Healthy Chicks

It’s no surprise that The Boy and I like to make our own creations in our tiny box kitchen! We’re always playing with different greens, oils, herbs, meat, seasonal produce and garlic (lots and lots of garlic) to tantalize our taste buds.

Then we have our classic dishes, our staples if you will. The Boy’s include soup (particularly his heart-warming Potato Corn Chowder), Breakfast Frittatas and his famous meatloaf (which he literally won’t stop talking about…he keeps telling all my friends and family to “Ask Rach about my meatloaf!”) Classic Rachel dishes include Almond-Crusted Coconut Chicken with Sweet Potato Fries/Mashed Sweet Potatoes, fancy salads, and an apartment favorite: Warm Quinoa & Veggie Bowls which The Boy just dubbed “The Bowl of Goodness.”

The original inspiration came from our favorite local organic cafe Live Alive, as we are absolutely addicted to their warm grain bowls. That’s when I decided to get my experimenting (and my apron) on!  I never make one bowl exactly the same, but all are vegan and free from gluten and dairy ingredients. Sometimes I add in raisins or curry powder, while other times I load up on the garlic and create a more savory dish. Here’s the most recent bowl I made this week:

“The Bowl of Goodness” {A Warm Quinoa Bowl with Greens & Creamy Garlic Sauce}

Makes 4 servings

The Bowl*:

• 1 c. quinoa, rinsed and cooked according to directions
• 1 bag frozen organic broccoli (or equivalent fresh)
• 1 head Kale (simply run your hand down the stem to remove leaves)
• 8 shiitake mushrooms, cleaned & sliced into thin strips
• 1 large avocado, sliced
• 1/2 c. green onions, diced
• Sea salt & nutritional yeast to taste

*Use organic ingredients when possible

1. Cook quinoa according to directions, covering and stirring occasionally until all water is drained.

2. While the quinoa is cooking, steam kale, broccoli or any other dark green veggies you are using. Once mostly cooked through (about 10 minutes) add in mushrooms and steam for another 5 minutes or until all the vegetables are cooked to your liking.

3. Drain the vegetable mixture, and in a large bowl mix together quinoa, vegetables, green onions and avocado. Add sea salt & nutritional yeast to taste. Slowly mix in Creamy Ginger & Garlic Tamari Sauce (shown below) to your liking.

The Creamy Garlic & Ginger Tamari Sauce:

• 6 cloves garlic, pealed and chopped
• About 1/4 c. fresh ginger, peeled
• 1/4 c. tamari, organic
• 3/4 c. extra virgin olive oil, cold-pressed & unrefined
• 2 TB lemon juice
• 1 TB nutritional yeast
• sea salt to taste

~Add the garlic, ginger, tamari, lemon juice and half of the olive oil. Blend on high speed in a food-processor or Vitamix (I used a Vitamix). Then slow add in the olive oil, pulsing until it creates a creamy texture. Mix in nutritional yeast and sea salt to taste, and stir with a spoon.

Note: This sauce makes enough so you have leftover to use for other dishes, sandwich toppings or as a dip with your favorite veggies.

Do you like experimenting in the kitchen? What are your classic go-to dishes? Who does most of the cooking in your house? P.S. Don’t forget to sign up for my Spring Cleaning Wellness Workshop next Tuesday. Special discount for Healthy Chicks readers!

The Boy & I have been trying to severely cut back and/or eliminate both gluten and dairy from our diets. While gluten is something I’ve learned to eliminate over the years (due to personal digestion issues and bloating), I occasionally indulge in a tasty snack or fresh-baked slice of bread made with real ingredients. I know my limits, and I’ve pretty much learned to live without it. I guess I’m lucky because I’ve never really had a sweet tooth so fresh bread is really my only temptation.

However, dairy is a completely different beast. You see, I love cheese. Nothing beats a slice of fresh mozzarella, hard cheese paired with fruit, or local feta from the farmer’s market. That being said, this past year I’ve also come to the conclusion that my love for cheese may have some sort of connection  to my skin issues. So I’ve been trying to cut back as much as I can to experiment. Again, this is just my own personal experiment and I’m not saying everyone should give up dairy for clear skin. After all, we are all different and what works for one may not work for another (see: bio-individuality).

