healthy breakfast Archives - Amazing Health Advances

Breakfast: Smoked Salmon Benedict with Olive Oil & Avocados Recipe

The AHA! Team — Wed, 05 Jun 2024 08:41:28 +0000

Dr. Don Colbert – Delicious Beyond Keto Recipe for a Strong Immune System This time of year, we all start thinking about our immune systems. How can we stay healthy for the next 6-7 months? How can we avoid sickness and boost immunity? There are a lot of ways to support your immune system, and some of them are as easy as the foods we choose each day. Our recipe today, delivers delectable flavors for a strong immune system. Eat it for breakfast, or any time of day. It’s low carb, high nutrient, and delicious. Here’s how to make this Beyond Keto recipe and why it’s time to be picky about what foods we put in our bodies. Choose healthy foods for a strong immune system! Delicious Strong Immune System Breakfast: Smoked Salmon Benedict with Olive Oil & Avocados Ingredients 2 large eggs (local, free-range, organic if possible) 1 slice Keto bread or English muffin, cut in half (optional) 1 tablespoon cream cheese (optional) 2 ounces smoked salmon (salmon lox) 2 teaspoons capers Thinly sliced red onion Fresh ground black pepper Extra Virgin Olive Oil 1/4 med avocado, sliced thin (optional) Lemon Hollandaise Sauce 2 large egg yolks (local, free-range, organic if possible) 2 tablespoons water 2 tablespoons butter 2 teaspoons fresh lemon juice A pinch of salt Instructions Start with the Hollandaise sauce: Place egg yolks and water in a small skillet. Increase heat to medium-high Hold the pan 2 inches above the heat surface and whisk the eggs until they are foamy and warm. Add the butter while still holding pan, and whisk until the mixture becomes thick. Add lemon juice and salt. Whisk to mix well. Set aside on the counter. Toast bread. Spread cream cheese on bread. Place a medium pot, filled with water on the stove over high heat. Bring to a boil. Once boiling, reduce heat to a simmer. Crack one egg and add at a time. Allow eggs to cook for 4 minutes. Remove eggs with a slotted spoon and place on bread. Pour hollandaise sauce over eggs, top with onions, capers, black pepper, and avocado. Drizzle olive oil over the entire dish. Nutrition Info (serves 1): 530 calories, 50 grams fat, 4 grams net carbs (7 grams total, 3 grams fiber), 28 grams protein Immune Boosting Breakfast Superfoods 1. Eggs Eggs provide one of the best, most bioavailable, proteins known to man. When you’re interested in boosting your immune system, it’s important to eat adequate protein. This only requires a small amount at each meal. Egg proteins also support fat metabolism, carbohydrate metabolism, the immune system, hormones, cellular growth and repair, and more (1). 2. Salmon In addition to providing great protein, salmon offers one of the most potent compounds to fight inflammation and support the immune system. The omega-3 fats in salmon are true superfood compounds. They increase the production of anti-inflammatory hormones. This in turn, relieves the immune system by reducing its reaction to inflammation. Omega-3 fats are known to support eye, brain, cardiovascular, and cellular health (2). 3. Olive Oil Extra virgin olive oil boasts a great immune-boosting compound: oleocanthal. Studies show that oleocanthal specifically contains disease-fighting antioxidants, anti-cancer compounds, anti-inflammatories, and compounds that support heart health. It is potent and reduces inflammation in similar strength to some medications, like ibuprofen (3). Additionally, it provides both antibacterial and anti-viral action (4). 4. Avocados Avocados are another anti-inflammatory food that supports your immune system. It has fats called phytosterols. Phytosterols fight inflammation associated with arthritis while avocados’ polyhydroxylated fatty alcohols (PFAs) reduce inflammation in other ways. Additionally, oleic acid supports digestive tract and brain health to directly boost the immune system (5). 5. Red Onions Red onions are a wonderful food to support your immune system. They contain antioxidants that fight cell-damaging free radicals, are antibacterial and contain anti-cancer compounds. 6. Lemon Juice Lemon juice is a good source of vitamin C, and vitamin C is a strong immune-supporting antioxidant. In addition, lemon juice contains antibacterial compounds that fight bacteria in the entire digestive tract, from mouth to intestines (6). 7. Black Pepper Black peppercorns are a humble, inexpensive, amazing superfood. They support your immune system with potent antioxidants like piperine and anti-inflammatory compounds. Black peppercorns have healthy effects and fight cellular overgrowth (7). Want More Beyond Keto Strong Immune System Tips? This is just one part of a strong immune system plan. Here are some more tips to check out: The Best Supplements to Support a Strong Immune System 15 Strong Immune System Foods How a Healthy Weight Supports a Strong Immune System 12 Easy Daily Habits for a Strong Immune System Bottom Line It’s a great time to do everything you can to have a strong immune system. Throughout your day, eat foods that support your immune system with great superfood ingredients. Try our delicious Beyond Keto breakfast (any time of day)! It will satisfy your taste buds and body with nourishing ingredients. To read the original article click here.

