During this time of the year, the cooler weather causes us to not crave as much water as we do in the warmer months. We do, however, usually crave tasty warm drinks such as coffee and coffee mixtures. While they may be temporarily satisfying and give us a quick pick-me-up, they are also dehydrating. So, especially this time of year, we must be sure to hydrate with water! Staying adequately hydrated is one of the best solutions to eliminating mental fog, energy dips and helping with digestion and weight loss. Who doesn’t want that?
So exactly how much water should you drink? Aim to drink half your body weight in ounces of water each day, and more if you exercise. Get bored with plain old water? Here are a couple great alternatives to make it more enjoyable and add additional benefits:
Add a squirt of lemon for not only taste, but also for its antibacterial and antiviral properties, immune-boosting vitamins and minerals, digestive assistance and liver cleansing benefits.
Or, mix up our favorite water substitute “The iGnite Cranberry Cocktail,” found in New York Times Best Seller The Fat Flush Plan. It not only tastes great, but also helps eliminate water retention, cleanses accumulated wastes from the lymphatic system and helps to clean up cellulite.
CRANBERRY WATER RECIPEMakes 32 oz.
4 oz Unsweetened 100% Cranberry Juice from Concentrate (found in the juice aisle in most grocery stores)
28 oz Water
1/3 Tsp of liquid Stevia
Squirt of lemon for added flavor
Those of us at iGnite swear by this cranberry water — always keep a jug of it in your ‘fridge and you will be amazed at how much more liquid you drink throughout the day.
Thanksgiving is just a week away! Get in the mood for food with these 3 wholesome sides that will mix up your holiday meal tradition. These recipes are delicious and will help you stay healthy on turkey day. Enjoy!
4 large beets (2 1/2 pounds)
5 thyme sprigs
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1/4 cup apple-cider vinegar
1 teaspoon Dijon mustard
3 tablespoons prepared horseradish
1/3 cup salted pistachios, chopped
1 green apple, thinly sliced
Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
2 large heads organic cauliflower
10 large cloves garlic, thinly sliced
2 tablespoons good-tasting butter
6 tablespoons good-tasting extra-virgin olive oil
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper to taste
Cook in two batches. Set a collapsible steamer basket in a 6-quart pot. Add water to come just above the bottom of the steamer. Cover and bring to a boil. Meanwhile, wash cauliflower and its leaves. Cut leaves into thin slices. Break cauliflower into florets.
Drop leaves onto the steamer and sprinkle lightly with salt. Add half the cauliflower, all the garlic, then remaining cauliflower. Sprinkle lightly with more salt. Cover and steam over medium-high heat 8 minutes, or until cauliflower is so tender a knife just slips into it.
Drain in a colander, turn into a food processor fitted with the steel knife, and add butter and oil. Puree until smooth. Season to taste with pepper, nutmeg, and more salt if needed. Serve immediately, or refrigerate, covered, and reheat later.
Wild Alaskan Salmon “Burgers” – purchasd at Costco
Homemade Baked Sweet Potato Fries
Avocado & Walnut Romaine Salad
Homemade Baked Sweet Potato Fries
Prep Time: 15 minutes Bake Time: 30-40 minutes
Serves 4 Ingredients:
2 large organic sweet potatoes
Pepper Directions:Preheat over to 400. Wash, peel and cut sweet potato into fry-like size. Place fries in a bowl. Toss and coat with 2-3 TBSP of olive oil. Spread fries on pan. Bake for 15 minutes, then toss and flip fries over. Bake for another 15-20 minutes, until fries are crispy.
Avocado & Walnut Romaine Salad with Homemade Vinaigrette
Prep Time: 10 -15 minutes
Serves 1-3 Ingredients:
One Organic Romaine Heart – chopped
Red Onion- 2 Tbsp – 1/4 C chopped
1/2 Avocado- chopped
1/4 C chopped walnuts or pecans
Optional: 1/4 C chopped strawberries, 1/4 C feta cheese Vinaigrette:
1/4 C Olive Oil
1/4 C Balsalmic Vinigrette
1 tsp honey (raw and local prefered)
1 tsp dijon mustard Directions: Combine all salad ingredients in bowl. Combine all vinaigrette ingredients on stovetop, simmer on med/high heat. Stir with wisk, remove from heat and toss on salad.
It’s mid-May and Memorial Day is around the corner which means one thing—it’s time to seriously chow down on some fresh and mouth-watering corn on the cob. Fortunately, we have a melt in your mouth and very easy recipe, but even better is that Time magazine has named corn as one of the top 100 healthiest foods! According to Time, one ear of corn has the same number of calories as an apple with equally high nutrient levels. Organic (non genetically modified corn) corn is also loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. And, one ear of corn has 3 grams of fiber, which means that if you eat two ears of corn for dinner, that’s an automatic 6 grams of filling fiber. Dare you to only eat one!
8 ears of corn
3-4 TBSP of melted organic butter
Sea Salt and Pepper
Cayenne pepper (only if you want some extra pop)
Preheat oven to 400.
