Category: "Recipe"

Gluten-Free Maple, Fruit and Nut Granola

February 26th, 2017 | no comments

Hello friends!

Today I’m back at it with a super simple recipe that is one of my all time favorites. I’m in my last few days of pregnancy and waiting for this sweet baby girl to arrive so stocking the fridge and pantry for postpartum convenience has kept me busy. For all of my mamas-to-be or new-mamas, Oats have been linked to a boost in milk supply so it’s a great food to reach for if you’re breastfeeding. Dried fruit and nuts provide a delicious boost of protein and energy which is great for new mamas who need all of the energy they can muster up for caring for a newborn. So it made sense to me to make my own granola since it’s easy to grab, tops well over yogurt for breakfast and salads or sweet potato for a heartier meal (try it!). 

This recipe is SO easy. It’s all about the mix, bake and wait. You can’t go wrong. Another reason I love it is because you can really mix in any fruit and nuts and seeds you have on hand. I hope you enjoy! If you make this delicious granola, tag me in your posts @DeeLynn78 on Insta, @DeeLynn on Twitter and #createyourgreatlife. Happy Baking! 

Gluten-Free Maple, Fruit and Nut Granola

You’ll need:

  • 3 cups GF rolled oats
  • 1/2 cups raw nuts (I used walnuts and almonds)
  • 1/4 cup shaved unsweetened coconut flakes 
  • 1 tbsp raw hemp hearts
  • 1 tbsp raw chia seeds 
  • 2 tsp organic cinnamon powder 
  • 1 tsp Himalayan salt
  • 1 tsp pure vanilla extract 
  • 1/3 cup coconut oil 
  • 1/3 cup grade b maple syrup 
  • 1/3 cup dried fruit (I used unsweetened cranberries and apricots) 

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To Make:

Preheat oven to 300 degrees and line a baking sheet with parchment paper. In a mixing bowl add dry ingredients (leaving out the dried fruit) and mix thoroughly with a wooden spoon. In a small bowl mix melted coconut oil with the maple syrup and vanilla extra and whisk until its (mostly) incorporated. Next, slowly drizzle wet ingredients into the dry mixing bowl ingredients and mix thoroughly until all of the oats and fruit are incorporated. 

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Spread the oat mixture evenly onto your lined baking sheet. Bake for 40-50 minutes stirring every 10 minutes and flipping the sheet halfway through to encourage even baking. Once baked, let cool and dry completely. The oats will harden as they cool and dry out. 

Once the oats are cooled add your dried fruit and stir mixture to evenly incorporate. If you want to get really fancy you can add some dark chocolate chips too (I love to add when I’m giving this as a gift). 

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Store in an air tight glass container in a cool dry place. If giving as a gift, tie a cute ribbon around the neck of the jar and add a homemade tag — makes a great hostess gift! I love to enjoy it over coconut yogurt with fresh fruit – YUM! Enjoy! 

granole 4

 

Vegan Butternut Squash, Black Bean + Lentil Chili

September 28th, 2016 | no comments

I think Autumn has got to be my favorite season to be in the kitchen. The markets are full of hearty root vegetables and a plethora of different shaped and colored squash. I’m always inspired to make hearty and cozy recipes like an all time favorite of mine…Chili. 

Well, I had this gorgeous butternut squash laying around, and typically my go-to is roasted butternut squash or butternut squash soup but for some reason I had a calling to try something new. Low and behold, this new recipe for Butternut Squash, Black Bean and Lentil Chili that is surely one for the books. I added in smoked paprika to add some smokey sweetness to the recipe and I am IN LOVE with the end result. 

I want to warn you…my spices measurements are not exact. I am such a “cook from the heart” gal and especially when it comes to chili and soups that I really do taste along the way and adjust the flavors accordingly. I will do my best to lay out the ingredients here but I give you FULL permission to cook, taste and adjust until it is JUST right for you. 

Vegan Butternut Squash, Black Bean + Lentil Chili 

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You’ll Need:

  • 1 small butternut squash, peeled and chopped
  • 1 medium white or yellow onion, chopped
  • 1 red pepper, chopped (yellow would work too, I just found red pepper at my farmer’s market that day)
  • 2 cans organic black beans, drained rinsed
  • 1 can organic garbanzo beans, drained rinsed
  • 1 cup red lentils (any color will do), rinsed
  • 1 can organic crushed tomato
  • 1 carton of organic vegetable broth
  • 1 empty bean can filled with water 
  • 3 cloves garlic, minced
  • 2 – 3 TBSP tomato paste
  • 3 TBSP Chili Powder*
  • 1 TBSP Garlic Powder*
  • 1 TBSP Onion Powder*
  • 1 TBSP Cumin*
  • 1 TSP Smoked Paprika*
  • Pinch of Cayenne pepper (adjust to your heat liking)*
  • Himalayan Pink Salt, to taste*

*Feel free to taste and adjust spices along the way to your liking! 

To Make:

In a large put over medium heat, add 2 TBSP of olive oil and stir in chopped onions. Stir for 1 – 2 minutes, then add in the butternut squash, garlic and chopped red pepper. Add a pink of salt and stir for another 2 – 4 minutes. Once you see the butternut squash start to deepen in color (as its cooking), add in rinsed black beans, garbanzo beans and lentils and another pink of salt (layering on the flavor!). Stir for another 1 – 2 minutes and then add in tomato paste, crushed tomatoes and all of the spices (I like to mix the spices together in a separate bowl first to fully incorporate before adding to the pot).  

