56 posts categorized " Recipes "

LAUREN'S CHOCOLATE MOUSSE! 23 Apr 2014

Mousse

Guys, this is SO good, and really easy to make.  My little loves it, too.  I cut artificial sweeteners out of my life back in college but this recipe really calls for a powdered sweetener - liquid sweeteners make it too soupy.  The only powdered sweetener that I prefer other than date sugar (which is natural) is Nectresse.

Ingredients:  1 can of full-fat coconut milk (I prefer Thai kitchen), 1/4 cup of cacao powder, 4-6 packets of Nectresse (Stevia will do), 1 tsp of cacao nibs, 1/2 tsp of tocos, 1/2 tsp of mesquite, 1/2 tsp of maca.   

To Do:  Pour coconut milk in a bowl.  Stir in cacao powder, Nectresse, and all of your superfood powders until smooth.  Place bowl uncovered in the fridge for a few hours (or overnight!) until it becomes nice and thick.

Images of Mars and the mousse via Lauren

THE MARGARITA! 16 Apr 2014

Margarita

My brother-in-law Stu makes a killer Margarita without any sugar-laden mixers.  Give it a shot, it's a guaranteed  killer arm workout!

To make a pitcher, use equal parts Silver tequila, triple sec, and juice.  To make the juice, you'll want half fresh-squeezed lime juice, 1/4 Roses lime juice and 1/4 orange, grapefruit, or pineapple juice.  Place ice cubes in rocks glasses, shake margarita mixture in a cocktail shaker, and then strain into rocks glasses and enjoy!

Top image via Stu and bottom image via Lauren

LAUREN'S GINGER SOY CHICKEN! 10 Apr 2014

Lauren's Ginger Soy Chicken

#Lithespringclean'ing?  I am!  Here's a tasty chicken dish that that everyone in my house loves.  And, it's SO easy that it's sorta ridiculous.  My secret?  Tessemae's!  You can get Tessemae's at Whole Foods or buy it on-line.

Ingredients:  3-6 tablespoons Tessemae’s Soy Ginger Dressing,  1 lb chicken breast, a litttle bit of Braggs liquid Aminos.

Make it:  Cut raw chicken breast into strips.  While you're doing that, heat your dressing and Braggs over low heat in a pan.  Place raw chicken in the pan and cook over medium heat until chicken is done.  Remove from heat and serve.  I usually add more dressing : )

Image via Lauren

 

 

OPEN FACE AVOCADO! 1 Apr 2014

Avocado

Here's one of my favorite snacks that's also included in our week 1 #lithespringclean menu.  It's so easy!  Slice your avocado in half, remove the pit, then fill it with some of your favorite things like, veggies, protein or even crab! On the left is feta cheese, chopped tomato and Braggs Liquid Aminos.  On the right is my favorite dairy-free version: tomato, nutritional yeast and Braggs.  Eat with a spoon and enjoy! 

Image via Lauren

LITHE SPRING CLEAN! 26 Mar 2014

LitheSpringClean

So, you made it (or maybe you almost made it) through the first month of the #EarnedinWinter challenge and you want to take it to the next level.  Are you ready to take another 20 classes in 25 days AND follow our meal plan?  This second part of the challenge is all about integrating the Lithe Foods component into your practice.  Lithe's Spring Clean is based on our Lithe '10'/Lithe Foods/Lithe Escape food philosophy, so it's been tried and tested; We know it works!  Our plan is uniquely Lithe, is easy to follow five days a week, and can be modified based on your own dietary needs. 

Sign up tomorrow through Saturday, and we'll give you your plan on Saturday so that you can shop on Sunday and get started on Monday.  Much like Spring cleaning, we'll be focused on detoxifying and cleaning house next week.  We want you to cook, but if you're not able, don't worry, we've got you covered.   

How will we keep you motivated?  By banding together in true Lithe fashion!  We'll keep each other in the game  by sharing our recipes and our results along the way.  We want to track your progress, so continue to send us your results!

The Details:

  • Not a here in Philly?  No problem, you can join in!  
  • The challenge runs 25 days:  Monday, March 31 through Thursday, April 24th
  • Lithers who complete the challenge and share recipes and results on social media using the #litheSpringClean hashtag will be entered into the Ultra Lithe Bonus drawing: 1 person will win the grand prize of 1 Lithe Detox and 1 runner up will win a one day of Liquid Lithe!

  

LITHE KEY LIME PIE! 19 Mar 2014

Lithe Key Lime Pie

Spring is at our heels!  I may be a chocoholic, but one of my all time favorite desserts is key lime pie.  The tart and tangy taste is like refreshing tropical sunshine.  This healthy crust-less dessert is so simple to make, with no cooking necessary!

