Post-Cleanse Living and Surprise Recipe!

You may be wondering what has been going on since the cleanse. Has she binged on chocolate and dairy? Has she thrown away all of her healthy habits?

Luckily, I have been pretty good actually! I did have that day of chocolate binging, and man I enjoyed it! Milk Chocolate Covered Potato Chips are something dangerous. However, I noticed how bad it made me feel later on, causing a sugar headache, and have been really good in choosing healthy treats as opposed to treats filled with refined sugar, which I really do not need in my life.

Here is one of my favorite sweet treats I like to eat when I’m craving something yummy, but am not willing to feel all of those guilty, un-fun side effects.

These are fool-proof, delicious, and guaranteed to trick any friend into thinking they are real brownies. I have already tested them on 10 different people, and the reaction is always the same: “Oh my gosh, those are actually delicious” “You can make more of these please…” “I hate dates, but I love these, they just taste like chocolate!”

Raw Brownie Bites (Adapted from the CC Recipe)

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  • 1 cup raw walnuts
  • 1 cup medjool fancy dates, pitted
  • 3/4 cup raw, unsweetened, cacao
  • 1/4 tsp sea salt
  • 1 tsp honey, if desired
  • 1 tbs coconut oil
  • dry, unsweetened coconut flakes

Blend walnuts, pitted dates, cacao, sea salt, coconut oil, in food processor until blended well. You’ll be left with a chunk of the mixture, which can easily be formed into balls. You’re going to do just that. Form into 1 inch balls, and roll first in honey (if using, as it allows for a thicker layer of coconut and added sweetness), then in coconut flakes. If not using honey, simply roll into balls and press coconut flakes onto the bites. I usually do sans-honey for less sweetness, as I think the dates are sweet enough! Voila, delicious, you’ll want to make more and more and more.

New Daily Habits Post-Cleanse:

  • Drink much more water, and prefer it with lemon (I have been carrying around my 32 oz water bottle everywhere, and start and end my days with water. It has caused a noticeable difference in my mental clarity and allows me to feel fuller during meals
  • Plan out ways to get more sleep
  • Two out of my three meals of the day are surrounded by vegetables. I am now all about the alkalizing! I actually made eggs for breakfast the other day, and craved greens– so I put the two fried eggs over a bed of lettuce, and added olive oil and balsamic 🙂
  • coffee only when necessary, and only decaf or half-caf (like last Friday when I was running on 4 hours of sleep and needed focus at my internship)
  • Treat dairy as a treat (yes, that means cheese, ice cream, and other dairy items are not usually in my house). I do buy non-dairy ice cream sometimes (such as Amy’s brand mint chocolate chip) and like to put cheese on salads when I go out, but I find that I feel better without it. Growing up chugging milk every week is not something I do anymore
  • I make homemade nut milk (almond, cashew) every week (it is so easy, much cheaper, and alkalizing rather than acidifying [a better practice in so many ways])
  • I don’t buy sweets with refined sugar in it, unless I’m really feeling like I deserve a splurge. I prefer now to make homemade chocolate, like this recipe that my aunt showed me, without refined sugar, and get creative by slathering almond butter on top!
  • I am more creative and explore vegetables that I used to never try before, like brussels sprouts, snow pea shoots, leeks; and as a result make up more interesting recipes
  • Instead of brown rice pasta, I eat the whole foods version of gluten free foods, in other words, brown rice by itself. Even though brown rice pasta is just brown rice and water, it is still overly processed and it’s easier for our bodies to recognize food in its whole form
  • I am more aware of how food-pairing affects digestion, and choose to eat either animal protein or vegetable protein with meals, not both. It really does make a difference
  • I really appreciate how quick, energizing, and alkalizing smoothies and green juices are, and make them quite often
  • I am far less confused about what is actually healthy and what is not
  • It is not hard for me to maintain my weight, and I am better at portion control
  • Instead of searching for something sweet or carb-y when I am hungry, I start off with a salad, and from that point on I feel better and look for satisfying, nourishing food, instead of a quick fix that makes me feel tired after
  • I am much more excited about the power of nutrition, and the power that is in my hands!

If you’d like to try the Conscious Cleanse, I highly recommend it. It is a life-changing experience that I plan on trying again sometime, and I continue to use many of the tools and knowledge I’ve learned from it in my current everyday life. http://www.consciouscleanse.com @consciouscleans

What’s more is that Jo and Jules and the rest of the team are all fantastic people, and really care about helping you out.

Bon appétit et bonne santé,

Trish

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Dark Chocolate Banana Pancake Frittata!

Good Monday morning, friends!

I thought I’d share with you my newest favorite recipe creation, which has quickly become my favorite guilt-free morning treat. The pancakes are gluten free, dairy-free, refined-sugar free,  and you would never be able to tell. Plus, they are packed with protein and fiber and will melt anyone with a sweet tooth’s mouth.

While creating them, I noticed it is quite difficult to keep them in their pancake form as a result of their density and lack of gluten of course, so it is best to keep them small if you are going for the pancake shape– they will work, but you have to be patient. If, however, you aren’t always patient like me, you can change things up and wow the crowd by plopping that frying pan in the oven and creating a fluffy pancake ‘frittata’. The only difference there is the way you cook them. Either way, keep your oven at 345 degrees F to start out, and decide later; it will be beneficial because you can use your oven as a warmer if you decide to go the traditional route!

Here’s how to make this divine creation:

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Dark Chocolate Banana Pancake Frittata

Dry ingredients:

  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 4 tbs brown rice flour
  • 1/4-1/2 cup blanched, minced raw almonds (just splash some water on your almonds and blend up in a food processor)

Wet ingredients:

  • 1/2 cup unsweetened pure coconut milk or homemade almond milk
  • 2 bananas, diced, (use more or less depending on preference)
  • 2 oz chopped or shaved unsweetened 100% cacao
  • 2 – 3 tsp raw honey
  • 3 eggs
  • 1 container applesauce (or roughly 3/4 cup)

For the pan: 

  • Organic, unrefined, cold pressed Coconut Oil (awesome for cooking because it has a high smoking point [it can handle a lot of heat!] and because it’s so great for you!)

In a mixing bowl, combine wet ingredients, whisk together. Mix together dry ingredients. Fold wet ingredients into dry ingredients. Add 1 tbs coconut oil to frying pan. If you are going the traditional pancake route, drop about 1/4 cup of your pancake mixture into the pan. Wait about 4 minutes, or until the edges start to form and brown, flip. If you want to switch it up, and go for a fluffier concoction, add your tablespoon of coconut oil to your frying pan, pour in the batter (pan should now be about 3/4 full). Let it cook and firm up for about 8 minutes. Use your judgement to determine if you’ll need more time. The edges should start to form enough that if it were a traditional pancake you would be okay to flip it. Once it has gotten to the point where the edges are firm, place the entire pan in the oven at 345 degrees F, for about 10 minutes, or until you can stick a fork in it and it comes out clean!

This is what you’ll get:

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Notice how you can easily slice a piece and it comes out fluffy!

Feel free to add more diced bananas and decorate with cocoa powder. If you’re feeling in the mood for even more sweetness, add some organic 100% pure maple syrup on top! Enjoy!

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🙂

Bon appétit et bonne santé,

Trish

Nutrishus (TM)

(c) Patricia Doheny 2014. All rights reserved.