Nutrition coach Lauren Chambers will make a detoxifying smoothie, some nutritious curry, and talk with us about how to get healthy after the holidays. Chambers runs her own nutrition coaching business So Fresh n' So Green to help others get their diets on track.
Learn more about Chambers and her business at https://sofreshnsogreen.com
Liked a recipe you saw today? Check them out below!
Recipes by Nutrition + Hormone Health Coach Lauren Chambers of So Fresh N So Green
“Beat the January” Blues Creamy Protein Shake
This thick and creamy shake is loaded with healthy protein, quality fat and plenty of fiber to sustain you for hours in between meals or boost your workout sessions. It also sneaks in antioxidants from the blueberries and supports liver detoxification with the addition of frozen cauliflower. Serves 1.
- 1 cup coconut or hemp milk
- 1 scoop clean vanilla protein powder
- 3/4 cup frozen blueberries
- 1/2 cup frozen cauliflower
- 1 tablespoon coconut, almond or cashew butter or 1/4 avocado
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- Optional add-ins: 1-2 dates or frozen banana to sweeten; 1 teaspoon ashwagandha to combat stress
Pro tip: If you like your shakes thinner, simply add more milk.
Add all ingredients to a high-speed blender and mix until smooth.
Activated Charcoal + Date Latte
This superfood sip is cozy, simple to make and slightly sweet without any refined sugar. It contains activated charcoal powder, which is so effective at trapping and flushing toxins out of the body that hospitals routinely use it as a way to treat poisoning and drug/alcohol overdoses, making it the perfect concoction to whip up after a night of too many cocktails or cookies. Serves 1.
Add coconut oil or butter to a stovetop pan over medium heat and melt. Stir in activated charcoal powder to create a paste, then add in non-dairy milk, date and collagen powder. Heat through a few minutes or until steaming (do not boil). Remove from stovetop and pulse in a blender for 5-10 seconds, until frothy and well-mixed.
Spiced Chickpea, Sweet Potato + Cauliflower Curry with Turmeric & Coconut
This simple one-pot soup is not only cozy, nourishing and warming on cold winter days, but it packs an anti-inflammatory punch with the incorporation of turmeric spice, known for its inflammation-fighting properties (which alleviates common symptoms like sluggishness, brain fog, weight gain, puffiness, bloat, mood disorders, sore joints, etc.). It also contains cilantro, an herb effective at eliminating toxins and protecting your liver against damage and disease. Serves 4-6.
- 2 tbsp coconut oil
- 1 large onion, peeled and diced
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 heaping tsp turmeric powder
- 1 heaping tsp coriander spice
- 1/2 cup chopped cilantro
- 1 tsp sea salt
- fresh ground black pepper to taste
- 2 tbsp tomato paste
- 2 large sweet potatoes (or four small), peeled and chopped
- 1 head of cauliflower, chopped
- 1 can of cooked chickpeas, rinsed and drained
- 2 cups bone broth
- 1 can coconut milk
- 1 tbsp tamari or gf soy sauce
- juice of 1 lime
- Add coconut oil to a large stovetop pan over medium heat and melt, tossing in chopped onion once melted. Cook 5-10 minutes, until onion is translucent.
- Stir in garlic, ginger, sea salt, pepper, turmeric, coriander and cilantro and cook for 2 minutes, until fragrant, then add in tomato paste and cook 2 minutes more.
- Add in sweet potato cubes, cauliflower, chickpeas, bone broth, coconut milk, and tamari and simmer until vegetables are tender and cooked through, approximately 20-30 minutes.
- Remove from heat and add in fresh lime juice. Option to blend 2-4 cups of soup to give it a creamier stew like texture. Try topping with more fresh cilantro, avocado and coconut milk.