Happy Tuesday! I have recently been contemplating starting a meal prepping business and trying this out for some friends of mine. With that in mind I do have a disclaimer: I have been vegetarian for almost 10 years. Let’s not forget that at one point in my life I did consume meat on a regular basis but I wasn’t quite as interested in cooking as I am now. Now it seems like I cook more than I go out mostly because I enjoy it and because I don’t like to consume food full of high fats and calories! Don’t get me wrong I love to go out, but I also prefer hosting and cooking a little bit more. 🙂 I had someone ask me to prepare some meals for them so this is the first of many. I baked some chicken- to my surprise it came out really good (yes I had a bite). Who knew after 10 years I can still cook chicken?! With this entire meal planning in mind it applies to my life as well. I have been working out a lot and sometimes not consuming enough calories throughout my day- so it will be beneficial to my food consumption as well. The name of the game is planning. Yes it involves time but so does anything that you can see results from.
What you’ll need:
- 6 TB Olive Oil
- 2 lemons sliced and layed out on baking sheet
- 2 garlic cloves (minced)
- sea salt
- finely ground black pepper
- dried oregano
- 2 small red potatoes, diced up in med pieces
- cherry tomatoes
- 1 Anaheim pepper, sliced (clean seeds out)
- 2-4 boneless skinless chicken breast (organic)
- baby carrots
- 1 can chicken broth
- Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
- Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper In a large bowl. You will be coating all the ingredients with the olive oil mixture. Start with the chicken. Next, add the potatoes to the olive-oil mixture and toss to coat. Place the chicken on top of the lemon slices with the red potatoes. I add the tomatoes, peppers and carrots without coating (they will get flavor while cooking). Pour any remaining olive-oil mixture over the chicken. Add chicken broth (1 can).
- Cook at 350 for 1 hour – 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.
Who doesn’t love breakfast?! I go through phases where sometimes I am on an egg kick, sometimes I am on a oats kick, sometimes I will pay extra for an avocado toast kick (kidding) and every once in a while I will be honest I get busy and don’t remember to eat. How many of you can relate? More often than not the ladder isn’t the case though considering I have upped my workouts which in turn means my muscles need to EAT! I have a pretty set morning routine including Gym (6AM), coffee (most important) and then breakfast. I am always searching for new recipes that can spice up the egg game. This one is so easy and tastes really good. I know some of you might be saying, “Oh, I just don’t eat breakfast” but considering it is the most important meal of the day maybe you should reconsider! Food is energy and as a result energy is F-U-E-L for your day. If you have no fuel how can your brain be successful at tackling the days tasks?! This myth that you need to eat less to lose weight is false + dumb (yes dumb). Choose the right breakfast and you will have nothing to fear! I saw this recipe the other day while browsing insta-stories. I changed it up a little to accommodate my taste buds and Viola!What you’ll need:
- Eggs (Depending on how much you make it’s about 1 egg per flower)
- Zucchini (I like Mexican Zucchini as it is bigger and creates bigger pieces)
- Mandolin Slicer (to slice zucchini)
- Cherry Tomato (slice in half)
- Feta (optional)
- Salt + Pepper + Garlic Powder + Oregano
How to make:
- Preheat oven to 450 degrees
- Wash & Slice zucchini (about 5 to 6 pieces per flower)
- Scramble eggs (separate) and add herbs
- Butter the pan with ghee/butter
- After placing the zucchini in a cupcake baking sheet drizzle lightly with olive oil
- Place cherry tomatoes & Feta on top of zucchini
- Add the egg (scrambled or 1 full egg for each depending on what you prefer- if you choose the whole egg you can sprinkle with salt & pepper and oregano for flavor)
- Bake at 450 degrees for 10 min or until the eggs become firm.
- Serve when ready!
I found this recipe here. Thanks Lo!
