Healthy Eating

One Bowl Breakfast Cookies

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I admit it. I cannot keep cookies in the house without eating at least one per day. I recently solved my guilt by making some healthy versions of cookies. Since I am also not a big breakfast eater I wanted to try to make something that is healthy and something that I would actually want to eat. And, does anyone ever really eat all the bananas before they go brown??? This recipe is great for those forgotten bananas.

These One Bowl Breakfast Cookies are so quick and easy to make–it’s as simple as mixing together wholesome ingredients in one bowl and baking them into the best morning meal. These nourishing banana oat breakfast cookies are the perfect way to start your day, because cookies taste even better for breakfast! Plus, you can play around with different mix-ins so you will never get bored. Who could get bored with a cookie anyway??? My latest favorite thing to toss in is shredded coconut and my favorite chocolate protein powder …… soooo good. And the protein gives you a little more to keep you feeling full.

INGREDIENTS

  • 2 cup quick oats (I choose gluten free oats)
  •  ½ tsp ground cinnamon
  •  ¼ tsp salt
  •  ½ cup natural creamy peanut butter
  •  ½ tsp vanilla extract
  •  2 large ripe bananas mashed (about 1 ½ cups)
  •  ¼ cup dark chocolate chips

SUBSTITUTIONS AND ADDITIONS

  • Mix-Ins: Feel free to add your favorite mix-ins for extra texture and taste. Some ideas include dried cranberries, raisins, pumpkin seeds, chia seeds, unsweetened shredded coconut, and chopped nuts. 
  • Nut Butter: You can substitute the peanut butter with almond butter or cashew butter. To keep it nut-free, try sunflower seed butter or even smooth tahini can be used. 
  • Something Sweeter: The bananas add natural sweetness to these cookies. However, if you want them sweeter, add 2-4 tablespoons of maple syrup, honey (note that honey is not vegan-friendly), or agave nectar.

LETS MAKE SOME COOKIES

Combine all ingredients in a large bowl and mix until combined. Drop 2 tablespoon scoops onto the baking sheet.
I recommend baking your cookies on a parchment-lined baking sheet to avoid the cookies sticking. Flatten into the shape of a cookie. The cookies will not spread, so they will come out of the oven in the same shape that they go in. You can use a cookie cutter to help form perfect circles or use the bottom of a juice class to smush the dough down. Bake at 350°F for 14-17 minutes, or until the edges begin to brown. Remove from the oven, cool and serve. I like to store these in an airtight container in the refrigerator up to a week (mine never last that long though).

Enjoy!

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Healthy Shamrock Shake

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Here’s a healthy shamrock shake recipe for you to enjoy this St.Patrick’s Day instead the sugary, dyed version from the drive thru. It’s all fun until you actually look at the ingredients and calories. Have you ever looked up the ingredients for McDonald’s shamrock shake? Do a quick Google search. I promise you’ll never want to eat another one again after you see what’s in it.


This version takes the same amount of time to make as it would take you to sit in the drive thru and it is packed with nutrients and the perfect amount of healthy fat and protein.


This lightened up version with the pure Peppermint essential oil will definitely help you feel amazing and might even bring some luck your way!

Here is a homemade version of the Shamrock Shake that tastes great and is so much healthier.

Please be sure to use an essential oil that is safe to consume. Many are not. The bottle will have a supplements facts label on it if it is safe to eat. It’s also not recommended to consume any essential oil you’ve bought from Amazon or other unknown sources. Even if it has a tamper proof cap on it. Many are adulterated a posed to look like the legit thing. Crazy, I know.

Whip this up for some shamrock fun!

Ingredients
• 1 ripe Avocado
• ½ cup milk of choice Almond, Coconut, etc
• ½ cup frozen banana
• 1 scoop active stacks Vanilla protein powder
• ¼ cup ice
• 2 drops Peppermint Essential Oil. Make sure to use one that is labeled safe for consumption. I use doTERRA brand.
• 1 scoop doTERRA Greens. Or use your favorite dried greens. Leave it out if you don’t have it.


Instructions
• Combine all ingredients in your blender and blend well. Add more liquid if necessary.

Amazing and way better for you than the sugar filled green treat! Plus, you might get some extra luck on your side! ?

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I Chose

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No matter what the situation, remind yourself,
“I Have A Choice.”

Deepak Chopra

Think about it for a moment and see the possibility that this may be truth. I know for me I made a a series of conscious choices many years ago that I DO believe led me on the path of creating this beautiful life.

