Super Easy Cilantro-Lime Hummus

Hummus and crackers is one of my all time favorite snacks. So, I am always trying to create new hummus flavors. My new favorite is this super easy & quick cilantro-lime hummus. This tastes great simply paired with crackers or try it as a spread inside your sandwich or wrap. Enjoy!

Ingredients:

• 1 15 oz. can of chickpeas, drained 
• juice of 1 lime
• 1 Tbsp of tahini
• 1 big handful of fresh cilantro leaves
• 1 Tbsp of olive oil
• 1 tsp of minced garlic
• desired amount of salt and pepper

Instructions:

1. Place all of the ingredients into a food processor or blender.
2. Blend until smooth and creamy.
3. Transfer the hummus into a sealable container and refrigerate until you are ready to serve.

Benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Cilantro detoxes the body of heavy metals, lowers blood sugar levels, prevents urinary tract infections, settle digestive upset, and supports healthy menstrual function.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Thai Vegetable & Tofu Curry

A classic curry is one of my all time favorite meals- it is flavorful, filling, and nutritious. This Thai cuisine-inspired curry is packed with tasty vegetables, tofu, and aromatic spices.  Enjoy!

Makes 4-5 servings

Ingredients:

• 1 14 oz block of firm tofu
• 2 Tbsp of olive oil, divided
• salt and pepper
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 russet potato, peeled + cubed
• 1/2 of a red bell pepper, chopped
• 2 cups of chopped broccoli
• 1.5 Tbsp of yellow curry paste (if you are sensitive to spicy, only use 1 Tbsp)
• 1/2 tsp of turmeric
• 2 cans of coconut milk
• 1 Tbsp of soy sauce
• 1 Tbsp of honey
• Juice of 1/2 a lime
• 1/4 cup of chopped fresh cilantro
• Optional toppings: chopped cashews and fresh cilantro

Instructions:

1. In a large wok, fry the tofu in 1 Tbsp of olive oil. Add some salt and pepper for flavor. Once it is cooked and golden, remove the tofu from the wok and set aside in a separate container.
2. In the same wok, sauté the onion in 1 Tbsp of olive oil. After 3-4 minutes, add the zucchini, potatoes, red pepper, and broccoli. Cook for about 7 minutes until the vegetables are tender.
3. Add the curry paste until it is evenly distributed into the veggies. Then add the coconut milk, cilantro, turmeric, soy sauce, lime juice, and honey.
4. Bring to a boil. Once boiled, cover and simmer for 10 minutes.
5. Add the tofu to the wok. Simmer for an additional 10 minutes.
6. Serve this curry on top of some basmati rice and top it with freshly chopped cilantro and chopped cashews.

Benefits of this recipe:

-Tofu contains a very small amount of fat, but a large amount of protein. Tofu lowers cholesterol levels, is beneficial for kidney health, and has an excellent source of iron. It also helps in strengthening bones and improves metabolic rate.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Bell pepper can help reduce the risk of cancer and heart disease, supports healthy eyes, improves immunity, helps maintain good mental health, and keeps your skin glowing and healthy.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

Vegetable Stir-Fry Rice Bowls

Vegetable Stir Fry Rice Bowls are the perfect healthy meal to make when you are craving Chinese food! This recipe is fast and easy to make. Enjoy!

Makes about 4 servings

Preparation + Cook Time= 45 Minutes

Stir-Fry Ingredients:

• 1 Cup of Short Grain Brown Rice
• 4 Cups of Broccoli, chopped
• 2 Cups of Carrots, cut into matchsticks
• 2 Cups of Baby Boy Choy, chopped
• 1 Cup of Red Bell Pepper, chopped
• 1 14 oz Can of Baby Corn, drained
• 3 Green onions, chopped
• 1 t of Ginger, minced
• 2 T of Coconut Oil
• 1 Can of Chickpeas, drained
• 1/4 C Cilantro, chopped
• 1 Avocado (sliced) for Garnish
• 1 T of Sesame Seeds for Garnish

Sauce Ingredients:

• 4 T of Tamari or Soy Sauce
• 4 T of Honey or Organic Maple Syrup
• Dash of Black Pepper
• 3 T of Orange Juice
• 1/4 t of Minced Garlic
• 1 T of Corn Starch

Instructions:

