Beauty Food Brunch

I had such a fun time hosting my first event, and Beauty Food Brunch with fellow health coach and foodie Maria Marlowe. This event gave people a real idea of what our food tastes like. Not only does it photograph well, and do we think about using ingredients that support optimal healthy, but we emphasize on making healthy food taste good!

It seemed that translated well because every plate was licked clean!


Heres a little recap of our menu with the recipes, so that you can make these at home yourself. 


Smoothie Trio made with Maria Marlowe's delicious Gold & Glow superfood smoothie blends.

Complexion Perfection 

Ingredients: 

  •  1 cup hemp milk

  • 2 bananas (fresh or frozen)

  • 2 tbs. Complexion Perfection powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in Complexion Perfection:  Organic Goji Berry Powder, Organic Maqui Berry Powder, Organic Camu Camu Berry Powder, Organic Hemp Seeds, Organic Turmeric, Organic Ginger, Organic Mangosteen.


Enlightened Energy

Ingredients: 

  • 2 cups hemp milk

  • 2 bananas (fresh or frozen)

  • 2 tbs. Enlightened Energy powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in Enlightened Energy: Organic Hemp Seed, Organic Maca, Organic Oats, Organic Cinnamon, Organic Ginger.


Clean Green

Ingredients: 

  • 2 cups hemp milk

  • 1 banana (fresh or frozen)

  • 1/2 avocado

  • 2 tbs. glowing CLEAN GREEN powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in CLEAN GREEN: Organic Hemp Seed, Organic Coconut, Organic Chlorella, Organic Spirulina, Organic Wheatgrass, Organic Turmeric, Organic Ginger. 


Garden Vegetable Frittata

Recipe:

Makes 12 servings

Ingredients:

  • 1 large red onion, sliced into long strips
  • 4-5 cups button mushroom caps, sliced
  • 10 cups of baby spinach
  • 1/4 cup kalamata olives, sliced in half
  • coconut oil or olive oil
  • 12 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 350.
  2. Saute vegetables one at a time: Start with the onion. Heat a pan, add just enough oil to coat the bottom of the pan, then saute onions on medium low for about 5-7 minutes, until soft and translucent, not browned. Remove to a paper towel lined bowl to absorb any excess oil.
  3. Repeat with mushrooms (about 5-7 minutes, until soft). Be sure to drain them well, as they release a lot of excess moisture, and then add to paper towel lined bowl.
  4. Repeat with baby spinach and olives together, until greens are wilted, about 3-5 minutes.
  5. Add all vegetables to a 3 quart glass baking dish, lightly greased it with coconut oil.
  6. Beat 12 eggs together in a bowl. Stir in salt and black pepper. Pour into the baking dish. Then top with parsley.
  7. Bake for approximately 30-35 minutes, until puffed and set in the middle. Remove it from the oven before it starts to get golden brown, as that tends to signify the middle is overcooked and will become a little spongy-tasting.
  8. Cut into squares to serve.

Makes 5-6 servings

Ingredients:

For the roasted chickpea croutons:

  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional) 

For the dressing (makes 3/4-1 cup):

  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
  • 2 teaspoons capers
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

For the nut and seed parmesan cheese (makes 1/2 cup):

  • 1/4 cup raw cashews
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons hulled hemp seeds
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • fine grain sea salt, to taste

For the lettuce:

  • 1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)
  • 2 small heads romaine lettuce (10 cups chopped)

Directions:

  1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
  2. Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
  3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
  4. Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  5. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
  6. Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Red Velvet Pancakes with Whipped Coconut Cream and Seasonal Berries

Serves 4

Ingredients: 

Pancakes

Coconut Whipped Cream:

  • 4 Tbsp creamy thick coconut milk (from can) 
  • 1 Tbsp. maple syrup
  • 2 tsp vanilla extract
  1. Preheat the oven to 400f. Peel two small beets and chop each one into 4 or 6 pieces. Place the chopped beetroot in a baking dish, together with a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through. Check the beetroot a couple of times, adding more water so that they don't dry out. Or you can just use beets pre-cooked in a can.
  2. Meanwhile measure out the other ingredients. Mash banana and mix together the maple syrup and vanilla extract.
  3. Once the beetroot are cooked through, transfer them to a blender. Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the banana mixture and whisk until combined. 
  4. Finally, add the gluten-free pancake flour. Mix with a hand whisk until you have a classic pancake batter consistency.
  5. Melt some butter or coconut oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes.
  6. To make the drizzle simply mix together the coconut milk cream, maple syrup, and vanilla extract. You can either drizzle this on top of the pancakes and top off with seasonal berries. Enjoy!

