Duck Fat

Last week I took the liberty of browsing my local grocery store looking for some interesting items to add to my kitchen pantry.  As I was checking the organic meat section I came across duck fat.  The thought of duck brought back so many happy memories that I decided right away that I wanted to try it!

My favorite fats that I use for cooking are extra virgin olive oil, extra virgin coconut oil, and avocado oil (all cold pressed and organic).  But clean animal fats (fats from organic meats that have not been processed or have antibiotics) are also really healthy and good options.  

The duck fat that I bought reminded me of my favorite Asian restaurant in Northern Virginia -- Peking Gourmet Inn in Falls Church, Virginia.  I miss the food especially their specialty the duck!  The owners raise their ducks themselves and they cook the skin so crispy and tasty.  It is so delicious!

Though I was very excited to try the duck fat, I really had  no idea how I was going to use it.  Naturally I called my cooking coach, my dear mom, and in an instant she ran off a recipe for me to try.  

I'm calling this recipe the Golden Egg Surprise.  I think it's an ingenious and unique meal to put together for the New Year.  In addition, I'm adding a duck fat sauce to go with the recipe. You could use pretty much any spice you wish for the Golden Egg Surprise.  I used turmeric to sprinkle on the hard boiled egg inside the ground meat egg.  You see, you end up making an egg within an egg.  

It's a surprise because when you cut open the ground meat you will find the hard boiled egg inside.  And it's quite a lovely presentation.  I used organic baby spinach, living cress, and crunchy coconut chips to decorate my plate.  Use whatever you have on hand.  You could pan fry some noodles to get them crunchy and create a nest for your egg.  Really the sky's the limit with this dish!

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Golden Egg Surprise

Ingredients

1 lb of organic ground meat (turkey, chicken, lamb, or beef)

1 garlic clove minced

1 organic green onion thinly sliced

1 or 2 tbsp organic parsley chopped finely

Himalayan pink sea salt to taste

Freshly ground pepper to taste

Turmeric (optional)

Couple of dashes of thyme (or any spices of your choice)

Pinch of organic lemon zest and a squeeze of lemon juice

1 tbsp of gluten free flour of your choice (I used Bob's Red Mill All Purpose Baking Flour) plus more to coat the ground meat egg

2 eggs (pasture raised or organic)

2 or 3 tbsp of duck fat or any type of healthy fat

Directions

First make your hard boiled egg.  As you are cooking your egg, add the ground meat, garlic, green onion, parsley, salt, pepper, thyme, lemon zest and juice, and flour in a large bowl.  Combine your meat mixture well.  Once your egg is done and cooled off, gently peel off the shell.  Next, sprinkle turmeric all over the egg.  Flatten the meat mixture and place the egg on the middle of mixture.  Gently fold the meat mixture with your hands to cover the hard boiled egg.  Shape the meat mixture into an egg.  Quickly whisk your second egg in a large bowl.  Take a large plate and sprinkle a few tablespoons of flour onto it.  Turn on your oven to 350 degrees.  Add the duck fat onto your cast iron pan and turn on the heat between low and medium.  Gently coat your meat egg with the flour by rolling it around.  Then roll the meat egg around the whisked egg.  I used a spatula and a large spoon to carry my meat egg onto the cast iron.  Now brown your meat egg a few minutes on each side.  I even browned the two ends.  Using the spatula and large spoon will help.  Once your meat egg is browned all around place your pan into the oven for about 20 to 30 minutes until cooked.  

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Duck Fat Sauce

Ingredients

One egg yolk, 2 if you want your sauce richer

1/2 cup bone broth of your choice, warmed

Pinch of white pepper 

2 tbsp duck fat

1 tbsp arrowroot flour

Pinch of Himalayan pink sea salt or to taste

Fresh parsley chopped (optional)

Freshly squeezed lemon juice (optional)

Directions

Use a double boiler to cook the sauce to prevent the egg from curdling.  Add the egg yolk, pepper, duck fat, arrowroot and cook on low heat.  Slowly add the bone broth.  Keep whisking until your sauce is cooked about 10 to 15 minutes.  If the sauce is too thick, add 1 of 2 tablespoons of hot water.  Add the salt, parsley and lemon juice at the end.  Enjoy!

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“I’m calling this recipe the Golden Egg Surprise. I think it’s an ingenious and unique meal to put together for the New Year.”

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Calm

One of my favorite night time rituals is to drink a little Calm at night.  I like to call it fizz because after you add the powder into the warm water it fizzes up.  I enjoy it because it's the perfect thing to get me ready for bed.  It helps me relax and sleep, which is very helpful since I often have trouble going to sleep quickly.  

I actually tried Calm years ago when I became interested in healthy living.  I was reintroduced to it when I started the Clean Program.  I must say that it has done wonders for me.  I know this because when I stopped taking Calm for about a month, I felt off.  When I added it back to my daily regimen, I felt so much better.  

Calm is a very effective supplement that both restores your magnesium and balances your calcium levels.   If you lack magnesium in your diet, which is surprisingly common, you should try this.  I encourage you to try it if you have trouble sleeping at night, have body aches or headaches, or suffer from stress, as Calm is a wonderful remedy.  It's completely safe and homeopathic.  I get the raspberry lemon flavor which is quite pleasant.

As I said before, Calm helps me relax and get a restful sleep.  And restful sleep is a beautiful thing!

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Calm by Natural Vitality

 Natural Vitality Natural Calm Natural Vitality Natural Calm Natural Vitality Natural Calm

“Calm helps me relax and get a restful sleep.”

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Cookies Of Joy

I've been meaning to bake cookies for my son for a while now but it's been so hard to make a cookie that he can eat.  With the help of St. Hildegard de Bingen, I think I got it!

St. Hildegard was a German abbess who was extraordinarily gifted as a mystic, writer, composer, philosopher, visionary, and intellectual.  I first learned about St. Hildegard when Pope Emeritus Benedict XVI named her a Doctor of the Church on October 7, 2012.  She is the fourth female saint to become a Doctor.  

What I find most outstanding about her is that she wrote volumes about holistic medicine and natural healing as well as recipes.  She is famous for her cookies of joy.  

I decided to give it a try.  And the verdict is that both my husband and son love them.  My husband said that they are among his favorite cookies.

There is truth to St. Hildegard's cookies of joy.  They really put you in a state of bliss.  The first time I made them I noticed almost immediately a most lovely scent when mixing the batter.  The fresh aroma is really unforgettable.  

Keep in mind that her recipe is several centuries old.  St. Hildegard lived from 1098 to September 17, 1179.  The recipe that I adapted also made some modern modifications.  You can find that recipe here.  My adaptation is gluten free, dairy free, and refined sugar free.  

When I make St. Hildegard's cookies of joy I like to say a Hail Mary and a quick prayer to St. Hildegard mostly so that I do not mess up the saint's recipe and for guidance in baking delicious cookies.  I have made this recipe a handful of times and it has worked without fail so far!

