Tag Archives: recipe

Vegan Chocolate Avocado Pudding


 

Watch me make this super delicious and very vegan chocolate avocado pudding on Shape Magazine’s website. It’s easy to whip up and tastes even better than regular chocolate pudding because the avocado adds such a rich, creaminess to it. Perfect for when that crazy chocolate craving hits and you want something that will really satisfy your sweet tooth with out making you feel guilty!

Vegan Chocolate Avocado Pudding

1 ripe avocado, peeled, pit removed

½ cup soy, hemp, or almond milk

4 tablespoons natural, non alkalized cocoa powder

6 dates, pitted

½ teaspoon vanilla extract

Berries (to Garnish)

Vegan ( coconut milk)  Whipped Cream (to garnish)

Now just puree all the ingredients in a high-powered blender and spoon into small bowls or cups, add berries and a dollop of whipped coconut milk, if using, and serve.

Chia Buckwheat Cereal on SHAPE.com


Need a great, superfood packed, gluten free, sugar free breakfast option!? Look no further. This Chia Buckwheat cereal is not only crazy easy to make ( we’re talking like five minutes and then let it sit while you shower) but it’ll leave you feeling full and give you some good clean energy to start your day right! Chia seeds are packed with good for you omega 3s and buckwheat groats are a surprisingly delicious gluten free options for your breakfast. Oh, it’s also VEGAN! Or as I like to call it, accidentally vegan because it’s not missing any animal products. Feel free to make it your own by choosing soy milk, almond milk or coconut milk as well as topping it with your favorite seasonal fruit. I am obsessed with using berries because they are full of antioxidants, low in sugar and straight up delicious. This chia buckwheat cereal is a great healthy option for those of you who like a hearty breakfast but are watching your weight. Its also a great vegan breakfast option for those of you (like myself) with all sorts of food allergies, it’s hard to find great tasting gluten free, sugar free and dairy free breakfast option so I’m excited to share it with you guys!

Healthy Sugar Free Raspberry Chia Seed Protein Pancakes

delicious, healthy and sugar free raspberry chia seed protein pancakes, institute of integrative nutrition, healthy meal plans, healthy smoothie recipes, healthy recipes, vegan recipes

delicious, healthy and sugar free raspberry chia seed protein pancakes

 

After running 13.1 miles yesterday, I was craving a hearty, filling and treat-worthy breakfast. After messing around with some ingredients I had in the kitchen, I whipped up this super easy to make recipe for healthy, raspberry chia seed pancakes that are not only sugar free, they are also PACKED with protein! Woo Hoo! Who says a girl can’t have everything? Enjoy this recipe and feel free to add a little maple syrup or date syrup to sweeten up if you are not “I quit sugar”-ing with me.

healthy sugar free raspberry chia seed protein pancakes

2 tbsp of non fat plain greek yogurt

1/4 cup oat bran

1 organic hormone free egg

2 tsp of flax seed

2 tsp chia seed

a dash of vanilla extract

a dash of cinnamon

6 or 7 raspberries gently broken up (by hand ) into small pieces (and then extra for on top!)

Add everything except the raspberries and mix it up in a small bowl. Heat your pan on low setting and spray with your favorite cooking spray or use a little coconut oil. Add in raspberries last and gently fold them in. Batter should make three 5-6in pancakes (perfect single serving!), feel free to double or triple it when eating with others. I topped mine with some mashed raspberries and a couple whole ones on top!

Great thing about this recipe is that it’s not only easy, quick and contains minimal ingredients but it’s sugar free and has tons of protein thanks to the egg and non fat greek yogurt. Toss in the flaxseed meal and chia seed and we’re also loading up on heart healthy omega-3s while getting a nice dose of fiber with the oat bran! It’s GOOD and good FOR YOU!

My SUPER SIMPLE Chia Seed Pudding Recipe

chia seed pudding, institute of integrative nutrition, healthy meal plans, healthy smoothie recipes, healthy recipes, vegan recipes

My SUPER simple Chia Seed Pudding recipe:
Just take 2 tbsp of chia seeds and one cup of almond milk (or coconut milk) and mix them together in cup (I love using little mason jars). I added 1/2 tsp of pumpkin spice (cinnamon,nutmeg,cloves) to this batch and it was delicious with out using any sugar! Store it in the fridge for at least 3-5 hours or overnight- I tend to stir it on and off in the first hour or so to prevent clumping of the chia seeds.

