So this recipe is a little different from what I usually share. This one is more about inspiration and sparking joy and experiencing life. So indulge me in a little backstory. TLDR: I made panzanella using leftover pizza from A16 and some impromptu ingredients I picked up at the farmer’s market and was thrilled with myself. I’m calling it “pizza salad”. It made me really happy.
Read MorePost run “brunch” for the win! I made these egg muffins for the week so grabbed two and heated them up in the microwave and tossed them on top of some low calorie toast with smoked salmon and some spring mix with a little balsamic. Five minutes to throw it together and seriously yummy with plenty of protein and healthy fat and veggies.
Read MoreI am living for this super easy and super healthy curry chicken salad recipe. I made it on Sunday and had it for lunch all week. You can serve it over mixed greens, in a sandwich, in a wrap or by itself for a protein-packed snack. Several of my clients jumped on board and have been loving it too.
Read MoreIn the NewsUpNow.org kitchen with me this week is one of my very favorite humans. Morgan McEvilly is a talented personal trainer, yoga instructor and wellness guru. I’ve learned so much from her over the years and I’m so grateful she found the time to come show us how to make her famous Magical Morgan Energy Bars. These yummy, plant-based treats are perfect pick-me-ups for quick, natural energy and make a great pre- or post-workout treat. All you need is a sturdy food processor and a selection of your favorite nuts, dried fruits and fresh dates.
Read MoreIn the NewsUpNow.org kitchen with me this week is the beautiful and amazing Allison Tibbs who has perfected a scrumptious vegetarian "tuna salad" recipe made from chickpeas. Just in time for your Labor Day BBQ, this salad is great as a meal, snack or side and will satisfy even the most avid meat eater and tuna salad snob. It can also be modified to be vegan friendly and as we demonstrate is great for doing bicep curls in the kitchen. Proof! "Cooking" can be easy, fun and delicious.
Read MoreI’ve been in a bit of a meal prep rut lately. I rely on my go-to recipes for breakfast and lunch (smoothies, protein muffins, curry chicken salad—all the usual suspects) and Freshly for dinner. And they’re still awesome! But this week I had a craving for something different. Thankfully my meal prep guru partner Peter stumbled across this super tasty and easy recipe on EatingWell.com for Thai Coconut Basmati Rice with Mango Seared Scallops.
Read MoreWhen it comes to cooking, Greek mothers have legendary skills. And my mother-in-law is an Olympian in the kitchen! When she visited for Christmas she whipped up this simple, delicious and healthy dish and it’s quickly become a favorite in my house. It’s warm and filling with less than 400 calories and only 15g carbs and 36g of protein. Serve it with a little pita and hummus or a simple green salad and enjoy!
Read MoreMy amazing client Sarah is a vegetarian meal prep all star! And she gets extra credit for this roasted eggplant, beet and cauliflower salad with spinach, almonds and Greek yogurt. The veggies can be roasted in a big batch and kept for the week and the salad can easily be tossed together at the office. This is a great way to get in your fibrous veggies and also a great way for vegetarians (and carnivores!) to get in ample protein (thanks to the Greek yogurt) and healthy fats (thanks to the almonds and olive oil). This recipe yields enough for 5-7 servings. Om nom nom!
Read MoreMeatloaf has a bad reputation. Granted, the name "meatloaf" is kind of funky. But in my house, meatloaf is a weekly favorite. It's high in lean protein, low in saturated fat and very easy to make. It's perfect for dinners at home or lunches on the go. It lasts for several days in the fridge and can also be frozen. And it's f*cking delicious. Heat this up at work and your coworkers will drool over your shoulder while asking what smells so good. You'll be like the Pied Piper of Hamelin, But with meat. Settle down there, vegetarians. Sub the meat for tofu and the recipe still totally works.
Read MoreWhether for pre-workout or post-workout, breakfast or dinner or just as a quick pick me up, smoothies are quickly beginning to nudge juices out of the limelight for better health, body composition and performance. So you decided to replace less healthy options like processed cereals, meats high in saturated fat or skipping meals altogether with a healthy smoothie. WIN. But you don’t know what to put in it or are putting the wrong things in it. FAIL. Here’s a quick 90s video from the fantastic Manuel Villacorta (nutritional expert, author, M.S. and R.D.) to explain how to make the perfect smoothie.
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