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Are Fortified Children’s Breakfast Cereals Just Candy?

The AHA! Team — Mon, 13 May 2024 08:02:54 +0000

Michael Greger M.D. FACLM via Nutrition Facts – The industry responds to the charge that breakfast cereals are too sugary. In 1941, the American Medical Association’s Council on Foods and Nutrition was presented with a new product, Vi-Chocolin, a vitamin-fortified chocolate bar, “offered ostensibly as a specialty product of high nutritive value and of some use in medicine, but in reality, intended for promotion to the public as a general-purpose confection, a vitaminized candy.” Surely, something like that couldn’t happen today, right? Unfortunately, that’s the sugary cereal industry’s business model. As I discuss in my video Are Fortified Kids’ Breakfast Cereals Healthy or Just Candy?, nutrients are added to breakfast cereals “as a marketing gimmick to “create an aura of healthfulness…If those nutrients were added to soft drinks or candy, would we encourage kids to consume them more often?” Would we feed our kids Coke and Snickers for breakfast? We might as well spray cotton candy with vitamins, too. As one medical journal editorial read, “Adding vitamins and minerals to sugary cereals…is worse than useless. The subtle message accompanying such products is that it is safe to eat more.” General Mills’ “Grow up strong with Big G kids’ cereals” ad campaign featured products like Lucky Charms, Trix, and Cocoa Puffs. That’s like the dairy industry promoting ice cream as a way to get your calcium. Kids who eat presweetened breakfast cereals may get more than 20 percent of their daily calories from added sugar, as you can see below and at 1:28 in my video. Most sugar in the American diet comes from beverages like soda, but breakfast cereals represent the third largest food source of added sugars in the diets of children and adolescents, wedged between candy and ice cream. On a per-serving basis, there is more added sugar in a cereal like Frosted Flakes than there is in frosted chocolate cake, a brownie, or even a frosted donut, as you can see below and at 1:48 in my video. Kellogg’s and General Mills argue that breakfast cereals only contribute a “relatively small amount” of sugar to the diets of children, less than soda, for example. “This is a perfect example of the social psychology phenomenon of ‘diffusion of responsibility.’ This behavior is analogous to each restaurant in the country arguing that it should not be required to ban smoking because it alone contributes only a tiny fraction to Americans’ exposure to secondhand smoke.” In fact, “each source of added sugar…should be reduced.” The industry argues that most of their cereals have less than 10 grams of sugar per serving, but when Consumer Reports measured how much cereal youngsters actually poured for themselves, they were found to serve themselves about 50 percent more than the suggested serving size for most of the tested cereals. The average portion of Frosted Flakes they poured for themselves contained 18 grams of sugar, which is 4½ teaspoons or 6 sugar packets’ worth. It’s been estimated that a “child eating one serving per day of a children’s cereal containing the average amount of sugar would consume nearly 1,000 teaspoons of sugar in a year.” Breakfast cereals rank as the third-largest food source of added sugars in the diets of kids General Mills offers the “Mary Poppins defense,” arguing that those spoonsful of sugar can “help the medicine go down” and explaining that “if sugar is removed from bran cereal, it would have the consistency of sawdust.” As you can see below and at 3:17 in my video, a General Mills representative wrote that the company is presented “with an untenable choice between making our healthful foods unpalatable or refraining from advertising them.” If it can’t add sugar to its cereals, they would be unpalatable? If one has to add sugar to a product to make it edible, that should tell us something. That’s a characteristic of so-called ultra-processed foods, where you have to pack them full of things like sugar, salt, and flavorings “to give flavor to foods that have had their [natural] intrinsic flavors processed out of them and to mask any unpleasant flavors in the final product.” The president of the Cereal Institute argued that without sugary cereals, kids might not eat breakfast at all. (This is similar to dairy industry arguments that removing chocolate milk from school cafeterias may lead to students “no longer purchasing school lunch.”) He also stressed we must consider the alternatives. As Kellogg’s director of nutrition once put it: “I would suggest that Fruit [sic] Loops as a snack are much better than potato chips or a sweet roll.” You know there’s a problem when the only way to make your product look good is to compare it to Pringles and Cinnabon. Want a healthier option? Check out my video Which Is a Better Breakfast: Cereal or Oatmeal?. For more on the effects of sugar on the body and if you like these more politically charged videos see the related posts below. Finally, for some additional videos on cereal, see Kids’ Breakfast Cereals as Nutritional Façade and Ochratoxin in Breakfast Cereals. Key Takeaways Vi-Chocolin, a vitamin-fortified chocolate bar, was purportedly offered as a product with high nutritive value but was really just vitaminized candy. The sugary cereal industry follows a similar business model. The sugary cereal industry has been criticized for adding nutrients to cereals “as a marketing gimmick,” creating an illusion of health benefits. Children who consume pre-sweetened breakfast cereals may derive more than 20 percent of their daily calories from added sugar. Breakfast cereals rank as the third-largest food source of added sugars in the diets of kids and adolescents, listed between candy and ice cream. On a per-serving basis, a cereal like Frosted Flakes has more added sugar than a frosted chocolate cake, a brownie, or a frosted donut. Kellogg’s and General Mills’ contention that breakfast cereals contribute only a “relatively small amount” of sugar to children’s diets is likened to the social psychology phenomenon of “diffusion of responsibility.” Consumer Reports’ findings reveal that children often pour themselves 50 percent more cereal than the suggested serving size. A child eating a single daily serving of kids’ cereal with the average amount of sugar would consume almost a thousand teaspoons of sugar in one year. The industry argues it has to add sugar to its cereals to make them palatable, which is a characteristic of ultra-processed foods. To read the original article click here.

