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Category: recipes

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Feeling lucky? Green muffins w/ brand new *powdered greens*

I feel lucky to be alive, and very lucky to be IRISH as we head into St Patty’s day…and let’s be honest…we’re all Irish for 24 hours!

And, this year, I feel extra lucky that this fun new GREENs booster was just launched by Shaklee in time for me to make all the green muffins! It’s a tradition that goes back to my childhood. My mom would always make us green pancakes, green eggs, even our orange juice was dyed green for the occasion–so fun, right?

Well, the tradition lives on, and now we are sneaking in some extra powerfully healthy green veggies thanks to Shaklee’s new powdered greens, just released this week!!

PS…less than $1 a serving is SO affordable for organic greens!

I just got mine yesterday and I’m having fun putting it into everything! My girls love their shakes to be pink. If I add the right amount of these powdered greens, with some strawberries and raspberries, they barely taste it and it’s still pink, BUT they are getting 1-2 cups organic spinach, kale and broccoli. Sounds like a win, right?

I’m the first person to say that fresh greens are best…heck, I grow kale and spinach and arugula during the summer in my garden! But in the winter, high quality greens can be harder to come by, and let’s be honest, sometimes as moms we have to be a bit sneaky about it. (This also applies for those adults who don’t want things to look too green, but still want to get their veggies!).

Here’s the first fun muffin recipe I made up, adapted from a fun recipe from my partner meal planning service That Clean Life (check them out, so cool! I’ll be offering some freebies in the coming weeks for you to get your hands on!).

My kids loved these and were dipping fingers in just the batter and couldn’t get enough! May want to make 2 batches so you can store and freeze some, they will probably go fast!

Green Smoothee Muffins

(Gluten free, can be dairy free if you leave out eggs and yogurt, reduce oats to 1.5 cups, or substitute sugar for 4 dates to be sugar free!)

  • 1 tbsp coconut oil
  • 1/4 cup raw sugar
  • 2 ripe bananas
  • 2 scoops Shaklee’s powdered greens booster
  • 1/2 cup vanilla life shake
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • (optional: small container vanilla greek yogurt…)
  • 2 eggs
  • 2 cups organic oats
  • 1 tsp baking powder

Blend wet ingredients, plus booster. To do this, I used a KitchenAid mixer. Then, stir together in a separate bowl the dry ingredients. Gently blend together, and evaluate how green it is (we ended up adding a bit of natural food dye to make it a brighter green, rather than brown). Fill 12 lined muffin tins and be sure to lick the spoon! My daughter exclaimed…”Mom, this tastes like an amazing green smoothee…”

Bake at 350 for 18-20 min.

Cool, serve, enjoy!

(Kid tested…and approved!)

Have a super lucky and wonderful St Patty’s day!

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Date Oat Bars w/superfood Maca

These are simple, scrumptious and pack a wonderful nutrient punch. I’m always looking for that balance of sweet without added sugar, and a snack that both myself and my kids can enjoy! These are gluten free, and are sweetened with dates and some honey–(or can use agave if you want them to be vegan)…and the dates and oats provide a perfect hearty yet soft texture. You can bake the oats (optional) but the bars are no bake which also makes them a win in my camp. I made a double batch this weekend and it will hopefully last us through the week–for breakfasts for the school girls, snacking moments before workouts for me, and on-the-go snacking for my toddler. Wins all around, right?

So, about this superfood…Maca. It’s something that’s come into my kitchen (and awareness) only recently, and I love it for postpartum health, because it’s known to balance hormones, especially estrogen, and provide energy, vitality and clear-headedness. All things that mommas need, right?

Here’s a cool article about it if you’re new to the Maca trend.

The dates are another wonderful food for promoting a balanced and positive mood, and the oats are known for balancing and promoting healthy lactation.

