As much as I love most types of foods: meat, vegetarian, vegan, I believe it's important to give your digestive system a break.
Increasing my vegan/ plant based foods throughout the week to aid with my body's digestive processes.
Channa Masala seasoned with garam masala and various herbs & spices of onion, garlic, cinnamon, clove, cardamom, simmered in tomato sauce served with a side of basmati rice & garlic kale
Whole food nutrition to go.
Nutrition-it-up with our nutrient-rich meal delivery service!!! www.keishaluke.com/nutrition-it-up/
Health is Wealth ❤
We had so much fun last night at our Stay Grounded cooking class making Chana Masala, Sweets & Beets Soup, Roasted Squash & Beans w/ Ginger Lime Dressing, Spicy Fish Cakes with Guacamole, and my favourite Grain Free Chocolate custard Tart w/ Coconut Milk Whipped Cream! Thanks to everyone who came out last night and if you want to join the fun there are still some spaces left for our Simplify Your Life class on January 28th! Hope to see you there 😀
i do believe learning to work with a knife and heat and spice is necessary for your liberation from the recipe. and once you’re liberated, there is no limit to the ways you can please yourself in the kitchen. food is medicine, cooking for yourself is the ultimate healing practice. pleasure is non-negotiable. #email@example.com
One of my favourite dishes... chow mein without the chow 😁. Mixed veggie zoodles sautéed in a ginger teriyaki sauce. 😋
Yep! This is what a nutrient-rich meal delivery service looks like.
EAT REAL FOOD!!! Check out our weekly meal delivery service.
Health is Wealth ❤
1 274 days ago
🔎Lo zucchero (saccarosio) è un disaccaride costituito da una molecola di glucosio e una di fruttosio, presente in natura nella canna e nella barbabietola da zucchero. Quello proveniente dalla canna può essere sia grezzo che raffinato, quello proveniente dalla barbabietola deve essere, invece, sempre raffinato.
L’unica differenza tra lo zucchero bianco e lo zucchero di canna è l’ultimo stadio del processo di raffinazione in quanto lo zucchero di canna non subisce la decolorazione.
❗️Zucchero bianco e zucchero di canna hanno la stessa capacità di innalzare la glicemia❗️
🔎Il fruttosio è un monosaccaride, è lo zucchero della frutta e del miele ed ha un potere calorico leggermente superiore al saccarosio. 🎯Saccarosio e fruttosio sono entrambi zuccheri semplici a rapido assorbimento, hanno le stesse calorie e gli stessi zuccheri per 100g di prodotto. La differenza sostanziale sta nel loro metabolismo: il fruttosio non innalza nell’immediato la glicemia, al contrario del saccarosio, ma una volta assorbito dall’intestino viene in parte trasformato nel fegato in trigliceridi ed è per questo responsabile dell’aumento del grasso viscerale ❌ situazione sfavorevole soprattutto nel soggetto diabetico poiché peggiora il malfunzionamento dell’insulina. ‼️Sostituire quindi il saccarosio con il fruttosio non è un buon modo per migliorare il nostro stato di salute‼️ #dietitian 👩🏻⚕️ #nutritionist#culinarynutrition#culinarynutritionist#bedifferent#prevention#information#foodlovers#healthyfood
Can you guess what these are??? Imagine getting these delivered right to your door or office?
At Keisha Luke Nutrition & Catering, we keep things far from normal, we keep it different just like people's bodies (we are all built differently). Stuffed shells with a garlic spinach "ricotta" topped with a herb tomato sauce😋 #Vegan-It-Up baby!!! Health is Wealth ❤
Salmon...balls? These came together nice n’ easy. I cut a full salmon filet into chunks then blended in the food processor.
In a large bowl I mixed the salmon with:
1/2 cup almond flour
1/4 cup fresh dill
1/2 cup zucchini, grated (squeeze juice out)
1 clove garlic, minced
1 tbsp lemon juice
Salt n’ pepper to taste
Formed them into balls then baked them at 375’F for 15min.
For the sauce I mixed:
1 cup plain yogurt
2 tbsp dill
2 tbsp fresh fennel
2 tbsp cucumber
1 tsp coriander
1 tsp lemon juice
Salt n’ pepper to taste
Meal prep made easy!
A great start to the week & new year. Make that commitment to yourself (health & wellness goals) & fulfill it by taking action.
It's not JUST about food. It's about how your body metabolizes foods.
Are you absorbing the proper vitamins, minerals & nutrients from the foods, which you consume? Are you gassy, bloated & full of inflammation? Are you listening to your gut? What is it telling you?
This is what our meal delivery service is all about. Helping you (the busy bees) take the guess work out of the kitchen, while assisting to promote a healthy digestive system on-the-go.
Nutrition-it-up with our nutrient-rich meal delivery service.
Subscribe to our mailing list to receive weekly menus, recipes, nutritional tips, etc.
Health is Wealth ❤
✨This is my 1000th post! ✨ Luckily I have something fun to share with you!
Check out my new video created by my outstanding friend @toni_town. It’s a little glimpse into something I’ve been working very hard on over the past few years!
Plant-Based Breakthrough was an idea I had before even completing nutrition school. I always envisioned a seasonal plant-based meal & nutrition program with recipes, grocery lists, and interactive webinars with a holistic approach and an emphasis on progress (over perfection), community, & positivity.
