Slow Cooker Blueberry Breakfast Millet

This is a simple dish that makes six servings and is a great grab and go breakfast. We typically eat with a scrambled egg and on occasion a piece of sugar/nitrite/nitrate free bacon for an extra dose of protein. I love slow cooker foods because I can prepare them and then let them cook for several hours while I conquer other tasks. Millet is technically a seed (not a grain) and is very nutritious. It provides important nutrients and is a good source of magnesium which is linked with reduced blood pressure, decreased type 2 Diabetes risk, reduced food cravings and improved sleep. This tiny seed packs a sweet nutty flavor that reminds me of a creamy oatmeal - the kind that warms your belly! 

Millet is pretty readily available at local health food stores check the bulk bins. The spices found in this recipe have amazing health benefits! Especially good for blood sugar balance, reduced inflammation and digestive health. 

P.S. I cooked this recipe in a large 4 quart Ninja slow cooker. I was surprised at how quickly it cooked! 

Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan

Ingredients
2 tbl. coconut oil or unsalted butter
1 c. millet
3 c. coconut milk, unsweetened (or your favorite milk option)
2/3 c. water
1 c. wild frozen blueberries or local organic
2 tbl. grade A maple syrup or coconut sugar
1 tsp. cinnamon
1/2 tsp. cardamom 
1/4 tsp. ground cloves
1/4 tsp. ginger
dash sea salt
chopped toasted walnuts or raw hemp seeds

Directions
1. Melt butter and coconut oil in slow cooker on high. Rub into the bottom rim of the slow-cooker so it is coated well. 
2. Add all remaining ingredients and turn to low temperature. Stir to combine. Let cook 80-90 minutes or until most of the liquid is absorbed.
3. Portion into 1/2 cup portions in sealable containers and refrigerate until ready to enjoy. 

Nutritions Facts 
One serving = 1/2 cup. Yields 6.
Calories 137
Fat 7g
Protein 1g
Carbohydrate 19g
Fiber 2g
Sugar 1.5g
Sodium 49.8g

Recipe, nutrition facts and photos by Keri Marino.


Keri Marino is an internationally Registered Yoga Teacher and Yoga Therapist. She's owns and operates Yoga Unique offering therapy, classes, workshops and yoga products. Keri teachers both privately and publicly around the Greenville area. Check out more here: YogaUnique

Delicious Berry Cheesecake

This recipes is dangerously good... so good that even my husband ate several servings of it throughout the week. That rarely happens when I make a health inspired dessert. ;-) It is actually creamy like a traditional cheesecake and full of flavor. Love this recipe!!! 

Dairy-Free, Gluten-Free, Paleo, Raw, Soy-Free, Vegan


Ingredients:
Crust
1 c. almonds
1 c. pecans
1/4 c. Enjoy Life chocolate chips
3 tbl. cocoa powder
pinch of sea salt
5 medjool dates
 
Fruit Mixture
1-1/2 c. fresh cherries, pitted
1-1/2 c. fresh organic blueberries

Cheesecake Filling
3 c. raw cashews, soaked for 4 hours
2 c. unsweetened coconut milk (vanilla)
1/2 lemon
1/3 c. honey
pinch of sea salt
1 cup plus 2 tbl. coconut oil
3 tbl. arrowroot powder mixed with 2 tbl. cold water

Directions:
Crust
1. Put all crust ingredients except medjool dates into a food processor. Process until finely chopped. Add dates one at a time until coarsely chopped. Should be able to stick together when pressed between two fingers.
2. Press pie crust into a 6 inch spring form pie crust until it forms a thin layer around the bottom of the pan. Set aside.

Fruit Mixture
1.  Blend cherries and blueberries until thoroughly mixed. Pour into airtight container and place in fridge.

