We had quite the storm last night here in north San Diego, so it was as if we woke up in the tropics with palm leaves, branches, and yard decor scattered about.

Tanny woke me up bright and early at 6am, so I decided I’d cook him a “fancy” brekkie to celebrate Monday morning properly – like pretending it’s still the weekend since we had two extra hours before we had to get out the door.

That being said, I took one of my favorite recipes, Cinnamon ‘Sugar’ French Toast bites, and revamped them with a tropical flare, coconut. Holyyyyy molyyyyy….french toast meets Samoa girl scout cookie HEAVEN. You can stop drooling now, and try this for yourself…

image1 3

COCONUTTY FRENCH TOAST

Ingredients:

  • 3 tablespoons unsweetened sweetened organic coconut milk (if making for a toddler, use organic whole milk)
  • 1 organic, free-range egg (vegan – use 1 tablespoon applesauce)
  • 1 teaspoon organic ground cinnamon
  • 1 1/2 tablespoons organic coconut sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons organic shredded coconut
  • Coconut oil
  • 2 slices of whole wheat, gluten free, or another type of your favorite healthy, whole-grain bread

image1 2

Directions:

  1. Turn stovetop burner to medium-low and place a medium-sized pan atop flame/heat
  2. Spray pan with coconut oil
  3. Slice bread into little squares
  4. In one bowl, add cinnamon, sugar, and coconut
  5. In another bowl, add egg, coconut milk, and vanilla extract, and scramble together (like making scrambled eggs)
  6. Dip each individual bread square into liquid mixture, followed by sugar mixture
  7. Evenly coat entire square with coating, and place onto pan
  8. Keep an eye on each square and flip constantly to ensure the coating doesn’t burn (seriously, flip constantly or it will! You can always modify your heat and turn it down)
  9. Once each square is crispy without burning, remove from pan and serve!
  10. These are sweet enough you don’t need syrup.
  11. Optional side/topping – mix Greek yogurt, chopped pineapple, honey, and shredded coconut. Serve on the side or on top of bites!

If you’re not entertaining, hosting, or trying to get fancy schmancy on a weekend evening, you’re most likely looking for something inexpensive, simple, and quick to whip up for dinner.

Being Sunday, these Mexican Meatloaf Muffins are PERFECT to make ahead for the week (if you meal prep or need a quick lunch, toddler dinner, meal on the go, etc.)

image1

MEXICAN MEATLOAF

Yields 12 meatloaf muffins

Ingredients:

  • 1/2 can organic, unsalted black beans or low sodium, black refried beans 
  • 1 pound extra lean ground turkey, organic/all-natural
  • 1/2 organic onion, chopped & sautéed
  • 1 chopped organic bell pepper, color of choice
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon onion powder
  • 1 small can organic tomato paste
  • 1 small can sliced black olives
  • 1/2 tablespoon Ranch Flavor God seasoning
  • 1/2 tablespoon Honey BBQ Flavor God seasoning
  • 1/2 tablespoon Taco Tuesday Flavor God seasoning
  • 2 eggs
  • 1 small can diced green chilies
  • Dash of chili powder
  • 1 garlic clove, minced
  • Optional: 1/4-1/2 cup corn kernels

Directions:

  • Preheat oven to 425 degrees F
  • Use a muffin pan (12) and spray each spot with sprayable coconut or avocado oil so the surface is non-stick and meatloaf pops right out without sticking
  • Add all ingredients into a large bowl and mix together with hands
  • Roll into about 3″ balls and set each ball in each muffin hole
  • Bake for 35 minutes, or until center of each “muffin” is at a safe consumption temp and fully cooked
  • Let cool, remove, and serve

 

*Serving tip:

I ate 2 muffins atop refried black beans, grilled veggies, and my new recipe coming soon, “marinaded” baby bellas. These would also be delish served alongside roasted butternut squash tots, sweet potatoes, green veggies like brussels, broccoli, or asparagus; quinoa, brown rice, or a salad.


