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recipes
The Magic Pak Cleanse by Dr.Bo
As you all know, Shay and myself are bonified foodies. We are thinking about our next meal while finishing our current one. Needless to say, we are also extremely healthful and try to consume organic, fresh ingredients and avoid the processed and pesticide riden foods. Everything in moderation, they say…
After Shay being back on set, birthdays, events, and our manic lives (and not to mention summer coming in hot), we were feeling sluggish, energy depleted and tired. Our bodies were telling us we needed a reset.
We are not fans of diet fads or crash diets - though I am sure we have tried them all - and trendy eating is NOT our thing. We try to listen to our “food voice” and do what’s best for our body. With that said, we do believe in flushing out the bad with a healthy and monitored “cleanse” to realign our body, mind and soul (it doesn’t hurt our waistline either). With Shay wrapping up the tail end of her travel schedule, I decided to visit our good friend Dr. Bo and get a little head start.
This isn’t a 2-day juice cleanse or a drink water and eat air one either. This certain cleanse is designed to help detoxify and cleanse the blood, intestinal, digestive, organ, lymphatic, cellular and circulatory systems of toxic waste and parasite accumulation and to re-establish good nourishment and keep ones health at a high level.
Body Magic Explained:
The advantages of this unique 10 Day-Total Body Detox and 30 Day-Colon Cleanse program are numerous. The three specialized products making up Dr. Bo’s Magic Pak, - Body Magic, Fiber Magic and Colon Magic - enhances the body’s natural process of elimination or neutralization of toxic materials from organs, cells, tissues, skin, bloodstream, and the lymphatic, digestive and intestinal systems. Dr. Bo’s proprietary vitamin, mineral and organic herbal detoxification and all natural fiber cleansing formulas support this process and help purify and eliminate harmful toxins from the total body.
Body Magic includes 30 pre-packaged packets containing seven unique, “All-In-One”, health formulas, pre-mixed in vegetable capsules, for your convenience. Each packet contains potent vitamins, minerals, enzymes, probiotics, amino acids, bioflavonoids, herbal extracts, whole foods, super foods and an advanced anti-oxidant formula. The program is designed to help detoxify and cleanse the blood, intestinal, digestive, organ, lymphatic, cellular and circulatory systems of toxic waste and parasite accumulation as well as to re-establish good nourishment and keep ones health at a high level.
Fiber Magic is designed to provide elements that allow the body to cleanse itself naturally of accumulated waste, while providing a measure of good nutrition, essential building blocks for your good health, and natural fiber to the diet. Fiber Magic helps maintain normal healthy levels of cholesterol, intestinal regularity, blood glucose levels after meals and a healthy cardiovascular system.
Colon Magic is a gentle, effective and non-habit forming herbal formula, and is our most popular colon cleansing product. Its a special synergistic formula designed to aid in the cleansing of the liver and lower bowels. This unique combination of organic herbs helps to cleanse, feed, stimulate and rebuild the tissue lining and peristaltic muscles of the stomach, small intestine, colon and gastrointestinal tract. Colon Magic must be self-regulated.
Sounds good right?
.
Let’s Get Started
Daily Schedule:
- Take 1 packet three (3) times daily, 15 minutes before breakfast, lunch and dinner for 10 days.
- Drink one 8 ounce glass of purified water with the capsules, followed by another 8 ounce glass of water.
- If you skip a meal, take the supplements anyway.
- Mix 1-3 rounded teaspoons daily in a 10-12 oz. glass of purified water preferably at late evening or bedtime
- Follow this mixture with an additional 8-10 ounce glass of purified water.
- Day 1 - 1 capsule at bedtime
- Day 2 - 2 capsules at bedtime
- Day 3 - 1 capsule upon rising and 2 at bedtime
- Day 4 - 2 capsules upon rising and 2 at bedtime. (ongoing)
This should be self regulated - so long as you are regular, keep it at 2 in the morning and 2 at night.
After the Body Magic 10-day packets are up continue the Fiber Magic and Colon Magic for an additional 20 days.
Now that you know why you should do this, how to do this and everything else, here is the good part: eating.
During the week we are both quite busy so we prepare almost all of this on the weekend and shakes are easy in the morning (as long as you have everything on hand:
Recipes (For all blood types)
__________
Breakfast Smoothie:
__________
What You Will Need:
- ½ cup frozen fruit (your choices of citrus, sub acidic, tropical, or melon)
- 1 rounded scoop of garden of plenty
- 1 ½ cups water or coconut water
Blend and enjoy!!!
__________
Turkey Burgers:
__________
What you will need
- 2 packs of extra lean ground white turkey meat (high quality) (16oz per pack)
- 2 medium sized zucchinis
- 1-2 tbsp seasoning of choice (I use Santa Maria from Whole Foods)
- ½ tsp ground cayenne pepper
Directions
- Heat oven to 350 degrees. In a large mixing bowl, put both packages of turkey into it with the seasoning and cayenne.
- Grate the two zucchinis on the small grate and add to the mixing bowl.
- Using a spoon or your hands, combine all ingredients VERY well.
