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Assess how different foods are affecting your energy levels, focus, anxiety, stomach issues and more!

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We could eat a bowl full of guacamole...all day ev

We could eat a bowl full of guacamole...all day every day. Luckily for us, avocados are nutrient power-houses, they are linked to healthy digestion, reduced risk of depression, vision and even supports fetal health (if you're pregnant). See our fave, versatile guacamole recipe below. Simply mash the avocado and mix the remaining ingredients into your guac. Add whatever other herbs and seasonings you want. ––>
Ingredients:
Avocados (2-3)
Garlic, minced (2-3 cloves)
Juice of 2 lemons
Salt
Chopped jalapenoes, serranoes (or your favorite hot pepper)
Cilantro, chopped
Red onion (1/2), finally chopped
Roma tomatoes, quartered

Embracing the wholesome goodness of whole grains i

Embracing the wholesome goodness of whole grains in honor of #wholegrainsmonth 🌾💪 Did you know that these tiny powerhouses are packed with fiber, vitamins, and minerals that keep our bodies thriving? From supporting digestion to boosting heart health, whole grains are the real MVPs of nutrition. Here's to nourishing our bodies from the inside out! 🙌 #WholeGrains #HealthyEating #NutritionFacts
Try incorporating some new whole grains into your favorite meals -->
1. Quinoa
2. Brown Rice
3. Teff
4. Spelt
5. Millet
6. Farro
7. Bulgur
8. Barley

Happy National Skin Care Awareness Month!

Happy National Skin Care Awareness Month!

In honor of National Macadamia Nut Day, we're maki

In honor of National Macadamia Nut Day, we're making these White Chocolate Macadamia Nut Protein Bars from @allpurposeveggies. Not only is this a delicious way to enjoy your favorite indulgent cookie, but it's full of nutrient dense ingredients and will give you a major energy boost (without the sugar crash). Recipe below! (We opted to mold these into a cookie shape rather than a rectangular shape.)
Ingredients:
½ cup collagen peptides powder
⅓ cup coconut flour
3 Tbsp monk fruit sweetener , or any granulated sugar of choice**
2 Tbsp light colored nut butter , such as cashew butter or macadamia butter. Can also use creamy peanut butter
1 ½ Tbsp unsweetened almond milk , or other dairy free milk like cashew or coconut milk
¼ cup macadamia nuts
3 Tbsp white chocolate chips , roughly chopped. Can also use chopped white chocolate bar
Instructions:
In a clean bowl, mix the dry ingredients: collagen peptides powder, coconut flour and sugar of choice (I used monk fruit sweetener).
Next, mix in the nut butter and almond milk, using your hands to knead and get the dough to combine together.
Do a quick taste test and add 1-2 Tbsp more sugar if desired.
Knead the dough for 1 full minute.
NOTE: You can add more coconut flour if the dough is too soft, or add a teaspoon or more of water or almond milk if the dough is too thick, but PLEASE don't add additional liquid until the very end. The collagen dough will soften up noticeably during the kneading process. The more you knead, the softer the protein bars will be.
Add the macadamia nuts and white chocolate chips to the dough.
Shape the collagen dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.
Slice into 5 bars. Enjoy!
These bars have the chewiest texture when kept in the fridge, but you can also keep these protein bars out at room temperature if you prefer softer textured protein bars.

Even though summer is ending, the heat is only get

Even though summer is ending, the heat is only getting more intense. Cool down with a blueberry popsicle, recipe courtesy of @sallysbakingaddiction. Not only is it full of vitamins from the blueberries, but you get an extra boost of protein from the Greek yogurt.
Ingredients:
2 cups (280g) blueberries*
2 Tablespoons agave or honey*
2 cups vanilla Greek yogurt (or any flavor)
Recipe:
Blend the blueberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency.
Pour the thick blueberry liquid into a large bowl. Stir in the agave/honey. Add the yogurt and very gently mix everything together. (If you want a tie-dye, swirly look to your popsicles—do not fully blend the yogurt and blueberries. You want those patches of white and blue.) The mixture will be thick. Taste it. If you want it sweeter, you can add a little more agave/honey.
Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing—if not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 4-6 hours or overnight.
Run popsicle molds under warm water to easily remove. Eat on a hot day. Enjoy!

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