Chunky Monkey Banana Muffins (refined sugar and dairy free)

Chunky Monkey Banana Muffins | Refined Sugar & Dairy Free


The Best Banana Muffins

Recipe yields 12 muffins.

This banana muffin recipe is one of my favourites and it just so happens to be healthier than most! I used my basic banana muffin recipe, drizzled them with chocolate & peanut butter and topped them with walnuts to make them the Chunky Monkey version. You can also leave them as is cause they are also really good just on their own!!

  • These muffins are easy to make with basic ingredients. Only one bowl required.
  • They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
  • They’re also naturally sweetened rather than loaded with refined sugar. You can use maple syrup (or honey) offers a touch of extra flavour!
  • They are dairy free and use either olive oil or coconut oil instead of butter.
  • These muffins also freeze well. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through.


  • 1/3 cup melted coconut oil or extra-virgin olive oil. I prefer coconut oil as sometimes you can slightly taste the olive oil depending on the brand you use.
  • 1/3 cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 1/3 cup packed mashed ripe bananas (about 4 bananas)
  • 1/4 cup milk of choice or water (I used almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1 3/4 cups regular or white whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top
  • Optional: once out of the oven and cooled drizzle with melted chocolate (dairy free if avoiding dairy), melted peanut butter and add chopped walnuts or pecans to make these Chunky Monkey style!


  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or blueberries, fold them in now.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total).
  5. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool.
  7. Once cooled drizzle with melted peanut butter and chocolate and top with walnuts if you want!

*These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).


xo Chelsea

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup


This flavorful roasted red pepper soup is a blend of red peppers, tomatoes, onions, and garlic. It’s delicious, healthy and easy to make – just roast all the veggies on one baking sheet, then blend it all together in your Vitamix. Perfect served warm or serve as a chilled gazpacho on a hot summer day!


  • 8 or 9 tomatoes, cored and quartered
  • 3 red bell peppers, seeded and quartered
  • 2 small yellow onions, cut into wedges
  • 6 cloves garlic, unpeeled
  • 5 cups vegetable broth
  • ¼ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • salt and pepper, to taste
  • olive oil
  1. Preheat your oven to 375 degrees with two racks placed in the middle of the oven.
  2. Grease two (preferably rimmed) baking sheets. Place tomatoes, skin side down, on one of them.
  3. Toss the onions and red peppers lightly with olive oil. Place on the other baking sheet, with the red peppers skin side down. Place the unpeeled garlic on the sheet, too.
  4. Bake for 45 minutes.
  5. Heat your vegetable broth on medium-high heat. Peel your garlic and toss it in. Add roasted vegetables and simmer for ten minutes.
  6. Purée the soup using an immersion blender or transfer the soup to a blender, several cups at a time.
  7. Enjoy!

*Yields about 12 cups of soup

xo Chelsea

Healthy Apple Crisp Muffins- no oil, no sugar, no dairy, no flour!

Healthy Apple Crisp Muffins- oil, sugar, dairy, and flour free!


Muffins are an easy and highly portable breakfast/snack option but are typically laden with sugar and oil which can make them less than healthy.  I’m always looking for ways to make things a bit more nutritious and try to avoid refined sugar, bleached white flour, and butter when I can.  Don’t get me wrong it’s not that I never make anything with butter, flour, or sugar, heck I love a good ol’ fashioned shortbread cookie and couldn’t live without making some of those around the holidays but I do try to make small changes when I can to ensure that we eat healthy whole foods as a family!

I made these oatmeal muffins without flour, dairy, sugar, or oil and they turned out so well! My family ate the whole batch in 2 days!!!! They are made with apple sauce, whole grain oat flour, almond milk, chunks of apple, and natural honey.

Here is what makes these a little more nutritious:

  • Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)
  • Bananas/applesauce keep the muffins moist instead of the usual oil or butter.
  • A bit of honey sweetens the recipe instead of refined white sugar.