- Spray a muffin tin with non-stick coconut oil cooking spray. Spoon the turkey mixture into the tin to the top and pat down with the back of your spoon. (should make 12 large or 18 smaller ones).
- Bake at 350 degrees for 40 mins depending on the size.
Voila - easy little protein muffins in no time. Have them with steamed veggies or wrap them in lettuce with your choice of condiments and veggies.
__________
Almond & Zucchini Protein Muffins:
__________
What You Will Need:
- 3 cups blanched almond flour
- ½ teaspoon Celtic or Himalayan sea salt
- 3 small zucchinis
- ¼ cup almond milk
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 3 egg whites
Topping (Optional)
- Slivered almonds
- Agave
Directions:
- Preheat the oven to 350 degrees and line mini muffin tin with muffins cups.
- In a large mixing bowl combine almond flour and salt, together.
- Using the small grate on the grater, grate the zucchinis. In a medium bowl whisk together oil, sweetener & almond milk then stir in the grated zucchinis.
- Then mix in the dry ingredients thoroughly.
- In another bowl whip the egg whites into stiff peaks & fold into the bread mixture gently but thoroughly.
- Spoon the mixture into the muffin tins and bake for 20–25 minutes. Repeat until the mixture is gone! (Should yield 24 mini muffins).
- Once the muffins have completely cooled, place them on a parchment sheet and drizzle some agave over the muffins - then take some slivered almonds and arrange a few on the top and voila!
__________
BUY THE CLEANSE
This cleanse does nothing but allow your body to reset and feel amazing. After doing this 1—day jump start, (and a little treat or two after), I was ready to do the 30 day trim program with Shay. Agaian, this is more about lifestyle amendments then a diet. You are still consuming, just in a smarter and healthier way.
IMPORTANT NOTE: The information provided in this publication is for
informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. This information should not be used for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
The publisher and the author are not responsible for any goods and/or services offered or referred to in this blog and expressly disclaim all liability in connection with the fulfillment of orders for any such goods or services and any damage, loss or expense to person or property arising out of or relating to them.
9 years ago - 152 notes
Tagged: #health #recipes
Fermented Veg
Food is obviously a passion of mine and Shay’s - I am constantly at farmers markets, watching cooking shows, or hanging out with other foodies to discover anything new that is food related.
Introducing: Fermented Veg - best known askimchi (from Korea) and even more commonly, sauerkraut (from Germany). Directly translated, sauerkraut means “sour cabbage” - which is exactly what it is. The sour flavor is a result from the lactic acidthat forms when the bacteria ferment the sugars in the cabbage. Cabbage is the main veg used in kimchi and sauerkraut but a variety of veggies are being used for this exceptional power condiment!
Health Benefits
In addition to a tasty sour & salty condiment for meals, the list of health benefits is long - here are some below:
- It is extremely high in vitaminsC,B, andK
- Low in calories
- High incalcium and magnesium
- Very good source ofdietary fiber
- Also a good source of folate,iron,potassium,copperand manganese
- Also contains live lactobacilli and beneficial microbes and is rich in enzymes.
- High in the antioxidants lutein and zeaxanthin, both associated with preserving ocular health
How to Use it
So after reading all of this amazing information on fermented veg - I am assuming you want to know how you can use it in your meals? I have actually used fermented veg in or on most things but below are my top uses:
- Eggs - Scramble up a a few eggs, toss a little green salad together dressed with some olive oil, lemon, salt and pepper and garnish with a healthy spoonful of my favorite “Four Thieves” fermented veg (pic below).
- Sandwiches - Take two pieces or whole wheat sourdough, your choice of cheese, turkey, lettuce, mayo and some fermented veg and enjoy one of the best sandwiches you will ever eat.
- Fish - In a saucepan with a touch of oil,sautéa filet of talapia or sole with some onions, garlic, salt and pepper. Keep over the heat until the fish and onions are cooked through. Serve with a big farmers market salad and top the fish with some of the fermented veg…UNREAL! (Recipe to follow soon).
- Sausage - In a bun or on a plate with some mustard and a healthy helping of fermented veg - spice up it up with some kimchi for a bit of heat.
- Salad - Throw the fermented veg on top of any green salad, tuna salad, egg slad, chicken salad…you name it!
Where to buy?
I must admit I am definitely a brand loyalist. I have tried every single one out there and micro craft food artisansBrassica & Brinehave taken the cake.
Made out of Los Angeles, CA they have won several awards and run a sustainable and local company - We are big fans over at ShayMitchell.com!
They also have three killer flavors: The Original, Kimchi Karma and my favorite “Four Thieves” (that is spiced with sage, thyme, rosemary and lavender).
Some additional brands that are also great are:
I hope you try this healthy power condiment and we will post recipes to follow next week!
Happy eating!
10 years ago - 60 notes
Tagged: #health #recipes
Kelp Noodle Stir-Fry
Shay and I have the exercise thing down - but we love our food. My goal is to make all of our favorite things in an exceptionally healthy way - it’s not even about the calories as much as how we feel after. Introducing Kelp Noodles…Coming in at probably the lowest calorie noodle in the world with a texture like glass noodles and a neutral taste - it is EVERYTHING. They aren’t as accessible as say chow main or vermicelli, but they can be found at speciality food stores and don’t break the bank. I can guarantee this will be a staple in your house (as it is in ours) - and it keeps well for leftovers served warm or cold…can I get an ammmmmen!?
