5 reasons why you should be dry skin brushing.

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EatKlean w/ Kaitlin Riceputo

You brush your hair, you brush your teeth, you brush your pets, but do you dry brush your skin???

You might think this post is coming from out of left field, but did you know that your skin is the largest organ in your body? If you are spending the time and money to ensure that your internal health is in the best condition, it’s important to remember your SKIN.

skin brush  1. Your skin has a very important job of eliminating toxic waste. It is estimated that about 1 lb of waste is eliminated through your skin, DAILY. If your pores are clogged, your body is not able to function the way it is supposed to. We all regularly exfoliate our face, for many reasons. Why not make your entire body part of that skin care regimen?

2. As you brush, you are increasing circulation to the skin, to…

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Not Your Ordinary Turkey Burger

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burger1  Did you know that most people opt for “turkey burgers” rather than regular burgers, because they believe they are making a healthier choice? Unfortunately, what they are not taking into consideration is the quality of the ground turkey. This is the reason why I never order turkey burgers when I am out to eat. THIS turkey burger, however, is VERY different. The biggest difference, and the most important point to remember is to ONLY buy ground turkey breast. I only purchase this ground turkey from Whole Foods.

 

burger2Here is what you’ll need: (makes 6 burgers)
1. 1 lb. of organic ground turkey breast
2. Annie’s organic BBQ sauce (original)  1 tbspn. per burger
3. 1 cup of organic oats
4. 1/2 can organic black beans
5. 6 slices of pickled sliced jalapenos (for each burger)
6.organic arugula
7.organic tomato slices
8. 1 small organic red onion
9. 2 organic garlic cloves
10. 2 tbspn. avocado oil
11. 1 organic avocado
12. Organic Sandwich thins, Amy’s Kitchen makes gluten free sandwich thins.
13. Organic pepper jack cheese slices

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Directions:

1. Sauté the onions and garlic in a pan with 1 tbspn. of avocado oil
2.In a separate bowl, mix the raw, ground turkey breast, sautéed onions and garlic, 1/2 can of black beans, and 1 cup of oats together.
3. Create 6 patties and place them in the same onion pan, with 1 tbspn. more of avocado oil.
4. Prep the patties while waiting for the burgers to cook. ( See the photo above to show the layering process)
– pepperjack cheese, arugula, tomato slice, and then on the other half… BBQ sauce and jalapeno slices.
5. Add the turkey burger patty to the sandwich thin and cut in half. I served mine with steamed broccoli.

Pairs perfectly with some pinot noir. 😛

 

 

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G.F Vegan Protein Muffins: 2 flavors/1 batch

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HEALTHY GLUTEN FREE/VEGAN MUFFINS:

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As I was scrolling through Pinterest, all these muffin recipes kept showing up. They all looked insanely yummy, but I knew that they were all just loaded with tons of sugar and empty calories. People often associate the word “muffin” with something that is semi-healthy for you. In fact, most people believe that if they choose the “blueberry muffin” at Dunkin Donuts, over the chocolate glazed donut, they are making a healthier choice. This couldn’t be further from the truth. Most muffins have just as much sugar, if not MORE!~ This is definitely not a healthy way to start your morning. THIS muffin recipe is healthy. There are no artificial flavors, unhealthy fats, or table sugar. They are sweetened with honey and coconut palm sugar. They are gluten free, vegan, and high in protein. In case you’re wondering why I add protein to pretty much all my shakes, pancakes, and breakfast baked goods, it’s because protein helps to break down the carbs. Anything that is high in sugar and carbs, but low in healthy fats and protein, turns to pure sugar and does no good in your body. The coconut oil and protein both help to make these good sources of fats and protein.

Ingredients: This recipe yields for 6 muffins. ( X it all by 4— to make 24 muffins )

  • 1-1/4 cups Pamela’s GF Baking & Pancake Mix
  • 1/4 cup coconut oil
  • 1/2 cup almond milk (or coconut milk)
    1/4 cup coconut palm sugar AND 1 tbspn. of honey
  • 1/3 cup apple sauce
  • 1 tsp vanilla
  • 1/4 cup oats
  •  1/4 cup chopped almonds ( I used a food processor to chop my soaked, dehydrated almonds) SAVE 1-2 tablespoons of the chopped almonds to sprinkle over top of the muffins.
  • 1 scoop vegan, vanilla protein powder
  • 1 tsp. ground flax seed

DO NOT TIMES THIS BY 4: This is the ACTUAL, TRUE AMOUNT OF BLUEBERRIES TO ADD TO THE REMAINING 1/2 of the BATTER, AFTER YOU POUR OUT THE ALMOND CRUCNH INTO 12 MUFFIN CUPS

  • 1 cup blueberries. (I used frozen blueberries. Either will work) You will not add the blueberries until after you have already poured out 12 muffin cups of just the plain almond crunch batter.

