Nutritious Life: Healthy Tips, Healthy Recipes, Exercise
A fast way to give chicken breasts a major flavor upgrade before throwing them on the
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A super fresh, crunchy way to enjoy crisp fall apples as a side
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This sauce tastes as though it has been simmering all day on the stove, but in reality, it is super quick to come
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Recipe courtesy of Erin Parekh, Nutritious Life Master Certified. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Blondies aren’t
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Recipe courtesy of Erin Parekh, Nutritious Life-certified health coach. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Looking to
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Wrap your scrambled eggs up with black beans, veggies, and salsa for a flavorful, filling
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This sauce tastes as though it has been simmering all day on the stove, but in reality, it is super quick to come together.
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Recipe courtesy of Erin Parekh, Nutritious Life Master Certified. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Blondies aren’t typically at the top of anyone’s “health food” list, but these peanut butter blondies with dark chocolate, flax, and almond flour are as good as they get. Swap the peanut butter for almond butter if you want to make it Paleo-friendly, or swap mashed bananas for applesauce to make a “chunky monkey” version. Trust me, you can’t go wrong either way! INGREDIENTS 2 tablespoons ground flax meal 1/3 cup filtered water 1 cup peanut butter, creamy, unsalted, organic 1/2 cup apple sauce, unsweetened 1/3 cup maple syrup 1 teaspoon vanilla extract 1 cup almond flour 1 tablespoon maca powder (optional) 1 teaspoon baking soda 1/4 teaspoon sea salt, fine 1/2 cup dark chocolate, 85%, chopped More sea salt to top DIRECTIONS Preheat oven to 350 degrees. Line 8×8-inch pan with parchment paper. Mix flax meal with filtered water and allow to gel for 10 minutes while preparing other ingredients. In a large bowl, beat together peanut butter, apple sauce, maple syrup, vanilla extract, and soaked flax meal mixture. Sift in almond flour, maca powder (if using), baking soda, and fine sea salt. Mix together with wet ingredients until the batter is smooth and uniform. Fold in chopped dark chocolate and transfer mixture to prepared baking pan. Sprinkle top with a pinch or two of flakey sea salt. Place blondies on the middle oven rack and bake at 350 degrees for 20 to 25 minutes, until the edges are starting to brown. Let sit for 10 minutes. Remove from pan using parchment paper and place on wire rack to cool completely before slicing. Blondies will keep at room temperature for several days or in the refrigerator for up to one week. WHY WE LOVE THIS RECIPE I eat a square of dark chocolate every day, but some occasions call for stepping it up—and Valentine’s Day is one of those times. Since my husband loves peanut butter, I decided to merge our two favorites into one fudgy, peanut buttery blondie recipe. These blondies are grain-free, vegan, and naturally sweetened with maple syrup and applesauce. I snuck in some maca powder, too—an adaptogen known to boost mood and libido. (You’re welcome.)
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Recipe courtesy of Erin Parekh, Nutritious Life-certified health coach. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Looking to spice up the appetizer selection at your next party? Look no further than these cumin and paprika cocktail meatballs. Make them with bison or grass-fed beef for a tapas-style dish that may soon become a staple. INGREDIENTS 1 pound ground bison (or lean grass-fed beef) 1 large carrot, grated 1 shallot, minced 2 garlic cloves, minced Large handful parsley, finely chopped 1 1/2 teaspoon cumin 1 1/2 teaspoon smoked paprika 1 egg, beaten 1 teaspoon fine sea salt (or to taste) Several grinds black pepper to taste DIRECTIONS Preheat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. Combine all ingredients except bison/beef in a medium-sized mixing bowl. Add meat and gently mix together. Wet hands to prevent sticking and roll mixture into uniform meatballs. Place onto prepared sheet pan, spaced 1-inch apart, and bake for 15-20 minutes depending on size (or until a meat thermometer registers 165 degrees). Meatballs will keep in the fridge for two to three days. Freeze for up to three months. WHY WE LOVE THIS RECIPE This tapas-style meatball appetizer is a riff on my curry carrot turkey burgers. I love cooking with lean proteins, vegetables, and spices like cumin for a well-rounded, flavorful dish. The smoked paprika in this recipe makes the meatballs extra festive, so try rolling them on the smaller side and serving them as an appetizer at your next party. (Photos: Erin Parekh)
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Wrap your scrambled eggs up with black beans, veggies, and salsa for a flavorful, filling meal.
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Latkes are delicious, culturally significant…and not really that good for your body—unless you make them this way.
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A unique combination of psychologist, nutritionist, and teacher, Dr. Nicole Beurkens, has 25 years of experience supporting children, young adults, and families to improve brain function naturally. Dr. Beurkens fills the food gaps to explain how we can help support clients with mental health issues of all kinds.
Dr. William W. Li is Chief Executive Officer, President, Medical Director, and Co-founder of the Angiogenesis Foundation and has been actively engaged in angiogenesis research and clinical development for 30 years. He is author of the New York Times Best Seller Eat To Beat Disease: The New Science of How Your Body Can Heal Itself.
Natalie Jill LMSN, founder of Natalie Jill Fitness, is THE go to source for functional fitness. She is a Master Sports Nutritionist and Functional Fitness Trainer and has over 1.7 MILLION Facebook followers and 500,000 Instagram followers. Want to learn how to build an online empire? Natalie teaches our students how.
Natalie Uhling is the creator of her own fitness method NUFit® and the Founder of Natalie Entertainment Group which encompasses live events, digital content and social media.
Lauren Roxburgh is an internationally renowned author, wellness educator, leader and inspirational speaker – dubbed “The Body Whisperer.” and a regular contributor to Goop, Women’s Health Mag and MindBodyGreen. Roxburgh is the go-to writer and expert on all things holistic body care, fascia, alignment, emotional health and movement medicine.
Michele Promaulayko is an award-winning print and digital editor, specializing in the wellness arena. Most recently, she was the editor-in-chief of Cosmopolitan, the largest women’s media brand in the world, and the editorial director of Hearst’s Young Women’s Group, which also includes Women’s Health and Seventeen.
Renowned New York-based dermatologist, Dr. Whitney Bowe, is known for her integrative and holistic approach to the skin. One of the most in-demand dermatologists in the country, Dr. Bowe specializes in skin rejuvenation, laser dermatology, the link between nutrition and skincare, and the microbiome.
Michael J. Breus, Ph.D., is a Clinical Psychologist and Sleep Specialist. Dr. Breus was recently named the Top Sleep Specialist in California by Reader’s Digest, and one of the 10 most influential people in sleep. Dr. Breus is the author of The Power of When, a bio-hacking guide book proving that there is a perfect time to do everything, based on your genetic biological chronotype.
Ashley Koff RD is a 20+ year award-winning personalized nutrition expert. Founder of Better Nutrition, Ashley is frequently featured on national TV shows. She’s a sought-after keynote speaker and offers her expertise on one of the most confusing nutrition topics: GMOs.
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