Banana Berry Pancakes

This pancake stack of heaven right here, was inspired by my intense craving for pancakes! And yes, I gave in. I'm all about feeding your cravings, but with a healthy alternative. This my friends is gluten-free, and vegan friendly. You may have never heard gluten-free and fluffy in the same sentence before, but these pancakes will have you understanding what I mean. Your mind will be MIND BLOWN, thats how amazing they are.

You may be thinking, wait I should feed my food cravings? But aren't food cravings always bad? It may seem that way, especially when you are craving fast food and sugary foods, but your cravings are also telling you something you don't know and you can't see, that you're body is deficient in some way. These deficiencies display themselves through your body as cravings. For example, when you crave chocolate, your body isn't lacking chocolate, its lacking magnesium, which dark chocolate is rich in.

When you crave sweets, its a sign that your blood sugar is fluctuating. "Whether your sugar cravings are sporadic or chronic, it is important to choose the right type of food to bring your body back into balance. Giving in to cookies, cakes, candies, or other refined sweets will only make the problem worse and cause a blood sugar roller coaster that leads to more crav­ings. Instead, choose a piece of fruit when you’re craving sweets." In the long-run, add more fiber rich foods like beans and legumes, and complex carbohydrates like whole grains to give you the fuel you need without the blood sugar spikes.

When you crave salty foods like french fries and chips, this is an indication of  stress hormone fluctuations in the body. "The adrenal glands help your body cope with stress and, in our fast-paced, hectic lives, tend to become worn out, especially from stress-hormone production." Stress management practices I follow and reccomend are mediation, breathing exercises, and yoga. Prevent yourself from becoming stressed and you will prevent yourself from giving in to unhealthy cravings. Eating leafy green vegetables helps to supply the minerals that support the adrenal glands, especially potassium.

Do you feel like you crave cheese all the time? This craving is associated with fatty acid deficiency. Eat more nuts, avocado, and wild fish if you include that in your diet. Flaxseed oil supplements as well as high quality fish oil supplements will help with this deficiency as well. These supplements provide beneficial Omega 3s, and fats, and make sure they contain both EPA and DHA for best results.

Red meat cravings indicate iron deficiency. You may be reaching for a greasy burger or steak during these moments. Eat more iron-rich beans and legumes, unsulphured prunes, figs, and other dried fruits. If you eat meat you can also choose lean, organic red meat like beef or bison as a source of iron. "Just remember to keep meat consumption to within 15 percent of your total daily diet." Taking a vitamin C supplement or eating foods rich in vitamin C will also help with the absorption of iron. Eating citrus fruits, red peppers, tomatoes and berries along with iron rich foods will aid you retaining the iron nutrients.

If you feel like you could eat all day long, and that snacking has now become your sport, this is a great indicator that you aren't eating a healthy balanced diet. Your body is probably lacking a variety of nutrients and it shows up in sporadic salty and sweet cravings. This will only satisfy you temporally, but what will get rid of these cravings for good is implementing a new healthy and balanced diet. This will ensure that your body is provided with all the nutrients it needs to run properly and it will eliminate unhealthy food cravings.

I work with clients to eliminate cravings and teach them about what foods they should include in their diet. It can be overwhelming with all the information out there on whats good and bad, what to eat or to avoid. Getting on track is the first step. Reach out to me today if you need any help getting back to living and eating a more balanced diet. Eliminate your cravings to  feel less controlled by food and have more energy from what you eat!

These pancakes definitely filled my craving, but they were made to also be healthy and be filled with fruit as well as deliciousness. You don't have to sacrifice flavor or our favorite foods when eating differently, you just learn how to be creative. Reach for an apple and nut butter when you crave a snickers bar, and drink a glass of water before deciding if you need another snack. A lot of the times you mistake being thirsty as behind hungry. Listen to your body, but don't forget to nourish it properly.

Makes 6 medium sized pancakes

Ingredients:

Toppings:

  • Sliced almonds
  • Shredded coconut
  • Mango and strawberry slices
  • Honey or maple syrup

1. Combine all the ingredients together well. Add a little bit more almond milk if needed. The consistency of the batter needs to be a little runny.

2. Coat pan with coconut oil. Add about 1/3 cup of the batter to a heated skillet on low-medium heat, and cook for about 2-3 minutes on low heat until golden brown on each side.

3. Cook all of the batter, and plate pancakes with more fruit, shredded coconut and a drizzle of honey or maple syrup over your pancake stack. Enjoy!

Source:

http://www.care2.com/greenliving/what-your-cravings-mean.html