If you are not familiar with ghee I recommend giving it a try.  It comes from 100 percent grass fed cows without the lactose.  I find it easier to work with than vegan butter.  It's easier to soften and refrigeration is not necessary.  Vegan butter is also good to use.  Leave it out for it to set to room temperature.  

You can try experimenting with different flours.  I read that St. Hildegard liked to mix different flours in her recipe.  Here I used gluten free all purpose baking flour because I have it on hand most of the time and millet flour because of its texture and easy use making baked goods.

I added delicious chocolate chips to this recipe.  Without them the cookies remind me of large sugar cookies.  

Remember to inhale the rich, fresh aroma of your batter as you mix it.  It is wonderful and will bring you to that beautiful, blissful state.

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St. Hildegard's Cookies of Joy (gluten free, dairy free, refined sugar free)

Ingredients

1/2 cup ghee or vegan butter

1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour

1/2 cup millet flour

Up to 3/4 cup real maple syrup 

1 egg (pastured is best; organic is also good)

1 tsp baking powder

1/4 tsp Himalayan pink salt

1 tsp ground cinnamon

Few dashes ground nutmeg

Few dashes ground cloves (optional)

1/8 cup chocolate chips 

Directions

Soften the ghee or butter in a large bowl with a large spoon.  Then add the maple syrup slowly.  Keep stirring as the mixture will end up looking like tofu scramble in a brown sauce.  (It's not at all appetizing to look at but I promise it will look better once you're done.)  Beat in the egg.  Whisk all the dry ingredients in a large bowl.  Add a third of the dry ingredients and mix well,  Add another third and mix well again.  Then add the final third and mix thoroughly.  Mix in the chocolate chips.  The dough should take on the texture and appearance of peanut butter.  You may chill your dough to make it more workable.  Heat the oven to 350 degrees.  If you do not chill your dough use two large spoons to scoop out about 2 to 3 tablespoons of batter and place it carefully on a baking sheet lined with parchment paper.  Space them several inches apart as the cookies will expand and spread.  Bake for 15 to 20 minutes until the edges are golden brown.  Cool and enjoy!  Makes about 12 to 14 giant cookies of joy.

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“When I make St. Hildegard’s cookies of joy I like to say a Hail Mary and a quick prayer to St. Hildegard mostly so that I do not mess up the saint’s recipe and for guidance in baking delicious cookies.”

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Pan-crêpes

When I next make it to New York City again (it's been at least several years since my last visit), there's one eatery that is on my wish list.  And I never thought that I would say this, but it's vegan.  Yup!  That's right.  No meat and no animal products.

I've recently discovered a very talented, innovative, and young chef, Chef Chloe, on the Internet.  She's the owner of By Chloe in New York City and I'm just so curious to try the place out one of these days.  Since pretty much every recipe of hers that I've tried has turned out super delicious, I'm adding her recipe books to my wish list on Amazon.  

My new obsession is pan-crêpes.  The original recipe calls for regular all purpose flour but since my son and I can't consume wheat I substituted Bob's Red Mill all purpose gluten free baking flour.  Chloe's olive oil pancake recipe comes out fluffy.  Mine resulted in a different texture and look so I'm calling these pan-crêpes because they remind me both of pancakes and crêpes.  

The first time I made this I added orange zest and chocolate chips flavored with stevia.  These were very good.  But when I used organic blueberries, the whole family and I couldn't stop raving.  The blueberries give the pan-crêpes some height so they don't turn out so flat.  Plus the juice oozing from the blueberries make these so nice and sweet.  You can also try making these with bananas and organic chocolate chips (I like a brand called Lily's).  I would cut the bananas in chunks to add height.

I recommend you eat these right away as nothing beats warm, newly cooked food.  You may not need to add any more maple syrup as it's already included in the batter.  Genius, right?  The edges have a neat crispness and the olive oil makes these so buttery and moist.  I can eat these all day long.  

The original recipe can be found on Chef Chloe's website.  But I think these pan-crêpes are a new family favorite.  They are absolutely delicious, and adding a bowl of fruit or a breakfast meat make this a wonderful meal! 

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Pan-crêpes

Ingredients

1 cup Bob's Red Mill all purpose gluten free baking flour

1 tbsp baking powder

3/4 cup filtered water

3 tbsp real maple syrup

1/4 cup extra virgin olive oil, plus more for coating the pan

1 pint or less of organic blueberries

1/2 tsp pink Himalayan sea salt

Directions

In a large bowl, whisk together the flour, baking powder, and salt. In a smaller bowl, mix the water, oil, and maple syrup.  Add the liquid mixture onto the the dry ingredients.  Mix the ingredients very well.  Once its well combined and most of the lumps are gone, fold in the blueberries gently. 

Heat and coat with oil a cast iron pan.  Adjust the heat between low and medium depending on your cooktop.  Use a 1/4 measuring cup to scoop the batter and add it to the pan.  (I try to scoop about 3 or 4 blueberries for each pan-crêpe.)  Allow bubbles to form (I like to have the bubbles form throughout the pancake), then flip and continue to cook till lightly browned.  Allow the liquid from the blueberries to ooze out.  Then repeat.  

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“My new obsession is pan-crêpes. ”

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Adobo

In the last month I've been making adobo a lot.  In the past I really didn't crave it.  Adobo has never been one of my favorites,  but this recipe has rocked my world and it will rock yours!  Seriously.

This is a another great recipe from my mom and I thought that it would be a nice gift to share for Thanksgiving.  My dad has told my mom that this is the best adobo he has ever had.  Anyone who knows my dad well knows that he is a downright honest to goodness type of guy.  He doesn't pay a compliment unless he means it.

This adobo recipe came about one day when my mom was trying to use up things in the pantry.  As is so often the case with good cooks, she added an ingredient not typically found in adobo: pineapple juice.  Pineapple juice is simply magic in adobo.  It gives the adobo that special sweetness.      

Another special ingredient in my mom's adobo is saffron.  This enhances  the adobo and gives it an extraordinary flavor.  Just a couple of pinches does the trick.

Try serving this with a little sauerkraut, panfried brussels sprouts, and rice of course.  I really, really enjoy this dish and I promise you will too!

Happy Thanksgiving to all!  As I sit back and think about all the blessings and love that surround me and my family, I'm just awestruck.  Every good comes from the Lord.  He doesn't have to but He does so generously and abundantly.  

As everyone gathers with family and loved ones today, I pray for each one of you.  I pray that our Lord keep you and your families safe, healthy, and abundantly blessed!  Thanks be to God.

