Healthy Chicks

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, … Read More!

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

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 … Read More!

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? … Read More!

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!

[taken via Instagram]

This breakfast smoothie is perfect during a cleanse, a hot summer day, or anytime you need to cool down and clean up your diet. Start the day right with a generous serving of vegetables, fruit, and TLC!

• about 1/2 c. coconut milk, unflavored
• 1/2 banana
• 5 baby carrots
• generous handful of kale
• generous handful of mixed collard greens & spinach (choose one if you don’t have both)
• 1/4 c. frozen wild blueberries
• 1/2 c. frozen berries mixture (mine had cherries, blueberries, raspberries and blackberries)
• 1/8 c. frozen strawberries
• 1 celery stalk
• about 5 cucumber slices (or the equivalent of half a baby cucumber)
• 1/2 TB flaxseed

~Blend together in a powerful blender and serve immediately. Dust with cinnamon if desired!… 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!