Cheesecake Filling
1.  Strain liquid from cashews. Combine cashews, milk, lemon juice, honey and salt in a blender. Combine arrowroot powder with water in a small cup. With motor running on low slowly added melted coconut oil and arrowroot liquid.
2. Remove 1/3 of the plain filling and store in the refrigerator until needed. Add berry mixture to the remaining filling and blend to combine.
3. Pour half the fruit filling over the pie crust. Drizzle maple syrup over then top with remaining fruit filling. Tap the mold to settle. Place in freezer for 20 minutes. 
4. Remove and top with plain filling. 
5. Place cheese cake in freezer for another 2 hours. Once solid top with pecan halves and fruit for eye appeal. Store in the refrigerator.
*Recipe and photos by Keri Marino.

 Keri is an internationally Registered Yoga Teacher, Propmaker, and Yoga Therapist in training.  She owns and operates Yoga Unique LLC offering Private classes, Yoga Therapy and products. Keri teachers both privately and publicly around the Greenville area.


 

Slow-Cooked Dry Rubbed Baby Back Ribs

Pre-oven...these smelled delicious while cooking!

Although, these aren't something I recommend you eat every week I have to admit...I've always enjoyed the savory feeling of enjoying a few fall off the bone ribs. There is something literally warming about the experience. This recipe is our rendition of a memphis style rib with some added spices that are great at igniting the digestive fire. It's much lower in sugar that many dry rubs out there. It is only sweetened with one tablespoon of coconut sugar which has a lower glycemic index and higher fiber content than cane sugar. I'm often asked why adding any sugar is necessary (because I oftentimes only add very small amounts). Seasonings like sugar and salt really help to enhance the flavor of the food - it makes it pop. I've realized over the years that healthy food is only good for me...if it's tasty enough for me to want to eat it. I'm over making disgusting no-flavor foods for them to rot in my fridge. :-) Hope you enjoy this delectable recipe as much as we did.

Candida Diet, Dairy-Free, Gluten-Free, Nut-Free, Paleo, Soy-Free

Ingredients:
2-3 lbs. pasture raised baby back ribs

Makes extra rub that can be used with pork and beef.

Rub:
1/3 c. paprika
3 tbl. mustard powder
3 tbl. onion powder
3 tbl. garlic powder
3 tbl. chili powder
2 tbl. oregano
1 tbl. sea salt
1 tbl. coconut sugar
3 tsp. cumin
2 tsp. cayenne
1 tsp. coriander
1 tsp. allspice
The rub recipe yields around 1-1/2 cups. You'll only use a few tablespoons for these ribs.

We served ours with a fresh salad.

Directions:
1. Score the ribs by slicing X's into surface of the skin. Drizzle with oil and then rub spices over the ribs. 
2. Preheat oven to 300 degrees Fahrenheit. Place ribs on a baking pan and cook in preheated oven for 2-2 1/2  hours until desired tenderness is reached. 

Serves 4.






*Recipe and photos by Keri Marino.

Keri is an internationally Registered Yoga Teacher, creator of yoga props, and health lifestyle educator.  She owns and operates BAYA Wellness, LLC offering yoga classes, handmade props, and healthy lifestyle services. Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events. 

BAYA... Be As You Are! 

Simple Heavenly Braised Kale

I've got to say that a big bowl of greens is one of my favorite things on the planet. It just makes my body and soul happy. I used to think that great tasting foods had to have a ton of different ingredients and spices. Since dating my chef fiance Tanner, I've learned that often times the most delicious foods are the simplest ones where the quality of the ingredients shine for themselves. This has got to be one of the easiest recipes I've ever posted on here - but it is so incredibly delicious. Hope you enjoy as much as I did this morning for Breakfast. Cheers to eating well! :-)

Candida Diet, Dairy-Free*, Gluten-Free, Paleo, Nut-Free, Soy-Free

Ingredients:
1 tbl. butter or coconut oil*
1/2 medium yellow onion, finely chopped
2 small garlic cloves, minced
1/2 bunch Lacinato Kale, de-stemmed and coarsely chopped
2/3 c. homemade chicken stock
sea salt and pepper, to taste

Directions:
1. Heat butter or coconut oil in a skillet over medium-high heat.
2. Saute onion and garlic until translucent (approximately 3-5 minutes).
3. Add kale and chicken stock. Simmer stirring occassionally until kale softens. Approximately, 8-10 minutes. 
 *Recipe and photos by Keri Rogers.