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Rock My World Adobo

Ingredients (I highly recommend using organic ingredients as it tastes better)

2 packs of 12 organic chicken wings and/or drumsticks (Or use 1 pack of wings and 1 pack of thighs)

5 garlic cloves pounded and smashed very well (I use the end of my knife handle)

3/4 cup organic pineapple juice (I use Lakewood Organic)

1/2 cup apple cider vinegar (I use Bragg's)

1/2 tsp pink Himalayan sea salt

2 cups organic chicken bone broth (homemade is best)

3 tbsp liquid aminos (I like Bragg's), tamari, or coconut aminos (I much prefer these options over conventional soy sauce as these are healthier)

3 or 4 bay leaves

10 peppercorns

About 1 tsp freshly ground pepper or to taste

2 pinches of saffron

Directions 

Brown the chicken in a cast iron pan.  Use paper towels to continuously wipe the fat off.  I normally use 3 large paper towels.  Keep turning the chicken and wiping the fat for several minutes.  Once the chicken is brown, push the chicken to the side and add the garlic.  Brown the garlic.  Add the bay leaves, peppercorn, and liquid amino.  Keep stirring.  Add the pineapple juice, apple cider vinegar, salt, and bone broth.  Simmer for about 30 to 40 minutes.  About 10 minutes into simmering add the saffron.  Stir from time to time.  The bones will separate from the meat.  Depending on how saucy you like your adobo, simmer until you have the amount of sauce that you prefer.        

Eat the adobo with organic rice and sauerkraut.  I like Lundberg's organic basmati or jasmine rice (we get organic rice because conventional rice has arsenic) and Eden's sauerkraut.  Also, try it with brussels sprouts.  Find the brussels sprouts recipe below.

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Panfried Brussels Sprouts

Ingredients

Two handfuls of brussels sprouts

Extra virgin olive oil to coat the pan

Pink Himalayan sea salt to taste

Freshly ground pepper to taste

About 2 tbsp fresh parsley chopped

Directions

Cut the brussels sprouts in half and cook between low and medium heat with some olive oil on a cast iron pan.  Sprinkle some salt, freshly ground pepper, and chopped parsley.  Add a touch of maple syrup or honey.  Use a toothpick to check if they are cooked.  The toothpick will go through.  Enjoy!

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“Adobo has never been one of my favorites, but this recipe has rocked my world and it will rock yours!”

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Warm Shakes

The day after my mom's surgery I talked with her about my blog and told her that I was in need of new recipes.  I have for a long time admired my mom's quick thinking and wit.  Plus she has an excellent memory even though two surgeries ago her head and skull were cut open.  Amazing!

Food is one of my mom's loves and she has a knack for whipping up new dishes.   And so she came up with a shake recipe that is just right for the season.  I had to type it up on my phone to later try it out for myself.  And yes, it's pretty impressive!

This time last year I was on the Clean Program and had to drink shakes twice a day, one for breakfast and the other for dinner.  I have to say that it was a challenge because drinking cold shakes in the winter time was not fun.  Thank goodness for warm shakes!      

My mom's shake recipe uses sweet potato.  It's great because sometimes I don't want a  fruit shake and a change is welcome, right?  I really enjoy this shake because it reminds me of what's to come.  This is a shake that reminds me of fall and the coming holidays.  It's truly wonderful!

I'm also including a favorite warm shake that I like to call the Cinnamon Bun shake.  It's so simple and clean.  It is reminiscent of a lovely horchata drink, creamy and almost festive. 

So here are the Sweet Potato shake and the Cinnamon Bun shake.  Try them on a cold winter day.  Enjoy!

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Sweet Potato Shake

Ingredients (Use organic ingredients when possible)

1 small sweet potato

Extra virgin olive oil for brushing the sweet potato

1/2 cup frozen watermelon

1 small apple cored and peeled

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup organic rice milk

1/2 tbsp maple syrup or to taste

Directions

Clean the sweet potato well.  Brush it with some extra virgin olive oil.  Bake it at 350 degrees for about 20 minutes.  Use the toothpick test to make sure it's ready.  As you let it cool off for a bit, add the rest of the ingredients into a blender.  Peel the skin off of the sweet potato and add it to the blender.  Blend and enjoy!  Makes one to two servings.

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Cinnamon Bun Shake

Ingredients (Use organic ingredients when possible)

1 cup organic rice milk

Pinch Himalayan pink salt

A few dashes cinnamon

1 Medjool date, pitted and cut in small pieces

1 tsp vanilla extract

Directions

Add the ingredients in a blender.  Blend and enjoy the creamy richness! Makes one serving.

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“Thank goodness for warm shakes!”

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Chicken Steak

I'll have beef once in a blue moon but I really do try to avoid it because it's hard for me to digest.  I much prefer chicken, one of my favorite protein foods.  It's one of the foods that helps me keep my energy levels up as long as I balance it with lots of dark leafy greens and other healthy vegetables and fats.  Balance and moderation are key factors for me personally.

Recently I had some baked organic chicken with the skin on, half an avocado, and a lot of stir fried garlicky red cabbage, and I noticed instantaneously how good I felt.  It was an amazing feeling!  The avocado has good healthy fats and the red cabbage is full of glutathione which is probably the most important antioxidant. 

My mom's version of chicken steak is wonderful.  It's very healthy, clean, and easy to prepare.  If you cannot get coconut nectar, real maple syrup works well too.  I hope you like this as much as I do!

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Chicken Steak

Ingredients

3 small organic skinless chicken breasts thinly sliced

Juice of 5 calamansi or juice of 1/2 organic lemon

4 tbsp liquid aminos, tamari, or coconut aminos (use these options over regular soy sauce)

One large onion sliced into rings

1 tbsp coconut nectar or real maple syrup (I like this brand.)

1/4 cup extra virgin olive oil

Directions

Marinate the thinly sliced chicken breasts in calamansi juice, liquid aminos, and coconut nectar or maple syrup for at least 2 hours.  When ready to fry warm your cast iron pan set between low and medium.  Add the olive oil and fry the chicken until the liquid in the pan dries up.  Add the onions once the chicken is brown and continue to cook until the onions are translucent.  

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“I much prefer chicken, one of my favorite protein foods. It’s one of the foods that helps me keep my energy levels up as long as I balance it with lots of dark leafy greens and other healthy vegetables and fats.”

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MTHFR

I have MTHFR.  It's also known as methylenetetrahydrofolate reductase.  It's not a disease, rather it's a genetic mutation.  Most people have not heard of it.  I hadn't heard of it until just a few months ago when my blood results came back.  

I was told that I got one mutated chromosome each from both my mom and dad.  It is not uncommon to have.  Almost half of the population has it.  MTHFR means that my body is not able to accept the regular form of folic acid.  I need to take an activated form of folic acid, also called folate, Metafolin or L-5-MTHF, as my multivitamin daily.  

MTHFR manifests itself in so many ways.  For me it was connected to my debilitating fatigue but for others it can be linked to depression, anxiety, miscarriages, heart disease, diabetes, cancer, and so on.

My son also has MTHFR.  I'm glad that we learned this early on because we are able to control possible health risks through proper diet and lifestyle.  Finger prick tests are available to check for MTHFR this way the experience is not so traumatic and taxing for the child.  Since Constantine has MTHFR he takes a daily multivitamin with folate.

