Five Sexy Salads for Summer!

Five Sexy Salads for Summer!

Nope, summer is NOT over yet. I will milk it as long as possible and enjoy the Marin County sun as long as it’ll let me. Driving over the bridge into San Francisco, well that’s another story! Just 10 miles north of the city, you’ll find me eating salads on my mini deck that overlooks Mt. Tam. 🙂 My summer has been jam packed with planning a wedding (mine!) and going to weddings (other people’s), not to mention the *daily grind* of meal planning, health coaching, masters thesis-writing, and Pilates teaching. #Ilovemyjobs Though I love traveling, things gets messed up if I get too far out of my exercise and healthy eating routine. For one, my full-blown coffee and sugar addictions seem to creep back in every time I’m away from home for more than a weekend. I eat and drink whatever I want because it’s like my brain thinks being on vacation means “it doesn’t count”… only it does.  Here’s some advice I give my clients. Since we can’t avoid holidays, events, parties, trips, etc. we have to figure out a way to experience life’s pleasures while at the same time creating boundaries for ourselves. It’s all about balance, which is easier said than done. The 85/15 rule is a good one to follow: act healthfully 85% of the time and the other 15% of the time do whatever you want. Seriously, have a bowl of ice cream after dinner, but eat healthy, whole foods the rest of the day and hit up a boot camp class after work. Spend a few days partying in Seattle, then be extra good for the next week and a half. Personally,...
Spicy Chipotle Black Eyed Pea Chili

Spicy Chipotle Black Eyed Pea Chili

If you’re a fan of Sunday meal prep like I am, then save this email in your inbox because it will come in handy later this weekend! My chili recipe is pretty simple and straightforward but packed with protein and an incredible smoky flavor. I also love it because you can make extra and it’s good for up to 5, maybe 6, days in the fridge. Freeze portions in Tupperware and you have a quick go-to dinner when you forgot to meal plan 🙂 Recipe spotlight: Chipotle Chili in Adobo Sauce This is an ingredient I love to cook with but can never use the whole can before it gets moldy. If you seal it with plastic wrap, however, it will last for several weeks while you get creative and use some of these ideas. — Marinade for chicken: combine chili sauce and chopped chills with lime juice, olive oil, dried oregano, and honey and combine with chicken for several hours before roasting. — Mix with lime juice, lime zest, chopped cilantro and Greek yogurt for a zesty dipping sauce or topping for tacos. — Add a scoop to your pot of boiling beans for some extra flavor. — Puree it with butter and use it so sauté shrimp in. Freeze leftover from the can before it goes bad: Line an empty ice cube tray with plastic wrap and fill each hole to the brim. Freeze, then pop out each section, put in a Ziplock bag, and keep in the fridge for future use.   Chipotle and Black Eyed Pea Chili Ingredients: Serves 3 2 cups veggie broth ½...
Southwest Black Bean Quiche (Gluten-Free!)

Southwest Black Bean Quiche (Gluten-Free!)

Finally a weekend morning with nothing on the books! Enjoying sleeping in, grabbing a matcha latte from Peets, and playing with my new gorgeous Juliska pie dish from my bridal shower last Saturday. I’m pretty proud of this creation, I have to say. It’s not too time consuming, but great for a special occasion. Keep this post on the back burner so that you have a crowd-pleasing brunch recipe next time your in-laws are visiting (or maybe Easter?). Serves 4-6 Ingredients for the crust: 2 1/4 cups almond meal 2 garlic cloves, pressed or minced finely 1 tsp. thyme (I used dried) 1 tsp. sage (I used fresh) 1/2 tsp. sea salt 1/2 tsp. black pepper 1/3 cup olive oil 1 Tbs. water Ingredients for the filing: 6 eggs 1/3 cup liquid (I used unsweetened almond milk but you could also use regular milk or even water) 1 (precooked) sausage, diced 1/2 cup black beans 3 Tbs. canned green chilis 2 Tbs. chopped sun dried tomatoes 2 cups packed greens (kale or spinach) 1 cup grated cheddar cheese, plus more for topping Pinch of salt and pepper 3 Tbs. pumpkin seeds Directions: 1) Preheat oven to 350. Lightly grease a 11 1/2 inch pie dish. If you only have a 9 inch dish, you may have to cut back a bit on the filling ingredients.  2) In a large bowl, combine the almond meal, garlic, thyme, sage, salt, and pepper. Mix in the olive oil and water. 3) Press the almond mixture firmly into the pie dish so that it is evenly spread across the bottom and up the sides. 4) Bake for...
Farro and Sausage Stuffed Peppers

