Recipes, Smoothies

Ahh, the good life.

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If you really know my dad, you will know the following phrases:

“Ahh, the good life!”

*Grabs chocolate chip cookies from store, smiles, quietly sets them in the cart,* and says, “Its for the kids..”

“Sure, sure, sure…”

“Hot Shot!!”

In reality, you should only have to be with my dad in a casual setting for about an hour to hear these phrases. And these are only four. My dad is a hilarious creature of habit that always keeps our family laughing. He also always keeps our family full of his delicious smoothies every morning. Yes, he literally brings my mother a smoothie in bed every single day. Can my parents get any cuter?

And let me tell you, his smoothies are to die for. They are so good, filling, and nutritious.

Note: My dad agreed to helping me out with making a video of one of his smoothies. Filming this video was quite the experience. My friend Kat and I took about an hour to film my previous video. With this video, it literally took 3 minutes. The BYU game was on, so my dad tried to get it done as quickly as possible. Kat and I were franticly running all around him quickly trying to get each shot! haha. When it was over,we just looked at each other completely flabbergasted and just laughed!

Hope you enjoy it ūüôā

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Banana, Blueberry, and Oat Smoothie

Serves: 3-4

Ingredients:

1.5 cup oats (ground with your Vitamix)

1.5 cup plant milk

1 apple

1.5 frozen bananas

1 handful blueberries

1 Tbs Honey

1.5 cup ice

Directions:

  1. Grind you oats to a fine powder
  2. Add your milk, apple, and banana
  3. Add in your honey & ice
  4. Drink and enjoy! ūüôā

Love,

Rachel Aletta

 

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Mains, Recipes

A Holiday Blend.

HAPPY THANKSGIVING!

This year for Thanksgiving, each person in the family came up with an item for the table! I had been itching to try out this new idea that I¬†came up with from an Instagram post! Let me tell you, it was a complete success! Everyone loved it! Even my picky brother who says, “I allergic to anything that does not have gluten in it”, loved it.

At first, when I told everyone I needed to go buy brussels sprouts, I got a handful of comments doubting the recipe! But, you will all be surprised how yummy brussels spouts can be when you cook them right!

What I love, love, love about this recipe is that it is SUPER simple and easy.

Butternut Squash, Brussel Sprout, and Pomegranate Blend with a touch of Coconut & Maple

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Ingredients: 

1 butternut squash

3 cups brussels sprouts

1 pomegranate

4 Tbs Coconut Oil

2 Tbs Maple Syrup

1 Tsp Cinnamon

Sea salt to taste

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Directions: 

  1. Set your oven to 400 degrees F.
  2. Skin and chop your butternut squash into cubes.
  3. Prepare your brussels sprouts by: removing the outer yellow leaves, cutting the brown ends off, and cutting them in half.
  4. In one bowl, melt about 1-2 Tbs of coconut oil. Toss your squash around in your bowl until squash is litely coated. Add 1 Tbs maple syrup and cinnamon.
  5. In another bowl, melt another 1-2 Tbs of coconut oil. Toss your brussels sprouts in your bowl and add 1 Tbs maple syrup. Make sure your sprouts are coated.
  6. Pour your both of your bowls onto one cookie tray. Sprinkle sea salt across.
  7. Set in your oven for 20-25 minutes.
  8. While your veggies are roasting, cut open your pomegranate and scavenge your seeds! Here is my favorite way to open a pomegranate: https://www.youtube.com/watch?v=wFUMLxL6IO4
    1. P.S I know this video is as cheesey as heck. But hey, the method is great.
  9. Remove your veggies from the oven. With a spoon, collect your vegetables into your serving bowl.
  10. Pour your pomegranate seeds over your veggies and toss.
  11. ENJOY ūüôā

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Happy Thanksgiving!

Love,

Rachel Aletta

Recipes, Smoothies

Coconut, Cocao, and Acai.

