Tumeric Healing Potion

Teachers are so susceptible to getting sick being around soso many germs basically all the time. As the seasons change and we leave the "honeymoon period" of the school year, our stress levels rise and when this happens, we're double as likely to get sick because our immunity goes down. When I'm feeling any kind of sickness come on, my favorite thing to do is make myself a big cup of Tumeric Healing Potion! Literally whenever my teacher friends are sick, I tell them to ingest tumeric in some form -- put it in your tea, bake it into your chicken, coat your sauteed green beans with it -- whatever! It's truly nature's medicine because it's super anti-inflammatory, improves brain function, and prevents disease. Need I say more?! 

TUMERIC HEALING POTION

Ingredients: 

1 cup milk (I love coconut milk, but any milk works)

1 tbsp tumeric 

1 tbsp raw honey

A few drops of vanilla extract 

A few drops of cardamom extract

A pinch of black pepper (helps your body absorb the tumeric) 

Optional: scoop of collagen peptides 

Directions:

1. Heat milk up on the stove

2. Add tumeric and stir

3. Add honey, vanilla, cardamom, black pepper, and stir. 

 

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Dessert Recipes for Chocolate Lovers

One of the most important parts of balanced eating, for me, is dessert! Eating 'healthy' does not mean restricting myself, but finding ways to enjoy all the foods I love. Part of what's actually unhealthy about so many desserts available to us is that there are all these added sweeteners and preservatives. Dessert in itself does not have to be an unhealthy thing, especially if we make it ourselves and control what goes into it. I wanted to share five of my favorite go-to dessert recipes - all very chocolate based (sorry in advance if you're not a chocolate person!), and all made with whole and nourishing ingredients, sweetened only (if at all) with raw honey. Ready in 20-30 minutes or less. Enjoy! 

NO BAKE CHOCOLATE PROTEIN BARS Ingredients ·       Banana (1 whole) ·       Raw honey (1-2 tbsp) ·       Nut butter of your choice (1/2 cup) ·       Rolled Oats (3/4 cup) ·       Cinnamon (1/4 tbsp) ·       Dark Chocolate Chips (add to taste) ·      Chia seeds (1 tbsp) ·       Optional: 2 scoops further collagen (code cookbookish10 for a discount!) Directions ·       Blend banana, honey, nut butter, rolled oats, and cinnamon ·       Spoon mixture into ice cube tray (silicone works well) or mini muffin tin ·       Top with chia seeds and melted dark chocolate ·       Put in freezer for 1 hour

NO BAKE CHOCOLATE PROTEIN BARS

Ingredients

·       Banana (1 whole)

·       Raw honey (1-2 tbsp)

·       Nut butter of your choice (1/2 cup)

·       Rolled Oats (3/4 cup)

·       Cinnamon (1/4 tbsp)

·       Dark Chocolate Chips (add to taste)

·      Chia seeds (1 tbsp)

·       Optional: 2 scoops further collagen (code cookbookish10 for a discount!)

Directions

·       Blend banana, honey, nut butter, rolled oats, and cinnamon

·       Spoon mixture into ice cube tray (silicone works well) or mini muffin tin

·       Top with chia seeds and melted dark chocolate

·       Put in freezer for 1 hour

DARK CHOCOLATE AVOCADO TRUFFLES Ingredients ·       Avocados (2 whole) ·       Dark chocolate bar (1) ·       Dark cacao powder (1/2 cup) Directions ·       Mash avocados until very mushy ·       Melt whole dark chocolate bar in microwave or on stove (if you do it in the microwave,   melt in small increments of 30 seconds at a time so it doesn’t burn) ·       Pour melted chocolate over mashed avocados and mix ·       Roll into balls ·       Dust with cacao powder ·       Put in fridge for 20 minutes to cool

DARK CHOCOLATE AVOCADO TRUFFLES

Ingredients

·       Avocados (2 whole)

·       Dark chocolate bar (1)

·       Dark cacao powder (1/2 cup)

Directions

·       Mash avocados until very mushy

·       Melt whole dark chocolate bar in microwave or on stove (if you do it in the microwave,   melt in small increments of 30 seconds at a time so it doesn’t burn)

·       Pour melted chocolate over mashed avocados and mix

·       Roll into balls

·       Dust with cacao powder

·       Put in fridge for 20 minutes to cool

DARK CHOCOLATE GRANOLA Ingredients ·       Kamut puffs (1/2 cup) ·       Cashews (1/2 cup) – may sub any nut of your choice) ·       Rolled oats (1/2 cup) ·       Dark chocolate chips (1/4 cup) ·       Coconut flakes (1/4 cup) ·       Coconut oil (enough to coat pan – 1-2 tbsp should be enough) ·       Raw honey (2-3 tbsp, depending on how sweet you want your granola) Directions ·       Preheat oven to 350 degrees and coat baking sheet with coconut oil ·       Mix kamut puffs, cashews, dark chocolate chips, coconut flakes, and rolled oats in a bowl ·       Add raw honey - mix ·       Pour mix onto baking sheet, distributing evenly ·       Bake for 15 minutes  

