Lucy’s Guide to Feeling Good Day 10

Lemons Day 10

“Start your day with a glass of warm water and juice of ½ a lemon squeezed into it.  This is naturally alkalising – great to detoxify the liver first thing in the morning.  Also, rich in vitamin C.”

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Fitness Tip

Today’s fitness tip from Karl:

Breakfast

Green Smoothie

Green smoothie - morning

Ingredients

  • 1 avocado
  • A handful of spinach
  • A handful of blueberries
  • 1 banana
  • 1 tsp. Lucy Bee Coconut Oil
  • 250ml coconut water
  • 200ml almond milk (see our recipe to make your own)
  • 1 tbsp. milled flaxseed

Method

  1. Add all ingredients into a blender and blend.

or alternatively,

Quinoa Flake Pancakes with Lucy Bee

Quinoa Flake Pancakes

Ingredients

  • 1 banana
  • 1 large egg
  • A splash of almond milk (check out our recipe to make your own)
  • 1 tbsp. quinoa flakes
  • 1tsp. Lucy Bee Cinnamon Powder
  • 1 tsp. Lucy Bee Coconut Oil
  • 2 tbsp. Greek/dairy free yoghurt (optional)
  • Strawberries (optional)

Method

  1. Mash up the banana in a bowl, add the egg, almond milk, quinoa flakes and Lucy Bee Cinnamon Powder and stir together.
  2. Add a teaspoon of Lucy Bee Coconut Oil to a frying pan. Once melted, pour the pancake mixture onto the pan.
  3. Cook one side for a couple of minutes until firm then flip to cook the other side.
  4. Add some strawberries and yoghurt to the cooked pancakes and enjoy!

Meg Loves

“Himalayan pink salt is popular on the alkaline diet5.”

Himalayan Pink Salt Meg

Lunch 

Spicy Carrot and Butternut Squash Soup

Spicy Butternut Squash & Carrot Soup - Copy

Ingredients

  • 5 carrots, peeled and sliced
  • 1 butternut squash, peeled and chopped into small pieces
  • 1 red onion, chopped
  • 1 tsp. of Manuka honey
  • 1 tsp. of fresh ginger, peeled and chopped
  • 1 garlic clove, chopped
  • 1 tsp. fresh coriander, chopped
  • 1 (or half) red chilli, chopped (can use dried flakes)
  • 1 tbsp. Lucy Bee Coconut Oil
  • 250 – 300ml water – add more to make soup thinner
  • Lucy Bee Himalayan Salt and ground black pepper, to season

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Place all the ingredients (except the water) into a baking tray and bake for 30 minutes.
  3. Blend the cooked ingredients together with the water and season.

or alternatively,

Lentil Soup – a Lucy Bee Favourite

Lentil Soup Ingredients

Ingredients

  • 250g red lentils
  • 750ml vegetable stock
  • 50g Lucy Bee Coconut Oil
  • 1 large onion
  • 1 thumb-sized piece of ginger
  • Juice of half a lemon
  • Lucy Bee Himalayan Salt and ground black pepper, to season

Method

  1. Roughly chop the onion, garlic and ginger. NOTE: peel the ginger using a teaspoon and retain its nutrients.
  2. Heat Lucy Bee Coconut Oil in a saucepan, add the onion, garlic and ginger and sauté for 5 – 10 minutes until the onions start to colour.
  3. Add the lentils and stock.
  4. Bring to the boil, stirring occasionally to prevent the lentils from sticking.
  5. Turn the heat down low and cover. Simmer gently for 15 minutes.
  6. Add the lemon juice and blitz in a blender.
  7. Season to serve.

