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The natural energy we always wanted!

September 2nd, 2015 No Comments

It’s only Wednesday and I’m soooooo exhausted.  But I’m still smiling and still moving because I’ve discovered:

 

I wouldn’t have believed until I tried it…and I wouldn’t have shelled out $46 for the little jar without tasting a bite and feeling its power instantly, so I’m hoping you’ll trust me now and thank me later when you order a jar and change your life.

One little bite of Bee Panacea

gives me more energy INSTANTLY

than a full cup of coffee.

Not that you or I care, but Victoria Beckham swears by it too.

This superfood jelly wakes me up within minutes at 4:30am in the morning and keeps me moving when I’m crashing at 3pm.  It’s more powerful on an empty stomach, but during the day I’ll feel energized within 20 minutes.

What I love is that I don’t have to do anything to get it: no grinding beans or waiting in line.  I just spoon out about a teaspoon and scrape it off into my mouth.  It tastes good, or better than you would expect I should say.

The ingredients are all natural, recognizable, and combine to help you with more than just energy:

You can find it at some Whole Foods or order it online here.

Energized and Smiling Head To Chin:

 

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Make the best guac ever

June 25th, 2015 No Comments

  Coming from Texas, I hold a very high standard for fresh guacamole.  At this point, I think I’ve perfected my recipe.  Honestly it’s not much of a recipe, but each component is important.

1.  Ripe Avocados

Since avocados ripen from the inside out, you’ll know it’s ready to go when the point farthest from the core is soft.

At home, cut them down the center and cut into cubes.  Do not stir the guac at all until every component is in the bowl.

2.  Cherry Tomatos

Small tomatoes have a lot more flesh and  less liquid and seeds that you would have to clean out of larger tomatoes.

3.  Sweet Onions

Most people use white onions and they dominate the dip.  A milder onion has proven to keep the bite but not distract you from the avocado.

Chop them up small and remember less is more.

4.  Garlic

You don’t need much, just a clove or two depending on how much you’re making.

5.  Cilantro and Lime

Yes, you need them both.  I cut the leaves of the cilantro in half.  Cut the lime in half and just squeeze half.  Add more to taste from there.

4.  Make Your Own Chips

This might be the most important step!

In a large pan, heat up canola or EVOO, to the point that if you splash water on it, the oil sizzles.  While it’s heating, cut up flour and corn tortillas into strips or triangles. Lay out some paper towels and put some sea salt in a bowl.

Fry up the chips, turning them only once so they’re brown on both sides.  Remove from oil and lay them in a single layer on the towels.  Sprinkle with sea salt. Test out one chip from your first batch to make sure they’re fully cooked and not chewy.  When they’re cool, place in separate bowls if you’re doing corn and flour.

Here’s a shot of the last batch I made for fight night at Kitty’s house. Six people ate the whole bowl!

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My granola recipe

June 11th, 2015 No Comments

My granola company never took off, but I’m still cranking out batches of this stuff and people are always wanting the recipe.

It’s a great summer snack to have in the glovebox instead of bars.  With the nuts and oats, after a handful you’re satisfied until you can get some real food in you.

My recommendation is NOT to mix this with yogurt or milk.  In comparison to other granolas, this blend doesn’t have a lot of sugar, so any addition dilutes the barley-there sweetness.

My Famous Granola

Yields about 9 cups or 3 mason jars.

Preheat oven to 325.

  • 6 cups rolled oats
  • 1 cup shredded unsweetened coconut
  • 1 cup chopped almonds seeds
  • 1 cup sunflower seeds
  • 2/3 cup coconut oil
  • 2/3 cup maple syrup
  • 2 T cinnamon
  • 1 t vanilla
  • Parchment Paper
  • Big baking pans with sides (Glass is best, but metal will do)

Additions

Don’t add them altogether, use each bullet as one blend.

  • Dried plums chopped
  • Currants (instead of raisins)
  • Dried Apricot + Hazelnuts
  • Dried and flatted bananas – sliced
  • Pistachios (just the meat)
  • Raw cashews
I didn’t measure any additions.  You just have to make sure not to put in too much.

Cooking

Line the pans with parchment paper and make sure you have two sides long enough to grab.

Total cooking time varies on what kind of pan you use (metal or glass), what size each pan is, and how they’re placed in the oven.  In other words, you just have to watch it for about 45 minutes.
Sit by the oven and stir it about every 10 minutes to avoid the bottom burning.
When it turns golden brown, pull out a spoonful, let it cool, and try it.  If it’s still chewy, put it back in the oven.
You’ll know when it’s done.
Take the parchment paper out of the pans and let the granola cool flat on the table.

Gift It

Pack it up in mason jars or cute bags and gift it to friends, co-workers, teachers.  Use it for party favors. People love it!

