Spring Fling “Afternoon Delight” ZZZZZZing!!!

Spring Fling Morning ZZZZing!!!

 

Spice up your day and rev up your metabolism with this sassy, sexy little elixir.  Can you say WOO HOO!!!!!

Ingredients:

• 2 cups greens of choice (baby kale, baby spinach, swiss chard, romaine – or mix of all)
• 1/2 medium avocado
• 4 inch piece cucumber, chopped
• 1 stalk of celery, chopped
• 1 handful fresh cilantro
• 2 garlic cloves
• Juice of 1 whole lime
• 1 pinch cayenne pepper and/or chili powder
• 1 pinch sea salt
• 1 cup strong brewed green tea, cooled
• 1 cup frozen pineapple chunks

Method:

Put all ingredients in Vitamix or blender and process until smooth. Store remaining juice in glass jar and refrigerate for up to 3 days. Makes approximately four 8oz. servings.

BLOAT-BUSTING HAPPY H2O : )

images-34

 

 

 

 

 

 

This super hydrating and bloat-busting concoction is sooooooooooooo refreshing and delicious that you will have no problemo meeting your daily H2O requirements.  To make sure you have enough to last the whole day through, after infusing water over night, drain water into another pitcher leaving produce and refill with fresh water and refrigerate.

INGREDIENTS:

4 cups watermelon, cubed

1 small Kirby cucumber, sliced thin

1/2 organic lime, sliced thin

1 handful mint leaves

METHOD:

Wash all produce and place in quart size pitcher.  Fill with pure filtered water and let infuse at room temperature for 2 hours then cover and refrigerate over night.  Pitcher can be refilled with water and infused 1-2 more times during the day if kept refrigerated.  Be prepared to hydrate your way to happiness

: )

MOJO MOCKTAIL

Mojo Mocktail

 

Instead of reaching for the nearest wine bottle the next time you’re having a romantic evening, make this delightfully aromatic, delicious, libido-loving and heart-healthy mocktail instead.  Ooo-la-la!!

INGREDIENTS:

1 T rosemary-ginger infused simple syrup (made with stevia)

1/4 cup fresh-squeezed grapefruit or orange juice, chilled

1/4 cup pure pomegranate juice, chilled

1/4 cup mineral water, chilled

Ice

Bitters of choice (I like grapefruit) – optional

Coconut sugar for rim – optional

GARNISH:

1 rosemary sprig

1 tsp pomegranate seeds

METHOD:

Dip glass rim into grapefruit/orange juice and then twist in coconut sugar until coated.  Tap off extra sugar.  In a cocktail shaker, add ice, simple syrup, grapefruit and pomegranate juices and shake.  Fill glass with ice and strain liquid from cocktail shaker in.  Top with mineral water and bitters (optional) to taste.  Garnish with rosemary sprig and 1 tsp pomegranate seeds.  Makes 1 serving.

Rosemary-ginger infused Simple Syrup:  In a small saucepan, bring 1 cup of water, 1 inch sliced ginger and 2 sprigs fresh rosemary to a boil.  Lower heat, add stevia to taste (usually 1-2 T powdered or 6-10 drops liquid) and simmer for 2 minutes.  Remove from heat, let cool and refrigerate.

JACQUI’S IMMUNE BOOSTING CHICKEN SOUP

Jacqui's Immune Boosting Chicken Soup

We are only as strong as our immune systems are and prevention is an inside job! 

Part 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.

Jacqui’s Immune-boosting Smoothie

Immune-boosting Smoothie

70% of our immune system resides in our gut.  This yummy nutrient-dense smoothie is chockfull of gut-healing, immune-boosting nutrients.  Use it as a meal-replacement or have it for a snack.

Ingredients:

• 4 oz. pure water

• 4 oz. plain kefir (contains probiotics)

• 1/2 cup ice

• 1 scoop organic, grass-fed whey protein (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 (contains pre-biotics)

• 1/2 hass avocado (contains pre-biotics)

• 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.

Jacqui’s Kickass Mocktail Mule

 

Serves:  1 (trust me – make a pitcher!)

