These Peanut Butter Banana Muffins are Bomb! And healthy!
Peanut Butter Banana Muffins
- 2 ripe bananas
- 1 cup of Peanut Butter
- 3 eggs . 1/4 cup of your local honey
- 2 tablespoons of Chia Seed
- 1/8 teaspoon Himalayan sea salt
- 1/2 teaspoon of baking soda
- Add handful of 70% cacao chips (optional) but obvious!
Bake at 350 degrees for 12-15 min or until tops are golden.
Vegan/Dairy Free Pesto
- 1/3 cup pine nuts
- 1/4 cup extra virgin olive oil
- 3 cups packed fresh Basil
- 2 cloves of garlic
- Juice of medium lemon
Put in a food processor and enjoy!
Gut health is one of the most talked about topics amongst nutrition and wellness experts! So Many are studies that a healthy, well balanced gut flora is one of the key factors in achieving good digestion, and health in general. As well as avoiding stress and toxins that cause an imbalance of good and bad bacteria in our gut in the first place, it’s important to include a variety of fermented foods and probiotics in your diet.
Freshly fermented cabbage, aka sauerkraut, is a wonderful and simple way to add some friendly bacteria to your gut. It’s not always easy to find fresh sauerkraut in stores and people often buy the pasteurised kind you find in the non-refrigerated sections of the supermarket. However, that’s not the sauerkraut you want as all that lively bacteria is destroyed during the pasteurisation process. What you want is fresh sauerkraut in which the bacteria is alive and thriving and which you would keep refrigerated. In this post I show how to make a small batch of fermented sauerkraut in your own kitchen. All you need is a head of cabbage, salt and a jar!
Or if you were like me and bought a Giant size bag of Orangic Coleslaw Mix and didn’t even use 1/4 the bag, you might as well make some sauerkraut! This is so easy and all you need is the cabbage, water and salt! If you want to add some color or other veggies you can throw in some purple cabbage, carrots, garlic, and even onion. I like to add a few Carraway Seeds and a drop of vitality dill Essential Oil to a few jars for some extra seasoning. Whatever you’re feeling like!
Ok first things first! Make sure you have a few Mason jars cleaned! I like to boil mine in hot water. Then get all your ingredients and throw them into a big bowl! Add some sea salt and distilled or purified water and start massaging with your hands for a few minutes. (Salt- add about 1/4 teaspoon to three small fist fulls of ingredients, water-enough to cover the veggies)
Get your Mason jars ready and start stuffing! I like to stuff until about 1/4 way to the top, you want to try and prevent as many bubbles as possible, then fill the jars up with remaining brine and seal tight! Keep them in the a dark cabinet for 7- 30 days! I like to to take them out at day 7 because I like the crunch of the cabbage. Once you decide on the taste you like throw them in the fridge and can be eaten up to several months! Easy peesy!
🐝Honey has been known over centuries to help with inflammation, stimulate cell growth, fight infection and reduce pain. Why is this honey so different than others? It is derived from a New Zealand tree called the manuka bush, which possesses unique anti-microbial properties.
I have mainly used it on the kid’s cuts, scrapes, bites, etc. but recently they all came down with conjunctivitis of the eye. I did not want to start antibiotic drops, so I looked at more natural remedies and lo and behold this was one of them!
I took a teaspoon of this amazing honey with a quarter cup of warm water and mixed it. Do not use hot! Then I poured it in a glass dropper bottle and applied two drops to each eye twice a day. The eyes cleared within two days! 🙌🏻❤️
I have been having a major sweet tooth lately but if I’m not careful I will just eat a carton of the kids ice cream in the freezer, so instead I made a batch of these and they definitely kick my craving, AND ONLY 3 INGREDIENTS!!
3-Ingredient Paleo Fudge:
- 3 Cups of at least 70% Cacao Chocolate Chips
- 1 cup of full fat coconut milk
- 1/4 teaspoon of Vanilla Powder
- optional-I added 1 tablespoon of finely chopped walnuts
- In a medium pot, melt chocolate and coconut milk together over very low heat
- Stir in vanilla powder
- Transfer mixture to a parchment paper lined 8 x 8 inch baking dish
- Refrigerate for 3 hours, until firm