I’m proud to say that I’ve considerably cut back on my cheese obsession, from having it nearly every day to having a taste every now and then (once a month or so). I’ve also been drinking a mug of warm water with fresh lemon every morning before eating, adding organic Apple Cider Vinegar to improve digestion and help detox my body along with consuming a 90% “clean” diet.

The verdict? I feel great! As for my skin, I can’t say if I see major improvements but I do think I’m starting to control it. There are days when it’s super clear and days I want to use a pound of cover up. I also  know a lot of my skin issues are hormonal, and therefore right now I need to focus on de-stressing and maintaining balance (through yoga, meditation and self-care).

The point of all of this? I was really craving pizza the other night and instead of ignoring my cravings (by eating lettuce or an apple instead) I decided to think outside the box. Hm…pizza without gluten AND dairy and that actually tastes good? Now this is going to be a toughie! With a quick google search I found this recipe for Cauliflower Pizza Crust, something I’ve been meaning to try for a while now. Only problem was this recipe used mozzarella in the crust mix so I knew there’d be some substitutions involved. Then I got BBQ-style in my mind, and it was on: BBQ Chicken Sausage Pizza it is!

Healthy Chicks BBQ Chicken Sausage Pizza with Cauliflower “Crust” {Dairy Free & Gluten Free}

*Makes 4 extra-large slices or 8 small

For the crust mix (inspired by this recipe from Closet Cooking):

• 1 large head cauliflower, chopped
• 1 egg
• 1/2 c. Daiya Mozzarella Shreds (a vegan, kosher, dairy-free, soy-free cheese alternative that in my opinion is the best out there aside from homemade!)
• 1 tsp. each dried parsley, oregano and basil
• few shakes of onion powder
• sea salt & pepper

For the pizza:

• 1/2 package or 2 links all-natural chicken sausage, sliced thin
• 3 cloves garlic, chopped finely
• 1 TB olive oil
• 1 TB all-natural BBQ sauce for sautéing onions plus 1/4 c. for pizza “sauce” (I used Annie’s Naturals Organic Sweet & Spicy BBQ Sauce)
• 1/2 red onion, sliced into thin strips
• large handful of fresh kale, chopped
• 8 grape tomatoes, sliced in half
• 1/2 c. Daiya Mozzarella Shreds

1. Preheat oven to 450. Grate the cauliflower in a food processor until it gets a rice-like texture (rather than pureed). Then steam for about 10 minutes, or until cooked.

2. Use a tea towel or cheese cloth to wring out the cauliflower, removing as much of the moisture as you can. NOTE: This step is extremely important. I completely rushed the process (I was hungry!) and therefore came out with a slightly soggy finish. Do it.

3. Mix together the cauliflower, egg, Daiya, seasonings, salt & pepper and spread out on a lined baking dish as you would regular pizza dough. Bake for about 20 minutes, or until lightly browned.

4. In the meantime, prepare & chop your pizza toppings! Heat large skillet to medium heat and sauté onion and garlic for about 2 minutes. Add in 1 TB BBQ sauce and continue to stir until onions are well coated. Mix in sliced chicken sausage, stir and remove from heat.

5. Remove crust from onion and coat with 1/4 c. BBQ sauce, chicken/onion mixture, kale and grape tomatoes. Top with another 1/2 c. of Daiya cheese or enough to your liking. Bake for another 15 minutes, or until cheese it bubbling and crust is a perfect crusty golden  brown.

~Enjoy with a glass of organic wine &  homemade salad like this Roasted Beet & Arugula Salad. Cheers!

I have to say, I was pleasantly surprised by how tasty the cauliflower crust was (minus our slight soggy issue that I totally know now for next time). I could eat this in place of regular pizza any day! I’m telling you…it’s gooood.

Wold you like to cut back on a particular food or have any sensitivities to certain ingredients? Have you ever made a pizza with cauliflower crust before? What natural remedies do you use to keep your skin clear?

On most days, I wake up craving something warm like hearty oatmeal, eggs and avocado on toast or a good ol’ fashioned veggie omelet. Being a Vata body type, I naturally crave warm meals. But lately, most likely due to the change of seasons, my body has been asking for a little something greener and cooler; that is, a green smoothie of course.

