You may or may not have noticed a shift in content recently, the small changes to the website, a word here or there. But this is my formalish (as formal as I’ll get probably) announcement to share that I’ll be shifting my focus to support prenatal and postpartum wellness. This isn’t a sudden move for me; I’ve always been passionate about women’s health. But during my own pregnancy, like many other mamas out there, I sifted through the mess of confusing and sometimes downright dangerous fitness and nutrition information gifted to women by Dr. Google and realized there had to be a better way. So I began dedicating my time and energy to learn from the best when it comes to pre/postnatal care, so I could better help my mama clients and friends.Read More
Plantain Cardamom Frozen Dessert
(Gluten-free, dairy-free, nut-free, no added sugar, whole30, paleo, vegan, any labels I'm missing?)
- 3 very ripe plantains (they should be pretty much black)
- 1/2 cup full fat coconut milk
- 1/2 tsp cardamom
- 1 tsp cinnamon
Peel plantains and cut into thirds.
Place plantains in glass container in freezer for at least 6 hours, preferably overnight, until frozen through.
Snag that high speed blender or food processor. Combine coconut milk, spices and frozen plantains and blend until smooth.
Do a little taste test and add more cinnamon or cardamom, as you see fit. (The fresher your spices are the more potent they will be!).
Pour plantain mixture into a glass container and place in freezer for at least one hour to set.
When ready to eat, remove from freezer, and let sit on counter for 15 minutes to soften. Scoop into bowls and top with a dash of cardamom. Enjoy!
I'm all about creating recipes that the whole family can eat-- infant baby included. Because this recipe is free from common allergens, it's a great option for babies 6months and older and their parents! This recipe came about as a way to soothe my teething daughter's gums and hungry belly, and my sweet tooth. The coconut milk is a great source of healthy fats and slows the absorption of the sugars in the plantains. The spices are a great way to introduce different flavors to a developing palette!
Plantains are part of the banana family and like bananas they contain this super awesome enzyme: amylase. Bananas and plantains naturally ripen as they hang out on your counter. That's the amylase at work breaking down the carbohydrates and converting them into simpler sugars. Thus, why the longer a banana sits, the sweeter it gets. Older kids and adults naturally produce a form of this enzyme in their saliva-- salivary amylase-- and it helps break down carbohydrate rich foods while chewing.
Babies don't develop this important enzyme until around 8 months or older, which is why we recommend they stick to mom's milk or quality formula, healthy fats like avocado, coconut, and egg yolk, and proteins (like liver!) which they are well-equipped to digest.
But back to plantains and bananas! Because they contain the amylase enzyme, they are a good option for early food for baby. The amylase in the food helps break it down for baby!
If making this for an early food introduction just for baby, try using mom's milk, instead of coconut milk. The healthy fats and proteins contained in breastmilk will make this a superfood treat for baby and will improve babe's ability to digest. You may also want to use bananas instead of plantains. Plantains are starchier than bananas and may be harder for some baby bellies to break down early on.
If you missed all the awkward fun, Thursday night, I donned my KALE-ING IT! tee, swooshed my curls into a high pony, and went live on Instagram to talk allllll about my new small group accountability program, Healthy Habits. Ya'll had some great questions, and I hope you are as excited as I am about this course!
Because I know not everyone could tune in for the live broadcast or just really prefers reading to watching video, I went ahead and put a little FAQ together. Give it a gander and let me know if you have any other questions!Read More
I've been overrun with chard this year and haven't known what to do with it. It's not my favorite green. It's tougher than spinach, so I don't love it raw. And it's not as... beefy? as kale, so it cooks down too quickly in a saute for my liking. I like it in smoothies, but I've been ignoring my blender lately.Read More
Long story short: We need regular sun exposure for optimal health. But we need be smart about it.
Keep the duration of direct exposure short, take breaks in the shade, wear protective clothing and when necessary use a mineral based sunscreen.
