THE ANTI-BLOAT SMOOTHIE

Bloated?  You need this Anti-Bloat Smoothie in your life!

Let’s face it.  Some of the healthiest foods on the planet can cause some serious bloat.  I’m looking at you, broccoli.  Sorry lentils, I love you, but you aren’t doing my stomach any favors.

Now, I would never cut those healthy foods out of my diet just because they cause me to get bloated.  I just am careful not to eat them before I’m going out on a date night with my hubby.  Or any time I want to wear something that isn’t loose.


The good news is, just as there are foods that can cause bloating, there are also some foods that can fight the bloat.  I stuffed a whole bunch of anti-bloating foods into a smoothie.  Why?  For those times when you need something to eat, but really don’t want a bloated stomach.

Saturday night Tim and I had a date night planned.  Our dinner reservations were for 8 o-clock, which is a super late dinner for us.  I knew my noon lunch wouldn’t be enough to sustain me until dinner time, so I made this Anti-Bloat Smoothie.  It was filling enough to tide me over until dinner, and kept my stomach from getting the food baby look.

WHAT’S IN THE ANTI-BLOAT SMOOTHIE AND HOW DOES IT WORK?

Cucumbers:  They are loaded with water, which helps fight bloating.

Banana:  Bananas are high in potassium.  Potassium helps regulate sodium levels, which prevents water retention.  Too much sodium is a big cause of bloating, so that’s why bananas (and other foods high in potassium) help with bloating.

Coconut Water:  Like bananas, coconut water is high in potassium.

Ginger:  Ginger is a natural anti-inflammatory food as well as a digestive aid.  It soothes the digestive system and relaxes the muscles of the digestive tract, which keeps you from getting bloated.  You know I love my ginger.  Take a look at that huge hunk of fresh ginger in the picture below.  I eat one of those per week.

Apple Cider Vinegar:  I list this one as optional in the smoothie recipe because the smoothie absolutely tastes better without it.  Apple cider vinegar, however, is a rock star for reducing gas and bloating.  So if you are super serious about reducing your bloat, add this to your smoothie.

The taste of this anti-bloating smoothie is fresh.  I love the cucumber and ginger together, and the banana sweetens it up just enough.  The coconut water flavor is subtle, not overpowering.  I really don’t love coconut water on its own, but do love it in my smoothies.  It’s filled with electrolytes, so it’s a great naturally hydrating beverage choice.  If you choose to add the apple cider vinegar it muddles the flavor a bit, but is still good.

May your days be bloat-free, friends!


Recipe type: smoothie
Prep time:  5 mins Total time:  5 mins
Serves: 1

This Anti-Bloat Smoothie fights bloating and tastes delicious!

INGREDIENTS
½ cup coconut water
1 banana
1 large cucumber, sliced
1 inch piece of fresh ginger, peeled and sliced
handful of ice
INSTRUCTIONS
Place all ingredients in a blender and blend until super smooth. Enjoy!
Hardcore Version: Add 1 tablespoon apple cider vinegar to the mix.
source:http://happyhealthymama.com/the-anti-bloat-smoothie.html#_a5y_p=4075153

Wild Blueberry Avocado Energy Smoothie Raw Vegan, Paleo, Sugar-Free, Gluten-Free

It’s green smoothie time again! I promised that I would start posting more of my favorite green smoothie recipes and this wild blueberry avocado energy smoothie is a keeper!

If you have visited my blog before you know that green smoothies are one of my favorite quick and healthy breakfasts. I drink a green smoothie almost every day to fill my body with energy and immunity! Green smoothies are an excellent way to get lots of fresh fruits and leafy green vegetables into your diet on a daily basis. To find out more about the benefits check out my post.



Breakfast means to break the fast. At night while you sleep, your body fasts, repairs, and rebuilds itself. In the morning your body needs to replenish and recharge. Green smoothies are perfect to fulfill this need and since they are easy to digest they free up energy that you can use to accomplish other things.

If you have a busy and demanding day planned, a healthy smoothie is one of the best ways to stay focused and alert in the morning. They are a much better choice for breakfast than just drinking coffee, energy drinks, or eating starchy carbohydrates like bagels.