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One of the greatest things is cocao powder.¬†Raw cacao powder is made by cold-pressing unroasted cocoa beans. The real cocoa bean itself! The process of cold-pressing keeps the enzymes alive in the cocoa. So, cocao looks the same as cocoa, but it is different! I discovered it a couple years ago and have used it ever since. While I was serving a mission my mom would always send me packets of cocao for my morning smoothies! So¬†girls we can still have our chocolate! Even in the morning right after your run ūüôā Also,¬†over these past couple of years I have discovered the perfect recipe for the perfect day…

  1. Wake up and start the day out with some form of exercise. Cycling, running, pilates, or even the gym.
  2. Come home and fill yourself up with a delicious smoothie.
  3. Sit down and fill yourself spiritually by inspiring conference talks (you can find here), or by studying your scriptures.

I promise this is the perfect recipe for an AMAZING day.

Well, I just love this smoothie! I have it in the mornings and it fuels me perfectly for the day! I also love to top it with whole grain puffed rice or millet (Its gluten free too ūüôā ). It gives me the crunch in the smoothie that I just love!

This recipe is gluten & dairy free! Also vegan and has no added sugars. Which is a recipe for one happy tummy!

img_8166editCoconut Cocao Açaí Smoothie Bowl

Ingredients: 

  1. 1/2 cup almond coconut milk
  2. 1 apple
  3. 1 frozen banana
  4. 1/2 scoop vanilla vega protein powder
  5. 1 Tbs Cocao (you can find cocao at your local health food store)
  6. 1 scoop Açaí powder
  7. 1 cup ice

Toppings:

sliced frozen bananas, coconut flakes, & frozen blue berries

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Directions

  1. Pour your almond coconut milk into your blender
  2. Add your chopped apples & bananas. Mix on low speed then gradually increase to medium speed.
  3. Add your yummy powders.
  4. Increase your blender to high speed and add your ice.
  5. Pour and then add your toppings ūüôā
  6. Enjoy!

I hope you have a wonderful week!

Love,

Rachel Aletta

Y PARA MIS QUERIDAS AMIGAS…

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Ingredients:

1/2 taza de leche de planta

1 platano

1 manzana

1 cucharada de polvo de vanilla (Puede comprar la vanilla aqui. También puede comprarla en la tienda local (Fry’s, Smith’s, Sprouts, Whole Foods Market, Trader Joes)

1 cucharada de polvo de acai y cocao

1 taza hielo

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Direcciones:

Verter la leche en la licuadora. Cortar el platano y manzana. Anadirlos a la licuadora. Anadir los polvos. Aumentar la velocidad de su licuador y gradualmente anadir el hielo.

Buen provecho!ūüôā

Con amor,

Raquel Alettaūüôā

 

Breads, Recipes

melt in your mouth PUMPKIN BREAD.

Before when my body let me eat whatever I wanted… (literally. like my childhood snack was cheese & syrup. I know. Don’t judge.)…¬†my ALL TIME favorite cookies (were¬†pumpkin chocolate chip¬†cookies!

Those cookies were one of the hardest to say goodbye to! BUT, I have said hello to my new favorite Vanilla Pumpkin Chocolate Chip Bread! (Gluten, Dairy, and Sugar Free). When having to change your diet, it is so important not just to eliminate, but to replace. I have been working on this recipe for a couple weeks now, and LOVE it. I store in the fridge and eat it¬†throughout the week as my treat! It is really soft, moist, and chewy! Love love love it! Hope you like it as much as I do ūüôā And try not to eat all the batter.

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Pumpkin Chocolate Chip Banana Bread

Ingredients:

1/4 cup Vanilla Almond Butter (my favorite brand you can find here.)

1/2 cup Pumpkin Puree

1/2 cup apple sauce

2 Tbs honey

1 Tbs Coconut Sugar

2 eggs ((VEGAN OPTION. 1 egg is equal to 1 tsp chia seed + 2 tsp water. stir and let sit for 2 min)

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp nutmeg

handful of cranberries & pecans & vegan chocolate chips (Click here to find a great vegan alternative chocolate chip!)

