Schmidt’s Natural Deodorent Review

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I decided to spend $10 on the Schmidt’s Natural deodorant and I am not disappointed. This stuff is awesome and kept me dry and smelling great ALL day. I have been using Tom’s and that just doesn’t  seem to hold … Continue reading

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April Challenge: Week-End Fasting 


For April’s challenge I will be fasting starting every Friday in the month of April. I will have a green smoothie for breakfast and I will have another smoothie or juice midday. Throughout the day I plan to drink unsweetened green tea and not have a regular meal until after 5 pm. At that time I will have one regular meal and sweetened tea. No snacks, etc.

If I can’t make it through lunch I’ll eat and just fast for the rest of the day. I have to be realistic and try not to set my expectations too high.

I will follow the same steps for Saturday as well. Hence the name; week-end fasting! My reason for doing this is to detox. I need a reset and I am hoping this will help. Also, this seems like a safe way to fast.  This past Friday, I had a fasting session and I felt pretty good after. 

I’m thinking I will be able to do this successfully and as always I’d love if you guys would join me. If you do, make sure you take your starting weight! 

~Luna

 

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Polenta Kale and White Bean Stuffed Sweet Potato 


By Luna Peace

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Disclaimer: I don’t measure ingredients and I always tend to eyeball everything. Video here 

Ingredients

1 pound of dried cannellini beans (you can use canned as well)

3 sweet potatoes (I use garnet)

1 bag of frozen kale

1 red or white onion

2 cloves of garlic

½ jar of oil packed sun dried tomatoes

Italian seasoning

Salt

Pepper

Polenta (I used a box of instant polenta, but any will do)

Garlic powder

Onion powder

1 tbsp Fennel seeds

Trader Joes 21 Salute seasoning

Go veggie parm

Water

Directions

1. Rinse sweet potatoes, cut off ends and poke holes with a fork. Cook for about 45 minutes on 350.

2. Cook beans if you need to. I cook all my beans in an instant pot because it is quick. If you don’t have the time to cook beans, I suggest using canned.

3. Sautee garlic and onions with about ¼ cup of water.

4.  Add spices, herbs, salt and pepper. Cut sundried tomatoes and add to onion and garlic mixture.

5. Add package of frozen kale. Cover and reduce heat to low.

6. Cook polenta based on instructions. I added vegan parm and almond milk to them.

7. Add cooked or canned beans to the kale mixture. Mix and allow to cook on low.

8. Once sweet potatoes are done serve but cutting down the middle, added a spoonful of polenta and top with kale and bean mixture.

~Luna

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Vegan One-Pot Enchilada Pasta

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By Luna Peace Prep Time: 30 Minutes Cook: Time Disclaimer: I don’t measure. I eyeball most ingredients, so I suggest to season to your liking. I also have a video on YouTube of how I made this! Ingredients – 1 … Continue reading

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Update- March Challenge


Well, I have to say; this month has been bad for me. I started off great, but due to the time change, starting my new job and just the lack of motivation I have been totally off track. It’s week … Continue reading

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