Green Smoothie Bowl

While I love the simplicity and health value that a smoothie holds, sometimes I want to chew my food. I still need simple, but occasionally like to step it up a notch, my choice: smoothie bowls. Have you ever made one? It's not rocket science. It's just a smoothie poured into a bowl with toppings. You can get excessively fancy or keep it simple.

You can get so much get nutrition into a smoothie. If you are not making them, then you are missing out. Yes, I can get smoothied out and I do take breaks when I get bored. I think it's thoroughly important to be mindful of our emotions and thoughts because they can trick us and tempt us into doing something that is not advantageous such as going through the drive-thru. While I believe in eating to live and not living to eat, there's nothing wrong with enjoying our food. So when boredom sets in, then it's time to do something different. Choose life!

I've made many different smoothie bowls. As I make more I'll take pictures and share my steps and ingredients. I really enjoy taking advantage of utilizing superfoods in my smoothies. They make it easy to maximize my nutrients.

In the picture above you can see the ingredients that went in the blender. 

Smoothie Ingredients:

2 Cups Tightly Packed Organic Kale (Costco)

1 Frozen Organic Acai Packet (Trader Joes)

2 Cups Filtered Water

1/2 Cup Frozen Organic Cherries (Costco)

1/2 Cup Frozen Organic Mango (Costco)

1/2 Banana

1 Tsp Organic Gelatinized Maca Powder (Trader Joes)

9 Sunfood Chlorella & Spirulina Tablets ( Thrive Market)

1/4 C Hempseed (Costco)

1 Tbsp Chia seeds (Costco)

1 Medjool Date (Costco)

Ice if desired

2 Drops Young Living Lime Vitality Essential Oil

I don't put the same items in every smoothie because I do like to change it up. I do love the ingredients above though so I thought I'd share why. Acai berries have an extremely high ORAC score. That means they contain an abundance of antioxidants, which means we are healthier. I like adding maca because it's great for hormonal balance. A key to life and vitality is consuming chlorophyll, basically, plants own superfood. Chlorella and spirulina are both algae packed with chlorophyll. They support natural detox and cleansing in the body as well. 

Directions:  

Put everything in the blender and blend, really difficult, right?! Pour it into a pretty bowl, and then top it.

The topping choices are endless. Choose what you like. Pictured above is dried unsweetened coconut, 1/2 banana, organic raw pumpkin seeds, Purely Elizabeth Blueberry Granola (I buy it at Thrive Market, or either Target or Whole Foods when on sale). I don't usually buy granola due to the fact that it's usually really unhealthy. This brand is fairly impressive with a low glycemic sweetener being coconut sugar and a healthy fat with organic coconut oil. It's organic and certified gluten-free...so happy!

If you have questions about the ingredients, need any tips, or want to share your favorite smoothie recipe, please comment below.

Helping you to be a good steward of your health,

Marie A. Brock, HHC

Gluten Free Hair & Body Care

                  

When I first went gluten free about five years ago, I didn't realize just how entailed the change needed to be. Never in my wildest dreams did I consider having to switch body care, make-up, cleaning products, or shampoos as well as my food. Boy was I wrong! 

I understood the harsh chemicals, solvents, dyes, and perfumes were harmful, but I never considered that there would be gluten in these products, nor did I realize how much they were affecting me. 

I found out that the acne and eczema I was suffering from was actually from severe gluten and processed cows milk intolerance. Once I removed those items from my diet all subsided, at least for the most part. What I couldn't figure out is why the skin by my scalp and hair line continued to break out with a vengeance.

Then I began to dig deeper and research skin and hair issues. I decided to do an Internet search on what other products contain gluten and if it was possible that my newer, swapped out, cleaner body care and hair care products could be bothering me. Turns out they were. Now I totally get it, and it truly made sense at the time, it just hadn't occurred to me that my Eco-friendly, organic products could be making me sick. We absorb components through our skin so quickly and easily, and they travel right into the blood stream. 

So then I started my quest for safe, gluten free shampoo and body care items. Today there are more options than five years ago, but I definitely found some I liked.

I eventually started making my own body care items because I found it was less expensive if I bought in bulk and I enjoyed the control and customization.  Friends knew I was making items, so I started making things for them too.

The one item that I've not been able to make and be satisfied with was shampoo. I tried other people's recipes, my own recipes, and nothing really satisfied me. So over the years I have just bounced in between gluten free shampoos on the market. I have to say that none of them ever really did my hair justice. 

