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Divas Working It Out

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Divas Working It Out

Welcome to Diva's Working It Out ® a non-profit Health, Fitness & Wellness Support Group !! Follow us:

We created our nonprofit to promote wellness and fitness to Divas in New England and all around the world., with the idea that the Divas will share their new health and wellness knowledge to their children and families. The idea started when founder Cashawna was diagnosed with pre-diabetes in addition to having family members who suffered from many health conditions. It transitioned to having friends meet on the weekends in the Boston area to take walks as a group and manifested to a movement of changing the way we think about wellness on a wider scale. Growing up as a child, we ate good food, but it wasn't healthy. We are hopeful that our Divas share their new found health knowledge with their children. Join our organization and we will help find a diva fitness buddy near you. Use this page to share your health and wellness stories with the world. Join us in promoting wellness for all Divas and their children & families! Whether it is the mental stress that life can sometimes bring, or your physical health. Please note that this page does not support direct marketing/sales or health drinks or any kind. Any posts referencing direct sales will be deleted.

01/26/2018

PISTACHIO BLOOD ORANGE CHEESECAKE (RAW, VEGAN, GRAIN-FREE)

INGREDIENTS
Crust layer:
80g shelled pistachios (1/2 cup)
70g almonds (1/2 cup)
8 medjool dates, pitted
½tsp cinnamon
pinch Himalayan pink salt

Blood orange layer:
240g cashews, soaked overnight (2 cups)
2-3 blood oranges, juice (about 180ml plus more if needed)
2 blood oranges, zest
60ml maple syrup (1/4 cup)
1tsp vanilla
150g coconut butter (3/4 cup)
2tbsp coconut oil

INSTRUCTIONS
Prepare 6" round cake tin with removable base. Place shelled pistachios and almonds into a food processor or high speed blender and pulse few times until coarsely ground. Add pitted dates, cinnamon and salt and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightlydown. Place into a fridge.In a double boiler gently melt coconut butter with coconut oil and set aside.Rinse the soaked cashews under running water and place into blender. Add orange juice, zest, maple syrup and vanilla and blend until smooth. I've used about 180ml (3/4 cup) plus 2tbsp orange juice. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter. Spoon onto the crust layer and smooth out the top.Place into a freezer overnight or for at least few hours to set.Once set carefully remove from the tin. Place onto a cake stand and decorate with sliced blood orange, crushed pistachios, fresh flowers or toppings of your choice. Store in a fridge or freezer.

01/25/2018

Raw Vegan Chocolate Balls an unguilty snack!

Ingredients:

1 cup raw cashew nuts
8-9 plump medjool dates
1/4 cup cacao powder
1 tbs white sesame seeds
1/4 cup ground chia seeds

Method:
In a food processor, pulse all ingredients for a minute or two until dough like and stick together. Roll into balls and serve.

01/24/2018

Vegetarian Pad Thai

INGREDIENTS:

SAUCE
2 1/2 Tbsp (40 g) nut butter (almond butter, peanut butter, sunflower seed butter, etc.)
3 Tbsp (45 ml) lime juice
3 1/2 Tbsp (52 ml) coconut aminos (or tamari or soy sauce
1/2 tsp red pepper flake or 1 tsp chili garlic sauce (Huy Fong Foods brand)
1 1/2 Tbsp (22 ml) maple syrup(agave nectar or xylitol from birch or (12 g) coconut sugar, plus more to taste

VEGGIES
1 Tbsp (15 ml) sesame oil (sub water or omit if low/no-fat)
1/4 serrano pepper, seeds + stem removed, thinly sliced
3 green onions, ends removed + thinly sliced
1 1/2 cups (135 g) thinly sliced red cabbage
1 red bell pepper (120 g), cored and thinly sliced lengthwise
2 Tbsp (30 ml) coconut aminos (or tamari or soy sauce if not gluten free), divided
4-5 large carrots, peeled and ribboned with a vegetable peeler (~4 cups packed or 300 g)
6 Dinasaur Kale leaves, large stems removed, stacked + thinly sliced (~2 cups packed or 72 g)
optional: 1/2 tsp freshly grated ginger (or 1/4 tsp ground ginger)
optional: 1/2 tsp freshly grated turmeric (or 1/4 tsp ground turmeric)

