If you find yourself with a ton of extra apples sitting around after apple picking this fall, this is a great recipe to make…and it’s grain free, gluten free, and dairy free, but not taste free! My kiddos love these for an easy breakfast or after school snack with some almond or peanut butter, yum!
Ingredients: (makes ~8 muffins)
2 apples (I suggest any red variety as they are sweeter than green)
3/4 cup almond flour (or click here for my other favorite types of flour)
1 tablespoon ground flax and/or hemp seeds
1.5 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 teaspoon coconut oil
Preheat oven to 350 degrees. Simply core apples and blend all ingredients in food processor or blender (I did this using my Vitamix) OR grate apples first and mix all ingredients together in a large mixing bowl for more textured muffins. Pour into non-stick muffin/cupcake pan or use cupcake liners (I use silicone baking cups I got on Amazon for mess-free baking.) Bake for 30-35 minutes, checking muffin consistency with a fork at 30 minutes. Enjoy!
One Healthy Breakdown: that apple cinnamon taste you love, in a healthy kid-friendly breakfast!
Gained about (I don’t own a scale) ten pounds (from overindulging, lack of movement, and seeking comfort in food during quarantine. I was home, with my family, in the cold, rarely leaving the house, eating out of stress and boredom…and actually perfectly okay with it.)
Lost the ten pounds pretty effortlessly (by figuring out a new routine, reducing stress, and re-focusing on my own self-care.)
Gained muscle, strength, endurance, and new peace of mind from prioritizing 15-30 minute workouts and more meditation/journaling most days of the week (95% of the time from home during my kids’ nap.)
This is the ebb and flow of life. Feeling stressed, getting derailed, overeating, skipping workouts, and not feeling our best during a pandemic is not only acceptable, but totally, normal.
It’s when we feel out of control or down on ourselves that it becomes a problem. If you’re in need of some support with the following:
laying the foundation for positive change
boosting your immune system and keeping your family well
feeling more energized and empowered
learning more about food and nourishment
grasping a sense of balance in this crazy world
enjoying whole foods and more creative cooking
Let’s chat. I’m excited and eager to launch virtual nutrition sessions this fall. With a Masters in Social Work, Certification in Nutrition, and as busy mom of two toddlers, I am confident in the practical tools that we will implement together to make you feel better, more balanced, healthier, and happier.
No two people are the same. Therefore, we’ll explore your personal goals (both food and non-food-related) and generate strategies that fit into your life to maximize your wellness. It is when we are able to tune into our individuality, needs, and patterns (both healthy and not, because we all have both) that we can then begin to grow into who we want to be. This takes time, effort, and support, but it’s well worth it. We’ll learn the science behind fueling your body, set you up for success, and welcome long-term transformation. Life should be wholesome and delicious…
…and you deserve to not just survive, but to thrive. Beginning September 15th, I will have space for THREE new virtual clients. If you are interested, please email firstname.lastname@example.org for more information and to set up a consultation. THANKS & BE WELL!
Is there anything better than a slightly sweet, perfectly salty, refreshing margarita? I think not. Instead of premade margarita mixes that guarantee TONS of sugar (and a headache) I’ve perfected the super light, but still delicious, margarita. Cheers!
1 can lemon Spindrift sparkling water
1 shot (1-2 ounces) of tequila (my favorite is Casamigos)
3/4 shot lime juice (I like Santa Cruz organic)
1 teaspoon sea salt (optional)
To start, coat your glass with salt. Sprinkle a teaspoon of sea salt on a small plate or saucer, slide a lime wedge around the rim of your glass, and spin the rim around in the salted plate. Fill about 1/3 of your glass with ice and add tequila, sparkling water, lime juice, and another lime wedge. If you love that salty goodness like me, add any leftover salt right into your glass and mix. For a spicy version, top with or muddle a few slices of jalapeño pepper. Cheers to a low-sugar, low carb, low hangover marg!
Every Monday, I plan to roast up a ton of veggies to have on hand for the week…or at least the beginning of the week because they don’t last long in our house! By the end of the week, the meal prep usually goes to the wayside and you’ll typically find me scrambling to get dinner on the table, in need of an easy, yummy (nutritious) side dish or two that I know my kids will eat. Below you’ll find my go-to’s for crunchy, salty, delicious roasted veggies that are so easy, you’ll make them weekly or daily, just like us!
The Best Root Veggies (Carrots, Squash, Tators, etc.)
In my opinion, you can’t go wrong with rosemary, I could eat it on anything…only problem with these roasted veggies is that they don’t last long around our house! These are the best veggie gone comfort food:
Set oven to bake at 400 degrees. Wash and cut your veggies into sticks/’fries,’ or discs (depending on the veg) and place them on a cookie sheet with parchment paper. Drizzle olive oil (or avocado oil) and season with dried rosemary, sea salt, and pepper. If you prefer sweet to savory, use coconut oil and cinnamon. I always thought that cooked carrots were a little “blah” but roasting them this way is a game changer! Trust me, they’re that good!
Crunchy Green Beans / Burnt Broccoli / Asparagus etc.
Who knew to roast your green beans? Well, you’ll never go back to steaming them after you taste this crunchy, savory goodness. Just put green beans/broccoli/broccolini/asparagus on a cookie sheet on top of some parchment paper and add olive oil, garlic powder, salt, and pepper. Roast at 375 for about 35-40 minutes. That’s it. You’re welcome!
One Healthy Breakdown: you’ll be poppin’ veggies like never before!
It’s October and if you’re like me, you’re stocked up on canned pumpkin just waiting to be turned into somethin’ pumpkin spice. These healthy muffins gone pumpkin spice are a huge hit with the whole fam and the recipe is super easy, just the way I like it.
If you’re wondering why my muffins look green, it’s because they are…I add spinach to my baked goods to get extra nutrients into my kids…and myself! You bet I’m taking full advantage of this stage while my kids still think that pancakes and muffins are green! On the flip side, I also add chocolate chips, because it’s all about balance. Here’s what’s up:
Ingredients: (use organic if/when possible, recipe yields approx. one dozen muffins, can be made gluten free and vegetarian)
2 tablespoons maple syrup, honey, or coconut sugar for added sweetness
Pre-heat oven to 350. Blend all ingredients (except chocolate chips and/or nuts) above using a high-powered blender (Vitamix is my go-to for lazy mixing.) I recommend reusable silicone cupcake/muffin liners (Amazon) but if using pan, grease with coconut or olive oil spray. Pour batter into individual muffin cups (mix in chips/nut with spoon as desired.) Bake for 35-40 minutes until cooked through. Enjoy!
One Healthy Breakdown: serve with a PSL to really get your fix!
With a toddler and an infant, I’m pretty much in the thick of it over here. Some days are harder than others. Do you know what always helps? Cookies.
Ok, now that I’ve got your attention, this recipe is actually for “lactation cookies” No, these cookies will not make you lactate if you’re not a nursing mama and they are delicious and healthy for anyone. The ingredients, like oats, almonds, and brewers yeast, are known to enhance lactation. They are also super healthy foods for anyone and will give you a nice dose of healthy carbs, protein, fiber, and B vitamins, so don’t knock ’em til you try ’em!
…and if you are a nursing mama, the good news is that you can eat these cookies and feel GOOD about it! Not that you should ever feel bad about treating yourself to a cookie or two, but these ones make you feel like a superwoman because you’re helping to feed and grow a human being, so therefor you ARE a superhero!
Ingredients: (yields approximately one dozen small cookies)
3/4 c oats
1 heaping tablespoon brewers yeast
1 heaping tablespoon ground flaxseed
2 tablespoon maple syrup OR honey (option to sub for unsweetened applesauce to avoid added sugar)
1 tablespoon coconut oil
1 tsp vanilla extract
1/4c dark chocolate chips
1/2 tsp baking soda (if you have it, I’ve made them a bunch of times without as well)
a pinch of sea salt
optional: 1/2 mashed banana, 1/4 cup nuts or nut butter of choice, coconut flakes, raisins or other dried fruit
If you’re a baker, you would mix the dry ingredients in one bowl and the wet in another and then combine. If you’re me, you throw everything in the Vitamix (except chocolate chips) because what new mom has time for that? Roll into balls and place on parchment paper on a cookie sheet. Cook at 350 degrees for 10-15 minutes. Let cool and enjoy.
One Healthy Breakdown: just another excuse to eat cookies!
P.S. apologize to the new moms who I promised this recipe months ago. I have no excuse other than motherhood and I think you get it 😉
Green pancakes have become baby girl’s favorite breakfast. I was looking for a way to get more veggies into our diet on the mornings when we weren’t in the mood for a smoothie. These hit the spot, so we share a stack of pancakes almost every morning. Greencakes are so simple to whip up, packed with super clean ingredients, and full of healthy nutrients you can feel GREAT about serving every single day! Wonder how long until my babe figures out that not all pancakes are green….shhhhh, don’t let the secret out!
Ingredients: (makes 1 batch – about 6 small pancakes)
optional: 1-2 scoops collagen peptides, fresh or frozen berries, or even chocolate chips
Blend all ingredients and heat up your large pan. I use my Vitamix to blend, Greenpan’s non-stick pan (the best pans!) and Chosen Food’s coconut or avocado oil spray to ensure there’s no sticking – they come out perfectly that way. Just flip, cook, and top with your favorites – we like grass-fed butter or coconut butter, and sometimes, organic maple syrup for a treat.
One Healthy Breakdown: Hope you and your family enjoys greencakes as much as we do!
While the holiday season brings much joy to people, it can unfortunately bring stress and sickness, too. Stay healthy this season with these tips from The Ed & Phyllis Davis Wellness Institute at Stony Brook Southampton Hospital.
