Jacqueline & Margeau | Nutrition Experience

Two sisters aiming to inspire others to live a healthier life through a plant based lifestyle, one meal at a time! Join us in our journey and passion of conscious and healthy living!

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HOW TO make your own spring rolls! These are super delicious and quick to make! Watch this quick tutorial to make your own!

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Zucchini Noodles with Vegan Pesto

Zucchini noodles are an absolute staple in our dinner rotation. I'll usually make them once a week for my boyfriend and I. It is the perfect balance of healthy and hearty. I am able to make a meal that is light, yet filling for me and I am able to "beef it up" for my boyfriend by adding ingredients such as meatballs, diced chicken or ground turkey meat. Below is the recipe for my quick, easy, delicious vegan pesto! Ingredients 1 c raw cashews 4 c hot boiling water 1 /2 lemon juiced 1 c fresh basil 2 cloves of garlic Salt, pepper, basil and parsley to taste 1/8 c of olive oil

1. In a large glass measuring cup, place the cashews and hot boiling water to soak for 30 minutes. 2. Place all the other ingredients in your blender. 3. Once the cashews are done soaking, remove the cashews and add to the blender. Be sure to save the hot water. 4. Add about a 1/2 cup of the hot water to the blender and blend the ingredients. 5. Depending on your desired thickness, continue to add hot water 1/4 cup at a time. Try not to exceed 1 cup of hot water. Add additional salt and pepper to taste. 6. I left my pesto on the relatively thick side and it thinned out once heated.

7. I then spiralized two large zucchinis and topped it with the pesto!

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Margeau Bottling her Homemade Komboucha!!

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Happy Birthday Margeau!!

Needless to say, our love affair as sisters started at an early age...

I feel like the luckiest person to have Margeau as my best friend and sister. Sometimes our time spent together is as simple as going on a run together, chit chatting quickly in the mornings before work, or preparing something healthy in the kitchen after a long day. What is always constant about those interactions is that she is there, without judgment to offer me support and of course, to always make me laugh. For her birthday, I wanted to give her something memorable and special. And with that, I provide you with the step by step instructions on how to brew your own Komboucha!

Raw Komboucha

Ingredients

7 bags of organic green tea 3/4 c organic honey 4 c of filtered water brought to a boil in a glass pot 1/4 c apple cider vinegar 11 c filtered water 1-3 Komboucha Scobys 1 cup Komboucha starter or plain Komboucha

Supplies Wooden spoon Glass pot 2 glass bottles to store finished Komboucha in Siphon Pump Large glass jar to brew Komboucha in

1. Clean your hands well with natural soap and rinse with apple cider vinegar. Also, clean your wooden spoon and glass pot with apple cider vinegar. 2. In a large glass pot, boil 4 cups of filtered water and add all your tea bags. Allow this to steep for 15-20 minutes.

3.  Add the honey and mix well.  Then place all of the tea in a large glass jar.  I purchased this one at Marshall's. 

4.  Add the 11 cups of filtered water and place the Komboucha scoby on top.  Add 1 cup of plain Komboucha.  Cover with a paper towel and seal the top with a rubber band.  Store in a cool, dry, dark place for 7-10 days before testing and bottling your Komboucha. 

Cheers Margeau!!  I hope this Birthday and upcoming year are filled with happiness and good health!!

[jacquelineandmargeau]

Simple Summer Salad!

Arugula Salad with Grilled Pear

Once the summer months hit, I am all about yummy fresh salads that are palate pleasing!  This was a simple salad I whipped up for my boyfriend and I this past weekend.  Check out the quick and easy recipe below.

Ingredients One bag of organic arugula salad One organic pear cut in half, seeds removed and brushed with olive oil 1/3 of an organic English cucumber cut into half moons 1/4 c of organic olive oil Himalayan sea salt

1. Bring a grill pan to medium-high heat. 2. Place your oiled pear halves flesh side down on the heated grill pan.  Allow to cook for about 5 minutes until each half has nice charred grill marks. 3. Place enough arugula in each bowl to make a large salad. 4.  Adorn the salad with your half moon cucumbers. 5. Place the grilled pear in the center of the salad and pour the olive oil into the small crevice that was created by removing the seeds of the pear. 6. Crack some fresh Himalayan sea salt over the salad. 7. Enjoy!

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Zucchini Noodles with Homemade Marinara Sauce, Spinach and Avocado

If you have never heard of a spirooli, I recommend you make your way over to Amazon.com, and check one out.  Spiroolis are an awesome, inexpensive addition to your kitchen tool collection and make dishes like this one....

Super simple to whip up!  Check out the recipe below and for a healthy take on pasta night!

Ingredients 2 zucchinis washed 1 onion thinly sliced 2 cloves garlic minced 3 large tomatoes chopped 1/4 c olive oil Salt and Pepper to taste 1 bag of fresh spinach 1 avocado chopped

  1. In large skillet, heat the olive oil on medium heat. 2. Add the garlic, onions and salt and pepper.  Sauté until the onions are translucent. 3. Lower the heat and add the tomatoes.  Use a wooden spoon to smash the tomatoes and allow the tomatoes to slowly cook down and release their juices.  

