This is the second recipe in a series about Crowding Out Cravings with the Thrive Forwardprogram. See the original post to read more about the Thrive Forward program from Vega, watch the corresponding video lesson about cravings and for another recipe.
This particular lesson form the program is one of my favorites, it is great tool for teaching us how we can put cravings in their place by choosing healthier alternatives.
Why do we crave what we do? Because our body is missing, or is low on, an important nutrient. You can satisfy your cravings easily, by choosing healthier alternatives that supply you with the key nutrient your body is craving.
This green juice is perfect for helping with those mid-afternoon or mid-morning slumps where you might be looking to coffee of sweets for a pick-me-up. What your body is likely craving is phosphorus, enzyme-rich foods or calcium. Reach for a green juice or smoothie or other healthier options. This juice is simple, delicious and loaded with everything your body is REALLY craving!
Get yourself signed up for the FREE Thrive Forward program now to read even more great tips on crowding out cravings, eating clean, balancing out your body’s PH levels, choosing nutrient-rich foods and so so much more!
Green Juice – Gluten-free + Vegan makes 1 serving
1 pear, cored
1 green apple, cored 2 stalks celery
1⁄2 lemon, juiced
2 1⁄2 cups romaine
2 cups spinach
3/4 cup water
12 ice cubes
Blend all ingredients in high-powered blender. Serve and enjoy.
I know you guys are aware just how much I adore cooking foods inspired by the season and what is most fresh. I don’t have to sell you on that. This salad came from a recent trip to the farmers market where I decided to grab the most delicious, in-season produce I could and just create from there. I had no clue what I was making when I bought everything, I just got it home and started brainstorming.
This salad is full of flavor, beautiful Spring colors and I love the combination of the tender baby red potatoes with the crunch for the sugar snap peas and the radishes. Plus the light dressing, is such a nice alternative to the usual creamy mayo-based dressings on most potato salads. The mint is the perfect compliment to the salad, finishing it with a bright, fresh flavor.
This salad is naturally gluten-free and vegan, so it would be perfect as a side dish at a BBQ or picnic when you have folks with restricted diets. It is sure to please all. Head over to the Free People blog BLDG 25 for the full recipe.
I am super excited to share with your a new program fueled by Vega, called Thrive Forward.
Know. Eat. Feel. BETTER.
“Developed by Brendan Brazier, Thrive Forward is a FREE, personalized online program to help transform your health and sport performance through plant-based nutrition. Starting with Clean Eating 101, Brendan guides your journey to optimal health and performance through customized topics most relevant to you—be it energy, stress, sleep, body composition, strength and endurance training, or even how to eat more sustainably. And every video lesson is enhanced with useful tools to reinforce what you’ve learned, including recipes and articles.”
Each informational video comes with supplemental reading material including reference on better food choices, pantry staples, recipes and lots more. After watching most of the videos in my personal program and reading through all of the complimentary lessons, I selected one that stood out the most to me, to share with you guys. Crowd Out Cravings.
“Cravings are a telltale sign your body lacks nutrition—not necessarily that is needs more food. Constantly being surrounded by appealing, processed foods that are high in calories but low in nutrition can be a major obstacle for people trying to manage weight. But fueling your body with nutrient dense food can help crowd out cravings.”
Thrive Forward is the most comprehensive program I have ever come across, custom designed for you, so easy to follow and it is filled with incredible useful and inspiring knowledge. Plus, it is all available at your fingertips for FREE. I really still cannot believe it. Since starting the Thrive Forward program, I have found myself more inspired than ever to eat as good as I possibly can and to learn what works for my body, what it needs for optimal performance and what I can do, make and have on hand to make this all as easy as possible. Thrive sends inspiring periodic emails with additional information and tips that pop into your inbox and give you the
Over the next two weeks I will be sharing a series of four recipes for Snack Foods for Crowding Out Cravings that go along with this video lesson. First up is a simple but delicious hummus and tahini dip served with fresh veggies.
Head on over to Thrive Forward now to start your journey, get set up for FREE and start THRIVING! I honestly cannot say enough great things about this program and I am so proud to be sharing it with all of you.
Hummus and Tahini Dip – Gluten-free + Vegan Recipe makes 3 cups | Takes 20 minutes to prepare
2 cans chickpeas, rinsed BPA-free cans, such as Eden brand
Happy Mother’s Days to all of the moms, grandmas, yia yias, step moms, foster moms, pet moms, etc! Mothers, you guys have one of the toughest jobs on the planet that takes more strength, compassion and patience than most anything else.
Thanks to my amazing mom for all she has taught me! I am who I am because of her. I love you mom!
me and my mommy.
10 Things My Mom Taught Me
1) Be who I am. Nobody can make me who or what I am and nobody can take that away from me.
2) Be thoughtful and considerate of other people’s feelings.
3) Always trust my gut and go with my instincts. It’s usually right on.
4) Always see the good in people and celebrate their differences.
5) Be compassionate and empathetic.
6) Be honest and speak my truth.
7) Cherish family and embrace friends like family.
8) Be strong and confident and stand up for my beliefs.
9) I am beautiful.
10) Love and happiness are always worth fighting for.
Hi, I'm Beth! Thanks for visiting my blog, Tasty Yummies. I am a yoga-obsessed graphic designer/illustrator. I've been gluten-free for over 8 years, dairy-free for over 1 year and I am a "conscientious omnivore" that eats mostly vegetarian. You can read a little bit more about me, here.
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