Tropical Salad Stuffed Avocado! 

It is starting to warm up a bit here in the DC area, and this recipe is light and refreshing on a warm summer day.

I actually came up with it, because I had some super ripe mangos and over ripe avocados on hand, that had to be used. 

TROPICAL SALAD

Ingredients

  • 2 ripe mangos
  • 2 ripe tomatoes 
  • 2-3 cucumbers (depends on size)
  • handful of parsley or cilantro whichever you have on hand.
  • 1 small red onion

Chop everything small and mix in large bowl.

VINAIGRETTE 

Ingredients 

  • 1/4 a cup of rice vinegar 
  • 1/4 a cup of white wine vinegar 
  • 1/4 a cup of olive oil
  • 1 1/2 teaspoons of Dijon mustard 
  • shallots 

Pour everything in a bowl and whisk together or place everything in jar and shake. Once mixed pour on salad and mix everything. 

TROPICAL SALAD STUFFED AVOCADO 

Now it’s time to assemble your avocado and stuff it with the tropical salad. 

Cut avocado in half, remove put, place a couple of spoonfuls of tropical salad in the hole where the pit was and on the top of the avocado. Sprinkle sea salt and red pepper flakes. 

Enjoy! 

Homemade Strawberry Almond Milk

As a child, I hated cow’s milk. I gave up the stuff at a very young age. However, I remember on occasion my sisters and I would squeeze strawberry syrup into our milk glasses, to mask the flavor. As we stirred… it would mix up into a light pink creamy sweet drink. 

Well, now as an adult I know better, that the strawberry syrup I used as a child is artificial and full of sugar. (You won’t see this mom touching that stuff.) But guess what? I have come across a recipe for a healthier alternative – Strawberry Almond Milk. Everything about this is heaven – the texture, the color, the flavor! 

Warning: Once you make your own homemade nut milks, you won’t go back to the store bought kind. 

Here’s what you are going to need!

  • 1 Bowl (to soak almonds in… then used again later to use to strain blended almonds.)
  • High speed blender (Vitamix)
  • Cheese cloth 
  • Pitcher or mason jar (to store nut milk.)

Let’s talk Strawberries! There is nothing better than fresh picked strawberries from the garden. So look for organic local strawberries. I got these vibrant red ones from my local farmer’s market. 

Ingredients

  • 1 cup Raw organic almonds
  • Filtered water
  • 1 teaspoon or vanilla
  • 10-14 organic strawberries (depends on size) 
  • 2 dates (no pits)

Directions

  1. Soak 1 cup of raw organic almonds (in the refrigerator) overnight in a bowl of filtered water. 
  2. Strain soaked almonds and rinse. 
  3. Place the soaked almonds in a blender with 3-4 cups of filtered water. Blend.
  4. Strain freshly made Almond milk (the stuff in your blender) through a cheese cloth, over a bowl. 
  5. Give blender a quick rinse. Then pour freshly strained Almond milk back to your blender.
  6. Add one teaspoon of vanilla to blender.
  7. Add 2 dates (no pits) to blender. 
  8. Add 10 – 14 fresh organic strawberries. Amount depends on size of strawberries and your taste buds preference.
  9. Blend all ingredients together on high or on liquid setting. 
  10. Strain strawberry Almond milk through cheese cloth one last time, this way it is very smooth. Side note: you have a Vitamix or a very high quality blender you may not need to do this step. 

Store strawberry Almond milk in a mason jar or pitcher in refrigerator. This will make about 3 cups of milk, and will last 5 days in the refrigerator, however, its so delicious I’m sure you will drink it up before that.
You can also use this milk in chia seed putting and smoothies. 

This strawberry Almond milk is very creamy in texture, pink in color, and tastes delicious. Use your taste buds and customize the final product… Do you need more dates to make it sweeter? Do you need more strawberries.  It takes a little time at first to get the hang of making your own nut milks homemade and fresh. However, once you do, you won’t got to bed until you place a bowl of soaking nuts in your refrigerator. 


Enjoy! 

What’s your favorite nut milk? 

Pickled Turmeric Eggs

I live in the Washington, DC area. It is an urban area that is a vibrant melting pot of culture. I’m within walking distance of plenty to eat and drink – you name it, we’ve got it. And although, I have become quite obsessed with my vegetable garden, it’s far from farm life. Luckily, because we are surrounded by VA, WVA, MD, PA … we do have farmer’s markets. So with that being said… Guess what? It is spring and the farmers are out!

I recently stopped by a farmer’s stand to pick up some fresh farm eggs! They are absolutely gorgeous and taste amazing. 


And lately, I have come across some really fabulous egg recipes. Turmeric Pickled Eggs has been on my mind! The minute I saw the whites of the eggs, yellow from the super spice turmeric, I knew I had to try. 

This recipe is written by Heidi Swanson. 

Ingredients

  • 1 1/3 cup apple cider vinegar 
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 teaspoon fine grain salt
  • 2 teaspoons ground turmeric 
  • onion or shallots thinly sliced (I used red onion) 
  • 1 table whole peppercorn 
  • scallions for garnish
  • 6 hard boiled eggs

Directions

  1. In a medium size sauce pan bring water to a boil. 
  2. Slowly and gently drop while eggs in pan with boiling water.
  3. Cook eggs for 6-7 minutes.
  4. Once cooked transfer eggs to an iced water bath, this makes it easier to peel off shells. 
  5. Peel egg shells off.
  6. Now in the sauce pan, add Apple cider vinegar, water, sugar, salt, and turmeric. Simmer until sugar dissolves. 
  7. Chop onions/shallots, put them in a mason jar.
  8. Put eggs in mason jar. 
  9. Pour vinegar turmeric mixture in mason jar over eggs.
  10. Let sit in refrigerator. Eggs last up to 1-2 weeks in refrigerator.
  11. Half eggs and eat with chives, sea salt and pepper. You can also devil the eggs, or use them on top of salads. 

Enjoy!!

What is your favorite way to eat eggs?


Wild West Rice Salad

The Wild West Rice salad is found in the cookbook Run Fast Eat Slow. To be completely honest, I have never used a cook book so much. I am quickly making my way through trying most recipes from Run Fast Eat Slow. 

Maybe it’s because there is so much warmth in the air, maybe it’s because all of my favorite veggies are now in season. But, I have been craving salads lately. And it is so much fun trying different types of salads. The combination of fruits, veggies, grains, and proteins are endless. 

I also have been whipping up my own salad dressings. Store bought dressings are not worth the money. In most cases they are packed full of sugar. It’s so much easier and less expensive to make your own. 

So here we go… Wild West Rice Salad. 

Facts: The best part about this Salad is that it is a great recovery meal for vegans. Because of the combination of the wild rice and edamame, this Salad, has all nine essential amino acids. 

INGREDIENTS 

  • 1 cup wild rice
  • double batch of Creamy Apple Cider Vinaigrette 
  • 6 or more radishes, diced
  • 3 cups of Kale or other greens 
  • 3 carrots, grated
  • 6 scallions, skice
  • 1 cup frozen shelled edamame, cooked
  • Freshly ground pepper
  • (I also included tomatoes, but feel free to add anything you would like, if you are not vegan, add a high quality goat cheese for extra protein.)

DIRSECTIONS

  1. Cook rice, add cooked rice to salad bowl, mix with half of dressing and let cool.
  2. Once rice is cool, add other veggies.
  3. Add more dressing, toss and combine.
  4. Top with goat cheese (if you aren’t vegan) and salt and pepper to taste. 
  5. Enjoy!

Apple Cider Vinaigrette 

  • 1/3 cup extra virgin olive oil 
  • 1/4 cup Apple cider vinegar
  • 1 tablespoon Dijon mustard 
  • 1/2 shallot minced, or garlic 
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a mason jar and shake. Dressing lasts for 1 week in fridge. 

I know I will be enjoying this Salad for a couple of days! Hope you give it a try. 

Vegan Chocolate Nog Truffles 


Because of the dramatic Election, the holidays seem to have been overshadowed. Is this how everyone feels? Or is it just me because I live in Washington, DC. Well, we can not forget them! Thanksgiving is approaching – it’s next week. To get in the holiday spirit, I have been making Truffles. These Chocolate Nog Truffles cane from a recipe I found in Veg News. They are spiked with spicy rum and nutmeg. They scream, “It’s the Holidays!” They are also really easy to make, I promise.

Here is what you need…

INGREDIENTS 

  • 1/2 cup vegan butter
  • 3 3/4 cups powder sugar
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons dark or spicy rum
  • 1/2 cup sliver or chopped almonds
  • 2 cups vegan chocolate chips
  • 1 tablespoon vegan shortening
  • Roasted almonds or toasted coconut flakes for garnish.

Here is what you do…

INSTRUCTIONS 

  1. Using a handheld mixer, cream butter. Add powder sugar and nutmeg. Beat until coarse crumbs form. Slowly pour in rum and bear until fluffy. Fold in sliver or chopped almonds. Chill in refrigerator for 1 hour.
  2. Line baking sheet with wax paper or parchment paper. Remove mixture from refrigerator and use hands to roll into truffle balls. Place balls on to baking sheet and chill in refrigerator for 30 minutes.
  3. In a double broiler over medium heat melt chocolate and shortening. Stir and combine. 
  4. Remove truffle balls from refrigerator. Using a fork slowly lift truffle ball from baking sheet and dip it in the melted chocolate mixture.
  5. Once all the truffles are covered with chocolate top each truffle with a roasted almond or toasted coconut. 
  6. Place back in the refrigerator and let cool until chocolate mixture has harden into a shell. 
  7. Share with friends and family. Enjoy! 

I brought these Truffles into work and everyone loved them. These would also be great to bring to any holiday party. 

What is your favorite holiday snack, dessert, or dish? Has anyone made Truffles before? 

copyright 2016 sweat1xdaily

Body Butter recipe: prevent stretch marks, relieve dehydrated skin

February is over – Thank God! This winter has been brutal for the East Coast. New Englander’s got slammed with white out conditions, one blizzard after the next. As for my home,¬†Washington, DC,¬†¬†we haven’t had it nearly as bad as up north. But there also hasn’t been a February this cold since the 1970s, and some temperatures were record breaking.

Last week, we had an ice storm followed by a snow storm. Thumbs up to all of the runners out there training for Boston and other spring marathons. I don’t know how you do it, training in the slippery dark winter conditions. However, on a brighter note, I am very excited to say, March is here. Day light savings time has come, the sun is shining and almost all of the snow is melted. I can finally see the light at the end of the tunnel, the arrival of Spring.

In the mean time, I am still trying to tolerate the cold, and what it has done to my skin. With such cold winter conditions,¬†it is no surprise that my skin has becomes dry, dehydrated, and chapped. This year has been more extreme than ever, and nothing seems to relieve it. Trust me, I’ve tried lotion after lotion.

I have recently become obsessed with Coconut Oil. But while on the search for an amazing lotion to use, this winter, I have had a difficult time finding one containing the main ingredient, Coconut Oil. I also have been very sensitive to smell, so the ones I did find, ended up smelling to strong, and not having enough Coconut Oil.