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Apple Cinnamon Baked Oatmeal Recipe

AHA Publisher — Thu, 16 Sep 2021 07:00:08 +0000

Dr. Josh Axe, DC, DNM, CN – How about a warm bowl of oatmeal for breakfast? Add kefir, apples, raisins and nuts — and I’m game. My baked oatmeal recipe is the perfect way to start your day. The steel cut oats give it a hearty, chewy texture, and the spices I add, like cinnamon, nutmeg and cardamom, create a really well-rounded flavor. This is a great go-to breakfast because oats are gluten-free and easier to digest than grains that contain gluten. So for those of you who like to avoid eating gluten foods, like me, try this easy and healthy baked oatmeal recipe. Steel Cut Oats vs. Rolled Oats It’s easy to get confused about the difference between steel cut oats and rolled oats. When looking through the oats selection at the grocery store, it seems like every package has big health and flavor claims, so which one is better? I use steel cut oats in this recipe because they go through very little processing, as opposed to instant or quick oats. Think about it this way: all types of oatmeal start out as plain groats, which are the kernels from whole grains. The difference is in what’s done to the groats during processing. For steel cut oats, the groats are split, or cut into pieces. That’s why they have a chewier texture and nuttier flavor. They also have less of an impact on your blood sugar levels because they aren’t highly processed. With rolled oats, the groats are steamed to make them soft, pressed between rollers and then dried. They go through a bit more processing than steel cut oats, and for that reason, they cook quicker. For this baked oatmeal recipe, I chose to use steel cut oats because the nutty flavor and hearty, bigger pieces go perfectly with the other ingredients. Nutrition Facts One serving of my baked oatmeal recipe contains roughly the following (1, 2, 3, 4): 353 calories 13 grams of protein 19 grams of fat 47 grams of carbohydrates 8 grams of fiber 22 grams of sugar 0.53 milligrams thiamin (49 percent DV) 0.35 milligrams riboflavin (32 percent DV) 1 milligram vitamin B5 (22 percent DV) 0.3 micrograms vitamin B2 (15 percent DV) 0.15 milligrams vitamin B6 (12 percent DV) 48 milligrams choline (11 percent DV) 225 IUs vitamin A (10 percent DV) 29 micrograms folate (7 percent DV) 3.5 milligrams vitamin C (5 percent DV) 0.8 milligrams vitamin E (5 percent DV) 0.6 milligrams niacin (4 percent DV) 3 micrograms vitamin K (3 percent DV) 3 milligrams manganese (174 percent DV) 427 milligrams phosphorus (61 percent DV) 0.3 milligrams copper (41 percent DV) 3 milligrams zinc (40 percent DV) 116 milligrams magnesium (37 percent DV) 538 milligrams sodium (36 percent DV) 18 micrograms selenium (33 percent DV) 237 milligrams calcium (24 percent DV) 2.4 milligrams iron (14 percent DV) 567 milligrams potassium (12 percent DV) Here’s a quick glance at some of the top health benefits associated with the ingredients in this baked apple cinnamon oatmeal recipe: Oats: Oats are high in fiber, so they help to lower cholesterol levels and make you feel full and satisfied, without experiencing cravings soon after eating them because of fluctuating blood sugar levels. Eating oats can also help to boost your immune system and reduce inflammation, helping you to fight disease. (5) Apples: Apples have very strong antioxidant and anti-inflammatory activity, so they can help health conditions like diabetes, heart disease and cancer as well as digestive issues. Plus, apple nutrition includes vitamin C, which has anti-aging effects, and potassium. (6) How to Make Apple Cinnamon Baked Oatmeal Before you get your ingredients together for this baked oatmeal recipe, preheat your oven to 350 degrees Fahrenheit. Your first step is to add the following ingredients to a pot: 4 cups of coconut milk, ½ cup coconut sugar, 2 tablespoons of butter, ½ teaspoon of salt, ¼ teaspoon nutmeg, ¾ teaspoon cinnamon and ⅛ teaspoon of cardamom. Bring the mixture to a boil over high heat. Next, add in 2 cups of chopped apples, 2 cups of steel cut oats, 1 cup of chopped nuts (I chose walnuts) and ½ cup of raisins. Mix all of these ingredients together until they are well-combined. Your last step is to transfer the mixture to a greased 9×13 pan, or use an oven-safe pot and bake for 30 to 35 minutes. The top of your baked oatmeal should be slightly crispy and you can add some more nuts for an extra crunch. Transfer your spiced, apple gluten-free oatmeal to a large bowl… and enjoy! INGREDIENTS: 4 cups full-fat, canned coconut milk ½ cup coconut sugar 2 tablespoons butter ¾ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon cardamom 2 cups steel cut oats 2 cups chopped apples ½ cup raisins 1 cup chopped nuts ½ teaspoon sea salt DIRECTIONS: Preheat oven to 350 F. Bring coconut milk, coconut sugar, butter, salt, nutmeg, cardamom and cinnamon to boil in pot over high heat. Add remaining ingredients to pot and mix. Transfer contents to greased dutch oven and bake for 30–35 minutes. To read the original article click here.

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Crustless Spinach Quiche Recipe

