Juicing Recipes - Ultimate Juice Recipe Resouce

’Tis the season to cozy up with warm bevvies. But be careful: Many drinks are liquid calorie traps, as calories and sugar can get out of control. Enjoy these hot toddies for under 300 calories per serving. Nonalcoholic Mulled Cider  (pictured above) Mixing apple cider with cinnamon, allspice and cloves makes a delicious toddy that’s low in calories. Ginger Spiced Hot Cocoa There’s nothing better than a warming cup of hot cocoa on a cold day, especially with a touch of soothing ginger. Orange Tea with Honey Flavor your everyday tea with orange and lemon peels, which add a bright dose of cold-fighting vitamin C. Mexican Hot Chocolate This spin on hot cocoa uses Mexican chocolate and cinnamon. Ginger Tea Make your own ginger tea using fresh ginger and a sprinkle of cinnamon.   Alcoholic Cranberry Hot Toddies Vitamin C-rich tangerines and cranberry juice add flavor to this rum-filled, warming drink. Mulled Wine Winter spices + warming wine = a winning cold-weathe...

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here . In fact, I have a contest going right now. So if you have a story to share, no matter how big or how small, you’ll be in the running to win a big prize. Read more here . Dear Mark, This letter has been a long time coming. Like many of your readers, I had followed the standard American diet rather thoughtlessly, though I did experiment some with vegetarianism. I loved baking my own bread and even bought and ground my own flour. But though I was rather a skinny teen, I gradually ballooned up. And I do mean balloon. I was so uncomfortable, nothing fit, and all my weight was around my stomach and my face. I knew I couldn’t go on like that. When I turned 40, we decided to get serious about our health and eating. My wife had also gained a l...

This time of year, everything on the internet gets flavored with pumpkin spice. There are a thousand memes out there to attest to the fact. But lets face it, there is a really good reason for that.… Read more → from The Gracious Pantry http://ift.tt/2eJ8VkG

Good morning and very HAPPY Friday to you! What a week. So much happened! Both good and bad. The bad is probably obvious, but the GOOD is that  Designed to Fit Nutrition is quickly growing and we’re going along for the ride . It sure is exciting, but, whoa, start-up life is crazy and nerve-wracking, too. We’re definitely in for an adventure! It’s been a week, and I am soooo ready for my PJs, couch, and a big ol’ glass of wine. I’m also really looking forward to our coffee date this morning. I feel like we haven’t chatted in ages! Speaking of wine… I recently discovered Mussel Bay, which is an affordable ($10) and very tasty New Zealand Sauvignon Blanc. I bought it at a local store, but, apparently, Wegmans sells it! Keep a look out for it Marlborough lovers! Speaking of wine…. Oooh, so true, right? Gatorade is permanently ruined for me. Every time I drink it, it reminds me of college. And hangovers. Ha! I’m totally in love with these ripped, black skinny jea...

Hi, friends! Boy, do I have a delicious, protein-packed treat for you! I hope you’re ready for a new go-to recipe! I love a good protein ball, but, man, sometimes I have zero control around them. I often make a big batch on Sundays and they usually last me all week, but there are definitely times that they only make it until Tuesday or Wednesday. They’re so delicious, I just can’t stay away! Last week, I had a major craving for cookie dough (heyyy, PMS), and I knew if I made a big ol’ batch of protein balls for the week, I’d probably eat them all in like 24 hours. Yup. It happens to the best of us. Long story short, I whipped up a small batch of Cookie Dough Protein Balls for some added portion control and, whoa, they hit the spot. I hope you guys enjoy these babies as much as I do! Ingredients : 1 scoop (30g) vanilla  (or coconut ) protein powder (I used SFH ) 1 tbsp oat flour 1 tbsp sugar 2 tbsp vanilla cake batter coconut butter  <– regular coconut butter woul...

Thanksgiving is right around the corner, which means our opportunities for sampling fresh baked goods are about to quadruple. If you’re choosing between a mammoth slice of cake festooned with buttery frosting and a modest piece of carrot cake, the carrot cake is clearly the better choice. Carrots are in peak season right now, and when used in baking, this vivid orange vegetable offers wonderful texture and natural sweetness. Still, the usual embellishments — chopped nuts, dried fruit, cream cheese frosting — all present opportunities for refined sugar and added fat to sneak in. So whether you prefer your carrots in cake, cupcake or muffin form, follow these six tips for turning your favorite carrot desserts into health-minded fall treats. Use Whole-Wheat Flour Whole-wheat pastry flour and pumpkin pie spice add great nutty flavor to Food Network Kitchen’s rustic  Carrot Cake , while buttermilk and grated c...