So after some research, I have decided to stop the never ending hunt for the perfect lotion, and instead make my own body butter. By making my own, I am able to really customize it to my needs.

Some needs¬†that are important to me…

  1. High quality ingredients. Organic and raw ingredients. When purchasing a lotion or body butter, you never know how high the quality the ingredients used are. Just like in food, ingredients used in beauty products that are processed or low quality, do not have the same health benefits as those that are organic and raw. When making your own product, you have complete control in which ingredients you choose to put in your recipe. I chose raw for my butters, and organic cold pressed for my oils.
  2. The amount of ingredients found in the product.¬†¬†When purchasing a lotion or body butter, you never know the exact amounts of each ingredient. It may say it has coconut oil in it, but it may only contain a tiny amount. Many lotions are mostly made with water. Also some may have other fillers and¬†preservatives. When making your own product, you have complete control in the amounts of each ingredient.¬†I didn’t put any water, preservative or fillers in my body butter.¬†I wanted coconut oil to be one of the main ingredients so it is.
  3. Texture. When purchasing a lotion or body butter, you have no control over the texture. This drives me crazy! The two coconut lotions I tried were really liquid like in texture. I felt they were too light. Some body butters I used were to greasy, while others were to waxy. I just wanted a really creamy, rich, whipped texture. When I made my own I was finally able to achieve that.
  4. Smell. ¬†I am very sensitive to smell. I tried a lavender coconut lotion that at first I loved the smell, but then I got really sick of it. I also tried a lotion that smelled like coconut. ¬†At first I loved it, because it reminded me of the beach, but it didn’t take long, soon I was over it. When making your own body butter, you can control the smell. Either, keep it natural with the fragrance that comes from the ingredients used, or you can add any fragrance you want, by adding an essential oil.¬†I kept mine natural, so it smells like coconut and chocolate.
  5. Quantity.  You can make as much or as little as you wish, but keep in mind that an organic product only lasts one year or 18 months if refrigerated.

Body Butter

A client of mine gave me some homemade beauty products this Christmas, made with a focus of essential oils. And although I loved them, it wasn’t until I started reading Alicia Silverstone’s¬†book,¬†Kind Mama¬†that I got the urge to make my own. In this book, Silverstone, has a recipe for a homemade oil, and a homemade body butter. These recipes help keep a mother-to-be’s skin hydrated, and prevent stretch marks during pregnancy.

How to make the Body Butter…¬†

body butter

Ingredients and Health Benefits

Ingredients

  • Raw Shea Butter:¬†Shea butter comes from a nut from the shea tree found in Africa.¬†It is extremely hydrating and has inflammatory properties. It is usually a whitish color and has a very mild smell.¬†Always¬†use raw like I did in this recipe because while in the raw state it contains vitamins A and E along with other minerals.¬†In this recipe use¬†1/2 cup of raw shea butter.shea butter
  • Raw Cocoa Butter:¬†Cocoa butter is from the cacao bean. When found in the raw state, cocoa butter is a tan color, that smells like chocolate. ¬†Also when used in the raw state, cocoa butter is high in antioxidants that fight off free radicals, making it an anti-ager. It is extremely hydrating, moisturizing even the most severe dry skin. But ultimately, it is best known as the ultimate¬†Stretch Mark Reducer¬†and that is¬†why I used it in this formula of body butter. There are no guarantees, but the secret has spread by moms and moms to be, to liberally rub cocoa butter products all over your growing belly, to prevent or reduce stretch marks. So if you are expecting cocoa butter is a must ingredient to include in your homemade body butter, or one to look for in your belly balm of choice.¬†In this recipe use a 1/2 cup of raw cocoa butter.Cocoa butter
  • Organic Coconut Oil:¬†Coconut oil has been used for many years in Asian countries such as Sri Lanka, India, and Thailand. It has recently become trendy here in the USA. It is a clear white wax consistency, that has a mild coconut smell. It has amazing healing properties. However,¬†when it comes to including it in skin care products it is best know for being a great moisturizer with anti-fungal and anti-bacterial properties.¬†In this recipe use a 1/2 cup of organic coconut oil.coconut oil
  • Organic Jojoba Oil:¬†Jojoba (pronounced ho-hoba) comes from the seed of the jojoba plant found in south west USA. It has many vitamins and minerals essential for healthy skin and hair. Jojoba similar to the others above is a moisturizing, anti fungal, stretch mark reducer, anti inflammatory, and has many other healing properties including unclogging hair follicles to promote more hair growth. Although, it does it all, the most unique property about jojoba oil is how gentle it is for sensitive skin. It is a yellow oil, that has a mild smell. ¬†Please read labels on the back of the bottle to ensure it is pure jojoba oil and not mixed with any other oils. ¬†In this recipe use 1/4 cup of Jojoba oil.
  • Vitamin E Oil:¬†Vitamin E oil is best known for its healing properties. It can heal scars, stretch marks and sunburn etc.¬†Warming:¬†I don’t have a bad reaction to Vitamin E oil, however some do. It is strong and can cause irritation, If you experience irritation do not add vitamin e oil to your body butter. If you do not experience irritation, in this recipe use 1/8 a cup of Vitamin E Oil.¬†

Directions

This body butter recipe is vegetarian/vegan and raw/organic.

  1. Heat all solids, (1/2 cup raw shea butter, 1/2 cup raw cocoa butter, 1/2 cup coconut oils,) in a water bath. A water bath is used to slowly melt the ingredients with out altering their integrity. To achieve this, you will place all ingredients in a bowl. Place the bowl over a pot of boiling water. Let the steam from the boiling water heat the bowl, which melts the ingredients.
  2. Once ingredients are heated, set out to cool. Once cooled to room temperature place in refrigerator and let cool for 1 hour, until ingredients turn into a soft solid.
  3. After cooling process, remove from refrigerator, and add oils (1/4 cup jojoba, 1/8 cup of vitamin E oil,) to the bowl.
  4. Once oils are added, use electric mixer to combine all ingredients. Use electric mixer until desired whipped texture is achieved. This doesn’t take long, with in minutes the recipe will almost look like a whipped frosting or whipped cream consistency. This is what you want. It smells amazing and becomes a rich, whipped, creamy, soft, body butter.¬†whipped

 

There are lots of great body butters and belly balms out there, but by making your own, you have complete control over what ingredients you use and how much of each ingredient you use.

Other body butter and belly balms that I love.

x354 I have yet to try this one, but I have heard it is very good. And it looks like it is made from the same ingredients I used minus the vitamin E oil.

StorQ belly Balm

Beauty-Square-Belly-Balm_1024x1024_16bbda39-8040-4d7f-8b95-806c9647c764

I have this, and love it! It is a very small amount, but perfect to put in your purse and so you can reapply through out the day.

Have you ever made your own body butter? What is your favorite ingredient found in skin care products?

© 2015 sweat1xdaily

Mexican Hot Chocolate Cake with Chocolate Buttermilk Frosting

The holiday season is coming to an end, but winter has just begun. And one of the things that I treat myself to during the “oh so dreaded” colder months is the occasional cup of hot chocolate. I have discovered this amazing hot cocoa and when I say hot I mean spicy.¬†cocoa

This cocoa is spiked with cinnamon and dried ground chili peppers. It is especially delicious with heated coconut milk.¬†Trust me…¬†skip the cows milk, the flavors of cocoa, cinnamon, chili, and coconut are divine.¬†

Anyway, everyone knows I am obsessed with cookbooks, and although, I cook more than I bake, I recently came across, Flourless, by Nicole Spiridakis. It is a cookbook full of gluten-free desserts. I am not gluten free, but the idea of challenging myself to make tasty gluten free desserts really intrigued me. Why make something with gluten, if you can make something delicious without it.

When flipping through the pages of this cookbook, I immediately saw Mexican Hot Chocolate Cake with Milk Chocolate Buttermilk Frosting РI thought of my spicy hot cocoa and knew I had to make this cake. I had no doubt in my mind, that this cake would be any less than amazing, so I saved it for Christmas.

10891794_10102194882469986_6886365094385756478_n-1INGREDIENTS : THE CAKE

Note: all ingredients are organic and the highest quality.

  • 1 tsp ground flax seeds
  • 2 tsp boiling water
  • 3/4 cup vegetable oil or coconut oil
  • 3/4 cup buttermilk
  • 1 cup packed dark brown sugar
  • 1 tsp pure vanilla extract
  • 3 large eggs, room temperature
  • 1.5 cups ground oats
  • 6 tbsp unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/4 tsp cayenne pepper (less if you want to control the spice. I only put 1/8 tsp.)
  • 1/4 tsp salt

INSTRUCTIONS : THE CAKE

  • Heat oven¬†to 350 F.
  • Line the bottom of two 8 in or ¬†9 in round cake pans with parchment paper and lightly grease them with oil. (Note: I used two 9 in round cake pans.)
  • In a small bowl make flax seed paste, combining ground flax seed with boiling water. Let sit for 10 minutes.¬†(Note: I didn’t have ground flax seed, so I made my own by grinding flax seeds with the food processor.)
  • In a large bowl, whisk together, flax seed paste, oil, buttermilk, brown sugar, vanilla, and eggs.
  • In a medium bowl, whisk together, ground oats, cocoa powder, baking powder, cinnamon, cayenne, and salt. (Note: I didn’t have ground oats, so I used regular rolled oats and ground them up with the food processor.)
  • To make batter: Add dry mixture to wet mixture, combine and stir well.
  • Divide batter by pouring it into the two cake pans equally.
  • Bake for 30 min.
  • Check to make sure it is done, when done, cool on cooling rack.

INGREDIENTS : THE FROSTING

  • 1/2 cup unsalted butter (at room temperature)¬†Note: 1 stick equals 1/2 cup
  • 2 oz. milk chocolate, melted
  • 1/2 tsp. pure vanilla extract
  • 1 cup confectioners’ sugar
  • 2 to 3 tbsp buttermilk

INSTRUCTIONS : THE FROSTING

  • Beat butter in a large bowl with the electric mixer on medium speed, until fluffy.
  • Add melted chocolate and vanilla.
  • Add confectioners’ sugar and butter milk
  • Continue beating until smooth, fluffy icing forms, about 5 minutes.

When ready to assemble, spread frosting on the top of the first cake. Layer the second cake on top of first cake and frosting. Frost the top.

Enjoy!

© 2014 sweat1xdaily

Got leftover Turkey? Make Stock!

Another wonderful Thanksgiving came and went. The feast was amazing full of my favorite fall flavors. ¬†However, just like everyone else, my fridge is over packed with tons of leftovers. Well if you are like me, with a stuffed fridge, questioning what to do with all of those leftovers, you’ve come to the right blog.

I’ve got your back!

Lets start with ideas for your leftover Turkey.

