Food

If you have never tried Gables Juice Bar and Muscle Pizza in Coral Gables, you have truly been missing out. This family-owned, highly-rated healthy restaurant has been in Coral Gables for over twenty years. Offering breakfast and lunch on weekdays, this local stop always has its work crowd and locals lining up at the door, as well as delivery and take-out on the move at all times during operating hours.

The menu does not offer your typical salad options, but pizzas and wraps with a healthy spin to it, allowing you to pick something more satisfying without the guilt trip. The owners describe Gables Juice Bar as the “the art of health and taste”, offering something tasty that can be healthy as well.

Mike, the owner of The Juice Bar, says, "the Tony wrap filled with turkey picadillo, rice, and maduros, and the Back and Forth pizza, a collaborative buffalo chicken pizza with the neighboring men’s boutique, are among the customer favorites."

Gables Juice Bar also introduced an online-only meal prep program offering customizable healthy items for those who are not fans of cooking or have busy schedules and do not have time to meal prep.

This local spot is casual and inviting, with an artistic look to it inside. During other circumstances, the restaurant would fill up with people who would enjoy their lunch breaks at the restaurant before heading back to work. The restaurant has customers that have become regulars over the years, raving about not only the food but how quick and affordable it is. One customer talked about how much he loves the variety of sauces adding to the flavor of the food. Another important factor customers seem to appreciate is its location and parking, it is easy to get to and there is always parking right outside their door. 

Definitely a must-try eatery located in the heart of the Gables, anyone can swing by and get a quick fix that is filling and nutritious. Come by for a ginger shot when feeling under the weather, or a mid-day smoothie when you need something refreshing during these hot summer days. If it is one of those early mornings at the office, go get those guilt-free pancakes or omelets at Gable Juice Bar which opens at 7 AM.

Find their menu online at gablesjuicebar.com or make sure to follow them on Instagram @gablesjuicebar_musclepizza.

Sure, it’s easy to grab whatever is in sight when hunger strikes but is derailing your health and fitness goals really worth that bag of chips? We suggest reaching for something nutritious that will fuel you throughout your day. Grab an apple or banana (yeah, we get it, not so exciting) or try one of these snack options that we are stocking our pantry (and gym bag) with.

Kate’s Real Food Bars

With six delicious options (we tried them all), these natural energy bars, which are certified organic, gluten-free, soy-free, non-GMO, and sweetened with organic honey taste great and provide the perfect amount of sustainable, long-lasting energy. These thick, yet chewy granola-like bars are not too sweet, and hit the spot. Our favorite was Stash Peanut Butter Hemp & Flax Seed bar, which is no surprise given our nut addiction. Prefer something even more portable, try their new Snack Bites.

The Paleo Girls Granola

Always looking to support the 305, we are fans of this granola founded by two locals. This grain-free granola is packed with flavor and only natural ingredients including almonds, cashews, shredded coconut, pecans, Brazil nuts, coconut oil, coconut sugar, dates, lemon zest, sea salt. Sprinkle it on top of a smoothie, acai bowl, or just eat it out of the bag. 

PB2

Remember our nut addiction, well, yeah, we weren’t kidding. So much so that we can eat PB2 dry, with a spoon. However, when mixed with water as intended, this peanut butter alternative powder is much tastier. For a smoothie loaded with protein, PB2 Performance Peanut Protein delivers 20g of complete plant-based protein and the subtle Dutch Cocoa flavor option has added prebiotic fiber for digestive health. Or try PB2 Pre+Probiotic, that you can mix into a spread, add to smoothies, baked goods or even us for a healthy Honey Peanut Chicken Satay Recipe.

Biena Snacks

These roasted chickpea snacks deliver a crunch with a punch of protein. Available in a variety of flavors ranging from Sea Salt and Habanero, our go-to is the Honey Roasted, which is the perfect mix of sweet and salty. 

I didn’t think that I energized before a workout, until I met Aila. 

A few weeks ago, Katie Webb, the founder of Aila reached out asking if I’d like to review her natural pre-workout energy supplement designed specifically for women. I told her that I don’t usually energize before I exercise, but that I have been looking for something to replace the jitters from my morning (and afternoon) coffee. I was impressed by the natural ingredients on the nutrition label, so decided to give it a shot.

I received several single-serve Aila packets in the mail and simply mixed one in with a large glass of water. I drank my glass of Aila water, which tasted a lot like a mellow cup of matcha, in place of my morning coffee, and sat down to write.

I started typing and found myself so energized (though not jittery) that I literally had to move my body. Thankfully, I’m able to split my days between being physical and sitting at my desk, so I got up, did a high-intensity workout, and felt great.

Later that day, I was still feeling energized. Where I might usually drink 2-3 cups of coffee throughout the day, I felt that one packet of Aila gave me the energy to power through a full day of writing and training. 

Why did it make me feel so magical? Here’s a break down of the natural ingredients that first attracted me to Aila:

• Matcha Green Tea: Matcha is a natural source of caffeine. Essentially, it’s green tea on steroids. It has many proven health benefits, namely that it contains a ton of antioxidants that protect your body from damaging free radicals. In fact, one study found that matcha contains 137 times greater than the amount of EGCG, a potent antioxidant, than green tea. 

• Bee Pollen: Research has shown that bee pollen has both anti-inflammatory and antioxidant properties.  

• Beet Root Powder: Beet root powder helps your body create nitric oxide, which is a really cool molecule that helps to expand your blood vessels and increase circulation. Eating beet root has been shown to increase some types of athletic performance and also lower blood pressure. 

• Spirulina: Some argue that spirulina is the most nutrient dense food on the planet. It contains proteins, B vitamins, Omega-3 fatty acids and more. Studies have shown that it may also increase exercise performance. 

• B vitamins: B vitamins support the body’s energy creation systems. Aila contains vitamin B6, which has many health benefits, including supporting women’s health and potentially boosting mood; vitamin B12, of which a depletion would affect your athletic performance; and biotin.

• Stevia Extract: A plant-derived sweetener which the Center for Science in the Public Interest has called safe. 

