ACAI Bowls & Starting Fresh

Finally, got a morning to myself in almost 6 months where I wasn’t rushing to get kids out, scrambling to get to the studio or to the beach to teach class or train an early client, while my season of chaos has slowed a little… after months of 60-70 hour work weeks, its catch up time on doctors appointments, car repairs, meetings, errands galore, and the house. That is a whole monster to tackle in itself! Can I get an Amen??

So I’ve finally decided to refocus and spend some time re-evaluating time, life, what is most important, what the future could hold, and what my dreams and aspirations are going forward from today. This is not easy coming from a type A, perfectionist, workaholic, and guilt driven woman with three small children!

Small changes lead to big results is what I tell my clients all the time. So I’m taking my own advice for once! So my small change was going back to basics and finding the few things that make me feel whole and inspired again. It all started with an ACAI bowl (and waiting till the kiddos were off to school.) 🙂

I sat down with my new ACAI recipe and made a list of things to do for myself today that would jump-start inspiration and feel accomplished for the day. (yes I did have a small to do list-but I made sure to make sure it was small and quick to accomplish!)

Do you need a restart, a self-care day, and refocusing jumping off point? We all need days where we can quiet the mind, spark creativity, recharge the soul, and all it takes is a little time in the kitchen for a recipe, a matcha latte and a blank notebook, dusting off the guitar that stares at you everyday in the corner, or cleaning out your drawers so you can actually put your clothes away. Here’s to your little pop of inspiration to live today a little better and of course my new ACAI Bowl recipe to make you feel even better! Here’s to free time, powerful antioxidants, and a healthy boost of goodness.

Recipe:

Ingredients:

  • 1 package of frozen ACAI (Sambazon is the best) or 2 Tbsp of powdered
  • 2 cups coconut milk
  • 1 Tbsp local honey
  • 1 tsp cinnamon
  • Ice if needed

Toppings:

  • 1/2 Mango-chopped
  • 1 Tbsp dried cherries
  • 1 tsp Cacao Nibs
  • 1 Tbsp Coconut Chips

Directions:

  1. In a blender or Vitamix add ACAI, milk, honey and cinnamon, and ice if needed and blend.
  2. Pour into a bowl. Add toppings. Grab your spoon and dig in!
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Lentil Buddha Bowl

lentilNeed 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

 

Directions:

  1. Pre-heat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Place lentils in a bowl, add with cook vegetables. Top with pumpkin needs, nori flakes, and orange zest

Chocolate SunButter Cookies

sunbutter cookiesHoly 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!!

Ingredients:

  • 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)***

Directions:

  1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. Bake for 10-12 minutes. Cool slightly before eating.
  5. They should be really moist and rich and you can’t eat just one!! Enjoy!

Pumpkin Pomegranate Pancakes

pumpkin-cakesSundays 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!

Ingredients:

  • 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

Pancake Mix

  • 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

Directions:

  1. Add all dry ingredients to a bowl and whisk together.
  2. Add egg, butter, milk, and spices and mix until combined.
  3. Add pumpkin puree and let rest for 10 minutes.
  4. 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.
  5. 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!

 

Berry Cinnamon Chia Seed Pudding

chia-seed-breakfastBreakfast 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!:)

Ingredients:

  • 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

Directions:

  1. In a bowl or jar, add chia seeds, cinnamon, nutmeg, and milk and stir well. Let sit until the chia seeds absorb the milk.
  2. Once you have a pudding consistency. Top with cacao nibs, fruit and honey.
  3. Grab a spoon and dig in!

 

 

Summer Roasted Corn & Edamame Salad with Old Bay Lemon Vinaigrette!

old bayA 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!!!

Ingredients:

  • 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

Dressing:

  • 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:

  1. Preheat grill- set medium to high heat
  2. 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
  3. 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.
  4. 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.
  5. Add garlic, edamame, tomatoes, peppers. Top with dressing and mix well. Serve warm or refrigerate to chill!

 

 

 

Summer Brussels Slaw with Poppy Seed Dressing

Brussels 2

 

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!!

Enjoy!

 

 

Ingredients:

  • 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

Dressing:

  • 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.

Salad Directions:

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!

 

 

 

Gluten-Free Strawberry Coconut Pancakes

straw panSundays 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

Directions:

  1. In a bowl add flour mix, eggs, water, cacao powder, coconut oil and mix well. Add more water if it seems too thick.
  2. Preheat and oil pan so pancakes will not stick. Keep heat on medium once the pan has warmed up.
  3. Scoop in pancake mix to the pan, whatever size you would like. Remember these will be thicker so make them a little smaller.
  4. 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.
  5. 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.
  6. Dig in and enjoy!

Tropical Chia Seed Pudding

tropical chiaWoke up yesterday, on this spring April morning with a snow-covered ground, two kids with strep throat, a baby getting over a cold, and it was my only day off for the month to not have clients, run errands, have a meeting, and just be ALONE! Well needless to say that didn’t happen so while they were all nestled in their beds, I took a mini tropical vacation with my breakfast! These days I get excited if I can sit and eat my food, let alone use 2 hands. 🙂

So I needed a quick mood booster, energy restorer, and it had to be quick because once I’ve finally got my food ready to sit down and enjoy, there’s crying, fighting, or tears always in the background! So here’s to a mini getaway even if it’s just 10 minutes to eat and daydream that there’s no snow on the ground and you’re enjoying fruit from a tropical island!

Ingredients:

  • 2 1/2 Tablespoons Chia Seeds
  • 1 C unsweetened Coconut Milk
  • 1/2 tsp raw honey
  • 1 Tbsp Unsweetened Shredded Coconut
  • 1/2 Tbsp Cacao Nibs
  • 2 Passion Fruit- fruit removed
  • 1 Kiwi- Peeled and sliced
  • 1 Tbsp dried Cranberries
  • 4 Organic Strawberries- sliced
  • 1 Tbsp Buckwheat Groats

Directions:

  1. In a bowl- pour in chia seeds, then add milk. Wait about 5-8 minutes let the chia soak up the milk. Add honey and stir to make sure all is combined well.
  2. Start layering strawberries, kiwi, passion fruit, cranberries, coconut, and groats
  3. Sprinkle on the cacao nibs for a little chocolate flavor
  4. Grab a spoon and dig in!

 

Vanilla, Coconut, Chocolate Muffins

Choc muffins

Lately I seem to be on a chocolate and coconut kick. I’ve been putting them in everything from yogurt to pancakes and now I tackled muffins. I’m not too much of a baker but it was a rainy dreary day, I decided to make these along with the lasagna I put in for the kids dinner. (Which by the way I subbed the Ricotta Cheese and used blended down Garbanzo beans to make a paste instead! Cuts out the bad fat, real with the good fat and still enjoy comfort foods with out all the guilt!!) So if you need a chocolate fix and one that doesn’t leave too much guilt. These are your muffins!!

Makes 20-24 muffins

Ingredients:

  • 2 Organic eggs
  • 2 Cups Coconut flour
  • 3 Tbsp Cacao Powder
  • 1/2 Tsp Gluten-free baking soda
  • 1/3 Cup Coconut Sugar
  • 1/4 tsp Organic Vanilla Extract
  • 1/4 Cup unsweetened Coconut Milk (may need a little more if batter is too thick
  • 1/4 Cup unsweetened shredded coconut
  • Pinch of sea salt

Directions:

  1. Pre-heat oven to 200 degrees.
  2. In a bowl mix all dry ingredients together.
  3. Add in milk, egg, vanilla extract.
  4. Mix well until combined
  5. Using cupcake liners, spoon in batter.
  6. Bake for 15-18 minutes.