Get Outside Often. It’s easy to avoid going outside in winter. A covered garage can mean going from car to office to car and back home without ever feeling that icy sharpness on your face. Staying inside for days on end can cause people to get sick. Get outside on days when the sky is clear and the temperature isn’t too frigid. Dress warmly, head out, and feel that winter sunshine. Admire how beautiful and clean your world looks when there is snow on the ground. You’ll feel much better after some fresh air…and even better, a good walk!
Keep Up the Exercise.Thumbs up if you have a goal to exercise more! Don’t begrudge yourself if things haven’t exactly gone as planned. We know that it can be harder to stay motivated when it’s cold outside and the days are shorter. Make the most of a beautiful sunny day by bundling up and going for a walk or run. If you prefer to stay inside, head to a local gym or fitness class!
Make the Most of Nutritious Winter Fruits and Vegetables: Eating during winter doesn’t have to be boring or vitamin deficient. Keep carbohydrate-laden foods such as white bread and pasta to a minimum and fill your plate with dark leafy greens, winter squash, citrus and pomegranate, all of which thrive in the chill of winter. These fruits and vegetables are laden with nutrients, antioxidants and fiber, which increase your energy, help keep that winter weight at bay, and help fight cancer, too. For more on eating for the winter season, click here.
Protect Your Skin From the Inside-Out and Outside-In: Cold, dry air quickly sucks moisture from your skin. Combine that with a blasting of hot air from a heating unit and some scratchy winter fabric and your skin can end up being one dry, itchy, scaly mess. Keep moisture locked into your skin with a moisturizer. Lather it on every time you bath or shower, or whenever your skin feels dry. Drink plenty of water to keep skin hydrated and eat foods like berries, which are high in antioxidants and lots of omega-3s (also found in salmon, walnuts, or omega-3 supplements), and consider using a humidifier to help add moisture to the air in a dry room.
Stop a Cold or Flu In Its Tracks: Maybe your throat has become a bit sore or scratchy. Perhaps your nose or eyes are starting to feel a bit congested. If you can feel a change in your health, but it’s still in the early stages, keep some natural remedies on hand to take at the first sign of a cold or flu. Olive leaf, garlic, echinacea, elderberry, vitamin C, and zinc may help boost your immunity and increase your resistance to those nasty winter viruses. For some more natural immune boosters and remedies, click here.
One Healthy Breakdown: don’t let winter get ya down!
With the holidays upon us, who doesn’t need a little calm? Yeah, yeah, we all know that we should be meditating more…and committing less…and sleeping more…and so on. Since those things are easier said than done, lets look at foods that combat cortisol, the hormone that causes stress, anxiety, and sadness. Eat more. Stress less. Now that sounds doable.
If you follow me on instagram, you know that I set two goals for the month of September: 1. better meal prep and 2. daily meditation. Truth be told, the meal prep is going pretty well. Why it’s more difficult to find the time to literally sit still than it is to exert effort into things like shopping, chopping, and cooking is beyond me. Meditation is a work in progress…but at least the meal prep is going well. Hey, nobody’s perfect, right?!
Anyway, I typically meal prep on Sundays and I usually roast some chicken and a ton of veggies. Last Sunday, I was a little sick of chicken, so instead made a big batch of quinoa to have throughout the week. I didn’t want the quinoa tasting like bland leftovers, so I decided to mix things up and pesto-fy my quinoa….because anything with pesto is delicious, no?! Plus, not that I’m into labels or anything, but this baby also happens to be vegan/plant-based, gluten free, dairy free, and choc-full of all of your macro-nutrients. Yup, you’ve got protein, carbs, fat, and a serving of greens too – all in this one super simple dish.
1 cup quinoa
1 handful arugula
1 bunch fresh basil leaves
2 tablespoons olive oil
2 tablespoon pine nuts
1 tablespoon nutritional yeast (optional, or sub for parmesan cheese if desired)
1/2 cup organic corn
*note: all of my ingredients were organic, but if you’re going to go organic on anything, corn is the most important because conventional corn is so highly GMO. I use frozen organic corn and just thaw it out beforehand.
Cook quinoa (cook however you like to cook your quinoa. I cooked it on the stovetop in 2-3 cups water and a pinch of sea salt.) While quinoa is cooking, make the pesto by combining arugula, basil, olive oil, 1 tablespoon of the pine nuts, and nutritional yeast in food processor (I use a Vitamix.) Toast the other tablespoon of pine nuts, but be sure to watch them because they toast fast! (Truth: toasting nuts usually takes me two attempts because I forget about them and burn them the first time. Don’t do this.)
Turn heat off, but leave pot on the warm stove and stir in pesto, corn, and pine nuts. That’s it! Enjoy for lunch or dinner…all week long!
One Healthy Breakdown: Meatless Monday…and Tuesday…and Wednesday…