Tag: clean eating

July 26, 2017

RECIPE: Cilantro Lime Rice & Beans (better than Chipotle!) – Easy, Plant-based dish!

Everyone loves Chipotle (right?) and their simple yet delicious spread of Tex-Mex goodness.

But… let’s be honest. Cost-wise, they make a killing charging what they do for some of the most affordable types of food around. Namely, rice ‘n beans (or arroz y frijoles).

Even if you do skimp on the guac (which, if so, who ARE you?) eating at places like Chipotle often can definitely put a dent in your finances.

So, allow me to bring to you my HOMEMADE CILANTRO LIME RICE & BEANS (that are better than Chipotle).

I love me some rice ‘n beans, as do most people I know. Especially while traveling through Latin America, where gallos pinto – the traditional rice ‘n beans dish – is typically served with breakfast.. AND lunch.. AND dinner at times… I grew to love them even more rather than get tired of them.

I love this dish so much that there are at least 5 different, flavorful rice ‘n beans recipes I plan to share here on the blog (as well as helpful tips and advice for anyone who plans on traveling or living in places like Costa Rica).

It all starts with the two [obvious] key ingredients…

Arroz.

Y frijoles.

Now, if you don’t have the kitchen blessing that is a rice cooker, you’re still good to go. You can use a saucepan on the stove top. Yes, this may be the easiest, better-tasting, restaurant-replica recipe you have ever made.

What kind of rice do you need? Whatever you have on hand. I had a blend of brown and white.

What kind of beans? Well, for this recipe, classic black beans. And yes, canned is just fine (though I’d recommend low or no-salt added to have better control of the sodium in your recipe).

Grab a handful of other ingredients – like fresh cilantro, onion, extra virgin olive oil, and lime – and you’re basically good to go.

Mmmmmmmmmmmmmm yas.

The bigger plus? This recipe makes at least 6-12 Chipotle portions if you get their rice bowl… and it costs less than one or two orders.

By the way, you can find an amazing tex-mex bowl recipe (along with tons of helpful info) in one of my best-selling books, the grocery store tour guide, which is also available as an ebook!

Without further ado – here it is! Try it out, share, and let me know what you think :)

CILANTRO LIME RICE & BEANS (makes around 6 cooked cups)

2 cups brown and/or white rice (before cooking) *cook according to packaging or using leftover rice is fine!
Half a large red onion, finely chopped
1 Tbsp Extra Virgin Olive Oil
1 (~8 oz.) can of Black Beans (preferably organic and low or no sodium to better control salt content), drained and rinsed
1 small bushel of fresh cilantro, leaves picked and chopped (about 1/3 cup chopped)
The juice from one lime
1 tsp. ground cumin
1/4 tsp. sea salt (or more, to taste preference)
1/4 tsp. black pepper (or according to taste)

Directions

Cook rice according to package or use leftover rice. Two uncooked cups yields 4.5 to 6 cooked cups.
In a fairly large saute pan heated at medium to high, saute onions in olive oil until fragrant and softened (about 2-3 minutes). Add rice and stir, letting cook for another 2-3 minutes.
Add black beans, cumin, salt, and pepper. Stir to all incorporate. Lower heat to higher “low” spectrum, cover the pan, and let flavors marry for 3-4 minutes. You can also add 1/4 cup or so of water before covering, especially if the rice was leftover. This will add more moisture while cooking.
Uncover and remove from heat. Stir in lime juice and cilantro, then taste and add more salt if necessary. Stir again and then ENJOY! :)

December 4, 2016

RECIPE: The BEST Cranberry Sauce (with a twist!) – Healthy, Vegan, Gluten Free

The holidays are upon us! A time for festive decoration, plenty of social events with coworkers, friends, and family, and a plethora of seasonal food favorites to enjoy.

If you’ve visited this blog before (or are subscribed to my YouTube channel), you have already gotten a taste for some of my go-to recipes for this time of year like:

I recently realized that the popular side dish and condiment, Cranberry Sauce, was missing from my growing arsenal of holiday recipes! So, now is the time to fix that.

Not only is the following recipe incredibly easy and with minimal ingredients, but it has an extra twist of flavor thanks to the mango juice, spices, and alternate sugar (like coconut). Plus, including apples and pears bumps up the nutritional value by increasing the vitamins, fiber, and flavonols to make your body one happy machine.

