Healthy Chicks

As I enter the final few weeks of pregnancy, I’m officially in “nesting” mode as we await baby girl’s arrival. Our woodland-animal themed nursery is set up, the hospital bag is packed and I can’t stop cleaning.

The other day, I even decided to make homemade muffins in the middle of the afternoon…for fun! I’m sure glad I did, as these gluten free gems are definitely a new fave. The best part? You’ll likely have most of the ingredients sitting around in your pantry and fridge, making these delicious muffins as easy as can be.

Gluten Free Blueberry-Banana Muffins

• 2 ripe bananas
• 1 c. fresh or frozen blueberries
• 1 large egg
• 2 TB coconut oil
• 1/4 c. coconut palm sugar or sweetener of choice (optional)
• 1 TB honey
• 2 tsp. baking powder
• 1/2 tsp. cinnamon
• dash of sea salt
• 1/2 c. almond or coconut milk
• 3/4 c. almond meal
• 3/4 c. gluten free baking flour blend (I use Bob’s Red Mill)
• 3/4 c. gluten free oats

1. Preheat oven to 350, and line muffin tin.
2. Mash banana in a large bowl, and whisk in all the ingredients aside from the almond meal, flour, oats and blueberries. Slowly add in almond meal,

Can you believe summer is just a week away? I’m so ready for my favorite season that I’m hosting a special Summer Solstice + Salad celebration at sweetgreen Legacy Place next Tuesday, June 19th. There’s still a few spots open, so Boston area friends get on it!

For me, summer is all about keeping it simple in the kitchen with 10-minute recipes, grilled proteins and veggies and lots of “no cook” meals. This holds especially true being almost 30 weeks pregnant, since I’m trying to stay as cool and stress-free as possible.

Last week, I whipped up a simple Zucchini Noodle recipe with homemade pesto and veggies, and it was a big hit with myself and hubby! This 5-minute meal can be served as is, or with a side of grilled chicken or fish, and is perfect for hot summer nights. Enjoy!

Zucchini Noodles with Pesto + Veggies 

• 2-3 zucchini or package of “zoodles” (already spiralized)
• 1 package cherry or grape tomatoes, halved
• 1 large cucumber, chopped
• 2 cups arugula

For pesto: 

• handful of fresh basil
• ~1/4 c. extra virgin olive oil (plus more for desired consistency)
• 1/2 c. walnuts
• 2 cloves garlic
• squeeze of fresh lemon juice
• salt &

When I moved to the suburbs, one of the things I missed most was walking (or taking public transportation) to my favorite healthy hot-spots. Since that’s no longer an option, I realized I had to get used to driving but taking the trip all the way into Boston isn’t convenient or feasible for me anymore.

That’s why I’m super grateful for Dedham’s Legacy Place, an outdoor shopping plaza with a Whole Foods, boutique clothing stores, restaurants and more! Bonus: It’s just a 25 minute drive from me, and I don’t have to fight for a spot on the T to get there! 😉

Since I’m a foodie at heart, I wanted to share a roundup of my favorite healthy restaurants at Legacy Place — some of my old-time Boston faves and some brand new to me!

sweetgreen

Why I love It

I love that sweetgreen is a scratch-kitchen, changing their menu seasonally and sourcing local as much as possible. In fact, they even have a local list in each store clearly outlining where their food comes from. Can’t get much more transparent than that! You can order one of their signature salads or grain bowls, or craft your own … Read More!

It seems as though right now every fitness and wellness company is pushing detoxes, 6-packs and losing holiday weight gain for the New Year. Um, no thanks. I’m so not a fan of the fear-mongering marketing that makes women feel like they need to lose weight to feel good in their bodies.

Also, why do we have to wait until 2018 to “start fresh,” anyway?

How about feeling good in our bodies right now?

Like, today.

As you know by now, I’m not a fan of dieting at all. In fact, I coach women on how to ditch dieting and discover joy around food and have an e-program coming soon on this very topic. Here’s a hint: it’s 90% mindset.

So, where does that leave us? I think we need to re-think the way we “detox” and instead focus on gently cleansing our body through self-care and foods that nourish our body. Instead of thinking of what you need to take out (deprivation), let’s think about what we can add in. Check out some of my favorite things to ante up your cleanse the feel-good way!

1. Incorporate Bone Broth into Your Diet

If you know me well, you … Read More!

One of my all-time favorite recipes from childhood is my mom’s Chicken Divan. It’s a super simple chicken casserole, but the ultimate comfort food. Think: chicken and broccoli smothered in creamy goodness, cheese and breadcrumbs.

