Monday, May 9, 2016

6 Ingredient - Raw Chocolate Fruit & Nut Bark


6 Ingredient - Raw Chocolate Fruit & Nut Bark


WARNING!  This recipe is DANGEROUSLY GOOD!  If you love chocolate, you will love this treat!  

The recipe says 6 ingredients (because that's what I chose) but if you prefer 3, 6 or 8, that's fine too.  

Get creative, use your favorite spices and ingredients you love.  Enjoy a healthier sugar free, dairy free option without compromising flavor!   

Here's what you'll need.....

½ cup of melted organic coconut oil
¼ cup organic maple syrup 
½ cup organic cacao powder**

¼ chopped nuts (almonds, pistachios, walnuts, pecans) etc.
½ cup total of combined dried fruits, berries, seeds, coconut etc.  


Putting it together....

Mix coconut oil and maple syrup in a bowl. Add cacao powder, mix thoroughly.

Pour mixture onto sheet of parchment or wax paper in a lined 8x8 pan. Sprinkle with fruit and nuts (OR if you prefer, mix fruit into chocolate mixture and pour into pan)
 
Place in freezer for 30 minutes to set. Remove from pan and cut into squares or roughly break apart.  ENJOY! 


**Cacao powder is made from cacao beans that are milled at a low temperature.  They aren't  over-processed or have additives that cocoa powder does.  Cacao powder preserves the original nutrients of the plant, and offer several different health benefits including high antioxidant content.  It is a much better tasting and healthier option than cocoa powder.  


 




Thursday, March 24, 2016

3 Benefits of Eating Breakfast Backed By Science

Do you want to eat more but lose weight at the same time? Impossible? What if study after study after study proved you can?
In fact, it’s one of the easiest ways to lose weight. It requires no dieting, no exercise, and no magic pill. All you have to do is not skip your breakfast. You’ll drop the pounds without having to starve.
Indeed, breakfast is the most important meal of the day. It improves your memory, keeps you energized, and reduces your risk of heart disease and diabetes. Furthermore, people who regularly eat breakfast tend to be skinnier, more productive, and generally healthier.
Need more reasons to make your morning meal a daily ritual? Well, here are 3 benefits for eating breakfast proven by research and scientifically backed.
Lose Weight
You might think skipping breakfast will help stave off calories and keep your figure slim, but studies prove the opposite. People who regularly eat breakfast are more successful at losing weight and keeping it off than people who skip their morning meal.
In fact, research suggests that what we eat is just as important as when we eat. One study found that people who made breakfast their largest meal lost an average of 17.8 pounds over 3 months.  And people who made dinner their largest meal? They lost only 7.3 pounds over the same time period.

3 BENEFITS OF EATING BREAKFAST BACKED BY SCIENCE 

It might have to do with ghrelin, notoriously known as the ‘hunger hormone‘. Located in our stomach, ghrelin sends signals to our brain and  makes us want to eat, especially foods loaded with fat. It also makes us feel good, really good. In fact, ghrelin and cocaine activate the same regions in the brain, highly motivating us to indulge our cravings – even if we’re full.
So if you skip your breakfast, you’ll increase your ghrelin levels, causing you to crave high-carb snacks that are just too good to pass up! On the other hand, starting your day with breakfast 30 to 90 minutes after waking up may quicken our metabolism, regulate your blood sugar, and reduce your ghrelin levels (and subsequently, your cravings). 
Enhance Your Cognitive Performance
If you’re between the ages of 6 and 16, good news – breakfast makes you smarter.
One study looked at test results of over 1386 kids and found that eating breakfast gave them superior cognitive performance, especially when it came to memory and attention span. Now you’re probably long out of grade school, but the benefits are likely to carry across all age groups. Ask yourself, don’t you feel better, more alert and full of energy after a bowl of cereal? Imagine how you’d feel adding some low-carb, high-fiber and protein foods to the mix.
While you might not be able to say no to Honey Nut Cheerios, definitely say yes to top brain foods like walnuts, spinach, berries and avocados. Even dark chocolate, coffee, and sardines are cognitive enhancers and optimal breakfast choices. Not only will these super foods improve brain function, they’ll protect against age-caused cognitive decline and encourage focus and clarity.  You can even find a solution for your healthiest meal of the day in a nutrition dense protein shake, like Shakeology
Lower Your Risk of Heart Disease
If skipping breakfast increases your risk of heart disease, than not skipping breakfast lowers it. At least, that’s what one monumental 16 year studyfollowing 26,902 male professionals between the ages of 45-82 claims.
Those who reported they frequently skipped breakfast had a “higher risk of a heart attack or fatal coronary heart disease … even after accounting for modest differences in diet, physical activity, smoking and other lifestyle factors.” The men who did eat their breakfast were 27 percent less likely to have a heart attack or die from coronary heart disease than the men who skipped this incredibly important meal.
The study also found that men who did not eat breakfast tended to be young, unmarried smokers who worked full time. Now that doesn’t mean skipping breakfast will lower the chances of finding your significant other nor will eating breakfast decrease your job opportunities. Rather, it shows that the lifestyles of these young men included not eating breakfast, which in turn leads to a greater risk of heart disease, obesity, high blood pressure, high cholesterol and diabetes.
So there you have it; eating breakfast will help you lose weight, make you smarter, improve your health, and possibly just save your life. The question is now, what do you eat?
Not all of us have the time to prepare a gourmet meal for breakfast. Some of us barely have time to find our keys, let alone brew a cup of coffee before we’re out the door and on our way to work.
But if you’re looking for a way to lose weight with a delicious, why not try a protein packed and nutrient-rich shake? They’re fast, easy to make, and their taste is only limited by your creativity. That’s why there’s Shakeology fromBeachbody.
Not only can you whip up one of these delicious shakes in LESS THAN ONE MINUTE, Shakeology’s Your Daily Dose of Dense Nutrition that’s packed with incredible amounts of protein, antioxidants, phytonutrients, prebiotics, enzymes, and many rare superfoods from around the world that your body desperately needs and craves.* Plus, Shakeology helps to significantly increase your energy levels, as well as reduce junk food cravings.
And because Shakeology’s key ingredients are derived from whole food sources, your body will be able to easily absorb and utilize the nutrients you’re feeding it immediately.

