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Category: healthy treats

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That Life Shake Life

It’s not hard to love the life shake…

It does what it says it will (gives life, energy and a spring in our step).

It comes in so many flavors and protein types, there’s pretty much something for everyone.

*Non soy vegan

*Non-GMO Soy

*Non-GMO Soy (no flavor no sugar)

*Grassfed Whey Build shake (lowest sugar, 1g/serving)

*Whey

It’s low glycemic, counts as a full meal replacement, and is packed with 1B CFU of probiotics, the benefits of which I discuss over here…but in the shake are found in spore form, also absorbed in the gut. It’s full of fiber and a balanced protein/carb blend for muscle building while burning fat, thanks to a proprietary Leucine blend.

And…the results are staggering. I have clients who have lost 70lbs or more by adding in breakfast (a shake!) changing a few daily habits, and committing to a clean eating lifestyle for years along with exercise. I have other clients who crave the shakes during pregnancy and rave to me that nothing else gets them their protein needs for the day quite like these shakes. Others of my clients adore using them for regular resets/cleanses/healthy lunches, and send me pics of themselves happily slurping away. I drink mine daily, especially for meals I might otherwise skip, like running out the door to school pickup, etc. Or I’ll have one while making dinner to energize my evening and reduce my hunger so I don’t over eat the evening meal. Right now as I type this I’m tempted to go make one for my dessert.

Because healthy should taste good.

So here’s some of my favorite recipes, and the links to the protein are above. If you haven’t tried it yet, I dare you to take the challenge during the holidays as part of our strip and shake, or in the new year to support those incredible resolutions you already have forming.

Oh, and did I mention I sneak it into most of my baking projects (it enhances the flavor and doesn’t lose it’s beneficial chemical properties when heated)…and can be drunk warm in the winter.

Cheers!!

 

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Fourth of July Cherry, Blueberry, Almond Cake (#almostvegan)

This was originally published on whoopsyummy, on July 4, 2014.

Blueberry Cherry Almond Cake
Original recipe is vegan, mine is “#almostvegan” (see notes below)

Makes one 9″ round cake

It’s a rainy 4th of July afternoon here in NYC, so Emma and I tucked the almost-birthday girl down for a nap, and quickly started our “me and you time” as she calls it, with focused cake making (powered by iced-espresso and a green smoothee)–since we’re next assembly-lining some cupcakes for our monkey-themed birthday for Corinne in the park tomorrow.

Those will be on the blog…soon…:)

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Dry:

2 cups organic whole wheat flour
*sub with other flours if desired
3/4 cup sugar, organic (why organic here)
1 Tbsp baking powder
3 Tbsp rolled oats

1/2 tsp salt (pink himalayan for extra nutrients)
1/2 tsp cinnamon

Dash nutmeg

Wet:

2 Tbsp flax seeds + 2/3 cup warm water

3 Tbsp butter (THIS IS THE ALMOST VEGAN part ;)) Real butter is great…so as long as you are not lactose intolerant–enjoy 🙂
1/2 tsp vanilla extract (optionally almond instead, but it will alter the subtle flavor, I think vanilla goes better w the fruits and coconut flavors)
2 Tbsp flax seeds + 2/3 cup warm water
2/3 cup coconut milk or I used coconut/almond blend, my new favorite now available widely
1/4 cup applesauce, unsweetened
3 Tbsp orange juice + pinch orange zest (fresh squeeze room temperature oranges – or warm OJ to about room temp) (PS I didn’t use zest b/c didnt have!)

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Fold ins:

1/2 cup blueberries

1/2 cup cherries, finely chopped

1/4 cup almonds/walnuts finely chopped

Frosting:

2/3 cup coconut oil

1/3 cup butter (or vegan butter), softened

3 cups powdered sugar (yikes, yes if you’re looking to go lighter on the sugar, see my date frosting recipe here)

pinch salt (pink himalayan)

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Directions:

1) Preheat oven to 350, pick out and grease your pan

2) soak flax seeds and water while you mix all dry ingredients together in a bowl

3) Mix in the other wet ingredients with the soaked flax seeds–they will provide a lovely thickening effect and you can obviously adjust quantities of things like coconut flakes, OJ etc based on preference (If you’re like me and never follow a recipe as is:))

4) Blend the dry and wet ingredients together gently, be sure not to over-stir, and then fold in the “fold ins”

5) Bake for 20-30 min–checking to see when the edges begin to brown and a knife goes in center and comes out clean

6) Whip frosting and don’t frost until cake is completely cool. The coconut oil is a great addition to a butter frosting–will definitely be using this (with sweetener adjustments–like dates, honey, syrup, (must experiment) most likely) in the future.

