All Natural Infused Water

Infused Water all natural fruit punch

One of the best ways to start the cleansing process is good old fashioned you guessed it WATER.  50-70% of your body is composed of water so it stands to reason that the more you drink the better you’ll feel.  The recommended amount is approx. 10-12, 8 ounce glasses per day starting with 2 glasses upon waking. This takes some getting used to and frequent trips to the restroom but you will start to see a difference in your skin and hair and feel the difference in your body.

Water doesn’t have to be boring.  Here are a few ways to jazz it up and also increase it’s ability to help you lose weight. infused-water3


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Healthy Baked Oatmeal

Baked Oatmeal Breakfast Casserole

What You’ll Need:baked-oatmeal
2 cups oats
*We prefer steel cut, as they provide more nutrients, but you can also use basic rolled oats or gluten-free oats
1/4 cup maple syrup or your favorite sweetener
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
1 cup strawberries (or other favorite berries)
1/2 cup dark chocolate chips (at least 60% cocoa)
2 cups coconut, or almond milk
1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water or  1 tablespoon of ground flax seeds and 3 tablespoons of water
3 tablespoons applesauce
1 tablespoon vanilla extract
1 banana, sliced

Preheat oven to 375° F
In a large bowl, mix together the oats, agave nectar, baking powder, cinnamon, salt, half the walnuts, half the berries and half the chocolate.
In another large bowl, whisk together the milk, egg, applesauce and vanilla extract.
Add the oat mixture to a 10.5″ x 7″ baking dish. Arrange the remaining strawberries, walnuts, bananas and chocolate chips on top.
Pour the egg and milk mixture on top. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown.

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Veggie Sweet & Sour Stir Fry

Veggie Sweet & Sour Stir Fryveggie stir fry

For the Sweet and Sour Sauce:

  • 1 tsp. fresh ginger, grated
  • 1 cup diced pineapple
  • 3 Tbs. rice vinegar
  • ¼ cup ketchup
  • 2-3 Tbs. brown sugar (depends on how sweet you like it)
  • ¼ cup water
  • 2 Tsp. cornstarch

For the Veggies:

  • Your favorite veggies
  • 1 Tbs. coconut oil
  • Salt and pepper to taste
  • sweet chile sauce
  • ½ cup pineapple juice


For the Sauce:

  1. Heat the oil in a saucepan over medium heat. Add the onions and cook 2 minutes until softened. Add the ginger and garlic, stirring for 30 seconds. Add the pineapple, brown rice vinegar, ketchup, chile sauce, brown sugar. Bring to a simmer and cook, stirring, about 3 minutes.
  2. In a small bowl, mix the water and the cornstarch until smooth. Add to the sauce and bring to a boil. Cook for 1 minute and turn off the heat. Set aside until ready to eat.

For the Veggies:

  1. Heat the oil in a skillet over medium heat. Add the garlic and let brown for 30 seconds. Add the veggies to the pan and cook until softened anywhere from 7 to 15 minutes, depending on your stove and how you like it.  Add salt, pepper and turmeric to the skillet. Mix well. Add the pineapple juice to the skillet and heat through.
  2. Plate the veggies and top with the sweet and sour sauce. Serve on Quinoa or Vegan Gluten Free Noodles and Enjoy!!!


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