Recipe: ‘Nacho’ Average Nachos

nachoaveragenachos

These nachos don’t follow the bell curve to the top. Oh no, they are at the tail end in the small, exceptional A+ pool. What makes them more amazing than ‘average’ nachos?

They are, perhaps surprisingly, dairy-free. They are also a good source of fiber, thanks to those black beans, AND they utilize cilantro, rather than more salt, to create a tasty and craveable meal. Ready to give it a try?

Prep time: 5 minutes
Cook time: 8 minutes
Servings: that’s up to you, it fills an entire sheet pan 😀

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission

Ingredients

1/2 bag of organic tortilla chips

1 cup black beans, canned

1/2 cup of salsa

1/2 bag of Violife shredded cheddar

1/3 cup cilantro, chopped

1 tbsp jalapeño, diced (optional)

Instructions

Preheat oven to 400 degrees. Spread tortilla chips on baking pan and top with black beans and non-dairy cheese. Place in oven and bake until heated through and cheese has started to melt, about 6-7 minutes. Serve immediately with toppings of salsa, cilantro and other desired toppings such as diced jalapeño. Enjoy!

Recipe: Chocolate Cherry Smoothie 🍒

Boy have we missed juicy organic cherries. Now that we were able to procure some from the local grocery store, we combined our love of this fruit with another favorite food, chocolate. Like many of our recipes, we try to avoid added sugar – even too much of the more natural, healthier kind- so adjust to your sweet tooth accordingly. Give this cherry chocolate smoothie a try!

Prep time: less than 5 minutes

Servings: about 4, makes ~64oz

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

4 cups non-dairy milk (we used hazelnut from Elmhurst)

1 cup swisschard and/or kale

1 cup cherries (fresh or we used frozen too cool this drink down even more) and 1 cup blueberries

2 tbsp cacao nibs

2 tbsp cacao powder

2 tbsp beet powder (optional)

4 medjool dates

2 tbsp almond butter

4 tbsp shredded coconut

Instructions

Add all ingredients into a 64 ounce blending container and then blend. You got your veggies in, congrats! Enjoy 🙂

Recipe: “The Blood of Care Bears”

In the quest for unending youth and beauty, legend has it that Countess Elizabeth Báthory would bathe in the blood of her human servant girls (over 600 are said to be victims of this female serial killer).

What have we done to the cherished Care Bears of your childhood? Worry not – Cheer Bear, Bedtime Bear, Good Luck Bear, and Love-a-lot Bear have not been mammocked or torn asunder. Their plush limbs have not been forced through our juicer; however, the color you see may belie that.

Thus, we have named this drink “The Blood of Care Bears” (though, as you’ll see, we much prefer the youth- and energy-enhancing properties of food). Your quest to become an enchantress can begin with your shopping cart.

Sidenote: juicing fruits and vegetables leftover at the end of the week is one of our favorite strategies to help prevent food waste, which is a major problem here in the U.S.

Have fun with it!

Prep time: 10 minutes for rinsing produce, chopping (if necessary) and set-up of juicer

Servings: about 2, 16 oz glasses

Ingredients

4 small beets

1 heart celery

1 whole cucumber

1/2 bunch of parsley (optional)

4 carrots

1-2 pears (depends on level of sweetness you desire)

1″ ginger root (it has some kick!)

Instructions

Remove seeds from fruit. With juicer set up, follow manufacturer’s directions for inserting fruits and vegetables carefully. The order recommended is generally softer produce followed by harder produce (so ending with ginger and beets). Juice until your heart’s content or you run out of produce. Fresh juice is best consumed immediately after juicing, though it may last 24-48 hours in the fridge.

Recipe: Brownie Overnight Oats

Dietitian confessions go both ways. While we’re often the ones people ‘confess’ to about eating certain junk foods, we also like to purify our minds and souls by relating our dietary ‘sins’.

You may remember that we have really loved ice cream throughout our lives, even to the point where travels to Italy were less about the architecture and more about finding the perfect gelateria (true story), but we didn’t reveal that we also grew up making (read: eating) brownies. Heaven on a dessert plate would be the two served together – brownie a la mode style. Hell would be making us choose only one to have at our last dessert. Obviously, it would be a real Sophie’s Choice situation.

