the {healthy} chocolate shake

Life without a little chocolate is just not worth living.

Soulful and deep. Enveloping. Uplifting.

And healthy?

Yes.

But, before you dive head first into the bucket of Snickers and swimming in Starbucks Mocha’s for all of the health benefits, let’s talk this through.

True chocolate nibs from the cocoa bean are an ancient food, and very nutrient dense to say the least. Calcium, copper, magnesium, potassium, zinc, and intense flavanoids are plentiful.

However, because most of our tastebuds are dulled with so much salt, sugar and boosted flavor chemicals with the rest of our {processed} food and drink intake, the chocolate that we are most familiar with has been with the addition of intense doses of milk & sugar.

Which is great. And I love it too sometimes. Don’t get me wrong.

But, I wouldn’t eat it everyday or even a few times a week. That takes the joy & richness out of the experience of eating it.

And, it can wreck havoc on your energy, sleep and condition your body in a way that you crave and need sugar everyday. And there is no fun in that.

So, a solution to get the benefits of chocolate without any of the downfalls?

Oh.

So glad you asked.

The healthy chocolate shake is here. With just enough soul and chocolate flavor to deeply satisfy, without any added sugars, milk products or guilt {in case you ever had that in the first place}. In other words, a perfect weekday {or any day} treat.

the {healthy} chocolate shake:

Ingredients:
1 banana
1 TB unsweetened cocoa powder
ice
1 tsp cinnamon
 
Directions:
Add banana, cocoa powder and cinnamon in a blender with a few splashes of water. Blend. Add 2 handfuls of ice.
Serve immediately or stick in the freezer for 1-2 hrs for a frozen chocolate treat.
 
 
Optional to add 1/2 avocado or natural peanut butter for variety & heavier consistency.

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Filed under Dessert, Smoothies

Turkey Burgers on Portabello Mushroom Buns

Oh my.

A little on the adverturous side for you classic burger + bun people, but there is nothing not to love about this upgraded combo, using portabello mushrooms instead of bread for the burger buns.

Don’t get me wrong, great bread & buns {insert dirty joke here} can be a good thing from time to time, although to be honest,  I don’t eat it personally very much these days. As a staple, finding a better substitute is a great way to go, especially if you want to feel better after you eat it (the perk of all cleaner, healthier food). This style of burger eating may bring it back to the healthy weekday meal it can be- with a few Sarah tweaks, of course.

So, what are the keys to a “healthy” burger? First, make sure your meat is organic or at least natural. I can’t stress how important this is with all meat and dairy products. You pay a little bit more for what you are not getting, to say the least. Instead of bread crumbs to bind the burgers together, organic goat cheese does the job with a bit more moisture and flavor. The tomato sauce and basil gives a extra little punch. And then, there’s the mushrooms. Even for the non-mushroom fans out there, portabello’s are worth a try. Their flavor is much more mild than white or crimini mushrooms. Or, you can stick with some good bun options and still have a great meal (works well for families).

A perfect meal, in other words, no matter your preference.

Ingredients

Recipe adapted from a Multiply Delicious original:

Portabello Mushrooms (8 for 4 full burgers or 8 open faced burgers)

Sarah’s turkey burgers:

1 lb organic ground turkey

1 16 oz can tomato sauce

2 oz organic goat cheese (or 2 eggs if you are dairy free)

fresh basil- I used about 3-4 TB, chopped

sea salt & pepper

Directions:

1. Wash and de-stem the mushrooms. Wipe clean with a  paper towel, rub with olive oil and bake at 375 until done (30 mins). In the meantime, combine the turkey, tomato sauce, basil, goat cheese, sea salt & pepper in a large mixing bowl. Wash hands thouroughly then mix together well with your hands.

2. Spread foil on a few baking sheets. Form into burgers- a few larger ones, or multiple small ones (my fav). Place on the baking sheets and bake at 375 until cooked through (25 min approx).

If you go the mini burger route, you can also use regular sized white or cremini mushrooms to make perfect appetizer size bites with toothpicks through the middle.