• PurCaf®:  PurCaf® is an organic, non-GMO caffeine source derived from green coffee beans that is GRAS (generally recognized as safe) certified.

If you’re thinking that Aila was formulated with a lot of care, you’re right.

"I created Aila after a frustrating search for a pre-workout that worked for me,” says founder Katie Webb. “Most products I tried were high in stimulants and messed with my stomach, or gave me that awful itchy feeling. They also looked really masculine and intense. Our formula is completely unique and was created with women's health and nutrition in mind."

Bottom line: I loved trying Aila and while I may not swap out my morning coffee, I have been convinced that energizing with a high-quality natural supplement pre-workout might be worth my while. 

Disclosure: I received Alia in exchange for this review. All opinions are my own.

Everyone loves a nice, cold margarita on a hot summer day, but do yourself (and your waistline) a favor and skip the pre-batch this year. Impress friends and family alike by making your own delicious, low-calorie marg at home!

Ingredients, Serves 2:

• 4 oz tequila, silver
• 3 oz fresh lime juice
• 4 oz water (use lime sparkling water to make it carbonated)
• Optional: a splash of agave syrup if you like it sweet
• Ice (I liked to use crushed)
• Sea salt

Directions

1. Sprinkle sea salt on a small flat plate or cutting board. Rub the rim of the glasses with a slice of lime then press the glass into the salt on the plate until it’s coated with salt. Set glasses aside.
2. Squeeze the limes and add the juice into a measuring cup until you have 3 oz. Add the lime juice to your cocktail shaker.
3. Pop open that tequila of choice, and measure out 4 oz, then add to your cocktail shaker along with the water.
4. Add your splash of light agave.
5. Fill your shaker with ice and get to shakin’!
6. Use a strainer to pour into your prepared glasses and garnish with a lime.

Now all you need is a beach, backyard, or at least a balcony to lay out on and get a nice Miami tan going. Cheers!

Whether you are avoiding dairy, eliminating preservatives, or just want to make your own custom alternative milk and butter blends, NutraMilk will help make the process easy while reducing waste.

Using nuts, seeds, legumes, and grains of almost any variety, NutraMilk is a versatile appliance that was invented to cut out all the extra tools and time needed to make your own butters and milks. From cashew milk to almond butter, you get to control the flavor, sweetness, and consistency to your taste. The powerful horsepower combined with sharp blades breaks down nuts into butter in minutes. If milking, add water to the butter, and the mixture is forced through little mesh screens to ensure that the final product is extra smooth and creamy.

Ready to make your own? There is no need to soak your ingredients prior, and there is no straining required after. There are just four simple steps:

1. Add your dry ingredients to the NutraMilk machine. You can use as little as one cup for small batches or up to three cups for larger servings.
2. Butter the ingredients. All times are laid out in a handy chart based on the nut, etc. used so there is no guessing. Set the timer and press the Butter button.
3. Add water. Once you have a creamy butter base, add water and press Mix.
4. Dispense. Now you have delicious, additive-free milk!

My first time using the NutraMilk was almost too easy. I re-read the directions several times thinking I was forgetting something. The large machine was slightly intimidating and made me think that there was more too it, but it really was that simple. I also liked that the NutraMilk was quieter than many other blenders and food processors.

While it may not be as cost-effective to make your own alternative milk, this machine will make sure that you are making efficient use of your ingredients. Alternative milk created with the NutraMilk contains 15% nut content with only the additives you want to include. Additionally, there was nothing left over when I was done dispensing! All of the almonds had been used in the milk and there was hardly any pulp remaining.

Although it is a large appliance, you can justify the space and the cost because NutraMilk can easily take the place of your existing food processor. Beyond butters and milks, NutraMilk can be used for smoothies, purees, sauces, dips, and batters.  NutraMilk comes with a giant recipe book with over 200 recipes so that you can have fun experimenting and custom blending your favorite combinations.

RELATED 5 Ingredients You Should Be Adding to Your Smoothies

There are recipes like cinnamon maple almond milk that went amazing with my coffee and lavender honey cashew milk that goes perfect with matcha. As a peanut butter addict, of course, I made my own peanut butter, and I can't wait to try the chocolate hazelnut butter for a homemade Nutella.

If you are someone who likes to know what is in their food, enjoys making their own food, or likes to experiment in the kitchen, I would recommend NutraMilk for the convenience and choices that it provides.

Disclosure: I received the NutraMilk machine in exchange for this review. All opinions are my own.

With more time spent at home comes more food temptation (hello quarantine snacks). It can also be a good time to make a conscious decision to work on health and fitness. And that means cleaning up more than just the house.

That's right, I'm talking about diet!

You won't reach your fitness goals without changing your eating habits. The two just go hand in hand. Luckily, you don't have to re-invent the wheel either. Here are five simple, quick tips that you can follow to improve your diet today.

1.Eat More Plants

Not only is eating fruits and veggies a great way to ensure that you're getting essential micronutrients, but it will also likely lower your overall calorie consumption. Produce has more volume and fewer calories, so it will keep you feeling fuller for longer. Something as simple as swapping crackers for carrot sticks with your hummus or cookies for apple slices and peanut butter can go a long way in reducing your overall calorie intake and helping keep you satiated after snack time. Grocery store low on fresh produce? Or maybe you just wanna stock up? Frozen fruits and veggies stay good longer and have the same nutritional value as fresh produce.

2.There's Power in Protein

Something as simple as making sure you get enough protein with each meal will do wonders for your appetite and your metabolism. Protein is an essential, muscle-synthesizing macronutrient meaning that, without it, you wouldn't survive. As a healthy, active adult, you should be getting at least .5g of protein per pound of bodyweight. The more active you are, the more muscle you have, the more protein your body will need. In other words, if you're goal is to build muscle or lose fat while maintaining muscle, you will need more. Some great sources of protein are eggs, meats, beans, seeds and legumes, collagen or protein powders, greek yogurt, cottage cheese, dark greens, nuts and nut butters, and tofu.

3. Don't Drink Your Calories

Skip the sodas and juices, reach for waterinstead. Wanting something more exciting? Try flavored sparkling water or addsome citrus for a refreshing, hydrating swap that is much healthier.

