3 of My Favorite Holiday Recipes
/Sharing 3 of my favorite holiday recipes with you today!
Enjoy!! Happy Holidays! xxx
How to Make my Avocado Egg Sandwich
/This has been my Husband’s go-to breakfast of late! It’s so yummy and such a great blend of healthy fat, fiber & protein I had to share the recipe with all of you!
We prefer to eat this sandwich open face, and it actually tricks the mind into thinking we’re eating more than we really are! The fiber and healthy fats from the avocado, along with the protein from the eggs will keep you fueled for a busy day ahead!
Avocado Egg Sandwich
Ingredients:
2 Slices of Ezekiel Bread (or bread of your choice)
1 Ripe Avocado
3 Eggs
1/2 Lemon
Manitoba Hemp Hearts
Salt & Pepper to taste
Directions:
Toast your bread, wash and prep avocado.
Using a spoon take the ripe insides out of the avocado shell (removing the seed) and place half on each piece of toast. Mash avocado on toast with a fork, then squeeze a bit of lemon on the avocado for brightness!
On medium-low heat cook 1 whole egg and 2 egg whites, until cook through. Stir often so eggs become fluffy and well scrambled.
Add scrambled eggs to avocado, half on each slice of toast.
Sprinkle hep hearts of top of your eggs, and add salt & pepper to taste if desired.
Enjoy!
How to make easy Japanese soup recipe
/My client shared this recipe with me years ago, and it’s still one of my favorites!
I have made a few modifications to make it Lean and Green Body® approved…but let me tell you it is still packed full of flavor and nutrients! This recipe is perfect for winter months, but is light enough to enjoy in the summer as well.
This is sure to be a crowd pleaser for the whole family!
Japanese Soup Recipe
Ingredients
64 oz. of low sodium chicken broth, plus 32 oz. water (less or more to taste)
1-2 TBSP Bragg’s liquid aminos
1-2 inches of fresh ginger (or to taste)
1 can of sliced water chestnuts
1 package of fresh of Shitaki mushrooms
1/4 cup of sliced green onions (only the green part)
2-3 handfuls of spinach or bok choy
Mini wontons (optional, avoid if making soup gluten free)
Directions:
Bring broth, liquid aminos and ginger to boil.
Add water chestnuts and green onions and simmer for about 5-10 min.
Add shiitake mushrooms, wait approximately 2-3 minutes and add dumplings if you are using them.
Add spinach or bok choy (if using bok choy you will need to cook a little longer).
Allow everything to simmer together on low/simmer for approximately 10-15 minutes.
Enjoy!
How to make my protein hot cocoa
/There is something about cool winter months that has me craving a warm cup of cocoa. It’s cozy, sweet and very comforting. Growing up in Connecticut I remember many days sledding or skiing during the winter months and always running inside afterwards for some cocoa. It was always the best way to end the day!
However, the hot cocoa from my childhood is packed with artificial ingredients and loads of sugar. I knew this wasn’t an option for me (especially now that I’m pregnant) so I had to create one of my own!
This hot cocoa is high in protein, high in fiber, low in sugar and loaded with nutrients…and in my opinion tastes even creamier than the one from my childhood.
Lean and Green Body® Approved Hot Cocoa Recipe
Ingredients:
Garden of Life Chocolate Raw Meal
Directions:
Steam one cup of oatly oat milk, then add 1 scoop of Garden of Life Raw Meal - shake or blend together.
Add 1 scoop of Coconut Cloud Hot Cocoa mix, and enjoy!
The Coconut Cloud Cocoa mix is a great product, and is vegan, gluten free and contains MCT oil. I like to mix it with the Garden of Life Raw Meal to add protein, fiber and essential nutrients to the cocoa. Even though the cocoa mix is relatively low in sugar, by adding protein and fiber to the drink you are assisting your body in the absorption of the sugar and helping to prevent a big sugar crash after your cocoa.
This combo also makes the drink super creamy! It has been my drink of choice the past few weeks.
Hope you enjoy!
Stay cozy friends. xxx
this blog post contains affiliate links, if you purchase from these link I will make a small commission off the purchase. Thank you for helping to support my small business.
this blog post is in a no way affiliate with or sponsored by the above companies.