Serve with sliced avocado and my roasted red pepper harissa & homemade sweet potato or regular fries.

Throw a basic green salad in there and you’ve got yourself a nice looking {and tasting} dinner!

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{Hand-squeezed} Blood Orange & Grapefruit Greyhounds

Valentines Day is right around the corner, and whether you’re a hater or a lover {oh!} of the holiday, a good, simple and clean cocktail recipe {or flavored water} is always a great thing to have up your sleeve.

So, whether it’s a little treat for a dinner in, a movie night, big party or a kickoff of the night to come, making your own cocktails means no added {gross} sugars or syrups, and the ability to use fresh, seasonal ingredients. In other words- better for you taste wise AND body wise. Same goes for flavored waters, if you want to make this without the alcohol component and keep it in your fridge for a little spa element at home.

So, it being citrus season and the week of all things red and pink, it’s the perfect time for my {hand-squeezed} Blood Orange & Grapefruit Greyhounds, no matter your plans. Ideal to make in a batch or by the glass for a little spunk in your holiday.

Please enjoy responsibly.

And don’t ignore your water glass in the process :)

{Hand-squeezed} Blood Orange & Grapefuit Greyhounds:

Ingredients: Makes 4 servings

2 ripe Rio grapefruits (sweeter variety)

2 blood oranges

citrus sparkling water

top shelf high quality vodka {optional, of course}

Directions:

1. Squeeze juice of 2 grapefruits and 1 blood orange (a citrus squeezer is nice here), and add to a clean mason jar.

2. Add 1.5 inches (approx) of sparkling citrus water to the jar with 4 shots of vodka {or more, if it’s that kind of night} or {none at all}. Add some ice, screw lid on and shake to combine.

3. Fill serving glasses with ice and slice the other blood orange into rounds for garnish on the glasses:

Staying in and need some fun dinner ideas for the night?

Have a little sweet tooth and don’t care about crappy Sweetheart hearts or drugstore chocolate boxes? Ditto.

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{Healthy} Super Bowl Apps & Snacks:

 Super Bowl Sunday is all about the food.

And football + commercials perhaps {depending who you ask}.

And Super Bowl food = junk food {usually}.

But why be usual?

Especially when you’ll feel like crap the next day.

 What about some really good food instead?

Yes, please.

wild smoked salmon & goat cheese roll-ups

black bean, roasted red pepper, chicken & goat cheese quesadillas on sprouted corn tortillas

honey-sea salt kettle corn

Recipes:

Wild Smoked Salmon & Goat Cheese Roll-Ups:

Ingredients:

Wild Smoked Salmon

organic goat cheese

Directions: Seperate smoked salmon into slices. Place a line of goat cheese in the center, then roll up. Add toothpicks for easy eating.

wild smoked salmon & goat cheese roll ups

 

Sprouted Corn Tortilla Quesadillas with Black beans, Roasted Red Peppers, Chicken & Goat Cheese:

Ingredients:

Ezekial Sprouted Corn Tortillas {easier to digest, very clean ingredients}

1 can black beans, rinsed and drained

roasted red peppers

organic roasted chicken

organic goat cheese

Directions: Add olive oil to a saute pan and turn to med-high heat. Add 1 tortilla to pan to heat. On a plate, lay other tortilla flat and add dabs of goat cheese (spread out). Fill in space with black beans, chicken & red peppers {shortcut: you can also buy these ingredients pre-cooked from the salad bar at the store}. Flip tortilla in pan for a minute. Remove from pan. Add loaded tortilla in pan, and top with crispy tortilla. Cook until cheese melts. 

