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Good for: Treat, snack

Ready in: 4.5 hours (10 mins prepping and the rest freezing)
Serves: 6

Gluten free, vegetarian, sugar-free

INGREDIENTS:

13.5 oz organic coconut milk (398 ml)
5 Tbsp cocoa powder
1/3 tsp salt
36 drops liquid stevia extract
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 tsp lemon juice
1 tsp grass-fed gelatin
Pieces of unsweetened chocolate, almond butter, roasted coconut chips to   
enhance texture & flavor (optional)

PREPARATION:

  1. Mix first 7 ingredients in a bowl
  2. Dissolve gelatin in 1 tbsp of hot water
  3. Mix gelatin into the mixture until all is disoolved and well combined
  4. Pour in popsicle molds
  5.  If you want add the unsweetened chocolate pieces and almond butter, add a little of each ingredient into each individual popsicle mold
  6. Freeze for 4 hours. Before eating them if you want to add some roasted coconut flakes you can leave the posicle out of the freezer for 5-10 minutes and then dip it in coconut flakes from a plate. Yuum!

“I believe that the greatest gift you can give your family and the world is a healthy you. ”   

Joyce Meyer

Good for: Treat, snack

Ready in: 35 minutes
Serves: 10

Gluten free, vegetarian, sugar-free

INGREDIENTS:

2 eggs
3 small ripe bananas
1/3 cup maple syrup
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1/2 cup almond meal/flour (grind raw almonds in food processor)
1 cup oat flour (grind GF oats in food processor)
Optional toppings: pinch of cinnamon for batter, chopped nuts, rolled oats for topping

PREPARATION:

  1. With a fork mash well the bananas
  2. Whisk the 2 eggs, add to mashed banana and incorporate the rest of wet ingredients.
  3. Stir until everything is well mixed
  4. Add dry ingredients and mix batter until it reaches a homogeneous texture
  5. Preheat oven at 350 F
  6. Add a little bit of coconut oil to the baking tray, to avoid any sticking
  7. Bake for 20-25 minutes. Check it it´s ready by inserting a clean toothpick and verifying it comes out clean
  8. Take it out of the oven to cool down, share, and enjoy!

“Health is a state of complete harmony of the body, mind and spirit. When one is free from physical disabilities and mental distractions, the gates of the soul open.”   

B.K.S. Iyengar

Good for: Breakfast, snack, dinner, light meal, side dish

Ready in: 5 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive, raw

INGREDIENTS:

2 medium-large sized cucumbers
200 grand activated almonds (soaked from the day before and washed with clean water before using)
Black pepper and peppermint leaves to taste

PREPARATION:

  1. Chop the cucumbers into pieces to facilitate blending
  2. Add all ingredients in a blender and blend until smooth
  3. Enjoy!

“Gratitude is not just a word; it is a way of life” 

Rob Martin

Good for: Breakfast, snack, pre/post workout

Ready in: 5 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive

INGREDIENTS:

2 cups filtered water
2 cups coconut water
1 cup spinach
2 small green apples
4 Tbsp hemp seeds
2 Tbsp lemon- optional, if you like more sour taste

PREPARATION:

Blend all ingredients and enjoy!!

“The major key to your better future is you” 

JIM JOHN

Good for: Breakfast, snack, dinner, light meal, side dish

Ready in: 5 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive

INGREDIENTS:

1 large pitted avocado
2 cups almond mylk
1 small peeled, seedless cucumber 

PREPARATION:

  1. Remove the edible part of the avocado and place all ingredients in a blender. Blend until consistency is uniform.
  2. Garnish with desired seeds and/or sprouts if wanted
  3. Enjoy!

“Take rest; a field that has rested gives a bountiful crop ” 

Ovid

Good for: Lunch, snack, dinner, light meal, side dish

Ready in: 10 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive, paleo

INGREDIENTS:

2 cups chopped purple cabbage
1/2 cup shredded carrots
1/2 cup thinly diced cucumbers
VINAIGRETTE:
2 Tbsp apple cider vinegar
2 Tbsp extra virgin cold-pressed olive oil
2 tsp whole grain dijon mustard
1⁄4 cup macadamia nuts or other of choice
1⁄4 cup hemp seeds or other of choice
Sea salt to taste, ideally less than 1/8 tsp
Black pepper to taste

PREPARATION:

  1. Mix the vinaigrette ingredients together.
  2. Massage the salad mix with the vinaigrette
  3. Add salt and pepper to taste
    Enjoy & share!

