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5 DELICIOUS DINNER RECIPES to support your weight loss:
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MY LATEST BESTSELLING BOOK:
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Dr. Stephanie Peacock, DC, is a holistic doctor with a purpose of guiding her patient’s body’s back to their innate healing capabilities through plant based nutrition, reduction in environmental toxin exposure, and other lifestyle factors. She made it her mission to help others after her own health journey of experiencing gut dysbiosis and toxin overload symptoms. Stephanie did her residency at TrueNorth Health Center, supervising water fasting patients, which she now utilizes in her own practice. You can book a virtual consult on her website:
Dr. Stephanie Peacock works with clients virtually and in person. She is located in Orange County, CA, where she will also see patients for chiropractic services utilizing muscle techniques, adjustments, and nutrition.
We live in a toxic society surrounded by environmental pollution, toxic products, processed food, and sympathetic overdrive. The status quo in her industry are typically “band aid” approaches: utilizing too many supplements, medications, or just a quick “adjustment”. Her plan involves reducing exposure to environmental toxins found in and around your home, utilizing individualized plant based meal plans, mindfulness, and providing exercise plans.
As a former US Olympic Team Alternate in swimming, she has a passion for helping athletes create sustainable plant based plans for their goals.
You can book a free discovery call here:
Find Dr. Stephanie on her new YouTube Channel “Thrive Kitchen”:
Follow Dr. Stephanie on her instagram @wfpb_doctor for all her tips on toxin free switches and delicious plant based recipes!
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Recipes:
FRENCH TOAST:
– 1 medium Japanese sweet potato
– 3 tablespoons date syrup
– 1 teaspoon cinnamon
– fresh berries
Bake the Japanese sweet potato at 400F for 1 hour. Let it cool completely. Then cut into one inch squares, place into an air fryer or oven at 350F for 15-10 mins. Remove from the oven, top with cinnamon, berries, and date syrup.
SWEET POTATO OAT COOKIES:
– 1/4 cup date syrup
– 1 cup mashed Japanese sweet potato
– 1/4 cup almond milk
– 1 cup oat flour
Bake the Japanese sweet potato at 400F for 1 hour. Then set the oven to 375F. In a mixing bowl, add all ingredients. Roll into 10-12 balls spaced about 2 inches apart on a baking sheet, then flatten them down. Bake at 375F for 8-10 minutes.
POTATO BANANA SPLIT:
– 1 medium Japanese sweet potato
– 1 ripe banana
– 4 tablespoons date syrup
– fresh berries
– 1/4 cup unsweetened plain yogurt
Bake the Japanese sweet potato at 400F for 1 hour. Once it’s cooled, slice it down the middle, but don’t slice completely through the ends otherwise the whole potato will fall open. Taking a rice banana, slice that down the middle so you have two pieces. Layer them into the potato. Then add the fresh berries into the potato. In a small bowl, mix 2 tablespoons of date syrup with the yogurt. Then add this mixture to the top of the potato. Top with the other 2 tablespoons of date syrup if more sweetness is desired.