I thought I'd share I'm really happy with the No-Shampoo or No-Poo method of washing my hair! It's gluten-free, safer, cheaper, and really low maintenance. I can now wash my hair twice a week. There was a period of adjustment. I have very thick, curly hair. I hear if you have thinner hair that a homemade coconut milk based shampoo may be more appropriate. 

 

 

I use 1 TBSP of baking soda in a pint size mason jar, fill it with water in the shower, put on a lid, shake it, then pour on my head. I rub my scalp gently, then rinse (using the same jar) with 2 TBSP Braggs Apple Cider Vinegar and shower water. (You could use another Apple cider vinegar. I just always have this one here, plus it is organic.) I make sure to pour it on my scalp plus the rest of my hair as evenly as possible, then rinse with plain water from the shower. The combination of the vinegar and the baking soda creates a perfect pH balance for the scalp and hair.  

 

If you suffer from dry scalp or dandruff chronically, chances are there is a bacterial imbalance in the body. Using Braggs vinegar in this case is imperative because it has good bacteria to help the restoration topically. Consider also taking a high quality probiotic.

 

If you find using this complete method is not working for your hair type, but you have an itchy, dry scalp, then you can alternate it with your regular shampoo, or at night you can spray diluted apple cider vinegar on your scalp before bed. 

 

 

After I get out I gently towel dry my hair. I scrunch with argan oil, 1 drop of Oola Grow, and 1 drop of Oola Balance...smells awesome. The nights before I wash my hair I massage organic unrefined coconut oil plus 1drop of Lavender, and 1 drop of Tea Tree onto my scalp and mid to bottom part of my hair. The coconut oil deeply moisturizers my hair and scalp. The oils promote a healthy environment on my scalp.

I hope you find this helpful. If you are in need of Young Living Essential Oils, you can order HERE. If you sign up for a wholesale membership, you can get a 24% discount on every purchase!

Helping you to be a good steward of your health!~Marie A. Ligorria, HHC

Wild Smoked Salmon & Kale with Mustard Sauce (Five Things to Do with Quinoa-5)

So it's been a long day, you're exhausted, you managed to hold down most of your healthy habits today, but now it's dinner time. The fridge is kind of empty, you're starving, and while normally a frozen pizza makes you want to turn up your nose, it's currently inviting.

Don't do it! I have a really fast healthy dinner recipe for you! It will taste gourmet, won't break the bank, and there's minimal prep involved! I hope you love it! You can add to it and make it more elaborate if you want, but you're tired remember :) Chances are you have some these foods at home already.

Making Healthy Easy

Do yourself a favor and keep a few bags of organic frozen veggies at home, a fairly good assortment. Yes, I'm all about fresh and local, but ya know it just doesn't always happen. 

Believe it or not recently I made a new discovery at the grocery store that totally made my day, it's the simple things. So I'm sure other markets do this, nonetheless I'm a Whole Foods shopper. So in the seafood section they sell wild smoked salmon trimmings. So ya know those perfectly shaped fillets they sell for way too much money in the glass seafood case, well there are still really good pieces of salmon left that didn't make it on the fillet. So they shave it off, already trimmed from skin, no bones, and broken up into pieces. It's inexpensive and makes healthy recipes really simple! I hate touching fish! Can you hear me singing?!!! How did I not see this before??? It's like a dream come true for me! Yes, I know....and.....oh surely there are odd things that make your day too!

On to more ingredients I like to let live in my pantry or fridge, like mustard. So while I know how to make mustard, I also keep good, gluten free bottled mustard around in case I run out of my homemade version. Yes, there is a such thing as gluten free mustard, and it's not just marketing. Vinegar in mustard can be derived from wheat, so read your labels. 

Mustard can make a meal a party, therefore keep it close. 

Another item that I let hang out in my pantry is organic lemon juice. Now I adore freshly squeezed lemon juice, but in case I run out of fresh lemons, it's there. Lemon juice, much like mustard can send flavors over the roof in a dish.

The Recipe: Wild Smoked Salmon & Kale with Mustard Sauce

Okay, I won't keep you in suspense any longer. 

This should serve 1-2 people and you can easily increase it.

Ingredients:

1 Package of Wild Smoked Salmon Trimmings

1 1/2 Cups Frozen Organic Kale

1/2 Tsp Organic Garlic Powder

1-2 Tbsp Organic Unrefined Coconut Oil

1-2 Tbsp Organic Lemon Juice

4-6 Squirts Organic GF Mustard

1/4 Tsp Celtic Salt

1 Cup Organic Quinoa (dry, uncooked)

Directions:

Now if you happen to have left over quinoa already cooked, that just eliminates a step. If you don't have any made, cook it.

