My Healthy Friday Morning

My biggest food struggle is breakfast. I’m Czech, I grew up on bread rolls and ham for breakfast most of my life. I love bread rolls but that’s where part of my belly fat comes from 😹🤪.

Recently I’m really trying to be healthier, eat healthier. Healthy, filling breakfast is a part of it but I mostly end up with a bowl of rice topped with poached egg, steamed Okra and Kimchi. I used to have tofu with it, but trying to stay away from soy products for now due to my thyroid issues.

Yesterday, one of my friends asked about our favorite healthy snack/dessert and I remembered my Chia Pudding Recipe! Oh I miss it so much! It’s not only great as healthy dessert, it makes for great breakfast too!

Here is a link to my YouTube Video how I made this Chia Pudding It’s really delicious

Chia Seeds need time to soak so best of you can pre soak them the night before. If not, let’s hope you have at least an hour in the morning. Luckily I do, I actually prefer to wait an hour with my food after I take my morning capsule with Endoflex Vitality, so I started so soak my Chia seeds.

What you need

4 tbs of Organic Chia Seeds,

100 ml of Almond or Coconut milk

30 ml of NingXia Red

1 tbs of Pumpkin Seeds

1 tbs of Sunflower Seeds

1 banana

2 drops of Citrus Fresh

First of all, you soak your Chia Seeds with the liquids and let it sit for a while. Best is over night but an hour gives you good texture too.

Right before serving, you add your pumpkin and sun flower seeds or any seeds/nuts of your liking, half of the banana and 2 drops of Citrus Fresh Essential Oil for extra flavor and mix well. Serve with the rest of the banana on top.

You can actually make this with any fruits of your liking, I made it with Pineapple before and it was so delicious!

Chia Seeds are very good for you. They are great source of Omega-3 fatty acids, rich in antioxidants and provide us with fiber, iron and calcium. They help to raise our “good” cholesterol and protect our heart.

A one-ounce (28 grams) serving of chia seeds contains (1):

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are omega-3s).
  • Calcium: 18% of the RDI.
  • Manganese: 30% of the RDI.
  • Magnesium: 30% of the RDI.
  • Phosphorus: 27% of the RDI.
  • They also contain a decent amount of zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2.

This small amount supplies only 137 calories and one gram of digestible carbohydrate.

Why add 30 ml of NingXia Red? NingXia Red is my favorite part of my morning routine. It is so insanely good for our bodies! I keep telling everyone to drink it religiously. Those who listen, they flourish and see the amazing benefits.

But besides all these benefits, it’s also really delicious, full of berry flavor and that is something I really want from my food. Great flavors.

And why Citrus Fresh? You know I love Young Living Essential oils and I am very loyal to them. Because to be honest, if I’m adding oils to my food, I want to know where they are coming from and that they are pure. And only Young Living can guarantee it.

Citrus Fresh is fantastic blend of Orange, Lemon, Tangerine, Mandarin and Grapefruit with a hint of Spearmint, so you can imagine the burst of flavor in every single drop. It is also very rich in d-limonene, very powerful antioxidant. So it makes perfect addition to my morning bowl of goodness.

As you already know, I am Young Living Distributor and Healthy Lifestyle Educator. I am available for One on One consultations in person or over the phone, as well as group classes. Please get in touch with me Here so we can discuss your needs.

By becoming a wholesale member of Young Living, you are entitled to 24% discount and that is very much worth it. You can join in by clicking on my Link, choosing wholesale membership and the Starter Kit that best suits you. If you are not sure, send me message or email me at bkoba78@gmail.com

I’m always here for you and happy to help

Cooking with Oils, Quick and Easy

Sharing my Oily Love makes me happy. It’s one of those things that come naturally to me I think. Well, talking about food and making food… go figure

Today, I held a class for my Tokyo friends. It is fun opportunity to catch up with my oily sisters, talk about life, love, food and oils. Naturally. Since the cooking is also about oils. Why to cook with oils and how, to be precise.

So why we should use Essential oils and not the conventional herbs and spices? For one, the oils do not get bad. When you buy a package of spices, once you open it, air gets to it, they start loosing flavor. In Japan’s humidity, it tends to get moldy. But not only that. By drying up the herb, it looses 95% of its therapeutic value. And that is what bothers me. For me, food is not just a way to stuff our tummy full, food is a way of life, medicine and comfort. So I want my food to be delicious, healthy and health beneficial.

This is where my Young Living Essential Oils come in. And I am stating very clearly, I only use Young Living Essential oils. No other company in the world gives you the guarantee that their oils are pure, therapeutic and organic. Only Young Living has the Seed to Seal Guarantee and that is something you HAVE to require from your oils. Because if you do not know where your oils are coming from, how can you use them in your food? You should not.

