Healthy Chicks

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?

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?

I have an over-the-top crush on soup. From thick stews and chowders to broth-based and bisques, soups make my heart melt.

There’s noting like coming home to a hot bowl of soup in the winter, especially when it’s homemade. It brings me back to childhood when I’d rush into the house from the bus stop to the heavenly aroma of parsley, dill and colorful vegetables. This meant my mom’s homemade Chicken Noodle Soup was about to be served!

Unfortunately, most soups and stews found at the store or restaurant are loaded with cream, sugar, sodium and other additives to enhance the flavor. But for me, the natural ingredients in soup create enough flavor as they are.

Last week, I was itching for a hearty bowl of soup, but not necessarily the heavy ingredients that come with it. Therefore, I browsed through some recipes for a little inspiration and decided to create my own thai-style coconut mushroom soup with sweet potatoes. If you know me, I’m not a huge fan of recipes because I enjoy experimenting in the kitchen and playing with flavors! (I apologize in advance for my rookie recipe-writing skills since I rarely go by the exact tablespoon, cup or precise cooking method)

I particularly loved the blend of ingredients in this soup, not only for their flavor but also for their health benefits. Mushrooms have a whole slew of health benefits (including the potential to protect against Cancer) and sweet potatoes are among my favorite winter root vegetables especially since I enjoy eating with the seasons.

With no dairy, gluten or unhealthy additives, this recipe is savory and nutritious at the same time!

Wild Mushroom & Sweet Potato Coconut Soup

What You Need:

• 1 package baby bella mushrooms plus 1 package wild mushroom blend (a nice variety of shiitake, Oyster, etc), cleaned & diced
• 1 TB olive oil (plus 1 tsp. for sweet potato)
• 1 yellow onion, chopped
• 4 cloves garlic, crushed
• 1 can organic coconut milk (we used light but regular works too!)
• 1 carton organic chicken or vegetable stock
• 1 bay leaf
• 1 habanero pepper, whole
• 3 small sweet potatoes, diced
• Soup seasonings: dried ginger, cayenne pepper, Chinese 5 Spice, tarragon & basil (a few generous shakes of each)
• Blend of Chinese 5 Spice, Chili Powder & Black Pepper (to your liking – we used a few shakes of each to coat sweet potatoes)
• Sea salt & pepper to taste

1. Rinse & then chop sweet potatoes. Drizzle with olive oil, and toss with sweet potato seasonings listed above. Roast on 400 for 25 minutes.
2. In the meantime, dice mushrooms and onions finely. Heat large saucepan to low heat, and add in garlic, olive oil mushrooms and onion. Stir for one minute, being careful not to burn the garlic.
3. Increase heat to medium; add in coconut milk and stir. Slowly mix in the chicken or vegetable stock.
4. Bring to a simmer and add in soup seasonings including the Bay Leaf and Habanero Pepper. Then reduce to low heat and cover for about 15 minutes. When sweet potatoes are finished roasting, mix those in as well. Remove from heat & cover until ready to serve.

What’s your favorite winter soup recipe? Do you like following a recipe or creating your own “experiment” in the kitchen?

It’s officially Christmas season in Boston. Faneuil Hall is decked out with their giant Christmas tree, streets are filled with holiday cheer and all the malls are dressed up for the holidays. Besides the fact that it’s in the high 50s today, it’s beginning to look a lot like Christmas.

This is always my favorite time of the year, mostly because of spending time with family and loved ones. After all, that’s what Christmas is all about to me: love & cheer. Of course, I enjoy watching Fox Family’s 25 Days of Christmas and playing holiday tunes, but it’s that feeling that really gets me.

In honor of the holidays, I whipped up this delicious Red, White & Green Salad for lunch the other day.

In the mix:

• baby kale
• red pepper
• cucumber
• green onions
• feta cheese
• sun-dried tomatoes
• pumpkin seeds
• olive oil
• lemon juice
• salt & pepper

Happy December! What’s your favorite thing about the holiday season? P.S. This is the last week to sign up for my Healthy Holiday Crash Course!

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,

Every woman has something that they can justify spending their money on. For some it’s new shoes, a watch or even a car, but for me it’s anything to do with my health. That’s why I dropped $450 + on a Vitamix last weekend at the Natural Living Health Expo in Sturbridge, MA.

Normally, I’d think it would be crazy to spend over $400 on a blender, but you see the Vitamix 5200 is no ordinary blender. Rather, I consider it an investment for my health.

You see, I have been a lover of green smoothies and juices for a while now, and no machine could do the trick. I’d sacrifice nutritious skin and fiber that would get eaten up by my juicer, or have to use 1,000 carrots just to create a cup of liquid. Not to mention the number of times I’d press blend and nothing would happen. I was losing hope.

Then entered the Vitamix. I had been dreaming of owning this machine for some time now, but I just didn’t think it was in my budget. However, it took just two minutes watching the live demo at the health expo, and I was sold. The super-friendly gentleman running the demos showed us how to make a delicious green smoothie, cashew ice cream, and even smoking hot tortilla soup, all in just minutes. I was completely flabbergasted.

I want this machine. Scratch that. I need this machine.