Whatever you do – I beg you – never, ever choose those processed tin jars filled with a solid cylinder of cranberry jam. Then again, I can assure you that once you make this recipe you will never want to go back.

Without further ado, here’s this simple and amazing recipe! Try it out and let me know what you think… and feel free to share the link with others, too :)

The BEST Cranberry Sauce… with a twist!

Ingredients

1¼ cups coconut sugar, light brown sugar, and/or cane sugar (I will usually use a third of each or whatever I have on hand)
16 oz fresh cranberries (two 8-oz bags)
One Fuji apple, peeled and chopped
One Bartlett pear (slightly ripe), peeled and chopped
One cup mango nectar or juice
1/8 tsp nutmeg or allspice
1/4 tsp cinnamon

Directions

Rinse and drain cranberries. Measure out the mango juice.
In a medium saucepan, bring cranberries, sugar, and mango nectar to a boil on high heat. Cranberries should begin to pop and coagulate with the liquid.
Lower heat and let simmer for 10 minutes before adding chopped apple and pear. Also add spices.
Let simmer together another 5 minutes or so, until all incorporated (but apple and pear should maintain their form and not mush up).
Serve warm or let cool and refrigerate overnight if you prefer serving cold cranberry jam… It’s delicious both ways! This will keep in a sealed container in the fridge for a week, though I’ve never had it last longer than a few days :)

Steps in Photos

ENJOY!

September 2, 2016

RECIPE: How to Make the BEST Banana Pancakes – Vegan / Easy / Single-Serving / Gluten Free

This is one of my GO-TO recipes for the easiest, most delicious, minimal-ingredient Banana Pancakes ever…

I have this almost every morning with my “moon egg” (if you don’t know what I’m talking about, check out this video: https://youtu.be/pNkGUw9HPNE).

These Banana Pancakes are not only moist and delicious, but also happen to be vegan, gluten free, and sugar free (for you fans of the “free’s” out there) while being very fiber- and nutrient-rich. Not to mention, crazy flavorful!

WATCH THE VIDEO HERE, FULL RECIPE IS BELOW:

SINGLE-SERVING BANANA PANCAKES

Ingredients:

A Splash of Apple Cider Vinegar (about 2 tsp.)

½ cup Unsweetened Almond Milk to start (have more on hand to get batter consistency)

A small splash of Pure Vanilla Extract (about ½ tsp.)

4-5 drops of Liquid Stevia (to taste)

½ of One Large, Ripe Banana (make sure it is spotty with brown and NOT green or all yellow)

1 Tbsp. Chia or Flaxseeds (or one packet of this Flax Chia Blend by Carrington Farms)

½ cup Quick Cooking Oats, pulsed in a blender or food processor to be semi-ground

½ tsp. Baking Powder

Generous sprinkle of Ground Cinnamon

A pinch of salt

DIRECTIONS

Get out a 2-cup Liquid measuring cup, like this one I use in the video and a mini-spatula or fork. Put all of the liquid ingredients in the measuring cup (measuring as you go), stir, and let sit for a few minutes.
Take half of the banana and break it apart with your fingers as you add to the liquid ingredients. Then take a fork and mash/mix it in until larger chunks are gone.
Add in all dry ingredients, mixing well. Add more almond milk (typically ¼ to ⅓ of a cup) until it is more of a moderate batter consistency – not too thin, but not thick. Allow the batter to thicken by letting it sit ~5-10 minutes.
Preheat stove top to medium heat (I typically go to level 4). Once pan is heated, spray pan with coconut oil spray. Give batter a quick stir and pour in about ¼ cup per pancake.
Set a timer for 3 minutes, then flip. Pancakes should be a light golden brown. Let other side cook another 3 minutes.
This makes 4-6 pancakes depending on your size. I like to pour a little maple syrup on the side and dip them, but you can also stack ’em up pretty and pour maple syrup on top! Feel free to slice up the other half of your banana to top them off, too!
ENJOY (I know you will… they’re amazing) :)

Find more recipes and smart food-shopping tips in my Grocery Store Tour Guide!

March 17, 2016

The BEST Tapioca Pudding with Mangoes – sweet, amazing, gluten/dairy free dessert! (RECIPE)

Does this look nostalgic to anyone?