There are lots of things you can do with your leftover turkey. Some like to go traditional, by making a good old turkey sandwich. My husband, however got a little bit more creative by making a turkey pot pie from scratch. I’m so proud of him… This is what we ate for dinner.¬†turkey pot pie

The turkey pot pie was delicious, but it only used some of the left over turkey meat. We still have a lot more meat to use and the whole turkey bones and all. The last thing I am going to do is let those bones go to waste…

At this point, some of you may have your jaws dropped… gasping, “You eat Turkey?” I have said it before, but I will say it again, although, I eat mostly a plant based diet, and almost always experiment with vegan and vegetarian cooking, I do not label myself as a vegetarian. I occasionally eat meat, as long as it is organic/wild caught. I also am working on being more balanced in my life, and definitely believe at certain times in life, organic animal based protein is necessary in moderation.

Moving on…

Lets talk about STOCK…

I use vegetable stock all the time. I use it in my butternut bisque/soup recipe. I use it in replace of water in any recipe that calls for water. It actually really does give that extra flavor. However, two weeks ago, I made my very own vegetable stock for pho soup, and (not bragging, just stating the truth) it was over the top good. Store bought vegetable stock just doesn’t even compare to made from scratch vegetable stock. I was almost a little mad when I discovered this… because now I am going to always have to make my own, or at least have some homemade stock on hand. The key to this is to make it in bulk and then freeze it.¬†

Another reason why I prefer making my own is because I have more control on what I put in it. No additives or preservatives like the store bought kind, plus I can really customize it to my taste buds. Depending on what dish I am making, I can add a little more of one spice. It is also much more economical. Save money, make a big pot of stock, and freeze it so you always have it on hand.

There are also amazing health benefits to stock, especially chicken stock (as long as it is organic.) According to Sarah Wilson from IQS…

  • Stock is full of minerals and electrolytes, in a form easy for the body to assimilate.
  • Stock has been know for centuries as a healing remedy for the digestive track because of it’s soothing effect on areas of inflammation in the gut.
  • Stock is a de-stressor. It repairs and calms the mucous lining in the small intestine.
  • It is great for anyone with Thyroid and autoimmune issues.

Now there are many types of stocks other than Vegetable. There is Chicken, Turkey, Bone, Fish… the list goes on. And for the same reasons, I listed above, it is better to make your own.

But because Thanksgiving has just ended, the odds are you have some leftover Turkey on hand…

So now lets use those turkey bones and make some Stock!

INGREDIENTS

  • 1 yellow onion, chopped up roughly
  • 1 white onion, chopped up roughly
  • 4 carrots, peeled and chopped up roughly
  • 4 celery stalks, chopped roughly
  • garlic cloves
  • 3 sprigs of rosemary
  • 2 tablespoons of thyme
  • 1/2 teaspoon sea salt
  • 3 bay leaf
  • Turkey bones (use organic turkey)

INSTRUCTIONS

  • Remove turkey meat from bones, leaving some on if desired.
  • Cut turkey meat in small pieces and place a side. (This meat can be used later for turkey soup.)
  • Place all ingredients in a big pot over the stove. (or crock pot, slow cook)
  • Fill pot with water to cover all ingredients, (about 20 cups of water.)
  • Bring liquid to a boil, continue to boil for 20-30 minutes.
  • After 20-30 minutes of boiling, reduce heat to a simmer.
  • Cover and simmer for 3-6 hours. 3 is the minimum, but 6 hours is ideal for ultimate flavor and health benefits.
  • Once simmered for the time you choose, strain all ingredients. Now you have Turkey Stock!

Note: You can use immediately for soup, or you can store in the freezer.

stock 1

stock 2stock 3Have you made Stock form Scratch? What’s your favorite kind of Stock? Leave a comment below and let me know what you do with your leftover Turkey!

© 2014 sweat1xdaily

Thanksgiving Sweet Potato Cheesecake Recipe

My November Goal post revealed my food goal for November, which is to explore and test my Thanksgiving recipes instead of winging them the night before or day of. So I have been in search for the perfect Thanksgiving dessert recipe -something new and different that my family has yet to try.  To find this recipe, I have been reading tons of magazines and blogs. While browsing Bon Appetit I finally came across a Sweet  Potato Cheesecake Recipe.

thanksgiving mags

 

I don’t bake much, but I have been lately. Having a Kitchen Aid Mixer and a Vitamix has made me more adventurous in the Kitchen. These tools are must haves and I can’t believe I use to cook and attempt to bake with out them. They save me in the kitchen.

Okay, lets talk about Sweet Potatoes…

When baking this recipe there were so many firsts for me.

It was my first time making a Cheesecake and using a springform pan. First time ever using sweet potato as a dessert. And it was my first time doing a water bath.

So lets define some important tools you must know before you continue on…

Springform pan: is a type of bakeware which features sides that can be removed from the base. This is a must have when making cheesecake. Like any product, you can find one to fit your budget. I got mine at Sur La Table for under $15.

Water bath: At this point your cheesecake is already assembled in the springform pan. Now you are going to place it (cheesecake springform pan and all) in a bigger baking pan. You will boil water over the stove. Once water comes to a boil you will pour the boiling water into the bigger baking pan until it is about 1 inch deep up the side of the springform pan. Then you will transfer the cheesecake and water bath to the oven and bake. The water bath keeps the cheesecake moist and prevents drying and cracking.

cheesecake

 

So there are two parts to this cake, the Oat-Pecan Crust and the Cheesecake Filling.

Oat-Pecan Crust

INGREDIENTS:

all ingredients are organic

  • 2/3 cup whole pecans
  • 1/3 cup large rolled oats (aka old fashioned oats.)
  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/3 cup unsalted butter, melted

INSTRUCTIONS:

  • Preheat oven to 350 F
  • Combine all dry ingredients in Vitamix.
  • Select Variable 1, push start, slowly increase to Variable 6 for 5 seconds.
  • Bring back down to Variable 1 and pour melted butter in though the lid opening.
  • Pulse until everything is blended.
  • Transfer crust mixture to a 9″ springform pan, pressing it into the bottom and 1″ up the sides.
  • Bake for 12 minutes.
  • Place on wire rack to cool.

Cheesecake Filling

INGREDIENTS:

All ingredients are organic

  • 1/2 cup sour cream
  • 3 large eggs
  • 1 cup sweet potato, cooked and cooled
  • 1.5 lbs or 24 oz. cream cheese, room temperature
  • 1 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves

INSTRUCTIONS:

  • Peel and Cup the sweet potatoes, boil them until soft.
  • Combine all ingredients in Vitamix.
  • Select Variable 1, push start, increase to variable 10 until all is blended
  • Start water bath, (for additional notes check above) bring 2 quarts of water to a boil.
  • Position the springform pan inside large baking pan/dish.
  • Pour filling into crust.
  • Pour water in the outer baking pan/dish until it reaches 1″ up the springform pan.
  • Transfer cheesecake in the water bath to the oven and bake for 60 minutes, until edges are firm.
  • Remove cheesecake from water bath and cool cheesecake on cooling rack for 1 hour.
  • Then transfer cake to refrigerator and cool completely for 4 hours.
  • When ready, run a thin knife around sides, remove springform pan sides.
  • Serve with whipped cream.

Important note: Make sure your cream cheese is room temperature. If it is cold the eggs will not mix well. It will be lumpy.

 

cheesecake

 Wondering how this taste!? Well it turned out delicious. I brought it to work and it was gone in 5 minutes. 

What is your favorite Thanksgiving dessert? What are you making for Thanksgiving? Have your tried sweet potatoes as a dessert?

© 2014 sweat1xdaily

The story of why I stopped drinking Milk & a Cashew Cream Recipe!

When I was little, I refused to drink milk. I still remember the day my older sister scarred me for life. We were sitting at the kitchen table, and we were both about to down a glass of white rich creamy milk, when she said, “You know, thats from a cow’s boob.” She ran off smirking, when I on the other hand, immediately put the cup down with a look of disgust. I vowed, from that day forward, I would never drink a glass of milk again.

Now a days, if you don’t want to drink milk, or heavy cream you don’t have to. There are tons of dairy alternatives right on your local grocery store shelves. They are available and the variety is endless. However, there are sneaky additives to some of the most popular brands, and it is just as easy and quick to make your own, fresh at home.

When I started to cook more vegan and plant based meals, I noticed that most of the dishes that required heavy cream such as Clam Chowders, used Cashew Cream.

I first came across Cashew Cream in the, Isa Does It, cookbook. But today, I found another variation on the blog I have been reading, My New Roots.

Can you believe I made that creamy goodness from the raw organic cashew nuts sitting in the bowl behind.

Cashew Cream

 

So here it is, the Cashew Cream recipe…

INGREDIENTS 

  • 1 cup raw organic cashews
  • 1.25 cups water
  • 2 garlic cloves
  • 2 tsp. lemon juice
  • 1/4 tsp. sea salt

DIRECTIONS

  • Place cashews in a large bowl and cover with water. Add a pinch of salt and let soak for a minimum of 4 hours at room temperature or overnight refrigerated.
  • Once cashews have soaked, drain water.
  • Place soaked cashews in Vitamix, and add water, garlic, lemon juice, and sea salt.
  • Blend until completely smooth.

That’s all you do.

That’s it!

Enjoy as a replacement to (dairy) heavy cream in all of your recipes!

Have you made Cashew Milk before? What is your favorite dairy replacement?

© 2014 sweat1xdaily

 

Butternut Bisque with Coconut Swirl

Besides running and cheering on the marathoners. I have been cooking and eating. It is my all time favorite season. The leaves are changing. The air is comfortably breezy and crisp. Lucky us! ¬†We have been having some absolutely beautiful FALL days here in Washington, DC. And although it hasn’t been too cold yet, I am still craving everything fall.

One thing that defines fall is butternut squash. When I was growing up it was a special treat that my mom made only at Thanksgiving, but now it is a staple in my house. I love everything about it. I eat it all different ways, but my favorite way is in soup form. That is why when I came across the Butternut Bisque recipe in the cookbook Isa Does It, I knew I had to make it asap, plus its Vegan!

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INGREDIENTS

  • 1 large butternut squash
  • oil (olive oil or coconut oil)
  • 1 medium onion
  • 1/2 sea salt
  • 3 cloves of garlic
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon crushed red pepper flakes (more if you desire)
  • 1/2 cup dry white wine
  • 3 cups vegetable broth
  • 1 cup coconut milk (extra for garnish)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh lime juice

DIRECTIONS

ROAST SQUASH

TIP: (you can do cook the squash in advanced, and the soup will come together in 20 minutes.)

  • Preheat oven to 425 F.
  • Line a baking sheet with parchment paper.
  • Cut the squash in half.
  • Remove seeds.
  • Brush the parchment paper with olive oil or coconut oil and place the squash pieces cut side down.
  • Roast for 45 mins. until squash is tender.
  • After squash is cooked let cool and continue with the soup recipe. If you are making squash in advanced, refrigerate the squash until ready to use.

