Ashwaganda Latte

Ashwaganda Latte

Author: Magdalena Wszelaki

Ingredients

• 1 cup of milk (almond or hazelnut works well, if using coconut milk, I would suggest ½ cup coconut milk and ½ cup water)
• 1 teaspoon ashwagandha powder
• ½ teaspoon cinnamon powder
• ½ teaspoon maple syrup or honey

How To Make

1. Warm the milk, then add the powdered spices and maple syrup or honey
2. Stir well, using the whisk to blend, adjusting for sweetness if necessary
3. Pour into a nice cup and drink an hour before bed

Notes

Equipment
Medium saucepan
Whisk
Strainer

Maca Chocolate Bark Recipe

Sure, you can stash this chocolate bark in the fridge if there are any leftovers, but be prepared for this treat to fly off the tray! Here’s why: goji berries and cranberries lend a little sweetness, almonds and pecans add crunch, and there’s even a fermented, superfood boost from maca powder that melts into a luscious cacao base. This vegan and gluten-free dessert is made for sharing, but we completely approve of keeping it all for yourself, too.

Fermented Maca Chocolate Bark

Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

½ cup coconut oil
½ cup cacao powder
¼ cup maple syrup
1 tablespoon creamy almond butter
2 teaspoons New Chapter Fermented Maca Booster Powder
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
⅛ teaspoon sea salt
¼ cup almonds (raw or dry roasted) chopped, divided
¼ cup pecans (raw or dry roasted) chopped, divided
2 tablespoons dried cranberries
1 tablespoon pumpkin seeds
1 tablespoon goji berries
1 teaspoon chia seeds

Instructions

Line a small baking sheet with two pieces of crisscrossed parchment paper.Melt coconut oil in a medium saucepan over low heat. Off heat, whisk in the cacao powder, maple syrup, almond butter, maca powder, cinnamon, cayenne, and salt. Stir in 2 tablespoons each of the almonds and pecans.
Pour chocolate onto baking sheet and use an offset spatula to spread about ¼-inch thick. Sprinkle on remaining nuts, cranberries, pumpkin seeds, goji berries, and chia seeds. Freeze for 15 minutes, until frozen solid, or refrigerate for 30 minutes. Break into bark and serve immediately, or store refrigerated in an airtight container until ready to enjoy.

Distraction-Free Eating Challenge!

Let me ask you a question…. When you’re eating, how often do you eat slowly and really take the time to enjoy and savor your meals?

If you’re like most people, you’re likely watching TV, on your phone, playing on the computer…. or doing some kind of “multi-tasking.”

Since this is something the MAJORITY of us do these days, your challenge this week is to EAT WITHOUT DISTRACTIONS for at least one meal every day this week.

That’s right... when you’re eating, all you’re going to do is EAT.

 Take the time to really enjoy your food – chew it thoroughly.  Taste all of the amazing flavors, and pay attention to your body’s “I’m getting full” signals.

Doing this can help you lose weight because it can have a significant effect on how much you eat for the rest of the day!

In fact, a study published by the American Society for Nutrition found that people who played computer solitaire while eating lunch not only ate more at lunch, but they didn’t even remember everything they ate... AND they ate additional snacks later that day.

It even goes beyond that.  When you slow down and enjoy your meal, you actually digest your food more efficiently. Pretty neat how the body works.

Here’s a link to the study results: http://ajcn.nutrition.org/content/93/2/308.long

Pineapple Spinach Green Smoothie

 

 

 

Pineapple Spinach Green Smoothie

 

Ingredients

• 2/3 cup low-fat vanilla Greek yogurt
• 1 banana
• 1 cup pineapple
• 1 cup fresh baby spinach packed
• 1/4-1/2 cup apple juice or skim milk
• Ice optional

Instructions

1. Place all ingredients in a blender and puree until smooth. If using frozen fruit you'll probably need to use 1/2 cup liquid instead of just 1/4.
    
    
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