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Recipes Archives · Page 12 of 24 · Rachel's Nourishing Kitchen

Category: Recipes Page 12 of 24

Cinnamony Snickerdoodle Smoothie {Paleo, Vegan}

I always loved Snickerdoodle cookies as a kid.

My brother Zack and I would go to The Great Cookie whenever we were at the mall to buy a few of their warm and soft but perfectly-crunchy-around-the-edges Snickerdoodle cookies.

Fast forward a few decades, and snickerdoodles are now one of my husband Bill’s favorite cookies. My mother-in-law is known for her snickerdoodles, so he’s done quite a bit of taste testing 🙂

I looked around online to see if I could learn anything about where these tasty treats come from and came to the conclusion that “snickerdoodle” comes from a really long German word for “cinnamon sweet roll.”

snickerdoodle soothie

I have plans to make another snack ball treat inspired by snickerdoodles (here’s the recipe for those!), but in the meantime, I thought I’d give a snickerdoodle smoothie a try! I was surprised by how much cinnamon I had to put in to get the flavor I wanted, but I was happy with the final version 🙂

The tahini (sesame paste) in this smoothie is a good source of calcium, iron, heart healthy fats and protein. Learn more about tahini in this post about my Top 10 Pantry Essentials. Tahini also adds some creaminess. The hemp seeds are another source of healthy fat and protein, which we need to help balance our energy and blood sugar levels.

Cinnamon – the signature ingredient in Snickerdoodles – is a naturally sweet tasting spice that helps us regulate our blood sugar, which is key for sustained energy. Check out the top 10 proven health benefits of this super spice from the folks over at Authority Nutrition.

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Ingredients

  • 1 frozen banana
  • 2 tablespoons tahini
  • 2 tablespoons hemp seeds
  • 1 1/2 teaspoons cinnamon
  • 1 Medjool date, pitted
  • 1/2 teaspoon vanilla extract
  • 1 cup unsweetened almond milk (learn how to make your own here)
  • Pinch of sea salt

Directions

Put all ingredients in a blender until smooth and creamy, about 45-60 seconds.

What was your favorite treat as a kid? Let me know below, and I’ll try to recreate it in a healthier way! 

Addictive Cinna Mocha Fudge Bites {Paleo, Vegan}

I’ve made this recipe four times in the past two weeks, so consider yourself warned 🙂

These little treats are incredibly addictive.

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If you’re looking for a sweet treat chocolate fix, you have to make these!

You’ll feel like you’re biting into a rich, decadent piece of dark chocolate fudge, so it might only take one of these little guys to satisfy your craving. You can whip them up in less than 10 minutes, too. They are very easy to make!

In addition to being loaded with anti-inflammatory walnuts, antioxidant-packed cacao powder, and blood-sugar stabilizing cinnamon, the secret “mocha” ingredient is detoxifying Dandy Blend.

I dedicated a full post to Dandy Blend earlier this week, so check out that post here to learn more and order samples to try for yourself!

dandy blend

I was inspired to make this recipe after I had been experimenting with other chocolatey treat recipes (including these Chewy Cherry Chocolate Brownie Bites!).

I remembered seeing fudge and brownie recipes that included coffee, so I thought I’d give it a shot.

Adding a slight coffee taste (this is coming from someone who doesn’t like coffee!) to a chocolate recipe takes the flavor to a whole new level! I know you will love these as much as we do 🙂

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Yield: 16-18 bites

Ingredients

2 cups raw walnuts
1/2 teaspoon fine grain sea salt
1 cup Medjool dates, pitted (about 10-12)
1 heaping tablespoon Dandy Blend
1/2 cup raw cacao powder
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions

  1. Add walnuts and salt to food processor and process until finely ground, about 30 seconds.
  2. Add dates, Dandy Blend, cacao powder, coconut oil, vanilla and cinnamon to food processor. Process until combined – about 60 seconds.
  3. Transfer the mixture to a bowl. Using your hands, form into small round balls, rolling them in your palm. Sprinkle with additional cacao powder, if you’d like.

**Store in a glass container in the fridge (or freezer) for up to two weeks – if they last that long! They will start to melt at room temperature because of the coconut oil, so keep them cool 🙂

What are your favorite healthy sweet treats? I’d love to hear from you in the comments below!