Here’s the recipe! When you make these, comment below what you think of them, and where you ate them–ie, everywhere!:)

Ingredients
  • 1 heaping cup packed dates, pitted (deglet noor or medjool)
  • 1/4 cup maple syrup or agave nectar (or honey if not vegan)
  • 1/4 cup creamy salted natural peanut butter or almond butter
  • 1 1/2 cups rolled oats (gluten-free for GF eaters)
  • 1 heaping tablespoon Maca powder
  • 2 scoops chocolate Shaklee life shake (vegan).
  • optional additions: coconut flakes, chopped almonds, chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Instructions
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. You can add water to dates if you’re having trouble getting them to blend/process well.
  2. Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown.
  3. Place oats, protein, maca and dates in a large mixing bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  6. Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
  7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
  8. Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days.

Cheers! I dare you to have just one…

…no guilt snacking since they are so darn good for you. #intuitiveeating

Adapted from this recipe over at Minimalist Baker; doesn’t include the Maca or Life shake.

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Healthy Holiday treats…3 winners!

As many of you know, I do have a solid sweet tooth, and a few years ago when I began to drastically reduce the sugar we consume, personally and as a family (not super strict, just aware, reading labels and mostly eating whole foods, etc)….I started spending time creating sweet variations for snacking and dessert that would be both satisfying, filling and that myself and my kiddos could have several helpings and feel great about it. With a flexible and intuitive eating philosophy, we’re looking to create recipes from wholesome ingredients that satisfy us, and these really hit the spot for our family.

And if you haven’t noticed, simplifying is a huge theme of mine so these are all minimal ingredients, 2 don’t require baking(!) and are easy to make with busy little hands helping 🙂

I so wish I could hop into all of your kitchens this time of year, share a cup of coffee and enjoy seeing all the fun treats you’re whipping up! If you feel inspired to try these, I don’t think you’ll regret it, and sharing them will make it twice as fun–when you let people in on the secret that these are healthy AND Yummy!

Delicious 3 ingredient fudge

Holiday chocolate protein fudge

(Gluten free, paleo (if you use build shake), dairy free)

This recipe is a winner, we created it first to accompany the pumpkin spice flavors of fall, but it stands alone and is an winner with a chocolate protein instead! Another selling point for me with these recipes–no baking…and easy to decorate 🙂

*3/4 cup organic, raw honey

*1 cup almond butter or peanut butter (smooth)–can sub sunflower butter if nut allergies

*1 cup chocolate life shake

*optional sprinkles

Blend honey and nut butter in a saucepan on low, until fully melted/blended. Add protein powder, stirring slowly. remove from heat, pour into glass pie pan or square dish (no need to grease). Add crumbled candy cane or other sprinkles…Refrigerate 1 hour and enjoy! Store in fridge, can keep up to 1 week…brilliantqar.

I have a feeling both young and old will love these!

Macaroons

Macaroons

(Gluten free, paleo, dairy free)

*5 1/3 cup coconut flakes (1 package)

*2/3 cup coconut sugar

*6 tbsp

coconut flour

*1/4 tsp salt

*4 egg whites

*1 tsp almond or vanilla extract

Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoons onto greased/floured cookie sheets. Bake at 325 for 20 min or until edges are golden brown. Cool and add sprinkles, optional.

 

Peppermint Patties

Peppermint patty protein bites

(Gluten free, dairy free, vegan, paleo, delicious)

*1 cup oats, ground to flour (could also use almond flour)

 

*1 cup Shaklee Life Shake or Build whey protein (chocolate or vanilla).

*1/4 cup coconut oil, melted

*1/2 cup honey

*Peppermint extract to taste – I used 2 teaspoons

Combine and form into balls, chill on wax paper in freezer while you melt chocolate in a double boiler, adding peppermint extract if desired (I did). Dip and sprinkle with crushed candycane, then return to fridge.

Happy “baking” and enjoying!!!

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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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Our favorite after school snacks

After school snacking! 

Giving them the good stuff.

