Tuesday, April 22, 2014

Celebrate Earth Day Every Day! | By Kiley

Hands touching a globeHappy Earth Day! Here’s how we can celebrate Earth Day today and every day by getting a little greener:

  • Carry a BPA-free water bottle everywhere you go. This is my top tip, I always have my water bottle with me. Helps the earth and helps yourself by staying hydrated!
  • Bring reusable bags to the grocery store, keep a few in your car.
  • Buy non-GMO produce and look local. Supporting local farmers, growers, and businesses as opposed to national conglomerates, not only assures freshness, but also makes the world, and the Hamptons, go round.
  • Give old ‘stuff’ to others. Instead of trashing old clothes or belongings, donate them if they’re usable. Donating supplies others with things they may not have and prevents waste.
  • Don’t litter…it’s that simple.
  • Use the most natural products around the house that you can, like cleaning products, paper products, food, etc.
  • Walk or bike more places – the weather is finally pleasant, enjoy it and save gas!
  • Borrow/rent items (like books, movies, etc.) instead of buying to save waste and money.

One Healthy Breakdown: Reduce, reuse, recycle (of course!)

Monday, April 21, 2014

One Healthy Detox Drink | By Kiley

Just in case you overindulged this weekend or you’re looking for an easy homemade cleansing cocktail, here’s a detoxifying mix that also revs metabolism, clears skin, and aids digestion. Best for first thing in the morning or before bed and safe to drink daily. You may not find this ‘cocktail’ all that tasty, but it definitely packs a powerful punch!

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Just stir the following together and sip away:

  • 1 full glass of water
  • 1/2 teaspoon honey
  • juice of 1/4 fresh-squeezed lemon
  • 1 tablespoon apple cider vinegar
  • 1 dash of cinnamon
  • 1 dash of cayenne pepper

One Healthy Breakdown: cheers to ‘reset’ in a glass!

Friday, April 18, 2014

HEALTHY BYTE | By Kiley

Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough. ~ Oprah Winfrey

Wednesday, April 16, 2014

Carrot Cake Recipe Roundup | By Kiley

MP900049619Mmmmmmmmm, is there anything tastier than a big bite of carrot cake? That sweet and sour combination that basically melts in your mouth? Carrot cake isn’t something we see often, but it’s definitely something to be savored. (pause – if you haven’t yet tried it, drop everything, go directly to The Palm and order the carrot cake and nothing but the carrot cake. You can workout double tomorrow, it’s worth it. Trust me.) Alright, now that we got that out of the way, let’s talk healthy carrot cake that doesn’t mandate a double workout. So, here I bring you the carrot cake recipe roundup. Get your shredder ready, folks, it’s going to be a good Easter.

1. Carrot Cake Muffin Cupcakes: they’re healthy enough for breakfast!

Bran Muffin

Preheat oven to 350. Lightly coat 12 muffin tray with coconut oil.

Mix the following dry ingredients:

  • 2 cups shredded carrots
  • 3/4 cup coconut flour (or flour of choice, can also sub for vanilla protein powder)
  • 1/4 cup shredded (unsweetened) coconut and/or raisins
  • 1 tablespoon coconut oil
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon stevia/sugar/sweetener
  • 1/2 teaspoon baking soda
  • 3 tablespoons chopped toasted walnuts

In separate bowl, combine:

  • 3 eggs (or vegan substitute)
  • 1/4 cup almond milk
  • 1/3 cup Greek yogurt, coconut (non-dairy) yogurt, or applesauce
  • 1/4 cup pure maple syrup
  • 1 tablespoon vanilla extract

Blend all ingredients, combining slowly, until mixture is consistent. Pour into cupcake/muffin holders until about 2/3 full. Bake for 15-20 minutes until solid, but moist. Let cool. Delicious and nutritious enough to be eaten plain, but of course what’s carrot cake without that deliciously rich, tangy frosting?! For the frosting, combine 1 cup plain Greek (coconut, or yogurt of choice) with 1-2 teaspoons maple syrup and a few drops of vanilla extract. Top “muffins” with oats or “cupcakes” with frosting and more nuts or shredded coconut for an extra treat. Devour accordingly!