Certainly, the double edge sword comes when things show up that we cannot change, like chronic pain and disease, HOWEVER, we can chooose how we approach and deal with those obstacles. That we can choose.

My first lesson of choice was when realizing that my daughter born with a rare genetic disease was going to be a lifelong challenge that I would have to face. Being a caregiver for life felt daunting. My husband made his choice to leave me with three little kids to raise and no true sense of income. What do I choose? Bitterness? Giving up? Or grit?

I chose grit.

Spending my twenties and half of my thirties overweight, toxic and angry was a choice. At age thirty-five I chose different. I chose intentional eating, gratitude, movement and life.

I chose life.

I once had a job that was somewhat fulfilling. I was an advocate for adults with disabilities. I helped them navigate the adult world and find opportunities for them to grow. It was good, but not everything that I wanted. I took a giant leap and left security to teach adaptive and traditional yoga full time. I deliberately stepped into being self employed and trusting that I would succeed. I chose to listen to my calling.

I chose purpose.

Since I was thirty years old I have dealt with ongoing chronic pain, multiple autoimmune diseases, surgery after surgery to repair joints and tissue. I could choose to identify as that. Or I could choose to master the art of pull-ups, walk everyday no matter what, lift weights, practice yoga, be in nature, move my body, eat well and live a life beyond identifying as a disease. I could choose illness or I could choose health.

I chose health.

Tell me, what do you choose?

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Crustless Quiche

/ embracingspirit / 1 Comment

I am SO not a morning eater. Or a midday eater for that matter. I get busy doing my life and skip eating more times than not. I am trying to get a handle on upping my intake and specifically my protein since I work out and walk so much. I prefer to eat my meals so smoothies are a no go for me.

I have made these many times and always tweak them a little each time depending on my mood. Sometimes I add ham or bacon and sometimes I go with all veggie.

These are so easy and keep nice in the fridge for the week. Whip them up on a Sunday and you’re good for the week!

BASE:
  • 12 large eggs
  • ½ cup milk
  • 2 TBSP fresh parsley, chopped
  • 2 TBSP fresh basil, chopped (or other herb)
  • ¼ tsp. salt
  • ¼ tsp. pepper

Veggies*:

  • 1 cup broccoli, cut into teeny tiny florets
  • 1 cup fresh spinach, roughly chopped
  • 1 red bell pepper, chopped small
  • ¼-1/2 cup onion, diced fine
  • 1 jalapeno pepper, seeds and veins removed, diced fine (optional)

Add-ins (optional):

  • 1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
  • 1 lb. bacon, sausage, or other meat, fully cooked
INSTRUCTIONS:
  1. If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
  2. Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non stick muffin pan or silicone mold even easier removal.)
  3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
  4. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
  5. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
  6. Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
  7. Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.

Yum!

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Crustless Quiche

/ embracingspirit / Leave a comment

I am SO not a morning eater. Or a midday eater for that matter. I get busy doing my life and skip eating more times than not. I am trying to get a handle on upping my intake and specifically my protein since I work out and walk so much. I prefer to eat my meals so smoothies are a no go for me.

I have made these many times and always tweak them a little each time depending on my mood. Sometimes I add ham or bacon and sometimes I go with all veggie.

These are so easy and keep nice in the fridge for the week. Whip them up on a Sunday and you’re good for the week!

BASE:
  • 12 large eggs
  • ½ cup milk
  • 2 TBSP fresh parsley, chopped
  • 2 TBSP fresh basil, chopped (or other herb)
  • ¼ tsp. salt
  • ¼ tsp. pepper

Veggies*:

  • 1 cup broccoli, cut into teeny tiny florets
  • 1 cup fresh spinach, roughly chopped
  • 1 red bell pepper, chopped small
  • ¼-1/2 cup onion, diced fine
  • 1 jalapeno pepper, seeds and veins removed, diced fine (optional)

Add-ins (optional):

  • 1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
  • 1 lb. bacon, sausage, or other meat, fully cooked
INSTRUCTIONS:
  1. If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
  2. Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non stick muffin pan or silicone mold even easier removal.)
  3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
  4. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
  5. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
  6. Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
  7. Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.

Yum!

