products, I stopped using perfume, I changed my sheets 4-5 times a week, I cleaned insistently, but nothing worked.
I was accustomed to Hydrocortizone creams, Benadryl, and some pretty intense prescription drugs courtesy of my Dermatologist becoming apart of my daily routine. Eventually I started evaluating internal changes I could make that may get rid of the Eczema as a whole instead of simply treating the symptoms. I tried everything including an awful apple cider vinegar mixed with baking soda concoction daily, yuck!
It had to be something I was eating. So I finally decided to go back to the allergists and low and behold I’m allergic to everything outside, inside, and worst inside my refrigerator. This was not an easy fix I was allergic to some of my favorite and most often prepared foods.
Let me just give you an idea, apples, watermelon,cantaloupe, strawberries, eggs, wheat, rice, corn,nuts, oats, barley, cottonseed, onions, garlic, green beans, and the list goes on. When I first learned I was in denial, I was upset, I was confused. I told myself “I have to enjoy life”, and if that meant enjoying these foods despite what the tests proved then so be it. I couldn’t even imagine having to get rid of these things.
Well, to make a long story short it’s taken some time but I am slowly but surely off all grains, and most of the other allergens.
Garlic is one I’ll probably never give up, and regardless of my garlic obsession I’m seeing marked improvements in my skin, energy and overall health. I feel amazing. My body feels great, I’m having increased stamina, and my”mommy brain” is no longer a thing. I’m sleeping better and less cranky. Plus I’m losing weight.
Well I think I’m losing weight, I don’t get on a scale but my clothes are fitting just a little looser and all without really putting much effort elsewhere. So grains are no more apart of my life, which is kind of like a paleo/primal diet, but I’m not off dairy, and refined sugars as of yet. I always thought I would eventually be vegan at some point in life, but with soy and legume allergies this is nearly impossible.
Meat is my main source of protein and I can eat it to my heart’s content without my immune system going into overdrive. However, I am a conscious meat-eater, we buy grass-fed organic beef, and my poultry is free range and organic as well.
I’m changing the way I buy, prepare, eat and ultimately see my food. Still every now and then I just need a sweet treat besides a piece fruit, and this recipe is it!
I’ve seen tons of grain free cookie recipes that look pretty promising, unfortunately many use almond flour which is just another food my immune system has determined is harmful and will trigger an immediate histamine response. With a few experimental batches of these grain-free/nut-free cookies I finally reached the consistency and flavor I was going for.
It’s made with coconut flour which provides great nutrition, but it also lends a great coconut flavor that you can imagine is incredible in a chocolate chip cookies. These things are pretty close to the real deal. My kids (who are not grin free) ate them as if it was a traditional chocolate chip cookie, no complaints. Someone with a more mature palette may find the texture a bit of putting but not a total deal breaker, I promise.
Overall these cookies are a great substitute for the real thing!eciphttp://asoulfultwist.com/wp-content/uploads/Cookies-texture.jpgard
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As of late I’ve been juicing my butt off, and I mean that literally!
Juicing is the best way for me to start a new and intense exercise regimen without starving my body. With juicing I can be sure I’m getting all the vitamins and nutrients my body needs to prevent it from going into starvation mode. If you’ve ever been on a strict diet and rigorous exercise routine and suddenly you just stop loosing weight or maybe even start gaining it, your body most likely went into starvation mode.
Well it’s happened to me and it can be frustrating. Putting in all the work and discipline with stagnant results can feel defeating!
When you have an unusual drop in calories with an increase in activity, your body tries to hold on for dear life, it feels starved. Your metabolism drops and you’re stuck at a plateau.
If this has never happened to you good, but before it does you should consider juicing. You get all the vitamins and nutrients from a bunch of veggies that you would not be able to ingest otherwise.
Juicing leaves your body wanting for nothing!
This is especially important for those of us with weak stomachs! When I first started juicing greens I would immediately fell nauseated. When I started adding ginger however, no matter how disgusting the drink was the nausea would be warded off. Not only does ginger counteract nausea it’s great for indigestion, heartburn, gas, and bloating. Just be careful and don’t use too much I made that mistake and ended up with an inedible too hot to trot juice. You only need a half an inch of the fresh ginger root to 1 cup of fresh juice.