Farro and Sausage Stuffed Peppers

Cauliflower rice is trending in the Paleo world, and for good reason. It’s lower in calories and carbs but resembles white rice, acting as a good substitute for whole grains in many dishes. I’d whip up a big batch of the stuffing mixture — using a whole head of cauliflower — and eat it all week long in addition to these peppers! Ingredients: 2 servings 1 head of cauliflower 2 bell peppers 2 tsp. olive oil ¼ yellow onion, chopped 1 clove of garlic, minced ½ jalapeno pepper, minced 1 chicken sausage, quartered and sliced 1 tsp. rosemary Pinch of salt & pepper 1 cup farro ½ cup frozen peas ¼ cup crumbled feta Salsa Directions: 1) Make the cauliflower “rice” with the head of cauliflower. First, cut the head of cauliflower in half and cut out the stem. Divide each half into thirds or fourths so that the large pieces fit in the food processor. Pulse several times so the cauliflower resembles grains the size of rice or a little bigger. Do not over pulse, as it will quickly turn to mush when cooking. 1 small cauliflower yields about 3 cups of “rice.” 2) Preheat oven to 400. Line a small baking dish with parchment paper or aluminum foil. 3) Wash the peppers, cut in half lengthwise, and remove the stems, seeds and white pith. Set on the baking dish. 4) Heat olive oil in a medium size frying pan over medium high heat. Add the onion and saute for 2-3 minutes. Add the garlic, jalapeno, sausage, rosemary, salt and pepper. Cook for 2-3 minutes, or until the garlic is...
Coconut Flax Crackers

Coconut Flax Crackers

Short and sweet post, friends. I discovered this recipe and played around with it when I was doing The Plan Diet a few months ago (click here it’s worth checking out). If you’re not a big fan of flax, or not sure if you are yet, I guarantee these will grow on you and help you change your mind. Flax has a unique combination of fiber, healthy fats, and antioxidants. The omega-3 fatty acids help control inflammation and promote weight loss. Chew ’em good! Ingredients: 1/2 cup whole flax seeds 1/2 cup water 1/2 cup coconut 1 Tbs. honey 1 tsp. vanilla extract (or 1/2 vanilla and 1/2 coconut extract if you have it) 1/8 tsp. ground cardamom 1/8 tsp. ground ginger Directions:  1) Combine the flax seeds and water in a bowl or measuring cup, stir, and let sit for at least an hour or up to overnight. The mixture will become very thick and viscous. 2) Preheat the oven to 275. Cover a large baking sheet with parchment paper. 3) Add the remaining ingredients and mix until everything is incorporated. Spread the mixture in a thin, uniform layer on the parchment paper. 4) Bake for 50 minutes. Remove from the oven and flip the flax “cracker” using a butter knife or spatula. 5) Bake for another 20-30 minutes, until it starts to look toasted and is crispy. Let cool and break into whatever size you desire. Crackers last for a few days in a sealed container. Honestly they’ll last for several weeks, but they become pretty stale after a few days. You can eat them plain, dipped in yogurt,...
Coco-for-bananas Parfait

Coco-for-bananas Parfait

If you’re not on the banana “nice cream” bandwagon- get on it! It’s still smokin’ hot in the Bay Area and this discovery (yeah right, just head to Pinterest and you’ll see I’m not the first) saved my life today while I was working from home in my stuffy apartment. The best part about it? NO GUILT because it’s mostly natural sugar and lower in fat than even frozen yogurt is. You’re welcome. As long as you have a base of frozen bananas, the opportunities are endless! This particular creation took me a few minutes to whip up — literally — and a few minutes to eat. If you have a small food processor or a high-powered blender, like a Vitamix, you can whip bananas into a luscious creamy dessert resembling soft serve ice cream and add any number of fixings. 

Ingredients: 2 frozen bananas 1 Tbs. + 1 tsp. canned coconut milk 1 tsp. cocoa powder Pinch of sea salt 2 Tbs. chocolate chips 1 Tbs. shredded unsweetened coconut *Peel and break the bananas into a few smaller pieces to freeze ahead of time. I always have a full container of frozen bananas so I have them handy for smoothies. But screw smoothies, since I will be using them for all 9 options you see below. 

Directions: 1. Combine the frozen bananas, 1 Tbs. coconut milk, cocoa powder, sea salt, and 1 Tbs. water in a small food processor. Blend until thick and creamy (up to a minute or even more). 2. Combine chocolate chips and 1 tsp. coconut milk in a small bowl and microwave for 15-20...
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