 

*Meal Prep tip:

Add to tupperware and store up to 3 days in fridge, or pop in a freezer bag and freeze until ready to reheat.

 

Plant-Based Protein Fav

MH_Image_HH_Youtube_2560px X 1440px_2015-07-17

MANITOBA HARVEST

Manitoba Harvest is the world’s largest hemp food manufacturer to grow, make and sell their own line of hemp foods. From Hemp Hearts to hemp protein powders and even Hemp Heart Bites and Hemp Heart bars, Manitoba Harvest has a large selection of delicious foods that make eating hemp easier than ever!

Hemp Hearts (a.k.a raw shelled hemp seeds) are at the heart of everything Manitoba Harvest does. Hemp Hearts are so easy to use, you can sprinkle them on salads, cereal, yogurt or anything else your little heart desires! You can also incorporate them into lots of recipes like Hemp Pancakes and Superseed Energy Balls.

10 grams of plant-based protein | 10 grams of omegas 3 and 6

Each 30-gram serving of Hemp Hearts contains 10 grams of plant-based protein and 10 grams of omegas 3 and 6. That’s more protein and omegas and less carbs than the same serving of chia and flax.

SPsaladandhh

water-soluble hemp protein powder

Manitoba Harvest also has a line of hemp protein powders including HempPro70, the world’s only water-soluble hemp protein powder. It’s super simple to use, you can just mix it in a shaker cup with the beverage of your choice (it’s great with almond milk) or blend it in your favourite smoothie! Plus it’s literally only one ingredient – clean, simple and delicious!

HempPro 70 comes in three flavours, Original, Chocolate and Vanilla, and it has a super smooth texture that tastes creamy and delicious. You can also use it to whip up some tasty treats like No Bake Hemp Truffles and Chocolate “Pudding”.

mid-afternoon cravings?

If you prefer to eat on the go then you’ll love their two NEW products, Hemp Heart Bites and Hemp Heart bars. They’re great to throw into your bag for when that mid-afternoon craving hits!

To get some delicious hemp recipes and see the full line-up of Manitoba Harvest products visit manitobaharvest.com

Find the smoothie + salad recipes from the above photos featuring Manitoba Harvest + Seashells and Sit Ups on Instagram

photos left to right, @samatha.kerry photography, @seashellsandsitups, @seashellsandsitups

Weekend shenanigans mean it’s time to get back on track…

Cleanse your gut, your skin, your mood, your bod with this delish green smoothie; perfect to kick your week off with a fresh start full of fresh goodies!unnamedIngredients:

  • 1 frozen banana
  • 1 cup fresh spinach
  • 1 teaspoon vanilla extract
  • 1/2 frozen peach
  • 1/4 cup frozen pineapple chunks
  • optional: 1 scoop vegan, non-GMO vanilla protein powder
  • 5 frozen strawberries
  • 1/4 teaspoon turmeric
  • 1/8 avocado
  • 3/4 cup fresh orange juice
  • 1/2 cup unsweetened coconut milk

Directions:

  1. Add everything into a blender.
  2. Mix until even constancy is reached. If too thick, add more liquid
  3. Serve and enjoy!

Check out more of my recent smoothie recipes on Instagram, @seashellsandsitups

Blueberry Fields + Orange Grove Muffins

Guilt free, gluten free, vegan (optional) muffins perfect for your weekend morning or weekday grab-n-go brekkie. Also 100% toddler approved.
  