 Ingredients:

  • 2 cups raw cashews, soaked in filtered water for at least 30 minutes and soaking water discarded
  • 1 1/2 avocados
  • ½ cup raw coconut oil
  • 1 cup fresh squeezed lime juice
  • 1/2 cup maple syrup
  • 2 dates, pitted
  • 1/4 tsp sea salt
Directions:  Blend the cashews, maple syrup, dates and coconut oil in a high speed blender or food processor until smooth. Add the avocados, lime juice, and salt and blend until airy.  Spoon filling out into a pie dish and refrigerate for two hours.  This can also be served immediately in cups a la mousse!
 
Image via Lauren's iPhone

 

 

 

 

FAMILY MEAL 4 Mar 2014

Family Meal

Here's one of my easy, healthy staples that everyone in my family loves.  Jordan says it's awesome, Mars asks for it by name, and I'm addicted.  I call it a lithe quesadilla: cheesy, rich and creamy with a crunchy shell - it makes a quick, simple and hearty meal.  If you're really watching you can reduce to one shell and make it open-faced.  I often utilize leftover eggs from my breakfast, as this is an awesome grab-n-go lunch. It's also perfect for dinner with the addition of shredded chicken and a green salad. 

Ingredients:  olive oil, 1-2 eggs (scrambled), avocado, tomato, Daiya cheese & two Engine 2 Plant-Strong wraps

Directions: Scramble egg(s).  Heat 1 tablespoon of olive oil in a pan over medium heat.  Place bottom wrap in the pan. As wrap is heating up/browning, add cooked scrambled eggs, chopped avocado, sliced tomato and Daiya cheese.  Place second wrap on top and flip over to brown that wrap.  When the "cheese" starts to stretch, remove from heat!  I like to use a pizza slicer to cut into perfect slices.   

Image via Lauren

 

LAUREN'S SO GREEN SOUP IN COUNTRY LIVING! 3 Mar 2014

Lauren's So Green in Country Living

Have you tried it yet?  This soup is getting so much love.  Check it out here in Country Living.

Image via Country Living via Redbook

SAYEH'S LIVING MORNING SMOOTHIES! 26 Feb 2014

Sayeh

It's no secret that I've been struggling with motivation lately. Bursts of it are easily quelled by howling winds and polar vortexes. And while clean eating has always been something that I have to make a real effort to maintain, I've been trying to be more conscious about it since I'm not sweating it out in the gym like I normally do. Part of that has been making myself a smoothie in the mornings when I can. I love smoothies for a million reasons, but most of all because they are quick, tasty and because they always seem to hold me over until lunch time. One smoothie that I've been loving is this quick banana almond smoothie that I play around with depending on what I have on hand. 

Ingredients

1 ripe banana (add a couple of teaspoons of agave nectar or raw honey if it's on the less ripe side)

1 handful of good spinach* or your another favorite green like kale

1 small palmful of almonds (you can do a tablespoon of almond butter here instead)

1 cup of your milk of choice (rice, almond, hemp, soy, etc) or water

1 tablespoon of flaxseed oil or a scant palmful of flax seeds (I also do chia seeds or hemp seeds here or a combination)

a teensy pinch of cayenne (I love the kick and it get things moving in the metabolism department)

a teensy pinch of turmeric (Start with a TEENSY pinch, and see how you like the flavor. It's strong and too much can overwhelm your smoothie. But if you can deal with it, go for it, because turmeric can do wonders to fight inflammation in the body.)

1/2 cup of ice (you can also freeze your banana and skip the ice)

Throw all the ingredients into the blender with the ice (if using) going last, on top of everything else. Pour. Drink. Enjoy. 

*I was watching some show on television where a food expert said that he wouldn't use boxed supermarket lettuce or spinach to feed his rabbit, because he didn't consider it food. I was shocked by this statement. I bought boxed lettuce and spinach all the time. (I later found out boxed greens are the source of much controversy.) So a while ago, I went to the Fair Food Farm Stand in Reading Terminal and on a whim bought a box of their mixed greens and a box of their spinach. Although I balked at the price at first (way more expensive than Whole Foods, or Whole Paycheck, as my girlfriend refers to it), my mind was COMPLETELY blown. The greens themselves were so substantial and had so much of their own flavor. LETTUCE. With flavor! I barely needed to dress it. And it all lasted SO SO long before it even thought about wilting. They are much more expensive than the supermarket boxes, but I have to say I'll never go back when it's available. Obviously, I'm not hating on anyone buying supermarket boxes. I still do it especially when the weather has made the local greens scarce, but if you have the chance to get the local stuff, I highly recommend it!