4.Stick to the Schedule

There's something to be said forroutine. Having breakfast, a snack, lunch, and dinner during the same timeframe each day can keep you consistent and help you avoid unnecessary snacking.Finding yourself hungry more often? You might be thirsty or you might not beeating enough during your previous meal. Have some fruit or veggies to hold youover until it's time for the next meal.

5.Swap for Lighter Alternatives

When it comes to condiments and dressings, search for lower-calorie options made from wholesome ingredients or try a recipe to make it yourself. Homemade Italian dressing is usually lower-calorie and tastier than anything I've ever bought at the store anyways. You can also switch the sugar and milk in your coffee for sugar-free coffee flavor and almond milk. Little swaps like this may seem like nothing, but they add up over time.

We're all in this together and if I have anything to say about it we'll all come out of this thing quaran-toned!

No meat, no problem. Manna Life is a vegan and gluten-free spot in Downtown Miami that has been around for four years. Their mission? Change the way people see healthy food “una planta at a time.”

Check out our original review from 2017!

Manna’s menu is all plant-based and made from scratch. Fernanda Alvarez, co-owner of the restaurant, mentioned that “we don’t use any preservatives, additives, white sugars or flours. Fresh and real food is what defines Manna and make people come back to our place."

Alvarez is a Mexican born and raised “cocinera” who decided to teach the world how to eat properly while staying healthy and on a budget.

“I’m passionate about sharing all my knowledge in my cooking classes and when I’m at the restaurant. I have a peculiar way of making people fall in love with cooking," said Alvarez. "They never expect to end giving up something that wasn’t making them feel well after I teach them the alternative and healthier way of preparing it at home.”

Cooking classes

Manna Life is much more than just healthy eats - they offer hand-on cooking classes where they focus mainly on teaching people how to eat well. It becomes a space for sharing, learning and having fun, with eight different menus to choose from, all vegan & gluten-free.

The restaurant provides all the organic ingredients, then attendees cook for about two hours, before sitting and enjoying what they cooked with the rest of the class. It’s an experience perfect for a romantic date, a birthday bash, or even a team-building activity between colleagues.

With Manna Life, people don’t have to worry about missing any of their favorite dishes, as the restaurant will always find a way to make healthy look and taste delicious.

Learn more on Manna’s Instagram @mannalifefood.

Insome ways, of course, this situation is similar to hurricane preparation, wherewe frantically load up on nonperishables.

For starters, we might want to think about cooking.A month’s worth of supplies is a good estimate.

Also, we won’t lose electricity or our roofs. Soalong with the usual shelf-stable canned and packaged items we’re used topurchasing, we can buy perishable foods. But many fresh vegetables, fruits, andherbs go bad quickly or will be eaten before we’re able to go out and mingleagain.

In that case, Linda Gassenheimer, host of Food News and Views onWDNA (88.9 FM) and columnist for Quick Fix Dinner in Minutes, says, “Your freezer isyour friend." She advises stocking up on flash-frozen vegetables andfruits such as blueberries and strawberries. Because they're frozen just afterpicking, they often have more vitamins and minerals than fresh. “That broccoliin the produce section can be three weeks old,” she notes.

Nutrition-wise, Gassenheimer endorses leanproteins such as those big bags of frozen scallops and shrimp. “You can takeout what you need and put the rest back. Plus, they’re already peeled,"she says. "Just put them in a pot of cold water. Once they’re defrosted,you have cooked shrimp ready to use.”

Pulling from large batches — whether store-bought orhomemade — is clearly a smart idea. If recycling and trash services aredisrupted, you don’t want a kitchen or garage filled with dozens of sticky,smelly containers.

Betsy Karetnick, who formerly worked as the Morning Drive hostfor Martha Stewart and is familiar with prepping, cooking, and freezing inlarge quantities (and is this writer's sister), recommends stocking suppliesfor soups, i.e., hearty produce that lasts: potatoes, beets, carrots, celery.She also notes that of all fresh fruits, citrus keeps well in the fridge.“Bananas, like mangoes, can be peeled and frozen for smoothies and baking,” sheadds.

Baking is an excellent idea for families withchildren — it’s entertainment with an edible end — so add flour, sugar, bakingsoda, baking powder, vanilla extract, and eggs to your list. Plan to freezewhatever you don’t eat right away.

If you don’t want to bake, preservatives will do thetrick. Writers are best at practicing solitude, so what would they buy? PoetCatherine Esposito Prescott says she'll go for “those potato rolls that nevergo bad, and Entenmann’s products because they also never expire.”

For fresh herbs, buy them now and make pesto orpurée them with olive oil. Then freeze in ice-cube trays, release when frozen,and store in plastic bags so they don’t take up much room.

Feel free to treat yourself to gourmet items aswell. Go to Marky’s and buy truffles preserved in oil, as well as mustard,cornichons, foie gras, and sustainable caviar. Head to Costco and grab somehunks of cheese that make Jason Momoa’s head look small. In addition, ratherthan buying sliced deli meat that's sure to go rancid, opt for cured and driedsausages.

What’sthat, you say? Fats, salt, and nitrates? Forget about it. This is no time toworry about long-term harm to our arteries.

That said, don't load up the cheese drawer withpungent washed-rind cheeses such as Époisses de Bourgogne, which urban legendsays is so odorous it’s banned from public transportation in France. Even ifyou live alone, it flavors everything in the refrigerator.

Think quarantine might last longer than a month?Take a page from DoomsdayPreppers and order a year's supply of freeze-driedgoods from Walmart. The BaseKamp cheesy lasagna reportedly rocks.

And above all, be sure to stockpile your sense of humor. We'll all need plenty of that no matter what coronavirus brings.

*This article was originally published on Miami New Times by Jen Karetnick, and can be found here.

Green G Juice Bar, a healthy spot completely designed with recycled wood, has a lot to offer. Its extensive guilt-free menu will make you feel good and satisfied all day long.

