This Yogis Breakfast

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oatmeal and pollen

Dear Diary,

This Yogis Breakfast is all vegan protein and all kinds of delicious…the perfect breakfast for a lazy and rainy Sunday morning in NYC…so healthy, so good! You all know that I’m a yoga lover– my Sunday morning routine usually consists of a hot yoga session followed by an epic brunch… but this morning, I’m feeling exhausted… and the bad weather is the perfect excuse to stay in bed for just a little longer.  With some extra time on my hands, I wanted to make something hearty, delicious and of course healthy.

I woke up, made this in about 8 minutes flat, and went right back to bed… haha … and in about 3 hours, I will be having breakfast # 2: aka eggs, avocado, and smoked salmon… sounds like a good plan, right?  Well here’s the recipe if you want to give it a go!

HERE’S WHAT YOU NEED/ HERE’S WHAT YOU DO

Boil 1/4 cup of steel cut oats in 3/4 water and 1/4 unsweetened vanilla almond milk

when the steel cut oats are soft and ready to eat, take off the heat and add a half a scoop of Vega One Nutritional Shake “French Vanilla” protein powder

on top: add blueberries, raspberries, chia seeds and bee pollen… or whatever else you have around ;)

HERE’S WHY

steel cut oats: less processed and lots of fiber… oatmeal is the perfect carb to start your day

blueberries: antioxidants, DUHR

chia seeds: omega-3 and antioxidants

bee pollen: hypo-allergenic, sweet and natural energy boost! ** I also suffer from seasonal allergies, so this local NY bee pollen will help my body fight against the elements!

protein oatmeal

Enjoy your lazy Sunday and eat up right!

Turmeric & Ginger Every Day

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Processed with VSCOcam with g3 preset

Dear Diary,

I’m WO-MAN enough to admit that I have “poop problems”… or “poop probs” as my friends and I dearly call it. Haha… I’m not ashamed, and it’s possibly because almost every girl I know suffers from it too.  Why is it that going “regularly” has turned into going “rarely”…?  Not only do I look better when my digestive system is working at it’s best (you know, less bloat), but I also FEEL so much better… which is of course, the most important part!  So when I decided to whip my bowel back into shape– I turned to a nightly routine of drinking Turmeric & Ginger Every Day (in tea form that is ;))… ginger is great for the digestive track, but has so many other benefits as well.

tea sfg

Did you know that ginger is a natural anti-inflammatory, perfect for an active gal, like me… it also IMPROVES the absorption of essential nutrients to the body; that means that all those salads you’ve been eating, won’t go to waste!  Ginger also strengthens your immune system, and helps prevent colon cancer… so yeah, this root is working overtime!

But let’s not forget about Turmeric.  Turmeric has been called the “miracle spice”… and that reputation has been earned due to all of it’s amazing benefits to the body. A squeeze of Turmeric extract (a more concentrated version of the grounded spice), and I’ve helped my intestine and liver function, and increased the antioxidant capacity of my body!

And finally, why not add lemon while you’re at it!  I add the squeeze of lemon to  my tea every night to brighten my skin, and help cleanse my system.

So this is what I do:

I use 1 Ginger YOGI tea bag (2 if I’m feeling frisky ;))

Juice of half of a lemon

and 3 big squirts of Turmeric Extract (but you can use 1 heaping tsp of Turmeric if you prefer)

So basically, I’ve taken a poopy problem, and made a superhero nightly cocktail!  Hey!  When life brings you lemons… ;)

You’re welcome, SFGs!  Let us know if you’ll try this tea at home!

ginger turmeric

 

make PASTA your healthiest meal

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healthy SFG pasta

Dear Diary,

I am a pasta fanatic… I have it for dinner at least twice a week, if not more, and I’m not ashamed! That’s because my pasta is always healthy, full of greens and protein, and completely satisfying.  In my opinion, pasta has a horrible rep– it’s always associated with buttery sauces and tons of unnecessary carbs, but it doesn’t have to be.  Here are some tips to make pasta your favorite, and healthiest meal of the week!

