Homemade Baby Food… REAL FOOD from the beginning (Part 2)
Breakfast, For the Kiddo’s, Health, recipes1 Response »Jan 112015My twins at nine months eating cooked organic boysenberries from their grandparents garden 🙂
(READ: MAKE YOUR OWN BABY FOOD PART ONE HERE)
If you have ever taken a good look at store bought baby food you would notice that the colors are bland. They are lacking in color and vibrance. Yams should be bright orange and berries, dark purple and peas bright green. Why is that? Commercial baby food is cooked at a high temperature and nutrients are lost.
Here is a little visual for you that I got from Eat.Craft.Parent showing the different in homemade baby food, from the pouch, and from the glass jar. Can you tell the difference? Which looks more appetizing?
Apple puree and pea puree
Store bought food lacks in flavor. Homemade baby food gives your kids the palate to enjoy whole food flavors from the beginning and they will become more adventurous with their palate as they grow.
Homemade Baby Food
Stage 2 (8 to 10 months)
Now the real fun begins! We are moving out of purees and into some fun! Spices, texture, and finely chopped raw fruits, cooked vegetables, meats, whole grains, and food combinations! One reason we introduce single food items in the beginning is to ensure there isn’t a food allergy. Once that is cleared you are safe to combine and get creative.
Get Creative With Homemade Baby Food Combining
Peachy Sweet PotatoesApples and CarrotsBlueberry, Apple, and Pear SaucePears and Bananas (can be raw)Bananas (raw) and BlueberriesAvocado (raw), PeachesApples and PearsPeaches and BananasBananas (raw), Blueberries and PearsApples and PlumsBlueberries and ApplesPears, Peaches and Apples
Organic Chicken, beef, egg yolk, fish, turkey, lentils, legumes, and tofu are all safe at this stage. I began by making batches of pureed meats and adding them to pureed yams and/or vegetables and then as they progressed I made blended “chunkier” purees of a protein, carb and vegetable, for example. Here are some recipes to get you started on introducing proteins…
1 c cold and cooked boneless turkey – chopped into no bigger than 1 inch pieces or use ground turkey1/4 c cooking juice (save the juices that you cooked the meat in) or plain water
Place turkey chunks or cooked ground turkey in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby.
1 cup cold and cooked boneless chicken – chopped into no bigger than 1 inch pieces or you can use ground chicken breast1/4 c cooking juice (save the juices that you cooked the meat in) or plain water
Place chicken chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby. You may add veggies or fruits to this puree as you like.
1 cup cold and cooked boneless beef – chopped into chunks no bigger than 1 inch or ground beef such as sirloin1/4 c cooking juice (save the juices that you cooked the meat in) or plain water
Place meat chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby. You may add veggies or fruits to this puree as you like.
Egg Yolks (Wait to introduce the white until 12 months. Read more on egg allergy here!)
Eggs (Try to buy organic omega 3 eggs whenever possible)
1. Hard-boil an egg2. Peel shell away and cut in half3. Scrape or pop out the yolk4. Mash the yolk and mix in formula, breast milk, applesauce, veggies, or whatever you choose that is appropriate for your baby.
1. Crack an egg and separate the white from the yolk (you may use the shell for this or use an egg-separator)2. Warm olive oil or butter in a frying pan3. Scramble the yolk in a bowl with formula, breast milk, and transfer to frying pan4. Cook over medium heat, scrambling constantly, until thoroughly cooked
1 Package of Firm or Extra Firm Organic Tofu
Blend it up with a banana and serve by spoon. You may blend it with any type of fruit(s) or veggies like apples, strawberries, blueberries, apples, carrots, broccoli, yams, parsnips, green beans, etc.
Baby’s Clean Eating Combo’s
These were some of my go to’s for Rocco and Maximus. Remember I was cooking for two so I made large batches…
Chicken and Butternut Squash
1 lb chicken1 whole butternut squashCinnamon (optional)
1. Sautée chopped Chicken breast or ground chicken in a little olive, avocado oil, or coconut oil2. Cut butternut squash in half, scoop out seeds, place cut side down in a 1/2 inch of filtered water. Bake at 400 for about 45 min to 1 hour.3. Scoop out flesh of squash and add cooked chicken to food processor or blender with a little water and puree. Save some/freeze some in trays.