If serving with tofu: Add tofu to a small mixing bowl and season with coconut aminos, chili garlic sauce (or pepper flake), and turmeric (optional). Stir and set aside.Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for acidity, coconut aminos for saltiness, red pepper flake or chili sauce for heat, or maple syrup for sweetness. Set aside.Heat a large skillet over medium heat. Once hot, add oil (or water), pepper, onions, cabbage, bell pepper, and 1 Tbsp coconut aminos. Cook for 3 minutes, stirring/tossing frequently.
Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes.Add carrots and collard greens and remaining 1 Tbsp coconut aminos and stir. Sauté for 2 minutes. Then add Pad Thai sauce and freshly grated ginger and turmeric (optional).Sauté over medium heat until warmed through and kale are slightly wilted - about 3 minutes - stirring frequently.Taste and adjust flavor of dish as needed, adding more maple syrup for sweetness, red pepper flake or chili garlic for heat, coconut aminos for saltiness, or lime juice for acidity.Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or 4 as a side.

01/23/2018

Veggie Stuffed Mini Bells & Mushrooms

Cups:
1lb Mini-Sweet Bell Peppers
5 Medium Sized Mushrooms

Filling:
2 Zucchini
5 Carrots (peeled)
1 Stalk of Celery (or you can use homemade celery salt)
1/2 Cup Mushroom (see note in cups)
A little over 1/3 Cup Macadamia Nuts
2 Large Garlic Cloves
3 Dates
1/2 Cup Packed Parsley
1 Tablespoon + 1 Teaspoon of roughly chopped Sage
2 Teaspoons Fennel
1 1/2 Teaspoons Onion Powder
1 1/2 Teaspoons Paprika
1/2 Teaspoon Oregano
1/2 Teaspoon Crushed Red Pepper

Method:
In a food processor using the shredding blade, shred the zucchini, celery and carrots and place into a bowl.Now use the S-blade and place HALF of the mixture into the food processor along with the 1/2 cup of chopped mushrooms that you scooped out. Pulse several times until a ground like mixture is acquired. Place back into the bowl and do the same for the other half of filling.

Using the S-blade, add the macadamia nuts into a food processor and pulse about 10 times break up into small pieces. Place into the bowl with the rest of the filling.Add the two garlic cloves, parsley and sage into the food processor and pulse until chopped up.Add the 3 dates and blend into a paste. Place into the bowl with the other ingredients.

In the bowl, add in the spices of fennel, onion powder, paprika, oregano and crushed red pepper. With clean hands, mix everything together super well. Next start stuffing the peppers and mushrooms. Press someone firm into the cups and round off the stuffing.
Place into the dehydrator on 115 Degrees for 8-10. If you don’t care if they are raw or not, you an always bake these in the oven. I would say on 350 degrees for 15-20 minutes.

01/22/2018

The Healthiest Pizza you could ever have!

Ingredients
1/2 cup organic/activated almonds (I used 2Die4 live foods brand)
1/2 cup organic brown flaxseed meal (If you can grind your own in coffee grinder its more nutritional)
1/2 cup organic/activated pepitas (pumpkin seeds)
1 cup organic h**p hearts/seeds
1 garlic clove
1/2 small brown onion (peeled)
1/2 cup chopped organic basil
1 date
1/2 tsp organic Xylitol Birch or non bitter stevia
1/2 tsp celtic or himalayan crystal salt
1-2 tbs Olive oil (for sealing)
1/3 cup coconut flour for rolling dough
1/4 cup of beets for color & added flavor.

Method
Preheat oven to 180 degrees celcius. Place all ingredients except olive oil and coconut flour in food processor and blend until you reach a dough like consistency.Sift flour across a chopping board and onto hands so it doesn’t stick and start shaping dough into 3 pizza bases. Seal pizzas entirely by brushing olive oil over each one and place on a line baking tray to place in oven.Bake for 25-30 minutes or until golden brown on edges.Top with your favourite toppings, I used ripe avocado, truss tomatoes, kalamata olives, basil and fresh chilli!