Curb Your Coffee Craving: Upgrade to This!

My earliest memories of coffee are of Saturday morning trips to Belvedere Square Market with my mom after her aerobics class.

Burgeoning burlap sacks of coffee beans lined the floor of the market and the aroma filled the air. Sourcing coffee beans wholesale that are of a really good quality can be difficult but Belvedere Square never failed to disappoint. That is why it is one of my favorite places ever to get a good cup of joe. They work brilliantly in ground form in my coffee machine too, which is always a must for me because I’m obsessed with that machine. I read reviews on Greatcoffeebrewers.com to find it and it is one of the best purchases I’ve ever made; perfect coffee every morning, what a start to the day.

To this day, Belvedere Square is one of my favorite places to go in all of Baltimore and is now the site of my FAVORITE chocolate place, Jinji Chocolates (check it out if you haven’t yet!) and two of my top places for a healthy meal in Baltimore.

A box of melt in your mouth chocolate from Jinji

A box of melt in your mouth chocolates from Jinji

I know I’m a minority when it comes to not being a fan of the taste of coffee, but my husband and other friends, family and coworkers couldn’t think of any other way to start their day.

For many people, it’s the taste and habit of drinking coffee, which tempts them to find other Interesting ways to make coffee on a daily, but for others, caffeine is queen.

They will try anything from a Mocha to a Cappucino and will probably always be on the lookout for new products that will tingle their taste buds. When it comes to my friends, and any new and interesting coffee information about new flavours, or different ideas on how to make it, you can guarantee that they’ve already read it and tried it before anyone has a chance to do so themselves. Sometimes, you will think that their lives revolve around coffee.

Caffeine is a big draw, as many of us are walking around a bit more sleep-deprived than we’d like to admit and have gotten used to being in a state of feeling artificially energized all day.

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I get it.

Our lives are demanding.

We’re pulled in multiple directions at any given time, and making it through the work day, getting everything done around the house, and still having time for fun, friends, family and fitness can feel exhausting. Sometimes we feel like we need something to help us get it all done.

The truth is, caffeine affects different people differently. It’s when we become dependent on it to function that it can have a negative impact on our health, artificially stimulating us all day and running our adrenal glands dry.

Here’s a video by a clinical nutritionist that answers the question, “Is coffee good or bad for me?”

If you’re looking to kick caffeine, want to change up your morning or evening routine, or are ready to boost your health by making an upgrade, you have to give Dandy Blend a try.

So, what is Dandy Blend and why is it so, well, dandy?

Dandy Blend is a healthy, instant herbal substitute for coffee that’s caffeine-free. Thousands of people use it as an alternative to coffee because the blend of herbs that are used to make it tastes remarkably similar to coffee.

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I’ve been sharing it with friends, coworkers and clients for the past few months, and quite a few people have already happily made the switch…including my husband, Bill!

Not only that, but because the ingredients have detoxifying properties, many people can make the switch without the unpleasant withdrawal side effects that often follow quitting coffee.

Pretty cool, huh?!

So, how do you use Dandy Blend?

  • For a light tea: add 1 level teaspoon per 8 ounces hot water.
  • For a rich, full-bodied coffee-like flavor: add 1 rounded teaspoon per cup hot water.
  • For a strong, coffee- or espresso-strength beverage: use 1 tablespoon per cup hot water.

Technically, you can use hot or cold water (or almond or coconut milk), but I prefer hot.

I’ll be sharing some of my favorite recipes that use Dandy Blend throughout the week – the first of which is for a SUPER delicious mocha fudge ball. You guys…they are SO good! 🙂

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Don’t just take my word for it, check out what Dandy Blend customers have to say about this awesome coffee alternative:

I was pleasantly surprised! I have to admit, I was a skeptic. I’ve tried other non-coffee bean hot drinks and was disappointed. However, Dandy Blend tastes as close to real coffee as you can get!

Dandy Blend is the only coffee alternative that actually tastes better than real coffee.

