Cauliflower Fried Rice

Don’t need takeout on rainy Sundays with this cauliflower fried rice. This babe is gluten free, dairy free, and soy free and full of flavor. It’s also not super heavy like regular fried rice so you won’t feel the need to curl up in a ball and binge watch netflix after consuming. Happy Sunday everyone! 

Ingredients:

1 package frozen riced cauliflower

2 chopped carrots

1/4 cup frozen peas

1/4 sweet onion

2 cloves of garlic

2 eggs

ginger

Gluten free coconut aminos

avocado oil

 

Directions:

1. In a pan, add chopped onion and avocado oil. Cook for about a minute or until fragrant.

2. Add the peas and carrots to the pan and continue to cook for a few minutes or until the carrots start to soften.

3. Add garlic cloves and additional avocado oil if necessary. Cook for about 30 seconds.

4. Add the cauliflower rice. Continue to cook and mix the contents of the pan until the cauliflower is cooked.

5. Push ingredients to the side and add two eggs directly to the pan. Allow to cook for about 1 minute and then begin to mix with the rest of the ingredients.

6. Continue to mix contents of the pan for and add ginger, coconut aminos, salt, and pepper. Cook for a few minutes or until the eggs are fully cooked. Make sure that the contents of the pan are fully mixed to disperse the seasoning. Serve in a dish and enjoy!

 

 

Carrot Turmeric Smoothie Bowl

Happy Friday!! One of my favorite carrot turmeric smoothie bowls pictured here 🥕🥕🥕 Woke up early this morning and tried a Yoga Sculpt class and loved it! I don’t personally do yoga, but am trying to incorporate it into my weekly routine because I keep hearing of all its awesome benefits. I went to the studio this morning to sign up for class and they asked me if I wanted to do a regular vinyasa or a yoga sculpt (aka cardio + weights). I went for the yoga sculpt because that is so much more up my alley. I’m not sure what happened- we did burpees and squats and yoga and it was so much fun. I’ve never been to a yoga class like that and it put me in sucha good mood. Hope everyone’s Friday is off to a great start!

 

Ingredients:

1 Carrot peeled

1/4- 1/2 cup frozen riced cauliflower

1 frozen banana

2 medoolan dates

turmeric

ginger

cinnamon

nutmeg

almond milk  to get the right consistency

toppings:  coconut flakes and honey bee pollen

 

Directions:

Blend all ingredients, place in a bowl, and top with toppings!

Gluten Free, Dairy Free, Added Sugar Free Banana Bread 🍌🍞

My Monday morning at the airport is looking pretty good with this banana bread for breakfast 🍌🍞🍌🍞🍌🍞🍌🍞It is gluten free, dairy free, added sugar free and I am absolutely loving it. I was never really into baking but didn’t want to toss my overripe bananas last night before I flew out this morning so repurposed them to make banana bread. They are great to have as something sweet and i also love bringing it to the airport with me as a sweet, healthy breakfast. 

Ingredients:

1/4 cup almond flour 

1/4 cup coconut flour 

1/2 cup tiger nut flour 

2 bananas 

5 dates 

1 cup almond milk

1 egg

1 tsp baking soda 

Cinnamon 

Nutmeg 

1 scoop collagen peptides

 

Directions

1. Preheat oven to 400 deg.

2. Set a baking dish aside.

3. In a bowl, mix the tiger nut flour, almond flour, coconut flour, baking soda, collagen peptides, cinnamon and nutmeg.

4. In a blender, add bananas, dates, and almond milk. Blend until smooth.

5. Place contents from the blender into the bowl. Add 1 egg to the bowl and throughly mix.

6. Add a piece of parchment paper to the baking dish. You may want to grease the parchment paper lightly with coconut oil so that the bread doesn’t stick to the parchment paper. Place contents from bowl into the baking dish.

7. Place the baking dish in the oven and bake for approximately 50 minutes depending on the thickness of the bread.

8. Remove the bread from the oven and allow to cool and harden for approximately 20 minutes.

Fig, Arugula, Fennel, and Balsamic Maple Glaze Cauliflower Crusted Pizza

Gluten- free, dairy-free cauliflower pizza that actually stays together? I got youu.

