Healthy, Homemade Whipped Cream

THIS is my new favorite treat/snack.

Completely natural and homemade with verrrryyy little sugar. Amazingly delicious with berries for breakfast (or dessert!) and on top of ice cream. Try it on top of The Best Chocolate Ice Cream Ever.

 

All it takes is a few ingredients and a little patience.

Dairy Version Ingredients:

2 cups organic cream

2-3 Tbsp. coconut sugar (mildly sweet) or 1 packet of stevia for a fully sugar-free version

 

Dairy-Free Version Ingredients:

1 can full fat coconut cream

2-3 Tbsp. coconut sugar (mildly sweet) or 1 packet of stevia for a fully sugar-free version

 

Method:

Place ingredients in a large mixing bowl

Use a whisk to gently whisk the cream (you want air to get in so you are looking for bubbles here).

Keep whisking (about 15 min) until the liquid becomes thick and creamy.

Feel free to take breaks as needed.

Enjoy thoroughly.

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Dairy-Free “Cream Cheese” Frosting

Source.

Yummmmm.

Just writing this post makes my mouth water.

Bonus: It’s healthy AND easy to make

Oh, and did I mention absolutely delectable?!

Once again we can thank the brilliant Detoxinista for this recipe!

You will need a food processor or very strong blender for this recipe.

Makes 1 1/4 cups

Ingredients:

  • 3/4 cup raw cashews (*You will need to soak and then rinse these for at least 30 min and preferably 2-3 hours in filtered water. The longer they soak the easier they will be to blend and make creamy.*)
  • 2 Tbsp. melted extra virgin coconut oil
  • 3 Tbsp. raw honey
  • 1 tsp. all natural vanilla
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. celtic/himalayan sea salt

–> You might need to add 2-3 Tbsp. of water while processing/blending this mixture

Method:

  1. Throw your ingredients into your food processor and whizz away adding water as needed
  2. Adjust the flavor if needed then add to a bowl and chill in the freezer for at least 1 hour (so it thickens) or in the fridge over night (the longer you let it chill the thicker it will be)

Delicious served on the side with fruit or on your favorite healthy baked goods! My fiancé’s favorite way to have this is with the Chocolate Chip Peanut Butter Bars which makes for a very rich dessert.

I also recommend spreading on top of the:

Grain-Free Banana Bread

Decadent Brownies

Healthy Pumpkin Bars 

Fluffy, Golden Pancakes 

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Quinoa: Optimal Beauty Benefits + How To Cook It

I love grains and I don’t care what anyone else says. ;p

I’ve done my research and know how amazingly beneficial they are! Gluten-free grains such as millet, brown rice, buckwheat, amaranth and of course, quinoa are a big part of my diet. I thrive off of them.

Quinoa takes the cake for most beneficial in my eyes, though because it is a complete protein. It’s an ancient grain and it has all 8 essential amino acids.

Here I’ve made a big batch of Quinoa (pronounced: keen-wah) for the week ahead. It can be stored in an air tight container or glassware with cover in fridge and eat throughout the week.

Preparation is one of the key ingredients to excellent self-care and healthy living.

Prep:

Soak your quinoa in filtered water overnight (Place in bowl and fill with water- about 2 inches above quinoa). The next morning rinse and drain.

Cooking:

  1. Place in pot and add filtered water- again 2 inches above your desired amount.
  2. Cook on medium heat until it boils.
  3. Turn off the stove and then leave it sitting on the stove for 15-20 more minutes until fluffy.
  4. Drain, rinse again (optional), flavor (like you would brown rice) and enjoy!

Tip: If you choose to eat it warm (eating it cold is great too) I recommend warming it up in the oven vs. the microwave as the microwave will kill all the of delicious nutrients your body is craving.

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Sweet Biscuit Cookies (Perfect for decorating!)

This recipe is from one of my favorite cooking books- I Quit Sugar by, Sarah Wilson

GUESS WHAT.

There is NO sugar in this recipe! Well, I would never post a recipe that uses regular sugar, but this recipe doesn’t even contain non-refined/healthy sugar (a.k.a. raw honey, dates, coconut nectar, rice malt syrup, maple syrup)!

So, if you’re trying to curb your sweet cravings, but are ready for something sweet and comforting this recipe is definitely for you.

It does contain a good amount of coconut oil a.k.a. healthy fat so you will feel satisfied, energized and your blood sugar levels will become stabilized.

Not to mention, I believe these are perfect for holidays. Whether it’s Christmas, a birthday party, Valentine’s  Day or Easter you can use a cookie cutter/decorations with these babies.

Ingredients:

  • 2  1/2 cups almond meal
  • 1/2 tsp. aluminum free baking soda
  • 1/2 tsp. celtic/himalayan sea salt
  • 120 g  extra virgin coconut oil (or if you’re not dairy-free REAL butter will be great too)
  • 1/3 cup powdered stevia
  • 1 tsp. vanilla powder

Method:

  1. Preheat the oven to 180 C or 356 F
  2. Line your baking tray with baking paper
  3. Pulse the almond meal, baking soda and salt briefly in a food processor
  4. Add the coconut oil, stevia and vanilla powder and blend a little more
  5. Scoop heaped Tbsp. of dough onto baking tray and press down with your hand to flatten
  6. Now, it’s time to decorate (if you want)
  7. Bake for about 8 min until golden .
  8. Cool on wire racks
  9. Enjoy!