My “Go-To” Green Juice Recipe

Sponsored by my very own juicer, Samson, check out this video where I make my personal go-to green juice recipe!

Feel free to find more information about the Samson Juicer I use in the video here or my book Juicespiration ( all about creating your own juice cleanse) here.

Healthy Crispy Cauliflower with Jeff Kawakami

It’s always a blast spending time in the kitchen with my bestie and team ludo teammate, Chef Jeff Kawakami. What a lot of people don’t know about Jeff from watching The Taste is that he’s a pretty killer healthy cook as well. Jeff makes some vegan dishes that are out of this world and has celebrity clients that require him to make really healthy food, really delicious on the daily. Naturally, I asked him to share with us, an easy, go-to snack that’s both delicious, healthy and ‘man-friendly’. This healthy, crispy cauliflower recipe is sure to be a guilt free crowd pleaser.

Crispy Cauliflower

1 cauliflower cut into florets
1 egg
1 egg white
1.5 tbsp of dijon mustard
hot sauce to taste
1 tsp of garlic powder
1 cup of parmesan cheese
1 cup panko breadcrumbs
salt and pepper

Preheat oven to 375 degrees. Lightly grease a baking sheet. Cut your cauliflower head into florets and place in a large bowl. Add eggs and lightly toss the cauliflower in them. Add you mustard, hot sauce , garlic powder, parmesan and bread crumbs and toss till cauliflower is covered in mixture. Salt and pepper to taste and then spread out the cauliflower on your baking sheet. Bake for 10-15 minutes, they are finished when the edges are light, golden brown and crispy.

Homemade Almond Butter

healthy, homemade almond butter recipe - so easy, affordable and delicious and packed with healthy fats!

                Currently, I’m training for the More/Fitness Magazine half-marathon in NYC as well as recipe testing for my upcoming Sweet + Skinny Summer Detox. I have been on a mission to find some delicious, protein packed foods that are light Senough to keep you slim but substantial enough to power you through a long sweat session. It’s safe to say almond butter has become my new best friend!
I scoop it into my smoothies, add it to my oatmeal and love having it on some sliced green apples before my morning run. It’s packed with protein and good for you fats that my body needs to keep up with all my training. Almond butter satiates me and gives me a great, clean energy for the day. You can count on it being all over the recipes for my new detox and upcoming blog posts.
To make things even more exciting, I decided to go out on a limb and make it at home with my new Samson Juice Extractor. I had seen in the manual that it was possible but hadn’t really thought to give it a go till recently when my almond butter habit had been getting a little expensive. To my surprise, making homemade almond butter was incredibly easy with my Samson and it came out so delicious that I had to share the recipe with you!

Sweet + Skinny Raw Homemade Almond Butter
If you’re using a Samson Juice Extractor like mine, simply switch to the mincing head from the juicing one. Turn it on and toss your almonds in the head at the top. (I’m sure this would be possible in a food processor if you don’t have a juicer as fancy as mine – definitely don’t try it on a regular juicer, you will break it!)

¾ cup of raw almonds
2 tsps of coconut oil
1 tsp of pure vanilla extract
1 tsp of pumpkin spice

Put your almonds through and you should have a slightly dry ground almond paste. Mix in the rest of your ingredients and feel free to knead it with your hands like sugar cookie dough. It will be slightly drier than the stuff you buy in a jar, if you prefer it a little creamier feel free to add additional coconut oil to your liking. Macadamia nut oil also works well if you are not a fan of the coconut.

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Creamy Tofu noodles with glazed Brussel Sprouts and Carrots

 

Made this for myself right before I left on my trip to Cali and ended up packing it up to go with me for the airplane! Roasted veggies and rich, creamy noodles make for a hearty dish to nourish you in the crazy NY cold! Super simple and very hearty.

