Cookin' with Carmel

Train with me at home

March 25, 2020March 25, 2020Leave a comment

Hope this message find you well and healthy.

I miss teaching so much in the studios but I am happy to offer VIRTUAL WORKOUT CLASSES WITH ME!

Starting THIS Thursday! Full Body Workouts 8:30am(pst) Tuesdays and Thursdays, just download the app Zoom and follow this link:

https://www.lubbdubb.io/class/workout-from-home-full-body-with-carmel/RfebKBeE3?ref=9v7e6tjAv

Let’s get sweaty and stay strong, while we get stronger, during this time️

Email coachcarmelhall@gmail.com with any questions/concerns.

I want to hear from YOU!

October 9, 2019November 19, 20191 Comment

Time for a vote!

What type of recipe would you like to see next on Cookin’ with Carmel?

1. Something sweet for breakfast

2. A hearty fall dinner

3. More along the lines of DIY, like a healthier version of Nutella

Let me know what you would like to see next! And come see me for a workout, I’m hopping all over the city and have some cool food and fitness events coming up!

EggCELLENT Spinach Cups

August 31, 2019August 31, 20192 Comments

Back to food blogging with an EGGCELLENT recipe EGG SPINACH CUPS! While easy as 123, sometimes simple is best. Perfect for mornings on the go!

Recipe and utensils needed:

-10 eggs

– 1 cup of spinach, chopped

– Salt and pepper to taste

Optional add ins: your favorite cheese, tomatoes, mushrooms

– muffin tins

Method:

Preheat oven to 350F. Put spinach(and any additional veg) in muffin tin(s). Whisk eggs well with salt and pepper, and pour over veg. Bake for 12-15 minutes or until fluffy. Top with hot sauce for an extra kick!

Store in airtight container in fridge. Recipe can be easily doubled, and muffins can be frozen for up to two months.

Hopefully I will be bringing at least one recipe to my blog going forward BUT have you noticed y new page on here? If you’re looking for a one on one session let me know OR email me about what studios I teach at in the SF!

Saintly Reese’s Shake

May 22, 20181 Comment

Reese’s is my absolute favorite chocolate bar! Anytime there is a combo of chocolate and peanut butter, I’m there!

This Shake has quickly become my favorite post workout recovery. Frozen banana and cauliflower rice make for an extra creamy texture, and you’d think this a milkshake. Just slice up a banana and freeze overnight. And for the caul rice, just blitz half of a head of cauliflower in a food processor until fine.

Full of nutrients to refuel, I will be drinking this a lot! You can purchase any IdealFit product on their site and be sure to use the discount code CARMEL10 for savings (who doesn’t love saving?!).

Saintly Reese’s Shake

Ingredients:

1 frozen banana

3 heaped tablespoons cauli rice

2 teaspoons vanilla extract

1 teaspoon honey/agave nectar/maple syrup*

1 1/2 teaspoons cacao powder

1 scoop chocolate protein powder, I used IdealFit Chocolate Brownie

1 1/2 tablespoons IdealFit Peanut Butter Powder

1/2 cup vanilla almond/soy milk*

Method:

Put all ingredients in your blender and bitz, scraping down the sides, until smooth! Drizzle almond butter on the sides of a tall glass, and top with coconut cream, chia seeds, and nuts.

*If you like your Smoothies on the sweeter side add a teaspoon more of your sweetener

*If the frozen bananas aren’t breaking down, add a few tablespoons of water

Chia Cranberry Vanilla Bars

May 19, 2018May 19, 2018Leave a comment

Protein Bars, I can never have enough around! Whenever I get the chance, I like to make them at home. This way, I can see what exactly goes into them!

They’re packed with flavor, have no added sugars(well besides a little maple syrup), and they’re pretty filling. I’ve been eating them before I teach, or after I take a class and they tie me over until the next meal.

