I love coconut water! When I’m traveling in the tropics, there is nothing better than drinking water straight from a coconut. Mother nature designed the perfect vessel for a drink that is so refreshing, slightly sweet, and keeps you hydrated in hot climates. You’ve probably heard that coconut water makes an excellent hydrating drink that replenishes electrolytes and can replace nasty chemical-filled Gatorade and Powerade - but there really is more to it than that. How do you buy the healthiest coconut water and avoid the worst?
This new recipe is inspired by one of my favorite lunch options from last month’s Food Babe Eating Guide. When I’m home this Summer, I’m making as many meals as possible to keep in tip top healthy condition to weather me through the times when I am traveling and have limited choices.
This chicken or chickpea salad sandwich makes perfect to-go food to pack in a cooler for a day at the beach, to take for lunch at the office or school, and to wrap up and take with you on your travels. As you know, I limit my meat consumption and that’s why I like to have options for recipes, if you’ve got left over chicken that you don’t want to waste (I hate wasting food – especially meat!), it works perfectly in this sandwich. If you don’t eat meat, chickpeas make an excellent protein and fiber packed substitute. I’ve tried the wrap both ways and they are equally delicious. You can also substitute another bread option for the wrap – my favorite, is “Food for Life Ezekiel Sesame Sprouted Bread” you get in the freezer section of most natural food stores. Enjoy!
Something incredible happened when I was on vacation with friends recently.
A couple of weeks ago, I enjoyed a weekend getaway to the French West Indies with 3 other couples. We rented a villa, so it was like one big slumber party the whole time. We ate every meal together, it so fun! The first morning I woke up expecting to have a croissant for breakfast (because that’s what is typical for that part of the world – and I love them!), but to my surprise, my friend was busy making a green smoothie in the kitchen. Frankly, I was shocked and so happy at the same time! My friend ended up making one of the best smoothies I have ever had – using the only produce he could find on the island. Vegetables like kale were not available at the store, so he used some spinach and some other basic ingredients he could find. I couldn’t believe how good it turned out. The next morning, I made sure to wake up early, so I could watch, help him make it and steal the recipe! Haha! Here it is: Continue Reading →
If given the choice between a muffin and a scone, I’ll take the scone every single time. I’ve even been known to eat scones for dessert (instead of breakfast) on more than one occasion. There’s something about that dry, flaky texture that I love. For some reason, however, I haven’t made scones that often until now. Living an organic, non-GMO lifestyle doesn’t mean you have to give up your favorite foods. You just need to know how to make them with the cleanest ingredients. This recipe for blueberry lemon scones is fantastic and super easy. The scones are perfect for a weekend brunch, a treat or to make ahead and freeze for later.