Unfortunately, cheese and gluten don’t really sit well with me anymore, so I’ve been having a blast re-creating my childhood favorites my way. But one thing I’ll never compromise on is the flavor, and I agree — some things just aren’t meant to be gluten free (like homemade bread and brownies).

Fortunately, I was able to give mom’s Chicken Divan a little makeover without compromising on the creamy goodness I always loved. This recipe skips the cheese and canned Cream of Chicken Soup, and replaces is with a homemade creamy concoction made with almond milk, chicken broth, gluten free flour and seasonings.

The best part? It takes just 20 minutes to prep, and then you can pop it in the oven and forget about it!

Gluten & Dairy Free Chicken Divan

Ingredients:

• 1 pound boneless, skinless chicken breast
• 2 bags chopped frozen broccoli (or equivalent fresh)
• 3/4 c. Sir Kensington’s mayonnaise (or mayo of choice)

• juice of 1/2 small lemon
• 3/4 c. gluten free panko

Tis the season of cocktail parties, holiday gatherings and all the comfort food! During this time, it’s quite common to feel like you’re “screwing up your diet” and “being bad” by indulging a little bit more than you’re used to.

Last week after Thanksgiving, I overheard a woman ordering her green juice. She was coming from the gym, and said “I was so bad this weekend. I need to start eating healthy again!”

Sound familiar? I hear you. But if you truly want to feel better after a weekend of indulging, punishing yourself is not the answer.

It’s time to ditch the labeling.

You know what I mean…

“I was so bad this weekend, so I need to eat good.”

“I ate super clean today and had a kale salad so I can cheat and eat a brownie for dessert.”

“I’m being such a fatty today!”

“I need to go on a diet.”  

“I’ll start fresh in the new year.” 

“That’s good/bad/healthy/unhealthy/clean/dirty/detox-friend/fatty.”

Sound familiar? This type of thinking does more harm then good, and in fact instills fear i.e. If I eat bad, I am bad. But here’s the thing: food is 100% neutral, so we must take all the … Read More!

Cold weather calls for cozy meals on the regular. Hubby and I have been enjoying lots of scratch-made recipes at home lately — from casseroles to soups. This easy 20-minute Chicken Pad Thai is perfect for evenings you’re craving authentic Thai food, but it’s too cold to leave the house.

Bust out those chopsticks and enjoy!

20-Minute Gluten Free Chicken Pad Thai

Ingredients:

• 1 box Thai rice noodles (I’m loving Lotus Foods from Thrive Market)
• 1 lb. boneless skinless chicken breast, cut in small chunks
• 1 package bean sprouts (may substitute shredded carrots)
• 1 package sliced shiitake mushrooms
• 3 TB fish sauce
• 2 TB red curry paste
• 1 TB coconut sugar
• 2 TB sweet chili sauce
• 1 bunch scallions
• 3 cloves garlic
• 2 farm-fresh eggs
• large handful cilantro, chopped
• juice of 1 lime
• 1/2 c. chopped peanuts (I use Raw Amazon Jungle Peanuts from Organic Living Superfoods)
• coconut oil

Note: You’ll save lots of time if you prep all of your ingredients ahead of time, like chopping veggies and herbs, and preparing chicken! 

It’s the most wonderful time of the year, and I can’t get enough of all the savory, seasonal foods. While my body doesn’t love gluten and dairy, I’m addicted to warm, gooey “cheesy” comfort food.

Appetizers are a fun way to contribute to a holiday party, especially when you’re attending as a guest. These crispy bacon-wrapped jalapeño poppers are a big hit, and they’re 100% gluten and dairy free. The secret? Kite Hill’s Cream Cheese Style Spread, which is made from artisanal almond milk. I hope you enjoy them as much as my family…just warning you to make more than you think you need! 😉

Dairy Free Bacon-Wrapped Jalapeño Poppers

*makes 32 poppers

• 16 jalapeño peppers
• 1 package natural bacon
• 1 container Kite Hill Cream Cheese Style Spread (I’ve made them with plain, chive and jalapeño flavor)

Preheat oven to 425. Slice jalapeño peppers in half lengthwise, and remove seeds. Stuff each half with a dollop of cream cheese. Slice all the bacon in half, and wrap each popper with half of piece of bacon (covering the width of the pepper and arrange on a baking sheet. Bake on 425 for about 20 minutes, or until bacon is crispy. … Read More!