This is a trendy and I LOVE IT! This is seriously the best fuel after a hard workout because it’s full of carbohydrates from the fruit, flavor from the mint and the coconut water is spot on! I made a big bowl full of strawberries, blueberries and raspberries and it’s delicious! Have you made this trendy breakfast/snack/lunch/any-time meal? Try it!
1/2 cup sliced strawberries 1/2 cup blueberries (I like mine frozen) 1/2 cup raspberries 1 – 1/2 cups coconut water (or when your bowl is full) Fresh mint for garnish
Slice up your strawberries and rinse off your blueberries and raspberries. Place in your bowl of choice and fill with coconut water. Add fresh mint on top and enjoy and delicious and healthy post-work out meal!
ok – whoever doesn’t love the classic Chicken Parmesan, well, I am not sure we can be friends. This is the classics really cool, plant-forward bff! This Cauliflower Parmesan is the real deal! Starts with that delicious breaded crust that gets super crispy topped with store-bought marinara sauce and shredded mozzarella cheese! I think I used a total of 7 ingredients for this entire dish – how easy!
1 head of cauliflower
1/2 cup seasoned bread crumbs
1 egg, beaten
1/2 jarred red sauce (I used Rao’s Arrabbiata – little spicy!)
1/2 cup shredded mozzarella
Choice of pasta, rice or salad for your side dish
Start by removing the excess from the stem of your cauliflower head. You will want to cut two cauliflower steaks but want to ensure that part of the core/stem remains as this will help to hold it together. You will have about two cups of cauliflower florets remaining but these are perfect to roast for a winter salad or turn them into a the wonders that buffalo cauliflower tacos are!
Once you have two cauliflower steaks you will prepare two dishes one with a beaten egg and the other with bread crumbs. Dip the cauliflower steak in the egg wash and coat both sides. Transfer to the bread crumb bowl and cover completely. Repeat these steps for your other cauliflower steak.
Preheat your oven to 400 degrees and prepare a cast iron skillet with olive oil over medium heat. Place the cauliflower in the skillet and cook for 4-6 minutes until golden brown. Flip and cook the other side for 3-4 minutes until golden brown. Place in the oven for 10 minutes to continue the cooking process.
Remove from the oven and place red sauce on top of each cauliflower steak. Place back in the oven for 10 minutes to continue the cooking process.
If you are going to make pasta or rice I recommend boiling a pot of salted water and start to cook your pasta. When you pasta has about 8 minutes left, remove the cauliflower and add shredded mozzarella cheese to the top. Place back in the oven and cook until you pasta is ready, about 8 minutes.
Remove the cauliflower from the oven. Plate your pasta and add cauliflower steak on top. Garnish with chopped parsley and enjoy!
This is THE comfort soup of winter. Full of so much flavor and secretly has so many vegetables, you won’t be disappointed. I love soup. I love making soup because it’s usually a one pot wonder full of delicious ingredients that come together effortlessly. This soup is just that! A one pot wonder that gets some love in my Ninja blender and then topped with so many fresh and delicious ingredients. Boom! Dinner & lunch leftovers are here!
6 large carrots, peeled and cut
1 sweet potato, peeled and cut
1/4 cup celery
2 scallions, whole
1 tbsp red pepper flakes
1 tbsp sriracha
1 tbsp ginger
1 tbsp minced garlic
1 tbsp olive oil
1 can coconut cream
salt & pepper to taste
cilantro & lime for garnish
yogurt lime sauce for garnish
Add olive oil to a large pot on medium heat. Add shallot and ensure shallot does not burn. Add sliced carrot and sweet potato and mix. Add 3 cups of water. Let this come to a simmer. Add garlic, ginger, red pepper flakes, scallion and celery. Bring to a simmer and let carrot and sweet potato get fork tender about 20-25 minutes. Remove the whole scallion from the pot. Add sriracha and continue to cook for 5 more minutes. Turn heat off and transfer mixture to a high power blender or use an immersion blender to blend ingredients together. Return back to the pot and turn heat to medium. Add coconut cream and let come to a simmer. Once coconut cream is combined into soup remove from heat and transfer to a bowl. Add chopped cilantro and fresh lime juice. Then add a dollop of yogurt lime sauce (combine non-fat yogurt with lime juice). Enjoy!!
