Friday, March 21, 2014

Recipe (Re)creation: The PERFECT Green Smoothie

I wish I could take full credit for this recipe.  Alas, I cannot.  I found it on a wonderful blog called, oh she glows. I added flaxseeds to the original recipe and tinkered a bit with quantities, but otherwise, I stayed pretty true to the original.  I will say, it is a pretty darn near perfect smoothie.  You can also swap the apple for a pear, if you prefer.  I have tried both, and it turns out delicious either way.  Your body will thank you for this one.

Serves 1-2


  • 1 cup baby kale
  • 1 gala apple, cubed
  • 1/2 large english cucumber, peeled and chopped
  • 1 tbsp. fresh ginger, peeled and sliced
  • 1/2 lemon, juiced
  • 1/2 tbsp. coconut oil
  • 1/2 tbsp. maple syrup
  • 1 tbsp. ground flaxseeds
  • 5 ice cubes


-Place the kale, apples, cucumber, lemon juice, ginger, coconut oil, and flaxseeds in a high powered blender or Vitamix.  
-Next add the ice and maple syrup and blend until smooth.
-Serve immediately and gulp down the liquid goodness!

Wednesday, March 19, 2014

Recipe Creation: Exotic Mushroom Tacos

I usually find vegetarian tacos boring.  These tacos, on the other hand, are anything but that. They are juicy, hearty, and unbelievably flavorful.  I based the recipe on this Heidi Swanson recipe, and adapted it to my own tastes.  I also used tortillas that are a blend of corn and wheat.  I find that they don't break apart as easily and aren't as dry as corn tortillas, yet still have a great texture and corn flavor.  You can double or triple the recipe and easily feed a crowd.  Next, all you have to do is whip up some of these delicious margaritas, and you have yourself a party!

Serves 2

  • 1 1/2 tbsp. olive oil
  • 1 tbsp. butter
  • 1/2 white onion, finely chopped
  • 1/2 japaleño, seeded and chopped
  • 1 clove garlic, chopped
  • 6-8 oz. sliced exotic (or wild) mushrooms
  • 4 corn & wheat blend tortillas
  • sea salt
  • freshly grated parmesan


-In a medium skillet, heat the olive oil and butter over medium heat.
-Add the onion, jalapeño, garlic and a pinch of salt.
-Sauté for a few minutes, or until the onion starts to turn light golden in color.
-Add the mushrooms and cook for another 5-6 minutes, or until browned.
-Turn on a separate burner and place the tortillas directly on the burner to warm.
-Once the tortillas begin to blister, remove from heat.
-Place the tortillas on plates and distribute the mushrooms evenly on each tortilla.
-Sprinkle each taco with grated parmesan cheese and enjoy immediately.

Sunday, March 16, 2014

Recipe Creation: Radish + Edamame + Feta Salad

This salad was inspired by a beautiful salad I came across in the Ottolenghi Cookbook. It is amazingly light and refreshing, yet it's packed with protein and fiber and is surprisingly filling.  It can be served as a nice light lunch or dinner accompanied with hummus and pita, or as a lovely side salad at dinner.  I would call this a perfect spring salad.


  • 1 lb shelled frozen edamame
  • 6-8 radishes, sliced
  • 1/4 red onion, thinly sliced
  • 1 lemon, juiced
  • 3 tbsp. chopped cilantro
  • 4 tbsp. olive oil
  • crumbled feta
  • salt & pepper


-Bring a pot of water to boil and add the edamame.
-Simmer for about 5 minutes, or until cooked.
-Drain and rinse with cold water before transferring to a medium bowl.
-Add the sliced radishes, onion, cilantro, lemon juice, cilantro, and olive oil.  
-Toss all the ingredients together and add salt and pepper to taste.
-Top with feta cheese and serve as a side or alongside pita and hummus.  

Tuesday, February 4, 2014

Recipe (Re)creation: Butternut Squash Carbonara

Yet another winner inspired by Bon Appetit!  If you are looking for a guilt-free, creamy pasta recipe, your search it over.  I served this lightened-up comfort food for the Super Bowl and it was a hit.  I used quinoa linguine and turkey bacon to make the recipe just a tad more healthy.  Otherwise, I pretty much stuck to the original.  You'll be amazed how creamy this cream-less sauce is... oh the wonders of squash.