Chia Cranberry Vanilla Protein Bars

Ingredients

1 scoop IdealFit Vanilla Protein Powder

1 tablespoon IdealFit Peanut Butter Powder

1 cup oats

1/2 cup cashews

3 tablespoons chia seeds

2-3 tablespoons maple syrup*

2 teaspoons almond butter

6-7 tablespoons of almond milk**

handful of dried cranberries

*see below

Method

In a food processor, blitz oats until fine. Add in the cashews and blitz. Then ad the rest of your ingredients, EXCEPT the almond milk. You will add this little by little, while blitzing and scraping down the sides of the bowl, until the mixture comes together like cookie dough. Scoop the dough out of the food processor and into a mixing bowl. Fold in cranberries.

Press the dough into a square dish (either your usual brownie one, a bread tin, or a tubberware). Chill in fridge for 15-20 minutes. Slice into whatever size you desire, and enjoy!

*You can add more maple syrup if you like your bars more sweet

**Start with minimal amount of almond milk and add as you go, so start with only 5 to 6 tablespoons. You might need more than 8 tablespoons, just add slowly until dough comes together.

Fake Away: Mongolian Beef with Sesame Cauli Rice

March 19, 2018March 19, 2018Leave a comment

I made this Fake Away a couple of weeks ago, and after some tweaking it’s finally ready to share! I am quite obsessed with cauliflower, can you tell? I use it in everything, even in smoothies when I don’t have an avocado or banana on hand, it adds a thickness.

This is a quick and delicious alternative to the traditional take away.

Mongolian Beef

Ingredients:

Serves 3

1 lb flank steak (buy in strips or slice; I bought in cubes), or replace with mushrooms or tofu

1/4 cup cornstarch or flour

1/3 cup of soy sauce or coconut aminos

2 tbsp coconut oil

1/2 white onion, diced

2 cloves of garlic, minced

1/2 cup water

6 tbsp honey

1/2 tsp grated ginger

mix of bell sliced bell peppers

Method:

In a measuring cup or small bowl, whisk the soy sauce, ginger, honey and water until well combined.

unnamed-9 Heat the coconut oil in a large sauce pan over medium heat. Sautee the onion and garlic until soft.

Pour the soy sauce mixture into the sauce pan. Let it come to the boil, then add your cornstarch or flour. Continue to whisk until the mixture thickens, this should take about 2-3 minutes.

Add the meat, being aware not to overcrowd the pan and pieces of meat. Cook through. Then add your vegetables. Serve over Sesame Cauliflower Rice.

Sesame Cauli Rice

Ingredients:

1 head of cauliflower

1/2 of white onion, diced

1 clove of grlic minced

2 tablespoons sesame seeds

1 tablespoon vinegar

Method:

In a food processor, blitz a head of cauliflower until flour like consistency.

In a pan, sautee onion and garlic in a tablespoon of coconut oil. Add sesames seeds. Then add cauli rice and sautee until slightly golden. Pour in vinegar and stir. Top with Mongolian Beef.

Enjoy!

Pineapple Lime Salmon and Lime Cauli Rice

March 12, 2018March 12, 2018Leave a comment

This week marks teaching at Burn Pilates SIX MONTHS! It’s been a whirlwind and it really does feel like six months, yet it also feels like I just started. It is truly inspiring to see client’s transformations(mentally and physically), and lately, maybe it was the Rihanna vs Beyonce Playlist I had for them today, but clients have been PUSHING! Like 150%. So if you’re a Burn client and have been to my class, THANK YOU for working hard!!

I really have been feeling inspired by my clients/classes to stay on track. Not only does staying healthy give me the energy I need to teach, it allows me to perform better when I attend fitness classes. Working out makes me feel strong and clears my mind, while eating right is my fuel.

After teaching my Sunday double, and doing a home workout, I needed some refuel. This is the perfect balance of sweet, savory, spice, and packs a BIG NUTRIENT DENSE PUNCH!

PINEAPPLE LIME SALMON AND LIME CAULI RICE

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Ingredients:

Serves 1

Salmon filets (1 per person)

Fresh pineapple chunks

1/2 clove of garlic minced (use 1 whole one if cooking for more than one)

1/2 teaspoon paprika (more for an extra kick)

1 teaspoon of roughly chopped parsley

1 lime

1 head of cauliflower

2 tablespoons white onion, diced

Joy Loops Hot Pepper Mix

Pinch of Himalayan salt and pepper

Method:

FOR SALMON:

Preheat oven to 400F. Tear of enough foil to wrap around salmon filets.