I may be in the minority here, but I never had tapioca pudding as a kid. I never even knew what tapioca was and remember wondering if it was just a different name for rice (since rice pudding was actually familiar). I was never a fan of milk or milky things growing up, either, so I never made an effort to try it. Regardless, it was easy to see many a lunch box contained these little sugar-packed and highly processed snacks.

Fast forward twenty-or-so years and tapioca entered my life again. I’ve used tapioca starch as a thickener in recipes for a while and noticed it within the ingredients to many packaged foods, but was still yet to make my own version of this renowned dessert known as Tapioca Pudding.

I don’t know what took me so long… because it is absolutely amazing.

Though I don’t exactly have anything to compare it to – my prime taste tester did happen to love those school-time snacks back in the day. And I am happy to report he said this isn’t even comparable since it’s the best tapioca pudding he’s ever had (and, possibly, the best pudding dessert he’s ever had). Yet another win!

So, what is tapioca anyway? Tapioca is a starch extracted from the cassava root (which is becoming more commonly found in grocery stores these days – probably next to the potatoes or yucca). Similar to other starches, it can be processed into sticks, powder/flour, flakes, or fun little pudding-worthy pearls. The pearls are commonly used in Asian desserts where they lend a chewy, satisfying texture to whatever it may be. Oh, and for those wondering, it is indeed gluten free and vegan.

Fun fact: Have you ever had Boba tea? Those boba are actually giant tapioca pearls.

Personally, I absolutely love the texture of tapioca pudding – even more than rice pudding. It’s like eating spoonfuls of simultaneously creamy and chewy surprises with every bite. Plus, by adding sweet, buttery mango, this dairy-free version is also both rich but light at the same time. It can be eaten hot or cold, making it perfect as a summer or holiday dessert.

It’s easy to make, doesn’t dirty many dishes, and has a handful of quality ingredients that are easy to find and much better for you compared to the original kid’s snack.

Just looking at these pictures reminds me I need to make this again, like tonight. It’s that delicious and that easy to put together. Did I mention that it tastes even better after a couple of days in the fridge?

I really, really hope you try this recipe. You will be so glad you did (and will impress anyone who tries it!)

THE BEST TAPIOCA PUDDING with mangoes

Ingredients

½ cup tapioca pearls

½ of a 14 oz. can of Coconut Milk (~200ml)

¼ cup maple syrup

¼ tsp salt

3 Tbsp stevia-for-baking or xylitol (or sugar of choice)

1 tsp pure vanilla extract

¾ cup unsweetened vanilla almond milk

½ cup + ½ cup water

¼ tsp ground cinnamon

~2 cups chopped mangoes (frozen or fresh)

Optional, for thickness: 1 egg, separated (yolk and white)

Directions (with photos below)

Place coconut milk, almond milk, maple syrup, salt, ½ cup of water, tapioca pearls, and egg yolk (if using) in a medium saucepan. Mix to incorporate ingredients and let sit on stove top – no heat or cooking yet – for 20 minutes.
Turn burner to medium-high heat to bring pudding mixture to a boil, stirring occasionally.
Once it boils, turn burner down to low heat and allow to simmer for about ten minutes or so, until it thickens and the tapioca pearls become translucent. Add more water from the remaining ½ cup if it gets too thick.
Add mangoes and cook until mixture begins to simmer again, about 3-5 minutes.
If using egg, whip egg white in a small bowl (or the measuring cup) with the sugar/sweetener. Temper this mixture into the saucepan by folding 1-2 tbsp of the hot pudding mixture into the egg white/sugar mixture. Do this at least three times before pouring the egg white/sugar bowl mixture into the saucepan. Then allow pudding to cook another 2-3 minutes in saucepan.
If not using egg, simply mix the sugar into pudding on stove and cook 2-3 minutes.
Pour into a serving bowl and add vanilla and cinnamon. Mix well.
You can serve this warm from the oven or cover it and refrigerate up to 5 days for a cool dessert. It’s really delicious both ways (and thickens even more as it sits). It’s really presentable when served with cinnamon sticks (as shown in pics).
Enjoy! :)

February 7, 2016

Easy, Homemade Oat Waffles (or pancakes) – gluten-free, vegan, low-fat, delicious! (RECIPE)

If you’re looking for a twist on getting healthy oats in for breakfast, but want to venture from the typical (delicious) bowl of warm oatmeal as your only vehicle – this recipe is exactly what you need.