How to Make Pecan Pie Energy Balls
/One of my girlfriends recently brought these pecan pie energy balls over, and I’ve been dying to share this recipe with you! This is the perfect afternoon snack, a great playground snack for the littles, or even a sweet treat post dinner.
Dates are packed with phytonutrients, magnesium, selenium, and potassium and make a great addition to almost any diet.
Depending on the size of the energy balls you make, I would recommend limiting the portion to 2 per day.
Pecan Pie Energy Balls
Ingredients:
Medjool dates
Raw Pecans
Old Fashioned Rolled Oats
Vanilla Extract
Graham Crackers
Kosher Salt
Directions:
Place graham crackers into the food processor and blend until they turn into crumbs, remove from food processor and put in a bowl.
Remove the pits from the dates, and add pitted dates to the food processor. Blend until they become paste- like.
Add the remaining ingredients to the food processor and pulse until all ingredients come together.
Remove the ingredients and form small balls, you can use a tablespoon to do this. Place formed balls on a platter, and continue until you use all the ingredients in food processor.
Roll each ball into the graham cracker crust, so it is evenly coated.
Enjoy the pecan pie energy balls now or store in fridge or freezer for later!
{exclude graham crackers if making gluten free}
Original recipe from: www.fitfoodiefinds.com
LIVE Cooking Class Recap
/Last week I held my first ever live virtual cooking class for my Wellness Bestie Members! It was so fun, and I already can’t wait for the next one.
I loved sharing my kitchen and my recipes with the Wellness Bestie group. We were able to modify the recipes to meet everyone’s dietary needs and requirements, and they all turned out great!
For this event we made one of my favorite holiday appetizers and a matching cocktail (or mocktail)!
We had so much fun that I have decided to host another LIVE virtual cooking class in December!
One thing I love about running a business that is 90% virtual is that I get to work with women all over the country! So regardless of where you live, I hope you’ll join us in December for our next cooking class.
Click here to learn more about the Wellness Bestie Membership and to sign up!
How to Make all of my Favorite Fall Recipes!
/Fall is here and I am sharing a few of my favorite Fall recipes.
Golden Summer Squash & Corn Soup
Soup season is here, and this one is a super cozy one perfect for October.
Click here for the full recipe!
A favorite for football Sunday and chilly Fall evenings.
Click here for the full recipe.
This is the perfect dish to help you meal prep through the week. Enjoy for dinner with your family, and then take leftovers for lunch! Not a vegetarian no problem, add some grilled chicken for some extra protein.
Click here for the full recipe.
Mashed Cinnamon Sweet Potatoes
The perfect addition to any holiday meal or family dinner.
Click here for the full recipe.
* New Recipe * Strawberry Milkshake
/Sharing a Lean and Green Body® approved Strawberry Milkshake recipe!
This recipe is so good I’ve been having it almost daily. Hope you enjoy!
Strawberry Milkshake
Ingredients:
8oz almond milk (or milk of choice)
1 scoop of Garden of Life Raw Protein - vanilla
2 TBSP organic chia seeds
1/2 Cup frozen organic strawberries
Directions:
Blend all ingredients together & enjoy!
4 Ingredient Vegan Power Bowl
/I get a ton of questions about vegan meals and I thought it would be the perfect time to share one of my favorite vegan power bowls with you!
This has quickly become one of my favorite recipes, and recently I find myself eating it several times per week.
The combination of the different textures and tastes really does it for me!
Lean and Green Body® 4 Ingredient Vegan Power Bowl
Ingredients:
organic chickpeas (roast them using my recipe HERE)
organic spinach
organic mushrooms
organic quinoa
Directions:
cook quinoa as per directions on box/bag
steam spinach and mushrooms together (I like to use a little bone broth for extra protein and collagen)
create bowl…add quinoa first, layer with steamed spinach and mushrooms, top with roasted chickpeas
This dish is packed with fiber, protein and greens and is sure to keep you full and energized for several hours.
My recipe is super simple…and typically create leftovers…so you can eat healthy for days to come!
Enjoy!
Learn How to Make My Chocolate Cherry Smoothie!
/Chocolate & Dark Cherry are two epic flavor combos!
I was craving something sweet after my morning workout last week, and decided to make a healthy chocolate cherry smoothie?! Yum!!
This smoothie turned out so good, and the recipe is super simple I just had to share it with all of you!
