98 posts categorized " Recipes "

LITHE TACOS! 28 Jul 2015

Lithe Tacos

Do you do Taco Tuesday? We do!

It's easy, delicious, and a great way to experiment with different proteins, veggies, and wraps. I always chop extra of everything, so that I have enough left over for salads and quesadillas (Mars' favorites). This recipe is simple and understated with no taco flavored meat.  

Prep time: 5 minutes. Cook time: 15 minutes


  • 1 lb. ground bison
  • 1/4 white onion
  • 1-2 cloves garlic
  • 1/4 tsp. ground cumin (or more to taste)
  • 1/2-1 tsp. salt (or more to taste)
  • 1 head of Boston lettuce
  • 1-2 tomatoes
  • 1-2 jalapeno peppers
  • Greek yogurt or sour cream
  • Cheddar cheese

To Do
Brown meat in a large saucepan over medium heat. Stir occasionally to break it up. While it's cooking, grind the onion and garlic into a soft mush with a Vitamix or food processor or mince finely with a knife. Add the garlic-onion mixture, cumin, and salt to the saucepan with the meat and stir to combine. Finish browning the meat, stirring occasionally. Adjust cumin and salt to taste. Serve in Boston lettuce with your favorite fixings. 

Image via Lauren



We all know that breakfast is the most important meal of the day...  And guys, we really try (hard) to get a full, balanced meal to start off our day, but somehow, alarms don't go off in time for us to shower, dry our hair, and throw on our gear with coffee in hand - without breaking the Lithe 5 minute late rule. 

Many people ask me what they should eat in the morning, pre-Lithe. My quick answer is carbs. They're a great source of energy and are easy to digest. When you have time, you'll want to eat a mini meal like a half of a banana and a cup of cold-pressed juice, or half a cup of oats with half a cup of berries or yogurt, or a smoothie to get you through Lithe.  The trick is that you want to eat at least 20 minutes prior to your workout. This will give your blood enough time to flow away from your stomach and back to your muscle tissue.  Problem is that we don't always have 20 minutes to spare.

So, in an attempt to actually eat something good for us before our lunch break (coffee can only take us so far), I've timed and tried two super quick (and satisfying) breakfast options for those mornings when things don’t really go the way we planned. Or, you know, just so we can squeeze in some extra sleep, pre-Lithe.  

Lithe Overnight Oats


1/3 cup rolled oats
1/3 cup Lithe Foods cashew milk
1/3 cup Greek yogurt
1/4 cup shredded unsweetened coconut
Pinch of sea salt
Top with: Shredded coconut, chia seeds, toasted almond slices


Place oats, cashew milk (or any non-dairy option), yogurt and other ingredients into a glass jar, stir and leave in the fridge overnight. In the morning, add your favorite toppings just as you’re walking out the door.


Lithed-Up Avocado Toast 


1 slice of Ezekiel toast
1 avocado
1 hard-boiled egg
pinch of chilli flakes


This one is a classic and great for when you're going straight to work from Lithe and have to be sharp for that presentation.  This is brain food.  Lightly toast a slice of Ezikiel bread (do this only if you happen to have more than a minute to spare). Mash the avocado with a fork and spread on the bread. I make a batch of hard-boiled eggs every Sunday.  Slice one up the night before and then place on top of toast.  Sprinkle with chilli flakes and a pinch of sea salt.

Rachael Bridgens via Antrim & Spruce Photography



Lithe's eating philosophy starts with loving your body and taking care of yourself inside and out. The healthiest and simplest thing you can do for yourself is to eat seasonal, whole foods. But that doesn’t mean we always follow that mantra. There are many crazy days when we chug coffee, scarf down Chinese takeout for lunch, and then have pizza for dinner. As inconsistent as some of us are, there are people who make eating well (and creating food that is healthy, yet never boring or bland) look ridiculously easy.

Take Lithe Founder Lauren Boggi, the Philly-based foodie is a pro at seasonal nutrient-dense cooking that also tastes fantastic. Every Tuesday, Lauren (and guests) will post new, easy-to-make recipes that are perfect for al fresco summer dinners and packed lunches. We’re hereby limiting our pizza dinners to once a month, max.

Image of Lauren via Jordan


Lithe Bikini Casserole

Guys, this is so clutch! Need a recipe for a potluck this weekend? Try our Lithe Bikini Kale Casserole! It's delish and great for breakfast, lunch, dinner, or a BBQ – and everyone loves it. Our Lithe Foods Bikini Kale Dressing is protein-packed and is a great substitute for oil. Grab it this weekend. It's 25% off through July 6!  

Serves: 4  Prep: 15 min. Cook: 75 min.