AHA Publisher — Thu, 19 Aug 2021 07:00:29 +0000

Dr. Josh Axe, DC, DNM, CN via Dr. Axe – This crustless spinach quiche recipe keeps things simple yet delicious with only five key ingredients. It’s loaded with impressive spinach nutrition, eggs and healthy raw cheese. Get ready to make a healthy crustless spinach quiche recipe so loaded with flavor you’ll easily end up eating it for breakfast, lunch and dinner. That’s really one of the best things about a quiche — that it makes a perfect snack or meal any time of the day. This crustless spinach quiche recipe is delicious, so easy to make and high in protein. Plus, it’s gluten-free, vegetarian and ketogenic diet-approved. History of Quiches Where are quiches from? Most people think of quiches as a classic part of French cuisine … and they are, but some sources say quiches actually got their start in a different European country: Germany. In fact, the word “quiche” comes from the German word kuchen, which means cake. Italian and English cuisines were also known for using eggs and cream in pastries dating back to the 13th and 14th centuries. Quiche didn’t become popular in the United States until the 1950s. Throughout history and to this day, there have been many variations on quiche. If you’re looking for some ways to change this recipe up, you can also try: crustless spinach mushroom quiche (add about one cup of sliced mushrooms) crustless spinach feta quiche (opt for feta as your cheese of choice) crustless bacon spinach quiche (include a couple of chopped-up strips of high-quality turkey or beef bacon) crustless fresh spinach quiche (simply use fresh spinach rather than frozen — a typical 10-ounce package of frozen spinach is equivalent to one pound of fresh spinach sautéed down to about one and half cups of spinach after draining) crustless spinach quiche with cottage cheese (cottage cheese is another healthy cheese option to use in quiche recipes) Key Ingredients The main players in this keto crustless spinach quiche recipe provide a variety of healthy nutrients. Here are the stars of the show: Eggs: As we all know, eggs are chock-full of protein and collagen, and they also contain several vital minerals and B vitamins. As such, they’re tremendous for heart, eye, brain, liver and skin health. Spinach: Loaded with vitamins K, A and C, spinach is considered one of the top potential cancer-fighting foods, and like eggs, it supports healthy immunity, vision, bone health, skin and more. There are few better choices in combatting disease than spinach. Raw cheese: For a dose of healthy fat, cheese made from raw milk does that more. The best part? You can choose your own version. As you can see, this healthy spinach quiche is truly loaded with so many key nutrients you get in your diet on a daily basis. It’s also low in carbs yet high in energizing protein and fat. This just may end up being the best crustless quiche recipe you’ve ever tasted. How to Make Crustless Spinach Quiche How do you make a crustless quiche? You simply combine all of your ingredients in a well-greased pie pan and bake. The eggs help hold all of the ingredients together really