#breaky #superfood #snacks

Inspired from @yoga_girl on instagram, my yoga idol and super hot Swede, here are 2 ways to start your day off right.  

So everyone knows that kale is what's hot in the hood.  But bee pollen and maca are new to me.  One of the local lunch spots here in Encinitas tops their smoothies with bee pollen and it's soooo good.  It's like weird and gritty and kind of sweet, and can basically do everything besides cure cancer.  People take it as a supplement to enhance energy, soothe skin, reduce inflammation, blah blah.  Maca powder is Peruvian superfood with all sorts of claims including aphrodisiac qualities ;) Chia seeds are high in protein, and this whole smoothie is a completely plant based source of natural protein.  

*note: some people have allergic reactions to bee pollen.  Some say it helps to reduce allergies.

My measurements are just a guideline, use more or less of what you like.  

Superfood Power Protein Smoothie

2 cups kale

1 banana

handful of blackberries

even bigger handful of fresh cut pineapple

1 tbs chia seeds

1 tbs maca powder

1 tbs hemp protein powder

1 cup cold filtered water

1 tbs bee pollen

Put first 8 ingredients into blender, liquify that sh*t.  Top with bee pollen and feel like a million bucks :)

My ingredients

Inside the blender 

Veggie Toast with Hummus

I'm obsessed with Ezekiel brand toast and wraps.  It's flourless sprouted grain bread with 18 amino acids that creates a complete protein similar to the protein in milk and eggs.   And it's just tasty, I like the sesame kind.  Add some hummus and veggies and you are good to go.

Veggie Toast with Hummus 

1 slice toast (or 2 if your hungry)

hummus (I used Fresh n' Nova raw pine nut hummus from Whole Foods)

sliced tomatoes

1/2 sliced avocado (or whole if making 2 toasts)

sprouts

S&P

Directions:  Assemble.  

My pretty colored heirloom cherry tomatoes

Me and my Idol Rachel Brathen aka @yoga_girl at the Wanderlust festival in Lake Tahoe, right after a stand up paddle board yoga session

#whitebread, #greeknight, #dinnercollab #opa

Since I was teaching yoga the other night Jeff made dinner.  We decided on Greek night because it's super easy, fast, delish and healthy.  While we were at the store I tried to sneak whole wheat pita into the basket but was totally busted.  Jeff said he would pay for all the groceries if we could please have white bread.  OK fine.  

Chicken Souvlaki Pitas with Homemade Tzatziki and Black Quinoa Tabbouleh, Vegetarian option

Disclaimer:  If you are diehard Greek please calm down, I am half Greek and this is my healthy take on souvlaki pita.  

1 package white flatbread (or whole wheat pita!)
1 tomato
couple thin slices of sweet yellow onion

Tzatziki:

8oz 2% plain Greek yogurt 

1/2 cucumber

1tsp evoo

squeeze fresh lemon juice

pinch dried oregano

1 clove garlic through press

Salt&pep

Chicken: 

1 package organic free range chicken breast

1tbsp evoo

1tsp dried oregano

squeeze of lemon juice

1 clove garlic through press (notice a pattern?)

S&P

Black Quinoa Tabbouleh:
1 cup dried black quinoa (or red or whatevs, but I'm super into black right now)
1/2 cucumber chopped
1 chopped tomato or some cherry tomatoes halved
1/4 sweet yellow onion chopped (or red)
1/2 can chickpeas
1/4 c chopped fresh parsley
Juice of 1 lemon
1-2 tbs evoo
S&P

1. Get your grill ready.  

2. Make your quinoa.  I rinse the quinoa in a mesh strainer, throw it in a pot with a little evoo, toast it for 5 min then add water (1.5 c water for 1 c quinoa) and cook about 15 min.  

3. Start your tzatziki.  Throw your yogurt in a medium bowl.  Using one of those metal box cheese graters, shred 1/2 cucumber (skin and all).  Squeeze out the liquid with a paper towel and add cukes to the bowl.  Add evoo, pressed garlic clove, oregano, lemon, and season with S&P.  Done!

4. Cook your chicken.  Traditionally the chic (or pork) is cut into cubes and skewered.  When it's done you can place one whole skewer of chic into your pita.  We didn't have skewers so we just cooked the whole breasts and chopped them.  Do you.  

5. While your chic is cooling finish your tabbouleh.  Chop tomatoes, onion, cukes, parsley and add to quinoa.  Add chickpeas, evoo, lemon juice, S&P.  Add more of anything to your liking.  

6. Assemble!  This always reminds me of working at the Greek festival in Waterbury, CT.  There are a few different ways to assemble but I like pita, tzatziki, tomato, onion, skewer.  Wrap it up B!

7. After dinner, wash your dishes or just smash them on the floor and have a dance party.  OPA!!

*Vegetarian Option:  I had this for lunch the next day and it was so good!  Leave out the chicken and throw the quinoa and chickpea tabbouleh in your pita for protein, fiber and a party in your mouth.  