Directions:

  1. Preheat to 350 degrees F.
  2. Combine pumpkin, apple sauce, honey and vanilla almond butter in a medium sized bowl with an electric mixer. Mix until creamy.
  3.  Add in your eggs and mix on medium speed until well combined.
  4. Pull out your Vitamix or food processor and blend your oats on a medium speed. Increase your speed gradually. Blend until flour is formed.
  5. On low speed, add in your flour and other dry ingredients.
  6. Fold in your chocolate chips, cranberries, and pecans.
  7. Spray your tin pans with non stick cooking spray. I like to make my loaves in a three little 5×3 inch pans.
  8. Pour batter into prepared pan(s).
  9. Bake for 30-35 minutes if you choose the small pans. (Or until your toothpick is squeeky clean.)
  10. Once your breads are finished baking, remove them from the oven and let them cool for 15 minutes. Carefully remove bread(s) from your pan(s) and set on a cooling rack to cool completely.
  11. Slice, enjoy, and NOURISH.

    Feel free to take some slices with you to work, to school, or have it as a side to your morning smoothie. Walk away pain free, bloat free, and guilt free!

    Hope you enjoy this as much as my tummy did! Happy October!

    P.S I hope you have been up the canyon. It’s absolutely beautiful!¬†img_3572-copy

    -Rachel Aletta

    Y POR TODOS MIS AMIGOS AMADOS….

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    Pan de Pumpkin con Chocolate Chips

    Ingredients:

    2 Huevos

    1/2 taza salsa de manzana

    1/2 taza puré de calabaza

    2 cucharadas miel

    1 cucharada de az√ļcar¬†de coco

    1/4 taza de mantequilla de almendra

    1/2 taza harina de avena

    1/2 cucharadita canela

    1/2 cucharadita levadura

    1/2 cucharadita bicarbonato

    1/4 cucharadita de sal

    1/8 tsp de nuez moscad

    un¬†pu√Īado de¬†ar√°ndanos, pacanas, y pepitas de chocolate

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    Direcciones:

    1. Precaliente el horno a 350 F
    2. En un tazón mediano, mezcla la miel, pure de calabaza, salsa de manzana, y mantequilla de almendras hasta que quede cremosa
    3. Anadir los huevos y bate con velocidad media
    4. Coloque la avena en la licuadora o procesador de alimentos. Mezcla o tritura hasta que la consistencia sea la de harina de avena o hasta que la avena esté
      picada finamente.
    5. En velocidad baja, incorpore la avena, azucar, bicarbonato, levadura, canela, nuez moscada, y sal.
    6. Anadir las pepitas de chocolate, arandanos, y pacanas
    7. Rociar ligeramente la sart√©n(es) con un pulverizador antiadherente. A mi me gusta usar sart√©nitas con un tama√Īo de 3x5in.¬†
    8. Verter la masa en el molde preparado
    9. Hornear por 30-35 minutos o hasta que un palillo insertado en el centro salga limpio.
    10. Sacar del horno y dejar reposar durante quince minutos.
    11. Con cuidado saque de la sartén.
    12. Que aproveche!

     

    Con mucho amor,

    Raquel ūüôā

 

Recipes, Smoothies

Well hello there, spirulina.

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(I love two things in this picture: this smoothie and this karma tee. Thank you 3B for my new fav tee:) )

Who is ready for a delicious protein, amino acid filled, vitamin packed green smoothie?

I volunteer for tribute.

This smoothie recipe is really simple, but yet so delicious! And it has one of my favorite super foods- spirulina! My father (my smoothie teacher) discovered spirulina on one of his little surf trips to Indonesia! His old childhood friend would drink it every morning while in Indo, so my dad did some experimenting with it when he came home. I tried it and fell in love with it. I had it all the time my freshman year of college! I think it tastes like Oreos… (But that also just shows how long it has been since I have had an oreo.)

