Posts filed under food

Roasted Carrot Hummus

This has got to be one of my favorite homemade hummuses. The roasted carrots make it SO special! The roasting of the carrots does make this hummus a bit longer to prep, but it is worth it! I used FRESH chickpeas with this recipe, but if you do not have time to cook the chickpeas or do not have fresh chickpeas on hand, 2 boxes will do just fine.

This recipe makes a good amount of hummus. You can eat it all, give some to a friend, or store it in the fridge for the week and eat it with pita chips, cucumbers, celery and carrots.. is that weird to eat carrot hummus with carrots?

You will need some kind of bender for this recipe.

Ingredients:

  • 4 large sized carrots - roughly chopped
  • EVOO for roasting carrots
  • 2 tbs EVOO to put in HUMMUS while mixing
  • salt (you will add salt to the carrots and then more to the hummus while mixing)
  • pepper
  • 1 cup raw dried chick peas (you will be cooking these, I did it in a crockpot just add water and cook for a couple hours on high) OR 2 Boxes/BPA free cans of chickpeas
  •  1/4 cup tahini
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric 
  • 1 garlic clove chopped
  • Juice of 1/2 large lemon or 1 small lemon
  • 1/2 cup-2/3 cup water - depends on how thick your hummus ends up being. Add water as needed.

Directions: 

* If using fresh chickpeas cook them according to package,

  • preheat oven to 400 degrees
  • place roughly chopped carrots coated with EVOO, salt and pepper in the oven for about 20 minutes or until tender. 
  • While carrots are cooking squeeze your lemon, measure out your 2 tbs of EVOO, 1/2 C tahini and all of your spices (cumin, paprika, turmeric and salt). 
  • Dump the chickpeas, cooked carrots and all your mise en place (aka all the food you prepped) in the blender- don't forget your garlic clove.
  • Blend and slowly add in water. You will need to pause and scrape down the sides and then start to blend again.
  • Your hummus is done when it is smooth and all mixed. It will be a beautiful orange color and will taste AWESOME! You can serve it in a bowl and add a bit of EVOO to the top if you wish.

ENOY! XO

 

Zoodles & Homemade Pesto

I had my sister in law over this weekend visiting from NYC. She mentioned homemade pesto and how you can pretty much make it from anything green! She also said I should give a shout out to Bitter Sweet Sara. I put the untraditional pesto to the test and it was good! Above are my zoodles and homemade pesto. 

Making the zoodles are easy! The hard part for me was getting the right proportions of greens to nuts to cheese to oil. I did a little investigation and took a poll online, and the proportions below seem to work great! 

  • 2 cups greens, 1/3 cups nuts, 1/2 cup grated hard cheese, and 1/2 cup oil
  • this blog also talks about pesto and ratios

I used basil, arugula, baby kale, cilantro and parsley. Stems and all! I also used EVOO, walnuts and parmesan cheese. I might have gone a little green crazy....

What do you put in your pesto? What do you put your pesto on?

Mango, Lime, Chili, Sea Salt Salad

YUM! In this mango salad you will find sweet, salty, tangy and hot flavors that all come together to make an awesome experience in your mouth! A must try for the summer.

Ingredients:

  • 2 mangos
  • Juice of 1 lime and some zest
  • 1-2 tsp red chili pepper flakes (more or less if desired)
  • Sea Salt (Pink Salt if you have)

Directions:

  • Cut mango into cubes
  • squeeze lime juice
  • add in salt, chili pepper flakes and mix everything
  • cover and let it sit in fridge for at least 20 minutes before serving

Enjoy! 

 

Posted on July 27, 2015 and filed under food, snack, savory, sweet, apps/side dish, vogue.

Super Quick Homemade Pizza

 

First off, this pizza is NOT gluten or dairy free.

Secondly, it is so easy to make.

And lastly, it is crispy and delicious!  

(Gluten free?? Do not fret I'll have a gluten free pizza recipe up next week!) 

Ingredients:

  • 1.5 cups whole wheat white flour
  • 1/2 cup oat flour. I made my own- just take 1/2 cup of oats and blend them to make  flour!
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbs EVOO
  • 3/4 cup water

  Directions :

  • preheat oven to 450
  • mix together all dry ingredients : both flours, salt and baking soda
  • add in water and EVOO - mix until moistened - there may still be some dry flour floating around but don't worry you will get that mixed in the dough in your next step.
  • add a little flour to your table surface and dump out the "dough" mixture on top -  knead dough into a ball. You have two options:
  1. Wrap the dough ball tightly in plastic wrap and put in fridge to use later that day 
  2. Roll it out right then and there.  
  • Grab a rolling pin and make your pizza crust! I like to make mine pretty thin, but not so much that it falls apart. 
  • Spray down a baking sheet.
  • Place you crust on top of baking sheet and place in oven for 12-15 minutes (depending on how thin your crust is). It will get slightly golden brown around the edges. Take out tray and add your toppings. I kept it simple and added tomato sauce and cheese. Place back in oven for 10 minutes.
  • Top with some spices like oregano, chili flakes, and/or garlic powder. Add a fresh green like arugula or basil. Possibilities are endless!

How did you make your pizza?  