In the market for safer sunscreen and want to support a great cause? This month I'm donating 5% of all Beautycounter sales to support the ongoing work of Healthy Child Healthy World, an organization that empowers families with the education to create safer homes, offers solutions for non-toxic living, and advocates for policy to protect children's health. And as a thank you for reading, I'm offering free standard shipping for any order over $50 now through June 30 11:59PM PST.Read More
Charcoal is all the rage. It's like the new Kale. Or aloe. Or whatever is cool by the time you read this.
It's seems like it's being added to everything: Charcoal water, charcoal filters, charcoal masks, charcoal soap, charcoal toothpaste, etc. etc. etc.
As I write this, I'm currently sipping a Charcoal Detox Lemonade at Tea Bar. Part of me hates myself for succumbing to this marketing ploy. But TBH it's real tasty.
Anyway, I figure at this rate everyone must have black stained sinks, mugs, clothes and kitchens, right?
So what's the deal with this stuff? WHY is it everywhere? WHAT is it doing? Is it actually doing anything? Is it good for me? How should I use it?Read More
The competition this weekend was an awesome experience-- I was lucky enough to be part of a really supportive and killer team who gave it their all. And I think we did great.
The experience was also really humbling. As unrealistic as it sounds, part of me was expecting to walk onto the competition floor and pick up where I left off two years ago. Two years ago when I was training consistently, competing regularly, oh and hadn't recently carried and birthed a small human.
So when I couldn't clean close to what I wanted or had to drop the bar, a little part of me felt like a failure.Read More
If you follow along on social media, you may have seen that I recently signed on to be a consultant with Beautycounter. Yes. A consultant. Even as I type that a part of me cringes. A consultant? What? No. The other part of me shushes that voice and responds confidently. Yes. A consultant. A consultant for a really cool, socially responsible company that sells awesome products that my clients (and I!) use on the daily.
But why the cringe and why the enthusiasm?Read More
The christmas season is in full swing! One of my favorite holiday traditions is our family cookie bake and caroling. Honestly, the evening is mostly manhattans and serenading neighbors, whether they like it or not.
My contribution to cookie bake has been limited, since I'm not into the gluten scene and baking is a rare endeavor. Wah Wah. I'm better at the meat and veg, than the desserts.
I managed to create an awesome pecan snickerdoodle!
Check out these pretty lil thangs.
These lightly sweet cookies pack a cinnamon and almond punch, with a crunchy edge and chewy soft center.
Makes 18-24 small cookies
- 1 egg
- 1/4 cup butter or ghee, room temperature
- 1/4 cup coconut sugar, plus an additional 3 tsp, separated
- 2 tbls maple syrup
- 1 tsp almond extract
- 1 1/2 cups almond flour
- 2 scant tbls coconut flour
- 2 tsp cinnamon, separated
- 3/4tsp baking soda
- 1/2 tsp sea salt
- 1 cup pecan halves
Preheat oven to 350F.
In a stand mixer, cream together the butter, 1/4 cup sugar and egg until well combined. Mix in maple syrup and almond extract.
In a separate bowl, combine the almond flour, coconut flour, 1 tsp of cinnamon, baking soda, sea salt.
Add the dry ingredients to the wet ingredients and mix well.
In small bowl, combine 3 tsps of coconut sugar and 1 tsp cinnamon.
Form cookie dough into small spheres (smaller than a golfball but bigger than a jawbreaker?) and roll in cinnamon sugar.
Place on parchment paper lined baking sheet, 2inches a part. Gently flatten each cookie, by pressing one pecan half into the center.
Bake for 10-12 minutes, until edges are firm. Let cool on baking sheet for 3-4 minutes, then transfer to a wire rack.
So...what is Sprout Foundations?
It is a 6-week group nutrition class that introduces the foundations of health, and provides a safe environment for you to make positive lifestyle changes.
Think of it like a small group fitness class, but instead of high-fiving about burpees, we high-five about food (we'll probably still high-five about burpees). You get the benefit of working closely with a nutritionist (hi!) within a supportive small group.