Pure Balanced Life Blog
Dyeing Eggs Naturally
Dyeing eggs with natural ingredients is so easy and fun to do! The kids LOVE seeing what color their eggs will turn with everyday foods they love. Grab what you have – pretty much any fruits or veggies with a strong color will make a beautiful egg. Prep your eggs: Hard-boil your eggs – let cool to room temperature. Here’s what we used and how we prepared our “egg bath” to make these beautiful colors: 1. Frozen Blackberries + Blueberries – Add 2 cups berries to 2 cups of water. Boil for 20 minutes (you want the water to be a rich dark color). STRAIN. Add 2 Tablespoons of White Vinegar. Drop in the egg and let soak. The longer the egg soaks the deeper the color will be. These cooked berries are delicious to eat! Sprinkle a little organic sugar on the top or use liquid stevia if you want them extra sweet – it’s JAM – perfect for toast =). 2. Spinach – Add 2 cups of raw spinach to 2 cups of water. Boil for 20 minutes. STRAIN. Add 2 Tablespoons of White Vinegar (this will actually cause a chemical reaction and the water will turn clear! Never fear!). This mix will dye your eggs a beautiful butter yellow color – or leave in overnight for a beautiful light green. 3. Raw Cocoa – Add 2 Tablespoons of cocoa to 2 cups of water – stir (do not heat). Add 2 Tablespoons of White Vinegar. Drop in your egg and soak. 4. LIVEDEN BALANCE – Add 2 scoops of LIVEDEN BALANCE to 2 cups of water in shaker cup – SHAKE. Add eggs and let soak. Leave eggs in their “egg bath” overnight in the fridge for a deeper Robin’s Egg blue color. Other fun natural ingredients for egg dyeing: Turmeric – Yellow Eggs Beets – Pink Eggs Chili Powder – Orange Eggs Blueberries – Silver Eggs (don’t add the Vinegar to this mixture). Once your egg has reached its desired color then lightly rinse and pat dry. If you want your eggs to have a little sheen simply rub with a dab of olive oil. And there you go! Beautiful pastel eggs for your Easter table or egg hunt (and perfect for healthy deviled eggs in a few days =). Happy Easter Friends!
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Kiwi Banana Superfood Smoothie Bowl
Welcome to heaven. This Kiwi Banana Superfood Smoothie Bowl is SO GOOD + is LOADED with all your nutrients. If you’re looking for an immunity boost look no further. The LIVEDEN BALANCE is loaded with all your immune strengthening nutrients, add in the extra Vitamin C with the Kiwi, and this is a POWER-PACK. With only 4 ingredients this Superfood Smoothie Bowl is Quick + Easy. Family Favorite. Guaranteed LOVE. Immune Boosting Smoothie Bowl ⠀ Kiwi Banana Superfood Smoothie Bowl ⠀3 Kiwi (peeled, or cut and scoop out)2 Frozen Bananas⠀1 scoop (or 2 TBSP) LIVEDEN BALANCE Put the above ingredients in your blender. Blend SLOWLY (to keep it thick). Top with Hemp Seeds + extra Kiwi slices, and ENJOY! ⠀⠀This recipe makes enough for 2 (if you want to share) and includes all your:⠀ Pre + Probiotics⠀Plant + Vegetable Based Protein⠀All Essential Vitamins + Minerals⠀Digestive Enzymes for a Healthy Gut⠀Powerhouse Greens including Spirulina + Chlorella Antioxidants for Healthy Cell Support ⠀Adaptogen + Hormone Support⠀Essentials for Healthy Hair, Skin, + Nails⠀Neural (Brain) Support Immune Support Yep. All in ONE delicious little bowl. It’s the beauty of LIVEDEN. We put it all in there, so you don’t have to. It’s your ALL-IN-ONE fuel for your body, energy for your day, BEAUTIFUL YOU food. It’s the PURE. BALANCED. LIFE.™ ⠀ Make it Healthy. Make it Home.™ LIVEDEN® ⠀
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The Best Gluten-Free Healthy Peach Crisp
Say hello to this warm and buttery healthy Peach Crisp. This is our favorite Fall recipe because it’s SO easy and SO healthy! Our kids feel like they are getting dessert – but this mama loves knowing there is NO SUGAR ADDED. The trick is to use ready-to-eat RIPE peaches. The sweetness makes this dessert so heavenly. We stock up on peaches in the Fall, and once they’re ripe, we cut and freeze them in batches of 10. This is an easy, healthy dessert you can enjoy anytime. Grab your peaches! Only 6 Ingredients in this Healthy Gluten Free Peach Crisp make it quick and easy! Recipe 10 peaches – sliced into 1/4 inch slices2 cups Gluten-Free Oats2 tsp. Cinnamon1/3 c. AgavePinch of Salt6 TBSP Organic Salted Butter (softened) Preheat oven to 350. Cut your peaches into 1/4 inch slices. Place into a 9×13 inch baking pan. Let’s make your “Crumble”! In a separate bowl combine your Gluten-Free Oats, Cinnamon, and Salt. Stir to combine. Cut your butter into six-1 TBSP pieces and add to your Crumble mixture. Use your fingers or a fork to break the butter apart into small pieces to combine the Crumble mixture with the butter. Add your Agave to your Crumble mixture and use your hands or a spoon to combine. Spoon your “Crumble” over your cut peaches. Bake for 20-25 minutes, or until the top is a beautiful golden brown. This dish is AMAZING warm! On top we add a dollop of Vanilla Greek Yogurt (Oikos Triple Zero is our favorite), or a scoop of your favorite vanilla ice cream. Pure Heaven. ENJOY Friends! Happy Fall! Add a dollop of No Sugar Added Vanilla Greek Yogurt to make this dessert perfectly BALANCED.
