Posts Tagged ‘#Vegetarian’

Juice Pulp Muffins

muffintable

Happy Spring to you all!

Looking back I cant believe how fast time is flying by, and that it has been about 2 1/2  months since I last wrote here.

I have been a busy bee, like most of you out there…waking up from the hibernation phase of winter and starting new projects, education and intentions with the new energy of spring. That being stated, I didn’t deliberately take a hiatus from writing, but I realize now I was feeling a block in this area. 

I noticed when I started thinking of making a new post, that I was feeling resistance. I truly love writing and I also love the topics I write about on this blog, so I needed to dig deep to figure out what was going on. Here is what came up:

I don’t like doing what I am “supposed” to do! 

There, I said it! ; /

I am innately rebellious and like to go against the grain…even sometimes in spite of myself!  I came to the realization that I was looking at posting bi-weekly as a “job”, and the scheduled– ness of it coupled with the fact that I was comparing my writing to long and eloquently written works from well seasoned bloggers, was draining all the joy out of it for me.

So, what does this epiphany mean for me and my page??                                                     It means that I went to my journal and I wrote down what my new intention is this spring for my blog…and it goes like this:

I want to write what is authentic and inspiring to me, and that means writing when I am feeling those feelings and NOT on a schedule. But is this really “good business”? After all, the blogging powers that be are always hailing the importance of constantly putting out content to stay relevant…

Well, I think it would be more valuable to me and my blog followers to go by the old adage “quality over quantity”  and I think that the people who align with the same things I do will appreciate this approach over filler fluff, and I will always feel really good about what I put out.

Secondly, I have committed to not comparing my work or expression to the work of others and will write my feelings, recipes, points of view, and knowledge in my own voice and in however little or many words as comes naturally to me that day.                                        Only one sentence to go with a recipe?! So be it 🙂 2muffins

I hope you enjoyed this little “rant” or “declaration of my blogging independence”, and I hope it inspires you to set yourself free from old constraints, and to set new aligned intentions this season… Because Spring is for cleansing, and that isn’t just confined to your physical self.  

On that note, if you are planning to cleanse your body (liver is the organ of focus this season), here is one of my fave recipes for using up all that nutritious pulp left over from making your healthy green juices. Also check out my Spring Cleanse program to really get your body and mind cleared out and lightened up for summer 🙂

Blessed Be

Daly XO

Juice Pulp Muffins or Loaf

Ingredients:juicingveg


1 1/2 cups pulp from juicer or grated veg
1/2 cup apple sauce
1/2 cup honey or 1/2 cup coconut sugar
2 eggs, beaten or equivalent in egg whites
1 teaspoon vanilla
1 1/2 cups gluten free flour ie. Quinoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon                                                       pulp                                             1/2 teaspoon nutmeg
1/2 cup nuts, chopped
1/2 cup organic raisins (optional)

Directions:

1) Beat eggs then mix together with apple sauce and honey ( if using), vanilla and pulp
2) Sift dry ingredients and add to pulp mixture.
3) Add nuts and raisins last.
4) Bake in a greased or lined  9″ loaf pan or a muffin tin at 350F for 45 to 60 minutes1muffin

Slimming New Year Salad with Cashew Hummus

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Hello again friends, and probably for the last time in 2015!

The New Year is fast approaching and this is the first spare moment I have had to write…let alone make a healthy dish that isn’t just chicken tossed on lettuce.

I am sure you can all relate to the chaos that is Christmas time and what that can do to your routine. I had all these fabulous pictures in my head of me organizing my time to blog, along with working extra hours, making/buying gifts, wrapping said gifts, hitting the gym and socializing…

Apparently I thought I was super woman as well :/

Of course the usual instead happened. I worked more, socialized more, crammed in gifts and promptly picked up on of my client’s colds which halted my workouts and led to more comfort food than I’d care to admit!

NOT TO WORRY.

If my training as a coach has taught me anything, we ALL have slip ups…and always will. The main difference between people who bounce back and those who continue down that path is…don’t waste time wallowing. Get up, dust off your ego and get back at it! No crazy diet or slaving at the gym only to burn out in 2 weeks. Just start today with one whole day of healthy eating. Take your daily treats from 5 down to one then ditch them from there. Get back at a 20 minute workout that will leave you feeling empowered..not dying or too sore to workout the next day! Baby steps back and you will be there in no time, and actually want to stick with it.

For more help in this department…Try this tasty twist on the dreaded weight loss staple we call salad and while enjoying that, you can head over to my article on 5 Steps To Stay Motivated.