If you make this let me know how it turns out! Tag me! @newtritionsavvy
The other day I was browsing through insta-stories as most of us do when we are bored or should probably be doing something productive! I tend to follow people who are of ADD value- in that sense these are people that are my friends, that I look to for workout motivation and lastly people that like to cook so I can keep my foodie inspiration going. Lo Bosworth from the Hills popped up and her mom was actually the one in the kitchen cooking some coconut curry Chicken! It looked so yummy I had to take a little spin down vegetarian lane and see if I could put something together that had no meat but tasted just as good. Let’s just clarify I love anything curry and Indian food all together. First, because it is filling and vegetarian and second, because the flavors are amazing and usually out of my reach when it comes to cooking! By that I mean I have never even tried so why not start now! Have no fear- I tested this out and it was surprisingly really good. It was easy, and full of flavor and guess what else??? Completely 100% VEGAN!!! This recipe can easily be made with chicken if you wanted to substitute and skip the vegan route. Either way- it was worth the time to make! You can serve this as both an entree with rice/quinoa or as a side dish with some extra protein as your main.
What you’ll need:
- Cauliflower (Half/Cut in little pieces)
- 1 Can Chickpeas / Drained
- Handful Chopped Basil + Cilantro (Chopped)
- Curry Powder (1 Tablespoon) you can add more
- 1 red onion (sliced)
- 1 can organic coconut cream (blend together in blender if separates)
- 1/2 can organic tomato sauce
- salt + pepper
- extra virgin olive oil
How to Make:
- Heat sauce pan on low/med heat (depending on oven) with olive oil and sliced red onions + curry powder and cook for about 20 min.
- Add pre-cut cauliflower (small pieces) when onions are well cooked and almost clear. Make sure all the cauliflower is covered with the olive oil/curry mixture and cook for a 3-4 minutes. **[If you are cooking chicken add in place of cauliflower and cook until it is no longer raw]
- Add Tomato Sauce + Coconut Cream + Basil/Cilantro.
- Bring to a quick boil for just a minute and reduce heat to simmer for about 30-40 minutes.
- Add salt and pepper (moderate- you can always add at the end. (I like to do just a little so all the flavors can cook together before you have a chance to over season something).
- Mid simmer add garbanzo beans- since they are already cooked they need much time in the dish.
- When cauliflower seems cooked- taste check on the salt/pepper/add accordingly.
- Serve as a main dish with quinoa/rice or as a side dish with additional protein as a main entree.
- Top with fresh basil or cilantro as garnish.
This dish takes about 45 minutes to cook. Let me know how it works out!
I always love a tasty salad for the summer time. I stumbled upon this one last week when I was browsing through the fridge as to what I should make for dinner. It was hot (like 95 degrees hot) which means I didn’t want to even dare turn the oven on. I usually lean towards salads with no lettuce – and yes I am well aware that might sound a little weird. For instance, at Whole Foods when I attack the salad bar I usually just get all the toppings (veggies) with some dressing and call it a day. Anyway- this one is super easy and can be a great dish you bring to your next summer BBQ!!
What you’ll need:
2 Avocados, pitted, and chopped
1 can Chickpeas
1/3 cup Cilantro
2 tbsp Green onion
1 Lime (juice – if you feel like you need more add a little extra virgin olive oil)
How to make it:
In a mixing bowl combine your avocado, chickpeas (rinsed), cilantro, green onion, and lime juice. Mix everything together – season with salt and pepper and top with the feta cheese. (*optional- it tastes just as good without it)
Let me know if you make this and how it turns out!
Happy Belated 4th of July! I don’t know about all of you but that was a relaxing and much needed 4 day weekend. It was a bit weird that 4th of July landed on a Tuesday but hey, i’ll take the extra day off! Last Thursday Soul Cycle finally opened it’s long awaited doors to the public. The anticipation has been for some months now with the original target date being in May. Of course if you are familiar with anything in Los Gatos, it usually takes light years for everything to be approved by the Chamber of Commerce so it’s not surprising that there was some sort of delay. Never the less, with the delay came a whole day of community riding on behalf of Soul Cycle! What does this mean? FREE classes all day. You don’t have to tell me this twice, anything FREE with Soul Cycle is an extra bonus to my day! With that said, since I usually travel to Palo Alto to take the class I rounded up a couple of my favorites to join in on the fun. There was no room for any excuses!!!! Los Gatos is CLOSE & the class was FREE so what more can you possibly want! I sent out a text to some friends and even called and signed them up so they could get the full experience without having to pay the usually $32/class. (I know, it seems expensive) When you actually put it into perspective that is the price of 2 glasses of wine, so you make the choice! For me, the money will be spent either way so why not spend it in a way that benefits my health!
Friday morning I headed down to Newport Beach with some girlfriends to hang for the weekend. The weather was a perfect 75 degrees. Sunday we rented bikes and rode from Newport to Hunnington….that was fun! We ate a few great restaurants: ARC being one of them [pictured above] and True Food Kitchen. If you have never been there it’s a MUST! For my local Bay Area friends they have one at Stanford Mall and it’s definitely work the trek. Check it out- it’s real food that actually tastes good. What a concept! I spent 4th of July with family BBQ-ing & cooking some favorites. It couldn’t have been a better end to the long weekend! I hope you all had a great time even if you didn’t venture out of town!
You guys! I made these last night and they were so good….and EASY! You know I love easy cooking in the kitchen. There is nothing worse than having to slave away for hours. More often than not- less is more. I was browsing Pinterest (per usual) on what to make for dinner and came across these. Usually when I think of stuffed mushrooms they are meat based, but I made them in a veggie version. The recipe called for portobello mushrooms but tonight I was feeling like button mushrooms. If you feel like using portobello by all means it will taste just as great! (Just don’t forget to clean the insides out). If you decide you want to add meat I suggest using Italian sausage. Annnddd….if you want a little spice pick up some cherry peppers (next to the peperoncini’s @ the grocery store). Chop them up- add them to your mixture and it will add the perfect kick providing you like a little bit of spice.
What you’ll need:
12 Button Mushrooms
- 12 Button Mushrooms
- 2 tbsp olive oil (you might need more depending on how much stuffing you have)
- 1/2 med onion (finely chopped)
- 2 garlic cloves (minced)
- 1 heaping cup of breadcrumbs (I like Progresso/Original flavor)
- 1/3 chopped parsley
- 1/3 cup chopped dill (can substitute mint if you prefer)
- zucchini/yellow squash (chopped finely)
- parmesan cheese (grated or powder kind is fine)
- salt & pepper
- lemon to garnish (optional)
- balsamic glaze (you can buy this at the grocery store or make yourself)
- Wash mushrooms and then remove the stems from the mushrooms and finely chop. Set aside.
- Preheat oven to 350F and line baking sheet with olive oiled foil or parchment paper. I like to use these plastic liners – the cooked stuff comes right off (see picture above)
- Stuffing: sauce the onion in olive oil/coconut oil on med heat for about 4-5 minutes. Add the reserved chopped mushrooms, zucchini/squash, sauté for about 3 minutes then add garlic. Cook garlic for about a minute then turn heat off.
- In a separate bowl add breadcrumbs, sautéed onion/garlic mixture, parsley, dill, parmesan, salt, pepper and and more olive oil. (If you are adding meat I suggest using Italian sausage. Cook before adding to the mixture).
- Mix everything together- stuff the mushrooms and top them with the breadcrumb mixture.
- Bake for about 20-25 minutes or until mushrooms are tender and the breadcrumbs are golden brown. Plate and drizzle with the balsamic glaze. Serve with lemon wedges. (optional)
I found this recipe here.
Good luck and let me know if any of you make these!
TGIF! Happy Friday Ya’ll! I had quite an adventurous week- well last 2 weeks to be exact. In between working a little I had some time to take Khloe to the dog beach (which she loves) and spend some quality time with a couple friends. Don’t be fooled, when Monday mornings roll around it’s business as usual. The alarm goes off at 5 AM, 5:15 and 5:20 when I finally force myself out of bed for one of my favorite workouts of the week: Boxing! I take this class at 6AM Monday’s and Wednesday’s. Since leaving my 8-5 people always ask why on earth do you still get out of bed so early when you don’t have to be up?? The truth is I am a morning person to begin with so I would rather be up early initially then sleeping in late. The second reason is the MOST important when any life changes happen…..DON’T BREAK YOUR HABITS! I emphasize that because your habits are what sustain your success whether it be working/career, working out, relationships etc. It is necessary when any goal is in place to stick to it and remember your WHY through the journey. I love to workout because it makes me feel better. I know that when I get up early (sure it sucks to wake up before the roosters) but not only will I feel more alive throughout my day but I will be inspired to inspire others.
