"Cooking with JJ" Episode 4: Magic Morgan Energy Bars

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"Cooking with JJ" Episode 4: Magic Morgan Energy Bars

In 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.

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"Cooking with JJ" Episode 3: Vegetarian “Tuna Salad” Made From Chickpeas

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"Cooking with JJ" Episode 3: Vegetarian “Tuna Salad” Made From Chickpeas

In 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.

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Low Carb Eggplant "Lasagna"

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Low Carb Eggplant "Lasagna"

One of my nutrition coaching clients in Rochester, New York recently pleaded with me to create a hot and hardy recipe to help her make it through the cold months ahead. Nothing is more warming and filling than lasagna! So my amazing Greek meal prep guru and partner Peter worked out this FANTASTIC adaption of traditional lasagna using eggplant instead of noodles. It's relatively easy to make and when you do you can get at least six solid meals out of it that are easy to save and re-heat for lunches and dinners. So if you're craving some comfort food give this one a try. 

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Sarah's Roasted Veggies and Greek Yogurt Salad

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Sarah's Roasted Veggies and Greek Yogurt Salad

My 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! 

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