nicely, and you won’t miss the crust at all. How do you make the filling for a quiche? You simply combine the cooked and raw ingredients with cheese and eggs. So simple! You can easily use this recipe to create crustless mini spinach quiches simply by choosing a few pieces of smaller bakeware rather than one large pie pan. Be sure to slightly reduce the cook time if you choose this option. Don’t forget that it’s easy to put your own twist on this recipe and create a crustless spinach and feta quiche, crustless spinach and mushroom quiche, spinach bacon quiche (turkey or beef bacon, of course), or a fresh spinach quiche. To get started creating this easy spinach quiche, preheat your oven to 350 degrees Fahrenheit, and grease a nine-inch pie pan with coconut oil. Next, add the onion to a pot. Add in the coconut oil. Heat the coconut oil and onions over medium heat in the saucepan until onions are soft. Stir in spinach. Cook until the excess moisture evaporates. Set that pan aside for now. Next, put the raw cheese into a bowl. Add eggs. Add salt and pepper. Mix these ingredients together. Now, add the spinach mixture to the egg and cheese mixture. Blend. Scoop into greased pie pan. Bake this quick crustless quiche for just 30 minutes. And you’re done! I hope you enjoy this dish … any time of the day. Crustless Spinach Quiche Recipe DESCRIPTION This crustless spinach quiche recipe is delicious, easy to make and high in protein. It’s also gluten-free and a great way to start your day. INGREDIENTS 8 eggs, beaten 1 package frozen chopped spinach, thawed and drained 1½ cups shredded raw cheese 1 onion, chopped 1 tablespoon coconut oil + extra for greasing ¼ teaspoon sea salt ⅛ teaspoon black pepper INSTRUCTIONS Preheat oven to 350 degrees F and grease a 9-inch pie pan with coconut oil. Heat coconut oil and onions over medium heat in saucepan until onions are soft. Stir in spinach and cook until excess moisture has evaporated. In a bowl, combine eggs, cheese, salt and pepper. Stir. Add spinach mixture and blend together. Scoop into pan and bake for 30 minutes. NOTES You can vary the cheese, opting for feta, American, cottage cheese, etc. Customize the recipe with your favorite add-ons, whether that means mushrooms, bacon or another quiche variation. To read the original article click here.

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Pain-Fighting Quinoa Breakfast Porridge

AHA Publisher — Tue, 27 Jul 2021 07:00:26 +0000

Dr. Don Colbert – This easy-to-make and filling quinoa breakfast porridge offers blood-sugar stabilizing protein, anti-inflammatory properties, and tons of antioxidants to help fight pain. Ingredients: 2 cups cooked quinoa 1 cup cashew milk (or almond milk) 1½ cups fresh organic blueberries ¼ cup toasted walnuts ½ tsp ground cinnamon 2 tsp raw honey 1 Tbsp chia seeds Directions: Combine the quinoa and cashew milk in a saucepan and slowly warm over medium low heat Stir in blueberries, cinnamon and walnuts until all are evenly warmed Remove from heat and stir in raw honey Top with chia seeds and serve! To read the original article click here. For more articles from Dr. Colbert click here.