Once the spices have been added, add in the carton of vegetable stock and 1 bean can’s worth of water. Stir well, bring to a boil and then cover the pot, lower the heat and simmer fro 30 minutes. I stir every 10 minutes or so and adjust heat if necessary (you do not want to burn). If you see the chili getting too thick (depending on the lentils, they can soak up A LOT of water), add in a bit more water. Adjust spices to your liking and continue to stir so all of the flavors are well blended. The chili should begin to thicken up and be ready to eat after about 30 minutes (really until the squash and lentils are tender!). 

Optional: Top with fresh lime juice, sliced jalapeno or cheddar cheese (if you’d like!). When we want to add something creamy, I use 0% Fage Greek yogurt instead of sour cream and it’s perfect!

Without the toppings, this recipe is vegan, gluten-free and dairy-free! 

Let me know if you make this recipe! 

Butternut Squash, Black Bean + Lentil Chili
Vegan, Gluten-Free and Dairy-Free
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 small butternut squash, peeled and chopped
  2. 1 medium white or yellow onion, chopped
  3. 1 red pepper, chopped (yellow would work too, I just found red pepper at my farmer's market that day)
  4. 2 cans organic black beans, drained rinsed
  5. 1 can organic garbanzo beans, drained rinsed
  6. 1 cup red lentils (any color will do), rinsed
  7. 1 can organic crushed tomato
  8. 1 carton of organic vegetable broth
  9. 1 empty bean can filled with water
  10. 3 cloves garlic, minced
  11. 2 - 3 TBSP tomato paste
  12. 3 TBSP Chili Powder*
  13. 1 TBSP Garlic Powder*
  14. 1 TBSP Onion Powder*
  15. 1 TBSP Cumin*
  16. 1 TSP Smoked Paprika*
  17. Pinch of Cayenne pepper (adjust to your heat liking)*
  18. Himalayan Pink Salt, to taste*
Instructions
  1. In a large put over medium heat, add 2 TBSP of olive oil and stir in chopped onions. Stir for 1 - 2 minutes, then add in the butternut squash, garlic and chopped red pepper. Add a pink of salt and stir for another 2 - 4 minutes. Once you see the butternut squash start to deepen in color (as its cooking), add in rinsed black beans, garbanzo beans and lentils and another pink of salt (layering on the flavor!). Stir for another 1 - 2 minutes and then add in tomato paste, crushed tomatoes and all of the spices (I like to mix the spices together in a separate bowl first to fully incorporate before adding to the pot).
  2. Once the spices have been added, add in the carton of vegetable stock and 1 bean can's worth of water. Stir well, bring to a boil and then cover the pot, lower the heat and simmer fro 30 minutes. I stir every 10 minutes or so and adjust heat if necessary (you do not want to burn). If you see the chili getting too thick (depending on the lentils, they can soak up A LOT of water), add in a bit more water. Adjust spices to your liking and continue to stir so all of the flavors are well blended. The chili should begin to thicken up and be ready to eat after about 30 minutes (really until the squash and lentils are tender!).
Notes
  1. Optional: Top with fresh lime juice, sliced jalapeno or cheddar cheese (if you'd like!). When we want to add something creamy, I use 0% Fage Greek yogurt instead of sour cream and it's perfect!
  2. *Feel free to taste and adjust spices along the way to your liking!
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

Wild Blueberry Vanilla Gluten-Free Overnight Oats

September 15th, 2016 | no comments

Even though I haven’t been “back to school” in many years, every September I feel that back to school mentality. I get things in order for fall, do some cleaning and organizing, purchase a few new goodies and stock up the fridge after being ‘on-the-go’ all summer! Can you relate?

September always seems to be a busy month, doesn’t it? New projects, new routines and for lots of weekend plans. During busy months, I love to turn to quick and easy recipes that are not only delicious but keep you fueled to face the day ahead. 

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Overnight oats is a gluten-free breakfast that is packed with protein and provides the perfect blank slate for almost any flavor combination. 

One of the reasons I love Overnight Oats is because I can prepare the night before in minutes (I’ve got two servings down to less than 5 min prep), pop it in the fridge before bed and wake-up to a hassle free breakfast! I love that. 

Today I am sharing a sweet and comforting combination of wild blueberries and sweet vanilla. I plan to post more variations throughout the fall, like my Stone Fruit Overnight Oats – yum! I hope you enjoy this one! 

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Wild Blueberry Vanilla Overnight Oats

You’ll Need:

  • 2/3 cups gluten-free rolled oats
  • 1 TBSP chia seeds
  • Small dash of Himalayan Salt
  • 1 TSP Organic Cinnamon
  • 2 TBSP wild blueberries (frozen)
  • Organic Vanilla Almond Milk (to cover the mixture)

To Make:

The night before you’d like to enjoy, add the contents in the order above into a mason jar. I like to pour the almond milk until it just about covers the oat mixture (the oats will absorb some of the liquid overnight). Cover tightly and shake for 30 seconds until mixture is fully incorporated. Pop in the fridge!

The next morning, top with sliced almonds (optional) and ENJOY your hassle-free, prep-free breakfast! :)

 

Crazy Good Lemon Basil Quinoa Tuna Salad

August 9th, 2016 | no comments

 I love meals that come together quick, are packed with nutrition and don’t ever skimp on flavor. YOU. KNOW. THIS. ABOUT. ME. ;) 

So, today I am sharing with you a meal that was too good to keep to myself. A while back I shared my love of Wild Planet Foods, specifically their wild albacore tuna. If you missed it, you can read all of my thoughts on canned tuna and one of my all time favorite recipes for tuna salad, aside from the one below.

