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1 cup of juice (I used cherry juice)

¾ cup of water

3 tablespoons chia seeds

Instructions

Add chia seeds in the water and stir well till the seeds are evenly dispersed.

Cover and put cup in the refrigerator for a few hours or overnight.

Once the chia have expanded and turned gelatinous, mix in 1 cup of juice of your choice.

Enjoy or chill in fridge till ready to drink.

1–2 tablespoons of chia seeds

8–16 ounces of water, cold or room temperature

1 fresh lemon, juiced

A sweetener like honey or maple syrup (optional) 

Instructions:

Combine ingredients: Squeeze the lemon juice into the water in a glass or jar. Add the chia seeds and stir vigorously for about a minute to prevent clumping.

Soak: Let the mixture stand for 10 to 15 minutes, stirring occasionally. The seeds will absorb the liquid and develop a gel-like texture.

Products I’m currently using to help keep me organized

I use a vegetable wash from Whole Foods

I also reuse the plastic bins at grocery store for lettuce to store freshly washed vegetables because the Amazon bins are quite large

the large bins hold two - three bunches of lettuce

the small bins hold

1 stalk celery

3-4 carrots

1 bunch parsley

2 cucumbers

cucumbers tends to go bad quickly in 1-2 days

celery needs to be throughly dried like lettuce

I highly recommend buying this product to help keep vegetables longer

Prep Time

10 minutes mins

Cook Time

30 minutes mins

Total Time

40 minutes mins

Servings: 4

Ingredients

2 cups cauliflower cut into small bite-sized pieces

1 medium or 2 small sweet potatoes washed, scrubbed, and cut into small bite-sized pieces

1 tbsp olive oil

2 tbsp taco seasoning

1 cup black beans drained and rinsed

juice of half a lime

2 cups sharp cheddar cheese grated

4 burrito-sized tortillas (gluten-free if needed)

Equipment

large sheet pan

large frying pan

Method

Preheat oven to 425° F and line a sheet pan with parchment paper. Place cauliflower and sweet potatoes on sheet pan in individual sections and coat evenly with olive oil and taco seasoning. Roast for 18-20 minutes or until tender and slightly charred. Remove from oven and add black beans and lime juice, giving everything a toss to combine.

Assemble! I like to add the tortilla directly to a lightly greased frying pan to warm for 30 seconds or so (about 15 seconds on each side). Next, sprinkle cheese over one half of the tortilla, layer on about one fourth of the cauliflower, sweet potato, and black bean mixture, and sprinkle more cheese on top. Fold the tortilla in half to make a quesadilla. Cook until golden brown on both sides, about 10 minutes, flipping once about 5 minutes in. Repeat until all 4 quesadillas are made!

Add whatever garnishes and sauces you like (I usually add guacamole, salsa, and Greek yogurt). Enjoy!

Notes

Storage: While these quesadillas will keep for up to 5 days refrigerated, they are best enjoyed immediately. You could go ahead and roast up the veggies, store them in the fridge, and make fresh quesadillas each day if you want!

Ice

½ cup pure tart cherry juice

1 Tbsp. of magnesium powder

Lemon lime-flavored soda or sparkling water

HYLARONIC STRAWBERRY SYRUP:


1 cup fresh or frozen strawberries, roughly chopped

1 tablespoon maple syrup
Pinch kosher salt

2 tablespoons hylaronic acid, (I used the brand NeoCell)

SMOOTHIE:



1 cup frozen strawberries
1 /2 frozen banana
1/4 avocado, (fresh or frozen)
1/2 or 1 cup almond or oat milk
1 tablespoon sea moss gel

1/4 tsp vanilla extract

1 tbsp hyaluronic acid

liquid Stevie to taste 
1 teaspoon coconut cream, for the glass

Instructions 

TO MAKE THE SYRUP:

* In a small saucepan, set over medium heat, add the strawberries, maple syrup, pinch of salt and splash of water. Cook until the strawberries have softened. Mash with a fork and transfer to a bowl to cool. When cool, mix in the hylaronic acid.

TO MAKE THE SMOOTHIE:

* In a blender, add the frozen strawberries, banana, avocado, scoop of collagen, almond milk, date and sea moss gel. Pulse until very smooth. Feel free to add more milk if needed.

* 



TO ASSEMBLE THE SMOOTHIE:

* In the serving glass, add coconut cream on the sides of the inside of the glass. Pour a scoop or two of the strawberry syrup. Pour the smoothie in the glass and serve!

Notes

This smoothie calls for a few ingredients that might be hard to find. They are as follows:

* Liquid hylaronic acid. I found the brand by NeoCell and purchased it. Feel free to leave it out if you can’t find it.

* Seamoss gel. This is an ingredient that is super popular in the caribbean. It can be very inexpensive if you process it yourself. Most health food stores have it in a gel form that stays in the fridge.

* Powdered collagen. You can use collagen or substitute it with your favorite protein powder.