Turmeric is a spice that is becoming a household name, and for good reason! There have been hundreds of studies that have proven that turmeric has more powerful properties and effects than some pharmaceuticals. Turmeric is best known for its ant inflammatory effects but has too many benefits to count.
Turmeric is considered…
- A disease-preventive agent
- Studies have shown to reduce risk of cancers, heart disease, and Alzheimer’s disease among many others
- An anti-inflammatory powerhouse
- Studies have shown this spice is great for treating arthritis and other injuries.
- Turmeric contains a component that helps increase the flow of bile, an important component in the breakdown of dietary fat.
- An antibacterial, antiviral, and antifungal agent which all help strengthen the immune system and ward off the risk of catching viruses.
- A Liver Detoxifier
- Turmeric increases production of vital enzymes that break down and reduce toxins within the body. Turmeric is also known to increase and improve blood circulation which aids in this detox process
Golden Milk Recipe
Turmeric Milk is a great way to get immediate benefits; when sipped on first thing in the morning or before bed at night it will cleanse and shock your system reaping all the benefits very fast!
- 1 teaspoon cinnamon
- 1 teaspoon fresh ginger
- 1 teaspoon turmeric
- dash of black pepper (you need this to activate the turmeric)
- 2 cups of almond or coconut milk
- raw honey to sweeten (about 1/2 tsp)
- Heat milk of choice over stove until it reaches a boil
- Add in the spices and sweetener and let simmer for 5 to 10 minutes
- Pour into a mug and enjoy 🙂
On my birthday, I was very lucky to come home from my Pure Barre class to an amazing brunch, all thanks to my boyfriend, Justin. He took just about all my favorite foods and came up with this great brunch recipe. We have enjoyed it a few times since because it is just so good and I wanted to share it all with you. Warning it does take some prep and a good amount of time, but I promise you it is VERY worth it.
Shredded Brussel, Chorizo, and Sweet Potato Hash
1 bag of shredded Brussel sprouts
½ cup cut up chorizo pieces
1 cup sliced mushrooms cut into smaller pieces
1 medium to large Japanese sweet potato
coconut oil/olive oil
- Preheat your oven to 400 degrees
- Start by cutting your sweet potato into small cubes and laying out on a coconut oil / olive oil sprayed baking sheet
- Drizzle olive oil and sprinkle garlic powder and a tiny bit of sea salt all over the sweet potato cubes before placing them in the oven for about 35 minutes
- While the potatoes are cooking; in a small frying pan sprayed with coconut oil cook the shredded brussel sprouts, chorizo and mushrooms on medium for about 20-25 minutes.
- In another small frying pan or in the same one – cook two eggs over easy.
- Once the eggs are cooked – turn off the stove and take out your sweet potatoes.
- Place the sweet potatoes onto a plate or bowl of choice then top with all the ingredients in the frying pan.
Serve and Enjoy 🙂
Shredded Brussel Sprout & Pecan Salad
- Bag of Shredded Brussel Sprouts
- ½ cup of sundried tomatoes – dried not in oil! (or dried cranberries, if you prefer)
- 1/3 cup of chopped pecan pieces
- ½ avocado cut into small pieces
- Garlic Powder
- Preheat the oven to 350 degrees
- Line a baking sheet with tin foil and spray with olive/coconut oil.
- Place the shredded brussel sprouts on the sheet, sprinkle with garlic powder, and bake in the oven for ten minutes.
- Pull out of the oven and sprinkle chopped pecans onto the shredded brussels and place back in the oven for an additional 5 minutes.
- Remove the mixture from the oven and place in a small bowl – toss in the sundried tomatoes and cut avocado.
- Serve and Enjoy 🙂
Ground Turkey (or Chicken) & Veggie Scramble
I love this recipe because it can be made in 10 or 15 minutes and is super EASY (and the cleanup is easy as well!) It packs protein, veggies and good fats into one perfect dinner dish. This recipe can easily be adapted and changed by switching different vegetables and greens for a different flavor.
To make this recipe vegetarian swap turkey for tofu or two different types of beans.
1 package of 99% lean ground turkey or chicken
2-3 handfuls of spinach or kale
2 tbs of sundried tomatoes
1 cup of sliced mushrooms
garlic powder & rosemary for seasoning
1 handful of mozzarella or shredded parmesan cheese
Optional: add diced onions or garlic
Heat stove to medium heat – spray skillet with coconut or olive oil.
Add ground turkey and cook about halfway through on one side before using a spatula to separate the turkey into smaller pieces.
Add in the mushrooms, kale or spinach, and sundried tomatoes and cook the turkey all the way through.
Turn up the heat a notch to brown the turkey and add the seasonings and cheese – mix around until you have a nice scramble.
Serve over greens or with a side of roasted vegetables or simply enjoy as a full meal 🙂