Tag Archives: vegan

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.

BAKED Zucchini Chips

delicious baked zucchini chips

               I was craving a healthy snack this afternoon and decided to try my hand at whipping up some baked zucchini chips! I have been thinking about different healthy snack ideas for my upcoming Sweet + Skinny Detox Meal Plan and these fit right in perfectly! They are super healthy, easy to make and really satisfy that crunchy potato chip craving.

Baked Zucchini Chips

Preheat your oven to 225 degrees. Slice a zucchini very thin, you can use a mandolin if you have one but cutting them as thin as you can with a good knife works just fine! Spray 2 baking sheets with olive oil cooking spray and spread out your zucchini slices evenly so they do not overlap. Sprinkle some garlic, oregano and a little salt and pepper to  your liking and bake them for 1 hour and a half to 2 hours, depending how thin you slice. You’ll know they’re done when they get a little brown and turn crunchy! 

Mocha Protein Smoothie

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I’m not a big protein shake girl, it’s never really been my thing. So when I got a sample of body logix’s chocolate vegan protein powder, I just stuck it in my drawer. Fast forward to these past few weeks where I’ve been training for a half marathon and it has been really interesting finding just the right kind of breakfast to get me going before my run. It can’t be too heavy or I won’t feel well and it can’t be too light or I won’t run as long as I need to, so a protein smoothie seemed like it just might be right! I jazzed this one up by adding flaxseed meal and even snuck in some kale, of course.

Mocha Protein Smoothie
1 serving size of chocolate vegan protein powder ( I used bodylogix and it tasted good. It’s also soy free, dairy free, non gmo and has no artificial flavors. They DID NOT pay me to say this! haha)
1 frozen banana (but a regular one will do)
1/2 cup almond milk
1/2 cup coffee
2 tbsp flaxseed meal
1 cup of kale ( or just two handfuls of kale)
4 ice cubes

Blend it all together and enjoy! You can also add dates to make it a little sweeter but I’m off the sugar right now so that’s why I didn’t.

Homemade Almond Butter

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                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 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 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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What JUICER do I use?

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                One of the most frequent questions I get is,”what kind of juicer do you use?” or “What kind of juicer should I buy?” So I figured it was about time I write a blog dedicated to letting you know just that! My first response to most of these questions about finding the right juicer is that the right juicer is the one you will use!! There are so many different types of juicers and you can certainly argue for some over others but at the same time, a fancy juicer with all sorts of amazing features that you can’t afford right now and discourages you from buying a juicer all together helps no one. Get what you can with in your budget when you are just starting out, it’s more important to start getting into the habit of making delicious fruit and vegetable juices at home. Once you have a little more experience with juicing and get as addicted to that pure, clean, boost of energy that it provides as I am, then you will feel better about investing in a higher quality juicer.

               As for me, I use a Samson Multipurpose Juice Extractor and I absolutely love it! My Samson operates at a lower speed (80 rpm) which means that the original nutrients and flavor are preserved when I’m making my juices. Some juicers tend to operate at higher speeds (7000-10000 rpm) where a lot of the vitamins in the fresh juice start getting destroyed. This was extremely important to me when I was selecting a juicer because I want to get as much nutritional value from juices as possible especially for when I’m juice cleansing! My Samson Juice Extractor is also great at juicing those dark leafy greens I love so much. A lot of juicers can clog up if you’re as much of a kale monster as I am. My first juicer would waste so much kale and spinach, it would go straight to the waste bucket and I would get just a drip of juice from a massive handful. Once again, if you have to buy a more basic model when you are starting out, just take the leafy green waste and put it through the juicer a second or third time to get as much juice as possible but it is such a beautiful thing to not have to do that with this juicer. Lastly, I love my juicer because it does so much more than juice! When I first started juicing, I was completely unaware that you could find juicers that can also make nut butters, mince, make noodles, puree for salad dressings and sauces and even make nut milk. I use it for everything! It has become my best kitchen buddy. Can you tell I’m a little excited by my favorite kitchen toy? Don’t worry I’ll be posting even more about some of the other wildly handy things my juicer can do this month! Feel free to check out more information about the juicer I own here as well as all it’s brothers and sisters.