Dear Dandy Blend, I LOVE YOU!!!! An avid coffee drinker for decades, when I was told by a doctor earlier this year I needed to get off coffee, I almost needed counseling! So, I tried Pero, Cafe’ Roma, Bru, and Cafix, but YOU GUYS TAKE THE CAKE! I love that it’s strong, like-coffee, no acid, no caffeine, and no gluten! Thank you so very much!

You can buy Dandy Blend online at Vitacost, Amazon or iHerb or at MOMs Organic Market.

And you can order a sample of Dandy Blend to try for yourself for just $1 on the Dandy Blend website. $1 will get you 2 samples! Click here to order.

If you end up trying it, please come back and leave a message to let everyone know what you think!

Comforting Curried Lentil & Rice Casserole {Gluten-Free, Vegan}

Mashed potatoes. Ice cream. Pizza. Mac & cheese.

We tend to crave these foods. They comfort us. We have really great memories of them from a young age.

Broccoli. Brussels sprouts. Carrots. Spinach. Butternut squash. Collard greens. 

Not exactly the same effect, right?

Many of us grew up thinking that only the foods in the first group can taste good and make us feel good.

What if the same foods that “comforted” us also nourished us? It’s possible!

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Our body has an amazing ability to adapt our taste buds and preferences, even for those of us who consider ourselves picky eaters.

Trust me. I get it. For most of my life, I was one of the pickiest eaters you would ever meet! I was loyal to my egg noodles, parmesan cheese, chicken fingers, and broccoli. Sauces / soups / salads / seafood / sandwiches / dips / dressing / ethnic food?…no thanks!

I didn’t eat any of it.

Now, Bill and I eat lots of foods that not only make us feel good but also nourish our bodies.

I’m excited to share one of my NEW favorite, Indian-inspired recipes with you! I just made it for the first time last week, and Bill and I loved it. It’s one of the tastiest, most warming and wonderful meals we’ve ever made. We had it for a week and never got sick of it. You have to try it!

Keep in mind…

  • You will do very little cooking. The only thing you actually take time to cook in this recipe are the onions (mixed with spices).
  • The rest of the meal is “set it and forget it.” Once you’ve cooked the onions, you pretty much dump them and all of the other uncooked ingredients into a casserole dish and leave it alone in your oven until it’s finished cooking. It’s almost impossible to mess this one up!
  • This recipe makes A LOT of food. Perfect if you’re having lots of friends over for dinner or want a meal you can cook once and eat about 4-5 times. I cooked it in a deep lasagna pan.
  • Don’t be intimidated by longer ingredient lists. Just because an ingredient list looks longer than you’re used to doesn’t mean it’s more difficult to make. A lot of the time, our ingredient lists may appear longer because half of the ingredients are herbs and spices. Fortunately, they don’t make the recipe take any longer to prepare but do add tons of flavor! Just make a list and pick them up on your next shopping trip.

casserole bannerIngredients

a few tablespoons extra virgin olive oil OR coconut oil (we used coconut oil)
1 medium onion, chopped
1 to 2 tablespoons fresh ginger root, peeled and finely chopped
1 tablespoon finely chopped fresh turmeric, or 1 teaspoon dried
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
2 teaspoons sea salt
4 carrots, chopped
1 1/2 cups french lentils or green lentils
1 cup long grain brown rice
5 cups water
1 can coconut milk (full fat)

Click here for the full recipe from Nourishing Meals!

Fancy Pants Curried Cauliflower Steaks & Mash {Paleo, Vegan}

When it comes to eating well, one of the key things we’re told to do is “eat the rainbow” and include a variety of brightly colored foods in our diet.

I totally agree, but the unfortunate part is that advice leaves out foods that are well…white and colorless.

Like cauliflower.

Cauliflower doesn’t get nearly as much love as its green buddy broccoli, but it should!

It’s just one of the many health-boosting, inflammation-fighting, detoxifying foods in this recipe.

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I was inspired to come up with this dish when I was doing an assignment focused on anti-inflammatory foods for the Culinary Nutrition program I finished this winter.

If we can reduce inflammation, we set ourselves up to feel better, look more alive, prevent disease and even get to a healthier weight. Dr. Mark Hyman has written extensively about inflammation and how to reduce it. Click here to learn more about it from him.

