Need something a little more filling to get you through the day. This recipe is guaranteed to keep you fuller and leave you feeling satisfied. I love having my protein first thing in the morning to start my days off with lots of energy and not crashing from breakfast 2 hours after eating it. So sometimes if I really need it,(especially when I know the studio is slammed for the day and I have to teach through lunch) I’ll do a lentil bowl first thing in the morning, only thing if you’re tight on time you have to cook it all the night before. But make a large batch and top it with an egg or piece of Salmon for the perfect lunch or dinner!
- 2 C lentils
- 3 C of veg stock (may need a little more)
- 1 bunch of kale
- 4 carrots
- 1 bunch of beets
- ¼ head of cabbage
- ½ onion
- ¼ cup of nori flakes
- ¼ C pumpkin seeds
- 2 Shallots
- 1/2 orange- zested
- ¼ C olive oil
- Salt and pepper
- Pre-heat oven to 350 degrees.
- Place lentils into a sauce pot add veg stock, season with salt and bring to a boil. Cover and remove from heat until lentils suck up the liquid.
- Add all chopped vegetables to a baking pan or dish with olive oil and salt and pepper. Cook for about 30-40 minutes until vegetables are tender.
- Place lentils in a bowl, add with cook vegetables. Top with pumpkin needs, nori flakes, and orange zest
Holy chocolate! Beware these are addicting and so good you may eat the whole batch! I’ve made these a few times now and added some different spices and even matcha powder to change the flavor profile and for a little pick me up (but with all this chocolate you may not need anymore pick me up!) 🙂 I also used my bourbon infused maple syrup we carry in the Provisions store at the Pilates studio. You gota try it! The best is on pancakes!! These cookies are sticky and messy to make but so worth it!!
- 1 teaspoon baking soda
- pinch of Himalayan sea salt
- 1/2 C of maple syrup or local honey (gota try these with the bourbon infused syrup!)
- 2 eggs
- 1/2 C raw cacao powder
- 2 tsp vanilla- (make sure to use the kind without the alcohol)
- 1 C sunflower seed butter
- 1/2 C dark chocolate (80% cacao or higher)- chopped
- ***(if you want to change them up add a Tbsp of Matcha Powder, add 1/2 tsp cinnamon and nutmeg, or heat them up with a 2 pinches of cayenne)***
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In a bowl, whisk eggs, vanilla, sunflower butter and mix well. Add salt, baking soda, honey or syrup, cacao powder and stir well. Fold in chopped chocolate.
- Wet your hands with water so they’re less likely to stick. Spoon the dough into your hands and roll them into a ball or roll slightly and drop them on the sheet if you want them to look a little more rustic like mine in the picture. **(Remember the dough should be really wet and sticky.)
- Bake for 10-12 minutes. Cool slightly before eating.
- They should be really moist and rich and you can’t eat just one!! Enjoy!
I can’t believe it’s St. Patty’s weekend! I love this holiday, I don’t know if it’s because it’s that time of year where winter is coming to an end, spring will be officially here in 3 days, it’s the beginning date to start sowing your garden and planting cool weather crops, or it’s ingrained in to my blood with a great grandmother from Donegal, Ireland, or maybe it’s because everyone seems to be surrounded by so much luck and happiness on this day. Either way it’s my favorite!
So in honor of everything green and soon to be growing! Here is my matcha green latte recipe in my new favorite cup for St. Patty’s! I hope you love it and are surrounded by lots of luck today! 😉
- 1/2 teaspoon organic matcha
- 1/4 teaspoon local honey
- 1 dash organic cinnamon
- 1 Cup boiling water
- 1/4 Cup unsweetened coconut milk
- Bring water to a boil on the stove. In the mean time in your favorite cup add matcha, honey, and cinnamon.
- In a small sauce pot, add your coconut milk and begin to warm. As the milk starts to warm, use a whisk to froth the milk so you get those nice bubbles.
- Add the hot water to your matcha-stir or whisk well. Then top with your warm and frothy coconut milk. Enjoy!
OMG! How about these guys!! I had a rough emotional week with the loss of my grandmother and she would ask every week when we talked on the phone what new recipe I had made this week. Life has been so busy lately, I haven’t been able to play in the kitchen much so in honor of her and chocolate always seems to make everyone smile. So these little babies should brighten your day no matter if you’ve got 80 degree weather at the beach, 2 feet of snow in the mountains, the holidays got ya in a head spin, or you just need a little emotional pickup!!