DARK CHOCOLATE GRANOLA

Ingredients

·       Kamut puffs (1/2 cup)

·       Cashews (1/2 cup) – may sub any nut of your choice)

·       Rolled oats (1/2 cup)

·       Dark chocolate chips (1/4 cup)

·       Coconut flakes (1/4 cup)

·       Coconut oil (enough to coat pan – 1-2 tbsp should be enough)

·       Raw honey (2-3 tbsp, depending on how sweet you want your granola)

Directions

·       Preheat oven to 350 degrees and coat baking sheet with coconut oil

·       Mix kamut puffs, cashews, dark chocolate chips, coconut flakes, and rolled oats in a bowl

·       Add raw honey - mix

·       Pour mix onto baking sheet, distributing evenly

·       Bake for 15 minutes  

BANANA OAT CHOCOLATE BALLS Ingredients ·       Bananas (3 whole) ·       Rolled oats (1 cup) ·       Walnuts (or other nut of choice – 1 cup) ·       Dark chocolate chips (1 handful) ·       Chia seeds (1 tbsp) ·       Coconut oil (1 tbsp) Directions ·       Preheat oven to 350 degrees ·       Coat baking sheet with coconut oil ·       Mash bananas in bowl ·       Add in oats, walnuts, dark chocolate chips, and chia seeds ·       Bake for 15-20 minutes

BANANA OAT CHOCOLATE BALLS

Ingredients

·       Bananas (3 whole)

·       Rolled oats (1 cup)

·       Walnuts (or other nut of choice – 1 cup)

·       Dark chocolate chips (1 handful)

·       Chia seeds (1 tbsp)

·       Coconut oil (1 tbsp)

Directions

·       Preheat oven to 350 degrees

·       Coat baking sheet with coconut oil

·       Mash bananas in bowl

·       Add in oats, walnuts, dark chocolate chips, and chia seeds

·       Bake for 15-20 minutes

DARK CHOCOLATE NUT BARK Ingredients ·       Plain dark chocolate bar ·       Nut of your choice (1/2 cup) ·       Sea salt (1 tsp) ·       Chia seeds (1 tsp) ·       Flax seeds (1 tsp) Directions ·       Melt dark chocolate ·       Mix in nuts, chia seeds, and flax seeds ·       Top with sea salt

DARK CHOCOLATE NUT BARK

Ingredients

·       Plain dark chocolate bar

·       Nut of your choice (1/2 cup)

·       Sea salt (1 tsp)

·       Chia seeds (1 tsp)

·       Flax seeds (1 tsp)

Directions

·       Melt dark chocolate

·       Mix in nuts, chia seeds, and flax seeds

·       Top with sea salt

HOW TO EAT EGGS AT SCHOOL

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Unless you have restrictions or practice a vegan diet, eggs are the single best food you could choose for breakfast. Pair them with avocados and you are setting your body/brain up for an excellent day.

Eggs are considered a 'complete protein' because they have all 9 of the essential amino acids our bodies but can't produce on their own. Eggs have historically gotten a bad rep for being high in cholesterol, but it's actually GOOD for you cholesterol (do your research! don't blindly listen to what you hear!). Eggs also have protein, vitamins, minerals, and GOOD fats (key word: good - just like avocados!). Bottom line: eggs are awesome for your health and keep you full. Win win for teachers who are in the market to stay full. 

I've found that the best way to enjoy eggs at school is to either soft or hard boil 4-5 eggs at the beginning of the week (see below for boiling instructions), pop them in a glass container, and leave them in my fridge at school (or bring one a day if you don't have a fridge). 

Then, I peel them and spill/slice them onto fresh toast at school, top with salt/pepper, and pair with another slice of avocado toast if I'm feeling super hungry. Alternately, you could combine all the ingredients on just one slice.

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Soft boil: bring pot of water to a boil over high heat. Turn the heat to low, add eggs, cook for 4-5 minutes. 

Medium boil: bring pot of water to boil over high heat. Turn the heat to low, add eggs, cook for 7-8 minutes. 

Hard boil: put eggs in pot, cover with cold water, bring pot to boil over medium meat, cover, remove from heat, leaves eggs in hot water for 8-10 minutes. 

Beetroot Hummus // Avocado Smash

This is Udi's Gluten Free toast (so teeeny, I usually need at least two pieces) with half avocado mash and pistachios, half beetroot hummusand sunflower seeds. Adding seeds to your toasts is a tasty way to add protein and texture. I opt for raw seeds to get all the nutrients from them (not salted, not roasted). You can always roast/salt on your own later. 