It can be VERY tempting as a beginner to want to hurry and gulp down the fresh juice! I would do this often to avoid tasting all those concentrated raw and non seasoned veggies. :/That also lead to instant heartburn and a not so comfortable feeling belly. When you eat a piece of fruit or carrot you chew it up, as you chew your glands release saliva. If you remember anything that happened in Anatomy class besides sexual functioning, than you should remember the importance of saliva for proper digestion and absorption. Just swish it around a bit or move your jaw up and down to get those mouth juices flowing!
If you’ve ever really looked through greens and fresh herbs before you wash them you’ll clearly see bunches of dirt! Be very thorough with your produce cleaning. Take some time to carefully sort through and clean your fruits and veggies. I use a natural produce soap and scrub them bad boys GOOD. For my fresh herbs and greens, I cover in water, let them sit a while and wait for all the dirt to float off. Remove the greens from the bowl and rinse off any missed dirt.
Juicing has tremendous benefits but if you are as busy and time crunched as me, the time and effort needed to juice can sometimes be a bit discouraging. You have to wash your produce, peel (i.e lemon), and cut. Then after you finish juicing them you are left with some big machine with pulp and misplaced juice hiding in nooks and crannies you can’t possibly reach!
To save some hassle make sure you tend to the cleaning immediately. I let mine soak in a sink bath of warm water and dish soap. That way I’m not rushing through the cleaning process and missing pieces of leftover fruit that will turn into mold. Fill the water so the juicer can be fully emerged into the bath and let it sit for a few minutes. If you have to leave, that’s fine just make sure to clean it when you get back. I promise this step will save you a lot of time and frustration later.
I was raised on a no waste diet. Meaning you eat everything on your plate and we don’t throw away food. It’s kind of stuck with me which makes it hard to see all that good pulp go to waste. So I use it!
Juice the veggies or fruits you want to use, remove it from the juicer and continue juicing.
I use leftover pulp to make vegetable broths, muffins, cakes, or sauces. This Five Spice Carrot Muffin recipe goes perfect with my morning tea and utilizes leftover and essential pulp. Fiber! Fiber! Fiber!
Raw veggies can be hard to stomach if you are not used to it. In the beginning I would just add a bunch of pears and carrots to help add some sweetness to an often bitter juice.
You need to pay attention to the amount of sweet produce you use, it will spike your sugar (insulin spike)!
Let me give you an example coming from a girl who has no major blood sugar issues. When I was new at juicing I loved carrots, and would juice those bad boys to death! Well quickly I started having headaches, dizziness and just overall discomfort. I knew it had something to do with the juice. I was spiking my blood glucose levels exponentially. Needless to say I fell back on the carrots and fruits.
I still use something sweet. As a general rule of thumb no more than 1/5 of my fresh juice will contain a sweet produce.
You ask why? Click Here Yet still, I most likely won’t be doing it again. :/ I would certainly recommend the Master Cleanse for a short-term goal, say you have a class reunion coming up, or maybe you want to take off a few inches before Valentines day! This would work for that for sure, as for long-term weight goals you need to take an overall lifestyle change approach, something that can be easily maintained daily! I had a few hiccups along the way , my goal was a 10 day fast, I ended up starting two days late and coming off 2 days earlier than the initial plan, so six days total.
My second day off the dag-on fast I was eating french toast and bacon:/ I certainly went a little over board but I only gained 2 pounds back. I’m not big on scale watching, due to water retention, muscles and so forth, I really like to pay attention to the way my clothes are fitting and my overall physique. I can say I see a difference in my skin, it’s much clearer and looks refreshed. Overall it was a positive experience, my cravings are down and by the fifth day I felt more energized! I have an upcoming fresh juice fast challenge I’m doing with a few of my girlfriends, I love my fruit and veggie juice so I’m sure this will be easier than restricting myself to a glass of lemonade.
So the first picture, I took on the morning I started the Master Cleanse :/ And the second one is a day after I came off! :)You can see a little difference in the lower abdomen, but not much, I made sure to not suck it in on either pics so what you see is what you get You have to take in to consideration I was pretty sedimentary during the cleanse so there was no workout whatsoever!
This is SIX days on the Master Cleanse. Pay close attention to the gut!
I’m back to intense circuit training, dedicated squats, and soft yoga. As for diet, I’m drinking tons of water and 3 cups of green tea daily. I’ve also increased my veggie intake, astronomically. That’s it as far as diet is concerned. I’ll post updates on my overall fitness goals and progress. I’m also working on some fun , delicious and healthy meals! Thanks for reading, please subscribe with your email for new recipes and updates. Connect with me here on Google Plus and/or Twitter !