Only takes about 20 minutes to make and an hour to wait to let them sit and then you’ll be indulging in them in no time!! I’ve already had requests to make them special for some of my clients for this week so I know you’ll love them too. Here is what you’ll need.
- 1 Cup Walnuts
- 1/2 Cup Hazelnuts
- 1 Cup dates soaked and pitted
- 1 Cup dried cherries
- 1/2 tsp sea salt
- 1/2 tsp Vanilla extract
- 1/2 C Dark chocolate chips
- 1/2 tsp Cinnamon
- Add walnuts, hazelnuts and cinnamon to a Vitamix or food processor and pulse. Still want some chunks and texture to the nuts so make sure not to pulse till it becomes a flour.
- Pour nut mix into a bowl.
- Add dates, cherries, salt and vanilla to the Vitamix or food processor and pulse to make a paste. Again you still want it chunky.
- Add paste to the nuts and mix well.
- On a baking sheet put a layer of wax paper over. Roll nuts/paste into small bowls and place on wax paper.
- In the meantime, bring a pot of water to a boil, put glass bowl on top of the pot and add chocolate chips. Stir until chocolate is completely melted. Make sure not to leave it, it will burn and stick to the bowl. You may need to add some coconut milk to keep it from thickening too much.
- Once the chocolate has completely melted. Spoon chocolate on top of the energy balls. Use a little or a lot, totally up to you.
- Put baking sheet in the freezer for at least an hour. Then pop them off and into a glass container. Keep them in freezer for a healthy snack for some extra energy!
Sundays are usually our day to be home, stay in our PJs, turn on some music, and play in the kitchen. Lately life has been crazy even on Sundays with travel, family and events. So this past weekend, we went back to enjoying a little family time and found some play time in the kitchen. The kids and I decided to make a little mess with these pumpkin pomegranate pancakes. Grab the recipe below!
- 1 can organic pumpkin puree
- 1 teaspoon cinnamon-ground
- 1 teaspoon nutmeg-ground
- 1/2 pomegranate-seeded
- 1 cup pancake mix
- 1 farm fresh egg
- 1 Tablespoon melted butter
- 1- 1 1/2 cup unsweetened coconut milk
- 1 cup brown rice flour
- 3/4 cup white rice flour
- 1 cup GF oat flour
- 1 cup buckwheat flour
- 1/4 cup yellow corn meal
- 3/4 teaspoon xantham gum
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 Tablespoon baking soda
- 1/4 cup sugar in the raw
- Add all dry ingredients to a bowl and whisk together.
- Add egg, butter, milk, and spices and mix until combined.
- Add pumpkin puree and let rest for 10 minutes.
- Pre-heat griddle on medium heat. Lightly grease the surface of the pan, add batter (use amount for size of pancakes you prefer.) When the cakes begin to bubble.
- Top with pomegranate seeds and flip when ready. Cook for about another 1-2 minutes and pile them to the plate. Add syrup and they’re ready to go!
Breakfast always tastes better in a wine glass right? Here is our protein packed Chia Seed pudding recipe. Sweetened with berries and we’ve added some anti-inflammatory cinnamon to it for a little boost for the joints and ligaments. 1 Tablespoon of chia seeds equals 6 oz of chicken in protein so if you’re looking to substitute some of the meat you’re consuming then chia seeds are the perfect option. Remember if you eat your protein first that helps stabilize the body’s blood sugar levels! So remember to go for the protein first! And if you want to substitute different fruits feel free!:)
- 1 Tbsp chia seeds
- 1 C unsweetened coconut milk
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp local honey
- 1 kiwi- peeled and sliced
- 3 gooseberries
- 2 figs
- 5-6 fresh raspberries
- 5-6 fresh blackberries
- 1/2 tsp cacao nibs
- In a bowl or jar, add chia seeds, cinnamon, nutmeg, and milk and stir well. Let sit until the chia seeds absorb the milk.
- Once you have a pudding consistency. Top with cacao nibs, fruit and honey.
- Grab a spoon and dig in!
A little tribute to my baby brother who was just home visiting and with all my private dinners this summer he’s been my go to guy for some different recipe ideas to match up with my menus. This is one he tossed out and told me to make it my own so here it is! Totally a summer salad, probably one of the best ever!! It has a touch of the Eastern Shore. If you’re a Maryland girl like me or live in the Mid Atlantic area you’ll know what I mean as soon as you as you check on the ingredients list.