Learning about MTHFR has helped me better understand my health condition.  If you have the mutation there is no way to avoid it but the beautiful thing is there are actionable steps you can take to improve your health.

Along with my multivitamin with folate, I currently take a powerful probiotic, liposomal glutathione, digestive enzymes, and ProOmega CoQ10.  These supplements are helping me to function on a daily basis.  It is best to consult with a functional medicine doctor because every person's needs are different.  In my case, there has been slow but steady progress.

As I have mentioned before learning about this mutation was a blessing.  If I had not seen a functional medicine doctor I would be on antidepressants now, which might have addressed my symptoms but done nothing to address the root cause.

Functional medicine is key to getting the health questions we have better answered.  Through the help of a functional medicine doctor we learn that consuming the right kind of foods is medicine and allowing proper rest and exercise is vital to living and feeling our best.  

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Resources

A very helpful article series by Dr. Doni Wilson, NP, CPM, CNS

Functional medicine website  Find a functional medicine doctor near you.

A Story of Healing:  Detoxification and MTHFR

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My 1 Month Health Coaching Program

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“MTHFR manifests itself in so many ways. For me it was connected to my debilitating fatigue but for others it can be linked to depression, anxiety, miscarriages, heart disease, diabetes, cancer, and so on.”

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Piña Colada

Since it's becoming nippy outside I'm so motivated to cook and bake comfort foods.  Earlier this week I made clean chili mac and just the other day I cooked my mom's chicken adobo.  Both hit the spot.  

As I was cooking the adobo I noticed that I still had a good deal of pineapple juice in the refrigerator.  I decided to utilize it in a new shake creation.

And it came out perfect!  ¡Bellísimo!  

This shake is very easy to make and it has just a handful of ingredients.  I have to note that my shake has a very special, dear to my heart ingredient as it was handpicked from my maternal grandparents' backyard.  

Since retiring completely my mom and dad usually visit the Philippines every year.  At my maternal ancestral home there grows the langka (jackfruit) tree.  Luckily the fruit was ripe and ready to be picked when they were home last time.  Well, they brought it back with them and generously packed some for me.

I honestly did not know what to do with the jackfruit as it has been in my freezer for several months.  Somehow I remembered it and decided to add it to this new shake creation.  I fell in love with the flavors immediately.  It's got the right sweetness and texture.  

So here's my Piña Colada shake recipe.  We just discovered the Piñata apple at Whole Foods.  Try to find it as I think it's well suited in this recipe.  If it's not available, try Gala or Fuji.  

I like to have this shake in the morning, for snack, and even with my mom's chicken adobo.  Hers is a real treat so keep reading in the days ahead as I will post her special adobo soon!  You are going to love it.

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Piña Colada

Ingredients (Use organic ingredients when possible)

1/4 cup organic rice milk or any dairy free milk

1/4 cup organic pineapple juice (I used Lakewood Organic)

3 pineapple chunks

1/4 cup frozen jackfruit (Native Forest sells organic young jackfruit in a can)

Half of an apple, cored and peeled (Use Piñata, Gala, or Fuji)

Directions

Add all ingredients in a blender and blend to a smoothie consistency.  There may be some tidbits of pineapple and apple so pulse for about 10 to 20 seconds.  Enjoy!  Makes one serving.

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“I have to note that my shake has a very special, dear to my heart ingredient as it was handpicked from my maternal grandparents’ backyard. ”

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Simple Shakes

As a kid I loved to open a large bamboo trunk that my mom bought in the Philippines which contained rows and rows of music treasures.  I'd peruse through my mom and dad's old records and play some old time favorites on their record player.  One of my favorite songs was "Summer Wind" by Frank Sinatra.  I adored his voice and the catchy tune.  From time to time I catch myself singing the song to my little boy.

Last week certainly felt like summer again in the Northeast.  Just as the temperatures were beginning to dip, we suddenly found ourselves enjoying 80 degree weather in early November.  So I thought it's time to make some nice cool and yummy shakes to accompany that nostalgic feeling of summer days.

I'm going back to keeping shakes simple.  Sometimes adding too many ingredients and add ons results in a confusing concoction of sorts.  Let's enjoy the richness and simplicity of the flavors instead.

This time I'm sharing two simple shakes that take just minutes to whip  up.  These have really become staples since we are savoring them practically every day.

The first one is called Peach Cherry Jubilee.  This one makes everyone in the house happy thus its name.  It's smooth and naturally sweet because of the dark cherries and apple.  If you have body aches or pain and are tempted to reach for the Advil, drink this shake instead.  Eating at least six cherries is the equivalent of one Advil and it really works wonders!

My second shake recipe is the refreshing Mango Pineapple Delight.  We love this one a lot, too.  My son can't get enough of it and he's so picky. This one is high in fiber content and the mix of flavors is oh so good!  I love the combination of mango, pineapple, kiwi, lime, and a little maple syrup.

Lately, we've been using organic rice milk as our milk base since it's the only milk my son can drink at the moment.  We're using Organic Rice Dream, the non-refrigerated carton.  Though I am really tempted to start making my own rice milk as these milk brands contain preservatives and are not entirely clean.  Many milk brands contain xanthum gum which may cause people to itch or have digestive issues.  We noticed Constantine scratching a lot but once we eliminated all food sources containing xanthum gum his skin started clearing up.  Also, beware of other gums like guar gum as some people could be sensitive.

As I approach my one year anniversary of eating clean I am grateful for the opportunity to share my experiences and some of our favorite recipes with you.  Thank you for reading and following along.  As the weather gets colder stay tuned for my post on warm shakes perfect for the upcoming holidays.

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Peach Cherry Jubilee Shake

Ingredients (Use organic ingredients when possible.)

1 cup rice milk (we like Organic Rice Dream, unrefrigerated carton) or any milk you like preferably dairy free

1/2 cup frozen peaches

2/3 cup frozen dark cherries

Half of an apple (we like gala apples) cored, peeled or unpeeled

Few dashes of cinnamon or 1 tsp

Directions

Blend all ingredients in a blender.  Enjoy!  A Blendtec or Vitamix blender works best.  Makes one to two servings.

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Mango Pineapple Delight

Ingredients (Use organic ingredients when possible.)

1 cup rice milk or any milk you like preferably dairy free

1 cup frozen mango

6 frozen pineapple chunks

Half frozen kiwi

1 or 2 slices lime juice, about 1 to 2 tbsp

1 tbsp real maple syrup or to taste 

Directions

Blend all ingredients in a blender.  A Blendtec or Vitamix blender works best.  Makes one to two servings.

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“I’m going back to keeping shakes simple.”

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Teal Pumpkin Project

Today is Halloween but trick-or-treating is already over for us.  Our township held trick-or-treating last Thursday night.  Unusual I thought.    I'm just glad I found out before Thursday, otherwise I wouldn't have had any treats to hand out!

