These tasty berries are more than a holiday must-have. They are a superfood that should be consumed all year long!! 

Thought that the only function that cranberries have is to prevent UTI? Cranberries give more benefits than you think! 

Cranberries are full with vitamins including C and E and gives rich anti-oxidant properties.

These amazing berries also cleanses accumulated wastes from the lymphatic system, and helps to clean up cellulite. As it cleans toxins out of the liver, it flushes out the stored fat cells. BAM!

Yes! May reasons to consume cranberries:

* Reduces inflammation
* Detoxes the liver
* Helps reduce body mass index  
* Eliminates water retention
* Flushes stored fat cells
* Reduces cellulite
* Boosts immunity
* Improves digestion
* Supports collagen production 
* Slows down cancer progression
* Reduces the risk of cardiovascular disease
* Good fiber intake

The best way to consume cranberries daily is make a big pitcher of cranberry water. Make sure you consumer juice without added sugars. Here are our recommended brands. RJ Knudsen and Lakewood.

Cranberry Water

• 56 oz. filtered water
• 8 oz. cranberry juice (unsweetened)
• 3/4 c. fresh-squeezed orange juice
• 1/4 c. fresh-squeezed lemon juice

Mix, chill, and drink throughout the day.

Gluten-free & Dairy-free Blueberry Cranberry Muffins

• 2 cups almond flour
• 2 eggs
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 2 tablespoons lemon juice
• 2 tablespoons avocado oil
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup blueberries
• 1/2 cup cranberries

In a medium bowl, whisk together the eggs, maple syrup, vanilla extract, lemon juice, and oil. In a separate bowl, mix the dry ingredients.

Add the wet ingredients to the dry ingredients and stir to combine. Gently fold the berries into the batter. 

Spoon the batter into the muffin tins until each is 3/4 full.

Bake at 350 for20-25 minutes until the tops are golden brown and you can insert a toothpick into the center and have it come out clean.

Cranberry Almond Breakfast Quinoa 

Perfect for cool mornings of Fall and Winter!

1  cup quinoa, rinsed
2 cups water
1 tablespoon olive oil
1/4 cup slivered almonds
1/2 cup dried cranberries
2 tablespoons pure maple syrup
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 cup fresh ricotta (optional)

In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender; about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.

In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the cranberries, maple syrup, orange zest and cinnamon and stir well until heated through.

Add the quinoa to the skillet and stir gently to incorporate the almonds and cranberries. Top each portion of quinoa with a tablespoon of ricotta and serve.

The post The Year-Round Reason to Consume Cranberries appeared first on Little Choices Everyday.

Thanksgiving is just around the corner and let’s face it… it’s time for all things pumpkin! This recipe is so easy and a must-have for the fall and winter baking!

Pumpkin spice has amazing benefits for improved health. Here are just a few benefits to each of the ingredients.

Ceylon Cinnamon contains 41 different antioxidants which are highly effective at fighting inflammation throughout the body. Cinnamon helps you lose weight by helping increase your metabolism i.e. helping increase how you burn calories, and by extension fat.  It can also lower blood sugar levels in people with type 2 diabetes. Here’s our favorite brand.

Ginger work wonders for your digestive tract as well ad you circulatory system. It is a well-known anti-inflammatory and stimulant, which is great for blood flow helping to keep your mind alert. As an added bonus it treats upset stomachs, diarrhea, and nausea as well as help prevent infections.

Nutmeg is a great for detoxing the kidneys and liver. Nutmeg also promotes healthy digestion and is often used as a pain reliever. Nutmeg is also used to ease digestive tract upsets, such as nausea, vomiting, and diarrhea. The magnesium in nutmeg encourages sleep and relaxation.

Allspice lowers inflammation and reduces pain. Allspice boosts the immune system and improves circulation by offering the copper and iron that red blood cells need. The antimicrobial and circulatory stimulating properties of allspice support the body during colds and flus making it a great fall spice to consume.

Cloves are loaded with antioxidants, including vitamin C, cloves protect the body from free radicals. Cloves are also stimulating to the mind encouraging mental clarity. Cloves have also been shown to support good blood sugar levels as well as bone and liver health.

Homemade pumpkin pie spice not only saves money, but it’s more tasty than the store bought version. This recipe is a well balanced mix of warm spices that will add flavor to anything you desire. Use in muffins, smoothies, granola, oats, dips, potatoes and many other baking recipes. You can even add a pinch to your favorite coffee or teas!

Pumpkin Pie Spice

3 tablespoons ground Ceylon cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoon ground allspice
1 ½ teaspoon ground cloves

Place all ingredients in a small mason jar. Put the lid on and shake to mix.

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Blueberries and cranberries both contain anthocyanins—a type of flavonoid with antioxidant effects.

These berries, as well as their extracts or juices, can help keep the liver healthy and protect the liver from damage. They also help boost up your immune system.

These gluten-free and dairy-free muffins are a good way to make sure your liver is supplied with the antioxidants it needs to stay healthy!

Blueberry Cranberry Muffins

• 2 cups almond flour
• 2 eggs
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 2 tablespoons lemon juice
• 2 tablespoons avocado oil (or coconut oil)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup blueberries
• 1/2 cup cranberries

In a medium bowl, whisk together the eggs, maple syrup, vanilla extract, lemon juice, and oil. In a separate bowl, mix the dry ingredients.

Add the wet ingredients to the dry ingredients and stir to combine. Gently fold the berries into the batter. 