SFG DIARY pasta made healthy

1.  Choose the Right Pasta

I use Jovial Organic 100% whole wheat pasta– Jovial is minimally processed, has few ingredients, and is full of protein but low in carbs.  It doesn’t get better than that people!  It’s also all about moderation… pay attention to the serving amount on the box, and stick to it.  (Okay, to be honest, sticking to the serving amount is tough for me… but I’m working on it ;))

2.  Make your own Sauce

By making the sauce yourself, you’re able to have more control over the ingredients you put into it… the fresher the ingredients, the better it is for you.  My sauces are always EVOO based; EVOO has healthy fats that are good for the body and great for the skin… so less butter, and more olive oil will lead to a healthier sauce, guaranteed– add in sauteed garlic or some lemon juice to instantly brighten the flavor of any EVOO sauce base.

3.  Add on the veggies and protein

Any pasta dish can be interesting, delicious and inventive depending on the veggies and proteins you have around.  Chop up some greens, add in some local produce, and viola, you’ve gotten your vegetable servings in!– just add seasoning!  Also, FUN FACT:  did you know that vegetables are richer in nutrient value when they are sauteed or steamed vs. when they are eaten raw?!  … I know, mind blowing!

Switch up the protein– cheese, almond cheese, fish, tofu, poultry, meat… so many options for protein, but add it in there!  It will keep you fuller longer, and lead to a healthier and leaner you… guaranteed!

4.  Experiment with flavors and textures!

Don’t forget to season!  Salt and pepper is sometimes all you need to finish a pasta dish, but other times you need to add some heat (cayenne pepper for instance), or some deep Italian Oregano leaves to make a dish complete.  I often add sweet vinegar to the pasta when serving, it provides a great sweet acidity that I love, especially for my pesto!  I also like to add ground flax seeds to my pasta dishes… I know it sounds crazy, LOL, but I love the texture, it keeps me fuller longer, and flax seeds are full of some extra protein… can’t hurt!  :)

SFG Diary healthy pasta

Tonight I made my famous Pesto– spinach, basil, EVOO, garlic, and pine nuts… on top, sliced baby tomatoes and almond cheese!  Looks good enough to eat, right?!  Well go!  Make it!  It’s healthy and SFG approved!

So there are some tips on how to make Pasta your healthiest meal… Enjoy SFGs!

 

Chia Seed Superfood Breakfast Pudding

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SFG chia pudding

Dear Diary,

Hey!  Do you even remember me?  Ha… it’s been a while.  I’m sorry SFG’s but I promise I have a few REALLY good excuses… first, and I’d like to think most importantly, I’m getting MARRIED!!! AHHHH… I’m so excited, and hope to share some of the fun details with ya’ll very soon… but I have to tell you, getting married is just as much work as everyone warns you it is!  I feel like it’s been a roller coaster of planning– the minute you have one thing booked, there’s something else to worry about!  So between the planning, and some family-engagement fun, it’s been a busy holiday season!  Secondly, I just started a new job AND moved into a new gorgeous apartment in the middle of Manhattan’s West Village (AKA my DREAM-COME-TRUE neighborhood)!!! So between all these new changes– I’ve fallen off the blog posting wagon– but now that 2016 is here!  I am ready to be committed again to the SFG movement AND my healthy lifestyle… and after celebrating my month full of holiday and engagement celebrations– it’s time for me to say “no” to sugar, and “yes” to some cleansing, and natural superfood breakfasts like this one!  Chia Seeds are FULL of fiber and protein– so I’m adding them into my morning routine!

chia pudding SFG diary

This breakfast is SO easy to prepare– and is a great breakfast to take with you during your morning rush;  Just pack it in a mason jar and you’re good to go!  Somehow this breakfast makes me feel indulgent, even when I know it’s good for me ;) so what could be better than that?!

SFG diary breakfast chia pudding

HERE’S WHAT YOU NEED

1 frozen banana

1 scoop of vanilla protein powder (I do vegan plant based)

1 cup of almond milk

1/4 cup of chia seeds

handful of blueberries

pumpkin seeds

handful of frozen raspberries

1 kiwi

SFG Diary chia pudding

HERE’S WHAT YOU DO

over-night (or at least an hour)… combine chia seeds with almond milk in a mason jar and let it set in the fridge

mash up some blueberries (so it’s kind of like a jam!) and pour over the chia seed pudding once it sets!

then in a blender– combine the banana, vanilla protein powder, and just enough water so that it becomes a thick smoothie!

finally, pour over the blueberries, and then add a layer of raspberries & slices of kiwis and some seeds for crunch!