1. In a medium size pot, emerge the brown rice in 2 Cups of Water. Bring to a boil. Once boiled, simmer for about 20 minutes until the rice is fully cooked. Set aside.
2. Chop all of the veggies and set them aside to prepare for stir-frying.
3. Combine all of the ingredients for the sauce into a small bowl. Whisk until thoroughly mixed and set aside.
4. Heat the wok with 2 T Coconut Oil. Add the broccoli, carrots, baby boy choy, red bell pepper, baby corn, green onions, and ginger into the wok. Stir fry for about 5-6 minutes. The veggies should be getting soft.  
5. Add the chickpeas followed by the sauce to the wok.
6. Simmer covered for 10 mins. The veggies should be wilted and very tender. Remove the lid and stir in the rice. Next stir in the cilantro.
7. Add more black pepper to taste.
8. Serve the stir fry into bowls. Top with avocado and sesame seeds.

Benefits of this recipe:

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Brown rice helps control diabetes, is rich in antioxidants, prevents obesity, prevents Alzheimer’s disease, improves digestive health, controls cholesterol levels, relieves insomnia, and contains anti-depressant properties.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

 

Tropical Green Smoothie Bowl

One of my favorite breakfasts to make are smoothie bowls! This tropical green smoothie bowl is packed with tasty, wholesome fruits and vegetables which will help power your day. You can also add protein powder or a scoop of almond butter to the smoothie for some extra protein. This bowl is especially enjoyable in the summer on a warm morning. Enjoy!

Preparation + Cook Time: 15 minutes

Makes 1 serving

Ingredients:

• 1/2 of 1 Frozen Banana
• 1/2 an Avocado
• 1/2 C Nut Milk (I used Cashew Milk)
• 1/2 C Frozen Mango
• 1/2 C Frozen Pineapple
• 2 T Orange Juice
• 1/2 C Spinach
• 2 T Agave Nectar or Honey
• Toppings: Chopped Strawberries, Chopped Kiwi, Granola, Shredded Coconut

Instructions:

1. Put all of the ingredients in a blender and pulse on high until the smoothie is thick and creamy. Everything should be completely blended.
2. Pour into a bowl.
3. Top the smoothie with chopped strawberries, chopped kiwi, granola, and shredded coconut.

Benefits of this recipe:

-Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

-Mango lowers cholesterol, clears the skin, helps eye health, alkalizes the whole body, helps with diabetes, boosts immune system and improves digestion.

-Pineapple boosts immune system, improves digestion, improves fertility, supports heart health, helps mental health, reduces inflammation, and prevents asthma.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.realfoodforlife.com

 

 

Curry Spiced Quinoa with Roasted Cauliflower

I love anything with a curry flavor…and this dish definitely has that! This is a satisfying dish packed with the rich flavors of curried quinoa, garam masala-spiced cauliflower, and fresh vegetables and herbs. A bowl of this dish makes a great lunch or a delicious dinner side dish. Enjoy!

Preparation + Cook Time: 75 minutes

Makes about 5-6 servings

Ingredients:

• 1/2 C Green Lentils (uncooked)
• 1 Head of Cauliflower
• 3 T Olive Oil (divided)
• 2 t Garam Masala
• Dash of Salt and Pepper
• 1/2 Yellow Onion, diced
• 1/4 t Minced Garlic
• 1 Red Bell Pepper, chopped
• 1 t Coriander Powder
• 2 t Curry Powder
• 1 C Uncooked Quinoa
• 1 C Canned Coconut Milk
• 1 C Water
• 1/2 C Fresh Cilantro, chopped
• Juice of 1/2 a Lime
• 1/4 C Chopped Cashews

Instructions:

1. Preheat oven to 400 degrees F.
2. Chop the cauliflower into small, bite-sized peices. Line a baking sheet with aluminum foil. Transfer the chopped cauliflower onto the baking sheet. Drizzle with 2 T olive oil, 2 t garam masala, and a dash of salt and pepper. Stir evenly so everything is combined. Bake for 30 minutes.
3. In a medium sized pot, combine the lentils with 1.5 C of water. Bring to a boil. Once boiled, turn to a simmer for 25 minutes until cooked. Set aside.
4. In another medium sized pot, combine 1 C of uncooked quinoa with 1 C canned coconut milk and 1 C of water. Bring to a boil. Simmer for 15-20 minutes until cooked.
5. Heat a skillet on medium. Saute the diced onion in 1 T Olive Oil. Add the garlic and chopped red pepper and cook until browned.
6. Stir in the 1 t coriander powder, 2 t curry powder, and salt and pepper to taste.
7. Now, add the roasted cauliflower, quinoa, and lentils into the skillet. Stir to combine. Add the 1/2 C fresh chopped cilantro, juice of 1/2 a lime, and the 1/4 C chopped cashews. Stir everything and heat for 5 minutes to cook all of the flavors together. Serve up!

Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Carmelized Beet & Sweet Potato Farro with Roasted Chickpeas

Mmmm beets and sweet potatoes- two of my favorite vegetables! This carmelized beet and sweet potato salad is hearty and warm with nutty and sweet undertones. This dish is packed with wonderful nutrients that will keep you more than satisfied. Enjoy!

Preparation + Cook Time: 90 minutes

Makes about 7-8 servings

Ingredients:

• 2 lbs Sweet Potatoes
• 1 Shallot
• 2 T Coconut Oil
• 2 T Maple Syrup
• 2 t Cinnamon  (Divided)
• 1/2 t Nutmeg  (Divided)
• 2 lbs Beets
• 1 C Uncooked Farro
• 1/2 C Raw Almonds
• 2 T Olive Oil (Divided)
• 3 C Chopped Kale
• 1/4 t Garlic
• 1/2 t Paprika
• Salt and Pepper
• 2 15 oz Cans of Chickpeas
• Juice from 1/2 a Lemon
• 1 T Fresh Rosemary, chopped
• 1 t Dried Thyme
• 1/2 C Pomegranate Seeds

Instructions:

1. Preheat the oven to 375 Degrees Fahrenheit.
2. Chop the sweet potatoes into small cubes. Dice the shallot.
3. In a microwave safe container, melt the coconut oil for 30 seconds. Remove from microwave and add maple syrup. Whisk until thoroughly combined.
4. Add the sweet potatoes and shallots to a large bowl. Pour half of the oil/maple syrup mix and toss. Add 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper to the bowl. Stir until all the sweet potatoes and shallot are evenly covered. Transfer to an aluminum foil-lined baking sheet.
5. Peel and chop the beets into small pieces.
6. Add the beets to the same bowl. Pour the remaining coconut oil/maple syrup mixture on top of the beets. Top the beets with 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper. Toss until everything is evenly coated. Transfer the beets to a separate aluminum foil-lined baking sheet. 
7. Prepare the roasted chickpeas. Drain them from the can and put them on an aluminum foil-lined baking sheet. Drizzle with 1 T olive oil, 1/2 t paprika, 1/4 t garlic, and a dash of salt and pepper.
8. Now place all 3 baking pans into the oven. Remove the chickpeas from the oven after 35 minutes. The beets and sweet potatoes need to cook for 40 minutes.
9. While the veggies are baking, cook the farro. Put 1 C of farro into a medium pot. Cover with 3 C of water. Bring to a boil. Turn to a simmer and cook for 30 minutes. Set aside once cooked.
10. Prepare the toasted almonds. Chop 1/2 C of almonds into small pieces.  Put them in a skillet with a dash of salt and pepper and 1 T of olive oil. Keep stirring to make sure they don’t burn.Toast for 5 mins until golden brown. Set aside.
11. Once everything is done cooking, it is time to combine the ingredients into a salad. In a large bowl, add the chopped kale. Squeeze the juice from the 1/2 lemon onto the kale. Massage to evenly coat the kale. Add the sweet potatoes, beets, farro, toasted almonds, rosemary, thyme, and pomegranate seeds. Stir to mix evenly. Add more salt and pepper if needed.
12. Top each plate with roasted chickpeas. Serve warm.

Benefits of this recipe:

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Beets are high in antioxidants, contain anti-inflammatory properties, supports brain health, supports digestion, can improve athletic performance, and keeps blood pressure in check.

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

 

 

Sweet & Creamy Carrot Pudding

Carrot Pudding?! I know… it sounds crazy to use a vegetable as the main ingredient of a dessert. But it really isn’t. Think of pumpkin pie. This is the same concept. In fact, my creamy carrot pudding tastes very similar to pumpkin pie. This is delicious. Give it a try! Enjoy.