Here you can see that I made kangaroo biscuits (with poppy seeds) for Australia Day when I was living over there!

Healthy Holidays: Light Corn Bread Stuffing

Pic source. 

This cornbread stuffing is a personal family recipe! My stepmom makes it every year and we can all thank her for the recipe! It is different than your typical stuffing, but just as mouth watering. 🙂

By the way, it’s perfect for leftovers as it freezes really well.

PART I

First we have to make the cornbread.

Ingredients:

  • 1 cup cornmeal
  • 1/2 cup millet flour
  • 2 free range organic eggs
  • 1/4 tsp celtic/himalayan sea salt
  • 1 Tbsp. coconut oil (for cooking)

Method:

  1. Pre heat oven to 425 degrees F
  2. Take coconut oil and place on a skillet
  3. Once fully preheated, put the skillet in the oven
  4. Pour dough mixture onto skillet and let it start baking (add more oil if necessary so it won’t stick)
  5. Bake for 30 minutes

In the meantime…

Part II

Ingredients:

  • 1 yellow onion
  • 1 white onion
  • 1 bunch green onion
  • 6 large stalks celery
  • 2 cups vegetable broth
  • 3 eggs
  • Salt & pepper, to taste

Method:

  1. Take a 12 x 12 baking dish and oil with coconut oil
  2. Chop up onions, green onion and celery
  3. Place it all into your baking dish
  4. By now, the cornbread should be finished. Crumble pieces onto baking dish
  5. Scramble your eggs, salt and pepper together in a separate dish then pour over mixture
  6. Add vegetable broth
  7. You want your mixture to be soupy, but not so much that there will be liquid leftover once the cornbread has soaked it up while baking
  8. Mix lightly but don’t allow cornbread to crumble too much or will come out mushy
  9. Bake all together (still on 425 F) for about 45 min and until top is golden brown and it is no longer “soupy”

Tips:

~Make sure you have enough salt and pepper to your liking!

~ If it is too soupy take it out, add more cornbread and bake some more

Happy early Thanksgiving! xoxo

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Get Ready for the Holidays: Healthy Green Bean Casserole

From the wonderful Detoxinista.

Pic source. 

This casserole seems a little more complicated than most other recipes I put up on here. However, it is  easy to make I promise! There’s just a few extra steps…

On the plus side, it is DELICIOUS! The best I have ever had and full of beautifying ingredients.

Ingredients:

  • 1 yellow onion
  • 1 Tbsp. coconut oil
  • 2 cups parsnip, chopped
  • 10 oz. mushrooms, chopped
  • 1 lb. fresh green beans
  • 3 cloves garlic
  • 1/4 cup nutritional yeast
  • 1 1/2 cups water
  • 1 1/2 tsp. celtic/himalayan sea salt

Method:

  1. Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Sauté gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking.
  2. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
  3. While the onions are cooking, you’ll have plenty of time to steam the parsnips.
  4. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to a boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork.
  5. Transfer the steamed parsnips to your blender container, and set it aside.
  6. Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch.
  7. Note: At this point, cook the green beans to be as tender as you like– if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like.
  8. Transfer the cooked green beans to an 8″ x 8″ glass baking dish.
  9. Once the onions have finished caramelizing, you can use the same pan to sauté the mushrooms and garlic. Melt another pat of coconut oil or butter, and sauté the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
  10. Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
  11. Into that same blender container, add 1 1/2 cups water, 1 1/2 teaspoons sea salt and 1/4 cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it’s poured over a pound of green beans!)
  12. Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may end up with more sauce than you need for this recipe– I only used about 1 1/2 cups to coat the vegetables well. Save the rest for a future dish!)
  13. Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish!
  14. At this point, you could cover the dish and store it in the fridge until you’re ready to heat and serve.
  15. When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

It’s easier than it looks and like I said above, so delicious!!

I hope you enjoy a happy, healthy Thanksgiving and Holiday season!

Are you ready to start living extraordinarily as if it were truly nothing out of the ordinary? Contact Danielle today and claim your complimentary session where you can explore your Optimal Beauty dreams, health and overall wellness together. 

Rhubarb & Berry Jam

This jam concoction is simple to throw together, inexpensive and very versatile. Hugely nutritionally dense and delicious too. Mix it in with your organic oats, coconut yogurt or as a topping for healthy pancakes, crepes, french toast, etc. !

Ingredients:

1 1/2 cup chopped fresh rhubarb

1 cup frozen mixed berries

1 1/2 cup water

Optional; coconut nectar, raw honey, maple syrup, stevia- to taste

Method:

Throw everything into a pot and bring to a boil

Immediately after, reduce to a simmer

Add sweetener of choice (otherwise will be  sour)

Leave at a simmer until becomes a jam-consistency, 10-20 minutes

Eat right away or store in fridge in an air-tight container for up to 3 days

Enjoy, beauties!

xoxo, Danielle

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