EASY, Homemade Oat Waffles (or pancakes, if you don’t have a waffle maker).

This recipe takes less than ten minutes to put together, twelve total minutes to cook, and the result is two giant waffles (which can yield 2-4 servings depending on your size and satiation) or 6-8 medium pancakes. It also utilizes ingredients that can all be found on the grocery list within The Grocery Store Tour Guide & Nutritional Workbook.

And if you’re worried about the overt denseness that a lot of oat-based recipes are guilty of producing? You’ll see that these waffles – though seemingly more dense than those made with a typical store-bought batter at first – turn out perfectly crispy on the outside while staying soft and fluffy on the inside.

Plus, these high-fiber waffles will help satiate you and keep you full much longer than processed or store-bought mix versions. You can enjoy them with a touch of maple syrup or honey, eat them aside a scramble, or even use two pieces as your bread for an almond butter and banana sandwich.

You can even make these in bulk and freeze them. Just pull your serving out of the freezer and heat up in the toaster oven whenever a waffle-urge hits!

As for the waffle maker I use, it is the Presto FlipSide Waffle Maker and it is amazing. I got it off of Amazon over two years ago and use it once a week on average, if not more. It not only makes the perfect waffles every time, but can be used as a sandwich press, scramble cooker, hash browns, and for tons of other sweet or savory concoctions. It’s easy to clean, takes up no kitchen space to store, and is virtually fail-proof.

Basically, don’t be surprised if I organize a compilation of recipes utilizing this thing for a special eBook in the future… because it’s that awesome.

Once you bite into one of these crisp and fluffy waffles, you will taste their mild sweetness and hint of vanilla with cinnamon. They have just the right amount of whole-grain flavor while keeping the traditional feel of a classic Belgian waffle.

Now, enough talk. Onto this delicious recipe!

HOMEMADE OAT WAFFLES (or pancakes) *photos below

1 cup of quick-minute or old fashioned rolled oats
½ cup flour (I use a gluten-free flour blend, like Trader Joe’s brand)
1 Tbsp. xylitol (or sweetener of choice, like stevia for baking, turbinado, regular sugar, or coconut sugar)
2 tsp. baking powder
⅛ tsp salt
½ tsp. ground cinnamon
1 cup almond milk (I use unsweetened vanilla flavored)
2 tsp. apple cider vinegar
1 tsp. pure vanilla extract
~8 drops liquid stevia (if you do not have this, use 2 Tbsp of your above sugar/sweetener instead of one)
1 whole egg or a flax substitute (using a 1:3 ratio of ground flaxseed to water)
1 tsp. coconut oil
Non-stick cooking spray (like Trader Joe’s Coconut Oil Spray) for the waffle maker or pan

Get out a large bowl, a liquid measuring cup (at least 16 oz large), your blender/food processor, and your waffle maker.
Pour almond milk and apple cider vinegar into the measuring cup. Whisk and let sit as you do the following steps.
Put oats into your blender or food processor and blend for about ten seconds, or until they are ground to about half the consistency that they were beforehand (see photos below).
Into your large bowl, put oats, flour, baking powder, xylitol/sweetener, salt, and cinnamon. Whisk altogether to incorporate.
Into the measuring cup with liquids, add vanilla extract, liquid stevia, and egg (if using). Whisk to blend well and make sure egg is mixed, then add liquids to dry ingredients in bowl. Whisk well.
Add flax-egg substitute, if using, and coconut oil into bowl. Whisk well (making sure coconut oil blends since it may be more solid due to the cold batter). Let batter sit for at least ten minutes to thicken.
Plug in waffle maker to let it preheat (or begin heating pan, if making pancakes, on medium-high heat).
After batter has rested for at least ten minutes, give a quick stir and pour it all into the liquid measuring cup. Scrape the bowl with a spatula to ensure you get all of the waffly-pancaky batter goodness into the cup (photo below).
Once waffle maker is heated, open and spray lightly with non-stick spray on both sides. Give batter a quick stir and pour exactly half (or 1 cup) of your batter into the center of the waffle maker. Close, set timer for 6 minutes, and flip to other side (if you are using the same Presto FlipSide waffle maker I own).
Once the timer goes off, check your waffles. They should be light and slightly golden in color (see photos). Feel free to let them cook an additional 1-2 minutes if you like a really well-done and crispy waffle.
Enjoy however you like! *To maintain crispness if you do not plan on eating immediately, set your oven to about 200 degrees F and place cooked waffles directly on the racks. This will keep them from getting soft as it keeps them warm. If you plan on freezing them, make sure they are cooled completely on a rack before freezing.

