Are you KID-ing me?

Our children. Their precious little bodies are being nourished and developed into future doctors, teachers, lawyers, firefighters, service workers, and so forth.  So what are we nourishing them with?

Cheez-its (refined dyes)? Pop-tarts (refined sugar)?  Fruit juice (liquid crack)?  Genetically-Modified fruits (chemical cross-bred colorful blobs)?

Check out this little man. He GETS it. Kids crave health. I taught 25 of them and never had one student refuse to eat Miss Green's carrot snacks or hard boiled eggs (they even ate my egg yolks). :)

It's time to get crafty, time to get creative, whatever we need, to bring these brilliant human beings WHOLESOME. 

Bring on the Sprouts!

If you live in Michigan you are experiencing the tug-o-war between spring and winter.  Spring is trying to gain lead, but winter just isn't done yet.

Our bodies are uniquely tied to the seasons (craving the cooling foods in spring/summer and warming foods in fall/winter). Ayurveda theory, teaches healthful ways to stick to seasonal eating (careful fruit and veggie selection) in order to keep our body in balance.  If you're like me, your body is super confused right now. I want a fresh cooling detox (I have the spring cleanse in my system) yet, wait a minute, my fingers are numb as I zip up the North Face and put my car on defrost.

Today's recipe comes from a need to pair a cooling crop with a warming effect on the body. 

Brussels sprouts are members of the Brassica family and therefore kin to broccoli and cabbage. They grow are a fall and spring crop that carry a crazy heavy load of nutrients. 

Brussels sprouts may have unique health benefits in the area of DNA protection (a recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of sprouts in the amount of 1.25 cups), cancer protection, cholesterol reduction, additional fiber support, and more! 

Grab a stalk, cut them up, toss them in some seasoning, and voila! Super easy, super satiating side dish for dinner tonight! 


Roasted Brussels Sprouts


1) Chop off ends, if the sprouts aren't small enough, you can cut them in half
2) Preheat the oven to 400 degrees
3) Take off loose leafs that fell
4) Put sprouts in the bottom of a  9 X 13  pan
5) Take about 3 TBS of olive oil and toss the sprouts in salt, pepper, and 3 cloves of minced garlic.
6) Organize the sprouts in a single layer
7) Add 1/2 cup water



Bake for 20 minutes, pull out the dish and flip them all over
Bake for another 20 minutes.

Total Bake Time: 40 minutes
ENJOY!  

A "Health Foodie" and Fudge.

I love sharing recipes that bring wholesome energy and vitality to your body.  I'm an equal fan of sharing those that bring a sweet release to the soul.  Often times, people look at us "health nuts" as "rigid, too disciplined, boring" human beings with surely a miserable eating life.  I am amazed at the reactions I receive when I have a decadent treat in my mouth or a "spirited" beverage in hand (in the color red :).

Oddly enough, I am fanatical over chocolate, peanut butter, maple syrup, and more. I just prefer to leave the aspartame, polysorbate 80, gelatin, and hydrogenation out of my treats,  and stick to what my body knows what to do with. 

As the saying goes, "You are what you eat,"  so don't be fast, cheap, easy, or fake." :)

My dear friend and Wholesome Ever After warrior sent me her fudge favorite this week, with a "holy smokes" disclaimer; this stuff is insanely good. A (somewhat) healthful dessert, without compromising the essence of what makes fudge, fudge.

These guys include coconut oil, almond butter,  cacao powder,  honey:  all Superfoods carrying an A+ profile of nutrient density.  

Primal Fudge

Ingredients:  
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter *(or peanut butter)
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla 

Directions:
Melt coconut oil.  Blend all ingredients together in a food processor or blender.  Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10.  Chill for 30 minutes or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator.  Mmm-mm! 

 *Recipe Credit: my fantastic friend and fellow foodie who knows that life is full in a 

Wholesome Ever After.

Wholesome (Energizing) Banana Bread

Hello March! So I just watched February come and go with the blink of (a very tired) eye. The days and evenings have been jammed packed, unfortunately yielding some scarce quality time in the kitchen. The blessings of full time coaching and fitness teaching have left creative home cooked meals in the back seat.  However, after hosting an "Eating for Energy" workshop this Saturday,  I was blissfully re-energized (and self reminded) to get my booty back into the kitchen!

So I set my intention this Sunday morning to embrace a new energizing food creation, sans recipe book! Can I tell you how liberating it is to create without a rule book. I used to freak myself out with this kind of adventure; now I dive in with an open mouth and humble palate. 

How is it that the things unplanned, usually turn out the best?

This banana bread has to be my favorite breakfast original I have created, thus far... It was crafted with my best baking friend, ripened bananas.  I added my favorite Superfood spices  (cinnamon and cacao) and experimented with texture (oil) and timing from past muffins.

A perfect (energizing) breakfast to go.  I hope you enjoy this sweet, stable treat as much as I do. ;)

Wholesome Banana Nut Bread (w/Almond and Coconut Flour)

Wet Ingredients:

3 bananas, mashed (about 1 cup worth)
3 eggs
1/4 cup coconut oil, melted
2 tablespoons maple syrup

Dry Ingredients:
3/4 cup almond flour
1/4 cup coconut flour
1 tablespoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon of Cacao powder (optional, but recommended :)
1/4 cup (or more) of chopped walnuts (optional)

Directions:

1. Preheat your oven to 350° F.
2. Using a whisk or fork, blend all the dry ingredients together.
3. Mix the wet ingredients together (using a whisk) and then mix them into the dry ingredients.
4. Oil (grease) the baking pan with some coconut oil. Add the batter to a baking dish.
5.  Bake for 35-40 minutes, or until browned and a toothpick inserted in the middle of the bread comes out clean.