Creamy Tofu Noodles
1 bag of tofu shirataki noodles
3 tbsp of go veggie Parmesan cheese
2 tbsp of chopped or powders garlic
1 tbsp parsley
2 tbsp olive oil

Rinse and drain noodles. Place olive oil in a sautée pan on the stove along with the noodles. Keep on low heat and watching, stirring to move around noodles while adding other ingredients to taste. Noodles will hear quickly, the whole process should take 5-10 mins max.

Glazed brussel sprouts and carrots
1 cup of shredded carrots
1 cup of chopped brussel sprouts
2 tbsp of olive oil (or coconut oil)
1 tbsp of balsamic vinegar
3 tbsp of Dijon mustard
1 tsp onion powder
1 tsp garlic powder

In a large sauce pan on medium heat, add olive oil and vegetables. Stir constantly while adding balsamic, Dijon and spices to your taste. I like to cook them till the vegetables are hot and roasted.

Green Guru Smoothie

greenguru

Nothing is better than a GOOD green smoothie to start your week off in the right direction or get you back on track mid week! I love this particular one when I really want to feel nourished and full. It has lots of good for you fats so you won’t start getting the ‘hungries’ around 11am. It’s also fulling enough to drink post work out if you’ve had a really intense sweat session. Totally inspired by Kris Carr’s one in Crazy, Sexy, Diet, a book that I highly recommend to anyone wanting to be more mindful of what they put in their body and take better care of their ‘god-pod’ (body) as she would call it! I hope you give it a whirl for breakfast one day this week, I know it might sound a little funky for a smoothie but you’ll have to take my word, it’s pretty yummy and it will start your day off right and set the stage for making healthy choices all day long!

Green Guru

4 leaves of Romaine
1/2 avocado
1 cucumber
1 banana
whooping tbsp of almond butter
1 cup of coconut milk

Blend it all together and enjoy!

Strawberries + Cream Tarts

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With Valentine’s Day right around the corner, this is a great little recipe for a quick, festive treat that won’t have you laboring over the stove! You can also modify it depending on whether you want it to be vegan or not. I’ll give you both options!

strawberries + cream tarts
6-8 strawberries
1 package of philo dough shells

1 container of tofu cream cheese (vegan version)
1 cup powder sugar (optional how much you use)
1 container of mascarpone (if your are not doing the vegan version)

3 tsp of balsamic vinegar

1 tbsp of agave/stevia

First, defrost your little philo dough shells! These little babies are accidentally vegan most of the time but be sure to check the box because I’m sure there are all different brands. Just let them sit on a plate while you wash and slice your strawberries. Place your sliced strawberries in a bowl and add the balsamic and sweetener, mix it all up and let them sit. This will give them a sweet and  tangy taste and make them must more interesting to eat! Now, if you’re not going the vegan way, just pipe your mascarpone in to the little shells, the dollup should be about the size of a hershey’s kiss at most. For my lovely vegans, take your tofu cream cheese, put it in your mixer and slowly add the powdered sugar to taste. I said 1 cup but you really only need enough to turn the cream cheese taste into a slightly sweeter and more refined ‘cream’ taste! I use powdered sugar because no one wants their creamy filling to have little granules in it. Yuck!  Once all your baby shells are filled with cream filling, place three strawberry slices on top and you’re good to go!

Wasn’t that easy?! It’ll take you 15-20 mins TOPS – and the best part is that your guest will absolutely think they are the cutest, tastiest thing ever. Everybody wins!

 

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Fried Green Tomatoes

Even vegetarians and vegans need to be a little naughty sometimes and I just couldn’t resist sharing this decadent southern classic that my friend (and fellow Taste gal), Rebekah Faulk whipped up for her wonderful blog Some Kinda Good. I think these would be a wonderful veggie friendly addition to your superbowl apps and because they’re a little naughty, you’ll still feel like you’re indulging with boys without having to chow down on buffalo wings or those baby hot dogs. Now, of course, if you want to make them even healthier, you can try baking them instead of frying them. Same prep just put them on a parchment lined baking sheet at 375 degrees and then once they’re cooked, maybe sautee them in a pan with a little bit of coconut oil to get the outside crispy! However, I wasn’t about to mess with greatness, so I left Rebekah’s recipe just the way it was for you here. Enjoy!

