As you likely know, I work with people on their health and wellness, and one thing my clients love is a detox that helps them understand what foods best support their health and which ones don't. Detoxes are a really great tool to fine-tune your eating habits and to help you upgrade your health if they’re done the right way. That’s why I want to invite you to join me for my fall 5-Day Detox.
Here's the scoop:
- This group detox will be 5 days long, from November 5-9.
- The detox is whole foods based, meaning you'll be eating lots of fruits and veggies, whole grains, and lean proteins. You won't starve, I promise. And it's sustainable so you can continue eating this way as long as you choose.
When you sign up, you'll get:
- A full meal plan, brand new recipes for the whole week–including the delicious, nutrient-dense Pumpkin Breakfast Cookie below, and a shopping list so you'll know exactly what to eat at every meal
- A proven protocol that can help you drop weight, sleep better and get more energy in just under a week
- A pre-detox training call where I'll walk you through what we'll do and what to expect, plus you'll be able to ask any questions you have
- Tons of support from me and from the detox community via our members-only Facebook forum
I know that detoxing can feel hard and downright scary. I want you to be part of a detox that feels doable and potentially even fun. Find out more about the 5-Day Detox here: http://www.nanfosterhealth.com/2018-fall-detox.html.
Sign up by October 31 to get the early bird price. And please let me know if you have any questions. I hope you can join us - I'm getting excited!
Pumpkin Breakfast Cookies
These delicious, nutrient-dense cookies are loaded with healthful fats. One or two for breakfast or as a snack will help keep you full longer.
Makes about 20 cookies
1 1/2 cup almond meal or almond flour
⅓ cup unsweetened coconut flakes
2-3 tsp pumpkin pie spice
1 tsp cinnamon
Dash of nutmeg
1 t baking soda
1 T chia seeds, soaked in 1/4 cup of water for 10 minutes (this will create a chia gel)
1/2 cup pureed pumpkin (from a can is fine)
1/2 cup almond butter
1 T vanilla
1/4 cup honey or maple syrup
1 T freshly grated ginger
1/2 cup walnuts, broken into small pieces
1/2 cup dried currants, cranberries or raisins (no sugar added)
Preheat oven to 375 degrees. Combine dry ingredients (minus the walnuts and the dried fruit) in a large bowl. Make a small well in the middle and add the wet ingredients. Using an electric mixer, mix until well combined, then add walnuts and dried fruit and mix gently until just combined. Line a baking sheet with parchment paper and spoon out 2-3 tablespoons per cookie. Smoosh the cookies so they are flat – these won’t rise like other cookies do. Bake for 12-15 minutes, let cool, then enjoy. Store in the fridge in an airtight container for about a week.
Note: These cookies might look daunting, but they are so yummy and always a hit. If you make a batch of these, you’ll have breakfast for days as well as plenty of snacks. I recommend 1-2 cookies for breakfast. Have 1 instead of toast with an egg and some sautéed spinach!