Is your immune system in need of a boost? This Cranberry Orange Immunity Boost is the perfect drink to support a strong immune system during cold and flu season (and all year round). Loaded with whole food forms of vitamin C, antioxidants, anti-inflammatories, PLUS antibacterial & antiviral properties.
Most people turn straight to vitamin C after they’ve caught a cold. That’s because it helps build up your immune system. Vitamin C, which is found in oranges, is thought to increase the production of white blood cells, which are key to fighting infections.
Cranberries are another source of vitamin C, plus vitamins K, A and strong antioxidants. These all work to boost the immune system, working against cardiovascular disease and inflammation.
Additionally, ginger is another great ingredient that may help decrease inflammation, which can help reduce a sore throat and inflammatory illnesses.
Check out what one of my followers had to say about this immune system booster:
“Thank you for this recipe Jennifer. It was my go to drink during chemotherapy. When my white blood cell count was low and the docs told me I may not be able to do chemo, I started to drink this and boom – my WBC count went up and I was able to do the next round of chemo. I never missed a round of chemo with this drink. Thank you for this.” – Carla
What you need for Cranberry Orange Immunity Boost:
Is your immune system in need of a boost? This Cranberry Orange Immunity Boost is the perfect drink to support a strong immune system during cold and flu season (and all year round). Loaded with whole food forms of vitamin C, antioxidants, anti-inflammatories, plus antibacterial & antiviral properties.
Pumpkin Leek Soup is warming and delicious! It’s the perfect recipe for fall with simple ingredients like pumpkin, leeks & carrots.
It’s pumpkin season! Whether you enjoy roasting your own pumpkin or using canned pumpkin for all those great Autumn recipes, you can’t go wrong …
Pumpkin is super low in calories despite being packed with nutrients.
1 cup of pumpkin contains under 50 calories, as it’s 94% water. This makes pumpkin a weight-loss friendly food since you can consume more of it than other carb sources (like grains and potatoes) but still take in fewer calories.
In addition, pumpkin is a good source of fiber, which can keep you feeling fuller for longer and support good gut health.
Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes. Give this Pumpkin Leek Soup a try – or browse my blog for more great pumpkin recipes!
Pumpkin Leek Soup
INGREDIENTS: (4-6 servings) 1 can pumpkin
1 whole leek
5 large carrots
5 celery stalks
1 pack mushrooms
1 lemon
2 tbsp ghee/butter or coconut oil
1 tsp cumin, ground (optional)
1 tsp coriander, ground (optional)
1 tsp rosemary
Sea salt and black pepper to taste
Filtered water
INSTRUCTIONS:
1. Chop and place all vegetables into a slow cooker.
2. Add all spices.
3. Add filtered water (enough to cover 3/4 of the vegetables).
4. Cook for 4 hours at high setting or 6 hours at low setting.
5. Put cooked vegetables and liquid in a blender, add ghee/butter/coconut oil, and lemon juice (you will probably have to do this in two batches).
6. Blend until a thick and creamy purée is formed.
7. Jar any extra soup, store in the fridge and use within the week.
Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It’s a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
I don’t know about you, but stuffing is by far my favourite Thanksgiving dish!
Traditionally, my family prepares stuffing with bread, which really sucked when I stopped eating grains years ago. I refused to give up my favourite Thanksgiving side so instead, I created a stuffing recipe that’s not only grain free and healthy, but that my whole family enjoys too!
Why Paleo Thanksgiving Stuffing is so good
It tastes like “real” stuffing but is made with all healthy ingredients, like veggies and meat.
This healthy stuffing recipe is perfect with chicken or turkey, making it a great side dish for both weeknight dinners and Thanksgiving.
The ingredients are super versatile: you can swap out what you like and have.
Tips for this Paleo stuffing recipe
Save time by using a food processor to roughly chop all your veggies.
Replace dates with dried cranberries, if you prefer.
This healthy stuffing reheats well, so you can make it ahead of time and save the leftovers for a quick weekday meal.
You can make this entire paleo stuffing recipe in a large oven-proof skillet, or you can bake it in a casserole/baking dish as per my instructions.
Find ethically raised and quality sausage + bacon HERE.
What you need for Paleo Thanksgiving Stuffing:
Sausage stuffing
Bacon
Eggs
Sweet potatoes
Celery
Onion
Mushrooms
Pecans
Dates
Broth
White wine
Avocado oil
Want more healthy Thanksgiving recipes? You’re going to love these:
Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It's a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
Sardines with Cilantro & Dill Chimichurri is the perfect go-to lunch recipe! It’s super quick to prepare and packed with nutrition and fresh flavour. This easy and nutrient-rich recipe is AIP, paleo, low-carb & keto friendly.