Ingredients:
Garden of Life Raw Meal Chocolate - 1 scoop
Almond Milk (I love Malk ) - 8 oz
Organic Cherries (if they are not in season you can use frozen organic cherries) - 1/2 cup
Chocolate Chips (I use the vegan chocolate chips HERE ) - 1 tsp
Directions:
Add all ingredients into a blender and blend until all ingredients are mixed together!
Drink & Enjoy!
I love this Garden of Life Raw Meal because it is packed with vitamin, minerals, enzymes, pre and probiotics, fiber, protein… plus a tons of vegetables! You get such a huge benefit from just 1 scoop!
I hope you enjoy!! xx
Roasted Broccoli Recipe
/As you know I LOVE everything green, and broccoli is no exception! We eat broccoli several times a week in my house, and one of our favorite ways to eat it is roasted.
I thought it would be fun to share a recipe we make weekly in my house!
Roasted Broccoli
Ingredients:
Organic Broccoli
Avocado Oil (or Coconut Oil)
Salt & Pepper
Directions:
Pre-heat oven to 425°
Wash and trim broccoli
Lightly sprinkle oil over broccoli, and then sprinkle with salt and pepper to taste.
Massage it all together, so each piece is coated.
Bake for 20-25 minutes for until tender and slightly crispy.
Enjoy!
4 Ways to Eat More Raspberries
/Last month I wrote a blog post 7 Reasons to Eat More Raspberries and I thought it would be fun to show you how you can do this every week!
I absolutely love raspberries, they are nutrient dense, high in fiber, and so sweet.
They really are nature’s candy!
Here are 4 ways you can add raspberries into your diet starting today!
Add raspberries to your smoothie (1/4 Cup) or sprinkle a few on top of your oatmeal in the morning.
Add a mini dark chocolate kiss inside each raspberry for a fun dessert!
Have 1/4 Cup of raspberries with a few nuts as an afternoon pick me up.
Add raspberries to your salad; they will not only add color but they will also add a fresh pop to an otherwise boring salad.
What’s your favorite way to eat raspberries??
How to Feed a Family of 4 for Under $10 - RECIPE!
/This has been such a fun blog series to create! It start back in March as a way to make wellness accessible to all, here’s the first blog in the series. I am so passionate about nutrition and consuming organic whole real foods that I wanted to share how easy and affordable it really can be for everyone! Often times people get stuck in the mindset that organic foods will be too expensive for their family, so they don’t even bother to shop for them. However, I am here to tell you that it is possible! I am here with my second recipe for this blog series and I’m going to show you how to feed a family of 4 for under $10…here’s the kicker…everything will be organic!!
If you are interested in checking out the first recipe click HERE.
Today’s recipe is one of my favorite quinoa bowls!
This recipe is packed with omega 3 fatty acids, protein, fiber and is super nutrient dense.
Ingredients:
Organic Quinoa ($2.97)
Organic Carrots ($1.46)
Organic Kale ($2.47)
Organic Avocado ($2.00)
Total = $8.90! That’s under my $10 budget, awesome!
The best part is that there will be quinoa left over for another meal or two, since $2.97 is for a full bag of organic quinoa!
Directions:
Cook quinoa, following directions on the bag. If you already have bone broth on hand you can use this in place of water to add more flavor, collagen protein, and nutrients.
Roast the carrots following my recipe HERE
Lightly sauté the kale in a skillet with a splash of bone broth or water.
Slice and dice the avocado, each person should receive 1/4 of a large avocado or 1/2 of a small avocado.
Put your quinoa bowls together using the 4 ingredients above! Portions will vary depending on the individual needs and personal requirements (to learn more about this schedule a 1:1 Nutrition appointment with me HERE
I created this recipe for my husband and I the other night, and we just loved it! Here is a picture of my bowl
If you are enjoying this blog series, and would like me to share more recipes with you please let me know by commenting below!
The Best Gluten-Free Vegan Cupcakes
/With a slew of food allergies it can sometimes be tough to bake…never knowing if the items will turn out like cardboard. Luckily, gluten free foods have some a long way in the past decade and some are actually tastier than the ‘real thing’!
I have a ton of major food allergies, I avoid gluten, dairy and eggs…like 3 major (super tasty) food groups! My brother used to joke that I couldn’t eat anything fun, and that totally used to be the case. Fortunately, I have experimented a ton in the kitchen and have found a few brands that make super clean products that make baking so much easier!
My favorite egg substitute is The Neat Egg, I did a whole blog post on my experience with it when I said goodbye to eggs January 2020. You can check it out here. I love this vegan egg substitute because it is super clean and only has 2 ingredients!
One of my goals for 2021 was to learn how to bake my own gluten free vegan bread, and although I have not yet accomplished this I have found a company whom I love and is helping me until I carve out some time to experiment in the kitchen. Simple Mills is gluten free, non-gmo, and uses organic ingredients. One of the things I love most about this brand is that they keep the ingredients minimal and super clean. The vanilla cupcake’s only have 7 ingredients…and you can clearly read and understand them because they are real food ingredients. The other draw to the Simple Mills brand is the low sugar, they use organic coconut sugar which has a lower glycemic index (35) compared to regular sugar (65). The coconut sugar is a real food versus the artificial chemical sugar found in some “low sugar” brands that our bodies can not even breakdown. When comparing this Simple Mills vanilla cupcake mix with 8 grams of sugar to others brands, I found that the average vanilla cupcake mix contains 22 grams of sugar per serving! That’s insane.
I substituted the 3 eggs that the recipe called for with my Neat Eggs in order to make the recipe allergen friendly and vegan. I have made these cupcakes twice in the last month, and my non-gluten free non-vegan family members loved them! Appearance wise I think you can tell that they are healthier, but taste wise they are so yummy!
This post is in no way sponsored or associated with Neat Egg or Simple Mills; I just enjoying sharing recipe modifications that work with me and my food allergies in hope that they may work for you too!
7 Reasons to Eat More Raspberries
/Raspberries are a tiny fruit with big benefits!
One cup of raspberries has 64 calories, 15 grams of carbohydrates and 8 grams of fiber.
These little berries are a fun fruit for all ages, kids love to put them on their fingers and eat them off one by one, and adults love to add some color and tang to their meals.
Here are 7 reasons to add raspberries into your diet this week!
Raspberries are an excellent source of vitamin C - think immune boosting and skin health! Vitamin C helps to stimulate collagen production and healthy skin…sign me up.
These little berries are incredibly nutrient dense, they are high in manganese, vitamin K, vitamin A, thiamine, riboflavin, zinc and calcium. Providing you with so many essential nutrients, vitamins and minerals in just 1 cup.
Raspberries can help you reach and maintain a healthy weight. They are the perfect snack or addition to your favorite meal - recipes and meal ideas coming in May!
This fruit is a powerful food for heart health. The anthocyanins in raspberries have been found to lower inflammation and protect the heart. It’s no coincidence that these berries are red..wink wink ;)
As I mentioned earlier raspberries are high in fiber, with a surprising 8 grams of fiber per one cup! This fiber will help to keep cholesterol levels down; high fiber is great for reducing LDL and total cholesterol levels.
Raspberries help to prevent diabetes, and can help to lower the amount of insulin needed to manage blood sugar in some patients.
These powerful berries fight oxidative stress and damage, which can help to prevent disease and illness in the body.
Would love to hear how you add these little powerhouse berries to your diet, comment below and let me know! xx
Feed a Family of 4 for Under $10 ...
/A few weeks ago I wrote a blog about how I was going to make organic food accessible for everyone. I’m determined to show you that it is possible to feed your family real whole organic foods and stay on budget.
I am excited to share the first recipe with all of you today!!
Grocery Shopping List…
Organic Almond Milk $2.57 per 32 oz (Pacific Foods Brand)
Organic Chia Seeds $2.77 per 4 oz (Green Wise Brand)
Organic Blueberries $3.49 per 6 oz (Driscoll Brand)
Total = $8.83 >> That’s $1.17 under budget!!!
This recipe is high in protein, fiber, and antioxidants! Learn more about the benefits of chia seeds here!
Chia Seed Pudding Recipe
Ingredients:
Organic Almond Milk (2 Cup) >> 2 cups left
Organic Chia Seeds (1/2 Cup)
Organic Blueberries (6 oz)
Directions:
In a medium bowl, gently whisk the almond milk and chia seeds together, let stand for 30 minutes.
Stir again to evenly distribute the seeds if they have settled. Pour into 4 separate ramekins, cover and refrigerate overnight.