Take out a large skillet

First cook the kale in the oil for 1-2 minutes on low to medium heat

Next put in the salmon, cook the for 3-4 minutes, stirring

Add the lemon juice, salt, mustard, and garlic powder, stir well

At this point I would either throw my cooked quinoa into the skillet with everything to warm it up or I'd put the just cooked quinoa into a bowl and dress the top with the salmon and kale.

You could use any frozen green for this you want and even add capers or butternut squash, your options are endless. Regardless you will think you got take out from a fancy restaurant and not spent anything close to it had it been from one.

If you try it, let me know! Be healthy and blessed! Helping you to be a good steward of your health!~Marie A. Ligorria, HHC

For more healthy recipes and help with balance of mind, body, and spirit check out my health counseling programs today!

When Gluten Free Isn't Enough (Part 1)

Perhaps you've been running this race for your own personal healthy journey for a while. Like many you've discovered that if you have any food intolerances, immune disorders, or have had chronic gut health disturbances then chances are if you haven't gone gluten free already, that either someone has told you to do so, or you are in the process of thinking about it or slowly getting yourself there. First things first, that's awesome, great job, and please know that I am proud of you! It is a wonderful first step towards wellness. Gluten must absolutely be removed from your lifestyle.

Removing gluten is not the be all end all to getting well though. Often times in many cases it is simply not enough. There is not a standard one size fits all elimination diet. There are many factors that enter into our bodies rejecting certain foods. It takes time, often quite a few tests, and trial and error to really be sure what each individual needs.

Keep in mind there is hope. This is not the end of the world. Once your gut begins to heal, there's a huge opportunity to put healthy, real versions of those foods you removed that were junky back in. A lot of food intolerances go away after the body returns to a healthy state. The key here is thankfulness. Be thankful that God allowed your body to get to a place that you probably never thought it could again, and keep up the lifestyle. Don't return only to become sick again. This is not a band-aid, this is what a cure feels like.

There are other foods that can cause gut and immune health disturbances. Certain foods fit into certain categories. Today I will cover cross reactive foods. These are foods, that while don't contain gluten, can make the body feel as though it has been attacked by a glutinous based food.

Cross Reactive Foods:

Corn

A staple in many countries, corn is an inexpensive, easily accessibly, and good tasting grain. Due to its lack of gluten it is used in many gluten free mixes, crackers, cakes, and dishes. 

Corn, however, is one of the three top genetically modified organisms or foods (GMOS) in the world. Purchasing corn as USDA organic fortunately significantly lessens the possibility of it being a GMO as well as eliminating pesticides. Eating GMO corn can be detrimental to your gut health. GMO corn or otherwise known as Bt corn is developed with a bacterial organism called Bacillus thuringiensis. This was done to resist insects. When we eat this corn the bacteria mutates inside of our gut, goes into our blood stream, and starts to break down our immune systems. To learn more, read here.

You can avoid GMO corn by purchasing USDA organic. Yet, even as organic it is also extremely difficult for the body to break down and digest. The body has to work extremely hard to rid itself of the hard fiber. Eating corn on a regular basis, especially consuming a lot if you are consuming a gluten-free diet, can wear down the digestive system. 

While many consider corn to be a vegetable, it is not. It is a starchy grain that when body does break down what it can it is processed as high amounts of sugar. Too much sugar is a danger zone to the body. Sugar causes inflammation and feeds disease.

Corn is hidden in many products, especially natural supplements. If you find corn makes you breakout, lethargic, or cause stomach pain, be diligent to do a search as to what other products are produced with corn.

The best way to eat corn if possible is sprouted. When the corn is sprouted it makes it much easier to be processed in the body as well as to access any nutrients present. If you are experiencing gut health distress, it is best avoided sprouted or not.

Rice

There are so many different varieties of rice. This grain populates Asian and Latin cultures. Rice is the main staple of many homes in the US as well. 

The skinny on rice is if you purchase white rice, it is basically pure starch without a whole lot of nutrition. That means a lot of sugar is going into the body, and if there is a bacterial imbalance like candida overgrowth present, the condition is just being fed. 