Blueberry Fields + Orange Grove Muffins 

Yields 14 muffins

Ingredients:

  • 2 cups gluten free baking flour
  • 2 eggs (or sub 1/2 C applesauce to make vegan)
  • 1 tbsp coconut oil, melted
  • 1 tsp baking soda 
  • 1/2 tsp baking powder
  • Pinch of salt 
  • 1/4 cup fresh OJ
  • 1 tsp pure vanilla extract
  • 1/4 cup #coconutsugar
  • 1/4 cup pure maple syrup
  • 1/2 tsp ground cinnamon
  • 4 drops orange or citrus extract 
  • Zest of 1/2 organic orange 
  • 1/4 cup applesauce 
  • 1/4 cup unsweetened coconut milk
  • 1 1/2 cups organic fresh or frozen blueberries 

Directions:

  1. Preheat oven to 375 degrees F
  2. Add everything but blueberries into a mixer and blend until batter is smooth. 
  3. Add blueberries and mix gently until evenly distributed into batter. 
  4. Line muffin tin or coat with coconut oil spray.
  5. Add batter to muffin tray until all are E Y filled
  6. Bake at 375 for 20 minutes. Adjust accordingly to oven temp settings/altitude. 🍪🍇🍊

Brownie Batter

image1 5.JPG

yes…you read that right. brownie.freaking.batter. it’s clean, it’s vegan, it’s gluten free. I repeat, it’s vegan. like, that means egg free. still need that translated?! YOU CAN EAT THIS WITH A SPOON. without salmonella poisoning. YEP. DO IT. And go ahead, lick the bowl.

Ingredients:

  • 1/4 cup Dairy/egg/gluten free dark chocolate chips
  • 1/2-1 tablespoon pre-melted, coconut flavor free coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 scoop chocolate Perfect Fit or chocolate protein powder OR 1 tablespoon raw cacao powder + 1/2 teaspoon coconut sugar
  • 1 teaspoon Chocolate Glazed Donut Flavor God OR 1/2 teaspoon coconut sugar + 1/2 teaspoon raw cacao powder + tiny shake of ground cinnamon
  • 2-3 tablespoons unsweetened coconut milk
  • 1 tablespoon raw, local honey

Directions:

  1. Melt chocolate chips (I added all ingredients except the coconut milk and zapped for 20 seconds, stirred everything, then zapped for 10 more seconds, until everything was melted but not burned). If you prefer to melt the chocolate alone in a fancier way, more power to you – just add everything to melted chocolate afterward and mix well.
  2. Add coconut milk to chocolate + other ingredients.
  3. Mix everything together until a smooth consistency is reached.
  4. Use as a dip for fruit, layer pancakes, drizzle over cookies, popcorn, nuts, use as a cake frosting, or incorporate into other clean dessert recipes. Seriously, do you need a reason to eat more chocolate?!!? Especially if it’s practically guilt-free?! If you do, we can’t be friends. #sorrynotsorry

Happy Friday night from my late-night kitchen to yours! #eatingcleanfordirtydessert, always. Can never say no to chocolate.

Thanks to @hartmann_health for the inspo to make this atop your oat + PB cookie recipe – find link on my Instagram, @seashellsandsitups 🙂

canIgetanAMEN that it’s finally Friday?!

That being said, celebrate Friday and the weekend with this superrrrr simple, healthy, flavor-packed, Chinese-restaurant-mocking chicken recipe, TGIF Chicken.

IMG_6654.JPG

“People who love to eat are the best people”

-Julia Child

Ingredients:

*double this because you’re going to use it twice; excluding the red pepper flakes

  • 1 pound organic skinned + boneless chicken cutlets
  • 2 tablespoons avocado or coconut oil
  • 1 tablespoon apple cider vinegar (with the mother, like Bragg’s)
  • 2 tablespoons white wine (optional)
  • 1 teaspoon Flavor God Everything
  • 1 teaspoon onion powder
  • 1-2 tablespoon(s) pure maple syrup
  • 1/2 teaspoon freshly ground ginger or ground ginger powder
  • 1 tablespoon dijon mustard
  • Black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (or more depending how spicy you like it. Can also sub for 1/2 teaspoon Sriracha)
  • Optional: Juice from 1/4-1/2 an orange or 1 tablespoon fresh, 100% orange juice with no added sugar or ingredients OR juice from 1/8 lemon, freshly squeezed
  • Optional: 1 tablespoon soy-free liquid amines