2. Carrot Cake Pancake for One: The perfect spring breakfast!

photo(167)In a bowl, mix:

  • 1 tablespoon toasted pecans or walnuts
  • 1 large carrot (grated/shredded)
  • 1 teaspoon cinnamon
  • sprinkle of pumpkin pie spice
  • dash of nutmeg
  • 1 tablespoon unsweetened shredded coconut.
  • 1 egg
  • 1 teaspoon vanilla extract
  • Splash of almond milk
  • 1 teaspoon ground flaxseed
  • 1 teaspoon plain Greek or coconut yogurt (or sub with 1/2 mashed banana or 1/3 cup applesauce)
  • 1 teaspoon maple syrup (or sweetener of choice)

Mix well. Grease pan with coconut oil. Pour whole or half of mixture into pan. While waiting to flip, in separate bowl, combine 2 tablespoons plain yogurt of choice with 1 teaspoon maple syrup and dash of cinnamon. Make two smaller pancakes and spread frosting between pancakes as shown or dallop on top of one larger cake. Whatever your heart desires. Pancake should be crispy on the outside, moist on the inside, just the way we like it.

3. Delicously Orange Spring Smoothie:

In blender, combine:

  • 1 large handful romaine lettuce
  • 2 large carrots or 8 baby carrots
  • 1 small piece tumeric (superfood!)
  • 1  frozen banana
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 teaspoons honey, maple syrup, or 1 teaspoon stevia
  • 1 cup almond milk

One Healthy Breakdown: Tis the season! The carrot season. Live it up.

Monday, April 14, 2014

The Bunny Hop | By Kiley

Here’s what the Easter Bunny does to get his heart-rate up and stay in shape this time of year.BunnyHopOne Healthy Breakdown: if the bunny can do it, so can you.

Easter Basket Upgrades | By Kiley

It’s no secret that Easter is a super duper sugar-coated holiday. Trade in the pastel Peeps, massive chocolate bunnies, and jelly beans galore for some healthier treats that even the bunny himself would get egg-cited for.

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  • DVD’s
  • Dark chocolate
  • Organic lolli-pops or fruit snacks
  • Dried fruit
  • A jump rope
  • A yoyo
  • Seeds to plant
  • Sidewalk chalk
  • Chapstick
  • Nuts
  • Sunscreen
  • Coconut
  • Stationary
  • Popcorn
  • Stickers
  • Gift cards
  • Arts & crafts
  • Dark chocolate covered nuts & seeds
  • Yogurt bites
  • Play-doh
  • Toothbrush
  • Books/magazines
  • Fun socks and other accessories

One Healthy Breakdown: bet you were expecting carrots to top the list, but that’d be egg-stra boring!

Friday, April 11, 2014

“We Go Together Like” Tempeh & Coconut Oil | By Kiley

photo 1(3)I love tempeh. I love the taste, unique texture, and not to mention, nutritional content. Tempeh is made from soybeans; it’s high in protein and essential phytonutrients. Like tofu, tempeh takes on the flavor of other ingredients, spices, oils, etc., so it’s very versatile.

Tempeh is good stuff, but tempeh sauteed in coconut oil is a whole other level. I make this at least once a week, if not more, and it never gets old. Best of all, this recipe couldn’t be easier…in fact, it doesn’t even need a recipe at all. You can buy tempeh at any health food store (and most grocery stores) and it’s precooked, so you’re just crisping it up for pleasure. Just put a tablespoon or so of coconut oil in pan to heat and add bite-sized pieces of tempeh and your favorite vegetables (broccoli, zucchini, eggplant, any leafy green, cabbage, mushrooms, green beans, bean sprouts, just to name a few of the endless possibilities) Once tempeh turns a golden brown, it’s crispy and delicious enough to eat. This meal takes all of about six minutes to prepare and did I mention it tastes ah-mazing?! And you can make it as simple or complicated as you want. I usually just do tempeh and broccoli, but here’s a recent stir-fry I made with tempeh, coconut oil, peppers, onions, bean sprouts, and liquid aminos (soy sauce alternative.) All gone.

photo 2(10)One Healthy Hamptons: seriously, this one’s tempeh-tastic.