4. Continue to cook for 5-6 minutes until the ingredients resemble a thick chunky tomato sauce like the above picture. 5. Cut your zucchinis in half and use the spirooli to create zucchini noodles. 6. Place the zucchini noodles in a large bowl. 7. Gently fold the spinach leafs and avocado into the hot tomato sauce. 8. Pour the tomato sauce and spinach/avocado mixture over the zucchini noodles. 9. Enjoy!

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Two for the Price of One! Bluberry Cake with Coconut Whip Topping and Jacqueline's "Green Goddess" Dressing

  You may be asking, "What does blueberry cake and green goddess dressing have in common?"  I am here to let you in on a little secret!  The amazing hidden ingredient is coconut milk!  Check out these two recipes below and to see how one simple can of coconut milk truly makes these recipes come alive!

Blueberry Cake with Coconut Whip Ingredients:

1/2 c olive oil

3/4 c honey

4 eggs

1 tsp vanilla

1 tsp baking soda

1 and 1/2 c fresh blueberries

1 and 1/4 c coconut flour

1 can of regular coconut milk that has been left in the refrigerator over night

1. Preheat oven to 350 degrees.

2. Grease an 8x8 baking dish with olive oil.

3. In a large mixing bowl beat the olive oil and honey until it is well combined.

4.  Add the eggs and vanilla and continue to beat.

5.  Add the baking soda and continue to beat.

6.  Add the coconut flour and mix until all ingredients are incorporated.

7. Gently fold in 1 cup of blueberries.

8. Pour the batter into the greased baking dish and bake for 55 minutes.

9. While the cake is baking, remove your can of coconut milk from the refrigerator.  Open the can and scoop out the top layer (it will be a firm, yet pliable.  While in the refrigerator, the coconut milk separates leaving us with the top layer and the bottom layer which is coconut water.)

10. Place the entire top layer of the coconut milk into a small bowl.  Save the water for later.  With a hand mixer, whip the substance up until it resembles whip cream.

11. Place in the refrigerator until your cake has finished baking and has cooled for 1 hour.

12. Decorate your cake by spreading the coconut whip atop the cake.  Place the remaining blueberries in a decorative pattern atop the whip. Enjoy!

Jacqueline's Green Goddess Dressing

Ingredients

1 cup coconut water (saved from the cake recipe)

2 garlic cloves

2 lemons juiced

2-3 cups of fresh parsley that has been washed and plucked off the stem                                                                                                              Salt and pepper to taste

1. Place all ingredients in a blender and mix until all ingredients are incorporated.

2. Enjoy on your favorite salad!

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"Despite being a known hidden GMO, it is even frequently found in certified 'Organic' foods – and the USDA and FDA allow it to be in there."

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10 Signs you are Gluten Intolerant - Healthy Holistic Living

Gluten intolerance, also called gluten sensitivity or Celiac Disease- when it’s in its most severe form- can have symptoms that range from no symptoms to life threatening or debilitating chronic health problems and anywhere in...

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Why even take the chance? GMOs, pesticides, and carcinogens are not safe even in moderation!

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Personal Care and Beauty Products To Throw Out - Food Babe

Does your bathroom cabinet have any toxic personal care or beauty products?

Time to make the switch! Toss your lo-quality/high chemical deodorant in the trash!

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RAW FOOD DETOX DAY 3

Breakfast: 1/2 cantaloupe Snack: 1/2 banana and 1 apple Lunch: "Burrito bowl" - leftover cauliflower "rice" mixed with cilantro dressing and diced avocado. Large green smoothie - banana, spinach, berries, ginger, and turmeric Dinner: Large green salad with cucumbers, red peppers, diced red onion, tomatoes, and guacamole. Dessert: 2 oranges and 1/2 frozen banana pieces

**Eat as much as you’d like! Do NOT under eat.

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RAW FOOD DETOX DAY 2

DAY 2 Breakfast: Large smoothie 3 ice cubes 1/2 frozen banana 1/2 c bluebberries 1/2 c frozen spinach 1/4 avocado Nub of ginger and turmeric Cinnamon and enough water to blend!

Lunch: Kale and romaine salad with diced apple, tomato, avocado, and celery. With cilantro dressing.

Cilantro dressing

2 handfuls of fresh cilantro

1 carrot chopped up

1/4 avocado

Little bit of diced onion

1 garlic clove

Juice of 1 lemon 

Enough water to blend

Dinner: Collard wraps with sliced avocado, zucchini, string beans, left over cilantro dressing and cauliflower "rice". Cauliflower rice 1 head of cauliflower, washed and dryed 2 green onions 1 tomato Spices: garlic, salt and pepper Place cauliflower in a food processor and process into "rice". Add chopped green onion and tomato. Spice as desired!

Dessert: Banana nice cream with raspberries, dragon fruit, and cinnamon.

