Enriched with egg whites, this simple dessert will satisfy your sweet tooth… and quell hunger pangs.
Ready in 15 minutes • Makes 1 serving
Nutrients per serving: Calories: 111, Total Fats: 1 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 2 mg, Sodium: 104 mg, Total Carbohydrates: 18 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 8 g, Iron: 1 mg
Recipe compliments of Paleo Spirit Blog.
With high levels of licopene, tomatoes protect cells Paired with the fiber, good fatty acids, magnesium, potassium and antioxidants in avocados, this refreshing soup is a perfect marriage in a bowl.
For a heartier bowl add 1/2 cup of cooked brown rice before serving and or a protein: cooked beans, grilled chicken breast, cooked shrimp etc.
(may also be served hot)
4 pounds vine ripened tomamtoes
2 cups vegetable or chicken stock
Celtic sea salt and freshly ground pepper to taste
1 Tablespoon of Virgin olive oil
1 medium sweet onion, chopped
1 cucumber, peeled, seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme, finely chopped
3 cloves garlic, minced
2 avocados, cut into 1/4 inch cubes
Juice of one freshly squeezed lime
3 tablespoons (or more to taste) fresh cilantro, chopped
Bring a large pot of water to a boil. Core and discard tomato stems; cut an X in the skins on the opposite side. Place in boiling water and blanch for 20 seconds or until skin starts to peel.
Using a slotted spoon, transfer tomatoes to a large bowl of ice water when cool, remove.
With a paring knife, peel skins off and squeeze out seeds.
In a blender or food processor, add tomatoes, broth, sea salt and freshly ground pepper. Puree until smooth and set aside.
In a deep pan, heat olive oil and lightly sauté onion and cucumber. Add cumin, ginger, thyme, cayenne pepper and garlic, sauté for 5 minutes on medium heat or until the garlic is golden. Add pureed tomatoes and simmer for 15 minutes. Allow soup to cool off a bit.
Toss avocado cubes with lime juice salt and pepper.
Once soup is cool strain through a sieve into a large bowl. If serving hot transfer into a soup pan and reheat. If serving cold place in the refrigerator until ready to serve. For cold soup: in a time crunch place the soup on a large bowl of ice.
Add avocados, lime juice salt and pepper.
Ladle soup into individual bowls and garnish with cilantro.
The beauty of super foods is that they are nutritionally economical. Instead of packing a hefty lunch, we can get ample vitamins and minerals from a few clever combinations, since these foods deliver more nourishment and benefits per calorie than other foods on their own. Loaded with antioxidants to combat the wear and tear a body receives from stress, pollution and a poor diet, these phytonutrients increase energy, strengthen immunity, and battle cellular depletion, cancer, heart disease, and the effects of aging.
Super foods can help you optimize your overall wellness and health and aid your springtime workouts, whether you do an early morning Pilates session or brisk walk to Bart.
The simplest way to incorporate these wonder foods into your diet is to simply add more fruits and veggies, an easy task since the warmer months bring an abundance of fresh, delicious produce to our local farmers’ markets. Think vibrant colors when selecting foods: avocados, papayas, pomegranates, kiwis, berries, greens, herbs and citrus all boast high on the antioxidant chart. Aim for eight to ten daily servings (1 serving= ½ cup veggies, 1 cup of leafy greens, or a medium-size piece of fruit) per day. With a little practice, eating super foods will become second nature.
1 teaspoon minced garlic
Sea salt and freshly cracked pepper to taste
2 tablespoon unfiltered apple cider vinegar
1 lime (juiced)
4 tablespoons virgin olive oil
¼ teaspoon red chili flakes (optional)
1 tablespoon mint (chopped)
2 large ruby red grapefruit (segmented)
2-3 ripe Hass avocado, cut into ½-inch cubes or sliced
1 cup papaya, cut into ½-inch cubes or sliced
1 cup fennel root, thinly sliced.
4 cups water cress or arugula (washed and dried)
4 tablespoons pomegranate seeds
4 tablespoons walnuts
Lean out with these savory muffins… perfect for postworkout!
Ready in 40 minutes • Makes 12 servings
All ingredients -ORGANIC
Turkey Tip: Look for “ground turkey breast meat,” otherwise you may get meat from the leg of the turkey, which contains 15 percent more fat.
Poultry Cooking Tips: Ground poultry should be cooked to an internal temperature of 165F. Insert a thermometer into the ground meat on an angle to get the best temperature reading.
Rosemary: Adding this herb to prepared meat dishes may decrease the presence of harmful fats that form during cooking. SWEET
Spuds: Not only do they up the slimming fiber content, sweet potatoes act as the emulsifier in this recipe, working like an egg to make everything stick together.
Nutrients per serving: Calories: 90, Total Fats: 3.5 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 35 mg, Sodium: 110 mg, Total Carbohydrates: 4 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 11 g, Iron: 1 mg Nutrients per serving (1 muffin, 89 g):Calories: 123, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 50 mg, Sodium: 117 mg, Total Carbohydrates: 12 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 14 g, Iron: 1 mg
Happily, I am now never without kale for my smoothies. Morning smoothie making is quick and easy. Into the blender go two to four kale cubes with my protein shakes. Here is Sometimes I throw some parsley into the mix for even more green goodness and additional detoxifying .
A Powerhouse of Nutrition
Kale is a food superstar. Kale has THE most nutrition per calorie of any plant. This member of the cabbage family contains powerful phytochemicals known to fight cancer. It is loaded with calcium, iron, and vitamins A, C, and bone-building vitamin K. Two cups of kale contain about 4g of protein and 3g of fiber.