Spirulina is a blue green algae that is filled with essential amino acids, iron, protein, and vitamins! Woot woot!

Okay, time for some smoothie magic!

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The Spirulina Smoothie.

Ingredients: 

1/2 cup plant milk (Coconut Almond is always my go to! My favorite brand is this one.

1 banana (unfrozen)

Handful of Spinach

1/2 scoop Vanilla Vega Protein Powder (Order online here. Or you can find it at Smiths, Whole Foods Market, Sprouts, etc.)

1 tsp Spirulina powder (You can usually find it an any health foods store. Or for amazon, click here.)

1 cup ice

Directions: 

Add your milk, banana, and spinach into your smoothie to blend. Once blended, add your powders! (Beware: Spirulina can get messy because the powder is so fine!) Then add your ice! Enjoy! ūüôā

I hope you love it as much as I do!

Love,

Rachel Aletta

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Y para mis queridas amigas…

Ingredients:

1/2 taza de leche de planta

1 platano

1 un pu√Īado de espinaca

1 cucharada de polvo de vanilla (Puede comprar la vanilla aqui. También puede comprarla en la tienda local (Fry’s, Smith’s, Sprouts, Whole Foods Market, Trader Joes)

1 cucharada de polvo de spirulina (También puede comprar el polvo de spirulina aqui o en una tienda como Whole Foods Market, Trader Joes, or Sprouts)

1 taza hielo

Direcciones:

Verter la leche en la licuadora. Cortar el platano y anadirlo a la licuadora. Anadir los polvos. Aumentar la velocidad de su licuador y gradualmente anadir el hielo.

Buen provecho! ūüôā

Con amor,

Raquel Aletta ūüôā

 

Breads

Oat & Coconut Sandwich Bread

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So, yesterday I called my mom and we both literally asked each other how we ever lived without this recipe.

My mom and I both have had health issues, so, when we find delicious food that doesn’t cause us to have tummy aches… we get really excited.¬†

Something that I want my followers to know is that I am eating my experiments for a couple weeks before I post them. I don’t want to post anything that will give me a stomach ache. Now, you have your body which is completely different. BUT, just know that all my recipes are “Rachel proof”. Also, I try to make them pass THE¬†“papa test”. I know one of my vegan creations is truly delish if my papa likes it!

You might have noticed that gluten-free bread sometimes feels like you are eating dry¬†cardboard. But! This bread¬†is so moist and so delicious it will leave you and your taste buds feeling great! Another proof that eating healthy isn’t as painful as it sounds.

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Oat & Coconut Sandwich Bread 

Serving: (1 loaf)

Ingredients:

1 1/2 Cup Plant Milk (I love almond coconut. My all time favorite brand here. You can find it a Smiths, Sprouts, and Whole Foods!)

2 1/2 Tsp Dry Active Yeast

**Honey (If plant milk is unsweetened)

DRY MIX:

3 Cups Oat Flour

4 tsp baking powder

1 tsp salt

WET MIX:

2 tsp apple cider vinegar

1/4 cup coconut oil

1 banana

**2 1/2 tsp chia seed + 5 tsp water

Directions:

  1. In a glass measuring cup, measure out your plant milk and warm it to room temperature. Add your dry active yeast. If your plant milk has a sufficient amount of sugar, don’t worry about adding honey. If your plant milk is unsweetened, be sure to add about 2 Tbs of honey in order¬†to let the mixture proof. Set aside.
  2. With a Vitamix or food processor grind your oats up until a fine flour forms. (3 cups worth)
  3. Combine your dry ingredients together.
  4. In a separate bowl, combine your wet ingredients (except your chia seeds.) Make sure coconut oil has an liquid consistency.
  5. In a separate cup, combine your chia seeds and water. Stir together and let it sit for a couple minutes.
  6. Combine your chia seeds with your wet ingredients. Then, add your proofed plant milk.
  7. Combine your wet mixture with your dry mixture. Beat on medium high for about 3 minutes. (Your mixture should be sticky and thick!)
  8. Oil your 9×5 loaf pan with a non-stick cooking spray.
  9. Poor your yummy mixture into your pan using a rubber spatula. Try not to lick the spatula after… I dare you.
  10. Preheat your oven to 375 degrees Fahrenheit.
  11. Take a damp rag and cover your pan to allow your dough to rise. Let it rise for twenty to thirty minutes. Do not let your dough rise above the pan!
  12. Bake for 30 to 45 minutes. Usually 30 minutes is just perfect. But, after thirty minutes, pull out your tooth pick and stick it right in the center to see if there is any remaining dough!
  13. Take out your pan and set it on its side to cool. Once cool, place your bread on a cooling rack to cool completely.
  14. ENJOY.
  15. Also, remember to keep your yummy bread in your fridge!

** I use chia seeds as a replacement for xanthum gum. Many people use xanthum in gluten free breads. This is ironic because some people who choose a gluten free diet are trying to fix their digestive issues. Well, unfortunately xanthum gum can lead to digestive issues. Therefore, I stick with chia seeds.

Happy Baking! Let me know what you think!

Love,

Rachel Aletta

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Y para mis queridas amigas…

Pan de Avena y Coco 

Ingredientes: 

1 1/2 taza leche de planta (mi preferencia es almendra coco. Puede comprarlo en su tienda local como Sprouts, Fry’s, o Whole Food’s Market o aqui)

2 1/2 levadura seca activa

Un poco de miel (2 cucharaditas)

La Mezcla Seca: 

3 tazas harina de avena

4 cucharaditas levadura en polvo

1 cucharadita sal

La mezcla mojada:

2 cucharaditas vinagre de sidra de manzana

1/4 taza aceite de coco

1 platano

2 1/2 cucharadita semillas de chia + 5 cucharaditas agua

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Direcciones:

  1. Mesclar la leche y la levadura seca active y la miel. Reservar.
  2. Mesclar las ingredients secas juntas en un recipiente.
  3. En una otra recipiente mesclar las ingredients mojadas.
  4. Mesclar las tres mezclas juntos hasta que sea bien mezclada.
    La masa debe pegarse al tacto y ha de ser blanda y elástica.
  5. Rociar ligeramente la 9×5 sart√©n con un pulverizador anti-adherente
  6. Verter la masa en el sartén.
  7. Precaliente el horno a 375 F
  8. Reservar. Un a vez amasada, se debe dejar fermentar la pasta de¬†20-30¬†minutos¬†en un recipiente, que se tapar√° con pa√Īos de algod√≥n o¬†lana para obtener una fermentaci√≥n y una temperatura homog√©neas.
  9. Hornear por 30-45 minutos o hasta que un palillo insertado en el centro salga limpio.
  10. Sacar del horno y dejar reposar durante quince minutos
  11. Con cuidado saque de la sartén.
  12. Que aproveche!
  13. Recordad de guardarlo en la nevera!

Con much amor,

Raquel ūüôā

 

Recipes, Smoothies

The Go-To Smoothie.

WARNING: You might become addicted once trying this smoothie.

Literally I have this smoothie all the time. Almost every morning. The best part? It NEVER gets old.

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I have always been a smoothie maker! It definitely runs in the family. Ever since my dad got his first Vitamix, my family has been hooked on smoothies. It really opened¬†a whole new chapter of nutrition for our family.¬†My papa & I became obsessed with creating the perfect smoothie! After many years of experimenting- I discovered my all time favorite. In the near future, I will be posting some of my dad’s delicious recipes as well!

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So, I loved this smoothie so much I decided to make a video about it.