Brown rice has significantly more nutrition, however it's extremely difficult to access due to the bran. It's ironic, the nutrients are in the bran, but our bodies don't possess enough phytase to break the bran down to access the vitamins and minerals. This are chemicals in the bran called phytates that cause our bodies to stop absorbing minerals. Once our bodies stop absorbing minerals we become malnourished. Other foods with high amounts of phytates are nuts and beans.

If you'd like to keep rice in your diet, one way to make it more nutritious to break down a lot of the phytates is to soak it. The Weston A. Price Foundation suggests milling and soaking with a starter culture. For those of us on restricted time, read below (similar to how I prepare gluten free oats).

How to Soak Rice:

Get a 1/2 gallon mason jar. Put 2 cups of rice inside.  Pour hot filtered water over the rice, just to cover it. Add one tablespoon of Braggs Apple Cider Vinegar. Soak for 7-8 hours. Rinse off the rice after soaking. Cook in homemade bone broth for extra nutrients and add a little bit of good fat like grass fed butter.

I would also suggest consuming a high quality digestive enzyme with phytase with your meal.

Oats

Oats for me are such a comfort food. I adore both traditional rolled and steel cut. Oats have a ton of fiber, which helps the body stay regular and clean out the colon. Never eat quick oats. They are a processed food and serve no nutritional purpose. Besides it doesn't take any longer to cook traditional oats in comparison to quick oats. So kick out the quick oats!

Unfortunately, they can also wreak havoc in my body. I've noticed that when I eat oats more than once a week I become overly lethargic. More research is being done on whether it is wise to include oats as part of a gluten free diet if they can affect certain people the same way that gluten does or in other ways that seem to wear down the body. Specifically adults and children with confirmed Celiac Disease are cautioned to consider leaving oats out of their dietary regimen according to a government study here. If you notice the continuation of chronic foul gas, bleeding gums, teeth enamel problems, blood or mucus in the stool, or indigestion, then it is advised to eliminate them from your plate.

When I removed the oats I did notice that I didn't experience that overwhelming lethargic state. I really enjoy the taste and texture of them though. Oats are in the same camp as rice with high amounts of phytic acid. Due to the lack of minerals being absorbed this can absolutely tear down the immune system and cause lethargy in the body. It was when I learned how to prepare oats properly that all the difference was made. Preparing oats in a traditional fashion of soaking, much like rice, allows for much better digestion, and use of minerals in the oats.

How to Soak Oats (1 person serving):

Get a 32oz mason jar. Put 1 cup of traditional rolled oats inside.  Pour 1 cup of filtered water over the oats in the jar. Add one tablespoon of Braggs Apple Cider Vinegar. Soak for 7-8 hours on the counter. Rinse off the oats after soaking. Cook in fresh water as usual. In the serving bowl add a little bit of good fat like grass fed butter or my favorite organic unrefined coconut oil to encourage even better digestion.

It is always a good idea to take an enzyme supplement as mentioned early with your meal. 

At the End of the Day

If all of your gut health or immune system troubles don't seem to have fully dissipated after removing gluten, and you are still consuming grains, consider keeping a food journal. After eating these foods at meal and snack times, write down the time of day when you ate it, what you ate in it or what it was with, and how much of it you ate. 

Try removing these foods for 2-4 weeks. Make a section in the journal record for your cross-reactive free food meal trial period. Make a note of each of your meals and snacks as well as how they made you feel. 

Introduce one of these foods back each week after the trial period. Pay special attention to how you feel when you eat, and write it down. Take this journal to a doctor, nutritionist, or health coach for help if any is needed in designing a safe meal plan for you.

(There are some affiliate links in the article. You never have to purchase from these links. If you choose to do so though, you are blessing my business by contributing a small percentage.)

Be healthy and blessed! Helping you to be a good steward of your health!~Marie A. Ligorria, HHC

Creamy Potato & Mushroom Soup

Do you know what freezing rain outside means? It means I'm making soup! I love making soup so much! It's a great way to use up just about everything still hanging out in the fridge, it's super nutritious, and tastes outstanding!

Kinda cute how your kids think like you sometimes. My 14 year old requested potato and mushroom soup. Those were exactly the ingredients that I had put on the counter. I wanted something warm and comforting. Nothing like a hug from potato soup. 

I utilized some really healthy ingredients to give a nutritional punch with every bite.  Most ingredients were organic to eliminate genetic modification, herbicides, pesticides, and fungicides. Did you know that these pesticides build up in our bodies, and certain one mutate in our guts, and grow inside our gut, then damaging healthy flora that destroys our natural immunity? It really does make a difference whether not we eat organically and sustainably grown foods.

