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7
NOV

Holiday White Chocolate Bark Recipe

Filed Under: Recipes at 9:00 am | By: Leah Hazuda, Contributing Editor
White chocolate bark with almonds

The perfect combination of sweet and crunchy, this festive candy is full of heart-healthy dried cranberries and antioxidant-rich almonds. Unsweetened coconut saves a few calories while adding delicious flavor and a bit of fiber. If these toppings aren’t your favorite – customize it to fit you!

Ingredients

Directions

  • Preheat the oven to 325°. Line a baking sheet with parchment paper, and set aside.
  • Spread the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast 5–8 minutes or until coconut just begins to brown. Remove baking sheet from the oven, and let cool.
  • In a large bowl, combine almonds, coconut, rice cereal, and dried cranberries. Reserve about 1/4 cup of the mixture, and set aside.
  • Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.
  • Remove the chocolate from heat, and fold in the almond mixture. Spread mixture evenly on parchment-lined baking sheet. Sprinkle on the reserved 1/4 cup topping. Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into small pieces, and serve.

Recipe from Health.com




6
NOV

Paleo Gingerbread Cookies (Gluten-Free, Dairy-Free, Vegan)

Filed Under: Recipes at 10:48 am | By: Madeline Reiss
Decorating gingerbread Christmas Cookies with colorful icing

Sticking to a paleo diet (or any diet for that matter!) during the holidays is a true test of will. Watching everyone else indulge in sweet, forbidden treats can really dampen your holiday spirit. Luckily, there are ways to participate in holiday fun without sacrificing your healthy lifestyle! These paleo gingerbread cookies are not only fun to bake, but easy to make in large batches for parties and family gatherings.

Give these gingerbread cookies a try and let us know what you think!

Ingredients

1 1/2 Cups Almond Flour
3/4 Cup Tapioca Flour
3/4 tsp Ground Ginger
1 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1/4 tsp Sea Salt
3 Tbl Coconut Oil
2 1/2 tsp Pure Maple Syrup
3 Tbl Molasses
1/2 tsp Vanilla Extract

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves and salt.
  3. Add the coconut oil, maple syrup, molasses and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms. You may need to mix for a minute or two until the dough comes together. Don’t worry about over-mixing the dough, since it contains no gluten you can’t over-develop it and create tough cookies!
  4. Place the dough between two sheets of parchment paper. Roll out the dough to a 1/4″ thickness. Refrigerate dough for 30 minutes.
  5. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1″ apart on the prepared baking sheet.
  6. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container.
  7. Decorate with desired icing and toppings!

 

Recipe source: MyNaturalFamily.com




3
NOV

Vegan Sweet Potato Casserole With Maple Pecan Topping

Filed Under: Recipes at 10:42 am | By: Madeline Reiss
Sweet potato banana baked oatmeal with pecan crumb crust. toning. selective focus

This Skinny Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!

Ingredients

Maple Pecan Topping
3 tablespoon maple syrup
6 tablespoons almond flour
1 1/2 tablespoon melted vegan butter
3/4 cup pecans, coarsely chopped

Sweet Potato Casserole
3.3 pounds sweet potato, peeled and cut into 1-inch cubes
3 tablespoons brown sugar
3 tablespoons maple syrup
1/4 cup unsweetened almond milk
6 tablespoons coconut oil or olive oil
6 tablespoons vegan butter, room temperature
1 teaspoon cinnamon
1/2 teaspoon salt

Instructions

Maple Pecan Topping

  1. While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

  1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.
  2. In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.
  3. When the sweet potato is finished boiling, drain and mash.
  4. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.
  5. Spoon sweet potato mixture into the casserole dish and top with the Maple Pecan topping.
  6. Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.

 

Recipe from jessicainthekitchen.com




11
OCT

Butternut Squash & Cranberry Quinoa Salad

Filed Under: Recipes at 10:46 am | By: Madeline Reiss
Quinoa salad with cranberries and orange. Superfoods concept. View from above

This salad made with protein-packed quinoa, tasty cranberry, pumpkin seeds & butternut squash is bursting with fall flavors! Easy to mix up in large batches so you always have a healthy meal on hand.