Zest the lime(you may only end up using a little bit, but why not put some in your Paddy’s Day cocktail later this week?!). Then cut in half. Using one of the halves, cut three slices. With the other half, juice it. unnamed-3

Lay foil flat on baking tray, and drizzle a little bit of oil(olive or avocado). Play two slices of lime. Then place two slices of lime. Top with your salmon. Add two pinches of lime zest, paprika, salt and pepper, garlic, pineapple, and a sprinkle of salt and pepper. Drizzle with a tiny bit more oil.

Wrap up the foil and bake in the oven for 12-15 minutes, or until salmon is flakey.

FOR CAULI RICE:

In a food processor blitz the cauliflower until rice like consistency. I only used about less than half a cup of cauli rice, feel free to use more or less! Store the rest in fridge, for the recipe coming up next!

In a sauce pan melt two teaspoons of oil or butter of choice, I used Earth Balance Vegan Butter. Then saute the onion until translucent, add in the cauliflower for about 2 min. Stir in lime juice(pan will sizzle) and 3 big pinches of zest, season with salt and pepper, and BOOM! Cauli rice in under 5 minutes that is flavorful!

PLATE UP: Just top a bed of the cauli rice with the salmon, serve with a side of greens, and drizzle a tablespoon of Joy Loops Hot Pepper Mix! Enjoy!

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Healthy No Bake Red Velvet Cookies

February 12, 2018February 12, 20181 Comment

Last week I gave a food demo, my second one, at the San Francisco Public Library. It was a Valentine’s Day themed demo, with “Heart Smart Treats”. I took classic desserts and put a healthy spin on them. Each dessert is packed with nutritional value including protein, antioxidants, and vitamins. You could pretty much eat each for breakfast, lunch, and dinner!

The first dessert was a tofu based Cheesecake. Dish number two was a beet based No Bake Red Velvet Cookie Dough. And lastly, an avocado based Chocolate Mousse. I am going to split the desserts up into three blog posts.

The first one I’m sharing is No Bake Healthy Red Velvet Cookie Dough! I ditched process sugar, flour and food coloring to give you this good for you doughp dough! Beets are a great source of antioxidants, potassium(essential for nerve and muscle function), an anti-inflammatory, and so much more.

Ingredients:

1 beet (*see below)

1/4 cup maple syrup

1 tsp vanilla extract

2 cups oat flour (*see below)

3 tbsp coconut/almond flour

Method:

Roast the beets, no oil, no seasoning. (So there is a little oven use, but if you do this on a meal prep day, you can roast a couple of beets and use throughout the week in salads/other main dishes!)
In a mixing bowl, combine dry ingredients. When the beet is done, let cool. Add to the food processor with about 2-3 tablespoons of water, and puree until smooth.
In a smaller mixing bowl, combine wet ingredients and ONLY HAlF A CUP of the beet puree!
Add the wet ingredients to dry and mix with a wooden spoon(or use your hands and get a bit dirty!) until throughly mixed until it is the consistency of cookie dough. You can also do this step in the food processor!
On a sheet of parchment, roll dough out to 1/4 inch. Using cookie cutters, make different shapes!

*Slowly add more than the half of a cup of beet puree for a raw cookie dough texture

** Slowly add more than the 2 cups of oat flour for more of a shortbread texture

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Eggnog French Toast

December 24, 2017Leave a comment

I haven’t posted a Sinful recipe in a while, or any recipe really in a while! New Years Resolution/goal: BLOG MORE!!

Yes I try to stick to a healthy diet and avoid processed foods, BUT it’s the holiday season. And holidays to me bring back memories of me and my siblings are the breakfast/lunch/dinner table chatting, catching up, and enjoying my Mom’s delicious food. We’re a chaotic loud bunch but I wouldn’t change it for the world.