Serve with guacamole, salsa & limes for garnish.

black bean, roasted red pepper, chicken & goat cheese quesadillas on sprouted corn tortillas

 

Honey-Sea Salt Kettle Corn:

Ingredients:

organic popcorn {very important it’s organic. if not, it’s probably GMO corn}

organic raw honey

organic unrefined virgin coconut oil

sea salt

Directions: Use a whirly pop (if you do not own one already, I highly reccommend it) or heavy pot. Melt 1 TB coconut oil on med-high heat. When pan is hot, add popcorn. Whirl or cover with lid and shake until you hear popping, then hear the popping slow. Dump in large bowl. Add 2 TB raw honey & 2 TB coconut oil to the hot pan. After it melts, pour over popcorn. Sprinkle with sea salt and toss with your hands.

honey-sea salt kettle corn

 

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Roasted Beet Salad {with goat cheese}

Beets. Always loved ‘em. Never cooked them on my own. They’ve always looked too intimidating to me- like a knife can’t even get to it. I mean, look at them:


Little tough guys.

But with such a high concentration of antioxidants, iron, anti-inflammatory & detoxification properties (not to mention great taste and color), I knew I had to suck it up sooner or later and learn how to make them.

Well, I did it. I loved them. And while they were a tad bit messy and took a bit longer in the oven than most roasted veggies, they were surprisingly not hard at all to make. And delicious.

In my book, they are good Sunday cooking recipe for the week- perfect in so many different ways, including on it’s own as a cold deli side dish, warm or cold on top of mixed greens, sprinkled with goat cheese, blue cheese or feta,  pinenuts, walnuts or hazelnuts, or with orange or grapefruit zest.

You can alter the basic recipe almost infinitlely. That is, if it makes it past 2 days in your fridge. Mine sure didn’t.

Roasted Beet Salad:

Ingredients:

5 medium beets

Dressing: 2 TB Olive oil + 1 TB red wine vinegar + 2 tsp dijon mustard+ sea salt & pepper.

Organic goat cheese, blue cheese, or feta cheese for finishing (optional).

Directions:

1. Preheat oven to 400. Scrub beets to remove dirt:

2. Wrap each beet in foil and place on a baking sheet in the oven for 1 hr.

3. When they are done, unwrap each beet to let the steam escape and let cool for a few minutes. When cool enough to touch, slide the skins off with a knife (this is the messy part). Note: do not use a wood cutting board or it will stain. Cut into rounds, then sticks, then horizontially into cubes.

4. Place cubes in a glass or tupperware container. Whisk your dressing together, then toss to coat, add any extras you’d like and refrigerate or enjoy. As with anything, they taste better the next day, so make it ahead if you have time.

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Parmesan Kale Chips

Kale was just named the “healthiest” vegetable around last week, with the most nutrients per bite than anything else out there.  Heavy doses of vitamin k, vitamin a, magnesium, fiber, calcium, omega 3 fatty acids, a extremely high antioxidant count and detoxifying compounds. Impressive, right?

Also impressive {to me, at least} are those people that can eat plain steamed or sauteed kale.

If you’re not quite at that level yet {kale beginner}, these crunchy, crispy, dissolve in your mouth parmesan kale chips might be a much better place to start. So much so, you might even like eating them. To like eating all those vitamins and minerals = not a bad thing.

These little snacks were {9 & 10 year old girl} tested and approved this past weekend when I was doing one of my healthy eating & cooking family sessions- with screams- literally screams of delight- as they came out of the oven. If that doesn’t make you think about trying them, I don’t know what will.

Ingredients:

2 heads kale* (dinosaur, red or green or any combination of the two)

organic, extra virgin olive oil

organic parmesan cheese, grated (or nutritional yeast if you are dairy free)

Directions:

1. Preheat oven to 325. Wash kale and remove inner stem. Tear kale into small pieces, or keep as a long leaf, depending on the look you want. I’ve done both, but bite size pieces are less messy to eat and easier to store.

2. Add to a large bowl, drizzle with olive oil and toss with your hands, so each leaf is coated evenly:

3. Spread on a baking sheet and sprinkle with sea salt and pepper:

5. Bake until crispy, around 25 mins. Remove from oven, sprinkle with cheese and place back in oven until the cheese melts.

Eating your vitamins never tasted so good. These probably won’t last very long in your kitchen. But if they do, store in a airtight container, for up to 4 days in the fridge.

*The volume of kale will reduce to half after they are cooked.

