Chia Fresca – A Prebiotic Energy Booster!

chia fresca2Here is a yummy and natural prebiotic energy boosting drink! I love downing one of these bad boys before AND after my yoga classes. It’s made with coconut water, chia seeds, lemon and a hint of agave nectar and is extremely effective in hydrating the body and balancing electrolytes after a good sweat. ūüôā

I talk A LOT about probiotics on this blog and on mybody skincare’s blog, but on this post, I wanted to shine some light on prebiotics since they aren’t talked about nearly as much as the former.

You may be thinking, “Well, maybe they aren’t as important as probiotics. I have never even heard of them!” And you would be wrong.

In fact, prebiotics are essential to probiotics carrying out their duties. Simply put, prebiotics are food for probiotics and they help increase the absorption of minerals in our body while balancing the acid in our gut. Prebiotics are found naturally in foods we eat on a daily basis such as yogurt, kefir, onions, CHIA SEEDS, bananas, etc. This dynamic duo works hand-in-hand to carry out their immune-boosting and acid-balancing benefits.

Think about it this way: Your tomato plants can’t grow with just fertilizer (prebiotics), and they can’t grow if you’re only using seeds (probiotics) – the two of these items need to work together to allow that beautiful tomato plant to flourish! Here is an easy recipe that will ensure you’re getting your daily dose of prebiotics…

chia fresca1

Chia Fresca

2 cups coconut water
1.5 tbsp chia seeds
1/2 tbsp fresh lemon juice ( and a slice to make it pretty)
1/2 tbsp Agave Nectar, to taste (or any natural sweetener)

the method:

 Add chia and coconut water into a mason jar or a bottle with a lid. This is key because you will want to shake this mixture around for a minute or two.

Let the mixture sit for 10 minutes to allow the chia seeds to swell up and soften.

Add lemon juice and agave nectar to taste. Shake well to combine and enjoy!

Sip Sip Hooray!!

‘Feed Your Skin’ Superfood Juice

Superfood juice 2

The best way to start any day is by Juicing it up! This scrumptious juice is loaded with vitamins A, C and K and will make your morning coffee feel like a wimp! Aside from the insane energy surging through your body, your skin will look younger and more radiant. I’ll have another glass, please!

‘Feed Your Skin’ Superfood Juice¬†

the ingredients:
4 red kale leaves
4 dinosaur kale leaves
2 celery stalks
1 carrot
2 cucumbers
1 orange
1 lemon
1 apple
1 cup raspberries
1 cup strawberries
1 cup red grapes

the method:
Juice each fruit and vegetable separately and pour the juice into one large mason jar. Give the jar a little shimmy… a little shake. Pop in a straw. Sip. Smile. Repeat.

the nutritional facts:

vitamin A: The carrots in this beverage provide ample amounts of vitamin A in the form of beta-carotene. Consider this precursor to vitamin A your passport to youth; it aids in protecting cells, prevents premature aging and gives your skin a rosy glow.

vitamin C:¬†Often associated with immune system and warding off the common cold – but did you know that your skin has its own unique immune system that needs a little TLC every now and then? It’s true. So while vitamin C helps protect the integrity of the skin, it also triggers collagen production. Collagen is responsible for keeping skin looking plump, elastic , wrinkle-free and wards off signs of aging.

vitamin K: This antioxidant does wonders for the skin. With a healthy intake of vitamin K, you can expect a clearer complexion, improved skin elasticity and a super-fast wound healing response.

Eggplant Parmesan (GF)

eggplant parmEggplant Parmesan (GF)

the ingredients:

1/2 cup marinara sauce, divided

1/4 cup gluten free panko breadcrumbs (I use Ian’s)

1 tsp. Italian seasoning

1 1/2 tsp. canola oil

1¬†eggplant, cut into 1/2-inch-thick slices on the diagonal (I used chicken for Nick’s)

1 small egg, beaten

1/4 cup grated smoked mozzarella cheese, divided

2 tsp. grated Parmesan cheese, divided

1/4 tsp. dried basil

the method: 

  1. Preheat oven to 350¬įF. Coat small baking dish with cooking spray, and spread with 2 Tbs. marinara¬†sauce.
  2. Combine breadcrumbs and Italian seasoning in shallow bowl. Heat oil in nonstick skillet over medium-high heat. Dip eggplant slices in egg, then in panko mixture.
  3. Cook slices in single layer in oil 1 to 2 minutes per side, or until light brown.
  4. Place half of eggplant slices in single layer in prepared baking dish, and sprinkle with 2 Tbs. mozzarella and 1 tsp. Parmesan. Discard remaining egg and panko.
  5. Place remaining eggplant slices, remaining sauce, and remaining mozzarella and Parmesan over eggplant in dish. Sprinkle with dried basil. Bake 15 minutes, or until golden brown.

Veggie Burrito Bowl (GF)

fbvVeggie Burrito Bowl (GF)

the ingredients:

3 cups brown rice
1 tbsp coconut oil
4 scallions, finely chopped
3 cloves garlic, minced
1 bell pepper (I used red)
12 cherry tomatoes, halved
1 tsp hot chili powder
1 1/2 tsp smoked paprika
1 can black beans, drained
Salt
Black pepper
1/4 cup cheddar cheese, grated
1 tbsp fresh cilantro, chopped
1 tsp plain greek yogurt if desired

the method: 

  1. Cook¬†the brown rice according to the instructions on the packet.¬†¬†I use the microwaveable organic brown rice packets from Trader Joe’s – HUGE time saver.
  2. Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
  3. When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water.
  4. When the mixture is hot and well combined, serve topped with the grated cheese and fresh cilantro. I topped Nick’s with some slow-cooked pulled pork that I made over the weekend. ūüôā¬†