Activz – Revolutionize the Way You Eat

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activz disclaimer activz complete #review

Activz – Revolutionize the Way You Eat

 

activz complete #review

Activz’s new, preservative-free whole-food powder line retains all the nutrition of fresh fruits and vegetables thanks to its patented dehydration process – a method which evaporates only the water molecules while leaving vital nutrients intact. This convenient powder, available in a variety of fruit, vegetable and grass powders, enables you to improve your diet by quickly increasing the nutritional value of any meal.

See the entire Activz line of powders and supplements here.

activz complete #review
I tried the Whole-food multivitamin shake complete. I was excited to try the line because I really liked the list of products they have. I chose this shake because I thought my husband and oldest son would enjoy it too. As a mom I want to give my family good healthy stuff!

I have tried it in a few different flavor smoothies, mixing it with water and with almond milk as well as putting it in my yogurt. I am sorry, I really, really wanted to like this product/flavor but did not. I think its because the taste was too strong? It was very overpowering–too much and not to my liking. My husband agreed but my son loved it all the ways that we have mixed it up.

activz complete #review

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Signature Diane

Butternut Squash Soup

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2014 pumpkin soup

Butternut Squash Soup

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and diced
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 apple Granny Smith diced
  • 1 carrot, peeled and diced
  • 2 cups chicken broth
  • dash of salt and pepper
  • ½ cup coconut milk
  • dash of cinnamon and nutmeg
  • 1 small pumpkin (optional just used for presentation)
Directions:
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
  2. Add the sage, thyme, and cayenne. Cook for 1 minute.
  3. Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
  4. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
  5. serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
  6. Serve with crispy bacon pieces and pomegranate seed

Find all our Gluten Free Recipes here

Butternut Squash Soup
 
Ingredients
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and diced
  • ¼ teaspoon cayenne pepper
  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 apple Granny Smith diced
  • 1 carrot, peeled and diced
  • 2 cups chicken broth
  • dash of salt and pepper
  • ½ cup coconut milk
  • dash of cinnamon and nutmeg
  • 1 small pumpkin (optional just used for presentation)
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Saute until translucent and soft, about 5 minutes.
  2. Add the sage, thyme, and cayenne. Cook for 1 minute.
  3. Add the butternut squash, apple, carrot, broth, salt and pepper. Cover with a lid and bring to a boil. Turn heat down to medium, and boil for 15 minutes or until butternut squash is fork tender.
  4. Add the coconut milk and combine. Transfer mixture to a blender and puree until smooth, working in batches if you need to.
  5. serve in a pumpkin bowl (cut whole in top, rub coconut oil on the outside, place in oven on 375 for 30 mins)
  6. Serve with crispy bacon pieces and pomegranate seed

 

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