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Filed under All Recipes, Appetizers, Salad, Vegetables

{homemade} Fuji Applesauce

Can’t stop. Won’t stop.

No reason to, really.

I will never buy store-bought applesauce again. I think you’ll feel the same.

Who knew it was so easy to make? Apples + cinnamon+ water + 15 mins. The perfect snack, side & sweeter treat.

Ingredients:

10 Fuji (or any variety) apples
cinnamon
{water}
 

Directions:

1. Wash, cut apples and remove core/seeds.

2. Bring 3/4-1 cup water to a boil. Reduce heat, add apples and cover to simmer. Cook apples until they soften and water is absorbed, approx 10 minutes. Add lots of cinnamon {and some nutmeg & ground ginger if you’d like}.

3. Mash with a large fork or partially blend with a immersion blender in the pot for chunky applesauce, or blend all the way for a smoother texture.

Notes: Tastes best cold & right out of the fridge. If you can wait that long.

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2012- Be better. 1 year, 11 ways.

I made a resolution not to make resolutions this year.

It has always struck me as odd that there is only one time of year that people make goals to improve their lives and the things important to them. Shouldn’t that be something that we are always aware of? Always wanting to improve and get better at something? Why do we only think about this in January?

Instead of the broad, general, and often half-hearted “resolutions” (especially those that are health and wellness related), that seem to always fade after mid February, what about the promise to just be better on the whole than last year?

That doesn’t mean to not be specific with your goals, but rather to be less short term and intense (lose 10 lbs, do a juice fast, extreme workout challenges) and focus more on the bigger picture. Small, everyday changes and consistency in those actions that are good can go a long way, especially with goals to be a healthier person in the coming year.

Big changes from small, everyday behavior, yes. What kinds of changes, you ask?

Well, ok. Pull my leg. I just so happen to have an opinion about it. 11 small ones, to be exact.

My 11 most influential ways to improve your health in 2012:

1. Read your ingredient list- I’m like a broken record, I know. If you change one thing this year, read your INGREDIENT LIST, not the nutrition facts on everything you go to put in your mouth. More than 6 ingredients, be wary. Things you can’t pronounce? Not a good situation. Low fat, low carb, low calorie advertised on the front? A big red flag. If your great grandmother couldn’t eat it, chances are you shouldn’t either.

2. Stop with the fake stuff- fake sugar, fake flours, fake desserts, fake dairy and fake frozen dinners. They may be convenient or low or no-calorie, but they wreck havoc on your body in so many ways you may not be aware of. If your goal is to gain weight and more health symptoms, bring them on!

3. Reduce your dependence on flour (and flour products): Does the following sound familiar? Cereal or oatmeal for breakfast. A sandwich, taco or wrap for lunch. Pasta for dinner. And I bet you are always hungry in between for some crackers or a “snack”. And that is when you are being “healthy”, right? Flour products interact in your body the same way as sugar- even the so called “whole-wheat” products. They are causing a lot of problems these days because of our over-consumption of them (they are convenience foods) and mis-marketing about their true health value.

4. Tune out health magazine and TV talk show advice about food- see #2  or #1 for typical sample menu of what you are told to eat to lose weight. Most foods and diet plans you are marketed to eat are backed with major bucks. And everyone has a different opinion. Just eat real, wholesome food. It’s not as sexy, but it works with your body much better.

5. Learn to cook vegetables that you like and eat leafy greens as much as you can: in soups, salads, smoothies, roasted or made into homemade chips or fries. The more vegetables the better. If you need ideas, you are in the right place.

6. Don’t be afraid of real butter, real ice cream, avocados and potatoes- Each are very healthy for you, in their own way. All are real foods. And real food that won’t make you fat. Trust me, it’s probably the diet bars, alcohol, sodas or cookies you are eating in addition to it.