These are too good not to share! Always trying to find balance in my eating without sacrificing flavors or what I am eating. These Buffalo Chicken Stuffed Peppers have everything you need to feel full and fueled! I love buffalo chicken – usually on football sunday over wings or cauliflower bites! I love playing with the flavors and that’s why they work so perfectly in this dish! A combination of chicken thighs, shredded carrot, celery & 90 second rice come together with a tasty buffalo sauce and then stuffed inside green bell peppers! YUM!
2 chicken thighs
1/4 cup buffalo sauce (I use The New Primal Medium Buffalo Sauce)
1 tbsp shredded carrots
1 tbsp sliced celery
1 cup rice
2 green bell peppers, sliced and seeds removed
Preheat your oven to 400 degrees. Place chicken thighs in oven safe pan and season with salt and pepper. Cook for 10 minutes. Remove and add buffalo sauce. Cook for 5 minutes. Remove chicken thighs from oven and shred with two forks. Add the carrot and celery and mix everything together. Place back in oven and cook for 5 more minutes. Bring a pot of water to a boil. Slice your green bell peppers in half (top to bottom) and remove the seeds. Place the four pieces of bell pepper in the water and let them get soft. Drain water and remove from the pot. Place 90 second rice in the microwave to cook. Remove the chicken thighs from the oven and set aside. Once the rice is complete, add 1 cup to the shredded chicken mixture. Prepare a sheet pan lined with foil. Add bell peppers belly side up and stuff each with the chicken & rice. Place in the oven until the edges become crispy, about 3 minutes. Top with a lemon yogurt sauce or sour cream and green onions and enjoy!
Have you ever heard of Bantam Bagels? They are the little bite sized bagels stuffed with cream cheese. Cool concept right? Well, I have made the ultimate copycat to the original! Using only a few ingredients that you probably have stocked in your pantry, these tasty breakfast treats will come together quick! Perfect with morning coffee watching the news or getting ready for a brunch at home to impress your friends. If you like bagels you will love these copy cat bantam bagels!
Back in April I found the best make-at-home bagel recipe that was good and clean! One of my new favorite wellness friends @badash.fitness shared the recipe. I have made it a handful of times for my family and they have loved it! My first few go’s with it have been using gluten free flour which works perfectly! Today I am using regular all purpose flour and the recipe came together without fail.
1 cup all purpose flour (gluten free works well too) + 1 tbsp 1 cup non-fat greek yogurt 2 tsp baking powder 1/2 tsp salt 1 egg 1/2 block of cream cheese bagel seasoning of choice (I used everything)
Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone liner.
Mix flour, baking powder and salt in a medium sized bowl. Add yogurt and mix until well combined and a dough starts to form. You may need to add a little more flour to make sure it isn’t too sticky.
Cut the cream cheese into 1 inch cubes.
Flour your hands and pull apart small sections of the dough (it should make 11-12 bites). Flatten the dough in your hand and place the cream cheese cub inside. Cover the cream cheese with the dough and roll into a ball. Repeat until all the dough is used. *Make sure to keep your hands floured as things could get a little sticky.
Beat 1 egg and use a brush to coat the top of all the dough balls. Sprinkle your favorite seasoning on the top until they are all coated.
Cook at 375 for 24 mins until golden brown on top.
If you know me, you know I LOVE a good BLT. If you don’t know me, here is me telling you I LOVE a good BLT! I don’t know what about the combo makes me smile but it does. I think it’s the crispy bread, the lush lettuce, juicy tomatoes and crispy bacon! The moment you bite into the sandwich and the bacon, lettuce & tomato meet for the first time – it’s like a salty, lush, juicy combination that is truly delicious. I know that it’s a classic combo and can be found in most deli’s and even on restaurant lunch menus – but I am here to tell you how to make the perfect, and I mean MOST perfect BLT at home. I am going to break down all the different types of lettuce and tomato, tips on how to get that perfect crispy bacon & even a little homemade bagel recipe. Get your pen and paper out, take notes and then go try it out for yourself!
