Lately, I have noticed a running theme with my clients, and myself. Most of us have heard of the Freshman 15 which is the looming threat of gaining a minimum of 15 pounds during your first semester of school. This is typically due to the increase in stress and responsibilities. 

With everything going on in the world right now we have all felt the overwhelming stress and noticed an unwelcome change in our waistlines. While most of us don’t notice the gravity of our daily health choices. Over the last few months, those choices have all begun to add up. Anyone who has been avoiding putting on anything without an elastic waistband has noticed an alarming need to rectify the situation as soon as possible.

How to Balance Out Your Hormones Naturally

But what about those of us who haven’t given into the junk food monkey on our backs? How is it we can be eating healthy and STILL gain weight! Here’s the thing, the majority of us are stuck in a constant battle for hormone balance.

When our hormones fall out of balance, as they do during times of extreme stress, our bodies are designed to hold and store excess weight. That’s right, as a safety precaution our bodies start to pack on the pounds. What’s the solution? The best way to reset our hormones and weight is through proper nutrition. In an attempt to simplify the process for you I have created an 8-week hormonal weight loss program that is designed to help you take back control of your health and happiness. 

Tips to ditch the hormonal weight

Ditch the Gluten

Going gluten-free has a number of health benefits. Due to the inflammatory properties found in gluten removing it from your diet has been shown to help in multiple areas.

Make Sleep a Priority

Our bodies are designed to naturally detox and rebalance themselves while we sleep. When we don’t get enough sleep it has a domino effect on a number of our hormones. Set a routine and stick with it!

Eat whole foods

You would be surprised just how many fillers are in so-called “healthy” foods. If you really want to improve your health start by eating more foods without an ingredients list.

Say no to Dairy

Just like gluten, dairy produces an increase in inflammation throughout the body. It can also increase your body’s mucus production and tends to be high in Estrogen levels.

De-Stress Daily

Stress is the number one cause of excess weight. It’s not a coincidence that during our most stressful moments our weight fluctuates. One of the best ways to help your body balance out is taking the time to unwind daily. 

Get Moving

Everyone is different and as such we all respond differently to things. That is why it is always a good idea to listen to your body and respond in kind. If you find something that doesn’t work for you try something else until you find something that does!

Vegan Mushroom Stroganoff

Gluten-free, vegan, serves 6

• 4 Tbsp Olive oil, divided
• 2 large leeks
• 20 oz mushrooms
• 1/2 white onion minced
• 6 cloves garlic minced
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 2 Tbsp coconut amino
• 1 Tbsp vegan Worcestershire sauce
• 1/4 c oat flour
• 1/2 c white wine
• 1 can full-fat coconut milk
• 2 Tbsp tahini
• 1 tsp paprika
• 2 Tbsp nutritional yeast
• 1/2 tsp Dijon mustard
• 12 oz gluten-free pasta of choice
• 1/4 c fresh dill chopped
• Freshly cracked black pepper to taste

Directions:

Clean and prep the mushrooms and leeks. Cut the leeks in half vertically then slice horizontally (you want them to be a little on the thin side). Set aside the darker green portion of the leek (keep it for veggie stock in the future). Once the leeks have been chopped give them a second rinse (trust me leeks are dirty and no one wants dirt grains in their food) and pat dry. Heat a large saute pan with deep side on medium-high heat with 2 Tbsp of oil. Once the oil starts to heat add half of the leeks and mushrooms. Cook for 8-10 minutes and reduce the heat to medium. Add in half of the garlic, onion, thyme, and 1/4 tsp sea salt. 

Cook for another 2-4 minutes and transfer to a bowl. Repeat with remaining mushrooms, leeks, grail, thyme, and onion. In a medium bowl, whisk vegetable broth, coconut amino, Worcestershire, and flour until smooth. Combine both groups of mushrooms back into the pan and add in the white wine to help deglaze the pan. Reduce the heat to a simmer and cook for 3 minutes making sure to scrape the bottom when stirring. 