Mine so often come home from school ravenous… and the ideal of making them fresh baked cookies with no refined sugar, or a home made meal at 4pm, is thrown out the window in the need to compete with the quick and easy to access snacks that are crunchy and taste good but don’t leave them hungry an hour later, or don’t refill their bodies with healthy fats for brain power and mood. These are just a few of our favorites, the other one not pictured is cucumbers/broccoli/red peppers and other such veggies, with ranch dressing. I find it to be a great way to sneak some veggies in them with a satisfying crunch, before the dinner hour even starts.

From top to bottom, here they are:

  • Rice cake with almond butter and cinnamon sprinkled on (if I’m feeling like fun mom I will do some sprinkles too) with a side of berries–super antioxidants and easy for little fingers
  • Guac & chips with an emphasis on beans and corn dishes as well. This is a total favorite for Emma and I love that she’s getting something with protein, fats, it’s filling but not too heavy to spoil a dinner. Homemade guac is awesome, but let’s be real, store some in the fridge from brands you trust for the days you’re just not going to have the extra time to make the guac from scratch 🙂
  • Delicious oatmeal date bars…have to try them for yourself!
  • Pomegranate. While this is not a complete snack in itself (I might serve it with crackers and hummus, etc) it’s fascinating that my kids go crazy for it; something about the satisfying crunch of the little seeds, and it’s so rich in antioxidants and keeps them busy breaking and gathering the little seeds that I love it. Let me know what your littles think, and be careful of the stains.
  • Super easy energizing protein bites. Can’t go wrong with these sweet/salty protein filled balls for little fingers and tummies. Even my 1 year old loves them. Yum.
  • Apples and peanut butter/almond butter. I remember this was MY afternoon snack of choice in middle school and to this day I love the balancing sweet and salty, the crunch of apples and the filling nut butter that doesn’t serve as a full meal.

Cheers to cozy afternoons with your little ones, let me know what you think of this roundup and share your favorite snacks too, so we can be sure we try new  things and don’t get stuck in a rut!:)

 

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Pumpkin Spice Fudge

This is such a simple fall recipe, and it’s ridiculously good.

But don’t take my word for it:)

I make other variations using the other life shake flavors–especially cafe latte…since this one is seasonal.

*1 cup almond butter or another nut butter of choice.

*1 cup pumpkin spice life shake raw protein

*2/3 cup honey

Heat the honey and nut butter over medium heat, stir well, then slowly add the protein powder, stirring continously.

Remove from heat, place in a glass pie pan (round or square) and refrigerate 2 hours min or freeze 1 hour, if you’re feeling impatient:) I store mine in the fridge as well.

Bon Appetit!

Enjoy with a fall tea like chai, preferably by the fire with some loved ones.

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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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Moroccan Lamb Stew

Originally published at whoopsyummy on January 21, 2013.

It’s time for a hearty wintertime dish–such as you might enjoy with family and friends on a cold Sunday evening in New York…with wine flowing apace with the chatter.

Lamb, being one of the most nutritious forms of meat out there, as well as easy for little tummies to digest, has had some attention on this blog in the past.

The stew was adapted from the this lovely blog Seasoned To Taste. The reason I found this particular recipe is thanks to my new habit of being particularly picky about what will be found in a new recipe I set out to make. My google search thus went something like this “Moroccan lamb stew, apple, carrot”

I have no pics of my own. What a shocker. The reason is somewhat lame–whenever this stew was around I was too busy enjoying it with friends and family to take photos…

Not a good excuse. But I still needed to share the recipe.

 

Photo courtesy of Seasonedtotaste.wordpress.com.

Moroccan Lamb Stew

2 lb. boneless lamb, cut in 1-inch cubes (thanks Trader Joes!)