Chocolate Covered Strawberry Smoothie

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We all have those mornings that are hard to wake up to. The morning after something in our life goes terribly wrong. Maybe it’s just a bad review at work, maybe it’s a break up, maybe it’s something as earth shattering as someone you love passing. Regardless of the degree, at the moment we usually don’t want to eat anything or we want to eat everything just to comfort ourselves. Both paths will leave us empty and feeling horrible. So this morning, when I was having one of those dreadful mornings you never want to wake up for, I decided to treat myself to something delicious and nourishing for my body, my brain and my heart. Chocolate covered strawberries are one of my favorite things in the world and so I decided to make myself a chocolate covered strawberry smoothie! Even though I have no appetite and it would have been super easy to skip breakfast all together, I know that right now my body needs me to take care of it. This smoothie was SUPER yummy and helped brighten my other wise gloomy day – I hope it can do the same for you- or just make your already awesome day even better! xo

Chocolate Covered Strawberry Smoothie
1 cup of chopped organic strawberries
1/4 cup vegan choc chips
1 tsp of almond butter
6oz container of plain coconut yogurt
1/2 cup of chocolate nut milk
2 pitted dates
5 ice cubes

Blend it all together and enjoy! :)

What does SkinnybyTara eat?!

In honor of my recent trip to Miami for South Beach Wine and Food Festival – which was a blast (and you’ll totally be seeing a post about that this week!) – I wanted to post the second half to my interview with my friend, fellow healthy living guru and Miami native, Miss Tara Milhem of SkinnyByTara.com. You guys have a pretty good idea of what I eat on a daily basis but here is some insight from my girl Tara! Feel free to comment below on the video and ask her questions – I’m sure she will be more than happy to answer them!

Vegan Pumpkin Balls

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These little oat filled treats are great to have around the house if you’re a snacker in need of a healthier option. They are also jam packed with fiber so just one (or two) will keep you feeling satisfied till your next meal. I have to be honest, they are definitely more along the lines of a granola bar kinda deal than they a cookie. You’ve been warned! That said, they are still very delicious. I love having them as a breakfast on the go, I can just throw 2 or 3 in a little zip lock and eat them on my way in the morning.

Vegan Pumpkin Balls
3 cups gluten free oats
1 cup pumpkin puree
1 tsp vanilla
1/2 tsp cinnamon
1 tsp pumpkin pie spice (I use this liberally)
1 tbsp flax seed meal
1 cup of crushed cashews
1/2 cup vegan (or regular if you wish) dark chocolate chips

Mix it all together and then make baby balls and place them on a parchment paper lined baking sheet. Put them in the oven at 350 for about 5 minutes. You just want them to set a little bit, you don’t need them to “bake”. Let them cool and enjoy! Super easy snack and you can sub out the chocolate chips for raisins or craisins or add in dried cherries and really have some fun with it!

Green Guru Smoothie

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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!

Vegan Chocolate “Caramel” Truffles

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Valentine’s Day is just around the corner and whether you are sharing it with your significant other or best friends, who doesn’t like to make a sweet little chocolately something?! These Vegan Chocolate “Caramel” Truffles will knock your socks off and more importantly, your guests socks off when they find out how healthy they actually are for them. Don’t be scared, they are super easy to make too!

Vegan Chocolate “Caramel” Truffles

13 oz container of dates (standard package)

1 bag of vegan chocolate chips (I use Enjoy Life)

2 tables spoons of almond butter

1 tbsp of coconut oil

Optional: unsweetened coconut flakes or crushed cashews for topping

In a food processor, combine all your dates with 2 tablespoons of almond butter. Pulse till the dates are becoming one with the almond butter and you see that caramel consistency. Take your faux caramel out of the processor, pack it in a nice little chunk and put it in the freezer for 5 minutes. I usually clean the food processor while it’s chilling and by the time I’m done, they’re ready! So go get them out, and start rolling little baby balls and placing them on a plate or baking sheet with parchment paper. Put them back in the freezer when you’re all done, so they will stay firm while we’re getting the chocolate ready!

For the chocolate, in a small saucepan add approx. half the bag and tbsp of coconut oil.  You can stir this constantly on a very low heat or I prefer to double boil it, which just means that I put a small soup pan of boiling water on the stove and THEN place my saucepan with chocolate on top of that. This helps the chocolate melt properly without burning as easily as it does on the stove. Either way, stir that chocolate till it’s almost completely melted and turn off the burner. Let the final little chunks melt themselves.

