I was lucky enough to receive a copy of Marissa Vicario’s new book, Your Holistically Hot Transformation. In her book, she gives us heartfelt advice on how to take care of yourself, so you look and feel fantastic. I liked how this was more of a lifestyle book, and less of another diet book. In fact, she has a chapter dedicated exclusively to why diets don’t work and how calorie counting is unnecessary especially when you are eating whole foods.
She advocates for people to find what works for them, because we all have different health needs and nutrition is not a one-size-fits-all model. This may be jarring to some readers, who have no idea where to start, and like direction that restrictive diets provide, or if a doctor has put you on a elimination diet. Instead of “dieting,” she recommends viewing your nutrition as a journey rather than a destination ending in a number on the scale. And that’s something I can seriously get behind! Buy your copy of Holistically Hot Transformation by Marissa Vicario and get started on your journey to wellness.
This oatmeal raisin granola is gluten and dairy free, and tastes just like an oatmeal raisin cookie. This was my first attempt at granola and I’m very happy with the results, and how easy it was to make a large amount. This recipe is a very budget friendly and convenient alternative to breakfast bars and gourmet granola, and is great for meal planning since it makes a ton of granola! Seriously, you will have enough for the week as well as some to give away to family and friends. Even though I did use natural sweeteners, granola is still high in sugar and should be consumed in moderation or even as dessert. I think it would taste just as delicious over some vanilla ice cream as it would over yogurt.
If you love strawberries, then you will love this coconut basil ice cream with strawberry sauce. It’s paleo friendly and naturally sweetened with honey. With strawberries now in season, this guilt-free dessert is especially good. I’ve also eaten it without the strawberry sauce and just added some chopped strawberries on top instead. But honestly, a freshly made strawberry sauce makes every dessert taste better, and my husband (who is also my official taste tester) agreed.
I’m really happy with the way this dessert came out, and the ingredients are so healthy you could even eat this for breakfast. Which I just did In all seriousness, this recipe was a tricky one that required a lot of trial and error and me eating a lot of green ice cream. My first batch did not have enough basil, but this batch has a nice subtle basil flavor that tastes amazing with strawberries. The coconut cream and avocado are mostly there for texture and color so don’t be put off by them. You also can taste a nice honey flavor, which is what I used for my sweetener, so make sure you use a really high quality honey.
This chicken and avocado soup is a really easy variation of my normal paleo friendly chicken soup. It was actually my husband’s idea, and it looked so pretty and delicious I decided to post it for you guys. I had some leftover chicken soup in the fridge, which made it really simple to throw in some avocado, cilantro, and lime juice and have an instant dinner. It literally took me five minutes total. Shout out to all my meal preppers! This recipe is for you.
This spaghetti squash stir fry was actually my husband’s idea. We had a lot of paleo friendly leftovers from the week and decided it would be delicious all together as a stir fry and it was! Everything was made ahead of time, from the slow cooked spaghetti squash to the shredded chicken and chopped vegetables. The last time I was at Whole Foods, I noticed that Coconut Secret which makes coconut aminos came out with a teriyaki sauce! It’s soy, gluten, and GMO free and completely organic and vegan. Be sure to salt your food though, unlike soy sauce or conventional teriyaki sauce, it doesn’t add any salty flavor.
This sweet potato and mango smoothie is a Vitamin C, Vitamin A, and betacarotene powerhouse. I had some leftover baked sweet potatoes (that were on the small side) in the fridge from dinner before, and turned it into breakfast the next day. The sweet potatoes also help give the smoothie a nice creamy texture. I will definitely be making this again in the future!