For this dish, I wanted to use as many anti-inflammatory foods as possible, including cauliflowerturmeric, ginger and garlic.

  • Cauliflower, a cruciferous vegetable, contains the antioxidant sulforaphane, which is known for its powerful anti-inflammatory and anti-cancer properties. Here’s my first post about cauliflower and the rest of its amazing health benefits.
  • Turmeric contains over two dozen anti-inflammatory compounds with curcumin being the most potent.
  • Ginger extract regulates pathways that halt the activation of genes involved in the inflammatory response.
  • Allium vegetables like garlic contain sulfur compounds that prevent inflammation in the body.

This recipe puts a creative spin on “steak and potatoes” by using cauliflower “steaks” and “mash.”

I was inspired to share this recipe that puts a vegan-friendly spin on a specialty dish just like the crew at the Wynn Las Vegas.  New York Times Bestselling author of The Conscious Cook and vegan chef Tal Ronnen creates vegan and vegetarian menus for every restaurant at the Wynn, and I hope to have the chance to try his food firsthand one day. Since not everyone (myself included!) can make it to Vegas for a fancy meal, making a dish like this one is the second best option!

**Don’t let the ingredient list intimidate you (it’s mostly spices!). Also, I was VERY thorough on the directions and have included step-by-step pictures of the process below to help you visualize how it works. Give it a shot!*

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Ingredients

1 small head garlic
1 teaspoon coconut oil or extra virgin olive oil
1 large head cauliflower
Sea salt and black pepper
3 tablespoons coconut oil or extra virgin olive oil
1 teaspoon ginger root
2 cloves garlic, minced
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground coriander
1⁄4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1⁄2 teaspoon sea salt
1/3 cup reserved water from steamer
Black pepper, to taste
Juice from 1 lemon
1⁄4 cup pine nuts, lightly toasted
Small handful of parsley, chopped

Step-by-Step How To Photos (Written Directions Below)

How to Make Cauliflower Steaks

How to Make Cauliflower Steaks (Directions Below!)

How to Make Cauliflower Mash

How to Make Cauliflower Mash (Directions Below!)

Directions

  1. Preheat oven to 425F.
  2. Peel and discard the papery outer layers of the head of garlic. Using a sharp knife, cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Pour 1 teaspoon of oil on top and tightly wrap the head of garlic in foil or parchment paper. Place directly in oven, and roast for 30 minutes or until soft to the touch.
  3. While the garlic is roasting, remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to bottom into two 1-inch-thick steaks. Season each steak with salt and pepper on both sides. Set aside loose florets for the cauliflower mash.
  4. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 4 minutes per side. Transfer steaks to parchment-lined baking sheet.
  5. Whisk together the remaining 2 tablespoons of oil, ginger, garlic, cumin, turmeric, coriander, and red pepper flakes. Brush the mixture onto both sides of the cauliflower steaks. Roast steaks in oven, about 15 minutes.
  6. While the steaks and garlic are roasting, put the loose cauliflower florets in a steamer basket over 1-2 inches of water in a pot. Cover and steam until cauliflower softens (about 10-12 minutes). You should be able to stick a fork through it easily. Set aside 1/3 cup of the steam water.
  7. Put steamed cauliflower in a food processor and add 1⁄2 of the head of roasted garlic (squeeze each clove out by pushing on the bottom of each one after you’ve let it cool). Add olive oil, sea salt, black pepper and reserved cooking water to the food processor. Pulse until smooth. Taste, and add more garlic if you prefer.
  8. Remove cauliflower steaks and garlic from oven. Place half the cauliflower mash on each plate, top with a cauliflower steak, and then squeeze lemon juice over each steak. Sprinkle toasted pine nuts and chopped parsley over each steak, and ENJOY!

Healthy Shamrock Shake {Paleo, Vegan}

My favorite St. Patrick’s Day memories were spent down in Savannah, Georgia during and after college over spring break.

Their annual parade is one of the biggest St. Patty’s Day shindigs in the South. It was a lot of fun, and Savannah is a beautiful city – definitely worth the trip if you’ve never been!