Capture

In today’s recipe, I can’t quite figure out who is the star… the delicious fluffy (and protein-packed) quinoa, the tuna, all the fresh summer veggies and herbs or the refreshing lemon? It just all comes together so perfectly. 

This one would be great over a bed of fresh greens, on its own or to take to a summer BBQ. I mention that because a lot of people ask me how to “stay healthy socially,” I might even do a whole post about it if there’s interest. One of the ways I do that is by bringing a dish I know that I can eat and that everyone will love. Its also a great way to introduce healthier options to your friends and family. 

 Crazy Good Lemon Basil Quinoa Tuna Salad

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You’ll Need:

  • 1 cup uncooked organic quinoa
  • 1 can Wild Planet  Wild Albacore Tuna
  • 1/2 a white onion, diced
  • 1 medium carrot, chopped
  • 1 cup organic garbanzo beans
  • 1 ear of fresh corn, steamed and removed from the cob
  • 1 handful of fresh basil or parsley, finely chopped 
  • 4 TBSP Organic cold-pressed olive oil
  • 2 TBSP White Vinegar 
  • Juice of 1/2 a lemon
  • Pinch of Himalayan Salt to taste
  • Sprinkle of black pepper optional

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To Make:

Start by cooking the quinoa according to the package. I like to rinse and then add it to a pot with 2 cups water. Bring to a boil then cover, lower the heat and simmer for 20 – 30 minutes until cooked. Let completely cool. 

In a small bowl, use a fork to flake the tuna until it is very fine. 

Next, in a large mixing bowl combine cooked quinoa, flaked tuna, onion, carrot, corn, garbanzo beans and mix to incorporate with a wooden spoon. Fold in chopped herbs. 

In a small bowl, combine wet ingredients for the dressing using a wisk: olive oil, vinegar, lemon juice, salt and pepper. Adjust olive oil and vinegar to your liking. 

Slowly add the dressing to the quinoa and mix thoroughly with a wooden spoon. 

Refrigerate for 30 minutes to an hour to let all of the flavors combine. Mix before serving. IMG_1911

Quinoa Tuna Salad
A light yet hearty summer quinoa tuna salad. Great on its own or served over a fresh bed of greens.
Write a review
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Prep Time
30 min
Total Time
40 min
Prep Time
30 min
Total Time
40 min
Ingredients
  1. 1 cup uncooked organic quinoa
  2. 1 can Wild Planet Wild Albacore Tuna
  3. 1/2 a white onion, diced
  4. 1 medium carrot, chopped
  5. 1 cup organic garbanzo beans
  6. 1 ear of fresh corn, steamed and removed from the cob
  7. 1 handful of fresh basil or parsley, finely chopped
  8. 4 TBSP Organic cold-pressed olive oil
  9. 2 TBSP White Vinegar
  10. Juice of 1/2 a lemon
  11. Pinch of Himalayan Salt to taste
  12. Sprinkle of black pepper optional
Instructions
  1. Start by cooking the quinoa according to the package. I like to rinse and then add it to a pot with 2 cups water. Bring to a boil then cover, lower the heat and simmer for 20 - 30 minutes until cooked. Let completely cool.
  2. In a small bowl, use a fork to flake the tuna until it is very fine.
  3. Next, in a large mixing bowl combine cooked quinoa, flaked tuna, onion, carrot, corn, garbanzo beans and mix to incorporate with a wooden spoon. Fold in chopped herbs.
  4. In a small bowl, combine wet ingredients for the dressing using a wisk: olive oil, vinegar, lemon juice, salt and pepper. Adjust olive oil and vinegar to your liking.
  5. Slowly add the dressing to the quinoa and mix thoroughly with a wooden spoon.
  6. Refrigerate for 30 minutes to an hour to let all of the flavors combine. Mix before serving.
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

Summer-Style Honey Mustard Vinaigrette + Life Update

August 1st, 2016 | no comments

Hey there, 

Is it really August already? Where is this year going? It feels like the time is just FLYING by. We’re halfway through summer here in New York, I can’t believe it. Do you feel like that too?

Now that I am over the shock that it’s August, I wanted to share a recipe that I have been loving lately. In these hot and humid summer months, all I want is crisp, cool and refreshing salads. Do you feel like that too?

But before I spill on the delicious, healthy and guilt-free dressing that I can’t get enough of, let me tell you what I’ve been up to…

Most nights are spent sunset-gazing from my balcony in Brooklyn. This on is a #nofilter sunset and looks like a dream:

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Karl and I recently crossed something off of our summer bucket list and went to the Brooklyn Botanical Garden. Have you been? If not, I recommend for many reasons. We saw the end of the rose blooms in the Rose Garden and the Lily Pads were in bloom too – sooo cool(see below). It was really amazing to see, Karl and I took our time and it was just the most peaceful, zen and beautiful place! We are already planning to go back during Cherry Blossom season because I hear its spectacular. And, did you know that the BBG is FREE ADMISSION on Saturdays from 10am – 12pm entrance and ALL DAY on Tuesdays? I love that!

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And one of me from the Tropical Exhibit with a banana leaf the size of my body! ;) There is something about being around all that nature that allows you to relax, reflect and find some peace (even in a crazy city like New York!). 

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 I just LOVE summer for spending time outside, in nature, at the beach and with friends. It seems like there is always something to do here in New York City / Brooklyn and I am really grateful for that right now. 

After the Brooklyn Botanical Garden, we went to one of my ALL TIME favorite farmer’s market that they host every Saturday, year-round, here in Brooklyn, the Grand Army Plaza Greenmarket. It is one of the largest here in Brooklyn and the assortment is truly amazing…fruits and veggies galore, flowers, dairy, eggs, lavender, fresh breads, herbs, composting, clothing exchange, live music and more. I love when I can get up there and spend lots of time poking around. 

