Recipe: Key Lime Cheesecake Bites



  • 1/2 cup raw almonds
  • 2 tablespoons melted coconut oil
  • 1/2 cup raw cashews, soaked in water overnight & drained
  • 1/3 cup full-fat coconut milk (well shaken)
  • 3-4 tablespoons raw honey
  • 4 limes, juiced & zested


  • Line a muffin tin with 6 cupcake liners and set aside.
  • Place the almonds and melted coconut in a blender or food processor and blend until the mixture is crumbly and sticks together when pinched between you fingers.
  • Place one heaping tablespoon in each lined muffin cavity, and press the mixture down using the back of a spoon to make a mini “crust”.
  • Place the muffin tin in the freezer for 15-20 minutes, while you prepare the filling.
    In the food processor add the drained cashews, coconut milk, honey, and lime juice. Puree until smooth and transfer to a measuring cup.
  • Remove the muffin tin from the freezer when the crusts have hardened a bit and pour the filling mixture over the crusts. Top with lime zest and place back into the freezer for at least 4-6 hours to harden.
  • Store in the freezer until ready to serve. Enjoy!



Recipe: Cinnamon Apple Coffee Cake Muffins



  • 1/2 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 5 eggs
  • 1 Tbsp vanilla
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 cup applesauce

For the Topping:

  • 4 Tbsp butter
  • 2 Tbsp coconut sugar
  • 2 Tbsp coconut flour
  • 1 tsp cinnamon
  • 1/4 cup chopped pecans


  1. Preheat the oven to 375ºF.
  2. In a medium bowl, mix the dry muffin ingredients until combined.
  3. Mix the wet ingredients together in a separate large bowl (eggs, vanilla, honey, coconut oil, and applesauce).
  4. Slowly add the dry ingredients to the wet, mixing in about 1/3 of the dry mixture at a time- until it is all well combined with no dry clumps remaining.
  5. Spoon the muffin batter into baking cups- either in a standard size muffin tin or free-standing paper baking cups
  6. In a small bowl, combine the topping ingredients with a spoon or your fingers.
  7. Place a small amount of the topping over each muffin cup- and don’t worry if it’s not completely covering the top; the topping will melt further & spread while it’s in the oven.
  8. Bake for 22 to 25 minutes, or until the topping is melted and the edges of each muffin are golden brown.
  9. Allow to cool, and enjoy!



RECIPE: Anytime Egg Muffins



  • 1 Tablespoon coconut oil
  • 1/4 cup white onion, finely diced
  • 1 yellow bell pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno pepper, diced
  • 1 garlic clove, minced
  • 6 eggs
  • 1 Tablespoon water
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • Non-stick coconut spray oil


  1. Preheat oven to 350 degrees. In a saute pan, heat coconut oil. Add onion and peppers and cook for about 2 minutes or until softened. Add garlic and cook for 30 seconds. Sprinkle with salt and pepper to taste. Remove from heat.
  2. In a separate mixing bowl, whisk together the eggs and water. Season with salt and pepper. Add the veggie mixture and stir until well combined.
  3. In a regular muffin pan, spray with non-stick coconut spray oil. Evenly distribute the egg mixture into each muffin tin, filling them up 3/4 of the way full. You should get 8 muffins total.
  4. Bake for about 20 minutes or until the muffins have turned light golden brown around the edges.
  5. Serve immediately or store leftovers in an airtight container in the refrigerator. To reheat, stick in the microwave for about 20-30 seconds.



And When She was bad, She was Awful…..My reboot back on track

So lately I have been letting myself slip back into old habits although I may seem like a rock at times. I achieved my weight loss goal recently about 3 months ago with the Ideal Protein method as supervised by a nutritionist. I was dedicated and determined that this is going to be the last time I ever yo yo’d back again. But lets not forget my past. I was and still am a junk food addict.

Some how, I have be rationalizing that its OK to have a bite of this here and a bit of this there. One day turns into a few and then a week and now I have been right back to rock bottom again. Binge eating in my car, no one see’s and whatever I think, the weight is slowly returning. I have been disregarding the pound or so that is back but now I m up 5 lbs and the other night I finally had my ultra drug….PEPSI.

That’s nothing you say. Well for me its everything 5 lbs will turn into 10 and then before I know it Ill be up 40 lbs again and then more…its always more. I needed to be honest. I needed help and fast. I can’t get hold of myself, I have been trying and failing. I contacted my nutritionist and we have decided together that I will start a reboot to get back into control of my habits and break that cycle again. I will be documenting my reboot these coming days so I can remember how to get back to health again.

