The long awaited new formula of my favorite non-dairy creamer; So Delicious.  Thank you So Delicious for hearing your customer's concerns about removing carrageenan and titanium dioxide from your formula!

For those of you that need to have a little creamer in their coffee in the morning this is a great solution for dairy fans who need a non-dairy option.

I am not sure if all vendors are carrying this one yet but check out your local coop and see if they do! If they don't, request it!

Cheers!

Water infusions are the best year round, but summer brings so many more affordable options. Summer's herb abundance provides healthy way to stay hydrated without adding all the sugar. Make up your own infusion and try adding fruit.

Some popular infusions:

lime + mint

pinneaple + basil

orange + lime

cucumber + lime

Whats your favorite? Share them with us in the comments.

Gluten-Free, Egg-Free, Nut-Free, Dairy-Free Pancakes

This mix is simply the best. With emphasis on the 'simply'. I have tried many different brands and searched high-and-low for ingredients without corn or nut flours or starches and found the best solution in Namaste Food mix. Namaste Food mix has minimal ingredients and the right mixture of gluten-free flours that give these pancakes a great texture and yummy taste without all the added sugar found in most mixes. Since my son can't have eggs, corn, dairy or nut (which is in many other dry mixes), this mix, along with my modifications, make it a healthy, safe and delicious alternative for our family.

1 bag mix of Namaste Foods Waffle & Pancake Mix
2 bananas
1 tbls honey (you don't need this but it adds a hint of sweetness)
2.5 cups of rice milk or water
1 tsp of cinnamon
1/4 cup of applesauce
2 tbls grapeseed oil


This recipe is for the 2 batches that come in the bag. You can easily half this if you want to make the second batch for another time. But these freeze really well and are just as tasty toasted in the toaster the next day!

Puree the bananas and milk/water in a blender (or magic bullet) pour into your mixing bowl. Then add applesauce, oil and dry mix along with the cinnamon and honey. Mix well.
Add a little extra milk/water if mix is too dry or thick.

That's it!

Top with your favorite syrup, fruit, honey or eat them plain because they are that good alone.

Chocolate Cake with Coconut Oil Frosting

This yummy cake is super moist and if you use the coconut oil frosting recipe, it has a German Chocolate cake flavor to it. This is the cake I make for every birthday occasion and we absolutely love it. The best part is that my son can eat and loves it! We don't make this often, but for that special occasion it is the best. I have brought this cake to parties and it has been preferred over the store-bought or professional cake that was also served! It really is decadent, moist and awesome after refrigerated as well!

Cake:
1 bag mix of Pamela's Chocolate Cake mix
Grapeseed oil or Coconut Oil
2 eggs
Water

Icing Chocolate:
3 tbls of Organic Unrefined Coconut Oil ( I like Spectrum brand)
4 tablespoons (or to taste) of Organic Powdered Sugar
1/2 of a 85-100% Dark Chocolate Bar
1/4 cup of 100% Organic Cacao Powder

Icing White:
1/4 cup of Organic Unrefined Coconut Oil ( I like Spectrum brand)
1, 1/2 cups of Organic Powdered Sugar
1/4 tsp of Organic Vanilla (not too much or the frosting will turn brownish from vanilla color)

Optional:
Real Coconut Shavings

Directions:
Make cake as directed on mix. I like double layer cakes so I follow the directions for the 8-inch round pans. Let the cake cool and transfer to serving or display plate and put in fridge or freezer for 1-3 hours. For chocolate icing, heat the oil on low/medium heat in a small saucepan, slowly add the powder sugar sifting the entire time. Try to avoid clumps. Stir continuously. Add the pieces of chocolate bar and organic cacao powder. Stir continuously till the is is all mixed and melted together. I add the powder sugar to taste. I like a slight sweetness to the chocolate icing as the cake is sweet already.  Let the chocolate icing sit for a minute or two and pour slowly on the cake. I sometimes stab the cake with a toothpick to get the icing to seep in better. 

If you are making the two 8-inch pans and want to make a double layer cake, flip the one cake upside down and pour 1/3 of the icing on top. Or put the bottom cake right-side up and take dental floss and thinly shave the domed part off the top so to create a flat surface. (This of course leaves the tastiest pieces that must be consumed at that moment and not tossed :) ) Then, lay the other cold cake on top of it and pour the remaining on the top of the cake. Optional: add the coconut shavings.
Refrigerate or freeze the cake again.

Lastly add the decorative white icing.
Whip the oil in a bowl for 2 minutes with the mixer. Add the sugar and vanilla and whip for another 3 minutes. I spoon the icing into a plastic sandwich bag and cut the very tip off the corner and use it for making words or a fun design. The trick is to do the writing or decoration when the cake is cold so that you don't have runny icing. Keep cake in fridge or freezer. If frozen, take out 1 hour before ready to serve. 

Enjoy!