Ingredients

3 cups butternut squash, chopped
1 Tbsp. olive oil
1 cup uncooked quinoa
1½ cups water
⅓ cup dried cranberries
⅓ cup red onion, finely chopped
3 Tbsp. toasted pumpkin seeds
Salt & black pepper

For Balsamic Vinaigrette
½ cup olive oil
¼ cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 garlic clove, minced
Salt & black pepper

Instructions

For Balsamic Vinaigrette

  1. Whisk all the ingredients in a small bowl until combined. Season with salt & pepper, to taste.

For Salad

  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt & pepper, to taste.
  3. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender & lightly browned.
  4. While the squash is roasting, rinse quinoa under cold water until water runs clear.
  5. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer & cook partially covered until liquid is absorbed, about 20 minutes.
  6. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl.
  7. Add the vinaigrette and mix until combined. Season with salt & pepper, to taste. Chill in the refrigerator for couple hours & serve.

Recipe source: LittleBroken.com




7
OCT

Low-sugar Vegan Salted Caramel Brownies

Filed Under: Recipes at 4:40 pm | By: Madeline Reiss
Sea Salt Caramel Brownies

Want to indulge in chocolatey goodness without the guilt? These vegan, salted caramel brownies are rich, fudgy, perfectly sweet, low-sugar and require less than 10 ingredients in total. Great for parties or packing in your lunch for a mid-day treat!

Ingredients

1½ cups tahini
2 tbsp ground flax + 6 tbsp water (for flax eggs)
½ cup maple syrup
½ cup applesauce
1 tbsp vanilla
½ cup cocoa powder
1 tsp baking soda
½ cup dark chocolate chips
½ cup walnuts
½ – ¾ cup vegan salted caramel (recipe makes ~ 1 cup)

For the Caramel Sauce

¼ cup lite coconut milk
⅓ cup maple syrup
½ – ¾ cup tahini
½ tsp molasses, more or less to taste/preference
¼ tsp sea salt, more or less to taste

Instructions

For Caramel Sauce

  1. Add coconut milk, maple syrup and ½ cup tahini to a small saucepan and warm over medium heat, whisking occasionally until well incorporated, about 3 minutes
  2. At this point the caramel sauce will still be fairly liquid and milky. If you’re okay with this texture, you can proceed. If not, whisk in up to ¼ cup more tahini until desired consistency is reached
  3. Taste and adjust sweetener as necessary then stir in molasses until well combined
  4. Remove from heat, stir in salt and vanilla extract if using and adjust salt to taste
  5. Pour into a mason jar and allow to cool to room temperature before covering and storing in the fridge

For Brownies

  1. Preheat oven to 350 degrees, grease a 9×9 brownie pan or line with parchment paper and set aside
  2. Combine ground flax and water in a medium bowl or the bowl of a stand mixer and set aside for 5 minutes until an egg-like gel forms.
  3. Add the tahini, maple syrup, applesauce and vanilla and whisk until well combined
  4. Add the cocoa powder, baking soda, chocolate chips, walnuts and/or other mixins of choice and fold in with a wooden spoon or rubber spatula
  5. Transfer batter to prepared brownie pan and top with extra nuts or chocolate chips if desired
  6. Bake for 35-40 minutes or until a toothpick inserted into the brownie comes out clean
  7. While the brownies are baking, prep the caramel sauce if you haven’t already done so and allow to cool slightly
  8. Remove the brownies from the oven and pour the slightly cooled caramel sauce onto the still hot brownies, making sure to spread the caramel evenly with a spatula. Alternatively, you can allow the brownies to cool slightly before slicing then drizzle with caramel sauce
  9. Sprinkle with sea salt, if desired and place the pan on a wire rack on the counter or in the fridge (to speed things up)
  10. Allow cooling completely before slicing and serving

Recipe Source: Exsloth.com




4
OCT

Gluten-Free Baked Apple Cider Donuts

Filed Under: Recipes at 3:33 pm | By: Madeline Reiss
Warm Apple Cider Donuts Ready to Eat

Apple cider donuts are truly a mark of the season! This recipe is a gluten-free adaptation of the traditional donuts typically enjoyed after a day of pumpkin picking. These donuts pair perfectly with a mug of hot cider or coffee or topped with ice cream for dessert.