Coconut Açaí  Smoothie Bowl

Ingredients: 

1 apple

1 banana

1/2 cup plant milk (Almond Coconut Milk is my preference. Click here for my favorite brand. You can find it at any Smith’s or Health Food Store and if you are lucky, you maybe will find it at WalMart!)

small handful of blueberries

1 scoop vega plant protein powder. (Click here for online order! You can also find this at your local health food grocery store. They carry it at smiths! For sure Sprouts. I promise it is worth every penny!)

1 scoop Açaí  powder (My favorite brand is Sambazon. But you can really use any acai powder!)

1 cup ice

Topping Options: Coconut flakes, banana chips, granola, or my personal favorite: puffed rice (rice krispies.) 

Directions: 

Pour milk into blender. Chop apple & banana and blend at low speed. Add your vanilla & acai. Add blueberries. Increase the velocity of your blender, and gradually add in your ice. (This will prevent your smoothie from exploding all over the place in your little blender!)

Poor into your bowl and add your toppings!

Thanks for nourishing with me! (Feel free to leave comments below!)

Love,

Rachel Aletta

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Para mis queridas amigas..

Ingredientes:

1 manzana

1 platano

1/2 taza de leche de planta

1 cucharada de polvo de vanilla (Puede comprar la vanilla aqui. Tambi√©n¬†puede comprarla en la tienda local (Fry’s, Smith’s, Sprouts, Whole Foods Market, Trader Joes)

1 cucharada de polvo de acai (También puede comprar el polvo de acai aqui o en una tienda como Whole Foods Market, Trader Joes, or Sprouts)

1 taza hielo

Direcciones: 

Verter la leche en la licuadora. Cortar la manzana y el platano y anadirlos a la licuadora. Anadir los polvos. Aumentar la velocidad de su licuador y gradualmente anadir el hielo.

Poner su smoothie en su bol y anadir los hojuelas de coco, rebanados de platanos, granola, y Rice Krispies ūüôā

Con mucho amor,

Raquel ūüôā

 

 

Breads, Recipes

Bananas, Almonds, and Oats. Oh my.

nourishbread

You know what the biggest pain is? The price of gluten free flour as a college student. So I decided to make my own! All it takes is oats and a VitaMix (or another food processor).

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What I, my mom, my dad, my co-worker, and friends LOVED about this bread …. It didn’t taste gluten free! It also didn’t taste sugar free. (Or as my dad calls it, “taste free”). Some of the things that you buy from the store can just taste like cardboard. This bread was filled with yummy flavors and healthy nutrients to nourish you throughout the day! Everyone who ate it was so surprised! Proof that eating healthy isn’t as painful as everyone says it is!

nourishbread2

Almond Oat Banana Bread

Ingredients:

2 Eggs (VEGAN OPTION. 1 egg is equal to 1 tsp chia seed + 2 tsp water. stir and let sit for 2 min)

2 large medium-ripe bananas

1/4 cup almond butter

1/2 cup oat flour (don’t go to the store! stick some regular oats in your food processor!)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp sea salt

Directions:

  1. Preheat your oven to 350 degrees F.
  2. Combine bananas and almond butter in a medium sized bowl with an electric mixer. Mix until creamy.
  3. Add in your eggs and mix on medium speed until well combined.
  4. Pull out your Vitamix or food processor and blend your oats on a medium speed. Increase your speed gradually. Blend until flour is formed.
  5. On low speed, add in your flour and other dry ingredients.
  6. Spray your tin pans with non stick cooking spray. I like to make my loaves in a three little 5×3¬†inch pans. (But you can also use one 8×4 or 9×5 inch pan)
  7. Pour batter into prepared pan(s).
  8. Feel free to sprinkle chocolate chips here. (Click here to find a great vegan alternative chocolate chip!)
  9. Bake for 15 minutes if you choose the small pans. If you chose the one large pan, bake for 30 minutes (or until your tester toothpick comes out squeeky clean.)
  10. Once your breads are finished baking, remove them from the oven and let them cool for 15 minutes. Carefully remove bread(s) from your pan(s) and set on a cooling rack to cool completely. (Unless you have a dad who loves warm banana bread and decided to eat half of it while you leave the kitchen.)
  11. Slice, enjoy, and NOURISH.

