5 HEALTH & WELLNESS HACKS / TIPS | Annie Jaffrey
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Glass spice jars from Amazon – https://amzn.to/3gsBxPG
Dymo label maker – https://amzn.to/2ZFizya
Our glass kettle – https://amzn.to/2Ca9F3C
Blender is the Vitamix Ascent – https://amzn.to/31IAnv1
The hanging plant in my kitchen is called Satin Pothos
The bowls shown are from Westingnow.de
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NutritionFacts.org videos mentioned:
Breakfast Like a King, Lunch Like a Prince, Dinner Like a Pauper https://www.youtube.com/watch?v=9zNRcgsagrs
Evidence-Based Weight Loss: Live Presentation https://youtu.be/EpRrD58Ah3Q
My recent video on weight loss (check the description box there for good videos to watch): https://youtu.be/zoOeamqApnE
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Lentil chickpea curry
– 1 cup lentils (dry)
– 1 1/2 cups cooked chickpeas (approx 1 can)
– 1 can coconut milk (400 ml)
– 1 can diced tomato (400 grams)
– 300 ml veggie broth
– 1 onion
– 3 carrots
Spices:
– 5 cloves garlic
– 1 tbsp grated ginger
– 1 tbsp tomato paste
– 1 tbsp curry powder
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne powder
– 1/2 tsp salt + 1/2 tsp pepper
Before serving:
– Juice of half lemon
– 1 tbs fresh parsley or cilantro
– 1 handful of spinach
Directions
1. Fry onions, carrots, garlic – let fry for few mins
2. Add in ginger, tomato paste & all spices (curry powder, cumin, turmeric, cayenne, salt, pepper) – let fry for few mins
3. Add in remaining ingredients (coconut milk, veggie broth, diced tomatoes, lentils, cooked chickpeas)
4. Allow to cook for 20-30 mins, until lentils are soft
5. Before serving, stir in juice of 1/2 lemon, handful chopped cilantro, handful of spinach, salt & pepper as needed
6. Serve with fresh lettuce and brown rice, top with extra cilantro and ENJOY!
Veggie Chili:
– 1 medium white onion, diced
– 3-4 cloves garlic, minced
– 1 red bell pepper, diced
– 2 stalks of celery, diced
– 2 carrots, diced
– (Can also add in some mushrooms if you like)
– 1 1/2 cups organic corn
– 2 cans diced tomatoes
– 2 cups low-sodium vegetable broth
– 6 tablespoons tomato paste
– 2-3 cans of beans (I like black beans and kidney beans)
Spices:
– 2 tbsp chili powder
– 2 tsps ground cumin
– 1 tsp dried oregano
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Pink himalayan salt & pepper to taste
To garnish:
– Fresh cilantro
– Juice of 1 lime
Directions:
1. Water sauté onion, garlic for a few minutes
2. Add in red bell pepper, celery, carrots and sauté for another few minutes
3. Combine rest of ingredients and allow to simmer on low heat for about 20 mins, until veggies are tender
4. Serve with brown rice, top with fresh cilantro, juice of 1 lime and enjoy! 
Zucchini oats:
– 1/4 cup oats (whole grain / rolled)
– 1 cup water (more or less depending on desired consistency)
– 1 zucchini, grated
– 1 banana, sliced
– 1 cup frozen wild blueberries (or berries / fruit of choice)
– Spices: cinnamon, cardamom, vanilla
– Optional toppings – I like ground flaxseeds
Directions:
1. Cook oats, zucchini and banana in water for a few minutes
2. Add in spices, stir
3. Before serving, add in blueberries
4. Garnish with desired toppings
Herb Salad Dressing:
– Handful of fresh cilantro / parsley or basil
– 1/4 cup cashews
– 1/4 cup water
– 1 garlic clove
– 1 small piece of ginger
– Himalayan salt & pepper to taste
Blend all together in high-speed blender until smooth
Makes approx two servings, can store the other half in fridge for next day
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PILATES & YOGA
Melissa Wood Health – https://ift.tt/fSnYixL
Boho Beautiful – https://www.youtube.com/user/cexercize/videos
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WHAT I’M WEARING
Top – Zara but from last summer
Earrings – Fedoma https://lddy.no/grbf
Thin chain necklace – Missoma http://bit.ly/387gugW
Coin necklace – Missoma http://bit.ly/2uaZS9G
FILMED WITH
Canon G7X Mark II – https://amzn.to/2MpYGXG
MUSIC BY
Epidemic Sound – https://ift.tt/2NDS9u8
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THANKS FOR WATCHING! LOVE YOU ALL
FTC: This video is not sponsored.
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