Preparation + Cook Time: 60 minutes

This recipe makes about 2 C of pudding.

Ingredients:

• 7 Organic Medium-Sized Carrots*
• 1/2 C Maple Syrup
• 1 T Melted Coconut Oil
• 1/4 C Almond Milk
• 3/4 t Allspice
• 1/2 t Cinnamon
• 1/4 t Nutmeg
• 1 t Organic Vanilla Extract

Instructions:

1. Rinse, peel, and chop the carrots into small pieces.
2. Place the carrots into a pot of water. Cover and turn onto a boil. Once the water is boiling, turn down to a simmer. Cook the carrots until they are soft.
3. Drain the water from the pot. Place the carrots into a bowl and put them in the fridge for approximately 20 minutes until they are completely cooled.
4. Put the carrots in a blender and blend until smooth and creamy. Add all the rest of the ingredients to the blender and combine until everything is evenly mixed in.
5. Store the pudding in the fridge. When you are ready to serve, spoon the pudding into bowls. I would recommend topping the pudding with non-dairy cream and some pecans or pumpkin seeds.

*If you use regular non-organic carrots, they are usually much larger so you will only need about 5 carrots instead of 7.

Benefits of this recipe:

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

 

 

Superfood Balls: 4 Ways

You will never look in my refrigerator and not see superfood balls. These are my snack of choice. They are medjool date-based which is amazing for your digestive system, and that is wonderful for someone with a sensitive tummy like me. These are great because you can easily interchange the ingredients. Don’t have hemp seeds? Leave them out. Just add a little bit of extra oats to make up for it. Any of these ingredients can be switched around to your liking. I have shared with you my current favorite flavors of superfood balls: Matcha Cacao, Cinnamon Pecan, Lemon Coconut, and Hazelnut Brownie. Enjoy!

Matcha Cacao Superfood Balls

If you like matcha green tea, you will LOVE these Matcha Cacao Balls. I like to enjoy one of these in the morning when I get to the office with my green tea.

Preparation Time: 20 minutes

Ingredients:

• 15 Medjool Pitted Dates
• 1/2 C Almond Flour
• 1/4 C Tocos Powder (optional)
• 1 T Matcha Green Tea Powder
• Dash of Cinnamon
• 3/4 C Coconut Flakes
• 10 Raw Cashews
• 1/4 C Coconut Milk
• 3/4 C Oats
• 1 T Hemp Seeds
• 1 T Water

Instructions:

1. Combine all of the ingredients in the food processor and pulse on high until it is blended smoothly. At the end, throw a small handful of extra coconut flakes and pulse for a few seconds to give the mixture some texture.
2. Roll into balls. I made mine about 1 1/2″ in circumference. The mixture makes about 10 balls.
3. Store the superfood balls in the fridge.

 

Cinnamon Pecan Superfood Balls

These Cinnamon Pecan Balls are the real deal. They are absolutely delicious. You are in for a treat!

Preparation Time: 20 minutes

Ingredients:

• 15 Medjool Pitted Dates
• 1 1/4 C Raw Pecans
• 1/2 C Oats
• 1 t Maca Powder
• 3 t Cinnamon
• 2 T Tocos Powder (optional)
• 1/2 t Organic Vanilla Extract
• 2 1/2 T Almond Milk
• 1 t Maple Syrup
• 1/4 C Raw Pumpkin Seeds

Instructions:

1. Combine all of the ingredients (except the pumpkin seeds) in the food processor and pulse on high until it is blended smoothly. Once everything is blended, stir in the pumpkin seeds with a wooden spoon.
2. Roll into balls. I made mine about 1 1/2″ in circumference. The mixture makes about 10 balls.
3. Store the superfood balls in the fridge.

 

Lemon Coconut Superfood Balls

These superfood balls definitely have a sweet zing to them!