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Gluten Free Chocolate Chip Banana Bars
Hands-down these Gluten Free Chocolate Chip Banana Bars are an all time favorite recipe in our home. With NO REFINED SUGAR they are so easy to make and such a healthy treat! When we’re wanting a baked good this really fills the bill. The kids LOVE these, so I double the batch to keep extras in the fridge or freezer for that “really needing a baked good” kind of moment. They are soft and moist perfection. Don’t these look so good?! A few quick notes… This recipe calls for Gluten Free Oat Flour – if you’ve never made oat flour it is super easy! Just put your Gluten Free Oats in your blender or food processor – blend for 1-2 minutes and there it is! So easy! Let’s talk Chocolate Chips – we love Guittard’s Baking MINI Chocolate Chips. I always use the mini’s when we bake – they go so much further. The more chocolate chips the kids see, the more excited they get. A serving size of the mini’s is 132 pieces. The regular Guittard Milk Chocolate (which is amazing just to put a piece in your mouth and let it melt – so good) is 12 pieces. Which would your kids (or you =) rather have…12 pieces of chocolate, or 132? Always use the mini’s! Never throw your ripe bananas away again! Just whip these up. You’ll be so glad you did! INGREDIENTS • 2 1/4 cups gluten free oats (blend to make oat flour) • 1/2 teaspoon aluminum free baking powder • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1 teaspoon cinnamon • 3 medium ripe bananas • 2 teaspoons pure vanilla extract (gluten free, if desired) • 1/4 cup unsweetened applesauce • 1/4 cup honey (agave nectar if vegan) • 1/3 cup chocolate chips (vegan, if desired) INSTRUCTIONS 1 Preheat oven to 350 degrees F. Spray 9×9 inch baking pan with nonstick cooking spray or line your pan with parchment paper (this is what we do so I can just lift them out when they’re done and not have a pan that needs to be scrubbed. Plus, they cool faster, and the kids usually can’t wait to have one =). 2 Put oat flour in medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside. 3 Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined. 4 Pour batter into prepared pan, spreading evenly with rubber spatula. Sprinkle 1/3 cup chocolate chips on top, gently take a butter knife and wiggle it through up and down the batter to get some of the chocolate chips to go under the surface (remember, the more chocolate chips the kids see, the more excited they get =). Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack. 5 Cut bars into 16 squares and enjoy! You would never think these are a healthy treat! NOTES These amazing bars can be frozen. Simply bake, cool, cut; store in a freezer ziploc bag. They are actually good to eat frozen – but if you’re wanting them soft just let them sit on the counter for a while. Warm, room temp, or cold, they are perfection! Other optional add-ins (really anything can go in these!): Fold in 1/4 cup coconut flakes, or sprinkle some walnut pieces on top. When you make these tag us on IG #LIVEDENlife – We love to see you whipping up healthy goodies in your kitchen! Make it Healthy. Make it Home.™ LIVEDEN
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Gluten Free Carrot Cake Banana Bread