My friend Lindsay and I in Savannah for St. Patty's Day circa 2006

My friend Lindsay and I in Savannah for St. Patty’s Day circa 2006

It’s that time of year again – time for all things green and Irish. Time for some signature, seasonal food and drinks. One of my absolute favorite comedians, Jim Gaffigan, even gives the holiday a shout out in one of his hilarious skits:

“How are we supposed to know St. Patrick’s Day is coming up without the Shamrock Shake? Thank you, McDonald’s.”

McDonald’s isn’t my favorite, but I love minty foods as much as the next person (and celebrated just about every birthday of my childhood with a Carvel mint chocolate chip ice cream cake).

To help me make the most nourishing choices, so I can feel my best and most energized, I strive to follow a few food principles from Michael Pollan that simplify what and how to eat for optimal health. Here are 3 of my favorites:

  1. Avoid food products that have more than 5 ingredients.
  2. Avoid food products containing ingredients that a third-grader cannot pronounce.
  3. Eat all the junk food you want as long as you cook it yourself.

McDonald’s Shamrock Shake has a whopping 54 ingredients and as much sugar as almost three 20-ounce Cokes. And I’m pretty sure most third graders would have trouble pronouncing the word, “carrageenan,” one of the controversial ingredients in the shake.

The good news?

You can make a healthier, nourishing version yourself. This is a Shamrock Shake you could enjoy every day!

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Shamrock Shake

Try this upgraded version of the seasonal classic!

  • 1/4 avocado
  • 2 tablespoons hemp seeds (hulled)
  • 1 cup fresh baby spinach
  • 1/4 teaspoon peppermint extract (OR 3 drops peppermint essential oil)
  • 1/2 teaspoon vanilla extract
  • 2 Medjool dates (pits removed)
  • 1 cup unsweetened almond milk
  • 1 cup ice
  1. Blend all ingredients except ice until you reach a smooth and creamy consistency. Add ice and blend until everything is combined. Top with a dollop of non-dairy whip, if you’d like!

Try adding half a zucchini for a thicker consistency 🙂

I’ll have to tinker with it a little bit to get it to be more like a thick “shake” vs. a smoothie consistency, but if you’re looking for something green and minty to celebrate the holiday, try this recipe!

 

 The next time you’re craving a Shamrock Shake, make one yourself! 🙂

Happy St. Patrick’s Day!

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Chewy Cherry Chocolate Brownie Bites {Gluten-Free, Paleo, Vegan}

Chocolate + peanut butter = awesome

Chocolate + caramel = awesome

Chocolate + sea salt = awesome

Chocolate +…just about anything = awesome!

I recently wrote about my favorite chocolate place in Baltimore, which features combinations of chocolate most of us would never think of that happen to taste aaaamazing.

In the spirit of yummy chocolate treats, today’s recipe features chocolate + cherries, another winning food combo that doesn’t get enough love.

My friend, Anna (check out her photography site!) recently posted an action shot of her daughter Paisley after enjoying this chocolate-covered cherry smoothie.

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Bill and I have been making that smoothie a lot lately for breakfast, and the flavors in it inspired today’s recipe for chewy cherry chocolate brownie bites.

YUM.

Several ingredients in these brownie bites are anti-inflammatory, health boosting and super satisfying, including almonds, walnuts, and cacao powder.  Those three foods also made my Top 11 Sweet Treat Staples pantry list.

Cherries are known for their inflammation-fighting, antioxidant-rich properties, and their tart flavor works really well with the slight bitterness from the chocolate and the sweetness from the dates.

My friends and coworkers, Michela and Jillian, were all over these when I brought them to a party last week. Jillian called them Cherry Bombs, which is pretty appropriate since they are like an explosion of flavor! 🙂

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Yield: 20-24 bites

Ingredients

  • 1/4 cup raw cacao nibs
  • 1/2 cup raw almonds
  • 1 cup raw walnuts
  • 1 cup Medjool dates, pitted (about 10-12 dates)
  • 3/4 cup dried bing cherries, unsweetened (Trader Joe’s sells these cheapest)
  • 1/3 cup almond butter
  • 1/3 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon fine grain sea salt + a pinch

Directions

  1. In a food processor fitted with the “s” blade or a coffee grinder, process the cacao nibs until they are broken into smaller pieces. Set them aside.
  2. Put the almonds and walnuts in the food processor and process until finely ground, about 45 seconds.
  3. Add the rest of the ingredients and process until the mixture becomes sticky – about 2 minutes.
  4. Form into balls about 1 inch in diameter, and roll them in the crushed cacao nibs for some crunch! Store them in the fridge. They taste even better after they’ve had a chance to sit for a couple of hours, so all the flavors can meld.

