Hi Everyone! I'm Lauren and I started Style me Lauren after being encouraged by friends and family for years to somehow document my personal style.
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It’ been a while since my last health post, (which you can read here) and as we are starting a new year, I can’t help but think about the goals I set for myself this year and what they mean. Part of the “problem” and why I feel like I need to write this post is because there are soooo many diets now a-adays, and I keep asking myself, “Should I be doing that one, or that one?!” Whether it be the Whole 30, Paleo, Keto, dairy free, gluten free, etc. I almost feel a little guilty that I’m not advertising to the world that I’m doing XYZ diet. Anyone else feel the same?
As far as I’ve come on my health journey, for me, 2017 is about practicing what I’ve learned since I started caring about the food I put into my body in 2011. And I truly mean, what’s good for MY body, not someone else’s. I think we are in an era of comparing ourselves to one another, and just because someone is doing a gluten free diet, doesn’t mean that you should be too.
I do think however, that challenging yourself mentally and physically to do a diet like Whole 30, is an absolutely fabulous way to understand what your body needs and how it best functions.
But for me…I’m having a hard time this year saying I’m going to do XYZ for a certain period of time. I think it’s probably because I’ve been there, done that. I was Paleo for a year and really enjoyed seeing how my body worked without dairy or any gluten/grain or legumes, but I also really missed my whole fat dairy products. When re introducing them, I realized my body missed them too. Lucky for me (at this stage in my life- yes our bodies and allergies/needs change), I don’t have an adverse affect to dairy. (yippee!) But I will say, doing that diet made me realize that my body doesn’t need processed carbs to be happy, and in fact, it’s much happier without them.
This topic is always an on going conversation, and an ongoing journey and it always will be. I’m not saying I will never go Paleo again, or never do the Whole30, I’m just saying that I’m going to continue doing what feels good for my own body without consciously comparing myself to others. That’s a huge goal for this year…to listen to my body and continue learning and figuring out what works best for me.
Please feel free to comment below…I’d love to hear your thoughts and what your healthy goals are for 2017!
Also, while we are on the health topic, one thing that really helps me stay on track is eating a great breakfast. I whipped up this egg skillet for busy weekday mornings, and I think you should too!
It can be dairy free, gluten free, paleo…whatever you are into! You can absolutely adjust and modify all ingredients…which is why I love this recipe so much!
Here’s what you’ll need:
Aidel’s Sausage (any variety you like, I would suggest the chicken apple or artichoke garlic)
Milk (of your choice)
Coconut oil for the pan
To start, preheat your oven to 350 degrees. In a cast iron skillet, brown the sausage to your liking. Then remove from heat and let rest. In the same pan add 2 very large handfuls of spinach to the cast iron skillet with a little water and wilt for 3 minutes. Remove spinach and wipe pan with coconut oil (if you are cooking raw sausage then you can use the fat from the sausage and omit this step). On the side, beat 6 eggs and 1/2C milk of your choice (I used whole) and salt and pepper (I used Nature’s Seasoning). Chop cherry tomatoes and mushrooms so they are bite size pieces. Now that the sausage has cooled a little, cut 3 sausages length wise and then chop them into bite sized pieces. Add everything to the skillet, including the egg mixture, add more s+p to your liking and put in the heated oven for 20 min.
This protein and veggie packed breakfast is the perfect make ahead meal for busy weekday mornings! I also love getting in vegetable servings in the morning as well! Such a plus 🙂 Enjoy!
I had never made one at home because I didn’t know how to find the Acai. I discovered the answer from 2 other bloggers in the same week. EarthyAndy + Kimberly Snyder both posted Acai bowl recipes, and both referenced the same company, Sambazon, that makes frozen Acai packets available for purchas (frozen) from your local grocery store!
Once I saw the brand Sambazon twice, it clicked…I really wanted to make an acai bowl at home! I buy the “Unsweetened Acai” because I love not having the added sugar. Did you know that Acai, a superfood is a berry (looks like a blueberry) that is packed with anti oxidents and actually has 0 grams of sugar?! I know, it’s hard to believe, but it’s true…and it’s soo delicious! If you give it a try, let me know!!
What you’ll Need:
- A good blender. I use this one!
