Foodie Friday!

We’ve made it through another week and now its time to celebrate! This week I’m coming to you from beautiful Palm Springs where the sun is shining and it’s always a good time for a cocktail…after meditation, yoga, and a nice long walk of course! I’m here through the weekend & enjoying most of my meals out – if you’re ever in Palm Springs, you must try Farm, Jakes, & The Workshop – but didn’t want to leave you hanging, so today on the blog I’m sharing my ‘chicken’ tostada recipe which still needs a little work. Of course if you’re not a vegetarian you’re welcome to sub real chicken for the vegetarian alternative but you certainly won’t notice the difference.

Vegetarian Chicken Tostadas

• whole wheat tortillas
• green cabbage (shredded)
• red onion (diced)
• 3 cloves garlic (rough chopped)
• sweet potato (peeled and diced)
• taco seasoning (chili powder, cumin, garlic powder, onion powder, paprika)
• beer can
• ’chicken’ strips
• refried beans
• cilantro
• lime

Gather your ingredients & start by adding lime, cilantro, & salt to your cabbage. Then heat EVOO in a skillet on medium/high heat and add red onion, sweet potato, & garlic. To the veg., add 1/2 your spice mix & as things begin to stick, add a little beer to loosen, and keep cooking everything down. While the veg. is going, preheat the oven to 350 and brush your tortillas with EVOO. Put the refried beans in a pot with some beer and heat. Add the shredded ‘chicken’ to the veg. with the rest of the beer and spices, and pop the tortillas in the oven. After a few minutes all the flavors in your skillet should meld & the tortillas should be crispy – you’re ready to plate. Start with your tortilla, smear on some of the beans, pile up the veg., top with slaw, & sprinkle on some hot sauce…these suckers pack a punch & are super healthy! Mix up a margarita, kick back, and enjoy!

’til next time, keep smiling! 🙂

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Foodie Friday

Happy Friday!

This weekend is going to be a doozy and we’re prepared with awesome food and bundles of warm clothing to keep us from freezing our faces off on the mountain!

Today’s Foodie Friday post is dedicated to a   Tahoe inspired pizza/flatbread! We’ve been snagging lunch at this restaurant mid-mountain and they have really awesome daily flatbreads….this was one from about a month ago that I had to recreate/put my own spin on. 

Goat Cheese, Sweet Potato, Fennel, Pear, & Arugula Flatbread

1. Whole Wheat Pizza Dough
2. 1 Pear
3. 1  Fennel Bulb
4. 1 block herbed goat cheese
5. 1/2 Sweet Potato (sliced thin)
6. 3-4 tbsp EVOO
7. Sm. Bunch Arugula

Preheat the oven to 475 and prep your toppings. Slice pears, sweet potatoes, and fennel with a mandolin set at thin as possible. Soften goat cheese with EVOO. Roll out pizza dough and spray pizza stone with EVOO. Spread goat cheese over pizza dough, add toppings (except arugula) and place pizza in the oven for 15min or until the toppings start to brown and the crust curls slightly at the edges.

I think pizzas/flatbreads are the perfect, easy, weeknight meal that tastes deliciously comforting but doesn’t break the calorie bank. In fact, I might whip up my own version of the fig and carmelized onion pizza (from Plated) tonight!

’til next time, keep smiling! 🙂

Foodie Friday

Welcome to the weekend!

I think I’m so excited for this weekend that I totally forgot to post today…whoops!! Not that we are going to be doing anything particularly exciting but I get to tackle the mountain again and I’m feeling like a need to redeem myself!

But since this is Foodie Friday you probably want to here about food, haha, so let’s get on with it, shall we? Today’s post is actually an easy sauce or marinade that we’ll be using tonight in our shrimp tacos, Chimmicurri sauce.

I have no idea why it’s taken me so long to try my hand at this herbaceous delight but I can guarantee it will be a household staple for the April’s moving forward.

Chimmicurri Sauce

• 1 bunch parsley
• 1 bunch cilantro
•  2 limes (juiced)
• 2 jalapeños (sort of seeded)
• 3 cloves garlic
• 1 shallot
• 1/4 red wine vinegar
• 1/2 cup olive oil
• salt & pepper

Combine all ingredients in a blender, pulse until well combined & store in an air tight container in your refrigerator. You can use it on just about anything for a burst of bright fresh flavor!