Sunday, March 6, 2016

Orzo Stuffed Peppers


C:\Users\Alice\Dropbox\Ultimate Wellness\Recipe pics\Orzo-Stuffed-Peppers-XL.jpg
Orzo Stuffed Peppers _ Serves 8      
Alice Conradt

4- Red Bell Peppers (cut lengthwise and seeded)
1lb Hot Italian Chicken sausage (nitrate/hormone free preferably) cooked and broken apart into small pieces
1/2 cup Orzo pasta (cooked in salted water or chicken stock) follow package directions (drained with 1/2Cup water reserved)
1/2 jar of Sundried tomatoes in oil (drained and chopped)
1-package Arugula
4 oz. package of herb crusted goat cheese (crumbled)
Optional *Red Pepper flakes for more flavor and a little heat.  
Salt to taste....do this LAST (there is already salt in the sausage and pasta water)!
1 Tbsp. Olive Oil
Combine sausage, cooked orzo, tomatoes, arugula (will wilt a little when combined with warm sausage and pasta) and goat cheese in a large bowl.  Toss together to mix.  Add a little reserved pasta water if mixture looks dry.  
Pre-heat oven to 375°
Brush baking dish with one Teaspoon of Olive Oil  
Place peppers in a baking dish (large enough to fit 8 halves)
Place sausage mixture into each pepper filling completely
Drizzle with remaining Olive Oil
Cover with foil. Bake for 45-60 minutes or until peppers are soft and filling is hot.   Uncover the last 15 minutes to allow a little crust to form on the filling.  Serve with a green salad.  

Spicy Asian Green Beans

I don’t know about you, but I LOVE food with great flavor and a little kick!  One of my most favorite vegetables lately are green beans.  I love the color and the crunch and how versatile they are with many combinations.  I must confess, this is my “go to” when I want some heat and intense flavor!  

I created a modified version of one I found.  The original called for much more oil and regular soy sauce.  The extra oil was totally unnecessary and added tons of calories and fat and the soy sauce added GMO’s and lots of sodium, so I bumped up the flavor by adding more ginger (to aid in digestion, help to detoxify the body and decrease inflammation) used organic Tamari instead of soy sauce (tamari is GMO free, unlike soy sauce, has high antioxidant properties and because it is fermented, the nutrients have been preserved and are more easily digested), then I added red chili flakes for a little more heat!  

If you are feeling like a little spice….give these a try!  Don’t like green beans?  No problem…Snap Peas are an awesome substitute!  


Spicy Asian Green Beans             Serves 4
Alice Conradt

1lb organic green beans or snap peas (rinsed)
1 small shallot minced
4 large cloves minced garlic
1 Tbsp grated fresh ginger
2-3 teaspoons sesame or peanut oil
2-3 Tbsp tamari sauce
½ tsp red pepper flakes  

Heat a large skillet or wok on high for 3-5 minutes.  Add oil, garlic, shallots and ginger and stir until oil becomes fragrant, reduce heat to medium and add beans/snap peas, toss until coated and beans become caramelized.  Add tamari sauce and pepper flakes,and continue to toss for 1-2 more minutes or until sauce has reduced or has absorbed into the vegetables.  The beans should still be crisp!  

Transfer to a plate and serve.  

Healthier Chicken Piccata

Do you have that ONE dish that someone in your family loves and they ask for it almost weekly?  I definitely do…my spouse LOVES Chicken Piccata!  I hated making it because it has lots of steps, uses lots of dishes and it’s messy, PLUS it always left the kitchen smelling like grease!  UGH!

I set out to make a version that worked for me and would allow my spouse to get their favorite dish more often but in a healthier way.  Eating chicken dredged in flour and fried in oil is NOT a meal you want to put in your body often, so… I cut out the oil and the flour and made my baked version instead.

The great thing is that I had less mess, I could walk away while the chicken was in the oven (since I didn’t have to watch it fry) all of that without missing any flavor!  WINNERS ALL AROUND!

     

Chicken Piccata       Serves 6
Alice Conradt

4 Organic chicken breasts (cut into cutlets or small strips) and pounded to ½ inch thick
Salt & Pepper
Non-stick cooking spray
¼ cup dry white wine (optional)
2 tsp minced garlic
1 ½ - 2 cups organic chicken stock
¼ cup fresh lemon juice (about the juice of 3 lemons)
2 additional lemons for slicing
1 jar of capers drained (found near olives in the grocery store)
1-2 Tbsp butter (good quality)

¼ cup water
1 Tbsp corn starch

Preheat oven to 375 degrees

Season both sides of pounded chicken breasts with salt and pepper

Spray a sheet pan and arrange chicken breasts to fit.  Bake for approximately 20 minutes, turning one time halfway through cooking process.

In the meantime, add garlic, chicken stock, wine (if using) and lemon juice to a large skillet over med/high heat.  Bring to a boil and reduce to med/low.  Cook to soften garlic and infuse flavor into stock and reduce by approximately 1/3 (should take 7-10 minutes).  Add capers, and water mixed with cornstarch to make a slurry (add slowly to thicken to desired consistency).  Cook for approximately 5 minutes.  Add lemon slices and baked chicken pieces.  Turn to coat a few times and continue to warm through until ready to serve.