Ingredients

2 cups of unfiltered apple cider
½ cup of coconut sugar
¼ cup butter, softened
2 large eggs
½ cup buttermilk, shaken
2 teaspoons pure vanilla extract
1¾ cups all-purpose gluten-free flour blend
¼ cup almond flour
½ teaspoon xanthan gum (omit if your flour blend contains it)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon cloves

For the topping:

¼ cup melted butter
½ cup sugar & 1 teaspoon cinnamon, whisked together in a bowl

Instructions

  1. Heat the cider in a small saucepan and bring to a simmer. Reduce heat and simmer until the cider has reduced to ½ cup. Set aside to cool.
  2. Preheat the oven to 400 degrees and spray a 2 mini-donut pans (or 2 regular doughnut pan) with gluten-free cooking spray. (Tip: if you need to bake the donuts in more than one batch, make sure to re-spray the pan with gluten-free cooking spray)
  3. Beat the butter and sugar together in a large bowl. Beat in the eggs, buttermilk, vanilla and reduced cider until combined. Add the flour blend, almond flour, xanthan gum, baking powder, baking soda, cinnamon, salt, nutmeg and cloves and beat until smooth.
  4. Pour the mixture into a large zip-top bag and snip about ½ inch off one corner. Carefully pipe mixture into your prepared donut pan, filling each well about ½ full. Do NOT overfill the donut wells or your donuts will come out looking more like leprechaun hats.
  5. Bake the donuts until they spring back when gently touched, about 8 minutes for the minis, 10 minutes for the larger ones.
  6. Dip or brush the donuts with the melted butter just as soon as they are cool enough to handle and gently toss with the cinnamon/sugar mixture.
  7. Serve immediately!

Recipe source here.




25
SEP

3 Frighteningly Delicious Halloween Party Snacks

Filed Under: Recipes at 11:24 am | By: Madeline Reiss
 

Throwing a Halloween party, or just looking for snacks that are as adorable as they are spooky? These three treat recipes are delicious and (mostly) healthy…because we all want to indulge a little on holidays!

Banana Ghosts & Tangerine Pumpkins

Healthy Halloween treats, banana ghosts and orange pumpkins, on a plate with holiday decor

Ingredients

  • Tangerines, peeled
  • Celery, cut into small sticks
  • Bananas, peeled and cut in half
  • Mini chocolate chips

Instructions

  1. Stick celery into tops of tangerines.
  2. Stick a chocolate chip eyes & nose into bananas.
  3. Now wasn’t that easy!

Recipe: Flo & Grace

 

Monster Apples

Spooky halloween edible apple monsters healthy natural dessert. Horror party decoration delicious snack. Homemade cute cyclop mouth with teeth and peanut butter on dark vintage wooden table background.

Ingredients

  • 2 green apples, each quartered
  • almond butter (or nut butter of choice)
  • 32 sunflower seeds
  • 2-3 strawberries, sliced
  • 1-2 googly eyes (marshmallows) per apple quarter
  • Chocolate sauce for the googly-eye pupils

Instructions

  1. Cut the middle out of each quarter of the apple in order to create a mouth. Don’t worry about it being perfect, as you are filling this gap with almond butter anyway so if you cut too deep, you can always cover it up and you won’t even be able to notice.
  2. Coat the inside of the gap where you just cut with a filling of almond or hazelnut butter.
  3. Place sunflower seeds on the top of where the “mouth” is to resemble the teeth.
  4. Place 1 sliced strawberry inside the mouth to resemble the tongue.
  5. “Glue” each eye above the mouth, using a dab of almond butter to make it stick in place.
    Serve your monsters and enjoy!