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Low Carb Chicken Pot Pie Soup

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This creamy, cozy and delicious chicken pot pie soup has it all! A dairy-free chicken pot pie filling with loads of veggies and savory herbs and the yummiest paleo + low carb biscuits! The whole family will love this healthy, hearty soup on cold winter night

Here is Colorado it is sooooooo cold. We usually have a few days of cold and then back to sunny skies and tolerable temperatures. Not this month. We have been frozen all month. So frozen I have had to cancel studio Yoga classes all month. Since I can’t teach tonight, I am making this hearty soup.

Chicken Pot Pie Soup

This soup can be made Whole 30 compliant or Paleo but since I am loving living with a tad bit of moderation and good flavors, I am going for the yummy biscuits! The biscuits are crazy simple – just a few ingredients that you mix up all in one bowl! They’re low carb too, without any starch or sweeteners used.

Here’s what you need for the low carb biscuits:

Ingredients

One- bowl Low Carb Biscuits:

  • 1 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder **
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 Tbsp ghee or grass fed butter, melted
  • 6 Tbsp coconut milk full fat
  • 2 large eggs whisked

Chicken Pot Pie Soup:

  • 1/4 cup ghee or coconut oil, or grass fed butter, divided
  • 1 lb boneless skinless chicken breasts cut into 1/2” cubes
  • Sea salt and pepper to taste
  • 3 celery stalks chopped
  • 1 medium onion chopped
  • 1 cup mushrooms chopped
  • 4 cloves garlic minced
  • 1 tsp Fresh rosemary minced
  • 1 tsp Fresh sage minced
  • 1 tsp Fresh thyme minced
  • 3 Tbsp arrowroot starch
  • 2 3/4 cups chicken bone broth
  • 1 16 oz bag frozen peas and carrots*
  • 1 cup coconut milk full fat, blended before added, if necessary
  • Sea salt and black pepper to taste
  • Fresh parsley for garnish
  • I love to add one drop of thyme or rosemary essential oil

Instructions

  1. Preheat your oven to 350° and line a large baking sheet with parchment paper. In a large mixing bowl, stir together all the dry ingredients. Make a well in the center of the dry mixture and add in the butter, coconut milk and eggs. Stir until well combined and smooth. Chill the mixture in the refrigerator for 10-15 minutes.
  2. Using an ice cream scoop, scoop 1/4 cups of batter on the prepared baking sheet at least 2” apart. I made 8 biscuits. Bake in the preheated oven for 15-18 minutes or until light golden brown. Serve right away with the soup
  3. Meanwhile, heat a large stock pot over medium high heat and add 2 Tbsp ghee. Add the chicken cubes and sprinkle with sea sat and pepper. Cook, stirring occasionally for about 3 minutes until golden on the outside. Remove to a plate and set aside.
  4. Lower the heat to medium and add the remaining 2 Tbsp of ghee. Add the celery, onions, and mushrooms and sprinkle with a bit of sea salt. Cook for one minute, then add the garlic and fresh herbs. Continue to cook another 2-3 minutes or until veggies are soft and fragrant.
  5. Whisk the tapioca flour into the veggies, then add in the broth and stir. Bring to a boil, then lower the heat to a strong simmer and simmer about 5 minutes. Add in the peas and carrots, coconut milk, and chicken. Bring back to a boil, then simmer for 3-5 more minutes. Season the soup with salt and pepper to taste.
  6. To serve, garnish with soup with parsley and serve with a biscuit. Enjoy!

Heck yes!

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Coconut Lemongrass Soup

/ embracingspirit / 4 Comments

This soup is absolutely delicious and is one of those soups that tastes even better the next day.

Add some crusty hot bread for an extra treat. It is warm and satisfying and perfect all year long.

Ingredients
2 tablespoons coconut oil
2 large onions, peeled and chopped
4 cloves garlic finely chopped or pressed
1 tablespoons fresh ginger root, minced
1–2 drops Lemongrass oil
4 tablespoons tomato paste
4 carrots, peeled and chopped
4 tablespoons curry powder
1 teaspoon red pepper flakes
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste

Instructions

  1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté five to seven minutes.
  2. Add tomato paste, curry powder, and red pepper flakes; cook for another one to two minutes stirring constantly until all vegetables are coated and flavors combined.
  3. Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
  4. Add Lemongrass oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
  5. Add spinach and stir until wilted.
  6. Garnish with one tablespoon fresh chopped cilantro and one tablespoon sour cream.

Tip: Add some brown sugar for a sweeter curry taste. Adding a drop of Lime oil to the cilantro and sour cream garnish is also delicious.

