Since food heaven luh the kids, we decided to throw them in the video mix. This is part 1 of a 2 part series we’re doing with MomsRising.org to get kids and parents active in the kitchen. These two cuties prepared cucumber “cupcakes” and apple “donuts” Hope you enjoy watching as much as we enjoyed filming!
Stay tuned for part 2 coming out next week, where we take this to the streets and get people in streets of NYC to do some taste testing!
- 2-3 cups of almonds (about $5 per cup)
- Place the almonds in a food processor
- Turn on processor and let it blend for 20-30 minutes (note: to save blending time, place almonds oven at 110 degrees for about 2 hours before you put in food processor)
- Stop periodically to scrape down the sides as needed
- The almond butter is good to go when it is smooth and creamy
- For better shelf life, place almond butter in a glass jar and put in fridge
- Add on top of whole wheat toast for breakfast or add two tablespoons to your green smoothie for healthy fat and protein
Cost: $5 per cup of almonds
Calories: Serving size is 2 tablespoons: 100 calories/serving + 7 grams of protein
We’ve partnered up with Honest Tea to do a 5 day challenge +GIVEAWAY! Day one starts on Monday, and the challenge ends on Friday. All you need to do is take a pic of your challenge activity on facebook, instagram, or twitter, and tag us in it with the hashtag #mywellnesspledge. We came up with super simple and fun pledges. We’ll randomly pick one participant who has done the challenge and they will get a 30 day supply of unsweetened Honest Tea- we’ve tried their stuff and it’s pretty damn good. It’s organic wholesome goodness packed with all the magical benefits of tea leaves. So with that being said…who’s down?
- 8 medium eggs
- 1 cup of yucca, boiled and cubed
- 1/2 medium onion, chopped
- 1/4 cup of crumbled cheddar cheese
- 2-3 of your favorite tomatoes, cut crosswise into 1/4″ slices
- 10-15 leaves of fresh basil
- 3 garlic cloves, thinly sliced
- 2 tablespoons of olive oil
- Pinch of salt and pepper
- Preheat oven to 400F.
- In a bowl, mix eggs and yucca cubes together. Set aside.
- In a skillet, heat up olive oil under medium-high heat.
- Add in garlic & onions and sauté for 3-4 minutes.
- Add in egg mixture to the skillet. Cook for 5-8 minutes (or until the bottom starts to set.)
- Turn off stove, and arrange tomato slices and basil leaves on top of the egg mixture.
- Top with crumbled cheddar cheese.
- Transfer skillet to heated oven, and bake on 400F for 15-20 minutes, or until the top is crisp.
- Slice it up and enjoy!
- 3 cups of kale
- 2 tablespoons of shredded cheddar cheese
- 1 tablespoon of olive oil
- 1 teaspoon of smoked paprika and cayenne pepper (mixed)
- Dash of salt
- Cut the kale into 3-4 inch pieces.
- Spread evenly onto a lightly oil-sprayed baking pan. (you may have to work in 2-3 batches unless you have a large pan)
- Sprinkle cheddar cheese and spices evenly on kale.
- Drizzle olive oil on kale.
- Bake at 325F for 12-15 minutes or until kale chips are crispy.
- Remove from the oven immediately to avoid kale ashes.
- Finish off with a dash of salt. Enjoy!
Bowel movements are a powerful indicator of our health. Since constipation is no joke and SO many people experience issues related to it, we decided to whip up a vid on how to prevent and/or relieve constipation.
By incorporating a few of these simple tricks, you can reduce your risk for nasty diseases (i.e. colon cancer) AND be on your way to a healthier colon. Enjoy!
Starting next week, we will be releasing new nutrition and cooking videos every MONDAY for an entire year. If you haven’t already, get ready by subscribing to our youtube channel.
To celebrate our releaunch we wanted to do a vintage 50s pin-up photo shoot. If you dig the pics, remember to like and share with your friends. Thank you guys so much for rocking with us this far. We are so excited for what is in store. xoxo, Wendy and Jess