Holy Moly! Raw Granola Bars!!

Is it me or does everyone feel let down when it comes to snack time. I know I’m usually starving by that 3:00-4:00 pm hour and always looking for some thing quick but healthy to hold me over till I can get dinner on the table. Every time I go to look for something it’s either got a 20 minute prep time or what we all think is healthy is actually not, once we read the label.

First thing I usually look at is the list of ingredients and then the amount of sugar usually I put most things right back at the store after looking at those 2 things. Granola bars tend to be the worst! We think we’re doing some thing good for our bodies and having a healthy option. Not usually the case! So I started playing this weekend and made some raw ones. Holy Moly! Watch out for these you may not leave them alone! I can’t stay out of the freezer now!

Best thing about these… you can make a large batch and store them in the freezer forever! Well if you can get them to last that long! 😉

Ingredients:

• 1 1/2 C gluten free oats (I used Irish oats because that’s all I had)
• 4 dates soaked and pitted
• 1 C almond- sliced or chopped
• 1/4 C dried cherries
• 1/4 C local honey or maple syrup
• 1 C sunflower butter
• 2 Tbsp cacao powder
• 1 Tbsp coconut milk

Directions:

1. In a baking pan-line with wax or parchment paper
2. In a bowl mix oats, almonds, half of the cherries.
3. In a food processor blend dates until it makes a paste. Save some of the soaking water and add a few drops to keep it like a paste if it gets too sticky.
4. Add honey, sunflower butter, and date paste to the bowl and mix well.
5. Pour into the baking pan and smooth out. Place another sheet of parchment/wax paper on top and press down with the bottom of a glass or your palm to make it level.
6. Sprinkle the rest of the cherries on top. Set aside.
7. In a small bowl, add the cacao powder and the coconut milk and whisk until blended. Pour on top of cherries and oat mix in the pan.
8. Place in the freezer for 30 minutes to let it set and harden.
9. When you’re ready pull them out and cut into bars or squares. Enjoy!
10. Place them in an air tight container and store the rest in the freezer until you get that next hankering!

 

 

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Sunday Baked Eggs- Your way!

The best days of fall are Sunday mornings home with no intention of rushing out the door for work, school, meetings, appointments, or errands. Fall is a time to slow down and catch up on the little things that make our souls sing. If you can’t tell fall is my favorite season! 😉 I always use fall as my new year, my time to renew, refocus, and find time for self-care. Which I neglect quite often through most of the year! But one of my favorite things is to play in the kitchen most of the day on Sundays. There is nothing better than football on and truckin away in the kitchen with new ideas and new recipes in hopes for a blog post to come out of it!

My kiddos love the kitchen I can’t keep them out of it whether it’s raiding the cabinets and refrigerator or to help me prep, stir, or cook. So this Sunday I decided to dig back in the cabinets and pull out the Le Creuset souffle cups and let the kids make their own baked eggs. So we ran out to the garden to gather some herbs and tomatoes, an onion, and then dug through the fridge for some aged gouda and oyster mushrooms. My eldest chopped them up and set little piles out on a cutting board so everyone could build their own.

I think they came out perfect! And everyone got to be apart of the process (even the hubs helped with the dishes! Winning!) and put in what they wanted for each! Super easy, fast, and you can even get some help in the kitchen! I think the baby was the happiest, she had her hands in the whole thing trying to get them down as fast as she could! Success!! (She is my biggest food though) 😉

So here ya go all the details and everything you need. This would even be perfect for a weekday night if you’ve got sports, kids events, or nightly adult responsibilities and dinner seems to be the biggest drag for the day! Remember you can use your favorite ingredients to make your own special baked eggs

Ingredients: (Serves 4-5 people)

• 1-2 eggs per souffle dish (depending on how big your cups are)
• 6-8 cherry or smaller tomatoes diced
• 1 oyster mushroom chopped
• 1 Tbsp fresh chopped chives
• 1 Tbsp fresh chopped rosemary
• 1/4 small onion chopped
• 2 Tbsp aged gouda chopped into chunks
• Salt and pepper
• Olive oil or coconut oil spray

Directions:

1. Place souffle cups on a baking tray and then spray the inside of the souffle cups.
2. Break 1-2 eggs into each cup, add a pinch of salt and pepper
3. Add your favorite ingredients to build your own
4. Bake at 350 degrees for 17 minutes.
5. Eat them out of the cups or spoon on to a plate!