“Whether you think you can or you think you can’t, you’re right” 

HENRY FORD

Good for: Breakfast, snack, dinner, light meal

Ready in: 5 minutes
Serves: 2

Gluten free, vegetarian, vegan

INGREDIENTS:

1/2 kiwi 
1/2 grapefruit
1 slice of watermelon 
4 strawberries
4 cherries
8 blueberries
8 raspberries                                                                                                                        1 small mango
Lemon juice & pinch of pink Himalayan salt (optional)

PREPARATION:

  1. Peel grapefruit, mango , and kiwi
  2. Wash other fruits properly
  3. Add lemon juice & Himalayan salt or mix with one cup of unsweetened coconut or almond yogurt. Top with any seeds or nuts for a more satiating snack
  4. Enjoy!

“Knowing Is Not Enough; We Must Apply. Wishing Is Not Enough; We Must Do.” 

Johann Wolfgang Von Goethe 

Good for: Adding to soups, vegetables, salads, gf pasta, and more!

Ready in: 15 minutes
Serves: 8

Gluten free, vegetarian, vegan,

INGREDIENTS:

2 cups of packed arugula 
1/2 cup cold pressed extra virgin olive oil
1 minced garlic clove 
1/2 cup almonds
Juice of 1 lemon
Lemon zest of 1/2 lemon
Sea/ pink Himalayan salt to taste
Black pepper to taste


PREPARATION:

  1. Add all ingredients except olive oil into a food processor
  2. Turn it on and chop ingredients gradually, pulsing constantly to avoid overheating of the food processor. Open the lid and use a spatula to stir well and move the ingredients that stay on the side of the base
  3. Add olive oil gradually and keep chopping the ingredients until reaching desired consistency
  4. Save in a glass, airtight container in the refrigerator. It´s usually good for 1.5 weeks. You can also freeze it (check if the glass container you´re using is safe for this)

“Peace is a daily, a weekly, a monthly process, gradually changing opinions, slowly eroding old barriers, quietly building new structures.” 

John F. Kennedy

Good for: Breakfast, snack, dinner, light meal, side dish

Ready in: 20 minutes
Serves: 2

Gluten free, vegetarian, vegan, digestive, paleo

INGREDIENTS:

Fresh Asparagus 
3 tablespoons cold pressed extra virgin olive oil
2 minced garlic cloves
1/2 teaspoon pink Himalayan or sea salt
1 bunch chopped thin asparagus (remove the starchy woody ends)
2 tablespoons lemon juice
2 tablespoons finely chopped cilantro
Black pepper to taste


PREPARATION:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place asparagus in baking tray and massage all other ingredients so asparagus are well coated
  3. Bake in the preheated oven for nearly 15 minutes or a bit less, until just tender
  4. Sprinkle with lemon juice just before serving

“Gratitude breeds fulfillment. Entitlement breeds misery” 

Dr. Ben Kim

Good for: Breakfast, snack, on the go

Ready in: 15 minutes
Serves: 2

Gluten free, vegetarian, vegan, ant-inflammatory, paleo, sugar free

INGREDIENTS:

200 ml of unsweetened coconut mylk (or any other nut mylk)
4 tablespoons chia seeds (may add more mylk or chia seeds later to make it less or more thick)
2 pinches cinnamon powder
1 teaspoon vanilla extract
12 drops of natural stevia extract
20 Raspberries to top

PREPARATION:

  1. In a glass mason jar stir all ingredients except the chia seeds
  2. Add the chia seeds stirring continuously for a couple of minutes
  3. Add raspberries- can mix them in or just add as topping before eating
  4. Close the mason jar with the lid and leave it in the refrigerator for 10 minutes (or more)
  5. When you’re going to eat it, remove from the fridge, stir again, add more mylk if desired
    Enjoy chilled!

“No act of kindness, no matter how small, is ever wasted.” 

Aesop