72 posts categorized " Recipes "

DIY FALL FACIAL 12 Oct 2014

Facial

I have super-sensitive skin and rosacea, so while spa facials sometimes play a part in my skincare routine, I usually save face at home with natural ingredients.  In between visits to my aesthetician, I love to experiment with at-home masks and scrubs.

Is your skin changing with the cooler weather? Enter this DIY fall mask. Just like my Killer Scrub, this face mask uses only three ingredients – and you probably already have them in your kitchen! It really ups your glow factor and only costs a few pennies per treatment. Check it out:

Ingredients:

  • 1 tablespoon of local, raw honey (antibacterial and hydrating)
  • 1 tablespoon ground oatmeal (soothing)
  • 1 tablespoon apple cider vinegar (PH balancing)

If you're using Irish oats, break them down into a fine powder with a coffee grinder or mortar and pestle.  Then, mix, apply to face and decollete, leave on for 10-15 minutes, and rinse off with cool water. 

 

LITHE FOODS ON GLAMOUR.COM 6 Oct 2014

Glamour
Oatrecipe-w724

Yum!  Our raw, vegan carrot cake oatmeal recipe featured on Glamour.com!  

LAUREN'S BEAUTY BREAKFAST 22 Sep 2014

Monday's Breakfast

Good morning and second week of our Fall Transformation!  Looking for something hearty and filling that will re-set and power you through your Monday?  This is my go-to dish pre-photoshoot or bikini. Protein-packed and nutrient-rich, Lauren's Beauty Breakfast is a nod to our Lithe Escape breakfast (subbing a kale variety for Caribbean callaloo):  1 egg, 2 egg whites, and 2 handfuls of fresh-picked kale sauteed in olive oil and Braggs Liquid Aminos.   

Image via Lauren

GAME DAY ISRAELI SALAD! 14 Sep 2014

FSTG ShiraziSalad

I love this time of the year.  It's football season AND late-summer produce is abundant and at its peak.  If you're celebrating game day and want to keep it healthy and Lithe, make this classic Israeli Salad.  It's light, refreshing, low in calories, dairy-free, and so delicious.  I've paired it with Food Should Taste Good® Multigrain Tortilla ChipsServes 8-10 people.  

Ingredients:
•   1 lb Persian cucumbers, diced

•   1 lb fresh, ripe tomatoes, seeded and diced

•   2 bags of Food Should Taste Good® Multigrain Tortilla Chips

•   1/3 cup minced onion
•   Juice of 1 lemon

•   1/2 cup minced parsley

•   2 tbsp extra virgin olive oil

•   Salt to taste

If you love this, check out Sayeh's Salad Shirazi recipe!

Image of Lauren via J. Zoyla

FALL TRANSFORMATION KICK-OFF! 13 Sep 2014

FTM

Ready to kick off?  Take the day and prep for a week of eating clean and feeling great with our signature week 1 menu that we tweaked for the season. 

Download Fall Transformation Menu

Download Fall Transformation Recipes

 

LITHE THANDAI LASSI 3 Sep 2014

3

I'm on a nine-day challenge, which means my diet is ultra clean and I'm kicking up the intensity in-studio and also taking my workout outside for an extra hour a day.  I've also been testing our Lithe Spice and came up with a fantastic breakfast lassi that also moonlights as a dessert. 

Indian thandai, literally translated as "something that cools," is a sweet, creamy milk drink flavored with nuts and mixed with rose petals, poppy seeds, and spices such as cardamom and fennel. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhang (a derivative of marijuana). Here we've gone dairy, bhang, AND alcohol-free and used our Lithe Spice, which accentuates the nutty, warmly-spiced, floral flavors in the lassi perfectly.  

Ingredients: 1 cup coconut water, 1/2 can coconut milk, 1 large handful of cashews and 2-3 tablespoons Lithe Spice (sub in a pinch of cardamom, pinch of sea salt, fennel, poppy seeds, and edible rose petals or rose water).

To Do: Mix everything in high-speed blender until smooth.

Image of Lauren via Jordan

LITHE CLEAN TEA ON GO RECESS! 2 Sep 2014

Recess

Best way to start your day!

LITHE TACO SALAD 28 Aug 2014

Lithetacosalad

I know that I've been talking a lot about Mexican food lately.  I've also had my share of chips over the past two weeks.  Never the "bad" kind, though.  As you guys know, some days I dehydrate, some days I sub-in lettuce, and some days I have none, but every day I believe that Food Should Taste Good.  Have you guys tried them?  They're natural, gluten-free, certified vegan, kosher, low sodium, and have no artificial colors, flavors, or preservatives. 