Although to tell you the truth, I still enjoyed an egg sandwich on a gluten free english muffin about 2 hours later because that’s what I wanted…that’s what I needed. Dare to dig deep and listen to YOUR body.

Egg sandwich or not, this green smoothie totally kicked off my day on a fresh, healthy note! Enjoy this minty concoction on those mornings you want to refresh and reset, or as an afternoon treat. Go ahead…get a little minty.

Get Minty Green Smoothie for Healthy Chicks

In the Mix:

• 1 c. coconut milk (you can also use almond milk or water)
• large handful kale, organic
• 2 stalks celery, organic
• 1/4 c. cucumber, organic
• 1 medium banana
• 1/4 c. frozen pineapple
• 1 TB ground flax or hemp seed* (I used both)
• 3 organic mint leaves, fresh

*I used Manitoba Harvest Hemp Hearts that I received in my BeStowed box last week

~Add coconut milk, seeds, mint, fruit and then veggies. Blend on low until ingredients catch, and then blend on high for about 30 seconds, or until you get the desired consistency.

What’s your favorite breakfast lately? Do you typically go for warm or cool meals in the a.m.? P.S. Don’t forget to sign up for my FREE 7-Day  ”Get Happy & Healthy” Wellness Challenge” starting Monday, April 8th.

I am not a vegan, nor am I a “meat-eater.” I am not Paleo, Macrobiotic or Carb-Free. While I try to eat gluten and dairy-free most of the time based on experience with my own body, sometimes I “give in” and want a piece of good-quality sourdough bread or cheese from the local farmer’s market. (Um, the cheese thing happens more than sometimes.) I avoid red meat for the most part, but I won’t say no to a good-quality, organic grass-fed burger every now and then…when I’m in the mood that is. My body knows what it can handle, and I listen to it 99% of the time.

The thing is, I don’t like to define myself, or my diet. I like to think of food as food, and load up on as much food that makes me feel good inside, reducing those things that make me feel not-so-good. It’s as simple as that. As you learn to listen to your body and treat it with lots of love, you’ll come to realize your own recipe for happiness and contentment in your body.

One of the many things that make my body feel really darn good is loading up on plant-based meals prepared with real, whole foods. That is, foods that are as LEAST processed as possible, and closest to their natural state. Therefore, while I am not a strict “vegan” or “vegetarian,” many of my meals happen to be naturally vegan and vegetarian-friendly. Same goes for gluten and dairy; I find often times while cooking I could do without these ingredients and therefore I do.

These Coconut Curry Tempeh Tacos with Garlic & Ginger Tamari Sauce that I whipped up the other night is a great example of a not-on-purpose vegan dish prepared with fresh, wholesome ingredients.

Coconut Curry Tempeh Tacos with Creamy Garlic & Ginger Tamari Sauce

Vegan, Free from gluten & dairy

For the tacos:

*makes 6 tacos

• 1 package organic tempeh (8 oz), diced into small squares (I used Lightlife Foods’ Organic Flax Tempeh)
• 6 whole corn tortillas (I used Food for Life’s Sprouted Corn Tortillas)
• 1 shallot, diced
• 2 TB coconut oil, organic, cold-pressed & unrefined
• 2 TB tamari, organic
• 1 tsp. curry powder (add additional according to taste)
• salt & pepper to taste
• handful of leafy greens (for taco toppings)

1. Heat large skillet on medium heat with coconut oil. Add in shallot and cook for about 3 minutes.

2. Mix in tempeh, using spatula to create a crumbled effect (like ground meat). Add tamari, curry, salt and pepper and stir. Cook until tempeh is lightly browned and crispy. Reduce to low heat, and let sit covered. In the meantime, heat corn tortillas in the oven for a few minutes until soft and warm.

3. Top each tortilla with taco mixture, sauce (see below), & leafy greens and serve.

[We enjoyed ours with a side of homemade fish-chowder!]

For Creamy Garlic & Ginger Tamari Sauce

• 6 cloves garlic, pealed and chopped
• About 1/4 c. fresh ginger, peeled
• 1/4 c. tamari, organic
• 3/4 c. extra virgin olive oil, cold-pressed & unrefined
• 2 TB lemon juice
• 1 TB nutritional yeast
• sea salt to taste

Note: This makes enough so you have leftover to use for other dishes, sandwich toppings or as a dip with your favorite veggies.