Ingredients & Nutrition Facts:

2 LBs Organic Red Potatoes, diced with the skin on: Always buy potatoes organic, they are heavily treated with pesticides. Eat them with them skin on for fiber and a slower release of sugars in the body. Red potatoes actually have less sugar in them than other potatoes. They are rich in vitamin C, B6, and potassium.

1-2 Organic Leeks, washed well, sliced: Rich in vitamin K and maganese leeks are a member of the same family as garlic and onions. They also provide soluble and insoluble fiber, and great flavor!

2 Organic Celery Ribs, diced: This gut friendly, anti-inflammatory food is rich in vitamin K and many antioxidants.

1 Medium Onion, diced: For cell renewal and flavor

3 Large Garlic cloves, minced: for wonderful flavor (unfortunately the antibacterial properties are killed with heat)

 3 Cups Organic Greens, roughly chopped (could be whatever is in the fridge or freezer, kale, spinach, collards, Swiss chard): These are Superfoods all on their own! To get loads of fiber, vitamin C, and chlorophyll to keep the blood clean.

2 Cups Shiitake Mushrooms: They taste awesome, give a meaty like texture, and are super awesome for the immune system!

2-3 Tbsp Organic Unrefined Coconut Oil: for healthy fat and to saute veggies

7 Cups Homemade Bone Broth: So very good for you and healing for the gut as well. It is full of vitamins, minerals, and healthy gelatin. Read here for more information as well as how to make it.

1 Can Native Forest Coconut Milk: (I only use this brand because it is organic and the cans are NOT lined with BPA.) This adds healthy fat, minerals, and creamy yumminess

1 Can Native Forest Coconut Cream:  For extra lovely creaminess. (I only use this brand because it is organic and the cans are NOT lined with BPA.)

 2 Tbsp Coconut Secret Coconut Aminos: For flavor and added minerals

2 Tbsp Braggs Nutritional Yeast: This is an inactive yeast rich in B vitamins that gives a really nice almost cheesy flavor

1 Tsp Celtic Sea Salt: Himalayan is fine as well, use real salt for minerals

1/4 Tsp Organic Black Pepper: Just for flavor and antioxidants

Fresh Organic Parsley: for a garnish and extra fiber, chlorophyll, and vitamins

Instructions:

 *You'll need a good cutting board, a blender, a large pot, and a good knife

Prepare veggies

Saute in a large pot the onion, leeks, garlic first in oil, soften them,  then add potatoes and greens, saute 3-4 minutes low to medium heat

Saute the mushrooms and some oil in a separate pan, brown a bit

Put half of the sauteed veggies from the pot into a bowl (you're going to blend these; not the mushrooms)

Add a little bit of the sauteed veggies in the bowl and a little broth to the blender (if you have an immersion blender then everything can just stay in the pot), blend a bit of broth and veggies at a time, and pour back into the pot; I found doing a little at a time makes less of a mess (You can potentially blend all of the veggies from the pot, but I opted to leave some whole, totally up to you, do blend some though)

Pour the remainder of the broth into the pot along with the mushrooms

Now the coconut milk, coconut cream, nutritional yeast, salt, pepper, and aminos can go into the pot, stir, simmer for 25 minutes on low heat

*Meat Eater Tip: I don't do meat, but my guys do, so I warmed up some shredded chicken that I already had and threw it in their bowls!

Serve with a salad and a slice of this quiche for a fantastic meal!

Be healthy and blessed! Helping you to be a good steward of your health!~Marie A. Ligorria, HHC

Easy Homemade Green Salsa

On New Years Eve afternoon I was out grocery shopping preparing for a small get together at my home the next day. While on the phone with a friend talking about menu, I was undecided about salsa choices due to tomatoes being out of season locally. I was very dissatisfied with my store bought options. Due to my frustration making my own was the only route that made sense. After all you cannot throw a Mexican themed event without good salsa!

I'd watched my sons' grandma make it a gazillion times, so I knew it was simple enough. I opted for green salsa because of its ease and that good tomatillos were in abundance at the market. I'd put my own twist on it. Normally she makes spicy salsa, and I'm not a spicy food kind of girl. To the recommendation of my friend, I broiled the tomatillos. I cannot believe I never made green salsa myself before! I'd made red tons of times. Green over the years has actually become my preference due to flavor, so enjoy!