These can be made using gluten free oats to make them gluten free and the best part, you can customize the batter to make your favourite muffin flavour! I used chopped apple and shredded zucchini for this batch and they were really good!! Zucchini is a great way to sneak in some extra veggies and it also helps to add moisture to the batter without using oil or butter.

I did add a crumb topping to mine which my kids absolutely loved. I mean who doesn’t love a little oat crisp on top?! The extra sweet crunchy oats really add another layer of deliciousness. You can omit this however if you prefer. I love this recipe because you can get creative and add your favourite add ins.  I have used this basic oat muffin recipe a lot and like to swap out what I put in them to switch things up!

Here are some of my favourite add ins and the recipe below:
  • frozen blueberries *Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry.  This will keep them from turning your batter blue or purple!
  • chocolate chips
  • 1/2 zucchini and 1/2 apple
  • 1/2 walnuts and 1/2 raisins
  • fresh or frozen raspberries

Muffin Recipe


  • 2 ½ cups old-fashioned oats ( 2 cups ground, 1/2 cup whole)
  • 2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
  • 3 large overripe bananas (1.5 cup mashed or or 1.5 cup applesauce- I used applesauce)
  • 1 cup add ins (1 cup blueberries, raspberries, OR 1/2 cup grated zucchini and 1/2 chopped apple as an example) you can get creative here!  I added 1/2 cup grated zucchini and 1/2 finely chopped apple. *Note- squeeze out excess water from zucchini before adding
  • 2 large eggs lightly beaten
  • 1/3 cup honey
  • 3/4 cup milk (I used almond milk)
  • 2 tsp real vanilla
  • tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • muffin tin


  1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
  2. Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
  3. Turn oven heat up to 350 degrees.
  4. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
    Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats. Zucchini and spices give the muffins classic zucchini bread flavor. Enjoy a fall favorites with no gui
  5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
  6. Add eggs, honey, milk and vanilla. Mix to combine.
  7. Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
  8. Optional: Fold in approximately 1 cup fruit (I like them with lots of fruit!), raisins or nuts.
  9. Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
  10. Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
  11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Crumb Topping-


  • 1/3 cups coconut oil (in liquid form)- add an extra 1-2 tbsp if your mixture seems too dry once mixed.
  • 1/4 cup honey
  • 3/4 cup rolled oats
  • 1/4 cup chopped pecans
  • 1/4 cup almond meal
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  1. Whisk the coconut oil and honey together until smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined. Add your mixture to the top of the muffins just before putting them in the oven.

2. Enjoy!!

xo Chelsea

Easy Yogurt Breakfast Popsicles

Easy Breakfast Yogurt Popsicles

Popsicles for breakfast??? Yes please!! These super easy popsicles take just 5 mins to make and they are healthy enough to eat for breakfast.  Made with greek yogurt, fresh fruit, and topped with granola, they make a complete breakfast!


My kids think they are getting a treat every am but little do they know these popsicles pack some good nutrition.  The greek yogurt provides calcium and protein, the fresh fruit provides a ton of vitamins, and the granola packs extra protein and fibre.

You can use any fruit you like and if you are vegan you can use a dairy free yogurt instead of Greek yogurt.  The combinations are endless and they are a great summer treat for those looking for a healthy option!

Yield: 6-8 Popsicles

Prep Time: 5 minutes

Total Time: 4 hours 5 minutes (to freeze)


  • 1 Cup Greek Yogurt (or vegan yogurt of choice)
  • 1/2 Cup Milk (almond milk/coconut milk for dairy free)
  • 2 tsp Honey (maple syrup if you are vegan)
  • 1/2 Cup Granola
  • 1 Cup Berries/chopped Fruits


  1. Mix together the milk, yogurt and 1 tsp of the honey.
  2. Divide the mixture between your popsicle molds.
  3. Place a few berries into each mould.
  4. Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10 sec if you are struggling to mix it) and top the yoghurt with a little granola mixture.
  5. Place a wooden ice cream stick into each mould and place the popsicles into the freezer for at least 4 hours before consuming.
  6. To remove the popsicles, run the mould under a little hot water until they come loose.
  7. Enjoy!

xo Chelsea


Healthy Carrot Zucchini Muffins with Goat Cheese Icing

Healthy Carrot Zucchini Muffins with Goat Cheese Icing


These healthy muffins are super moist and taste just like mini carrot cakes.  They are one of my kids favourite snacks and I have to admit they are one of mine as well.  I love that they are packed full of veggies, contain whole wheat flour, and are sweetened with honey!

