{RECIPE} My Favorite Homemade Fresh-Pressed Juices

Good morning! I hope you had a great weekend!

One of the things that helps me feel prepared for the week is doing a big meal prep on Sunday (or Monday if I have plans on Sunday). During the winter months, that meal prep always includes making a batch of fresh-pressed juice to last me throughout the week. There’s something about the cold weather and lack of sunlight that just makes me crave extra vitamins and minerals.

Fresh-pressed juices, as opposed to pasteurized juices, deliver optimal nutrients since they have not been processed in order to last longer. Fresh-pressed juices should be drunk within a couple of days or, as with fresh vegetables, the juice may start to spoil. I do find that my red juice is okay throughout the workweek – or 5 days. Fresh juices must also always be kept refrigerated.

Fresh Green & Red Juice

There is one caveat. In order to make your own homemade fresh-pressed juice, you’ll need to purchase a juicer. While I recommend investing in a high-end, cold-pressed juicer that will be much more efficient in extracting all juice and nutrients from food, for those on a budget (like I am) I own this Hamilton Beach Big Mouth Juice Extractor that costs less than $50. Considering that fresh juices you can buy at Whole Foods cost at least $6, if not more, I think this is an excellent investment. I’ve been using mine for 2 years now!

Today I wanted to share with you my two favorite juice recipes that I make on a weekly basis. Lately I’ve been all about the red juice! Once you have all the ingredients, the process of making the juice is quite easy. You just put them into the juicer (cutting them into smaller pieces as needed), in no particular order, and out comes your fresh juice. I don’t peel any of my veggies – I just wash them well. I also highly recommend wearing all black or clothes you don’t mind getting dirty. 🙂


Green Juice:

  • 1/2 Organic Green Apple (I do not de-core mine)
  • 1 Organic English Cucumber
  • 2-3 Stalks Organic Celery
  • Handful of Kale
  • 2-3 Organic Romaine Lettuce Leaves
  • Handful of Organic Baby Spinach
  • Juice of Half a Lemon (don’t put this into the juicer)

Red Juice:

  • 1/2 Organic Green Apple (I do not de-core mine)
  • 2 Large Organic Carrots (or equivalent amount depending on the size of your carrots. I’ll often add extra to bulk up the volume of juice depending on the size of my other ingredients.)
  • 1 Beet (if you get the kind with the leaves still attached,you can juice the whole thing)
  • 1″ of Fresh Ginger Root
  • Juice of Half a Lemon (don’t put this into the juicer)


  • Carrots deliver vitamins C, D, E and K and minerals such as magnesium, potassium, and calcium.
  • Beets deliver nitrates which help with blood pressure and blood flow.
  • Lemons contain vitamin C, citric acid, flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, and potassium.
  • Green apples contain vitamin C, vitamin E, pantothenic acid, riboflavin, iron, magnesium, manganese, and potassium.
  • Romaine lettuce contains manganese, potassium, biotin, vitamin B1, copper, iron, and vitamin C.
  • Kale contains vitamin B1, vitamin B2, vitamin B3, vitamin E, folic acid, iron, and magnesium.
  • Spinach contains vitamin A, vitamin K, and manganese.


Immune-Boosting, Detox, Fresh-Pressed Juice


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Cauliflower-Crust Pizza

Hi, all!

I apologize for further radio silence here this week. My grandfather, whom I was close to, passed away on Friday night and I am spending as much time as possible with family during this sad and difficult time. Thank you for your understanding and allowing me this time to process my grief. I hope things will be back to normal very soon. <3

Do you like pizza? Well then, this is the PERFECT recipe to cook up for dinner… or for lunches as part of your next Sunday Meal Prep!

Containing absolutely no carbohydrates, this cauliflower crust is ideal for those eating low carb or watching their gluten consumption. And it’s easy to make, too!

Grocery Haul for Cauliflower Crust Pizza Almond Meal for Cauliflower Crust Pizza

If you don’t have a Trader Joes nearby, I’ve also seen stores like my local Stop & Shop carry riced cauliflower. Alternatively, and a little more time-consuming, you can rice a head (or two) of cauliflower in a food processor.

It’s really, REALLY, easy to make. The “hardest” part is watching the cooking process to ensure you’re cooking it just enough. I think this would turn out best for dinner, but I’ve made this a couple of times for lunches – wrapped in aluminum foil and put in the toaster oven at my office. The crust is a little soggy and needs to be eaten (mostly) with a fork, but is still just as yummy! AND you can eat half the pizza with no guilt. Perfect! 🙂

Pinterest - Cauliflower-Crust Pizzank


  • 1 bag of pre-riced cauliflower (I used Trader Joe’s brand – the kind that’s in the produce section)
  • 3 tbsp almond meal
  • 2 eggs
  • 1 tbsp Garlic Powder
  • 1 tbsp Dried Basil
  • 1 tsp Dried Oregano
  • Tsp (sea) salt
  • Pepper to taste
  • Toppings, as desired: sauce, shredded Parmesan, part-skim Mozzarella, red pepper flakes, pepperoni


Pre-heat oven to 425 degrees. Prepare a large cookie sheet with parchment paper – the edges of the cookie sheet are key.

Beat eggs with whisk or stand mixer (I used my stand mixer for mixing everything). Mix in riced cauliflower and remaining ingredients until well combined.

Spread your mixture on the cookie sheet – going right to the edges and making sure there are no gaps. You should have more than enough mixture to cover the sheet and should use the entire bowl.

Bake until crust starts to golden. Set the timer for 5 minutes and check every 2 minutes until crust starts to look “crust-like” – goal is to get as much moisture out as possible without burning.

Remove crust from oven when slightly browned. Add desired toppings. For a basic pepperoni and cheese pizza add fresh pizza sauce (I recommend the fresh kinds, not in jars, at Trader Joes or Whole Foods), a sprinkle of shredded parmasean cheese, shredded mozzarella to taste (I used part-skim), red pepper flakes to taste (I suggest using sparingly), and pepperoni.

Set timer for 20 minutes. After 15 mins, add fresh basil to the top of the pizza.