FriedGreenTomatoes

Some Kinda Good’s Fried Green Tomatoes

Ingredients
3 Large Green Tomatoes
½ cup cornmeal
½ cup self-rising flour
2 Teaspoons Old Bay Seasoning
Kosher Salt and Freshly Ground Black Pepper to taste
Vegetable Oil for frying
Green Onion for garnish, optional

Directions:
Slice tomatoes about ¼ of an inch thick. Place them on a flat surface and season with salt. Transfer the tomatoes to a colander and allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. Dredge the tomatoes in the flour mixture on each side. Roll the sides of the tomato in the flour mixture too, to ensure an even coating. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking.  Remove them from the oil and drain on paper towels. Garnish with green onion.  Serve warm with Ranch Dressing if desired.

Rebekah Faulk is a Georgia food writer and Statesboro-based TV Personality. A Season 2 contestant on ABC-TV’s The Taste, she blogs at SomeKindaGood.org, a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. Follow her on Twitter @SKGFoodBlog or on find her on Facebook

 

Asian inspired Romanesco

romanesco1

This adorable vegetable is called Romanesco and looks like a baby green cauliflower and tastes like a mix between broccoli and cauliflower. I HIGHLY suggest you try it if you haven’t already! Pick it up at your local farmer’s market and make it for dinner this weekend! I whipped up this super easy and delicious Asian inspired version the other night and wanted to share it with you. If you’re unsure how to cook this, follow this recipe and feel free to substitute the sauce for anything you like or just leave it plain with a little salt and pepper.

romanesco2

Asian inspired Romanesco

1 tbsp of coconut oil
2 tbsp of plum sauce
2 tbsp of ginger infused olive oil (or regular olive oil + chopped ginger)

Rinse and chop up your Romanesco (like you would a head of cauliflower or broccoli). Place a small frying pan on the stove with a tbsp of coconut oil in it and your Romanesco and sautee for a few minutes. While that’s cooking, mix your plum sauce and ginger olive oil together and then drizzle over the cooking Romanesco. It shouldn’t take more than five – ten minutes to cook since the Romanesco is so tiny but use your judgement on how crunchy you want the finished product. I love my veggies when they still have a bit of a crunch to them! ;)

Carrot Ginger Squash Soup

 

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It’s absolutely frigid in NYC right now and as much as I do absolutely love my juices and smoothies, sometimes in the winter it just gets too darn cold for them! When this kind of chill strikes, I always turn to soups to heat me up and nourish me. This carrot ginger squash soup is not only delicious, it’s super easy to make and packed full of nutrients to give you energy and keep you warm! (It’s also vegan! psssh don’t tell!)

Carrot Ginger Squash Soup

Sauté 1/2 cup chopped onions, 1 tbsp fresh ginger and 1 clove minced garlic in 1 tsp olive oil for 3 minutes in medium pot. Add 1 1/2 cup low sodium vegetable broth, 1 cup frozen butternut squash cubes and 1 cup of carrot slices. Bring to a boil, and simmer for 5 minutes. With a hand blender, puree until smooth; if desired add broth for thinner texture. Season with salt and pepper to taste.

 

LOW FAT PUMPKIN CHOCOLATE CHIP COOKIES

I LOVE pumpkin and these pumpkin chocolate chip cookies are sooo easy to make and delicious, they are truly a “no-brainer”. In this brainless baking segment, I show you how to vamp up your old chocolate chip cookie mix and create something not only healthier and lower in fat than traditional cookies but a treat that tastes even better too!

Candy Corn Parfaits


Another YUMMY, healthy and VEGAN Halloween treat! Check out these easy to make and adorable make parfaits as well as my “hummus pumpkin patch” video for fun, festive and HEALTHY Halloween ideas! Be sure to subscribe to my youtube channel while your there!

Japanese eggplant over quinoa

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This whole meal was inspired by a Japanese eggplant that was given to me by a friend I work with! I love eggplant and I couldn’t wait to make something delicious with it. It turned out surprisingly delicious considering I mostly just used whatever I had laying around in the kitchen and lucky for me I had enough left over to eat it again for lunch! Give a whirl yourself..