 I served my breakfast as pictured above with 2 scrambled eggs and a few thin slices of homemade dairy-free and gluten-free blueberry bread topped with sunflower seed butter. Pictured to the left is my favorite brand of Sunflower Seed Butter because they don't add any GMO oils, sugar or salt. Love this stuff! :-)


 Keri is an internationally Registered Yoga Teacher, creator of yoga props, and health lifestyle educator.  She owns and operates BAYA Wellness, LLC offering yoga classes, handmade props, and healthy lifestyle services. Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events. 

BAYA... Be As You Are! 

Coconut Macadamia Chocolate Chip Cookies

Some days just call for a cookie! :-) I'm always looking for healthier ways to make delicious treats that aren't loaded with heavily processed flour, gluten, and sugar. Love this as a quick and easy go to option. We store these in the fridge and heat them up for a few seconds before enjoying. Yum! 

Dairy-Free, Gluten-Free, Paleo, Soy-Free

Ingredients:


2 eggs
2 tbl. honey
1 tsp. vanilla
1/3 c. coconut oil
1/2 tsp. cinnamon
1/2 c. coconut flour
dash sea salt
1/3 c. chocolate chips (enjoy life - dairy free, soy free and nut free) 
1/3 c. macadamia nuts, unsalted
1/3 c. dried shredded coconut, unsweetened
1-4 tbl. unsweetened coconut milk

Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Mix dry ingredients together except chocolate and macadamia nuts in a medium sized bowl. Until the coconut flour has no more chunks.
3. Heat coconut oil just until melted whisk in eggs, honey, and vanilla.
4. Pour wet ingredients into dry ingredients and stir to combine. 
5. Add chocolate chips and macadamia nuts. Depending upon dryness of mixture add 1-4 tbl. of coconut milk until it reaches desired consistency.
6. Spoon mixture out by the tablespoon onto a lightly greased baking sheet. Flatten them out into a cookie shape.
7. Bake for 15-20 minutes. 

*Recipe and Photo's by Keri Rogers. Recipe inspired by: http://ohsnapletseat.com/2013/02/04/gluten-free-coconut-flour-chocolate-chip-cookies/

 Keri is an internationally Registered Yoga Teacher, creator of yoga props, and health lifestyle educator.  She owns and operates BAYA Wellness, LLC offering yoga classes, handmade props, and healthy lifestyle services. Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events. 

BAYA... Be As You Are!

Spicy Crock-pot Chicken and Vegetable Soup

Chili and soups are definitely a go to food for me in the morning. I love how warming they are and how it can pack everything my body needs into one bowl. Best part is chili and soup are always better the day after so it's the ultimate reheat and eat food. When I have breakfast daily I try to sit down for 6-10 minutes and relax. It helps me prepare for my day. I can literally jump out of bed and run a million miles an hour. My body is wired on alert as soon as I wake up and something as simple as having breakfast that I have to sit down and eat makes me slow down so I can organize my mind and day. How do you set yourself up for a good day?

This is my latest creation and it's full of healthy nutrients like protein, vitamins and minerals. It's also full of nourishing fats from the coconut which will give the brain what it needs to guide you through a day of clear thinking! This soup is also loaded with fresh vegetables and dietary fiber for a healthy digestion.

