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joyfalzonefive health coach approved meals ready in 6 minutes or less
No CommentsRead moreI posted this on Instagram but I thought it should live here too. I’ve been neglecting the blog over the past year because I think we’ve all just been in survival mode, you know? I’ve been relying more and more on ready made meals as life is busier and I am just plain TIRED! These are some of my go-tos and I hope you enjoy them too!
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joyfalzoneAnne Marie’s sourdough crackers
No CommentsRead moreA weekly favorite in our house! Sourdough crackers made from the stuff you scrape off when you refresh your starter! No waste! We typically use whole wheat einkorn or spelt flour to maximize nutrients. Our bodies process white flour the same way they process white sugar since it’s stripped of most of the fiber and nutrients, so unfortunately although it’s palatable, it’s not good for your health. I took these photos almost a year ago & am just getting around to sharing them with you! I hope you enjoy as much as we do!
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joyfalzonehow to: lacto-fermentation
No CommentsRead moreI was turned on to wild fermentation after finding Real Pickles at my local health food store. It always seemed a little intimidating to do it at home but a few years ago I tried & it couldn’t be easier! Lacto fermentation (or wild fermentation) refers to the process of using the natural lactic acid found on the surface of vegetables to break down the sugars which produces healthful bacteria for our microbiome & in some cases increases the bioavailability of vitamins & minerals in the vegetable!
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joyfalzoneeasy spicy pickled onions
No CommentsRead moreThese are so simple and yet bring your taco game to the next level! We always have these in our fridge and you should too!
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joyfalzonehow to stay healthy during flu season & DIY immune broth
No CommentsRead moreWith the cold autumn and winter months upon us, I wanted to share my go-tos for boosting the immune system and also remedies for after you’re already sick!
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joyfalzone10 health coach approved swaps to clean up your kitchen
Read moreToday’s post brought to you by one of you! Thanks for the idea Grace! If there are topics or recipes you would like to see on here, send me a message, I would love to hear from you! As you probably know, based on the name of my blog, I am all about eating WHOLE foods. The closer it is to how it grows out of the ground the better! When it comes to packaged foods, I am always giving my clients healthier whole food recommendations to swap out for the more processed items they are used to buying. I’ve rounded up ten whole food, plant based alternatives to common items in your kitchen and pantry. These brands are brands I use and love and I have not been paid to promote these items. If any of these companies want a paid partnership though, I’m all for it! Just kidding I don’t have enough followers! Seriously though, please share this post with all your friends! Simple and easy changes like these are a great place to start if you want to clean up your diet!
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joyfalzoneeasy vegan parmesan
No CommentsRead moreOk, I know it isn’t actually cheese but it definitely gives that lightly salty and cheesy taste we all know and love on pasta or in pesto. It’s a great pantry (fridge) staple to sprinkle on veggies or pasta to make it a little more interesting!
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joyfalzoneno waste vegetable stock
No CommentsRead moreEver feel like you are wasting vegetable scraps? Well stop! Save them to use in a nourishing vegetable stock. You can use whatever scraps you have accumulated, carrot tops, celery leaves, onion or leek scraps, etc. Homemade stock tastes so much better than that stuff in a box. Ever since I started making it myself I will never go back. If you eat chicken, just add your leftover remains to this non-recipe to make chicken stock. It will keep in the refrigerator for about a week or you can freeze it.
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joyfalzonecashew cream
No CommentsRead moreThis cashew cream is life changing, seriously. I could eat it by the spoonful. It is good on just about anything, as a dipping sauce, creamy pasta sauce, or dressing. Best of all, it takes only a few minutes of blender time and remembering to soak your nuts the night before. The first time I had cashew cream was at my local health food store in a veggie wrap so I have tried to recreate theirs. You can play around with the flavor if you like by adding a little vinegar, spices or nutritional yeast for “cheesiness”.
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