This was the first Halloween in which we offered trick-or-treaters organic candy as well as non-sweet treats for the Teal Pumpkin Project.  Many parents appreciated this very much.  I think many parents are becoming more concerned with the huge consumption of refined sugar in children's diets as well as the growing number of food allergies and sensitivities.  At least a handful of parents told me their children had some type of intolerance.  Rice, nuts, dairy, and gluten were mentioned as problematic for their children.

What I learned from participating in the project is that it's not all about the candy.  The children were excited to be given other options besides candy.  We had a number of toys and even clementines in our Halloween bucket.  The kids loved the simple glow-in-the-dark eyeball bouncy balls, the colorful bat and ghost ink stamps, and the Halloween inspired bubble wands.  And all but one clementine was grabbed out of a bag of twenty.  I was thrilled!

The Teal Pumpkin Project appealed to me because my son and I deal with food sensitivities.  So surely we had to make this happen in our household.

Last week my little boy had to be withdrawn from the rest of his class not because he was misbehaving but because his class was celebrating a classmate's birthday with cupcakes.  He cannot have gluten and refined sugar among other things.   The teachers and I felt bad for him but it was for the best.

Preparing and cooking meals in our household is a challenge as we all have different diets.  My husband has no dietary restrictions but he is the only one.  Among the foods that Constantine and I avoid are gluten, dairy, refined sugar, eggs, nightshades (peppers, eggplants, tomatoes), and more.  I have at least twenty-eight sensitivities and my boy has twenty-three.  Thankfully, we do not have food allergies so even if we eat a little of these foods they are not life threatening.  

All of this food sensitivity business began with my ongoing chronic fatigue.  My functional medicine doctor recommended a plethora of specialized tests to get to the bottom of my health issues.  One of these tests is called the IgG food sensitivity test.  I am so happy that I had it done and got the test results because it helps take out the guess work in figuring the cause of inflammation in the gut.  Since making changes to my diet and avoiding the foods listed on the IgG test, I am feeling so much better.  

You can help spread the word of the Teal Pumpkin Project by participating.  It is really simple.  Go online and print out a sign for your door.  Paint a pumpkin or two with teal colored paint.  (We went to Lowe's, picked a teal paint and bought a small jar and paint brush.)  We also chose to purchase candy online at ThriveMarket.com since they carry healthy and yummy candy options.  We got the organic lollipops; 40 pieces for less than $5.  We also got some fun and cute Halloween toys from our local craft store.  That's it -- very simple and inexpensive!

I'm so thankful for the Teal Pumpkin Project as it's a great way to help raise awareness of food allergies and sensitivities and to make Halloween fun for every child.  My little boy had a blast giving away Halloween treats both sweet and non sweet.  And he had his share of homemade gluten free, refined sugar free, and dairy free bat morsel treats! 

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“What I learned from participating in the project is that it’s not all about the candy.”

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Kite Hill

One of the most beautiful foods that I've ever had the pleasure of eating is cheese.  I've had a love affair with cheese since I can remember.  

After my son was born, I thought that it was a good idea to begin planning a family trip to Napa even though the plan was to go in 21 years once he was old enough to drink wine.  I thought that it could be a lovely birthday gift.  I dreamed of us feasting on wine and cheese.

Well, I don't see that happening in the future for us.  Sad but true!  

I have decided to strictly omit dairy out of my diet.  It's completely out.  And it is the same for my little boy.  (It's confirmed that he has food sensitivities as well.)

The exciting news is there's Kite Hill!  When I learned about this dairy free company that makes nut cheeses, I was captivated and had to try it for myself.

When we got the chance about a month ago, we drove to the closest Whole Foods.  Kite Hill is only sold at Whole Foods.  We drove about two hours.  

If you are curious and want to try, you need to go to the cheese section of Whole Foods.  I asked an employee and he said that the nut cheese brand is so popular that the store has been selling out.  I was in luck because they had the Soft Fresh Original (it's like mozzarella), the Ricotta (the store's bestseller), and the Soft Ripened (it tastes like brie).  They did not have the cheese spreads but those look really, really good!  

My favorite was the one that tastes like brie!  I can't remember the last time I had baked brie but this Kite Hill brie was so good that I finished it in two days.  I could have finished it in a day but I controlled myself, thankfully.

If you cannot have dairy and miss the taste of cheese, Kite Hill is the absolute best nut cheese available.  They recently came out with a dairy free yogurt line and a couple of prepared pastas.  

I can't wait till they open a Whole Foods closer to us!

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“If you cannot have dairy and miss the taste of cheese, Kite Hill is the absolute best nut cheese available. ”

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To Snore Or Not To Snore

Isn't that the question?  Who else remembers studying Shakespeare in high school?  I had to memorize a whole stanza for ninth grade English class.

I remember reciting mine hundreds of times because of fear of blanking out and looking like a fool in front of the video camera, my teacher, and classmates.  My English teacher taped our performances for this particular assignment in which we had to recite the chosen stanza in its original form and translate it into modern day English.

When it was my turn at the camera thankfully I was able to perform my interpretation of Juliet without stumbling, passionately, loud and clear.  It's the scene in which Juliet is frantically begging the friar to make her a poisonous potion so she can already die because she thinks that Romeo is dead.  It's a very dramatic and intense scene indeed!

Back to the point -- snoring!  I read an interesting testimonial some months back that claimed that there may be a link between snoring and coffee. I know that so many people love their coffee and think that they can't live without it but cutting back or even going cold turkey, even for a few weeks, might be worth considering.

I can understand the love that people have for coffee.  It is warm, soothing, and comforting.  It's like  baby's milk for many but there are negative points that cannot be denied.  Coffee is highly acidic and addictive.  Most commercial coffee contains mold. 

Anyway, this woman claimed that her husband noticed that his wife no longer snored at night.  That's great for both!  The wife was able to kick the coffee habit and make healthier food choices and her husband can sleep peacefully at night!

As a suggestion, if you are looking to cut down on drinking coffee and are looking for healthy alternatives, there are some great options.  Maybe give any one of these a try for a few days and monitor how your body responds to the change.  It's a good idea to go slowly when you make diet changes and take note of any changes, if any.

One option is yerba mate.  Originally from South America, yerba mate was popular among the ancients because of its natural energy boosting effects.  The brand that we have at home is by Guayaki.  My husband Martin enjoys the chocolate flavor one a lot.

Another lovely choice is Dandy Blend.  This is a nice one if you don't have a lot of time.  Bring it with you to the office, pour some hot water in a cup, and add your Dandy Blend.  Stir and enjoy!  It can be drunk cold as well if you don't have hot water.  Made out of dandelion, Dandy Blend is caffeine free and very healthy.

The third coffee substitute is one that many former coffee drinkers love.  They swear that it tastes just like coffee!  So if you're one who has to have coffee every morning, Teeccino is the way to go!

