Alkalizing Celery Lemonade

Why Celery Juice?

Celery offers anti-inflammatory and alkaline benefits, making it soothing to the digestive system and healing for the body. Plus, it’s a diuretic, which helps your body flush out toxins and waste. 

Reduces Inflammation: Celery contains antioxidants known to act as anti-inflammatories. Inflammation is often a contributing factor to chronic disease like IBS, heart disease, arthritis, cancer, and more. By eating a diet high in anti-inflammatory foods, and low in inflammatory ones (such as sugar, dairy, corn, meat, and wheat ) you can help reduce the inflammation in your body. 

Nourishes the Digestive System & Prevents Ulcers: Celery contains a type of ethanol extract useful in protecting the lining of the digestive tract from ulcers. Research suggests it has the ability to replenish depleted levels of gastric mucus that is needed in the stomach lining to prevent tiny holes and openings from forming. The various flavanoids, tannins, volatile oils, and alkaloids present in celery are believed to nourish the stomach, colon, and intestines, control the level of gastric acid released, and also improve the layer of protective mucus.

Supports Liver Health: Celery may help prevent dangerous fat build up in the liver. In one study, animals were fed high cholesterol diets, and one group of them also supplemented with celery, chicory, and barley. Those in the celery, chicory, and barley group saw improvement in liver enzyme function and blood lipid levels.

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Alkalizing Celery Lemonade
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Prep Time 5 Minutes
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Prep Time 5 Minutes
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Instructions
  1. Chop the celery into 1 inch pieces and add to the blender, along with the lemon juice and water.
  2. Blend for a minute, until the celery is completely broken down and you are left with a slurry.
  3. Put a mason jar or glass in the middle of a large bowl (to minimize a mess).
  4. Pour the celery slurry through a nut milk bag or cheesecloth, and use your hands to squeeze all the juice out. (You can discard the fiber/pulp left behind.)
Recipe Notes

 

Almond Flour Banana Pancakes

These pancakes are the best!!! AND they are a great use for ripe bananas, which EVERYONE has lying around taking up space and drawing pests, right?

They are grain-free and dairy-free…YAY…AND packed with protein to start your day off right.

You can also make up a batch, freeze them.  Then, simply pop them in the microwave, top with some sugar-free maple syrup and off you go!!!

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Almond Flour Banana Pancakes
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Instructions
  1. In a blender or food processor, blend banana and 1 egg until there are no large lumps in the banana.
  2. Then, place in medium size bowl and add in the other 2 eggs. Whisk until combined.
  3. Add almond flour and baking powder and mix until smooth.
  4. Heat a frying pan to medium heat and spray with nonstick cooking spray.
  5. Using a 1/4 measuring cup, scoop batter onto pan. Let cook for around 2 to 3 minutes per side.
Recipe Notes

 

Dark Chocolate Walnut Butter

This nut butter is fantastic paired with bananas on toasted Ezekiel bread, or blended into a smoothie.  You can also use it as a dip for fruit, or as frosting for sugar-free cupcakes or brownies. Of course, you can always just lick it straight off the spoon…um, yeah!
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Dark Chocolate Walnut Butter
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Prep Time 10 Minutes
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Prep Time 10 Minutes
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Instructions
  1. Place walnuts in food processor or blender. Pulse until mixture looks like bread crumbs.
  2. Slowly add oil until mixture becomes smooth.
  3. Add cinnamon, cacao powder, sugar-free maple syrup, and sea salt and blend until smooth and creamy (about 2-3 minutes).
  4. Place in jar and store in fridge.
Recipe Notes

 

Veggie Egg Muffins

These muffins are made with clean ingredients, they are easy to make, and perfect for a grab-and-go morning! This recipe is included in the Fueled & Fit EDGE 90-Day Challenge Program PREP DAY because of those attributes. This recipe is also low-carb, low-fat, and gives you a boost of protein to start out your morning. If you don’t like spinach or mushrooms, simply change those veggies out for ones you DO like.