This healthy Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting is guaranteed to be a new favorite! It is the perfect blend of carrot cake and banana bread. It is INCREDIBLE! You would never know this is gluten free. It is soft and moist and so delicious! The perfect dessert for Easter that won’t leave you feeling heavy. It’s the perfect pure, balanced life dessert. INGREDIENTS Dry Ingredients• 1 1/2 cups Gluten Free All purpose flour• 1/2 cup oats (make sure these are Gluten Free)• 1 teaspoon baking soda• 1 teaspoon cinnamon• ¼ teaspoon nutmeg• 1/4 teaspoon salt Wet ingredients• 2 medium very ripe banana, mashed (¾ cup mashed banana)• 1/2 cup coconut sugar, brown sugar, or organic sugar• 1 large egg• 1 teaspoon vanilla• 2 tablespoons melted and cooled coconut oil• ¼ cup applesauce• 1 cup shredded carrots (about 2 large carrots)• 1/3 cup Almond Milk• 1/4 cup chopped pecans or walnuts, plus 2 tablespoons for topping Optional add-ins:• 1/2 cup raisins• 1/2 cup unsweetened shredded coconut For the Cinnamon Cream Cheese Frosting:• 4 oz whipped or reduced fat cream cheese, softened• 1/3 cup powdered sugar or 20 drops liquid vanilla stevia (to taste)• 1/4 teaspoon cinnamon• 1/2 teaspoon vanilla INSTRUCTIONS1 Preheat oven to 350 degrees F. Spray 8×4 or 9×5 inch loaf pan with nonstick cooking spray.2 In a large bowl, whisk together GF flour, oats, baking soda, cinnamon and salt; set aside.3 In a medium bowl, mix together mashed banana, sugar, egg, and vanilla until well combined and creamy. Add in applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined — DO NOT OVERMIX. Gently fold in melted coconut oil and 1/4 cup of chopped walnuts or pecans.4 Pour into prepared loaf pan and bake for 45-60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Ours took 55 minutes in an 8×4 inch loaf pan. If you use a 9×5 inch pan, you may need to check the bread at 40 minutes.5 Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.6 To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar (or liquid stevia), vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped walnuts or pecans. Cut into 10-12 slices and enjoy! NOTESTo make vegan: Use dairy free cream cheese and a flax egg instead of a regular egg. Bread can be made a day or two ahead of time, just wrap in plastic wrap to seal in moisture and frost before you serve. Banana bread is always best the next day. You can make this recipe into muffins/cupcakes. You’ll need to adjust your baking time, but I suggest checking them between 15-18 minutes. Feel free to add in other favorites such as: shredded coconut flakes, raisins, walnuts instead of pecans, or pineapple. Really anything goes in this dessert! This is the perfect Easter dessert to enjoy surrounded by family and friends. We hope you enjoy it as much as we do! From our LIVEDEN family to yours, sending all our love that your hearts and homes are filled with love this Easter ♡.
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Green Snowball Goodies
These little GREEN SNOWBALL GOODIES were created by the amazing Danielle Johnson. With no added sugar they are an amazing power snack that are gluten free, vegan and keto friendly. Tell me your mouth isn’t watering?! They look so so good! This recipe is quick and easy. It’s the perfect Holiday treat to make with the family and serve to your guests. Our kids go crazy over these bites and they make the perfect snack for sticking to those New Year’s resolutions as well! INGREDIENTS 1 1/2 c. Shredded coconut + extra for rolling1/2 c. Macadamia nuts1 scoop LIVEDEN BALANCE 2 TBSP coconut oil1 tsp vanilla (gluten free)1/4 c. waterZest and juice of one lemon DIRECTIONS: 1. Mix the LIVEDEN BALANCE, water, lemon juice, and lemon zest together in a bowl and let them sit while you measure the other ingredients. 2. Measure your other in ingredients into a food processor, add the LIVEDEN BALANCE mix. 3. Process all ingredients for 1 minute or until the mixture forms a thick paste. 4. Roll into balls and toss into extra coconut. Refrigerate for one hour and ENJOY! Say HELLO to YUM!
