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Showing posts with label quick meal. Show all posts
Showing posts with label quick meal. Show all posts
6.18.2013
A Rad Recipe from Summer Sizzle Detox!
Who says detox recipes have to be bland and boring? NOT THIS GIRL. Since I'm a choco-holic, I had to share the love with you all. Enjoy!
Chocolate Covered Cherry
1 cup water, unsweetened coconut milk, hemp milk, or rice milk½ avocado
¾ cup of frozen cherries
1 tablespoon ground flax
1 tablespoon ground chia
1 tablespoon raw cacao
½ dropper of stevia
3-4 ice cubes (optional)
Throw all ingredients into a high speed blender and blend baby blend. Enjoy with a cherry on top :)
6.04.2013
This will save you tons of time & $$ in the kitchen...
The Cleaner.
This soup was inspired by none other than Mr. Wolfe. No, not David "avocado" Wolfe... I'm talking Winston "the wolf" Wolfe - the 'cleaner' in Pulp Fiction. This soup is not only fast, efficient, and no-nonsense - it also saves your confused and tired butt from a rotting mess in record time. I know because it saves mine! Yes - sometimes I have a pile of "I'm-about-to-stank-up-your-fridge" veggies staring me down at times when I'm just too frikin' tired to cook up a meal. You gotta make it EASY for yourself. Now while this soup is a cinch to make, it's also highly experimental.
Needless to say, this soup is not for the faint of heart.
Make this soup if...
✓ you want to down more veggies than you have the entire week in one sitting
✓ you want to be high as a kite on nutrients
✓ you have 5+ different veggies that are about to go bad and you need to do something STAT to save yourself from... yourself (aka kicking your own ass because you spent all this $ on delicious organic veggies only to watch them rot and stink up your fridge).
✓ you don’t have time to make a fancy schmancy meal
✓ you’re feeling lazy
Now, when making this soup you want to be sure that you are following the Golden Rule of cooking: salt + acid + fat + sweet = mm mmm good.
It’s that simple.
Step one.
Throw every damn piece of green veggie you got stashed in the fridge into a high powered blender with enough water to make it a good consistency.
Step two.
Add garlic, onion, shallots or anything else that’ll flavor that bad boy up.
Step three.
Add your fat - I prefer avocado, ghee, nut butter, coconut oil/milk, or a good oil. For this soup, I used what I had available - tahini.
Step four.
Add your salty - this one’s easy. In this guy, I used himalayan sea salt and miso (*bonus - miso is awesome in soups, giving a nice rounded flavor and a dash of 'je ne sais quoi', ya feelin’ me?)
Step five.
Add your acid - I threw in some lemon and coconut vinegar (yes, that exists and it’s da bomb).
Step six.
Add your sweet. Now this one can be a bit tricky, since you’re most likely going for savory - the miso adds a bit of sweetness here, as do the onions and some other veggies/fruit you might use.
Step seven.
Blend on HIGH and drink out of a mug.
Everything is 'to taste' here. And that’s it. Finito.
How do you like ‘dem apples, Soup Nazi??
I know what you’re thinking. “That is so gangsta.” You can be gangsta too. Just follow these simple steps above and you’ll be fine. And remember, this is YOUR masterpiece - experiment! In the words of the great Bob Ross:
Happy cleaning gangstas.
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5.14.2013
Sweet Eats: Protein Bar
How can I forget! A client of mine reminded me of Protein Bar the other day - one of my fave healthy "fast food" joints! Opened in 2009 by Matt Matros after struggling to find convenient places to eat that would support his new healthy lifestyle (after years of being overweight and unhealthy) - Matt spent his life-savings to start what is now a booming business. Currently they have multiple locations in the downtown Chicago area and as well as DC.
Protein Bar's mission is to change the way people eat on the go. They aim for active, urbanites that are looking to eat healthy without getting too fussy about it. "We do healthy...healthier" is their motto and they get a thumbs up from me :)
You can find salads, wraps, bowls, smoothies and fresh juices that satisfy anyone's cravings from vegan to carnivore. Check'em out!
You can find salads, wraps, bowls, smoothies and fresh juices that satisfy anyone's cravings from vegan to carnivore. Check'em out!
