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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Did you love donut holes as a kid? Here’s a snack that will remind you of this tasty treat without the guilt. This fun party snack (or anytime snack) is made with dried fruit and nuts and flavored with chai spices. These balls are high in fiber, iron, magnesium, vitamin B6, B1, monounsaturated fats, vitamin A and potassium. They will certainly stop any afternoon sweet cravings for something that comes out of a vending machine.

Ingredients:

  • 1 cup of cashews
  • 1 cup of dried apricots (sulfite-free)
  • 1 Tbsp coconut oil
  • ½ tsp vanilla extract
  • ¼ cup nut butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground black pepper
  • ¼ tsp round cloves
  • ¼ tsp allspice
  • ¼ tsp fine sea salt

Coconut Glaze            

  • ¼ cup of melted coconut oil
  • 2 Tbsp. maple syrup
  • 1 Tbsp. coconut milk
  • 1 Tbsp. shredded coconut
  • Pinch of ground clove powder

Directions:

  1. Pulse almonds and the shredded coconut in a food processor until completely ground.
  2. Add the remaining chai ball ingredients and mix until well combined.
  3. Take a rounded tablespoon size and roll into balls and place onto a plate.
  4. Mix melted coconut oil and maple syrup together.
  5. Spoon glaze onto the balls and coat well and place into the freezer.
  6. Keep rolling them into the glaze to coat well, taking them out of the freezer to re-coat a few times and place them back in.
  7. Store in an airtight container in the fridge.

Substitutions:

Cashews – almonds, macadamias

Apricots – medjool dates

Maple syrup – honey, monk fruit powder, stevia

Prep time: 15 minutes

Total time: 15 minutes

Servings:12 balls

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/chai-spiced-donut-holes-recipe/

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By: Suzanne Boothby

This hearty vegan stew replaces beef with chunky pieces of portobello mushrooms and sweet potatoes to satisfy even the hungriest of appetites. Green peas offer a source of vegetarian protein while fresh herbs like parsley, which is rich in both vitamin C and folate, and rosemary round out the dish and bring the flavor. Serve this on a cold, rainy night or make it to enjoy warm lunches throughout the week.

Ingredients:

  • 1 Tbsp coconut oil
  • 1 large onion, chopped
  • 4 Tbsp tomato paste
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 4 jumbo Portobello mushroom caps or 1 package of baby bellas (about 4 cups), chopped, stems removed
  • 1 Tbsp red wine vinegar
  • 6 cups of vegetable broth or water
  • 1 large sweet potato, cubed into 1-inch pieces
  • 2 cups frozen peas
  • 1 Tbsp paprika
  • 2 tsp fresh rosemary
  • ½ cup fresh parsley, chopped
  • sea salt to taste
  • black pepper to taste

Directions:

  1. Heat oil in a large soup/stock pot over medium heat. Add the onions and sauté for 2 minutes until they become soft. Add tomato paste and stir in.
  2. Add carrots, celery, mushrooms and a pinch of salt and sauté for another five minutes or so, until vegetables become softer.
  3. Add red wine vinegar, broth or water, sweet potatoes, peas, paprika and rosemary and bring to a boil uncovered. Then cover and let simmer on medium-low, stirring occasionally, for about 40 minutes.
  4. Check to see if potatoes and carrots are fork-tender. To thicken: blend 2 cups of the stew (broth and vegetables) in a high-speed blender for 30 seconds or so. Stir mixture back into the pot to thicken the stew. Add parsley, salt and pepper to taste and let stew sit on the stove for a few more minutes on low-heat to let flavors combine.
  5. Serve warm in bowls.

Substitutions:

Coconut oil – olive oil or vegan butter

Portobello mushroom – white button, shiitake or omit if you are allergic

Sweet Potato – butternut squash, white potato

Fresh Herbs – dried herbs (halve the amount as dried herbs are more potent)

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 65 minutes (1 hour or so)

Servings:4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Suzanne Boothby

Suzanne Boothby is an author, journalist, writing coach and wellness instigator who has covered everything from spiritual workouts to kale cocktails. She is a freelance wellness writer for Omega Institute and has published stories on Yahoo! Health News, EdibleBrooklyn.com, NBCNews.com, Eatthispoem.com, and more.

Article source: https://www.rebootwithjoe.com/mushroom-not-beef-stew-recipe/

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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This Christmas treat is wonderful to enjoy with your family or make as a quick Christmas gift. This healthy version of a gingerbread can be cut into any fun shapes or simple rolled out and formed into round cookies to enjoy as a light snack that’s high in fiber. These cookies have a low-glycemic index and are free from processed, refined ingredients containing only whole food ingredients. They are paleo, gluten free and vegan. Enjoy!

Ingredients:

  • 1 ½ cups (150g) almond meal
  • 3 tbsp of coconut flour
  • 1 tbsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp of ground nutmeg
  • 1 tsp of ground cloves
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp coconut oil (melted)
  • ¼ cup maple syrup
  • 1 tbsp blackstrap molasses

Decoration: You can melt chocolate and draw faces with a toothpick. I used a little icing sugar and water to make a paste just for a slight decorative look.