So I ask again, to snore or not to snore...

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“I know that so many people love their coffee and think that they can’t live without it but cutting back or even going cold turkey, even for a few weeks, might be worth considering.”

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Functional Medicine

Two words -- functional medicine.  This has been the answer to the  questions I've had regarding my pressing health condition.

For nearly a year and a half I have been questioning, up late searching online for answers to my increasingly difficult and mysterious fatigue issues.  Could I have chronic fatigue or adrenal fatigue?  How will I ever recover and how can I take care of my family if I can't even take care of myself?  

How?   And why was this happening again?

After completing the Clean Program (once in December 2014 and again in January 2015), I felt better and found that my energy levels normalized.  However, by the end of April 2015 I found myself slipping back to complete uselessness.  My debilitating fatigue returned but this time with a vengeance!  I was pretty much stuck back in bed spring and summer of this year.  Traveling was out of the question and most Sundays I could not muster the strength to attend Mass.  

You could say that I was homebound.  My dear husband and son were on their own most days.  Martin was mama and daddy to our son as well as managed to work a full time job.  By the grace of God, he was guided and given the strength to persevere during those tough times.

I believe that our faith guided us to functional medicine.  I was curious about an ad on the back of the church bulletin that read "Center for Holistic Medicine".

I was familiar with functional medicine because I had learned about it in Clean by Dr. Junger.  In one of the last chapters, he highly recommends seeing a functional medicine doctor especially if you do not feel better after completing the Clean Program.  He asserts that this could mean that there are issues that need to be addressed before you can reach optimal health.

I looked up the doctor who heads the Center for Holistic Medicine on the functional medicine website and sure enough she was listed as an accredited functional medicine doctor.  

For those who have never heard of functional medicine, it is also known as integrative or holistic medicine which integrates western and eastern medicine.  Many functional medicine doctors were trained in traditional medicine but found drawbacks in their practice.  These doctors wanted answers to give to their patients and desired to delve deeper to get to the root of their patients' health problems.  The pill for an ill method was no longer a viable solution to help their patients' needs so these doctors have taken courses in functional medicine and are certified.  In my opinion you get the best of both worlds.  In this kind of medicine, west meets east, and with this awesome knowledge these doctors help patients get to the root of the problem.

No more patient packed waiting areas at clinics and no more short fifteen minute visits talking with the doctor.  Instead expected wait times are very minimal and one on one time with the doctor could last between 60 to 90 minutes!  (I spent 90 minutes at my first functional medicine appointment.)

I think that the above scenario is the most ideal.  Patients deserve better treatment methods and answers.  The beauty of functional medicine is that practitioners can recommend effective options other than over-the-counter drugs, prescription medicines, and surgery.  They can also administer specialized testing and get to the bottom of your health issues.

By no means am I downgrading western medicine.  Western medicine is needed for some cases as it can save lives as it has in the past for my own mom!  I'm saying that having knowledge in both western and eastern medicine can be very beneficial in determining the best course of action for patients.  

Over the next weeks I will be sharing my experience with functional medicine, my test results, and how functional medicine has helped me to the path of recovery.  

If it was not for the knowledge that I've gotten from functional medicine, I would be on antidepressants and possibly other medications right now.  Who knows what side effects these medicines could have caused?

I am extremely grateful to the Holy Spirit for leading me to functional medicine and to the functional medicine doctor who is treating me as well as my family and loved ones who support and love me.

In my experience functional medicine has been a Godsend.  If you are suffering from an illness or condition that isn't getting any better or can't seem to be diagnosed properly, I would encourage you to see a functional medicine doctor.   

Thanks be to God, I am definitely on the road to recovery as I feel that my energy levels have lifted and I can function on a daily basis.  As I am hopeful that I will make a full recovery in the months ahead, I will continue to give updates about my progress.         

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Resources

Center for Holistic Medicine

Dr. Katarzyna Ferraro M.D. (Dr. Kathy)

9 Brookwood Avenue

Carlisle, PA 17015

Phone:  (717) 243-0616

Functional Medicine website

Clean Program

Dr. Mark Hyman

Dr. Frank Lipman

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My 1 Month Health Coaching Program

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Bestselling Books On Functional Medicine

CleanClean EatsThe Blood Sugar SolutionThe New Health RulesReviveStress RemediesThe Stress Remedy

“No more patient packed waiting areas at clinics and no more short fifteen minute visits talking with the doctor. Instead expected wait times are very minimal and one on one time with the doctor could last between 60 to 90 minutes!”

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Super Clean Beef Tapa

My mom reintroduced beef tapa to me this summer.  Let me just say that her tapa is really awesome that I have to call it Super Clean Beef Tapa.  It is out of this world deliciousness!  

My mom was a stay at home mom until my brother and I started school full time.  I remember that she would often prepare beef steak.  She would make it with rings of onion.  This dish is similar but much more addicting.

This beef tapa brought back some nice memories.  Her recipe is all about the marinade.  She likes to marinate her beef overnight with lots of garlic, ground pepper, and organic apple cider vinegar.  No sugar necessary.  The results are marvelous.  If you're a meat lover you will definitely get your craving for beef satiated.

My mom likes to serve the beef tapa with fried rice.  So she simply uses the same pan to make the fried rice to include all of that yummy flavor from the beef.  Instead of achara (sweet pickled green papaya) I prefer to serve it with organic sauerkraut.  I like Eden Organic Sauerkraut a lot.  This stuff makes this whole dish worth it all.  Sauerkraut is a probiotic which means it's one of the best things to keep your gut health in check.  For those who watch their salt intake, take a look at the sodium content.  You could always make your own sauerkraut if you cannot find a low sodium brand.

Always choose grass fed beef.  Organic grass fed beef is the best choice.  

Beef tapa is wonderful for breakfast, lunch, or dinner.  If you need a bit of sweetness in your meal, just add green peas to your fried rice.  It gives it just enough natural sweetness.  Violà!  

Here's the recipe for you to enjoy! Don't forget to use organic, local ingredients when possible.

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Super Clean Beef Tapa

Ingredients

Thinly sliced organic beef round (Get the largest size available if you want to make a lot!  Trust me, this tapa is so good that you will want more of it.)

4 large cloves garlic, crushed

Freshly ground pepper to taste

1/2 cup organic apple cider vinegar (I like Braggs brand.)

Extra virgin olive oil for frying

Directions

First, freeze the beef so that it's easy to slice thinly.  Once thinly sliced, marinate the beef overnight with the garlic, apple cider vinegar, and ground pepper.  When you are ready to fry your beef, warm the cast iron pan.  Add the olive oil.  Then preheat the oven to broil.  Start frying the beef on medium to high heat, depending on your stove top.   As you fry, keep turning the beef and cook until the liquid dissipates.  Put the pan in the oven to brown the beef for about 2 minutes.  Enjoy!  