Flagel

This falls into the "& friends" category. This is a whole wheat everything flagel (which I recently discovered is really not necessarily less dense than a bagel, but often just a bagel squashed up, so...) with kite hill cream cheese (awesome, simple ingredients, dairy-free, does not hurt belly, tastes amazing), heirloom tomatoes, and microgreens (I use these as a garnish - they're not full of flavor, but they are full of nutrients and make your creations more beautiful). 

Whole Wheat Avocado Toast

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I'm super lucky to work at a school whose teacher kitchen area is stocked with communal staple foods (bread, cheese, cold cuts, fruit, yogurt). When possible, I like to bring in my own types of bread and keep it in the freezer (re: gluten free/sprouted grain/sourdough/etc.), but when I run out, I'm happy to stick with good ole' classic whole wheat bread.

Udi's Gluten Free Whole Grain Avocado Toast

I'm not on a strict gluten free diet by any means, but am definitely excited to find alternatives to gluten when possible. On a less-glutenny day, I'm excited about eating Udi's Gluten Free Whole Grain Toast. This toast is topped with avocado smash, salt, pepper, lemon, and chia. Lemon is somewhat of an annoying ingredient to keep at school (because it has to stay refrigerated and is rarely used in one sitting), but it's always a yummier and healthier day (lemons help promote weight loss by speeding up your metabolism - score!) when I bring in a lemon and squeeze some onto my toast and save the rest for my water throughout the day. Mmmm. 

Whole Wheat Sourdough Avocado Toast

I'm a big fan of fermented food (see: kombucha section), so I like to incorporate some sourdough bread into my morning toast routine sometimes. Here, I topped it with avocado smash, pepper jelly, and hemp seeds (with health benefits comparable to chia & flax -- though they all seem to out-do each other in some category - I say, incorporate them all!). Photographed on a bed of lettuce here for the aesthetic, but I love eating lettuce on top of my toast sometimes to add some fresh crunch. WoOoO mornings! 

Ezekiel Toast with PB & Berries

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Ezekiel toast (as mentioned in manymany other posts) with peanut butter (Pic's Peanut Butter is my favorite -- pro TIP: the only ingredient that peanut butter should really have is PEANUTS! and maybe a liiil salt.), banana slices, strawberries, blueberries, and blackberries, sprinkled with hemp & chia (because always). 

Power Grains Waffles

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This is a Van's Power Grains Waffle toasted and topped with Jem Organics Cinnamon Red Maca Almond Spreadgoji berries, sunflower/chia/flax seeds, and strawberry/banana slices. 

Not pictured here, but I also love Ezekiel Sprouted Grain Waffles

Both waffle brands are excellent choices because they're vegan with significant amounts of fiber and protein and low in sugar. They're also made with pronounce-able & hearty ingredients like whole wheat flour, steel cut oats, brown rice, wheat protein, barley flour, sprouted chia/millet/flax, and spelt. 

Goji berries are awesome as toppings because they're antioxidant filled lil guys that will satisfy your sweet tooth without any sugar crash. They're filled with all kinds of vitamins and minerals and are good for boosting immunity. 

Chia seeds are just the best. I put them on literally everything because they're essentially tasteless but add a little texture and a ton of health benefits to any food (or drink!). These seeds are filled with fiber, protein, and omega 3 fatty acids (ditto Flax Seeds). 

Pumpkin seeds have magnesium, zinc, iron, vitamin K, omega 3 fatty acids, and protein. And so tasty. Sold. 

Peanut Butter and Jelly

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There's always a good ole' peanut butter and jelly. This is a similar variation of the berry toasts. This is ezekiel toast with one ingredient peanut butter, bananas, and crushed blueberries/raspberries. I always add chia/hemp/flax to these sandwiches for added texture and nutrients. 

Egg Sandwich

This is an ezekiel sprouted grain english muffin with hard-boiled egg slices, avocado, and cheddar cheese. So easy and very filling. 

Veggie Reuben

Growing up, my favorite sandwich was a reuben (reuben = corned beef and russian dressing). As I've grown older, I've become less excited about meat and especially not excited about cold cuts (the meat on most deli sandwiches). I also try my best to stay away from processed and creamy dressings/spreads. I wanted to find a way to creatively configure a healthy version of my favorite deli sandwich. This is whole wheat toast with lettuce, tomato, avocado, swiss cheese, avocado mayo (instead of russian dressing), sprouts, and sauerkrautThis is the type of sandwich where I need some nuts or carrots/hummus on the side to be totally filled, since there's not a significant source of protein in the sandwich itself.