The holidays CAN be healthy! This month's recipe is shear heaven for the brain and body, loaded with magnesium, good fats, vitamins, minerals, and fiber. This will make a great gift for teachers and as hostess gifts, or dinner party pairings.
There is an overabundance of indulging on high sugar, white flour treats around at every corner, especially during the holidays. Although indulgence is about savoring and feeding the emotion of pleasure, I often see many making the big mistake of letting holiday indulgences last all season long. This leaves most feeling foggy, bloated, and irritable.
Here are 2 great tips to follow in between the big feasts of the season:
1. Limit the days you "go off the rails" and rebound your dietary choices the next morning. The Green Warrior Smoothie, on Kimberly Knox' website, is a great choice for resetting.
2. Between your events or feasts, do several days of natural detox by loading up on greens, green smoothies, some fresh pressed celery and lemon juice, and cut out alcohol, gluten, dairy, sugar, and processed foods.
Here are 3 nutrition tips to follow during holiday events:
1. Go For Greens. Fill at least half of your plate with a green veggie, like green beans or brussels sprouts. If you don’t think there will be a healthy veggie side dish where you’re headed for the holidays, volunteer to bring one.
2. Load Up On Healthy Fats and Protein. This will keep you feeling satisfied and your blood sugar stable. If you are vegan or vegetarian, or you're not sure about the quality of meats being served, travel with, or enjoy handfuls of healthy nuts and pumpkin seeds before a party or throughout the day to stay satisfied.
3. Savor Every Bite. If you are going to indulge on unconventional holiday sweets, go for high quality, make sure to savor every bite, and be sure to listen to your body. You can check out some delicious vegan and low-glycemic desserts to bring to a party or serve at your own at www.inthekitchenwithkk.com.
Heavenly Chocolate Zucchini Brownies
Prep Time: 10 minutes
- 2 Tbsp Fresh Ground Flaxseed
- 1/4 Cup plus 2 Tbsp Filtered Water
- 1 Cup mashed Ripe Organic Bananas (approx. 3 )
- 1/4 Cup Melted Coconut Oil, Virgin Unrefined
- 1/2 Cup Organic Coconut Sugar
- 1 1/2 cup Shredded Organic Zucchini
- 1 tsp Pure Vanilla Extract
- 3/4 Cup Super Fine Organic Almond Flour
- 1/2 Cup Organic Gluten Free All-Purpose Flour
- 1/2 Cup Raw Organic Cacao Powder
- 1/2 Cup 100% Raw Cacao (Pascha brand is great)
- 1 tsp Ceylon Cinnamon
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- Organic raspberries and a shake of raw cacao powder / organic powdered sugar mix.
1. Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with coconut oil and line with parchment paper (or 9x5 in. loaf pan for bread version).
2. In small deep mixing bowl, stir together the fresh ground flaxseed with filtered water and let sit for 5 minutes while prepping the other ingredients.
3. In medium mixing bowl, stir together the mashed banana, coconut oil, coconut sugar, vanilla, zucchini, with the flaxseed mixture.
4. Add the flours, cacao powder, cinnamon, baking soda and salt. Stir to combine. Don't over mix. Add and mix in the cacao chips.
5. Pour batter into baking pan or loaf pan. If you're baking brownies, bake for 30 - 35 minutes, until knife comes out clean. For bread, cook 60 - 70 minutes.
6. Cut into squares. Serving suggestion include topping with shaker of cacao and a little organic powdered sugar to dress up, as well as with organic raspberries.
7. Store in airtight container on counter or the refrigerator.
Your Juneva Health Team