Based in West Palm Beach, Florida, Nadia Bedricky has years of experience in communications and marketing, serving companies like PromoGroup as brand ambassador and team lead. At home, Nadia Bedricky is interested in health foods and making her own juice.
Juicing is a great way to get extra nutrients into your diet and starting a juicing regime is easy. It’s best to purchase a juicer, which takes the fruits and vegetables and separates the insoluble fiber to create a smooth liquid. However, you can also use a blender as long as you have a way to strain the fiber out of the liquid.
Once you’re set with a juicer or blender, pick out two to three recipes then purchase all the ingredients. For the healthiest options, aim for an 80 to 20 ratio of veggies to fruit in order to keep sugar content low. Before juicing, remove skins, seeds, and pits from all produce and wash the produce well. Juice is best consumed right away, but can be served for up to 24 hours in airtight containers.
Nadia Bedricky is a marketing and public relations professional who previously worked as a brand ambassador for the Arena Football League and assisted with game-day operations for the NFL Network. In her free time, Nadia Bedricky enjoys experimenting with different recipes and eating gluten-free foods. Below are three easy-to-make gluten-free meals.
1. Mexican-style omelet wrap – To prepare the filling, mix sliced spring onions, chopped coriander leaves, red wine vinegar, chopped tomatoes, spinach, and sea salt, and set aside. Cook eggs into omelet over medium-low heat, and when the omelet is finished, fill with salad mixture and roll it up as if it were a wrap. Drizzle a mixture of lime juice and Tabasco sauce over the omelet for extra flavor.
2. Warm winter salad – This simple salad idea brings together broccoli, kale, and cooked quinoa in a large frying pan. Once broccoli is charred and kale is wilted, add a homemade dressing consisting of juice from an orange, red wine vinegar, honey, olive oil, and tahini. Garnish finished salad with roasted hazelnuts and orange slices.
3. Quinoa and black beans – For this flavorful alternative to rice and black beans, begin by cooking onion and garlic in a medium saucepan until lightly browned and mix in quinoa and vegetable broth. Season with cayenne pepper, cumin, salt, and pepper and bring to a boil. Cover the saucepan and simmer on reduced heat until the broth is absorbed. Complete by stirring in cooked corn removed from the cob, cooked black beans, and cilantro.