Directions:

Preheat the oven to 350 degrees
Mix all the ingredients into a large mixing bowl.
Place 24 muffin cups into a muffin pan.
Pour out 12 muffins, and sprinkle remaining chopped almonds over top of the 12 muffins.
With the remaining batter, add the one cup of organic blueberries to the mixture.
Pour the the blueberry mixture into the other 12 cups, and then sprinkle some oats over top, to make them pretty. 🙂
Bake for 10-12 minutes.
Serve hot with some EARTH BALANCE vegan/soy free butter over top!
DELISH for breakfast, with a hot cup of coffee. 🙂

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muffins1 ENJOY!, KAITLIN

“How Can This Be Good for You?: Pina Colada”

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pina2 <<– Summer time is coming! I know that lots of people crave a frozen drink by the pool on hot summer days. I was really in the mood for something refreshing, super nutritious, and also delicious!  This yummy smoothie tastes just like a pina colada but it’s actually very healthy for you! Read below to see all the details of how to make this smoothie.

This smoothie will sustain your hunger with the protein powder, give you an energizing boost with the maca powder, heal gut lining with the probiotic yogurt, and give you beautiful skin, hair and nails with the coconut oil. Now let me say a word about the yogurt I used here. I avoid dairy 95% of the time. I prefer to use coconut milk or flax milk for my milk substitutes. Every blue moon, I will add in a little bit of organic, grass-fed, whole-milk, PLAIN yogurt to my shakes. Organic Nancy’s plain yogurt is EXTREMELY high in probiotic contents. If you are ever going to choose dairy, always choose grass-fed cows, organic, and WHOLE MILK, FULL fat dairy. Fat-free products are stripped of the healthy fats needed to properly digest the dairy. You can also choose coconut yogurt. I use this yogurt on a daily basis.

Maca Powder: I like to call this amazing stuff, “Miracle Powder.” It naturally provides the body with energy, without caffeine. Aside from the fact that it’s PACKED with minerals and vitamins; Maca powder helps to naturally balance the hormone levels in our body. Girls, this powder is amazing for helping with PMS and menopause. I will warn you though, you only need 1 teaspoon a day, preferably before 4:00 pm. More is not better with Maca.

Next, I put one scoop of vegan, vanilla protein powder in. I do this to help me sustain hunger, keep me full, boost my metabolism, build muscle mass, shed fat, AND the protein powder itself is also packed with nutrients. Check out the Plant Fusion protein powders. I am REALLY loving them!

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Here’s What You’ll Need:

1 cup of flax milk
1 scoop of Plant Fusion Vanilla Protein Powder
1 tsp. coconut oil
2 tbspn. Organic Nancy’s plain, whole-milk yogurt
1/8 pineapple chunk, including the core
1/4 cup frozen mango chunks
1/4 cup organic sliced peaches

BLEND on high in the Vitamix (or any blender) until smooth.

pina4pina1 ENJOY, <>< Kaitlin

Meatless Monday Dinner {garlic, basil, spinach g.f. pasta}

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pasta2    { Gluten Free, Dairy Free, Meatless Monday Pasta}

 

Oh my goodness, get ready to smile throughout the entire dinner!!! This pasta dish is so simple, yet so robust with flavor. I will walk you through the steps to make this delicious dish, as well as pair it with the most perfect, light and refreshing salad. This spinach fettuccini pasta is gluten free, and is the perfect  alternative for when you’re dying to plunge into a bowl of pasta.  When paired with the right, healthy fats, certain pastas aren’t bad for you. The key is to pair them with healthy fats, like avocado and olive oil, to break down the carbs. Also, make sure you eat a big salad to pair it off. I choose to do meatless Monday, or meatless anyday of the week, at least 3 times a weak. I eat animal proteins for dinner only, the remaining days.

Here’s what you’ll need to make this mouth-watering pasta dish!:

1. Tinkyada Spinach Rice Fettuccini (you can even order these bags on Amazon.com for cheaper)
2. 3/4 cup of olive oil
3. 6-8 (I like 8) large fresh garlic cloves
4. 6 FRESH basil leaves
5. Go Veggie Parmesan Cheese (2 tbsp.)
6. 1 tspn. crushed red pepper
7. dash of Himalayann salt
8. 1/2 tspn. white truffle oil

If you want to pair it with a salad… (Here’s what you’ll need): ORGANIC ingredients are always best!!
-Bag of  kale (coscto sells a huge bag for $5)
– Bag of arugula
– 1 avacado
– 1  lemon
– 1 tspn avocado oil
– dash of Himalayan salt
-dash of Go Veggie parm. cheese

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DIRECTIONS:

(boil the pasta in a large pot)– while this is boiling, start the garlic sauce.