GLUTEN FREE • DAIRY FREE

Elev8 Wellness Suggestion:
When can I have this?
Intense weight-loss: once every 14 days in evening on a workout day
Weight-loss: once every 10 days in evening on a workout day
Maintenance/health: in evening, after intense workout, one or two evenings/week.
Performance/Mass Gain: Any day, any time of day, preferably after activity

Potato Ham Soup with Kale

This yummy soup is hearty, tasty and very filling. Because of the simple ingredients, it doesn't take long to throw all these items together and let them cook while you multi-task. And it tastes even better the next day when re-heated on the stove.

I always try to find organic and/or local produce and nitrate-free, free-range, organic-fed meats when possible.

Makes a 3qt pot-full! Around 4-5 servings.

2-4 cups of Kale, cut/chopped into small pieces 
(any kind of kale--each time I make this I try a different type of kale)
1 large white or yellow onion, chopped
2-3 garlic cloves diced
2-3 small potatoes, peeled and cut into 1 inch pieces 
(or get yellow or red potatos and leave the skin on!)
32 oz of chicken or vegetable broth (gluten free, organic, low sodium)
5-7oz of ham (I like Beelers brand because it is nitrate, gluten and casein free)
Himalayan sea salt
garlic salt/powder
2-3 tbls of olive oil
Optional: fresh herbs, oregano, thyme, parsley may be good

Directions:
Warm the oil in pan and add the garlic, onion and some sea salt on medium heat. Let them cook till they start turning a golden color and the onions start to become see-through. Then add the broth, potatoes, ham and kale. Add the salt, garlic salt/powder to taste and let cook on medium uncovered for 35-45 minutes. Add the optional herbs 20 minutes in if desired. Keep soup from a rigorous boil, instead try to keep it at a low boil and drop to simmer. The soup is done when you can slice through the potatoes and the kale is limp. 


GLUTEN FREE • CORN FREE • NUT FREE • DAIRY FREE



Elev8 Wellness Suggestion:
When can I have this?
Intense weight-loss: once every ten days in evening on a workout day
Weight-loss: in evening, workout days, twice a week
Maintenance/health: 5 out 7 evenings, 1 out of 7 afternoons
Performance/Mass Gaining: Anytime after activity, morning, noon and/or evening.


 

Fresh Cucumber Salad

Sometimes the most tasty and healthy options are just really simple. This salad is refreshing on a hot summer day and really yummy. The best part is that it only takes a few minutes to prepare.
This recipe is inspired by the Greek village salad and my Greek background. My husband and I realized after so many Greek salads that we just really like the cucumbers the best!

I like to use organic and/or local produce when available.

1-2 cucumbers
1 small green pepper, sliced thin
1 small white or yellow onion, sliced thin
3 tbls olive oil
2 tbls vinegar (I like white wine)

sprinkle with sea salt and enjoy!


GLUTEN FREE • DAIRY FREE • CORN FREE • SOY FREE • NUT FREE

Elev8 Wellness Suggestion:
When can I have this?
Intense weight-loss: late afternoon and on
Weight-loss: from lunch hour and on
Maintenance/health: mid-morning and on
Performance/Mass Gaining: anytime

Easy Herb Half-Roaster Chicken

Sometimes chicken with the skin on can be intimidating to cook with. Many of us grew up on the boneless, skinless chicken breast and we are torn as to whether that yummy tasting dark meat is good for us. Good quality animal fat IS good for you and baking this half-roaster chicken seals in the flavor.

Prep time: 5 min
Cook time: 45-1 hr @ 400 degrees (Use meat thermometer to make sure meat is done)
Feeds 1-2 ppl

I try to buy organic fed, free range chicken when possible. You can find these half roasters in the meat section or ask the butcher to cut the whole chicken into two half-roasters. I like these half- roasters when I don't need a lot of meat for the meal and can make the other half the next day so we don't have to reheat the meat we don't eat.

1 half roaster chicken
1 apple OR 1 lemon (organic if possible), cut into .25inch thick wheel slices
2 tbls of grapeseed oil
any type of herb. I like thyme, oregano or rosemary
sea salt
pepper
paprika
garlic powder or salt

Slice up apple or lemon into wheels or slices and lay on the bottom of the glass pan. Wash the chicken and pat dry with a paper towel. Lay the chicken on the slices. Sprinkle the chicken with herbs, salt, garlic powder/salt, pepper and paprika. Drizzle the grapeseed oil over the top of the chicken. FYI Paprika is the secret browning ingredient. Don't forget this as it helps make the skin of the chicken golden brown!

GLUTEN FREE • DAIRY FREE • CORN FREE

Elev8 Wellness Suggestion:
When can I have this?
Intense weight-loss: late afternoon and on
Weight-loss: lunch-time and on
Maintenance/health: mid-morning and on
Performance/Mass Gaining: anytime