by Heather | Nov 19, 2018 | gluten free, protein, recipe, thanksgiving, vegan
Sriracha Roasted Garbanzos
Ingredients:
• 14 oz. can chickpeas, (BPA-free) (drained, rinsed, and dried)
• 1 Tbsp. sriracha
• ½ Tbsp. coconut oil
• ½ Tbsp. organic honey
• ¼ tsp. sea salt
• ½ Tbsp. sesame seeds
Directions:
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk the sriracha, coconut oil, honey, and sea salt together. Pour in the chickpeas and toss to coat the entire mixture.
4. Sprinkle with sesame seeds and toss again.
5. Spread the chickpeas out evenly on the baking sheet (no overlapping chickpeas!).
6. Roast in the oven for about 15-20 minutes, stirring every 5 minutes. Roast until lightly golden and crispy. Allow to cool.
7. Enjoy!
by Heather | Nov 13, 2018 | challenges, thanksgiving, wellness
We’re nearing the holidays and I can’t think of a better way to celebrate than to spend time with people you care about while helping others.
One of the best ways to lift yourself up is to help lift up others (animals count, too!). So, we’re gonna be all about GIVING BACK this week.
Your challenge is to VOLUNTEER in some way, shape, or form!
If you feel like you don’t have the time to squeeze it in, studies show that when you MAKE the time to volunteer, it can actually help improve your work-life balance. (plus anyone can find 20 minutes in a week – see below!)
It also helps shift things into perspective- so you may end up carving out more time to volunteer in the future!
How and where can you volunteer?
So many organizations need help! It simply depends on what resonates with you. If you want to help out in the Shrewsbury area, please join Andrea Castinetti and the Kindness Coalition:
Who: You and your family
What: Kindness Coalition Backpack Drive
When: Sunday November 18th, 2018
Where: St. George’s Church Anna St Worcester
Why: We are coming together as a community to help those in need!
They need your help filling ONE THOUSAND backpacks for those in need!
Bring your kids for a fun, FREE, day of meeting your neighbors and helping others!!!
Some other ideas:
● Walk dogs at the animal shelter
● Volunteer at a soup kitchen
● Visit patients at a nursing home
● Cuddle premature babies in the hospital
● Swing a hammer and help build houses!
● If you can’t find time to go somewhere- set aside 20 minutes to pick up some trash on the side of the road- that absolutely counts also 🙂
The choice is yours and how you feel you can best be of service.
Already volunteer? How about sharing some of YOUR experiences, and offer up some real-world advice about getting started?
by Heather | Nov 18, 2017 | cooking, holiday, recipe, thanksgiving, vegan, vegetarian
Perfect Mashed Sweet Potatoes
Ingredients:
• 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon salted grassfed butter or coconut oil (for vegan option)
• 1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch nutmeg
Directions:
Put the sweet potatoes in a large pot and add just enough cold water to cover them.
Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stovetop with the burner turned off. The residual heat from the pot will help any excess water burn off.
Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.
(Credit: http://www.andiemitchell.com/perfect-mashed-sweet-potatoes/)
by Heather | Nov 12, 2017 | challenges, general health, holiday, thanksgiving
Community Give-Back Challenge
It’s November, a time where we like to focus on gratitude and being truly appreciative for what we have.
There’s no better way to show that, then by helping other people in need.
Your challenge this week is to sign up to volunteer, donate, or in some way give back to our local community.
There are people right here in our town that could use our help!
Here are a few ideas to get you started: 
• Serve food at our local homeless shelter or food bank
• Volunteer to clean up the side of a busy road where you live
• Volunteer or donate money to a local animal shelter
• Visit a local senior home and teach a free “Sit & Be Fit” workout
• Donate clothes or furniture to Salvation Army or Goodwill
And you know what could be really great?! Get a few of your friends together for a “give-back” afternoon!
If you all contribute a little money, you can afford to buy a few blankets, hats, and gloves (and maybe even a sandwich also!). Then, you can all go and hand them out to people in need during the cold weather.
You don’t need to join any organization to be able to do that- and I guarantee you will make an impact on their lives and in your own.
Are you in for this challenge!? Let us know in a comment below!
If you’d like to share what you’ll be doing, maybe someone else in here would be able to join you!
by Heather | Oct 30, 2017 | cooking, gluten free, recipe, thanksgiving
Pumpkin Spice Latte
INGREDIENTS:
– freshly brewed coffee
– 2 tablespoons organic canned pumpkin
– 2 cups non-dairy milk of your choice (I like almond/coconut mix)
– 1 teaspoon pumpkin spice (or ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger)
– black pepper
– 1.5 tablespoon vanilla extract
– 1-2 tablespoons coconut sugar or maple syrup
INSTRUCTIONS:
– Combine the pumpkin, milk and spices in a pot over the stove. Stirring together until heated through and well combined.
– Add the vanilla and sweetener (sugar or maple syrup) and then transfer mixture to a blender. (Or use an immersion blender or whisk in the mixture) in order to froth it up.
– Serve 2 parts coffee, 1 part pumpkin mix (or 50/50) – whatever your preferred ratio – in warm mugs. Add a little coconut cream on top
by Heather | Nov 22, 2016 | baking, gluten free, holiday, recipies, thanksgiving, vegetarian
Roasted Carrots With Kale-Pumpkin Seed Pesto
INGREDIENTS:
– 1 bunch skinny carrots, tops removed, peeled
– 2 tablespoons olive oil
– 2 teaspoons salt
For pesto:
– 1/2 cup pumpkin seeds
– 1 clove garlic
– 2 tablespoons grated Parmesan
– 2 large kale leaves, chopped
– 2 teaspoons lemon juice
– 2 tablespoons water
– 1/2 teaspoon pumpkin spice
– 1/2 teaspoon salt
– 1/3 cup extra-virgin olive oil
INSTRUCTIONS:
– Preheat oven to 500 degrees.
– Coat carrots with oil and salt. Place on a baking sheet and roast for 15 minutes until well charred and easily pierced by a knife.
– While carrots are roasting, make pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste.
– When carrots are cooked, remove from oven and cut in half lengthwise and crosswise. Dress with pesto to serve. [Credit: Greatist.com]
