This is a delicious weeknight dinner that is super easy to throw together and it has a little kick to it, which I love!
Ingredients:
- 2 tsps Extra Virgin Olive Oil
- 1/4 cup Shallot (chopped)
- 3 1/2 cups Water
- 2 cups Canned Coconut Milk
- 1 tbsp Thai Red Curry Paste
- 2 cups Brown Rice Penne
- 1/3 cup Dry Red Lentils (rinsed)
- 2 cups Broccoli (cut into florets)
- 1/2 Lemon (juiced)
- 2 cups Baby Spinach
Instructions:
- Add the oil to a large pot over medium heat. Once hot, add the shallots. Sauté until fragrant.
- Add the water and coconut milk and whisk in the red curry paste to combine it well. Then, add the penne, red lentils, and broccoli. Bring to a boil and then reduce to a low simmer. Simmer, uncovered, for about 10 minutes, or until the pasta is al dente.
- Stir in the lemon juice and baby spinach. Serve and enjoy!
Notes: this red curry paste is one that doesn’t have too many ‘bad’ ingredients, a lot of the ones in stores are NO. If you can’t find one that doesn’t have a bunch of added sugar you can do chili powder, turmeric, cumin, coriander, garlic salt and some paprika - with a little bit of gluten-free soy sauce (TamarI).
This light, refreshing citrus treat is perfect for cooling you down even on the hottest summer days while satisfying that sweet tooth. With only a few ingredients, it’s simple to make and incredibly delicious!
This recipe makes two servings.
Ingredients:
4 cups frozen watermelon cubes
¾ cup whipped coconut cream, homemade or store bought
2 drops Lime Vitality
Simply blend it together and enjoy!
Adapted From Young Living Blog
Let me give you a heads up incase you didn't know.... nearing the end of your pregnancy be prepared for a v swab to test for this strain of bacteria, knowing as GBS (Group B streptococcus). This bacteria can cause health issues for baby if it is present when mom delivers.
There are a lot of different reasons that it is important to care for your gut while you're pregnant. One that was at the forefront of my mind when I was carrying my little guy was maternal Group B streptococcus (GBS) specifically in the v💮ginal canal.
If you test positive for GBS in certain settings you will be prescribed an antibiotic during labor (and sometimes before) and I wanted to avoid that as much as possible, which I knew was possible.
Enter the gut health focus.
I had been taking a probiotic before pregnancy and continued to do so during, especially containing two strains, both of which have over 25 years of clinical data supporting their supplementation during pregnancy. lactobacillus rhamnosus, GR-1 and lactobacillus reuteria, RC-14.
The other idea with this is to help your baby be seeded with healthy bacteria during birth, which can absolutely impact your baby's gut health too.
These two strains were used in a well designed, randomized trial of 99 pregnant women who tested positive for GBS at 35-37 weeks. Half of the women received probiotic treatment (containing 10 billion CFU of each strain), while the other half received a placebo.
The women were tested again for GBS when they were admitted to the hospital for delivery and among the women who received probiotics 43% tested negative for GBS compared to only 18% in the placebo group.
Besides a probiotic you can get these strains in sweet potatoes, or yams, artichokes, and beans, some yogurts, Fermented milk/kefir, Sauerkraut, Miso, Kombucha.
Whether enjoyed as a morning indulgence with a steaming cup of coffee/tea or as a sweet afternoon pick-me-up, lemon poppy seed muffins are a timeless classic that you can never go wrong with!
Ingredients:
- 1/2 cup Coconut Flour
- 1/3 cup Maple Syrup
- 6 Egg
- 1/3 cup Coconut Oil (melted)
- 1/4 tsp Sea Salt
- 1 Lemon (zested and juiced)
- 1 tbsp Poppy Seeds
Instructions:
- Preheat oven to 350ºF (177ºC) and line a muffin tray with liners.
- In a large mixing bowl, combine coconut flour, maple syrup, eggs, coconut oil and salt. Stir well to combine. Add in lemon zest, lemon juice and poppy seeds. Mix well.
- Use a ¼ measuring cup to ladle the batter into the muffin tray. Place in oven and bake for 35 minutes.
- Remove from oven and let cool. Enjoy!
Breakfast seems to always be the meal that we struggle with! Whether it's finding something quick, nutritious, delicious or all of the above. I'm happy to inform that this recipe checks all those boxes!
Ingredients:
- 3/4 cup Vanilla Protein Powder
- 1/2 cup Almond Flour
- 1 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1/2 cup All Natural Peanut Butter (Remember organic peanut butter without added sugar or palm oil is key!)
- 3 Banana (mashed)
- 2 tbsps Maple Syrup
- 3/4 cup Dark Chocolate Chips
Instructions:
- Preheat the oven to 350°F and line a muffin tray with liners or use a silicone muffin tray.
- In a large bowl, whisk together the protein powder, almond flour, baking powder, and salt.
- Add the peanut butter, banana, and maple syrup and stir with a spatula until combined. Fold in the chocolate chips.
- Divide the batter evenly between muffin cups. Bake for 13 to 15 minutes or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 to 15 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!