 

image1 3

Directions:

  1. Heat large frying pan to high heat
  2. (not included as part of the measurements in the ingredient list, so technically you need 6 tablespoons total for this recipe) Add 2 tablespoons of avocado oil and evenly coat pan
  3. Add raw chicken cutlets to heated pan, and cook until chicken is 95% cooked – aka safe to eat inside and browned and getting crispy-ish 😉
  4. Turn stovetop heat to low, and in a small mixing bowl, add all ingredients listed under ingredients section and whisk together. OR just add everything into the pan, straight onto the chicken.
  5. Evenly coat chicken with everything until each cutlet is coated in sauce/seasonings
  6. Use a fork and knife to pull chicken apart into smaller pieces.
  7. Double the list of ingredient items and again, pour mixture (which you’ve now made twice) onto (now small) chicken pieces until coated evenly. Continue cooking until chicken is warm, slightly browned, crispy, and ready to serve!

Serving ideas –

This TGIF Chicken is AMAZE with my chowmein spaghetti squash, fried “rice” {both lost in the abyss of my hi-I-have-a-toddler-and-don’t-actually-blog-all-my-yaer-old-recipes notepad, so they’re my 2016 goal to finally blog for you…sorryyyyyy}, or on top of a kale + cabbage salad with brown rice.

 

P.S.  –  Please excuse any grammatical errors, typos, or run ons….blogging this with a two year old sea urchin on my leg who keeps wanting to steal my “captain’s chair” and take over computer duties….once again, TGIIIIIFFFF. Not that that means anything as a single mama, but YOU KNOW WHAT I MEAN 😉

 

Beauties, meet derma|e, a skin care line specifically designed for oily and active skin types.

Created with purifying formulas that work in harmony to draw out toxins, replenish vital nutrients, and restore skin’s own resistance to oxidative dress, derma|e is essentially a skin goddess, I mean, perfectly formulated detox.

IMG_6514

Perks besides working its skin magic include the following:

  • 100% Vegan
  • Cruelty-Free
  • Paraben-Free
  • Gluten Free
  • Non-GMO
  • Recyclable materials
  • Fragrance-Free
  • Allergy Tested
  • Sensitive Skin Approved

 Product is sold online and in health food / natural product retailers nationwide (such as Whole Foods, Ulta, Fruitful Yield, Vitamin Cottage).

FullSizeRender

Why it’s time for a deep skin detox?

Day in and day out, skin is exposed to toxins and allergens from sources such as cigarette smoke, exhaust, fumes, and even pet dander. If you’re physically active or have an oily complexion, your pores are also clogging up with sweat, bacteria, and excess sebum. Pollutants such as these can do deeper skin cell damage, causing skin problems and premature signs of aging. Acne, blemishes, sensitivity, fine lines, wrinkles, thinning, or sagging skin are just some of the visible effects of chronically polluted skin.

Years ago, people didn’t consider how their internal health affected their outward appearance. And, nobody understood that what you put on your skin matters too. The phrases “superfood”, “holistic health” and “sustainable” were rarely or never used. Nobody was concerned about their skincare being eco-friendly and nobody was eating kale. Then derma|e® got started.

derma|e® pushed skincare forward in a new direction by fusing powerful vitamins and plants together with modern science – Green Chemistry. Continuing to be always aware, derma|e® adheres to the highest ethical standards when it comes to animal welfare and human impact on the planet.

The results: derma|e® built a passionate following in the natural products industry and beyond, always aspiring to make highly effective, premium skincare formulas but with cruelty-free green chemistry.