The G stands for "Green Generation." The juice bar started in 2014 with a shared family passion for fitness and health.  Andrea Plazas, a graduated health coach, Diana Molina, a fitness passionate, and David Plazas, a juice enthusiast, realized that they were part of a lifestyle where most of their daily habits were around clean food, going to the gym, and preventive medicine.

Green G prides itself on quality ingredients and nutrient-packed recipes, with "superfoods all over their menu". They specialize in Acai Bowls, protein smoothies, and cold-pressed juices using their favorite cold-pressed method.

Plazas told us one of Green G's secrets for success: their Acai Bowl is a recipe made entirely by them.

“We don't buy frozen mix; we craft each bowl making it fresher and more delicious," says Plazas. "You might have to wait just a little longer than in other places, but quality takes time, right?”

Whether you are looking for a quick bite after your workout or a place for a healthy treat to share a good time with your friends, Green G has you covered.

Must-haves:

• Luscious Bowl - half chia seed pudding and half acai bowl
• The Knockout - acai with a mix of nuts and almond butter and one of their best sellers.
• Blue Monk smoothie bowl - packed with superfoods and high-end products like monk fruit, blue majik, cashew, and coconut meat.

New in 2020:

• Smoothie Bombs
• Vegan toast

Discover more about Green-G Juice Bar on Instagram @GreenGJuiceBar or stop by any day of the week to have a guilt-free bite or drink.

$2 to add avocado? Avocados are always worth any upcharge they might incur according to Pati Jinich. We agree, Pati!

Jinich was born andraised in Mexico, which influenced her love of avocados.

"It is part ofyour soul as a Mexican," she said. "Avocados are easily accessibleand can be dressed up or dressed down. These qualities highlight the Mexicancharacter; we are very accommodating."

Jinich is a chef and the star of national public TV series Mexican Table, in its eighth season.  She has published two cookbooks: Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking, published in 2013, and Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens, published in 2016. She is also a brand ambassador for Avocados from Mexico.

Her tips for picking a good avocado? Find one with a little give when you press on the skin, but not too soft where it's overripe. If the avocado is still a little green, bring it home anyway as it will ripen in just a few days. If your avocado ripens faster than you can eat it, store it in the refrigerator to give it an extra 4-5 days.

The Hass Avocado Board is projected that the US will consume 153 million pounds of avocado during tomorrow's SuperBowl game.

We asked Jinich, our avocado queen, to share three recipes all involving the delicious healthy fats for your Super Bowl party. Below is Jinich's essential guacamole recipe. She also shared two taco recipes, one with chicken and one vegetarian option, because she loves how portable tacos are - easy to eat and serve as you mingle and watch the game!

If you try any of these recipes and post to Instagram, tag @stayfit305 and @patijinich! 

And if you're a superfan heading to the Super Bowl at the Hard Rock Stadium on Sunday, check out Tacos Por Favor by Avocados from Mexico to get your taco fix.

1. Essential Guacamole

• 3 ea. Avocados From Mexico, halved, pitted, & peeled
• 2 ea. limes, juiced
• 2 ea. garlic cloves, minced
• 1/2 ea. tomato, finely diced
• 3 T. cilantro, finely chopped
• 2 T. sweet onion, finely chopped
• 4 t. chives, finely chopped
• 1 t. basil, finely chopped
• Salt to taste
• Pepper to taste

INSTRUCTIONS

1. In a large bowl, mash the avocados until smooth.
2. Fold in lime juice, garlic, tomatoes, cilantro, onions, chives, and basil. Season with salt and pepper.

2. Avo-Mojo Chicken Tacos

For Chicken:

• Olive Oil           
• Chicken Breast
• Prepared Mojo = 1 bottle Goya Prepared           
• Lime    
• Sour Orange Juice       
• Garlic  
• Bay leaf           
• Salt and Pepper           

INSTRUCTIONS

1. In a large heavy pot, heat olive oil over medium high heat.          
2. Add chicken and combine with olive oil. 
3. Add remaining ingredients and cook for 25-30 minutes at low heat.           
4. (Let chicken slightly cool down) 
5. (After cooled down - Shred chicken breast)        
6. (Add shredded chicken breast back into cooking liquid)   

3. Avo Vegetarian Tacos

For Fried Avocado:

• Avocado
• Panko Bread Crumb
• Tajin
• Eggs
• Salt

1. Cut each avocado into 8 wedges lay on sheet pan.
2. Using a food processor, pulse only 8 oz of panko to a fine consistency
3. Mix together fine & regular panko with tajin into a mixing bowl.
4. Place eggs into a bowl and mix well and set aside
5. Toss sliced avocado in seasoned panko and then to egg wash then back to seasoned panko.
6. Then place slices onto a parchment paper-lined sheetpan.
7. Place another piece of parchment paper on top of coated avocados.
8. Wrap sheetpan of avocados tightly with plastic wrap.
9. Place into freezer till frozen or up to 72 hours.
10. Fry at 350 till golden brown and season with salt immediately after frying.

For Tacos:

Build taco from bottom to top as on the ingredients starting with the tortilla and ending with the grilled avo in the following order

• White Corn Tortilla 4.5 inches    
• Avo Mojo Chicken            
• Cilantro Lime Slaw        
• Pickled Red Onions      
• Cotija Cheese  

Twelve years ago, I decided to stop eating red meat and poultry after a friend sent me a PETA video the day before Thanksgiving and I quit cold turkey (pun intended). It not only changed my perception of the food industry and its treatment of animals but also jump-started my journey on eating healthier. I started buying more fruits and veggies and looking for more organic and all-natural products whenever and wherever possible.

Once I expanded my healthy eating habits, Iquickly learned how expensive this new lifestyle was becoming. I sought outlocal farmers markets to purchase reasonably-priced, locally-grown produce,however, at times it was difficult to get to these markets due to distance fromhome, especially during the week after working all day or on weekends due tokids’ extracurricular activities. I also found that local farmstand pricesstill tended to be quite expensive.

Thankfully over the years, we have seen an increased awareness and desire for healthy living evident through organic, vegan, vegetarian, gluten-free, and farm-to-table type eateries, smoothie bars, and local health food stores sprouting up everywhere. This has propelled big-box retailers such as Walmart, Target, and Costco to start carrying more organic and plant-based foods in order to remain competitive, making it a whole lot easier to buy healthy foods and products without it wreaking havoc on our checkbooks.