AND now ENJOY!!

chia pudding SFG

You can totally make this recipe you’re own… add some nuts, granola, or drizzle on some honey!  Let us know what combinations you come up with SFG’s!  We’d love to know and share! :)

Thanksgiving 3 ingredient peanut butter cookies!

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SFG Diary peanut butter cookies

Dear Diary,

My stomach hurts, and sadly there’s no one to blame but myself… LOL… that’s what happens when I decide to eat my entire batch of peanut butter cookies in one day.  It started out innocently enough, I was experimenting with which dessert recipe to make for thanksgiving when I decided that these “Thanksgiving” 3 ingredient peanut butter cookies were the way to go!  They are simple and healthy while still feeling festive and indulgent.  Now I don’t recommend you follow my example and eat the whole batch in one sitting, but at least if you do, you can feel good about knowing that they’re non-processed, delicious and easy to make– so just make yourself another batch and enjoy! :)

thanksgiving PB cookies

HERE’S WHAT YOU NEED/DO

Line a cookie sheet pan with non-stick parchment paper

In a mixing bowl, combine 2 cups of peanut butter with two eggs

Once completely mixed,  place individual peanut butter cookie scoops on the parchment (use an ice cream scooper so that they cook evenly)

press down on each cookie ball with a fork to create a leaner shape and interesting texture

cook in a 375 degree oven for about 10 minutes

While the cookies cool, combine 1 cup of dark chocolate with 1/2 cup of almond milk or half and half

place in a microwave safe bowl and heat for about 30 seconds

gently mix together until it is shiny and smooth (about 5 minutes), and add more liquid if needed

Lastly, place the chocolate ganache in a ziplock bag and cut one of the corner tips

then squeeze the bag (like a pastry bag), squirting out a thin line of chocolate sauce to coat the top of the cookies

lastly add your favorite festive toppings!  Sprinkles, crushed oreos, graham crackers… you like it, I love it! ;)

peanut butter thanksgiving cookies

So next time you’re overwhelmed with which thanksgiving dessert to make– remember that this delicious treat is an easy solution!

2 ingredient cookies

Happy Holidays SFGs!

Peppermint Protein Bites – The Holidays are Here!

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Peppermint Protein Bites 21

 

Dear Diary,

Christmas came early for us, Stubblefields. After a year of looking for a home, finally finding a home and renovating that said home. We can FINALLY move in!! It truly feels like an early Christmas gift and for that reason, I was inspired to do something festive in the kitchen – with these peppermint protein bites! They are crunchy little bites of deliciousness and a must make for anyone always on the go.

I have a lot of travel for work coming up and these are perfect to put in the refrigerator overnight and take to the airport in the morning.  They are a little sweeter than other protein bites I have made in the past. However, they are still better than the empty calorie and sugary snacks available at the airport kiosks.

Oh- how I love the holiday season! I can’t wait to show you it to  all it. It’s a work in progress with a lot of foreseeable DIY’s, get ready for some serious life hacks. But in the meantime…

 

Here’s what you need to make these delicious bites:

1/4 cup protein powder (I used cookies n cream protein powder)

6 tablespoons of almond milk

2 tablespoons of peanut butter

1 tablespoons of agave nectar

2 tablespoons of coconut flour

Peppermint flakes

Different Angle Peppermint Protein Bites

Mix all the ingredients together, then roll in small bite sized balls and dust with peppermint flakes and white sprinkles for a festive appeal. This also adds some great texture.

lauren2

 

Pumpkin “Caramels”

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pumpkin caramels yum

Dear Diary,

When I went searching for some sweet treat inspiration earlier this week, I was having some trouble.  Of course there are so many delicious recipes to try, but many seemed too complicated, or too processed… but then I came across Pumpkin “Caramels”, and I was immediately intrigued.  I love any recipe that stays true to the holiday spirit, and the best part is that there is NO ADDED SUGAR and only FIVE INGREDIENTS in total.  This recipe is easy to make, perfect for dessert or a mid-day snack, and are super delicious!