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“If you’re a meat lover you will definitely get your craving for beef satiated.”

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Best Berry Shake Ever

My son has to be the pickiest eater that I know!  Even when my parents had him for two weeks at their home they were dumbfounded.  My mom is the best cook but she called me a number of times to let me know she was cooking up a storm doing her best to feed the boy but he would only take a couple of bites and be done with eating.  Between my husband and me, we have a hard time feeding him.  

But lo and behold I think that I've found his favorite shake thus far!  I'm calling it the Best Berry Shake Ever because all of us in the family are really enjoying it.  Yesterday morning I made three good size servings and my son practically drank most of it leaving very little for his mama and daddy.  As long as he's eating healthy this mama is happy.  

This shake is adapted from the Blender Girl's Antioxidant Avenger Smoothie.  But my version is completely clean which means it strictly follows Alejandro Junger's Clean Program protocol.  I have found that I feel my best when I adhere to it so I'm pretty much on a clean diet 24/7.  For anyone who is dealing with chronic illness, autoimmune disorders, fatigue, or other ailments, thousands of Dr. Junger's patients and readers have found that his program works for them including myself.  

While talking to my mom about how my son just loves this recipe, she offered a really good suggestion.  Instead of ice cubes, add in frozen watermelon cubes.  She's so right!  Watermelon is high in glutathione which is the body's most important antioxidant. 

This shake is fantastic to help prevent colds or even if you are already under the weather.  It really has it all - fiber, healthy fat, protein, glutathione, vitamins, and nutrients!  It's packed with lots of fiber from the berries.  The ginger and cinnamon help boost the immune system.  I add concentrated chlorophyll into the shake.  Chlorophyll feeds the good bacteria in the gut so you want more of the good than the bad.  And it's hydrating from the coconut water and watermelon.  If you are nursing a cold, I recommend using fresh fruits so that the shake is not too cold.  Enjoy!  

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Best Berry Shake Ever

Ingredients

1 1/4 cup coconut water, add more if needed

2 cups organic frozen or fresh blackberries, blueberries, and  raspberries

1 organic frozen or fresh pear, cored and cubed

1/4 tsp ginger, minced

1/4 tsp cinnamon

12 - 18 drops of liquid chlorophyll (I use ChlorOxygen.)

2 handfuls of organic baby spinach (optional)

1 tbsp chia seeds

1/2 - 1 cup frozen watermelon 

1 tbsp coconut manna

1 scoop hemp protein powder (I use Nutiva.)

Directions

Blend all ingredients preferably in a high performing blender like a Blendtec or Vitamix.  This shake serves two healthy glasses.

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“This shake is fantastic to help prevent colds or even if you are already under the weather. It really has it all - fiber, healthy fat, protein, glutathione, vitamins, and nutrients! ”

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Hot and Spicy

When my mom recently cooked her sotanghon soup, my mind immediate flooded with Vietnamese soup memories at Eden Center in Northern Virginia.  My most unforgettable memory was eating a sandwich that had the hottest peppers in it.  I had no idea because the store folks didn't advertise that the sandwich was hot.  I took one bite and my ever so sensitive tongue and taste buds were under fire!  I hurriedly ran and grabbed a cold bottle of water from the refrigerator but of course that did not help and my mouth continued to burn.  

My youngest godchild loves hot and spicy food.  God bless him always.  I'm sure he would have loved that hot, spicy sandwich.  His dad is so passionate about hot and spicy and has been talking a lot about its benefits.  Actually, the whole family has a love affair with hot and spicy.  Always, there is hot sauce in their company.  

I think that it's important to vary your diet from time to time.  For me fruits and vegetables with excellent fats, high quality and organic protein, and healthy carbs are necessary in my diet.  As you have read above I prefer not to eat hot and spicy but I think that I should add a little once in a while.  Well-renowned functional medicine doctors like Dr. Alejandro Junger and Dr. Mark Hyman advocate eating spicy foods as long as they do not cause acid reflux.  I have found that some of their recipes incorporate hot and spicy ingredients.  It's best to chew food slowly and listen to your body as your body will let you know what you can tolerate.  

My mom's chicken sotanghon is a very versatile dish that can be eaten any time of the year especially during the cold months.  It's getting cooler in the mornings up north so this is perfect right now.  You can also make it as hot and spicy if you like.

This soup is unique from other soups because of two main ingredients -- saffron and Red Boat fish sauce.  Saffron is used in many Spanish and Filipino dishes like Arroz Valenciana.  It's a very precious ingredient as it is not cheap but it makes this soup really awesome and wonderful.  So I would say get it if you are going to make this soup because  it is so worth it.  The other ingredient that I highly recommend is the fish sauce by Red Boat.  This is the only clean fish sauce that I've come across as other fish sauces have unwanted preservatives and other unnecessary additives.  Red Boat is the Cadillac of all fish sauces.

This recipe is just right as a whole meal in itself.  Be sure to use chicken bone broth to get all the best health benefits.  Making your own chicken bone broth is best.  You can simmer your organic chicken bones for at least eighteen hours in a pressure cooker or slow cooker with your choice of seasonings like onions, garlic and some spices.  This process will crush the bones and break open all the incredible nutrients.  Bone broth is healing food for many who suffer gut problems, flu and cold symptoms.

Warning!  If you end buying your bone broth, it is very important to read the list of ingredients on the package.  I prefer Pacific brand organic chicken bone broth.  Many times the horrible ingredient MSG is deceptively included in many packaged foods.  Several months ago I caught it in a brand of organic chicken broth; the ingredient listing included yeast extract.  Yeast extract is another word for MSG.  My son is highly sensitive to MSG and breaks out in hives so you can imagine my frustration when I learned this.  

Here is my mom's so good for you and warm soup recipe.  This one is a good one to share with the whole family.  Remember to use organic ingredients as much as possible.  Enjoy!

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Mom's Chicken Sotanghon With Saffron

Ingredients

3.75 oz bean thread noodle, soaked in filtered water till softened, then cut because the noodles are long (I used 1 package of Asian Gourmet Bean Thread Cellophane Noodles.)

4 or 5 medium garlic cloves, smashed and pounded

1 small carrot, julienned

2 small celery stalks, julienned

1 small onion, sliced

A bunch of leafy greens like Chinese broccoli, baby bokchoy, spinach, etc., optional

1 small organic skinless chicken breast, boiled on medium high for about 10 minutes or till chicken is no longer bloody; cooled and then shredded

1 pinch real saffron (I used Spanish saffron.)

4 cups chicken bone broth (I prefer Pacific brand chicken bone broth.)

1/4 tsp ginger, optional, more if you want your soup hot and spicy

Pink Himalayan salt to taste

Freshly ground pepper to taste

Red Boat fish sauce to taste

Directions

Saute garlic till brown.  Then add onions, ginger, chicken, carrots,  celery.  Saute for about 10 minutes.  Season with Himalayan salt, Red Boat fish sauce, freshly ground pepper, and saffron.  Add the chicken bone broth.  Let boil for 5 minutes then add the noodles and boil for another 10 minutes.  Add your greens last and cook for a couple more minutes till wilted.  

