Garden Vegetable Frittata (GF)

phonto12Garden Vegetable Frittata (GF)

the ingredients:

4-6 tablespoons of coconut oil
1-2 cups of vegetables (I used a combo of zucchini, asparagus and tomatoes)
1/2 onion diced
1-2 garlic cloves minced
fresh herbs and spices of your choice (I just used dried thyme and turmeric)
6 eggs
Salt and pepper to taste

the method:

  1. Preheat oven to 400 degrees. Meanwhile in a cast-iron skillet, saute the onion and garlic in a tablespoon of coconut oil over medium heat. After about 3 minutes add the remaining oil and your choice of vegetables. Start with the denser vegetables like then add in the other veggies, except the tomatoes. Saute the vegetables over medium heat for about 5 minutes (I like mine still crisp). Season the vegetables with salt and herbs.
  2. Whisk the eggs together then pour the eggs over the vegetables, making sure they spread evenly over the veggies.
  3. Scatter tomatoes over the top of the egg and veggie mixture.
  4. Now place the saute pan in the oven and bake for 8-10 minutes or you can continue to cook over the stove on medium low for 15-20 minutes.
  5. Top the frittata with anything you want! I like using hot sauce. ;)

Zucchini Noodles (GF)(V)

zuccZucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

  1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
  2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
  3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! :)

Ravioli Lasagna (GF)

ravioli lasagna

Ravioli Lasagna (GF)

the ingredients:
1 bag frozen  gluten-free cheese ravioli (I used Conte’s)
3 cups homemade marinara or 1 jar of store-bought sauce
1/2 cup parmesan cheese, freshly grated
1 cup shredded mozzarella cheese
salt & black pepper, to taste

the method:

1. Preheat the oven to 350 degrees.
2. Pour some tomato sauce into bottom of 9×13 inch casserole  – just enough to coat the bottom of the dish. :)
3. Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with  Parmesan and mozzarella.
4. Place another layer of ravioli. Pour the rest of sauce over the ravioli.
5. Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
6. Bake covered with foil for 30 minutes. Uncover and bake for another 30 minutes or until cheese and sauce is meted and bubbly.
YUM!

ravioli lasagna2

 

Chia Fresca – A Prebiotic Energy Booster!

chia fresca2Here is a yummy and natural prebiotic energy boosting drink! I love downing one of these bad boys before AND after my yoga classes. It’s made with coconut water, chia seeds, lemon and a hint of agave nectar and is extremely effective in hydrating the body and balancing electrolytes after a good sweat. :)

I talk A LOT about probiotics on this blog and on mybody skincare’s blog, but on this post, I wanted to shine some light on prebiotics since they aren’t talked about nearly as much as the former.

You may be thinking, “Well, maybe they aren’t as important as probiotics. I have never even heard of them!” And you would be wrong.

In fact, prebiotics are essential to probiotics carrying out their duties. Simply put, prebiotics are food for probiotics and they help increase the absorption of minerals in our body while balancing the acid in our gut. Prebiotics are found naturally in foods we eat on a daily basis such as yogurt, kefir, onions, CHIA SEEDS, bananas, etc. This dynamic duo works hand-in-hand to carry out their immune-boosting and acid-balancing benefits.

Think about it this way: Your tomato plants can’t grow with just fertilizer (prebiotics), and they can’t grow if you’re only using seeds (probiotics) – the two of these items need to work together to allow that beautiful tomato plant to flourish! Here is an easy recipe that will ensure you’re getting your daily dose of prebiotics…

chia fresca1

Chia Fresca

2 cups coconut water
1.5 tbsp chia seeds
1/2 tbsp fresh lemon juice ( and a slice to make it pretty)
1/2 tbsp Agave Nectar, to taste (or any natural sweetener)

the method:

 Add chia and coconut water into a mason jar or a bottle with a lid. This is key because you will want to shake this mixture around for a minute or two.

Let the mixture sit for 10 minutes to allow the chia seeds to swell up and soften.

Add lemon juice and agave nectar to taste. Shake well to combine and enjoy!

Sip Sip Hooray!!

‘Feed Your Skin’ Superfood Juice

Superfood juice 2

The best way to start any day is by Juicing it up! This scrumptious juice is loaded with vitamins A, C and K and will make your morning coffee feel like a wimp! Aside from the insane energy surging through your body, your skin will look younger and more radiant. I’ll have another glass, please!

‘Feed Your Skin’ Superfood Juice 

the ingredients:
4 red kale leaves
4 dinosaur kale leaves
2 celery stalks
1 carrot
2 cucumbers
1 orange
1 lemon
1 apple
1 cup raspberries
1 cup strawberries
1 cup red grapes

the method:
Juice each fruit and vegetable separately and pour the juice into one large mason jar. Give the jar a little shimmy… a little shake. Pop in a straw. Sip. Smile. Repeat.

the nutritional facts:

vitamin A: The carrots in this beverage provide ample amounts of vitamin A in the form of beta-carotene. Consider this precursor to vitamin A your passport to youth; it aids in protecting cells, prevents premature aging and gives your skin a rosy glow.

vitamin C: Often associated with immune system and warding off the common cold – but did you know that your skin has its own unique immune system that needs a little TLC every now and then? It’s true. So while vitamin C helps protect the integrity of the skin, it also triggers collagen production. Collagen is responsible for keeping skin looking plump, elastic , wrinkle-free and wards off signs of aging.

vitamin K: This antioxidant does wonders for the skin. With a healthy intake of vitamin K, you can expect a clearer complexion, improved skin elasticity and a super-fast wound healing response.