]]>Flax seeds are a super-duper food, they contain a ton of Omega 3 fatty acid, are packed with fiber and have been shown to reduce a plethora of diseases to include, heart attacks, diabetes, and certain cancers.
The first time I used flax-seed was in my hair….
I would go to the local health food store, buy whole flax seeds and cook them on the stove to make an all natural hair gel.
One day, busy mixing my “hair potion”, I tried tasting them and they weren’t too bad so then I ate a handful, lets not get into details but they are helpful.
I had to get my family in on this healthy seed mainly my hubby due to his lifelong G.I issues, so I started “hiding” flax seed in their food. They add a nice nutty flavor so they’re perfect for your baked breakfast bites.
They come in different colors gold and brown, I’ve heard gold is healthier, but don’t hold me to that, I’m no nutritionist. They come in ground and whole, but best grounded when using as a substitute.
This is perfect for egg allergic or vegan bakers.
If you’ve ever eaten flax seeds or ground flax-seed by itself you know it has a real slimy texture when it gets wet, just like an egg. Well the slime lends for a perfect egg replacement in your baked treats. The flaxseed ends up mimicking an egg and helps to bind the baked goods together.
Mix 1 Tablespoon of ground Flax Seed and 2 Tablespoons of Hot water. Mix it up and let it cool to room temperature before adding to batter.
Did you know you can replace oil called for in everything from muffins to my favorite red velvet cake recipe with flax seeds?
Well ½ cup of cooking oil is equal to about 1 ½ cups of ground flax-seed. When mixed with your wet ingredients it acts as oil, and with all the health benefits makes you feel a little less guilty about enjoying one too many!
If you didn’t know there is an increase in corn allergies going around. Many experts suggest this is due to corn being in almost everything we eat!
I know a lot of us use corn starch when needing added body to our recipes, well flax seeds can handle those jobs too!
All you do is mix water and ground flaxseed to your desired thickness and add to sauce, casseroles, etc.
The consistency will have a softer and less structure building consistency but you have to figure the right mix for the texture you are trying to reach.
Flax seeds are such a powerful and healthy seed you can simply add it in your normal recipes for its health benefits, to the get full advantage use ground flax seeds. If using whole flax-seed simply add it at the end of mixing batter or, sprinkle the flax-seed onto treats when you’re ready to eat!
I’m not saying it’s just as tasty as an egg but when you consider all of the health benefits of the flax-seed you can certainly make room for some on your shelves and tummy.
If you have your own tips, techniques or questions about cooking with flax seeds please leave them in the comment section, maybe there’s a treat you want to make egg free. I’d love to hear from you!
Here’s a recipe I love using which comes with another super healthy food, the sweet potato.
The flax seeds give bake goods a soft and gooey texture!
So I foolishly started my cleanse on a Saturday, and I was fine with that, until it was time to leave the house that is. The fact that I hadn’t prepared with the three days of eating all whole and non-processed foods was the failing factor. My cravings were just to strong to beat with a simple cup of lemonade. I needed a Pear and a few Grapes to get me through.
So this weekend I started with the cleanse (two cups) but decided I needed to eat so instead I consumed raw fruits and veggies only, and on Monday I was better prepared for the initial “Hunger Pains”. Let me not scare you away from the cleanse, in actuality if you prepare the drink according to the directions there are no real hunger pains, I was satisfied meaning no roaring belly, I just really wanted something to chew
So now I’m on my third day and if it wasn’t for the before pictures I took I may have thrown in the entire towel, I really do need this cleanse it helped me last time when I focused more on the spiritual and whole body health benefits rather than the physical!
It helps that I’ve started meditation which is a whole other topic, considering I have a non-diagnosed case of Adult ADD.
In the meantime I’ve been enjoying watching the little ones purge my food and it’s been pretty fun and helpful, I had no idea how much they enjoyed food!
She pays no mind to what I was doing!
She’s probably gonna hate me one day…..knock on wood!
He was very meticulous about eating all the icing off.
To say I went over board this holiday is an understatement!
I’ve gained 11 pounds of FAT!
Am I tripping off that though?
Nope!
I’m not into beating myself up over my body, weight or enjoying a few too many cookies. I have two daughters and I don’t want to pass down the curse of body shaming and guilt eating that I’ve done my entire childhood and most of my twenties!
Do I joke about my indulgences at times? YeS!
Do I feel any real guilt about my indulgences? No!