I looked over at The Boy and told him I was going to do it. In a matter of minutes, I found myself signing the copy of my receipt as I stared at my beautiful new baby. I felt like Ralphie on A Christmas Story when he finally gets his Red Ryder BB gun for Christmas; I simply couldn’t stop smiling.

So far, I’ve been more than pleased. Last night we made Potato Spinach soup with chicken, which we kind of butchered the recipe a bit so it was just “OK.” But today I made my first green smoothie with kale, carrots, celery, blueberries, banana, a bit of milk, macca powder, and cinnamon and it was to die for. When I flipped the switch to “high” and saw the veggies and fruit get crushed in a split second, creating a beautifully smooth purple concoction, I knew I’d found my match.

Stay tuned for more antics from a proud Vitamix owner…

Note: Looking to purchase a Vitamix of your own? As an affiliate, I can offer you free shipping (a $25 savings) on your order by clicking on the image below. Enjoy!

I whipped this recipe up for lunch this afternoon when I was in a rush to catch a train. It’s such a delightful combination, providing cooling effects with summer vegetables like leafy greens, tomato and cucumber with a savory touch from the walnuts and soft, goat cheese. A summer classic.

Goat Cheese Summer Salad

• 1 c. leafy greens like spinach, arugula and kale
• 1 tsp. extra virgin olive oil
• 1 TB apple cider vinegar
• juice of 1/4 lemon, fresh
• 1 small roma tomato, sliced
• 1/4 c. cucumber, chopped
• 1/8 c. walnuts, chopped
• 1 oz goat cheese

Mix vegetables together, and then add in lemon juice, apple cider vinegar and olive oil for dressing. Top with salt and pepper to taste.

Yesterday on The Cleanse was definitely the best for the both of us: lots of energy, good moods and pizzazz. However, I’m not going to lie that yesterday was also the day cravings starting kicking in. Pizza! Coffee! Cheese! Bread! More cheese! Fortunately, I held tight, drank more water, ate more cleansing foods and all was good.

Some people say, “I could never do a cleanse!” “You can’t eat anything!” ” I would die!”

My recommendation? While it can be difficult because your body isn’t used to eating this way, try to think of the things you can eat. Like super creamy, decadent avocados, greens that give you energy and life, fresh juicy fruit, high quality olive oil, endless herbs, and delicious homemade soups. When you think of the things you can do, then it doesn’t seem that bad now does it?

What we ate:

Breakfast: Super Lean Green Berry Breakfast Smoothie

Snack: Handful raw cashwes

Lunch: Mixed greens, collards, spinach, tomato, avocado, cucumber, hummus, olive oil, balsamic, and lemon juice

Snack: 1/2 banana + carrots and hummus

Dinner: Vegetarian Split Pea Soup from Whole Foods + mixed sauteed veggies including yellow squash, zucchini, broccoli rabe and collards

- – -

Day 5 (Last Day!) :

Breakfast: Green Smoothie with avocado, collard greens, kale, spinach, celery, blueberries, cherries, blackberries, almond milk, maca powder, and flax seed

Snack: fresh watermelon (mmm!)

Note: My sister and I concluded that we’re most likely going to stop the cleanse at lunchtime but still eat rather healthy today. Then tonight we’re having a homemade whole wheat veggie pizza party with friends Hey, it’s Friday after all!

Happy Friday ladies…have a wonderful weekend!

Seeing as though it’s mid July (the peak of summer), I’ve been advising my clients to cool down in all aspects of life, be it food, wellness or work. One of my favorite ways to cool down is by eating cooling, refreshing seasonal foods like watermelon, citrus, cucumbers, and herbs.

Last night, I decided to add a little Mediterranean flare to the dinner table by making a platter of Mediterranean-inspired eats. After all, I find that a diet rich in refreshing dishes with whole grains, lean proteins and healthy fats fill me up most. I decided to go with a healthy trio: homemade tabouli + sauteed chicken + pita & hummus, a combo my sister and I can both agree was pure genius.

Refreshing Summer Tabouli

{makes 4-6 servings}

• 1 1/2 c. water
• 1 c. bulgar wheat
• 1 medium organic cucumber, chopped
• 1 c. fresh parsley
• juice of 1/2 lemon
• 2 TB olive oil
• 1/2 c. full fat feta, crumbled
• 1 clove garlic, crushed
• salt & pepper to taste
• fresh mint for garnish (optional)

1. Boil water and pour over bulgar wheat. Stir and then let sit covered for 20 minutes.

2. Drain the bulgar wheat of excess water and then place in a large bowl. Add in cucumber, garlic, parsley and feta, and stir well. Then mix in olive oil, lemon juice and salt and pepper to taste. Top with fresh mint for an optional garnish for extra flavor.

Lemony Chicken

{makes 4 servings}

• 4 boneless, skinless chicken breasts
• 1 TB olive oil for cooking
• juice of 1/2 lemon
• 1/4 c. fresh parsley, chopped
• salt & pepper to taste
• 1/2  TB thyme

1. Coat large skillet with olive oil. Rub the chicken with parsley, thyme salt and pepper and then sauté on medium heat until tender.

2. Squeeze juice of 1/2 lemon over the chicken, and allow the chicken to finish cooking.

~Serve with tabouli, pita, hummus and a glass of red wine (of course!)