Ingredients:

3 blackberries (fresh or frozen)

1 thin slice (1 inch) of fresh ginger

4 fresh mint leaves plus mint sprig for garnish

Fresh lime juice (1/2 large lime)

4 ounces ginger beer (yes – it’s not considered an alcoholic bev)

4 ounces club soda/mineral water

Ice

Garnish:

Wooden cocktail skewer

Fresh mint leaves

Candied ginger

2 lime wedges

Instructions:

1 Combine berries, ginger and mint in copper mug and muddle for 1minute to infuse flavors then fill with ice.

2 Combine lime juice, ginger beer in a shaker full of ice.

3 Shake vigorously.

4 Strain into copper mug.

5 Top off with club soda.

6 Garnish with skewer of mint leaves and candied ginger, 2 floating lime wedges.

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

 

Hormone-Balancing Smoothie

Gorgeous Glow Smoothie

 

 

 

 

This refreshing and delicious endocrine-enhancing smoothie is bursting with beneficial nutrients that will get your day started and keep you going until lunch!

INGREDIENTS:

1/2 cup pure water or organic green or white tea (cooled)

1/2 cup lite coconut milk

1 scoop pure whey protein or vegan protein powder (no soy, no sugar)

1 t Maca root* powder (gelatinized) 

1 T ground flax seeds

1/2 cup frozen raspberries

1/2 cup frozen banana chunks

1 small handful fresh mint

1 large handful fresh organic baby greens (spinach, kale, swiss chard, etc.)

Juice of 1/2 lime or lemon

1 pinch Himalayan sea salt (optional)

Ice (optional)

METHOD:

Add all ingredients (except protein powder) to blender and process until smooth.  Add protein powder and process briefly until combined with rest of ingredients.  Enjoy!  Makes 1 serving

*Maca is a root plant that is native to Peru and well known for its powerful, hormone-balancing properties.   Although maca does not affect the hormones directly, it has hormone-balancing effects by providing nutrients to the body, which are used by the endocrine system. It’s qualities help alleviate a range of stressors including fatigue, anxiety, stress, depression, and sleep issues.  Some of it’s other benefits include regulating mood swings, increasing libido, energy enhancement, improved fertility and enhanced mental clarity and focus.

Jacqui’s Yummy LCGF Breakfast Cookies

Breakfast Cookies

 

These tasty little morsels of low-carb and gluten-free yumminess couldn’t be easier to make or a more delicious and nutritious way to start your day.  So cook up a batch, enjoy and then freeze the leftovers (if there are any) for a quick grab ’n go breakfast anytime.  Yum Yum YUM!!!

 

 

 

 

INGREDIENTS: 

4 ounces nitrate-free chicken or turkey sausage

1/2 cup onion, chopped

1/2 cup red, yellow or orange peppers, chopped

1/2 cup coconut flour

1/4 cup almond meal

1/2 tsp sea salt

1/2 tsp fresh ground pepper

1 tsp. baking powder

3 organic eggs

1 cup organic cheddar cheese, shredded (can substitute with other cheeses)

1//4 cup fresh herbs of your choice (basil, cilantro, parsley, etc.)

METHOD:

Preheat oven to 375 degrees and place a piece of parchment paper on a large cookie sheet.  Sauté sausage, onions and peppers until sausage is browned and veggies soft.  Take off heat and let cool.

In a bowl mix coconut flour, almond meal, salt, pepper and baking powder.  In a separate bowl beat eggs and then add 1/2 cup cheese and mix together.  Add to flour mixture and combine well.  Add cooled sausage mixture and mix well.

Place big spoonfuls of batter on cookie sheet, lightly press down and sprinkle with remaining cheese.  Bake for 8 to 10 minutes.  Store in refrigerator or freezer.

 

Amazing Avo-Choco Pudding

avo-choco pudding

 

 

This decadent desert is so delicious it’s hard to believe its so heart healthy.  You could actually have it for breakfast!!  Every bite is chock full of heart-loving nutrients – enjoy anytime totally guilt free!

 

INGREDIENTS:

1/2 cup fresh or frozen blueberries

1 Tbsp. raw organic honey

1 Tbsp. pure vanilla extract

3 Tbsp. coconut water

2 Tbsp plus 1 tsp. cacao or unsweetened cocoa powder

Flesh of 1 avocado

Sea salt to taste

Optional Garnishes: Sea salt flakes, unsweetened dried coconut, slivered almonds, pomegranate seeds, raspberries.

METHOD:

Combine the blueberries, honey, vanilla and 2 Tbsp. of the coconut water in a blender and blend on medium speed until smooth.

Turn the blender down to low and gradually add the cacao/cocoa until evenly mixed.  Add the avocado, remaining 1 Tbsp. coconut water and salt and blend until incorporated.

If the pudding is too thick, add more coconut water until it is smooth but slightly stiff.  Serve chilled, add any of the above garnishes sprinkled on top.  Any leftover pudding can be stored in refrigerator for up to 5 days.  Makes 2 servings.