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Hands down the best yogurt on the shelf

September 11th, 2014 No Comments

Greek Pastures Yogurt

 

Flying through the Whole Foods in NYC, I did a 180 when I spotted my FAVORITE yogurt on the shelf.  “Greek Pastures” used to be “Atlanta Fresh” so to my knowledge it was only sold there.  Until now!!!! Thankfully when I got back to Los Angeles, my little cups of protein were also stocked up in my local Whole Foods.

Besides tasting like dessert, they’re a healthy choice for  snack:

  • Made in small batches from grass-fed cows
  • 130 calories + 15 g of Protein + 11g of sugar per cup
  • The fresh berries are stewed in just a touch of sugar so there’s no “syrup”

I mix in a little plain yogurt so it’s not so sweet and increases protein.  Raw almonds add crunch and good fat.

My favorite of the flavors is the mixed berry.  Port wine and cherries I’ll eat for dessert :)  Unfortunately they no longer seem to be making Vanilla or Plain or Low-Fat….Check out their website for more info and locations.

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The key to the perfect smoothie

September 5th, 2014 No Comments

smoothie with protein

Ideally a smoothie is packed with nutrients, satisfies our hunger, and tastes great.  So…how do we go about making that happen?  Well, taste is a matter of…taste.  I tend to think if you add a little banana it will be manageable.  In this post, I’m focusing on the other two parts.  However, should you make the smoothie above, I can assure you it’s yummy.

As we learned years ago, each meal and snack needs to have the same number of protein, carbs, and fat to fill us up and keep our metabolism in gear.  (Click here to read about figuring out portions) For my body and activity level that’s:

  • 20-30g of protein
  • 25g carbs
  • 7-10 g of fat
  • About 250-300 calories total

After a workout, we need to get this in our body within 45 minutes.  Honestly, the sooner the better.  It’s also important we feed our body with protein it can easily absorb and dispatch to our muscles asap. A smoothie is our best option!

So let’s break down my smoothie:

Protein: Grass-fed organic whey is 20g of protein. If you ‘re dairy free, look for pea protein and avoid soy.

Carbs:  1/3 of a banana (9g carbs and potassium), a few frozen blueberries (10g carbs and antioxidants), and 1/2 pack of sugar-free Acai (superfood with 2g carbs, 2.5g fat).

Fat: 1/5 Avocado is 4g fat.

You need the fat to satiate your hunger.  It also slows down your digestion so your body has time to absorb the nutrients.  Since I’m incorporating two handfuls of spinach (one veggie serving for the day), I use avocado as my fat source.  Besides the fact it makes the drink super smooth, avocado has also been proven to help your body absorb 200-400% more of the nutrients in vegetables.  Another option is a dollop of coconut oil or flax seed oil.  (I try to stay away from nut butters because I eat almond butter and nuts throughout the day.  They’re really hard to digest and high in calories.)

Now that the nutritional portion is taken care of, I can add on things like glutamine or Philosophie  superfood powders which taste so good on their own.

Vega Protein Performance Pack

If I’m on the run and can’t get home to make a smoothie, I take a Vega Sports Protein Performance pack and a bottle and shake it up with cold water.  Don’t worry, it tastes great!

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Breakfast boredom leads to healthy bagel replacement + LA hotspot gourmet version

June 19th, 2014 2 Comments

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I’m always trying to think of ways to reinvent breakfast, in my opinion, the most boring meal of the day.  If I were eating waffles and bacon, breakfast would be my favorite.  However, such is not the case.  My options are oatmeal/quinoa with seeds and nuts, yogurt with seeds and fruit, or hard-boiled eggs.  If I’m being honest, on the days I teach at SoulCycle, I eat whatever looks appetizing in my fridge: usually half of a banana slathered with almond butter or just almond butter and jam in a bowl….I’m eating it with coffee so it doesn’t need to be healthy, just small and slow-burning.

 

Recently I’ve been craving bagels.  Recently I’ve also been trying to cut out gluten.  Not a good pair, but an admirable challenge!

 

Being single, there are only so many things in my house, so the recipe for this hearty treat almost put itself together.