2 small sweet onions, chopped

2 c. carrots, cut in 1-inch cubes

1 large Granny Smith apple, cut into 1/2 inch cubes

1/2 c. dried currants or raisins

1 tsp groun cumin

1 tsp turmeric

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/4 tsp ginger (or 1/2 tsp allspice replacing this and the cinnamon)

1/4 tsp cinnamon

1 tsp kosher salt

1/4 tsp black pepper

1 can (14 oz) diced tomatoes, with juices

2 c. chicken broth or stock

Fresh mint or cilantro, chopped, for garnish

Cooked couscous–from box? I like the kind with pine nuts

Add all ingredients to large Crock Pot -except fresh herbs – in order listed. Turn on low and cook for 8 hours (or on high for 4). Ours was a real challenge in timing, but high for 4 hrs seemed to do the trick–though I was hesitant it would not leave the meat as gently tender as I wanted it to be…dinner party constraints and mid afternoon errands constrained me, and it worked.

Serve with wine (need I say?)

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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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Kale is for Kool kids

This was originally published on whoopsyummy, on March 12, 2013.

Yes.The Kale Craze. I admit I jumped on the bandwagon a bit after it had reached some fever-pitched hyping–(but appropriately so, say many trusted sources). But is it just another health fad? Likely not; as the nutritional benefits are known and numerous and it’s a veggie that can easily be grown in your garden, rather than an exotic acai or other food that is harder to get our hands on or locally source. Share your thoughts about super-food hype below.

Our first summer of CSA we received dino kale a few times and scratched our heads and didn’t quite know what to make with it or of it until we did roasted kale (with oil and a tiny bit of raw sugar to combat the naturally bitter flavors). Then, we were hooked. Since then, I haven’t varied much in preparations—the roastedness just always suited me and I’d toss it into whatever recipe I was augmenting after I’d done that…but this salad swept me off my feet. Love at first bite, when my roomie made it for her recent detox.

The recipe was wonderfully described over at Hello to Healthy, and I made a few changes so listen carefully.

I prepped this salad one evening when I was in major cooking mode–had hrs of playing with Emma interspersed with grabbing roasted purple potatoes out of the oven, and chopping for a future stir fry…so I do recommend allowing a bit of time, but once you have a big bowl of this prepped, it can last deliciously (getting better with age as the oils mellow the kale) for days!

 

Ingredients:

Small tub of cherry or grape tomatoes

1 bunch kale (lacinato or curly)

1/2 cup red or white quinoa

few handfuls of chickpeas

Red onion chopped and roasted with the tomatoes

1/4 – 1/2 cup grated pecorino cheese  (I was fine without having this…it’s up to you)
1/2 cup roasted sunflower or pumpkin seeds

Dressing:

1-3 cloves garlic

juice and zest of 1 lemon

lemon olive oil if you have, or regular olive oil works too

honey balsamic is a wonderful, though not essential addition–mellower than traditional balsamics but gives it the edge you need…

Now go for it:

Preheat oven to 400F. Cut tomatoes in half, along with diced red onions, place in baking tray lined with aluminum foil, pour over a little olive oil, salt and pepper and pop in the oven for 20-30 minutes until soft. On a separate tray, roast sunflower or pumpkin seeds for about 8-10 minutes until brown.

Rinse the quinoa well to remove the bitter taste, and prepare as the package instructs you:)

Rinse kale and then tear up the leaves into small pieces. Remove stems…Emma really wanted them in the salad so they did end up in it again at the end…thanks for the extra fiber, lovey.

For the salad dressing: crush 1-2 cloves of garlic with 1/2 teaspoon salt. Add the lemon juice and whisk all together adding the oils and vinegars to taste.

Then have some fun massaging your kale with the dressing! In a large boil, combine the kale with the salad dressing.  Massage/rub the leaves with the dressing vigorously. You’ll notice the leaves start to soften and wilt. Then add the cherry tomatoes, onions, chickpeas and quinoa and mix it all up. Top off the salad with the roasted sunflower or pumpkin seeds.

*Note, quinoa can be omitted if you’re looking for more of a side salad with a meal, but with the quinoa it stands alone as a healthy iron and vitamin-filled lunch.