Recipe Source: Parenting Chaos

 

Candy Corn Fruit Cocktail

Colorful Candy Corn for Halloween on a Background

Ingredients

  • pineapple, cut into bite-sized chunks
  • oranges, cut into bite-sized chunks ( or I used small Cuties)
  • whipped cream
  • candy corn

Instructions

  • In a clear glass, layer pineapple, then oranges and top with whipped cream and a couple pieces of candy corn. Serve right away or refrigerate until ready to serve.

Recipe: Family Fresh Meals 




25
SEP

5-Minute Peanut Butter Banana Oatmeal

Filed Under: Recipes at 10:23 am | By: Madeline Reiss
Bowl of oatmeal porridge with banana and caramel sauce on rustic table, hot and healthy breakfast every day, diet food

Now there really is no excuse to skip breakfast! These nutritious oats are extremely easy to make, use what you probably already have in your kitchen and are ready to eat in 5 minutes. If bananas aren’t your thing, quick oats are great with any fruit, but we think the classic peanut butter and banana duo is too delicious to resist.

Ingredients

1 3/4 cups almond milk (or any milk substitute)
1 cup quick oats
1 large ripe banana, mashed
2 tablespoons peanut butter
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Pinch of salt
1 to 3 teaspoons honey, optional
Sliced bananas and chopped peanuts for serving

Instructions

  1. In a medium saucepan set over medium heat, bring milk to a boil, watching carefully so that it doesn’t boil over.
  2. Stir in oats, reduce heat to a simmer, and cook for 1 to 2 minutes, stirring occasionally.
  3. Remove from heat and cover for a few minutes.
  4. Stir in mashed banana, peanut butter, cinnamon, vanilla, and salt. Stir in honey, to taste, if desired. Top with sliced bananas, chopped peanuts, and additional cinnamon before serving.

Recipe source: fivehearthome.com




23
SEP

How to Brew Your Own Kombucha

Filed Under: Ask The ND,Detoxification and Cleansing,General Wellness & Wellbeing,Recipes at 9:12 am | By: Dr. Jeremy Wolf, ND & Lead Wellness Advisor
Homemade Fermented Raw Kombucha Tea Ready to Drink

You’ve seen Kombucha lining health store aisles, maybe mispronounced it a few times and probably tried it at least once…but what exactly is it and why is it so popular? Kombucha (Kom-booch-uh) is a fermented tea that originated in Northeast China around 220 B.C. and was revered for its health-boosting and gut-healing properties. It’s made by mixing black tea (or green tea) and sugar, then fermenting the blend into a fizzy, probiotic-packed wellness drink. Fermentation, by definition, is the chemical breakdown of a substance by bacteria, yeasts or other microorganisms.

For Kombucha, fermentation happens through “SCOBY”—an acronym for a symbiotic colony of bacteria and yeast. The SCOBY is part of the brewing process and a new layer of SCOBY will grow on the surface of the original used to begin the brew. For your first batch, you need to purchase a SCOBY from a reputable source. Once added to the tea-sugar blend, SCOBY breaks down most of the sugar in the mixture. The batch is left to ferment for 1-2 weeks and is then transferred to bottles where it sits for another 1-2 weeks to encourage carbonation. During bottling, different flavors are infused to create a refreshing, bubbly, health beverage. Kombucha is popular because it combines the health benefits of tea with those of probiotics and healthy bacteria!