Loaded with fresh summer veggies, corn, peppers, tomatoes, etc. This will be an easy go to side for your cook outs, picnics, and special events through the rest of summer and going into fall!!!
- 4 ears of corn-shucked
- 1 bag of edamame- hulled/shelled
- 3 cloves of fresh garlic-peeled and chopped finely
- 10-15 cherry tomatoes- quartered
- 3 small sweet peppers- chopped
- 3/4 C Olive Oil
- 1 Lemon juiced
- 1 1/2 Tbsp Old Bay Seasoning
- Fresh Ground Pepper
Directions: Pour all ingredients into a Mason jar and shake well!
Directions for the salad:
- Preheat grill- set medium to high heat
- In a baking pan, drizzle oil to keep veggies from sticking. Spread out edamame and chopped garlic. Salt and pepper well and place on the grill. Keep stirring to avoid burning, but you may like the char on your veggies for added taste! About 10 minutes
- Lay corn on the grill as well and allow corn to char or blacken in parts. Don’t let the whole cob burn just a little roasting. About 8-10 minutes. Make sure to turn on all sides.
- Once the corn is done, let it cool and remove corn from the cob. Easiest way is to stick the cob in a bowl and then run a knife down it to cut off the cob. It will catch in the bowl.
- Add garlic, edamame, tomatoes, peppers. Top with dressing and mix well. Serve warm or refrigerate to chill!
Great summer slaw! Perfect for those long hot days and when you just need something light on the belly! The Poppy seed dressing makes it refreshing. Really quick to make! Double the recipe and you’ll have lunch for a couple of days!!
- 1 package of Brussels sprouts-Chopped finely
- 1 small head of Radicchio-Chopped finely
- 1/4 cup sliced almonds
- 1 Shallot-finely chopped
- Sea Salt-pinch
- Fresh Ground pepper
- 1 tsp ground mustard
- 1/2 C white vinegar
- 1/3 C sugar
- 1 tsp sea salt
- 1 tsp grated onion
- 1 C olive oil
- 1 Tbsp Poppy seeds
Dressing Directions: In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. Pour into a mason jar and keep in the fridge till you need it again.
In a large bowl, add Brussel sprouts, Radicchio, shallots, Salt and Pepper. Top with dressing and mix well! Then top with sliced almonds and indulge!
Man it is hot out!! Even at 8:00 am on the beach for Pilates on the beach classes it’s stifling. Need some thing light and refreshing for those super hot days??? This is the perfect summer smoothie! Loaded with antioxidants, this is the perfect refreshing drink for hot and humid days! Tastes just like summer and it’s good for you!! Enjoy!
- 1 cup water
- 2.5 cup watermelon
- 1.5 cup cantelope
- 1 spring of mint
- 2-3 cubes of ice
- Add all ingredients into a blender and mix well.
- Pour into a mason jar and enjoy!!
Sundays are my only day usually home with the family and with summer coming and the studio about to go buck-wild, sometimes I don’t even get Sundays with my favorite little people. But every Sunday the kids come jumping on the bed and ask what pancakes we’re making for breakfast. Usually I let them decide what to put in as the summer progresses, there is a lot more choices for fruits and goodies.
This time of year we are right on the cusp of local strawberries coming into play. So this time I decided as I rummaged through the refrigerator. Strawberries and coconut always go well together!! So here are is my new pancake recipe!!
Ingredients: Makes about 10 medium-sized thick pancakes
- 1 1/2 C of Gluten-free pancake mix. (Trader Joe’s has a great one!) ( You can also make your own flour mixes, but a box already together is way faster and cheaper! Just read the label for good quality ingredients)
- 2 eggs
- 1/2 C of water (may need a little extra if it’s too thick)
- 1/4 C of Coconut oil-melted down
- 2 Tbsp Cacao Powder (secretly through this in again)
- 1 container washing and sliced thin strawberries
- 1 C unsweetened shredded coconut
- Coconut oil or spray for the pan while cooking
- In a bowl add flour mix, eggs, water, cacao powder, coconut oil and mix well. Add more water if it seems too thick.
- Preheat and oil pan so pancakes will not stick. Keep heat on medium once the pan has warmed up.
- Scoop in pancake mix to the pan, whatever size you would like. Remember these will be thicker so make them a little smaller.
- Top with shredded coconut, and 3-4 slices of strawberries. Once the pancake begins to bubble you can flip them so they cook all the way through.
- Stack them high on a plate add some fresh berries to the side or top with a pinch of coconut flakes and a little pure maple syrup if you wish.
- Dig in and enjoy!