Tag: hemp

Perfectly Pear Smoothie

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I’ll be the first to admit it….

When it’s this cold outside (-10!), it’s difficult for me to reach into the fridge and grab some greens!

I do it anyways…as eating my greens is super important for feeling incredibly vibrant, but I definitely need to talk myself into whipping up a large salad, or a cold smoothie.

Smoothies and salads are great during the summer months to keep us cool and fuelled!

During the winter, you just need to get a little creative with your greens.

As you know, I’m an avid smoothie drinker and like to think of myself as the Queen of smoothies.

So here’s a simple smoothie recipe that is perfect for the cold winter months.

It contains a mix of ‘warming’ spices that help to heat your internal body temperature while still offering you a whopping dose of minerals and antioxidants from ‘cold’ greens!

Ginger and cinnamon are amazing spices to add to your smoothies as they help to fire up your digestive juices, plus they offer a ton of antioxidants and help to support the health of your liver!

Here’s the recipe…

Ingredients:

2 cups spring water 
1 cup coconut water
half a pear
half a banana
half a kiwi
juice of half a lemon
large handful of spinach
2 tsp spirulina (Giddy Yoyo makes a great one!)
1 tsp ground or fresh ginger
1 tsp ground cinnamon
1 tsp chia seeds
2 tbsp hemp seeds
1 scoop vanilla protein powder (optional, but great to add if this is for breakfast to help keep you full)

Blend all ingredients together in a high speed blender. 

Drink  & Enjoy!

To Your Health & Abundance,
Samantha 🙂

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A Note on Fat and Why You NEED to Make THIS Bacon recipe!

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Bacon is good!

I’m sure you never thought you’d hear a nutritionist say that!?

Now you know I’m all about quality. When I say bacon, I don’t mean the generic kind you buy at just any grocery store that is loaded with nitrates and sodium.

I’m talking bacon that is free of all chemicals, preservatives, pesticides and herbicides. That kinda bacon. Go get your hands on that kinda bacon and get to cooking up this delicious recipe!

You will love the blend of salty and sweet in this delicious mix! Fall provides us with such an array of amazing, nutrient rich vegetables and not to mention, a variety of incredibly tasty apples. This recipe helps you utilize all that goodness into one pot!

I served this up with some roasted chicken thighs for a delicious and nutritious dinner.

Now…a quick note on bacon, and fat! You see, our bodies NEED fat. I don’t advise eating bacon everyday, as it is a saturated fat but still a GOOD fat as saturated is NOT the enemy! Fat and ‘high’ cholesterol foods, such as eggs, are needed for hormone development, cell membranes and most importantly, your brain!

In the paleolithic era, dating back tens of thousands of years ago (caveman styles), their diets were comprised of 75% fat (from fatty fish, meats, wild vegetables, eggs, nuts, seeds), whereas today, our fat intake is a mere 20%! Thats a huge difference.

Fatty fish and fish oil, coconut oil, hemp seeds or hemp oil, nuts, seeds, grass fed meats and grass fed butter; these are all superior choices of fat! I highly encourage you to include them in your diet.

Now…let’s eat some bacon! (although the picture may not do this recipe justice, I swear it’s delicious!)

Roasted Root Veggies with Apple and Bacon
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Ingredients
  1. 3 slices organic nitrate-free bacon
  2. 3-4 cups Brussel sprouts, cut into 4
  3. 1 medium sweet potato, diced and skin left on
  4. 1 apple, diced (I used a fuji apple)
  5. 1 tsp dried oregano
  6. 1 tsp dried rosemary
  7. 1 tsp chili flakes
  8. sea salt and fresh ground pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large cast iron pan, cook bacon slices over medium-high heat. Once bacon is cooked, set aside. Reserve grease.
  3. In the same skillet over medium-high heat, sauté sweet potato for 5 minutes in bacon grease. Transfer sweet potato to a large baking dish, add in chopped brussel sprouts, sprinkle with dried herbs, chili flakes, sea salt and pepper and roast for 25-35 minutes, until sprouts are slightly golden.
  4. About 10-15 minutes into roasting, add in chopped apple. Make sure not to overcook. In the last minute, dice bacon and stir into pan. Season with additional salt and pepper if necessary.
  5. *Alternatively, if your cast iron pan is large enough, you can add your brussel sprouts to the pan and roasted them with the sweet potato in the oven.
  6. Serve immediately on it’s own or along the side of a main dish.
Holistic Wellness https://holisticwellness.ca/

*recipe inspired by multiplydelicious.com

 

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Cinnamon Chia Morning Porridge and Apricot Almond Protein Bars for Meatless Monday!

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Happy Monday Everyone! Hope you missed me last week 😉 I decided since it was labor day long weekend to take a mini break! I hid my phone away and computer and enjoyed some much needed time with friends, family and the sun! But I’m back now, with 2 VERY simple and delicious recipes that are perfect for a busy back to work monday! My morning chia porridge takes minutes to make, is full of plant based protein, healthy fats and slow releasing carbohydrates to take you through your morning. And for an afternoon pick me up, my apricot protein bars will do the trick! They are kid friendly approved-making them perfect for a quick after school snack and keep in the fridge for up to 1 week! Enjoy!

Cinnamon Chia Porridge
Natures Path launched this delicious gluten free chia, buckwheat and hemp mix that I just had to try! I revamped it with some additional ingredients, making it more filling and nutrient dense. Feel free to add/take away any ingredients. Adding in a scoop of chocolate or vanilla protein powder would also be a great option!

Ingredients
2-3 tbsp Qi’a
3 tbsp Quinoa flakes
1 tsp flax seeds
2 tbsp pumpkin seeds
1 tbsp chopped walnuts and/or almonds
2 tbsp goji berries
1 tsp cacao nibs
1 tsp ground cinnamon
1/2 cup almond milk (or more, based on personal preference)

Directions
Mix all ingredients together in a bowl, then add almond milk. Let the mixture sit for a few minutes as the chia expands and absorbs the milk, which helps to thicken the mixture.

Apricot Almond Protein Bars
These bars are super easy to make and versatile. Add whichever nuts, seeds or dried fruits that you prefer!

Ingredients
1 cup raw almond butter
3 heaping tbsp raw honey
Dry Mix:
1 cup brown rice flakes
2 scoops vanilla protein powder
1/2 cup almonds, chopped
1/2 cup walnuts, chopped
1 cup apricots, cut into quarters

 

These are REAL apricots! Apricots should not be bright orange! Be sure to purchase unsulphured apricots.

Directions
Heat almond butter and honey together over low heat in a pan. Once melted together, add all dry ingredients and mix well. Press mixture together into a pyrex dish and refrigerate for 2 hours. To serve – leave out for 10 minutes to soften and cut into squares.

Enjoy the goodness!

Health & Abundance,
Samantha 🙂

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@holisticwellnessfoodie