78 posts categorized " Recipes "

BOOM CHICA BOOM SKINNY HEATHEN 21 Nov 2014

  Boom Chica Boom Skinny Heathen

 

TGIF! At Lithe, we're all about making healthy choices without sacrificing any of the fun. Welcome to our Lithe Foods Skinny Heathen collaboration with Art In The Age spirits! Next in this 13-week series is Boom Chica Boom, which is made with Lithe's Boom and AITA's Rhubarb liquor. 

 

If you're looking for a healthy, healing cocktail with a kick, this is it! Lithe's Boom is a cold-pressed juice made from lemon, ginger, and cayenne. Lemons are full of vitamin C which is a powerful antioxidant that neutralizes free radicals both inside and outside the cell. Free radicals can cause inflammation and the antioxidants in lemons are helpful for reducing inflammation and easing symptoms of arthritis. Ginger reduces bloating, relieves motion sickness, and also helps promote detoxification. Cayenne also fights inflammation, clears congestion, assists weight loss, and gives your immune system a boost with its high content of beta-carotene.

 

Boom is great straight or as a hot toddyAITA's Rhubarb liquor is made with a botanical bounty of beets, carrots, lemons, petitigrain, cardamom, pure cane sugar, and rhubarb. Married, they make Boom Chica Boom – a refreshing vodka lemonade with a cayenne kick!

 

Ingredients

2 oz. Rhubarb liquor

4 oz. Boom

Ice

Honey to taste (reduce the spice by adding more honey)

Lemon wedge

 

Directions

Fill a highball glass with ice, pour in Boom, Rhubarb, and honey, and then garnish with a lemon wedge.



Yield: 1 serving

Image via Chaucee

LITHE SPICED BREAKFAST QUINOA 17 Nov 2014

LitheQ

As soon as the weather turns cold I make breakfast quinoa. Not only is it healthy and full of protein and super-foods, it really hits the spot post-Lithe. I prepare my quinoa ahead of time on Sunday and store it in the fridge. It's great not having to worry about cooking healthy on Monday and Tuesday mornings. 

This recipe is anti-aging and anti-inflammatory. Cacao, mesquite, and maca support recovery and the immune system and provide an energizing, caffeine-free boost. This recipe is especially delicious – coconut and banana meet cacao, cinnamon, and spice.  Seriously, it's everything nice.

Lithe Spiced Breakfast Quinoa
Yields 2 servings

Ingredients
1 cup coconut milk (I prefer Thai Kitchen. If you don't have it on-hand, any milk will do)
1/2 cup quinoa (I used regular)
2 tablespoons maple syrup
Pinch of cinnamon (I love La Boite's Smoked Cinnamon N.18)
Pinch of Lithe Spice No.1
1-2 tablespoons unsweetened shredded coconut
2-3 dates, sliced 
1 banana, sliced
1/2 teaspoon each of cacao powder, mesquite, and maca (optional)

The secret to this super-fast and delish morning breakfast is to cook the quinoa ahead of time. To do this, simply take 1 cup of uncooked quinoa, rinse it, and then place it in a sauce pan with 2 cups of water (maintain that 1:2 ratio of quinoa to water). Bring it to a boil, cover and let simmer for about 10-15 minutes or until the quinoa has turned into spirals and becomes a bit translucent (don't let it get mushy). You can store cooked quinoa in the fridge for about 4 days.

Instructions
1. Place sliced dates and bananas into a medium sauce pan and pour in coconut milk.

2. Bring to a boil and simmer uncovered.

3. Once the bananas and dates have softened (approximately 5-10 minutes), stir in cooked quinoa, cinnamon, Lithe Spice No.1, cacao, mesquite, maca, and shredded coconut.

4. Let the mix simmer until the liquid is absorbed by the quinoa or until it reaches the consistency you like (approx 3-5 minutes).
5. Serve immediately or let cool and refrigerate.
 
 

GREEN & BLACK TAPENADE 12 Nov 2014

Party

I love hosting dinner parties and creating fresh whole food snacks for my friends and family.  This Green & Black Tapenade recipe is perfect for a small get together and the recipe can be doubled and tripled to accommodate a group. I love to enjoy this with a handful of crunchy carrots, scooped onto Food Should Taste Good tortilla chips, or on top of a simple green salad.

Black & Green Olive Tapenade
Servings: Makes approx 2 cups

 

Ingredients

• 1 1/2 cups pitted green olives
• 1 1/2 cups pitted black olives
• 1 bag of Guacamole Food Should Taste Good chips
• 1 bag of Multigrain Food Should Taste Good tortilla chips
• 2 teaspoons fresh lemon zest
• 2 flat anchovy fillets in olive oil, drained
• 2 cloves garlic, crushed with a garlic press or finely chopped
• 1 tablespoon chopped fresh Italian parsley
• 1 black radish, sliced
• 1/4 cup extra-virgin olive oil
• 1/8 teaspoon freshly ground pepper

 

Directions
In a food processor, finely chop olives; transfer to a medium bowl. Stir in lemon zest. Using flat side of a large knife, mash anchovies with garlic to form a paste. