‘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.

Eggplant Parmesan (GF)

eggplant parmEggplant Parmesan (GF)

the ingredients:

1/2 cup marinara sauce, divided

1/4 cup gluten free panko breadcrumbs (I use Ian’s)

1 tsp. Italian seasoning

1 1/2 tsp. canola oil

1 eggplant, cut into 1/2-inch-thick slices on the diagonal (I used chicken for Nick’s)

1 small egg, beaten

1/4 cup grated smoked mozzarella cheese, divided

2 tsp. grated Parmesan cheese, divided

1/4 tsp. dried basil

the method: 

  1. Preheat oven to 350°F. Coat small baking dish with cooking spray, and spread with 2 Tbs. marinara sauce.
  2. Combine breadcrumbs and Italian seasoning in shallow bowl. Heat oil in nonstick skillet over medium-high heat. Dip eggplant slices in egg, then in panko mixture.
  3. Cook slices in single layer in oil 1 to 2 minutes per side, or until light brown.
  4. Place half of eggplant slices in single layer in prepared baking dish, and sprinkle with 2 Tbs. mozzarella and 1 tsp. Parmesan. Discard remaining egg and panko.
  5. Place remaining eggplant slices, remaining sauce, and remaining mozzarella and Parmesan over eggplant in dish. Sprinkle with dried basil. Bake 15 minutes, or until golden brown.

Veggie Burrito Bowl (GF)

fbvVeggie Burrito Bowl (GF)

the ingredients:

3 cups brown rice
1 tbsp coconut oil
4 scallions, finely chopped
3 cloves garlic, minced
1 bell pepper (I used red)
12 cherry tomatoes, halved
1 tsp hot chili powder
1 1/2 tsp smoked paprika
1 can black beans, drained
Salt
Black pepper
1/4 cup cheddar cheese, grated
1 tbsp fresh cilantro, chopped
1 tsp plain greek yogurt if desired

the method: 

  1. Cook the brown rice according to the instructions on the packet.  I use the microwaveable organic brown rice packets from Trader Joe’s – HUGE time saver.
  2. Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
  3. When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water.
  4. When the mixture is hot and well combined, serve topped with the grated cheese and fresh cilantro. I topped Nick’s with some slow-cooked pulled pork that I made over the weekend. 🙂 

Grown-Up Mac n’ Cheese

grownupmacncheese2Grown-Up Mac ‘n Cheese
  • 2 cups (8 oz.) gluten-free/whole-wheat penne
  • 1 lb. spinach leaves, trimmed
  • ¼ cup olive oil or butter
  • ¼ cup all-purpose flour/gluten-free all-purpose flour
  • 2 cups fat-free milk/soy milk
  • ½ cup plus 2 Tbs. grated Parmesan cheese/Daiya cheese
  • 2 cloves garlic, minced (2 tsp.)
  • ¼ tsp. ground nutmeg, optional
  • Optional toppings: chopped tomatoes, hot sauce, scallions, etc.

the method:

  1. Cook penne according to package directions. Drain, and set aside.
  2. Heat large pot over medium-high heat. Add spinach, and cook 2 to 3 minutes, or until wilted, stirring with tongs to cook all leaves. Drain, and press out any excess liquid. Coarsely chop wilted spinach, and set aside.grownupmacncheese1
  3. Heat oil in large saucepan over medium heat. Whisk in flour, and cook 2 minutes, stirring constantly. Gradually whisk in milk, and cook 5 minutes, or until sauce has thickened, whisking constantly. Remove from heat, then add penne, spinach, 1/2 cup Parmesan, garlic, and nutmeg, if using, to sauce, and stir until well coated. Season with salt and pepper, if desired. Transfer to prepared baking dish, sprinkle remaining 2 Tbs. Parmesan over mixture, and bake 45 minutes to 1 hour, or until top is browned.Preheat oven to 350°F. Coat 11- x 9-inch baking dish with cooking spray.

Baked Caprese Pasta (GF)

pastaBaked Caprese Pasta (GF)
the ingredients:

1 pound gluten-free pasta (I used brown rice penne from Trader Joe’s)

1 cup of your favorite pasta/tomato sauce

1/3 cup soy milk (or cow’s milk/heavy cream/half and half)

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces smoked mozzarella, cut into cubes

1 pint of grape tomatoes (sliced in half)

1 bunch of fresh basil leaves

the method:

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in soy milk and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. I served Nick’s with some spicy Italian sausage – he had no complaints.

Parsley, Mint & Cherry Tomato Salad (V)(GF)

pars saladParsley, Mint & Cherry Tomato Salad (V)(GF)

the ingredients:

  • 1 large bunch flat-leaf parsley
  • 1 large bunch mint
  • 1 quart cherry tomatoes
  • 1 small shallot, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

the method:

  1. Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.
  2. Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.

Meatless Monday: Zucchini Pasta

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! 🙂