Expansive, mind-blowing change can happen when we are in an environment where we feel supported, heard and inspired. This was exactly my experience when I underwent the last 21 Day Transformation with Holistic Nutritionist, Kristin Dahl and Health Coach, Alexa Gray.
Through their work, I was able to open up, shift my relationship with food, meet new incredible souls and received the most amazing goodie bag in the mail full of beautiful holistic products that assisted me in using the tools I acquired even after the cleanse was over.
Research shows that it takes 21 days to form a habit. Well, I believe this is even more true when those days are filled with a tribe who is on the same path, experts who are there to answer any questions you have and endless inspiration to quickly alleviate anxiety and fears through the process.
I am eternally thankful for all of the resources I have at my fingertips living in NYC, but nothing can replace the community of women I feel so fortunate to be surrounded by.
Paige, Vice Blendy of my favorite LuliTonix and straight up magician goddess in the kitchen is definitely one of those people. She is bursting with positive energy and puts so much love into everything she does. Paige is a constant inspiration and I am thrilled she is joining us today to feature her delicious (and healthy!) gluten-free, vegan chocolate mint cupcakes.
Maintaining morning and evening rituals is one of the greatest ways to stay grounded and supported despite whatever the day may bring. Life gets busy and hectic, it is nearly impossible to jump into a state of total relaxation once the evening approaches. Calming your mind and body is crucial to transition into nighttime with ease. This tonic (along with a great book, mantra playing and candles burning) helps me to release anything not serving me and arrive at a happy, serene place.
The ashwagandha is restorative while reducing anxiety, reishi supports the immune system and relieves stress and mucuna pruriens soothes the entire nervous system. Mixed with the gynostemma or chamomile tea, you will be amazed at the feeling of bliss that washes over you. This tonic is my absolute favorite way to unwind, calm my nervous system and prepare for sweet dreams.
Since limiting the grains in my diet I have been feeling infinitely better but still experiencing cravings for old comfort foods. My favorite breakfast in the morning is a green smoothie but with the “feels like” temperature at around zero I can’t bare to make myself even colder. Enter this recipe from Colorful Eats. A grain-free bread that is paleo, nut-free, sugar-free and packed with nutrition. I have been enjoying a slice in the morning alternating between a bit of grass-fed butter and mashed avocado. It is filling and leaves me with sustained energy, not to mention it tastes delicious. Even if you do eat grains, this could be a fun way to switch things up and see how you feel. Have you ever made bread? Let me know in the comments!
A few weeks ago I made these coconut flour biscuits from Wellness Mama and shared a picture on my Instagram. They are extremely versatile and a delicious grain-free treat. I made them sugar-free by removing the honey and used grass-fed butter, 20 minutes and you are done!
Today I am sharing one of my favorite side dishes, plantains. I grew up eating them in Miami but I was surprised when I met my fiancé that he had never tried them. Now he is a huge fan and we enjoy them regularly. Plantains have fiber, potassium, vitamin a, vitamin c as well as calcium, iron and magnesium. I love to top them on quinoa and black beans, with steamed greens or with a side of guacamole.
When raw they have a bitter taste but cooking brings out their sweetness and is a fun change from potatoes or rice. The plantain I used here was ripe but you can also use green plantains which are just as good but less sweet. They can be tough to peel so I like to cut down the middle (vertically) and peel the plantain open with my hands. Then slice and cook in coconut oil on medium heat. The first side should take about 5 minutes to brown and then flip over and brown the other side. Toss with salt and pepper and they are ready to be served.