Thanks to derma|and its powerful purifying ingredients, buildup can be broken down and help boost skin’s natural defenses. They key ingredients in the derma| line are some of the most powerful natural toxin fighters from the earth and the sea –

  • Kimarine Wakame
  • Bladderwrack
  • Activated Charcoal 
  • Green Tea
  • Aloe

derma|e detox for healthy skin – whether it’s oily, combo, normal; derma|e is especially perfect for athletes + post workouts

derma|e products available include 

  • Purifying Gel Cleanser
  • Purifying Toner Mist
  • Purifying Daily Detox Scrub
  • Purifying 2-1 Charcoal Mask
  • Purifying Youth Serum
  • Purifying Oil-Free Moisturizer

View all products mentioned in this post here and shop derma|e‘s current sale!

*derma|e purifying products are specifically designed for oily, active or “city-living” skin types*

SWEET DISCOUNT

Use the DISCOUNT code Detox16 to score 25% off all orders (can use on all products)

*Discount code expires 2/29/16

WIN BIG

Are you ready to WIN a derma|e “detox” kit?!

Win a derma|e New Year’s Detox Kit! The lucky winner of this giveaway will receive the entire @derma_e Purifying line (including the amazing 2-in-1 Charcoal Mask). 

Thank you to @derma_e for being kind enough to host this giveaway! 

IMG_6510


Here are the details:

To win:

  1. REPOST the derma|e image that will be on my Instagram soon with the hashtag #dermaedetox16 
  2. FOLLOW @seashellsandsitups and @derma_e on Instagram.
  3. One winner will be chosen soon!

Must be 18 years of age or older to enter. You may post as many times as you like, but spam and giveaway accounts will be disqualified! Open to USA residents only, must be 18 to enter. NO PURCHASE NECESSARY TO WIN. Chances of winning are dependent upon the number of entries received. This promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram

Be sure look for new Purifying products at your local Health Food Stores and Whole Foods Markets. 

This post is sponsored by FitFluential on behalf of derma e®.

https://influencers.tapinfluence.com/assets/cogs/core-v4.js var ts=document.getElementById(‘ti-pixel-tracker’); var axel = Math.random() + “”; var num = axel * 1000000000000000000; var ti=document.createElement(“img”); ti.style.display=”none”; ti.src=”https://tracking.tapinfluence.com/trk/ah4qE/udUx9/p.png?p=433sW” + String.fromCharCode(38) + “i=gJ9Ex” + String.fromCharCode(38) + “ord=”+ num + String.fromCharCode(38) + “s=” + encodeURIComponent(document.referrer); ts.parentNode.replaceChild(ti,ts); JSON.stringify({“program_id”:”14603cc2-a2ad-11e5-8272-22000a7d00a4″,”post_id”:”672e5882-b494-11e5-8510-22000a66c666″});

Health Shot

When I first began my “find myself again” fitness journey, it was in April of 2014. I was 8-9 months post-partum, feeling fluffier than ever, not recognizing myself in the mirror, and hated moving to a new town with people thinking this mooshy, overweight person was who Shelley was. My pre-baby bod was pretty fantastic, and people assuming I never played a sport in my life was NOT going to fly with me one day longer.

I decided the vibe and energy of Tone It Up’s Bikini Series was exactly what I needed at the time to get my body back, and it started the exact week I no longer suffered from post-C-section pain and numbness (seriously took me over 8 months to “fully” heal. and I say “fully,” because I still have low back pain from pregnancy/surgery, numbness and pain in my uterus that comes and goes with ab workouts, and ab separation – yeah, giving birth with herniations, degenerative disk disease, bulging disks, and spinal stenosis is awesomeeeee).

When I became a member of the TIU Nutrition Plan a little over a year ago, it introduced me to Bombshell Spells, a magic little potion Karena & Katrina suggested to drink every morning to get your metabolism up and energy booming for the day ahead. Packed with ingredients that were filled with health benefits and healing properties, this little gem was intimidating (hi, Apple Cider Vinegar), but something I slowly got used to “enjoying.”

IMG_1496

When I hurt my back initially ten years ago, I was in high school and didn’t know the power of how healthy eating and certain herbs & spices could help inflammation and pain.