Preparation Time: 20 minutes

Ingredients:

• 12 Medjool Pitted Dates
• 1/4 C Coconut Flour
• 3 T Melted Coconut Oil
• 1/2 C Raw Cashews
• 1 C Shredded Coconut (Separated)
• Juice of 1/2 a lemon (measures out to a little under 1/4 C)
• 1/4 t organic vanilla extract
• 1 T Hemp Seeds
• 1 T Chia Seeds
• 1 T Tocos Powder (optional)
• Zest of about 1/2 a lemon
• 2 T Coconut Milk

Instructions:

1. Separate the shredded coconut into 2 parts: 1/2 C into the food processor and 1/2 C into a small bowl.
2. Combine all of the rest of the ingredients in the food processor and pulse on high until it is blended smoothly.
3. Roll into balls. I made mine about 1 1/2″ in circumference. The mixture makes about 10 balls.
4. Finally, roll the balls around in the bowl of shredded coconut until each ball is lightly covered in coconut.
5. Store the superfood balls in the fridge.

 

Hazelnut Brownie Superfood Balls

Preparation Time: 20 minutes

Ingredients:

• 20 Medjool Pitted Dates
• 2 T Melted Coconut Oil
• 3/4 C Hazlenuts
• 1/2 C Oats
• 3 T Cacao Powder
• 2 T Almond Milk
• 2 T Maple Syrup
• 2 T Flax Seeds
• 1 T Chia Seeds
• 1/4 C Almond Flour
• 1 T Tocos Powder (optional)
• Dash of Cinnamon
• 1/4 t Organic Vanilla Extract

Instructions:

1. Combine all of the ingredients in the food processor and pulse on high until it is blended smoothly.
2. Roll into balls. I made mine about 1 1/2″ in circumference. The mixture makes about 13 balls.
3. Store the superfood balls in the fridge.

 

Benefits of these recipes:

-Dates have high levels of soluble fiber which optimizes digestion. They also decrease cholesterol, boost energy, and boost bone health.

-Coconut Flakes and Coconut Flour contain iron, zinc, protein, and fiber.

-Tocos Powder (short for tocotrienols) is a “skin superfood”. It is a relative of Vitamin E which is beneficial to skin health and connective tissue.

-The chia seeds, hemp seeds, and flax seeds are high in Omega-3s, protein and antioxidants, great for heart health and skin, can lower cholesterol, are rich in calcium, zinc, and iron, and are beneficial to your digestion.

-Oats are high in fiber, reduces heart disease risk, and lowers cholesterol.

The benefits of these ingredients were researched from http://www.draxe.com

 

Homemade Creamy Coconut Yogurt

I have been waiting to post this until I got the recipe just perfect. And I think that moment has finally come! Coconut yogurt is SO good for your gut. It is rich in probiotics and contains beneficial bacteria that your body will love. Store-bought coconut yogurt can be delicious, but it always contains cane sugar, thickeners, and other additives. My recipe is very simple but still tastes like the good stuff. Enjoy!

Ingredients:

• 2 Cans of Unsweetened Coconut Milk (I recommend Thai Kitchen Brand. Do NOT buy the “lite” version, it will be too thin)
• 3 Probiotic Capsules (I used PB8 Brand)
• 3 T Maple Syrup
• A few drops of Organic Vanilla Extract

**You will also need a glass jar, a wooden spoon, whisk, cheesecloth, and a rubber band

Instructions:

1. Open the cans of coconut milk without shaking the can. Notice that there is a thick layer of coconut milk towards the top of the can. The bottom of the can is a thin watery-like substance. Spoon out the entire thick layer into the glass jar. Now, pour about 1/4-1/3 C of the watery-like substance (from each can) into the jar as well. Discard the cans with the excess liquid. 
   

   
2. Stir the coconut milk well with a whisk to remove clumps. It is important that you whisk it thoroughly, or else you will have problems with the yogurt later.
3. Open the 3 probiotic capsules and pour into the coconut milk jar. Using a wooden spoon, mix the probiotic into the coconut milk. Don’t use a metal spoon to do this as the metal may deactivate the probiotic. Make sure that it is evenly mixed around in the jar.               
4. Next, stir in the maple syrup and a few drops of vanilla extract just for some added flavor. I used 3 T of maple syrup but you can definitely use more if you like it sweeter. You could also use honey instead if you prefer.
5. Cover the top of the jar with cheesecloth and secure with a rubber band. Store the jar in a well lit place for 24-48 hours. I recommend leaving it on a window sill where the sun shines or underneath a kitchen light. The longer your leave the jar out, the more tart the yogurt becomes. I like to leave mine out for about 40 hours.
6. After 24-48 hours, put the jar in the fridge to chill. After a few hours of chilling, it is ready to eat! The consistency should be thick and creamy.
7. The yogurt will taste delicious by itself, but I like to top mine with berry compote and my homemade granola which you can find the recipe here.

