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October 30, 2016

One of my core beliefs around healthy living is that we need to learn how to indulge healthfully and not deprive ourselves of our favourite foods...because there is absolutely no way that I am going the rest of my life without a slice of banana bread to accompany my coffee! (I have a slight obsession with baked goods and coffee).

When we can still have our favourite 'treats' and at the same time nourish our bodies from the ingredients we use, it's win-win. It keeps us from feeling deprived and as a result helps to keep us on track. Not to mention, stops us from binging on the not-so-good-for-you treats (which often leads to the not-so-nice-to-you self talk). 

INGREDIENTS:

  • 3 very ripe bananas

  • 1/3 cup of coconut oil, melted (or sub with grass fed butter)

  • 1/4 cup real maple syrup

  • 1 egg, beaten

  • 1 tsp vanilla

  • 1 tsp baking soda

  • Pinch of salt

  • 1.5 cups sprouted spelt flour 

* can play around with the flours (using all spelt or...

October 6, 2016

Meal prep and batch cooking!  They're two of the best ways to stay on course when you're trying to make healthy food choices. I'll often make a big pot of soup on Sunday and then I have easy, go-to lunches all week! Easy peasy. And this one is especially easy...and peasy :)

Roughly chop up:

1 head of cauliflower

2 medium sweet potatoes 

5 big cloves of garlic

3 small onions

3 large carrots

Throw all of the above ingredients into a large casserole dish (which I first grease with coconut oil...I also add extra blobs of coconut oil on top of veggies - be generous, I'm talking 3-4 heaping Tbsp! (Good fats keep you satisfied for longer and help you to lose weight!)

Top the veggies with 2-3 Tbsp curry powder, a dash or two of cayenne pepper (depending on how spicy you like it) and a bit of sea salt.

Bake in the oven at 300 until everything is soft (cooking at a low heat, maintains the integrity of the nutrients).

Once veggies are co...

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