Mini-Thin Mint Pies

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I was a girl scout growing up (any Girl Scouts in the house holla!) and I used to peddle cookies every year like all the others. These days, I wouldn’t dare eat those things as they contain harmful ingredients such as food dyes, high fructose corn syrup, and emulsifiers.

My favorite cookie was by far the Thin Mint (best frozen, am I right?!). That’s why I’ve created these Mini-Thin Mint Pies, which are melt in your mouth good.

And better yet, they are full of healthy fats to support your hormones.

Ingredients:

Crust:

  • 2 1/2 cups desiccated unsweetened coconut
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates

Filling:

  • 3/4 cup cacao
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 tsp vanilla extract
  • 1/2 cup of your preferred nut butter of choice. Make sure it’s creamy and unsweetened.
  • 7 drops of peppermint oil
  • Pinch of sea salt (optional)

Method:

  1. Take all of the crust ingredients and put them in a food processor and pulse until it starts sticking together.
  2. Line a cupcake pan with and then pack the crust into them nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic.
  3.  Put the cupcake tin in the freezer.
  4.  Now for the thin mint filling. If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step). I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right?
  5. As soon as the coconut oil has melted mix in the maple syrup.
  6. Now mix in the nut butter.
  7. Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla, and peppermint oil.
  8. After that is all smooth and blended, sprinkle in your sea salt.
  9. Next, take your cupcake tray out of the freezer and pour the chocolate mixture into each one to 3/4 full.
  10. Place in the freezer and let harden for an hour.
  11. Transfer to the fridge if you live in a cold climate, or keep in the freezer if you live in a hot climate.

Enjoy!

Health Coach Jenna

Mint Chocolate Chip Smoothie

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My favorite ice cream flavor growing up was Mint Chocolate Chip. These days, I’m not a dairy eater, but you can bet your bottom dollar that I still enjoy mint chocolate chip treats!

This morning I had dessert for brekkie (as usual) with this vegan Mint Chocolate Chip smoothie. Who knew having dessert for breakfast could give you 24 servings of organic veggies and fruits, plus probiotics? Thanks to Paradise’s Orac Energy Green powder, with one scoop I’m covered.

So don’t believe those lies that you have to eat your veggies before you can have your pudding. You can have it all at the same time, and not even taste the green. This Mint Chocolate Chip smoothie is so good, even my husband asked for one. When I told him I put what he calls “green powder” in it, he didn’t believe me.

Find out how to make this smoothie below, and to order your Energy Green powder, use the code QCW626 to get $5 off.

Mint Chocolate Chip Smoothie Recipe:

  • 1 cup dairy free milk (I use Koh coconut)
  • 1/2 cup full fat coconut milk
  • 1tbs chia seeds
  • 1 scoop Orac Energy Greens
  • 1 scoop Vanilla protein powder ( I use Vega)
  • pinch of cinnamon
  • handful of ice cubes
  • 1/4 tsp of peppermint oil
  • 1 tbs. raw cacao
  • Blend and top with dark chocolate if desired.

Enjoy!

Health Coach Jenna

 

Raspberry Chocolate Cheesecake (Vegan)

Processed with VSCO with c1 presetRaspberries and chocolate. You just can’t go wrong. And this vegan and gluten free raspberry chocolate recipe came just in time for the holidays. Okay, so it’s not traditional. But I’m sure the pecan pie won’t mind the company. I mean-raspberries are just so darn pretty.

Raspberry Chocolate Cheesecake

Ingredients:

  • 2 1/2 cups unsweetened desiccated coconut
  • 2 cups raw cashews
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates
  • 2 cups raspberries
  • 2 tbs. lemon juice
  • 1/3 cup and 2 tablespoons maple syrup
  • 1/3 cup and 2 tablespoons coconut oil
  • 1/4 teaspoon cinnamon
  • 3/4-1 cup full fat coconut milk
  • 3/4 cup raw cacao
  • 8×8 baking pan
  • baking paper

What to do:

  1. Okay y’all, first you need to take 2 cups cashews and soak em’ for about 6-8 hours.
  2. Then, we need to make the crust because it has to chill in the freezer for about an hour before we can put the filling in. For the crust take 2 1/2 cups desiccated unsweetened coconut, 1/4 tsp vanilla extract, 1/4 teaspoon sea salt, and 1/3 cup chopped dates. Put this all in blender or food processor and blend until it starts sticking together. Line an  8×8 pan with baking paper and then pack the crust into her nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic. Now stick her back in the freezer.
  3. For the chocolate, take 1/3 cup coconut oil and place in a saucepan (double broiler if you’ve got it so it doesn’t come into direct contact with heat) and stir over low heat. Add 1/3 cup maple syrup and stir. When it’s nice and warm add 3/4 cup raw cacao and a pinch of sea salt. Stir until silky smoooooth.
  4. Now, take the crust out of the freezer and pour the liquid chocolate and spread evenly to make a thin chocolatey later over the crust.
  5. For the filling: Take your drained cashews, 2 tbs. lemon juice,2 tablespoons maple syrup, 1/4 tsp vanilla extract, 2 tbs coconut oil, 1/4 tsp cinnamon, and full fat coconut milk. Blend until nice and creamy. Keep on adding coco milk until there are no chunks and it is completely creamy and smooth.
  6. Now, fold in 2 cups raspberries into the cheesecake batter.
  7. Take your crust out of the freezer and pour your filling on top and spread nice and evenly.
  8. Place back in the freezer for a few hours.
  9. Take out and store in the fridge. I like to cut the cheesecake after it’s been in the fridge for a bit as it’s softer and easier to cut.

