Spinach Arugula Walnut Pesto

I’m a sucker for bowls of pasta! When I first started working out and resetting my body, I thought I had to give up my favorite foods. And I sort of do, as processed foods no longer agree with my stomach. So, I experiment and turn my favorite foods into nourishing dishes, that help fuel my workouts and keep me feeling great.  Instead of traditional flour spaghetti noodles, I like to spiralize veggies into pasta noodles! Recently, I purchased a box of Edamame Noodles and LOVE them! The noodles are just made from Edamame, which hold so many benefits, and big bonus, they only take four minutes to cook!

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I’ve been using these noodles with some of my favorite sauces. Last week I made a Lentil Bolognese, and honestly as a meat eater I didn’t even notice a lack of ground beef! I’ll share that Lentil Bolognese later this week, right now I want to share a quick pesto that has some pretty big benefits. A typical pesto usually calls for parmigiano cheese, but I ditched that and used NUTRITIONAL YEAST; and I went with avocado oil instead of olive oil.

Spinach Arugula Walnut Pesto

Ingredients

1 1/2 cups of washed spinach and arugula

1/2 cup of walnuts

2  cloves of garlic

1/4 cup of nutritional yeast

Big pinch of Himalayan salt

Roughly 1/3 cup of avocado oil

Method

In a food processor, blend all the ingredients EXCEPT  the oil until it’s a paste. Then slowly add the oil.

Enjoy tossed in your favorite pasta or salad!

 

Beat the Bloat Berry Smoothie

Bloating sucks! It’s a really uncomfortable feeling, so I like to get rid of it ASAP! My secret weapon: APPLE CIDER VINEGAR! I drink a tablespoon of it a day, either right when I wake up or about a half hour before I go to bed. But I also like to put a big splash in my midmorning or lunchtime smoothie.

I do like to drink this smoothie a couple times a week, it’s refreshing, and I do find it helps with the bloat. If I’m making this after a workout, I like to add a scoop of protein powder.IMG_3999.JPG

Ingredients

8 ounces of liquid (I like to do half water/half coconut milk)

1/2 avocado

1 banana

1/2 cup of frozen berries

1 tablespoon hemp heart seeds

1 tablespoon ground flax meal

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

2 tablespoons apple cider vinegar

Optional: a tablespoon of nut butter/a scoop of your favorite protein powder

Method

In your food processor, blend until smooth! You might need to add a little more water as you go! I like to put my smoothies in a bowl, so I like when smoothies have more of a sorbet/ice cream texture.

 

 

 

 

Saintly Layered Reese’s Tart

A year ago you would have found me eating bars of chocolate like Cadbury’s or Hershey’s  was going out of business! I ate out of stress, boredom, and portion control didn’t even cross my mind. My weakness was a big bag of Galaxy Minstrels(yikes!) or a tray of three Reese’s(yikes, again!) and Barry’s Tea at the end of the day. While I still have a sweet tooth, I like to experiment with ways chocolates and sweets can BENEFIT you. And making sweet treats at home allows me to omit sugars and use raw/all natural ingredients.

This Reese’s Tart came A LOT of Date Caramel that I used in a quick snack: Date Caramel Apple Nachos.

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Ingredients

1 cup mixed almonds and cashews

1 cup Date Caramel

1/2 cup mixed walnuts and almonds, roughly chopped

1 cup dark chocolate

Method

Line an 8 inch round baking tin with parchment paper or plastic wrap(the paper or plastic wrap just makes it easier to remove and slice).

In a food processor, add the one cup of almonds and cashews. Pulse until VERY fine. Press into the bottom of the tin. Pop it into the freezer to set for about 7-10 minutes.

Pour Date Caramel evenly over the base, and smooth out. Sprinkle on the roughly chopped walnuts and almonds. Pop it into the freezer for a second time. for a couple of minutes

While the tart is setting, melt the chocolate! You can do whatever is easier: microwave or stovetop. Make sure it totally melted and smooth. Pour the chocolate over the tart, and yep, pop it back into the freezer for about 12-15 minutes or until chocolate is just a little hard.

Slice it up and serve it!

 

 

 

 

 

Avo-Cashew Ice Cream

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When I made my Protein Cookies earlier this week, I made A LOT of Cashew Buttercream, so I stuck it in the freezer, thinking I’ll use it eventually. I happened to throw about 3-4 tablespoons of it in a smoothie I was making for my sis and I, it was DEELISH! It added such a creamy texture.

I started thinking how this Cashew Cream is such a great starter for an ice cream! I didn’t want to make another banana ice cream, so I reached for avocados! With their good for your fats, avocados make for a great ice cream base.

Ingredients

1 1/2 Cups Cashew Cream

About 1/4 of the avocado- so slice the avocado in half, and then again in half

1/2 cup almond milk (I used unsweetened but whichever you prefer)

1/2 tablespoon of vanilla

Pinch of Pink Himalyan Salt

1/2 cup dark chocolate chips

Optional: Since this sweet treat has a green hue, add a teaspoon or two of peppermint extract for a Mint Chocolate Chip Ice Cream! Also optional, more than just that 1/2 cup of chocolate chips!