Afternoon Snack

Hazelnut Spread with Lucy Bee

Hazelnut Spread

Ingredients

  • 100g hazelnuts
  • 1 tbsp. Lucy Bee Coconut Oil
  • 4 dates
  • 120ml almond milk (see our recipe to make your own). You may need to add a splash more to loosen the mixture.
  • 40g Lucy Bee Cacao Powder
  • 1 tbsp. honey (optional)

Method

  1. Place all ingredients into a blender or food processor and blitz until a smooth consistency.

Great spread over a rice cracker or even add a teaspoon to your favourite smoothie!

Dinner

Lucy Bee Pizza with a Gluten Free Twist

lucybee pizza

Ingredients

  • FOR THE BASE:
  • 1 medium-sized cauliflower
  • 2 eggs
  • 20g buckwheat flour
  • Lucy Bee Himalayan salt and ground black pepper
  • Pinch of dried oregano and basil
  • 1 tsp. Lucy Bee Coconut Oil. melted
  • FOR THE TOPPING:
  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 small onion, chopped
  • Pinch of dried basil
  • 1 garlic clove, chopped
  • 1 tin of chopped tomatoes
  • Smoked salmon
  • Cheese of your choice – in this recipe I’ve used feta
  • Red pepper, chopped
  • Handful of fresh parsley, chopped

Method

  1. Preheat the oven to 170C, 325F, gas mark 3.
  2. FOR THE BASE:
  3. Roughly chop the cauliflower before adding it to a food processor and blitz until it resembles small fine pieces (about the size of rice grains).
  4. Add the cauliflower to a large bowl along with the eggs, flour, herbs and seasoning.
  5. Using your hands, mix these ingredients together to form a dough-like consistency.
  6. Divide the mixture into 2 and place on greaseproof paper then flatten to a pizza base shape. Brush over with the melted Lucy Bee Coconut Oil and bake for 20 minutes.
  7. FOR THE TOPPING:
  8. Lightly sauté the onion, garlic and herbs in the Lucy Bee Coconut Oil, until soft. Add the tomatoes and simmer for 15 minutes.
  9. Once the pizza bases have cooked, top with the tomato mixture and bake for a further 10 minutes.
  10. Take out of the oven and add your preferred topping and serve. If you prefer to use melted cheese, add this on top of the tomato and cook in the oven.

or alternatively,

Lucy Bee Mexican Black Bean Dip with Chicken

black bean dip

Ingredients

  • 1 large carrot, chopped
  • 2 sticks of celery, chopped finely
  • 2 small onions, chopped
  • 3 garlic cloves, chopped
  • 4 tsp. curry powder
  • 2 tsp. cumin
  • 2 x 400g tins black beans, drained and rinsed
  • 1 x 400g tin of tomatoes
  • 1/2 cup of water
  • Handful of coriander, chopped
  • Optional – a few jalapenos, chopped
  • Optional – grated cheese (omit if wanting vegan and for dairy free, choose a lactose free option)
  • 2 tbsp. Lucy Bee Coconut Oil
  • Lucy Bee Himalayan salt and ground black pepper, to season

Method

  1. Sauté the carrots, onion, celery and garlic in Lucy Bee Coconut Oil, over a low heat. Start by stirring together well then cover the pan and allow to cook for about 10 minutes, stirring occasionally, until the vegetables are soft.
  2. Add the cumin and curry powder and stir.
  3. Add the black beans, tomatoes and water and stir together. Heat until it starts to bubble.
  4. Simmer for approx 50 minutes, stirring occasionally to stop it from sticking.
  5. Stir in the coriander and jalapenos if using.
  6. Season.
  7. Optional – put into an oven-proof dish, top with grated cheese and place under a hot grill until the cheese starts to bubble.

Final Tip

Send in 12 easy-to-peel Lucy Bee Coconut Oil labels and we’ll send you a free jar.
Click here for full details

See all 10 Days Here.

 

About Lucy Bee Limited

Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.

Members of the Lucy Bee team are not medically trained and can only offer their best advice. Any information provided by us is not intended to diagnose, treat, cure or prevent disease.

Please note you should always refer your health queries to a qualified medical practitioner.