I hope your 2016 is off to a fantastic start! Do you have your vision set? Are there goals in mind? I have a list of goals for myself, but health and fitness is one of my top priorities (as it is every year).
I asked via Twitter if anyone was in need of vegetarian and vegan recipes for the new year since many do the Daniel Fast, a cleanse, or a 30 day vegetarian challenge. Even if you are doing none of the things I listed, I am sharing with you some amazing and delicious recipes that you must have! Simply click on the picture to be linked to the recipe.
In addition to the recipes list below, I highly recommend you check out my Smoothie Playlist. Smoothies are a great snack, meal replacement or dessert depending on how it is made.
I don’t know about you, but when the seasons change, so do my habits and that includes the way I eat. For one thing, the weather is hotter. I’m usually more active with outdoor workouts, and also it’s hotter out! I tend to want to eat lighter, energizing meals that will keep me satisfied between meals.
It’s good to eat according to the seasons, because whatever happens to be in season will be more readily available and reasonably priced. What I’m loving right now is summer berries and heirloom tomatoes.
I’ve created 3 awesome recipes that you can make in just minutes! They recipes are vibrant in color signifying that they are anti-oxidant and nutrient rich. If you happen to try any of the recipes, please let me know!
Happy Wednesday! Now that it’s officially spring – my absolute favorite season, I feel like it’s time to take advantage of all the fruits and veggies that are in season. I’m doing a mason jar salad series and I’ve already posted the first of the series on my channel. As you know, I posted video every Friday. Make sure you subscribe so you don’t miss the other recipes in the series! They’re totally yummy and nutritious!
Hi healthy bunnies! Well, as you already know– it’s pumpkin season! I love this simple and delicious dip because it takes only a few moments to make and you can dip veggies or graham crackers into it. Perfect for kids or for any holiday party.
The last video of the healthy hair series is by far the most important. What you put in your body as fuel is more significant than any number of shampoos or techniques to grow longer, healthier hair. Here is a video with my top nutrients for healthier and stronger hair as well as a delicious salad!
Salad Ingredients (Serves 2)
1 tangelo (or orange), sectioned and peeled
2-3 cups shredded leafy greens
1 bell pepper, julienned
5-6 basil leaves, cut into ribbons
1/4 cup cilantro, roughly chopped
1/4 cup pecan halves, roughly chopped
1/2 avocado, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
sea salt to taste
1/2 tsp dried oregano
Toss all salad ingredients except avocado. Whisk together salad dressing and then toss salad. Add avocado slices. Garnish with basil or cilantro and serve chilled or room temperature.
It has taken some time, but I am finally to the point where I miss seafood at times. Although nothing will be changing in the near future about my diet, I have gotten creative. For many reasons people are unable to to eat ahi salad, whether it be a fear or uncooked meat, or a seafood allergy. I made this recipe as a refreshing snack, but also it’s fun that it is reminiscent of the decadent salad I once enjoyed.
*Makes 2 servings
1 well-peeled (supremed) grapefruit, cubed
1 tsp white miso paste
1 tsp minced ginger
1 tbsp rice vinegar
1 tbsp sesame oil
Red pepper flakes to taste, depending on spice tolerance
1 tsp soy sauce
1/2 tbsp lime juice
1 tsp agave nectar
2 tbsp chopped seaweed (nori)
1 to 2 tsp sesame seeds
Crispy dried jalapenos (optional)
Whisk together dressing, but do not top until ready to serve. It is not as good if it sits for more than 30 minutes or so, I find.Top with seaweed and sesame seeds and serve.
Don’t forget to use #divinehostess on Twitter and Instagram when you try my recipes!
I have for as long as I can remember loved summer—the smell of barbecues, sun-kissed skin, vacations, delicious sweet fruits, and the sun staying out longer than any time of the year. This salad is light, yet filling– and adds enough sweetness to appeal to your sweet tooth, yet just enough fiber to keep you right on track with your health. I am celebrating summer, because even if most of us are too old to enjoy summer vacation from school or all day pool parties, we can all use an extra hour or two of sunshine. Happy 1st day of summer, everyone!