Ok – so it’s in the name – bacon, lettuce & tomato. Those are the important factors to this sandwich. BACON: needs to be crispy. Half of the beauty of this sandwich is the crispy bacon. It gives the sandwich and the perfect bite definition and meaning. The salty component of the bacon also makes my mouth water and pairs perfectly with the tomato. Quick tip getting the perfect crispy bacon every time; the oven! So here it is and you’ll never make bacon differently again.
Preheat your oven to 375 Place bacon on a parchment paper lined baking sheet and place in the preheated oven for 10 minutes. Remove and flip bacon and place back in the oven for 3 more minutes. **all ovens are a little different so after the initial 10 minute window watch the bacon so it doesn’t burn (but also if you don’t like it as crispy)
LETTUCE: this piece of the puzzle is important because you want to make sure the flavor and texture of the lettuce doesn’t overpower the other flavors of the sandwich. I know that some sandwiches can become complex and people are into that now so I am giving you options; Bibb Lettuce, Romaine Lettuce & Arugula. Bibb lettuce tastes like butter – I love it. The texture is soft and lush. Romaine has the crunch factor! I love a good crunch on a BLT. The arugula is for the out of the box BLT lover. With a spicy flavor and more of a earthy texture this one is perfect if you are looking to kick up your BLT game!
TOMATO: The tomato can arguably be the toughest decision. Given our current season (summer) all tomatoes taste like pure heaven. This one might truly be a convenient factor (homegrown if you are fortunate to have them), local because we all love to support local! Heirloom because well they are gorgeous, juicy and come in so many different colors! And the sweet cherry if you like little pockets and bursts of tomato in your sandwich. All are great options – just find the ripest and you’re good to go!
Ok, so now we have the basics identified. There are two other factors that are very important (to me at least). The bread and the sauce! Any homemade or local bread would taste amazing, bagels are my personal favorite (and I have even tried corn tortilla’s – hello BLT tacos!) I truly think the biggest make-or-break factor with the bread is it has to be TOASTED!!! I don’t have a toaster so I heat my oven up and place it in the broiler section to give it some color – if you go this route you should check on it ever 2 minutes to make sure it doesn’t burn!
What ever sauce you go with it just make sure YOU like it! Nothing worse than having this amazing sandwich and a sauce you can’t stand. My two favorites are spicy mayo (mayonnaise + sriracha) & honey mustard (dijon mustard + honey + olive oil). You can obviously buy these from the store but I usually have the staples at home to make a small batch whenever I need!
Remember, toasting the bread is crucial so that it can hold up to all of the internal components – no one likes soggy bread! Now to assemble: Toasted Bagel Spicy Mayo (on both sides) Bibb Lettuce Heirloom Tomato Crispy Bacon Now add the other side of the bagel on top and baboom, you have just created the best dang BLT, ever!!
I did try to make homemade bagels back in April and they actually turned out really good – so linking the recipe below if you don’ t have access to delicious bagels (we are so spoiled in NYC). I have no clue why but this sandwich is seriously next level for me on a bagel! My go-to is usually an everything bagel but the bagel shop accidently gave me sesame (I love sesame too) so we worked with it! EASY GLUTEN FREE BAGELS – makes 4 >Gluten Free/Whole Wheat Flour >Fat Free Greek Yogurt >Baking Powder >Salt >One Egg >Bagel Seasoning of Choice Preheat oven to 375. Combine 1 cup of flour with 2 teaspoons of baking powder & 1/2 teaspoon of salt. Stir to combine. Then add 1 cup of fat free greek yogurt. Mix together until a dough forms. Remove from the bowl onto a floured surface and knead the dough (use your fist to press down on the dough. This helps the gluten strands to warm and stretch in the dough which makes it springy & elastic). Then separate dough into four sections. Roll each section in a ball and create a hole in the center. Spread out until a bagel shape forms – repeat until you have four complete bagel shape pieces. Whisk one egg and wash each bagel (taking egg mixture and essentially painting it on the bagels – this will help the bagels get golden and allow the seasoning to stick!) Top with your favorite bagel seasoning and bake in the 375 degree oven for 25 minutes! Remove and let cool for 5 minutes. Cut in half, toast accordingly and ENJOY!