Ground Beef Green Beans and Brown Rice
Ingredients:1 lb Ground Beef1 lb Green Beans (or vegetable of choice)1 cup Brown Rice
1. Sautee beef in a little olive, avocado, or coconut oil2. Trim steams and Steam green beans3. Cook 1 cup of brown rice in 2 cups of filtered water.4. Puree in blender or food processor with a little of the green beans cooking water. Save some/freeze some in trays.
These are two basic recipes that you can change up! Alternate the proteins, alternate the vegetables, and the grains. Add seasoning so they get used to newflavors!
Lentils with Carrots and Brown Rice
4 cups of water1 1/2 cups of red split lentils1 cup peeled and diced carrots1/2 cup brown rice
1. Combine all ingredients in a large saucepan.2. Bring mixture to a boil and then simmer for approximately 20 minutes. Check on the level of the water and add water as needed.3. The mix will be finished when the rice is done, the carrots are soft and the lentils have “melted.” Puree and thin with water, but leave a little texture.
Baby’s Stage Two Spices and Seasoning
vanilla – pepper- garlic minced or powdered – basil – rosemary – dill – oregano – lemon zest – ginger – cinnamon – mint – nutmeg – tumeric – anise- curry powder
Baby’s Stage Two Grains, starches and seeds
Yams- Acorn Squash – pumpkin – Butternut Squash – Brown Rice – Wild Rice – Quinoa – Brown rice pasta – Barley – Millet – Kamut – Spelt – Flax – Whole Rolled Oats – Chia
Baby’s Stage Two Vegetables
Zucchini – Green Beans – Broccoli – Parsnips – Carrots – kale – Asparagus – Spinach – Chard – Cauliflower – Beets – Peas – Onions – Peppers – Eggplant – Mushrooms – Summer Squash – Artichoke
Baby’s Stage Two Fruit
Avocado (raw) – Apricots – Apples – Bananas (raw) – Blueberries – Cantaloupe – Cherries – Cranberries – Dates – Figs – Grapes (pureed or chopped tiny) – Kiwi – Mangos – Nectarines – Papaya – Peaches -Pears – Persimmons – Plums – Prunes
Use these to mix and match! Get creative! Whole foods are fun and your baby will love it! Not only that, when your baby DOESN’T turn into a “picky toddler,” everyone will want to know your secret! Start your baby on real food from the beginning, with homemade baby food!
From my Natural Health Blog to you!
baby food, clean eating, clean eating kids, eat organic, eat seasonally, eating for wellness, for the kiddo’s, organic food, real food, real food recipeHomemade Wrinkle Cream… That Works!
recipes6 Responses »Nov 192014
No joke, I was just complemented today for “not having one wrinkle”! I know I’m still young (33), but I honestly was seeing some signs of aging over the last few years (eeeek!). My skin has improved tremendously. Wrinkles are inevitable for us all, but aging gracefully by taking care of our bodies inside and out should be the goal, right?!
I already mentioned how much we LOVE coconut oil (HERE), and discussed natural anti-aging from the inside out (HERE). Nonetheless, we all have heard the saying,”you are what you eat.” What are you eating regularly? What you eat will not only show up in your waistline, but also on your skin. Are you eating healing, healthy, nutrients found in fruit, vegetables and of course natural fats to give your skin that GLOW and youthful appearance? Always, start there. The more you feed your body what it craves, the more beautiful your skin (and largest organ) will appear… and people will wonder your trick!
My newest part of my routine is this homemade wrinkle cream that has two amazingly healing ingredients, Coconut Oil and Vitamin E.
Why I Love Coconut Oil For Wrinkles
Coconut Oil contains powerful Anti-Oxidents To Smooth Away Wrinkles. To combat devastating free radicals in the skin, our bodies need adequate amounts of antioxidants. Coconut oil contains two anti-oxidants: ferulic acid and p-coumaric acid.