~Add the garlic, ginger, tamari, lemon juice and half of the olive oil. Blend on high speed in a food-processor or Vitamix (I used a Vitamix). Then slow add in the olive oil, pulsing until it creates a creamy texture. Mix in nutritional yeast and sea salt to taste, and stir with a spoon.

This sauce is seriously AMAZING. I was literally licking the sides of the Vitamix…I kid you not! It was originally inspired by Life Alive’s Ginger Nama Shoyu Sauce (which is served on my favorite Green Goddess dish) since I just had to try making something similar at-home. Enjoy!

Do you define your diet, or eat a particular way? Have you ever tried cooking with tempeh? What’s your favorite vegan or vegetarian dish?

Good afternoon ladies! Hope you all had an amazing weekend, and a happy & green St. Patty’s Day. I spent the weekend catching up with old friends, eating good food, wining, and roaming the packed streets in South Boston. (I even got to catch some of the parade this year!)

[Ladies' night apps: green grapes, herbed goat cheese, When Pigs Fly sourdough]

[The Boy & I]                                                             [best friends]

While I didn’t get around to Green Eggs ‘n’ Ham or dying our milk green (boo to artificial coloring), I did make a delicious green pesto pasta the other night that I’ve been dying to share with you ladies. Even better, it’s both gluten and dairy-free!

Buckwheat Veggie Pasta with Pesto & Chicken Sausage (Dairy & Gluten-free)

Makes 4 large servings

• 8 oz. bag of buckwheat pasta
• 2 links all-natural chicken sausage, sliced into thin circles (We used garlic-flavored)
• 1 c. frozen green peas
• Half a bag frozen spinach
• 2 c. frozen broccoli
• 1 yellow onion, diced
• 2 cloves garlic, crushed
• 2 TB cold-pressed coconut oil (for cooking)
• salt, pepper & seaweed gomasio to taste

For pesto:

• About 2 c. fresh basil leaves
• 1/2 c. chopped walnuts
• 3/4 c. extra-virgin olive oil
• juice of 1/2 lemon
• 3 cloves garlic, crushed
• pinch of cayenne pepper (optional)
• few shakes of nutritional yeast (to give it that “cheesy” flavoring)
• sea salt & pepper to taste

Note: Aim to use organic ingredients when you can!

1. Cook pasta according to directions, until cooked through but still slightly firm. In the meantime, heat large skillet with coconut oil and sauté garlic and onion on medium heat for about 2 minutes.

2. Add frozen vegetables, and continue to cook. In the meantime, prepare the pesto by adding all the ingredients to a food processor and pulsing until mixture is smooth. Add salt, pepper, cayenne pepper and nutritional yeast to your liking and give it a good stir.

3. Once vegetables are no longer frozen, add in the sliced chicken sausage and stir. Drain the pasta, and slowly stir into veggie mixture. Then add in pesto, mixing until the veggies and pasta are evenly coated. Add salt, pepper and seaweed gomasio to taste and dig in!

What did you do this weekend to celebrate St. Patty’s Day? What’s your favorite go-to healthy pasta dish?

Good afternoon ladies! Hope you are all having a beautiful start to your week so far, remembering to relax and take time for YOU (something we forget to do far too often).

I’m happy to finally be back in Boston, as I feel like I’ve been living out of a bag for the past week with my trip to DC and last-minute visit to my parents in CT this weekend.

On the other hand, I have to admit it was quite lovely being home for a couple days. I spent the last few days celebrating a good friend’s birthday with mimosas & brunch (the eggs with smoked salmon and asparagus were to-die-for), getting pedis with the ladies, cooking in my parent’s brand new gorgeous kitchen, and lots and lots of unplugging.

Speaking of cooking, I always have a blast cooking at my parents’ house, since The Boy and I pretty much have a box for a kitchen and no, I’m not joking (Think: zero counter space, no dishwasher, etc). The problem is: we both love to cook and do lots of it, which leads to knocking elbows, silly arguments and unnecessary stress. Not to mention, we also both love to cook with quality ingredients, fresh herbs and top-notch, extra-large kitchen tools. (Don’t even get me started on where we store our Vitamix and other oversized items). You can imagine the “Kitchen Nightmares” we deal with. Hey, maybe we should call up Gordon Ramsay?

