Turn the Worry off and Eat Mindfully.

As a holistic nutritionist and self experimentation addict, I have tried so many different ways of eating. This is where it’s gotten me.

In my past I have worried incessantly about sugar. I have worried about buying conventional grapes over organic when I know organic is better. I have worried about not taking the plunge into eating 100% gluten free with my kids. I’ve worried about eating pizza when I should be eating a salad. Then there was that year and a half when I went vegan and worried about eating cheese. Then I was vegetarian and worried about eating meat. My worry even went as far as to worry about eating cooked food when I went “raw”! It’s insane!

Today I am convinced that worrying about your food hurts more than whatever food you are about to eat. I don’t worry about anything I eat anymore. Ever. I bless it and I enjoy it. If I had to label the way I eat today, I would say that I eat mindfully. I listen to my body and eat accordingly.

The number one thing our bodies need is water. We all wake up dehydrated due to air exchange during the night. So, when I wake up I drink 2 glasses of water with either lemon or apple cider vinegar squeezed in. Both are alkalizing and detoxifying. Then I drink plenty of water throughout the day, with lemon or ACV occasionally (about ¼ cup total).

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Once your body is well hydrated, choosing the right food becomes a lot easier. Your intuition will start to control your eating. For instance, I used to eat a lot of chocolate. But once I took care of my hydration, I would find myself reaching for the chocolate out of habit and not because I actually wanted any. It didn’t take long before I stopped reaching for it all the time, and saying no was easy.

However, when the kids have me stressed out and I need a moment to myself, I’ll grab a piece of chocolate, pop it into my mouth, close my eyes, and relax for 30 seconds. I use this moment as a quick grounding ritual. I close my eyes and set the intention to connect to my higher self and God. I breathe in love and peace and ask for the patience to respond to my children with love. I come out of it a lot better than I went in, and I’m a much better parent for this little ritual.

In general, I eat more fruit, vegetables, and protein than carbs. We drink green juice in the mornings and follow that up with protein powder later on. Then we eat lunch and then dinner. We don’t usually eat dessert, but I went through a phase in the summer where I ate ice cream every night! And then, one night, I didn’t want it anymore. My body needed to detoxify from the dairy, and I listened.

When you have a treat, eat it mindfully with joy. Know that it is exactly what your body and soul need at that moment! Eating with joy is probably the most important thing next to water. And when it doesn’t bring you joy anymore, then stop, as I stopped eating ice cream.

I set the intention every day to eat foods that heal my body and soul, and ask Archangel Raphael for help in breaking bad habits. I ask my body what it needs, and more often than not the answer is water. Ask your body questions and then wait for the answer. You may think the answer or feel the answer, but if you ask a question, know that the answer will be given. Look for it.

Angel Prayer: “Archangel Raphael, I ask that you guide me to foods that nourish my mind, body, and soul. I ask that you help me to incorporate movement into my day and that you help me to stay hydrated. And so it is!”

After you ask for guidance, be sure to listen for those subtle hints during the day. When you have a thought that pops into your head that you should drink some water, drink some water! If you feel that you should have a salad for lunch rather than your usual burger and fries, listen! Start to pay attention to your body, ask it what it needs, and then listen for the answer. Drink plenty of water and above all, enjoy your food!

Chocolate Banana Peanut Butter Smoothie 2.0

I’m pretty sure I’ve created some version of this concoction before, but this is my new absolute favourite upgraded version so here it is!  I made this smoothie after an intense workout, which is why I used dates.  Alternatively you can use stevia to taste.

I started using collagen powder after sustaining a knee injury.  It is a phenomenal protein powder, providing support for collagen loss and cartilage damage to the body.  There are so many benefits that I use it every single day!  It adds protein to smoothies without altering the taste.

Between the collagen and the peanut better powder, there is a lot of protein in this bad boy!

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Chocolate Banana Peanut Butter Smoothie 2.0

Serves 2.

  • 1 banana
  • 4 ice cubes
  • 2 cups unsweetened almond milk
  • 2 medjool dates (or stevia to taste)
  • 4 tbsp peanut butter powder or peanut butter (PB2/peanut butter slim)
  • 2 tbsp Great Lakes Collagen powder (omit if you don’t have some…and then go buy some)
  • 1 heaping tbsp cocoa powder (dutch process – the dark kind)
  • 1 tbsp hemp hearts
  • 1 tbsp milled flax seed
  • 1 tsp cinnamon
  • 1 tsp vanilla powder (or 2 tsp vanilla extract)
  • pinch sea salt

Place all ingredients in a high speed blender and blend until smooth.