This weekend’s market haul consisted of large fresh bushels of Tuscan Kale, green leaf kale, the sweetest fresh corn, carrots, cucumbers, onions and the juiciest vine ripened cantaloupe you ever did taste. Which inspired me to make a big green salad for Karl and I.

Salads do lend themselves to a dilemma and I hear this one from clients all of the time. “Conventional salad dressings from the food store taste good but I know they aren’t good for me.” Which is true. Have you ever found yourself lurking the salad dressing aisle only to start reading the ingredients off the bottle to get lost in chemical land? Bleh! 

IMG_1876

I don’t believe that you need to dirty up a nice clean salad with a sugar and chemical-laden dressing, but I do LOVE a delicious dressing just like the next person and agree that it can really elevate a salad. 

I have some healthy alternatives in my RECIPE LIBRARY such as Clean Strawberry VinaigretteMiso Ginger Carrot Salad Dressing and Vegan Avocado Ranch Dressing and I am so excited to add this one today! 

Enter my… Summer-Style Honey Mustard Vinaigrette 

IMG_1868

 You’ll Need:

  • 1/4 cup Cold Pressed Olive Oil 
  • 2 TBSP Organic Mustard 
  • Juice of 1/2 a lemon 
  • 1 TBSP Honey (adjust based on desire sweetness)
  • 1 TSP Organic Granulated Garlic
  • 1 TSP Organic Granulated Onion
  • Pinch of Himalayan Salt to taste

IMG_1873

To Make:

In a mixing bowl, add ingredients according to those listed. Whisk together rigorously until fully incorporated. You have my FULL permission to taste and adjust the mustard and honey until you have your desired sweet and spicy ratio.  

Massage into salad with your hands (best for kale salads!) or tongs and incorporate well. If you have extra dressing, store in an airtight glass container in the fridge for up to a week, re-whisking when you’re ready to eat. Enjoy! 

IMG_1872

Let me know if you make this dressing! I’d love to hear how you liked it or adpat the recipe to make it your own. :) 
Summer-Style Honey Mustard Vinaigrette
Delicious tangy and sweet healthy honey mustard vinaigrette. Great for salads or used as a dipping sauce.
Write a review
Print
Prep Time
2 min
Total Time
5 min
Prep Time
2 min
Total Time
5 min
Ingredients
  1. 1/4 cup Cold Pressed Olive Oil
  2. 2 TBSP Organic Mustard
  3. Juice of 1/2 a lemon
  4. 1 TBSP Honey (adjust based on desire sweetness)
  5. 1 TSP Organic Granulated Garlic
  6. 1 TSP Organic Granulated Onion
  7. Pinch of Himalayan Salt to taste
Instructions
  1. In a mixing bowl, add ingredients according to those listed. Whisk together rigorously until fully incorporated. You have my FULL permission to taste and adjust the mustard and honey until you have your desired sweet and spicy ratio.
Notes
  1. Massage into salad with your hands (best for kale salads!) or tongs and incorporate well. If you have extra dressing, store in an airtight glass container in the fridge for up to a week, re-whisking when you're ready to eat. Enjoy!
  2. More recipes, www.createyourgreatlife.com
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

What I’ve been up to… (May 2016)

May 31st, 2016 | no comments

Hi friends, 

It’s been quite some time since my last blog…a month or so? I don’t like to take those bigs gaps in between blog posts because I love sharing my life, tips and recipes with you. However, sometimes life gets busy and you just gotta go with it. Even as a coach, with the many life tips and tricks I have up my sleeve there are times when I just need to prioritize and that sometimes means letting there be some gaps (a few weeks without posting)… and not beating myself up about it. 

I wanted to share what I’ve been up to this last month. May is one of my favorite months of the year. The weather starts to warm up, we get outside and there’s always fun things in store like Cinco de Mayo, Mother’s Day and the long weekend of Memorial Day. This month was full of travel (to Vermont), a wedding and TONS in between. 

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Up at Okemo Mountain in Vermont!

As you may or may not know, twice a year I work with health-coaches-in-training as a Mentor Coach through the Institute for Integrative Nutrition, the health coaching school I attended back in 2012. It’s always an amazing experience to be able to intimately support 80 – 100 new change-makers in the health and wellness world. Though as you can imagine, this is a big chunk of time that gets added to my already full plate, which is why I’ve been a bit quiet over here on the blog. 

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These gorgeous sweet bell peppers inspired fajitas on Cinco de Mayo!

I always learn so much from these new groups of coaching students. Their passion for changing their lives and the lives of those around them is truly inspiring to me. It helps reignite my belief that we have the power to make this world a better place and I love that. Since I am a part of the community, I do get a small kickback for sharing things like a FREE SAMPLE CLASS or this GUIDE TO SPRING CLEANING but I promise you I would recommend this school even if I didn’t. I also get to give out AMAZING TUITION DISCOUNTS from time to time…so if this is something you’ve ever considered, EMAIL ME AND LET’S CONNECT so I can hook you up! :) 

Some of my favorite healthy cookbooks that are my go-tos this time of year!

Some of my favorite healthy cookbooks that are my go-tos this time of year!

