Tag: flavor

Vegan Pesto Zoodles with Fresh Tomatoes

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Zoodles are oodles of fun, especially during tomato season! Upgrade any pasta dish with veggie noodles for a healthier meal that’s low in carbs, calories, and high in fiber. This one just happens to be meatless, vegetarian, vegan, and you won’t even miss the meat or cheese one bit! I used the inspiralizer to make noodles out of zucchini and summer squash before adding fresh tomatoes and a vegan pesto that is out of this world. Ready to be inspiralized?

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Ingredients: (makes two servings)

  • 1 zucchini
  • 1 summer squash
  • 1 large tomato
  • 1/2 cup arugula
  • 1/2 cup fresh basil leaves
  • 1 tablespoon pine nuts
  • 1/3 avocado
  • 2 tablespoons olive oil
  • 1 teaspoon nutritional yeast (optional)
  • 1 lemon
  • 1 teaspoon sea salt

Instructions:

Use Inspiralizer (or your tool of choice) to make noodles out of the zucchini and squash. Put noodles aside on a plate, sprinkle sea salt over noodles, and let sit to drain some of the liquid. For pesto, in a Vitamix, blender, or food processor, combine arugula, basil, nuts, avocado, 1 tablespoon olive oil, nutritional  yeast, and the lemon (remove seeds, optional to use juice or peel as well like we do.) Add a few spoonfuls of water if needed, so that mixture blends together.

Put zoodles in a pan on the stove over low heat and add remaining olive oil. Once they start to cook and soften, add pesto and cubed tomato. (For added protein and creaminess, you can also add one egg to the pan at this time.)

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Mix over heat a few more minutes until noodles are all covered in pesto and tomatoes have softened. Remove from heat and serve in pasta bowl, garnish with basil leaves. Bon appetit!

One Healthy Breakdown: There’s nothin’ wrong with a little healthy Italian.

Roasted Chickpeas Two Ways

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Hummus takes a back seat to these crunchy sweet and savory roasted chickpeas. Roasted chickpeas are super easy, tasty, and healthy. Chickpeas are power packed with plant-based protein, fiber, vitamins, and minerals. Whether you like sweet or salty, you’re in luck.

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Sweet Roasted Chickpeas: top with coconut oil, cinnamon, cardamom, and sea salt.

Savory Roasted Chickpeas: top with olive oil, rosemary, thyme, garlic powder, tumeric, sea salt, black pepper, and a tiny bit of cayenne pepper (optional.)

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Simply prep your sweet and/or savory chickpeas and roast in the oven at 400 degrees for about 30 minutes or until golden brown. Let cool and pop ’em as is for a snack (great on the go!) or add roasted chickpeas to a salad for a full (vegan, gluten-free, dairy free, meatless Monday) meal.

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One Healthy Breakdown: pass on the potato chips, opt for roasted chickpeas!

Super Yummy Energy Bites

Introducing your new favorite {super yummy} snack. Great for breakfast, pre and post-workout snack, and sweet treat, these puppies are full of power and flavor! Also, they taste like cookie dough…Just wait. Luckily, you only have to wait 10 minutes to enjoy these cute little nibbles!

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Ingredients: (makes about 15 bites)

  • 1 cup raw oats
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup nut or seed butter of choice
  • 3 dates (pitted)
  • 1 tablespoon hemp seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon shredded coconut
  • 2 tablespoons goji berries and/or apricots (can use raisins or another dried fruit)
  • 1/4 teaspoon sea salt (optional)
  • 1 tablespoon high-quality protein powder (optional for additional protein/post-workout)

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Combine coconut oil, nut butter, vanilla, dates, salt, and half of the oats in a food processor or Vitamix. Once smooth, add the remaining ingredients and pulse until the mixture is consistent, but not completely smooth. Remove mixture and roll into balls about the size of a golf ball. Plate them in the fridge and let sit at least 10 minutes. Devour. You’re welcome 🙂

Optional add-ins for varied flavor: 1 teaspoon matcha powder, 1 drop peppermint oil, 1 tablespoon cacoa nibs or dark chocolate chips, 2 tablespoons pumpkin, 1/4 lemon, 1 slice ginger, 1 teaspoon maca powder, etc. These babies are super versatile – get it?

(*if mixture is too thick to form, add a tablespoon of water or two)

One Healthy Breakdown: enjoy ’em while they last!

Meatless Monday in a SNAP!

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This one came out of nowhere, but was a huge hit in the flavor department! All you’ll need is a few simple ingredients and 10 minutes time, and your one-pan, warm and tasty, nutritious and delicious dish is served! Did I mention that it happens to be vegetarian, vegan, dairy, soy, and gluten free? Just sayin’…in case you care about that sorta thing. Best of all, it’s ready in a snap!