Spoon the batter into the muffin tins until each is 3/4 full.

Bake at 350 for20-25 minutes until the tops are golden brown and you can insert a toothpick into the center and have it come out clean.

The post Gluten-free Blueberry Cranberry Muffins appeared first on Little Choices Everyday.

I don’t know about you, but when the Covid crisis hit our grocery stores, most of the canned food that was left on the shelves was tuna. Although I’m not a big fish fan, I love tuna, so I bought a few cans and decided to start making more recipes using it.

Here are just a few reasons to add tuna to your diet.

1. Reduces inflammation
2. Aids in weight loss
3. Loaded with heart-healthy omega-3 fatty acids  
4. High in protein
5. Low in calories and fat
6. Boosts your brain function
7. Promotes thyroid health
8. Rich in Antioxidants

***NOTE*** Make sure to choose tuna canned in water, not oil.

All-Time Best Healthy Tuna Salad

1 can tuna
1 green onion, diced
1 celery, diced
1 cup of grapes, cut in half 
2-3 Tbsp. Homemade Mayo  (or a mix of mayo and plain organic yogurt)
Salt and pepper, to taste

Mix all ingredients then plate over lettuce. Also delicious in a sandwich or wrap.  

For more healthy tips join us on Pinterest!

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Stuffing/Dressing with Gluten/Wheat Free Bread (Phase 3-4)

Many American’s are going wheat and gluten free.  The most readily available brand is Food for Life. One of my favorites is the Paleo Bread from Julian Bakery. Some Whole Food stores carry Julian Bakery breads in their freezer section.

5 cups cubed Gluten/Wheat Free bread
1 c. chopped onion
2 Tbsp. Coconut oil
3/4 c. chopped celery
2 1/2 tsp. dried sage
1 1/2 tsp. dried rosemary (optional)
1/2 tsp. dried thyme
1 Tbsp. Signature Blend Spice
1 c dried cranberries (optional)
1/3 c. minced fresh parsley
finely chopped turkey giblets
3/4 c. turkey stock
4 Tbsp. butter, melted

In a large skillet, cook the onions in oil over medium heat, stirring until lightly browned. Add the giblets, celery, sage, rosemary, and thyme; cook, for 2 minutes while stirring occasionally. Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes at 350, or until lightly toasted. Transfer toasted bread cubes to a large bowl. Pour giblet mixture over bread in bowl. Mix in chopped apples, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

The post Gluten Free Stuffing P3-P4 appeared first on Little Choices Everyday.

Apple Flax Muffins

Ingredients: P3

1 1/4 c Flax seed ground (store any unused in the freezer to prevent spoil)
2 tsp baking powder
1 tbs cinnamon
1 tsp nutmeg
1/2 tsp salt
1 1/2 tsp liquid stevia
4 lg eggs beaten
1/4 c coconut oil melted
2/3 c water
1 tbs vanilla extract
1 apple grated or diced (can substitute zucchini and make bread in a bread loaf pan!)
pecans/walnuts are optional as is 1tsp agave

Directions:

• Preheat oven to 350 and grease muffin tin well or use papers which will make clean up easy however they do ‘grip’ the muffins

• Mix dry ingredients well in one bowl

• Mix all liquids in separate bowl well and combine with dry, let batter stand for 10 min before putting in tins, bake 16-20 min or until toothpick comes out clean!

Apple Flax Muffins

Keep muffins fresh in an air tight container, or put on display… makes 18 muffins at 50 calories each!

The post Apple Flax Muffins appeared first on Little Choices Everyday.

Apple Flaxseed Muffins

Apple Flax Muffins

Phase 3 stabilized (after 21 days) and Phase 4

3/4 C. Flax Seed Meal
1/2 C. Oat Bran
2 tsp. baking powder
1 Tbsp. Cinnamon
1 tsp nutmeg
1/2 tsp salt
3/4 C. Rapadura Sugar
4 Large eggs, eggs
1/4 C. extra virgin olive oil
1/2 C. water
1 Tbsp. pure Vanilla extract
1 medium apple, cored and cubed
1/2 C. walnuts or pecans, chopped
1/2 C. raisins (optional)

Mix dry ingredients and add the rest of the ingredients. Let stand for 5-10 minutes. Pour batter in muffin pan and bake for 15-18 minutes until done.

The post Apple Flax Muffins Phase 3 stabilized appeared first on Little Choices Everyday.

This is a great filling breakfast, I love my breads and I am excited to have found Ezekiel breads.

1 egg, either poached or fried
1 slice of cheddar cheese
1 pattie or crumbled sugar free sausage
1 Ezekiel muffin

Layer all ingredents, and enjoy!

http://www.foodforlife.com/product-catalog/sprouted-grain/genesis-129/organic-sprouted-100-whole-grain-seed-english-muffins

The post Egg Muffin appeared first on Little Choices Everyday.

Ezekiel Bread

Cinnamon Toast with Ezekiel Bread.

The post Cinnamon Toast P3-P4 appeared first on Little Choices Everyday.

1 can tuna
1/3 c. celery, chopped
2 green onions, chopped
1/2 tsp. Braggs Liquid Aminos
2 tsp. Mayonnaise

Mix above and spread on 1 Ezekiel English Muffin, split. Bake at 350 fro 15-20 minutes. Top with shredded cheese and bake until cheese is melted. Makes 4 (1/2 muffins) Approx 200 calories per 1/2 muffin

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