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All of us have busy filled lives, some with family obligations, not to mention working full time. Wouldn’t it be great if there was a way to enjoy all that you have created?
None of what Tiffany has created came by accident and I believe the same or more is possible for you, regardless of your current situation. She has lived through being a victim of sexual molestation as a child, eating disorders, food addictions, being 175 pounds overweight, moving clear across the world to a place she didn’t know anyone except my family, and having to start over numerous times in my life. She continuously felt that others were responsible for her happiness. She found herself in a constant struggle.
So how did she get from there to where she is today, and how does this apply to you? Tiffany learned that through self-love you can do anything you put your mind...
Crock Pot Honey Sesame Pork Roast
Serves 6 people
3 pounds pork loin roast
1 T dried oregano
2 T dried basil
½ t black pepper, freshly ground
¾ t salt
2 T garlic, minced
½ C raw honey
2 T coconut oil, melted
1/2 C coconut aminos or Tamari
1/8 C toasted sesame seeds
Side suggestions: rice and steamed asparagus
1/3 to ½ C Honey
2 T Tamari or Coconut Aminos
2 T Water
¼ t Sesame Oil
1 T Apple Cider Vinegar
Red Pepper flakes, to taste
1 T Arrowroot
1 T water
1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces
1 - 1 ½ C Gluten Free All Purpose Flour
1 t chili powder
1 t cumin
½ t Coriander
½ t onion powder
1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)
Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.
In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.
In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.
In a dish, mix the...
Creamy Avocado Dressing
3 T olive oil
1 T lemon juice
½ C water
¼ t sea salt
¼ t black pepper
Place avocado, oil, lemon juice and water in blender. Puree until smooth then blend in salt and pepper. Serve over chopped or green salad.
For a Mexican flavor dressing, substitute lime juice for the lemon juice and add ¼ C salsa. Drizzle on taco salad or other Mexican dish.
Adapted from Elana Amsterdam.
Coconut Milk Ranch
1/3 C coconut milk (from a can) - do not buy lite
1 t apple cider vinegar
1 C Mayo (there is an egg, dairy, and soy free at Coborn's in the "natural" section called Mindful Mayo - it is made from Canola oil but it is expellar pressed and organic. There is an olive oil version, too.
2 Cloves finely minced garlic
3 T minced green onions
2 T chopped parsley
ground pepper to taste
Directions: Pour apple cider vinegar into coconut milk (shake can well) and let sit for 5 to 10 minutes to become buttermilk-like. In a bowl, whisk together mayo, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk" and pepper.
Pour into glass jar and store in refrigerator.
Lg Head Romain Lettuce
1 Can black beans, rinsed and drained
1 lg orange bell pepper
1 pt cherry tomatoes
5 green onions
5 strips cooked, crispy bacon
Optional ingredients: Avocado slices, fresh corn
1 C cilantro, loosely packed, roughly chopped, stems removed
Juice from ½ lime, or more, to taste
2 garlic cloves
¼ C Olive Oil
1 ½ t White Wine Vinegar
1/8 t salt
Blend all dressing ingredients in processer/blender and toss over finely chopped salad ingredients.
Add a steak or chicken to complete the meal.
Protein: Beans (or added steak or chicken)
Carbohydrate: salad ingredients
Fat: Avocado, olive oil
8 ounces unsweetened Baker’s chocolate
1/2 cup pure maple syrup
1/2 cup honey
Dash of Kosher or sea salt
2 cups roasted cashews (any type of nuts will work here)
1 T coconut oil
Prepare cookie sheet by covering with a sheet of parchment paper. Set aside. Add cashews to medium bowl and set aside. Add all ingredients to a heavy saucepan and turn to low heat. Stir until chocolate is completed melted. Once completely melted, pour chocolate mixture over cashews. Stir to cover thoroughly. Spread evenly onto cookie sheet lined with parchment. Set cookie sheet in refrigerator until cool (at least 2 hours). Break apart into bite-sized pieces and enjoy!
Store in container for up to 2 weeks (if they last that long).
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Ruthi's focus is on helping women, especially small business owners and thought leaders, create loving relationships with their mind, body and soul through releasing the emotional weight that is holding them back from all of their deepest desires. This allows them to step more fully into their personal and professional power, passion and purpose and live more fulfilling lives.
She uses an incredibly effective combination of today's best tools to generate lasting breakthroughs, inspiration and support. She is also a published course creator on the popular meditation app, Insight Timer.
Her program can be found here: https://insighttimer.com/meditation-courses/course_tips-tools-and-taps-for-daily-transformation
Contact her @ 704.301.4714
1 T coconut oil
1 T toasted sesame oil
1 # chicken breast, cut into pieces
2 lg. yellow bell peppers, sliced
1 onion, chopped
1 # baby bok choy, chopped
Tamari, Soy Sauce, or Coconut Aminos
Red pepper flakes
Salt & Pepper
Heat 1 T coconut oil in large sauté pan on high heat. Add chicken and stir fry until lightly browned. Remove and set aside. Add 1 T sesame oil to pan and stir fry onion and pepper until lightly browned. Add chicken back to vegetable mixture. Lower the heat to medium toss bok choy until wilted. The thicker ends will be somewhat crunchy. While bok choy is cooking, add Tamari, Coconut Aminos or Soy Sauce to taste along with red pepper flakes, salt and pepper.
2 Cups steamed cauliflower rice (after steaming)
2 T shredded Parmesan (this could totally be optional – thought it would help bind it better)
Salt & Pepper
Other seasonings to taste (I used fresh cilantro and some lime juice)
Line baking sheet with parchment paper. Heat oven to 375-400.
1) Take steamed cauli, drain as much excess liquid as you can with a cheesecloth or white dishcloth. WARNING: this is very hot.
2) In a medium bowl, combine eggs, parmesan (or any other cheese), salt and pepper and/or any other seasoning you’d like to try.
3) Add cauli to egg mixture and combine well.
4) Spoon cauli/egg mixture onto pan like you would a pancake on a griddle. There should be enough for 4-6 depending on the size you want.
5) Bake for 20-30 minutes.
6) When ready to use, fry on a dry pan to brown them on each side. A couple minutes is about all it takes.