For some, talking negatively about their own body can be a defense mechanism. You want to say it before they say it, or you want to say it because you just “know they are thinking it! When in actuality no one cares but you! And since I’m the only one who cares, I keep my little snide remarks about my raging thunder thighs and protruding backside to myself, I’d much rather take that negativity to the pavement and run!
I just find that talking badly about my body is not at all helpful or motivating it makes me feel defeated and unmotivated, you eat a cookie beat yourself up about it and then eat another cookie.
NO thanks to that, I like to eat my cookie, enjoy all of the deliciousness of that cookie and spend a little extra time during my fitness routine, or maybe skip the starch at dinner.
The main component of living healthy is not cutting a bunch of things you like out of your diet, unless of course you have Pica ( a persistent and compulsive cravings to eat nonfood items) and eat something crazy like counter-tops(I’ve actually seen this on some reality docudrama) and if that’s the case please exit out of this tab and find a physician who can assist you in your area
Where was I? Yes!
Being aware of what and how much I am consuming is everything to me and my health.
So, I am aware of what and how much I’ve consumed and because it was the holidays I allowed myself to go over board, knowing a head of time I would have to do something about it when the holidays were over.
I will not whine nor complain about how chubby I got during the holidays. What I will do is start a cleanse and focus on getting back to where I was before the holidays.
I chose the master cleanse also known as the Lemonade diet because I’ve done it before (5 days) and it’s easier than juicing fruit. This time I’m staying on it for 10 days, after that I will juice fresh fruits and veggies for another 10 days!
After that I will work my way back to solids with raw whole foods and produce.
If you are not familiar with the master cleanse you can by the original creators book here, I trust this book the most of all the information online.
There have been many variations of the cleanse but this one tells you how to do the cleanse in the safest and most effective manner.
It’s organic lemons, grade B organic Raw Maple syrup, organic cayenne pepper and an optional but for me necessary salt flush.
I’ll be posting pics of my before and after body and changes in my skin!
More important than losing weight during this cleanse my main goal is to push the reset button on my body and reduce some of my cravings.
I still will be cooking for the fam and continuing to share my families favorite dishes and recipes, so look out for that as well!
For my last word, please stop beating yourself up about your weight and/or body, live in the moment…it is what it is right now, you have to commit to getting to where you want to be physically but in the meantime enjoy the body you have. Someone somewhere is wishing they can have it.
Whether it’s your thunder thighs to run, them piggy toes to walk or just the breath that you take, it is awesome that you have it!
Embrace the blessing of another day that gives you an opportunity to make that body or whatever else you want to change, better!
I love my body it’s the only one I’m going to get and if the thighs or butt get out of hand, well I may have went over board but I have the power to get it right back in check.
Love ya,
Don’t forget to subscribe to get master cleanse updates and new recipes!
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I’m so excited to share this healthy and delicious sauce with you! This tomato meat sauce is packed with flavor, veggies, fresh herbs and is much more nutritious than my usual sausage, ground beef and red wine sauce. I used more carrots and substituted, the sausage and ground beef for turkey which is a leaner option.
You would think the changes would affect the taste in a not-so pleasant way, but on the contrary with the addition of fresh herbs and veggies a whole other dimension was added to this common sauce and I loved it! SO did the Fam, they said nothing about the carrots poking up out the sauce here and there, they enjoyed every bite of veggie, meat, tomatoes and fresh herbs.
This sauce is pretty simple so here we go!
3 small organic carrots
1 celery stalk
1 half onion finely chopped
1 clove garlic pressed
1 lb ground turkey
1 teaspoon ground sage
Bunch of fresh parsley chopped
4-5 basil leaves chopped
6 oz can tomato paste
28 oz crushed tomatoes
1 teaspoon chicken base
1 cup water
Finely chop, onion, celery, and carrots.
Heat olive oil in pan.
Add celery and carrot cook for about 3 minutes tossing in between.
When carrots start to brown add onion and garlic.
Break up ground turkey and add to hot pan.
Add herbs and spices.
Mix everything together and cook until turkey is no longer pink.
Make a well in the middle of meat and add can of tomato paste let the paste cook a bit and mix everything together.
Add the can of crushed tomatoes.
Let simmer for about 5 minutes.
Now add chicken base and cup of water.
Put top on pan turn heat to low and let simmer for 10 more minutes.
Serve over top of spaghetti or baked potato for all my wheat –free peoples!
Simple and delicious!