I’ve seen hundreds of up-and-coming coaches transform their lives and it never gets old. It’s such a beautiful thing. So if this is at all interesting to you or appealing in any way, pretty please don’t be shy and email me over at createyourgreatlife@gmail.com. :)

Harlow girl on yet another road trip! :)

Harlow girl on yet another road trip! :)

Anyway, my Spring round of coaching this lovely group of health coaches is coming to an end this week and I look forward to another one in the Fall after a much needed “summer break.” With that commitment ending, I am lexcited to be more active on the blog as is my norm and sharing some other things that I’ve been up to like creating new clean eating recipes, summer slim down smoothies, lots of travel (always), all natural skincare (an upgrade to my Skincare 101 post) and TONS more. 

Our first beach day out on Long Island!

Our first beach day this year out on Long Island!

In the meantime, make sure you check out my RECIPE LIBRARY where you can instantly access a backlog of my favorite clean eating recipe posts or my WELLNESS TIPS LIBRARY where I share DIY Skincare and Haircare recipes, tips for staying healthy on the go and my go-to tips for eating take-out without sabotaging your diet (and much more). 

RECIPE LIBRARY HERE

WELLNESS TIPS POSTS

With the kick-off of Summer this week, make sure you check out a few of my popular travel tips posts:

Beach Day Essentials

Staying Healthy While Traveling

Avoid Seasonal FOMO

Had a blast celebrating The Newlyweds!

Had a blast celebrating The Newlyweds earlier in the month!

In the meantime, I’ve been SnapChatting up a storm my daily ins and outs, recipes, behind the scenes in my fridge, pantry, lots of puppy snaps and of course my travels, so make sure you ADD ME ON SNAPCHAT and follow along:

ADD me on SnapChat: @deelynn78

Looking forward to more posts coming in June. Feel free to TWEET ME @DEELYNN and LEAVE A COMMENT on INSTAGRAM @DEELYNN78 and let me know what you want to see!

What blog posts would you like to see more of?

Recipes, Lifestyle Posts, Wellness Tips, Coaching Business Tips, Travel Posts, Beauty, Fitness

HAPPY SUMMER + SAFE TRAVELS!

Xx, D.

 

 

2-Ingredient Almond Butter Recipe (using a Vitamix)

April 21st, 2016 | no comments

Almond butter is a staple in my kitchen. I use it in so many different ways in the kitchen, including eating with a spoon straight from the jar!

Almond butter on a crisp raw apple makes a great afternoon snack, I also love to spread it on Ezekial toast, over a rice cake with sliced banana or add it to smoothies to beef up the protein factory and creaminess. 

jar 1

The possibilities of using almond butter are endless. You’ll notice that it is a bit pricier than peanut butter, so today I am sharing an organic almond butter recipe that costs $7 (just the cost of the organic raw almonds from Trader Joe’s) to yield a full 12 oz mason jar (that is about half the cost that you would find in a store). Plus, the freshness and flavor really explode out of the jar AND you can control the ingredients and flavor by making it in your own home.

I love a simple almond butter with just organic almonds and a pinch of Himalayan salt to bring out the natural sweetness of the almonds. However, you can absolutely PLAY with the flavors by adding cacao powder, cinnamon, dates, organic maple syrup, and raw honey. Get creative and have fun with this super easy recipe that will quickly become your go-to.

jar 2 

One more thing… this delicious almond butter makes a great hostess gift or house warming gift. Just wrap up the mason jar with a cute little ribbon, slap on a homemade sticker label and it is just the darnedest thing! 

2-Ingredient Organic Almond Butter

You’ll need:

  • 4 cups organic almonds
  • Pinch of salt 
  • Options flavor add-ins: 1 tsp organic cinnamon, 1-2 tbsp raw honey, 1-2 tbsp grade b maple syrup, 1 tbsp raw cacao powder

To make:

Start by dry roasting almonds on a lined pan for 15 mins at 350* degrees. I use two separate pans with 2 cups of almonds on each pan to ensure an even roast and toss the almonds halfway through roasting at about 7 minutes in. You’ll start to smell the toasted fragrance – that is the almond oil coming out! Once roasted, let cool about 10 minutes (you’ll hear little crackling noise as the almonds cool). 

pan

Add all 4 cups of almonds to your high speed blender, I use a Vitamix Wet Blender (when I had a food processor I used that). Turn to Variable 1 and then slowly increase speed to 10, and then HIGH. Using the tamper push the almonds toward the blade. In about 1 minute you’ll notice the creamy almond butter texture appear. Once that happens, add a pinch of salt to bring out the natural sweetness of the almonds (optional). Then blend another 15-30 seconds. If you are adding in a flavor, now is the time for that too. Blend to fully incorporate.

Using a spatula, scrape the almond butter into an air tight container and store in the fridge for up to 3 months (though I doubt it will last that long!).

vita

 

Have fun with the flavor combinations!  Tag me @deelynn78 on Instagram so I can see your yummy creations! 
Vitamix Almond Butter
Creamy and smooth organic almond butter.
Write a review
Print
Prep Time
5 min
Total Time
35 min
Prep Time
5 min
Total Time
35 min
Ingredients
  1. 4 cups - organic almonds
  2. Pinch of Himalayan Salt (to taste)
Instructions
  1. tart by dry roasting almonds on a lined pan for 15 mins at 350* degrees. I use two separate pans with 2 cups of almonds on each pan to ensure an even roast and toss the almonds halfway through roasting at about 7 minutes in. You'll start to smell the toasted fragrance - that is the almond oil coming out! Once roasted, let cool about 10 minutes (you'll hear little crackling noise as the almonds cool).
  2. pan
  3. Add all 4 cups of almonds to your high speed blender, I use a Vitamix Wet Blender (when I had a food processor I used that). Turn to Variable 1 and then slowly increase speed to 10, and then HIGH. Using the tamper push the almonds toward the blade. In about 1 minute you'll notice the creamy almond butter texture appear. Once that happens, add a pinch of salt to bring out the natural sweetness of the almonds (optional). Then blend another 15-30 seconds. If you are adding in a flavor, now is the time for that too. Blend to fully incorporate.
  4. Using a spatula, scrape the almond butter into an air tight container and store in the fridge for up to 3 months (though I doubt it will last that long!).
Notes
  1. Store in airtight container in the refrigerator for up to 3 months.
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

 

 

My Love of Essential Oils and Current Favorite DIY Recipes

March 28th, 2016 | no comments

 Let me start off by saying I am not a representative for an essential oils company. I am just a gal who LOVES essentials oils, natural products and holistic remedies for unwanted ailments. 