 

Tips to making your yogurt perfect:

-Make sure you are using a good quality, dairy-free probiotic.

-The consistency of my yogurt is what is shown in my photo. If you prefer your yogurt to be more runny, make sure to add more of the watery-like substance from the can in step 1. Note: if you add the entire can of liquid, the consistency will be similar to kefir. But, you must add an extra probiotic capsule to make up for the extra liquid.

Benefits of this recipe:

-If you are lactose intolerant like me, this is a great alternative to traditional yogurt.

-Coconut Yogurt with Probiotics boosts immunity, optimizes the health of your personal gut microbiome, and is a potential cancer fighter.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

 

8 Wellness Tips to ensure a Healthy & Happy Day

Tip #1: Start your morning off with a glass of warm water with fresh squeezed lemon as soon as you wake up. Among its many benefits, warm lemon water hydrates and alkalizes your body, making it feel refreshed after sleeping all night. It also improves digestion, clearing any toxins from your body left over from the day before. It will boost brain power and energy so that you will have the best start to the day!

Tip #2: Enjoy a shower infused with essential oils! Whether you shower in the morning or at night, the aromatherapy powers of an essential oil shower can really put your mind at ease. Pour about 5 drops of an essential oil on the floor of your shower while the shower is running. If you shower in the morning, use peppermint oil as it promotes alertness or lemongrass which boosts energy. If you shower in the evening, use something more soothing to get you ready to sleep such as lavender or eucalyptus oil.

Tip #3: Take a probiotic supplement with your breakfast to ensure optimal digestion. I am all about gut health and if there is one thing I can’t live without, it is my probiotic. My favorite probiotic is the Garden of Life brand. I have tried other brands but I have found that G.O.F. works the best. This supplement will make your digestion system feel healthy all day to avoid bloating or other digestive issues.

Tip #4: Keep lavender essential oil in your purse and/or on your desk at work. This is my secret to dealing with stress and anxiety. If you are feeling stressed, rub a drop of lavender oil on your wrists and inhale. The aroma has instant calming properties that I swear by. You have to try this!

Tip #5: Make yourself a mid-morning power tea with mood-boosting and stress-relieving ingredients. This is something that I look forward to while I’m checking my emails. My tea of choice is a Matcha Coconut Milk Latte with adaptogenic herbs. The powerhouse ingredients that I add to my matcha latte are:

• Matcha- It is high in antioxidants, increases metabolism, and protects liver health. My favorite thing about Matcha is that it increases your energy levels while still keeping you calm and boosting your concentration for a productive day.
• Maca- It is also rich in antioxidants, balances estrogen levels, decreases anxiety/depression, and enhances mood.
• Ashwagandha- It reduces stress and anxiety, reduces blood sugar levels, improves brain function, and can reduce cortisol levels.

Tip #6: After a long day of work, I usually take a yoga or meditation class. However, what has changed my life is my current obsession- Sound Bath Meditation classes. It is absolute pure bliss. In case you have never heard of this, let me enlighten you! Sound Bath Meditation is an ancient Tibetan Practice where you are literally bathing in sound waves. As you lay on the earth in a mindful meditation, the practicioner plays Tibetan Crystal “Singing Bowls” (which are similar to gongs) to create powerful sound wave vibrations. These vibrations make waves of peace, putting you into the most zen state of being. I honestly leave these mediations feeling so rejuvenated, refreshed, and in the clearest state of mind. Most people enjoy sound baths to relieve stress, receive pain relief, promote happiness and wellbeing, and increase mental clarity. You must try it- and you can thank me later!

Tip #7: At the end of the day, do a homemade honey mask. I mix together 3 T Raw Manuka Honey, 1 T Cinnamon, and a few drops of tea tree oil. This mask is really great for your skin. Honey is naturally antibacterial so it is great for unblocking pores. The reason why I apply it in the evening before bed is because it is moisturizing and soothing, so I feel clean and refreshed so that my skin can breathe during my rest.

Tip #8: Practice gratitude. End your day reflecting on the positives in the day, in your week, and in your life. Journaling your reflections is a good way to affirm your thoughts and look back on them to remember your happy feelings. “An attitude of gratitude brings opportunities”. -Yogi Bhajan