paleo

Fixate Cookbook

fixate cookbook | TheSubtleStatement.com #21dayfix #fixate #weightloss

I can’t express how much the 21 Day Fix & 21 Day Fix Extreme meal plans have been a game changer. They aren’t a “diet,” they’re a guide to living a healthy, portion-controlled lifestyle, with room for indulgences.

Autumn Calabrese came out with 101 recipes from breakfast, lunch, dinner, soups, salads, dressings, side dishes, snacks, desserts and cocktails. They include Paleo, gluten-free, vegan, and vegetarian recipes. Each recipe labels the amount of containers, so it makes your life even easier. I love that she included a ton of kid-friendly recipes also, perfect for busy moms!

Here’s a sneak peek of four Fixate recipes here!

Fixate is available today on the shop section of my coach website! If you don’t have containers, you can purchase it with containers also.

fixate cookbook 2 | TheSubtleStatement.com #21dayfix #fixate #weightloss



Chocolate Chocolate Chip Deep Dish Cookie Pie

Chocolate Chocolate Chip Deep Dish Cookie Pie | TheSubtleStatement.com | vegan | gluten free | low calorie

Ending Valentine’s Day with a decadent dessert is essential, but one ranked healthy, vegan, gluten free and under 200 calories? Um, jackpot. You’ll never guess the main ingredients of these sugar-free, yet absolutely rich piece of goodness. I changed up this yummy recipe, with an indulgent twist. Melt the chocolate chips before adding for a delectable chocolate treat.

Chocolate Chocolate Chip Deep Dish Cookie Pie | TheSubtleStatement.com | vegan | gluten free | low calorie

Add a scoop of ice cream to complete (Luna & Larry’s dairy free is tdf)! Champagne optional 🙂

Chocolate Chocolate Chip Deep Dish Cookie Pie | TheSubtleStatement.com | vegan | gluten free | low calorie IMG_6489

Savory Fall Salad

Savory Fall Salad | TheSubtleStatement.com

This salad packs the Fall flavor with the peppery taste of arugula, the savory taste of dulse, and just the right balance of browned pumpkin seeds, goji berries, and rosemary. Portobello mushrooms give it a hearty taste, while served warm. Perfect lunch or dinner for the dropping temps!

Savory Fall Salad | TheSubtleStatement.com

Savory Fall Salad | TheSubtleStatement.com

Savory Fall Salad | TheSubtleStatement.com

Savory Fall Salad | TheSubtleStatement.com

Ingredients

  • 2 C Arugula
  • 1 Portobello Mushroom Cap, sliced
  • 1 Small Roma Tomato, sliced
  • 1/3 Dulse
  • 1 T Raw Pumpkin Seeds
  • 1 T Chia Seeds
  • 1 T Hemp Seeds
  • 1 T Goji Berries
  • 1 Spring of Fresh Rosemary
  • 2 t + 1 t Olive Oil
  • 1 T Apple Cider Vinegar
  • 1 T Balsamic Vinegar
  • Fresh Ground Pepper
  1. Wash and dry arugula, place in bowl. Add with tomatoes, dulse, and hemp and chia seeds.
  2. Heat 2 t olive oil in pan and sauté mushrooms with rosemary.
  3. Once mushrooms are almost fully cooked, add pumpkin seeds and goji berries and let brown.
  4. Top portobello mixture over bed of arugula and 1 t olive oil and vinegars. Mix well.

Superfood Veggie Bowl

Superfood Bowl #vegan #glutenfreeThis is my favorite lunch recipe, it’s filled with a variety of color and flavors and packed with amazing beauty foods and nutrients for great hair, skin and fat burning properties. It’s best made in bulk to enjoy throughout the week, since the recipe includes multiple steps.