These muffins are good on their own or dressed up with a blanket of creamy frosting.

For those of you who haven’t tried goat cheese frosting before, it is really yummy and tastes just like cream cheese icing but slightly more tangy.  Don’t worry tho if you aren’t a goat cheese fan, you can leave them naked or top them with cream cheese icing if you like!!

Recipe makes approx 24 and the leftovers freeze well.


Carrot Zucchini Muffin Recipe


  • 1 cup white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons coconut oil melted
  • 1/2 cup honey
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • 1/2 cup finely grated carrot
  • 1/2 cup raisins


  1. Pre-heat your oven to 350 F and place your rack in the center of the oven.  Grease your muffin pan or use muffin liners if you prefer.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and stir together.
  3. In a second mixing bowl mix the honey, coconut oil (melted and cooled), egg, and vanilla together.
  4. Mix the wet ingredients into the dry ingredients until just combined.  Do not overmix!
  5. Add the grated zucchini, carrot, and raisins into the batter.
  6. Fill each muffin tin until 3/4 full.
  7. Bake for 15-20 mins or until a toothpick comes out clean.
  8. Let the muffins cool on a baking rack,  frost once cooled, and enjoy!!

Goat Cheese Frosting


  • 1/2 cup butter
  • 4oz of goat cheese, or 6 oz of cream cheese softened
  • 2 teaspoons vanilla extract
  • 1.5 cups confectioners’ sugar for goat cheese frosting or 2 cups for cream cheese frosting


1. Heat butter in a microwave-safe dish in microwave on high for 7 seconds.

2. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes.

3. Gradually stir confectioners’ sugar into cream cheese mixture to make a smooth frosting.

4. Store in refrigerator.

xo Chelsea

Raw Vegan Lemon Cheesecake with Blueberry Sauce

Raw Vegan Lemon Cheesecake with Blueberry Sauce



I tried my first raw vegan cheesecake at a local market a few months ago.  I’m a bit of a cheesecake connoisseur and I was surprised at how good it tasted even though it wasn’t made with cream cheese.  I liked that it had less sugar and was made with all natural ingredients.

I wanted to make one at home so I tried out a few recipes.  Some were made without dates, some were made with macadamia nuts, some were made with cashews and some had a lot of lemon and were a bit too tart.  After experiminting with a few recipes and tweaking things a little I finally came up with one that I love.  This raw vegan cheesecake contains just 7 ingredients and it super easy to make!  It has almonds, dates, cashews, lemon, maple syrup, coconut milk and a touch of coconut oil.

It requires no baking, is dairy free and is really creamy and decadent. Being that it is made mostly of cashews and coconut milk it has a slightly different taste than cream cheese cheesecake but trust me it is so good you will absolutely love every bite!!



1 cup raw almonds

1 cup pitted dates


2 cups raw cashews (pre-soaked in water)

1 large lemon

1/3 cup coconut oil

1 can coconut milk

1/2 cup maple syrup or honey if you prefer


2 cups fresh or frozen blueberries

2 tbsp maple syrup or honey

2 tbsp fresh lemon

1/3 cup water


1. Place the cashews in a bowl and cover with water (approx 1/2 cup water) and soak for 8 hours or overnight. As an alternative you can also speed up the process and soak the cashews in hot water for 1 hour instead.