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Veggie Egg Muffins
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Prep Time 10 Minutes
Cook Time 20 Minutes
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Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
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Instructions
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in large skillet over medium-high heat. Saute onion and garlic until they become tender (about 3 minutes).
  3. Add mushrooms to skillet and continue cooking until they begin to shrink (about 2 to 3 minutes).
  4. Toss in the spinach, season with salt and pepper, and continue to cook for another 2 or 3 minutes, or until spinach is wilted.
  5. Crack the eggs into a medium-size bowl, add the veggies to the egg mixture.
  6. Stir together and pour into a greased muffin tin.
  7. Bake for 15-20 minutes.
Recipe Notes

 

Low-Carb Bread

This is a great, low-carb bread recipe! The best part about this recipe is that it’s simple, so you know it’s going in the “EDGE” department, right? When you’re watching those carbs, it’s so nice to have a loaf of bread at your disposal. It almost feels like cheating. Check out this recipe and start making the best low-carb bread you’ve ever tried!

The secret step in this recipe that takes this low-carb almond bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that you’re going to whip the egg whites until they are fluffy, looking for soft peaks. Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. The fluffy egg whites, in unison with the high dosage of baking powder, do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.

 

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Low-Carb Bread
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Prep Time 10 Minutes
Cook Time 30 Minutes START TIMER
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Prep Time 10 Minutes
Cook Time 30 Minutes START TIMER
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Instructions
  1. Preheat oven to 375 degrees.
  2. Separate the egg whites from the yolks. Add cream of tartar to the whites and beat until soft peaks are achieved.
  3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt. (Adding 6 drops of liquid stevia to the batter can help reduce the mild egg taste.) Mix until combined. This will be a lumpy thick dough until the whites are added.
  4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread its volume.
  5. Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes.
  6. Check with a toothpick to ensure the bread is cooked through.
  7. Slice and serve warm or keep in the fridge. May also freeze.
Recipe Notes

 

Snickerdoodle Muffins

I absolutely LOVE snickerdoodle cookies. But, they are off limits if you are following our “edge” program. Well, truth be told, just about any snickerdoodle cookie is off limits on any “diet” program, right?

These snickerdoodle muffins will totally keep you from missing those cookies, I promise!!!  These muffins are low-carb and low-fat.  Whip up a batch and put some in the freezer.  You can even have one for breakfast!!

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Snickerdoodle Muffins
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Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
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Cinnamon Sugar Topping:
Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
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Instructions
  1. Preheat oven to 350 degrees and place 12 muffin liners in a 12-count muffin tin.
  2. Place almond flour, erythritol, baking powder, cinnamon, and sea salt in a large bowl. Mix until combined.
  3. In a separate smaller bowl, whisk eggs, melted coconut oil, milk, and vanilla extract. Then, add the egg mixture to the almond flour mixture and stir until fully combined. Then, fold in the hemp hearts.
  4. Divide the batter between the prepared muffin tins and transfer to the preheated oven. Bake for 15 to 18 minutes, until the tops are golden.
Cinnamon Sugar Topping
  1. Place the coconut oil in a small dish and combine the erythritol and ground cinnamon in a small bowl. Once the muffins are done, one muffin at a time, brush the top with coconut oil before placing it overtop of the cinnamon sugar bowl and sprinkling it with the cinnamon sugar. Lightly shake off excess and repeat with remaining muffins.
  2. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.
Recipe Notes

Lakanto Monkfruit Sweetener

 

 

 

 

 

 

 

 

 

Swerve Sweetener, Granular, 12 Ounce

 

 

Homemade Almond Milk

Creamy, lightly sweet, and so satisfying—homemade almond milk is very tasty! It is kind of a luxury because it is a little expensive and, obviously, more time consuming than just grabbing it off the grocery store shelf! However, it really is decadent…almost like a dessert!!!

