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Clean Eating

Tabitha Helms

I don't know when this switch happened, but I suddenly started to like doing research. I think it might have started with a piqued curiosity about essential oils when I saw results and wanted everyone to know how wonderful they were and why they worked. This trail led me to a discovery on how many health issues are related to gut issues and that the oils should be used in combination with a healthy diet. I also learned how white flour and white sugar are huge culprits in the gut issues that plague us. So after all this research I decided it was time to stop looking and start doing. I had to start slow because I needed reassurance that it was doable and wasn't going to break the bank. I started with breakfast.

Green smoothies.

My fiancé gets a lot of kale, lettuce, and spinach in his Urban Fresh Delivery box every other week--more than we ever manage to eat. I've heard of green smoothies for a while, but I'm kind of picky, and was sure I'd be able to taste the veggies. When Jamba Juice came out with their Kale-ribbean smoothie, I decided to try it to see if I could taste the kale. Nope. Not a hint of it, so I told myself to get over the color and try it out myself. This is when I discovered pre-packaged smoothies. (Thank you, Adventures in Mindful Living!) I tried it for a week when I was pet sitting for my fiancé and had all those fruits and veggies to keep from going bad.

It was the easiest thing in the world, and 9/10 tasted delicious. 😉 Making smoothies with veggies does take some trial by error, but here's some tips I learned. 1. Unsweetened coconut and almond milk by Blue Diamond adds a wonderful flavor to cover some of the veggies tastes. 2. If you make a smoothie and it doesn't taste very good, add some flavored yogurt. 3. The amount of milk you add determines the consistency. I like thicker smoothies, so I only use about 1/2 a cup of milk. 1 cup of milk makes it more liquid. So if that floats your boat, go for it. 😏 4. A little avocado goes a long way. 5. You can't taste a boiled beet in a fruit smoothie. (I purposely wasn't looking at which bag I grabbed each morning because I didn't want to know which one had the beet in it, but when I got to the last day, it wasn't in there. I had apparently already had it earlier in the week and had no clue!) 6. There is no need for ice if you freeze all your smoothie ingredients ahead of time. 7. Always blend the leafy veggies in the milk first, and then add the rest.


Here's my typical pre-bagged recipe: 1 cup of fruit. (I usually do an assortment of berries and banana, but I've also tried mangos, oranges, and apples.) 1/2 cup kale (Make sure this goes at the top of the bag) 1/4 cup oats 1 T flax seeds or nuts or nut butter 1 extra veggies (boiled beet, 1/4 avocado, avocado, etc)

Zip it up and store it in the freezer. In the morning, dump the leafy greens in the blender, then add milk to the 1/2 or 1 cup line depending on your consistency preference. Blend till the leaves are all chopped up. Then dump in the rest of your baggie and blend.


After a week of these for breakfast, which filled me up until past lunch time (my kindergarten class eats at 11, and I was hungry around 12), I lost 3lbs. The next week when I added in gluten free and sugar free eating, I lost three more. It was pretty amazing. Gluten free eating has been a journey of its own. I am still in search of a bread that isn't as heavy as a brick. 😝 But I have been grateful for the plethora of resources on Pinterest. And guess what? It's actually pretty easy and doesn't break the bank!


Tonight, I prepped a smoothie with strawberry, banana, blueberries, flax seed, oats, and kale. I made salad in a jar with olives, grape tomatoes, carrots, boiled egg, cheese, and lettuce. And I tried a gluten free pizza crust withe homemade sauce.

It feels good when you eat right. It's a good bandwagon to get on.