I am so proud that I could get help this time and not let it go and fade away like I usually do. There is still some fight in this girl after all.



Day 1: 5

On track – YES

Cravings – YES, and when I am wanting to eat my healthy veggies I am feeling very repulsed. My brain says it would rather starve then not eat junk food. I am definitely not out of the woods in addiction. Headache, Tired. All the normal withdraws. Tomorrow will be worse I know.

My Day 1 Looked Like

Ideal protein foods for Breakfast, Lunch and Snack.

Lunch had a large multi- greens salad with olive oil/vinegar

Dinner: Roasted Chicken and Broccoli

2 coffee’s and Water, water, water……..

Tomorrow is another day!







Recipe: Moist Oven Baked Pork Chops



4 boneless, pork chops – ~1 inch thick
1/2 tsp black pepper
1 tsp salt
1 tsp  minced garlic
1 tsp minced onion
1 to 2 Tbsp olive oil
1/2 to 1 c water


1. Preheat oven to 300 degrees.
2. Mix together black pepper,  salt, garlic & onion . Rub evenly all over each pork chop.
3. Heat olive oil in a frying pan over med-high heat. Lay pork chops on pan and allow to sear for 2 minutes without moving them. Flip the pork chops over and allow to sear for 1 minute longer.
4. Remove pork chops and place in an oven safe baking dish.
5. Pour in the water. You will want the water to come about 1/3 the way up the pork chop.
6. Cover baking dish tightly.
7. Bake for 1 1/2 to 2 hours. I would not check until at least an 1 1/2 hours have past. You will let out all the steam that is keeping the chops moist.
8. The juices in the baking dish make a wonderful gravy.

REVIEW: PlanetBox Lunch Systems



 When my little girl started school 5 years ago, in junior kindergarten a friend of mine showed me a amazing stainless steel lunch box. I immediately noticed  that was cute, functional, sturdy, and safe.  It  seemed expensive at the time but I am so happy I bought a PlanetBox. There are 3 Sizes Rover, Launch and the snack size shuttle.

 Many Benefits

After trying out our Launch system, I was extremely pleased! Here are my favorite benefits shared by both the Launch and Rover lunch box system:

  • These lunch boxes are made from stainless steel and are extremely sturdy. Our original lunch box has withstood being used for five years so far, being dropped numerous times (and who knows what else it’s been through at school). The stainless steel lunch box is also dishwasher safe! It has survived numerous dishwashings, even on the bottom rack!
  • The lunchboxes close with a little metal latch. My daughter had no problem opening and closing this on her own. And we’ve never had an issue with it accidentally popping open (which I LOVE because I’m thinking I’ve been saved from having to clean out many icky backpacks thanks to this awesome feature!)
  • PlanetBox products are independently certified to be safe from lead, phthalates, and BPA.
  • Both systems have individualized compartments. At first I simply loved this because it kept all the food nicely separated and in it’s own spot, but over the last few years I’ve learned having these separate compartments has encouraged me to pack healthy, balanced meals. Packing these has helped me really see and think about what I’ve packed- it’s all just right out in front of you.
  • Less waste! We really try to do our best to reduce the amount of waste we produce.
  • Using these lunch boxes can help save money over time. The lunch boxes do cost more up front than most others, however in the long run, I’m able to save money over time. I know these are guaranteed to last at least 5 years, so that’s at least 5 years of not having to buy a new lunch box. I also don’t have to buy baggies and plastic food containers to store the food since it already has nice compartments.
  • I love how you can personalize these lunch systems with the type and color of case and with the selection of magnets you can use to decorate the outside. I know starting off the school year with something new and different can be exciting for kids, so at the start of the year we can get a new magnet set for her lunchbox. Now you buy custom made magnet sets as well!
  • The carrying cases are very nice too! Both carrying cases have nice pockets to store things.There’s pockets in the carrying case for things like napkins and utensils.


Packing Lunches


And it’s also tons of fun packing them! Have you seen all those super cute ideas for packing bento-type lunches? They totally work with these! I don’t really have much time to make super fancy lunches, but sometimes I’ll put a little extra effort into the cuteness department around the holidays.

And to help make packing lunches fun and simple, PlanetBox has a meal planning app.  I’m having so much fun with it. It helps you create lunches for the week with a visual planning system and even allows you to share your meal ideas with others. It’s a great resource!

Which One to Buy


So it’s pretty obvious we are in love with both our Planet Boxes! They both have the same benefits, although there are a couple differences. The Rover actually holds less food than the Launch and has more compartments that are smaller. This makes the Rover more suitable for a younger student and offers smaller portions and more variety in the Rover. This is not to say we never use the Launch, but I usually go for the Rover most often. If your child is older, the Launch system might suit them better. There’s fewer compartments, but they are deeper and can hold larger quantities of food including a whole sandwich.

Here’s a side-by-side view of similar lunches in both the Rover (left) and Launch (right) to give you a comparison of the size.



Where to Find PlanetBox

This is definitely one of my favorite purchases in the past.  PlanetBox is definitely worth a look next time your in the market for a new lunch box for your family. They have a Facebook Page you can visit if you have any questions or to read rave reviews from PlanetBox owners. You can buy PlanetBox Lunch Systems on the PlanetBox website or on Amazon. In canada you can buy them here at The Ninety Ninth monkey online

Recipe: Irish Colcannon Soup



  • 4 ounces bacon
  • 1 onion, finely chopped
  • 8 ounces potatoes, peeled and diced
  • 1 leek, trimmed and thinly sliced
  • 5½ ounces Savoy cabbage, thick stalks removed and shredded
  • 4 cups vegetable stock or water, heated
  • ⅔ cup full fat coconut milk
  • 2 tablespoons butter, diced and at room temperature


1. Heat a large pan and saute the bacon over a medium to high heat for a 2­5 minutes, rendering the fat, but stopping short of crisping it.
2. Reduce to low heat and add the onion, potatoes, leek, and cabbage. Cover with a lid and cook for 10 minutes until well softened but not coloured, stirring occasionally.
3. Pour the warm vegetable stock or water into the cabbage mixture and bring to the boil, then reduce the heat back to medium ­low.
4. Allow the soup to simmer for 5-­10 minutes and season to taste.
5. Stir in the milk and simmer for a few minutes until the soup has a creamy texture.
6. Remove the soup from the heat and whisk in the butter. It is important not to re­boil the soup once the butter has been added, or it will curdle.
7. Ladle the soup into serving bowls.

Source adapted:


Ramen Noodles = Cheap, Tasty,Twisted Poison


Instant noodles are a popular go-to lunch or dinner for those who are strapped for time (or cash), like college students. While you probably don’t consider them a health food, you may think they’re not that bad, or, at least, not as bad as eating a burger and fries or a fast-food burrito.

In a first-of-its-kind experiment, however, Dr. Braden Kuo of Massachusetts General Hospital may make you reconsider your love of instant noodles (assuming you have one).

He used a pill-sized camera to see what happens inside your stomach and digestive tract after you eat ramen noodles, one common type of instant noodles. The results were astonishing…

Ramen Noodles Don’t Break Down After Hours of Digestion


In the video above, you can see ramen noodles inside a stomach. Even after two hours, they are remarkably intact, much more so than the homemade ramen noodles, which were used as a comparison. This is concerning for a number of reasons.

For starters, it could be putting a strain on your digestive system, which is forced to work for hours to break down this highly processed food (ironically, most processed food is so devoid of fiber that it gets broken down very quickly, interfering with your blood sugar levels and insulin release).

When food remains in your digestive tract for such a long time, it will also impact nutrient absorption, but, in the case of processed ramen noodles, there isn’t much nutrition to be had. Instead, there is a long list of additives, including the toxic preservative tertiary butyl hydroquinone (TBHQ).

This additive will likely remain in your stomach along with the seemingly invincible noodles, and no one knows what this extended exposure time may do to your health. Common sense suggests it’s not going to be good…

Five Grams of Noodle Preservative, TBHQ, Is Lethal

TBHQ, a byproduct of the petroleum industry, is often listed as an “antioxidant,” but it’s important to realize it is a synthetic chemical with antioxidant properties – not a natural antioxidant. The chemical prevents oxidation of fats and oils, thereby extending the shelf life of processed foods.

It’s a commonly used ingredient in processed foods of all kinds (including McDonald’s chicken nuggets, Kellogg’s CHEEZ-IT crackers, Reese’s peanut butter cups, Wheat Thins crackers, Teddy Grahams, Red Baron frozen pizza, Taco Bell beans, and much more).

But you can also find it in varnishes, lacquers, and pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.

At its 19th and 21st meetings, the Joint FAO/WHO Expert Committee on Food Additives determined that TBHQ was safe for human consumption at levels of 0-0.5 mg/kg of body weight.1

However, the Codex commission set the maximum allowable limits up to between 100 to as much as 400 mg/kg, depending on the food it’s added to. (Chewing gum is permitted to contain the highest levels of TBHQ.) In the US, the Food and Drug Administration requires that TBHQ must not exceed 0.02 percent of its oil and fat content.

So there’s quite a discrepancy in supposedly “safe” limits, but it’s probably best to have little or no exposure to this toxicant, as exposure to five grams can be lethal and, according to A Consumer’s Dictionary of Food Additives, exposure to just one gram of TBHQ can cause:

  • Nausea and vomiting
  • Ringing in the ears (tinnitus)
  • Delirium
  • Sense of suffocation
  • Collapse

While TBHQ is not suspected to be a persistent toxicant, meaning your body is probably able to eliminate it so that it does not bioaccumulate, if you eat instant noodles your body might be getting prolonged exposures. This is concerning, to say the least. According to the Environmental Working Group (EWG), based on animal studies health hazards associated with TBHQ include:5

  • Liver effects at very low doses
  • Positive mutation results from in vitro tests on mammalian cells
  • Biochemical changes at very low doses
  • Reproductive effects at high doses

Eating Instant Noodles Linked to Metabolic Syndrome

If you’re still considering ramen noodles for lunch, you should know a new study published in the Journal of Nutrition found that women who consumed more instant noodles had a significantly greater risk of metabolic syndrome than those who ate less, regardless of their overall diet or exercise habits.

Women who ate instant noodles more than twice a week were 68 percent more likely to have metabolic syndrome — a group of symptoms such as central obesity, elevated blood pressure, elevated fasting blood sugar, elevated fasting triglycerides, and low levels of HDL cholesterol.

Having three or more of the symptoms increases your risk of developing diabetes and cardiovascular disease. Past research also analyzed overall nutrient intake between instant-noodle consumers and non-consumers, and found, as you might suspect, that eating instant noodles contributes little value to a healthy diet.

The instant noodle consumers had a significantly lower intake of important nutrients like protein, calcium, phosphorus, iron, potassium, vitamin A, niacin, and vitamin C compared with non-consumers. Those who ate instant noodles also had an excessive intake of energy, unhealthy fats and sodium (just one package may contain 2,700 milligrams of sodium).

What Else Is in a Package of Instant Noodles?

Aside from a lot of sodium and the preservative TBHQ, what else is found in a typical serving of instant noodles?

Prevent Disease reported:

“The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, though air-dried noodle blocks are favored in Western countries. The main ingredients of the dried noodle are wheat flour, palm oil, and salt. Common ingredients of the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.


…In June 2012, the Korea Food and Drug Administration (KFDA) found Benzopyrene (a cancer-causing substance) in six brands of noodles made by Nong Shim Company Ltd. Although the KFDA said the amounts were minuscule and not harmful, Nong Shim did identify particular batches of noodles with a problem, prompting a recall by October 2012.”

Monosodium Glutamate (MSG)

The monosodium glutamate (MSG) in instant noodles is reason enough to avoid them. MSG is an excitotoxin, which means it overexcites your nerve cells to the point of damage or death, causing brain dysfunction and damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease, and more.

Glutamic Acid

Part of the problem is that free glutamic acid (MSG is approximately 78 percent free glutamic acid) is the same neurotransmitter that your brain, nervous system, eyes, pancreas, and other organs use to initiate certain processes in your body. Not to mention, MSG is also used to fatten up mice for scientific study. Yes, MSG is the perfect obesity drug. If you want to achieve your ideal body weight and health, avoid MSG at all costs.

Return to Whole, Living Foods for Optimal Health

Occasionally eating a package of instant noodles clearly won’t kill you, but when you make a habit of substituting convenience foods for real food, it’s only a matter of time before health problems will likely develop.

Instant noodles are a prime example of the types of processed foods you want to avoid as much as possible, as they are virtually guaranteed to make you sick and fat if you indulge too much (and “too much” may be as little as a couple of times a week).

Processed foods encourage weight gain and chronic disease because they’re high in sugar, fructose, refined carbohydrates, and artificial ingredients, and low in nutrients and fiber. Processed foods are addictive and designed to make you overeat; they also encourage excessive food cravings, leading to weight gain.

Eating processed foods also promotes insulin resistance and chronic inflammation, which are hallmarks of most chronic and/or serious diseases. On the other hand, people have thrived on vegetables, meats, eggs, fruits, and other whole foods for centuries, while processed foods were only recently invented.