    •    4-5 sweet potatoes, peeled
    •    Lots of veggies (we love kale, zucchini, yellow squash, jalapeno and red peppers)
    •    8 eggs
    •    3 green onions, sliced
    •    1 tsp. garlic powder
    •    2 tbsp. Lithed-Up Bikini Kale Dressing
    •    Pinch of sea salt and freshly ground black pepper

    1.    Preheat oven to 400 degrees F. 
    2.    Wrap each sweet potato in aluminum foil and place on a baking sheet.
    3.    Bake 40-45 minutes or until soft.
    4.    Remove sweet potatoes from foil and cool.
    5.    Reduce heat to 350 degrees. Chop and sautee veggies and green onions. 
    6.    Mash potatoes and place in a bowl. Drizzle with dressing, season to taste.
    7.    Place mashed potatoes in a baking dish.
    8.    Scatter sauteed veggies on top of potatoes.
    9.    In a separate bowl, beat eggs and season to taste.
    10.  Pour eggs on top of the sweet potato and veggie mixture.
    11.  Place in the oven and bake for 30-35 minutes or until the eggs are set.

Image via Lauren



I love watercress. It has more calcium than milk, more vitamin C than an orange, and more absorbable iron than spinach. And move over broccoli – not only is watercress higher in calcium, iron, beta-carotene, and selenium, it's higher in cancer-fighting antioxidants known as isothiocyanates, mainly phenethyl isothiocyanate (PEITC) and sulforaphane. Give it a try this week and check out this recipe that I love both hot and cold.

Lithe Watercress Saute
6 bunches watercress
1 tablespoon EVOO
1 teaspoon sesame oil
1 tablespoon rice wine
2 teaspoons Braggs Liquid Aminos
Sesame seeds (optional)

1. Wash and spin-dry watercress.
2. Whisk together rice wine and Braggs in a small bowl and set aside.
3. In a large skillet, heat oil over medium-high heat.
4. Add watercress and stir-fry just until it begins to wilt, about one minute.
5. Add rice wine and cook an additional 1-2 minutes until watercress is just tender, but still bright green.
6. Add sesame oil and serve immediately. Sprinkle with sesame seeds. 

Image via Lauren

MINT JULEP! {RE-POST} 2 Jun 2015


I always kick off the summer with a cold, fresh mint julep. During my college years at USC, we drank juleps during our derby season, which was called the Carolina Cup (the julep is the official drink of the Kentucky Derby). On top of loving the taste, I love the aromatherapy benefits and the way my house smells while I'm making one.

There's a ritual to making a julep and it's all about extracting the right amount of oil from the mint by gently muddling it with the sugar OR making a simple syrup before adding crushed ice. The key to making the drink look awesome is adding extra crushed ice on top and laying fancy garnishes atop it. Make sure the mint for the garnish is the freshest you can get and keep in mind that you do not have to limit yourself to mint — you can add whatever fruit or berries you'd like.

Mint Julep (Makes 2 servings)

2 tablespoons coconut simple syrup (see below)

4-6 fresh mint sprigs/mint leaves

1 1/2 ounces of freshly squeezed grapefruit juice or Smile Sparkle Shine

Crushed ice

2/3 cup Jamaican rum (I prefer Blackwell) or bourbon

Coconut sugar simple syrup
1 cup boiling water
1 cup coconut sugar (honey or agave work, too)
2-3 mint leaves.

Stir boiling water into sugar until it dissolves. Simple syrup keeps for a long time when placed in a covered container and refrigerated. 

Directions: Pour 1 tablespoon coconut simple syrup into a tall glass. Add two lightly crushed mint sprigs. Add ice. Stir in 1/3 cup rum or bourbon. Add more ice to fill glass. Garnish with mint. 

Image of Lauren's mint julep via Lauren


Lithe Photoshoot Mar 30 2015 Matcha Mania-1255Lithe Photoshoot Mar 30 2015 Matcha Mania-1218Lithe Photoshoot Mar 30 2015 Matcha Mania-1274Lithe Photoshoot Mar 30 2015 Matcha Mania-1264

Spring has (finally) sprung! Spring is the season of new beginnings when nature awakens and the world comes alive. It’s also the time when our bodies come back to life after months of hibernation and heavy eating.

Changes in the weather effect our moods, our bodies, skin, hair, and the clothes we wear. I know that I feel different than I did just one week ago. Being that the pattern of weather really effects us, tapping into its rhythm can guide us towards better living.

Spring is the perfect time to be reborn physically (you're probably moving more these days) and to establish a self-care routine. Self-care doesn’t have to mean a luxurious day at the spa or come with a heavy price tag. It can be very simple. For example, I've been enjoying this Matcha Beauty Tonic every day with my phone and computer turned off.