SFG Diary pumpkin caramelsThese are similar to my recent “Pumpkin Pie Bites” except there are fewer ingredients and and even sweeter!  These little caramels really do taste similar to the real deal– it is amazing how sweet dates can be, and the touch of pumpkin adds a perfect layer of fall flavor! They are so ooey-gooey and natural sweet– just like I like it! :)  I am definitely going to try to make these again this thanksgiving– because they definitely won’t last in my freezer– I’ve already had several today with my coffee LOL (but whose counting ;))

pumpkin caramels SFG

HERE’S WHAT YOU NEED/DO

In a food processor combine:

  • 1 & 1/4 cups of dates
  • 2 tablespoons of pumpkin puree
  • 2 tablespoons of coconut oil (make sure it is in liquid form)
  • add 3 large dashes of cinnamon spice & clove spice
  • add a few tablespoons of hot water to smooth out the “caramel” mixture

*keep processing the mixture until it is shiny and smooth– the texture of caramel

then put in the freezer for several hours (any where from 2-6 hours is great!)

The mixture will be soft and fudge-like, but a lot easier to manipulate

use a spoon to scoop out small amounts of the caramel and the roll into a ball or square using your hands

finally– roll in salted pumpkin seeds and enjoy!!!

** leave in the freezer to keep fresh and enjoy anytime!

SFG pumpkin caramels

Healthy Apple Monster Snack

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healthy apple monster snack

Dear Diary,

Every year I say to myself, “I’m going to make this Halloween count.”  I convince myself that I’m going to come up with the most epic costume (months in advance of course); throw my friends the spookiest Halloween party; watch every classic horror film; visit every pumpkin patch; and of course indulge in the sweetest treats the holiday has to offer (without gaining any holiday weight.)  Wishful thinking right?  Ha.  Every year I say this… and it’s been years since I felt like I truly embraced the spirit of the holiday.   I think it’s one of life’s lessons to learn that you can’t embrace EVERYTHING fully.  As I get older, I learn more about the importance of balance in your life… if I spent every moment of October “embracing” Halloween, there’s a lot of other things in my life I would have to ignore… so with this new “adult” attitude, I’m learning to just enjoy whatever Holiday fun I can… and leave the rest.  With that said, while I refuse to eat pillow cases full of processed candy (like I did as a kid), I will of course indulge with the rest of the country this Halloween!  But I thought that this week, I’d start some of the fun early with this spooky but Healthy Apple Monster Snack!  It was so easy, and so fun to make… but completely guilt-free!

healthy apple monster treat

HERE’S WHAT YOU NEED and DO

Apples!  (as many as you want– one apple makes 2 monsters) (cut the apple in half length wise and then use a knife to shape the mouth and mold the lips

peanut butter (spread on the “inner mouth” of the apple so that the strawberry tongue sticks!)

Sunflower seeds (for the teeth!– stick into the apple)

strawberries (slice thinly length-wise)

{if you want to add eyes– use greek yogurt for the white part ( you can sweeten it with some truvia if you like), and then a chocolate chip or Justin’s organic chocolate spread as the pupil)

And that’s it! ;)

healthy halloween snack

Make this for your friends, your co-workers at the office, your kids, your friends kids, or just for yourself!  Enjoy SFG’s!

Vegan Mushroom & Cabbage Pizza

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vegan mushroom and cabbage pizza SFG diary

Dear Diary,

Me and cheese are in a long-term relationship… Brie, Mozzarella, ricotta; name the cheese, I’ll eat it.  But on my quest to eat more vegetables and natural proteins– I’ve also opted to try and eat less cheese.  This means, that while I can’t say no to any cheese put in front of me, I can choose to make more dishes cheese-less.  And that’s where this Vegan Pizza comes in… This pizza is topped with all kinds of savory vegetables (hence the long name ;)… and with a crispy crust and a sweet vegan cheese sauce, I’m sure you won’t be able to resist this dish either, so vegan mushroom & cabbage pizza anyone?

vegan mushroom and cabbage pizza

This Vegan Pizza is not very time consuming– the prep work of chopping the vegetables is almost all that is required.