Directions:

  1. Preheat the oven to 325°F (160°C) and line a baking tray with baking paper.
  2. Mix the dry ingredients together and combine well.
  3. Add in the wet ingredients until well combined and it forms a sticky dough, then put this in the freezer for 20 minutes so it is easier to roll. The coconut oil needs to harden.
  4. Roll out flat with a rolling pin (about ¼-inch thick) over some baking paper, use coconut flour for dusting if needed, use a cookie cutter to cut out shapes.
  5. Once you have cut out the shapes, place these on the baking tray and roll out the remaining dough and cut more shapes out and repeat until you have no dough left.
  6. Place the cookies in the oven for 10-12 minutes (watch so they don’t burn) and leave them to cool before touching them as they may be too soft.
  7. Decorate with melted white or dark chocolate or combine a small amount of icing sugar and the tiniest amount of water to form a thick paste to use for drawing decorations.
  8. Leave to cool and serve or store in an airtight container.

Substitutions:

Almond meal – another nut meal, gluten free flour or coconut flour (use half the amount)

Coconut flour – tapioca flour, gluten free flour

Maple syrup – honey

Prep time: 40 minutes

Cook time: 10-12 minutes

Servings:10-12

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/gingerbread-cookies/

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By: Team Reboot

Thumbprint cookies are a holiday staple, but this version comes with no grains, no refined sugar, and no butter or eggs. Almond flour is packed with protein, along with vitamin E, manganese and magnesium.

It’s a lighter cookie that you can enjoy with tea, while you open presents or bring these cookies to a holiday party to enjoy with friends.

Ingredients:

  • 1 ½ cups (150g) blanched almond flour
  • ¼ cup coconut oil (melted)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • ¼ cup raspberry chia jam (or your favorite jam)

Directions:

 

  1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Combine all ingredients thoroughly.
  3. Use a tablespoon or small spoon to create small individual balls and place them about one-inch apart on the cookie sheet.
  4. Use your thumb (or the back of your spoon) to create a small dent in each cookie ball.
  5. Spoon a small amount of jam into each cookie.
  6. Bake for 15 minutes.

 

Substitutions:

Almond meal – another nut meal, gluten free flour or coconut flour (use half the amount)

Maple syrup – honey

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings:Makes about 15 cookies

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , ,

Article source: https://www.rebootwithjoe.com/easy-thumbprint-jam-cookies/

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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Cherries are high in antioxidants, such as anthocyanins and cyanidin, which offers cancer preventative properties, helps to reduce belly fat, reduce muscle pain and lowers the risk of stroke. These fruits can also help you with sleep during the busy holiday season. One study showed that drinking tart cherry juice concentrate helps improve sleep duration and quality. They have also been shown to help reduce pain in arthritis and consuming 12 to 24 cherries per day has been shown to reduce gout by 50 percent. Watch this video to learn how to pit a fresh cherry easily and quickly.

Ingredients:

  • 2 cups of cherries (frozen or fresh)
  • 2 red apples
  • 1 small beet
  • 1 carrot

Directions:

  1. Pit cherries if needed or thaw frozen cherries.
  2. Chop and prepare produce to suit your juicer.
  3. Juice and enjoy!

Substitutions:

Cherries – berries, raspberries

Apple – pear, pineapple

Beet – carrot, apple, red cabbage

Carrot – sweet potato

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Servings:1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , ,

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/a-cherry-christmas-juice/

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This recipe is quick and easy for a no nonsense meal that can be thrown together when you don’t have much time or when you just don’t feel like cooking much at all. Basically, you can throw all the ingredients into a food processor and poof, you have a burger! Best of all, black beans are a great source of vegetarian protein, fiber and potassium. If you prefer to enjoy these burgers egg-free you can add extra flaxseeds or make a chia or flax egg to help the recipe bind together.

Ingredients:

  • 1 14-oz can (400g) of black beans (BPA free), drained and rinsed
  • 1 Tbsp of ground flaxseeds
  • 1 Tbsp of Worcestershire sauce (vegetarian)
  • 1 cup (120g ) of mushrooms, chopped
  • ½ tsp sea salt
  • 1 tsp cumin
  • 1 tsp. oregano
  • 1 tsp paprika
  • 1 tsp garlic powder (or 1 fresh garlic clove)
  • 1 tsp onion powder
  • 1 egg
  • ¼ cup of bread crumbs (I used gluten free)
  • ¼ cup of sesame seeds, and extra for coating
  • Coconut oil for cooking

Directions:

  1. Process in a food processer all the ingredients except for ½ of the black beans.
  2. Mix until it is combined well and the ingredients are all processed well
  3. Mix in the remaining whole black beans gently to combine well.
  4. Form 4-6 balls and roll in extra sesame seeds and form burger patties
  5. Using a non-toxic, non-stick pan, heat on moderate heat the oil then lightly fry the burgers for 5 minutes on each side or until the sesames are toasted lightly.

You can enjoy this burger on your favorite bun with fresh tomato, avocado, pickles, beets, cucumber, spinach, onions or anything else you enjoy, or on a bed of salad.