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Using Essential oils in your food has many many benefits. Essential oils, if stored properly, do not have shelf life, they do not get bad. So you do not run out of spices (unless you have not finished your bottle of course). Little goes a long way, so each bottle can help you prepare many, many dishes. And their most important benefit is their therapeutic power. They aid digestion, help to keep your gut healthy and running, preserve your food and much much more. They taste great and give my food a boost of flavor.

Today I prepared 3 coursed Lunch Meal consisting of Goulash Soup, Honey Mustard Salmon or Chicken over vegetable salad and Fruit Sorbet. In all our dishes we used Essential oils.

We started off with a shot of NingXia Red to boost our energy. NingXia Red is fantastic source of antioxidants and really boosts immunity. On a rainy day like today NingXia comes really handy for extra energy too. Then we went on preparing the Sorbet.

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Fruit Sorbet (4 servings)

What you need

400 g of frozen fruits (can be fresh fruits too) we used mango, blueberries, mixed berries, banana and watermelon

2 tbsp of honey

2 tbsp of almond milk (you can use full cream or coconut milk instead or just water)

4 drops of each Citrus Fresh EO and Jade Lemon EO

 

Blend together, pour into container and freeze.

Here is where I always point out that for adults fun parties you can substitute the milk with tequilla or white rum to create frozen cocktails. They are so good! In that case, add some ice when blending it. Tastes divine. Serve with some Mint Leaves.

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Once the sorbet was in the freezer, we moved on to marinate our protein. We had it chicken to salmon half and half ratio.

Marinade (4 servings)

2 tbsp of olive oils

2 tbsp of honey

2 tbsp of wholegrain mustard

2 tbsp of yellow mustard

1 tbsp of spicy mustard like dijon or japanese karashi

salt

1 garlic, minced

2 drops of Orange, Lemon and Black Pepper EO

Salmon Fillets or Chicken Breast

 

First mix all the ingredience except the garlic and the protein. Keep half of the mixture for Salad Vinaigrette. Add garlic to the remaining mixture and coat your protein in it. Cover with foil and let marinate.

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Now we moved on to prepare our Goulash Soup. This soup recipe is a combination of my tradition Czech Goulash Soup, Time management and Essential oils. Why I say that is that usually the soup is made from beef chunks, but for my cooking classes I use the minced meat version. It does not take long and it is very delicious too. Another reason why I prefer to make it from minced meat is  that my son prefers it that way. It is easier for him to eat.

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Goulash Soup

1  onion

1 tbsp of sweet paprika

1-2 cloves of garlic

2 potatoes

1 carrot

1 tbs of flour

350 g of minced meat (best if mix of pork and beef)

Salt

Vegetable oil of choice

1.5 l of water or stock

Stock cubes optional

Marjoram, Black Pepper and Oregano EO

 

Sweat the onion with little bit of oil, add garlic, paprika and fry for a minute. Cut your potatoes into small cubes and slice the carrot. Add minced meat to the pot until it browns a bit, add little flour and mix it well. Then add your vegetables and pour water over it. If using stock cubes, add some. Use salt to taste and let it simmer for about 30 min. Check if all your vegetables are soft.

(If you want to do vegetarian version, replace your meat with mushrooms such as Oyster mushrooms and add those once your potatoes and carrots are soft and just boil for extra 5 min)

Mix your EO with little bit of water in a sprayer bottle and spray your bowl of soup with it. Why? You do not want to cook your essential oil. The heat destroys the therapeutic properties. Take your soup off the heat and serve before you spray your oil mixture on it. DSC_0116

Now that the soup was ready, we prepared Mixed Salad from variety of greens, some yellow bell peppers and tomatoes and made the Honey Mustard NingXia Vinaigrette. We took the remaining Honey Mustard mixture we had and added a shot of NingXia and 2 more drops of Jade Lemon EO and 1 drop of Black Pepper EO. Mixed it well, then sprinkled over the salad.

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In a pan, we grilled our protein and placed it over the salad. Served together with the soup and the sorbet. It was delicious, filling and healthy.

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Cooking with Essential oils is fun. Dont be afraid and try it yourself!

 

If you would like to learn more about what I do with my beloved Young Living Essential Oils, find me on Facebook. If you would like to purchase your Essential oils, send me a Message and I will help you to get  started and even get your oils for FREE!

These statements has not been evaluated by the FDA or any other local authority. The products are not intended to diagnose, treat, cure or prevent any disease.