Now the fun part! Go get your frozen balls out of the freezer and stick toothpicks in them so that you can easily dip them in your chocolate. I used really pretty festive ones for V-Day, so I kept mine in but you can always toss these after the chocolate hardens so don’t be afraid to use a normal toothpick. Dip your faux caramels in the chocolate and if you’ve decided on a topping, nows the time to sprinkle it on or roll your chocolates in it after they’ve been dipped. This particular batch I used unsweetened coconut flakes but you can get as creative as you want with it!

Once they’re all dipped, place them back in the freezer for 10-20 minutes for the chocolate to harden and leave them either there or in the refrigerator till you’re ready to serve! These babies are best enjoyed firm and cold!

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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Shehu’s Gnocchi + Veggies

               Yes, Shehu was the chef from Team Marcus that ended up staying while I got sent home on The Taste a few weeks ago but us New Yorkers stick together and I couldn’t have asked for anyone better to be in the bottom with. Shehu is a big sweetheart and it was such a pleasure cooking with him on the show and hanging out with him here in NYC. He was generous enough to share his absolutely delicious and VEGAN recipe for potato gnocchi with vegetables with me because he knew I’d just love it! Gnocchi is one of my absolute favorite comfort foods in this cold weather and I couldn’t think of a better thing to whip up this weekend to warm you up if you’re reading this from the east coast, like us! It’s also a great dinner party dish, simple to make and super impressive to guests! Give it a whirl, get creative and feel free to keep up with Shehu on facebook and instagram for more delicious food inspiration!

shehugnocchi

Sauté Potato Gnocchi with Vegetables and Tomato Sauce

1 med size Potato
2 cups AP Flour
1 sm Zucchini
1 sm Yellow Squash
1 sm Carrot
1 sm Onion
1 cup Broccoli Florets
1 cup Cauliflower Florets
2 cups Tomato Sauce
1 tbsp Shehu Fitzgerald Spice Blend # 14 ( or your own favorite spices!)
Salt and Pepper

Place Potato in a pot and cover with water 1 tbsp salt and boil till just tender. Remove from water let cool for 2 mins then peel off skin. Place into a bowl and mash ( try best not to have any lumps ) season with salt and pepper and add flour litter at time and mix to make dough ( sorry I always do this by eye ). Knead and roll into 1/2″ rope and cut into 1″ pieces.

On the stove have a pot of boiling water ready. In a small sauce pot warm tomato sauce. Drop gnocchi into the pot of boiling water and cook till they start to float, then sear them in a sauté pan over med high heat. Season with #14( your own favorite spices!) and cook till golden, then remove  from pan. While pan is still hot add veggies and cook till done.

Assemble the plate and serve :)

shehucooking

 

I’m NOT perfect and that’s PERFECTLY okay with me!

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Yes, that’s a screenshot from my phone that I took this morning when I was awoken with lovely texts and emails from my girlfriends who had already seen my article on MindBodyGreen.com! Can I tell you, BEST WAY TO WAKE UP EVER! This article is super special to me because it was inspired by recent events in my life. After ABC’s The Taste started airing, I started getting some hateful tweets, facebook comments and emails. Most of the were from vegans or vegetarians who felt I was making a mockery of their beliefs by trying new things on TV. Although I personally never label myself, I do cook and bake almost 100% vegan and that was portrayed on the show. It absolutely broke my heart to have people from a community I have so loved and stood for over the years turn on me, it made me really sad but ultimately it didn’t make me feel like I had done anything wrong. Through their hate I realized just how okay I was not being perfect and how, in fact, I believe it is my imperfectness that helps me spread my message so widely. I am not an elitist, I do not believe you have to be at a certain level of eating to be truly healthy. I believe in real people making real changes and working towards their personal best health and happiness everyday and I will stand by that.

So I am proud to share this article with you because not only is it OKAY to not be PERFECT – it also goes to show you how the universe works in mysterious ways and can turn a hurricane of hate into a wave of love and acceptance. http://www.mindbodygreen.com/0-12350/3-reasons-im-proud-to-be-imperfect.html

please SHARE the link on twitter and facebook and spread the love! <3

 

Asian inspired Romanesco

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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.

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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! ;)

2014 Jumpstart to a New You intensive

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              Are you READY to get out of your own way and                                                                           FINALLY start having the body and life you want?!