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Gluten Free Raspberry Scones
For the LOVE of SCONES ♡. Scones are everything we never knew we needed. Super simple to make and such a healthy treat. New favorite around here! We’ve made these with regular and Gluten Free flour, and honestly, even the “regular” eaters over here like the consistency of the GF better. WINNER! Super simple to make. No refined sugar. This is the perfect healthy treat. Gluten Free Raspberry Scones Recipe: ¾ Cup Dairy-Free Buttermilk (SUPER easy to make. Use 3/4 c. COLD Almond Milk, 1/2 TBSP Apple Cider Vinegar, 2 tsp. Vanilla Extract – mix together)2 Teaspoons Vanilla Extract2 cups Flour (we recommend Bobs Red Mill 1-1 Gluten-Free flour)1/4 c. Honey, Agave, or Organic Sugar (you have options here!)1 Tablespoon Baking Powder½ teaspoon Baking Soda½ teaspoon Sea Salt½ cup very cold Butter1 cup fresh Raspberries tossed in a small amount of GF flour (to help with folding them in). You can use Raspberries, Blueberries, Cranberries, Blackberries, really anything goes! TIP: If you’re using fresh berries put them in the freezer for a few minutes before you fold them in the batter. This will help your berries to stay firm and not become squishy as you fold them in. HOW TO: Step 1: Set your butter and buttermilk in the freezer for 30 minutes until very cold (this is very important to help with the consistency of your Scone dough). Place a sheet of parchment paper and put it on a baking sheet. Then grease your parchment paper with coconut oil. Set aside. Step 2: In a medium-sized bowl whisk dry ingredients: flour, baking powder, baking soda, and sea salt together until combined, then add in your honey (agave, or sugar – if using sugar you can add right in with the dry ingredients) and combine. Step 3: Take your butter out of the freezer and cut it into cubes, then chop the butter into the mixture (a pastry cutter works the best for this). Mix until fully incorporated. Step 4: Add the cold buttermilk and vanilla extract, stir together until combined. Use your hands to gently need the Scone dough. TIP: GF can be tricky sometimes, if the batter seems extra sticky add a little more of your GF flour until your batter is at a nice “can be rolled out” consistency. Step 5: GENTLY fold in the berries. Then set your dough on a GF floured surface. Gently roll out your dough in a round circle to the thickness you would like. Step 6: Carefully cut your Scone dough into 8 slices (a pizza cutter works great for this!). Then use a spatula to help move your Scones onto your greased parchment paper baking sheet about 2 inches apart. Step 7: Preheat your oven to 425 degrees. Place your baking sheet with your Scones in the fridge for 30 minutes while your oven preheats. Once fully heated bake your cold Scones in the oven for 15-20 minutes or until golden brown. Step 8: Take your Scones out of the oven and let cool. Our favorite healthy drizzle for the top? Raw Honey or Organic Agave add the perfect amount of healthy sweet. Say HELLO to your perfect Pure, Balanced, Life dessert ♡. Make it Healthy. Make it Home.™ Gluten Free Raspberry Scones
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Gluten Free Chocolate Sugar Cookies
These amazing Gluten-Free Chocolate Sugar Cookies are our favorite go-to for all things heart shaped holidays – especially for our chocolate loving kiddos (they get this from their Dad =). Valentine’s Day, Anniversaries, Love Week…it all goes! Our kiddos LOVE these and we love that they’re getting a much healthier version of a regular sugar cookie – which can boast upwards of 300 calories and 30g of sugar PER COOKIE (jaw drop – it’s insanity!). I love that this recipe uses coconut oil – which is such an amazing superfood. We love it and use it for everything around here! I honestly don’t think these need the chocolate buttercream frosting (the cookie is THAT good! So moist!) – but our kiddos LOVE frosting – because that’s what makes their healthy sprinkles stick (as our 7 year old said, “How can we make sugar cookies without sprinkles?!”). We love Color Garden’s Pure Natural Sprinkles as they are 100% Plant Based and kiddo approved! But…if you’re in a time crunch skip the frosting and drizzle honey on the top. Whatever shape you do these in they are a guaranteed LOVE! INGREDIENTS: 1/3 cup melted and cooled coconut oil 1/3 cup organic sugar 2 tablespoons honey (or Agave) 1 egg, at room temperature 2 teaspoons vanilla extract 1 1/2 cups packed fine almond flour (do not use almond meal) 2 tablespoons coconut flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon salt Chocolate Buttercream Frosting (optional): 4 tablespoons organic butter, softened 2 tablespoons unsweetened cocoa powder 1/4 cup organic powdered sugar 20 drops Sweet Leaf Vanilla Creme drops 1 teaspoons vanilla extract 1 teaspoon almond milk INSTRUCTIONS In the bowl of a food processor, add in coconut oil, sugar, honey, egg and vanilla extract. Process for 20-30 seconds until well combined. Next add in almond flour, coconut flour, cocoa powder, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer. Place dough between two sheets of parchment paper and roll out the dough to about 1/4 inch thick. Leaving rolled dough between parchment paper place in fridge for 1 hour on a baking sheet. (If you don’t want to make cutouts, there is no need to refrigerate the dough. Simply roll cookies into dough sized balls, then place on a baking sheet, flatten the cookies with a glass, or your hand, then bake at directed.) Preheat oven to 350 degrees F. After 1 hour, remove the top of parchment paper then use heart cut outs (or whatever kind of cutouts you like) to cut out cookie dough. Place cutouts on a cookie sheet lined with parchment paper and bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 15 cookies. For the frosting: Beat butter, powdered sugar, cocoa powder, liquid stevia, and vanilla on medium high until smooth and fluffy, about 2 minutes. Frost each cookie then decorate however your heart desires. NOTES Tip: Keep the dough scraps and use to make into small round sugar cookies – you won’t want to let any of this go to waste! When you make these healthy Gluten Free Chocolate Sugar Cookies make sure you tag us @LIVEDENlife. We love to see you making healthy in your home. ♥
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