Since The Boy knows just how much our kitchen stresses me out (to say the least), he concocted a little end table while I was gone to double as a drying rack and open up some extra counter space.

What a guy! I have to say, I’m one lucky chick. While this extra counter space is a start, it’s still nothing like the beautiful kitchen we have in CT.

[note: this was during the painting phase a few months ago]

You can bet I took advantage by cooking up a lovely home-cooked meal for the family & some friends on Monday night with my sister and mom. I was in charge of the salad, my sister and mom handled the main course (a Spring Pasta Primavera with veggies in a light cream sauce and roasted brussels sprouts on the side) and my dad manned the wine and dessert (which featured gluten-free Hail Merry Chocolate Macaroons).

If you know me, I’m not one for ordinary, plain iceberg salads. Rather, I like to play, experiment and create new things! Since we’ve all been loving arugula lately, I started with that and a new salad was born.

Arugula Salad with Pesto Vinaigrette

Makes about 6-8 servings

• 6 c. arugula
• 1 large cucumber, sliced in half vertically and then chopped
• 2 tomatoes on the vine, diced (aim for local & organic if possible)
• 1 large avocado, sliced into wedges
• ½ c. blueberries
• 6-8 cloves garlic, roasted & chopped

For Dressing:

• ¼ c. pesto
• ½ c.. extra virgin olive oil
• ¼ c.  red wine vinegar
• juice of ½ lemon
• 1 tsp. each dried basil & oregano (just do a few good shakes of each)
• salt & pepper to taste

Whisk dressing ingredients together ahead of time and set aside; Toss greens with salad ingredients and then slowly mix in dressing. Feel free to top with freshly grated parmesan cheese and pine nuts. Works great as a light lunch or as a starter for dinner.

Do you cook with your roommates/significant other in the kitchen? What’s your kitchen space like?

Good afternoon friends! It’s mighty cold in Boston today if I do say so myself. I hate to admit it, but I think it’s time to break out the winter hats and gloves. (I can’t believe I’m saying that.)

Exciting news on the home-front today. Remember when I told you about my boyfriend’s trip to the Living Foods Institute in Atlanta, GA? Well, I’m going down to visit him and his mother for a spontaneous trip this weekend! I’m going to be able to experience the center, try some delicious raw & living dishes, volunteer a bit and join for a big celebratory feast on Sunday night. It feels good to make an in-the-moment decision, which I know is a good one.

Anyway, here’s a little recap of what I’ve been eating lately:

[Sauteed kale with sweet potato, cumin, turmeric, dried shiitake mushroom powder & sea salt with a fried egg on top]

Speaking of shiitake mushrooms, my grandmother gave me a bunch of dried shiitakes that my grandpa grew last week. I LOVE shiitakes for their nutritional boost and medicinal benefits. I decided to grind them up in my extra dry Vitamix blender to add into smoothies, salads, stir-frys and more! Note: If you are thinking about getting a Vitamix, follow this link and click on the image at the bottom of my post to get FREE shipping (a $25 value).

[so many nutrients packed in there!]

[lots and lots of green smoothies! This morning I blended banana, kale, carrot and apple but I like to change it up daily, experimenting with different superfoods, spices, fruits and veggies!]

[Kale salad with vidalia onion, walnuts, lemon, sea salt, pepper, balsamic vinegar, olive oil and a little bit of parmesan]

[Gluten Free Pumpkin Muffins]

What’s on your plate this week? What are you doing to stay warm & cozy?

I first fell in love with pesto when I studied abroad in Italy one summer during college. Nothing compares to the delicious blend of basil, walnuts, garlic and freshly shaved parmesan cheese. While I love pesto, I don’t cook with it as much as I’d like to because a.) I’m not a huge fan of store-bought varieties and b.) making your own can be quite a mess. (Side note: I will most likely be making my own more now that I own a Vitamix!)

For those of you who enjoy pesto, but aren’t in the mood to battle with your food processor, this recipe is for you. Instead of making a pesto sauce, I combined all the ingredients into my pasta dish to create the same flavors in half the time. Oh, and it’s gluten free friendly!