3. Place your can of coconut milk in the fridge for 1 hour or overnight while waiting for the cashews to soak.

2.  For the crust place the almonds, dates and a pinch of sea salt in a food processor and blend until a sticky dough forms.

2. Line a 9″ glass dish or baking pan with parchment paper and press the crust mixture into the prepared pan. Set aside.

3. Drain and pat the cashews dry and place them in your food processor. Blend the cashews until they are fine.

4. Open your can of coconut milk and scrape off the thicker cream that has solidified on top and add it to the ground cashews. *Do not use the whole can of coconut milk, just use the thicker cream on top.

5. Add the rest of the filling ingredients and blend until smooth and creamy.

6. Pour the filling over the crust and place in the freezer for 4-6 hours.

7. To make the blueberry topping place the blueberries in a saucepan along with the water, lemon and maple syrup. Cook on med heat and bring to a low boil, constantly stirring until the mixture thickens. Approx 5 mins. The sauce will thicken further as it cools.

8. Remove the cheesecake out of the freezer once it has set. Let it thaw at room temperature for 10-15 mins before serving. Cut cheesecake into pieces and top with your blueberry sauce and enjoy!!

Xo Chelsea

Serving size: 1 slice cheesecake Calories: 319 Fat: 20 g Saturated fat: 8.7 g Carbohydrates: 29 g Sugar: 18g Sodium: 10 mg Fiber: 2.6 g Protein: 6 g






Bliss Balls-Healthy No Bake Chocolate Coconut Snowballs

Bliss Balls- Healthy No Bake Coconut Snowballs


I call these bite sized little morsels Bliss Balls. They are gluten-free and a healthier version of a Bounty Bar. I don’t know about you but I LOVE the combination of coconut and chocolate. This year I was looking for something a little healthier to make for Christmas. I wanted something that wasn’t full of processed sugar and flour. These little treats fit the bill and are perfect to give away as a little gift to friends and family during the holidays.

While they still have sugar in them, with the maple syrup and the dark chocolate, they are WAY healthier than the original version. The dark chocolate is full of antioxidants, minerals, and fiber. When it comes to dark chocolate the higher the percentage of cocoa the better so I always try to use a min of 70% dark chocolate. This way I maximize the nutritional value of my treats as much as I can.

The coconut is rich in fiber and loaded with essential vitamins/minerals like potassium, magnesium, and calcium.  The added coconut oil is a good source of energy, can boost metabolism, and aids in fat loss when eaten in moderation.

The key here is moderation. Even though these are a healthier version they still contain sugar and are high in fat. While they provide more nutrients, no processed sugar, and are made with a healthier fat you still want to make sure you don’t eat the entire batch. I know you’d likely prefer me to tell you that they are super healthy and that you can eat the whole tin BUT my philosophy is all about moderation. I eat healthy majority of the time but definately enjoy to indulge in some bit sized treats every once in a while!!

That being said I must warn you because these little balls of bliss are so yummy that you may be tempted to eat the whole batch once you try them. I know I had to place the container in the back of my fridge so I didn’t keep reaching for more. I hope you enjoy them as much as I did!! The recipe makes about 24 little snowballs.


2.5 cups of unsweetened coconut

6 tbsp. of coconut oil

6 tbsp. maple syrup

4 tbsp. coconut milk

1 tsp vanilla

Pinch of sea salt

Organic dark chocolate (1 cup)


1. Place 1.5 cups of shredded coconut in a food processor. Add 4 tbsp. of coconut oil and blend until it’s creamy like butter, scraping off the sides of the bowl as you go.

2. Add the coconut milk, vanilla, maple syrup, and a small pinch of salt and blend together until smooth.

3. Add the remaining coconut and process at high-speed until a dough forms.

4. Roll the mixture into 1″ balls.  Note-if the mixture is wet and sticky you can place the batter in the fridge for 20 mins until it stiffens and then roll them into balls.

