I probably shouldn’t admit this, but I consume a greek yogurt parfait way too often (e.g. multiple times per week). Guess that’s what happens when you’re super busy during the work week and don’t have much time to cook. My favorite combo? Fage 2% greek yogurt with cinnamon stirred in, a gala apple (chilled in the fridge) and a little museli or granola to top it off. There’s also the occasional drizzle of raw agave nectar (yum).
Browsing Tag
RECIPES
RECIPES
Recipe: Quick & Healthy Kale Salad with Butternut Squash, Edamame, Apple Cider & Dijon Mustard Vinaigrette
This salad is one of my go-to’s when I want a quick, healthy lunch. Combining items I already have in my apartment, plus a teensy bit of prep work, this salad comes together in a flash. I take chopped kale, roasted butternut squash, edamame, peas, feta and dried cranberries and toss it in a homemade apple cider/Dijon mustard vinaigrette. The end result is so delicious and a great way to add extra veggies into your diet.
Have you heard of chia seeds? You probably have and you don’t even know it – think “ch-ch-ch-chia.” Yep, crazy to believe, but the seeds behind your beloved Chia pet also have rockstar status in the superfood world. Nutrients found in chia seeds include omega fatty acids, fiber, antioxidants, calcium and protein. Don’t believe me? Read this blog entry on chia seeds from Dr. Oz’s team.
I previously wrote about this amazing grab ‘n’ go breakfast muffin recipe during May 2013, but made them again last night and couldn’t resist re-sharing!
I love experimenting with new cooking and baking techniques. While I’m an equal opportunity eater (e.g. meat, dairy), I have no problem going vegetarian or vegan for a meal or baked good depending on my mood and cravings. During an especially busy week, I made these delightful apricot almond muffins to grab & go for my morning commute. Discovered on the Choosing Raw blog, they are made with a mix of flour, almond flour, dried apricots, coconut oil and more. Let’s just say that I loved them and they also passed the roommate test!
A vegan take on the traditional raspberry oat streusel bar, these bars were far too addicting – in a good way. Though listed as a breakfast recipe, I found it to be more like dessert, or a sweet treat to enjoy with an afternoon coffee or tea break.
I discovered the recipe from Choosing Raw. Originally listed as blueberry oat bars, I made the swap for raspberry preserves that I already had at home. My favorite jam comes from Bonne Maman – from the raspberry, to blueberry, strawberry and fig, I haven’t tried a jam from this company yet that I didn’t like.
The recipe is fairly easy and takes advantage of ingredients that you probably already have at home. The only challenge I had was with the vegan streusel topping. I’m not quite sure it came out right, but the end result was delicious, prompting compliments from my roommate.
All in all, I would make this recipe again. To view this recipe in its entirety, visit the Choosing Raw blog for the link.
For more of my recipes, click here.