December has swept me up! It’s busy and it’s rainy and it’s the holiday time. I am spending more money, because PRESENTS (when you buy yourself new big gold hoops that counts as a present, right?) and I am also making a bit less money because it is the lull before the STORM of new January clients. Everything is going to even out, like it always does, but I am cleaning out my cupboards instead of buying new stuff in the meantime.
This has been a really fun process and I highly suggest you try it out. The hummus recipe below is a product of sprouted sunflower seeds, sriracha, nutritional yeast, and tahini, which have basically been in my cabinet since the dawn of time. I got the cauliflower out of a bargain bag at my local market (3 cups of the stuff was 99 cents, can’t beat that!) and went to town with my food processor. I hope you enjoy the results!
|Roasted Cauliflower Hummus|| |
- 3-4 cups cauliflower, cut into small florets
- olive oil or coconut oil spray
- ½ a lemon's worth of lemon juice
- 2 tablespoons sprouted sunflower seeds
- 1-2 tablespoons Sriracha hot sauce
- ⅓ cup tahini
- 2 tablespoons nutritional yeast
- 1 clove garlic (optional)
- water, as necessary to thin
- 1 teaspoon cumin
- salt to taste
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil or cooking spray.
- Place cauliflower florets on baking sheet. Spray with additional oil or cooking spray. Roast for 30 minutes, stirring halfway through cooking time. Remove from oven and cool.
- Combine all ingredients in food processor. Process until smooth. Add water one tablespoon at a time for a thinner consistency, if desired.
The workout includes plank jacks, squat jacks, step ups, v-ups, mountain climbers, hip thrusters, air squats, and reverse lunges.
Am I doing said workout?
No, no I am not.
Instead I am making truffles and listening to Try The Pie.
What can ya do, right? Sometimes gloomy Fridays call for comforting things.
|Spicy Almond Coconut Truffles|| |
5.0 from 1 reviews
- ¼ cup coconut oil, melted
- 3 tablespoons cacao powder
- 4 dates
- ¼ cup almonds
- ¼ cup cashews
- ⅛-1/2 teaspoon cayenne (depending on how much spice you like)
- Put all ingredients in a food processor with an S blade and process until the mix is sticky and chunky
- Roll the mix into teaspoon sized balls
- Refrigerate for at least one hour and serve
This recipe is from the Super Tasty Anti-Inflammatory Kitchen, which you can purchase here.
Have a wonderful weekend!
I woke up today and I felt great. I just finished facilitating my Reset and Restore program and I loved the dialogues that came up, loved the participants and loved the experience. This will definitely become a yearly Super Strength Health tradition and I am already super stoked to get thinking about what I’d like to do with the program next year.
Reset and Restore got me thinking a lot about holiday times, how they can affect our nutrition and wellness goals, how they can be beautiful and enjoyable but also taxing and just straight up stressful. It’s that time of year where our abilities to take care of our own health and wellness can totally go off the rails. People are crazy busy, people get sick, people are stressed and tired. Me too. I get that.
It occurs to me more and more that the only thing I actually don’t like about health and wellness coaching is the fact that it’s not available to everyone all of the time. I hate that finances get in the way sometimes.
In light of those two facts, I think it’s time I give a little of my time away!
I am offering to give away 20 free single sessions before January 1. Because it helps people to focus on their health when they talk about it. Because there is nothing I like more than hearing about how I can help people with their nutrition and mental health, and because giving gifts is cool and fun for me. Super Strength Health keywords are: Body image. Self esteem. Eating disorder recovery. Veganism. Plant based athletics. IBS. treating yourself really fucking awesomely. If you need help with any of these, I’m your girl.
If you’ve ever thought you might like health coaching, you should snag a session. If you know someone who might want a session, you should forward this to them. Share this widely, my non-gender specific dudes! I’d like to get a free session into as many hands as I can handle.
And now on to the recipe….
This recipe is from my e-cookbook, and it is one of my favorites. The dish is beautiful, satisfying, just a little bit rich, and spicy. Last time I made this, I grilled up some tempeh to throw on top of the veggie pile and it kept me full for hours. Zucchini noodles are the BEST, and in my opinion coconut makes everything better.
|Zucchini Noodles with Coconut Ginger Sauce|| |
- 2 medium zucchini, spiralized
- 1 medium red bell pepper, diced small
- 1 medium carrot, peeled into long noodle-like strips with a peeler
- 1 15 oz. can of full-fat coconut milk
- 2 scallions, diced
- 1 inch ginger, grated
- 2 cloves garlic, diced
- 1 teaspoon red pepper flakes
- 1 tablespoon gluten-free tamari
- Juice of 1 lime
- Spiralize your zucchini, Peel your carrot, and dice your red bell pepper. Put into a large bowl.
- Put coconut milk, ginger, scallions, garlic, red pepper flakes, tamari and ginger in a large nonstick skillet
- Bring to a boil, then reduce heat and gently boil for 3-5 minutes to thicken slightly
- Toss your sauce with the zucchini, carrot, and bell pepper mix and sprinkle with lime juice. Put into individual bowls and serve!