**Eat as much as you'd like! Do NOT under eat.

[jacquelineandmargeau]

RAW FOOD WEEKEND 3 DAY DETOX

This weekend was a great experience! Rejuvenation, restoration, and detoxification were the key elements I was trying to achieve this weekend, and I sure feel like my body has had a great jumpstart for all three! My skin feels more clear, my digestive tract is happy, and my cravings for caffeine and sweets are minimal! Bloat is GONE and although weightloss wasn't on my agenda, I did drop a few lbs. If you are interested in trying a raw food cleanse perhaps these meal ideas can get you excited and prepared to try your own journey on a cleanse!

DAY 1 Breakfast: 1/2 mini watermelon Snack: 1 dragon fruit, chopped apple with cinnamon and lemon juice Lunch: Green smoothie - banana, spinach, blueberries, ginger, turmeric Dinner: Large green salad - romaine, spinach, kale, avocado, tomato, and lemon. Large mango, spinach, banana smoothie. Sipped on water infused with 1 cinnamon stick and pieces of apple.

**Eat as much as you'd like! Do NOT under eat.

[jacquelineandmargeau]

RAW FOOD WEEKEND DETOX DAY 1

Mini watermelons for breakfast! Melons should always be consumed solely and eaten as mono meals because they are best digested when eaten alone. Always wait a few hours until your next meal after eating melons to ensure proper digestion!

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RAW FOOD WEEKEND DETOX 4/25-27

3 DAY DETOX

Join us in a 3 day detox this weekend! This detox will entail eating only raw fruits and vegetables. Feel free too use any spices and herbs in your meals as well. Eliminate all processed foods, nuts, seeds, legumes, coffee, sugars, dairy, dried fruits, etc.

Here are a few tips and tricks that will help prepare for the detox:

1. Meal planning. Thinking ahead will make it easier to keep on track and help you maintain on the cleanse. If you don't have a fridge stocked with raw whole foods, you may be more inclined to reach for something else to eat.

2. Prep your stomach. Perhaps drinking warm water with lemon and ginger to start cleansing your system before and throughout the weekend. Give your body a jumpstart so you feel less of a "crash" after day one. Also, try eating lighter meals at night. Maybe make tonight and tomorrow night raw food dinners.

3. Goal setting. One of my goals this weekend is to restore my digestion system to a more alkaline state. What does that mean? This means I am eliminating acid causing foods in the stomach, such as: meats, dairy, beans, refined carbohydrates, and sugars. Eating only alkaline foods, such as: leafy greens, water dense fruits and veg, etc; will help you're cleanse your liver, kidneys, and digestive systems. (See link below for more info)

http://www.doctoroz.com/videos/25-alkaline-promoting-foods

4. Get more sleep and h20. These are VERY essential for this weekend. You're going to feel cranky and tired, just remember that it's your body riding of toxins. Be sure to get more sleep than usual and drink more water than usual.

Below is a suggestive grocery list to help you get started! Does anyone have any tips or tricks that they want to share? 

Good luck everyone!

MEAL IDEAS

Collard wraps Dips Smoothies Juices Fruit salad Green salads Guacamole Lemon and cucumber water, fruit infused waters

Banana nicecream GROCERY IDEAS (organic is always best) Avocado Collards Kale Romaine Spinach Beets Cucumbers Ginger Onion Garlic Carrots Fennel Broccoli Sprouts (no seeds) Cauliflower Watercress Basil Green apples Bananas Oranges Grapefruit Frozen berries Lemons PREP Chop up onion, garlic Wash vegs and apples before hand Slice lemons and cucumbers for water to drink all day

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BANANA “CREAM” MINI PIES

With Easter quickly approaching, I wanted to provide you all with a healthy treat to serve to your loved ones! This is the perfect dessert that you can whip up the night before and enjoy the following day. I hope this recipe provides you with an easy, nutritious, and guilt free dessert to enjoy on your holiday! Crust: 8-9 coconut rolled dates 1-2 tsp water 1/3 c raw walnuts Filling: 2 bananas peeled and chopped into small pieces 1/3 c almond butter 1/4 c shredded coconut This recipe yields 6 mini pies (I utilized a regular size muffin tin) 1. Line each muffin tin with a small sheet of plastic wrap to ensure easy removal. 2. Place all of your coconut rolled dates and water in a food processor and blend until you are left with a sticky thick coconut date paste. 3. Add your walnuts and continue to blend until all ingredients are incorporated. 4. Divide this mixture into 8 equal portions. Use 1 portion to fill each muffin tin (leaving you with 2 extra portions, which will be used to top the mini pies). Push the mixture along the bottom and along the sides of the tin, creating a small divot in the middle of the muffin tin for your filling. 5. Evenly distribute your shredded coconut into each muffin tin atop of the crust. 6. Next, place the bananas and almond butter in the food processor and blend. 7. Evenly distribute this mixture into your muffin tins on top of the shredded coconut. 8. Take your remaining 2 portions of coconut date/walnut paste and make six round discs. Do this by making small quarter size balls with the mixture and flattening the balls with your fingers. 9. Place the discs on top of the banana/almond butter mixture. 10. Optional: I got creative and finished some of my mini pies with extra coconut on top or a single walnut. Banana slices atop would also be nice. 11. Place in the freezer for at least two hours. *Overnight is even better! 12. Simply remove each pie by pulling up on the sides of the plastic wrap. 13. Serve and enjoy!