Ingredients:

3/4 cup tiger nut flour

1 package of frozen riced cauliflower

2 eggs

1 clove of garlic

1 tsp salt

pepper

1 tbsp avocado oil

1 scoop of collagen peptides

figs

arugula

fennel

balsamic vinegar

maple syrup

 

 

 

Directions:

To make the crust:

  1. Preheat oven to 400 deg.
  2. Coat a baking dish (I used a glass baking dish) with coconut oil allow to heat up in the oven. Remove the baking dish and make sure the coconut oil is coating the dish evenly to create a nonstick surface.
  3. In a microwave safe dish, heat the frozen riced cauliflower in the microwave for about 5 minutes or until fully thawed. Place off to the side to cool.
  4. Once cooled, add the riced cauliflower, as well as the tiger nut flour, garlic, eggs, salt, avocado oil, and collagen peptides to blender. Blend until fully mixed.
  5. Spread the mixture evenly across the baking sheet and place in oven.
  6. Cook this for 20-30 minutes depending on the thickness of the crust.
  7. Remove from the oven and allow the crust to cool and harden for about 20 minutes.

To make the toppings:

  1. Cut the fennel and sautee in a pan with avocado oil, salt, and pepper until the fennel has softened.
  2. Top the pizza with arugula, fig slices, and sauteed fennel.
  3. In a pan, heat up balsamic vinegar and maple syrup on medium heat for a couple of minutes. Turn off heat and allow the cool. The mixture will form a syrup. Spread syrup across pizza crust.

Mint Chocolate Chip Smoothie Bowl

Mint chocolate chip smoothie bowl to start off Sunday! This literally tastes like I’m eating a bowl of ice cream and I’m obsessed with this combo 🙌🏻  

 

Ingredients:

1/4 Avocado

1.5 frozen bananas

2 medoolan dates

1 can of full fat coconut milk- only use the liquid part, not the cream

2 spoonfuls of cacao powder

Handful of mint leaves

Cacao nibs

Hemp seeds

Optional: 1/4 cup frozen riced cauliflower

 

Directions:

  1. Let the canned coconut milk sit in the refrigerator overnight. Then scoop out the coconut cream from the top of the can and either discard or keep or later use (I had previously used the coconut cream in a previous recipe to make lemon coconut pies- will post soon!). Place the rest of the liquid coconut milk in the blender.
  2. Place the rest of the ingredients except the cacao nibs and hemp seeds into the blender. The riced cauliflower is optional, but I like to add it because it makes the smoothie more frozen and thicker.
  3. Blend ingredients and place in bowl. Top bowl with cacao nibs and hemp seeds.

 

Raw Vegan Lemon Coconut Pies

Can’t put these lemon coconut pies down. They are raw, vegan, and so damn delicious. All you need is a blender to make.

 

Ingredients:

3/4 cup almonds

1 cup medoolan dates

2 cans full fat coconut milk

1 lemon

Handful of coconut flakes

1/4 cup maple syrup

1/4 cup coconut oil

 

Directions:

  1. Place canned coconut milk in the refrigerator overnight.
  2. To make the pie crust, place the almond and dates in a blender and blend until they stick together. How well they stick together depends on the softness of the dates. If they are not sticking together well add a couple tablespoons of coconut oil to the mixture and reblend.
  3. Scoop out the crust and distribute evenly into muffin baking sheet. Place the muffin baking sheet in the refrigerator.
  4. Clean out the blender and dry.
  5. To make the pie filling, scoop out the coconut cream from both cans of coconut milk into the blender. You can either discard or save the coconut milk left in the can. I personally like to save it to reuse in smoothies. Squeeze the juice of one lemon into the blender and add coconut oil, maple syrup, and coconut flakes. Blend until smooth.
  6. Remove the muffin baking sheet from the refrigerator and add the pie filling on top of the crust. Place in the muffin baking sheet back in the refrigerator or freezer for about 15 minutes to allow to form into its shape. Enjoy!