Today’s yummy wild blueberry avocado green smoothie is full of antioxidants, phytochemicals, vitamins, minerals, protein, and fiber which all work together to rebuild, protect, and strengthen your body.

Wild Blueberries
Wild blueberries pack a lot of flavor and nutrition in one tiny berry! Wild blueberries are a wonderful source of phytochemicals, antioxidants, vitamins, minerals, and fiber which you need to stay healthy. When you eat antioxidant-rich berries they protect your body from damaging free radicals and toxins that you encounter on a daily basis.

Avocado and young coconut water are two of my favorites and their amazing health benefits and great taste are a welcome addition to this smoothie.

The avocado also adds a wonderful creaminess to the smoothie along with healthy fat to keep you satisfied for hours. The coconut water is full of electrolytes which help you stay hydrated.

I added a scoop of plant-based protein to add additional healing nutrients to the smoothie but feel free to make it without this addition.

Enjoy this fantastic green smoothie a few times a week and see how great it makes you feel!

Serves 2
2 cups frozen wild blueberries
1 banana
2 cups organic green oak leaf lettuce
1 small avocado– pitted and peeled
3 cups coconut water
2 pitted soft dates or ⅛ teaspoon stevia
½ teaspoon cinnamon
1 scoop of plant-based protein–optional ( Check out this source) or 2 scoops of collagen protein (Check out this source)


1. Place all ingredients in a high speed blender and blend until smooth and creamy. Taste and add more stevia or an additional date if you like the smoothie sweeter. Enjoy immediately!
source:http://aharmonyhealing.com/wild-blueberry-avocado-energy-smoothie/

Low-Carb Egg and Cottage Cheese Salad

Introduction

An easy low fat and low carb egg salad with no mayo at all!

Minutes to Prepare: 20     Minutes to Cook: 15   Number of Servings: 1




Ingredients

2 hard-boiled eggs (one yolk can be removed)
1/3 cup 1% cottage cheese
salt (seasoned salt is best flavor with egg)
pepper
(Add a little dill, Dijon mustard, paprika or other favorite to give this a little more flavor.)

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Directions

Hard boil eggs and remove one of the yolks to lower the fat. Chop egg whites and one yolk. Mix in cottage cheese and season to taste. You will have a high-protein, low-fat egg salad in no time.

Servings Per Recipe: 1
Amount Per Serving
Calories: 148.8
Total Fat: 6.2 g
Cholesterol: 189.0 mg
Sodium: 419.9 mg
Total Carbs: 2.8 g
Dietary Fiber: 0.0 g
Protein: 19.1 g
source:https://recipes.sparkpeople.com/recipe-detail.asp?recipe=728984

Low Carb Blender Sherbet

This low carb  blender sherbet is sure to make any weary January dieter smile.


Prep time:4 mins                          Total time:4 mins

This Low Carb Blender Sherbet recipe has zero carbs and whips together quickly.
Author: Laura Hickman
Recipe type: low carb snack
Cuisine: American
Serves: 1 serving



Ingredients

1 small box sugar free gelatin (4 serving size) any flavor
1 T Heavy whipping cream
½ tsp vanilla
⅓ cup boilng water
⅓ cup ice cold water or sugar free soda
1½ cup crushed ice
Additional non caloric flavoring or sweetener (opt.)

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Instructions
Pour dry gelatin into a small mixing bowl.
Add ⅓ cup boiling water and stir until gelatin is dissolved.
Pour ⅓ cup cold water (or soda) over dissolved gelatin along with the vanilla and cream as well as any other non-caloric sweeteners or flavorings you desire.
Place 1½ crushed ice in blender and pour gelatin mixture over ice. Blend until smooth and serve immediately or put covered in freezer.
Nutrition Information
Calories: 90 Carbohydrates: 0
source:http://www.bakingoutsidethebox.com/low-carb-blender-sherbet/

Low Carb Chocolate Truffle Creme Brulee

Prep Time:10 mins         Cook Time:30 mins        Total Time:40 mins

This low carb chocolate creme brulee is just as rich and creamy as a chocolate truffle. It's is the ultimate in low carb chocolate desserts. Its so rich, you may have to share!