Feel free to take some slices with you to work, to school, or have it as a side to your morning smoothie. Walk away pain free, bloat free, and guilt free!

Hope you enjoy this as much as my tummy did! Leave comments if you want!

-Rachel Aletta

Y POR TODOS MIS AMIGOS AMADOS….

Ingredients:

2 Huevos (Hay una opción de vegano. Reemplazar el huevo con chia seeds! 1 huevo = 1 tsp chia seeds + 2 tsp agua)

2 grande pl√°tanos grandes maduros

1/4 taza de mantequilla de almendra

1/2 taza harina de avena

1/2 cucharadita canela

1/2 cucharadita levadura

1/2 cucharadita bicarbonato

1/4 cucharadita de sal

Direcciones:

  1. Precaliente el horno a 350 F
  2. En un tazón mediano, mezcla los plátanos y mantequilla de almendras hasta que quede cremosa
  3. Anadir los huevos y bate con velocidad media
  4. Coloque la avena en la licuadora o procesador de alimentos. Mezcla o tritura hasta que la consistencia sea la de harina de avena o hasta que la avena esté
    picada finamente.
  5. En velocidad baja, incorpore la avena, bicarbonato, levadura, canela, y sal.
  6. Rociar ligeramente la sart√©n(es) con un pulverizador antiadherente. A mi me gusta usar sart√©nitas con un tama√Īo de 3x5in. Pero, puede usar una sart√©n 8×4 o 9×5. ūüôā¬†
  7. Verter la masa en el molde preparado
  8. Rocie pepitas de chocolate encima de la masa si desea. (Hay pepitas veganas que a mi me gusta aqui )
  9. Hornear por 15 minutos (Si use sartenitas… Si use 8×4 o 9×5 hornear por 30 minutos) o¬†hasta¬†que un palillo insertado en el centro¬†salga limpio.
  10. Sacar del horno y dejar reposar durante quince minutos.
  11. Con cuidado saque de la sartén.
  12. Que aproveche!

 

Con mucho amor,

Raquel

Uncategorized

Welcome to Nourish.

 

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For a while I have been itching to start this blog. Its like I have felt someone poke me right in the back saying, “Do it. Do it. Do it.”

So… I just did it!

After dealing with health issues over the past several years, recently I have finally started to control my not-so-fun symptoms. That’s why I am starting this blog. I have a chronic illness called IBS and have had it for almost 4 years now. For those who don’t know what IBS is, it is a short name for Irritable Bowel Syndrome. Symptoms are bloating, cramps, abdominal pain, and a bunch of other not so fun symptoms.¬†It definitely isn’t fun. Particularly on a night out with you friends when your stomach is so bloated you could consider yourself pregnant.

Instead of running to the doctor, I decided to turn to my diet and lifestyle. I made some changes and those changes made all the difference. Hippocrates once said, “Food is medicine.” And I, and so many others, am a living witness that this statement is true!

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Recently, I have met so many people in my life who deal with illness similar to my own. A lot of these people are my close friends and family. When I find out they are fighting or struggling with these illnesses, I just want to unload all the information I have learned over the past 4 years. I want them to know what I have figured out, so they wont have to suffer so much. But, sometimes I cant really do that. Thats why I started this blog. Here I am going to share recipes, tips, and lifestyle changes that have truly helped me not be a victim to my illness. Changes that have helped me to NOURISH this body and gift that God has given me. Changes that have allowed me to go live without pain and CHERISH life to the fullest!

So here we go! I hope that this blog can help you find answers to your questions and find solutions to whatever you are dealing with. Whether it be a bloated tummy, depression & anxiety, abdominal pain, or if you are just looking for a healthier lifestyle! Let nourish to cherish together.

Much love,

Rachel Aletta