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Using Leftovers to Make Lunches

Bringing lunch to work doesn’t have to be boring. Pack up leftovers and you’ll be looking forward to this mid-day meal right after breakfast!

Once of my favorite kinds of lunches are comfort foods like sweet potato and beans. I baked up sweet potatoes for a dinner, then sliced up leftovers for a few lunches. I made a pot of black-eyed peas which make great leftovers, you can use canned if you don’t want to soak and cook the beans. Be sure to use BPA free canned beans such as Eden Farms.

Creamy avocado is a great addition to this meal for some healthy fats and extra protein along with protein from the beans.

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Other great leftover combinations:

  1. Sweet Potato and Black Bean Stew
  2. Leftover balsamic chicken with garlic-lime broccoli (Recipe in my E-cookbook!)
  3. Red Quinoa and Black-Eyed Pea Salad  – Recipe featured on Vitacost.com
  4. Spinach and Zucchini Lasagna
  5. Espresso Roasted Pork with Brussels Sprouts

For a sweet treat try my No-Bake Cacao-Hemp Protein Balls!

What are your favorite leftovers to bring for lunch at the office?

#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

It’s March Madness for college basketball in some circles and it’s #MuffinMadness when it comes to Driscoll’s Berries.

Driscoll’s Berries was very gracious to send me coupons for their berries and a Whole Foods gift card (!!) to make their gluten free blueberry muffins. Thank you!!

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The original recipe is posted here: http://www.driscolls.com/recipes/view/6938/Gluten-Free-Blueberry-Muffins

It’s gluten free and looks glorious! I made my version dairy free as well and they came out super moist and delicious! I also cut a third of the sugar so they are perfect for breakfast but not overly sweet, just the way I like them. I hope you’ll make this great recipe too for your favorite gluten free and dairy free eater or yourself.

Disclosure of material connection: Driscoll’s Berries provided me with coupons and a gift card to purchase their product. All opinions expressed here are completely my own.

#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

Yield: 12 regular size muffins

#MuffinMadness with Driscoll’s Blueberry Muffins! {gluten free, dairy free}

Enjoy with a spoonful of coconut oil or pumpkin seed butter on top!

**Muffins freeze very well!

Ingredients

  • 2 cups Gluten free all-purpose flour (I use Bob’s red mill)
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup raw honey (local if possible)
  • 2 large eggs
  • 2 tsp. lemon zest
  • 1 tsp vanilla extract
  • 1 1/2 cups Driscoll’s Blueberries

Instructions

  1. Preheat oven to 375. Line muffin pan with paper liners or grease lightly with coconut oil.
  2. Mix together flour, baking powder, xanthan gum, and sea salt in a large bowl.
  3. In a small bowl, beat eggs then mix together with coconut oil, honey, lemon zest, and vanilla.
  4. Pour wet ingredients in with dry ingredients and mix to combine.
  5. Fold in blueberries.
  6. **Note batter will be relatively thick.
  7. Pour about 1/3 cup of batter in each muffin cup.
  8. Bake for 20 minutes until golden brown and toothpick comes out clean.
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What is your favorite muffin flavor? I love blueberries in the spring and pumpkin raspberry in the fall.

Snack on this – eatKeenwa Krunch

When I saw eatKeenwa on Instagram @eatKeenwa, I knew I had to try them. The looked so yummy and wholesome.

I was able to get my hands on samples of Walnut Date Agave and Cinnamon Banana Strawberry. Thanks eat Keenwa!

Disclosure of material connection: eatKeenwa.com provided me with this product to review. All opinions expressed here are completely my own.

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eatKeenwa is a great snack for on the go. It’s chewy, crunchy, and satisfying! A serving is 6 nuggets that fits in your hand. Even two servings (or two handfuls) is a reasonable sized snack to keep you going. You’ll want to chew these well to savor the flavor. My favorite is the Cinnamon Banana Strawberry with chunks of dried banana and dried strawberries. The Walnut Date Agave is really tasty too with the delicious taste of walnut complimented by the dates and quinoa.

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All varieties are non-GMO, gluten free, high fiber with 5grams per serving, low sodium, soy free and dairy free. It’s a winner in my book!

Check these out asap! You can find them at a variety of retail stores in the Northeast. Find out where exactly by going here: http://eatkeenwa.com/pages/stores

Order directly from http://eatkeenwa.com/ if you cannot find locally. I’m traveling in a few weeks and these will be in my snack bag.

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Get your hands on some of these today!

What is your favorite snack for on the go or to stash at your desk at the office?

Spinach and Zucchini Lasagna {Dairy Free, Gluten Free}

If you love lasagna, but don’t tolerate gluten or dairy very well, this is the recipe you will want to make asap.

