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Sun Cups by Free2B Foods

SweatTheStyle_suncupsResearchers estimate that up to 15 million Americans have food allergies. Some suffer from these allergies from birth while others develop them over time. These Dark Chocolate Sun Cups  by Free2B Foods are the leading chocolate cup for anyone dealing with food allergies.

Made with premium dark chocolate and a creamy sunflower butter filling, Dark Chocolate Sun Cups are the perfect healthy alternative to traditional peanut butter cups! All of their products are free of seven of the top eight allergens: peanuts, wheat/gluten, eggs, shellfish, tree nuts, soy, and fish. They also plan on making their facility and products dairy free very soon! The texture of the sunflower butter is so smooth while the dark chocolate is very rich in flavor making the perfect combination for the ultimate healthy sweet.

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Schaner Farms Lavender Lemonade

SweatTheStyle_SchanerFarms_LavenderLemonade_2 Schaner Farms Lavender Lemonade contains fresh lemons and lavender that have been grown naturally without the use of pesticides. Perfect for a hot summer day it tastes just like lemonade with a light lavender aroma. If you’re around the Santa Monica Farmers Market on Wednesdays keep an eye out! Besides having a wide variety of produce and eggs, Schaner Farmers will always have their special housemade season juices available to grab on the go.

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Gluten-Free Zucchini Walnut Bread

SweatTheStyle_Zucchini Bread_ingredients The all-star gluten-free seed in this recipe is buckwheat (buckwheat is a seed!) and is loaded with anti-inflammatory vitamins and minerals, easily digestible proteins and fiber for a healthy heart and intestines. The addition of the zucchini boosts your daily recommended intake of vegetables while the walnuts and flax provide a nutty crunch while bursting with omega-3 fatty acids necessary for healthy skin and brain. Going gluten-free doesn’t always mean compromising taste. This bread is a prime example! Top with your favorites like almond butter, mashed avocado or coconut oil and prepare to be deliciously amazed.
SweatTheStyle_ZucchiniBreadIngredents:
Buckwheat flour: 2 cups
Baking powder: 2 tsp
Baking soda: ½ tsp
Eggs: 2 Whole, free range
Zucchini: 1 ¼ cup, grated
Almond milk: 1 cup
Flaxseeds: ½ cup
Walnuts: ½ cup, crushed
Black pepper: 1 tsp
Himalayan pink salt: 1 ½ tsp
Mixed dried mixed herbs: 1 tsp
Sesame seeds, poppy seeds (topping)

Instructions:
Preheat oven to 350*C. In a mixing bowl, combine flour, powder, soda, pepper and salt. In a separate bowl, combine eggs, almond milk and zucchini. Beat well. Combine wet ingredients with dry ingredients. Fold in the walnuts and flaxseeds. Pour mixture into a bread pan and top with sesame seeds and poppy seeds. Bake for 40 minutes. Cool bread on a cooling rack for 30 minutes before serving.

By: Beata Rydyger BSc RHN, She Lives Clean

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Easy Egg Salad

SweatTheStyle_EggSaladAn old school favourite with only 5 ingredients.
Ingredients:
Eggs: 4 Organic
Vegenaise: 1/4 Cup
Mustard: 1/4 Teaspoon
Green Onion: 1 Piece Chopped
Paprika: 1/8 Tsp
Sea Salt: To Taste
Pepper: To Taste

Instructions:
Put eggs in a pot of cold water and cover. Turn on the heat until water is boiling and then immediately remove from the heat. Let the eggs sit in hot water for 10-12 minutes. Remove from hot water, rinse under cold water, peel off the shell and chop.
Place chopped eggs in a bowl and stir in vegenaise, mustard, and green onion. Season with paprika, salt, and pepper. Enjoy in a sandwich, on top of a green salad, or with crackers.

