It’s time to say “buh bye” to winter and prepare your body for summer! My Seasonal Cleanse Challenge is back by popular demand to help you get back on track, trim down and restore your body just in time for those long summer days that are just around the corner. I wasn’t planning to offer it BUT the requests just kept rolling in!
My Seasonal Cleanse Challenge is designed to help you:
✔️ Get back on the clean eating train
✔️ Ramp up your workout routine
✔️ Rest and restore your body nightly
✔️ Flush out any built up toxins
✔️ And make meditation or any other healthy habit a routine again
All so you can…
👉 Have more energy to enjoy life and keep up with its daily demands
👉 Lose those last few pounds, get trim and stay that way
👉 Blast away the belly bloat for good!
👉 Improve your memory, learning ability and mood
👉 Sleep better so that you can wake up feeling rested
👉 Improved the conversion of thyroid hormone Free T4 to Free T3
👉 Boost your immunity and digestion to heal leaky gut
👉 Increase your ability to handle stress, have less anxiety and depression
👉 Look younger and have clear skin!
There’s no time to waste if you want in on this. I’m not sure if or when I’ll be offering it again. ENROLLMENT CLOSES MARCH 29TH. THE CHALLENGE STARTS APRIL 5TH. USE CODE ‘challengeme’ AND GET IT FOR JUST $39
Enroll and get more details here:
https://wholistichealthboss.com/cleansechallenge/ (link in profile 👆👆👆)
Happy Thursday! Studies show that starting your morning out with NUTTY SNACKS leads to a better day! Ok, studies don't actually show that but we think it's true. Coffee and a little space to breathe seems to make us happier humans. Combine that with our all natural, grain free goodness and you're bound to have a great day.
I always change up meals but have made THIS gf, vegan, unsweetened banana bread like 17 times. It's SO GOOD, guilt free (like, not even maple syrup ya know?), and it always pairs perfectly with @nadamoo vanilla. It's never lasted more than 4 servings 🙈but I ain't mad about it. Recipe coming soon!
You know that feeling when you wake up, craving a specific flavor, and can’t stop thinkng about it until you get it? Yeah, me neither. 🙈
We got to town on creating an epic muffinwich, featuring none other than @rebbl’s ashwaganda chai elixir, @lovvelavva dairy-free yogurt, and our double chocolate grain-free muffin. Chai = 💯!
We’re inducting this into the “Muffinwich Hall of Fame,” as a 🖤CHAI & CREME 🖤 #soozysmuffinwich , because it was that good. We’ve got a winner, friends! What other combos have you tried?
Lemon Curd Ice Cream
Little C loved this ice cream so much that he kept asking for more. I cut him off after his third scoop. It takes a bit of time to make, but is so worth it! Creamy and dreamy like a frozen lemon meringue pie.
First make the lemon curd:
6 eggs yolks
3/4 cup sugar
3/4 cup lemon juice
1 Tbsp lemon zest
1/4 tsp sea salt
4 Tbsp butter, or coconut oil
Place lemon juice and 1/4 cup sugar in heavy 3 quart pot. Heat on low until sugar dissolves, stirring occasionally. Whip egg yolks and sugar together until pale in color (2 minutes). While whisking the yolks, slowly pour half of the lemon juice in a steady stream into the egg yolks. Whisk the yolks well and pour into the pot with the remaining lemon juice. Use a wooden spoon and stir constantly until mixture thickens and coats the back of the spoon. Once you can coat the back of the wooden spoon and draw a line through it, the lemon curd is ready. Beat in the butter with the spoon until the butter is melted and fully incorporated. Pour into a mason jar and let cool. Refrigerate for 4 hours or overnight. The curd will continue to thicken in the fridge.
For the ice cream:
3 cups coconut cream
1 Tbsp arrowroot powder
2 Tbsp coconut oil
1/2 cup maple syrup
1 Tbsp vanilla
1/4 tsp of salt
Mix arrowroot powder with 2 Tbsp of water from the can or carton of coconut cream. Set aside. Mix coconut cream, coconut oil, and maple syrup in a saucepan. Heat on medium heat until almost boiling. Mix in the arrowroot slurry and stir constantly until mixture thickens. Remove from heat and beat in vanilla. Cool. Refrigerate for 2-4 hours. Mix the coconut cream cream base with the lemon curd and churn into ice cream using an ice cream maker. Pour ice cream into a loaf pan and freeze for 4 hours for a firmer, but still creamy texture.