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As we dive into this episode, I'm taking a leap into the world of healthier baking. On my counter, I've got all the ingredients for a new version of blueberry muffins, crafted without processed sugar and gluten. I'm excited yet slightly nervous - will these live up to the deliciousness of traditional muffins? It's all about giving our bodies the nourishment they deserve while satisfying our sweet tooth in a healthier way.
But this reset goes beyond just what we eat. I've been reevaluating the products I use in my home, shifting towards options that are kinder to both our bodies and the planet.
From skincare to cleaning supplies, every choice is a step towards a more harmonious and healthy living space.
In this journey, I'm not just focusing on physical health. It's a holistic approach - mental, spiritual, and emotional reset. Each day brings new insights and reflections on what it means to live a balanced, healthy life. It's a process of discovering what works best for our individual needs and lifestyles.
Join me as I explore these changes, sharing insights, tips, and maybe a few challenges along the way. If you're on a similar path, curious about healthier living, or just looking for some inspiration, don't forget to subscribe. Together, we can navigate this journey, learning and growing every step of the way.
Thank you for joining me in this episode of transformation. Until next time, remember that each small step towards a healthier lifestyle is a step towards a more vibrant, energized, and fulfilled you. Keep exploring, keep experimenting, and most importantly, keep taking care of yourself.
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✨Blueberry Muffin Recipe
Ingredients:
2 mashed bananas
2 eggs
1/4 cup peanut butter (60 ml)
1/3 cup gluten-free oat/almond flour (80 ml)
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup blueberries fresh/frozen (240 ml) (I used wild blueberries)
Instructions:
1. Mix the wet ingredients together
2. Add the dry ingredients and stir until combined
3. Fold in the blueberries
4. Spoon to muffin pan lined with muffin liners
5. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 15-20 minutes
6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool and enjoy! (Store in an air-tight container)
✨Mushroom Matcha Latte:
Ingredients:
1 tbsp of Everyday Dose mushroom matcha ( www.everydaydo... )
1.5 cups (more or less if you like) barista blend oat milk
Instructions:
1. Heat milk of choice to your desired temperature
2. Pour 1 cup of milk into cup leaving about 1/2 cup of milk to use for foam
4. Add matcha powder on top of milk
3. Mix remaining milk with a frother (or a blender, whisk) to create foam.
4. Pour foam on top
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