Eat Well with LivChiro

Juice of 1 lemon 

1 inch raw ginger, sliced 

1 tbsp apple cider vinegar 

1 tsp turmeric 

1 tbsp raw honey (optional for sweetness) 

Place all ingredients in a 1 liter jar or pitcher and fill the jar with warm-boiling water. Mix and Enjoy! 

All of the ingredients in this drink are anti-inflammatory by nature. Drink this in the morning on an empty stomach to help improve digestion, improve liver function and detox your system. 

 This is what I've been having lately for breakfast when I'm not intermittent fasting. It is delicious!

1/2 cup Silk Vanilla cultured almond yogurt 

1/2 cup Blue Hills Bakery gluten free granola

Optional:

1-2 tbsp nut butter of your choice 

1/2 cup of berries of your choice 

sprinkle of cinnamon

 1/2 cup organic coconut oil 

1/2 cup organic cocoa powder

1/4 cup natural honey or maple syrup

Optional:

1/2 cup organic nut butter (your choice)  

1 drop flavoured extract (vanilla and mint are our favourites!) 

heat coconut oil until melted

whisk in cacao powder and maple syrup. Top with pecans & sea salt, and then freeze in mini muffin cups. Store in the freezer. 

 1 cup cooked red lentils
2 cups baby kale 🌱
1 cup chopped purple cabbage
2 carrots 🥕thinly sliced (lengthwise)
1 cup snap peas sliced (lengthwise)
Handful chopped dill
2 tbsp hemp ♥️ 's

Dressing:
1 tbsp coconut vinegar (or brown rice, red wine, apple cider vinegar)
1/2 lime squeezed
1-2 tbsp olive or flax oil
Sea salt to taste

Serves 2. 💚 

2 scoops of Vega performance Sport Protein
4 tbsp walnut pieces
3 tbsp sunflower seeds
3 tbsp natural peanut butter
2 tbsp local creamed honey
2 tbsp raw cacao
3/4 cup almond milk
Dash of cinnamon
Dash of sea salt  

Toast your favourite bread- we like Northern bakehouse (superstore), Promises (Sobeys)

Mash up 1/2 an avocado on top 

Optional: 

Add a sliced hard boiled egg

Salt & pepper to taste 

Add a squeeze of lemon or lime juice

 Garden fresh tomato slices

Bacon or turkey bacon

1 cup almond flour 

1/3 cup Erythritol

1 tsp. cinnamon

2 teaspoons gluten-free baking powder

1/8 tsp. sea salt 

1/4 cup butter 

1/4 cup unsweetened almond milk 

2 large eggs

1/2 tsp vanilla extract 

Preheat over to 350 degrees f and line a muffin tin. 

In a large bowl stir together the almond flour, erythritol, baking powder, cinnamon and sea salt. 

In a small bowl whisk together melted butter, almond milk, egg and vanilla. Whisk the wet mixture into the dry. 

Pour evenly into muffin tin. 

Bake 15-18 minutes, Enjoy! 

 Zucchini (approx. 4-5 cups spiralized/ 2-3 zucchini)

1 Tbsp coconut oil

2 ripe avocados

1 cup fresh basil leaves

3 cloves garlic

¼ cup pine nuts

2 Tbsp lemon juice

½ tsp. sea salt

3 Tbsp olive oil

Cracked black pepper, to taste

INSTRUCTIONS

1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. If you do not have a spiralizer, peel the zucchini skin off and then use the peeler to grate the zucchini into long strips. OR buy the pre-prepared ones at Costco! 
2. In a food processor or blender, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
3. In a large skillet over medium high heat melt coconut oil then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!