Keeping the family happy and healthy isn’t always easy. But there are some dishes that everybody can agree on, including mom (the health food fan). I have made this pad Thai dish a few times, playing around with measurements and different ingredients. It’s a fun dish to perfect because who doesn’t love a good pad Thai? Sometimes I crave this dish but most Thai restaurants use soy sauce, which isn’t gluten-free. So making it at home has been a wonderful treat!
For the sauce:
VARIATIONS: You can add fried eggs to this dish as well. Or you can even add a Tbsp or two of fish sauce to the sauce. I made it once with peanut butter as well. Use this as your foundation and play around with it. Your family will love it. You can add grilled broccoli or other vegetables as well.
Have you ever made a gluten-free and/or vegetarian version of other popular Thai dishes? Share your recipes in the comments!
If you’re pregnant, or planning to get pregnant, there are a lot of things to consider as you prepare to bring a baby into the world. Skincare, as in what you put on your face and body, is one important consideration for moms-to-be in part because all those extra hormones may cause skin problems. While some women get a glow, others get acne, which is the most common pregnancy skin problem. Or, maybe you have both.
In the course of about a year, your hormones will fluctuate drastically, so considering your skin’s changing needs will help you take better care of yourself. But, more importantly, your skin is your body’s largest organ and it’s porous—meaning what you put on your skin can be absorbed into your bloodstream and even travel to the placenta. When you’re pregnant, it’s especially important to read labels and avoid putting anything on your skin containing questionable ingredients. Follow these simple and safe skincare tips:
Before Getting Pregnant
After Giving Birth
One final tip: Check out the Environmental Working Group’s database, Skin Deep, to see which body care ingredients and products to avoid.
What are your pregnancy skin care tips? Share them with us in the comments!
The holidays are a time for giving, sharing, and creating memories with loved ones. Some of the memories my family and I enjoy around the holidays involved delicious meals and some yummy treats!
Today I’m sharing a treat you can feel good about giving to your kids and enjoying some yourself — homemade chocolate bark. I like to consider chocolate bark the new fruit cake. It makes a great gift for friends and relatives, plus my version is a lot healthier than any you could buy in the store. This chocolate bark is also fun to make — you get to choose the toppings and make it personalized. You don’t have to worry about it going old like baked goods since it has a pretty long shelf life. And even if you’re not a pro in the kitchen, chocolate bark is super simple to make. It’s truly the perfect hostess gift, stocking stuffer or treat for a holiday party!
You’ll Also Need
~ Juli Novotny of Pure Mamas
I LOVE to make granola (this isn’t a surprise if you read my blog PUREmamas). There really isn’t anything better for breakfast than a healthy homemade breakfast cereal. And it’s nutritious, full of healthy fiber, protein, fats, and carbohydrates.
But the granola I usually make is raw sprouted and dehydrated. Not your typical oven-cooked breakfast. Many people don’t own dehydrators (although I highly recommend that you buy one). And I do not suggest that you follow a recipe that calls for a dehydrator and then use the oven instead. It never turns out right (i.e., my kale chip recipe)—and those of you who have done this know what I’m talking about. It changes everything. So, today I’ve created a “sprouted and dehydrated” style granola that calls for an OVEN! Yay.
It’s full of wonderful grains. The grains are germinated first and the seeds are sprouted. It’s gluten-free. And I sweeten it only with coconut sugar and honey. That’s it.
I hope you enjoy this breakfast in a big bowl topped with fresh fruit and fresh almond milk. Or good goats milk, which is another favorite.
JULI’S FANCY SPROUTED GRANOLA
• 1/2 cup millet, soaked in water for 1-2 hours and rinsed
• 1/2 cup buckwheat, soaked in water for 1-2 hours and rinsed
• 1 Tbsp. chia seeds, soaked in water for 10 minutes
• 1 cup certified gluten-free oats
• 1/2 cup sprouted sunflower seeds (you can buy these, sprout yourself, or just use raw seeds)
• 2 vanilla beans
• 1 tsp. cinnamon
• 1/3 cup coconut sugar
• 2 heaping Tbsp. good quality organic honey
• 1/4 cup coconut oil, melted
• 1 pinch sea salt
*Try to use organic options when possible.
1. First set the millet and buckwheat aside and let it soak in water for at least an hour. Do the same with the chia seeds, except for 10 minutes.
2. In a food processor, chop up the oats and sunflower seeds until they are evenly distributed and chopped but not so much they are turned into a flour (about 10 seconds).
3. Add chia seeds, coconut sugar, honey and melted coconut oil. Pulse again until thoroughly mixed (like 5-10 seconds).
4. Add the rest of the ingredients and pulse one last time until the mixture is evenly combined (again about 5-10 seconds).
5. Put mixture onto a cookie sheet lined with parchment paper. If you don’t have parchment paper try and grease the pan a bit using a coconut oil spray or just rub coconut oil with a towel.
6. Cook at 350 degrees F for about 30 minutes. Please stir the mixture with a spatula every 5 minutes or so.
7. Let cool and enjoy. Store in a dry container in the fridge for a long shelf life.
Hope you enjoy!
— Juli Novotny of Pure Mamas
Ok, I’m taking a big leap sharing this recipe with you guys. The reason being is that it’s a bit “hippie” or some might say “like bird food.” Or it might seem a little too healthy for others.
And yes, well, it is. But it’s SO darn good! I’m telling you. I’m one of those people who, despite knowing the wonderful health benefits of chia seeds, has a hard time with the gooey texture. All those drinks and puddings definitely turn me off.
So, the fact that I have been playing around with chia seeds is surprising in itself, and I’m actually sharing a recipe with you.
I really encourage you to try this cereal because it is not only unique and delicious, but it’s a grain-free, well-balanced combination of omega 3s, healthy carbohydrates, and hemp protein. The best part is, my pickiest son, actually LOVES this recipe and it’s the easiest cereal you’ll ever make.
Add a little milk and honey and it’s a perfect snack. I could NOT be happier about this.
Chia Hemp Buckwheat Breakfast
1 cup organic chia seeds
1 cup organic buckwheat groats
1 cup organic hemp seeds
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Mix the hemp, chia, and the buckwheat seeds together in a sealed glass container. You can store this for months.
I LOVE this cereal with the above spices, especially during the Winter holiday season. If you want to add some or all of the spices, do so before you store the grains or add just a pinch when you are ready to eat the cereal. It’s up to you. Play around with the seasonings, it’s fun.
When ready to eat the cereal, pour 3 Tablespoons into a bowl. Add your favorite organic milk (enough to cover the seeds plus a bit more – about 1/2 cup). I add vanilla almond milk. Again, you can add a pinch of whatever seasonings you like. Maybe even a splash of vanilla flavoring.
Note: let this sit about 5 minutes before eating. The chia seeds will thicken the mixture. Then it’s ready to eat.
I added cherries to my bowl. Feel free to add any in-season fruit. I also toasted a handful of the buckwheat groats and added them to the mixture for a bit of a toasty flavor. If you want to do this, toast about 1/4 cup of groats in a toaster oven for 3 minutes at 350 degree Fahrenheit.
This cereal makes a very lovely homemade gift for the holidays. Inexpensive, super simple and healthy; what better gift to share?!
Have fun. Happy Holidays.
– XO — Juli Novotny of Pure Mamas