7). Frost cake, and through on a handful of blueberries, cherries, almonds, raw sugar, oats (pictured)

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8) Pull almost 1 yr olds off the table from taste-testing the extra blueberries and cherries. Remove clothes…Then snap some more photos…oh wait, that’s just my crazy life.

9) Stop and admire:)

Gather some friends and family around, perhaps with iced tea or coffee, and enjoy this! I think it works for a brunch cake as well–since it’s hearty and nutritious while being delicious.

Give your feedback! Love hearing what people are loving or other recipes that you enjoy on your holidays!! Happy Fourth–here’s to our independence!!

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And of course–I need to share the whoops behind the yummy…the helpers/mess-makers and the reason I’m typing this post right now (She’s strapped into a chair). Behind every food photo is a messy kitchen and a fun process–I love sharing that too.

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Almond butter coconut bark: to die for

This was originally published on whoopsyummy on July 3, 2013.

Folks–

This recipe has been a while in coming to you, and therefore, take note. It’s a keeper.

I first discovered it on the Unrefined kitchen with some interesting variations. I knew it was something I needed to try, especially for periods of time when I’m eating “sugar free” (cleanses, or just cutting back) and my pregnancy snacking needs demand for quick afternoon delicacies. This is a breeze to make, stores well and is perfect to bring along for play-dates, dinners and even to appease hungry coworkers who expect that all afternoon snacks must contain sugar. Since it’s gluten, dairy and sugar free, and chock full of nuts and coconut goodness, you’ll be happy to tell people how awesome it is for them as they gobble it up:)

I made it last week when I was having some bouts of contractions, and thinking that I should have some post labor snacks around and ready for my enjoyment:) (Here I am still waiting, but that’s another story). I think you will love these with a cup of espresso, or a black tea…as Emma would say “pick your choice”…

 

Almond Butter Coconut Bark

Ingredients:
1 1/3 cup coconut butter (recipe for homemade coconut butter below–definitely recommend this)
2/3 cup pecans or walnuts
1/2 cup sliced almonds
2 Tbsp. coconut oil + 2 tsp. for toasting nuts
1/4 cup up to 1/2 cup almond butter (depending on how much you want this flavor to jump out)
1/2 tsp. cinnamon
1 tsp. vanilla
3/4 cup raisins (golden or regular–your choice)
3/4 cup dried, unsweetened coconut for topping

Directions:

Put pecans, sliced almonds and 2 tsp. coconut oil in a skillet and cook over medium-low heat, stirring frequently to avoid burning. Cook until slightly brown/toasty.

Mix 2 Tbsp. coconut oil with the coconut butter. If not using fresh-made coconut butter that is still runny, soften coconut butter in a double boiler (with the coconut oil).

Add toasted nuts, almond butter, vanilla, cinnamon and raisins to the coconut butter mixture.

Spread mixture evenly in a 9×13 pan lined with parchment paper. You may have to move around the raisins/nuts with your spatula so that they are evenly distributed.

Sprinkle 3/4 cup dried shredded coconut on top of the bark. Press down with a spatula. Place pan in fridge to cool until hardened—about an hr. I actually have put it into freezer upon occasion to get it quickly firm enough for cutting…

Break Almond Butter Coconut Bark into pieces, or cut into diamond shapes, and enjoy!!

I recommend storing it in the fridge to help it keep it’s firm, lovely texture.

Coconut Butter from Jen at Unrefined Kitchen

Yield: approximately 1 1/2 cups coconut butter

Ingredients:
4 1/2 cups unsweetened, shredded coconut
2 tsp. coconut oil

Put as much of these as you can fit into your food processor (mine is small so it required two batches). Grind. Scrape sides, repeat; it should become runny…feel free to adjust the oil as needed.

Let me know what you think!

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