Quinoa Pasta with Lazy Girl’s Pesto

Makes two servings

• 1 to 1 1/2 c. quinoa pasta (you can substitute brown rice pasta if you’d like)
• 2 cloves garlic (I use more because I’m a huge fan of garlic)
• 1. c frozen broccoli
• 1 c. frozen spinach
• 2 TB coconut oil
• 1/4 c. freshly grated parmesan cheese
• 2 TB walnuts, chopped
• approximately 1 TB dried basil
• sea salt & pepper to taste

1. Cook the pasta according to directions. In the meantime, coat skillet with coconut oil on medium heat. Add garlic and sauté for about a minute.

2. Mix in frozen broccoli and spinach, and cook for about 5 minute, or until vegetables are cooked through. Add in basil, walnuts salt and pepper.

3. Once pasta is cooked, drain and mix into vegetable mixture. Slowly stir in parmesan cheese until melted, and enjoy.

Feel free to play around with the vegetables, by adding in tomatoes, asparagus, mushrooms or onion. OK, I’m off to finish some work, watch some television, and then hit they hay early. I’m running ELEVEN miles tomorrow for my half marathon training, so I want to make sure I’m carbed-up and well rested.

XoXo,

Since moving in with The Boy two weeks ago, we’ve quickly become much more…domestic (well, at least in the kitchen). While I do enjoy cooking homemade meals, when I lived with my sister I frequently settled for salads, signature pasta dishes or breakfast for dinner. Since our schedules were so different, I would often cook for myself and therefore resorted to something easy.

However, living with a man is a completely different beast. Soups, salad, and what I consider “leftovers” simply don’t suffice for a Real Meal. Men need hearty, wholesome, grandiose dishes and thus we’ve become quite familiar with our teeny tiny Cambridge kitchen.

Thankfully, we both like to cook and we both enjoy eating well. I lucked out that my guy doesn’t eat processed food, soda, take-out pizza or boxed meals, but rather enjoys organic meats, high-quality cooking oils and most importantly: real food.

Here’s what’s been on our dinner menu lately:

-Homemade Gluten Free pizza with spinach, broccoli, ricotta, fresh mozzarella, mushroom, onion, garlic and Italian seasoning (crust mix from Bob’s Red Mill)

-Mexican Stuffed Bell Peppers (inspired by Simply Life blog)

-Green Quinoa & Rice Bowl (Inspired by Life Alive cafe’s “The Swami” & modified from the Tie Dye Files*)

*Note: We used Whole Food’s Miso Ginger dressing, traded in half the brown rice for quinoa, substituted walnuts for almonds and added in a few shakings of Eden Organic’s Seaweed Gomasio.

-Shiitake Mushroom & Chicken Carbonara (inspired by Jamie Oliver & modified from Food That Makes You Go Mmmh*)

*Note: We added shiitake mushrooms and sweet peas, used brown rice pasta, and doubled the garlic

What are your favorite healthy meals to make with your roommate/family/significant other? Share your comments below.

As you know, I enjoy healthy eating for my mind and body, but I also like loading up on foods that are good for my skin. Unfortunately, I didn’t really get the best luck when it comes to naturally, flawless skin, so I do whatever I can to treat my skin with kindness. And for me, that starts with my diet.

This salad is packed with good-for-your-skin eats like Omega-3 rich avocados, olive oil and walnuts, while providing a great source of energy to get you through that mid day slump. It also works wonderfully as a post-workout recovery meal.

Omega Avocado & Tomato Salad

• 1/2 avocado, sliced
• 1 small Roma tomato, diced
• 1/4 c. cucumber, chopped
• 1 cage free egg
• 1 TB cold-pressed extra virgin olive oil
• about 1 TB balsamic vinegar
• small handful walnuts
• dash of Parmesan cheese, fresh (optional)

1. Whisk together the balsamic and olive oil to create a delicious dressing. Mix together with veggies and greens.
2. In the meantime, fry an egg over medium heat to your liking (I like to leave it a little bit runny).
3. Top with walnuts and Parmesan.

Do you take your diet into consideration when it comes to your skin? What meals do you eat for maximum energy at lunchtime?