Earlier in the week I stopped at Pressed Juicery to check out their new Vogue Magazine lemonade flavors. As usual they have the 5 juices for $29 so I went for it. I chose 2 of the pink, 2 of the blue and my favorite the coconut water, cinnamon flavor. I think it’s great throughout the week to switch out your alternative beverages for a healthy juice that doesn’t contain a lot of sugar. Sometimes we tend to think we don’t drink much (soda, alcohol, wine, coffee, etc – yes I am guilty) but we actually overload more than we should. So what should you do instead? Change it up!
With that said, I encourage you to find your favorite workout that gets you moving! After all, the hardest part is always starting. You can do it! Have a great weekend!
You guys! I am happy to report that last Thursday I finally grew some balls and had ALL four of my wisdom teeth taken out. I am the BIGGEST scaredy cat when it comes to the dentist but I have been so into getting shit done this year that this was pretty much at the top of my list for 2017! The main reason is that #1 my teeth have been crowding so much in the last year and #2 I really want to get Invisalign and straighten these bad boys out but my dentist wouldn’t let me until I had the wisdom taken away. Should you have a great oral surgeon the entire process I will admit is NOT terrible. (I can’t believe those words just came out of my mouth). Yes, it’s a little awkward at first when you get home and your mouth is bleeding so much but it stops within a couple of hours so from there on it’s just sore and healing time. I was put out for the entire time of the surgery (highly recommend) and don’t remember anything besides arriving and leaving- I wouldn’t change a thing.
If you are doing this in the near future I recommend you have the following on hand:
- Applesauce (this saved my life the second day, everything else was too thick). The first day I was too grossed out with the blood to eat.
- Pudding/Jello- These were okay for me for day 3/day 4 because I felt comfortable moving my mouth a little more and opening just a few cm wider.
- Pureed Soup- I made a potato & leek and a tomato soup for my recover. This was a lifesaver!!! It was filling and basically like baby food texture so it didn’t hurt my mouth at all. Both were able to be eaten luke warm and taste just as great.
- MEDS & ICE PACKS!! Make sure the doctor loads you up. I think this helped a lot considering I am saying this process was basically painless. I think at most your mouth is just really achy if the meds are wearing off. As for the ice packs make sure you have enough for rotation- this will help with the swelling and bruising of your jaw.
- A Good TV lineup! I caught up with the Kardashians and also watched all 5 episodes of Big Little Lies (A MUST!). You can also take this time to read- I am in the middle of Stacey Griffith’s book Two Turns From Zero.
I wish you luck if you have this done!!! Don’t wait- get it overwith! I can’t tell you the relief I feel and disbelief that I actually did it!
Good Luck! xo Sarah
Hello Friends!! My new obsession is a cross between pickling and loving avocado waaaay to much!! I recently gave a shot at pickling for my first time. After 2 weeks of letting the bad boys sit in the fridge and marinate I pulled them out and gave them a try on some delicious avocado toast! Who doesn’t love bread and more importantly who doesn’t love the green goodness!!! This recipe is super easy and you can put the onions on anything you like- eggs, sandwiches, tacos, rice bowls….you name it!!
Here’s what you’ll need for the pickling portion:
- 2 cups water
- 1 cup ACV (Apple Cider Vinegar, Bragg’s)
- 2 tbsp sugar
- 1 tbsp kosher slat
- mason jar
- red onion (organic)
Combine w/ whisk: vinegar + salt/sugar with 2 cups of water until fully dissolved.
Place onion slices in a mason jar or any container and add liquid until covered. Med size mason jar works perfect for this. Some recipes say to store over night but I left mine for 2 weeks and they tasted great!!
**If you make this tag me @newtritionsavvy!! Can’t wait to see! xo Sarah