LETS MAKE THE SOUP

  • Preheat a 4 quart pot over medium heat, add coconut oil.
  • Cut up onion, and add to the pot, saute until caramelized.
  • Add ginger.
  • Add garlic.
  • Mix in red pepper flakes
  • Add white wine and deglaze bottom of the pan, by scraping with a wooden spoon.
  • Peel and scoop squash.
  • Add squash to the pot.
  • Add vegetable broth (if you don’t have vegetable broth on hand you can use water.)
  • Add coconut milk.
  • Add maple syrup.
  • Add lime juice.
  • After everything is heated all the way through, add soup to you Vitamix. I actually use the soup setting, which continues to heat everything. Blend until smooth. If you are using a Vitamix it shouldn’t take long.
  • Pour bisque into a bowl, sprinkle with red pepper flakes and swirl coconut milk on top.
  • Enjoy!

What is you favorite way to eat butternut squash. I would love to hear from you. Let me know what you think about this recipe. 

© 2014 sweat1xdaily

 

Chai Tea Recipe

I love coffee shops.

I could easily spend the day reading a good book, or writing an interesting blog post in a coffee shop -they are just sooo cozy and welcoming.  I was actually talking to a friend the other day about how I would much rather meet up, to chat over coffee, then go to a bar for a drink.

However, I have a confession to make … I don’t drink coffee.

I am a tea drinker.

I drink it everyday.

I love all different kinds of tea, but my favorite by far is the oh so delicious Chai tea.

When it comes to a Chai Tea latte, I am guilty of  being like every other American, and just grabbing one on the go from Starbucks.  The Chai Tea latte from Starbucks is very addicting, but it is not healthy for you at all (shocker.) Starbucks is the fast food chain for coffee, so what do you expect?! The Starbucks Chai tea is a concentrated syrup that is extremely caffeinated and loaded with sugar.

Because I am trying to limit my sugar intake, (read about I Quit Sugar Detox here.) I have decided to cut back on Starbucks Chai tea. There is no need to drink one of those suckers everyday, when I can make my own delicious chai tea at home, and control the ingredients I put in it.

The idea that I can make my own Chai tea came to mind, when I came across a simple Chai tea recipe in the I Quit Sugar cookbook. Although, the recipe is awesome, (and I plan on trying it soon,) I decided to continue my  Chai tea research.

Here’s what I found…

I came across the blog, indiaphile. The author explains Chai perfectly by saying,¬†‚ÄúChai‚ÄĚ is the Hindi word for ‚Äútea‚ÄĚ but it usually means the well-known sweetened spiced milk-tea of India.” I also learned from this blog, that¬†Chai Tea is the National drink of India. Indians normally drink Chai at least two times a day, once in the morning, and then again in the afternoon. In India you can get Chai anywhere, including right from your favorite street vendor. You will also find a¬†recipe for Masala Chai, on indiphile –¬†¬†I have a feeling I am going to end up like her mom, obsessing over perfecting my Chai tea recipe.

Because the Chai recipe in I Quit Sugar looked  so good, I decided to search for Sarah, the blogger who came up with it. Her blog is called My New Roots.  She invented Chaice-cubes! 

Let me explain…

You will be making your own chai concentrate. Here’s how…

INGREDIENTS

Because of all of the organic ingredients, this Chai is full of health benefits.

  • 5-6 inches fresh, grated ginger root
  • ¬ľ cup whole cardamom pods¬†
  • 1/8 whole fennel seeds
  • scant ¬ľcup whole cloves
  • 6- 8 cinnamon sticks
  • 2 star anise
  • 3 ¬Ĺ liters fresh water

DIRECTIONS

  • Start out by boiling a big pot of water infused with all of the spices found in traditional Masala Chai. Then let this pot simmer for 2-4 hours.chai tea
  • Remove from heat.
  • Strain.
  • Let cool. (I refrigerated my liquid for a couple days. You can refrigerate for up to 2 week.)
  • Once liquid has cooled, pour liquid into ice cube trays.chai tea ice cubes
  • Store in freezer, so you always have chai on hand.

To make Chai Tea Latte by using the Masala …

DIRECTIONS

  • Heat milk or use a milk alternative over the stove.
  • Add a couple chai ice cubes to the milk and simmer.
  • Once mixture is very hot brew tea. Either place tea bag into mixture, or use loose leaf tea. Traditionally, the tea used is Black tea, but you can use which ever tea you desire.
  • Add honey or stevia to sweeten.

It is fall, my favorite season. And nothing gets me in a better mood, or warms me up more, than a spicy Chai Tea Latte. Now that I have these Chaice-Cubes on hand, there is no excuse to go to Starbucks. These cubes are just as fast. Plus, I can tweak the Chaice Cube recipe to my own taste buds, maybe next time I will add vanilla bean. I also like the idea of changing up my milk option, maybe using coconut milk one time, and almond milk the next. 

Are you a coffee drinker or tea drinker? What is your favorite coffee shop?

© 2014 sweat1xdaily

 

 

 

 

I Quit Sugar (8 week detox) review

I am a really competitive person, and I absolutely love challenging myself.

So that is why I am very excited to tell you guys about my new challenge.

I am trying my hardest to quit sugar.

I have talked about my sugar addiction in the past. I have written about it in the blog post, I’ve been drinking my sugar. I also have seen, Fed Up, the latest documentary on sugar addiction. It is a must see and is available on iTunes to rent. ¬†Now, that I have all the facts on sugar, it is time to really get serious. I don’t want sugar to control me anymore.

Do you have a sugar addiction?

I realized I had a sugar problem, when I woke up every morning craving it. I would get my sugar caffeine fix and neglect eating breakfast, but still feel full and energized. Then I would head into work and around 2:00 pm, I would began feeling sluggish again. The craving would start and I would go get my sugar fix. When I was feeling stressed, or my day was not going well, I would immediately want some sort of sweet treat, whatever it may be, it made me feel better. I never thought I had a huge sweet tooth, but I knew I was drinking to many sweet drinks.

I usually don’t pay to much attention to my diet, I just try to eat as many organic plant based whole foods that I can. However, after reading the book, I Quit Sugar, I began to analyze my daily diet even closer. It was then that I realized that all of my healthy snacks was secretly laced with hidden sugars. Did you know you body can not tell the difference between a natural sugar or¬†an added sugar. Your body processes these sugars the same way.

The American Heart Association sets the sugar limit at 6 teaspoons of sugar a day, which translates to 25 grams of sugar. I was getting way more than that. Are you?

Finding the Detox

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A couple weeks ago, I was at the book store picking up a new cookbook, when I came across the book, I Quit Sugar. I thought to myself, “I need this book.”

This book is awesome. It not only has a sugar quitting program, but it also has a lot of amazing recipes.

What I have discovered about quitting sugar….

I have been doing this no sugar diet for a couple weeks now. Unfortunately, I am not very good at it. It is very hard, because sugar is in everything.¬†Compared to this, eating a plant based diet is easy for me. Being vegan or vegetarian you always face the question, “Well what do you eat?” A common answer to that question is… everything, but animal products. Well when it comes to no sugar, I found myself asking the same question. Does this mean no carbs? In the beginning I was very confused.

During, the first week of this no sugar detox, I found myself asking the question, “Well what do I eat?” ¬†I always knew that I drank my sugar, with my daily indulgence of a sugary chai tea latte from Starbucks. But now I am really becoming more aware of all the sugar I have been eating. My daily diet seemed to be a heathy one, but it was laced with hidden sugars. The author of the book, Sarah Wilson, had a similar issue. She too ate tons of health foods, but they were all sugary.

Now here’s the deal…

This detox is sugar free, low carb, gluten free. The foods that make up this detox is organic meat, dairy, and whole foods. The detox is only no sugar for 8 weeks. After the 8 weeks you can add natural sugars back into your daily diet, but remember keep in 6 teaspoons or less, in other words, no more than 25 grams of sugar a day.

My experience and what I have learned so far…

This detox (sugar free) and then diet lifestyle (low sugar) is very similar to paleo. For me this detox has been especially hard because I eat mostly plant based. I am finding that a lot of vegetarian and vegan recipes have a good amount of sugar in them. If you eliminate both animal products and sugar form your diet, it is more difficult to find things to eat. For example, a friend of mine is also participating in the I Quit Sugar detox,  but because she eats meat, I found her nibbling on an organic chicken breast though out the day. Chicken breast is sugar free, so it works for her, but you will NOT find me nibbling on chicken, thats just not my style.

So the first couple weeks of the detox, I have been reading labels and have now gotten a really good idea of how much sugar I eat and drink daily. Because I was confused on what to eat, and didn’t have time to meal prep, I have not been cold turkey off all sugars yet. I also didn’t necessary feel like I was eating healthier. For the next 4 weeks I am¬†planning on keeping all of my sugars under 25 grams a day.

In conclusion…

So that is the plan. I will be updating you through out the next couple weeks about my experience. I also will be sharing with you some of the recipes I have tried from the cook book. And when it comes to a very meaty dish, I will be substituting the meat with a veggie option, while keeping everything organic and whole.

Do you have a sweet tooth? Are you a sugar addict?

© 2014 sweat1xdaily

 

I don’t like labels.

Last weekend, I went to DC VegFest. It was totally cool hanging out with all of those vegans and vegetarians. ¬†The Veg community¬†is a very friendly group, and most wanted to know my story. I was asked by a couple different people, ¬†“What brought you to VegFest today? Are you vegan?”

My answer to that questions is…

No. I don’t feel it comfortable or necessary to label myself as anything. I don’t want to follow rigid rules of any kind, when it comes to food – I am too much of a foodie to be so restrictive and disciplined. I simply want to eat a healthy well balanced diet – full of color, flavor, and texture. And although, I eat and cook mostly organic plant based, I¬†am opened minded, adventurous, and willing to explore all different types of food lifestyles.

I recently found my new favorite blog called, My New Roots. When reading Sarah’s (the owner of the blog) About page, I thought to myself, ” Wow! She nailed it. This is exactly how I feel.”

Sarah says, “The only label I‚Äôll slap on myself is ‚Äúwhole-food-lover.” Nothing makes me feel better, think better, and look better than whole foods! And the big bonus? I¬†never¬†count calories or worry about my weight because I know that if I eat this way, my body will be in a perfect state of balance and health, naturally.”

I agree with her 100%. Although, my diet is mainly plant based, consisting of veggies, fruit, grains, beans, quinoa, nuts and seeds, I still can not label myself as vegetarian or vegan.¬†There has been weeks in which I have gone meatless, but there are days you can find me eating a greek yogurt. ¬†I absolutely love eggs and eat them a couple times a week. I also can’t live without fish. My favorite thing about summer time is eating a Maryland crab feast or a Lobster bake on Martha’s Vineyard.

If you are vegetarian or vegan, your main priority is eliminating all animal products. But the most important thing to me is that everything I eat is organic and whole. It is a very rare day, if you find me eating something that is not organic. I avoid GMOs and processed foods. I try to buy everything from local farms, and eat seasonally. If I am eating eggs, they are from cage free hens eating an organic feed. When I eat fish, I only eat wild caught. And on the rare occasion that I eat dairy or any other animal product, it must be treated as humanely as possible, free of antibiotics and hormones.

There are times in which I love labels, and there are times in which I hate them. There are some labels that are simple, while others are more complicated. The times in which I love them is when they are simple and define ones identity. The times in which I hate them are when they are complicated and become stereotypes.  I can label myself as a marathon runner, simply because I run marathons. But, I can not label myself as vegan or vegetarian, although I often cook and eat that way.