                         Do you want to start 2014 off right and make sure it’s                                                             your  HAPPIEST and HEALTHIEST year yet?!

Maybe you’ve tried countless diets, detoxes and cleanses and this year you’re ready to get REAL. You want to STOP stressing so much about food and weight and start loving your body! Okay, maybe that involves losing a few pounds as well, THAT’S OKAY! You can lose weight naturally by learning how to eat right for your body and finding out what foods work for YOU.

My mission with my ”2014 Jumpstart to a NEW YOU intensives” is to help support you in finding the actionable steps to make your healthy New Year’s resolutions STICK this year.

Whether that includes losing 10lbs, eating less processed foods, going vegan, learning to meditate or just trying a juice cleanse for the first time, it doesn’t matter! Decide what YOU want to shift this year! What are YOU committed to making happen? And then let me help you! Email me ASAP at Cassandra@GoSweetandSkinny.com to schedule a 2hr skype or in person meeting, if your in the NY/NJ area.

Here’s what you’ll get from our TWO – HOUR INTENSIVE SESSION: – specific ACTIONABLE goals for the next month – personalized recipes + guidance for YOUR goal – a sample week long meal plan (if appropriate to your goal) – personalized advice and tools on HOW to stick to your plan – 3 weeks of email support following our sessions – a summary of our session with key points – access to our PRIVATE 2014 Jumpstart facebook group – where you can support each other with your goals as well as get more personal insights from me!

Are you ready to invest in YOURSELF this year? Why not let 2014 be the year you FINALLY start looking and feeling AH-MAAZING!?!

It’s ONLY $200 and a great way to kick off your New Year right!
PLEASE, I urge you to book your session NOW, do not hesitate, these WILL book up and I do not want any of you to miss out!

Email me today! I can’t wait to help support you in making 2014 your sweet and skinniest year yet!

cassandra@gosweetandskinny.com

or go ahead and schedule one today at meetme.so/CassandraBodzak

And so it begins – The Taste

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Thank you so much to all of you who spent Thursday evening glued to your TVs watching “The Taste” on ABC, whether you were a friend or family member looking out for me or you met me for the first time on the show, I am SO GRATEFUL you tuned in! The outpouring of love and support, tweets, facebook msgs, etc, has just been out of this world and I sincerely thank you. Let’s go #teamludo !
It feels like just yesterday all thirty five of us auditioning for The Taste landed in Los Angeles. I was out of my mind excited for the opportunity to make my vegan cupcakes on TV for the infamous Anthony Bourdain and still terribly nervous about whether or not I would make a mentor’s team. I remember all of us standing at baggage claim together introducing ourselves like it was the first day of school. The air was electric and everyone seemed to have the mindset of “we made it this far, we’ve already won.” After all, we had all beat out thousands of other cooks for these 35 coveted spots and we were getting to do what we love on TV for some of the most respected celebrity chefs. This glass was definitely half full.
The couple days leading up to auditions were full of foodie talk, families visiting and maybe a couple moments of poolside lounging. So many of us had already developed friendships by the time we went up to the chopping block that it was no longer just ourselves we were sick-to-our-stomach nervous for, it was our friends! All of a sudden it wasn’t about me making it, it was about “we” making it.. Our particular group consisted of Jay Qualls, Jeff Kawakami, Greggy Soriano, Lee Knoeppel, Steve Ford and Reina Bazzi but we were all pretty friendly with eachother in general. I’ll never forget the knots in my stomach as I waited anxiously to hear who had made it before I went in to cook and how even in my complete euphoria after getting chosen by Ludo, I couldn’t really settle down till I found out that Jeff had also made it. It was the most intense and thrilling experience of my life and I couldn’t have found more amazing people to share it with.
As for the actual baking itself, well just imagine wearing heels and a dress, being in a kitchen you’ve never worked in before with equipment your not used to using and having only 60 minutes to make, cool and ice cupcakes. Not intense enough for you? Well add to that the fact that you KNOW you are making something that none of the people you are trying to impress typically like and it’s all being filmed for national TV. Yeah, I’d say it was pretty nerve racking. I’ve made vegan cupcakes countless times in the past few year but never had it been more absolutely essential for them to be perfect. I finished just in time and said a little prayer as they were taken away to the judges.
Standing on that stage in front of Ludo, Nigella, Marcus and Anthony was completely terrifying. I was doing my best to keep it together as Anthony, Marcus and even lovely Nigella tore my prized cupcakes a part and bracing myself to walk away when I heard something in Ludo’s voice. He was going to pick me, this passionate, insanely talented French chef was going to take a huge gamble and give a healthy home cook a shot! I was floating on air, literally doing everything to contain excitement and not run over and hug him! I walked off that stage with wobbly legs and a smile so big my face hurt. I had done the impossible. As my dad would say,” I brought a knife to a gun fight and I won!”. I was the only vegetarian to make the show, the only person to get picked for a vegan dish and the youngest contestant this season. I was in heaven. I still am. ☺