DID YOU KNOW? Supplemental calcium is not only ineffective for bone health, but is associated with some pretty serious health risks, including heart disease, cancer and kidneys stones.
A meta-analysis of studies involving more than 12,000 people published in the British Medical Journal (BMJ) found that calcium supplementation increases the risk of:
Heart attack by 31 percent
Stroke by 20 percent
Death from all causes by 9 percent
In addition, daily supplementation of calcium at 1,000 mg is associated with increased prostate cancer risk and an increase in kidney stones.
Lastly, a Swedish study reported a 40 percent higher risk of death among women with high calcium intakes (1,400 mg and above), and a 157 percent higher risk of death if those women were taking a 500-mg calcium supplement daily.
Sardines with Cilantro & Dill Chimichurri is the perfect go-to lunch recipe! It’s super quick to prepare and packed with nutrition and fresh flavour. This easy and nutrient-rich recipe is AIP, paleo, low-carb & keto friendly.
You’ll never have to miss out on Taco Tuesday again with Beef Taco Zucchini Noodles! This recipe is a low-carb & whole food twist on a classic Mexican dish. Free of dairy, grains and gluten, plus keto & paleo. WARNING! This dish is just as delicious on Monday, Wednesday, Thursday, Friday, Saturday and Sunday!
Are you trying to incorporate more low-carb meals into your diet to help you lose weight or maintain your weight?
OR maybe you just feel better after eating meals that contains low-carb whole foods instead of high-carb processed grains?
There are so many great tasting dishes out there that tend to be on the high-carb side of the meal spectrum. BUT with a little bit of creativity in the kitchen you can achieve those same great flavours without all the carbs–or with whole food carbs that will serve your body better.
Check out this low-carb & whole food twist on a classic Mexican dish!
You'll never have to miss out on Taco Tuesday again with Beef Taco Zucchini Noodles! This recipe is a low-carb & whole food twist on a classic Mexican dish. Free of dairy, grains and gluten, plus keto & paleo. WARNING! This dish is just as delicious on Monday, Wednesday, Thursday, Friday, Saturday and Sunday!
In a large pan over medium heat, sauté onion in oil until transparent. Add in mushrooms and continue to sauté for a couple more minutes.
Add in ground beef and all seasoning, including sea salt and black pepper. Break a part beef and cook until browned.
Remove beef from the pan and set aside, covered. Toss zucchini noodles into empty beef pan and cook slightly, coating zoodles with leftover bits from the beef (medium-low heat, ~2 minutes)
Place cooked zoodles onto a plate and add beef on top.
Top each dish with 2 tbsp. salsa, 1 tbsp. sour cream/coconut kefir, 1/2 avocado, 1/2 lime and fresh parsley/cilantro.
This simple Lemon Garlic Chicken is an easy protein dish to prepare during the busy work week. Only 3 simple and whole food ingredients needed to make this AIP, paleo, keto & low-carb friendly dish! It goes great on top of a salad or with any vegetable side of choice.
Do you ever wonder whether you’re eating too much or too little protein?
The human body is extremely smart and under most circumstances does a good job of telling us what we need through our hunger signals and cravings.
Chris Kresser, an integrative medical doctor in the US, states that when it comes to consuming protein most people eat the right amount for their needs since we are wired to do so. A good recommendation for how much protein one should consume would be – eat as much as you crave.
On average, this number would be around 15% of total calories consumed daily, but there may be times and certain situations that call for you to increase your protein intake anywhere from 20-35% of total calories.
Check out this article I wrote to learn about why adequate protein intake is important and specific conditions that may require you to increase your current protein intake.
This simple Lemon Garlic Chicken is an easy protein dish to prepare during the busy work week. Only 3 simple and whole food ingredients needed to make this AIP, paleo, keto & low-carb friendly dish! It goes great on top of a salad or with any vegetable side of choice.
Sea salt & black pepper, to taste (omit black pepper for AIP version)
Instructions
Season chicken breasts with sea salt and black pepper.
Heat avocado oil in pan over medium-high heat then sear chicken breasts for 1-2 minutes per side.
Reduce heat then add lemon juice and garlic.
Cook for 4-6 minutes on medium, turning the chicken breasts over to coat each side in garlic and juices. Cooking time will vary depending on the thickness of the chicken breast. Use a thermometer to ensure you don't overcook the chicken. Aim for 165F.
Plate chicken and top with fresh basil. Serve with salad or side of choice.
Notes
Switch it up from time to time and try different spices like cumin and coriander, dill, oregano, etc. Just sprinkle spices onto chicken breasts before or during cooking.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