1. In a small sauce pan, add 6-8 large, fresh, chopped garlic cloves. (The chunks should be the size of a pea)pasta5
2. Add 1 tbspn of avocado oil to the garlic. (simmer on med. heat until the cloves turn a golden brown. It’s important to let them turn to a golden brown, without burning them, so they add the perfect crunch to the pasta)
3. Then, pour the 3/4 cup of olive oil to the pan and turn the heat on low.
4. Add the salt, red crushed pepper, and 2-3 ripped basil leaves.
5. Then, add the tspn. of truffle oil.
6. Drain the pasta and pour the pasta back into the same large pot.
7. Pour the oil mixture over top of the pasta. Add the remaining 4-5 basil leaves.
You can rip them apart in small pieces. Then, add the Go Veggie parm cheese.
8. Add a dash of the cheese, and a basil leaf to garnish.

For the salad:
Add all the ingredients to a large salad bowl. Squeeze 2-3 lemon wedges over the salad and mix together with the avocado cubes.  Pour the avocado oil over top and then sprinkle the cheese and salt over. Mix all together and serve.

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Hope you enjoy it,

<>< Kaitlin

Lemon Parsley Roasted Chicken w/ Truffle GF Pine Nut Pasta

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lemon  I was in the mood for something refreshing, light, yet unique. I just bought a huge bag of lemons and I knew I needed to use them up. This is how I was inspired to create this dish. I love lemons! I love juicing them, blending them in my shakes, and cooking with them. They help to rid the body of toxins, and also balance the pH levels in your body.

Here’s What You’ll Need for the chicken:

2 organic chicken breast (bone in preferred-for more robust flavor) and 1 lb of organic thighs (dark meat) —-> side note… I get my organic chicken from Costco. I did, however, recently purchase this bone-in, organic chicken breast from Tunie’s. I think I like this better!~ 🙂
2 Organic lemons
1 tbspn. chopped fresh parsley
1 tbspn. avocado oil
1/4 tsp. Himalayan Salt
2 garlic cloves

Here’s What You’ll Need for the Pasta:
1 lb. Ancient Harvest Quinoa Organic GF Spaghetti
1 cup of organic pine nuts
2 cups organic chopped spinach
1 tbspn. white truffle oil
1/2 cup Daiya mozzarella dairy-free cheese
2 tbspn. avocado oil
dash of Himalayan salt
 

Directions: (pre-heat oven to 475)
1. Place chicken in a glass baking dish, drizzle 1 tbsp. avocado oil over top of the chicken, then, sprinkle 1 tbspn. parsley over top.
2. Cut one of the lemons into 6 slices. Remove the seeds and squeeze the juice of each slice over top of the chicken. Cut the other lemon into thin, circular, disc-shaped slices to place over top while baking. This makes it pretty too. 🙂 Using a hand grater, grate some lemon zest from the used slices over top of the chicken. Just a dash over each one.
3. Then, slice the 2 garlic cloves into thin slice, and place over top of each piece of chicken. Poke holes in the chicken with a fork.
4. Sprinkle the salt over top, and place in the oven for 20-25 minutes, until golden.
5. For the last 5 minutes, turn the oven to broil and place the chicken on the top rack. Allow it to come to a crisp.

Directions for pasta:
1. boil the water, and add the pasta.
2. Add the 2 tbspn. avocado oil, and 1 tbspn. white truffle oil to the pot, after you have removed the water. Mix the oil into the pasta.
3. Add the 2 cups of chopped spinach to the pot. Keep the pot on low heat. Add a lid and let it sit for 1 min.
4.Add the pine nuts, Daiya cheese, salt and a dash of garlic salt if you choose.

lemon3Place the chicken over top of this yummy pasta dish and the two robust flavor compliment each other so well!!

Enjoy!

<>< K8

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Healthy Dairy-Free Strawberry Ice Cream

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icecream  Easy as 1, 2, 3…. Put 6 frozen strawberries in the Vitamix. Add 3 tbsp. of vanilla coconut creamer and 3 tbsp. of flax milk. Add 1 tspn of coconut nectar, and blend on low until smooth. Then, turn on high for 30 sec. while using the tool to push down any hard chunks. It will instantly turn into the perfect texture.  VOILA! 🙂 No sugar, no dairy, no gluten, no bad thing! 🙂

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ENJOY!!!