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Via my SnapChat @DeeLynn78

I used to suffer from bad anxiety while traveling so it was recommended to me that I try essential oils. Well, enter my “gateway drug” to essentials oils was this lavender oil to help with stress relief and anxiety that I picked at Whole Foods (and now buy from Vitacost at half the price). I really loved the natural calming effect the aroma had without any of the side effects of anxiety medicine – which I absolutely loathed taking.

Via ShapChat Story - Follow @DeeLynn78

Via ShapChat Story – Follow @DeeLynn78

Since then, I’ve dabbled into the world of essential oils year over year and have added new “staples” to my holistic arsenal. Now, I can’t imagine NOT having these gems in my “wellness toolbox.” So I thought I would share a few of the oils I have been loving, what I use them for, a few storage tips and some recipes that I played around with this past week and have got me REALLY excited! 

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From my SnapChat this weekend – follow me @DeeLynn78

Essential Oils I have been LOVING and why:

  • Lemon – Energy, Digestion, Cleansing, Detox, Immune Booster
  • Eucalyptus – Releives sore muscles, opens sinuses, breaks up congestion, Antiseptic
  • Grapefruit – Mood Booster, Boosts Immune System
  • Tea Tree – Natural antiseptic, Antibacterial, Antimicrobial, Great for breakouts
  • Lavender – Calming, Restoring, Alleviates Stress, Relaxation
  • Peppermint – Alleviates head aches, body aches, nassua, anxiety
  • Sweet Orange – Anti-inflammatory, Aids with colds and congestion, Natural Antidepressant, Boosts Immunity
  • Rosemary – Concentration, Hair Care, Digestion, Antimicrobial, Stress Relie
  • Have a favorite essential oil?? Tweet it to me @DeeLynn
 A few tips I’ve picked up along the way:
  • Using Carrier Oils are oils that help dilute the essential oils so they are safe for the hair and skin. My favorites are organic coconut oil and sweet almond oil but you could also use jojoba oil, olive oil and avocado oil! 
  • Store homemade skin and hair care products in dark glass jars like blue and amber colored jars that you can purchase at Whole Foods, a craft store or on Amazon
  • When creating at home products, always mix in glass bowls as not to disrupt the oils
  • Have a tip?? Tweet it to me @DeeLynn
A few of my favorite uses for essential oils:
  • Added to my diffuser to help with headaches, stress relieve, relaxation, nausea, concentration
  • Added to an Epsom salt bath
  • To make DIY home care and skin care products like the recipes below (still learning here and taking suggestions, tips and recipes!)
  • Used with a carrier oil (such as coconut oil, jojoba oil or almond oil) and applied directly to the temples, lower belly, bottoms of feet and as a massage oil
  • Inhaled on a tissue in flight to alleviate stress, discomfort and anxiety
  • A few drops on my pillow at home or while traveling to help with relaxation 
  • Natural pet odor spray (recipe coming soon!)
  • Know of a use that I should try?? Tweet it to me @DeeLynn

Now onto the FUN stuff! This pas weekend I played around with a few new recipes and I just love the results! All three of these recipes would make a great hostess gift or housewarming present. You can decorate them with cute ribbon and home made labels to add an extra special touch. I just used what I had laying around! 

Let me know what you think of these recipes and if you have any tips to share! 

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Citrus Bathroom Spray
(inspired by Today's Creative Blog
  • 1 TBSP Rubbing Alcohol
  • 1 TSP 100% Witch Hazel
  • 20 drops each essentials oils: lemon, sweet orange and grapefruit
  • 2 oz distilled water

Mix together and funnel into an amber glass jar. Before you use shake well then spray into the bowl. I’ve also seen these cute directions: “spray the bowl before you go and no one will ever know” – LOL!!

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Lavender Hand Sanitizer Spray
  • 1.5 TBSP 100% Witch Hazel
  • 1 TBSP of Vitamin E Oil (Pure Aloe Vera works too)
  • 2 oz distilled water
  • 30 drops 100% Tea Tree Oil
  • 30 drops Lavender essential oil (or oil flavor of your choice…eucalyptus works well!)

Mix together and funnel into an amber glass jar. Before you use shake well.

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From my SnapChat – @DeeLynn78

 Yoga Mat Cleansing and Disinfecting Spray

  • 2 oz distilled water
  • 1 TBSP Witch Hazel
  • 1 TSP Tea Tree Oil
  • 20 drops Eucalyptus Essential Oil
  • 20 Drops Lavender Essential Oil

Mix together and funnel into an amber glass jar. Before you use shake well. I like to spray and either wipe down with a lightly moist cloth or lay outside to dry. 

 I hope you enjoyed this post about my dabbles into the world of essential oils. I am learning more about essentials oils, uses, tips, recipes and more every single day. If you have a tip or use that you’d like to share, I’d love to know! 