I bought this pendant from a vendor at VegFest…

 

Plant Strong 2Plant Strong

 

It says, Plant Strong.

So if I must come up with a label, Plant Strong is a pretty awesome one. I also love the label that Sarah from My New Roots came up with РWhole Food Lover.  Add organic to it and slap it on me.

What’s your label?¬†

© 2014 sweat1xdaily

 

Roasted Chickpeas

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This photo got a ton of attention when I posted it to Facebook and Instagram last night. People requested the recipe and wanted to know all the details from what kind of seasoning I use to if they get crunchy.

Why I decided to make these…

On Saturday, when I was at DC VegFest, they handed out free samples of this snack. They tasted delicious, and the minute I saw them, I knew I have seen them before. In my favorite cookbook, Super Natural Everyday, Heidi Swanson has a recipe for these. So instead of buying a bag at VegFest, I decided to make them myself.

INGREDIENTS

  • 3 cups cooked chickpeas. (Drain and dry them the best you can.)
  • 2 tablespoons evoo
  • 1.5 teaspoons sweet paprika
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons hot paprika (I didn’t have hot paprika on hand, so I used red pepper flakes as a substitute. When using red pepper flakes I only used 0.5 teaspoon.)
  • 1/2 teaspoon sea salt
  • 1 teaspoon of chopped fresh rosemary. (I used dried)
  • 1 teaspoon of chopped fresh thyme. (I used dried)
  • Lemon zest of 1 lemon

DIRECTIONS

  • Preheat oven to 425 F
  • Pour the chickpeas on a baking sheets, and bake for 20 minutes.
  • Check the chickpeas at 10 minutes shaking the baking sheet, making sure they aren’t stuck to the sheet. Continue baking for the rest of the time.
  • Meanwhile, in a mixing bowl, combine evoo, salt, lemon zest, rosemary, thyme, paprikas, and red pepper flakes if using.
  • Once chickpeas have baked for 20 minutes, take them out of the oven and put them in the bowl with the other ingredients. Mix together.
  • Place paprika covered chickpeas on baking sheet and put in the oven, baking for an additional 5-10 minutes. (The longer you leave them in the oven, the crunchier they get. Just make sure they don’t burn.)
  • Let cool for a couple minutes and serve warm.
  • Enjoy!

*** All of the ingredients I used are organic, and non GMO. ***

Why I love these…

I absolutely love these chickpeas. They are a wonderful alternative to potato chips, kale chips, or popcorn. They are a low in sugar, high in protein snack. You can eat them by themselves, or add them to salad, soups, or even on top of grains. And although, I flavored them with paprika,  you can really chose any type of seasoning or flavors you are craving. A friend of mine, commented on facebook that she made hers with garlic and grated parm. So try away, get creative!

Have you tried roasted chickpeas before? What is your favorite seasoning? How do you flavor you roasted chickpeas?

© 2014 sweat1xdaily

Curry Sweet Potato Fries

I love sweet potatoes!

I love mixing the sweet flavor of sweet potatoes with salty and spicy. So when I came across the recipe, curry sweet potato fries, in the cookbook Isa Does It… I was thrilled.

This recipe is simple, delicious, and addicting. It is also vegan for all those who eat plant based.

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Ingredients
1) sweet potatoes (as many as you want)
2) olive oil
3) sweet curry powder (Penzeys Brand)
4) sea salt

Directions
1) Wash, peel, cut sweet potatoes in to thin pieces.
2) Place sweet potato wedges on cook sheet.
3) Smother sweet potatoes with olive oil.
4) Liberally sprinkle with curry powder and sea salt.
5) Bake in 400 F preheated oven.
6) Bake for 30 mins or until tender. Cook longer if you want crispy.

Enjoy!

Do you like sweet potatoes? How do you like to prepare your sweet potatoes?

Recipe Box

This summer, I have been spending tons of time in my kitchen. With my new vitamix and my kitchen aid mixer, I have been cooking and baking up a storm.

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“Food is very important to me, and health is my top priority. I believe food is healing, physically, emotionally, and mentally.”

You-are-what-you-eat1

One of my favorite type of magazines to read are food magazines. But unfortunately, I have become a food magazine hoarder – Scary and embarrassing. So, I will admit there are piles of Vegetarian Times and Veg News in every corner of my house. ¬†These stacks have got to go…

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So I have come up with a couple solutions to organize my recipes…

Pin it...

One major thing I have done is clean up my pinterest profile. I will now have pinboards for each major meal. This will help you guys, my readers find my favorite recipes quickly. So make sure you follow me on pinterest!

Recipe Page 

I also now have a recipe page on this blog. This page will be organized in a similar way. It will be simple and easy for you, my readers. I will have it organized in sections by meal. Then I will have the name of the recipe listed with a link connect to the blog post. Each recipe will also be labled V for vegan/vegetarian, GF for gluten free, P for paleo.

Recipe Box

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At home, to get rid of the magazine stack I now have a recipe box. I have wanted one of these for a long time now, but they are actually really hard to find. With the internet being my generations main source for recipes, the recipe box, has become an old fashion technique to store and organize recipe ideas.  However, it is something my mom and grandma always had.

I like this idea because I will now be able to hand write my favorite recipes on index cards to store in the box, which I later will always have on hand. I also will be able to share recipes easier with friends, when I entertain.  And the ultimate best thing about this box is that I can clip my favorite recipe from the magazines and store these magazine recipes in the box eliminating my magazine stack.

e83ee7b181f01d67789b0d3c35a6da7eSo thats my plan for my recipes… That way I can cook the best I can and eat the best I can.

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How do you keep your recipes organized? Where do you find your favorite recipes?

© 2014 sweat1xdaily

 

Cinnamon Rolls – A Recipe

Lately, I have been cooking and baking a ton. I love using my Kitchen Aid Mixer and my Vitamix. I tend to make more baked goods (sometimes not so healthy) with my Kitchen Aid Mixer. However, when it comes to my Vitamix it is all very healthy eats.

So the other day, I pulled out my Kitchen Aid Mixer… After I was done playing… I posted this photo on Facebook and Instagram…

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It got a lot of attention. A couple different people asked about posting the recipe… so here it is.

These cinnamon rolls are from the cook book, Cook’s Baking Book. They are quick because they do not contain yeast. Yeast is an ingredient that makes your pastry fluffy, however it takes time for yeast to rise. These cinnamon rolls are also egg free. Buttermilk is used in place of eggs and yeast.

To make it easy to understand, I’m going to break this recipe down in three different parts, dough, filling, icing.

Dough Ingredients:
2.5 cups of all purpose flour
2 tablespoons sugar
1 1/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter

Now let’s make the dough…

Whisk all dry ingredients (flour, sugar, baking powder, baking soda, salt) in bowl. Whisk all wet ingredients (buttermilk and 2 tablespoons melted butter) in other bowl. Mix wet ingredients with dry (use a mixer or wooden spoon if you don’t have a mixer.) Transfer dough to a floured service and knead until smooth.

Filling Ingredients
3/4 cup of dark brown sugar
1/4 cup sugar
2 teaspoons ground cinnamon
1/8 teaspoon of ground clove
1/8 teaspoon salt
1 tablespoon of melted butter

Now let’s make the filling…

Combine all ingredients and stir with fork or hands until a sand consistency.

Assemble the cinnamon rolls and bake…

Pat dough flat into a 9×12 rectangle. Brush melted butter on and lay filling on top of melted layer.

Roll dough long ways so it becomes a narrow cylinder with cinnamon filling in center. Pinch seam to seal in filling.

Cut cylinder in to 8 pieces (cinnamon rolls.)

Arrange in pan. I used an 8×8 square pan and buttered the bottom and sides so it became non stick.

Butter the top of rolls with melted butter. Place on the middle rack in an oven preheated to 425 F.

Bake for 25 minutes.

Icing Ingredients
2 tablespoons cream cheese
2 tablespoons buttermilk
1 cup powder sugar.

Now let’s make the icing…

Combine cream cheese and buttermilk, stir until smooth. Add powder sugar slowly while stirring until smooth.

Top off the tools with icing…

Once the rolls have baked for 25 mins. and are golden brown, take out of the oven and let cool for 5 minutes. Once cooled smother with icing.

Enjoy.

P.S. These cinnamon rolls are very fatty, lots of sugar and butter, but I promise you… You’ll love them and your whole house will smell sweet like cinnamon!

Are you ready for some Thailand foodporn…

Okay lovelies! I am finally home from Thailand. My plane landed in the States last Saturday. Although, I have been home for a whole week, I was jet lagged, and just had to take some time to get back in gear. However, I have plenty of posts that I wrote while I was in Thailand, that I wasn’t able to post because of lack of wifi. So I will be updating you now!!¬†

I’m writing this blog post on a choppy motor boat from the Indian Ocean. So far on my trip to Thailand I have spent days in Bangkok, Chiang Mai, Ko Samui, Ko Tao, and now I am in Phuket visiting the Ko Pi Pi Islands and Monkey Island. I have stepped foot in the Indian Ocean and the China Sea of the Pacific Ocean.

If you have been following my Instagram and Facebook pages you have seen everything I have been currently doing. Unfortunately, wifi here is really slow so it has been hard for me to blog. So I apologize for that and promise I will update you.

So let’s talk about my two favorite things food and fitness. The food here in Thailand has been absolutely amazing. However, I will admit I am feeling a tiny bit fluffy, (maybe I’m not actually fluffy, but I feel that way.) It may be water weight that I have been holding on to, because the food is so salty, heavy, spicy. This is definitely a love hate relationship I am having with Thai food. Don’t get me wrong I love it, but I hate that I have to eat out for every meal. I also hate that I am not able to eat 5-6 small meals a day, like I had been doing at home. I am on vacation in Thailand so I am enjoying my meals, and pretty much eating my way through Thailand. But hey, it’s only three weeks of my life, and I need to take advantage of being in this foreign land, because the opportunity may never arise again. With that being said, l am definitely not feeling as lean as I normally feel when I am back home. Let me explain why?

There are fruit stands with fresh fruit and juice bars everywhere. I love it and have been drinking tons of watermelon juice. (But too much fruit means too much sugar.)

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Yummy watermelon juice!

I have been hydrating with mainly coconut water straight from the coconut, bottled water, and tea, lots of tea. This isn’t making me feel fluffy. But although it is fun to drink coconut water right from the coconut, I will have to admit it taste exactly the same as Vita Coconut water.

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Also I have come to the conclusion that most locals get their meals by eating street food. The street food vendors literally line the streets like sardines in Bangkok.

In Chiang Mai, our taxi driver grabbed lunch from a random street food stand on the way to dropping us off at an Elephant camp – yes I played with elephants I’ll tell you more about that later. Also Chiang Mai is known for their night markets. They are every night, and are full of street food vendors. One vendor made us Pad Thai right in front of us. Other vendors already had their food prepared. It tasted amazing, but was a tad cold.