3.11.2013
Sweet Eats: Blueberries with Cashew Creme
Blueberries with Cashew Creme
I love a good guilt-free dessert, don't you? This one also happens to be dairy-free, gluten-free and organic :)
The raw blueberries pack tons of anti-inflammatory phytonutrients and antioxidants, while the cashews, rich in heart healthy monounsaturated fats, provide magnesium to lower blood pressure and are high in protein and fiber. Enjoy!
Ingredients
- 1/2 cup raw whole cashews, rinsed
- 1 cup alkaline or filtered water, cold (or just enough to get creamy consistency)
- pinch of sea salt
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1 whole soaked vanilla bean squeezed to release seeds
- 1/3 cup Raw Extra Virgin Coconut Oil, warmed until liquid
- 1/3 cup Irish Moss Paste (optional)
- handful of organic berries
Preparation
Soak the nuts the night before (or a few hours if you have the time). Cover the nuts with the water and set aside on a kitchen counter or cover the dish and place in your refrigerator.
Drain and Rinse the Cashews. Add the drained raw cashews to a high speed blender, Vitamix or Blendtec Total Blender, with enough water to cover plus about an inch more.
Add the rest of the ingredients in the cashew mix. Process the contents on HIGH till the contents are totally smooth and creamy. Throw some rad berries (of your choosing) on top. I chose organic blueberries :)
2.25.2013
Mmmillet!
Uh bird food?
Yes, yes, millet seeds are indeed used for bird food. BUT millet's an
awesome ancient grain that's been around a long ass time (we're talking
neolithic era here) and is even mentioned in the Old Testament - hence
the Ezekiel bread brand name.
This
gluten-free grain is used for all sorts of goodness, from flour to
beer, but I prefer it straight up for all its nutty deliciousness. Throw
in some beans and cilantro like I did on the right - perfecto!
*Bonus!* Millet contains fiber, iron, B vitamins, manganese, phosphorus, and magnesium – and is highly alkaline, making it easily digestible and soothing to the stomach. Holla!
To get millet that's dry 'n fluffy, the best way to prep is toasting it first.
To
toast: Place a heavy-bottomed pot or large pan with a lid over high
heat. Place 1 cup of millet into the pot and stir constantly until the
grains start popping and jumping around. Be sure it doesn't burn. Remove
the pot and lower the heat slightly, stirring constantly to cool.
Next, carefully add 2 cups boiling water or veggie stock and sea salt to taste.
Return to a boil, then reduce the heat and cover the pot. Simmer until all the liquid has been absorbed, about 25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork. Makes 3 1/2 to 4 cups cooked millet.
Next, carefully add 2 cups boiling water or veggie stock and sea salt to taste.
Return to a boil, then reduce the heat and cover the pot. Simmer until all the liquid has been absorbed, about 25 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff immediately with a fork. Makes 3 1/2 to 4 cups cooked millet.
1.28.2013
Rrrl Good Recipe: Tacos de Pescado
Organic corn tortilla. Avocado. Wild-caught salmon. Si por favor! When in doubt, make fish tacos. This meal is packed with healthy fats like omega 3, monounsaturated fat from avocado, vitamins A, B, C, E, K, potassium, carotenoids, and so much more! Buen provecho :)
Tacos de Pescado
- fillets of wild-caught Alaskan salmon*
- 1/2 t cumin
- Himalayan or Celtic sea salt
- fresh ground black pepper
- 1 t cayenne pepper (optional - for heat!)
- 1/2 t garlic powder
- 1 tsp lime juice
- 1/4 cup red onion, sliced
- 1/4 cup red bell pepper, sliced
- 1T coconut oil
- small mixed tomatoes
- ripe avocados
- handful arugula, or your own choice of green
- Food For Life organic sprouted corn tortillas
*Check out Seafood Watch for the best choice in fish and download their app - make sure your selection is certified sustainable!
Preparation:
Preheat the oven to 450 degrees F.
Season salmon with cumin, cayenne pepper, salt and pepper. Place salmon, skin side down, on a baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
Lightly sauté the onion, red bell pepper and tomatoes in a pan with coconut oil. In a separate bowl, mash avocado with lime juice, garlic powder, salt and pepper. Arrange fish, veggies, avocado mash and greens on a warmed tortilla. Sprinkle a tad more lime juice on taco and enjoy!
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