Image of Sayeh wearing Lithe via Dom

SAYEH'S LIVING PERSIAN LENTILS AND RICE! 12 Feb 2014

LL

This kind of frigid weather we've been having always makes me miss home. And not just for the warmer temperatures, but for some home cooked Persian food. One of my favorite dishes is called Dal Addas, a creamy, spicy lentil stew served over fluffy basmati rice. It's completely vegetarian, but meat lovers don't worry, it is incredibly satisfying and stick-to-your-ribs perfect for the season. Although I say this dish is Iranian, I should say that I've never had it anywhere else but at my family's table. The town where I was born in Iran is called Ahvaz, and it's close to Iraq and the Persian Gulf. As such, it was a place where many people from all over the world lived and worked. When my parents were growing up, British and Americans were there with oil companies (how my mother practiced the English she learned in school), Arab immigrants from an array of the surrounding Arab countries lived there, as well as a large Indian and Pakistani population. And it was from them that my grandmother explains that this dish evolved. Dal is an Indian and Urdu word and this dish is her riff/Persian twist on a common lentil dish she had when invited to dine with her foreign neighbors. If you give it a shot*, I hope you enjoy it as much as I do. 

*Do this on a snow day or a weekend when you have a bit of time. This is the antithesis of a one-pot meal. 

Makes 4-6 servings

Ingredients

2 cups of red lentils (they look bright orange)

1 large russet potato, peeled, cut into 6-8 smaller uniform chunks

5 tablespoons of olive oil, divided 

1 large WHITE onion or two small WHITE onions, minced (as finely chopped as you can)

1 head of garlic, peeled and grated

1 tablespoon of turmeric

6-8 large, ripe tomatoes (you can probably use 1 and a half, 28 oz cans of crushed tomatoes here)

1 tsp of chili pepper flakes

1 lime

Directions

Wash the lentils in a fine mesh sieve or colander. Rinse them about 4 times or until they no longer produce a foam when you run the water through them. 

In a wide, but deep saute pan, add the rinsed lentils and potato chunks and cover with 1-2 inches of water and add 1 tsp of salt. Bring to a boil, then turn the heat down to medium low. (While you move onto other steps, keep an eye on your lentils, if you notice a foam at the surface, gently skim it off. This is not crucial, but doesn't result in a cleaner taste.)

While you wait for the potatoes and lentils to cook (about 20 minutes), pulse your tomatoes in a food processor until they are liquidy with some chunkiness left.  Heat an additional saute pan with 1 tablespoon of olive oil. Once the oil is gently rippling, add your tomatoes, season with salt and pepper and reduce the heat to medium after the first 2-3 minutes and let simmer for 20 minutes total. You will start to see the tomatoes thicken and reduce. If your tomatoes are still very watery after 20 minutes, keep simmering until they are thick and less liquidy. 

For the onions and garlic, get an additional saute pan nice and hot and BEFORE you add the remaining 4 tablespoons of olive oil (my mother says this is key). So to the dry, hot pan: add your onions and give them a quick couple of stirs. About a minute. (She says this gets a bit of excess moisture out of the onions and helps them to cook faster and more evenly once you add the oil.) 

Then add the 4 tablespoons of olive oil (seems like a lot, but this is for the whole dish) and continue to cook the onions (stirring frequently) until they start to turn golden (DON'T LET THEM BROWN OR BURN).

Add the turmeric.

Once the onions are evenly coated and mixed with the spice, add the grated garlic. Stir constantly until fragrant and turning golden (lower heat to medium to avoid browning or burning the garlic, if necessary.) 

Return to your pot of tomatoes. Once they are reduced and thick, add them entirely to the pan with garlic and tomatoes. Stir to incorporate evenly.

Add 1 tsp of red chili flakes (more if you like it spicier). 

Meanwhile, check your lentils and potatoes. Are they cooked? They should be yellow now, instead of orange. (Take out a lentil and press it between your fingers. If it flattens, it's ready). If the potatoes are nice and soft (no chalky, starchiness left) and the lentils are ready, turn off the flame and use the back of a large wooden spoon to mash the mixture together. You don't want to pulverize the beans and potatoes so they become gummy, but you do want the potatoes to disintegrate into the beans. (The final product will be more of a puree than the picture above suggests.)

Add the mashed lentil and potato mixture to your simmering tomato, garlic and onion base. Mix together to incorporate. Salt is key here. It can really make or break the dish. Taste and season as necessary. (No pepper!)

At this point the dish can simmer on low for as long as you need before it's ready to eat, but 5 minutes before you serve it, add the juice of an entire lime and mix. Taste and adjust salt if necessary.

I prefer this over a bed of fluffy persian rice and on top of tahdig--the golden, crispy rice that forms on the bottom of the pot when you make it. Others love dipping crusty bread into it instead. All Persian food is typically served with a basket of fresh herbs like basil, tarragon and mint along with radishes and a raw, white onion quartered. In this case, you would take a bite of lentil topped rice, then while you're chewing, take a bite of onion or radish, and a bite of raw herbs and chew altogether. It's incredibly delicious (and healthy) this way, but can certainly be enjoyed without this part. 

If you'd like to take a stab at Persian rice and tahdig (the golden crust at the bottom of the pot), try this recipe at a wonderful Persian food blog I often reference called Turmeric and Saffron

Stay warm and safe and I'll see you in class!

Images via Google and Image of Sayeh wearing Lithe via Dom

 

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