Juicing Recipes - Ultimate Juice Recipe Resouce

Hi, friends! Happy Saturday! I hope you’re having a wonderful weekend! I’m so glad to be home, but I woke up to slim pickings for breakfast this morning. Our kitchen was practically empty! I ended up eating leftovers from a “freezer” dinner (ground turkey + chopped spinach with garlic) the night before and a rice cake with almond butter. I also added some fermented marinated carrots from Farmhouse Culture . Not too shabby! After breakfast, we all headed to CrossFit for a partner workout. I teamed up with Marisa and we finished in just over 31 minutes. She definitely pushed me on the 200 meter runs to keep up with her – definitely a bonus of having fit friends! Post-workout, we swung by Coffee Shack for iced coffees and donuts, which is, of course, the best part about “gym days”! Then, Mal and I split up the grocery shopping for the week. He headed to Trader Joe’s with Quinn while I hit up Whole Foods (at the Derby Street Shoppes), which just happens to be right next door to TH...

Today’s awesome recipe is served up by Bailey Ryan a.k.a. Paleo Bailey , health blogger extraordinaire, paleo recipe writer, and personal health coach. Yesterday she shared her inspiring story of losing 125 pounds and claiming a new life through healthy living and eating. Today she’s sharing one of her favorite dishes—a perfect comfort food for anytime, I’d say. We’re glad to welcome her back this morning. Enjoy, everyone! Oven Roasted Beef Roast with Caramelized Mushrooms and Onions Serves: 6 Time: 75 minutes Ingredients: 3 pound beef chuck roast, cut into 1 inch chunks 3 large carrots, peeled and cut into 1 inch pieces 2 cups mushrooms, sliced 1 large onion, cut in thin slices 3 tablespoons olive oil 2 bay leaves 2 tablespoons balsamic vinegar 1 and 1/2 tablespoons minced garlic 2 teaspoons onion powder ½ tablespoon salt 2 teaspoons black pepper Instructions: Preheat oven to 375 ºF. In a large baking dish, evenly coat beef and carrots with 2 tablespoons oil, m...