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Fine Chinese Fried Quinoa

SweatTheStyle_ChineseQuinoaRecipeThe super food version of a fine Chinese classic.
Ingredients:
Broccoli: 1 Head, steamed
Carrots:  1/4 Cup, steamed and chopped
Coconut Oil: 2 Tbsp
Egg: 2 whole
Green Onion: 1 Stock, chopped
Garlic: 1 Clove, finely minced
Ginger: 1 Tsp, freshly grated
Quinoa: 2 cups, day old made or left over
Bragg’s Liquid Aminos: 2 Tbsp

Instructions:
Heat a wok or large pan over high heat and add coconut oil. Once oil is hot, add eggs and scramble for 15 seconds. Once the eggs are cooked remove and set aside.
Add a bit of coconut oil to pan and set heat to medium high. Add green onion, ginger, and garlic. Stir fry for 30 seconds until fragrant. Add cooked eggs, steamed vegetables, and quinoa. Toss and stir fry for 2 minutes. Spread everything out over the surface of the wok and pour in Bragg’s Liquid Aminos. Toss again and stir fry for an additional minute. Taste and add additional Aminos if needed.
As an option for more greens, add frozen peas at the same time as the steamed vegetables when cooking.

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Breakfast Blueberry Muffins

SweatTheStyle_GlutenFreeMuffin_Food1 Ingredients:
Almond Flour: 2 Cups
Maple Sugar: 1/4 Cup
Baking Soda: 1/2 Tsp
Sea Salt: 1/4 Tsp
Eggs: 2, Beaten
Extra-Virgin Olive Oil: 2 Tbs
Honey: 2 Tbs
Vanilla Extract: 1/2 Tsp
Almond Extract: 1/2 Tsp
Blueberries: 1/2 Cup, Frozen

Instructions:
Preheat oven to 375 F. Prepare a 24 cup mini muffin tin by generously oiling each muffin cup, or line each cup with 2 paper liners to make it easier to remove.

Put the almond flour, maple sugar, baking soda, and salt in a large bowl. Toss with your fingers until completely combined and the mixture is lump free. Put the eggs in a separate bowl. Slowly add the oil and honey while whisking constantly. Add the vanilla and almond extract and whisk until well combined. Pour into the almond flour mixture and fold in with a rubber spatula. Gently fold in the blueberries. Spoon the batter into prepared muffin cups, dividing it evenly among them; the batter should come almost to the top of each cup.

Put the muffin tin on a baking sheet and bake for about 15 minutes until the tops are golden brown and a toothpick comes out clean when inserted in the center. Let cool in the pan on a wire rack. If you didn’t use paper liners, gently run a knife or small offset spatula around the edges of the muffins to help release them.

Makes 24 mini muffins.

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Pineapple Fried Quinoa

Pineapple Quinoa Ingredients:
Pineapple: Halved with fruit scooped out and chopped. Keep half of the pineapple shell for presentation
Quinoa: 2 Cups Cooked
Eggs: 3 Whole
Green Onion: 1 Stem, Sliced
Tomato: 1 Diced
Red Onion: 4 Slices, Diced
Frozen Green Peas: 1 Cup
Cilantro: 1 Small Bunch, Chopped
Garlic: 2 Cloves
Ginger: 1 Small Slice
Tamari: 3 Tbsp
Coconut Oil: 5 Tbsp
Olive Oil: 2 Tbsp
Lemon Zest: 2 Tbsp
Shrimp: Deveined, 8 Pieces
Cashew Nuts: Small Handful
Unsalted Vegetable Stock: 2 Cups
AdrianneHo_PinappleQuinoa_FinishedInstructions:
In a bowl mix 2 Tbsp of olive oil with 1 Tbsp of curry powder and 1 Tsp of lemon zest.
Marinade shrimp in mixture for 30 minutes.
Heat a pan with 1 Tbsp of coconut oil and fry red onion and tomato. Once they are cooked softly scramble eggs over veggies, break apart so there are many separate pieces, and set aside.
Defrost frozen peas in a wok or larger pan and set aside.
Cook shrimp in a larger pan for 3-5 minutes with 2 Tbsp of coconut oil and garlic. The shrimp is cooked when both sides turn pink and shrimp becomes rounder and more firm.  Set cooked shrimp aside.
Toss the cooked quinoa in the oiled pan from the shrimp with cilantro, green onion, green peas, and chopped pineapple. Pour in Tamari, 2 Tbsp of coconut oil, and 1 Tbsp of curry powder and keep frying.
Add shrimp, scrambled egg mixture, and cashew nuts. Keep frying until eggs and shrimp are mixed throughout the quinoa.
Turn off heat and scoop fried quinoa into the pineapple shell.
Garnish with cilantro and serve!

One less dish to wash at the end of the night!

Buy Ingredient Vibes:

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