Watch me audition TONIGHT on ABC’s The Taste!

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Please join me TONIGHT,Thursday, Jan 2nd at 8pm on ABC while I live out one of my wildest dreams and not only get to make my yummy vegan cupcakes on national TV but I get to feed them to four of the most respected chefs in the game! Getting the opportunity to audition for The Taste has really been a dream come true for me. I can’t even tell you how many times I had to pinch myself while I was out in LA with my family to film it! The entire day of my audition my stomach was a wreck, my heart was racing and my feet couldn’t touch the floor. The feeling of being on that stage while Ludo Lefebvre, Nigella Lawson, Marcus Samuelsson and Anthony Bourdain eat YOUR cupcakes, well it’s both terrifying and incredible! I wouldn’t have traded it for the world!

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I’ll be live tweeting and facebooking during the episode so please be sure to follow me on twitter and facebook and hashtag #TeamCassandra and #TheTaste to show your love! :)

I’ll be posting the recipe that inspired my audition cupcakes shortly after the show airs and a vlog about my post- audition thoughts the following day! So stay tuned! Sign up for my newsletter so you don’t miss anything!

Here’s a little video I recorded Pre-Pre Audition, when I was just auditioning to get to audition for the mentors!! enjoy ;)

 

My interview with Jordan Younger of TheBlondeVegan.com


It was so much fun to meet up with Jordan Younger, vegan smoothie queen and creator of TheBlondeVegan.com. She is such a vibrant and inspirational lady and I’m very pleased to share with you part 1 of our interview! Check her out! :)

Maple Cinnamon Butternut Squash

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I love butternut squash and this maple cinnamon recipe is a super easy crowd pleaser for the holidays!

maple cinnamon butternut squash

1 butternut squash
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of cloves
1 tbsp of brown sugar
2 tbsp of macadamia nut oil

Preheat your oven to 375 degrees and get out your Pyrex or whatever oven safe dish you’d like to use. Skin and chop your squash to small chunks. Place your squash in the oven dish and drizzle with oil. I love using macadamia nut oil or coconut oil but regular olive oil will do if your in a bind. Next sprinkle some brown sugar, cinnamon, nutmeg and cloves. I’d use about a tablespoon of sugar and two shakes of each spice but do it to your preference. Next, move your butternut squash around in the pan to evenly distribute the spices and oil. Let it bake in the oven for 45 minutes till squash is nice and soft. When it cools, drizzle some room temp grade b maple syrup over it and enjoy!

Homemade Cashew Milk

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A yummy nut milk can be a saving grace while juicing. I know that’s how I first fell in love with cashew milk! I made my first batch a couple years ago during a made at home juice fast to quell my late night stomach grumbles and fell quickly in love with this easy recipe and delicious ‘milk’!
Cashews are nature’s Prozac, they increase your feel good hormones and in my own opinion, make you feel all warm and fuzzy aside. So you can imagine what a delicious and soothing drink this can be. It’s also loaded with protein and is great post work out as a healthier substitute for a protein shake.

Cashew Milk
1 cup of cashews
2 cups water
Tsp of vanilla extract
Optional – agave, unsweetened cocoa powder or spices (cinnamon, nutmeg and cloves)

Soak your cashews in one cup of water overnight or for at least 4-6 hours. Drain nuts and add them to a blender with one cup of (new) water. Add vanilla extract and whatever other flavorings you desire. I love to use some unsweetened cocoa powder for a decadent but healthy treat – it’s almost like a chocolate milk shake! Although, I have been a huge fan of adding cinnamon, nutmeg and cloves during the holidays because it gives it more of an eggnog like flavor. Have fun, be creative and enjoy!