Ingredients (per salad)
1 cup baby spinach
1 cup baby arugula
¼ cup cubed cucumber
1 TBSP Balsamic vinegar
1 small plum, seeded, sliced
1 apricot, seeded, sliced
1 thin slice of red onion, rings separated
1/8 cup of mint leaves
¼ cup feta cheese
¼ tsp sea salt
Dash of ground black pepper
2 to 3 TBSP lemon juice
8 to 10 Kalamata olives
1 TBSP grapeseed oil or olive oil
In a large mixing bowl, toss spinach, arugula, cucumber and mint leaves with 2 TBSP lemon, sea salt and 1 TBSP grapeseed oil. Once well tossed, move salad to the plate or bowl in which it will be served. Top the salad with layers of plum and apricot slices, thin onion rings, feta, olives and additional lemon juice for added flavor. Last, drizzle balsamic vinegar over the entire salad and serve.
Check out the video below to find out about the delicious dark cherry balsamic vinegar I used for my salad for from Pastamore:
I’ll let you all in on a little secret– though I’ve been called a foodie, food obsessed, a cook, and whatever else can be described as an usually great fascination with food, but my absolute favorite food has not changed since second grade. My mom can attest to it– and I’ll happily admit, it’s pizza! I’m picky about it, too. The crust cannot be too thick or too thin, the sauce cannot be too sweet, I must be able to detect the garlic, not too much cheese….I think I just made myself hungry! Anyway, pizza, pizza, and more pizza.
I did not have the pleasure of trying calzones until I was in adult. They can be large or small, and sometimes offer a less-messy option to pizza when you want to go with a lot of toppings. I cannot remember my first calzone, but I remember the best I’ve ever had. Picture me walking the urban streets of North Park around 11pm:
Since it’s been 4 hours since dinner, my stomach doesn’t have any recollection of ever knowing food. Most restaurants are closing, and I’m not in the mood for dessert. I spot this little Italian spot just past a cute little bakery, and there’s a sign that says they have $5 calzones. I decide to take a chance. My pre-recession-sized calzone comes out and it’s large enough to feed me and wagon full of preschoolers (Where do I get this imagery?). Seriously. It’s got spinach, mozzarella, freshly made marinara and a generous amount of kalamata olives. I didn’t even make it through half! It was in a word–amaaahzing (I didn’t say a real word)!
So, in my longing for that delicious little Italian spot, being over 100 miles away, I recreated it myself. I hope you enjoy it as much as I did!
Premade pizza dough (at least enough for 4 servings)
Marinara or pizza sauce
1 cup shredded mozzarella
2 cups baby spinach
1/4 cup kalamata olives
1 teaspoon minced garlic
extra virgin olive oil
cutting board, or clean counter top dusted with flour
Rolling pin (optional, you can use your hands)
Large baking sheet
InstructionsRemove pizza dough from refrigeration and allow it to rest for about 20 minutes.
Preheat the oven to 400 degrees. In a large skillet, heat 2 to 3 teaspoons of olive oil on medium high heat. Add garlic and brown for about 30 seconds. Next, saute spinach, but do not allow it to fully wilt. Cook for only 2 to 3 minutes and remove from heat.
Dust cutting board or counter space with flour to keep dough from sticking. Pull dough apart and roll into even sized balls for each serving. The size is entirely up to you. With either your hands, or a rolling pin, work the balls into a nice flat circle. Make the dough about 1/4″ thick.
Spread a thin layer of sauce over dough, keeping about 1/2″ to 1″ away from the edges. Next, sprinkle mozzarella, spinach, and kalamata olives on one half the circle. Fold shape into half moon, closing the calzone. Neatly pinch along the edges, to close it.
Place on lightly oiled large baking sheet and cook according to pizza dough instructions (Approximately 10 to 12 minutes, usually). I used wheat dough, so I noticed that it did not brown as much as the white dough.
Allow to cool and serve with additional warm marinara for dipping sauce.