Coconut oil makes you look younger by improving the quality and appearance of the skin by eliminating dead skin cells and reducing flaking skin. I do exfoliate twice a week, but this is still a bonus.
Why I Love Vitamin E For Wrinkles
Vitamin E is a potent antioxidant that combats free radicals from UV rays by neutralizing its oxidizing effects. It also repairs traumatized skin cells, which restores collagen, fades age spots, and heals scarring.
Those two main ingredients together create a powerhouse of giving your skin what it needs, a mega dose of antioxidants and moisture, to make it supple and smooth. It is so simple! We do not need to spend $60 – $120 for a bottle of something that may or may not really work. These are real ingredients that do their job.
Homemade Wrinkle Cream… That Works! Print Prep time 5 mins Cook time 2 mins Total time 7 mins Smooth those wrinkles away… Naturally!Author: SaraRecipe type: Body CareIngredients¼ cup Unrefined Cold pressed organic Coconut Oil
1 Tbsp Vitamin E
InstructionsOn low heat melt the coconut oil over your stove (I do not own a microwave and do not believe in them!).
Remove from heat and stir in the Vitamin E.
Place in your refrigerator to solidify.
So far I am loving this recipe and I know you will too!
**Note** Not all Vitamin E is created equal! Make sure the ingredients are D-alpha tocopherol and not DL-alpha tocopherol. The DL make it a synthetic form of vitamin E and it will not be as effective, if at all!
His ingredients heal! From my Natural Health Blog to you!
anti-aging naturally, Coconut oil, fight wrinkles with coconut oil, homemade wrinkle cream, natural anti-agingHomemade Coffee Creamer… For Your Perfect Holiday!
Breakfast, Dessert, Drinks, recipes4 Responses »Nov 062014
Oh how I loved my Coffee-Mate (or Starbucks!)… french vanilla, cinnamon, Pumpkin Spice, Peppermint Mocha! Oh my! They tasted so delicious and I felt that they got me into the Fall, Thanksgiving, and Christmas Spirit! They were special drinks offered only during this special time of the year, and it IS my FAVORITE time of the year!
I was heartbroken when I had to give them up!
Gone were the days of cozy coffee’s… and artificial toxic ingredients.
These highly addictive foods, such as Starbucks Pumpkin Latte’s, Coffee-Mate creamers or Mc Donalds French Fries, for that matter, are trigger foods. They are foods that can change our brain chemistry to make us crave them more! They are filled with highly addictive and artificial ingredients. There is nothing REAL about them and sadly, or brains can’t tell the difference.
Thankfully, we have options! I am loving my cozy homemade coffee creamer, that gets me into the holiday spirit. When its cold outside, I want something to warm me up (those days are far and few between here in So. Cali, but they happen!).
I’ve come up with a few delicious and whole coffee flavors that I just know you will love. You can kick your Starbucks to the curb and try some of these awesome new recipes that only take a few minutes to make!
Homemade Coffee Creamer
Cinnamon Strudel Coffee Creamer Print Prep time 5 mins Cook time 10 mins Total time 15 mins Author: Sara~Loving Life NaturallyRecipe type: BreakfastCuisine: CoffeeIngredients1 cup Whole milk (Organic, Raw)
1 cup Heavy Cream (Organic, Raw is best, but I haven’t been able to find it)
1.5 tsp Cinnamon
2 tsp Vanilla extract
2 tsp Almond extract
6 Tbs pure grade B Maple Syrup (more or less depending on desired sweetness. Taste as you go)
InstructionsWhisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Using a fine mesh sieve, strain to remove any floating spices. Store in a glass bottle. I love to use recycled bottles.
Chocolate Almond Coffee Creamer Print Prep time 5 mins Cook time 10 mins Total time 15 mins Author: Sara~Loving Life NaturallyRecipe type: Holiday CoffeeIngredients1 cup whole milk (organic, raw)
1 cup heavy cream (organic, raw)
2 tablespoons raw cacao powder
6 tablespoons Grade B Pure maple syrup (more or less! Taste as you go)
1 teaspoon almond extract
InstructionsWhisk together milk, cream, maple syrup and cacao in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extract. Using a fine mesh sieve, strain to remove any floating spices. Store in a glass bottle. I love to use recycled bottles.