Line baking sheet with foil and arrange ears of corn (husks removed) on sheet. Dip pastry or basting brush in melted butter and brush butter on corn. Generously sprinkle sea salt and pepper and conservatively dash cayanne. Bake for 30-45 minutes, until a little browning occurs. Turn corn occasionally. Remove corn from oven and brush with extra butter. Sink your teeth in the moist and delicious corn…and enjoy!
Mix all vinergrette ingredients in a pot. On stove top, heat on low, simmer and wisk. Upon simmer, remove from heat.
Roasted Brussel Sprouts:
Heat Oven to 400ºF
Cut Brussel Sprouts in half
Toss Brussel Sprouts in Olive Oil, Sea Salt and Pepper
Place Brussel Sprouts on cooking sheet and drizzle with Balsamic Reduction Vinaigrette
Bake for 30-40 minutes
by Neissa Springmann
Mix all Salad Ingredients together and toss with Vinaigrette. Be careful with the vinaigrette. A little dab will do you and you will definitely have plenty left over for your next salad.
The holidays are over, and it is New Year’s resolution time. Since most resolutions include eating healthy, the iGnite Leaders have created a great guide to help in this — their favorite go-to healthy recipe sites. Eating better in the new year will be much easier with these creative recipes to keep you interested. We suggest subscribing to a few of these blogs in order to get daily inspiration and motivation. Here are our top 10 favorites:
The Defined Dish Two Dallas-based sisters give you the dish about food, fitness and other happy and healthy lifestyle tips. Along with great recipes, the site includes workouts, fitness styling, music playlists and more.
Plant-Based PulseiGnite member Allison Quinones created this blog as resource for those trying to find a healthier lifestyle by providing delicious plant-based recipes. She strives to make all recipes as close to refined sugar and oil-free as possible. She is a wonderful resource and periodically shares her recipes such as Breakfast Quinoa with Fruit on the iGnite blog.
Connoisseurus Veg This blog is written by a vegetarian who has a passion for cooking and sharing her favorite recipes. Try the herb crusted whole roasted cauliflower – delicious!
AmyChaplin.comAmy Chaplin, author of “At Home in My Whole Kitchen,” inspires people to seek out local and organic vegetables, stock their pantries with nutrient rich whole food ingredients and to cook at home. Find beautiful, healthy recipes on her blog or follow her on Instagram.
Elana’s PantryA go-to website for easy, healthy, grain-free Paleo recipes. Elana Amsterdam is the author of the New York Times Best Selling cookbook “Paleo Cooking from Elana’s Pantry.” Her site even includes pizza, donuts, and other treats made the healthy way!
Greatist DailyGreatist covers all things healthy and makes it easy to navigate throughout their site — categorized by quick breakfasts, make-ahead meals, detox recipes and more. Get their daily email with Greatist’s top health tips, workout ideas and delicious recipes.
Oh She GlowsOne of the most popular vegan recipe blogs around featuring over 500 healthy recipes by Angela Liddon. Her goal is to inspire you to embrace more plant-based foods in your diet without feeling deprived. Most recipes are gluten-free and many are allergy-friendly.
Against All GrainPaleo recipes to make you feel great created by Danielle Walker.She is the author and photographer of the New York Times Best Selling cookbook “Against all Grain.” Use her Costco Paleo Shopping List as a great resource.
Naturally EllaCreated by Erin Alderson, the blog focuses on seasonal vegetarian recipes that are pantry-inspired. Her goal is to keep the recipes simple, fresh, and exciting for the entire family. Her tex-mex inspired recipes are definite crowd-pleasers.
Thanksgiving is quickly approaching and we love finding recipe ideas for adding some new flavors and healthier options to the table. Try out these 4 iGnite leader favorites and leave us a comment to let us know how you enjoy them!
1. Cranberry Salsa with Cilantro, Lime & Jalapeño
I found this recipe three years ago in the Austin American Statesman (recipe by Kalyn Denny) and I have made it every year. I love the fresh lime juice and cilantro and it is the perfect combination of tart and sweet. This salsa is wonderful as a Thanksgiving side, and I really enjoy it with leftover turkey or in a sandwich. You won’t miss the gravy at all!
Ingredients: Makes about 2 cups of salsa
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia in the Raw Granulated or sugar
1 bunch green onions, sliced
1 bunch fresh cilantro, chopped
1-2 fresh jalapeños, seeds removed and chopped (use more if you like it spicy)
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
Put cranberries into a food processor or blender and pulse until they’re partly chopped.
Add sweetener of your choice and pulse a few times more to combine.
Add green onions, cilantro, jalapeños (1 or 2, depending on your tolerance for heat), olive oil and lime juice and pulse until all ingredients are chopped and mixture is well combined.
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
This is a favorite in the Springmann household because it’s tasty, healthy and easy!
3. Roasted Green Beans
I know most of you roast vegetables, but not many think to roast fresh green beans! Roasting is my favorite way to prepare green beans — they are delicious and easy, and my family always asks me to bring them to Thanksgiving.
1 large bag fresh French style green beans
1 & 1/2 Tbs. olive oil
Sea salt to taste
Roast 20 minutes at 400 degrees (or until tender with dark brown markings)
I have made this a couple times to serve with Thanksgiving dinner and it is amazing! I love interesting salads and I’m always willing to make the extra effort with this one for special occasions because it’s just so tasty 🙂