 

 

ACAI Bowls & Starting Fresh

Finally, got a morning to myself in almost 6 months where I wasn’t rushing to get kids out, scrambling to get to the studio or to the beach to teach class or train an early client, while my season of chaos has slowed a little… after months of 60-70 hour work weeks, its catch up time on doctors appointments, car repairs, meetings, errands galore, and the house. That is a whole monster to tackle in itself! Can I get an Amen??

So I’ve finally decided to refocus and spend some time re-evaluating time, life, what is most important, what the future could hold, and what my dreams and aspirations are going forward from today. This is not easy coming from a type A, perfectionist, workaholic, and guilt driven woman with three small children!

Small changes lead to big results is what I tell my clients all the time. So I’m taking my own advice for once! So my small change was going back to basics and finding the few things that make me feel whole and inspired again. It all started with an ACAI bowl (and waiting till the kiddos were off to school.) 🙂

I sat down with my new ACAI recipe and made a list of things to do for myself today that would jump-start inspiration and feel accomplished for the day. (yes I did have a small to do list-but I made sure to make sure it was small and quick to accomplish!)

Do you need a restart, a self-care day, and refocusing jumping off point? We all need days where we can quiet the mind, spark creativity, recharge the soul, and all it takes is a little time in the kitchen for a recipe, a matcha latte and a blank notebook, dusting off the guitar that stares at you everyday in the corner, or cleaning out your drawers so you can actually put your clothes away. Here’s to your little pop of inspiration to live today a little better and of course my new ACAI Bowl recipe to make you feel even better! Here’s to free time, powerful antioxidants, and a healthy boost of goodness.

Recipe:

Ingredients:

• 1 package of frozen ACAI (Sambazon is the best) or 2 Tbsp of powdered
• 2 cups coconut milk
• 1 Tbsp local honey
• 1 tsp cinnamon
• Ice if needed

Toppings:

• 1/2 Mango-chopped
• 1 Tbsp dried cherries
• 1 tsp Cacao Nibs
• 1 Tbsp Coconut Chips

Directions:

1. In a blender or Vitamix add ACAI, milk, honey and cinnamon, and ice if needed and blend.
2. Pour into a bowl. Add toppings. Grab your spoon and dig in!

Lentil Buddha Bowl

Need something a little more filling to get you through the day. This recipe is guaranteed to keep you fuller and leave you feeling satisfied. I love having my protein first thing in the morning to start my days off with lots of energy and not crashing from breakfast 2 hours after eating it. So sometimes if I really need it,(especially when I know the studio is slammed for the day and I have to teach through lunch) I’ll do a lentil bowl first thing in the morning, only thing if you’re tight on time you have to cook it all the night before. But make a large batch and top it with an egg or piece of Salmon for the perfect lunch or dinner!

• 2 C lentils
• 3 C of veg stock (may need a little more)
• 1 bunch of kale
• 4 carrots
• 1 bunch of beets
• ¼ head of cabbage
• ½ onion
• ¼ cup of nori flakes
• ¼ C pumpkin seeds
• 2 Shallots
• 1/2  orange- zested
• ¼ C olive oil
• Salt and pepper

 

Directions:

1. Pre-heat oven to 350 degrees.
2. Place lentils into a sauce pot add veg stock, season with salt and bring to a boil. Cover and remove from heat until lentils suck up the liquid.
3. Add all chopped vegetables to a baking pan or dish with olive oil and salt and pepper. Cook for about 30-40 minutes until vegetables are tender.
4. Place lentils in a bowl, add with cook vegetables. Top with pumpkin needs, nori flakes, and orange zest

Chocolate SunButter Cookies

Holy chocolate! Beware these are addicting and so good you may eat the whole batch! I’ve made these a few times now and added some different spices and even matcha powder to change the flavor profile and for a little pick me up (but with all this chocolate you may not need anymore pick me up!) 🙂 I also used my bourbon infused maple syrup we carry in the Provisions store at the Pilates studio. You gota try it! The best is on pancakes!! These cookies are sticky and messy to make but so worth it!!

