Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

INGREDIENTS

  • ½ cup canned organic pumpkin
  • ½ frozen banana
  • ½ cup almond or coconut milk
  • 1 scoop PurePaleo Vanilla Protein Powder (optional)
  • 1 scoop Whole Body Collagen (optional)
  • 1 teaspoon monk fruit powder or 1 packet stevia
  • ½ teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • 1 tablespoon unsalted almonds
  • Sprinkle of Cinnamon
  • Sprinkle of pumpkin pie spice
  • ½ cup of ice

METHOD

  1. Add all your ingredients to a blender and puree until blended.
  2. Pour and enjoy

Makes 1 serving

 

GOING GREEN

 

green drinksI don’t love eating salads – there – I said it!  Nope – the washing, chopping and ugh – all that chewing – who has the time!  So when I realized that I could get all the nutritional benefits and more in one little 8 oz green drink…. I said sign me up!  Drinking as opposed to eating your greens infuses your body with tons of vitamins and minerals in the most absorbable form – it’s like getting the nutrition in several huge salads at once!  So bottoms up my friends and btw Kermit – It IS easy being green : )

The following are some of the super cool benefits of drinking “the juice”.  Cheers!

• crazy good energy

• glowing skin

• better digestion (helps you to “go”)

• cleansing and detoxifying

• weight loss (due to above benefits)

• anti-aging and hydrating

• increased mental clarity

• immune boosting

• anti-cancer

• makes you feel super healthy

• makes you feel sexier (increased libido through increased circulation)

The Green Goddess

 

The Green Goddess

INGREDIENTS:

1 handful fresh organic baby spinach or kale

1 peeled and chopped Kirby or Persian cucumber

1 handful fresh cilantro, mint, basil or parsley

1 lime or lemon, juiced

1 stalk organic celery

1 cup fresh or frozen pineapple chunks

1 inch fresh grated ginger (optional)

1 cup pure water

1 cup ice

METHOD:

Either juice or blend all ingredients until they are liquified (a juicer that does not extract but retains the pulp/fiber is your best method).  Can store in mason jar for up to 2 days or pour into smoothie cube trays (large square flexible ice cube trays) and freeze. Cheers!

Makes approximately 2 to 3  6 oz. servings

 

 

JACQUI’S IMMUNE BOOSTING CHICKEN SOUP

Jacqui's Immune Boosting Chicken SoupPart 1:

INGREDIENTS:

2 lbs. organic chicken parts (legs, breasts, etc.)

2 stalks organic celery, cut in half

4 cloves of garlic, peeled

1 med. Yellow onion, cut in half

1 sprig fresh oregano (I also throw in 1 oregano oil gel cap from DFH)

2 cups chopped organic carrots

METHOD:

Put above ingredients in large pot and cover with cold pure water – 2 inches above ingredients. Cook over high heat. When water boils, cover and reduce heat to medium.  Simmer for 1 hour.

Part 2:

INGREDIENTS:

1 tsp. extra virgin olive oil

1 tbsp. chopped fresh oregano leaves

3 cloves minced garlic

2 tbsp. chopped fresh ginger

1 chopped yellow onion

Sprinkle of cayenne pepper

1 1/2 lbs. organic red or purple potatoes peeled and cut into small cubes

2 organic sweet potatoes peeled and cut into small cubes

2 cups chopped organic carrots

1 can diced organic tomatoes

4 cups torn organic greens (spinach, swiss chard, kale, etc.)

Sea salt and black pepper to taste

METHOD:

Put oil, oregano leaves, garlic and onion into a large pot. Cook at medium. Heat until veggies are just soft, about 5 mins. Turn heat to high, add broth, potatoes and carrots.  When broth boils, reduce heat to medium. Cook until potatoes and carrots and tender, about 15 mins. Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, sea salt and pepper to soup. Cook until warm.

*You can also add jalapeño peppers (4 tsps. Seeded and minced) if you like.

**All ingredients should be organic if possible.

SPAGHETTI SQUASH BOLOGNESE

Spaghetti Squash Bolognese

 

 

 

INGREDIENTS:1 spaghetti squash cut in 1/2 lengthwise

1/3 cup olive oil

3 cloves finely chopped garlic

1/2 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

1 lb. ground grass-fed beef (available at Trader Joe or health food stores)

1/2 cup white wine

1-28 oz. can peeled plum tomatoes, blended or Pomme Strained Tomatoes

1 heaping tbsp. tomato paste

1 cup peas (not canned)

Salt and pepper to taste

1/2 tsp. nutmeg

1 bay leaf

1 tbsp. finely chopped fresh rosemary (optional)

METHOD:

Bake squash at 350 degrees, cut side down in pyrex with 1 inch of water until skin can be pierced with a fork.  Let cool. Chop onion and garlic in mini chop food processor until fine and brown in olive oil until golden. Chop carrots and celery in mini-chop food processor until fine and add to onions and garlic, cook until soft. Add beef and brown well. Add wine and increase the heat to boiling. Add tomatoes, tomato paste and peas.  Cover, reduce heat to simmer and co for 45 minutes. Add the salt, pepper, nutmeg, bay leaf and rosemary (optional) and continue to simmer for 15 minutes.  Remove bay leaf before eating.

Remove the squash from it’s skin with a fork and sauté in olive oil over medium heat until slightly browned. Serve with Bolognese sauce on top.

Jacqui’s Immune-boosting Smoothie

Immune-boosting SmoothieIngredients:

• 4 oz. pure water

• 4 oz. plain kefir

• 1/2 cup ice

• 1 scoop Whey Cool Protein Powder (plain or vanilla)

• 1 tsp. flax oil

• 1 tsp. chia seeds

• 1/2 cup fresh or frozen blueberries

• 1/2 banana

• 1 handful leafy greens (spinach, kale work best)

Method:

Add all ingredients to blender and blend for approximately 1 minute.

* for a chocolatey immune boost add 1 T raw cacao powder.