Using essential oils in a variety of ways including internally should be done with some education and awareness. Choosing essential oils that are tested for purity is key.

Learn more about how to use oils and which ones are helping humanity and the planet here. I’d love to walk you through choosing the best for your family.

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A Common Question

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I get asked this question all the time—why can’t I just use oils from natural food stores or Amazon?

•doTERRA’s transparent testing assured me that the rigorous testing ensures pure and potent essential oils. If you can’t get access to the companies testing, I’d steer clear. Most store bought oils are adulterated and contain synthetic and potentially harmful ingredients, even though the label says “100% pure”.

•the sustainability practices for the earth play a huge part in what company you choose. Is the company honoring the earth by not depleting natural resources just to make a profit?

•the ethical treatment of growers and farmers.
doTERRA makes sure that farmers and growers are not just paid, but they help contribute to the greater good by providing hospitals, schools, water lines, jobs, training and better living quality of life. It’s a true honorable partnership based on ethics. This isn’t mass produced/grown in a green house fast production. Every drop changes the lives of growers. Imagine knowing that you’re going health investment is providing schools, healthcare, water and more to people all over the globe!!!?!

•the benefits of pure oils is clear. I used to use store bought and had minimal results when treating things like sleep and skin issues. Using pure and potent essential oils, I have successfully bettered my health and my families. I especially like the benefits for my students with brain injuries who respond intuitively and naturally without cognitive bias. This goes far beyond what smells good ?

This beautiful link explains how many lives are enriched by using doTERRA.

I have a special bonus for those ready to jump in or make the switch. Message me for details.

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Mindful Gluten-Free Muffins

/ embracingspirit / 1 Comment

I’m on a mission to eat a little more mindfully. I tend to get myself distracted by things to be done or things I want to do, and eating is low on that list. I made these muffins yesterday which is some thing I used to do all the time. Some how my life priorities became shifted but I am realizing that I need to move the lends back to eating better. For years I was a big time foodie and creating amazing meals was my jam, but then that season ended and I busied myself with other interest. Thing is though, I miss eating good food! I tend to grab something fast at the deli and move on to the next thing with little thought about nutrition.

As I am mentally and physically preparing for my fourth hip surgery in just two months I know I need to bump up the nutrients and get my body in prime condition for recovery. These little muffins are my first step at walking back towards a more mindful eating pattern.

They’re super easy, super healthy, and delicious.

As you may recall, I’m not the best at exact measurements as I tend to eyeball everything.

Here’s how I did it.

Mindful Gluten Free Muffins

•2 ripe bananas

•2 eggs

•splash of MCT oil

•2 scoops of active stacks protein powder

•1/4 cup ish of melted coconut oil

•1 cup ish of almond flour

•1/2 cup ish coconut flour

•1 tsp baking powder

•1 tsp baking soda

•Pinch of salt

• dash of cinnamon

Bake 350 for 25 minutes. I store mine in the refrigerator to enjoy all week.

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Autumn Pumpkin Soup

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Are you tired of all the pumpkin recipes yet? It seems everywhere you look someone has yet another pumpkin recipe. But this one cannot be overlooked! It’s so good and so easy! It’s nutty, spicy, delicious and good for you!

Ingredients:
  • 1 pie pumpkin
  • 1/2 cup diced red onion
  • 1 tablespoon coconut oil
  • 1 jar roasted red pepper
  • 1 1/2 cups chicken broth
  • 1/2 coconut milk
  • 1 cup cashew butter
  • 1/2 tsp tumeric
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 garlic cloves or 2 tablespoons minced

To make this soup you’ll need to roast a small pie pumpkin. I like to cut it in half, scoop out the seeds, add salt and pepper and pop in the oven at 350 degrees for about an hour. I like o save the seeds and roast them for garnishes or quick snacks. You can also do this the easy way and use canned pumpkin but there is something so soulful about roasting one.

Meanwhile in a large pot sauté the onions in the coconut oil until tender. When the pumpkin is fully cooked and soft, allow it to cool enough to handle and then scoop out that delicious flesh. Add the pumpkin and the rest of the ingredients to the pot.

Let this simmer for at least 30 minutes. I actually love the smell and allow it to simmer sometimes for an hour or more, stirring for often.

Using an immersion hand blender, blend until velvety smooth. You can also add to a large blender but be mindful hot liquids and some blenders don’t like each other.

You can top this soup with roasted pumpkin seeds or not!

Enjoy!