HERE’S WHAT YOU NEED/HERE’S WHAT YOU DO

1: place a piece  of Ezekiel brand whole wheat (or flaxseed) tortilla under a broiler to crisp up

2: in a sauce pan saute in 2 tbsp of extra virgin olive oil and 1 tbsp of ghee butter: 3 garlic cloves, half a white onion, 3 containers of mushrooms (I used shiitake and button mushrooms)

3: Once softened, add in fresh purple cabbage, cannellini beans and about 10 sliced black olives (I forgot how good these are!)

Mix all together and generously season with salt and pepper

4: Finally, garnish with some fresh (uncooked) purple cabbage and basil

5:  Now smother your crisp tortilla in vegan tofutti ricotta (or regular ricotta if you prefer– you can find both at your local health food market), then pour on the vegetables, and enjoy!

vegan mushroom pizza

Doesn’t this look so delicious?  It is the most satisfying way for me to get all my vegetables in for the day!

SFG diary vegan pizza

You’re welcome SFG’s!  Will you try this at home?

Pumpkin Pie Bites

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pumpkin bites

Dear Diary,

Two days ago, summer officially disappeared.  It’s been crazy, the sun and greenery left overnight, and autumn leaves, cool winds and jacket weather filled the void.  One of the reasons I left California was because I missed beautiful fall weather, but this quick transition into the next season has me second guessing myself a little bit, lol.  But now that October has come, it’s time for me to embrace the season fully, and that means embracing EVERYTHING PUMPKIN.  Pumpkin isn’t just a delicious, seasonal squash– it’s extremely good for you too!  That’s why, I’m happy putting it in everything from sweet to savory… and these Pumpkin Pie Bites are sweet to the max, but are a completely natural and simple snack or dessert treat.

pumpkin pie bites SFG Diary

HERE’S WHAT YOU DO

  • combine the following ingredients together in a food processor until it’s completely mixed and relatively smooth

1/2 cup of pumpkin puree

10 dates

1 tsp of cinnamon

1/4 tsp of ground cloves

1/4 tsp of nutmeg

big pinch of salt

2 tsp of vanilla extract

1/4 cup (or just a big handful) of unsweetened coconut flakes

1/2 cup of pecans

  • roll the mixture into balls and place on a wax paper tray
  • place the ball bites into a refrigerator to cool and harden (at least 20 minutes), and then they’re ready to eat and enjoy!

SFG Diary pumpkin pie balls

When it comes to pumpkin pie spices– you don’t even miss the sugar!  And the coconuts and dates provide the perfect sweetness, while the pecans add that great crunchy texture.  It’s nice to know that I can have my cake and eat it too this fall– this pumpkin pie bite is the guilt-free sweet craving that I’ll be making all season long!

You’re welcome SFG’s!  ;)  Will you be trying this recipe?  Let us know!

FALL VEGGIE FRIES!

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sfg diary zucchini fries

Dear Diary,

Hey SFG’s!  We’re so sorry we haven’t been able to post lately– between labor day weekend adventures and NYFW, we haven’t been able to find the time to write!  But now that fall is officially here– I’m ready to snuggle under a cozy blanket, breathe in the fresh fall air, and sip on some apple cider… Fall is my favorite season; and with fall, comes football!  As many of you already know, I could care less about the sport, but LOVE me some Football Sundays… there’s few things I love more than good friends, cocktails and good food, and football allows for all three!!  Fall Veggie Fries are the perfect snack for the big game, or just a lazy fall afternoon– plus they’re pretty heathy too!  They’re the perfect combination between a “mozzarella stick” and a “french fry” but best part is that they’re baked, not fried; the recipe calls for almond flour instead of wheat flour, and is made of zucchini and squash instead of fatty cheeses and potatoes.