German Chocolate Cupcakes

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These babies have been a long time in the making.  I’ve been working on the recipe on and off forever, making them now and then but never really getting excited about them – until now!

I’m really glad I didn’t post them earlier because I’m on a low carbohydrate mission in all of my recipes these days.  There is so much unnecessary sugar in modern day food – it drives me crazy.  I had a muffin last week in a moment of weakness and I went into a sugar coma immediately after.  No wonder I was a walking zombie every day in high school, having delicious sugar-rich cookies every. single. day.  I literally lived off of sugar!  I do not want my kids suffering the same fate, but I also don’t want to deprive them of treats.

I made so many cupcakes testing this recipe that we had them for breakfast the next day along with 2 pints of blueberries.  No sugar crash.  No mommy guilt.  And very happy kids.

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German Chocolate Cupcakes

  • 2 cups almond flour
  • ¼ cup cocoa
  • 1 ripe banana, mashed
  • 2 eggs
  • ½ tsp baking soda
  • ½ cup almond milk
  • 16 drops stevia (I use Now’s French Vanilla)
  • ¼ cup maple syrup
  • 1 tbsp vanilla extract
  • ½ tsp sea salt

Preheat oven to 350 degrees. Line a muffin pan with 12 silicone cups individually greased with coconut oil.

Mash up the banana very well, then add the eggs, almond milk, maple syrup, vanilla, and stevia.

Combine almond flour, cocoa, sea salt, and baking soda, and add the dry ingredients to the wet.  Stir well.

Divide the batter between the 12 muffin cups.

Bake 30 minutes or until a toothpick comes out clean (dry).

Let cool in the pan at least 20 minutes.  Hollow out the middle with a tsp.  Ice liberally with the chocolate ganache (careful not to fill the hole) and fill with the coconut filling!

Filling:

  • 1 cup pecans, finely chopped
  • 1 ½ cups shredded coconut
  • 3 egg yolks
  • ½ cup coconut cream (solid mass in a can of full fat coconut milk)
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 16 drops liquid stevia

Place egg yolks and 1 tbsp water in a large bowl.  Place the bowl over an inch of  barely simmering water, and whisk until the eggs thicken, about 5 minutes. Add coconut cream and stir until melted. Remove the bowl from the heat and mix in pecans, shredded coconut, vanilla extract, maple syrup, and stevia. Set aside.

Ganache:

  • 8 oz good quality 70% cacao chocolate
  • 2 tbsp coconut cream
  • 1 tbsp maple syrup

Melt the chocolate in a double boiler. Once the chocolate has melted, remove from the heat source and add the coconut cream. Stir to melt the cream. The coconut cream brings down the heat of the chocolate. The mixture will thicken and you can immediately ice the cupcakes (after they have cooled a little).

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Banana Chocolate Walnut Muffins

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I have finally found the perfect recipe base for muffins!  I am so excited for where my Saturdays are going.  This recipe was first on my list to tackle and I am proud to say that the recipe is finally finished!

If you love walnuts you can add a few handfuls to base of the recipe as well.  I was scared the kids wouldn’t eat them if I loaded the recipe with them but several test batches later and apparently they love walnuts as much as we do.  Though I do measure chocolate chips/chunks generously so maybe that’s why they don’t have a problem with it!

Banana Chocolate Walnut Muffins

Makes 12 muffins

  • 2 overripe bananas
  • 2 large eggs
  • ¼ cup maple syrup
  • 1 tsp vanilla powder (vanilla extract works also)
  • 1 1/2 cups almond flour
  • 2 tbsp chia seeds
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup coconut oil, melted
  • ½ cup chocolate chunks
  • walnuts for garnish

Preheat oven to 350 F and line a muffin pan with silicon muffin cups.

Mash bananas, and mix in eggs and maple syrup.

Add almond flour, vanilla powder, chia seeds, baking soda, and sea salt.  Mix well.

Warm coconut oil until just melted and mix in.

Lastly, mix in chocolate chunks.

Full muffin cups 3/4 full, and top muffins with walnuts.

Bake for 20-25 minutes (I usually do 23) and let cool in the pan for best results.

Once cooled, gently pull the muffins away from the silicon cups and they will pop out perfectly!

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