Whether you’re just starting out or are a long-time conscious eater, the following are a few tips on how to comparatively shop for competitive prices on healthy foods, ultimately saving you time and money. While some tips may take time at first, once you commit, it will become an everyday routine that you won’t want to break!

1. Comparative Shopping

Regardless of whether you’re single or a family of four, the first thing you should do is plan your meals. This will keep you focused on the main items you need to shop for first and help you stay on budget. Allow for some flexibility to incorporate any sales you may find for the week.

Next, look for print and online sale promotional advertised by your local grocery and health food stores. Most stores now have apps where you can create a shopping list so you can keep track of your items and clip digital coupons. Stores such as Whole Foods offer Amazon Prime members 10% off their grocery bill and access to weekly discounts on popular items. Also, always consider the store-brand products as another way to save at the checkout.

Look for Buy One Get One Free (BOGO) items!This can really save you money as well as allow you to stock up on yourfavorite healthy items.  Look for BOGOproducts that are organic or all-natural first when at all possible, such asfresh or frozen fruits and veggies, plant-based foods such as Gardein,Morningstar, or Beyond Meat, and natural cleaning products such as SeventhGeneration, Method, or Mrs. Meyers.

If you’re a coupon clipper, combining these offers with cut-out and digital coupons will really maximize your savings. Some of these manufacturers also include coupons once you sign up for their e-newsletter, which is another way to stay up-to-date on the latest products, recipes, and healthy-eating news.

2. Groceries Delivered to Your Front Door

Now, I realize that many of you may not want to shop at several stores to take advantage of these savings because let’s face it, you could be spending more on the gas to get there than the actual bargain itself. A great way around this is utilizing delivery services such as InstaCart specifically for those stores located furthest from your home. The small delivery fee is well worth the time spent driving all over town and will balance out, especially if you’re getting a more competitive, bargain price in comparison to other stores. These apps also offer their own coupons, discounts, and credits especially the more you use their services. There is nothing like getting your groceries delivered to your door after a long day of commuting and working.

3. Food Prepping

Food prepping is probably the most time consuming of these tasks however, it will save you time and money in the long run. The best time to meal prep is as soon as your groceries are brought home. If you weren’t able to find organic fruits and veggies, wash them in a strainer with a mixture of distilled white vinegar and water to remove as much bacteria and pesticides as possible before placing them in separate containers in the fridge for easy snacking and packing. The same goes for nuts, crackers, and seeds. The more you prep, the less likely you are to skip a meal, reach for quick, fatty foods, or spend money picking up fast food or eating out.

If you stocked up on certain foods that may go bad before you have the opportunity to eat them because the sale was just too good to pass up, store and freeze them! Products such as bread and fruit will stay preserved longer while stretching your dollar!

These small steps can really go a long way not only in saving you money but also by helping you maintain a healthy diet and lifestyle for years to come. Happy shopping!

For those living or working in Doral, you are in luck, because Pure Joy Restaurant, the latest healthy spot, and creative kitchen, recently opened its doors in Midtown Doral. With an extensive menu that adds a creative twist to breakfast, lunch, and dinner favorites, anyone is sure to find something to please their tastebuds. A tasty meal, one that is guilt-free and made from scratch, is what Pure Joy is all about.

Pure Joy is described by Mariana Viloria, creator and co-founder of the restaurant, as, “food created in its purest and most honest form. Made from scratch and utilizing all-natural ingredients, the food is meant to bring joy to those who eat it.”

Viloria's experience of eating unhealthy foods affected her health growing up. She went on to later study nutrition, which led to her passion for healthy cooking. After combining the two, Viloria realized she could make meals that were both delicious and nutritious.

By opening Pure Joy, Viloria is now able to share the knowledge, dedication, and love she puts into her recipes on a plate, and serve those looking to eat something that will not only taste good but that is also made pure.

The purpose of the restaurant is to erase the stigma of healthy meals being boring and not as flavorsome as other foods that can be unhealthy and harmful. Viloria wants to create a place that is available to everyone, “delivering food that is nourishing, yet as appetizing and comforting as your grandma’s cooking."

With recipes that are innovative and interesting, such as the impossible sliders and the asado negro, they are sure to catch people’s eye when reading the menu.

Craving sweets but don’t want to feel bad about it later? Pure Joy also has a wide selection of satisfying, guilt-free desserts, from cheesecake to brownies. The menu has plenty of options for people to find something they want, and leave with a full belly and a happy heart.

Pure Joy manages to bring its name to life by creating an atmosphere that offers serenity and happiness through its vibrant yet soothing colors, relaxing tunes, smiling faces ready to serve, and an open kitchen for all to see.

Whether one stops by for a quick coffee break, a post-workout smoothie, a casual luncheon, or a Saturday brunch with friends, Pure Joy makes sure to welcome everyone at any time of the week. The restaurant is meant to invite people in, to sit down, and have a meal in a calm place that will bring them joy both inside and out.

To learn more about Pure Joy, check out their Instagram @purejoy_restaurant or their website www.purejoyfoods.com.

"Saving theworld one scoop at a time" is painted on the wall outside of Nabati as anintroduction to their values. This plant-based and plastic-free ice cream shopcelebrated their grand opening on August 2 and aims to be a guilt-free, healthytreat for both humans and the planet.

Founder Ola Kayal isa vegan chef who originally created Nabati, which means "plant-based"in Arabic, as a project for the culinary school she attended in Switzerland.When given the opportunity to open the first plant-based ice cream shop in Miamifollowing her graduation, she took the chance. After years of testing, she hasfound herself able to redefine ice cream.

There is nothing tohide at Nabati. All of the ice cream is produced in-house using a combinationof cashews and coconut, and sweetened with natural ingredients like dates andmaple syrup. There are no stabilizers or chemicals used and the base of the icecream is mixed with natural ingredients to create original flavors.