JAPANESE EGGPLANT OVER QUINOA

1/2 cup quinoa
1 cup water/veggie broth
place in a saucepan and stir while boiling till all the liquid has evaporated. Season as needed and set aside.

1 Japanese eggplant
1 bundle of asparagus
1 package of edamame
1/4 cup chopped garlic
1/4 cup chopped ginger
2 or 3 tbsp of ginger infused olive oil

2 cups red table wine
1 cup plum sauce
1/4 cup chopped shallots
1 tbsp of olive oil

First, thinly slice your eggplant and lay it out on paper towels to help absorb some of it’s natural water. Chop asparagus and add to a large frying pan with ginger infused olive oil, half your garlic and half your ginger. Add in the shelled edamame and finally your eggplant slices. Keep the veggies moving around and the heat on low-medium while you work on the sauce.

For the sauce, in a separate sauce pan, put your chopped shallots, the leftover ginger and garlic, and olive oil and sautée. After they have cooked for a bit, add in your plum sauce and red wine and let it reduce on medium to low heat. Sauce is ready when it has a medium thickness.

Assemble your dish by placing quinoa on the plate first, then veggies and top of with a drizzle of your red wine sauce! Enjoy!

Dijon-Balsamic Salmon with Orange-Lentil Salad

This Dijon-Balsamic Salmon with Orange-Lentil Salad is actually relatively simple and a great light, healthy dinner! Plus, if you’re cooking for one or just have leftovers of the lentil salad, you can eat it the next day for lunch or poach some eggs on top of it for a delicious breakfast. Delicious and multi-purpose, oh my!

salmonandlentils

Dijon-Balsamic Salmon with Orange-Lentil Salad

2 medium sized oranges

5 tsp extra-virgin olive oil

1 tbsp of balsamic vinegar

a pinch or two of sea salt

dijon mustard (1/2 tsp for salad – about 2 per piece of salmon)

a pinch or two of freshly grounded black pepper

1 can of lentils or 16oz

2 sprigs of finely chopped mint

1/2 of a medium sized red onion, chopped

Salmon – as many pieces as you need, skin removed

To start off, preheat your oven to 400 degrees for the salmon. In a bowl, squeeze the juice out of your two oranges. Grate a bit of the skin and let the tiny pieces of zest fall into your orange juice. Add your oil, vinegar, salt, 1/2 tsp of mustard and pepper and gently stir in your lentils, chopped mint and onion. Add more seasoning to your taste.

Put your salmon fillets in a foil lined baking pan. Lightly sprinkling salt and pepper on each side. In a separate bowl add equal parts dijon mustard and balsamic vinegar to taste and depending on how many salmon fillets your making. Brush the balsamic mustard on your fish liberally and stick them in the oven! They should be just about cooked through around 8-10 minutes. Serve on top of lentils and optionally garnish with some mint sprigs and an orange slice, you know, if you want to be all fancy. ;)

 

Greek Eggplant Tapenade

eggplanttapenade

I love me some eggplant!! This Greek eggplant tapenade is totally vegan, low fat, healthy and wonderfully delicious. I really enjoy making a big batch of this at the beginning of the week and having it for breakfast or a light lunch through out the week on some toasted  ezeikel bread but it’s also great served with crostini at a cocktail party. It’s light yet decadent and totally good for you!

Skinny Greek Eggplant Tapenade

2 small eggplants

1/2  of a (medium sized) red onion, diced

2 garlic cloves, minced

3 branches of fresh parsley, minced

1 branch of fresh oregano, minced

the juice of one lemon

1/3 cup of extra virgin olive oil

3 tbsp of balsamic vinegar

(ezeikel bread or a baguette to slice and toast)

You can use prepackaged garlic, oregano or parsley if you MUST but when possible, FRESH IS ALWAYS BEST! It will just taste, so much better! Preheat your oven to 400 degrees and wash your eggplants and then stab them with a fork all over to give them a bunch of tiny holes all over so they don’t explode in your oven. Place those babies in a casserole pan and stick them in the oven for about 20-30 minutes to roast. The skin should get slightly scorched and that’s totally okay. 

