Healthy blueberry smoothie

As our days start getting longer and the sun starts shining, my body starts to crave lighter foods. I love trading in the heavy soups and stews for smoothies and salads.

When I first started making smoothies they weren’t that good. In fact, we used to call them ‘grities’ because they were so coarse.

Healthy Blueberry Smoothie

Seriously,  I would just throw EVERYTHING in the blender just because it is good for you. That didn’t leave for very flavorful smoothies.

As time went on I learned that you don’t need to put everything in your smoothie just to make it healthy. You can have a healthy smoothie and make it taste good. Just make this ingredients count!

Blueberries are one of my favorite fruits to add into a smoothie because they are full of antioxidants.

To make my smoothies creamy, I love to add Greek yogurt. You get a nice dose of probiotics along with it adding a nice, thick consistency to your smoothie. This also is a good source of protein.

I love to add available on Amazon) to my smoothies as well because it can help stabilize blood sugar levels. This can be key for managing PCOS, thyroid and adrenal issues.

healthy smoothie

Gelatin (available on Amazon) is another great add in. I love that it is good for gut healing as well as great for joint health because of the collagen. (Make sure you are using the cold soluble kind of smoothies!)

Adding fresh greens give you a nice boost of minerals and vitamins. I love getting my veggies in with a breakfast smoothie. (If you are sensitive to oxalates, then be sure to  lightly steam your greens first.)

As far as a sweetener goes, you can add as much or as little as you like.

Add a pinch of salt in there to support your adrenals too.

Smoothies for fertiity

Healthy blueberry smoothie

5.0 from 1 reviews
Blueberry smoothie
 
Ingredients
  • ½ cup of blueberries ( I use frozen)
  • 1 cup of greek yogurt
  • 1-2 cups of leafy greens
  • 1 cup of water
  • 1 tbsp. of cold soluble gelatin
  • ½ tsp. cinnamon
  • a pinch of sea salt
  • Sweeten to taste if needed
  • (If you don't use frozen berries cut the water down a touch and throw a handful of ice in there)
Instructions
  1. Put all ingredients in the blender and blend until smooth.

Smoothies come together fast and are great for a breakfast on the go when you load it up with nutrient dense ingredients.

Also, if you happen to be doing the Trim Healthy Mama plan this smoothie is considered a fuel pull.

We really have come to enjoy smoothies in our house and are always experimenting with the flavors.

What are some of your favorite ingredients to add into smoothies? 

Gluten free strawberry muffins

I LOVE to bake. I do. I think it fun to throw together ingredients and watch them raise and fill the house with wonderful aromas.

Really, is there anything better than a nice warm muffin with a steaming cup of coffee in the morning? Sigh. Pure.bliss.

It doesn’t really matter what time of the year either. When you have some many produce options throughout the seasons, you can find something new and yummy to make in your kitchen.

Muffins happen to be a favorite of mine. They are not as picky as a cake and they are instant portion control. (Well, maybe some of you don’t have that problem….)

I also love that you  can make a big batch and freeze them for a quick, easy breakfast to pull out on busy mornings. Add a nice green smoothie and you’ve got a filling breakfast.

While blueberry muffins are a staple around here, my family enjoys a nice strawberry muffin too. They are beautifully moist and just a touch different to make them a nice treat.

strawberry muffins

Gluten free strawberry muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 stick of melted butter
  • 1¼ cup rice flour cups of gluten free flour mix
  • ¾ cup of of tapioca starch
  • ½ cup evaporated cane juice crystals
  • ¼ tsp. sea salt
  • 1 tbsp. baking powder
  • 1 cup milk
  • 1 egg
  • 1 tsp. vanilla extract
  • ¾ cup of chopped strawberries
Instructions
  1. Melt butter and set aside
  2. Mix milk, egg and vanilla until combined.
  3. Mix dry ingredients
  4. Add the melted butter, wet ingredients to dry ingredients and stir, do not over mix.
  5. Fold in berries carefully
  6. Line muffin pan with cupcake wrappers
  7. Spoon into muffin pan.
  8. Bake at 375 for 20-25 minutes, until the tops are a nice golden color.

This recipe is easy to change up. Another idea is to change out those berries for chocolate chips. (or maybe just reduce the strawberries just a skosh and sprinkle a few chocolate chips in there…that’s probably the healthier option!)

What is your favorite type of muffin to bake? 

 

Strawberry Breakfast Cookie

Strawberry Breakfast Cookie :: Allergen Friendly :: Natural Fertility and Wellness

(By contributing writer, Renee)

One of my favorite things about summer is berry picking! We live in a pretty perfect area for berry harvests as far as growing conditions go, and I take advantage of it!

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Just about every month from June until September a new harvest arrives from June strawberries to late August and September raspberries. By the time fall arrives, I have a freezer full of various berries to last us through winter.

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Hopefully we will start seeing strawberries pop up here soon, and besides freezer jam, dehydrating some, and freezing them for smoothies, I’m planning making a few batches of these breakfast cookies. I took my original breakfast cookie recipe and made it fit the season! They turned out so great, and they individually wrap up for the freezer so good! Perfect pull out breakfast on the go.

Happy berry season to you!

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
 
Author:
Ingredients
  • • 1 cup pureed strawberries, plus ⅓ cup chopped strawberries (will need a little over a pound of strawberries)
  • • ½ cup coconut flour
  • • ¼ cup tapioca flour
  • • ¼ cup white rice flour (If you are grain free, use ¼ cup blanched almond flour or another ¼ cup tapioca flour)
  • • 2 eggs, lightly beaten (If you are egg free use ½ cup applesauce or banana to bind, or egg replacer)
  • • ½ cup crispy almonds, crushed (OR get blanched almonds to crush, OR use blanched almond flour. If you are nut free use crushed sunflower seeds)
  • • 1 cup shredded coconut
  • • 3 tsp vanilla extract
  • • 2 tsp aluminum free baking powder
Instructions
  1. Combine everything EXCEPT the chopped strawberries in a medium mixing bowl.
  2. Fold in the chopped strawberries.
  3. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs on to a silpat lined baking sheet (or parchment paper lined). They don’t flatten out so make them about the size you want.
  4. Bake at 350 for 15 minutes.