I love authentic street food, the only problem I have is that I don’t know exactly what is in it, what they use to cook with. Where the food came from. This is a major problem. How am I suppose to count my macros? Plus, I love to cook and prepare my own food. I am really starting to miss cooking a home cooked meal. By cooking my own food I can control what is in it. In Thailand I let go, took the risk, and just trusted the restaurants and street food vendors.

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As an American, we are told while traveling, never drink the water and never eat the street food. However, Thailand is known for it’s street food, and they take great pride in that. So I trusted the street food vendors, plus all of the locals eat it. Many locals have their favorite street vendors, and become regulars, just like we have regulars in local bars in the the States.

In Bangkok, it has been very difficult to communicate. This shocks me because it is such a huge city and I expected more people to speak English. Turns out the island areas are more touristy where most locals speak English and speak it well. In Bangkok, it was even hard to ask for a knife. It took a lot of hand gestures and pointing to pictures or names of meals on menus.

Food in Bangkok

Although, the Islands are very close, I would have to say Chiang Mai is my favorite place in Thailand, and it has the best food by far. Although, there were tourists, these tourists were very bohemian, (I saw tons of dread locks.) Chiang Mai has a very authentic vibe. There were tons of locals driving mopeds. The restaurants were so authentic that at one of them the owner through on apron and cooked our food barefoot in her kitchen. She also teaches Thai cooking classes.

This photo is by far my favorite photo I took while in Chiang Mai. It just reveals how authentic and beautiful Chiang Mai is. Look at the street food vendor grilling corn on the cob. I captured her smiling. Look at the local traffic in behind her. Mopeds speeding on by. Look at the beauty of the gold Buddhist temple in the back ground. This defines Thailand.  

Chiang Mai corn ladyThese photo belongs to me. Do not use or repost with out my permission.

Chiang Mai street food

Above is a photo of the night market in Chiang Mai. It is crowded and authentic. People selling art, food, etc.

Food in Chiang Mai

On the Islands, where we are staying, beach front, it is less authentic and more touristy so there are more bars and restaurants and less street food vendors.thailand island meat lady

Also surprisingly, our hotels have had really amazing breakfast. So I have been waking up and eating a pretty big breakfast everyday. This is way different from my eating habits at home. At home I am not a morning eater. Normally, I’ll have a hard boiled egg, latte, protein shake, possibly oatmeal, occasionally a greek yogurt, maybe a piece of fruit. I always have a latte every morning the caffeine helps jump start my metabolism. Here in Thailand I have only had coffee twice, and I have been here for almost 3 weeks.

Breakfast in Ko Samui, Thailand, resort The Blue Lagoonthailand islands breakfastBreakfast in Phuket, Thailand, resort The Malisa

Food on the Islands

The cool thing about Ko Samui is that there was a larger variety of different types of food. We went to The Larger, which was owned by a British guy or Aussie. We also went to an Italian restaurant which was owned by an Italian guy. There were restaurants like these where the owner loved Ko Samui so much that he eventually moved to the island and opened a restaurant.

So there you have it, that sums up what I ate on my three week vacation through Thailand. I am excited to say, that I also  brought home some Thai spices and curry pastes, so I can play in my kitchen and make some of my very own thai food.

I am also proud to say that the DC area has some pretty good Thai restaurants. I don’t think our restaurants are too Americanized.

Questions for You…

  1. Have you been to Thailand?
  2. What is your favorite Thai dish?
  3. Do you cook with Thai spices?

© 2014 sweatdaily

 

Recipe: Asian Broccoli Soup with pickled Ginger and Black Sesame

The winter months are days full of desiring real comfort food. Its cold outside so one wants to eat a filling warm meal. It doesn’t help that farmer’s markets are scarce and the colorful produce that existed during the summer is now limited or in many cases nonexistent.

I still want to eat clean, organic, plant based, because everyone knows, “A summer body is made in the winter.”

So what is a girl to do during these cold gray winter months.

Crave soup.

Eat soup.

The variety of soups are endless. Soups are easy to make. You can make a huge pot for the week. You can freeze left over soup. Not all but many soups are an amazing way to eat clean, and still feel satisfied. They are warm, and to even make them hotter, smokey, spicy, try adding a pepper, such as chipotle in adobo sauce.

The soup that I am going to introduce to you today, is made with Asian influence. Because I am heading to Asia this week, I am all about the asian flavors.

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Broccoli Soup with pickled ginger and black sesame seeds.

Ingredients

1) Broccoli
2) Ginger
3) Ground Ginger
4) Soy sauce
5) Sea Salt
6) Sesame oil or toasted Sesame oil
7) Pickled Ginger
8) Black sesame seeds

Directions

1) Prep two small heads of broccoli by cleaning and cutting them into small pieces.

2) Place them in a pot of water with a chunk of natural ginger in it. Bring ginger water to a boil. Cool over high heat until broccoli is tender.

3) Once broccoli is tender, scoop out and discard ginger. Place broccoli into food processor or blender. Add two cups of the ginger infused cooking water.

4) Combine 2 tablespoons soy sauce with grounded ginger, and sesame oil. Cook in a small pan over heat. Once heated pour over broccoli in blender.

5) Blend all ingredients.

6) Once blended reheat over stove until desired temperature.

7) Serve in a bowl topped with pickled ginger and black sesame seeds.

8) Enjoy!

What are your favorite soups? How do you eat clean during the winter?

Turkey Trot and Pies…

“My favorite holiday is Thanksgiving, and my favorite part is the Turkey Trot.”

Thanksgiving is my favorite holiday for so many reasons. Although, I have heard from others, it can be stressful, for me everything about it is relaxing.

After a really busy month at the salon – coming in early, staying late, and squeezing clients in… I finally get to leave work early on Wednesday- Thanksgiving Eve, and ¬†stay home, Thursday- Thanksgiving day. The best part is I don’t have to return to the chaos of Holiday Season at the salon, until Sunday. A couple of relaxing days off is just what I need, to rest, get refocused, and organized.

Some people get stressed over cooking a huge feast. The cost, the work, the clean up, but I love it. Cooking my own food, relaxes me. I am able to get creative, and stay in complete control. It is fun for me to discover new recipes, that are healthier alternatives then the traditional ones. All of my thanksgiving dishes and sister’s dishes, this year were organic, gluten free, vegan, vegetarian, raw. Together we dominated the feast with healthy flavorful dishes.

You don’t have to have an unhealthy holiday. They say the average person consumes over 4,000 calories on thanksgiving. No wonder everyone is sleepy! Blame it on the turkey, but it is really your body trying to digest everything. You don’t have to indulge in that many calories, if you don’t want too. But if you do want to, don’t feel bad, it is a holiday – you can get back on track tomorrow. Just be happy with your choice. If you cook your own food, you can control everything.

A quick tip:  for this holiday season research some new dishes to try. By cooking yourself instead, of ordering out, you have the control of all of your ingredients. You then know exactly what you are eating.

This year I contributed quite a few dishes to my family’s feast.

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I decided I was going to make stuffing from scratch. So I made it from a whole wheat loaf, with rosemary from my garden. I also added, figs, cranberries, Tawny Port, and topped it off with hazel nuts.

In my family, we always have a couple appetizers so we can munch on something while the rest of the food finishes up. The bottom left photo are the two dips I made. One is roasted beet and lentil dip, the other one is Scott Jurek’s Salsa Verde. Both are vegan and gluten free.

I also made three pies. The bottom right photo are the two pumpkin pies I made. However, this year was fun because we ended up with a total of five pies. Two were pumpkin (raw, vegetarian.) Heather brought the fabulous pecan (gluten free, vegetarian.) I made my specialty date pie, (raw, vegan, gluten free.) Jackie made her famous grasshoper, which was not healthy, but a tradition in my family, so we all ate it anyway. Everything was delicious.

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People get so worked up and forget the true meaning of the holidays. Thanksgiving is a time to be thankful and share great food with family and friends. However, Thanksgiving, for me because I am a runner, also means Turkey Trot time.

The traditional Turkey Trot I usually participate in on Thanksgiving morning is the DC 5k put on by an organization called SOME (So Others May Eat.) Normally 11,000 people run it every year. There is a DJ at the start.  The route circles around the Capital.

However, this year, I decided to run the Alexandria Turkey Trot. This Turkey Trot is a 5 miler instead of a 5k. It also is a little closer to my house. I thought it would be nice to run a little further, and drive a little less. It also started at 9:00 AM, which is late for a race, but more sleep in the morning for me.

On Thanksgiving Eve, I went to the local school to pick up my bib and t-shirt. E was going to run this race with me, so I grabbed E’s bib too.

Thanksgiving morning was a cold one. It was around 30 degrees. So E and I bundled up. Other friends that were planning on running the race, bailed on us last minute because of the cold. E was really nervous about the cold, but we have run really cold races before, and I know that in the right running cold gear we would warm up quick. I have worn this hat, coat, and scarf snowboarding before, so I knew it would do the job, and keep me toasty.¬†1452077_10101469313900216_915473531_nTurkey Trots are fun because just like the Thanksgiving holiday, they too are relaxing. It’s a 5 mile turkey trot, and although, I am competitive person, I think of this as just a fun run.

There were hardly any other runners out and about, because a lot of the running community on Thanksgiving is doing some sort of Turkey Trot. I love it when the running community gets together. I also love seeing non runners and kids getting out there running. I saw Facebook statuses in which people claimed the Turkey Trot they ran yesterday was their first race. It is fun races like Turkey Trots that can help one find a passion for running. Maybe someone runs a Turkey Trot, then they love it so much, they sign up for another type of race. Then a new runner is born.

I love running! And running a Turkey Trot is my favorite part of my Thanksgiving celebration – It gets me in the spirit. Running in the morning, getting my work out in, and then filling my belly with amazing food, with great friends and family equals a perfect Thanksgiving!!

Do you run a Turkey Trot? Do you make any vegan or gluten free dishes on Thanksgiving?

© 2013 sweatdaily

Salsa Verde: a vegan recipe by an Ultra runner.

“That’s when I heard part of the secret. What we eat is a matter of life and death. Food is who we are.” ¬† ¬† ¬† ¬†~ Scott Jurek : Eat and Run.

With all the running I have been doing, I have been busy trying to update you on that, and in the mean time have neglected posting any recipes. So here is one for you because Food is who we are…

Salsa Verde means Green Sauce.

Several countries have its own variation of it. The Italian version is made from capers and anchovies. The German version is made from hard boiled eggs. The version from Argentina is used with roasted meats. But the Mexican version is by  far my favorite and it is most likely the version you are most familiar with. Mexican Salsa Verde is made from the oh so delicious tomatillo, and is normally eaten with tortilla chips or you can find this sauce smothering your tacos at your favorite local Mexican restaurant.

One thing I want to make clear is that Salsa Verde is one of the easiest things to make, so stop buying Salsa from a jar! When you buy salsa from a jar, you don’t know what is truly in it. You can make your own Salsa, and customize it to your own taste buds, buying organic local ingredients. The best part is how FRESH your salsa will be. Tip: you can refrigerate your salsa for up to five days, or make extra, and freeze it, so you always have some on hand. (It can last in the freezer for several months.

