Turmeric Latte Love

When my eczema was really bad I was bathing in turmeric in addition to drinking it. I was a walking human orange. Turmeric has significant anti-inflammatory effects in the body. Curcumin which is found in turmeric is a powerful antioxidant and has amazing health benefits. Curcumin is great for reducing inflammation, helping regulate blood sugar levels, and reducing pain.

In China turmeric is used to treat abdominal pain. Research has found that turmeric increases mucin secretion and may act as a protective layer in the stomach against irritants. Because of the anti-inflammatory properties patients who received turmeric/curcumin showed significant improvement in their symptoms (1).

In one double-blind, placebo-controlled study with patients who had ulcerative colitis. The patients who received a turmeric/curcumin supplements had a relapse rate much lower than those who took the placebo (2).

Turmeric/curcumin supplementation in clinical studies has also shown improvment in lipid profiles.

There are currently many studies investigating the possible beneficial effects of turmeric/curcumin in a wide variety of illnesses. Turmeric has been used in Asia for many remedies and it may prove to be a great preventative tool for illnesses including cancer, obesity, type-2 diabetes, ulcerative colitis, bacterial infections, hyperlipidemia, hypertension, chronic kidney disease, and end-stage renal disease (23).

So why not make a turmeric latte part of your routine? It is simple to make and you can drink it during any part of your day. You do not have to be a walking human orange like I was to reap the benefits of turmeric. Below is one of my favorite recipes for a turmeric latte

  • 2 cups unsweetened coconut milk
  • 1 tablespoon turmeric
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon ginger
  • 1 teaspoon maple syrup (optional)

Add ingredients, heat over the stove until melted and warm. Sprinkle cinnamon on top and enjoy!

📷 credit: Dr. Axe

This week was on point!

Okay so this week was definitely one of my favorite! Meal prepping has just made my week so much easier! I admit Sunday it feels like a lot to prep it all but it’s so nice to just grab and go all week! This week I made Spinach and ricotta pie for breakfast, Turkey burgers with broccoli slaw, and zucchini lasagna :). I added some fresh salad or veggies with each meal and was good to go all week.

I love chocolate. It’s one of my biggest weaknesses. I found a recipe for peanut butter cup fat bombs and they are the bomb! Below are the recipes, enjoy!

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Spinach Ricotta Pie (I used Spinach instead of chard)

http://www.ibreatheimhungry.com/2012/12/swiss-chard-ricotta-pie-w-sausage-crust.html

http://www.skinnytaste.com/zucchini-lasagna/

Peanut Butter Cups (I used almond butter instead of peanut butter and 1 packet of stevia instead of splenda. These made 12 and each have less than 2g carbs!)

http://screwedonstraight.net/keto-diet-peanut-butter-cup-fat-bombs/

 

 

 

 

Low Carb Pizza Casserole!

I love pizza! This recipe was super easy to make and it was so yummy! Best of all its low carb! I found this website and its awesome. There are so many low carb recipes and even menu plans.

Here’s what you need

  • 1 medium head of cauliflower
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Butter
  • 20 slices pepperoni
  • 3/4 cup shredded mozzarella cheese
  • salt and pepper to taste

Clean the cauliflower and break  it into medium sized pieces. Place in a bowl and microwave with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Remove and stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender along with the 8 slices of pepperoni and ¼ cup mozzarella cheese. blend until smooth. Season with salt and pepper

Spread the cauliflower puree into an 8 x 8  dish.  Cover with ½ cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes.

Enjoy!

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http://www.ibreatheimhungry.com/2013/05/pepperoni-pizza-cauliflower-casserole-low-carb-and-gluten-free.html

Food Junkie

Everyone loves food right? I do! It’s hard to juggle eating semi healthy and life. I’ve dabbled with meal prepping but never really stuck with it. When things got busy I went back to my old eating habits. If I don’t meal prep I don’t cook during the week which equals junk food for me! I’ve been doing solid meal prep for about 3 weeks now and it’s so easy to just grab food and go during the week. I’ll be sharing some awesome recipes I find along the way :).  I do mostly a low carb diet to eliminate food sensitivities.

My favorite so far is a Honey Balsamic Chicken and Veggies and its a one pan and done! You can modify the recipe with different vegetables to change it up a bit.

For the Sauce

  • mix  balsamic vinegar, honey, Dijon, garlic, oregano and basil together
  • In large bowl, combine balsamic vinegar mixture and chicken
  • marinate for at least 30 minutes to overnight. Drain the chicken from the marinade.
  • Preheat oven to 400 degrees F.
  • I used coconut oil to coat my pan.
  • Now place any vegetables you want in the pan. My favorite is zucchini, grape tomatoes, bell peppers, kale, and broccoli but I’ve also used asparagus, and squash too!
  • Place into oven and cook until the chicken is completely cooked through,  about 25-30 minutes. If you use asparagus add it during the last 10 minutes of cooking time.
  • Enjoy!
For the chicken
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

I found the recipe from Damn Delicious and it really is delicious! Let me know if you try it and what you think!

http://damndelicious.net/2015/07/10/honey-balsamic-chicken-breasts-and-veggies/