01/21/2018

If you are interested in transitioning to a vegan diet we recommend trying this 21-day Kickstarter program that is FREE by Physicians Committee for Responsible Medicine! You get recipes and advice to help you along your journey.

http://www.pcrm.org/VeganDietPlan?gclid=Cj0KCQiAkNfSBRCSARIsAL-u3X8aUIwX_c-Zm5Fw95hEcnbZaaahY-DMLgaRLQuZADxc-LxVnD3hou0aAvjFEALw_wcB

01/20/2018

Meat or Brocolli? The choice is yours!

01/19/2018

Eggplant Bacon

Ingredients:
2 medium eggplant
1-2 chipotles (dried or in a can with adobo sauce)
2 TBSP maple syrup
1/2 cup water
2 TBSP apple cider vinegar
2 TBSP date paste
1 TBSP oil
pinch salt

Instructions:
Using a mandoline or V-slicer, create thin slices of eggplant. If using dried chipotles, soak in 1/2 cup of warm water until soft. Use this water in the recipe in place of the 1/2 cup of water called for. In a blender combine all of the ingredients except the eggplant and blend until well combined. In a large bowl, pour the sauce over the eggplant slices. Toss to coat each slice in the spicy mixture. On a Teflex-lined dehydrator tray, spread out the slices in a single layer (I used 3 trays for this recipe). Dehydrate at 115F for 12 hours. Store in an air-tight container at room temperature.

01/18/2018

Chocolate Chia Pudding

Ingredients:
1 cup almond milk
2 TBSP chia seeds
1/2 tsp vanilla extract
2 tsp coconut sugar
1 TBSP cocoa powder
Optional: berries, shredded coconut
Instructions

Method:
In a jar or container combine all the ingredients (except the optional additions).
Mix well. Allow to sit for 1-10 hours in the fridge.
If using, garnish with optional ingredients before serving.

01/17/2018

Cashew–Cardamom Chia Pudding

Ingredients:
Makes 6 small servings
1/4 cup chia seeds
2 to 3 cups water
1/4 teaspoon salt
1/4 cup hazelnuts
3/4 cup cashews
1/2 teaspoon vanilla
3 tablespoons agave syrup
1/2 teaspoon cardamom

Method:
In a blender, purée the water, salt, hazelnuts, cashews, vanilla, agave, and cardamom as smooth as possible. In a large bowl or glass container, mix the chia seeds with the blended mixture. Stir to combine. Cover and refrigerate overnight or for about 8 hours. Chia seeds will plump up and absorb most of the liquid. Garnish with your favorite fruit.

01/16/2018

Cucumber Noodles In Peanut Sauce

INGREDIENTS
2 medium cucumbers
1 small bunch bok choy
1/4 cup peanut butter
2 tablespoons maple syrup
1 tablespoon tamari
juice of 1/2 lime
3 tablespoons of water
1/2 teaspoon chili oil (+ more for extra heat!)
1/2 teaspoon sea salt
cilantro and chopped peanuts to garnish

METHOD
In a small mixing bowl combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil. chill in refrigerator while you prepare the noodles.

Chop bok choy into thin slivers, chop cilantro and peanuts for garnish. Peel cumbers and run through a spiralizer (or julienne them if you prefer!)

Squeeze as much liquid out of the cucumber noodles as possible, and combine with boy choy in a large bowl. Add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more of less peanut sauce to taste)

01/15/2018

Sweet Potato and Beet Salad

Ingredients:
2 large sweet potatoes
1 bunch beets (3-4)
4 scallions
1/2 cup toasted pepitas (pumpkins seeds)

Vinaigrette Dressing:
1/3 cup olive oil
Zest of one lime + 1/4 cup fresh lime juice (from 1-2 limes)
1 clove garlic, minced
2 Tb. honey or Agave Nectar
Salt and pepper

Method:
Peel the sweet potatoes and beets. Then use a spiralizer to cut the veggies into long curly strips. Use a pair of kitchen sheers to cut the pieces into manageable lengths.

Mix the beet and sweet potato ribbons together in a large bowl. Then cut the scallion tops on an angle to make long rings. Sprinkle the salad with scallions and pepitas.

Address

6320 Canoga Avenue, FL 15
Woodland, CA
91367

Opening Hours

Monday	7am - 6pm
Tuesday	7am - 6pm
Wednesday	7am - 6pm
Thursday	7am - 6pm
Friday	7am - 6pm
Saturday	7am - 3pm

Telephone

+13236284177

Website

http://divasworkingitout.org/

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