Okay, so now that you know what Salsa Verde is, and about it’s background lets begin making it.

INGREDIENTS:

  • oil, I used olive oil, but you can use coconut or whatever you have on hand.
  • 12 medium tomatillos
  • 3 garlic cloves, unpeeled
  • 1 small white onion, peeled and quartered
  • 1-2 jalapeno peppers (optional) depends on how much spice you want. Hot (2), Medium (1), Mild (0)
  • 1 poblano pepper
  • 2 sprigs fresh cilantro
  • 1 teaspoon sea salt

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Oil baking pan.
  3. Place tomatillos, garlic, onion, peppers flat in oiled baking pan. Cover with foil.
  4. Roast for 40 min. until veggies are soft and golden browns.
  5. Remove veggies from oven, peel roasted garlic.
  6. Place all veggies in food processor or blender, along with sea salt and cilantro.
  7. Blend until smooth.
  8. Serve. Enjoy.

Tip: Try this sauce warm on a sandwich, as a healthy alternative to mayo. Try this sauce chilled with tortilla chips.

Do you like Salsa Verde? What is your favorite healthy alternative to mayo?

© 2013 sweatdaily

Post Workout Drink

Everyone who lifts, knows protein is the best thing for your muscles to repair and grow.  This is true, so I always try to have a protein shake with in 30 minutes after my workout. However, July is here, which means hot and steamy, air smothering days.  And although, I have found a new passion for weight lifting, my love is for running, that is where my heart is and always will be.

Week 1 of Marathon training is over. I am officially in marathon training mode. And training in this hot July weather, has made me craving something a little more refreshing then my traditional protein shake. Protein shakes are great ways to refuel, but after a run outside in the heat, my body needs hydration.

Well after flipping through the pages of my favorite cook book, Super Natural Every Day, I found the perfect drink to hydrate me post run.

Cucumber Cooler

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INGREDIENTS

  • 1 cucumber
  • A couple cucumber peels
  • 1/2 cup of water
  • 3 cups of ice
  • 1/3 cup honey
  • 1/4 teaspoon salt
  • 1/2 lime juiced
  • mint leaves or you can garnish with a cucumber slice or lime wedge.

DIRECTIONS

  • Combine all ingredients in a blender until slushy like consistency.
  • Pour into class and Enjoy!
  • Garnish with mint, cucumber slice, or lime wedge. (Your choice)
  • Store in a pitcher in the refrigerator for up to a day or freeze as popsicles.

Cucumber is a Super food. It is a good source of silica, which helps promote joint health by strengthening the connective tissues. It is also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium. Cucumbers are also 95% water, but always remember to chose ones that are organic because pesticides can be hard to remove from skins.

*This would also be a wonderful drink after Bikram Yoga!

Questions for You…

  1. What is your favorite post workout drink?
  2. How do you hydrate and prepare for the heat?
  3. Do you like cucumber flavored drinks?

© 2013 sweatdaily

.

Almond Butter stuffed Dates

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Ingredients
1) Dates
2) Almond Butter
3) Sea Salt
4) Cayenne

Directions
1) Cut a slice in each date.
2) Remove pits if they have them.
3) Spread almond butter in between slice of each date. Stuff them good.
4) Sprinkle sea salt on each date.
5) Sprinkle cayenne on each date.

Enjoy the sweetness from the dates. Enjoy the salty from the sea salt.
Enjoy the spicy from the cayenne.
Enjoy the nutty creamy flavor and texture from the almond butter!

Yum!

Try it and leave a comment below! Let me know what you think.

Date Pie Recipe

I have talked about it time and time again on this blog – over the last two years I have developed this new passion for food.

Not just any food though…

I have very high standards.

The type of food I’m talking about is…

colorful…

organic…

flavorful…

raw…

fresh..

vegan…

gluten free…

clean…

It pisses me off that this type of food is so hard to find in the USA. It pisses me off how expensive it is to purchase these types of foods. However, it is important to me and I make it one of my highest priorities – and you should too.

I am always on a never ending quest to find new unique foods and recipes. My new favorite place to explore is Instagram (follow me!) I came across this fitness enthusiast/foodie BRIANNA_SKY, (follow her!) She has several recipes posted, but one that I had to try the Date Pie.

My version is a little bit different. This Date Pie consists of 5 ingredients.

Ingredients:

  1. Dark Chocolate Chips
  2. Coconut Oil
  3. Almond Flour
  4. Pitted Dates
  5. Water

ingredients date pie

 

 

Tip: When buying Coconut Oil look for the higher quality and less processed. This will say words like unrefined, virgin, cold pressed, expeller-pressed, raw.

Directions:

  • Combine 1.5 cups of almond flour with 1/4 cup of coconut oil in a food processor or blender. Blend on pulse, until combined.
  • Take 1 cup of this mixture and press it to the bottom of a pie pan, forming pie crust. For a thicker crust, add oats. Keep the left over 1/2 cup of mixture and set a side.date pie crust
  • Combine 2 cups of pitted dates and 1/2 cup of water in food processor or blender. Blend on pulse, until jam like consistency.
  • Spread date mixture on top of newly made pie crust.
  • Take 1/2 cup left over pie crust that was set a side, and crumble it on top of date layer.¬†date pie crumbles
  • Combine dark chocolate and 1 teaspoon of coconut oil in a pan. Simmer on low, continuing to stir until chocolate is totally melted to a liquid.
  • Drizzle chocolate combination to top layer of pie. If you want to keep this pie 100% raw, omit this step.¬†date pie with chocolate
  • Put in freezer for 1 hour, or¬†refrigerate for 2 hours.date pie

This pie is amazing and super easy. There is no added sugar. There is only five ingredients. It is gluten free, organic, raw, and vegan.

Because I am cooking more and more, I am also going to add a recipe page, which will have links to every post I write with a recipe or is food related. So keep your eyes open for that.

I hope you all are having a wonder July 4th, and eating fabulous food.

© 2013 sweatdaily

 

 

Alive Juices

I first learned about juicing when I read the book The Crazy Sexy Diet, by Kris Carr. Immediately after reading this book, I knew I had to try juicing. This led me to buying a juicer, purchasing organic produce, and later even growing my own organic vegetables.

Soon after learning how to make my own juices, I started to see juicing everywhere, including on Dr. Oz. It was refreshing to see that my new healthy habit became trendy and went main stream.

WHY JUICE?

The Pros
The health benefits of juicing are never ending. When you juice the organic produce’s enzyme, antioxidants, and vitamins are absorbed into the blood stream immediately. Consuming freshly juiced juice also helps balance the pH level of the body. Because these juices are normally alkaline they help eliminate any acidity and toxins.

The Cons
Even the most healthy, positive thing, has some negative traits. In order to achieve the most high quality juice, you need a cold pressed juicer. These juicers are very expensive. The more affordable juicers make fine juices, but these juices need to be drank immediately after juicing. The longer you let them sit, the more they loose their healthy benefits. Also juicing takes a lot of time, produce, money, and can be very messy.

However, these negative aspects can be eliminated with Alive Juices.

ALIVE JUICES

Alive juices

Alive Juices is a new juice company located in Washington, DC. They are unique and different from any other juice because…

  • They use USDA certified organic produced.
  • They freshly press their juices and do not pasteurize them, preserving all living nutrients and enzymes.
  • The juice recipes are NOT based on a raw food diet, but rather are based on nutritional research, which supports the combination of both raw and cooked ingredients. The goal is to ensure that all nutrients is absorbed directly by the body as efficiently as possible.
  • Alive Juices also used ingredients such as ginger, garlic and sprouts

Because of Alive Juices you can now have all the healthy benefits of juicing, but you don’t have to do any of the work.

No purchasing an expensive juicers.

No wasting your time shopping for organic ingredients.

No making the juice itself.

No cleaning up a messy kitchen.

Because, Alive Juices does all of the above and they deliver.

Alive Juice 2

MY REVIEW

I was fortunate to have the opportunity to try Alive Juices. The green one of course was my favorite. The thing that I liked best about the flavor of these juices is that they are not over powered by sweetness. The juice itself was very smooth and mild. These juices are amazing by themselves, but you could also get creative with them by blending them with your protein powder.

I am so happy Alive Juices stumbled upon my website, because their juices are amazing and they want to give you a gift. All of my readers receive 10% off their first purchase. Feel free to contact me if you have any questions. And for more information on Alive Juices please check them out on Facebook.

© 2013 sweatdaily

 

 

KALE: Your New Friend with Benefits!

Hi Lovelies!

I want to share with you my favorite leafy green!

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How my friendship with Kale began…

I started eating Kale a couple years back when I first discovered Kris Carr. I read her book, Crazy Sexy Diet and watched her documentary Crazy Sexy Cancer, and was totally inspired. This book is a must read, and the documentary is a must see.

Her Story…¬†

After being diagnosed with a slow moving rare cancer that has no cure, Kris Carr used food as her medicine. She became vegan, and ate a whole food mainly raw diet, based on an alkaline PH level. She juiced everyday, slurping down healthy gorgeous green juices made from kale.

How I eat Kale…

I love juicing Kale, or mixing it in with my protein shakes. I also love adding it to salads. I actually started eating Kale so often I started growing my own. Anyway, just recently I discovered this amazing Kale recipe in the cookbook I am obsessed with, Super Natural Everyday, by Heidi Swanson.

Miso-Curry Delicata Squash

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INGREDIENTS

  • Summer Squash
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white miso
  • 1 tablespoon Thai curry paste
  • 4 medium new potatoes
  • 2 tablespoons fresh lemon juice
  • 1.5 cups chopped kale
  • 1/3 cup pine nuts
  • 2/3 cup fresh cilantro
  • Cherry tomatoes

DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Cut squash and potatoes.
  • In a medium bowl, whisk together olive oil, miso, and curry paste.
  • Combine squash and potatoes with miso-curry paste. Toss.
  • Roast in a glass baking pan for 25-30 minutes until potatoes are soft.
  • Add kale, lemon juice, tomatoes, pine nuts
  • Cook for an additional 10 minutes.
  • Let cool, add cilantro.
  • Enjoy!

This is a quick easy dish that taste amazing and is full of health benefits. This dish is organic, vegetarian/vegan. It can be eaten as a main dish or a side dish.

Questions for You…

  1. How do you eat kale?
  2. What is your favorite leafy green?

© 2013 sweatdaily

 

Black Bean Pasta

About two weeks ago, I was browsing the isles of MOM’s Organic Market, and I came across this…

pasta

Black Bean Spaghetti! 

This pasta is amazing. It is gluten free, organic, and contain 20.5 grams of protein per serving.  The ingredients listed are two things, organic black beans, and water Рit is that simple.

For those that are clean eating or consuming a plant based diet, this pasta is an amazing protein option.

Pasta Toppings

Sometimes when trying a new pasta, one may question what to top it off with. Well tonight, I literally used whatever I had on hand.

Ingredients

  • onion
  • sweet potato
  • olive oil
  • carrots
  • mushrooms
  • cilantro
  • avocado
  • egg
  • 2 tbsp of rice vinegar
  • 1 tbsp of sesame oil
  • 1.5 tbsp of shoyu
  • sea salt

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This dish is salty, sweet, delicious. It is colorful too! A must try!