Ditching processed foods requires that you plan your meals in advance, but if you take it step-by-step as described in my nutrition plan, it’s quite possible, and manageable, to painlessly remove processed foods from your diet.

You can try scouting out your local farmer’s markets for in-season produce that is priced to sell, and planning your meals accordingly, but you can also use this same premise with supermarket sales.

You can generally plan a week of meals at a time, making sure you have all ingredients necessary on hand, and then do any prep work you can ahead of time so that dinner is easy to prepare if you’re short on time (and you can use leftovers for lunches the next day, so you don’t have to resort to instant noodles).



Recipe: Mix and Match Custom Protien Balls



The Basic Formula

Protein balls consist of wet and dry ingredients, typically at a 2:1 dry-to-wet ratio (think: two parts dry ingredients, one part wet ingredients). Dry ingredients keep the shape and typically provide most of the protein. Wet ingredients are for the sticking and sweetness; they create a dough-like consistency. There are varying thicknesses of the wet ingredients, which means there’s no “one-ratio-fits-all” rule. For instance, mashed dates will hold better than mashed bananas and thus require less of your dry ingredient, like protein powder or flax meal. If you’re using an actual juice (like lemon juice, for instance), you’ll need a very small amount of it in relation to the dry ingredients.

 From there, you can blend in additions for fun flavors, like freeze-dried raspberries, chocolate chips, or cherries.

Mix and match these ingredients (or find ones that suit each category), and experiment to create the perfect protein snack for your on-the-go treat. Mix, mold, and chill to set each one, and bring two to three with you for some post-workout or midday fuel.


Dry Ingredients (2 parts)

  • Protein powder
  • Rolled gluten free oats
  • Flax meal
  • Ground almonds or cashews

Wet Ingredients (1 part)

  • Nut butter
  • Dates
  • Banana
  • Honey
  • Maple syrup
  • Pumpkin puree
  • Applesauce
  • Coconut oil


  • Spices – Cinnamon, Nutmeg, etc.


  • Coconut shreds
  • Dark chocolate chips
  • Puffed rice or quinoa
  • Nuts
  • Spices
  • Chia seeds
  • Hemp seeds




Review: Omega 8007 Masticating Juicer


The Omega 8007S Heavy Duty Masticating Juicer comes with several upgrades from the 8004/8006 that probably make this machine more efficient than the previous models—2 HP motor, BPA free parts, 25% larger funnels, larger and stronger screen housing with dual stainless steel inserts. All these take this latest model of the Omega’s 8000 series to a whole new level of juicing efficiency and durability.

Another upgrade to this model is that it only weighs 13 pounds! With that said, the handle is more of a “hood” style, in that you simply slip your hand under the “hood” of it and lift from the top of the machine.

Just like its predecessors Omega 8007 shares the same features such dual stage 80 RPM juice extraction ensuring maximum nutrient retention, GE Ultem Auger, automatic pulp ejection, and an array of other functions for pureeing, mincing, chopping, and grinding.


  • This sliver model is slightly cheaper than the chrome plated version
  • Slow 80 RPM motor ensures that your juice is not oxidized or overheated
  • Dual stage masticating system allows for maximum juice yield
  • Juice extracted from masticating juicers last for 72 hours, great for detox planning
  • It can process all kinds of produce such as soft fruits, hard produce, citrus fruits, leafy greens and nuts and beans
  • Array of other functions such as food processor, homogenizer, noodle maker, and grinder
  • Ultem Auger provides a much stronger and more durable gear for processing hard produce
  • More powerful two horse power motor
  • Comes with a handle
  • Super quiet operation
  • Dishwasher safe parts
  • BPA Free
  • External pulp ejection for continuous juicing


  • Masticating juicers are typically slow compared to centrifugal juicers
  • Narrow chute requires chopping your produce into fine pieces making your juicing process even slower
  • Since the problems in the earlier models were already addressed, I can’t think of any other disadvantages



This juice extractor can be set up in less than a minute. Even though this version comes with a larger food tray, you still need to cut up the pieces because the chute is no larger than the previous versions. The food tray is a convenient spot to place the produce as you feed it into the machine, especially since it allows for more produce. Slice your produce into smaller sections so they fit smoothly down the tube. Use the plunger to help feed the produce into the barrel. You will need to keep a small amount of pressure on some of the items to ensure they properly catch on the auger.