And for a smallshop, they are big on flavor. There are over 15 flavors at any one time, likebanana pecan, apple granola, and golden scoop (turmeric and ginger). Someflavors are blended with CBD for a little extra chill. The menu isever-changing and Nabati welcomes suggestions for future flavors.  In addition to the ice cream, there aredifferent toppings available as well as cones that are also baked in-house -all of which are also organic, soy-free, gluten-free, refined-sugar free, anddairy-free like the ice cream.

In creating theirown plant-based ice cream, it also means that Nabati is not harming any animalsor our planet. Kayal and her shop are committed to sustainability and offeronly compostable bowls and spoons. Patrons who bring their own containers evenget 5% off their bill.

While highlight ofthe shop is the ice cream, Nabati also has smoothies, bakery items, and coffeeon their menu. Kayal and Nabati also love hosting events and being a creativespace for the community. They welcome artist collaborations, showcases, and pop-upsrelated to their vegan and sustainable missions.

For hours and more information check out nabatisuperfoods.com or on Instagram @nabatiicecream.

Onestressor that comes up for a lot of people around the holidays (especially ifyou are health conscious) is all of the wonderfully yummy food choices thatbombard us from October 31st until all the leftovers are finallygone probably sometime in January.

Having anxiety around eating can range from mild disturbance to full-on eating disorder and can negatively affect your mental health as well as get in the way of those lovely moments in life that are meant for you to enjoy.

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Dr. Gabrielle Fundaro, nutrition scientist and diet coach of Renaissance Periodization encourages clients to reframe their two weekly “cheat meals” each week to “free meals” or even better “treat” meals. Understanding that you deserve the balance of having a few meals that are purely for enjoyment can help get you through those episodes of stale green Christmas tree cookies in the breakroom while you diligently get your veggies in.

Many people simply give in to an all or nothing mentality with holiday eating, skipping exercise sessions and indulging at every opportunity then shaming themselves after. Remember that you can choose to start or stop eating at any point that you realize it is not serving you, so if you are eating something that feels like it is not worth the extra calories, put it down, there is no rule that says you must finish. Also if you feel you are over-restricting to save calories for Thursday, and you feel hungry, let yourself eat more. Sometimes people even punish themselves with excess exercise after a big eating day.  

*RELATED 6 Ways to Relieve Stress During the Holiday Season

“There are different schools of thought on this, so it's really about your reasoning,” says Fundaro of a post “treat” exercise session. “If you're doing it to celebrate your extra energy and hit some PR's of some sort, totally go for it! If you're doing it because you feel anxious or guilty, or like you need to undo/work off/compensate for your eating the day before, I'd recommend just doing your normal workout. Compensatory behaviors like that can really ingrain that cycle of restriction/purging after eating something 'bad.’”

Whatever you are celebrating, holidays tend to have culture-based comfort foods that get trotted out only once per year and are filled with good memories and made by loved ones. Viewing these foods as beautiful opportunities for greater connection can reframe the thoughts around these dishes.

*RELATED 10 Tips For Staying Fit During The Holidays

In that same train of thought, remind yourself that not every indulgence will really be worth all of the stress around it. Generic store-bought goodies from someone you don’t know well? Thoughtful, and definitely worth a thank you, but consider sharing these with others who will not stress about it. Your grandmother's incredible pound cake you have been thinking about since the last holiday gathering? Go for it. Then plan for most of your normal meals to be healthy and continue your regular exercise routine throughout the season.

Also, avoid talking excessively about your holiday food choices with others unless asked. Conversations about calories around a festive dinner table tend to kill the good vibes and just makes you more focused on how “bad” you are being. Having a grateful attitude toward your ability to indulge while still staying healthy through your everyday habits will allow you to get through the big meals without so much stress.

You can follow Dr. Fundaro for more evidence-based, balanced nutrition advice @vitaminphd on Instagram.

After a tough workout that leaves your body burning, your skin sweaty, and your muscles achy - you need proper replenishment. An ice-cold, hearty, smoothie? Yes. Please!

Smoothies are the perfect meal, snack, or supplement whether you’re looking for an extra protein boost, a nutritious breakfast, or a post-workout meal. The problem with smoothies, however, is that there’s a fine line between nutrition-packed goodness and a sugar-loaded treat. It’s important to limit your smoothie to only a few different types of fruit, use unsweetened non-dairy milk, and a clean protein powder mix.

Aside from being sugar-conscious, there is a multitude of ways to pack in nutrients and stray away from your typical morning blend. Here are 5 healthy ingredients to include in your next smoothie.

SPIRULINA 

Spirulina is a type of cyanobacteria derived from alkaline lakes in Africa and South America. It is packed with nutrients like Vitamin B1, B2, B3, Iron, quality protein, and it does wonders for gut health. Research shows that spirulina helps to maintain healthy gut bacteria and boosts the immune system. This is a no brainer!

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CBD 

There’s nothing a little Resilience CBD can’t fix. Adding in their Orange Rise or Citron Zest CBD oil drops to your next smoothie will help reduce inflammation, promote energy and focus, as well as regulate sleeping patterns. Try it for yourself after your next workout...you’ll feel like a champ the next morning!

EGG WHITES 

The average egg white has about 4 grams of high-quality protein. It also doesn’t have much flavor, so it’s the perfect replacement for artificial protein powders that are high in sugars and additives.

GINGER

Ginger is an overlooked, yet incredibly nutritious addition for smoothies. Not only will a little ginger root spice up your smoothie, but it’s a powerful antioxidant with anti-inflammatory properties. Add some ginger to experience its healing effects when you feel a cold coming on, or after crushing it in the gym.

*RELATED 3 Pre and Post-Workout CBD Recipes You Need to Try

*COOKED* BROCCOLI 

The easiest way to avoid excess sugar in your smoothies? Veggies! We all know vegetables have extreme health benefits, yet 90% of Americans don’t eat enough of them. Broccoli is great for a myriad of reasons: Excellent source of Vitamin C, K, antioxidants, fiber, folic acid, and more. But we get it - raw broccoli in your creamy berry smoothie doesn’t exactly sound enticing. That’s why steaming it first is the key to sneaking in all those health perks.