Substitutions:

Black beans – red kidney beans, chickpeas, butter beans, cannoli beans

Worcestershire sauce – tamari or omit

Sesame seeds – Bread crumbs

Bread crumbs – almond meal, sesame seeds

Prep time: 10 minutes

Cook time: 5-10 minutes

Total time: 20 minutes

Servings:2-4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Article source: https://www.rebootwithjoe.com/black-bean-mushroom-burgers-recipe/

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By: Isabel Smith, MS, RD, CDN

This fresh, seasonal juice makes enough for a party. If you serve it in small 5-ounce party cups, you could serve up to 9 people. Juice is always something fun to share, and can be a great way to add healthy items to your menu too. This recipes features daikon radish, which is often called a winter radish because it grows well in cool weather. The taste is less peppery than other radishes and it’s known to boost immunity and help with weight management. PS: You can turn any of our single serving juices into a party juice by doubling or tripling the recipe.

Ingredients:

  • 2-3 cucumbers
  • 3 pears
  • ½ daikon radish
  • Juice of 1 lemon

Directions:

  1. Wash and prepare ingredients.
  2. Add ingredients through your juicer.
  3. Serve and enjoy!

Prep time: 5 minutes

Total time: 10 minutes

Servings:2-3 servings

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Isabel Smith, MS, RD, CDN

Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide in a variety of areas including skin health, weight loss, gastrointestinal issues and allergies, sports nutrition, general wellness and more. As a Guided Reboot coach, Isabel has helped hundreds juice their way to better health. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers. Isabel is also one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/winter-blast-juice-recipe/

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By: Isabel Smith, MS, RD, CDN

I love tasty desserts especially when they’re vegan, gluten free, warm, tasty and delicious. Add this vegan apple crumble to your holiday dessert recipe list because it’s a crowd pleaser and you can make it with only a few ingredients in your fridge. Additionally, apples are seasonal right now, which makes them both more nutritious and less expensive.

Ingredients:

Apple paste

  • 2 apples, chopped
  • 10 pitted dates (small ones were used in this recipe)
  • 1 Tbsp almond butter or cashew butter
  • Dash of cinnamon

Crust/crumble:

  • ¾ cup of the apple paste
  • 1/3 cup coconut flour

 Filling:

  • 1/4-1/3 cup (leftovers) apple paste
  • 2 apples, sliced extra thin
  • Dash of cinnamon
  • Dash of pumpkin pie spice

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit and line a 8 x 4 pyrex dish with parchment paper.
  2. Combine the ingredients for the apple paste in the blender (apple, dates, cinnamon, almond butter) and blend until liquefied or until almost liquefied.
  3. In a separate bowl mix together the ¾ cup of the paste with the coconut flour and mix until it’s sticky and clumpy. It may feel a little dry, this is ok!
  4. Use ½ of the dough from #3 and press it into the bottom of the lined dish, set the other half aside.
  5. Layer the sliced apples on top of the dough in the bottom of the dish.
  6. Using your fingers, crumble the rest of the paste mixed with flour over the sliced apples, then sprinkle the cinnamon on top.
  7. Place the dish into the oven and bake at 350 degrees for 30 minutes.
  8. Remove from the oven, allow to cool, then serve and enjoy!

Substitutions:

If you’re not a fan of apples, you can substitute pears and/or peaches in this recipe.

You can also add different nuts as a topping as well.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings:4-6

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , ,

Isabel Smith, MS, RD, CDN

Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide in a variety of areas including skin health, weight loss, gastrointestinal issues and allergies, sports nutrition, general wellness and more. As a Guided Reboot coach, Isabel has helped hundreds juice their way to better health. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers. Isabel is also one of the nutritionists who runs our Guided Reboot programs.

More posts from

Article source: https://www.rebootwithjoe.com/easy-vegan-apple-crumble-recipe/

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So many smoothie recipes feature banana, but you can use frozen zucchini and some avocado (both technically fruit) to achieve that same consistency without the added sugars. Simply chop a zucchini and freeze the pieces in a container or baggie. In addition, coconut water naturally tastes sweet but is full of minerals and nutrients and has a low glycemic index. This smoothie is full of fiber and healthy fats and great for anyone looking for a lower glycemic load.

Ingredients:

  • 1 ½ cups coconut water
  • 1 cup sliced and frozen zucchini
  • ½ avocado
  • ½ cup frozen blueberries
  • 1 Tbsp almond butter
  • 1 tsp hemp seeds
  • a pinch of sea salt

Directions:

  1. Place all ingredients in a high-speed blender and blend on high until smooth and creamy. Enjoy!

Prep time: 10 minutes

Servings:1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , ,

Suzanne Boothby

Suzanne Boothby is an author, journalist, writing coach and wellness instigator who has covered everything from spiritual workouts to kale cocktails. She is a freelance wellness writer for Omega Institute and has published stories on Yahoo! Health News, EdibleBrooklyn.com, NBCNews.com, Eatthispoem.com, and more.

Article source: https://www.rebootwithjoe.com/no-banana-low-sugar-smoothie-recipe/

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