Pumpkin Spice Coffee Creamer Print Prep time 5 mins Cook time 10 mins Total time 15 mins Author: Sara~Loving Life naturallyRecipe type: Holiday CoffeeIngredients1 cup whole milk (Organic, Raw is best)
1 cup heavy cream (Organic)
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
6 tablespoons pure Grade B maple syrup (more or less depending on desired sweetness. Tastes as you go!)
1 teaspoon vanilla extract
InstructionsWhisk together milk, cream, maple syrup, pumpkin and pumpkin spice in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in vanilla. Using a fine mesh sieve, strain to remove any floating spices. Store in a glass bottle. I love to use recycled bottles.
Peppermint Mocha Coffee Creamer Print Prep time 5 mins Cook time 10 mins Total time 15 mins Author: Loving Life NaturallyRecipe type: Holiday CoffeeIngredients1 cup whole milk (Organic, Raw)
1 cup heavy cream (Orgainc, Raw)
6 tablespoons pure grade B maple syrup (more or less depending on desired sweetness)
1 teaspoon peppermint extract
3 Tbs Raw Cacao
InstructionsWhisk together milk, cream, maple syrup and cacao in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in peppermint. Using a fine mesh sieve, strain to remove any floating spices. Store in a glass bottle. I love to use recycled bottles.
3.2.2429Notes from the Kitchen:
*I use Grade B maple syrup because it is in the rawest form, thus preserving its natural minerals. Raw Honey can also be substituted for the maple syrup.
Even though the honey is being heated, I still like to use pure, raw honey in my recipes to make sure there are no unwanted additives.
Each of these creamers will last about 10 days in the refrigerator. (If you can keep from using them all up before then, that is.)
Your steps to Homemade Coffee Creamer:
Add all of your ingredients to your sauce pan, except the extracts, and whisk over medium heat.
The creamer should be a little frothy and it should be steaming when ready to remove from heat. Remember to keep stirring.
Strain through a fine mesh sieve and let cool a bit before pouting into a jar.
I use old jars. The one pictured was a jar of marinara sauce, washed and reused multiple times.
I hope my homemade coffee creamer brightens your upcoming Holiday Season… In His name!
all natural, artificial ingredients, Coffee, coffee creamer, Holiday, homemade, Homemade coffee creamer, organic, trans fatEat Seasonally For Better Health
Health, natural livingNo Responses »Oct 292014
What’s in Season? It is hard to say at any time during the year. We have access to almost every food year round! As much as it is a blessing to have access to so much food and variety, eating seasonally does have a purpose. It is comforting knowing that each season brings new “fruit,” that each season has a purpose, and our God made it that way for a reason!
Reasons to Eat Seasonally
Have you ever picked a ripe tomato off the vine, that has fully ripened in the sun, perhaps in your own back yard? The flavor is incredible! Drizzle with a little olive oil and fresh homegrown basil, and it is so packed with flavor the store-bought tomatoes will never live up to it, organic or not! Freshly picked, local produce does not need to travel thousands of miles so it can be ripened right there on the tree, vine or plant to ensure its vibrant color and amazing flavor.
2. Higher Antioxidants
The longer produce stays attached to its plant, the more nourishment it can get from the sun and soil. Fully developed produce will have a higher level of antioxidants, naturally!
Seasonal produce doesn’t usually have to travel thousands of miles to reach us. Much of it can be locally grown, hence lowering the cost. Also, if apples are in season, for example, there is going to be an over-supply of apples, hence lowering the cost! It’s a supply and demand kinda world!
4. Variety of Nutrients and Flavors
I don’t think it’s an accident that heartier vegetables and gourds are grown in the fall and winter months. It is cooler and our bodies need warm filling foods to keep us nourished through winter. Spring and summer bring a lighter variety of foods. Every few months we get a change of variety of flavors, nutrients, such as vitamins, minerals and phytochemicals, and textures. We can get adventurous and try new foods and ingredients to spice things up a bit. Eating seasonally can take us out of our comfort zone.
