Have you ever just wanted something quick to eat but will still satisfy your hunger until your next meal?
Strawberries, guacamole and lime will hold your tummy down until you eat your next complete meal.
2 cups Strawberries
1 Large avocado
- Rinse/Wash strawberries in vinegar water
- Slice Strawberries
- Slice avocado
- Place on bowl
- Squeeze lime juice over fruit
The life of a soon to be vegetarian has its days but you know you’re getting close to vegetarian when your palette no longer likes the taste of turkey.
Finding and creating different meals has always been pretty easy for me but researching the simple things to substitute was a challenge. Playing around with food is all science and measurements. So I kept playing around with the pursuit pancakism.
My recipe consists of easy ingredients you should already have stored in your pantry.
1 ripe Banana
1 cup almond milk or light coconut milk
1 tsp vanilla extract
1 cup flour (1/2 c all purpose & 1/2 c rice flour)
1/4 tsp cinnamon
2 tbls Organic Sugar
2 tbls baking powder
1 tsp salt
Cooking spray to coat skillet
- Mash ripe banana
- Add milk and vanilla extract. Stir
- Sift dry ingredients into liquids
- Stir all ingredients until batter is smooth. (Batter will be thick)
- Heat skillet to Med/High
- Spray cooking oil. Pref. coconut oil
- Pour batter in skillet. Cook until bubbles form then turn.
When I think about eating, I think about what’s best for my body long term. Most of us have gotten warped in the new society of gmos, toxins and harmful chemicals in our foods. Eating for YOU has essentially become harder so I decided to create a 21 day health challenge to get myself on the right track.
Day one wasn’t as hard as I thought it would be but going to Philly on the first day of my detox was definitely a challenge. Having meals prepped and ready to go, made my commitment smoother.
The meals were not too bad and craving for sweet and savory items didn’t exist. Prepping and cook time for each meal was no more than 20 minutes including prep time and best of all, I lost 3lbs in 4 days.
I am still in the first phase, mid-week and I wanted to share my progress on FOOD JUNKIE 21’s -21 Day Health Challenge.
If you follow me on Instagram and Facebook, you will see an array of images.
These are just a few of my favorites. The Lettuce hand sandwich smothered in hummus. Sweet potato stir fry, Egg & Vegetable scramble w Quinoa and Chickpeas, and a Green Smoothie.
Salads are boring and just about everyone who’s new to making healthier choices dread preparing and eating them. So here’s an easy prep Kale salad that you don’t want to miss out on.
ENJOY! Happy eating!
1 Large handful of Kale greens-chopped
4 Brussel Sprouts broiled/grilled/pan-seared
1 Medium Carrot-sliced
1/8 cup craisins
1/8 cup Tahini
1/2 cup olive oil
2 Garlic Cloves
3 Tbls Onion
1/2 tsp Salt
1/2 tsp sugar
1/4 tsp Black Pepper
1/8 cup apple cider vinegar
1/8 cup Red bell Pepper
- Place kale on plate and top with all vegetable ingredients
- Blend the remaining ingredients for dressing in a blender/Food Processor except Red Bell Pepper
- Blend for approx. 1-2 minutes
- Add Red Pepper in blender last and pulse for 30 seconds.
Use Avocado dressing to top your salad.