Ingredients: 

1 LB Tomatillos

1/2 Small to Medium Red Onion

1 1/2 Cups Frozen Organic Green Bell Peppers

2 Large Garlic Cloves

1 Tbsp Organic Unrefined Coconut Oil

1 Whole Green Onion 

2 Tbsp Fresh Organic Lime Juice

1 1/2 Tsp Celtic Sea Salt

Pinch Of Organic Dried Cayenne (add more if you like heat)

1/2 Cup Filtered Water

Directions:

Broil the tomatillos on a baking sheet, each side 4 minutes, a little black is good for flavor

Sauté the onion, bell peppers, and garlic for 2-4 minutes in the coconut oil

Add everything to a blender, don't over blend, a little chunky is good

Be creative and top different foods with the salsa. Below is my favorite dish with it.

Tomatillos are so good for you! They have a ton of magnesium, phosphorus, and potassium...so super mineral rich.  They are a good source of folate as well.

Do you have a favorite salsa recipe or another way to use tomatillos? Share it below! 

Helping you to be a good steward of your health!~Marie A. Ligorria, HHC

Sweet Potato Crust Quiche

I love the excitement of Christmas morning! Getting everything just right, preparing to read the story of the birth of the Lord out of the Bible with kids, singing Yeshua, Happy Birthday, and so on. 

I really enjoyed our small tree this year. The past few years I've not enjoyed the process of the tree at all or the lights outside, things of that nature due to convictions in my heart about paganism. I've allowed the kids to take out the tree though and decorate because well, He who is in me is greater than He who is the world. My God made the trees after all, and my sons know who the Christmas story is all about. We never did Santa or went overboard with gifts. So this year we actually gave away our artificial larger tree, and purchased a real tree to support the local farmers, as well as to keep it simple. Again, since the kids find this fun to do, I let them decorate it. 

My favorite part is celebrating the Lord in fellowship with friends and family. Below is picture of my dear sweet friend, Aly and I in the kitchen amidst food prep and chaos.

My joy after fellowship is feeding my loved ones well. I like to do new things in the kitchen since it is my happy place. While some people find cooking labor intensive, it is a source of creativity and stress release for me. So for a bit of inspiration I searched out some recipes. I decided upon an idea from Kelly at The Spunky Coconut. We love eggs in my house, and  quiche is always a hit here, but I desired a twist. That's exactly what Kelly gave me with her "Oven Omelette with Sweet Potato Crust." My filling is different. Here is my twist, I hope you like it!

I apologize for not taking better pictures of the process, but you're smart, you'll catch on I'm confident. 

Sweet Potato Crust Quiche

Ingredients:

1 Organic Small to Medium Sweet Potato, Peeled

1 Cup Organic Black Beans, Cooked

1 1/2-2 Collard Green Leaves, Chopped

3/4 Cup Quinoa, Cooked

1 Large Fresh Garlic Clove, Minced

8-10 Farm Fresh Free Range Eggs

1 Tsp Celtic Sea Salt

1/4 Organic Black Pepper

1 Tsp Organic Garlic Powder

1/2 Tsp Organic Turmeric Powder

3-4 Oz Soft Goat Cheese

1Tbsp Organic Unrefined Coconut Oil

Directions:

Preheat the oven for 350F.

Sauté the collards and minced garlic lightly in the coconut oil.

Whisk the eggs, salt, pepper, garlic powder, and turmeric in a bowl.

In a large pie plate, grease it a bit with some extra coconut oil, and put thin slices of the sweet potato, not layering, on the plate. (If you have extra slices, fry them up in a sauté pan in some coconut oil, yum!)

Put the beans, quinoa, and collards in the pie plate on top of the sweet potatoes. Then pour the eggs on top. Next crumble the goat cheese on the eggs and veggies. 

Bake it for 40 minutes. Then slice and serve hot. 

It's really super yummy and good for you. The quinoa I used was just left over from the day before. The sky is the limit.

I actually made two different kinds that morning. The other filling I used instead of collards, black beans, and quinoa was 1 1/2 cups of shiitake mushrooms and 1 1/2 cups frozen organic mixed bell peppers, sautéed in coconut oil. The other ingredients were the same. I wanted variety, plus I knew my mom would like one and my dad the other. I had all on hand, so it was easy. 

Let me know below if you try this recipe. Hope you and your family enjoy it! Be healthy and blessed! Helping you to be a good steward of your health!~Marie A. Ligorria

Spaghetti Squash Crust Quiche

Over the Christmas break a good friend of mine asked me if I would make a recipe that she had found to see if I liked it. I leaped at the opportunity because it just so happened that I was looking for a creative way to use the spaghetti squash I'd just cooked.

