5 Mindfulness Tricks to Help You Avoid Overeating When You're Stuck at Home

Posted on June 08 by
in Blog
1. Designate meal times
 
2. Focus on your food
 
3. Skip the news or any stressful media
 
4. Snack responsibly
 
5. Journal
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Strawberry Mouse

Posted on June 08 by
in Blog

IT IS BERRY SEASON.....

Ingredients

1 packet unflavored gelatin
3 cups strawberries, fresh or frozen
10 tablespoons granulated sugar (or granulated monk fruit)
3/4 cup egg whites
1 cup whipped topping (buy or make with whipping cream)

Preparation

In a small bowl mix gelatin with 1 tablespoon water and microwave for 10 to 15 seconds to dissolve gelatin. Stir and set aside.

Wash and hull fresh strawberries. Reserve three strawberries cut into slices for garnish.

Place the berries in a food processor and puree. Pour puree into a mixing bowl and stir in gelatin. Add 2 to 4 tablespoons of sugar to desired sweetness. Set aside.

Place egg whites in a clean mixing bowl. Beat to soft peaks.

Gradually add 6 tablespoons of sugar to egg whites while beating until they are stiff and glossy.

Fold the strawberry puree into the egg whites. Put the mixture in a glass bowl or dessert glasses and chill.

Just before serving, top mousse with whipped topping and garnish with strawberry slices.

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JOJO's Chocolate

Posted on June 04 by
in Blog


Calories: 190
Net Carbs: 6g
Protein: 6g
Fat: 14g

Ingredients: dark chocolate (unsweetened chocolate, sugar, cocoa butter, sunflower lecithin,vanilla), peanuts, hemp protein, sea salt.

No photo description available.

Cauliflower Fried Rice

Posted on May 28 by
in Blog

Ingredients

1 cauliflower
2 tablespoons coconut oil divided
3 tablespoons tamari sauce
1/2 teaspoon honey
1 teaspoon rice vinegar
1 carrot sliced into small rounds
2 garlic cloves minced
1 tablespoon fresh ginger root chopped
1 cup frozen peas
1/4 green cabbage chopped
1 tablespoon sesame oil
2 eggs beaten
2 green onions
1 teaspoon crushed red pepper flakes

Instructions

Cut the cauliflower in half (or quarters if it's really big), remove the stem and core then shred it using the largest side of a grater so that it crumbles into what resembles grains of rice. If you’re using a frozen, bagged variety, open the bag and set it aside. Whisk the honey, tamari and rice vinegar together in a bowl then set it aside.

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the carrots, garlic, ginger and cook, stirring often, for 3-4 minutes until the carrot has softened slightly and the garlic is fragrant. If the mixture is sticking, add water, 1 teaspoon at a time so the carrots can keep cooking. Add the cauliflower, peas, cabbage, and sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft texture that begins to crisp, about 4-7 more minutes.

Make a well in the middle, turn the heat down, and add the rest of the coconut oil, heating it for 30 seconds, then the eggs. Stir gently them continuously until the eggs are fully cooked and scrambled; about 2-3 minutes. Stir in the tamari, honey, vinegar mixture and coat the cauliflower rice by stirring it well. When the dish is finished cooking, garnish it with green onions and crushed red pepper flakes or any other herbs you prefer.

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