7. Stock your freezer and pantry- Be realistic. You are probably not going to have time to cook a homemade meal every night of the week. So find things that work that you can have around for busy nights. My favorites are Applegate Farms sausages and turkey burgers, frozen wild fish, frozen spinach and green beans, homemade pesto cubes, and homemade soups ready to defrost. A pantry with quinoa, Amy’s soups, a variety of nuts, variety of vinegars, extra virgin olive oil, unrefined coconut oil and cans of beans will never lead you astray. Fridge essentials like dijon mustard, natural ketchup, a lemon, garlic, fresh spinach or mixed greens, good parm cheese can help you tie any meal together in no time.

7. Stop thinking coffee will help you lose weight- eating good food and less of it will. Intense doses of caffeine throws your hormonal system and hunger signals for a loop- not to mention can upset your stomach so you feel the need to eat to soothe it. Coffee is just fine, but don’t think the rumor that it speeds up your metabolism is the whole story. It can also affect your sleep quality, make you more hungry and be harsh on your digestive system.

8. You don’t need a glass of wine or drink every time you have dinner (or happy hour most nights of the week). People, please. I love wine and cocktails myself. But you really don’t need one every day. Fun fact: every time alcohol enters your system, your body has to process it first as a sugar. Therefore for the next 24 hours, you can’t burn any fat because your body is too busy trying to burn through the alcohol content, to put it simply. And, the more you have, the more you create an addiction for your body to keep up with. This is a great example of how calories in do not equal calories out. It’s the content of what you are putting in your mouth, not just the calculation.

9. Having cravings is not a normal thing- cravings for sweets usually means you are not getting enough healthy fats and healthy oils in your diet, like fish oil, unrefined organic coconut and olive oils. Try some naturally sweeter vegetables and a high quality fish oil supplement in the meantime. Cravings for salt usually mean a deficiency in minerals. Try eating more leafy greens and vegetables in the meantime using sea salt instead of regular table salt, and reducing packaged snacks and foods overall.

10. You are kidding yourself if your only workouts are 30 min elliptical sessions or light jogs: Come on. The dedication is there, I know. But unless you are gasping for air at part of your elliptical or treadmill workout, you’re probably not doing much to change your body. You have to push yourself, even if you don’t like it. That’s where the real change starts. Breaking a true sweat is hard to do, but necessary if you want to be healthy inside (for your organs, tissues and arteries) and out. I know of some great places and classes in the greater Seattle area if you need a little help pushing yourself, so ask if you need it.

11. Find the things you love and stick with that. Clear the crap out of your life (food and otherwise). If you love wine, have wine. If you love cake, have cake- but real cake. If you love Doritos….well. If you love Doritos, your taste buds are completely coated and we need to talk. Try some real cheddar cheese on a good cracker first. Baby steps. If you hate steamed broccoli, don’t force it down. Find another green vegetable that you do like. The point is, have the things you love, but don’t be in love with everything at the same time, within the same day.

Be better about the small things and the big things will happen on their own.

2012, here we come.

Day by day, week by week, month by month.

A happy new year to you all.

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Filed under Thoughts & Food Philosophy

Weeknight Lentil Vegetable Soup

Phew!

After a few weeks of celebrating so many great things, this past Monday brought a more tired feeling with it, and left me craving something healthy after a weekend of  wine, amazing desserts and food in every nook and cranny.

I know it’s not January yet, so forgive me if you are continuing your holiday eating through Jan 1st. You’re just saving it up to do the 28 day program with me in Jan, aren’t you?

If you’re not hurricaning the holiday eating through to the New Year, I’ve got a good one for you today.

One of the blessings of eating well throughout the year is that your body can naturally sense when it needs more vegetables, good foods, and time away from the treat/wine bar. This time of year, it’s just as important to have some hearty, healthy weeknight meals to balance out your body with plenty of good stuff too. And by good, I mean good for you, not just good tasting. Not mutually exclusive categories, obviously.

An easy weeknight solution?

Lentil soup, filled with any and every kind of veggies you like.  There’s brown lentil soups, red, yellow and green versions ones too. Some complicated, and some very simple. It beauty of a lentil soup is that you can add whatever you want- curry spices, cream, herbs or keep it plain with the most basic onion, carrot and celery routine. Or, you can start it plain and add things as you go during the week to get entirely different meals each time, or freeze in individual containers for those nights you don’t even want to think about cooking.