***Lorin, Allison or Katie, if you have any pictures of us in Greece send them to me so I can post!

Vegan lasagna and a kitchen dance recital

#veganlasagna, #tomatoweek

Jeff and I are moving to Boston at the end of the month and I've been trying to clean out the pantry.  Trader Joe's no boil lasagna noodles+pinterest vegan lasagna+a bunch of kids=good times.  

Image from http://wellandawake.com/vegan-vegetarian-lasagne-without-tofu-gluten-free/#more-2795

This is a super healthy dairy free recipe.  No tofu so it's soy free and just a teeny bit of olive oil to make it very low fat.  There are so many variations to fit your needs, i.e.:  

• whole wheat noodles to make it even healthier
• use thin sliced eggplant for gluten free
• shredded parm cheese instead of vegan cheese to keeps it real

Because it's tomato week we pregamed with heirloom tomato bruschetta.  Bomb.com and super easy.  

Tomato Bruschetta: to make this look all fancy grab different shapes/sizes/colors of heirloom tomatoes.  Should make about 4 servings

• 1 loaf italian crusty bread or french baguette 
• 3 medium heirloom tomatoes room temp
• 2 cloves garlic
• a few leaves fresh basil, chopped chiffonade style to impress your friends
• S&P
• evoo (extra virgin olive oil)

Chop the tomatoes, place in a bowl.  Add one garlic clove through a press (or mince).  Add 1 tbsp evoo, some sea salt, and let the tomatoes sit until your toast is ready.  It should start to smell ridic already.  

Slice bread into serving sizes.  Slice one garlic clove in half and rub it on the bread.  Drizzle some evoo on the bread and toast in the oven (don't burn!!) for a couple minutes.  

When your toast is ready spoon on the tomatoes/fresh black pepper/fresh basil.  BAM!  Option: grate some parm on top.  OOC delish and quick/easy appie to supply your guests with because you didn't realize the lasagna was going to take forever!  

On to the main course! 

Vegan Lasagna, recipe adapted from Well and Awake food blog

1 package no boil noodles

1 package Daiya Mozzarella Style Shreds
1/2 cup whole grain dried bread crumbs (optional)

Vegetable Sauce

1 onion chopped
3 cloves garlic, pressed or minced
2 tbsp olive oil
8 – 10 large crimini mushrooms (or baby bella or white), washed & sliced
1 medium zucchini – washed & sliced
1 medium yellow summer squash – washed & sliced
1 bunch swiss chard (or spinach or kale), washed & chopped
1 28-ounce can organic crushed tomatoes
dried basil, oregano, thyme, sea salt & pepper (to taste)

Pesto layer:
4 cups whole basil leaves – loosely packed
1 cup walnuts (or pine nuts or macadamia or whatever's cheaper)
1/4 cup nutriitional yeast (I find this at my hippie grocery store, just ask.  Sub with parm cheese if you want)
2 cloves garlic – peeled
1 tsp lemon juice
1/2 tsp sea salt
1/2 cup water (more as needed)

2 tablespoons evoo (optional and delicious)

1. Start with your sauce.  Cook onion and garlic in evoo, then add mushrooms and cook until soft.  Add zucchini and squash, cook until soft.  Add swiss chard, cook until wilted.  Season veggies with S&P.  Add crushed tomatoes and spices, simmer for 10 minutes and done!

Rainbow swiss chard is amaze balls!

2. Set the oven to 350 and make your pesto.  Instead of ricotta cheese you will use a vegan pesto made in the blender so it is nice and fluffy.  In a high power blender toss all ingredients (including basil stems) and blend until whipped (adding water to make it spin). I added a couple tablespoon of evoo here.  Done!

3. Assemble.  In a big glass pan (13x9??) spoon a ladle of sauce down first, then your no boil noodle layer #1.  Then sauce.  Then noodles #2.  Then pesto.  Then noodles #3.  Then sauce.  You can freestyle these steps, I think I ended up doing 2 layers of pesto.  Whatever you do finish with sauce and then your vegan mozz cheese or the real deal.  DO YOU.  I definitely added shredded parm to Jeff's side :) Finish with breadcrumbs. 

The final layer.  Cover with foil and pop this sucker into the oven for 45 min.  Uncover and cook 15 more min until it looks phenom and your cheese is melty (this is where your bruschetta comes in handy!).  Let it rest for 5 minute before serving.  

While your lasagna is cooking feel free to have two 8 year old girls throw you a private kitchen hip hop dance recital to Nicki Minaj and Ke$ha.

Madeline and her momma, Ainsley.  Seven months preggo and looking fly---Yoga body!!

Out of the oven.  Check out my layers! Yum.  

Enjoying outside dining during our final month here in Solana Beach.  

Dom is the coolest.  This is right before he hit a wall at 11pm.  

Please post comments below!  I'd love to hear your feedback :)

#tomatoweek

Holy @#$%!!!  Did anyone know it's tomato week??  I follow @bonappetit on instagram (food nerd) and just found out.  The smell of a fresh cut heirloom tomato is intoxicating in my opinion.  This is now the inspiration for my first ever food blog post.