TRANSFORM Recipes: Herbal Infused Water

Let's face it — plain ol' water can be really, really boring. We're here to help you spice it up, whether you want to drink more water in your day-to-day routine or serve a healthy yet flavorful beverage at your next spring dinner party.

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The great thing about water is that it's a blank canvas. Add berries, citrus or stone fruit, herbs like mint, or some combination of these into the water bottle you keep at your desk or the pitcher that lives in your fridge. We're pretty sure you'll be better hydrated as a result!

For more on hydration, check out the Ultimate Transformation Week 5: Hydration and Pampering video

Herbal Infused Water

2 gallons cold water, plus additional for rinsing herbs

3/4 oz. fresh basil

3/4 oz. fresh mint

3/4 oz. fresh lemongrass

2 fresh lemons, sliced

2 fresh limes, sliced

1 package of edible flowers

Ice (optional)

Directions: Rinse fresh herbs in cold water. Add basil, mint, lemongrass, lemon slices, and lime slices to 2 gallons of water. Stir for 30-60 seconds to release the essential oils. Add ice. Add flowers to garnish, and enjoy!

Your biggest fans in health and wellness, 

Angela and Team TRANSFORM

TRANSFORM Thanksgiving Sides

Happy Thanksgiving, Transformers! We're so grateful to have you in our community, and we're looking forward spending time with our family and friends during this holiday week. We hope you are too! 

If you're still searching for a simple and healthy side dish to supplement your turkey dinner, the TRANSFORM kitchen has you covered with our favorite roasted veggies. Enjoy! 

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ROASTED BRUSSELS SPROUTS/BUTTERNUT SQUASH

Ingredients
1 1⁄2 lbs. Brussels sprouts, trimmed and halved
OR 1 1⁄2 lbs. butternut squash, peeled and cubed
1 lb. red grapes, seedless
3 tablespoons olive oil
2 cloves garlic
1 tablespoon fresh thyme
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
1⁄2 cup water

Directions
Preheat oven to 375o F. Toss the Brussels sprouts/butternut squash and grapes with the oil, garlic, thyme, salt, and pepper. Place on a large rimmed baking sheet with Brussels sprouts cut side down, if using. Pour water down the center of pan.

Cover and roast for 10 15 minutes. Uncover and continue to roast until vegetables are golden
brown and tender.

Red, White, & Blue Brunch

Happy July 4th, everyone! Team TRANSFORM is taking a well-deserved summer break this week, but we thought we'd share a quick recipe for your Stars-and-Stripes holiday brunch. 

RED, WHITE, & BLUE OATMEAL PANCAKES

Ingredients 

1 cup ground oat flour

1 cup rolled oats

3 egg whites

1 whole egg

1/2 -- 2/3 cup almond milk (how thick do you like your batter?)

2 teaspoons pure vanilla extract

2 dashes pumpkin pie spice

2 tablespoons coconut oil, melted

1 scoop OM POWER PROTEIN (optional)

Fresh berries and pure maple syrup (optional but highly recommended!)

Directions

Whisk together oat flour, eggs, 1/2 cup almond milk, vanilla, pumpkin spice, and protein powder. Add more almond milk to batter to reach desired thickness. Mix in coconut oil. Heat additional coconut oil in frying pan or skillet and pour batter to desired pancake size. Cook on both sides and serve with fresh berries and a drizzle of syrup or agave. 

Note: Serving size is 2-3 pancakes. If you don't have pumpkin spice, use a combination of cinnamon, nutmeg, and cloves. 

Have a safe and wonderful holiday!

Your biggest fans in health and wellness, 

Angela and Team TRANSFORM

 

Brunch Hack: Salmon Frittata

Suddenly it's May -- did it sneak up on you like it did us? Team TRANSFORM has been busy this season, and you can check out what we're up to in our spring newsletter

We also know that Mother's Day is coming up quickly (this Sunday, May 14th), and we encourage you to celebrate the ladies in your life who have raised and shaped you and your friends and family. To help you out, we're sharing our favorite brunch recipe: a quick, easy, and good-for-you salmon frittata! Whether you've been planning your Mothers' Day meal for weeks or are only just now remembering the occasion, we are confident this dish will impress even the choosiest of eaters. 

Salmon is favorite ingredient in the TRANSFORM kitchen because it is full of key health-promoting nutrients:

  • Salmon is a great source of vitamin B12, which has benefits for mood; energy level; and heart, skin, and digestive health. It is also an essential vitamin for fighting adrenal fatigue, regulating metabolic functions--including enzyme production and hormone balance--and maintaining the nervous system. 
  • Salmon is a key food source of vitamin D. Many of us sit inside in front of our computer screens every single day, which means we might not synthesize enough vitamin D from sun exposure. Vitamin D is important for immunity and mood. 
  • Protein and heart-healthy omega-3 fatty acids are in abundance in salmon. Protein in particular helps promote weight loss and muscle gain, and you'll get 34 grams in just 6 oz. of salmon -- along with 90% of your daily vitamin B12 and over 1800 IU of vitamin D! 

If you aren't a salmon lover, start small with our salmon frittata -- you'll also be getting great nutrients from some of our other favorite foods! 

SALMON FRITTATA

Ingredients

18 eggs, divided: 18 whites & 4 yolks

8-10 oz. smoked salmon

Portobello mushrooms, finely chopped (optional)

1 cup fresh spinach, finely chopped

1⁄2 teaspoon dill, fresh or dried

3 basil leaves, fresh

6 oz. goat cheese

1⁄4 cup water

Salt and pepper, to taste

Directions

Preheat oven to 400 degrees F. In a medium bowl, beat egg whites and yolks until smooth. Chop salmon and add to egg mixture. Add mushrooms, spinach, and seasonings. Spray an 8x8 glass casserole dish with olive oil. Pour egg mixture into dish and sprinkle evenly with goat cheese. Pour 1⁄4 cup water over the dish to steam the eggs. Sprinkle with salt and pepper and bake for 20-25 minutes or until set. Cool and cut into 6-8 pieces.

For a single serving, drizzle olive oil in a pan and saute together 4 oz. protein of choice, 1⁄4 cup chopped fresh veggies, a handful of spinach, salt, pepper, and seasonings. Combine 4 egg whites and 1 egg yolk and pour over veggie mixture. Top with 2 oz. goat cheese and 1 tablespoon water, cover, and cook on low heat for 10-12 minutes. Enjoy!

Your biggest fans in health and wellness, 

Angela and Team TRANSFORM