5. Get in Community
Know your farmer! Okay so not all of us live in farm country, but more and more farmers markets are popping up all over. Find out when yours is in your town, and GO! Make it a regular event! Take the kids, and make it educational! Ask your farmer questions, like the best ways to cook or prepare something you haven’t tried before.
If you don’t have one or can’t make it to the farmers market regularly, think about joining a CSA (Community Supported Agriculture). They deliver fresh organic and seasonally grown produce right to your front door! Local Harvest can help find one near you!
6. Organic and/or Pesticide Free
One reason I just LOVE shopping at my farmers market is not only is the produce exceptionally tasty and fresh, it is CHEAP, and pesticide free! I am not paying for the “organic” label and I’m trusting my farmer! To get that “USDA Organic” label, farmers have to go through so much, and PAY so many fee’s, so in the end, we pay for it! Eating seasonally, helps. There is no need to add pesticides, waxes, chemicals or preservatives to make the food look more appealing for us. It’s naturally beautiful!
7. Get Busy in the Kitchen
There is nothing like home cooking. Honestly, it wasn’t until I joined a CSA that my perspective on food and its value began to shift! I began experiencing new flavors and trying things I had never heard of before. Its made me a better cook, and an adventurous eater (okay and traveling overseas helped a bit with that too!). But it is easy to get stuck in a rut with cooking the same foods. Its time to get out of your comfort zone and shop, cook, and eat seasonally!
8. Trusting in the Lords Plan~ Eat Seasonally
God created it this way for a reason. He knows what is best for our nourishment! Following His plan for our nutrition and health makes us more aware and appreciative of the beauty around us. It is the simple things that bring us the most joy. I find such beauty in a fresh bunch of asparagus and appreciate the farmer who grew it! We can trust the Lord that if we eat the way He designed, our food will be nourishing and good for us!
My twins visiting an apple farm!
It takes practice and even a little guidance to get into the swing of eating seasonally. I found a great guide from Whole 9 to get you on your way… Download and print for your reverence!
CLICK LINK BELOW! FREE PRINT OUT GUIDE TO EAT SEASONALLY!
Keep it clean, Keep it natural! From my Natural Health Blog to you!
CSA, eat organic, eat seasonally, farmers market, natural health, organic, real food, Seasonal eating., wellness, Whole foodCinnamon Roasted Butternut Squash Recipe
recipes, Side DishNo Responses »Oct 272014
I love Fall. I don’t know about you, but when October comes, all I crave warm foods that make me feel cozy. I love hot tea and warm socks and scarfs (although we haven’t needed those just yet in California!). Roasted vegetables, squashes, and everything pumpkin (yes pumpkin is a squash!). Is it a coincidence that we crave seasonal eating? I don’t think so.
Seasonal eating is how we were created to eat. God made foods to grow perfectly during each season, with the heartier vegetables in the fall and winter. Our bodies naturally desire those heartier foods to keep us warm and nourished. I love it. It is not a coincidence, it was designed.
Butternut squash is a one of my favorite squashes for its versatility. Although, I made pureed baby food from it, it wasn’t until recently that I really learned how to dice it. That has changed everything. This roasted butternut squash recipe is a staple in our home at the moment. It so delicious with a touch of cinnamon to bring out the sweetness. And, this recipe is a perfect side dish for just about every fall meal, including Thanksgiving.
Cinnamon Roasted Butternut Squash Recipe
Cinnamon Roasted Butternut Squash Recipe Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins Author: Sara ~ Loving Life NaturallyRecipe type: Side DishCuisine: Fall FavoriteServes: 4Ingredients1 Butternut Squash
Olive Oil, Coconut Oil (melted), or Avocado Oil
Cinnamon for dusting to taste
InstructionsPreheat oven to 425
Cut off top and bottom of squash to make a flat surface.
Cut squash in half and cut of stem.
Place cut side down and use your knife to begin cutting off skin.
Cut squash in half length ways and scoop out seeds.
Cut into small cubes and lay onto a parchment paper lined baking sheet.