5. Place the balls in the fridge for 1 hour or overnight.

6. Melt your dark chocolate in a small double boiler on minimal heat for 1-2 mins until melted.

7. Take the coconut balls out of the fridge and dip them in the melted chocolate using a spoon, then place them on parchment paper. Sprinkle some shredded coconut on top while they are still wet and then place them in the fridge for 5-10 mins.

Store these Bliss Balls in the fridge to keep them fresh but serve them at room temperature to enjoy!

Happy Holidays!!

Xo Chelsea

*recipe was adapted from Pinterest

Spicy Italian Turkey Burger Soup 🌶

Healthy Spicy Italian Turkey Burger Soup



I’m a bit of a sucker for Italian food and this soup is one of my favourites.  With the colder weather during this time of the year it always makes me want to curl up on the couch and enjoy a nice hot bowl of soup or chili.  When I feel like something hearty but a bit lighter than chili (without all the beans) I like to make this healthy Italian turkey burger soup.  Don’t get me wrong I love beans and I love chili but sometimes I want something just as satisfying that doesn’t leave me feeling bloated like chili can.

This soup is packed full of fibre, antioxidants, vitamins C, K, A, E, biotin, beta-carotene, potassium, flavonoids, phytonutrients, and protein. The balance of healthy carbs, protein, and fats make it a great option for lunch or dinner.

I am a big fan of spicy food so I kicked this soup up a notch and added an extra 🌶 pepper. We like things spicy around my house (well at least my husband and I do) so I typically add the spicy pepper at the end. That way I can remove a few bowls of the soup beforehand so the kids can eat it too.

I often double the batch so I can freeze the leftovers.  It is always nice having meals frozen in the freezer for those nights you need dinner fast and are scrambling for time. This soup is quick and easy to make and there is nothing I find more satisfying than a hot spicy Italian soup to warm you up on a cold winter evening!!


1.5-2 lb of ground turkey or ground chicken

5-6 fresh tomatoes diced or 1 large can of diced tomatoes.

2 cups of chopped carrots diced small

5 cups of celery diced

2 cloves garlic chopped fine

1 sweet onion diced fine

1 tbs each of fresh thyme, oregano, basil (fresh tastes way better than dried I find)

2 tbs fresh parsley

1 chopped spicy pepper of your choice or chili pepper flakes (omit if you don’t like spice)

4 cups beef broth

4 tbs tomato paste

Olive oil

Salt and Pepper to taste


1. Heat oil in a frying pan

2. Add ground turkey and cook until no longer pink.

3. Add onion, garlic, salt and pepper, and sauté until meat is browned and onions are translucent.

4. Put ground turkey in a soup pot.

5. In your frying pan, add the carrots and celery and cook until they are slightly tender. Then add them to the soup pot.

6. Put tomatoes in the frying pan along with the beef broth, tomato paste, and the herbs except the parsley and bring to a boil. Then place them in the soup pot.

7. Stir all ingredients together in the soup pot until combined and summer on low heat for 40 mins. Add parsley at the end and mix together (save a little for the garnish on top if you want!)

8. Enjoy!!

Xo Chelsea



Juice Cleanse- My 3 Day Journey

Juice Cleanse- My 3 Day Journey



I have always wanted to do a juice cleanse but honestly never thought I would be able to. I’m a big foodie and the thought of drinking nothing but juice for three days seemed daunting to me. Juice cleanses, as you likely know and have become more than trendy over the last couple of years and juice bars have been popping up everywhere. I like fresh pressed juice and would often have one in addition to my lunch for some added nutrients.

Since beginning my holistic journey and studying to become a Holistic Nutrition and Health Coach, my diet has never been better. I don’t even like to use the word diet cause it is not a diet. I am just eating well, really well. So it seemed as though now was the perfect time to try a cleanse. I was used to eating healthy and having minimal caffeine and wanted to see if I could take my clean eating to the next level. I was hoping to give my digestive system a break and my body a rest from processing food. I wanted to consume nothing but nutrient dense vegetables/fruits that are high in phytonutrients, vitamins, and minerals and eliminate hard to digest foods.

