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MJ Lifestyle Issue 01 Digital

EVERYDAY MORNING MATCHA

EVERYDAY MORNING MATCHA POTION RECIPE BY KYRA MUELLER-YAMAMOTO OF KYRIOUS.CO Matcha is for the ultimate green goddess. Rather than steeping the entire leaf in water, Matcha is a powder form of the entire green tea leaf. This powder packs the amino acid L-Theanine to help produce a calming state alongside caffeine; hence why matcha provides sustained energy rather than that afternoon crash. The vivid color signals to us that it’s packed with good for you natural antioxidants to protect against free radicals that cause inflammation in the body. This morning potion is sure to set you on a calm high free from anxiety and fatigue for the rest of your day. INGREDIENTS: 2 cups Hot Water, not boiling 2 T Coconut Butter 1 scoop Collagen Peptides or Marine Collagen 1 ½ tsp Matcha ½ tsp Spirulina 1 scoop Mondo or 1 dropper Tincture of choice ½ tsp Reishi Powder Shake of Cinnamon or Pumpkin Pie Spice Optional: 1 tsp Honey or additional Adaptogens METHOD: Bring water to a boil, let cool for about 2-3 minutes. Place all ingredients into a blender. Blend on high for 1 minute. Pour into a mug and enjoy. (serves 1) PHOTO COURTESY OF KYRIOUS.CO ISSUE 01 6

MORNING GLORY MUFFINS RECIPE BY KYRA MUELLER-YAMAMOTO OF KYRIOUS.CO Muffins have always been a favorite grab-and-go breakfast food of mine but it’s always been hard to find a healthy version. These Muffins sneak in Fruits, Veggies, Nuts and even Adaptogens to set you on your best morning yet! INGREDIENTS FOR MUFFINS: 3 cups Almond Flour ¼ cup Protein Powder of choice 2 Ripe Bananas 3 T Almond Butter ½ cup Pumpkin Puree (canned or homemade) ½ cup Shredded Carrots ½ cup Shredded Zucchini 3 Fresh Eggs 1 tsp Vanilla 1 tsp Baking Soda 1 tsp Apple Cider Vinegar ¼ cup Real Maple Syrup ¼ cup Melted LEVO Infused Coconut Oil 1 T Cinnamon 1 tsp Nutmeg Optional: ¼ cup Golden Raisins ½ cup Crushed Walnuts 2 TB Tocotrienols 1 tsp Reishi Powder INGREDIENTS FOR CRUMBLE TOPPING: ¼ cup Melted Coconut Oil ¼ cup Coconut Sugar ½ cup Almond Meal ½ tsp Cinnamon ½ tsp Nutmeg METHOD Preheat oven to 350F. In a medium bowl mix together all dry ingredients, set aside. In a large bowl, first mash bananas then add pumpkin, almond butter, shredded zucchini and carrots. Whisk in eggs, coconut oil, apple cider vinegar, vanilla and maple syrup. Gently fold dry ingredients into wet ingredients until thick dough forms. Fold in both the golden raisins and walnut pieces. Using a small spoon, divide batter between paper-lined muffin tin cups. In additional small bowl, begin making the crumble topping by melting coconut oil. Add in coconut sugar, almond meal and spices. Crumble topping onto each muffin. Bake for 20-25 minutes until a darker golden brown starts to form on each muffin top. Remove from oven and let cool for 5 minutes. Store muffins in airtight container up to a week in the fridge or enjoy fresh off the counter for up to 2 days. (Makes about 12 Muffins) 7 @MJLIFESTYLE

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