 

6 Ways to Stay Healthy While Traveling for Work

So you travel for work? So do I. In fact, I get on an airplane twice a week, every week. I know the NYC terminals like the back of my hand. I frequent so often that the barista at Starbucks is convinced that I work there. I change time zones on a weekly basis. I am a Management Consultant.

I came into consulting about a year ago as an experienced hire. As excited as I was about starting my new job, I was also completely worried about maintaining my healthy lifestyle. You eat out everyday? Networking events are key? Is there such thing as ‘The Consulting 15’? It took some trial and error, but here are 6 ways I’ve been able to maintain a healthy lifestyle while constantly traveling.

1. Be prepared. 

You know you are going to fly out Monday morning. You know the airport is lacking in healthy food options. You know the food options on the plane are even worse. So come prepared! Pack fruits, raw nuts, and even full meals (although make sure they meet the TSA liquids requirements). I always pack fruit and raw nuts with me as snacks. For fruits, I prefer apples. Apples do not require refrigeration, stay fresh in a ziplock bag (unlike bananas), and keep you full.  For nuts, I like packing raw, unsalted almonds or walnuts. Try packing a snack size of nuts in a ziplock bag to keep it to a snack portion.

If I have a long flight (which I often do), I pack a meal. I typically stop at Whole Foods or get some sort of salad to go.  I understand that not everyone has time to make a special trip to get a meal prior to flying- so don’t! You are going to go grocery shopping or going to get some kind of meal in the days prior to your travel. So why not double up? Stop by the salad bar during your grocery run at Whole Foods and save it for your flight. Add an extra bowl on your Ubereats order and bring it with you on the plane. You will be so much happier and relaxed knowing that you have healthy, delicious food with you and don’t have to stress about finding your next meal.

2. Hydrate, hydrate, hydrate

Flying is incredibly dehydrating, so make sure you not only hydrate on the flight, but before your flight as well. I bring my Swell bottle with me everywhere that way I don’t have to purchase bottles of water. Fill it up before you board, and you’ll be good to go. And don’t forget to grab an aisle seat.

3. Do your homework

When you are traveling to a new location, do your homework. I spend an hour couple days before researching healthy restaurants. I check for Whole Foods or plant-based restaurants and eat organic ingredients whenever possible. That way when I arrive, I know exactly where to plug into Google maps and can avoid the stress of worrying about where to get my next meal. I do the same thing with exercise. I personally like taking megaformer Pilates classes, so I research local studios beforehand. If they are on classpass, even better!

4. Exercise in the morning

Work days can me unpredictable. If a workday is running longer than expected, you don’t want to stress about missing your evening Pilates class. Likewise, if your team is going out to dinner or happy hour, you don’t want to worry about missing your workout. Working out in the morning eliminates the stress of trying to squeeze a workout in later in the day.

5. Get into a routine  

Often work travel can be an excuse to eat out, have an extra glass of wine, and take a week off of exercising. But of those of us who travel often (or like me, travel every week), that is not sustainable. The most important thing I like to do when I travel is pretend that I’m at home. When I go to Whole Foods or the local juice bar, I try to purchase multiple meals at once. That way I have a hotel mini fridge full of healthy meals at hand and don’t have to spend excessive amounts of time driving to get every meal every night (which could cause you to skip out on the gym!). Most hotels have mini fridges in their rooms and if not, most will bring one to your room upon request. So take advantage of this and keep meals in your mini fridge so you can avoid the added stress of fetching every meal.

6. Eat like your at home

When I first started traveling for work, I would often go to healthy, plant-based restaurants for meals, but tack on a vegan brownie or peanut butter cup to my order. (Because if it’s made out of plants it’s healthy, right?). You wouldn’t be eating this way at home, so don’t do this while out. The extra calories will add up quickly. Try to stick to eating the amounts that you would normally eat if you were at home.

Happy traveling!