Today's guest is Mary Sheila Gonnella. Mary Sheila is a former pilates teacher turned nutrition consultant and ayurvedic practitioner. She helps people who struggle with health issues that are a result of their food choices and stress levels and are ready to go deeper than weight loss to reclaim their health so they can look and feel their best! Okay people! Make some noise, for Mary Sheila Gonnella! The Queen of All Things Nutrition(and the only MSG that is good for your diet)firstname.lastname@example.org Click right here for the show!
Todays guest! SCHULYER DIEHM from the Early Risers Podcast over at www.earlyrisersmovement.com is here to talk about the benefits of creating a morning routine that will optimize the rest of your day, Schulyer says he used to hate mornings but through a routine and some other changes in his habits mornings are now his favorite part of the day and they help him be the best version of himself that he can be! Click here for the show!
Jay's Vegan Gluten Free Corn Bread! Oh So Good! 1 Cup Corn Meal 3/4 Cup Gluten Free Flour 3 Tablespoons of Raw or Brown Sugar 1 1/2 Teaspoons of Baking Powder 1/2 Teaspoon of Baking Soda 2 Flax Eggs 1 Cup of Almond Milk 4 Tablespoons of Coconut Oil Mix dry ingredients in one bowl, and wet ingredients (including oil) in another bowl. Slowly blend wet ingredients into the dry bowl stirring until mixture is smooth. Pour mixture into baking pan lined with parchment paper and let sit for 10 minutes. Preheat oven to 425*F Bake on middle rack for 20-25 minutes until the top goldens. Let cool. Serve. Enjoy!
Jay's Vegan Gluten Free Chocolate Cookies 1 cup 90% cacao choc chips/chunks1.5 cup brown sugar or raw2 flax eggs (3 tablespoons of ground flax, 8 tablespoons of water, stir, let sit for 10 mins)2 tsp vanilla 1 cup coconut oil2 cups g.free flour1 tsp baking sodaOptional 1 tsp cinnamon¼ tsp nutmeg Cream coconut oil, cream in sugar. Add flax eggs and mix (should become consistency of a soft toffee). Fold in flour, soda and spices, stir in choc chips, add vanilla. Drop tablespoon full balls on cookie sheet and gently flatten. Bake at 350* 10-12 minutes on middle rack.