Toss with oil, salt and cinnamon and bake for 45 min to 1 hour, tossing once in the middle.
Cut off top, cut in half, and cut off peel with a sharpened knife.
Cut in half again and scoop out seeds.
Cut into small cubes.
Place onto a parchment paper lined baking sheet and toss with oil, salt, and cinnamon. Bake at 425 for 45 min to 1 hour, tossing in the middle.
Enjoy with your favorite fall meal!
This Cinnamon Roasted Butternut Squash recipe has surely become a family favorite and I hope it will be in your family as well! Happy fall and happy baking!
Keep it clean, Keep it natural! From my Natural Health Blog to you!
butternut squash, Comfort food, fall, fit food, health foods, organic, paleo, primal, Roasted vegetables, Seasonal, Seasonal eating.DIY Homemade Lip Balm… with the perfect tingle!
body care, natural living, recipesNo Responses »Oct 092014
There is something really cool about making your own products. Actually, I find it empowering. I am not bound to consumerism. I am not bound to do what is recommended. I am in charge of what I put in my products and put onto my body… And making homemade lip balm, was probably the most fun and easiest thing I’ve made. It is simple!
Why make homemade?
One of my most popular pins on Pinterest (you can see it here), is an image listing all of the major chemicals that are found in the products we use every day. It is not only shocking, but scary! Most of these ingredients are illegal world-wide, but not, here in the US. Why? I have my theories, but ultimately, I’ve realized that we need to be our own health advocate. We are sadly unable to trust that the products we use are safe for our families. Many of these ingredients are known carcinogens.
Homemade Saves Money
Yes, you can find organic and all natural products! They are becoming more and more available, which is so awesome! We have more options and we have a choice, with a little effort and a little searching and researching. However, they are more costly. Organic and natural products contain higher quality ingredients, so for some of us, they break the bank!
I buy in bulk, my coconut oil, Raw Shea Butter, Bees Wax, and a few other ingredients. I’m able to make homemade deodorant, shaving cream for my husband and myself, diaper cream (although we are done with diapers now! Yay!), body butter, and lip balm! It is liberating!
Homemade is Peace of Mind
You do not need to worry if you will have an allergic reaction or are putting something toxic on your baby or yourself. Natural products are safe. You know what is going into them. You can also use essential oils to help heal any area of concern. For example Lavender is a skin soother and is great for diaper cream.
Homemade Lip Balm
I just Love this recipe and I have been giving it away as little gifts to my friends. So far, only rave reviews!
You can find everything you need here, just click the links!
Raw Shea Butter
Pure Extra Virgin Coconut Oil
Lip Balm Tubes
DIY Homemade Lip Balm… with the perfect tingle! Print Prep time 5 mins Cook time 5 mins Total time 10 mins Author: SaraRecipe type: Body ProductsServes: 8Ingredients2 Tbsp Coconut Oil
1.5 Tbsp Beeswax Pellets
2 Tbsp Raw Shea Butter
20 drops peppermint essential oil (opt)
20 drops rosemary essential oil (opt)
InstructionsMelt first three ingredients into the double boiler.
Remove from heat and stir in essential oils.
Use a dropper to add to the tubes. I used a baby medicine dropper and then return to the hot water to clean.
Let cool a few hours.
Christmas is just around the corner! My Homemade Lip Balm will make the perfect stocking stuffer! And if you really want to go all out, try some of these AMAZING Homemade body products too…
Silky Shaving Lotion for the Ladies
Eucalyptus and Mint Shave Lotion for the Guys
Keep it Clean, Keep it Natural! From My Natural Health Blog to you!
beeswax, Coconut oil, DIY, essential oils, healing, homemade, lip balm, non-toxic, organic, raw shea butter, recipeAre You Eating Enough Greens?
Breakfast, For the Kiddo’s, Health, recipes, snacks1 Response »Sep 272014My son Maximus at two years old, picking his homegrown Kale and Chard!
