Chia Seed Power Bowl

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I've been obsessed with making chia seed pudding lately. I like to prep it the night before, and let it sit overnight to eat after my workout in the morning. It's really simple to make, and you can add different fruits, nuts, and seeds inside the pudding or as toppings. 

I usually just use chia seeds and almond milk, but this time I also mixed in some of Loni Jane's "Flat Tummy Superfood Burcher" recipe as well. 

Chia seeds are high in protein, omega-3 fatty acids, antioxidants, and iron. All nutrients that we really need to incorporate in our diets daily. I love eating this post workout or as a midday snack. I've also been adding Kite Hill's new almond milk greek yogurt on top, which makes it extra creamy! 

I hope you enjoy this Chis Seed Power Bowl recipe, and let me know what toppings you like mixing into yours!


Makes 3-4 servings

Ingredients:

Chia seed pudding:

Toppings:


1. Mix together all of the chia seed pudding ingredients.

2. Pour your chia seed into a sealed jar/container and let it sit in the fridge for 4 hours or overnight. 

3. When your chia seed pudding has thickened, pour some of the mixture into a bowl. 

4. Add toppings and enjoy!

Superfood Pumpkin Pancakes

What's one thing you crave in the mornings? This morning I found myself craving pancakes. I have so many pumpkin ingredients on hand, I figured why not make some pumpkin pancakes?! This thought didn't let me down. Bob's Red Mill gluten-free pancake mix is seriously the best, it always makes my pancakes fluffy and stay moist, which is a huge accomplishment for a gluten-free product. Mixed together with the pumpkin puree, spices, and nut and coconut milk, created pancake perfection.

I'm also super excited to announce that I will be co-hosting a yoga, meditation, and exploration retreat called Anzan on Lake Atitlan, Guatemala in April 2015. It will be a luxurious experience, where days will begin with freshly made organic juices, yoga and meditation overlooking the lake. The days will be filled with hikes, workshops, spa treatments and more. It will take place in a one-of-a-kind modern home right on the lake. Large open windows, a home that is one with nature, and quiet and peaceful. At night the sky will mesmerize you, the stars sparkle in the reflection of the lake. You will be able to enjoy this view while eating  fresh organic meals made daily that support your vitality and nutrition.

I've visited Lake Atitlan twice so far and every time I go, I can't wait to return. The lake is a spectacular and spiritual place, that will recenter and reconnect you to your roots and the roots of the Earth. Once you visit you will understand the tranquility and peacefulness I describe. I'll be posting more information soon and the link to Anzan's retreat website can be found on my website soon!

Until then, I'll be daydreaming about the lake and eating my fluffy pumpkin pancakes!

Yields 5-6 fluffy pancakes 

Ingredients:

Toppings:

  • Goji berries
  • Pumpkin seeds
  • Cocao nibs
  • Organic peanut butter
  • Organic maple syrup
  • Sliced banana

1. Mix together all of pancake ingredients in a large bowl.

2. Heat up about 1 TBSP of coconut oil in a skillet on low-medium heat. Pour about 1/4 cup of batter onto skillet and cook on low until pancake is golden brown on both sides.

3. Repeat step #2 until the batter is used.

4. Top off your pancake tower with the superfood toppings and drizzle maple syrup on top! Enjoy!

Blueberry Lemon Coconut Oatmeal

photo 3 copy I hate to say it, but I think I was on banana overload. So I decided to switch it up a bit this morning and opted for a summery oatmeal recipe! Breakfast is my most favorite meal, because you can mix and match so many ingredients in so many different ways, especially in oatmeal and smoothie recipes. Wouldn't you agree?

I told you a while back about my cleansing experience with my naturaopathic doctor and all the supplements he recommended for me to take and foods to eat to help with imbalances in my body that were causing me to gain weight in my mid-section (like many women) and have horrible outbreaks of tonsillitis. I've really seen improvement! Its kind of crazy to experience how healing natural medicine is first hand! After my liver/gallbladder flush and coffee enema regime my digestive system is completely healed. I went into his office yesterday and asked why I never feel full anymore, and he told me its because I'm actually digesting my food properly when it enters my system. It no longer sits in my stomach and weighs me down with a full sensation. Which I have to say is kind of crazy, but I also don't feel hungry at the same time, so its not like I want to eat all day. I remember feeling bloated and having  stinging stomach pains by the end of almost every day this time last year, and not knowing why, because I thought I was eating a "healthy" diet. But now, the significant improvements I've experience first hand, surpass anything I could have imagined, and its just getting better!

Also, because of the gallbladder/ liver flushes and coffee enemas, I've gotten rid of most of the antibiotic residue that was left in my system from over the past 5 years. And I was taking a lot of antibiotics to heal my tonsillitis. This not only has improved my digestion but has also allowed my hormones to become more balanced and I can now lose weight more easily around my mid section. I used to work out like crazy not knowing why I could shed pounds everywhere else but not mu mid-section! Now I know why, and it feels so great to not have to stress about working out and see improvements in my body! I will be doing more coffee enemas and one more flush to improve this even more, and can't wait!

I use a lot of Premier Research Labs products, and highly recommend their probiotics. They aren't processed and are vegan and gluten-free. Their products are as pure as they come, and extremely healing.

This recipe reminds me of blueberry pie. Its filled with sweet blueberries, and the lemon juice and rind add the perfect amount of tartness. The shredded coconut adds a creaminess and nice bite to this recipe. The toppings really bring the oatmeal together!

Hope you all are having a great healing summer!

Blueberry Lemon Coconut Oatmeal

Yields 2 servings

Ingredients:

  • 1 cup blueberries
  • Juice of ½ lemon
  • 1 cup oatmeal (I use gluten-free oatmeal)
  • 2 cups unsweetened almond milk
  • 1 TBSP maple syrup
  • 2 tsp grated lemon rind
  • 1/3 cup shredded coconut

1. Simmer blueberries in lemon juice, lemon rind, and maple syrup for about 3-4 minutes.

2. Add in oatmeal, and almond milk.

3. Cook on low heat stirring frequently until oatmeal is fully cooked and has a creamy consistency.

4. When oatmeal is fully cooked, take off of heat and mix in the shredded coconut.

5. Add your favorite toppings! I topped my oatmeal off with chia seeds, fresh blueberries, raw almonds, shredded coconut, and a dollop of my favorite almond butter!