It’s chilly, it’s Christmas, it’s lazy time!… 5 Easy steps to stay Healthy during Holidays=]

One more week to go of Holidays with the family. I love it, but it’s also easy to get unbalanced when it comes to work and health. Feel like getting all cozy in bed watching movies or by the fire with hot cocoa! And let’s not even talk about going to bed late, the extra alcohol and food on dinners! On one hand, I do want to fully enjoy the days I choose to do that, but on the other hand I don’t want to get off the wagon and overindulge on an unhealthy way.

My plan that so far is kinda working=]

1 One liter of warm water first thing in the morning.
2 One vegetable juice for breakfast.
3 One fruit smoothie at mid morning
4 One big salad a day.
5 Minimum of 45 minutes workout everyday and cardio at least every other day.

It’s really SIMPLE and EASY, that is, if you want to do it and if you care about staying healthy even in challenging times like Christmas in a chilly place!

Vegan Homemade Irish Cream… cheers!

Keeping up with Holiday recipes here is a very easy to make, super tasty Irish Cream recipe! Vegan or not, this will be a hit at your table, plus you’ll skip on all the artificial and yucky ingredients of commercial irish creams. I’ve seen other irish cream recipes out there that call for heavier milk or creamers for achieving a thick decadent consistency; they work for sure, but I prefer to use regular almond milk and thicken it with arrowroot, the consistency is pretty much the same plus you skip the extra fat!

4 cups almond milk
2 shots espresso
1/2 cup sucanat
1 cup whiskey
2 teaspoons arrowroot

Start by placing the almond milk and sucanat in a pan and bring to a boil, let simmer for a few minutes until the volume is reduced to 3 cups. In a separate glass mix the arrowroot with about two tablespoons fresh water until fully incorporated, add to the almond milk and allow to simmer for another three minutes or so. Remove from the heat, add the espresso and let cool at room temperature. Add the whiskey of your choice and serve!

Cheers! For healthy Holidays!

Rosemary Garlic Smashed Potatoes

Comfort food… smashed potatoes anyone?!!
It’s Christmas Day and Chris and I are cozying up watching movies and working on our website. It has become a common thing for us to toss a couple potatoes in the oven, let them roast and enjoy them with coconut oil, nutritional yeast, salt, pepper and cayenne, quick, easy, cozy snack! Today however, being Christmas and all, we’re making something a bit fancier: smashed potatoes!

OK, so maybe not that fancy but hey! don’t underestimate a good smashed potato, this will knock your Christmas socks out I promise!

Start by washing the potatoes throughly leaving the skin on. We’re using eight potatoes today, that will make a whole pot of smashed potatoes for the family, great for Holidays dinners too!
Most of the nutrients in vegetables are in the skin or in the thin layers close to the skin so whenever possible eat the skin too so you get all the vitamins and minerals plus some healthy enzymes and fiber. Also, by keeping the skin on, you keep the potato from absorbing water and that will make a smoother, denser texture for your puree. Now place the potatoes in a pressure cooker with enough water to cover about two thirds of the potatoes, one tablespoon salt and into the fire! for about 30 minutes or until they’re done. You can know when they’re done when you can slide a knife through them without effort. In the mean time, gently fry about five garlic cloves finely chopped in olive oil with two or three rosemary twigs. We have beautiful rosemary growing in the garden, it’s definitely one of my favorite herbs and perfect for this season=]

Once the potatoes are done, remove the remaining water, take out the rosemary twigs from the garlic and pour it into the pot with the potatoes while they’re still super hot and soft. Add about three tablespoons of virgin olive oil, fresh rosemary leaves, salt and pepper to taste and start smashing! Add some almond milk little by little until you get the consistency you like and you’re done!

Vegan Egg Nog… Happy Holidays!

This is a great recipe to substitute the traditional egg nog. I served it during this Holidays and I must tell you everybody loved it! Including my parents and their friends, who are not vegan, picky in their drinks and have high standards, so good! You can vary the proportions to match your taste, add more or less milk to make it as heavy and dense as you like, play with the banana/avocado ratio to vary the taste. You can even make it all raw using raw coconut and almond milk, all good healthy fats, ninja!

2 ripe avocados
1 banana
1 1/2 cup coconut milk
2 cups almond milk
Agave nectar to taste
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Optional 4 oz. rum – for this I like to use Appleton Estate or Captain Morgan, but choose your favorite! Malibu goes really good specially using coconut milk, you can also use vodka or skip the alcohol entirely!

Cheers and Happy Holidays!