Method

Put the Cashew Cream and avocados in a food processor and blitz until smooth and blended. Add in the vanilla and almond milk and blend until smooth.17796492_1500259119986239_5436749948448470280_n.jpg

Fold in chocolate chips.

Stick it in the freezer, and wait to to eat at least about a half hour-any earlier it will be more like soft serve, which is also a great treat!

 

 

 

Pro tip(s): Freeze your bowl before putting your ice cream in it. I also suggest using a glass, or Pyrex bowl. Be sure to take your ice cream out of the freezer about 7-8 minutes before you plan on serving it, so it does soften.

 

Cauliflower Crust Pizza

 

What do you make when you can’t eat junky white processed flour but are a pizza lover?! CAULIFLOWER CRUST PIZZA!!

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Pizettes Two Sauces: Traditional Marinara Sauce and Sweet Potato Sauce

There are SO many more benefits to this alternative-you’ll feel good, which means you’ll look good! Well, I do, ever since giving my food a makeover. I TRY to stay clear of eating white processed flour-and really any sorts of processed foods. So I turn to this Crust Recipe when I’m craving a takeaway. It’s all veggies so it is a guilt-free pizza pie-YUM!

Ingredients

Cauliflower Crust 

(Makes 1 large round pizza or 4 small pizzettes)

1 small head of cauliflower

1 clove of garlic

pinch of Himalayan or sea  salt

Tablespoon of dry, mixed herbs (Oregano, Basil, Parsley)

1 flax egg (1 tablespoon ground flax+3 tablespoons water-rest for 15 min)

 

Sweet Potato Sauce

1 large BOILED or ROASTED sweet potato

tablespoon of nutritional yeast

pinch of salt

Pizza toppings that pair great with this Sauce: sauteeed mushrooms, sauteed onions,  spinach, and walnuts

Method

Preheat oven to 450F.

To make the crust: Wash and dry cauliflower. Cut off the floret. In a food processor, pulse all ingredients EXCEPT the flax egg until it looks like the consistency of rice.

Put the cauliflower in a mixing bowl and add the flax egg.

Spoon the mixture onto a baking tray. Pat and shape with your fingers into a circle.

Bake for 12-15 minutes or until the edges are golden brown (this may take up to 20 for the larger pizza/depending on your oven).

While the base is baking in the oven you’ll want to make your sauce and toppings.

To make the Sauce: Siimply mash the sweet potato with a fork until smooth. Mix in the nutritional yeast and smooth.

Back to the Crust: Take the Crust out and spread the Sauce. Add the Toppings. Bake for another 10 minutes.

Enjoy!

Cottage Cheese Banana Split

IMG_4213.JPGBack away from the freezer and go for this Banana Split instead! It’s a healthy alternative, and this makes for a great pre or post workout. And SO easy and quick(I’m talking seconds here!)! This is MUCH more tart than the classic ice cream split, so feel free to drizzle some extra honey or maple syrup over the top.

Ingredients:

1/ 2 cup of Cottage Cheese

Teaspoon of vanilla

2 teaspoons of honey

1 banana

A couple of walnuts

A couple of mixed berries

Dark chocolate chips

Coconut chips

Method:

Slice the banana in half length wise. Place on a plate. In a blender, put the Cottage Cheese, vanilla and honey. Blitz the Cottage Cheese until smooth. Scoop the Cottage Cheese on top of the banana. Add your toppings and devour guilt-free!

 

A New Direction

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There’s been a little radio silence on my blog, as I have been making somewhat of a big transition! I’ve always been a ‘foodie’, but in recent years, I haven’t had the healthiest relationship with my meals, snacks, and drinks(alcoholic and non). I ate when I was tired, out of boredom, or simply because something looked good. I broke my ankle in June 2015, and my health, physically and mentally, spiraled out of control. I reached my heaviest I’ve ever been (I’ve always been a little chubbier, and never an athlete, and even in my slim days I wasn’t treating my body right) weight wise. Even though it seemed my blog was taking off in Ireland and that I was happy, I was actually pretty miserable.

I moved back to California with a goal in mind: gain back my happiness and confidence(as well as lose a few lbs for my sister’s wedding in fall 2017). I hired an amazing personal trainer, and since December have been working out with her twice a week, as well as doing at home and other gym workouts. I’ve also cleaned up my diet- I avoid processed sugars and white flour and I’ve cut WAY back on my alcohol intake. I’m feeling so much stronger, happier(food has such a bigger role on mentality than I realized), and much more energetic! I’ve also gone FROM A SIZE 14 TO A SIZE 6(ROUGHLY 25 LBS)!! I haven’t focused so much on the number of the scale as much as I have about my level of confidence/how I look in those jeans.

Being much fit and healthier has pushed me to have much more of a direction/have a sense of clarity with what I want my role to be in the food industry. I look at food as fuel nowadays, instead of a stress buster/to pass time.

With that, from now on, cookin’ with me will be MUCH HEALTHIER, CLEANER; and I’m hoping to offer tips and tricks of fitness (like proper form) that I’ve learned so far!

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-Chia puddings have been one of my pre-workouts!