Servings: 4 people
Calories: 605 kcal

Ingredients

Low Carb Chocolate Truffle Creme Brulee
2 cups heavy cream (16 oz)
5 large egg yolks
1/3 cup Sukrin :1 (or Lakanto Monkfruit Sweetener or Swerve Granulated), divided
3.5 oz Ghirardelli Midnight Reserve Chocolate bar (90% or 86%)
1/2 tsp stevia glycerite
2 tbsp good Brandy (I like V.S.O.P.)
Optional Toppings
additional sweetener for sprinkling on top
whipped cream

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Instructions
Preparation: Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water half way up the sides of the ramekins. Chop the chocolate into slivers.
Method: Add the yolks and 1 tbsp of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks.

Pour the heavy cream into a small pot and add the remaining granulated sweetener, and stevia glycerite. Place the pot over medium heat and heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the pot. Turn off the heat and begin pouring the egg yolk into the hot cream mixture - very slowly in a thin stream, while quickly whisking all the while. Add the chopped chocolate and stir to melt and combine. Whisk in the brandy.
Bake: Divide the chocolate truffle creme brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is barely jiggly - about the size of a nickle or a dime.
Cool the chocolate truffle creme brulee in the water bath for an hour before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours but overnight is better.
Before serving, sprinkle 1/2 teaspoon of Lakanto Monkfruit Sweetener or Swerve Granulated over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.
source:http://www.lowcarbmaven.com/low-carb-chocolate-truffle-creme-brulee/

Peanut Chicken Skillet - Low Carb, Gluten Free

I know when you think of peanut butter, chicken is not usually the next thing that comes to mind. If we were playing  a word association game, you would likely answer with jelly. But trust me when I tell you that it is equally as good paired with chicken. We love to serve this dish with a side of cauliflower rice, or vegetable noodles.



Prep Time: 10 minutes        Cook Time: 20 minutes         Yield: 4 Servings

Ingredients

1 1/2 lb chicken breast, cut into tender sizes pieces
sea salt and pepper
2 tbsp butter
2 tbsp olive oil
1 red bell pepper (about 3.5 oz), julienned
3 cloves garlic, minced
3/4 cup chicken stock
1/3 cup natural peanut butter, creamy
3 tbsp soy sauce or coconut aminos (get it here)
1/2 tsp crushed red pepper flakes
3 green onions, chopped

Instructions

Season the chicken breasts with a little salt and pepper on both sides.
Heat a large skillet over medium-high heat. Add butter and olive oil.
Add the chicken to the skillet and sear for 5-10 minutes, browning on both sides.
Reduce heat to medium-low and add the red peppers and garlic to the skillet.
Saute for an additional 5 minutes. (Be careful not to scorch the garlic)
In a mixing bowl, combine chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated.
Pour sauce into skillet. Bring to a boil over medium-high heat, then reduce heat to low and let simmer.
Let simmer, stirring frequently for 5 minutes.
Sprinkle green onions over top before serving.
Notes

Per Serving - Calories: 502 | Carbs: 12 g | Fat: 33 g| Protein: 44 g | Fiber: 3.75 g | Net Carbs: 8.25 g
source:http://peaceloveandlowcarb.com/peanut-chicken-skillet-low-carb-gluten-free/

Peanut butter cookies (2 ingredients)

- 2 eggs
- 2 cups of peanut butter

Mix 2 eggs and the 2 cups of peanut butter. Thereafter use an electric mixer to make the batter smooth. Take the mixed in your hand, roll it in your hands until it has become a smooth and soft ping pong boll size and place it on the baking tray with some non stick baking paper. Use a fork to flatten the pong shaped cookies

Preheat oven for 5-6 minutes, then place the cookies in your oven on 180-190 degrees Celsius for 10-20 minutes depending on your oven or until the cookies are nice and firm. When you take them out you need to let them cool for about 10 minutes. Because when you let them cool they'll harden up.

Low on carbs, high in healthy fats and good amount of protein

Benefits of peanut butter

- Healthy fats
- High in potassium
- High in dietary fiber
- Good source of vitamins & minerals
- Decreased chance of developing gallstones
- Lowers chance to develop heart disease & diabetes

Brings milk and cookies to another level, enjoy some peanut butter cookies for friday