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joyfalzonewinter salad with blood orange & avocado
No CommentsRead moreAs if the power of whole foods on their own wasn’t enough to excite me, there are some amazing studies being done on the synergy of food! Hort Research in New Zealand did a study showing that if you combine berries and chocolate, you absorb three times the amount of antioxidants than if you were to eat those two foods separately. Today I want to specifically talk about how adding healthy fats to a salad can boost your carotenoid (antioxidant) absorption.
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joyfalzoneguilt-free chocolate mousse
No CommentsRead moreOne of the most common concerns I hear when people start talking about changing their diets to eat whole foods is that they will feel deprived or they won’t be able to enjoy the sweets they crave. I tell people over and over that the more whole foods they eat, the less they will even want the processed sugar and desserts. It is really a hard concept to wrap your head around but it is true! It doesn’t happen overnight but it did happen to me and I also watched it happen to my husband over a few years’ time. He jokes with me and asks me what I did to him (he seriously is a different person now), but really it wasn’t me, it was his taste buds changing as he added more and more whole foods into his diet. He even agreed to write about it so you know I’m not making it up.
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joyfalzoneeggnog smoothie
No CommentsRead moreToday I’m sharing a super simple eggnog smoothie with you, except with no eggs or milk, and it is still delicious! Feel free to tweak the recipe however it suits you. I like to add some cashew butter to make it more filling and sometimes lucuma powder which adds a little maple like sweetness. Lucuma is a Peruvian fruit and adds protein, beta-carotene, iron, zinc, B3 and calcium to the mix. I’d love to hear what you think of this smoothie!
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joyfalzonestuffed acorn squash with quinoa, kale & shiitakes
No CommentsRead moreToday I am sharing yet another squash recipe, because well, they are in season! I absolutely love winter squash and I am thrilled that my husband who used to hate all types will now eat (and enjoy) anything I make with any type of squash!
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joyfalzonemoroccan chickpea stew
No CommentsRead moreThere are some recipes that I just keep coming back to every season and this is certainly one of them. It comes from one of my most used cookbooks “at home in the whole food kitchen” by vegetarian chef Amy Chaplin. She lays this cookbook out so beautifully from a stunning breakdown of pantry essentials to dozens of DIY spice mixes and nut milks and nutrition packed recipes for every season.
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joyfalzoneanti-inflammatory ginger turmeric latte
No CommentsRead moreWith the cooler weather setting in I love to sip on warm comforting drinks. One of my favorites is this ginger and turmeric latte. If you know you like the flavors of ginger and turmeric you will love this drink, but if you don’t like the spicy bite of ginger and turmeric this may not be for you.
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joyfalzonequinoa salad with butternut squash & kale
No CommentsRead moreHappy fall equinox! My parents gave me a bunch of butternut squash from their garden so I decided to use it for this week’s recipe. This is a simple 2-pot quinoa salad that is great for lunches throughout the week. I’m a huge fan of making a big batch of quinoa at the beginning of the week to add to vegetables and make lunches out of it. The original recipe calls for a vinaigrette but honestly I don’t think this salad really needs it. It’s good with or without. The fresh thyme and shallots give this dish plenty of flavor!
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joyfalzonespiced sweet potato smoothie
No CommentsRead moreIf you’ve been following me on Instagram for a while this recipe might look familiar. I’ve shared it before as a pumpkin pie smoothie but today I am using sweet potato instead. Sweet potatoes are an excellent source of vitamin A. This smoothie alone will supply you with over 100% of your daily value! The bright colors of sweet potatoes come from antioxidants which are anti-inflammatory and possibly even lower the potential risk of heavy metal exposure.
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joyfalzonea simple thai zucchini soup
No CommentsRead moreThere comes a time every September when I find myself in a food rut. Summer produce is still going strong but nights are cool and I crave change. Although autumn produce is starting to show up at the farmer’s market and in my garden, I’m not quite ready to let go of summer. Somehow I make the transition with warm summer soups and cold autumn smoothies. This thai spiced zucchini soup is perfect for cool summer nights. I like to spoon it over quinoa (a complete protein) to make it a filling meal. Making a large batch of quinoa in the beginning of the week allows for a quick add on to weeknight meals.
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joyfalzoneno-bake cacao bites
3 CommentsRead moreLazy chocolate lovers, this post is for you. These easy four-ingredient raw cookies are perfect to snack on or have for dessert. They are packed with healthy fats, biotin and vitamin E from the almonds, fiber and iron from the dates, and antioxidants, magnesium and iron from the cacao. This recipe calls for raw cacao powder because the beans are milled at low temperatures to protect the nutrients and flavor. If you tend to like super sweet desserts, you may want to add an extra date or two.
Posts tagged with ‘vegan’
hello wholefoods > vegan