1 8 gram yeast packet
juice from 1/2 lemon
Breakfast is the most important meal of the day, because it sets up your digestive system to burn calories or store them. If you skip breakfast your body will think it needs to store calories for a famine, instead of burn what you consume throughout the entire day. Your body will function on LOW and you’re going to feel tired.
Smoothies take 5 minutes to make and you can take them to go. I find even when my belly doesn’t feel like eating breakfast, because it’s too early and I’m too tired. I can still drink a smoothie, maybe even in the car on my way to work, or at work.
When you make smoothies, the most important part is for it to contain protein, to increase your energy. I always aim for a minimum of 10g of protein per person.
CREATE YOUR OWN SMOOTHIE RECIPE
frozen strawberries frozen blueberries
frozen mixed berries celery
kale or any leafy green
unsweetened coconut milk
unsweetened almond milk cinnamon
Most Important Ingredients contain protein:
soft tofu (non GMO)
almond butter any nuts or nut butter
plant based protein powder
Strawberry Almond Smoothie
2 tablespoons unsalted almond butter
3/4 cup light unsweetened coconut milk
1/2 cup unsweetened almond milk
1/2 cup frozen organic strawberries
2 tablespoon hemp hearts
2 tablespoon chia seeds
With a blender mix everything together until smooth. Enjoy!
Mixed Berry Green Smoothie
1 cup of Kale
1/2 cup of mixed berried
1/2 lime wedge (peeled)
1 cup almond milk
small hand full of walnuts
Mix everything together with a blender until smooth. Enjoy!
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This is the simplest fudge I’ve ever made. It’s very rich and you only need a little to satisfy your sweet tooth. You can feel good about the sugar content, it is just the dark chocolate chips. I just love it, and I think you will too!
Dark Chocolate Fudge
3 cups dark chocolate chips
3/4 cup full fat coconut milk
2 tbls coconut oil
Place chips in large bowl. Combine Coconut milk and coconut oil in microwave safe bowl and microwave until hot, about 1 1/2 minutes. Pour hot mixture over chips and let stand 2 minutes. Mix until totally smooth. Line mini muffin tin with mini liners. Fill each liner to the top. Freeze or refrigerate until set. Store in fridge or freezer. Sprinkle a little sea salt over each if desired. Enjoy!
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