So how will you be using your strawberry harvest up this year?

Adrenal Calming Infusion

I don’t know about you, but when I first heard the term adrenal fatigue I kinda “poo-pooed” it.

I mean come on…I thrive on keeping busy. I am a born “do-er”.

But in the last couple years I have literally been through some of the darkest health days I have ever experienced because I chose to ignore the very apparent adrenal issues I was suffering.

Back to back pregnancies followed by a miscarriage and then very quickly and unexpectedly getting pregnant shortly after that threw my body into a deeper level of adrenal fatigue to complete exhaustion. Nothing. Nada. I wasn’t even registering cortisol on the charts because I flat-out didn’t have any.

In the last 18 months, I have thrown myself head first into healing my adrenal health which in turn has uncovered the root of many longstanding thyroid issues I have just dealt with for many years. It has also given me a great respect for this thing called…enjoying life. Relaxing. Taking a deep breath. Sitting DOWN. Chilling out.

I am not completely healed. But I am functioning at a level I haven’t functioned at since well before I had children.One of the things I really needed help with doing was relaxing enough to sleep well at night. I just physically couldn’t do it on my own. All the downtime, healthy food, and deep breathing in the world just couldn’t settle my frazzled nerves. And sleep is what my body was craving the most at this point.

I started making this after dinner infusion last year and it really helped my quest for better sleep habits. I would make it right after dinner and let the herbs infuse the water and drink it when my kids went to bed. An hour later I was definitely ready to rest which was perfect timing. I made myself bedtimes. I took some time out for *me*. And used my “do-er” personality to dive head first into the task of healing my body from fatigue.

It’s just a simple step – but giving your body a little help to wind down in the evening so you can rest well could be the first and most important step to your own stress and adrenal healing.

herbal tea for adrenals

relaxing tea

Adrenal Calming Infusion
 
Author:
Ingredients
  • 1 cup hot water
  • 1 tsp dried chamomile
  • ½ tsp dried hibiscus or rose hips
  • Pinch of sea salt
  • Optional squeeze of lemon and/or drizzle of raw honey to taste (I love both!)
Instructions
  1. Pour the hot water over your dried herbs and steep anywhere from 5-10 minutes (this will make more of a “tea”) or over a couple of hours (this is called an “infusion” and is a little stronger than tea). I like to use my French press so the herbs are strained out as I pour.
  2. After the herbs have steeped you can strain them out, add the pinch of sea salt, and squeeze the lemon and stir in the raw honey to your taste.

adrenal calming infusion

 

Herbal information

Chamomile – traditionally know for it’s relaxing properties, dried chamomile is often used before bedtime or during moments of mental or emotional stress.

The small white flowers have a slightly sweet scent pleasant flavor. It is part of the ragweed family, so a person with extreme ragweed allergies may want to use caution.

Hibiscus – Just a bit tart, hibiscus adds a wonderful red color to the tea as well as plenty of antioxidants. Avoid if you have gallstones.

Rosehips – the dried fruit of certain species of roses is a great source of vitamin C and antioxidants and adds a slightly tart flavor to the tea.

 

(note from Donielle – I love to purchase my herbs from Mountain Rose Herbs or Bulk Herb Store! I’ve been pleased with the quality from both of them.)

Asian Spring Slaw Salad

Right around March my body starts craving fresh, raw veggies. We are pretty seasonal eaters in our house, so with the winter comes less variety to my veggie rotation – and I think that is a good thing. Cooked veggies (with friendly fats like butter) are easier on our guts to digest, and it is good to give our bodies a break from foods while we rotate with the seasons!

Asian Spring Slaw Salad3

While I am still a good couple months away from fresh salad greens in my garden, I do have access to some nice late winter and early spring vegetables that make a really great raw “slaw” type salad. Just a simple julienne peeler (available on Amazon) is all you need (the spirilizers work too if you have one, also found on Amazon) and you will have colorful strips of veggie that really feel like a noodle indulgence.

Asian Spring Slaw Salad

I am a big time Asian cuisine fan and a couple of years ago I put a twist on my Thai peanut sauce and made a salad dressing – it is one of my favorites and it really dresses up this slaw type salad so nice!

This salad makes a fantastic lunch since it is filled with satiating friendly fat from the dressing. You can add chopped nuts/seeds or chicken/tuna to your bowl for added protein if you want as well.

Asian Spring Slaw Salad

Asian Spring Slaw Salad
 
Author:
Ingredients
  • 2 large carrots, julienne peeled
  • ½ diakon radish, julienne peeled
  • 1 cucumber, julienne peeled
  • ¼ head purple cabbage, sliced thin (green cabbage works too if you can’t find the purple)
  • 2-3 stalks green onions, chopped
  • 1 cup Asian dressing (If you like more dressing you can add more!)
  • Optional red pepper flakes, sesame seeds, and/or water cress to garnish
Instructions
  1. Put the dressing in the bottom of your salad bowl.
  2. Add the veggies and toss with the dressing.
  3. Add your garnishes if you want!
  4. Note – the salt in the dressing will pull the moisture from the veggies over time – if you are packing it up ahead of time it would be a good idea to pack the dressing separately and add it to the salad upon eating.

So! Are you ready for rotating to spring veggies too?