For a  spicy version, my godson's dad recommends adding green jalapeños, sriracha, red chili in vinegar, and/or red dried pepper.  

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Spicely Organic SaffronRed Boat Fish SaucePacific Organic Bone Broth ChickenBean Thread Noodles

“It’s best to chew food slowly and listen to your body as your body will let you know what you can tolerate. ”

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Chaga

Lately, I've been intrigued by the medicinal value of chaga.  Chaga has been described as the king of all medicinal mushrooms.  It grows wild on birch trees in cold climates like  Siberia.  It has helped people with numerous ailments like asthma, fatigue, allergies, and arthritis.  Some studies suggest that chaga can also benefit those suffering from more serious conditions like cancer and diabetes.  

Chaga has become my favorite go to tea for several reasons.  I enjoy the mildness as I do not like my teas too strong.  I love it for its health benefits.  I remember having a sore stomach one night so I made some chaga tea and drank it.  Within thirty minutes I felt so much better!  I love the soothing quality of this tea!

Chaga is very easy to make and drink.  I drink it hot almost every day and have given it to my two year old with a little maple syrup and ice.  I've included a video that highlights all sorts of information about chaga below.  It's worth a look!

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Video

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Buy Chaga

Maine Chaga Tea ChunksChaga: King of the Medicinal MushroomsMaine Chaga Extract

“Chaga is known as the king of all medicinal mushrooms.”

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Organic On A Budget

It can be frustrating making the switch from conventional to organic local produce.  My family started off slowly choosing to buy organic for the most heavily sprayed fruits and vegetables first like berries, apples, and green beans.  

I think it's important to consume organic, local whole food primarily because it is produced without chemical fertilizers.   It does not contain any trace of chemicals that might affect the body negatively. Conventional produce is often sprayed with harmful pesticides, such as organophosphorus.  This is an unnatural mineral compound that has been connected to a variety of developmental problems including autism and ADHD.  Organic local produce is loaded with the richest nutrients possible.  Who doesn't want that for themselves and their family?

Listed here are my very best tips to shop organic on a budget.  We are still learning to manage food consumption and to limit spoilage.  Planning weekly menus does help along with these tips.

CSA

Don't forget your local CSA or Community Supported Agriculture.  Even if you did not sign up before the season started you can always check the CSA farms or local farmers' market near you.  You should be able to find some delicious organic fruits and vegetables.  Find a CSA near you here.

Amazon

Amazon is a favorite way to shop.  Since we are Amazon Prime members we get our orders in two days or less.  I love that!  If you ever take the time to browse Amazon, you can notice that prices get discounted from time to time.  Instead of having to log in to Amazon every time to check a price, I use camelcamelcamel.com.  It's free to sign up.  This site allows you to track any item on Amazon so you set your desired price and you wait.  Camelcamelcamel.com will send you an e-mail notification once your item meets your desired price.  This works really well if you are not in a hurry to purchase items so it pays to plan ahead!   

Thrive Market

I recently discovered Thrive Market, an online discounted membership that sells all kinds of healthy, organic, gluten-free items.  It's sort of like an online Costco/Whole Foods except without the fresh produce.  I highly recommend Thrive Market because the prices are really reduced compared to what you would find at the local grocery.  The first month is free to try out and afterwards you can choose to become a member.  We get a lot of our pantry essentials from Thrive Market like organic spices, organic brown rice, almond and coconut flours, and so much more.  It's really worth the annual price if you utilize a lot of organic ingredients like we do.  If you are interested in becoming a member, join through my link here.

Mambo Sprouts

Coupons make a big difference so I signed up to receive e-mails from Mambo Sprouts.  From time to time I see a coupon of an item that we need and it's so simple to just click and print.  Click here to sign up!  I learned about Mambo Sprouts when I used to shop at MOM's Organic Market.  The grocery market normally had some Mambo Sprouts coupon books in the front of the store.  Your local grocery may carry these coupon books, too.

Driscoll's Panel Surveys

We don't compromise with berries.  We always buy organic because the skins of these fruits are too thin and delicate.  Sometimes you can get away with buying conventional like bananas.  My family and I love and eat berries every day so taking the time to complete surveys is a money saver for us.  It takes no time at all.  You sign up on the website, enter your email address, enter the code found on the back of the Driscoll's berry container, and answer the questions about your experience with Driscoll's berries.  Once you complete a survey, you receive a coupon by e-mail.  The more coupons you complete, the more you save.  

Commissary Privileges

If you have commissary privileges, by all means use that to your advantage.  The Commissary has an organic section in the produce area.  Also, they carry pantry essentials like gluten free items, raw honey, real maple syrup, coconut palm sugar, as well as organic eggs and milk.  If you don't see what you are looking for, inquire.  My mom and dad use to special order their water.

These are my top tips on shopping organic on a budget.  If you have any helpful tips, I'd love to hear from you!

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“My family started off slowly choosing to buy organic for the most heavily sprayed fruits and vegetables first like berries, apples, and green beans. ”

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Berries

It's important to change up my shakes from time to time.  Not too long ago I gave my son his regular shake and to my dismay he didn't touch it.  Now, he is two years old and getting super picky these days.  (He always asks for milk, that's goat's milk, and raisins.)  So when he just wants to eat those two things, I throw my hands up in the air in frustration.  Oh!  What's a mama to do?

Luckily, I quickly figured out that he he's like his grandma.   He still enjoys shakes but he has to try new and different concoctions.

I was craving something different for breakfast this morning.  So I peeked in the refrigerator, the freezer, and the pantry, and I just took some items out.

I was in the mood for blueberries and blackberries.  I love them because they are full of wonderful nutrients and antioxidants.  So I came up with this berry coconut shake with some really good for you toppings.  I love it and hope you will too!

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Crunchy Blueberry Blackberry Coconut Shake

Ingredients

3/4 cup coconut milk beverage, unsweetened

3/4 cup organic frozen blueberries

1/3 cup organic frozen blackberries

1/2 small banana

Dash of cinnamon

1 tsp coconut flakes, unsweetened

1  to 2 tsp flaxseed meal

1 tsp chia seeds

1 tbsp coconut oil

1 tbsp coconut manna

3 ice cubes

Toppings (These add crunch to your shake so please don't omit.)

Toasted coconut chips lightly salted, to taste (I use Dang brand.)

Raw chocolate cacao nibs, to taste

A few organic blueberries (optional)

Directions

Add all of the ingredients in a blender and blend till smooth.  Pour it into a glass.  Then add your toppings.  You can also include a few pieces of fruit like blueberries.

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

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“I was in the mood for blueberries and blackberries. I love them because they are full of wonderful nutrients and antioxidants.”