In the morning, evenly distribute blueberries on top of pudding.
The Easiest {and tastiest} Roasted Asparagus Recipe Ever!
/Roasted Asparagus
Ingredients:
Organic raw asparagus
Avocado Oil or Grapeseed Oil
Pink Sea Salt
Black Pepper
Directions:
Pre-heat convection oven to 425 degrees
Wash and trim asparagus.
Lightly sprinkle oil, salt and pepper over asparagus.
Bake for 20-25 minutes (or until desired crispiness is achieved)…we find that 22 minutes for a full bundle is just perfect!
Enjoy!
Lean and Green Body® Pancakes!!
/One of my goals for 2021 is to bake more. I have some serious food allergies and it makes it tough to enjoy foods that I once did. So it is my goal to make these foods from scratch - leave out all food allergens - and put my own Lean and Green Body® spin on it!
Over the weekend I made Lean and Green Body® Pancakes!
The pancakes are free from gluten, dairy, soy, tapioca, eggs, gums and fillers…they only contain a few simple ingredients!
Ingredients:
1 cup all purpose gluten free flour
1 TBSP organic raw coconut sugar
2 tsp baking powder
1/2 tsp salt
1 cup organic almond milk (or milk of choice!)
3 TBSP organic vegan butter or oil
2 scoops of Vital Proteins Collagen
Splash of organic vanilla extract
Directions:
Mix all ingredients together and let batter sit for 4 minutes
After 4 minutes, scoop batter into ceramic fry pan and begin making pancakes! You may make the pancakes as big or as small as you like. I like to add a sprinkle of cinnamon onto the raw pancakes in the pan. Cinnamon is great to help balance blood sugar levels. Flip pancakes halfway through cooking process, you will notice they will turn a golden brown when ready to flip.
In order to make these pancakes high fiber I would recommend topping them with chia seeds and hemp seeds. This will add approximately 14 grams of protein per serving!
You can then top with any pancake topping you like!
I enjoy adding fresh fruit and a drizzle or organic pure maples syrup.
You could make it super fun and add chia seed whipped cream!
I can’t wait for you to try these out at home and let me know what your think!
This was my first try and I can’t wait to begin testing out more recipes in the near future.
Black Bean Salad
/I’m officially in full holiday mode, and have been mapping out our Christmas Day menu. Even though it will just be my husband, myself and my parents I still want to make some fun appetizers and treats!
Due to COVID-19 I thought it would be fun to make individual appetizer plates for everyone, and one of the appetizers I am considering including is my black bean salad. This is a great option because it is super alkalizing for the body, it’s high in protein and fiber ….both of which will keep you full!
This recipe can feed a lot of people, and would also be great for Sunday football or your next virtual happy hour!
Black Bean Salad
Ingredients:
2 cans black beans, drained
1 (15-ounce) can corn, drained
2 roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeño, seeded and minced
4 tablespoons sherry vinegar
The juice from 1/2 lime
3 tablespoons honey (optional)
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin
Directions:
Mix all ingredients in a bowl and refrigerate for 1 hour.
Celery Juice Update!
/By now you all know I love my morning celery juice!
Over the past three weeks I have gotten in the habit of juicing every single morning…yes, even on the weekend. I have to say that I love it!
It was not easy to carve out this extra time for myself I the mornings, but with a few tweaks of my schedule and getting up earlier…I have found this super special time just for me in the morning!
I have made celery juice on and off for years now, and would occasionally buy the SUJA version but never got into a set routine for weeks on end.
I recently took a leave of absence and it was during this time that I thought “hey, why not try daily juicing again!”. I had all this “extra” time on my hands, and figured it would be a fun and super healthy little project for me.
Little did I know that I would love it so much! Some days I make 2-3 different juices at time using whatever I picked up from the farmer’s market. I have the entire process down to 20 minutes or less…wash, prep, trim, juice and clean up…pretty impressive!
I am about 3 weeks into my daily celery juice and I feel such a difference in my body. I don’t think I could ever go back. My skin is clear, my eczema is gone, the whites of my eyes are super white, my belly feels amazing and I have zero bloat.
I am going to keep it up and promise to keep you updated on my thoughts and changes along the way!
Have you tried daily celery juice? If so, comment below and let me know your thoughts!
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