Healthy Chicks

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.… Read More!

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

– – … Read More!

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 … Read More!

As you know, I’m a big fan of experimenting with new recipes in the kitchen, whether it be trying something new (like at-home sushi) or simply learning how to cook something in a different way by substituting ingredients.

Last week, I decided to take on both of those tasks by making something I’ve never attempted before, that is Asian Soba Sesame Noodles, and adjusting it based on my individual needs.

I followed a recipe from Tosca Reno’s The Eat Clean Diet Recharged! book, with a few simple adjustments and additions of my own. The recipe included a creative blend of delicious, lively ingredients like whole grain soba noodles, agave nectar, all natural almond butter, low-sodium tamari and more.

Instead of using the toasted sesame seeds as suggested, I kicked it up a notch by using Eden Food’s Seaweed Gomasio with Organic Whole Sesame Seeds, Sea salt and Sea Vegetables (Organic Dulse, Nori and Kombu) for a nutritional boost. I also added in some chicken leftover from a homemade Chicken Marsala my mother had made earlier in the week. I’d also recommend adding shrimp, fish, tofu, tempeh or extra veggies to make the meal a little more substantial.

I love … Read More!

So…my sister, The Boy, and I decided to go on a 3-Day Cleanse. We may continue on longer, but thought 3 would be a good number to start with. We’re kind of making our own rules, with little bits and pieces taken from lectures I’ve listened to, videos we’ve watched, and some good ol’ fashioned research. Much of the inspiration came from the New York Times Bestseller book Clean, written by Dr. Alejandro Junger, M.D. We loved the fact that Dr. Junger provides “clean” meals that aren’t bland (blah!), all liquid (no fun!) and actually have flavor while giving your body the nutrients it needs. None of that boring cabbage soup diet / Cayenne Pepper with Lemonade crap. This cleanse is for real.

While his book outlines a 21 day cleanse with specific combinations of “clean meals”, nutrients, herbs and spices, we decided to stick to a 3 Day variation of our own. I do hope to do the 21-day cleanse in the near future, however. Maybe when the weather gets a little nicer? Baby steps, people, baby steps.

So what’s on our plate, you ask?: (mostly) liquid meals for breakfast and dinner to give the digestive system … Read More!

Whenever you find yourself in need for a quick lunch, whether you are running late to work or rushing to get the kids ready to head out the door, it’s always a good idea to access what you already have. Before you go out and spend $15 on an over-priced salad or sub, consider putting your leftovers to use first. It may not always come out pretty, but I can guarantee you’ll save money, feel good about what you’re putting into your body, and perhaps invent a new favorite recipe. Hey, you never know!

Here’s what I concocted this afternoon when crunched for time:

{sorry, this pic was taken from my Droid. Told you, I was pressed for time}

about 1/2 c. leftover brown rice spaghetti + few tablespoons of all-natural garlic marinara sauce + steamed broccoli & spinach from last night’s meal + a few baby bella mushrooms + 1/4 c. chickpeas + touch of freshly grated parmesan cheese + dash of garlic powder & black pepper

And there you have it. A lunch made in minutes. What’s your favorite way to put leftovers to use? Have you ever created a new favorite recipe based on a leftover combo? … Read More!

[source] Got leftover pesto hanging around the house? Try this easy peasy recipe!

Remember how I told you all that I’m a huge fan of experimenting with new recipes? Well, this afternoon my sister had the brilliant idea of making use of my grandma’s homemade pesto we had stored in the freezer. (Sidenote: freezing pesto is a super practical way of making it last longer, while keeping it fresh and tasty. My grandma taught me a little trick to freeze in ice cube trays for individual servings.) Once I knew pesto was on the menu, my little brain started to ponder.

After a trip to Whole Foods, I decided we’d incorporate some all-natural chicken into tonight’s meal. And peas. And penne. Alas, dinner was planned.

Here’s what we used for tonight’s easy supper*:

*makes about 4 servings

• 2 c. brown rice penne
• 1 large boneless skinless chicken tenderloin, all-natural & raised without antibiotics (organic is best – I got ours at Whole Foods)
• 1/2 can sweet peas, rinsed and drained
• 1/2 c. frozen spinach, organic
• 1/4 c. homemade pesto (may adjust according to taste)
• 1 1/2 TB olive oil
• juice of 1/2 lemon
• 1 clove garlic, crushed
• salt  & pepper

I am a huge fan of experimenting with new recipes, and I’ll try anything at least once. I remember when I was a young girl, I would love joining my grandmother in the kitchen, carefully watching her every move. I was fascinated (and still am fascinated) by how quick she was with her hands, and by the incredible meals she’d create solely with fresh, simple ingredients.

I also remember what a picky little girl I once was! As my grandma would hand me a “taste test” of whatever she was cooking, be it glazed carrots, celery soup, or venison, I’d always shout out with a disgusted face, “But I don’t like that!” Her go-to response: “How do you know if you don’t like it if you don’t try it?” So I’d try it, and at least I’d learn if the taste suited me or not. And 99% of the time, guess what? I liked it.

That’s when I started to expand my taste buds, and experiment with food. My childhood years helped me overcome my fears of the “unknown” and programmed me to try everything…at least once. It transformed me into the woman I am today, and for … Read More!