My thoughts on canned tuna + Not Yo Mamas Tuna Salad Recipe

February 24th, 2016 | 1 comment

Tuna salad is one of those staple flavors from my childhood. My mom was big on easy sandwiches like PB&J or tuna salad and so whenever I have either I instantly think of mom. 

Back then there wasn’t much talk about BPA-lined cans or sustainable fishing practices, you just popped open a can and went with it. 

However, as the savvy consumer that I know you are there are a few things we want to be aware of when it comes to “clean eating” and tuna. Many conventional brands use destructive fishing practices that harm the local environment or use unnatural farm fisheries that basically equate to the GMO world of fishing. Destructive fishing practices put other wildlife like sharks, dolphins and turtles in harms way. There is TONS of research out there so I won’t spend too much time on this, I just wanted to give you a basic overview of some of the concerns and controversy around canned tuna.

ENTER: WILD PLANET FOODS(WPF)

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As a mostly vegetarian, sometimes vegan who eats fresh seafood and the occasional dairy products like cage-free eggs, I don’t really “label” my diet. I don’t focus on what I can and cannot eat, I focus on what my body wants and what makes me feel good. I look for fresh foods that are grown or sourced responsibly. Canned tuna is something that I don’t eat regularly but do LOVE to mix into my diet, especially when I’m working out a lot and need the extra protein or looking for a boost in those good healthy Omega 3 fatty acids. 

I first heard about Wild Planet Foods when I came across the GreenPeace.org Tuna Shopping Guide. When I first started health coaching and really diving deep into responsible, savvy shopping, I’ll be honest, I was afraid of canned tuna. I just felt like it had to be really unhealthy, right? It came from a can, little nutrition facts on the brands I was seeing and it was just too big a question mark. Until now. Green peace named Wild Planet Foods Tuna the #1 canned tuna and since I found this out I have started a love affair with the brand.

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My favorite WPF product and staple in my pantry is the Wild Planet Foods Wild Albacore Tuna. Let me tell you why…

First of all Wild Planet Foods is a very transparent company and their website is catered to EDUCATION, which is great. I have learned SO much about sustainable line and pole practices that minimally affect the marine environment as well as labels like Dolphin Safe and Turtle Safe

It turns out that tuna can be a fantastic source of protein, calcium and Omega 3 fatty acids that are great for healthy brain function, joint health and overall good health. WPF tuna products are also low mercury due to the when and how of their fishing practices. You can read all about them here…

Anyway, I don’t work for WPF nor and I am any formal brand ambassador but I really just LOVE this company and the wild tuna product so much. I love the transparency, the corporate responsibility, the high standards of environmental practices and the extremely high quality and healthy products.

In my opinion, Wild Planet Foods Wild Albacore Tuna is a bit pricier than your average canned tuna but it is HANDS DOWN worth the investment in the company and in the product for your health. Since you know how much I LOVE saving money, when I don’t see a sale at my local health foods store I buy the products from Vitacost here for $3.99 a can down from $5.39 regularly, awesome!! 

I’d love to hear your thoughts, questions and recipe ideas…tweet me @DeeLynn

 NOT YO MAMAS TUNA SALAD

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You’ll Need:

  • 2 cans Wild Planet Foods Wild Albacore Tuna
  • 1/4 cup organic garbanzo beans
  • 1/4 cup halved organic pitted olives
  • 1/4 cup organic whole kernal corn
  • Small chopped bunch of fresh parsley
  • 2 tbsp minced red onion
  • 3 TBSP organic extra virgin olive oil
  • 2 TBSP organic balsamic vinegar
  • pink of Himalayan Pink Salt
  • Fresh Cracked Pepper

To Make:

In a large glass blow, empty the contents of two cans of tuna and flake with a fork. Then add the remaining ingredients and mix well to fully incorporate. Adjust salt and pepper to taste. Refrigerate and store in an airtight glass container. 

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Eat the tuna salad by itself, wrapped in a brown rice wrap or topped over a bed a greens. Enjoy! 

*Gluten-Free *Dairy-Free 

Not Yo Mamas Tuna Salad
Yields 4
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 cans Wild Planet Foods Wild Albacore Tuna
  2. 1/4 cup organic garbanzo beans
  3. 1/4 cup halved organic pitted olives
  4. 1/4 cup organic whole kernal corn
  5. Small chopped bunch of fresh parsley
  6. 2 tbsp minced red onion
  7. 3 TBSP organic extra virgin olive oil
  8. 2 TBSP organic balsamic vinegar
  9. pink of Himalayan Pink Salt
  10. Fresh Cracked Pepper
Instructions
  1. In a large glass blow, empty the contents of two cans of tuna and flake with a fork. Then add the remaining ingredients and mix well to fully incorporate. Adjust salt and pepper to taste. Refrigerate and store in an airtight glass container.
Notes
  1. Eat the tuna salad by itself, wrapped in a brown rice wrap or topped over a bed a greens. Enjoy!
  2. *Gluten-Free *Dairy-Free
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

Herbed Marinara Sauce Recipe

February 16th, 2016 | no comments

I just got back from a week in Turks and Caicos and I am feeling very relaxed. There is nothing like a boost of Vitamin D, turquoise colored water and R&R to make a gal feel refreshed.

I’ll be posting my vacation recap with recommendations for T&C later this week, so if you’re interested in seeing pictures and where we traveled to, stay tuned later in the week.

When I get back from a trip I like to turn to healthy nourishing meals that don’t take a ton of time. This is when I rely on my freezer to be stocked with healthy options that I prepared weeks prior, such as my delicious herbed marinara sauce that I am sharing with you today. 