As we’ve ventured into finding healthier forms of ice cream (done and done), we’ve done the same for brownies (check out our black bean version). But to have brownies for breakfast? Well, that required a little extra dietary finesse…and so we’ve created a decadent, yet healthy, version of eating brownies for the first meal of the day, or even as a snack for when sugar cravings strike. Care to partake? Here’s the recipe:

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Prep time: 5 minutes

Servings: 2

Ingredients

1 cup organic rolled oats

1 banana, mashed

1 cup non-dairy almond or hazelnut milk (DIY almond milk or the ready-made hazelnut version)

3 tbsp cocoa or cacao powder

2 tbsp chopped nuts (e.g. pecan, walnut, macademia) or nut butter

2 tbsp cacao nibs or 85% chocolate chips, optional

1 tbsp chia seeds

1 tsp ground cinnamon

1/2 tsp vanilla extract

Instructions

Stir together rolled oats, cocoa/cacao powder and chia seeds in a mason jar or other container with a lid. Add nuts, nibs/chocolate chips, banana, non-dairy milk, cinnamon and vanilla extract. Seal the lid and shake vigorously for about 15 seconds. Place in fridge overnight. The next morning, top with chocolate chips and/or fresh berries if you’d like. Enjoy!

Self-care: Simple Sugar Scrub

Winter’s dryness inflicts all sorts of maladies on our skin. Here’s our scrumptious 3-ingredient recipe to exfoliate your skin and help keep it smooth & hydrated. Give it a try this weekend to indulge in something other than, or as an adjunct to, binge-watching Netflix (we suggest Bling Empire – watch lives of luxury and feel luxurious).

Ingredients

1 cup raw turbinado sugar

1/2 cup olive oil

3 drops essential oil of your choice (we recommend peppermint to energize and uplift or lavender to help relax)

Instructions

Put sugar in small mixing bowl, add olive oil until you get to your desired texture, then add the drops of essential oil. Mix well. You may want to transfer the mixture to a glass or plastic jar.

In the shower, gently rub the sugar scrub over your body. Enjoy and follow with a bath or shower. Your skin should feel slightly oily because of the olive oil and soak in fully shortly afterwards. Employ safe shower techniques as the mixture can cause shower/bath to become slick.

Caution: do not exfoliate if your skin is sunburned, otherwise irritated or where there are cuts or sensitive areas. Always do a patch test first.

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White sugar, given what it does to our internal biochemistry, is best used on the outside of our bodies (hence, the Simple Sugar Scrub). Even if you don’t eat a pint of ice cream or drink soda every day, there is a very good chance you’re still getting more added sugar than is serving you. 

This is the time to explore how headaches/migraines, candida, digestive health, infections, fatigue, foggy thinking, and more have connections to sugar. Address the challenge of losing weight while you improve body composition, confidence, and experience more natural energy! Learn more & join our next challenge group.

Recipe: Jackfruit Peanut Noodles

Our first instinct was to call this recipe “Jolly Jackfruit” for two reasons: the red and green vibrant colors are reminiscent of the holidays AND it’s a meal that promotes feeling jolly afterward, fueled with plant-proteins and bright vegetables. It doesn’t hurt that the peanut sauce is to-die-for delicious. Use this meal for your new year’s resolutions of eating healthier and/or more plant-based. Enjoy!

Prep time: about 20 minutes

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

2 cans of young jackfruit

2 tbsp olive oil (coconut oil works too)

6 cloves of garlic, minced

2 cups kale, chopped

1 cup full-fat coconut milk

2 Tbsp coconut aminos (or use soy sauce or tamari)

2 tsp toasted sesame seed oil

1 Tbsp fresh ginger

1/2 cup peanut butter

1/4 cup fresh lime juice (1-2 limes needed)

1/2 Tbsp maple syrup (optional, to help provide a multi-dimensional flavor to the peanut sauce)

8oz rice noodles, prepared according to package instructions

Instructions

Heat the oil in a large skillet over medium heat then add garlic, kale, and red bell pepper to cook for 4-6 minutes. Stir regularly. Drain the jackfruit and remove hard core. Use your hands to pull, or ‘shred’ the jackfruit. Add it to the skillet and cook for about 4 minutes.

Now it’s time to prepare the peanut sauce. In a blender, add the coconut milk, peanut butter, coconut aminos, lime juice, maple syrup, toasted sesame oil and ginger. Blend until smooth then taste and add seasonings or spice until it’s to your liking.

Bring a medium pot of water to a boil and then add the rice noodles and cook according to the package instructions While waiting, pour the peanut sauce into the skillet to coat the jackfruit and veggies with the peanut sauce. Stir and cook for about 2-3 minutes before removing mixture from heat. Serve by placing noodles in a bowl and topping with the jackfruit and veggies. Add cilantro, peanuts, or red pepper flakes for additional flavor and garnish, if desired. This dish is best served fresh but can be easily heated up the next day for a delicious lunch.

If you are allergic to peanuts, take heart – almond butter worked just as well for this recipe.