Since this is a dual-stage masticator, it crushes the produce, and then presses it against the stainless steel, mesh juicing screen. It you really want to extract the most juice from your produce, drop the pulp back through your juicer. Strain to remove additional pulp after the juicing is complete. If you juice a significant amount of citrus, the sieve may become clogged with pulp forcing you to clean it out in the middle of juicing. Waiting to use the sieve will cut down on juicing time.


Once you have completed juicing, cleaning this piece of machine is a breeze. Pull the machine apart; place them under warm, soapy water, and wash. Rinse and lay everything out on a small towel to dry. It takes less than five minutes to wash and rinse the parts. Make sure to utilize the stiff cleaning brush to remove the pulp from the juicing screen and the sieve. It is really fantastic at removing stuck citrus pulp. The parts of this juicing machine may be placed on the top rack of your dishwasher, but rinse them after juicing to prevent the hardening of any leftover pulp.


The Omega 8007 Nutrition System efficiently extracts the most juice and nutrients from your vegetables and fruit through Omega’s exclusive “dual stage” mastication process. The items pass through the drum, are crushed by the auger, and finally squeezed against the stainless steel juicing screen. This final stage removes the remaining juice and the pulp is automatically pushed out of the opening, passing through the opening at the end cap. Because this method of extraction is completed slowly, you end up with high quality juice that is full of flavor. It also contains the most enzymes and vitamins when compared to other brands of juicers on the market. Store your juice in a preferably glass container with a very tight lid. It should keep for up to 72 hours.


Not only it can help you prepare healthy juices, it also serves additional functions to provide variety in your juicing routine—food processor, homogenizer, pasta maker, coffee grinder.

It can be used as a food processor to chop your meat, fish, fruits, and vegetables into fine pieces for any meal you’re planning. This mincing/grinding ability also allows you to prepare ingredients for marinades, salsas, soups, and sauces. Additionally, it can also process soaked rice and beans producing a puree-like consistency.

If you feel like eating healthy frozen desserts, feel free to freeze your juice into ice cubes then let the machine turn it into a cold healthy treat by adding milk, yogurt and other ingredients to your heart’s content. This homogenizer function can also be used to make nut butters and baby food.

The complementary nozzles can be used to make pasta of varying shapes and sizes, you can choose between a round or a flat noodle; better yet you can add some flavor to your pasta to make a Korean style u-dong noodles. Nozzles with larger opening can be used to form bread sticks. The bad news is you still have to prepare your dough.

You can even grind your own coffee beans for a fresh cup of java with this machine. Some coffee beans (especially gourmet coffees) have higher oil content, this have to be dried overnight for easier processing.


This juice press can process soft and hard produce, leafy greens, citrus fruits, beans and nuts.

Hard produce include cilantro, pear, sweet potato, watermelon, pepper, garlic, bitter gourd, apple, pineapple, turmeric, ginger, yakon, broccoli, pumpkin, cucumber, beets, celery, coconut, cauliflower, carrots, fennel, and asparagus.

Leafy greens include moringa, peppermint, kale, spinach, dandelion greens, spring onion, brussels sprout, cabbage, pine tree needles, romaine lettuce, lettuce, collard greens, wheatgrass, basil, parsley and beet greens.

Citrus fruits include lemon, grapefruit, mandarin, lime, tangerine and orange.

Soft fruits such as cranberries, strawberry, papaya, avocado, tomato, blackberry, grapes, melon, mango, kiwifruit, peach, and pomegranate can be turned into a puree using the blank screen.

You can use this machine for making soy, coconut and almond milk as well.


Omega J8007S is part of the Omega 8000 series and you might find it hard to figure out the difference between each model. To help you decide here’s a chart that you can refer to.

(8003 vs 8005; 8004 vs 8006; 8007 vs 8008)


The Omega J8007S Heavy Duty Masticating Juicer comes with a powerful commercial grade motor that effortlessly and quietly juices your vegetables, fruits, leafy greens, and much more. Outside of the hum of the motor and the crushing or crunching of your produce, this machine operates quietly. In addition to juicing more efficiently than single stage masticating juicers, the juicer screen has 25% more screen, covering more surface area and yielding more juice in a single pass.

Not only is this machine a highly competent juicer, but also makes pasta, soy milk, nut butters, baby food, sorbets and much more—it is versatile without compromising in quality. The Omega juicers come with the longest warranty among the other brand juicers on the market—that makes them an investment. When you think about it, the Omega 8007 is an investment in your health. After all, isn’t your health worth it?