Combining what I know now from multiple doctor appointments, consolations, different healthy eating plans and workout regimens, there’s a few daily concoctions I can’t live without. and my Health Shot is one of them. Inspired initially by Tone It Up’s apple cider vinegar drinks (check out their website and become a member of their nutrition plan to view more of their recipes), I came up with a drink that works best for me and my injuries.

Shelley’s Health Shot

Ingredients:

  • 2 tablespoons Apple Cider Vinegar (with the Mother like Bragg’s)
  • 1/4 cup pure or fresh squeezed orange juice
  • Juice from 1/2 lime
  • Juice from 1/4 lemon
  • Zest from 1/2 lemon
  • 1 teaspoon Turmeric
  • 1/4 teaspoon or 2-3 shakes cayenne pepper
  • 2 tablespoons raw, local honey, melted
  • 2 teaspoons ground cinnamon
  • 3 tablespoons water

Directions:

  1. Add liquid ingredients to cup that has a lid
  2. Add zest
  3. Add dry ingredients
  4. Add honey
  5. Shake everything together and enjoy (after putting some non-acidic food in your stomach to avoid a stomach ache)

 

There is just something about photos of stuffed squash that draw me back instantly to fall and fill my heart and soul with warmth, make me think of holidays and family, and imagine a kitchen filled with love and flavor.

This recipe is one of my favorites, because it’s kind of a grab bag of pantry and fridge leftovers that magically work in flavor harmony.

I actually had never tried making stuffed squash before my cousin, Ashley {@balance_with_ash on Instagram} introduced me to the idea, and I’ve been obsessed ever since.

IMG_1537

Stuffed Squash

Ingredients:

  • 1 butternut squash, cut in half, seeds & guts scraped out {but keep the seeds}
  • 1/2 C brown rice or quinoa
  • 1/2 onion, chopped
  • 1/2 pack baby bella mushrooms {optional whether you like shrooms or not}
  • 1 cup spinach, chopped
  • 1 cup brussels sprouts, washed, rinsed, and cut into fourths
  • 3-4 apple chicken sausages, cubed
  • Everything Flavor God
  • Garlic & Herb Flavor God
  • Black pepper
  • Onion powder
  • Coconut, avocado or olive oil
  • optional: Worcestershire sauce
  • optional: Sriracha sauce, dijon mustard, balsamic vinegar

 

IMG_1531

Directions:

  1. Wash outside of butternut squash and cut in half. Remove all the seeds and guts. Rinse seeds and set aside on a paper towel to dry. Preheat oven or toaster oven to 425 degrees F. Lightly coat squash halves with oil of your choice, and a mixture of sprinkling the seasonings above atop. Place face down on stick-free foil, and cook about 20 minutes, or until squash is soft and fully cooked.
  2. Sprinkle seeds with seasonings above and add to oven. Bake 15-20 minutes, or until golden brown and crunchy.
  3. Cook brown rice or quinoa, and when done, set aside
  4. Chop Brussels sprouts in halves or quarters and sautee in pan with coconut or olive oil and seasonings. When al delete, chop onion and chop baby bells. Add 2 tablespoons coconut or olive oil and sauté until browned and Brussels are cooked. Sprinkle a couple shakes of everything flavor god + black pepper atop. Can also add 3 teaspoons Worcestershire sauce {optional}. Once browned, add cup of spinach and cook until it’s wilted. Remove from pan and set aside.
  5. Cube chicken sausage and sauté until fully cooked. Add to Brussels + onion + spinach + baby bellas
  6. When everything is cooked, add veggie mix to rice/quinoa, and add chicken sausage. Optional, add toasted seeds or serve on the side
  7. Scoop mixture into cooked halves of butternut squash, serve, and enjoy!
  8. Top squash with a swirl of Sriracha and/or a few drops of dijon mustard + balsamic

 

IMG_1533.JPG