Yields: 1 Serving

Ingredients

  • 1/2 C Water
  • 1/4 C Quinoa
  • Dried Spices: Rosemary, Basil, Oregano, Paprika, Nutritional Yeast, Chili Powder, Garlic Powder, Fresh Ground Pepper
  • 1/4 C Broccoli
  • Too Delicious To Dip Sweet Potato Fries
  • 2 C Kale
  • 1 T Coconut Oil
  • Handful of Clover Sprouts
  • Handful of Crunchy Sprouts
  • 2 T Raw Pumpkin Seeds
  • Organic Apple Cider Vinegar
  • Organic Balsamic Vinegar

Superfood Bowl #vegan #glutenfree

Bring water, seasoned with rosemary, basil and oregano to a boil. Add quinoa, cover and let simmer 15-20 minutes. Once water is absorbed, fluff with a fork.
Superfood Bowl #vegan #glutenfree

Season broccoli with fresh ground pepper, oregano, paprika, and nutritional yeast, then drizzle coconut oil and bake in oven/toaster oven on 450 degrees F until slightly browned. (About 10 minutes)
Superfood Bowl #vegan #glutenfreeAfter whipping up a batch of Too Delicious To Dip Sweet Potato Fries, layer over broccoli.
Superfood Bowl #vegan #glutenfree

Next, make a batch of crispy kale. Wash and dry thoroughly, and place in a mixing bowl. Season with chili powder, garlic powder, paprika, nutritional yeast, and oregano. Drizzle coconut oil and bake at 450 degrees F, until crisp. (Around 15 minutes)

Superfood Bowl #vegan #glutenfree

Layer crispy kale into bowl.
Superfood Bowl #vegan #glutenfreeAdd a sprouts, crunchy sprouts, pumpkin seeds, and vinegar.
Superfood Bowl #vegan #glutenfreeSuperfood Bowl #vegan #glutenfreeEnjoy!

Portobello Fajita Salad with Pineapple Mango Salsa

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I’ve been portobello crazy lately. It’s such a great lunch or dinner (or even breakfast) staple, that compliments any flavor or theme.

I purchased Fresh Pineapple Mango Salsa on a recent trip to Whole Foods, and thought it would be the perfect pairing on top of a portobello cap. The colorful dish is a great start to Spring with a major burst of flavor.

Portobello Fajita Salad:

  • 1 Large Portobello Mushroom Cap
  • 1/3 Onion, Chopped
  • 1/2 Orange Bell Pepper, Chopped
  • 1 t Olive Oil
  • Balsamic Vinegar
  • Garlic Powder
  • Fresh Ground Pepper
  • 2 C Organic Arugula
  • 1 Roma Tomato, Chopped

Preheat oven 425 F degrees. Wash and clean portobello cap, and place on baking sheet. Scoop onion, bell pepper and fresh pineapple mango salsa on top. Sprinkle with garlic powder and fresh ground pepper, and drizzle olive oil and balsamic. Bake 10-15 minutes, or until fully cooked. Place arugula in a bowl, and add remaining ingredients. Top with fresh pineapple mango salsa and drizzle with balsamic vinegar.

Fresh Pineapple Mango Salsa

  • 1 C Mango, Diced
  • 1/2 C Red Bell Pepper, Diced
  • 1/4 C Red Onion, Diced
  • 1 C Pineapple, Diced
  • 1/2 C Fresh Cilantro
  • 1 Jalapeño Pepper, Diced
  • Garlic, Minced
  • Fresh Ground Pepper
  • Juice from 1 Lime

Toss all ingredients in a large bowl and serve.


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Zucchini Pasta

Zucchini Pasta

Zucchini noodles are a healthy alternative to pasta that I often order, while eating out.  When I came across this gadget online, I knew immediately that I needed to own it. It spirals every thing from zucchini to cucumbers, and is really simple to use.

Zucchini Pasta #vegan #glutenfree

Once zucchini is spiraled, it can be eaten raw in salads or boiled like pasta noodles. In a sauce pan, bring water to a boil and add zucchini. Boil for two minutes. Strain the noodles and get rid of any excessive water.

Zucchini Pasta #vegan #glutenfreeGet creative by adding a sauce and additional veggies. For a quick dinner, I added organic marinara sauce, fresh oregano, pepper, kalamata olives, cannellini beans and nutritional yeast (which has a nutty/cheesy flavor & is high protein & in Vitamin B.) Vegan, gluten-free and low calorie, it’s great for a “lean & green” dinner. 
Zucchini Pasta #vegan #glutenfree

Happy New Year!