Ingredients:

• 1 teaspoon baking soda
• pinch of Himalayan sea salt
• 1/2 C of maple syrup or local honey (gota try these with the bourbon infused syrup!)
• 2 eggs
• 1/2 C raw cacao powder
• 2 tsp vanilla- (make sure to use the kind without the alcohol)
• 1 C sunflower seed butter
• 1/2 C dark chocolate (80% cacao or higher)- chopped
• ***(if you want to change them up add a Tbsp of Matcha Powder, add 1/2 tsp cinnamon and nutmeg, or heat them up with a 2 pinches of cayenne)***

Directions:

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. In a bowl, whisk eggs, vanilla, sunflower butter and mix well. Add salt, baking soda, honey or syrup, cacao powder and stir well. Fold in chopped chocolate.
3. Wet your hands with water so they’re less likely to stick. Spoon the dough into your hands and roll them into a ball or roll slightly and drop them on the sheet if you want them to look a little more rustic like mine in the picture.  **(Remember the dough should be really wet and sticky.)
4. Bake for 10-12 minutes. Cool slightly before eating.
5. They should be really moist and rich and you can’t eat just one!! Enjoy!

Matcha Lattes for St. Patty’s Day!

I can’t believe it’s St. Patty’s weekend! I love this holiday, I don’t know if it’s because it’s that time of year where winter is coming to an end, spring will be officially here in 3 days, it’s the beginning date to start sowing your garden and planting cool weather crops, or it’s ingrained in to my blood with a great grandmother from Donegal, Ireland, or maybe it’s because everyone seems to be surrounded by so much luck and happiness on this day. Either way it’s my favorite!

So in honor of everything green and soon to be growing! Here is my matcha green latte recipe in my new favorite cup for St. Patty’s! I hope you love it and are surrounded by lots of luck today! 😉

Ingredients:

• 1/2 teaspoon organic matcha
• 1/4 teaspoon local honey
• 1 dash organic cinnamon
• 1 Cup boiling water
• 1/4 Cup unsweetened coconut milk

Directions:

1. Bring water to a boil on the stove. In the mean time in your favorite cup add matcha, honey, and cinnamon.
2. In a small sauce pot, add your coconut milk and begin to warm. As the milk starts to warm, use a whisk to froth the milk so you get those nice bubbles.
3. Add the hot water to your matcha-stir or whisk well. Then top with your warm and frothy coconut milk. Enjoy!

Frozen Dark Chocolate Cherry Hazelnut Energy Bites

OMG! How about these guys!! I had a rough emotional week with the loss of my grandmother and she would ask every week when we talked on the phone what new recipe I had made this week. Life has been so busy lately, I haven’t been able to play in the kitchen much so in honor of her and chocolate always seems to make everyone smile. So these little babies should brighten your day no matter if you’ve got 80 degree weather at the beach, 2 feet of snow in the mountains, the holidays got ya in a head spin, or you just need a little emotional pickup!!

Only takes about 20 minutes to make and an hour to wait to let them sit and then you’ll be indulging in them in no time!! I’ve already had requests to make them special for some of my clients for this week so I know you’ll love them too. Here is what you’ll need.

Ingredients:

• 1 Cup Walnuts
• 1/2 Cup Hazelnuts
• 1 Cup dates soaked and pitted
• 1 Cup dried cherries
• 1/2 tsp sea salt
• 1/2 tsp Vanilla extract
• 1/2 C Dark chocolate chips
• 1/2 tsp Cinnamon

Directions:

1. Add walnuts, hazelnuts and cinnamon to a Vitamix or food processor and pulse. Still want some chunks and texture to the nuts so make sure not to pulse till it becomes a flour.
2. Pour nut mix into a bowl.
3. Add dates, cherries, salt and vanilla to the Vitamix or food processor and pulse to make a paste. Again you still want it chunky.
4. Add paste to the nuts and mix well.
5. On a baking sheet put a layer of wax paper over. Roll nuts/paste into small bowls and place on wax paper.
6. In the meantime, bring a pot of water to a boil, put glass bowl on top of the pot and add chocolate chips. Stir until chocolate is completely melted. Make sure not to leave it, it will burn and stick to the bowl. You may need to add some coconut milk to keep it from thickening too much.
7. Once the chocolate has completely melted. Spoon chocolate on top of the energy balls. Use a little or a lot, totally up to you.
8. Put baking sheet in the freezer for at least an hour. Then pop them off and into a glass container. Keep them in freezer for a healthy snack for some extra energy!

 

 

Pumpkin Pomegranate Pancakes

Sundays are usually our day to be home, stay in our PJs, turn on some music, and play in the kitchen. Lately life has been crazy even on Sundays with travel, family and events. So this past weekend, we went back to enjoying a little family time and found some play time in the kitchen. The kids and I decided to make a little mess with these pumpkin pomegranate pancakes. Grab the recipe below!

