October 14th The Whole Tulip

Our October 14^th meeting featured Adri Warrick and Lisa Roberts from The Whole Tulip.  

Adri and Lisa are both Holistic Health Coaches focusing on eating real/whole foods to combat illness and fatigue.  

They suggest that you focus on reading ingredients, if it says anything about partially hydrogenated anything it contains trans fat, which you want to avoid.  Also try to avoid genetically modified food.  Be an educated consumer and know what the companies are adding to the food that you didn’t ask for. 

Focus on what you want to change, do you have reoccurring sicknesses or experiencing hormonal changes, changing what you eat can help you feel better.  Disease stems from inflammation and inflammation in the body can come from excessive sugar and alcohol.  By eating clean plant based foods you help alleviate some of the inflammation. 

As you begin a journey of moving away from packaged goods to whole foods try to invite your family into the conversation to help with the decisions and get them on board. 

There are 3 components to a healthy meal/snack:

1 – Healthy Fat – avocado or coconut oil

2 – Fiber

3 – Protein – lean cuts of meat, beans and fish

The goal is to keep your blood sugar stable and keep you more satisfied and full.  Never skip a meal and try to eat 5 times a day with small snacks in between your main meals using the combination of healthy fat, fiber and protein.   

Make sure you have a plan so you don’t skip meals and think ahead.  Prep veggies at the beginning of the week to make it easier to cook during the week. 

As you pick your food look for nourishment and taste.  Slow down, be quiet and sit down as you eat.  Make sure you get enough sleep as that impacts your cravings. 

When picking food for your kids avoid corn syrup and artificial dyes.  Evidence suggests that artificial dyes are a neurotoxin.  Create a grazing platter with fruit and veggies to stem off the afternoon hunger before dinner is ready.   

We had a couple of samples of suggested snacks.  These are easy to make and yummy.  For the protein powder they recommend pea or hemp protein which can be found at Whole Foods and Earth Fare:

Choco Choco Balls

1/4 cup organic sulfite free dried figs

5 dates pitted and stems removed

2 tablespoons unsweetened cocoa powder of cacao

1 tablespoon extra virgin coconut oil

1 tablespoon plain hemp protein powder

2 tablespoons unsweetened shredded coconut

Put all ingredients except for the shredded coconut into food processor.  Blend until well combined, about 1 - 2 minutes.  Add in shredded coconut and process for another 30 seconds.  Roll into golf ball sized balls.  I find that if I coat my hands with coconut oil they are easier to roll.  Refrigerate for up to a week.

No Bake Energy Balls

1 cup oats (can use gluten free oats)

1 cup toasted coconut flakes

1/2 cup dark chocolate chips (try to get 60% or higher cacao, can use dairy free chocolate chips)

1/2 cup peanut butter (organic and no added sugars or corn syrup if possible)

1/2 cup ground flaxseed (or chia seeds)

1/3 cup raw honey (try to use local and raw)

1 teaspoon vanilla

Mix together let chill for an hour and then form into balls and keep in refrigerator for up to one week.

Tuli Energy Poppers

¾ cup pumpkin seeds

¾ cup sunflower seeds

4 dates

3 tablespoon flax meal

2 tablespoons coconut oil

2 tablespoons pumpkin pie spice or cinnamon and nutmeg (optional)

½ cup unsweetened, shredded coconut

1 tablespoon raw honey, (optional)

Combine all ingredients (except for shredded coconut) in a food processor. If you want a sweeter batter, add an extra date or the honey. Form mixture into balls about the size of a golf ball. Roll each ball in the shredded coconut to coat and then refrigerate until chilled.

Coconut Balls

2 tablespoons coconut oil

1 scoop protein powder

1 tablespoon sunflower seed butter

3 tablespoons coconut milk

2 tablespoons ground flaxseed meal

½ teaspoon vanilla

1 teaspoon cinnamon

½ cup unsweetened shredded coconut

Combine all ingredients in a bowl – except the unsweetened coconut.  Line a tray with wax paper.  Form ingredients into little balls and roll in coconut.  Place a tray and freeze for 30 minutes to form

Pumpkin Spice Smoothie

1 ½ cups dairy free milk or water (used unsweetened vanilla almond milk)

½ can pumpkin puree

½ cup spinach

1 teaspoon vanilla extract

½ teaspoon pumpkin spice (no added sugar)

1 frozen banana

Load it all in a blender and blend.  If you don’t have a powerful blender puree the spinach and liquid first then add your other ingredients.