Health Benefits of Kombucha

  1. Packed with antioxidants, enzymes and organic acids such as acetic, caprylic and more
  2. Contains B-Vitamins such as B1, B2, B3, B5, B12
  3. May reduce heart disease risk
  4. Improves digestion and supports a healthy gut
  5. Promotes detoxification
  6. May have immune system boosting & antiviral properties
  7. Antioxidants in Kombucha may help protect the liver

 

Recipe For Brewing Kombucha

 

Ingredients:
*This recipe makes 1 gallon

  • Active SCOBY
  • 1 cup organic cane sugar
  • 96 oz. of water
  • 6 bags (12 g) black or green tea
  • Pot, mason jars, 1 gallon glass fermentation vessel/jar, wooden spoons, mesh tea ball (if using loose leaf tea)
  • Thermometer strips
  • pH test strips
  • Organic cotton cloth cover
  • Rubber bands
  • Herbs, spices, fruits or flavoring of your choice (optional)

Brewing Instructions

  1. Clean all surfaces, utensils, pots, jars & hands with soap & water—leaving no residue behind. Always use glass vessels and wooden or plastic utensils.
  2. Bring ¼ gallon of filtered water to a boil.
  3. While the water is heating, prepare your tea. If you are using loose leaf tea you will need a mesh tea ball. The tea for this step should be simple & unflavored. Earl Grey and other flavored teas are not recommended.
  4. Once the water has reached a boil, steep six tea bags (12 grams) of black or green tea in hot water for 20 minutes, mixing frequently. Make sure to do this step in a pot that can withstand high temperatures.
  5. Remove the tea bags and stir 1 cup of sugar into the pot. Mix this for a couple of minutes to help the sugar dissolve.
  6. Pour your mixture into your 1 gallon, glass fermentation jar.
  7. Fill the jar with 8 cups of cold, filtered water.
  8. Use your thermometer to ensure the temperature reads between 68-84 degrees F before adding your SCOBY or Kombucha culture.
  9. Once the temperature is right, add your culture to the mixture.
  10. Cover your fermentation jar with an organic cotton cover and seal it with a rubber band.
  11. Place your mixture in a warm place out of direct sunlight & with plenty of airflow (not in a closed cupboard). The best temperature for this process is between 72 and 80 degrees F. Make sure to check the temperature gauge frequently & adjust locations as needed.
  12. After a couple of days you will begin to notice a cream-colored layer growing on top of your brew. This is your new culture! Your batch should be ready in about 9-14 days depending on the temperature, water quality & your taste preference. Cool temperatures slow fermentation while warm temperatures speed it up. The typical fermentation period is about 7-10 days.
  13. If your batch is too sweet, put the cloth back on and let it brew a few more days. If it is too tart you can sweeten during the bottling process.
  14. After you have made your Kombucha, it’s time to bottle it!

Bottling & “Second Fermentation”

  1. Remove the SCOBY & place into a glass or porcelain container. Pour some of the Kombucha liquid on top, enough to cover your SCOBY. This will be the starter liquid for your next batch and keeps the SCOBY fresh.
  2. Add your brew to a 32 oz. glass bottle with a tight-fitting lid. Your brew may contain brown blobs, strands, or debris after removing the SCOBY & that it is perfectly fine! It’s just parts leftover from the mother SCOBY. If you don’t like the blobs, you can use a strainer if when pouring your Kombucha into the bottle.
  3. It’s best to leave an inch or less of air at the top of the bottle. This should allow for the appropriate amount of carbonation.
  4. You can use crushed leaves of fresh herbs, ground or whole spices, fruit purees, veggie juices & host of other options to flavor your brew. Add the individual flavors directly into your Kombucha bottle and cap. If your lid is metal, be sure to place plastic wrap in between the lid & your Kombucha.
  5. If you are looking for a carbonated beverage, let the sealed bottle continue to ferment at room temperature for 3-7 days. Then put the mixture into the fridge & enjoy. If you don’t like fizzy drinks or carbonation, you can just put the flavored bottle straight into the fridge after bottling. You can strain out the fruits, herbs etc. after if preferred.

