9 times outa 10 if I’m drinking a smoothie this is the very recipe of what’s in it. I’ve been drinking this since my diagnosis with multiple sclerosis in 2014. I make a few variations here and there like mixing up the greens I use, the flavor kombucha, or the add ins. 
it’s a great balance of nutrition and healthy fats without spiking the blood sugar. Plenty of fiber to keep me full for hours. Plenty of hydration, probiotics, and glow foods here to have your skin radiant and your gut happy and healthy. 
I will warn you, this isn’t a “pretty” green smoothie it’s pretty brown:)

Ingredients

1/2 cup frozen blueberries 

1/2 cup frozen strawberries 

1/4 cup frozen cauliflower 

1 stalk celery

3 inches cucumber 

1/4 cup full fat coconut milk

1/2 + kombucha to blend

Optional Add-Ins

Spirulina, chlorella, cinnamon, collagen, adaptagens

How To

Throw all in a blender and whizz up!

ENJOY!

This recipe is 100% for Mitch as he LOVES carrot cake and this carrot cake overnight oats is his new favorite! Best part, he gets to eat cake for breakfast. Shhhh, not really, its actually good for you. Super easy to make the night before and have on hand for a few days. Packed full of glow foods that promote a healthy gut you just cant go wrong here. You can substitute any milk you prefer, and I even make with steel cut oats sometimes, equally as yum.

OATS INGREDIENTS:

1 cup rolled oats (we use sprouted oats from One Degree)

1 cup almond milk

2 tbls chia seeds

2 tbls hemp seeds

2/3 cup shredded carrot

2 medjool dates chopped

1-2 tsp maple syrup

1 tsp pumpkin pie spice or cinnamon + clove mix

1 tsp vanilla

1 tsp lemon juice

FOR THE ICING:

1/2 cup vanilla greek yogurt (or plain)

2 tbls almond butter

1 tsp maple syrup

HOW TO:

Combine all the oats ingredients in a medium sized bowl and mix up.

Next combine all the icing ingredients and whip up until creamy.

Next, layer into a glass pan or into jars and place in the fridge over night.

Next day...top with pecans if desired and ENJOY!

This delightful twist on a caesar salad will have this recipe on repeat. Easy enough to make any night of the week and fancy enough to make for holiday tables. If you don't do dairy you can swap the parmesan for nutritional yeast. The anchovies in the dressing are optional as well, although we prefer them very much! The crunchy quinoa is so good here as you can get a little in every bite.

The glow food ingredients in this warm brussel caesar salad are nothing to ignore either! Check this out...

Brussels - great source of vitamin C which promotes collagen production and skin elasticity. The high fiber content aids in digestion to improve skin clarity. Full of antioxidants protect skin cells from oxidative damage.

Tahini - rich in vitamins, minerals and healthy fats that nourish and moisturize the skin, leaving it healthy and glowing. Anti-inflammatory properties can soothe red and irritated skin.

Garlic - antimicrobial and anti-inflammatory to calm inflammation and helps promote collagen production.

Quinoa - nutrient rich with amino acids, vitamin E and zinc, which moisturize and repair damaged skin cells. Fights free radicals supporting graceful aging.

EVOO - antioxidant rich and a healthy fat to nourish and moisturize the skin. Vitamin E + K reduce the signs of aging and promote a more even skin tone.

Salad Ingredients:

1 head of romaine chopped

1 lb brussels trimmed and sliced into thirds

Quinoa:

1 cup cooked quinoa

1 tbls evoo

s+p

Dressing:

1/4 cup tahini

1/2 lemon juiced

2 cloves garlic

1 tsp dijon

2 tbls grated parmesan

2 anchovy fillets

Water to blend and thin

s+p

HOW TO:

Oven to 375

Line two baking sheets with parchment paper. Place brussels on one and quinoa on the other. Toss both with EVOO, s+p. Spread out and pop in the heated oven for 15 minutes. Brussels should start to get slightly crispy on the leaves. The quinoa I like to toast until a little brown.

While that cooks throw all your dressing ingredients into a jar a whiz up with an immersion blender.

Add your romaine to a bowl, top with warm brussels, drizzle the dressing on, and top with the crunchy quinoa.

Fresh cracked pepper is always a delight:)

ENJOY!