One of the biggest challenges I hear people face is genuinely being motivated to eat a healthier diet, but struggling because they’re so busy with work, family, school, or other commitments. Even if someone does have the time, unless they absolutely love cooking, chances are they’d rather be spending that time elsewhere. This is a big reason so many people give up on a healthy lifestyle and settle for fast food, microwave dinners, and all forms of processed foods. Luckily, when you know the right strategies, eating whole food meals can actually be faster, cheaper, and even better tasting than the processed “fast food” options.

PANCAKES

Ingredients

• 1 banana
• 2 eggs

For the Batter

• 2 tablespoons of flax seeds
• 1 tablespoon of coconut powder
• A small handful of hazelnuts, almonds or walnuts
• 1 tablespoon of peanut butter (we LOVE that combo!)
• 1 tablespoon of protein powder
• 1 tablespoon of raisins
• 1 tablespoon of cinnamon
• 1 tablespoon of vanilla extract
• A few thin slices of apple or pears
• Pumpkin puree (organic)

Topping Ideas

• Honey
• Maple syrup
• Cherries, strawberries
• Yogurt
• Sugar and lemon juice

AVOCADO PESTO TOAST

Toasts

• ¼ cup pepitas (hulled pumpkin seeds)
• 2 large ripe avocados
• 2 medium cloves garlic
• 2 tablespoons lemon juice
• ¼ teaspoon salt, to taste
• ⅔ cup (1 ounce) packed fresh basil leaves
• 4 slices of Organic Bread

OptionalAccompaniments

• Cooked eggs (fried, poached or scrambled, your preference)
• Halved cherry tomatoes (1 small handful per serving)
• Freshly ground black pepper, red pepper flakes and/or flaky sea salt

Instructions 

1. To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
2. To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
3. Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.
4. Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and/or tomatoes. Sprinkle lightly with freshly ground black pepper, red pepper flakes (for heat) and/or flaky sea salt, if desired. Serve immediately.

CHOCOLATE SHAKE

Ingredients

• 3 oz. firm tofu
• 1/2 banana, sliced
• 1 1/2 tablespoon unsweetened cocoa powder
• 1/4 cup skim milk (almond, soy, or coconut milk)
• 1/2 tablespoon vanilla extract
• 1 1/2 tablespoon brown sugar (or Stevia)
• 1/2 cup ice

Instructions

• Add everything to a blender and blend until smooth.

GREEK SPAGHETTI SQUASH TOSS

Ingredients

• 1 teaspoon olive oil
• 1/4 cup thinly sliced red onion
• 1/2 teaspoon minced garlic
• 1/3 cup unsalted chickpeas, rinsed and drained
• 1/2 teaspoon chopped fresh thyme
• 6 cherry tomatoes, halved
• 1 ½ cups Easy Baked Spaghetti Squash
• 1 cup baby spinach, torn
• Dash of salt
• 2 tablespoons crumbled feta cheese

Instructions

1. Heat oil in a medium skillet over medium-high.
2. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute.
3. Add spaghetti squash, spinach, and salt; toss gently to combine.
4. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese.

WHOLE WHEAT BERRY MUFFINS

Ingredients

• ⅔ cup unsweetened plant-based milk
• 1 tablespoon ground flaxseeds
• 1 teaspoon apple cider vinegar
• 2 cups whole-wheat pastry flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• ½ cup unsweetened applesauce
• ½ cup pure maple syrup
• 1½ teaspoons pure vanilla extract
• 1 cup berries

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners or use a nonstick or silicone muffin pan.
2. In a large measuring cup, use a fork to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.
3. In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
4. Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean.
5. Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

RAINBOW VEGGIE FLATBREADPIZZA

Ingredients

• 1 package (2-piece) Stonefire naan
• 1/2 cup pizza sauce, homemade.
• 1/2 cup shredded part-skim Mozzarella cheese
• 4 cups chopped colorful veggies (I used broccoli florets, green peppers, yellow peppers, orange peppers, grape tomatoes, red onions and thinly-sliced purple potatoes)
• 2 tsp. olive oil
• 1 tsp. Italian seasonings
• Optional toppings: grated Parmesan cheese, red pepper flakes)

Instructions 

1. Combine all ingredients in a small saucepan. Cook over medium heat until bubbles begin to rise (and pop) at the surface. Reduce heat, cover, and let simmer for another 15 minutes.
2. Serve warm. Or you can also freeze this to use later. (I love freezing it in ice cube trays so that you can choose how much you want to thaw and use later!)

PAPAYA BOAT

Ingredients

• 1 medium papaya, ripe
• 1 cup plain Greek yogurt
• 1/2 cup fresh berries
• 1/2 banana, sliced
• 1/2 cup homemade/organic granola
• Raw honey to drizzle/optional

Instructions:

1. Slice papaya in half lengthwise.
2. Spoon out seeds and scrape away just a bit create a small bowl.
3. Fill each side equally with yogurt, fruits, and granola. Enjoy!

This past weekend was the 6th annual SEED Food & Wine Festival, which hosts multiple events celebrating the plant-based community and encouraging sustainable living.

On Saturday, November 9, was the Festival Day Tasting Village at Mana Wynwood, where attendees enjoyed countless plant-based and vegan food and drink options.

Among the 150 restaurants, bakeries, brands, and juices representing states across the country were some local gems from right here in South Florida.

Here are seven brands and restaurants that we got to meet and taste at the SEED Food & Wine Festival. All these treats can be found at various health food markets and restaurants across South Florida.

Bunnie Cakes

Already well-known in Miami, this local bakery was featured on Cupcake Wars in 2013 and has since won numerous awards. Mariana Cortez is the founder of this vegan bakery where their delicious products have no artificial sugars and select items are also gluten-free. Bunnie Cakes makes cakes and cupcakes (of course) as well as cookies, brownies, donuts, and cinnamon rolls. Their mini cupcakes were so moist, and we loved the guava and vanilla flavors. Find their storefront in Wynwood and coming soon, Doral.