 

Raw Beets

Beets: Eat them RAW

I used to always cook my beets. Either in the oven, or boil it over the stove. For the first time I ate my beets RAW, and it was amazing. How did it take me so long to do this?  When you cook beets they lose more than 25% of their folate. When you eat your beets raw, they get to keep their nutrients, vitamins and minerals. 

  • wash your beet
  • peel your beet
  • cube your beet (small cubes)
  • throw it in a salad for a nice little crunch

The End. So amazing. Raw beets rock the house!

How do you eat your beets?! 

Posted on May 13, 2014 and filed under entree, food, apps/side dish.

My breakfast this AM and a Maxi dress worth buying

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Most mornings I have time to make myself breakfast. I love to  sit, relax , drink my tea and update myself on anything that happened in the world while I was sleeping. Not every morning is so glorious. On those mornings I have to grab and go. I can not function on an empty stomach. Here are my go to, on the go, breakfast ideas:

1. I always pair a fruit with a nut. I never do just a fruit.  I like a banana  or apple and a handful of almonds or walnuts.

2. KIND bars!  LOVE LOVE LOVE. Especially the  NUTS & SPICES. I grab that along with a banana.

3. While I am getting ready I put a piece of bread in the toaster, spread some nut butter on it, slice some apples and make an on-the-go sandwich.

Quick healthy options right there for you. What is your on the go meal?

Have you tried KIND bars? Which bar is your favorite?!

This past weekend I had two wedding celebrations. I wanted to share this maxi dress with you because it is just AWESOME. If you are looking for a summery fun maxi dress, check this one out! AND its on SALE! :) AND how gorgeous is the bride!!!!

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The back is the best part!

My earrings: I searched far and wide for the earrings that I am wearing. I really like the look of BIG earrings but can not wear them. They are usually heavy and I feel like they are pulling my ear lobes off and making my earring hole SO big.  I am always on the look out for BIG but LIGHT earrings! I found some that are great.  Hoop-la!  Their color selection is AWESOME and their airy-ness is the best.  I wore purple ones above, and black ones below.

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Stay tuned for your weekly workout! Will post tomorrow  or Friday! Wishing you SWEET SWEAT! XO

Posted on August 21, 2013 and filed under food.

Muffin Tin Baked Eggs Recipe: GREAT breakfast for the on-the-go person.

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I LOVE EGGS! And I know most of us have busy schedules leaving us little time in the AM to make and prepare an intense festive breakfast. BUT that does not mean you can not eat a HEALTHY breakfast.

This muffin tin baked eggs recipe is pretty awesome. It will take a little prep time, but it will yield about four days worth of breakfast with no fussing in the morning, and you will have a healthy breakfast in no time.

Ingredients:

  • 1 dozen eggs
  • veggies that you wish (I have mushrooms, tomatoes, asparagus and garlic. I added cilantro to the top before I put it in the oven)
  • EVOO
  • muffin tin
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Directions:

  • preheat oven to 350
  • Chop veggies small
  • sautee in a pan with EVOO and garlic for about 4 minutes. Not too long because it will cook more in the oven.  Add salt, pepper, any seasoning you like. Set aside.
  • In a large bowl beat all 12 eggs add a tiny splash of water to add some fluff to your eggs.
  • Spray/lightly oil muffin tin. Eggs will stick!
  • Scoop veggies into muffin tin. Top off with egg mixture.
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Place egg and veggie mixture  in the oven for 20 minutes or until you see the eggs start to puff up. Take out and LET IT SIT for 5 minutes!! After it has set, take a knife and circle each muffin tin to release the egg. Eat two and then place the rest in a zip lock bag in the fridge (let it cool off first). When you are ready for breakfast take two muffin eggs out of the fridge, pop it in the microwave for 45 seconds and PERECTO, you have a great healthy breakfast!! SO fast, so easy, and soooo delicious. Eggs will stay good in the fridge up to four days. You can store in a plastic ziplock bag or glass container. Try putting a paper towel inside the bag to absorb any moisture eggs release.

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Have you made these egg muffins before? What type of veggies do you put inside? I'd love to hear from you!

 

Check out my YouTube channel below! You will find healthy recipe ideas and quick, effective workouts

Posted on August 9, 2013 and filed under savory, food, breakfast.

Flour-less, butter-less, Oatmeal Banana Muffin Recipe.

This past weekend we were in  NH at Steele Hill Resorts for our friends wedding. It was beautiful and so serene compared to the city. The mountains were breathtaking, and the air was crisp. Even though I was only a couple hours away from home I felt like I was on a destination vacation!

We had an afternoon workout

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followed by some lounging by the pool. Some of the guys ordered us mudslides (UMM SERIOUSLY AMAZING) and I was introduced to a flour and butter free banana oatmeal muffin made by our friend Kate.

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I was so excited to try them. Once I put the muffin in my mouth I knew I had to share the recipe with you!

Kate followed this recipe: Banana Oatmeal Breakfast Muffins

Here is another recipe that also looks good and is similar: Yogurt Banana Oat Muffins

I decided to try it out myself and put my own twist on it.  I nixed the honey and added chia seeds, cinnamon and cacao powder! It looks good, but was not sweet... at all!

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The bananas I used were not as ripe as they should have been. Tomorrow I will try to add almond butter on it for breakfast and see how that is! I will keep you posted. See you later this week for a workout!

XO

Posted on August 6, 2013 and filed under food, breakfast, dessert.