Lithe's Taco Salad incorporates FSTG blue corn tortilla chips made with blue corn, brown rice, flax, sesame, sunflower seeds, and quinoa (grab a bag at Whole Foods).  I really love this dish - it's a delicious and super satisfying meal that everyone will love. It's healthy, light, and you won't even miss the cheese.  Ground turkey subs in for beef; nonfat yogurt peppered with lime juice, jalapeno, and cilantro makes a clean and zingy cilantro crema. Fresh papaya (a sweet, nutritious superfood) slices add a splash of color.  Perfect for Fall, back-to-school, and football season!  Serves 6

Ingredients:

•    1 avocado
•    2 ears of corn, husks and silk removed
•    Food Should Taste Good® blue corn chips
•    3/4 cup nonfat Greek yogurt
•    2 limes
•    1/3 cup fresh cilantro leaves
•    2 tbsp finely chopped and seeded jalapeno pepper
•    1/2 tsp coarse salt
•    1 pound ground turkey
•    1 tsp chili powder
•    1 teaspoon Lithe Spice or ground cumin
•    1/2 pound romaine lettuce, chopped into 1-inch pieces
•    1/4 cup canned black beans, drained and rinsed
•    1/4 cup kidney beans, drained and rinsed
•    2 plum tomatoes, cut into 1/2-inch-thick wedges
•    1/2 red onion, peeled and chopped
•    1 papaya seeded, rinsed, and sliced into 1/4-inch-thick wedges

To Do:

1. Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).

2. 
Preheat oven to 300 degrees. Spread Food Should Taste Good blue corn chips in a single layer on a rimmed baking sheet; heat, turning once, about 5 minutes. Remove from oven; let cool, and set aside.

3. Make the cilantro crema: In a medium bowl, whisk together Greek yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.

4. 
In a medium nonstick skillet, brown turkey over medium heat, stirring frequently until no longer pink.  Stir in Lithe Spice or chili powder, cumin, and juice from remaining lime.

5. 
Transfer mixture to a large serving bowl. Add lettuce, avocado, beans, tomatoes, onion, papaya and reserved corn and blue corn chips. Toss to combine well. Drizzle with cilantro crema; serve immediately and enjoy!

Images of Lauren Boggi and Mars via Jordan

LITHED-UP FISH TACOS 26 Aug 2014

Lithed Up Fish Tacos
 
I love Mexican food, and when I was in LA I totally fell in love with how tacos were continuously at my disposal. Tacos seem to be the heartbeat of Los Angeles' culinary scene. From the hand-patted tortillas to the ingredients - stews, moles, and seafood - there were endless options of taco greatness.  I came home and immediately asked ex-LA'er Kristy Gilboy for a recipe.  Here's a simple Lithed-Up (but not spartan) recipe that you'll feel good about.  Sorry carb-phobes, the tortillas are non-negotiable! 
 
Ingredients:  Small hand-made corn tortillas (approx 90 calories, 1g fat and 5g protein each), 1 lb. tilapia, olive oil, 1 small container of Fage total yogurt, 2 limes, cilantro, jalapeno, cabbage (or radish) and whatever else you'd like on your taco. 
 
Fish:
Brush tilapia fillet with olive oil and generously season with salt and pepper. Cover baking sheet with foil, broil for 6-8 min, then remove and let cool for a few minutes then take a fork and flake the fillets.
 
Cilantro Crema:
Fage total yogurt (small individual size), 2 limes, 1C cilantro, 1 jalapeño (seeds removed), salt & pepper.  Place in food processor & blend until smooth. 
 
To Do:
Chop up cabbage, and veggies while torillas are heating in your skillet.  Assemble your taco as you wish and top with cilantro crema and fresh cilantro.
 
Image via Lauren

PUMPKIN SPICE LATTE {REPOST} 21 Aug 2014

Pumpkin Spice Latte

You know Fall is right around the corner when Starbucks debuts their Pumpkin Spice Latte (today!).  Honestly, I can't resist the combination of coffee, pumpkin and spice, but I try to stay away from the super sugary syrups when I visit my local coffee shop.  Here's a delicious homemade recipe combining pumpkin, milk of your choice, fall spices and pure maple syrup. It's delicious, easy to make and healthy.  For those of you who are looking for a grab-n-go option, Lithe Foods will soon be offering a Pumpkin Spice version of our much-loved Lithe Latte!

Pumpkin Spice Latte 
 (makes 2 cups)

Ingredients:
1 cup almond, soy or regular milk, 1 cup hot brewed coffee, 
2 tablespoons pumpkin puree, 
1/2 tablespoon pumpkin pie spice, a dash of cinnamon, 
1-2 tablespoons pure maple syrup (or agave)

Directions:
Combine all of the ingredients in your Vitamix or high-speed blender, and mix until smooth and frothy.

Image of Lauren via Jordan

{ Sponsors }

{ Disclaimer }

All imagery and montages on this blog are created solely for Lithe Method® and the Fithiphealthy® blog. Our photos are not stock photos. The women that you see on our site are Lithe Instructors and Lithe clients. We ask that you do not copy or use our imagery or our montages without permission and all photos must also be credited and linked to our original post.

We love reader comments, but all inappropriate comments, self-promotional spam, or other items unrelated to the post will be deleted.

Lithe Method®, FitHipHealthy®, We Heart Your Heart®, Higher Power Band System®, Lithe Foods® and Lithe Wear® are registered trademarks of Lithe®, Inc. All rights reserved.

My Photo

{ Tweet, Tweet }

follow me on Twitter