Tag Archive for gluten-free

Green juice and morning sunrise

Juicing – Health from the inside out.

The Juicy Beginnings… I am adding fresh-pressed juices to my life. Yet another way to get a variety of vegetables and fruits into my diet and feed every cell in my body with optimum nutrition.  I purchased my new slow juicer a few weeks ago, and started easy… making fresh orange juice with my kids. Then I made carrot and pear juice. Then carrot and beet juice… I’ve even made straight up green juice (and I love my green smoothies).

So, my days have evolved to include a green smoothie and a juice (typically carrots and a fruit, or carrots and beets).

Then I watched “Fat, Sick and Nearly Dead”… and I was further inspired. Why not try a juice reboot every week, just for one day… where I can reset my body with optimal, fast nutrition in the form of fresh-pressed vegetable and fruit juices.  It’s hard… even for just a day…but the next morning, you feel amazing… light and vibrant. I have only done a juice day once a week. Joe Cross in the documentary drank juice for 60 straight days and it has changed his life, along with so many others. You can get more information on juice reboots at Reboot with Joe.

So, why Juice? Juicing allows you to consume a massive amount of vegetables and fruit in a serving. It’s much easier to drink a juice made of 10 carrots, 2 beets, 1 pear, 1 lemon.. .then it is to eat 10 raw carrots, 2 raw beets, a pear and a lemon in one sitting.  The fresh juice is loaded with phytonutrients, vitamins and minerals… All the wonderful benefits of plant foods. You can take your juice to go, drink it fast or enjoy it slow. You can even juice vegetables you don’t like to eat and chances are, you won’t even taste them in your overall juice (this is what I do for celery!).

The one day reboot plan I use is based on the 3-day Reboot with Joe plan:

  • Wake up: Drink 2 glasses of hot water (lemon and/or ginger can be added).
  • Breakfast: Go orange or red for your juice.
  • Mid Morning: drink 16 oz unsweetened coconut water.
  • Lunch: Go green
  • Afternoon snack: Go green or red
  • Dinner: Go green
  • Dessert: Go purple or orange
  • Throughout the day – drink lots of water.

Juicy Recipes
My favorite recipes from Reboot with Joe were:

Sunrise juice (orange)
4 carrots
2 oranges
1 beet

Green Lemonade (green)
6-8 kale leaves
3 handfuls of spinach
1 green apple
1 cucumber
2 celery stalks
1 lemon

Un-Beet-able (red)
1 apple
1 beet
3 carrots
Small piece of ginger root (1”/2.5cm)
3 cups leafy greens

Recipes of mine I have made and love are:

Luscious Carrot-Pear
8 carrots
1 beet
1 pear

Watermelon mint
1/2 watermelon
small clasp of fresh mint

Joyful beets
3 beets
1 orange
3 carrots

I double some of these recipes and sometimes drink two of the same type of juice in a day… Or I store the extra juice in a mason jar to enjoy the next day.

I also think it is very important to use organic produce when you juice. The last thing you want to add to your juice is pesticide.

If I can boost my immunity by including juicing and blending into my healthy lifestyle….Then I’m in!


Gluten-free protein pumpkin muffins

I’ve found a Web site that I am loving… The Betty Rocker. She’s all about training dirty and eating clean…which I love!! Last week I made her Protein Pumpkin Muffins for one of my bootcamps… they were easy to make, delicious and will be included on my Thanksgiving menu. And… because I also want you to eat clean, I’m sharing the knowledge:

1 1/2 cups almond meal flour
1/2 cup raw protein powder (I used Garden of Life Raw Protein)
1 tsp baking soda
1/2 tsp sea salt

Spice Blend:
1 tsp cinnamon
1/2 tsp cardomom
1/2 tsp ginger
1/2 tsp cacao powder
1/4 tsp cloves
1/4 tsp allspice

1 cup pumpkin puree
3 eggs
1/4 cup grapeseed oil
1/2 cup honey

1/4 cup 70% dark chocolate pieces
1/4 cup walnuts
2 T unsweetened coconut flakes
3 T hemp seeds

Preheat oven to 350.
1. Measure all the dry ingredients, including the spice blend into the bowl and mix together.
2. Add in the pumpkin and eggs, and whisk well.
3. Measure grapeseed oil and honey and beat in.
4. Line muffin tins with foil cups, or grease with cooking oil.
5. Evenly distribute batter. In 12 regular sized muffin cups, you can fill them about 3/4 of the way full.
6. Mix the topping and measure about a tablespoon onto each muffin.
7. Bake for about 22 mins, or until a toothpick inserted near the center of the muffin comes out clean.