- 2 frozen Unsweeted packs of Acai to blender
- 1/2 Frozen Banana
- 1/4-1/2 C liquid of your choice (I used unsweetened almond milk)
- Handful of frozen berries (whichever kind you prefer…you could also use mango, etc)
- You can of course add in spinach if you want! (it just can change the color, but it’s still delish)
Put all contents into the blender but add your liquid last. Add as little as possible for it to blend, you want the consistency to be super thick like ice cream. Add the milk as needed to achieve the desired consistency.
Toppings: I used blueberries, strawberries, chia seeds, hemp hearts, pepitas, and 1/2 banana. Other topping ideas: granola, cocao nibs, coconut flakes, chopped nuts, etc! Get creative!! Serve with a spoon and enjoy!
I am so excited to share my granola recipe! This recipe is absolutely delicious, satisfying and 100% Gluten Free, Dairy Free, refined sugar free, and it’s also Paleo! I don’t normally come up with my own recipes…but when I was searching for a Gluten and Dairy free granola recipe that did’t have a bunch of added sugar, I figured, why not try my own? This granola is great on yogurt, with milk, on top of ice cream, or to just eat as a satisfying snack. It’s also a great gift! Put it in a mason jar, tie a bow around that sucker, and you’ve got a thoughtful, creative, delicious gift. Here’s how I did it…
What You’ll Need:
-2 C Certified Gluten Free Oats
-1 C Raw Cashews
-1/4 C Raw pumpkin seeds (pepitas)
-1/4 C Raw Walnuts – chopped
-1/4 C Raw Pecans -chopped
-Unsweetened, dried Bing Cherries
-Unsweetened, dried raisins
-1/4 C Melted Coconut Oil
-1/4 C 100% Pure Maple Syrup such as Coombs Familly Farm’s 100% Maple Syrup
-1/8 C Unprocessed honey such as YS Organic Bee Farms honey
-3 shakes Sea Salt
-5 shakes Cinnamon
Preheat the oven to 300 Degrees.
Combine the oats, cashews, walnuts, pecans, pepitas in a large bowl. Melt the coconut oil (in a separate container, like a pyrex) in the microwave until it becomes liquid. Poor over ingredients in bowl. Pour the maple syrup and honey into the bowl. Add your cinnamon. Mix well with a wooden spoon. Your granola should be moist and look wet! If it doesn’t add more liquid, as needed. I promise it won’t ruin the granola if you add more! You can taste the granola at this stage, there is nothing that cannot be eaten raw here. Taste it! If you think it needs some more cinnamon, add some more! Transfer the wet mixture to a baking sheet. (It should all fit on one). Place it in the preheated oven for 1 hour, checking and turning the mixture every 20 minutes. It is incredibly important that you check the granola every 20 minutes. Take a flat spatula and flip the granola in sections so it cooks evenly on both sides! This will help prevent burning!
Once the granola is a light golden brown, take it out of the oven. Let it cool. Sprinkle with sea salt while it’s still warm. Once completely cooled, mix in dried cherries and raisins. ***if you make the mistake of adding the dried fruit in the granola before you bake it, don’t worry. Continue baking as you would without the dried fruit in it. Once the granola is out of the oven and cooled, you can pick out the burnt pieces of fruit and mix in the dried, unburnt fruit. Adding the fruit first won’t hurt the rest of your granola, but you will have little pieces of crispy burntness, that you definitely don’t want to eat!
Another great thing about this recipe apart from it being DF, GF, Sugar Free, etc, is that you can add or omit whatever you like.
-chopped almonds instead of cashews
-dried cranberries instead of raisins/cherries
-pistachios instead of pecans/walnuts (how great would pistachios and dried cranberries be in this together!? YUM)
-sunflower seeds instead of pepitas
-you can also add raw unsweetened coconut flakes, I add them a lot to this recipe, and they are so good! Be sure to add it before baking so they get nice and crispy!
Be sure to let me know if you mix and match this recipe! Would love to hear how your creation turns out! For those of you who have been following since the beginning, you may recognize this recipe and post as I shared it in the veryyyy beginning! I wanted to share it again because when I updated my website about a year ago, the recipe could no longer be found on my site!