The program has grown and changed over time thanks to participants from all across Canada who've shared their feedback and given me the unique opportunity to do what I love doing. I've also experienced my own personal grown and development as chef, nutrition partitioner, as well as a business owner trying maintain some semblance of balance and good health in this crazy, fun life and I think that comes across in the way the program has evolved.
The video is in two parts - swipe left to see the second part of the video - and try watch to the end to see a special cameo.
The next cohort starts next Monday, January 14. Please visit PlantBasedBreakthrough.com (the link is in my bio) or reach out to me if you need more info or if you have any questions!
Shoutout to @jpk1026 for reminding me of my 1000th post!
Fun Fridays... taking catering to the next level.
Fun & Food in the kitchen!! Bringing whole food nutrition to you via private in-home cooking classes, workshops & private catering.
Health is Wealth ❤
NUTRITION-IT-UP Meal Service delivered directly to your home or office.
Whole Food Nutrition on-the-go!! What Does Whole Food Nutrition contain?
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Require Low Carb, Keto or Blood Type Meals?
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Add-on our nutrient-rich juices.
Health is Wealth ❤
Taking advantage of this extra week off of work by stocking up on snacks! Especially important since my man will be doing some travelling for work coming up and I always like to send him with some healthy treats.
You know how people are always boasting about their new "2 ingredient cookies/cake/sauce".... etc. That ain't me. Especially with no bake balls like these, I see it as an opportunity to sneak in as many healthy goods as possible! I love making these because a)I don't have to measure anything and b)they are quick and clean up is super easy!
Protein Balls ✌ ways:
Combine in food processor then roll into balls & refrigerate or freeze.
1.➡️a few dates➡️shredded coconut➡️pecans➡️cacao powder➡️ @om.foods mushroom powder and peanut butter➡️espresso powder➡️coconut oil➡️a couple drops of @nowfoodsofficial chocolate stevia➡️ #greatlakes collagen powder➡️a pinch of Himalayan salt
2.➡️ @bobsredmill#glutenfree oats➡️ @stfrancisherbfarm vanilla goat whey powder➡️ @om.foods maca powder➡️cashews➡️walnuts➡️cinnamon➡️dried cranberries➡️coconut oil➡️a few drops of @nowfoodsofficial French vanilla stevia➡️vanilla extract➡️a pinch of Himalayan salt
6 579:19 PM Jan 3, 2019
Here's your reminder to STOP COMPLAINING 🤫 and START LIVING your life the best way you know how.
When you complain, you are permitting yourself to dwell on inaction instead of actually doing something about it, which is where the magic happens 🌟
As I was reflecting on 2018, I noticed that I had complained a lot about one particular thing, and made that one problem my scapegoat for all things wrong in my life.
Until one day I sat through a Tony Robbins video on YouTube and decided that instead of adding to the problem by complaining about it, I'd shift how I approached the problem altogether.
And soon enough I had gone from "The Complainer" to "The Problem Solver". 🤐 I was wrapped in figuring out a solution to my problem at all costs. I made it my focus for a month or 2 until I finally had a breakthrough!
The Result: I had complained about this problem for over a year and it only took me 4-8 weeks to stfu and find a real solution by doing all the behind the scenes grunt work to fix it.
Catch yourself in the act 😶 and revert to finding a solution to all your problems this year instead of wasting your time complaining, blaming and deflecting.
I know you can do it! ❤✌
This photo was taken at one of my favourite places: the retreat lodge at The Quest at Christopher Lake before our sunrise yoga practice. It's a special place where I've shared so many incredible moments with the best people. I can't wait to see what 2019 brings (hopefully another weekend or two at this magical space!).
Thank you all for your incredible support this year and for allowing me to do the work that lights be up inside. I hope you have a wonderful, safe, happy, and healthy New Years! See you in 2019!
I will be live in the TDot!! Culinary Nutritionist, Keisha Luke discussing all things gutcology, especially in relation to various digestive conditions in the body.
Purchase tickets here:
See you all there!
Health is Wealth ❤
Combined one of my favourite fudge recipes with #glutenfree shortbread. For two variations I added swirls of PB & crushed gf pretzels on half, swirls of matcha & rose petals on the other! #holidaybaking
Talk about Christmas cookie inspiration! I adore these gorgeous gingerbread cookies by baker extraordinaire and talented food photographer @hi.anatavares.
Fun fact: the royal icing on these gingerbread cookies is made with chickpea brine. In the vegan baking world the brine (liquid) from the cans of chickpeas and beans has become a game changing alternative for eggs. Weirdly enough, when you whip up bean brine (also know as "aquafaba") with some sugar and cream of tartare it creates perfect peaks, holds its shape and becomes light and fluffy (just like eggs!) to create icings, meringues, and much more. For years I have been dumping the brine from my chickpeas down the drain only to learn it can be repurposed to be used in a variety of ways in baking as a binder. If you haven't yet tried it, trust me, you're in for a pleasant surprise!
By the way, these cookies are featured in my Holiday eBook, along with two other desserts by @hi.anatavares. Swipe left to see Ana’s beautiful creations. If you haven't yet downloaded my eBook, today's the last chance to grab your digital copy! The link for the eBook is in my bio.
I’m a big fan of keeping food waste to a minimum for environmental reasons ... and even for $$$ reasons.🌎 But I also love doing it for the culinary fun of it.👩🏻🍳 I get a kick out of what I can create using food parts that might otherwise go to the compost bin (or just get tossed out by some).😱 Hope you give these ideas a taste!😋 #ChefJackieTip#foodwaste#whatwaste#endfoodwaste#stopfoodwaste