A healthy word of advice, be sure to soak your dry lentils in water at least 6 hours before you cook them- it dissolves the phytic acid and makes it much easier on your body to digest and assimilate them. Plus, they cook faster. So do it in the morning if you plan to make at night.

Sarah’s Lentil Vegetable Soup

Ingredients:
2 cups lentils, soaked for at least 6 hours, rinsed and drained
6  cups broth or water (I used water for mine)
1 onion, chopped
1 carrot, chopped
4 sticks celery, chopped
1 lg can diced tomatoes
2 TB balsamic vinegar
Any other veggies you’d like (I added everything in my fridge this week: parsnips, cauliflower, mushrooms and green beans. All chopped.)
Big dashes of: paprika, cumin, lots of thyme, pepper and sea salt.

Directions:

1. In a large soup pot, saute onion, carrot and celery. Then, add whatever other veggies you’d like to soften for a few minutes.

2. Add lentils and broth/water. Cover and bring to a boil, then reduce heat to medium-low for 25-30 min. Add diced tomatoes. Add more liquid if you like a thinner consistancy.

3. Add spices and a splash of balsamic vinegar to taste- this really pulls it all together.

Serve with grilled chicken or clean sausage, avocado slices, grated parmesean cheese, old world bread, a dollop of sour cream, full fat greek yogurt, homemade pesto, or a mixed green salad. I froze my batch in smaller containers and added something a little different each time I defrosted it- like a whole new meal each time. For a family or larger dinner, set up a toppings bar so everyone can add their own twist.

Happy (& healthy) New Year’s to everyone!

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almond-dark chocolate-sea salt toffee.

Almond + Dark Chocolate + Sea Salt Toffee

Wait right there. You don’t have to scroll down to double check.

I’ll admit it. The dark chocolate + sea salt combo is back again for a 2nd post.

I just can’t help it.

But, this one is different. It has almonds too. and toffee.

Figgy pudding, sch-muding.

These are the real holiday goods.

If you’re going to have dessert, save it for the good stuff- made with a few, real ingredients. Quality ingredients vs quantity of treats. Life is too short for dessert that is just ok- and so are your skinny jeans.

So, consider this my holiday gift to you- and everyone else around you {they make perfect little homemade presents & hostess gifts}. And enjoy every little amazing bite.

Wishing everyone the best and happiest holiday week- filled with great food, {wine}, {this toffee}, family, friends, love & joy.

xo,

Sarah

Almond-dark chocolate-sea salt toffee:

Recipe adapted from Bon Appetit:

Ingredients:

1/2 cup unrefined cane sugar
1 TB organic butter
1 lb dark chocolate (65%-75%). I used 4 lg Ghiradelli bittersweet baking bars.
1 1/2 cup almonds- chopped or whole.
course sea salt for sprinkling. I used pink himalayan sea salt for a great color.

Directions:

1. Line a baking sheet with foil

2. In a small saucepan, add 2 TB water to the sugar and stir over medium heat. Bring to a boil, stirring often until you get a nice brown caramel color. Remove from heat and add butter to melt.

3. Add almonds to the saucepan:

Almonds + Toffee

4. Spread the almond + toffee mixture on your lined baking sheet. Spread the nuts out the best you can:

Almonds + Toffee on baking sheet

5. Break the chocolate into smaller pieces. {Insert sample bite here}:

Heaven

6. Over very low heat in the same saucepan, melt chocolate slowly. Stir frequently so it doesn’t burn.

7. When melted, pour evenly over the almonds + toffee on baking sheet. Use a spoon to redistribute however you need to:

Almonds + Dark Chocolate + Toffee

7. Let cool for 10-15 min. Sprinkle with course sea salt of your choice and place in fridge to cool and solidify for at least 4 hours (I reccommend overnight if you can stand it).

8. Remove from fridge and break into pieces. {insert sample bite}. perfection.

Almond + Dark Chocolate + Sea Salt Toffee

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