Remember to tag #truehealthtrifecta and share how you like this recipe on the True Health Trifecta Facebook page!

Step-by-step photos:

January 21, 2016

Sautéed Cabbage & Carrots: my UNIVERSAL side dish! (RECIPE)

This dish has been a legit staple in my household for a long time now and, even still, I find myself craving it almost daily.

I even included this as a bonus recipe in my latest book, The Grocery Store Tour Guide & Nutritional Workbook (which will be available in just one week… and I am super excited about sharing with you all)!

Before I get into this insanely easy and flavorful recipe, here’s a little bit more about the 70-page Grocery Store Tour Guide & Nutritional Workbook. This beautifully designed, visual book contains a plethora of useful information, including:

Shopping preparation tips
Explanations about supermarket psychology
How to identify and define misleading label claims
Tidbits about nutritional lingo and regulated terms, such as GMO, Certified Organic, Gluten Free, etc.
Food storage and safety tips
A thorough seasonal produce chart
Aisle-by-aisle tips to navigate the supermarket like a health-conscious pro
A list of ingredients to avoid
My personal kitchen essentials
Easy Meal and snack recipes
A post-tour quiz (if you are a trainer or nutrition coach, this e-book is great to use with clients!)
Much, much more…

Plus, unlike my print-only book – The Holistic Fitness Starter Guide – which will be available at the end of the month, I decided to publish The Grocery Store Tour Guide in print and as a quickly accessible e-book. This means that as soon as you buy it here, you will be able to download it to your PC, laptop, or tablet immediately and begin reading while you wait for the printed copy to arrive!

How cool is that?!

Now, as exciting as this new book is, back to the deliciousness that is My Universal Side Dish. First of all, it’s crazy simple to make since we are using pre-shredded cabbage and carrots. The only chopping involves the fresh herbs, ginger, and garlic (unless you have minced ginger and garlic in jars, in which case, this may be the easiest recipe ever).

This is also so incredibly flavorful thanks to the fresh Rosemary and Thyme. Sometimes, I’ll add in fresh basil or sage and it becomes a bigger explosion of flavor in your mouth.

As I mention in The Grocery Store Tour Guide & Nutritional Workbook, this side dish goes well with nearly everything. On salads, sandwiches, in wraps, or by itself. It’s fast to whip up and perfect to keep ready-handed in the fridge. One of my favorite ways is wrapped up in rice paper wraps with some thin rice noodles.

Give this recipe a try. I promise you will be happy you did!

MY UNIVERSAL SIDE DISH: SAUTéED CABBAGE AND CARROTS

Ingredients:

2 (10-16 oz.) bags of Shredded Cabbage

½ of one (10-12 oz.) bag of Shredded Carrots

1 Tbsp. fresh Rosemary (leaves from about three 4” sprigs), chopped

1 Tbsp. fresh Thyme (leaves from about 5 4” sprigs), chopped

1-2 inches of fresh ginger root, peeled and minced

2 garlic cloves, minced

1 Tbsp. Coconut Oil

Salt & Pepper to taste

Directions (photos below):

Heat a large sauté pan or wok on the stove at medium to medium-high heat and place coconut oil in the pan.
Once the coconut oil is melted, add ½ bag of carrots and two bags of cabbage. Sprinkle minced ginger on top and season the surface with salt and pepper. Cover to let cook down about 5-7 minutes. (The pan may seem really full, but the veggies cook down quite a bit.)
Remove lid and toss the cabbage and carrots to encourage even wilting/cooking. Cover and let continue softening for another 3-5 minutes.
Remove lid and add rosemary, thyme, and minced garlic. Toss well until all the herbs are well incorporated into the mix. (If the veggies seem to be browning from the bottom of the pan, lower the heat a little bit.)
Continue cooking, tossing occasionally, until veggies are softened and cooked down to a little less than half of the original volume. Add more salt to taste, if needed.

Enjoy in any which way!

December 6, 2015

Classic Sweet Potato Casserole with a twist (RECIPE) – Dairy free, Vegan, Delicious!

Did you know that the delicious and sugary Thanksgiving dish we know and love – the sweet potato casserole with browned marshmallows on top – was created by the marshmallow lobby in the early 1900’s? (You can learn a little more here.)

I know, that may slightly tear away some magic from this classic dish. But the fact is, so many popularized, American foods that aren’t actually nutritious or beneficial – such as marshmallows – have simply become what they are due to smart advertising. Instead of getting too into the psychology and economics involved in the food industry (and further crapping on anyone’s marshmallow-loving parade), let’s just learn a little bit about marshmallows and where they came from.

Originating in ancient Egypt, marshmallows were a honey-sweetened candy made using the sap from the marshmallow root plant. It was soft and chewy, and used medicinally for ailments like sore throats.

Fast forward a few hundred years to the 19th century, and the labor-intensive methods of extracting marshmallow root sap made manufacturers come up with new processes (and involve new ingredients) which brought us to how we know the marshmallow today – as a light, fluffy, campfire treat which also tops the holiday sweet potato casserole.

Today’s version of the confection no longer contains the source ingredient of it’s name – marshmallow root – but instead, it is made up of a stabilizing protein such as gelatin (or agar, in Vegan versions) and sucrose (often with high fructose corn syrup).

That said, there is nothing wrong with incorporating the better quality versions of marshmallows when making this crowd-pleasing dish once or twice a year. I use Dandies mini marshmallows, which contain no corn syrup, no gelatin, and no genetically modified ingredients. And, yes, they taste EXACTLY like your classic, name brand marshmallows – if not better.

As for the secret ingredient that gives this casserole a twist? Well, that would be mango juice of course.

Most “classic” recipes call for heavy cream, which is meant to contribute creamy richness. It doesn’t really alter the flavor, but it does bring in a LOT of unnecessary fat and calories. You won’t find heavy cream or ANY dairy within this recipe, which has been a hit at many-a-holiday-dinner time and time again.

A Helpful Hint: If you choose go to back to your traditional sweet potato casserole recipe after trying this one (dare I say, doubtful?) try substituting canned coconut milk for your heavy cream. Though it will not lessen the overall calories or fat content, it will maintain the same creamy consistency and add a complimentary touch of flavor. All while being more plant-based friendly and allergen free.

If you just want to make a great sweet potato mash, you can stop before step 4 below and enjoy as is. It is just as delicious (and plenty sweet) without the marshmallow topping!

Sometimes the deliciousness can’t wait for a photo opp, as proven by the devoured portion above.

CLASSIC SWEET POTATO CASSEROLE RECIPE (with a twist)

3 lbs Sweet Potatoes (about 4 large or 5 medium spuds)
1 tsp. pure vanilla extract
1/2 cup mango juice/nectar *I’m sure pineapple or orange juice would work, too… but try to find mango!
2 Tbsp. coconut sugar or light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1/2 cup pecan halves, chopped
Half a bag (5 oz.) of quality marshmallows *I use homemade, locally made, or Dandies mini-marshmallows

Preheat oven to 450 degrees F and line a baking sheet with tin foil.
Wash the sweet potatoes in the sink and pat dry. Pierce the tops of the potatoes with a fork, 2-3 times, before placing (holes up) on the baking sheet. Put in the oven for about 45-55 minutes, until sweet potatoes are fork tender and syrup begins to ooze out from the holes. Remove from oven and let cool until they aren’t too hot to be handled (usually 15-20 minutes).
Lower the oven to 375 degrees F. Grab your 8×8 glass baking dish (metal is fine too, I’m sure – and 9×9 would also work). Peel the potatoes, putting the yummy orange flesh straight into the baking dish. Mash well with a potato masher or large fork. Add the vanilla extract, mango juice, sugar, cinnamon, and sea salt. Mash and mix together until all incorporated.
Use a spatula or the back of a spoon to even out top of the mash. Sprinkle the chopped pecans evenly all over the surface. Then do the same with the marshmallows.
Place on center rack in oven and bake at 375 degrees F for about 25 minutes, or until marshmallows begin to turn golden brown. Remove, let cool slightly, and enjoy!

*You can also make the dish ahead of time. Simply cover the mash in the baking dish after step 3 and refrigerate for up to 2 days. When ready to bake, remove from fridge for about 20 minutes to take the chill off and preheat the oven. Then add pecans and marshmallows, and bake as instructed above!