Dairy-Free, Gluten-Free, Low-Carb, Nut-Free, Paleo, Soy-Free

Ingredients:
2 tbsp bacon fat or coconut oil
4 cloves garlic, minced
1 large yellow onion, finely chopped
4 small stalks celery, finely chopped
1-1/2 tbl. cumin
1-1/2 tbl. smoked paprika
1 tbl. ms. dash original seasoning mix
1 tsp. chili powder
1-1/2 lb. chicken thighs with bones
1 green bell pepper
5 kale leaves, stemmed and finely chopped
2 yellow squash, cut into half moons
1 can rotel with green chilies
3/4 c. coconut cream (could use 1 can of coconut milk)
1 qt. homemade chicken stock
sea salt
2 tbsp. fresh cilantro, chopped (optional)
1 avocado, cubed (optional)

Directions:
1. Heat bacon fat or oil in a large skillet over medium-high heat. Add garlic, onions, and celery. Saute 4-6 minutes until onions start to turn translucent. Add in spices. Stir and cook until fragrant (1 minute). Place vegetable mixture into a crock-pot.
2. Add all remaining ingredients to crock-pot except cilantro and avocado. Cook on high for 2 to 3 hours or until thoroughly cooked.
3. Remove chicken thighs and let cool 5 minutes. Using two forks pull the chicken from the bones and shred apart. Then toss chicken back into chili and stir to combine. 
4. Top with fresh cilantro and avocado and serve. :-)
*Recipe and photo by Keri Rogers.

Keri is an internationally Registered Yoga Teacher, creator of yoga props, and health lifestyle educator.  She owns and operates BAYA Wellness, LLC offering yoga classes, handmade props, and healthy lifestyle services. Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events. 

BAYA... Be As You Are!

Gluten-Free Chocolate Cranberry Granola Bars

Granola bars are one of the easiest portable snacks to make at home ever! These crunchy bars contain a super nutritious blend of a variety of nuts and are only sweetened with honey. Many commercial granola bars contain high-fructose corn syrup, gluten, and nuts that may be rancid. Took these to yoga teacher training last weekend and they were a big hit. Hope you enjoy! :-) 

Gluten-Free, Dairy-Free*, Soy-Free

Ingredients:

½ c. flax seed, raw

½ c. pumpkin seeds, raw

1 c. pecans, raw

1 c. almonds, raw

1 c. cashew nuts, raw

3 c. gluten-free rolled oats

3 c. dried fruit blend (cranberries, cherries  blueberries or your favorite mix)

½ c. dark chocolate chips

¾ c. honey, raw & local

2 tsp. cinnamon

dash sea salt

Directions:

1.    Grease large baking sheet with coconut oil. Preheat oven to 275 degrees Fahrenheit.

2.   In a food processor, blend all seeds, nuts and oats until resembles a coarse ground meal. If you don’t have a food processor you can chop by hand (but this takes much longer.)

3.   Add berries, dark chocolate, honey, cinnamon and sea salt. Stir to combine.

4.   Spread granola mixture out onto a baking sheet. Press down with clean hands. To avoid the granola sticking to your hands, wash fingers and coat with a small amount of coconut oil.

5.   Bake in a pre-heated oven for 1-1/2 hours or until lightly toasted. Let cool completely in pan.

6.   Slice into bars and store in airtight container for up to 3 weeks. This recipe makes around 36 bars store in freezer if you would like them to last longer.

*can be made dairy free with Enjoy Life chocolate chips

Recipe and photo by Keri Rogers.

Keri is an internationally Registered Yoga Teacher, Creator of Yoga Props, and Nutrition/Wellness Educator.  She owns and operates BAYA Wellness, LLC offering Yoga and Nutrition Education Services.  Keri teachers both privately and publicly around the Greenville area offering on-going classes and special events.  Her path as a nutritionist is all about making healthy living approachable... she teaches the components of healthy cooking, eating, and thinking while also offering specialized services like menu planning.  Healthy living is about the whole pictures of wellness... find your path to living well.

BAYA... Be As You Are!

Contact for details: Website  BAYAWellness@gmail.com or 864-430-1275