Serves 4


  • 2 Tbsp. olive oil
  • 2 slices turkey bacon, chopped
  • 1-2 Tbsp. fresh sage, chopped
  • 1 2-lb. butternut squash, peeled, seeded, and cubed
  • 1 small white onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups organic chicken broth
  • 8-10. oz. Ancient Harvest quinoa linguini
  • 1/4 cup shaved Pecorino, plus more for serving
  • Kosher salt & pepper, to taste

-Heat oil in a large skillet and cook bacon until crisp on both sides.
-Add sage and toss to coat, then transfer bacon and sage to a paper towel to cool.
-Add squash, garlic and onion to the skillet and season with salt and pepper.
-Cook until the onion is translucent, about 8-10 minutes, and add the broth.
-Bring to a boil & reduce heat to a simmer for about 15-20 minutes, until squash is soft.
-Puree in a blender and return the sauce to the skillet.
-Meanwhile, cook linguini in a large pot of salted boiling water.
-Cook linguini until al dente, about 6-8 minutes, and drain. 
-Place linguini in the skillet with the sauce & cook over medium heat, about 2 minutes.
-Mix in 1/4 cup Pecorino and serve topped with bacon, sage, and more shaved Pecorino.

Thursday, January 30, 2014

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad


I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

  • 1 cup black rice
  • 1/2 cup wild rice
  • Kosher salt
  • black pepper
  • 1 sweet potato, peeled
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp. honey
  • 2 scallions
  • 1 cup mustard sprouts
  • 1/4 cup toasted pine nuts
  • Optional additions:
    • fried eggs
    • feta cheese


-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.
-In a baking dish or sheet, place the peels on one side, and the cubes on the other.
-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.
-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   
-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.
-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 
-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.
-Add the dressing, season with salt and pepper, and toss to combine.
-Serve as is, or add a fried egg and feta to the salad to complete your meal. 

Monday, January 20, 2014

Recipe Creation: Raw Kale + Brussels Sprout "Slaw"

This dish is truly divine.  Brussels sprouts and kale are two of my favorite veggies, and this wholesome "slaw" is a creative way to showcase both in a totally naturally way. Both of these veggies, in their raw form, work perfectly to create a healthy alternative to coleslaw.  I love this salad as a main or a side and it's a great recipe to double because it is even more delicious the next day.  So many anti-oxidents, so little time!


  • 1 bunch lacinato kale, torn and ribs removed
  • 2 cups brussels sprouts, trimmed and quartered
  • 1 clove garlic, quartered
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp. dijon mustard
  • 2 tbsp. champagne vinegar
  • 3 tbsp. finely grated parmesan
  • 1/2 meyer lemon, juiced
  • 2 tbsp. dried currants
  • 1/4 cup roasted almonds, chopped
  • Salt, to taste


-Place brussels sprouts in a vitamix, blender, or food processor and blend.
-Once shredded, transfer the brussels sprouts into a large bowl.
-Repeat this same process with the kale and garlic.
-Transfer the kale and garlic to the bowl with the brussels sprouts.
-In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
-Mix the dressing with a fork until emulsified, and season with salt.
-Toss the kale and brussels sprout slaw with your dressing.
-Top with almonds and currants and serve.

Thursday, January 16, 2014

Recipe Creation: Creamy Sweet Potato Soup

This recipe was inspired by my brand new Vitamix!  I got it for Christmas and have been hooked ever since.  I literally can make breakfast, lunch, and dinner with that bad boy. Soups, in particular, are a breeze with the Vitamix.  This soup is loosely based on a Vitamix recipe, with a few changes and improvisations.  Also, I tribute my friend Casey with the idea of adding sweet potato chips to the top.  I will never again throw away the peeled sweet potato skins!  Enjoy!

Serves: 2


  • 1 large sweet potato
  • 1 1/4 cups chicken broth
  • 1/4 cup low fat evaporated milk
  • 4 cloves garlic, peeled
  • 1 large shallot, peeled
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • olive oil
  • salt & pepper


-Preheat oven to 425 F and line a baking sheet with foil.
-Peel the sweet potato (keeping the skins) and cut into 1 inch cubes.  
-Place the sweet potato, garlic, and shallot on one side of the baking sheet.
-Place the sweet potato skins on the other side of the sheet and distribute evenly.
-Drizzle all the veggies generously with olive oil and season with salt.
-Roast for 10-15 minutes, then remove the skins when they are crispy.
-Continue cooking the other veggies for another 10 minutes, or until tender.
-Warm the chicken broth and evaporated milk in a bowl in the microwave.
-Add the spices to the creamy broth and pour the broth in your Vitamix (or blender).
-Next, add the veggies and blend, starting at the lowest setting and working up.
-Blend until creamy and smooth and serve topped with crispy sweet potato skins.