While those little darlings are cooking, get to your cutting board to prepare all your flavoring agents! Dice your red onion, mince the garlic, parsley and oregano and put it in a bowl off to the side. Once your eggplants are done, cut the top with a stem off , slice and chop it into rather small chunks, removing any big seed pockets. Place your chopped eggplant in a large frying pan on medium-low heat on the burner and add your oil. Stir in your bowl of chopped and minced friends and then continue to add your balsamic vinegar. Slice your lemon in half and squeeze out that juice into the mixture! Be sure to keep stirring the eggplant tapenade while adding ingredients. Keep it on the heat till it’s reached your desired consistency (it will get slightly mushier the longer it’s on) and add salt and pepper to taste. I tend to keep it on the burner for another 5 minutes or so, tasting as I go. Enjoy on some toasted ezeikel bread or serve to your friends on a lovely slice of baguette. 

 

 

Sweet Potato + Carrot Haystacks

 

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Fall is just around the corner and that makes me SO HAPPY! My absolute favorite seasonal flavors are in the fall and I just LOVE cooking with them. I pretty much do it all year round, even if it’s slightly inappropriate, haha. These little baby haystacks are somewhat reminiscent of latkes except they are but lighter and healthier. They are also totally VEGAN if you want them to be, and if you don’t, you can add a little egg whites or sub out my non dairy creamer in the topping. I think they are  perfect for the weekend, you know when you have a really huge brunch and only want a light, healthy dinner but still want something ridiculously delicious! ;) They are just enough to hold you over but low fat and healthy that you won’t feel overly stuffed. These Sweet Potato and Carrot Haystacks ( aka latkes or potato pancakes) are also super cute! Which means, they can be a a great healthy, vegan, low fat appetizer/h’oure derve for a party! Plus, they taste just decadent enough that no one will even know what you’re serving is GOOD FOR THEM! haha Isn’t that always the key!? Super easy to prepare, the whole process probably took me 30 mins tops. Hope you try them out in your kitchen soon!

 

Sweet Potato + Carrot Haystacks

1 sweet potato

1 carrot

2 tbsp almond butter

2 tbsp maple syrup

1 tsp chili powder (for an added kick!)

3 heaping tbsp of Gluten Free Oats

sprinkle of cinnamon + nutmeg

pinch of salt

(optional egg whites)

 

Creamy Apple Topping

1/2 granny smith apple

1/4 cup of French Vanilla Silk or Coconut milk creamer

sprinkle of nutmeg and cinnamon

 

First off, set your oven to 450 degrees. I used a mini cupcake pan sprayed with non stick cooking spray but you can make them more pancake like and put them on a cookie sheet as well! Next use a potato peeler to remove the outside layer of both your sweet potato and carrot, after that’s been discarded. Use a grater (or just keep using your peeler and then chop it a bit afterwards – that’s what I did) and place all your sweet potato and carrot shreds into a medium sized mixing bowl. Next add your almond butter, maple syrup, oats, egg whites if you’re not making it vegan (they stick together a tiny bit better when you use egg whites but the pictured ones are with out!) and finally your seasonings!  Mix it all together very thoroughly! You really want the almond butter and seasonings evenly dispersed. Now just scoop the mix into your little cupcake pan or on to your baking sheet and bake for 10-15 mins depending on size.

While those babies are browning up in the oven, let’s make the YUMMERIFIC  (that’s right, made up that word!)  creamy apple topping. Cut the skin off 1/2 of a granny smith apple and dice it into tiny pieces, add your creamer and season to taste. Either let the apple pieces soak as you mix up the entire mixture or put everything into your blender/food processor for creamier, less chunky consistency. (My blender wasn’t cooperating with me when I was making these so I only diced them.) Let this chill in the fridge while your little haystacks are cooling off.  When reading to serve plop a little into the center and let any extra juice drip over on to the sides. I absolutely LOVE the sweetness of the apple topping against the heartier, slightly spiced sweet potato/carrot so I tend to have a heavy hand with it! ;)