 

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Brown Rice Cake + Raw Almond Butter + Non-Fat Greek Yogurt + Home-made Jam

Carbs + Fat + Protein + Deliciousness

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Now, there isn’t enough protein (about 20g per meal for me), but the combo is quick, easy, light, and satisfying for 2 hours.  That’s really all I need in the morning.
At first glance, I know, it makes you cringe, but think about it….the recipe makes sense.  Sub rice cake for bagel, yogurt for cream cheese….It’s really a solid combo that coincidentally I’m not the only loving.
Bon Appetit clipping

 

A couple weeks ago, I’ve just made my little substitute bagel breakfast and I break open Bon Appetit. (Literally. As you see at the top of this post.) I flip through a few pages and I see a feature on Squirl, the latest LA hotspot. The hipsters apparently line up around the block for their fresh toast and homemade jam.  The owner and chef is Jessica Koslow, who reigns from Bacchanalia (one of my favorite restaurant in Atlanta).  Guess what her signature dish is: a version of my little biscuit!  Granted, Koslow is much more resourceful, but she has the same concept.  Her version is quite decadent: rye toast, ricotta cheese, and raspberry jam.  YUM!
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Getting inspired to eat healthy

March 20th, 2014 1 Comment

Eating “healthy” and “clean” isn’t as exciting as a hearty plate of pasta or a juicy hamburger next to a steaming basket of fries.  Or, as we all know, just a plate of bacon. Those meals don’t need a lot of fanfare to be appealing.  The same old yogurt with berries and over-scrambled eggs we eat regularly lose their luster pretty quick, in my opinion.

However, I’ve found that looking at beautiful, stylized pictures of healthy food on instagram pulls me back to the bright side and away from the fries.

Here are four instagram users I love to follow and inspire me to keep my diet clean.  Three of the four also have blogs where they post their healthy recipes.  Click the images to find their instagrams.

 

livebeaming instagram

sweetsimplevegan instagram

sweet green instagram

philosophiemama

@PhilosophieMama (Sophie) is a super cute energetic mother of 2 who created her own line of powdered super foods.  After watching her promote her line and post recipes on instagram I had to meet her. We had a breakfast date that could have gone on for days.  Since then, I’ve been using her  cacao magic superfood blend in my protein shakes.  Sometimes I just mix it with water.  Others I make a smoothie with spinach and acai.  It tastes like a milkshake!  Just what my little sweet tooth needs after a double SoulCycle day.  I’ll be hitting up the “Green Dream” next.  She also has TONS of recipes in which she incorporates the powders.  I just threw some into my oatmeal the other day and it went from bland to heavenly!

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No hassle Super Bowl snacks

January 23rd, 2014 No Comments

After years of throwing football parties, I’ve realized people don’t come for the healthy food.  In fact they almost use the Super Bowl as an excuse to not eat healthy. That being said, I can’t serve crap at my house, I just won’t do it.

For a half-time “dinner” I’ll serve chicken (see a grill-less recipe below)  and a big salad.  Otherwise, it’s snacks galore around my house.  In the past I’ve put a little too much effort into the snacks and I didn’t get to enjoy the party.  With this list I’m going to try and help you avoid that.  As my friend Kim would say, here are some “easy breezy” snack recipes that are healthy and indulgent.

FARMER’S MARKET CROSTINIS

Farmer's Market Crostinis

I made these on Christmas for guests to much on while I prepared dinner.

All you need is a baguette, something that spreads, and your favorite fresh veg.

For the plate above I:

  1. Sliced and toasted the baguettes
  2. Spread on either avocado or vegan all nut milk ricotta (amazing BTW)
  3. Added arugula tossed with dressed with olive oil, salt, and lemon
  4. Topped with either sliced persimmon w/a drop of honey or tomato and basil.

FRESH DIPS 

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I posted all of my dip recipes in October.  Honeslty, the only thing work the hassle is the guac and the home-made ranch dressing (which is greek yogurt and spices).  Queso dip from scotch is pretty amazing too. Otherwise, buy the salsa and hummus you love!  

KIND NUT CLUSTERS 

KIND Bars as snacks

I would have NEVER thought to tear up KIND bars and serve them in a dish at a party.  But!  I received a pitch from their publicist a week ago offering alternative suggestions to just chowing down, and this was one of them.  Last weekend when we were low on food at the house and people were coming over, I busted out a couple KIND bars from my purse and served them.  If people didn’t rave about the snack, I wouldn’t recommend it to you.  To my surprise, served next to chips and salsa, the sweet nut clusters were a hit!

SUPER EASY BAKED BBQ CHICKEN

(Please excuse the old pic!)

If for some reason you’re not grilling, here’s how you can make an impressive chicken in the oven. This is my mom’s recipe so you know it will a quickie.

  • 1 boneless skinless chicken breast per person
  • Your favorite BBQ sauce (check for corn syrup please!)
  • Put chicken in baking pan and cover with sauce as much as possible. Save some sauce for later.
  • Bake at 350 until cooked through.
  • Serve with extra sauce.

Sounds too simple to be edible, but it’s delicious.

LAST YEAR’S RECIPES

I make this list every year! Here’s what I suggested last time:

The most popular recipe I’ve ever posted is one of them: Baked Avocado Fries. Unfortunately you can’t make these ahead of time, but the rest of them you can.

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