Happy 2013! I appreciate all of your support during 2012, and I’m excited for new opportunities in the new year, as the end of this month marks the first birthday of The Subtle Statement!

I’m ringing in the new year in sunny Florida, which is quite a nice change from the snowed in streets of Pennsylvania. Nothing makes you appreciate warm weather like coming from heavy snow fall and 20 degrees!

Florida - The Subtle Statement

I’m beginning the year with The Whole 30 Program. I eat healthy most of the time, but around the holidays I tend to slack off with too many treats and snacking, so I want to start fresh, because I feel healthiest (both inside and out) while I’m eating clean. The guidelines are pretty strict, but the explanation of “It’s For Your Own Good,” really motivated me. It’s only 30 days.. I can do this.

Whole 30

Being a vegan, makes the program more challenging because it does focus heavily on protein from animal sources, such as meat, seafood and eggs. Grain-free tempeh, edamame, and  a generous amount of veggies, fruits, and healthy fats will be the foundation of the month’s meals. I’m up for the challenge.

Whole 30

Have you finished or plan to start The Whole 30? If so, I’d love to hear your feedback!

Wishing everyone best wishes in the new year!

Delish Squash Bisque

Right around this time last year, I read The Beauty Detox by celeb nutritionist, Kimberly Snyder. It’s an amazing approach to healthy eating and the order of food consumption. Her book is filled with tons of yummy recipes that are antioxidant filled to promote a radiant glow. With cold, rainy weather the last few days, I’ve been craving her Delish Squash Bisque. It’s the perfect Fall soup for a chilly day. I made it today, along with Tone It Up’s 3 Ingredient Cookies. What are some of your favorite comfort dishes for cold weather?

Delish Squash Bisque

1 medium acorn squash
2 cloves of garlic, minced
1 large sweet onion, minced
1 Tbs. coconut oil or vegetable broth
3 celery stalks, cubed
2-3 full carrots, cubed
1 tsp. ginger, grated
½- 1 Tbs. of Celtic or Himalayan sea salt, as needed to taste
¼ tsp. black pepper
2 cups of water
1 cup unsweetened almond milk

  1. Cut the acorn squash open, remove seeds and peel, and cut into cubes.
  2. Heat coconut oil or vegetable broth in a large cooking pot.
  3. Lightly sauté the garlic, then add the onion and the grated ginger.
  4. Do not overcook! Use medium rather than high heat.
  5. Add salt and black pepper and stir in.
  6. Add the rest of the vegetables and gently cook over low heat, until they lightly start to soften.
  7. Add water and cover, simmering the vegetables for 30 minutes or so, or until tender.
  8. Pour mixture into blender and puree. Add the unsweetened almond milk. *(I use an immersion blender instead, to avoid transferring the soup back and forth. Great investment!)
  9. Add back to the cooking pot and keep on low heat.
  10. Serve and enjoy!

 I made these simple cookies (with a not so simple taste!) from the Tone It Up blog for a mid-morning snack. I added cinnamon, pumpkin spice, and carob chips. They’re delicious! If you follow the Tone It Up Program, they’re a great option for Meals 1-3.

Tone It Up 3 Ingredient Cookies

2 Medium Ripe Bananas
1 Cup of Oats
1 Scoop/Packet Perfect Fit Protein Powder (or other favorite brand!)

*Optional: I added Cinnamon, Pumpkin Spice & Carob chips

  1. Mash your peeled bananas in a bowl with a fork ~ mash well! Add in the scoop of Perfect Fit and keep mixing. Depending on how ripe your bananas are, you may need to add a few drops of almond milk or water to make your dough the right consistency. Lastly, mix in the oats.
  2. Use a spoon to drop the dough on your cookie sheet ~ be sure to coat it with non-stick cooking spray ~ and lightly press down to flatten. This helps it bake better!
  3. Bake at 350° for 15-20 minutes or until golden brown! If they are still a little mushy, just bake for a little bit longer.

Other great optional add-ins include: raisins, pumpkin spice, pumpkin puree, cranberries, walnuts, slivered almonds