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Ingredients:

  • 1 cup cooked chickpeas (could also use 1/2 cup cooked quinoa)
  • 1 cup snap peas
  • 1 teaspoon sesame oil (coconut oil would work as well)
  • 1 tablespoon hemp seeds
  • 1 tablespoon coconut aminos (soy-free soy sauce alternative)
  • 1 teaspoon tumeric powder
  • 1 teaspoon curry powder

Directions:

Turn stove on medium and heat pan with sesame oil, chickpeas, and snap peas. After a few minutes, stir and add hemp seeds, coconut aminos, tumeric, and curry powder. Continue to cook until peas and beans begin to brown slightly (or until desired.) Turn off heat and serve…easy as that!

One Healthy Breakdown: Nothin’ but lean, green, plant protEIN!

Pumpkin Carrot Zucchini Bread

IMG_2724What is paleo, pumpkin-spicey, loaded with veggies, and tastes amazing? Pumpkin carrot zucchini bread, of course! So loaded with flavor that no one will know that it’s made of nothing but veggies, protein, and healthy carbs for energy…that can be our little secret. One loaf of this bread doubles as a kid-friendly breakfast and pre or post-workout fuel. All bases covered here.

Ingredients:

  • 1.5 cups of pumpkin (or sweet potato) puree (I use Farmer’s Market organic)
  • 1 zucchini
  • 2 carrots
  • 1/2 cup coconut flour (or sub another healthy flour)
  • 4 eggs
  • 2 heaping tablespoons unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon flaxmeal
  • 1 tablespoon almond butter
  • 3/4 cup almond milk
  • 1 tablespoon pumpkin seeds (pepitas) to top
  • optional: 1 teaspoon pure maple syrup or honey for a sweeter treat

Preheat oven to 370. Grate the carrots and zucchini. If you have a Vitamix or high-powered food processor, feel free to use that instead (I did!) Add pumpkin, eggs, and flour and mix well. Add remaining ingredients (except pumpkin seeds) and blend until consistent. Pour batter into a greased (I used coconut oil spray) loaf pan, baking pan, or muffin pan. Top with pumpkin seeds. Bake at 370 for 45-50 minutes (for muffins, check after 30 minutes.) Ensure that bread is cooked through with a fork – bake for another 5-10 minutes if not. Remove and let cool before eating every last crumb. Feel free to also add nuts or chocolate chips for a sweet, crunchy treat!

One Healthy Breakdown: pumpkin spice and everything nice

Enjoy the Taste of Eating Right

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Happy March! What a great month. We’re over the winter hump (better be) and counting down to the first day of spring. We’ll soon trade in our down jackets for spring coats and hot soups for cool smoothies. March also happens to be National Nutrition Month, a nationwide campaign initiated by the Academy of Nutrition and Dietetics to educate and celebrate eating right.

Woman Eating Fruit OutdoorsThis year’s theme is Enjoy the Taste of Eating Right. This could be my motto and I’ll tell you why. Yes, eating healthy is incredibly important, I practice and preach this daily. Food has superpowers, it can literally improve our health, energy, sleep, skin, hair, strength, mood, and so much more…all while preventing disease and feeling better, inside and out. Yes, nutrition is hugely important. But…

What’s the point of eating healthy if we don’t enjoy it? Life’s just too short. Not only do we eat to survive and fuel our bodies, but humans are programmed to eat largely for pleasure. Taste drives our food choices. We all crave certain foods, we all have our favorite restaurants, and we rotate our staple recipes. Pleasurable food is associated with celebration, memories, family, heritage, feelings, etc. We need food and we deserve to enjoy it. National Nutrition Month is all about combining taste and nutrition so that, as individuals and a nation, we’re eating better and enjoying it.

So, how do we do that? Through education, change, awareness, and balance. People ask me all of the time how do you always eat so healthy? I honestly don’t think twice about my lifestyle anymore, I actually crave fruits and vegetables. Seriously! I enjoy educating myself about nutrition, eating what I know is good for my body, stocking my kitchen with fresh, whole foods, cooking from scratch, listening to my body, feeding my cravings, experimenting in the kitchen, and even choosing broccoli over french fries and beans over burgers. Some people get it, others think I’m full of it.

I can understand why lots of people shake their heads because I didn’t always love eating healthy. Ten years ago, I probably wouldn’t have tried a green juice if you paid me. Now, I have one almost everyday and my body craves green juice. Why and how did this happen? Through education, change, awareness, and balance. With awareness of what we put in our mouth, how it makes us feel, and what food can do for our health, things will click. The Academy of Nutrition and Dietetics advocates for education, change, awareness, and balance because these things can make our society drastically healthier.

So, let’s celebrate! National Nutrition Month isn’t about going on a month-long diet, it’s about finding pleasure in eating healthy. Step one is education. In order to know what ‘eating healthy’ means, looks likes, and tastes like, it takes learning, learning facts about nutrition and learning to question what we’re told by the FDA daily. Contact a nutritionist or self-educate through research. There are endless resources right at our fingertips, for free! Check out eatright.org and please come back to One Healthy Hamptons for tips, recipes, and making food FUN.