Once the wine has almost evaporated pour the vegetable broth roux into the pan. Make sure to mix well and bring it back up to a simmer. Pour in the coconut milk, yeast, tahini, paprika, and 1/2 tsp sea salt. Bring back up to a simmer and cook for 10 minutes or until sauce is thick and creamy. Cook pasta as directed on box drain and keep warm. Stir in the mustard, pasta, and dill. Toss pasta in sauce making sure to evenly coat. Top with vegan parmesan and enjoy!

Can’t Beet Chocolate Cake

Gluten-Free, Vegan, Serves 16

Cake Ingredients:

• 2 Cups Oat Flour
• 1 Cup Almond Flour
• 3 Cups Coconut Sugar
• 1 1/2 Cup Cocoa Powder
• 1/2 Cup Vanilla Cashew Yogurt
• 1 Tbsp Baking Soda
• 1/2 Cup Pureed Beets
• 1 1/2 tsp Baking Powder
• 2 tsp Pure Vanilla
• 1 1/2 tsp Sea Salt
• 1/2 Cup Raw Coconut Oil Melted
• 1 1/2 Cups Full Fat Coconut Milk
• 1 Cup warm Water

Chocolate Cream Cheese Frosting:

• 1 1/2 Cups Vegan Butter softened
• 8 oz vegan Cream Cheese
• 1 1/2 Cups Cocoa Powder
• 3 tsp Pure Vanilla
• 7 1/2 Cups Powdered Coconut Sugar
• 1/4 Cup Coconut Milk

Directions:

Preheat the oven to 350 degrees F. Treat three 9-inch cake pans with your non-stick option of choice. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt until combined. Next, add yogurt, beets, milk, water, oil, and vanilla. Blend together until smooth. Divide the batter equally into the pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool in pans for 15 minutes before transferring to a wire rack to cool completely. 

In a large bowl, beat together butter and cream cheese until fluffy. Add in the cocoa and vanilla and mix well. Slowly blend in powdered sugar 1 cup at a time. Add milk as needed to reach desired spreadable texture. Once done frost the cake in layers. Let cake sit for 10-15 minutes cut and share!

Grapefruit Sangria

Gluten-Free, Vegan, Serves 2

• 1 Lime juiced
• 4 Mint leaves
• 1 cup Strawberries sliced
• 4 Tbsp Agave Syrup
• 1 Cup Grapefruit Juice
• 32 oz Grapefruit Soda
• 1 Grapefruit Thinly sliced (For a sweeter drink peel grapefruit first)
• 1/2 cup Grapefruit Vodka
• 24 oz Rose Wine

Directions:

In a pitcher combine all ingredients, mix well, and allow to set up in the refrigerator for 2-4 hours. The longer it sits the more intense the flavors will get. A quick tip: after you juice the limes freeze them and add them to the glass to keep your drink cold. Drink responsibly, please.

No Time Like The Present

Keeping your body free of toxins and free radicals is necessary to maintain a healthy life and a healthy mind. Add any of these foods to your regular diet to help your body with its critical detoxifying processes. If you are looking for a safe and all-natural way to detox your body at home be sure to check out my Balancing Abundance Program. Because detoxing is so important and realistically everyone should be doing it on at least a seasonal basis I have taken the time to put together a program to help you do just that. Here’s the thing, I know working with me one-on-one can seem difficult to get into (due to limited space) and I wanted to be able to give everyone an additional solution that has no limits. You deserve to be happy, healthy, and successful at everything you do so here are some recipes to help set you up for success!

 Need A Hand?

A happy and healthy life is closer than you may think. We all have to deal with our health daily, and when we don’t feel our best, it shows. If you are tired of just making it through your day, you NEED to start investing in your health today! You are not alone on this journey. If you ever need any help, I am always here to do just that. Even if it is something as small as acting as a sounding board, do you have any questions or concerns I can help you with? Feel free to contact me directly at [email protected], or you can even book a one-on-one call with me. Be sure to subscribe to gain access to tons of free goodies and check back daily for more great recipes and information!