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Healthy, Easy Chocolate Banana Muffins Recipe

AHA Publisher — Thu, 08 Jul 2021 07:00:45 +0000

Dr. Josh Axe, DC, DNM, CN – When you can’t decide between breakfast and dessert, these chocolate banana muffins are a delicious choice. They’re made with gluten-free flour and naturally sweetened with ripe bananas for a healthy option that will satisfy your sweet tooth. You probably already have everything on hand to make these tasty treats, too — and they’re super simple to make. Key Ingredients These chocolate chip banana muffins aren’t your average sweet muffins loaded with sugar and gluten. Quite the opposite, in fact! That’s because this chocolate banana muffins recipe calls for healthy ingredients and a natural sweetener to avoid a sugar overload. Here are the stars that make this take on a classic recipe healthy and delicious: Banana: You’re likely well-aware that bananas are loaded with potassium, but that’s not all. Also rich in B vitamins, vitamin C, manganese and magnesium, bananas benefit everything from energy levels to digestion, mood, heart health and more. Dark chocolate chips: When most people think of chocolate, they think of unhealthy candy bars and sugar-laden processed snacks. Dark chocolate is none of that. In fact, it’s full of flavonoids that can help combat disease and support brain, heart, eye and skin health. Coconut sugar: While you don’t want to overdo it with coconut sugar, it is a better alternative to regular sugar because it contains trace elements of iron, zinc, calcium, potassium, polyphenols and inulin. Plus, it has a lower glycemic score. Eggs: A staple in baking, eggs are a great protein source, but make sure you opt for cage-free, free-range eggs that from chickens that are free from antibiotics and hormones. Gluten-free flour: Gluten-free flour is easier on digestion and good for those with gluten sensitivity or celiac to consume. These chocolate banana muffins are a great way to get the kids cooking, so let’s get in the kitchen and start baking! How to Make Chocolate Banana Muffins Start by preheating the oven to 375 degrees Fahrenheit. Then in a bowl, mix the butter and sugar until the two are well-combined, then add in the eggs slowly, one at a time. Next, beat in the nutrition-rich bananas, almond butter (or choice of nut butter), milk and vanilla. Then, in a separate bowl, combine the flour, baking soda and salt. Now, mix together the two bowls, and fold in the chocolate chips. Delicious! Fill the waiting cupcake liners, about 3/4 of the way, and bake the chocolate chip banana muffins for 18–25 minutes or until they’re baked through. That’s all there is to making this chocolate banana muffins recipe. These banana chocolate chip muffins come together in just minutes for the whole family to enjoy. I know you’ll love them as much as I do! Similar Recipes Here are some other healthy muffin recipes to try: Banana Nut Muffins Recipe Gluten-Free Blueberry Muffins Recipe Paleo Muffins with Almond Meal and Cacao Nibs Gluten-Free Berry Muffins Recipe Gluten-Free Apple Muffins Recipe Healthy, Easy Chocolate Banana Muffins Recipe DESCRIPTION When you can’t decide between breakfast and dessert, these chocolate banana muffins are a delicious choice and actually good for you. INGREDIENTS ½ cup butter, softened 1 cup coconut sugar 2 eggs 1 cup ripe bananas, mashed ⅔ cup sprouted almond butter 1 tablespoon coconut milk 1 teaspoon vanilla extract 2 cups gluten-free flour 1 teaspoon baking soda ½ teaspoon sea salt ¾ cup dark chocolate chips INSTRUCTIONS Preheat the oven to 375 degrees F. In a bowl, mix the butter and sugar until well-combined. Add in the eggs, one at a time. Beat in bananas, almond butter, milk and vanilla. In a separate bowl, combine the flour, baking soda and salt. Combine both bowls, and fold in the chips. Fill tins with cupcake liners and add the dough until 3/4 full and bake for 18–25 minutes. NOTES You can sub out almond butter for the nut butter of your choice. Use the gluten-free flour of your choice, such as coconut, oat, almond, tapioca, chickpea, sorghum, cassava, amaranth, buckwheat or teff flour. To read the original article click here. For more articles from Dr. Axe click here.