A little change here and there is a really big reason to celebrate. Learn what’s in the foods that you’re eating. Trust the signals that your body is giving you. Eat when you’re hungry and stop when you’re full. Fuel your body and your mind with superfoods. Be aware of how you feel. Note what you ate when you feel energetic, happy, powerful, mobile, strong, and light. Note when you feel sluggish, deflated, unmotivated, depressed, jittery or unfulfilled. Try new things. Lessen salt and sugar. Use herbs, spices, and citrus for flavor. Trade processed foods for whole foods. There are a million changes you can make, start with one today and make March your month for healthier food choices. Your taste buds will adapt to crave healthier foods, you’ll feel fabulous heading into spring, and you’ll learn to celebrate the healthier you.

One Healthy Breakdown: Eat what you love. Love what you eat. Enjoy the Taste of Eating Right.

Warming Herbs and Spices

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Well, the weather outside is (again) frightful. Until spring hits and we begin to defrost, there are things we can do to keep a little bit warmer. Here’s a list of herbs and spices to add to your next meal, soup, or even smoothie, to turn up that internal temperature. Plus, as if warmth isn’t reason enough, they all pack a powerful metabolism-boosting punch as well!

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  • Tumeric
  • Wasabi
  • Basil
  • Shallots
  • Carob
  • Rosemary
  • Ginger
  • Dill
  • Nutmeg
  • Star anise
  • Black peppercorns
  • Garlic
  • Miso
  • Cardamom
  • Fennel
  • Cloves
  • Cinnamon
  • Ginseng
  • Allspice
  • Coriander
  • Chile Peppers

One Healthy Breakdown: Turn the heat up and warm from the inside out

Soup’s On!

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Brrrrr, baby it’s cold outside! You know what that means: layers, boots, tea, and warm SOUP! Who says comfort food can’t be healthy?! We bring you OHH’s three favorite soup recipes, made from whole foods of course, to warm the body and satisfy the soul. Plus, they’re vegetarian/vegan, gluten free, and can be made dairy free as well. Enjoy and stay warm!

photo 1Fresh Tomato Basil Soup: Makes four servings.

  • 5 chopped tomatoes
  • 1.5 cups chicken or vegetable broth
  • 1 chopped onion
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 2 cloves chopped garlic
  • 1/3 cup almond milk
  • 1/4 cup balsamic vinegar or red wine
  • 1 teaspoon dried oregano
  • dash of sea salt & pepper

In pan, lightly sauté garlic and onion. Turn heat off and add basil. Combine all ingredients in a large pot and simmer for 30 minutes. Add salt and pepper to taste. Sprinkle with grated parmesan or romano cheese (or nutritional yeast for dairy-free) and serve in a bowl, garnished with basil leaves, or even over pasta as a sauce!

Lean Green Soup: Warm and tasty enough for dinner, light enough for a snack, in just minutes! Makes one serving. In food processor or blender, blend:

  • 1/4 cup chickpeas (or beans of choice)
  • 1 handful spinach
  • 1 handful arugula
  • 1 clove garlic
  • 1/2 avocado
  • 1/2 zucchini or cucumber
  • 1 teaspoon miso (optional)
  •  1/2 teaspoon thyme
  • dash of sea salt and pepper
  • 1/3 cup of water (more or less for desired consistency)

Heat and serve. Optional: top with a dallop of plain yogurt.

Hearty Crock-Pot Soup: Makes four servings.

Lightly sauté in a pan:

  • 1 cup mushrooms
  • 1/2 medium chopped onion
  • 1 chopped celery stalk
  • 1 chopped garlic clove

In Crock Pot, combine 2 cups water, 2 cups broth (chicken, beef, or veggie), 2 cups rinsed lentils, (can use barley, farro, or brown rice instead) sautéed vegetables. Squeeze juice of half a lemon. Cook 5-7 hours on low and serve warm.

One Healthy Breakdown: soup in a pinch!

Happy National Kale Day!

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image(9)Today is the day. Wednesday, October 2nd officially marks the celebration of…KALE! Yes, kale is everywhere. Kale is trendy. Kale is crunchy. Kale is the king of superfoods. If you haven’t jumped on the kale train, you just may reconsider once you’ve tried the classic green juice’s indulgent, crunchy, yummy-in-my-tummy friend, kale chips!

Yummy (in my tummy) Kale Chips: Preheat oven to 325 degrees and cover a cookie sheet with parchment paper. Cut stems off one head of kale, wash and dry. Cut into pieces and spread out on cookie sheet. Massage kale with coconut oil (no more than a tablespoon total.) Sprinkle with garlic powder, salt, and pepper. Bake for about 20 minutes or until crisps. Let cool and serve as chips. So crispy, so light, so healthy…SO good! For more clean, lean green recipes, sign up for One Healthy Hamptons’ Fab Fall Cleanse!

One Healthy Breakdown: National Kale Day – let the celebration begin!