Healthy With Shelly

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The last few days in Chicago have been dreary and gross. Has it gotten you down? Maybe you recently lost your job? Perhaps you’ve been through a break-up? All of this can make it hard to get in a good mood. Thanks to Rebecca Temsen for passing along some tips to help. If you’re looking to get into a positive head space, click on THIS link for some tips from Rebecca! Let me know your thoughts!

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Eat Purely, one of Chicago’s fastest growing food technology startups, is thrilled to announce it has launched lunch service in three popular Chicago neighborhoods — the Loop, West Loop, and River North, with additional area coverage coming soon. A variety of organic soups, salads, sandwiches, and bowls, expertly crafted by Executive Chef Sean Spradlin, will be offered Monday through Friday from 11:00 a.m. to 2:00 p.m. Lunches can be scheduled in advance, or on-demand, for timely delivery.

“We’ve received such a positive response from our customers about our dinner service, that we just knew we had to expand into the lunch category. For busy Chicagoans, stepping away from their desks to get a fast, high-quality meal, can be difficult, so our new lunch delivery service provides the utmost convenience and helps busy workers eat a healthy delicious meal in their day,” said Jeremiah Green, Eat Purely Co-Founder.

All of Eat Purely’s dishes are of the absolute highest quality with ingredients that are locally sourced and organic. Delicious new lunch options include, but are not limited to, Sweet Corn Soup, Arugula & Goat Cheese Salad, Quinoa Superfood Bowl, Peanut Noodles with Salmon, Turkey Pretzel Roll, and BBQ Shrimp Lettuce Wraps. Three different items will be highlighted on the menu each day, and prices range from approximately $7-$13. The Eat Purely chef team, led by Spradlin, hail from some of Chicago’s most prestigious restaurants, including Alinea, The Gage, and Girl & the Goat.

Since the launch of its app in March, Eat Purely has grown both its staff and its business tenfold. Eat Purely, which began as a five-person operation including its three Chicago co-founders—Jeremiah Green, Raymond Lyle, and Dan Wetherald—now employs more than 60 people. At its inception, the company served two neighborhoods—West Loop and River North. Today, Eat Purely has expanded to 20 Chicago neighborhoods, now includes lunch service, and continuing to grow rapidly.

About Eat Purely: With a mission to inspire and enable Healthy Living, Eat Purely is a Chicago-based fastgrowing healthy food delivery app that serves up chef-crafted organic meals delivered around 20 minutes or less with an attention to quality and taste like no other. With a constantly changing menu of fresh and seasonal meals created by an Executive Chef, ingredients are locally sourced, contain no chemicals or preservatives or GMO’s and never rely on excess salt, sugar, cream, butter or fat to taste great. Meals arrive ready-made and chilled so they stay fresher longer and maintain optimum quality with easy reheating options. The Chicago Startup is founded by veterans in the food and tech industries with a passion for making healthy food more accessible, convenient and delicious than ever before. For more information, go to and download the Eat Purely app to taste it for yourself!

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national doughnut day, showbiz shelly

I LOVE donuts, but the problem is I try to eat healthy too :/ It’s hard to find a healthy donut (gluten free, dairy free, grain free, etc.) so I decided to go on the lookout for a healthier donut recipe that I can make this weekend. I’ll give it a try and let you know how it goes!

Dr. Sara’s Good Karma Donuts
These delicious donuts are sugar free, grain free and nut free.

Adapted from The Detoxinista

Serves 6


1/4 cup coconut flour
1/4 cup cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup coconut oil, melted
1/3 cup erythritol
1/2 tablespoon vanilla extract

For the chocolate glaze: 1-cup dark chocolate chips (I use Lily’s dark chocolate chips sweetened with stevia)
3 tablespoons coconut oil
Toasted unsweetened coconut flakes


Preheat the oven to 350°F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda.
Add in the eggs, coconut oil, erythritol, and vanilla and whisk again until a uniform batter is created.

Spoon or pipe the batter evenly into the six donut wells.

Bake for 15 minutes or until firm to touch.

Allow donuts to cool before removing from the pan.

To make the glaze, melt the chocolate with coconut oil and whisk until smooth and shiny.
Drizzle or dip donuts in glaze.

Sprinkle with coconut (optional). Enjoy!

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I randomly felt like muffins the other day so I decided to look up a healthy, simple version. I found THIS recipe and they are delicious! Try it and let me know what you think!

Chocolate Chip Muffins {using coconut flour}

Add 2 tablespoons of coconut milk to make it moister. You can use any milk for this step, or water. Enjoy!

1/2 cup of coconut flour
1/4 teaspoon of sea salt
1/4 teaspoon of baking soda
4 eggs
1/2 cup of maple syrup (or honey or other liquid sweetener)
1 tablespoon of vanilla extract
1/3 cup of unsalted butter, melted (or olive oil, coconut oil, vegetable shortening, or oil of your choice)
2 tablespoons coconut milk or other milk (or water)
1/3 cup of mini chocolate chips (I’m generous here, so you could get away with 1/4 cup if you don’t want to load up on chocolate)
Preheat oven to 350°F (175°C, or gas mark 4).
Blend all the dry ingredients together in a bowl.
Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients. Mix until well-blended.
Fill each muffin liner about 2/3 of the way full with batter.
Bake for about 20 minutes, or until a toothpick comes out clean and the top is starting to brown a bit.
Store covered or in the refrigerator.
Makes 8 muffins or about 24 mini-muffins

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Fall is my favorite time of year for lots of reasons, but one of them is because I love to cook this time of year! I have lots of recipes I want to try and will put them up here when I do. Of course, they’re all healthy and very simple. I made this last night…roasted fennel and leeks. I’ve wanted to incorporate different vegetables in my diet and I never eat fennel or leeks so thought I would attempt this. It was delish! Follow this simple recipe I found HERE or take a look below…


1 Fennel Blub sliced 1/2 strips
1 Leek white and light green parts sliced
3 cloves garlic halved
2 T Extra Virgin Olive Oil
1/4 t salt
1/4 t black pepper
1/2 t lemon juice


preheat oven to 350 degrees. Mix Fennel, Leeks, Garlic, Olive Oil, Salt and Pepper in a 13X9 baking pan, cook until golden brown about 40 minutes stir a couple of times during cooking. Remove from oven and add lemon juice.

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If you’re looking for a healthier alternative to regular pancakes, here’s a recipe for coconut flour pancakes! I eat them almost every weekend and they’re super easy to make. Do you have any favorite coconut flour recipes?

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Coconut flour has quickly become one of my favorite items in my kitchen! Coconut flour has many health benefits including that it’s gluten free and it contains lot of good fats and protein. I make coconut flour pancakes almost every weekend and they are delish! Check out the recipe HERE. In the meantime, I came across this list I wanted to share with you…105 Coconut Flour Recipes. This list offers all types of recipes you can make with coconut flour including breads, cakes and muffins. Have you used coconut flour before? Let me know if you have any recipes you like!

I always try to use skincare products that don’t have parabens or harsh chemicals. One of my favorite lines is Annmarie Gianni. All of her products are organic and natural. There are lots of different options when it comes to face wash, face masks and acne remedies. My personal favorite is the Aloe Herb Facial Cleanser. If you try it, let me know what you think!

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Of course the Superbowl is coming up and I LOVE eating while watching the game! It’s so hard to be healthy though. Some of my favorites are chips with dip and pizza! I was happy when I came across THIS link that has several ways to make some Superbowl favorites that are a little less glutinous. Here’s one I can’t wait to try. It’s for gluten-free pizza bites with a cauliflower crust. See it below:

2 cups Cauliflower (about 1/2 head of cauliflower)
1/4 cup Egg whites (or 1 large egg white)
1/8 cup Low fat cottage cheese
1/4 cup Parmesan cheese
1/2 tsp Dried oregano 1
1/2 tsp Dried basil 1
1/4 tsp Garlic powder
1/4 cup Mini turkey pepperoni’s (or regular size turkey pepperoni cut into quarters) 2
Optional Topping: Additional pepperoni’s to place on top just before cooking

-Preheat oven to 425. Line 14 mini muffin cups with silicone liners, or foil muffin liners with paper liners removed. Spray liners with non-stick cooking spray. Set aside.

-Wash cauliflower, and cut in half, (save the rest for later). Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture.

-Place cauliflower in microwave safe bowl and microwave for 8 minutes. (Do NOT add water or cover).

-Remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes. Mix again.

-Scoop cauliflower mixture into muffin liners, dividing evenly between the 14 mini liners. Fill to the top, and press filling down so it’s compact in liner.

-Place muffin tin in the oven and bake muffins for 30-35 minutes, or when top starts to become golden brown. Remove from the oven, let cool completely before popping the muffins out of the liners. Serve warm with pizza sauce for dipping!

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A few years ago a man named Denie Hiestand came into the B96 studios to talk about his book and the concept behind a new face cream he invented. Denie explained that many topical products on the market for men and women contain harmful chemicals that can lead to cancer. That’s why he developed The Cream. Denie told us how The Cream gets your skin the nutrients it needs without causing harm. I thought it was fascinating and continue to use The Cream to this day. Read more by clicking on the above links.


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The Backstreet Boy's were back Friday night in Chicago and started it with a Mexican dinner at city's newest hotspot, Barrio. Three of the five members of...