Follow Your Gut

I recently did a campaign for Health Ade Kombucha, and got to try out this infamous hipster drink that you see girls in their sports bras drinking on their insta. I was skeptical at first, but I must say… I was sold after I drank the first one. I’ve always had digestion problems, and drinking even half of a bottle each day really helped my digestive system work.

Which made me more excited to shoot this campaign. I had a lot of fun building this picnic set and now have turned into one of those (but not so fit) girls on insta promoting Kombucha. Check it out if you still haven’t tried it and have problems digesting like me! #followyourgut

My favorite flavors are Blood Orange-Carrot-Ginger, Pomegranate, and Bubbly Rose.

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Chia Seed & Coconut Pudding

Ever since Le Pain Quotidian opened right next to work, my colleagues and I have been obsessing over the Chia Seed Pudding, but it costs $7USD for a tiny bowl. It's like buying pressed juice or acai bowls - it costs way less to make it yourself! Le Pain conveniently put their recipe online, so here it is even more conveniently for you just a scroll away. I also added a raspberry compote recipe to top it off. Enjoy! :)

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WHAT YOU NEED:
 5 tbsp Chia Seeds
1¾ CUPS (14FL OZ/400ML) canned coconut milk
3 cups fresh raspberries
2/3 cup - Domino® Organic Blue Agave Nectar Syrup

HOW TO MAKE IT:

  1. In a bowl, mix the chia seeds with the coconut milk for 2 minutes using a wooden spoon. Pour the mixture into 4 small jars or ramekins (about 4 inches in diameter). Refrigerate for 3 hours or until completely set.

  2. Pour the blue agave syrup into a small saucepan on low heat. Pour in the raspberries and crush using a wooden spoon or potato masher. Increase heat to medium, until mixture begins to boil and foam, approximately 5-7 minutes. Reduce heat and simmer for another 10 minutes. Strain mixture using a mesh strainer, working with the back of a spoon to remove as much liquid as possible. Keep the compote in the mesh, and discard the liquid. 

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pudding recipe from here | compote recipe from here

Grab-n-Go Breakfast | Veggie Sausage Frittata Cupcakes

Mornings are sometimes rough for me, especially those days when you wake up late and don't have time to make breakfast! These frittata cupcakes are the best! They're a great grab-n-go healthy breakfast choice. It's easy to make and only takes about 30 minutes. If you don't particularly like any of the veggie/meat choices I selected, feel free to replace them with your favorites!

what you need
1 zucchini
1/2 sweet onion
8 cherry tomatoes
2 chicken apple sausages
6-8 large eggs
2 tablespoons olive oil
salt and pepper

what to do

1. Preheat the oven to 350F. Cover the muffin pan with olive oil. You can also use cupcake liners to save yourself from cleaning the pan. 

2. Dice the veggies and the sausage into cubes. In a medium bowl, whisk the eggs together.

3. In a 10-inch skillet, sauté the onions, zucchini, tomatoes, and sausage for about 7-10 minutes until it's soft. Season with salt and pepper.

4. Fill each cup of the pan with a tablespoon full of veggies and sausage. Then pour in the whisked egg till they're almost full.

5. Place into oven for 15-20 minutes till the egg is set. Serve warm or cold.

Enjoy!

- C