Powershift with Sustainable Diet Changes.
Some of you may have noticed a new program available through KITCHEN SHIFT called POWERSHIFT.
POWERSHIFT is my answer to ALL the requests I have received over the years from family members, friends and clients who want a “RESET”.
This program will officially launch *soon but I want to be sure the program is as good as it can be when it takes off. Therefore, I have a small group testing things out right now- offering me feedback and suggestions. I decided it would be best for ME to partake as well and am currently on day 5 of my beta round of this program.
If we are being really honest with one another I am well aware I eat healthy and “clean” the majority of the time. If I compare myself to the general population there is no question I have the food thing figured out for my body. But we are all in different places on our health journey. NO matter where YOU are- my guess is that place is not permanent. You take two steps forward and then go on vacation and it’s three steps back. Or work gets crazy stressful and we take another step back. Then we have a really productive weekend and we shift forward. Point being. We shift around. And IT’S OK!
But when the shifting goes backward for too long OR you are just simply motivated to shift it into a whole new gear- it is time for my POWERSHIFT RESET.
Caffeine, alcohol, sugar, yummy carbs- they are ALL a slippery slope. We can be so good and next thing you know we are up to 3 cups of coffee daily or two handfuls of crackers in the afternoon or a sweet treat (it’s only 100 calories!!) every single night after dinner. The bad stuff becomes a habit.
My solution- pull it ALL out for 10 days- and get back to baseline. HIT THE RESET BUTTON.
As I have been doing my POWERSHIFT program myself this week the hardest by far has been DAIRY. I have really stepped back and evaluated my habits. MAN do I default to dairy when I am hungry. Cheese is what I sprinkle on my eggs or grab in a rush out the door (oh Siggi’s yogurt I love you!), it’s what I snack on in the afternoon when I am bottoming out, and it’s the delicious garnish on most salads, soups, and dishes at night. In terms of quality- I eat GOOD dairy. I stick to mostly goat and sheep’s milk (easier to digest), organic and grass-fed when available. But there has been this little voice in the back of my head telling me- ease off the dairy Beth. Just give it a try.
And I have. I have been ALL IN since last Wednesday and it feels really really good. One immediate thing I noticed is my stomach. Bloating is GONE. Digestion is at ease and things are just good. I know we in the health and wellness industry throw the term “inflammation” around A LOT but I feel as if this is a situation where it really applies. Inflammation feels- nonexistent.
So all in all. This hasn’t been terribly hard with all this good body feedback. Until Friday night arrived.
You see- in our house- we make homemade pizza each and every Friday night (as long as volleyball or basketball isn’t interfering!)
IT. IS. AMAZING. My daughter is the one who actually located the recipe for the gluten-free crust. It’s so good I told her she should sell it. And then there is cheese. I layer Tillamook mozzarella, fresh parmesan, and even a little goat cheese crumble if I am feeling adventurous. It’s unreal.
So, this Friday- I let my crew do their thing with the regular pizza and I went rogue and created something NEXT LEVEL.
Pictured is my grain-free (almond flour) pizza with basil cashew cream sauce. It was truly delicious. My husband does not dole out compliments and said it tasted like something you would get at a high-end hipster restaurant in Brooklyn, NY. With that said- I think I did GOOD! LOL
I will list the recipe below but want you to know a bit about the basil cream. You must soak the cashews for at least an hour if not more. You need them nice and soft for when you put in the blender- to make it extra creamy.
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BETH’S POWERSHIFT PIZZA
ALMOND CRUST
Ingredients:
2 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 teaspoon dried Italian herbs, optional
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
3 large eggs
2 tablespoons olive oil
Directions:
1. Preheat your oven to 350°F. Get out a large rimmed baking sheet.
2. Whisk together the dry ingredients in a large mixing bowl; set them aside.
3. Pour the wet ingredients into the dry ingredients and mix together to form a dough.
4. Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4" thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet. Consider sprinkling some extra almond flour beneath and above the parchment paper
5. Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
TOPPINGS:
First, remove the crust from its first pass in the oven. Next, add your desired toppings. On my pizza, I added RAO’s Marinara (the best low sugar REAL jar stuff you can buy in my opinion), then added mushrooms, artichoke hearts, organic chicken sausage, sundried tomatoes, and fresh basil. Bell peppers and olives are always welcomed- I just didn’t have them this particular round! Next, place back in the oven to heat all the toppings through- about 5-10 minutes.
BASIL CASHEW CREAM:
Ingredients:
· 1 cup pre-soaked raw cashews (drained)
· ¼- ½ cup of warm water
· 1 tbsp nutritional yeast
· 5-6 large basil leaves
· 1 tsp salt
· pepper to taste
Add all ingredients into a blender or food processor and blend until smooth.
Drizzle the basil cream over pizza and serve!! I hope you all give this one a try! It’s a labor of love- but worth it! Trust me- your body will thank you!!!
If you want to learn more about my 10 DAY POWERSHIFT program, be sure to message me. I would love to have you along for the next round!