Ingredients:

• 1 can organic pumpkin puree
• 1 teaspoon cinnamon-ground
• 1 teaspoon nutmeg-ground
• 1/2 pomegranate-seeded
• 1 cup pancake mix
• 1 farm fresh egg
• 1 Tablespoon melted butter
• 1- 1 1/2 cup unsweetened coconut milk

Pancake Mix

• 1 cup brown rice flour
• 3/4 cup white rice flour
• 1 cup GF oat flour
• 1 cup buckwheat flour
• 1/4 cup yellow corn meal
• 3/4 teaspoon xantham gum
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 Tablespoon baking soda
• 1/4 cup sugar in the raw

Directions:

1. Add all dry ingredients to a bowl and whisk together.
2. Add egg, butter, milk, and spices and mix until combined.
3. Add pumpkin puree and let rest for 10 minutes.
4. Pre-heat griddle on medium heat. Lightly grease the surface of the pan, add batter (use amount for size of pancakes you prefer.) When the cakes begin to bubble.
5. Top with pomegranate seeds and flip when ready. Cook for about another 1-2 minutes and pile them to the plate. Add syrup and they’re ready to go!

 

Berry Cinnamon Chia Seed Pudding

Breakfast always tastes better in a wine glass right? Here is our protein packed Chia Seed pudding recipe. Sweetened with berries and we’ve added some anti-inflammatory cinnamon to it for a little boost for the joints and ligaments. 1 Tablespoon of chia seeds equals 6 oz of chicken in protein so if you’re looking to substitute some of the meat you’re consuming then chia seeds are the perfect option. Remember if you eat your protein first that helps stabilize the body’s blood sugar levels! So remember to go for the protein first! And if you want to substitute different fruits feel free!:)

Ingredients:

• 1 Tbsp chia seeds
• 1 C unsweetened coconut milk
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp local honey
• 1 kiwi- peeled and sliced
• 3 gooseberries
• 2 figs
• 5-6 fresh raspberries
• 5-6 fresh blackberries
• 1/2 tsp cacao nibs

Directions:

1. In a bowl or jar, add chia seeds, cinnamon, nutmeg, and milk and stir well. Let sit until the chia seeds absorb the milk.
2. Once you have a pudding consistency. Top with cacao nibs, fruit and honey.
3. Grab a spoon and dig in!

 

 

Summer Roasted Corn & Edamame Salad with Old Bay Lemon Vinaigrette!

A little tribute to my baby brother who was just home visiting and with all my private dinners this summer he’s been my go to guy for some different recipe ideas to match up with my menus. This is one he tossed out and told me to make it my own so here it is! Totally a summer salad, probably one of the best ever!! It has a touch of the Eastern Shore. If you’re a Maryland girl like me or live in the Mid Atlantic area you’ll know what I mean as soon as you as you check on the ingredients list.

Loaded with fresh summer veggies, corn, peppers, tomatoes, etc. This will be an easy go to side for your cook outs, picnics, and special events through the rest of summer and going into fall!!!

Ingredients:

• 4 ears of corn-shucked
• 1 bag of edamame- hulled/shelled
• 3 cloves of fresh garlic-peeled and chopped finely
• 10-15 cherry tomatoes- quartered
• 3 small sweet peppers- chopped

Dressing:

• 3/4 C Olive Oil
• 1 Lemon juiced
• 1 1/2 Tbsp Old Bay Seasoning
• Fresh Ground Pepper

Directions: Pour all ingredients into a Mason jar and shake well!

Directions for the salad:

1. Preheat grill- set medium to high heat
2. In a baking pan, drizzle oil to keep veggies from sticking. Spread out edamame and chopped garlic. Salt and pepper well and place on the grill. Keep stirring to avoid burning, but you may like the char on your veggies for added taste! About 10 minutes
3. Lay corn on the grill as well and allow corn to char or blacken in parts. Don’t let the whole cob burn just a little roasting. About 8-10 minutes. Make sure to turn on all sides.
4. Once the corn is done, let it cool and remove corn from the cob. Easiest way is to stick the cob in a bowl and then run a knife down it to cut off the cob. It will catch in the bowl.
5. Add garlic, edamame, tomatoes, peppers. Top with dressing and mix well. Serve warm or refrigerate to chill!