Roasted Root Vegetables

Roasted Root Vegetables

The beautiful part about a pan of roasted vegetables isn’t just their bright colors, but that you’re able to experiment with different types of root vegetables (e.g parsnips) and use them in a variety of ways during the week. We love putting the roasted vegetables in a grain bowl or on salads.

Yields: about 6 servings

Ingredients

2 medium sweet potatoes

3 medium beets

3 tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp pepper

Directions

Preheat oven to 350 degrees Fahrenheit and cut the veggies into similarly sized pieces. Place the vegetables in a single layer on a baking sheet and drizzle with olive oil. Toss to ensure all pieces are lightly coated and add salt and pepper. Roast for about 30, turning once, until all the vegetables are tender. Garnish with fresh herbs (parsley, rosemary and thyme work well), if desired.

DIY Hippie Granola

Mr. Chef recently ordered granola and seeing it was a reminder of how we miss the crunchy grain-seed-sweet mixture of it all. What we don’t miss are ingredients that include questionable vegetable oil sources and excess sugar. The good news is that it’s possible to have the best of both worlds – a delectable, crunchable mixture AND have it be higher in fiber and protein from ethical, whole food sources. We made a fresh batch today and are sharing the recipe with you. Go with the flow and have some granola-y, groovy mornings. Can you dig it?

Prep time: 15 minutes, cook time: 40-45 minutes

Makes about 6 cups

Ingredients

2 1/2 cups rolled oats

2 cups chopped (or sliced) almonds

1 cup shredded coconut

1/2 cup maple syrup

1/2 cup olive oil

1/2 cup dried fruit such as raisins or goji berries

1/4 cup hemp seeds

2 Tbsp cinnamon

1/2 tsp salt

Instructions

Preheat oven to 275 degrees Fahrenheit. Mix oats, almonds, coconut, cinnamon, and salt in a large bowl then add olive oil and maple syrup. Use rimmed baking sheet and spread mixture out evenly. Bake about 40-45 minutes, stirring every 10-15 minutes, until golden and toasted. About 30 minutes in, add hemp seeds and goji berries to bake for the last 10 minutes. Allow to cool completely and transfer to airtight container. It should keep (if the delicious granola even makes it this long :D) for about 2 weeks.

Chocolate & Banana Nice Cream 🍨

My guilty pleasure recently has been Ben & Jerry’s The Tonight Dough” our early morning client mentioned. “I think I need to break up with it though. I love the flavor but I don’t like how it makes me feel afterwards.”

We get it. Sometimes the foods we love taste good on the tongue and then hit us a bit later with a painful stomachache or bloating. Since we are on Team Ice Cream, we have learned to find, and make, better options.

It may be late summer, but it’s never too late for ice cream, in our humble opinion. What’s even better is when the ice cream loves you back – and for clients with lactose-intolerance or dairy protein sensitivity, or those who just want a healthier option, this is a recipe for you.

Oh, and for those of you who remember Smucker’s Magic Shell – you can have your own chocolate syrup that transforms into a crispy topping. Ready, set, let’s make!

Ingredients

1.5 bananas (ripe bananas are sweeter)

1/4 cup cashews

1/2 tbsp of maple syrup (optional)

3/4 ounce of chocolate (a few squares, depending on the brand)

Dash of sea salt

Instructions

Peel the ripe bananas and stick them in a bag and into the freezer. It will take about 12 hours for it to fully freeze, so this will either have to be planned in advance or keep a nice stock of peeled bananas for when the craving strikes. Stick chocolate pieces in a double boiler to melt down. When the bananas are frozen, put them into the blender along with cashews, and maple syrup. Blend until smooth, crystalline consistency. Transfer to a bowl and carefully pour melted chocolate on top. Sprinkle a dash of sea salt and enjoy this decadent dessert!

Lose the ‘Quarantine 15’ this Quarter!

The kids are in school and fall is right around the corner. You know what this means- temperature drops, staying indoors & more baking. Or does it?

Instead of doing what we’ve always done, and getting the results we’ve always gotten, it’s time to make a different choice this fall and winter. To decide in favor of our health instead of against it. To surprise ourselves with how healthy we can look and feel, and how good our lives can be. 

Maybe this is the perfect time to move yourself from the back burner to the front. You’ve pushed your needs and your niggling health issues aside to focus on taking care of the people important to you.  Now it’s time to cease being in denial and face what is going on in your body and your mind. If weight gain has been a feature of the coronavirus quarantine, now is the time to take control and reclaim your body’s composition, immunity, and vitality.

The doors to Lose the ‘Quarantine 15’ are currently closed – we will open them periodically throughout the year. Join the waitlist and be the first to grab your seat!