My favorite flavor combo is a whole vanilla bean, combined with two Medjool dates, cinnamon, and a dash of sea salt. The secret to a really intense vanilla flavor is blending the entire vanilla bean. You just chop it up and toss the whole bean into the blender. But, if you don’t happen to have a vanilla bean on hand, half a teaspoon of vanilla extract will work just fine.

The only sugar here is from the Medjool dates, so this is a sugar-free recipe!

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Homemade Almond Milk
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Prep Time 10 Minutes
Servings
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Prep Time 10 Minutes
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Instructions
  1. Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
  2. Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
  3. Blend on the highest speed for 1 minute.
  4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes!
  5. Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
  6. Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. Shake the jar before drinking, as the mixture separates when sitting.
Recipe Notes

If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice, like sugar-free maple syrup, instead of the pitted dates.

You can use the almond pulp left over after straining through the nut milk bag for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal. You can also freeze it.

Low Carb Smoothie

This is a great low-carb smoothie. Use this as a go-to recipe for the EDGE meal plans for breakfast-on-the-go. Coconut milk contains a beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Chia seeds (soaked in 3 tablespoons of water for 10 minutes), contain essential fatty acids, plus vitamins A, B, E and D and minerals including iron, magnesium, niacin and thiamine. The nut butter adds some healthy fat, plus needed creaminess and texture.  (I recommend that you avoid peanut butter.) The cacao nibs will actually improve muscle structure and enhance nerve function due to their nutritional content. Of course, we’ve all heard about the benefits of avocado and coconut oil and all their “healthy fats.”  They also give this smoothie a delicious, creamy texture.  Finally, top it off with some cinnamon, which is great for blood sugar, and you are ready to go!

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Low Carb Smoothie
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Prep Time 5 Minutes
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Prep Time 5 Minutes
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Instructions
  1. Add contents into a high-powered blender, blending until well-combined.
  2. Top with cacao nibs and cinnamon.
Recipe Notes

 

Crispy New Potatoes

This is a quick and easy side dish to put with most any main, meat dish. To stay within Diet Level 5, I recommend any sugar-free dressing for dipping. Tessemae’s is a great brand, but there are many to choose from at HEB, Whole Foods, WalMart, etc.

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Crispy New Potatoes
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Prep Time 15 Minutes
Cook Time 35 Minutes
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Prep Time 15 Minutes
Cook Time 35 Minutes
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Instructions
  1. Preheat oven to 400°F.
  2. In a small bowl mix together the oil, dill, parsley, garlic powder,
  3. onion powder, salt and pepper.
  4. Pour seasoned oil into 9x13-inch baking dish. Oil should cover the bottom of the entire dish.
  5. Place potato halves in seasoned oil, cut side down. Brush the tops of the potatoes with the seasoned that has pooled between the potatoes halves. Top with a sprinkle of additional salt.
  6. Bake for 30-35 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.
Recipe Notes

 

Butternut Squash Pancakes

This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!

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Butternut Squash Pancakes
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Option 1: Add all ingredients to a blender and blend until smooth.
  2. Option 2: Combine squash, eggs and vanilla in a small bowl and mix well.
  3. Add baking powder, cinnamon and flour and stir until just combined.
  4. Scoop onto a greased griddle or pan. Flip when bubbly.
Recipe Notes

You don't need a blender for these, but it definitely makes a smoother batter. If you're not using a blender, be sure your squash is very well roasted and soft and mash well before starting! May also use pre-packaged butternut squash.  HEB has packaged, pre-washed and cut-up butternut squash in their produce area!!

Smaller pancakes work much better than larger ones for this recipe.

NUTRITION FACTS INCLUDE 2 TABLESPOONS OF BUTTER, 2 TABLESPOONS OF SUGAR-FREE MAPLE SYRUP, AND 2 TABLESPOONS OF CHOPPED NUTS.

 

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