Juicing Recipes - Ultimate Juice Recipe Resouce

This cool kid had quite the birthday weekend! This is 5… silly, sweet, sensitive, kind, thoughtful, creative, curious, persistent, and Pokémon-loving! 🙂 Quinn’s 5th birthday celebration started with a family breakfast at Lucky Finn Cafe . His cousins from Seattle were visiting, so we wrangled the whole crew and headed down to Scituate to one of our favorite spots. (Can we talk about their matching outfits?!) Once Quinn finished eating his almond croissant, it was time to open all sorts of birthday presents, including his first set of Pokemon cards with tin and Pokemon book set . He was pumped!! After that, we drove out to Funny Farm for a fun day by the pool. FYI: My rainbow hat is from the RUN PROUD line at Brooks. I lovvvveee it. It’s definitely going to become my go-to summer hat! Our pool day also included a birthday pinata , which was a HUGE hit with the kids!! It was quite the day and sweet Quinn was all tuckered out by the end! Quinn falling asleep in the p...

For today’s edition of Dear Mark, I’m answering questions from the comment sections of the recent posts on daily keto carb limits , within-meal keto carb limits , and electrolytes . I’m addressing questions about alcohol, uniform carb allowances versus personalized, potassium supplementation, salt appetite, salt water, electrolytes after the transition, whether fruits fit in, and why I don’t count above-ground non-starchy vegetables. Without further ado, let’s go: How does alcohol count towards the 50g of carbs per day? Would that be measured proportionate to the caloric values (ratio 7 (a) : 4 (c) ) or is it easier to simply ignore alcohol along with the fiber … ? Alcohol doesn’t “count” as a carb, but I wouldn’t ignore it. The body stops burning other macronutrients in the presence of alcohol until the alcohol is metabolized. When you consume alcohol, the body suppresses oxidation of fat, carbohydrates, and protein. The alcohol itself can’t really be stored as fat, but its inh...

This post is sponsored by Argentine Yerba Mate This smoothie bowl is as refreshing as a cold pool at noon on a mid-summer day. Made with just four ingredients, it’s a blend of frozen fruit and zesty lemon with energizing yerba mate iced tea. Crushed graham crackers add a crunchy topping!  I cuddle mugs all winter long, but when summer comes ’round I’m all about the iced drinks. While ice water is great mid soccer game, I like to have something with a little flavor with my meals. Iced tea is a great staple beverage to have on hand because it’s BYO water. Meaning you don’t have to buy it by the gallon to drink gallons. Tea leaves are very efficient! One Strong Tea Yerba mate came to be a favorite last year as I worked with Argentine Yerba Mate on developing some tea-inspired recipes. It has a flavor profile similar to green tea with an earthy finish. I like it steeped with some honey for sweetness. One cup of yerba mate contains 78 mg of caffeine, which is just a little les...

This Zucchini Noodles recipe with lemon and parmesan is a beautiful dish of simple pleasures. I have been following Tiffany’s clean eating journey for a long time. So when she offered me the chance to write a guest post for her blog I was just plain thrilled. While I have a long way to go to catch up to Tiffany’s inspirational example of cooking with unprocessed ingredients, we have been talking more and more in our house about the importance of ingredients. Hi there!  I’m Kate Morgan Jackson, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour.  My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together! Not only does using the freshest, clean...

Last week I shared with you how I cook my steaks. Today I’m covering another grilled favorite—chicken. A lot of people hesitate to grill chicken, especially skinless chicken breast, and rightly so. Its leanness means that high heat has the propensity to dry it out…unless you know how to marinade well. My daughter, Devyn, came up with what’s become my favorite way to grill chicken. It’s simple and virtually effortless. See what I mean…. Devyn’s Grilled Chicken Recipe Ingredients: 3 skinless chicken breasts (or 5 large chicken thighs) 1/4 cup Primal Kitchen® Greek Dressing and Marinade 1/4 cup Primal Kitchen Italian Dressing and Marinade Instructions: If using chicken breast, cut each in half so pieces are roughly the same size and thickness. Place chicken pieces in a medium sized bowl. Pour both Primal Kitchen Italian and Greeks Dressings and Marinades over the chicken. Turn chicken over to make sure all surface area is well covered. Marinate for 30 minutes to an hour ...

Good morning + happy Monday! How was your weekend? I always sit down and imagine you guys in all corners of the country – some with sunny, hot weather and others maybe with some chilly rain. And I know some of you are reading on the other side of the planet! In our corner of the earth, we had sun followed by lots of clouds and then finally cold rain. It wasn’t the most summery weekend. Friday Happy Hour + Porch Time Birch and I love to wait on the porch for Thomas to come home from work on Fridays! Then we have happy hour out there while we catch up. I opened one of my Scout + Cellar wines – a Zinfandel from California. ‘Twas quite good! Our fridge was empty and we ended up getting takeout tacos from La Michoacana. They were authentically delicious! Birch loved his pouch + puffs! Thomas and I watched the first two episodes of the new Handmaid’s Tale. It might be my favorite show of all time. It’s so well done. If you haven’t seen it yet, go watch!! Saturday Workout Bir...