I love matcha. It provides a delicious nutrient-rich energy boost before and after Lithe. And it has so many amazing benefits. It gives you the zip of coffee without raising your heart rate.  It also keeps you satiated and works as a fat blocker by blocking the ability of digestive enzymes to break down fat, a step necessary for fat to enter our cells. So instead of absorbing and storing the fat, it gets passed through the body. Matcha is also rich in chlorophyll, which alkalizes and detoxifes the blood. By increasing its pH, the body has a better chance of getting more oxygen and nutrients to cells for healing. I notice that my skin looks more radiant and I feel revitalized when I drink it.  

Spring Matcha Beauty Tonic

1/2 tsp. matcha
Coconut milk to taste
1 tsp. coconut oil
1/4 tsp. ashwagandha (adaptogen/stres relief)
1/4 tsp. reishi (superfood/immune booster)
1/4 tsp. mesquite (superfood/blood sugar stabilizer and protein)

Scoop matcha powder (start at 1/4 tsp. then adjust according to your taste), ashwagandha, reishi, and mesquite into a cup. Fill cup with hot water, and then whisk in the coconut oil and milk until it starts to froth. Cup the bowl in your hands before bringing to your mouth to sip and enjoy!

Images via Celia Ragonese / Antrim + Spruce Photography


A few months ago Jordan surprised me by making this incredible roasted cauliflower recipe that he found it on Pinterest it has quickly become one of our favorite meals. Made with only a handful of ingredients, this super-filling, fiber-rich "side dish" is as striking to look at as it is easy to prepare. I've Lithed it up a by adding Lithe Spice No. 1 and reducing the cheese. It's so easy!  Just brush the cauliflower with mustard, then roast the cauliflower until it’s tender and finish with a topping of nutty parmesan and fresh herbs.
1 large head of cauliflower
2-3 tablespoons olive oil
3 tablespoons Dijon mustard (I prefer Maille)
Sea salt and freshly ground black pepper
1/2 - 1 teaspoon of Lithe Spice No. 1
Handful of fresh parsley & rosemary, roughly chopped
1/4 (or less) cup grated parmesan

Position an oven rack in the bottom of the oven and preheat to 450 degrees. Line a baking sheet with foil.  Then remove the leaves from the cauliflower, then trim the bottom of the head so the cauliflower sits flat on the baking sheet. Next, whisk together the oil, 2 tablespoons mustard, Lithe Spice, salt and a few grinds of black pepper in a small bowl.

Place the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-spice-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 45 minutes to 1 hour. Let rest for a few minutes.  Meanwhile, combine the parsley + rosemary and parmesan in a small bowl. Brush the roasted cauliflower head all over the outside with the remaining 1 tablespoon mustard and sprinkle with the parmesan-herb mixture.  Cut the cauliflower and serve with a sprinkle of salt and any extra parmesan-herb mixture. Enjoy! 
Images via Lauren


Lithe Broth 1

Feeling under the weather?  This is liquid sunshine.  Our veggie version of bone broth is mineral-rich super-broth is a delicious, filling snack that also supplies healing nutrients and alkalizes your system, making it easier to detoxify, lose weight, and feel fantastic. This recipe can be varied according to taste.

3 quarts water
1 large onion, halved
2 carrots, sliced
2 cups chopped kale and parsley
2 celery stalks
1 tsp. turmeric
1 clove whole garlic (don't chop or crush)
Bragg's Liquid Aminos or sea salt and pepper to taste
1 cup fresh dried shiitake mushrooms

Put ingredients into a pot and place on a low boil for approximately 60 minutes. Continue to boil to taste. Cool, strain (I prefer to eat the cooked veggies), and store in a sealed container in the fridge. Re-heat and drink up to 3–4 cups a day.

Nutrition facts per serving 
Strained: 5 calories, 0 grams of protein, 0 grams of fat, 0 grams of carbohydrates   
With veggies: 60 calories, 0 grams of protein, 0 grams of fat, 14 grams of carbohydrates
Image via Lauren



This is a re-post from 2012, but it's a great Lithe Inside staple.  Right now I love it with roasted veggies.

My sister-in-law, Laurie G is the queen of quinoa.  She inspired me to make this lean, local and seasonal dish above.  It's my latest, "Make a big batch recipe on a Sunday and it lasts until Wednesday" dish.  Mars loves it too. 

Cook and cool your quinoa and chicken.  Then, mix in whatever you have in your CSA that particular week or what you can find in-season at your local farmers market.  Right now I'm loving (above):  quinoa, boiled chicken (I boil mine in low sodium, organic chicken broth), tomato, artichoke, avocado and cilantro.  Top with a little salt, pepper and drizzle with olive oil.  Satisfying, filling, lean and so good! 

Images via Lauren

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