(Photos by Bryana Kay and stuffing photo courtesy of www.traderjoes.com)

Re-Evaluating Your Health For the New Year

By Bryana Kay

Your body is the temple of the living God, so ensuring that you are filling you body with the right nutrients is important! Having an “I’ll start my diet on Monday” mindset is really dangerous for your health, as it leads many to binge Sunday nights and never having a healthy relationship with food. Are you stuck in a diet mindset? This is your time to re-evaluate your health. Try to remember the saying, “you are what you eat.” It’s very true! If you are eating processed, sugar-filled junk, you’re going to feel lethargic and run down. On the other hand, if you’re feeding yourself real food, veggies, whole grains, and antioxidant packed fruits, you’re going to have a ton of energy and feel lighter and happier. Take a second to evaluate your eating choices. Are you proud of them? If not, make a change! It’s your body, no one else’s. Take care of it, it’s the only one you get! If you need healthy food inspiration, follow my instagram, @balancedbryana, where I post real food recipes that are amazing for your health. Even though it’s the holiday season, it doesn’t mean you shouldn’t live a healthier life. Food is a part of all aspects of life from social gatherings to a pure necessity to live. Enjoy your Christmas dinner, AND make sure to fill yourself with detoxifying foods, too!

“Jesus said to them, “I am the bread of life; he who comes to Me will not hunger, and he who believes in Me will never thirst.”

– John 6:35

VEGAN SWEET POTATO MARSHMALLOW MASH

Ingredients:

• 5 sweet potatoes
• 1 tsp cinnamon
• 2 tbs coconut sugar
• a little under 1/3 c pecans
• 2 cups mini marshmallows

Directions: 

1. Preheat oven to 350 degrees
2. Peel skin off of sweet potatoes
3. Place the 5 sweet potatoes into a large pot and pour enough water to cover each potato.
4. Bring the pot to a boil, then cover the pot and reduce the heat to medium-low; simmer until you can pierce a fork through the middle.
5. Then, put the potatoes in a bowl with the cinnamon and coconut sugar.
6. Mash with a fork until well combined.
7. Add mash to a 8×8 cake pan and top with marshmallows and chopped pecans.
8. Throw into the oven at 350 F for about 17 minutes, then broil for about a minute and a half to toast the marshmallows.
9. Enjoy!

VEGAN SHAVED BRUSSEL SPROUTS

Ingredients:

• 1 bag of shaved brussel sprouts
• 1 tbs of olive oil
• 2.5 tbs balsamic vinegar
• 2 tbs sliced almonds
• 2 tbs raisins (preferably golden raisins but I only had regular ones)
• 1/4 tsp sea salt
• a dash of pepper

Directions:

1. Add olive oil and 2 tbs balsamic vinegar on high heat
2. As soon as it begins to bubble, lower heat to medium, add brussel sprouts, salt, and pepper
3. Sauté for about 6 minutes for the sprouts to soften and cook
4. then add almonds and raisins, and .5 tbs balsamic
5. Cover the pan and cook on low heat for 10 minutes
6. Uncover pan and throw in broiler for 3 minutes to add a crispy texture
7. Enjoy!