Jumping out of my comfort zone a bit and using my Instagram as blog post. I am a perfectionist by nature and I really like my photo’s to look perfect. Obviously there is no perfect. I would rather post valuable information than have THE BEST looking photo’s and not be as active as a blogger. I love writing. I love health. I love photography. Blogging is the perfect outlet for me. So, in this post, I’m jumping out of my normal, and getting adventurous… just a little.
Have you ventured into the green world yet? If not, why not? Eating more vegetables from green leafy vegetables in particular, are known to be major health super hero!
What are greens?
BasilCilantroParsleyAsian greens (Bok choy, Chinese cabbage, etc)Broccoli (and broccoli stems)CeleryCollard greensKaleRutabaga topsTurnip greensSpinachArugulaRomaine LettuceBeet greensCarrot topsSwiss Chard
MY TWINS visiting a farm and picking Kale at two years old. Education is everything! It is never too early to start!
Reasons to eat or drink your greens
Leafy Greens are Antioxidant Rich and help prevent cell damage
Leafy Greens are Anti-Inflammatory
Leafy Greens are Full of Vitamins and Minerals (hello beautiful skin!)
They are high in fiber, which help sweep out your digestive system and keep things flowing regular.
They help lower the risk cancer.
Leafy Greens are Detoxifying (filled with chlorophyl, they helps our cells release toxins)
My Natural Kale loving Momma who has a major green thumb, along with my Dad <3
Isn’t that all amazing!? Doesn’t it motivate you to eat more to feel better and look better? Sadly, most people know they should eat more greens, but choose not to.
It is really shocking how many people do not eat vegetables. Or not enough! Americans are vegetable deficient! It is obvious with the obesity epidemic we are having! Kids are told to eat their vegetables so they grab a pack of baby carrots, or worse, french fries! Where are the greens? And iceberg lettuce does not count!
Eat Your GREENS! Grass-fed Beef Hamburger on top of a Kale salad. Amazingness!
Greens juices (which I talk about here) and green smoothies (which I talk about in these posts) are such an amazing way to get those nutrients in our bodies… and our kids! My boys started drinking their greens at 12 months. I’m going to share our top green juices and green smoothies that we have almost every day!
My Top Green Smoothies and Green Juices
Broccoli Green Juice (serves 2)
2 Broccoli Stems
Take Me Back To Maui Smoothie (serves 2-3)
2 cups Almond milk
4 cups spinach
2 Tbs coconut oil
3 Tbs Hemp seed
Berry Green Protein shake
1 scoop of an all natural vanilla protein (I use this brand here)
1/2 cup berries
2 cups spinach
1 Tbs Chia
1 cup almond milk
a few walnuts
Kale Berry Mint Protein shake
2 cups Kale
1/2 cup frozen berries
1 scoop vanilla protein
1 cup almond milk
1 tbs hemp seeds
Farmers Market Special Juice
a few beet greens
Fruit Loop Juice
1 cucumber (or 3 stalks of celery)
3 cups kale
Berry Mint Maca Chia Smoothie
1 cup fresh berries
3 cups greens (kale, chard, bok choy, spinach)
1 Tbs Chia
1 cup almond milk (or milk of choice)
3 tsp Maca
Banana Orange Kale Smoothie (serves 2-3)
3-4 cups Kale
1.5 cups water or coconut water
If you haven’t noticed yet, I love beets! They are super healing!
Beet Carrot Orange
2 beets and their greens
Broccoli Green Smoothie (serves 2-3)
1 small bunch broccoli
2 tsp maca
1 cup water
1 tbs flax
When in Maui Green Smoothie (serves 2-3)
1 cup pineapple
3 cups kale
1 cup coconut water
2 Tbs coconut oil
Greens do not have to taste bad and my body actually craves the alkalinity. My energy skyrockets after one of the delicious drinks above! Eat for wellness, eat and drink His ingredients… and watch your energy and your health skyrocket!
I love to eat my green and drink them! What are your favorite ways to get your green on!? Let us know!
Keep it clean, keep it natural! From my natural health blog to you!
My son Rocco and I replenishing after a day at Disneyland!
beet greens, chard, eat for wellness, Green juice, green smoothie, greens, Health, healthy breakfast, healthy snacks, Kale, organic, spinach, super foods