Impromptu dinner paparazzi – starring the BEST sweet potato casserole!

January 3, 2013

The Ultimate Chopped Spring Salad

This Healthy Recipe of the Month is probably my favorite go-to salad. It’s just perfect to fulfill a craving… it’s filling but still refreshing as a salad should be. I’m a huge texture person and my perfect meal usually has a mix of different bites; crunchy, soft, crispy, creamy, salty, and sweet. This salad definitely has all of that rolled into one. Not only that, but as you can see, it is ridiculously easy to put together AND can be served as a main dish or side salad to accompany a meal.

Hope you enjoy it as much as I do!

Nom nom nom ………

As I’ve mentioned in previous posts, this is an easily printable format that I provide for health clubs like Anytime Fitness in Ormond Beach and Anytime Fitness in Winter Park, both in Florida. If you would like to receive a Healthy Recipe of the Month for your fitness club or gym, please don’t hesitate to contact me and I will be happy to add you to the list! :)

Question of the week:
What is the BEST salad, homemade or restaurant, that you’ve ever had?

January 2, 2013

Quinoa Cocoa Cakes for Two

… or for however many you like, really. This impromptu what-do-I-have-in-the-pantry-that-I-can-make-dessert-ish recipe is VERY easy and came out to two super moist and tasty little cakes. The consistency is almost fudge-like; the outside is just crisp enough to make it sort of a less gooey chocolate lava cake.

Yes it is as decadently good as it looks…..

And added bonus, they are egg-free, gluten-free, paleo-friendly (depending how strict of a regimen you’re on considering there is a pseudo-grain flour involved), and it can easily be vegan/dairy-free by simply substituting the kind of protein used in the sweet cream sauce to something like Sunwarrior Protein-Vanilla. Make sure to check out the notes below the recipe for more tips! :)

Try it out and let me know what you think!

Quinoa Cocoa Cakes for Two

Ingredients:

1/4 Cup Quinoa Flour

2 Tbsp cocoa powder

3 Tbsp Stevia*

1/4 tsp. Baking Powder

Pinch of salt

Scant 1/4 tsp instant coffee or espresso (optional)

1 Tbsp Ground Flaxmeal

1 Tbsp Extra Virgin Olive Oil*

1/4 Cup + 3 Tbsp water

1/4 tsp. Vanilla Extract

What to do:
Preheat oven to 350.*
In a small glass or bowl, whisk together flaxmeal, olive oil, water, and vanilla extract. Let sit for 5 minutes.
In another bowl, mix together quinoa flour, cocoa powder, stevia, baking powder, instant coffee, and salt.
Add flax liquid to dry ingredients and whisk together well.
Split batter into two greased large muffin tins (or I had mini-bundt tins). Bake for 20-25 minutes, until toothpick inserted comes out clean.
Plate each on top of half the Sweet Cream Sauce. Optional tops include.. well.. basically whatever you want. I had a dollop of Son of a Butter! Smoky Bacon Peanut Butter and a fresh strawberry.
*Next time I may try baking at 375 for around 18 minutes. If you like a more cakey, less fudgy center, this option would encourage that more.

Crazy Easy Sweet Cream Protein Sauce:

Scoop 1-2 Servings of your favorite vanilla protein powder into a bowl (I used Vi-Shape by Body By Vi since that is all I had on hand) and whisk with just enough water for thick sauce consistency. I added a touch of cardamom and cinnamon for an extra yumminess.

P.S. Don’t forget, if you want photos of recipes as they are created, workout tips, free gym routines, and other random goodness, you can follow me on Instagram or Twitter too. Happy New Year, everyone!

December 12, 2012

Slow-Cooker Thanksgiving Chili

I know we are already well-beyond our tryptophan comas, but I still had to share this delicious and EASY recipe with everyone since it got such rave reviews from the members at the Anytime Fitness where I train and lend a helping hand.

Rather than re-typing it out on here, I attached it in the same handout format that I originally made. This way, you can just click on and print to size (either in a new window, or right click and hit “print”). Easy, breezy.

Try it out and let me know what you think in the comments below! And, of course, Happy-Deliciously-Belated-Thanksgiving!

Super easy, super delicious, super festive ANY time of year!