Some Cautions…

  • Always use caution when brewing your own Kombucha & be careful about fermenting it too long.
  • Never touch the Kombucha or SCOBY with metal as it may kill it.
  • Look out for mold! Brown, clear and cream are acceptable colors for your SCOBY. Black, green, blue or white, fuzzy mold & dark, round spots should never be present. If you see any of those make sure to throw the culture and brew away.
  • If you ever have any reserves about your Kombucha, reach out to someone for help. You should also check the pH of your Kombucha using test strips to make sure it’s between 2.5-3.5—the ideal range for Kombucha.

Other Tips

  • If you are brewing for the first time & nervous about making your own Kombucha, there are an assortment of kits you can purchase which provide you with everything you need to brew your own. They also come with easy-to-follow instructions that make the process very enjoyable!
  • It’s recommended to start with a little Kombucha a day & gradually work your way up to drinking more. Stick with about 8 oz. per day or less, especially in the beginning.
  • If you are pregnant, breast feeding or have underlying health conditions, make sure to check with your health care provider before trying Kombucha.
  • Kombucha is brewed using black tea and sugar which, when fermented, turns into alcohol in very small amounts. However, only about 1% of Kombucha is believed to be alcohol.




21
AUG

How to Make Homemade Coconut Yogurt

Filed Under: Health Foods,Nutrition,Recipes at 4:35 pm | By: Leah Hazuda, Contributing Editor
Learn how to use the Belle + Bella Yogurt Maker with traveling chef and TV host, Charles Chen!

Subscribe to LuckyVitamin’s YouTube Channel!





28
JUL

LuckyFit Vegan Protein Quinoa Chocolate Chip Cookies

Filed Under: Health Foods,Nutrition,Recipes at 10:30 am | By: Leah Hazuda, Contributing Editor
LuckyFit Vegan Protein Quinoa Chocolate Chip Cookies copy

Try this healthy spin on chocolate chip cookies featuring LuckyFit Vegan Protein Powder and I Heart Keenwah Toasted Quinoa Flakes!

Ingredients

1/2 cup vegan butter, cold
1/4 cup coconut sugar
1 flax seed egg OR 1 tsp ground flax seed + 2 tbsp of water
1/2 cup LuckyFit Vegan Protein Powder (Vanilla)
3/4 cup I Heart Keenwah Toasted Quinoa Flakes
1/2 cup spelt flour
1 tsp baking soda
sprinkle salt
1/2 cup mini chocolate chips

Directions

Cream butter and coconut sugar with a mixer. Add flax seed egg, protein powder, quinoa flakes, spelt flour, baking soda, and salt and stir by hand until a dough forms. Fold in chocolate chips. Form and flatten 3-inch diameter cookies on a parchment paper-lined baking sheet, and bake at 375°F for 9 minutes. Cool and serve. Makes a dozen 3-inch small cookies or 6 large sized cookies.

Enjoy!




25
JUL

Brain Food: Blueberry Spiru-Tein Smoothie

Filed Under: Diet & Weight Loss,Health Foods,Recipes at 9:00 am | By: Madeline Reiss
blueberry smoothie with chia seeds and fresh berry, superfood.

Still getting that morning brain fog, no matter how much coffee you slug? You might need an AM nutrition boost when caffeine alone isn’t cutting it. This smoothie is packed with raspberries, blueberries and acai berries rich in antioxidants that support memory. Walnuts and almonds contain omega-3 fatty acids for improved learning. Bananas that help regulate mood and support cognitive function and raw honey reduces inflammation.

I recommend using Spiru-Tein as your protein source for this recipe because it contains Spirulina, a strong antioxidant packed with energy-boosting nutrients. I always notice improved focus when I start my day with a dose of spirulina!

Ingredients

Directions

Place all ingredients into a blender and mix until smooth! Garnish with mint and chia seeds or drink as-is. For some added brain power and energy, I add Maca root powder to my smoothie and top with hemp seeds!

Give this recipe a try and let us know how it turns out below!

*Recipe source: yummymix.com




24
JUL

DIY Watermelon NuStevia Popsicles

Filed Under: Health Foods,Recipes at 12:24 pm | By: Leah Hazuda, Contributing Editor
Cool off this summer with these Watermelon NuStevia Popsicles! Simple and sweet with no sugar added, they make the perfect summer snack.