Creamy Rosemary Sweet Potato Soup {Dairy-Free, Paleo, Vegan}

Creamy foods are comforting and satisfying.

Since removing dairy products from my diet, I’ve had to get more creative about ways to recreate the silky texture that dairy provides.

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One of the best ways to do that is using cauliflower, one of the GBOMBS vegetables (AKA some of the best foods we can eat!).

These roasted garlic cauliflower mashed “potatoes” and this creamy caulifredo sauce are some of my favorite ways to use cauliflower to create creaminess!

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Because winter feels like it is never going to end here on the East Coast, I’ve been in hibernation mode and have been really into soups lately. I thought I would try blending cauliflower in with a soup to make it creamy and delicious without the downsides of dairy, so that’s what brings us to this recipe!

This soup is simple to make and uses basic ingredients that are easy to find at any grocery store or farmer’s market.

We used Japanese sweet potatoes, which is why the soup is white instead of orange, but any sweet potato will work.

Give it a try, and let me know what you think! 🙂

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Ingredients

Directions

  1. In an 8-quart stockpot, melt the coconut oil over medium-high heat.
  2. Saute onion, garlic and a 1/2 teaspoon sea salt and cook until soft, about 4 to 5 minutes.
  3. Add the sweet potatoes, rosemary, and vegetable stock and bring to a boil.
  4. Once boiling, add the cauliflower and cover the pot with a lid. Reduce the heat to a simmer until the vegetables are very tender, about 20 to 25 minutes.
  5. Turn off the heat and stir in the remaining 1/2 teaspoon sea salt and black pepper. Using an immersion blender or regular blender*, blend until very smooth.
  6. Return soup to pot and whisk in the maple syrup. Add more sea salt and pepper, to taste.
  7. Keep the soup warm over low heat until ready to serve. Top with fresh cracked black pepper and a few lightly toasted pumpkin seeds, if you’d like!

*NoteIf using a blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid as you blend. Drape the blender jar with a kitchen towel. Blend the soup in batches, filling the jar about 1/3-1/2 for each batch.

How I Healed 10 Years of Heartburn & Reflux Naturally

It’s been almost two years since I filled my last prescription after taking a pill daily for almost a decade.

I was first diagnosed my sophomore year of college.

I had chronic acid reflux (more commonly known as heartburn or indigestion) and swallowed a pill daily to quiet my symptoms.

I was terrified to eat anything without taking my pill for fear of unbearable burning sensations in my chest or bloating and sharp pains in my stomach.

But what was the medicine actually doing to my body?

Why did I have reflux in the first place?

protonix

I kept my last filled prescription for Protonix, even though I never used it, as a reminder to myself of what I’ve done to heal my body

For years I didn’t think about it and didn’t ask.

Sure, I was “compliant” and took my medicine every day (sometimes twice a day), but I wasn’t getting better, and I hated that I depended on a pill to eat.

Over time, I learned that the medicine I was taking wasn’t helping me heal. All it was doing was masking my symptoms and keeping them quiet, so I could eat what I wanted and not change anything else.

It was actually harming me.

Lab testing over the past 18 months revealed that I had nearly a dozen nutrient deficiencies, including some pivotal to energy, immunity, and anxiety, like magnesium, Vitamin B12 and Vitamin D.

This, in spite of that fact that I was eating lots of plants and avoiding stuff like fried food, fast food, and processed and packaged food.

So, what was happening?

I learned that suppressing my stomach acid by taking pills was actually preventing me from fully breaking down food and absorbing nutrients.

The body needs adequate stomach acid to break down food, so nutrients can be absorbed.

My body wasn’t doing that properly, as I had shut off its natural ability to produce adequate acid by taking acid blockers every day.