Herbed Marinara, Create Your Great Life

This is a recipe that I have been making for years and it is extremely versatile. I uses this marinara on top of roasted spaghetti squash, tossed in my favorite gluten-free pasta, layered in eggplant parmesan and as the perfect addition to homemade healthy pizza. 

Herbed marinara sauce is full of flavor and I love it over a store bought variety because I can control the ingredients and flavors. When I do turn to store bought, I choose organic varieties that are made without any sugar or added preservatives. Make sure to read the ingredients when purchasing the store bought varieties since sugar and other preservatives tend to make their way into the jar. 

Alright, now to the recipe! You can make a double batch by doubling the ingredients below and storing half in the freezer. 

If you make this recipe make sure to tag me in your pictures on Twitter @DeeLynn, or Instagram @DeeLynn78, or Facebook CYGL Page or use hashtag #createyourgreatlife so I can see your delicious creations!

Clean Herbed Marinara Sauce 

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You’ll need:

  • 1 10oz can of organic whole tomatoes
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 TBSP Extra Virgin Olive Oil
  • 2 Organic Bay Leaves
  • 1 TSP organic granulated garlic
  • 1 TSP organic powdered onion
  • 1 TBSP organic dried basil and/or handful fresh basil leaves (whole)
  • 2 tsp organic dried oregano
  • 1 tsp organic thyme or 2 sprigs fresh thyme
  • Pinch of red pepper flakes
  • Generous pinch of salt and cracked pepper
  • Splash red wine vinegar or a squeeze of fresh lemon juice

To Make:

In a large prep bowl, empty can of tomatoes and crush or purée to your desired texture, using a hand mixer or your hands. Sometimes I want the sauce to be very smooth so I’ll dump tomatoes in the Vitamix first and purée until smooth. Once tomatoes are crush to your desired consistency, set aside.

In a large pot, warm the olive oil over medium heat and then add chopped onions and stir. Let the onions cook down a bit and then add the minced garlic and a pinch of salt and cracked pepper (layering on the flavor).

After 5 – 7 minutes of cooking the onions until they start to look clear, add in your tomatoes. Stir to fully incorporate and deglaze the bottom of the pan. It’s okay if the tomatoes have a bit of a watery consistency, they will cook down and the sauce will thicken.

Now it’s time to add in your herbs and spices and I encourage you to “play a bit” and have fun with it. I always start with garlic powder, onion powder and sea salt and pepper then layer in the herbs to your liking.

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For a zesty marinara, I like to add in lots of different organic and/or fresh herbs if I have them on hand. Once you’ve added in your herbs and spices you want to cover the pot and lower the heat to a simmer for about 45 minutes. Check on your sauce every 10 minutes or so giving it a light stir and do a quick flavor test and adjust spices to your preference. Be careful not to burn your sauce, just a light summer is perfect for all the flavors to blend.

I like to add a splash of red wine vinegar or flesh lemon to cut the acidity and help bring out the flavors.

Store in airtight glass jars in the fridge. If freezing, make sure to leave about 2 inches of room for the sauce to expand.

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Clean Herbed Marinara Sauce
A healthy and clean at-home herbed marinara which can be used in a variety of recipes such as on top of spaghetti squash or your favorite pasta.
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 10oz can of organic whole tomatoes
  2. 1 medium yellow onion, diced
  3. 4 garlic cloves, minced
  4. 2 TBSP Extra Virgin Olive Oil
  5. 2 Organic Bay Leaves
  6. 1 TSP organic granulated garlic
  7. 1 TSP organic powdered onion
  8. 1 TBSP organic dried basil and/or handful fresh basil leaves (whole)
  9. 2 tsp organic dried oregano
  10. 1 tsp organic thyme or 2 sprigs fresh thyme
  11. Pinch of red pepper flakes
  12. Generous pinch of salt and cracked pepper
  13. Splash red wine vinegar or a squeeze of fresh lemon juice
Instructions
  1. In a large prep bowl, empty can of tomatoes and crush or purée to your desired texture, using a hand mixer or your hands. Sometimes I want the sauce to be very smooth so I'll dump tomatoes in the Vitamix first and purée until smooth. Once tomatoes are crush to your desired consistency, set aside.
  2. In a large pot, warm the olive oil over medium heat and then add chopped onions and stir. Let the onions cook down a bit and then add the minced garlic and a pinch of salt and cracked pepper (layering on the flavor).
  3. After 5 - 7 minutes of cooking the onions until they start to look clear, add in your tomatoes. Stir to fully incorporate and deglaze the bottom of the pan. It's okay if the tomatoes have a bit of a watery consistency, they will cook down and the sauce will thicken.
  4. Now it's time to add in your herbs and spices and I encourage you to "play a bit" and have fun with it. I always start with garlic powder, onion powder and sea salt and pepper then layer in the herbs to your liking.
  5. For a zesty marinara, I like to add in lots of different organic and/or fresh herbs if I have them on hand. Once you've added in your herbs and spices you want to cover the pot and lower the heat to a simmer for about 45 minutes. Check on your sauce every 10 minutes or so giving it a light stir and do a quick flavor test and adjust spices to your preference. Be careful not to burn your sauce, just a light summer is perfect for all the flavors to blend.
  6. I like to add a splash of red wine vinegar or flesh lemon to cut the acidity and help bring out the flavors.
  7. Store in air tight glass jars in the fridge. If freezing, make sure to leave about 2 inches of room for the sauce to expand.
Notes
  1. I like to double this recipe and freeze a few jars for busy weeks ahead. I love this sauce when making homemade pizza, over gluten-free pasta and in vegetable Parmesan recipes.
  2. www.CreateYourGreatLife.com
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/