SFG healthy fries

Want to give these a try?  It’s simpler than you think ;)

HERE’S WHAT YOU NEED

2 zucchinis

1 squash

almond flour

Italian flavored bread crumbs

nutritional yeast

salt/pepper

2 eggs

your favorite dipping sauce (I love aioli, hot sauce, tomato sauce)

veggie fries

HERE’S WHAT YOU DO

  • chop the zucchinis and squash length wise and then once in half to create the “fry” shape
  • put the veggies in a plastic bag and place in the freezer for at least a half an hour to harden
  • then in three separate bowls place: almond flour and salt and pepper (about 1 cup), 2 eggs mixed (ready to coat the veggies), and Italian bread crumbs (about 1 cup) / salt and pepper/ and any other seasonings you like in the last bowl
  • dip the zucchinis and squash in each bowl– starting with the almond flour, then the eggs, and lastly the bread crumb mixture
  • once completely coated, put the zucchinis and squash on a baking rack (this is the best way to make sure they bake crispy and evenly), and bake in the oven at 425 degrees for 20-22 minutes

veggie sticks SFG Diary

Once done, dip, eat and enjoy!

This is delicious, guilt-free snacking at its finest! ;)

DIY Summer Sun Repairing Hair Mask

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natural DIY hair mask

Dear Diary,

It’s kind of funny that my first summer back in NY, and I’m tanner than I ever was living by the beach in Los Angeles.  Ha!  I think it’s a combination between the east coast humidity and having a pool only steps away from my front door.  While I love outdoor living, I am no less than a control-freak when it comes to skin care– whether its 20 minutes or 4 hours of fun in the sun, I’m wearing layers of organic sunscreens to protect my skin.  While skin care is a routine must– I some how forget to nourish my hair.  Sun exposure, plus chlorine can really damage the hair, and it’s about time I start repairing it before the fall season hits.  NYFW is coming up, and I am so excited to have my SFG gal pals in town to enjoy the festivities.  And you know, we want to feel our best!  So Damaged Summer Hair?  No more, thanks to a DIY Summer Sun Repairing Hair Mask.  This mask is simple, natural, and will provide your hair with the nourishment it needs!

SUMMER HAIR REPAIR

HERE’S WHAT YOU DO

combine these moisturizing ingredients for shiny, soft, health hair:

  • 1 avocado (moisturizes)
  • 2 tbsp honey (adds shine)
  • 1 tbsp of jojoba oil (protects and nourishes)
  • 1 tbsp of olive oil (nourishing and moisturizing)
  • 1-2 tbsp of rosemary/chamomile “tea water” (rosemary stimulates hair growth– thicker hair? Yes, please. Chamomile soothes a sun burned scalp)

DIY HAIR MASK

(steep chamomile tea bag and 1 tbsp of rosemary in hot water.  After 10 minutes, drain the liquid)

optional: add lemon grass to your rosemary/chamomile concoction– it is great for nourishing the scalp if you suffer from dandruff)

SFG DIARY hair repair

Once all the ingredients are combined into a soft paste, apply to damp hair, and then let the hair “marinate” in a warm (slightly damp) towel for 30 minutes.  Then rinse out!  Afterwards, your hair should feel healthier and softer!

SUMMER HAIR MASK

Enjoy SFG’s!  Will you try this at home?  Let us know!

no-bake Brownie Treat

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sfg diary no bake brownie

Dear Diary,

It is my birthday week! Whoop wooo!  Sorry to burst any non-August birthdays out there, but August birthdays are simply the best!  I might be slightly biased, but think about it… August has gorgeous weather and relaxed vibes; the perfect backdrop for a festive atmosphere.   This  year I’m keeping it more low-key though, no crazy parties or epic getaways– just me, family, friends, and of course good food.  I’m meeting up with friends all week to celebrate, and there will be plenty of pretty cocktails and indulgent dishes… a few close girlfriends are coming over tomorrow night, and one sweet dessert I have up my sleeve to please the crowd is an easy no-bake Brownie Treat!  It’s only a few simple, all natural ingredients that comes together in a snap!  It’s fudge perfection!

no bake brownies

HERE’S WHAT YOU DO

  • in a mixing bowl combine 1/2 cup of cacao powder with 1/4 cup of honey and 2 tbsp of coconut oil
  • combine until it is a thick fudge-like texture
  • then smash up 1 banana and add to the mixture– it should appear even more glossy and fudge-like when fully combined
  • to this mixture add 2 tbsp of peanut butter (I went for crunchy)
  • Next, taste test.  If you like, add another sprinkle of cacao for an even more indulgent chocolate flavor
  • Optional:   add flax seeds for fiber, crunch and anti-oxidants (about 1 tbsp)
  • Lastly– in a parchment lined container (for easy removal), scoop and mold in brownie mixture
  • sprinkle on top: organic dark chocolate chips and crushed almonds
  • place in freezer for at least an hour

vegan brownie

Enjoy!!  Whether it’s a birthday treat or just a girls night in treat– we’ve got you covered with this easy and delicious recipe!  What’s your birthday plans this year?!  Let us know!

