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 hearts
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
1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons coconut oil or butter, room temperature
4 tablespoons raw maple syrup
6 tablespoons natural almond butter, room temperature
1 1/2 teaspoons vanilla extract
1 large egg, room temperature
1/2 cup cocoa nibs (optional
Mix it all up and bake at 350 for 10-12 mins. Enjoy!
1 tbsp coconut oil
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup diced onion
2 cloves garlic
2 cups cooked quinoa
2 tbsp xanthan gum - binding agent
2 eggs beaten
Saute the first five ingredients in a frying pan. Then add the last three and the sautéed mixture all into a mixing bowl and combine thoroughly. Shape into about 6-8 patties and bake in the oven on 350 for 15 minutes. You may want to fry them but we found the inside didn't cook as well when fried.
2 avocados
1/2 tomato
1 tbsp Bragg's liquid aminos
Juice of 1 lemon
3/4 cup warm water (add slowly, depending how creamy you prefer your dressing)
1 tsp honey
Blend all ingredients together in a blender and voila! Delicious dressing for salads all week
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
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