© 2013 sweatdaily

Protein Shake Recipe!

Lets talk about clean eating…

As you all may know, I am currently doing the Livefit trainer by Jamie Eason. Besides the daily weight lifting and cardio sessions, Jamie Eason teaches us how to eat clean. Boy have I learned a lot! For those that are totally clueless, (don’t worry if you are, I was too at one point) she has a meal plan written out, along with grocery list, videos, and recipes… all on bodybuilding.com.

Here is what goes down…

  1. The meals consists of mainly a protein, complex carb, and healthy fat.
  2. Ideally, with in an hour of waking eat your first clean meal, then continue to eat 5-6 small clean meals a day in 3 hour intervals.
  3. Never workout on an empty stomach.
  4. Use measuring tools, such as a scale, to get exact portions.
  5. Use apps, such as fitness pal to record calories. It is important to get at least 1600-2000 calories in order to build muscle, (but it also depends on your size/BMR.)

When reading this reviews on this trainer, a lot of people claimed they were vegetarian and following the meal plan was impossible. But nothing is impossible.¬†If you are vegetarian or vegan, you should be getting the same amount of protein as someone who eats meat. I am not going to label myself as a vegetarian or vegan, but I do cook most of my meals meatless. I will eat eggs and fish, but for those who don’t…¬†Stop thinking that protein is animal flesh,¬†because it doesn’t have to be. ¬†You can sub, animal protein for many things example: beans, or lentils, and there are tons of vegetables that are a great protein source.

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I found these charts on google, while researching protein for you guys!

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Supplements

Along with a multivitamin, BCAA, and fish oil/flaxseed oil, Jamie Eason suggests we drink a protein shake. Research claims that if you drink a protein shake with in 30 minutes to an hour after exercise, you will see more muscle growth/recovery, and less soreness.

I have always been a very big fan of juicing. I will make a green juice a couple times of week and have been simply adding my protein powder to that. I actually started to grow my own kale in my vegetable garden because I use it so often. But right now during these cold months of winter, a lot of produce is not in season at the moment, so I have recently began playing around with different ingredients. I finally came up with this amazing protein shake.

Protein Shake Recipe

protein shake

I know it looks like a Starbucks coffee drink, but the reusable travel plastic cups work perfect for protein shakes.

Ingredients

  1. 1 banana, (really good source of potassium, which helps with muscle cramping.)
  2. Cacao powder (good source of antioxidants)
  3. Chocolate protein powder (I use Vega Sport because it is vegan, soy free, and created by an iron man athlete.)vega
  4. Wheat Germ (good source of antioxidants, vitamins, fiber, very good amount of protein, 27g per 115-gram serving.

    Read more: http://www.livestrong.com/article/2707-facts-health-benefits-wheat-germ/#ixzz2MtlCygsN

  5. Flax seeds (omega 3s)
  6. Coconut Water (good source of potassium, and hydrating)
  7. Spoon full of organic all natural peanut butter (make sure nothing is added. This is an additional source of protein and healthy fat.)

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This protein shake recipe is very high in protein, heathy fats, and potassium. It is also enriched with other vitamins, and omega 3s. I drink this to refuel after my workout, and use this as one of my my meals.

No need to waste calories on Reese’s Peanut Butter cups. It definitely satisfies my chocolate and peanut butter craving.

Question for You

  1. What is your favorite ingredient for a protein shake?
  2. What is your favorite protein powder?

© 2013 sweatdaily

 

 

Tea Time

“… and the leaves of the tree were for the healing of the nations.” -Revelations 22:2

Anyone who knows me well, knows I am always drinking tea. The employees of my local Starbucks knows my regular drink is an Iced Grande Skim Chai Latte (or Soy depending on my mood.) The employees of Caribou Coffee knows I always order a large Mango Black Iced Tea. When I do my grocery shopping at Whole Foods I always grab a couple cans of Steaz iced tea. They are certified organic green tea, certified vegan, have 120 mg natural antioxidants. Steaz is by far my favorite iced tea, that comes in wonderful flavors such as, mint, peach, or pomegranate lime.

My Favorite Iced Tea.

My passion for tea started at a very young age. Even though I was a child, and didn’t actually drink tea, I had a wide range of different Tea sets, that turned into a pretty sweet collection.

So Maybe it was the wide range of beautifully crafted tea pots in the window, that caught my eye and reminded me of my own tea set collection. Maybe it was the employee handing out fresh brewed samples of tea. Whatever it may be, suddenly I was drawn to Teavana, the tea shop in the Mall, and I found myself in the shop browsing the shelves. It was there that I found the book, Healing Teas, written by Marie Nadine Antol. This book fascinates me, because I drink a ton of tea, it made me want to read this book to find out the health value of the tea I drink. In the first few chapters of the book, the author quotes the bible. I grew up attending Catholic school, but never knew the bible had so many references about plants being healing.

Good Reads

Yuck. Poisoned with high fructose corn syrup.

Lets talk about the tea I grew up on. My grandma was a tea drinker. She drank Lipton Iced Tea, the powder that you simply add water to. It was easy and tasted good. In high school and college I drank a lot off Arizona Iced Tea and Crystal Lite. But I later found that Arizona Teas are poisoned with High Fructose Corn Syrup as a sweetener, and Crystal Lite has Aspartame, so I now avoid these, what a shame.

As for the Iced skim Chai from Starbucks. This latte is my favorite, but I have to admit it is starting to annoy me. The four pumps of Chai syrup that they put in the latte consists of black tea, cardamom, black pepper, ginger, cinnamon, cloves, and star anise, blended with natural flavors, sugar, honey, ginger juice, vanilla and citric acid. But it is still a syrup, where are the tea leaves?

From Concentrate.

This syrup stuff really bothers me because as far as I am concerned tea should be leaves not a sugar filled syrup¬†concoction. I also hate consuming too much dairy, and although the soy is organic at Starbucks, I don’t want too much soy in my body either. So although, I love Starbucks, I am going to try to cut back and make my own tea.

The one thing that I learned today at Best Buns, a local bakery near my Salon, that carries Starbucks products but not the Chai Latte syrup, is that the Tazo Chai tea bag is organic. One of the employees there mentioned that it is popular to hand make a Chai Latte by pouring seamed milk over the tea bag and adding vanilla. This could be a healthier more natural alternative to my favorite Starbucks Latte.

So while I was at Teavana I decided to purchase some loose leaf tea. I ended up getting a black tea called Samurai Chai and a white tea called White Ayurvedic Chai. I was in heaven when I tasted this tea. The flavors were strong and you could just tell the quality of these organic Chai teas.

Black

White

I also purchased the Tumbler. This container is perfect for bringing your tea with you, wherever you are running off too. It is made from stainless steel, which is easy to clean and keeps your fresh brewed tea either hot or cold, up to six hours long. It also has a loose leaf tea filter. And the cover closes tight, to help steam the tea, to obtain the fullest flavor.

The loose leaf tea filter for the Tumbler.

The Tumbler.

There are a couple other things at the Teavana store that I found was interesting. If you have one favorite tea, and you are only going to drink that one tea, then you should purchase a traveling container, or a tea set, made from clay. Clay absorbs the nutrients and flavor of the tea. The more you use it, the better.

I am also obsessed with the Tristan Infuser Pitcher. It will be my next tea purchase. The Tristan has a filter and is used to make iced tea.

For my Chai Latte.

Tomorrow I am planning on experimenting with my new loose leaf Chai teas. Maybe I will steam some Almond milk and try to create a delicious Chai Latte.

Here are some questions for you… What is your favorite Tea? Does anyone know of a good tea to use over ice?

 

 

©2012

Recipe: Chicken Soup

When I originally started this blog, I really wanted to focus on my daily work outs. I wanted this to be my work out log. I wanted to write product reviews and race reviews. Although, I will still be doing this, I must say, I am just way to interested in too many things to just focus on just that. And I travel to, too many beautiful places, it would be a shame not to post where I’ve been, especially considering that my favorite thing about running is how I can easily do it anywhere in the world.

However, I will try to somehow relate my other posts to running in someway. Lets start with my Chicken Soup recipe. I have always loved cooking, but before it was such an annoying hassle because of my old apartment’s pathetic kitchen. But in late May my boyfriend and I bought and moved into our very first home. One of the best things about our vintage 1950s duplex is the amazing updated kitchen.

My beautiful Kitchen, that I can’t stop cooking in. And I clean it everyday, so it sparkles!

This last weekend was cold. Well it is summer and if you live in the DC area you would know that the summers here are like living in a hot swamp. Last summer was a heat wave. There were days that reached 105 degrees, but because of the humidity, it felt like 115. This summer has not been as bad, but there still has been some record breaking days. So when last friday rolled around and it only reached 86 degrees, it was pleasantly cooler. It also rained a bunch, which made me happy – I love summer storms. So with the cooler, breezy, rainy weekend, I decided to make Chicken Soup.

This Chicken Soup recipe that I am going to tell you about is actually from one of Rachel Ray’s cookbooks. But I have made it so many times that I know it by heart. It is loved by my family and friends, and is my “go to” meal. I love this soup for so many reasons.

The first reason why I love this soup is because it is NOT your traditional Chicken Soup. It’s secret is the combo of sweet potatoes and chipotle in adobo sauce. I would have never thought to put these two ingredients together, but boy is this mixture of sweet and smokey hot, tasty. ¬†I also love this soup because it is simple and quick to make, but also hearty, healthy, full of flavor, and extremely satisfying. ¬†Here’s what you do.

Ingredients List:

celery, carrots, onions, sweet potatoes, garlic, thyme, bay leaf, salt and pepper, chipotle in adobo, chicken stock, chicken, white wine, extra virgin olive oil, cilantro, bread, sour cream.

Directions:

1)Use a big soup pot and fill the bottom with about 2 table spoons of extra virgin olive oil. Place over medium heat.

Soup pot, with evoo, on medium heat.

2) Cut 1 large onion. Add to pot. If onions start to brown or burn add a cup of water and lower heat.

3) Cut carrots as many as you like. I usually use half a bag of the small baby carrots.

3) Add celery as many as you like. 

4) Add sweet potatoes. I usually add 2 large sweet potatoes.

5) Add chipotle in adobo sauce. This can be tricky. You have to determine how much smoky hot you want. Always remember that the spice is in the seeds of the peppers. I usually use 1 large pepper chopped. But if one is too spicy, then remove the seeds from the inside of the pepper. 

6) Add garlic chopped, dried thyme, dried bay leaf.

7) Add a cup of white wine. Let it boil for one minute, reduce for 5 minutes.

8) Add Chicken Stock

9) Add chicken.

10) Bring chicken stock to a boil. Reduce heat and simmer for 15 minutes. Make sure chicken is cooked well done, and veggies are soft.

11) Serve hot. Top it off with a spoon full of sour cream and cilantro. Dip crusty bread in it for additional flavor.

cilantro!

Eat, Enjoy, Yummo!

So there you have it! My favorite soup!