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Despite the fact that my grandparents, aunts and uncles and mom had reflux, I didn’t think it had to be my genetic destiny. I believed something could be done.

I knew I didn’t want to be medicated forever, so I read several books (like the two below) and dozens of articles on the topic of healing reflux naturally and learned through experts in my health coaching program that there was another way.

My nutritionist also helped me get to the bottom of the issues I was having, and I am forever grateful to her for that!

books

I started making some changes and am happy to report I have been COMPLETELY OFF of my acid blocking medicine for almost two full years! 🙂

Below are the eight steps that work for me.

Disclaimer: I am not a medical doctor, and this information is not intended to diagnose, treat or cure any health condition. Rather it’s a reflection of what I have learned on my journey to heal my body. Never stop taking medication without consulting your doctor, as there can be negative side effects to doing so. If you have concerns about a particular health concern, including gastroesophageal reflux disease (GERD), I highly recommend seeing a health care provider who understands that there are and is open to trying alternative approaches to treating (and even reversing) reflux. I’ve shared my full list of links and recommended providers here but have also embedded links below:

1) Chew Your Food & SLOW Down

This might seem simple, but most of us don’t do it! Enzymes in our mouth help us start the digestive process. If we inhale our food, we bypass that step, which makes our stomach work harder to break down our food.

2) Drink Water BEFORE Not During Meals

When we drink liquid during a meal, we can dilute our stomach acid and fill up our stomachs too much, which can put pressure on the LES (lower esophageal sphincter). The LES is the muscle that prevents food from going back up our esophagus. Drinking room temperature water 10-15 minutes before a meal and only sipping water or warm tea as needed (if at all) during a meal has helped me. When we chew our food thoroughly, we don’t need as much liquid to “wash it down.”

3) Eliminate Trigger Foods.

For me and many other people, those foods were dairy and gluten. For others it’s things like coffee or fried food. Cheese, ice cream, milk, cream, yogurt, milkshakes triggered my symptoms the most. Every time I ate them, I felt like something was coming back up. This is not normal. I was embarrassed to talk about it because it was “gross.” Now, I know better, and I’ve found healthier ways to make (and enjoy!) those foods without dairy.

Gluten (the sticky “glue-like” protein in wheat, barley and rye) disrupts the healthy bacteria balance in our gut and can trigger inflammation and digestive irritation, like reflux. Cutting out gluten was key to reducing bloating, gas, and other symptoms that tended to come along with digestive conditions like reflux.

*Every recipe on this blog is dairy-free AND gluten-free, including dairy-free smoothies like this one…*

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4) Repopulate My “Gut” with Probiotics

The healthy bacteria in our digestive system (AKA our “gut”) need to be fed the right stuff to keep our body healthy and our digestion smooth. This is especially true for those of us who have taken countless rounds of antibiotics (yup!) and therefore repeatedly wiped out all of the bacteria in our gut – both the good guys and the bad guys.

Taking a probiotic daily helps me. I take one through my nutritionist that is specifically designed for people with sensitivities to gluten and dairy.

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5) Relax with Magnesium

Magnesium plays a key role in relaxing our muscles, including the ones in our digestive tract that can act up and send food and acid in the wrong direction. I was deficient in magnesium and started supplementing with it through my nutritionist, and it helped me tremendously. I would encourage anyone facing the same issues I was to add magnesium citrate powder to your diet so it helped me a lot.

6) Protect with Licorice Root

Adding soothing foods like licorice in the form of teas and tablets help to coat my stomach and protect it before and between meals. DGL tablets are one option for this and can work wonders.

This is the primary way my MOM was able to stop taking Nexium after being on it for about 12 years! My mom was taking Nexium for years because her friend had recommended it to her but she recently found out that one of the Side Effects of the drug is a 20-50% increased risk of developing fatal kidney disease. This obviously got alarm bells ringing so she knew she had to find a way to get off the medication. She and my dad both switched from their traditional doctor – who told them they were his “best patients” even though my mom still took daily reflux meds – to Dr. Bill Rollow. He helped my mom safely wean off of Nexium (this is SO important) and transition to a natural way, and she is now Nexium-free! She swears by these DGL tablets and takes one 15-20 minutes before each meal.

