Hello everyone! It’s been a little while — I’m busy with some exciting things for this blog (coming soon!) but today I wanted to share a personal recipe of mine that I enjoy daily. It’s soothing, comforting, and really healthy, plus it’s great for you digestion! Perhaps by now you’ve heard that you should start your day with a glass of warm lemon water. Not only does drinking warm water help to rehydrate your system (our bodies are most dehydrated after we wake), it also aids in digestion, boosts the immune system, balances pH levels, and helps detox your body. But why stop at just the lemon?
My recipe kicks things up a notch with grass-fed gelatin that provides protein and helps soothe and repair your digestive tract, along with coconut oil which is an incredible source of MCTs (medium chain triglycerides), a kind of fatty acid that helps you burn more fat while lessening hunger, amongst a whole host of other health benefits. I find that oftentimes when I don’t have time for breakfast (I’m a big fan of the snooze button) I can just put this “tea” in my Contigo tumbler and I’m perfectly satisfied until lunchtime! During the colder months, I also make this when I get home. It’s my little moment of relaxation after a day of work and a hectic 20-mile Los Angeles commute. Continue reading →
There’s been a lot of hype in the “real food” world lately about bone broth — and with good reason! This nutritious broth is rich in vitamins and minerals that are essential to good health, plus it’s so cheap to make! In the traditional kitchens of yore, broth was used for everything from soups, stews, and sauces. In other words, it was an essential part of life and good health. Unfortunately, once Western medicine came into fashion and promised all sorts of miracles cures, natural remedies that had been used for centuries started falling out of practice. Now, I’m not going to get all sciency on you, but here are just some of the reasons you should incorporate bone broth into your diet: Continue reading →
Chicken is a staple in the diet of almost every American family. In fact, chicken outsold beef for the first time in 2013, making it America’s favorite protein — with breast meat accounting for 55% of all chicken meat sold. Crazy! It’s not hard to see why chicken is a top-seller: it’s generally cheaper and easier to cook than beef, has a better health rap, and it goes with just about everything. However, the chickens you find in most supermarkets aren’t raised healthfully. These factory-farmed chickens are raised for rapid growth and have a ton of health problems due to unsanitary living conditions — PLUS they’re fed everything from antibiotics to arsenic to GMOs, which you in turn consume when you eat them. Yikes!
So what’s a chicken lover to do? Go free range! I know, I know: the first thing people think when they hear “free range” is “empty wallet,” but it doesn’t have to be that way. Whole organic, free-range chickens are generally just cents more than the boneless skinless chicken breasts sold in the market, and because you’re using the whole chicken and not just paying for “parts,” you’re saving money at the same time. Plus, since they live a better life, so will you! Free-range, organic chickens have virtually none of the health concerns of factory-farmed chickens, and you’ll also get the nutritional benefit of the vitamin packed giblets (put them in the freezer for later) as well as the bones (save them to make stock – recipe to come!). And the best part? It tastes better than factory-farmed and could not be easier to make! Some people get grossed out over the sight of a whole chicken, and to those I say this: since when did it become repulsive to see where your food comes from?
I have two words for this recipe: easy peasy. Nope I lied, four more: Sticky, sweet, tangy, and delicious. This recipe was inspired by Fresh4Five’s Homemade Pomegranate Molasses. The pomegranate version, while very good, is also very expensive with the cost of pomegranate juice, so I decided to give it my own twist. Though originally made as part of the recipe for Paleo Cranberry Kale Turkey Meatballs with Garlic Cranberry Dipping Sauce, the molasses itself can be enjoyed as a topping for a range of items: drizzle it over some coconut milk ice cream, use it as a glaze for meat, or mix it with equal parts olive or coconut oil to create a delicious dressing. The original recipe yields 3 cups but I find this to be a little too much, so I halved it. It does take some time for the molasses to form, but I promise it will be worth it!
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