And for the best part- enjoy!!!

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xxxxxx

Health Coach Jenna

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Egg Nog Smoothie (Vegan)

Processed with VSCO with c1 presetThanksgiving is over, so it’s officially time to bring out all things Christmas! This is my favorite time of the year ( I’m not really that bothered about Thanksgiving to be honest- blasphemous I know!!) So in honor of today, I’ve made a vegan Egg Nog Smoothie.

Let the holidays begin, and the Christmas music be loud. 🎼 🎼🎼

Recipe 

  • 1 1/2 cups full fat coconut milk or coconut kefir
  • 1 frozen banana
  • 1 tbs ground flax seeds
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp all spice
  • 1 scoop of your favorite non-GMO plant-based protein powder (I use Vega Sport Vanilla)
  • a few cubes of ice.

Blend and enjoy Christmas for brekkie!!!

xxxxx

Health Coach Jenna

 

A Survival Guide To Staying Healthy During the Holidays

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It’s that time of year for families and friends to get together to be merry! I don’t know about you, but I used to get stressed out over social holiday events due to the lack of control of the foods I could eat at holiday parties.

I was worried about hurting the feelings of those who went to the trouble to make their special desserts and dishes, and I’d usually end up being polite and eating things that my body didn’t do well with. I’d always gain about five pounds and my hormones would suffer.

Consequently, I acquired a little anxiety about going to holiday parties and would sometimes even skip going to them altogether. Stupid, right?! Thankfully today I know better.

I’ve realized that just because I choose to eat healthy, living foods in order to feel and look my best, doesn’t mean I have to sacrifice social events.

These events are not only fun, but are also a great opportunity to introduce new foods to people – and if they ask, a great opportunity to let them know why I eat the foods I do.

I’ve also learned to stand up for myself and say “no” to foods I don’t wish to eat.

At the end of the day, the most important aspect of the holidays is spending time with friends and families – the food is just an added bonus. And as much as I like spending time with my family,  it also brings me so much joy to share delicious and healthy dishes with the ones I love.

If you find yourself worrying about how to maintain your healthy lifestyle during the holidays, I recommend following these great tips I found the other day from Dr. Hyman. And they aren’t only for the holidays; they are great for all year round!

How to Succeed During the Holidays:

Restaurants, Business Luncheons, Social Events

• Be Obnoxious! Be clear about your needs and do not accept any food that does not nourish or support you. Do not assume you are being impolite; you are simply taking care of yourself.

• Choose the restaurant when you can.

• Tell the server you do not want bread on the table nor the alcohol menu. But do ask for raw cut-up veggies-no dip.

• Ask for water. Drink 1-2 glasses before your meal to reduce appetite

• Tell the server you will die if you have gluten or dairy. Not a lie-just a slow death.

• Ask for simple food preparation. Grilled fish with an entire plate of steamed vegetables with some olive oil and lemon drizzled on top. Always ask for olive oil and lemon in lieu of dressing. These often have hidden dairy and gluten as well as unhealthy oils.

• Skip the starches. Ask for double vegetables

• Avoid sauces, dressings and dips which are usually laden with hidden sugars, poor oils, gluten and dairy

• Follow “hari hachi bu.” Do as the Okinawan Japanese do and stop eating when you are 80% full. Instead of eating until you are FULL, eat until you are NO LONGER HUNGRY! Bring leftovers home as even too much of the right foods may spike insulin.

• Ask for berries for dessert.

 Create An Emergency Pack

• Buy a small hand-held cooler you can keep in your car, at work, trips etc. It’s your life pack.

• What’s in Dr. Hyman’s Life- Pack:

  • Small bag of raw almonds, walnuts or pecans
  • Small bag of cut carrots or celery
  • Small container of hummus such as Wild Garden single-serve packets –
  • Can of wild salmon or sardines
  • A container of chickpeas with olive oil, lemon, herbs, salt, pepper
  • Healthy whole food protein bar (eat half in morning, half in afternoon)
  • Bottle of water

 Be Prepared For Holidays and Special Events

Sometimes you will have to eat someplace where you perceive to have no control. Avoid food-anxiety by planning ahead and making your host aware of your dietary needs and:

• Eat a small protein-based meal before the event

• Bring your emergency pack as a backup in case there is nothing to eat. You can always eat after.

• Just relax and eat. Choose nourishing foods such as lean poultry, fish, beans and vegetables. Have as many vegetables as you want. Do your best and relax. Stress will decrease your metabolic power. And remember, there is always tomorrow to resume your routine in the morning!

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Happy Holidays everyone!

And remember, a little of what you fancy does you good. Food should never be feared, only respected.

Health Coach Jenna