As previously mentioned in a recent article, we love to eat quiche at this house, and I love to make them. They are easy to make, nutritious, fairly quick to bake, and an awesome way to use up leftovers. 

The original recipe was from: kitchenaid.com

I will start off saying kudos to the creator of the idea to use the spaghetti squash in this way. I'd recently been playing with it in the kitchen, so this was perfect timing! I would make it again. It stays together really well. It's nice and crispy where the egg doesn't touch, but does stay soft where everything comes together. I really enjoyed the flavor. It's an awesome way to get more fiber in those kiddos.

Ingredients:

I used a variety of leftovers in mine that were in the fridge. That's the beauty of quiche, almost anything goes! I used left overs for this so my measurements are not exact. I threw in:

black beans, cooked

spinach

onions

peas

butternut squash

shiitake mushrooms

quinoa, cooked

goat cheddar cheese

garlic powder

ground turmeric

Celtic sea salt

ground black pepper

Oh did I need to say spaghetti squash and eggs? Hopefully not, but just so you know, eggs and spaghetti squash. I used 8 eggs. You may need 10 depending on size of pie plate/dish, and other ingredients. I used most of a cooked small-medium sized spaghetti squash. Don't know how to cook it? Read here.

Directions:

Preheat the oven to 350F.

Push the spaghetti squash against the bottom and sides of the pie plate. I greased it a little with organic unrefined coconut oil.

My suggestion is to lightly sauté any veggies you throw in there first before adding them. Then put them on the squash.

Whisk the eggs with any herbs and spices in a big bowl. Add them on top of the veggies.

Last, if you eat cheese, add it now, and be generous. If you don't, then don't worry about it. You could add a few tablespoons of nutritional yeast to whisk with the eggs for a cheesy flavor if desired.

Bake it for 40-45 minutes. Give it 5 minutes to cool a bit, then serve. Along side soup and salad it's a perfect cold weather meal for any time of day! If you have a larger family just use more ingredients. This would make a great New Years breakfast or brunch!

Be healthy and blessed! Helping you to be a good steward of your health!~Marie A. Ligorria

Gluten Free Trail Mix

So after working a double shift at my part time job I came home to a wonderful dinner made by my sweetie. Gorgeous pan cooked wild Keto salmon in coconut oil with a delightful topping of Dijon mustard, paired with lightly sautéed kale, quinoa, and baked sweet potatoes...so happy! 

I was in a rush to get home because we had plans to go to my friend, Crystal's house to play cards. The older I get the more things like invitations to card games, butterflies, and finding my favorite fair trade GF DF chocolate bar with a $0.50 coupon attached excites me...yes, the simple things. 

Anyway, all invited were asked to bring a snack to share. Since these days I can barely seem to keep it together (health counselor being way too honest), I scoured my pantry and fridge for something appropriate to throw nicely together. 

First I scooped a jar full of my homemade sauerkraut that I made a few days ago with my friend, Micah. I wasn't satisfied though. I wanted one more item to bring.

I then got a brainstorm...trail mix! It's easy to make, yummy, and most importantly I had just what needed.

Thought I would share with all of you what I'll be sharing at the card game. Hope you will try it! So this was not measured at all, I simply went by what I saw and looked good.

Ingredients:

Raw sprouted pumpkin seeds

Unsweetened coconut flakes

Raw pecans

Raisins (Even though I don't like them; I'd prefer goji berries, but I'm all out of them)

Equal Exchange Dark Chocolate chips

1 Broken up organic rice cake

Raw almonds

1 1/2 turns of Himalayan Sea Salt 

Tell me if you make this trail mix for your family. I guarantee your kids will love it! 

Helping you to be a good steward of your health!~Marie A. Ligorria 

Got Glutened?

So everyone these days seems to be going gluten free (GF) for one reason or another. There are lots of great reasons to make this decision. I'd like to discuss why this is a good choice in today's day and age, how to do it properly, and what to do if you get what's called, "Glutened" after going GF.

First let me say that it is my personal belief that God did not create us with food allergies or intolerances. Gluten is not the bad guy. I firmly believe these issues stem from the state of affairs of our food system. Over hybridization, genetic altering and modifications, processing, pasteurization, homogenization, the use of pesticides, herbicides, and fungicides, along with improper crop rotation, diversity, and "rest" for the fields, we have created a monster.