So I signed up with a company in Kelowna, where I live, called Glow for their 3 day beginner cleanse which includes 6 fresh pressed juices a day.


Here are some of the benefits they say a juice cleanse can provide:

  • Give your system a break from processed and cooked food which allows your body to focus on digesting raw fruit and vegetables which are high in enzymes and nutrients.
  • Increased energy as you are not wasting energy breaking down food so your body can focus on healing and absorbing all of the healthy nutrients.
  • Boosts the immune system by loading up on fresh raw fruits and vegetables.
  • Helps control appetite and cravings by eliminating processed food and refined sugar.
  • Reduces inflammation.
  • Increases your sense of well-being.
  • Promotes shiny hair and glowing skin.


Day 1- I woke up and had a large glass of lemon water with some apple cider vinegar in it. An hour later I had my first juice at 7am. It was really tasty and kind of sweet with the pear in it. The juices are scheduled to be taken every two hours and every other hour you drink a large glass of lemon or aloe vera water. This means every hour you are making an effort to drink either a pressed juice or a large glass of water. The first half of day 1 seemed easy, where things got challenging was at dinner.  Cooking dinner for my family was tough, it was hard to smell the delicious food simmering on the stove and not be able to eat any of it. All I wanted was to have what they were eating but instead I held strong and stuck to my scheduled juices. I made it through day 1 and I must say I was pretty proud of myself for completing the first day.


Day 2– I woke up feeling light and energized. I was looking forward to my first juice of the day and was feeling light and almost airy. I was actually surprised at how much energy I had and how much I enjoyed the different juices. As the day went on I didn’t feel too hungry as you are constantly having a large glass of water or juice on the hour every hour.  All the liquid seemed to tie me over and I had plenty of energy from the naturally sweet and nutrient dense juices.


Day 3– I woke up feeling like a lean machine. I knew that I only had one day left so I was motivated to complete the cleanse.  I felt really good and was amazed at how much more you taste things when you eliminate everything else. The juices seemed more flavourful each day that went on. I found the ones with beets, carrots, or fruit quite sweet and the flavours seemed more intense. I also liked that it was easy preparing for my day knowing that my meals were already made and ready to go. I’m busy with a full time job as a medical rep, two kids, a husband, and with studying to become a holistic nutritionist in my spare time. So having my meals ready to go on the fly was actually a huge bonus. I didn’t have to think about what I was going to eat for lunch or dinner as my juices were already prepared and ready to go.


I did make sure to take it easy and avoided high energy activities, wanting to give my body a rest that it likely deserved. The day seemed to fly by and I looked forward to my favourite juices. Some were sweeter than others, some more tart with citrus. I really enjoyed the beet juices and the ones with pear. The added sweetness made it seem like I was having a delicious dessert.


I must say that all in all I am very happy with how the cleanse went. I was feeling like it was going to be the hardest three days of my life but it actually wasn’t as hard as I was expecting. The toughest part was during dinner when I was cooking for my family and watching them eat. Other than that I found the cleanse somewhat easy. Yes I had moments of weakness but all in all the juices surprisingly satisfied me. I felt content and full of energy. I definitely felt like I lost some weight even though that was not my goal in doing the cleanse. I’m sure it was mostly water weight but if you ever feel like you need to lean out and reduce any bloating before a big event, then a juice cleanse can likely help! I have no way of knowing if I improved my digestion, reduced inflammation or if I boosted my immune system but what I do know is that I felt great. I felt lean, energized, and happy. Maybe I was just proud of myself for actually completing the cleanse or maybe it was from all the nutrients I consumed in those three days, I’m not sure. Regardless I enjoyed the cleanse a lot more than I expected I would. I think the 3 day cleanse is just perfect. They say there is no harm in doing a fast for 3 days and I felt like it was the perfect amount of time to take a break from processing foods and to nourish my body!


xo Chelsea