What You will need:
- 2-3 cups of veggies of choice (We use peppers, red onion, broccoli, celery, kale and mushrooms…anything!)
- 1 teaspoon finely minced fresh ginger
- 2 tablespoons minced garlic (about small 6 cloves)
- 1 tbsp sesame oil
- 1-2 packages kelp noodles (1 package if you like it extra saucy)
- 2 scallions (garnish)
- Thai basil (garnish)
Sauce
- 3 tablespoons low sodium tamari
- 1 ½ tablespoons agave
- 1 tablespoon fish sauce (optional)
- ¼ cup creamy peanut butter (unsweetened, unsalted)
- 1 tablespoon red pepper flakes (extra spicy)
- 1 tablespoon rice vinegar
- 1/3 cup water (add if needed for consistency, should be runny)
Directions:
- Over medium heat, in a wok or large frying pan, add a touch of olive oil. I like to start with the veggies that take the longest to cook and add them based on that. For example, I started with the onions, followed by celery and mushrooms, nest the broccoli,peppers,and lastly kale. They all have about a minute difference in cooking times. Once these are done just take them off the heat and set aside.
- In a bowl add all of the sauce ingredients and combine with a whisk - add the water a bit at a time to find the right consistency.
- In a separate pan on medium heat, add the garlic and ginger and sauté with the sesame oil until cooked. Add the sauce mixture and throw in the kelp noodles separating them with a wooden spoon or spatula - let the kelp noodles absorb the sauce and heat through about 10 minutes allowing them to soften.
- Throw in the veggies and toss it all together. Serve with sliced scallions and thai basil as garnishes and enjoy!
- For added protein, I use either chicken, shrimp, beef or seitan - just cook it with the veggies and it will pack a lot more protein!
Post by Michaela
10 years ago - 110 notes
Tagged: #recipes #health
While home for the holidays, I couldn’t pass up the chance to stay with my aunt and uncle, who live on a beautiful island in a harbor in West Vancouver! There are only 31 houses on the island and my friends and family love to enjoy their little oasis just 100 feet from the mainland. In addition to the beautiful scenery, another highlight was watching my aunt work her magic in the kitchen.Aunty Jacquiean EXCELLENT chef who inspires my own cooking, as she incorporates different flavors, textures, and types of cuisine into every meal.
After sounding like a broken record telling her to publish her own cookbook with no success, I decided another fun way to share her recipes could be on the blog! So, I logged a couple of days watching her work and recording her recipes for you. My first favorite to share from my cuisine-cation with my aunt? This Spanish-inspired, homemade ricotta omelet below…I can assure you it won’t be a disappointment!
Homemade Ricotta:
What You will Need:
- 1 gallon of whole milk
- 1 tbsp of salt
- ¼ cup plus 2 tbsps apple cider vinegar
- Cooking thermometer
Directions:
- In a large pot or Dutch oven, heat the entire gallon of milk over medium high heat. You want the milk to get hot but not boiling this is when you should use your thermometer.
- Once the milk as reached 190 degrees - add the 1 tbsp of salt and ¼ cup of apple cider vinegar and turn off the heat and give it a little stir.
- The milk should start to look like it is separating - leave it for a few minutes and if you don’t see the curds forming - add the additional vinegar a tbsp at a time.
- Check the heat of the milk again and if it has cooled down quite a bit - turn the heat back on to warm it up a bit. You should see the curds and whey start to separate.
- In a sink, scoop the curds out of the pot using a spoon into a sieve so the whey can drain out. If you want a creamy texture leave it in the sieve for less time - if you want a crumbly textureleave it draining in the sieve for longer.
- Voila - Ricotta that is 10 times tastier and 10 times cheaper!
Potato and Ricotta Spanish Frittata:
What you will need:
- 2 tbsp olive oil, butter, or flavored butter (we used homemade truffle & garlic butter - I can’t even explain how amazing this was)
- 2 cups roasted sweet or purple potatoes cubed(we prepared these the night before with salt, pepper, paprika andolive oil roasted at 45o degrees for about an hour)
- ¼ cup black olives chopped
- 1 cup fresh ricotta
- 8 eggs
- salt and pepper to taste (we used smoked salt)
Directions:
- In a large skillet or non-stick oven safe pan over medium heat, add your oil or butter and sauté the potatoes in this to warm them through for about 5-10 minutesthen add the olives and toss occasionally.
- In a bowl, beat the eggs then pour over the potato and olive mixture - let cook in pan for about 7-10 minutes. Lift the sides to make sure it isn’t sticking.
- Turn your oven on to broil. Take the pan off the heat and crumble the ricotta over the entire surface of the fritatta then broil until cheese has formed a touch of color and is warmed.
- Serve on it’s own or with a side of greens. This is a fantastic dish to make for Sunday brunch or to impress your guests as it is OUT OF THIS WORLD!
10 years ago - 92 notes
Tagged: #recipes
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