Rebirth Elixirs

Rebirth Elixirs are juices recreated based off recipes from ancient history - the mountain cities of Incan Peru, the Maurya empire of 2nd century B.C. India, the royal palaces of the Ayutthaya Kingdom of ancient Thailand, the inner chambers of Cleopatra's Egypt, and the vast and florid civilizations of West Africa. We tried the Egyptian Rose Water, meant to hydrate your skin and fight wrinkles as queen Cleopatra used to, and the Incan Purple Corn Cider, which contains a high concentration of resveratrol to help lower cholesterol and regulate blood sugar. Find these juices at Milam's Markets and Living Green Markets, among many other locations.

ADASHAH

ADASHAH is a lentil-based vegan protein source with a multitude of nutrients. Taylor Cohen created this product in a way to heal herself from chronic disease through an organic, plant-based diet. Made of a mixture of red lentils, flaxseed, and turmeric, it can be prepared in a variety of ways. ADASHAH is 100% organic, preservative-free, soy-free, gluten-free and nut-free. Not only can you feel good about the ingredients, but it is a powerhouse of nutrients and is packed with protein. Restaurants across South Florida all prepare and serve it differently, using it in wraps, bowls, salads, in a vegan bolognese, breakfast burritos, even as a burger. We loved the taste and texture of this protein alternative.

Nabati

Enjoy your ice cream and feel good about it. Founder Ola Kayal is dedicated to sustainability, health, and making delicious desserts anyone can enjoy. The plant-based ice cream at Nabati is made from cashews, coconuts, and other all-natural, healthy ingredients. Nabati crafts many unique flavors, all made in house. We tried “sweet smoke” at SEED and it was creamy and satisfying. The location in Wynwood is plastic-free and customers are welcome to bring their own containers for a discount.

Big Kahuna Kava

Kava is native to the Pacific Islands and the Kava root hasbeen used for many years to help relieve anxiety, stress, migraines, help with insomnia,and create an overall state of relaxation. While the taste is earthy andslightly bitter, Big Kahuna Kava infuses the kava root with pineapple andcoconut water to create a more desirable drink. However, this beverage istypically consumed for the health benefits versus the taste. You can find BigKahuna Kava at Brickell City Center Farmer’s Market and Pinecrest Farmer’sMarket, among other venues.

Chef Cristy’s Raw Foods

Chef Cristy Gonzales makes delicious raw treats from her Doral headquarters, specifically raw energy balls that come in cinnamon, chocolate, and orange flavors. The primary ingredients in Gonzales’ energy balls are apples and cashews and, according to her research, are at an ideal “good fat” ratio - 1:2:2 ratio of saturated, mono-unsaturated, and polyunsaturated fat. Some of the benefits of these snacks include maintaining a strong immune system and providing vitamins, minerals, fiber, and anti-inflammatory compounds to the body. Chef Cristy’s products are vegan, gluten-free, sodium-free and organic and taste amazing!

Tiger Seed

Tiger Seed‘s goal is to produce high-quality tonics thattaste delicious. They use all-natural ingredients and you will never findartificial sweeteners or preservatives in their products. Tiger Seed’s flagshipbeverage is Gingerade, featuring the health benefits of ginger, but they alsohave a Turmeric Tea and a Matcha Mint drink, all with their own health benefitsthanks to the main ingredients - turmeric and matcha. All three are refreshingand flavorful and bottled right here in Miami!

The Magic City, known for its nightlife, beaches, and Cuban sandwiches, is now famous for its plant-based cuisine.

Miami has just been named the top vegan hot spot in the United States.

The ranking comes from a study by Hayes & Jarvis, a U.K.-based travel company. Though Miami wins for most vegan-friendly city in America, Dublin was awarded most veg-friendly in the world - one-fifth of the Irish city's restaurants offer vegan options.

Initially, Hayes & Jarvis explored the 50 most visited cities in the world for its survey. The company then analyzed TripAdvisor data to search for restaurants by cuisine and ratings. To be eligible for the final ranking, each city needed to contain a minimum of 500 restaurants. According to its website, Hayes & Jarvis analyzed data "between July 30, 2019, and August 1, 2019, to find the cities with the highest proportion of a particular restaurant's cuisine." The result is based on which cities boast at least 100 vegan-friendly establishments and have the highest proportion of them. Dublin was found to be the top vegan-friendly city in the world.

Next, the company turned its attention to the United States to find the nation's best cities for vegan dining. According to Tonje Odegard of the content marketing agency Verve Search, a new survey, conducted last week, explored vegan options in 250 cities across America. As with the world survey, U.S. cities with at least 100 vegan-friendly restaurants were considered to be included in the Top 10.

Miami - with nearly a quarter of its eateries offering at least one vegan option on the menu - came out on top. Charleston, South Carolina; Scottsdale, Arizona; Savannah, Georgia; New York City; Washington, D.C.; Orlando; New Orleans; Las Vegas; and Salt Lake City round out the U.S. Top 10.

Planta South Beach's chef de cuisine, Benjamin Goldman, says he's known all along the Magic City's plant-based food scene is thriving. "It's not a surprise that Miami, considering how eclectic and open-minded the community is, has become the most vegan-friendly city."

Goldman says vegan dining has come a long way from the once-stereotypical wheatgrass shots and sprout sandwiches. "Chefs who have not always cooked vegan, like myself, are using their approaches from nonvegan restaurants to re-create really good food out of plants. This is not something the plant-based community was used to in the past, so it’s a huge advantage."

Goldman says a plant-based lifestyle can be both delicious and beneficial for people and the planet. "It's about eliminating the footprint and honoring the body."

He says Planta, which OpenTable named one of the Top 50 restaurants for vegans nationwide, appeals to both vegans and nonvegans. "Planta is at the apex of vegan dining because not only is it a great restaurant with awesome food, but it offers a fun ambiance and superior service."

Planta is only one of many innovative plant-based restaurants in town. Plant Miami at the Sacred Space in Wynwood specializes in dishes using local produce, and the VShops is a completely vegan food hall in Coconut Grove. Miami is also home to the Seed Food & Wine Festival, set to return for its sixth season November 7 through 10 with a host of dinners, a tasting village, and many other events.

*This article was originally published on the Miami New Times by Laine Doss, and can be found here.