Ingredients:

  • 4 cups chopped, seedless watermelon
  • 4 drops Vanilla NuStevia Drops
  • Optional: strawberries, mint, get creative!

Directions:

  • Blend the watermelon, Vanilla NuStevia liquid drops, and optional ingredients until smooth
  • Pour the mixture into popsicle molds, dividing evenly (add more optional ingredients if you like!). Freeze overnight and they are ready to go!

Recipe from NuNaturals.




7
JUL

How To Make Fruity, Delicious Hibiscus Tea Roll-Ups

Filed Under: Health Foods,Recipes,Teas at 11:07 am | By: Madeline Reiss
ALV_Social_Post_June-July_2017_FruitRollUp_Pinterest

This recipe is one of my all time favorites. Growing up I was a candy fiend and could never get enough of the gummy, chewy sweets. When I finally decided to cut out sweets and focus on healthier foods, I scoured the Internet in search of healthy ways to get a candy fix and keep my diet on track. Although the conventional, Fruit Roll-Up branded snacks invoke nostalgic memories of grade school cafeteria lunches, I knew the excess sugar and artificial flavors would only worsen my candy cravings!

Luckily, Alvita has provided an easy-to-make, healthy fruit roll-up recipe using their hibiscus tea! These roll-ups are fun to make and customizable depending on your fruit flavor preference. Bake up a batch on Sunday to keep the kid’s (or your own) lunches stocked for the whole week!

Ingredients

1 cup boiling water
2 teabags Alvita Hibiscus Tea
1 cup sliced peaches (frozen is fine)
1 cup strawberries
¼ cup sugar
1 tbsp lemon juice

Directions

  1. Preheat the oven to 200 degrees.
  2. Pour the boiling water over the Alvita Hibiscus Tea Bags and let steep for 5 minutes.
  3. In a blender, puree peaches and strawberries.
  4. Pour tea into a saucepan. Add sugar and heat to medium heat until liquid has evaporated by 50%.
  5. Add pureed fruit and lemon juice into tea mixture and continue to cook until the mixture thickens, around 20-30 minutes.
  6. Spread mixture onto a baking sheet lined with either a splat mat or wax paper in a  very thin layer.
  7. Bake for 3 to 4 hours until the mixture is barely sticky anymore.
  8. Let cool for 20 minutes.
  9. Peel off of used wax paper and place on fresh wax paper. Cut into long strips. Roll up for storage or eat immediately.

Looking for a low-sugar option? Substitute sugar for your favorite natural sweetener. Let us know how your fruit roll-ups turn out in the comments!




23
JUN

Turmeric Tea “Golden Milk” Shortcut Recipe

Filed Under: Health Foods,Recipes,Superfoods,Teas at 10:34 am | By: Madeline Reiss
ALV_Social_Post_June-July_2017_TurmericTea_Pinterest

Looking for a delicious way to get your daily dose of turmeric? Golden milk has taken over the wellness world for it’s creamy, spicy flavor and health benefits, and its calming effect has made it a nighttime beverage of choice.

Did you know you can make golden milk with tea? So convenient! This amazing recipe from Alvita is super anti-inflammatory and makes for a wonderful, healthy nightcap.

Ingredients
2 cups unsweetened almond milk
2 teabags Alvita Turmeric Root Tea
¼ tsp ginger powder
¼ tsp black pepper
1scoop Reserveage Collagen Replenish Powder
2 tsp honey (optional)

Instructions
In a small saucepan, heat almond milk until hot, but not boiling, about 3-5 minutes. Add tea bags and let steep for 5-8 minutes. Remove tea bags and add in ginger powder, black pepper and collagen powder, stir until combined. Pour into mugs, add honey if wanted and drink immediately.

Have you ever tried golden milk? What are your thoughts? Let us know in the comments!