Slimming New Year Salad with Cashew Hummus

Salad

  • 1 Romain heart sliced thin
  • 1/4 Purple cabbage head diced in ribbons
  • 1/4 cup Pomegranate aerials or the seeds from 1/2 the fruit
  • 1/4 Avocado cubed
  • 1/2 Cucumber chopped
  • Top with fresh chives, a dollop of cashew hummus and sprinkle of chia seeds

Cashew Hummus

  • 1 cup raw cashews
  • 1/4 cup tahini
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/8-1/4 teaspoon cayenne
  • water

1. Soak cashews in a bowl of filtered water for at least three hours or overnight . Drain and rinse, then drain well and place in food processor.

2. Add remaining ingredients to food processor and puree until completely blended. The texture will be thick. Add water, 1/4 cup at a time, until desired thickness. When left thicker, this makes an excellent dip or spread too. Add your fave herbs for a different taste.

Christmas Orange Salad with Coconut Cream Dressing

imageTis the season friends …well, almost!

I know its only November, but with how early the stores start playing Christmas music and putting up holiday decorations, no matter how annoying it may be to some…you cant help but start thinking festive a little in advance.

With that in mind, I love Christmas and almost equally, I love Christmas oranges (aka.Mandarin/Tangerine oranges). They are delicious and much easier to peel and eat on the go compared to the regular orange varieties, however, it is unlike me to leave well enough alone, so I decided to create a tasty winter salad with them and top it off with a dairy free creamy coconut milk dressing…yum!

Salad may not be the first thing that comes to mind when you think of wintry foods, but after all those heavy and starchy comfort foods…it may be just what your body needs to de-puff and boost immunity in the season of people getting sick.

Christmas oranges pack a big punch of vitamin C, fiber, vitamin A and several times the amount of flavonoid anti-oxidants compared to regular oranges. So stay regular, and well with these delicious tangerine spheres of goodness!

P.S. This recipe is also excellent topped with baked chicken

Christmas Orange Salad with Coconut Cream Dressing

Ingredients:

  • 1 Bunch Romain lettuce
  • 1/2 Cucumber sliced and quartered
  • 1/4 Cup organic walnuts
  • 1/2 Pomegranate of aerials
  • 1 Christmas (Mandarin) orange peeled

Dressing:

  • 1 can full fat coconut milk (if you are dairy friendly and want easy…use organic plain yogurt)
  • 1 Tbsp Raw honey
  • Fresh grated lemon zest

Directions:

Place your can of coconut milk in the fridge overnight so the creamy thick part rises to the top, leaving the water below. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water within the can or add in a small amount to make your dressing thinner (you can use the leftover in smoothies). Add in your room temperature honey and lemon zest and whisk. Place your dressing in the fridge to set for 30 mins. If using yogurt, just add the honey and lemon to 1 cup of yogurt, mix and use desired amount. Wash and prepare veggies and fruit, top with dressing and walnuts and eat up!!

Dalyce – Your Holistic Lifestylist XO

Balsamic Mushrooms & Egg Bake

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It’s about time I added a recipe involving mushrooms. After all..these deliciously meaty morsels are my all time fave veggie, and in case you haven’t noticed …they are also having a bit of a health food superstar moment!

This easy and filling breakfast is a great way to switch it up in the morning (I often get in a breaky rut), as well as a great new way to enjoy this superfood that is said to help ward off breast cancer, fight tumors, and improve circulation among many other immune boosting benefits.

I urge you to branch out and give this warming winter dish a go…your taste buds and overall health will thank you ;P

Ingredients:image

  • 2 cups quartered organic white button or crimini mushrooms
  • 2 large organic eggs
  • 1 Tbsp. Organic balsamic vinegar
  • 1/8 cup shaved Parmesan flakes or GoVeggie dairy free grated “Parmesan”
  • Pink or sea salt and pepper to your liking
  • Optional- top with 1/4 avocado cubed AFTER cooking.

Directions:

Preheat oven to 350. Wash and quarter 2 cups worth mushrooms. Grease a small oven safe dish with your choice of high temperature safe oil ( coconut and avocado are both good options) and cover the bottom with your cut mushrooms. Drizzle the shrooms with balsamic and scatter the Parmesan to cover them all. GENTLY crack the two eggs on top of the mushroom mix side by side with yolks in tact. Sprinkle with salt and pep and place in the oven to bake for approx 12 mins (this will vary depending on your oven, so watch closely to not overcook). When all the egg white is solid and the yolks are set but still bright yellow and semi soft, remove from the oven and top with avocado. Devour and enjoy your day :p XO

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Macros:

With Avocado

Cals: 337

Fat: 18.5

Protein: 17.5

Carbs: 14.5

Without Avocado:

Cals: 282

Fat: 13.5

Protein: 16.5

Carbs: 11.5

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