Great tasting homemade lasagna you can feel great about feeding your family.

Spinach and Zucchini Lasagna {Dairy Free, Gluten Free}

Spinach and Zucchini Lasagna {Dairy Free, Gluten Free}

Ingredients

  • 2 T. olive oil
  • 1 t. sea salt
  • 1 t. oregano, dried
  • 16 ounces non-GMO tofu, extra firm (tofu from refrigerated section is best)
  • 2 small cloves garlic, peel and crushed
  • 1 T. nutritional yeast*
  • 10 ounces frozen spinach, thawed and excess liquid drained
  • 1 box No-Boil Lasagna noodles (Gluten-Free, if desired)
  • 1 medium zucchini
  • 1 – 16 oz jar pasta sauce

Instructions

  1. Drain tofu by pressing down onto it with paper towels. Pat dry.
  2. Crumble tofu into bowl of a food processor or high-speed blender along with olive oil, sea salt, oregano, garlic and nutritional yeast. Process on high until smooth and ‘ricotta-like’.
  3. Add thawed and drained spinach to tofu mixture and blend thoroughly. Set aside.
  4. Shred zucchini (about 1 cup) and combine into bowl with pasta sauce.
  5. Preheat oven to 400 degrees. Pour ½ cup pasta sauce into the bottom of a 8 x 8 inch glass pan, enough to cover bottom of pan.
  6. Place one layer of lasagna noodles over sauce, do not overlap noodles.
  7. Pour ½ cup sauce over noodles, spread evenly.
  8. Dot ricotta mixture onto sauce covered noodles then spread an even layer.
  9. Repeat layers, starting with noodles, then sauce, and ricotta. Last layer should be noodles covered with sauce.
  10. Cover pan with foil, loosely enough so top layer of sauce does not touch the foil.
  11. Bake for 50 minutes or until noodles are soft.
  12. Remove from oven and let stand 15 minutes before serving.
  13. Save leftovers for lunch and serve with simple green salad. Tastes great the next day too!
  14. Serves: 4
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http://www.totalhealthcounseling.com/2014/spinach-and-zucchini-lasagna-dairy-free-gluten-free/

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*Nutritional yeast is a great source of B-vitamins, often used by vegans because it contains B-12, a nutrient commonly lacking in their diet. Nutritional yeast also contains fiber, protein, selenium, and zinc. Nutritional yeast does not contain active yeast. It’s often used to boost the nutritional profile of healthy dishes and compliments the flavor of certain foods by adding a cheesy flavor. It can be found in the bulk section at Whole Foods.

Source: http://www.bestnaturalfoods.com/nutritional_yeast.html

Product Review: Flora Source By Nutri-Health

My friends over at Nutri-Health.com asked me to try a product of my choice from their website then write up a review. I decided to check out this probiotic, Flora Source Multi-Probiotic Women. I am always in search of finding a new probiotic to give my body a variety of healthy gut bugs. It’s optimal to rotate your probiotics.

If you are looking to improve your gut health, which can boost overall health, then adding a good probiotic to your supplement protocol is a great idea.

How do you know if you need to add in a probiotic supplement? If you are experiencing the following:

  • bloating
  • excess gas
  • have trouble digesting certain foods
  • heartburn or GERD
  • recently taken antibiotics of have taken rounds of antibiotics in the past
  • low energy
  • emotions including anxiety or depression

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Disclosure of material connection: Nutri-Health.com provided me with this product to review. All opinions expressed here are completely my own.

This probiotic formula is unique in that it contains prebiotics as well in the form of short chain fructooligosaccarides (a proprietary blend from NutraFlora scFOS). Ingesting prebiotics along with your probiotics is ideal because it gives the healthy bugs something to feed on so they can then do good work in your body.

This product seemed to help my overall digestion. I could tell by the frequency and shape of my stool that it was having a positive effect on my body. I am experiencing less discomfort from bloating and gas as well. This is complimentary to my overall balanced healthy eating.

The recommendation is to take 2 capsules daily for a week then switch to 1 capsule daily for a week, then repeat the regimen.

A helpful probiotic and prebiotic regimen will:

  • improve your ability to digest foods
  • improve elimination
  • increase nutrient absorption
  • reduce gas and bloating
  • clearer thinking and better moods
  • weight loss
  • less sugar cravings

Taking the Flora Source Multi-Probiotic Women formula helped me experience several of these benefits. Check out this product if you are seeking a new probiotic/prebiotic formula!

Disclaimer: This post is based upon my personal experience. The materials and content contained on this website are for general health information only and are not intended to be a substitute for professional medical advice, diagnosis or treatment. Please consult with you medical doctor before making changes in your diet, exercise, medicine, and supplement program.