ALL VEGGIE PIZZA

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summer pizza SFG Diary

Dear Diary,

Ya’ll know that I’m obsessed with the Cauliflower Pizza–we’ve shared the recipe here and on LaurenConrad.com… but I’ve decided to switch up the dish a little with some summer fresh favorites!  This All Veggie Pizza elevates the original, thanks to my favorite homemade pesto sauce, and some Mediterranean flavors.

cauliflower crust

It was quite a lazy weekend, but I made sure to get plenty of sun by the pool and even found the time (while I was couch-sitting) to enjoy a bike ride (how’s that for lazy!)  But after the bike ride, I indulged in 2 bagels (packed with everything), and a pint of Ben & Jerry’s all by myself, thank you very much.  No shame in my game… but this morning, I’ll admit that I felt slightly sluggish.  I knew that a comfort worthy, but vitamin-rich meal was the ticket to feeling like myself again.  And while this dish does take a little prep time– I love spending time in the kitchen.  So when you need a veggie kick-  Try it for yourself! ;)

SFG Diary summer pizza

HERE’S WHAT YOU DO

For the Crust:

  • combine in a processor a head of cauliflower (chopped and steamed), with 2 large scoops of greek yogurt, salt/pepper and 1 egg)
  • when smooth– pour on a baking sheet, and create a pizza pie shape
  • then place in a 350 degree oven for 30 minutes

For the sauce and toppings:

in a food processor create pesto: 3 garlic cloves, salt and pepper, handful of basil, handful of spinach, 1/3 cup of pine nuts, & olive oil until smooth

when the crust is starting to form into a crust, pour the sauce on top, place sliced grape tomatoes, halved greek olives, handful of red onion, and a few pine nuts

BROIL until crispy and then add arugula on top!

summer pizza

A perfect summer meal… fresh, full of vegetables, healthy and satisfying!

Enjoy SFGs! Who will you be making this recipe for?  Let us know!

Light, Summer Pasta

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light, summer pasta SFG

Dear Diary,

Pasta is good ALL THE TIME.  But when summer heats up, I crave lighter dishes– the kind that won’t make me feel sluggish in the humidity, and helps me to feel nourished and full without feeling heavy.    This Light, Summer Pasta dish is full of fiber, vegetables, and flavor– without the extra calories.  It is creamy and tangy (kind of resembling alfredo sauce), but with none of that heavy cream and butter.  Thank goodness for ricotta– it’s sweet and creamy and full of protein! The thought of eating pasta during the summer months, used to scare me– but I love that today I was sitting by the pool– and tonight, I can eat some delicious pasta and know that it is actually a well-rounded and healthy dish!   Bikini season, here I come!

LIGHT SUMMER PASTA sfg diary

HERE’S WHAT YOU NEED

  • pasta (I go with barilla protein pasta)
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 3 tbsp of olive oil
  • salt and pepper to taste
  • bundle of string beans
  • container of grape tomatoes (cut into halves)
  • 4 tbsps (big tablespoons) of fat free ricotta

HERE’S WHAT YOU DO

  • boil the pasta until cooked (set aside)
  • in a large sauce pan add the olive oil and garlic cloves (minced) on a low heat
  • steam the string beans
  • when the garlic becomes translucent add the string beans, tomatoes and spinach cook until the spinach begins to welt
  • add in the ricotta and salt and pepper (a couple pinches worth)
  • mix together and add the pasta!
  • eat it all… :)

sfg diary summer pasta

Feel free to experiment/substitute with any vegetables your body is craving.  This pasta is so delicious and rich– but guilt-free for summer! You’re welcome SFG’s!  Tell us-  what are you craving this summer?!

Skinny Fat Girl Diary