- Closet Tips Stolen from Fashion Editors (refinery29.com)
- Bridal Shower Do’s and Don’ts (projectwedding.com)
- How to Make Your Boots Last Forever (lhj.com)
- The Instagrammys: 14 Beauty Pros To Follow Now (elle.com)
- This dress… (anthropologie.com)
- This yummy dish is protein & superfood packed (bullfrogsandbulldogs.com)
- This statement polish was created exclusively for NYFW (butterlondon.com)
- The perfect Fall flat (shopbop.com)
- This is amazing – Need to refuel at NYFW? Don’t fret (lifestylemirror.com)
It’s the start of Summer which means BBQs, picnics and cookouts will soon start to fill your weekend agenda. This raw “pasta” salad is a healthy option for a hot day, and loaded with flavor and antioxidants.
- Pumpkin Seeds
- Fresh Ground Pepper
- Garlic, minced
- Apple Cider Vinegar
- Red Wine Vinegar
- Fresh Squeezed Lemon
- Optional: Drizzle of Olive Oil
Using a vegetable spiral slicer, slice the zucchini and carrots. Chop tomatoes and jicama. Add pumpkin seeds and spices and vinegar to taste. Mix together and serve!
This 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
- 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
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)
After whipping up a batch of Too Delicious To Dip Sweet Potato Fries, layer over broccoli.
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)
Sweet potatoes are one of my favorite foods. I eat one almost daily. They’re high in fiber, good for your heart and they’re a top “beauty food” for your hair and skin. Sweet potato fries are a great guilt-free snack, that I also love to add into my salads or quinoa dishes. I like to avoid the additional calories of “dips” (even though organic ketchup tastes amazing!) so I whipped up a recipe that is totally taste bud approved-no dip required!
Preheat oven or toaster oven to 400 degrees F. Cut sweet potato into slices.
Add spices to taste.
Melt coconut oil, and drizzle over sweet potato slices.
I’ve been so inspired by Ella Woodward of Deliciously Ella lately. She’s always posting delicious smoothie bowls on her instagram, so finally, on Friday I decided to whip of a version of my own. I’ve had one every morning since! They are absolutely delicious, and packed with protein and superfoods.
Blueberry Protein Smoothie Bowl
1 C Frozen Blueberries
1 Packet of Perfect Fit Protein (or scoop of protein of your choice)
2 t Cinnamon
1 T Hemp Hearts
1 T Ground Flax
1 T Chia Seeds
1 T Almond Butter
1/4 C Unsweetened Almond Milk
Place all ingredients in blender, and combine until smooth. Top with flax seeds, hemp hearts, unsweetened shredded coconut, goji berries, and the remaining banana.
- 2 C Kale
- 1 Portobello Mushroom Cap
- 1/2 Red Bell Pepper, sliced
- 4 Pieces of Artichoke, diced
- 1 Brown Rice Tortilla
- Olive Oil
- Dried Rosemary
- Dried Oregano
- Garlic Powder
Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.
Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.
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.
I have a serious weakness for Mexican dishes! I put a healthy spin on your typical Taco Tuesday, minus the calories, but full of flavor. The superfood loaded dish makes it a guilt-free indulgence.
Yields 1 Entree Sized Serving
1/4 C Quinoa, dry
2 C Hearts of Romaine, chopped
1/2 C Black Beans, no-salt added or dried & cooked
1/4 Avocado, sliced
1 Roma Tomato, diced
1 T Salsa
Juice of Fresh Lime
Wow-A-Chihuahua (Whole Foods) or your own blend of cumin, cayenne, garlic, chili, cilantro, onion & red pepper
- Place quinoa in a pot with 1/2 C water, and bring to a boil.
- Once boiling, cover and let simmer, until the water is absorbed.
- Once quinoa is finished cooking, mix in Mexican Seasoning and lime juice, and stir well.
- Chop romaine and place in a bowl.
- Scoop the seasoned quinoa onto the greens.
- Add the remaining ingredients, and top with salsa.
2-3 Small Organic Corn Tortillas
1/4 Avocado, Chopped
1 Small Roma Tomato, Chopped
1-2 T Daiya Pepper Jack
2 t Wow A Chihuahua
Juice of 1/2 Fresh Lime
Layer ingredients on tortillas, and bake in toaster oven until cheese is melted.
Being a vegan, beans are a main source of protein. Since I’m frequently using them in dishes, I decided to start cooking the dried version to eliminate salt, reduce complex sugars and make an abundance to freeze for a convenient go-to. I found a great tutorial on the Chez Bettay blog.
Soak dried beans in water for 4+ hours, or overnight.
Transfer beans into a large pot and cover with water 1 inch above beans. Bring to a boil.
Turn heat down to low, and cover. Cook for 30+ minutes, checking on the tenderness of the beans.
Once cooked, drain the beans in a strainer. May be refrigerated up to 5 days or frozen up to 3 months.
Collard wraps are a lunchtime staple for me. Quinoa and beans are a great base, but adding the right veggies and spices takes it from bland to incredible. This superfood packed recipe has a serious boost of flavor and rings in at only 284 calories.
Yields: 1 Entree Size Serving
2 Whole Collard Green Leaves (with stem)
1/2 C Quinoa, cooked
1/2 C Black Beans, cooked (I used dried to avoid sodium)
1/4 Green Bell Pepper, Steamed
1 oz Artichoke Hearts, Steamed
1 T Fresh Guacamole
2 T Daiya Pepperjack (a dairy, casein, soy & gluten-free cheese)
- Cut each collard green leaf off of the stem, into two pieces (four pieces total)
- Fill with all ingredients (or ingredients of your choice)
- Microwave for 45 seconds to steam collard green and melt cheese.
- Roll up into a wrap and enjoy!
This recipe is incredibly filling and packed with superfoods and protein. It’s vegan, gluten-free and soy-free. It makes for a great post-workout lunch!
Nutritional Content includes all ingredients & 4 collard wraps: Calories: 284 | Fat: 7.1 g | *Sodium: 183.7 mg | Carbs: 43 g | Fiber: 12.6 g | Protein: 12.3 g
(*Based on using dried beans without salt)