 

’til next time, keep smiling! 🙂

Foodie Friday

Welcome to the weekend friends!

I’ve got a few more classes this weekend and am really excited about taking on a few new classes on my regular schedule!!! Be sure to check out my yoga page for classes, workshops, and information on how to schedule your own private yoga sessions! Now, onto the important stuff…FOOD!! After my corporate wellness presentation on Wednesday (which went splendidly, thanks so much for asking 😉 ) I was feeling inspired to create a homemade version of something I have been eating a lot lately – Health Warrior chia bars. Don’t get my wrong, they make a fabulous product BUT for me, there was too much sugar (three kinds in their snack bars and seven kinds in their protein bars), and I wanted to see if I could avoid paying nearly $20 a box. SOOOO, I read the ingredients on the back and decided it wouldn’t be too much of a challenge to make something similar, and I was right, these are ALMOST as delicious as the real thing!

Chocolate Coconut Chia Bars

• 6 tbsps almond butter
• 1/4 cup honey
• 3/4 chia seeds
• 1 cup HOMEMADE (yep, thats right!! 😉 ) puffed brown rice
• 3 tbsp coconut oil
• 1 cup raw shredded coconut
• 2.5 oz 85% dark chocolate (or something you like)
• 6 scoops protein powder (vanilla plant based or whatever you like)

So the main ‘time suck’ for this recipe, which isn’t even really that bad, is the puffed brown rice. You can always buy it but why not try homemade – cook some brown rice, dry it out in the oven to get the moisture out, puff in HIGH heat coconut oil, and cool on a paper towel to remove excess oil. From there all you’ll need to do is combine all the ingredients, press it out in a parchment covered baking pan, cut into squares, and you’re good to go! I like mine cold so I keep them in the fridge, but you’re welcome to store them in the pantry if you prefer.

I definitely plan to play around with the recipe over the next few weeks and will keep you posted on how things progress, but its certainly a great place to start!

 

’til next time, keep smiling! 🙂

 

 

Foodie Friday (a bit late)

Hey Friends!

With all the excitement of the Yoga Journal Conference these last couple of days I completely forgot to post this yesterday…whoops!! This week’s post is one of the recipes I’ve been using for Phil and I these last few weeks to help us feel like we’re getting something indulgent – Salmon Burgers!I was really intimidated to try and make salmon burgers at first and I really don’t know why…they’re so simple and so incredibly delicious!

Salmon Burgers

• 1 large Sockeye Salmon Filet (skinned)
• 1/2-3/4 cup whole wheat panko bread crumbs
• 1 egg
• 1 cup shredded cabbage
• 2 cups fresh spinach (wilted and strained to
  remove moisture)
• seasonings of choice

 

Skin salmon filet and pulse with egg, veggies, panko and seasonings until well combined. Form the patties with your hand and heat up a skillet under med/med-high heat and spray with olive oil spray. Cook patties for 3-4 minutes on each side until cooked through, then splat between two pieces of sprouted wheat bread with a creamy/healthy slaw, and you’ve got yourself a DELICIOUS dinner or lunch!

 

Until next time, keep smiling! 🙂

Foodie Friday

Welcome to the Weekend!

I am so excited for the 1st Foodie Friday of the month. This and every 1st Friday of the month will be a special Plated edition. Phil and I have used Plated a few times in the past with a lot of success, so this year, I thought it would be cool to highlight some of the interesting recipes they come up with and share them with all of you!Some of you might be thinking, “what happened to this week’s diet regime?!?!?” and I want you to rest assured the only deviation is dinner and each of these recipes definitely healthy. There will also be more details of the weekly diet specifics revealed from week to week…now, back to the deliciousness we’re consuming for dinner this weekend. 

On the menu: 

• Pan Seared Pollock w/blood orange, grapefruit, fennel, arugula and olives
• Whole Wheat Pizza with gruyere, mushrooms, arugula, and ricotta
• Cauliflower and Chickpea tacos with lime crema and red cabbage

All of these delicious meals are between 425-625 health dense calories and I can’t wait to cook them all. Find these and the other recipes of the week here and send me your email in the comments below for a free promotional offer on your own Plated box!

 

’til next time, keep smiling! 🙂