The Mars /Venus shakes is a powerful potion for the balance of brain chemistry. This formula( undenatured whey) is dense with nutrients for optimal brain chemistry specifically and individually for the needs of men and women. These shakes are simple to make and provide immediate and profound results. This month’s shake will not only awaken and tickle your tastebuds but will provide you with an extra serving of brain food.
Extra virgin coconut oil is a healthy fat which cannot be stored in the body as fat, High in Lauric acid which is in mother’s milk and is an anti viral .
Flax seeds are high in omegas.
Pine nuts are a fat burning food and almonds stimulate brain cells while delivering oxygen to the brain.
Aloe Vera juice provides healing minerals, possesses anti-inflammatory ingredients and boosts production of white blood cells.
Maca powder is an adaptagen grown in the high altitudes of Peru. Maca is beneficial for hormonal balance, enhancing the libido, energy and focus.
Cacao is the natural unsweetened state of chocolate which stimulates PEA (love hormone) in the brain.
Beet powder is high in the mineral lithium which can help your body to stimulate healthy brain chemistry and protect your brain against the negative effects of both refined sugar and food additives.
Goji berries are one of the highest forms of anti oxidants and provide 500 times more vitamin c than most fruits. Goji berries may used to aid in mild depression.
Chocolate Raspberry Royale
2 scoops of Mars/Venus super foods shake mix
1 tablespoon extra virgin coconut oil
1.5 oz aloe vera juice
1 tablespoon Maca powder
1 tablespoon Cacao powder
3 tablespoons of pine nuts
1 teaspoon beet powder
1/4 cup of o fresh or frozen raspberries
3 tablespoons of Goji berries
6-8 oz. of water (according to desires consistency)
Few ice cubes
Put all ingredients in a blender, pulse for 3 beats and then blend until smooth.
Add additional water or almond milk if a thinner consistency is desired.
Here’s a delicious, healthy, and easy to make frittata that can be enjoyed for a lazy Sunday brunch, luncheon with friends, or as a light evening meal.
The spring, organic vegetables used in this dish may be found at your local farmers’ markets throughout springtime and well into the summer months. The vegetables will give you a divine supply of folic acids, Vitamins A and C, and are a very good source of magnesium, fiber, potassium, folate, copper, riboflavin, and phosphorus (and that is just for starters). Fresh, organic cage-free eggs are a wonderful addition to most diets. Contrary to previous beliefs, moderate consumption of eggs does not have a negative impact on cholesterol. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to the study, regular consumption of eggs may actually help prevent blood clots, stroke, and heart attacks. Recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may in fact improve it.
Oh how we love eggs! Let us count the ways: They are great for the eyes. According to one study, an egg a day may prevent macular degeneration due to eggs’ carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily absorbed by our bodies from eggs than from other sources and may lower the risk of developing cataracts. They are a muscle builder and rejuvenator. One egg contains six grams of high-quality protein and all nine essential amino acids. They are one of the only foods that contain naturally-occurring vitamin D. They are a good source of choline. One egg yolk has about 300 micrograms 0f choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system. They contain the right kind of fat. One egg contains just 5 grams of total fat and only 1.5 grams of that is saturated fat. So enjoy your new perspective and healthy respect for eggs as you celebrate the divinity of a mindful palate.
Here’s a delicious, healthy, and easy to make frittata that can be enjoyed for a lazy Sunday brunch, luncheon with friends, or as a light evening meal. The spring, organic vegetables used in this dish may be found at your local farmers’ markets throughout springtime and well into the summer months. The vegetables will give you a divine supply of folic acids, Vitamins A and C, and are a very good source of magnesium, fiber, potassium, folate, copper, riboflavin, and phosphorus (and that is just for starters).
Fresh, organic cage-free eggs are a wonderful addition to most diets. Contrary to previous beliefs, moderate consumption of eggs does not have a negative impact on cholesterol. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to the study, regular consumption of eggs may actually help prevent blood clots, stroke, and heart attacks. Recent studies have shown that regular consumption of two eggs per day does not affect a person’s lipid profile and may in fact improve it.
Oh how we love eggs! Let us count the ways:
So enjoy your new perspective and healthy respect for eggs as you celebrate the divinity of a mindful palate.
6 eggs, beaten
1/2 cup raw milk or unsweetened almond milk, or raw goat milk
1 tablespoon coconut oil
3 cloves of garlic, minced
1 cup sweet white onion, sliced
1/2 cup chopped asparagus
1/2 cup sliced zucchini
1/2 cup yellow squash
1/2 cup halved cherry or pear tomatoes
1/2 cup baby spinach
1 tablespoon chopped parsley leaves
1 tablespoon thyme
1 teaspoon cumin
pinch of cayenne pepper
sea salt and freshly cracked pepper to taste
1. Preheat oven to broil setting.
2. In medium size bowl, using a whisk, blend together eggs, milk, cumin, cayenne pepper, freshly cracked pepper, and sea salt.
3. Heat 12-inch, oven safe sautÃ© pan over medium-high heat. Add coconut oil to pan and melt. Add onion, garlic, asparagus, zucchini, squash and sautÃ© for 3-4 minutes. Pour in egg mixture and stir with a rubber spatula.
4. Add tomatoes, spinach, thyme, and lower heat to medium-low. Cook for four minutes or until the egg mixture has set on the bottom and begins to set on top.
5. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into six servings. Sprinkle with parsley. Serve immediately.
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