I’m hooked on smoothies, stir fries and hefty salads as seen on my Instagram and encourage a balanced lifestyle, but I think we have allow ourselves to enjoy the festive period and indulge here and there! I’m bringing you an easy recipe to enjoy with your loved ones this festive season-EGGNOG FRENCH TOAST! It’s pretty decadent and filling!

Tis the season to be merry and full of comfort food!

I do believe brioche bread works best for the recipe. For the eggnog I use Costco’s Kirkland brand, and it has the flavors of nutmeg, cinnamon and vanilla mixed into it. So if your eggnog doesn’t include spices and vanilla, add a teaspoon of cinnamon, nutmeg and vanilla.

Ingredients (serves 4-5):

1 loaf of brioche bread, 2 slices per person

3 eggs

1 cup of eggnog (I used Kirkloand Signature which comes with the spice and vanilla flavors-if your eggnog doesn’t

Method:

In a mixing bowl, or dish, whisk well together your eggs and eggnogs. Put your slices of brioche bread into the eggnog mix and let soak. I fit about 3-4 slice in my bowl. Let soak. While brioche is soaking, melt a teaspoon of butter in a frying pan. When the butter is melted and pan is hot, add your brioche. was able to fit three to four slices on my pan, and in between each batch add a teaspoon to the pan. Yes, lots of butter but it makes it so delicious(especially if using KerryGold)! Flip when golden brown. Repeat process until everyone has a full plate!

To serve: Sieve over some powdered sugar and drizzle on some Maple Syrup! E

Enjoy and have a wonderful holiday season!

Pumpkin Mac and Cheese and Pilates

November 28, 2017November 28, 2017Leave a comment

It’s been a minute! If you been following on my Instagram(the social media I post on the most, find me @cookinwithcarmel), you know I can now call myself a FITNESS INSTRUCTOR! It was this time one year ago I started out my own transformation, and what a year it’s been! SO much sweat, a few tears, lots of doubt, but I can say I am in a VERY happy place since I made the choice to give my life a makeover. And now I’m helping people with their own transformation!

Since moving into fitness I get asked A LOT if I’ll ever become a chef again, and this was a question brought up many times at my high school reunion this past weekend. I’d still call myself a chef, just a former commercial kitchen chef/at home healthy chef. I’m focusing more of the nutritional side of food when it comes to eating and cooking, how we can use food as fuel. So if you need a little help in what to eat to help you get through a workout, I’m here to help! And that might actually be my next blog post!

Anyways, this past weekend was Thanksgiving! My favorite holiday! Not just because of all the food, but because it’s a time for family. And with my large family, the holidays are always a blast! Back to the food, we had a SPREAD: pumpkin donuts for breakfast; dinner was turkey, ham, two bowls of stuffing, mashed potatoes, mashed sweet potatoes, more veg, and PUMPKIN MAC AND CHEESE!

The recipe was highly requested, and I highly recommend it this time of year! Such a cozy dish! It’s really easy and quick! There is dairy in it, those following me for a while know I cut dairy out for a little bit. But this is a HOLIDAY dish, and during the holidays you’re allowed to indulge a little! I cut back on cheese and added nutritional yeast. That way I was going even a small amount of benefits, without losing that cheesey flavor. I used 3/4 of a cup of cheese, but you can even experiment and cut it down o 1/2 of a cup and add 1/2 cup of nutritional yeast.

Here’s what you’ll need:

1 can of pureed pumpkin

1 cup of milk (I used dairy; alternative: use unsweetened/unflavored almond or soy milk)

2 tablespoons butter (alternative: Smart Balance vegan butter)

1 tablespoon Dijon Mustard

3/4 of a cup cheddar cheese

1/4 cup of nutritional yeast

2 tablespoons minced garlic

Pinch of salt and pepper

Elbow/macaroni pasta or spiralized zuchinni

Method:

Put all ingredients in a medium saucepan, stirring occasionally, bring to the boil. Stir until cheddar has melted and ingredients are combined through. Add a little more salt and pepper to adjust. Cook your choice of pasta and mix it with your sauce!

This recipe makes about 3 1/2 cups of sauce. Store in a mason jar and use within three weeks!