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Fat-Burning Grapefruit Smoothie

AHA Publisher — Thu, 24 Jun 2021 07:00:13 +0000

Dr. Don Colbert – Blast fat away with this refreshing fat-burning grapefruit smoothie. INGREDIENTS: 1 grapefruit, peeled, seeds removed 1 large apple, cored and skin removed 2 cups spinach 1 large banana, sliced 1 handful of ice cubes 1/2 – 1 cup water or unsweetened juice 1 tsp flax seeds, to garnish Optional: 1 scoop of Fermented Green Supremefood Optional: 1 scoop of Yellow Pea Plant Protein DIRECTIONS: Add all ingredients to a blender and blend until smooth Add more liquid if too thick, or ice to thicken Garnish with flax seeds Feel amazing! Yield: 2 servings To read the original article click here. For more articles from Dr. Colbert click here.

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Delicious Breakfast Banana Green Smoothie

AHA Publisher — Thu, 10 Jun 2021 07:00:19 +0000

Dr. Don Colbert – Delicious Breakfast Banana Green Smoothie INGREDIENTS 2 cups baby spinach leaves, or to taste 1 banana 1 carrot, peeled and cut into large chunks 3/4 cup organic plain Greek yogurt, or to taste 3/4 cup ice 2 tablespoons raw honey DIRECTIONS Put spinach, banana, carrot, yogurt, ice, and honey in a blender; blend until smooth. For added benefits: add one scoop of Green Supremefood To read the original article click here. For more articles from Dr. Colbert click here.

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Paleo Muffins with Almond Meal and Cacao Nibs

AHA Publisher — Thu, 27 May 2021 07:00:10 +0000

Dr. Josh Axe, DC, DMN, CNS – Muffins are a great way to get in a quick breakfast or enjoy a hearty snack. But good luck finding a healthy, already-made muffin. For starters, just one muffin might set you back hundreds of calories, with heaps of refined sugar and other unsavory ingredients. And if you need a gluten-free muffin, you’re often better off eating cardboard — those muffins have no taste! Luckily, we can make these Paleo Muffins your new go-to healthy snack. These yummy treats have it all: They’re ready in under half an hour, are full of recognizable, good-for-you ingredients, and there’s not a grain in sight. We use almond meal instead of flour and add sweetness with maple syrup, coconut sugar or stevia. Yum! How to Make Paleo Muffins We start by preheating the oven to 375 F. Then in a large mixing bowl, whisk the eggs. You know they’re ready once they lightened up in color. Add the remaining wet ingredients to the bowl and then whisk them into the eggs until they’re all mixed up. I especially love that these Paleo muffins have ground flaxseeds in them, keeping you full longer. Now grab a medium bowl and combine the dry ingredients in it. Once they’re mixed up well, add these dry ingredients into your larger bowl with the wet ingredients. Give everything a few good stirs before letting the Paleo muffin batter sit for a few minutes. Add paper liners to your muffin pan and fill each muffin cup 3/4 of the way. We want to leave some room for the muffins to puff up and expand while they bake. Slide the muffins into the oven, and bake for 13–15 minutes or until the muffin tops are a nice golden brown. How easy were these Paleo Muffins to prepare? They’re a great recipe to let your kids help out with, too. Give them a wooden spoon and let ’em stir! And if you’re feeling extra naughty or want these muffins to be more of a dessert, you can even replace half the cacao nibs with chocolate chips. I hope you enjoy these Paleo muffins! Paleo Muffins with Almond Meal and Cacao Nibs DESCRIPTION These Paleo Muffins have it all: ready in under half an hour, are full of recognizable, good-for-you ingredients, and there’s not a grain in sight. INGREDIENTS 3 eggs ¼ cup coconut oil, liquefied ¼ cup maple syrup OR ½ dropper of liquid vanilla stevia OR 2 tablespoons coconut sugar 1 teaspoon vanilla extract ⅛ teaspoon apple cider vinegar 1 cup almond meal 3 tablespoons arrowroot starch 1½ tablespoons ground flaxseed 1 teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon sea salt ½ cup cacao nibs INSTRUCTIONS Heat the oven to 375 F. In a large mixing bowl, whisk the eggs until they’re lighter in color. Add the remaining wet ingredients and whisk together. In a medium bowl, whisk the dry ingredients together until well mixed. Add the dry ingredients to the wet ingredients. Stir to combine thoroughly, then let the mixture sit for 2 minutes. Add paper liners to a muffin pan. Fill each muffin cup 3/4 full and bake for 13–15 minutes or until golden brown. To read the original article click here. For more articles from Dr. Axe click here.

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