DGL

7) Add in hydrochloric acid (HCl)**

(See important note about this below!). It turns out some people suffering from reflux have LOW stomach acid, not too much. Totally counterintuitive, right?? That was the case for me, especially after years of suppressing normal acid levels with daily medication. My nutritionist put me on a regimen of taking hydrochloric acid tablets (betaine HCl) with meals containing protein to get my stomach acid levels back up. This helped my body break down food into a form it could use to nourish and heal me and helped minimize symptoms like burping and bloating, which can be indicative of low acid. I make sure to avoid these 4 mistakes when taking HCl and have been closely supervised by my nutritionist throughout the process.

**IMPORTANT NOTE: SOME people with reflux symptoms have stomach ulcers, hernias and other bacterial infections, so it is CRUCIAL that you see a doctor for a proper diagnosis and not self-prescribe things like betaine HCl. I’m just sharing my story and what worked for me. A trained functional medicine doctor will be able to talk more in-depth about this option with you to determine if it’s the right path of treatment for your body.

8) Soothe with Aloe

Sometimes if I overeat or otherwise do something to upset my stomach, I like to have something on hand to “put out the fire.” For me, Aloe Force does that. Dozens of people have shared their testimonials about how this product has healed their digestive issues, including reflux. I’m not compensated by them in any way for saying this – I’ve just used their product and liked the results. It doesn’t taste all that great, but you can mix it in with water to dilute it.

aloe

The quality of aloe is important, so not just any aloe (there are a lot on the market) will work. The most important thing my nutritionist told me about taking aloe is to avoid the ingredient “aloin” which can have a laxative effective and be damaging to the digestive tract. Aloe Force’s aloe does not contain aloin. I called the company to ask. I buy Aloe Force at MOMs Organic Market.

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Here are my top 3 resources for healing reflux naturally, including my favorite books, websites and local healthcare providers who ROCK! 🙂

PLEASE share this information with anyone you know who suffers from GERD, reflux, heartburn, etc. It may help them find relief from years of pain and discomfort!

Asian-Inspired Cilantro Pesto {Dairy-Free, Gluten-Free}

Pesto sauce is one of my all-time favorite condiments.

I was never a big fan of sauces or anything on top of my food for most of my life, but I always had a heart for pasta and all things Parmesan, so, naturally, I liked pesto sauce 🙂

I shared a basil walnut pesto recipe a few months ago that has been a BIG hit among my friends and in my cooking classes.

You should check the recipe out by clicking here!

plate of pesto

This recipe is from my wonderful teacher, Meghan Telpner, whose culinary nutrition program I just finished this winter. She comes up with some amaaazing recipes (all of which are also dairy-free and gluten-free), and this pesto is no exception.

I was a little thrown off at first glance because she calls it Coriander Pesto. Cilantro is the Spanish word for coriander leaves, so when a pesto recipe calls for coriander, grab a bunch of cilantro (kinda confusing, right?).

I wasn’t sure what to expect before making this recipe because I’m not a HUGE fan of cilantro – I do like it, but a little goes a long way.

I became a believer very quickly once I dipped my finger in to the bowl to taste test the pesto after blending.

From the “bite” of the fresh ginger to the rich taste of the toasted sesame oil (one of my fave flavorings!) to the saltiness of the tamari and sweetness of the honey, this pesto is a flavor-packed, anti-inflammatory powerhouse!

cilantro pesto

Ingredients (try to use organic ingredients as much as possible)

  • 1 bunch cilantro, leaves and stems washed and spun dry
  • 1 inch fresh ginger root, peeled and chopped coarse
  • 2 cloves garlic, peeled and chopped coarse
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup almond butter
  • 2 tablespoons low sodium tamari (use coconut aminos if paleo)
  • 2 teaspoons raw honey* (the original recipe calls for agave, but I used raw honey)
  • 1/2 lemon, juiced
  • 1/8 teaspoon cayenne pepper, or to taste (the original recipe called for 1-1 1/2 teaspoons which is WAAAY to spicy for me, but do what makes your taste buds happy!)

*Notice I used raw honey instead of agave and WAY less cayenne than the original recipe called for.*

Directions

Click here for the full recipe!

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