The other problem is all of the fake food or food like products getting passed off as healthy...and the hugest detriment is we spend our money on these science projects.

What is Gluten

Gluten is the protein in several grains. . You can be sure you have gluten if you are eating wheat, kamut, spelt, rye, barley, farrah, semolina, and couscous. Lots of food are mixed with foods that contain gluten. Wheat is brushed, sprayed, and mixed on naturally GF foods as well. You must read labels and know what to look for on it. 

The traditional wheat Jesus ate is gone. Due to man made changes to the plant the gluten count, according to doctor and author William Davis, the gluten count went from 5% to over 50%! That's an incredible amount of protein. It is extremely abrasive to the digestive tract. This cause great inflammation through the entire body.

Reasons Why

Perhaps you've recently discovered through tests that you have the auto-immune disorder called Celiac Disease. In this case, run don't walk to your kitchen and do a "clean out" of all foods with gluten. 

Maybe you have not tested positive for Celiac, yet you notice a direct intolerance due to foods with gluten due to gut issues present like Crohn's disease, colitis, gastritis, irritable bowel syndrome, acid reflux, Candida, or chronic unidentified stomach pain like diarrhea or nausea.

Perhaps you have symptoms like chronic migraines, foggy brain, memory issues, depression, excess weight you can't lose, acne, or excema. Yes, these can and are caused by sensitivities to gluten. I am a walking testimony to it. 

Have arthritis or joint pain? Gluten is exacerbating the pain and making it worse.

Consider Going GF

If you haven't experienced any of the symptoms I've mentioned, consider yourself blessed. Why allow the possibility of them popping up in the future though? If you are certain that you are perfectly fine and healthy, might I encourage you to eat a wide variety of foods, eat much less foods with gluten (veggies and fruits are all GF), and if at all possible become wheat free. As mentioned early wheat is not what it once was and it confuses the body by being an overload. 

Other grains containing gluten are not as processed or changed. For anyone intolerant though, it's best to remove all gluten because the body's immune response is now in over-react mode.

When the health of our intestines has been compromised, our over all health and wellness is headed for a quick decline. Our immunity is all in our gut. Healing the gut takes time to do. It is not an overnight process. Hear me: prescription medication cannot heal your digestive system. Only the consistent use 

of real, organic, gluten free foods and certain natural supplements along with periodic fasting will give it life again. 

Too much stress can also irritate the gut. Being sure to manage your stress with purposeful action will be exceedingly beneficial.

Got Glutened?

Okay so perhaps you've gone GF for a while. Then it happens, you've eaten some food with gluten whether it's on purpose or not, you aren't feeling so good. Getting "glutened" is the term used for that circumstance. This is real and don't let anyone tell you it's not a real condition.

When I get glutened, I feel foggy brained, sharp pains in my stomach or nauseas, and very lethargic. Some people might vomit, have diarrhea, or break out with a bout of acne. I avoid it as much as possible of course, but it happens sometimes. 

Ways to Avoid Getting Glutened

Make food at home.

Look for certified gluten free items.

Don't purchase much pre-packed GF foods like bars and snacks; these are USUALLY, not always, but usually junk.

Beware of bulk bins in grocery stores; cross contamination happens easily.

Avoid most GF store bought breads, they aren't the cleanest and tend to have genetically modified ingredients.

Look for complete GF restaurants. 

If you can't find a GF restaurant, look for GF friendly places that really are GF friendly. A GF menu doesn't stop cross contamination.

Take a high quality protease enzyme like Enzymedica Glutenese every time right before eating at a restaurant or even someone's house. It will help the body break down the rogue gluten that wound up on your plate.

What to Do If You Get Glutened

Drink lots of filtered water to flush the body.

Another good drink for flushing would be dandelion tea.

Chew some raw ginger, if it's available, a little bit at a time for a few hours. This will help ease the inflammation. Otherwise carry organic ginger capsules with you for such an occasion. Himalaya is a good brand. Health food stores have it.

Take some bentonite clay liquid to help flush the gluten from your system. Health food stores should carry it.

If you forgot to take a protease enzyme, take one now, it still may help. 

Drink a smoothie with papaya and the pineapple stem. These fruits have awesome enzymes that will also help ease the distress.

Rest, your body needs to recouperate.

Join me next time when I talk about where else gluten is hiding. Got questions? Ask me below. I'm 100% GF and currently taking health counseling clients who want to do the same. Be healthy, be blessed, be a good steward!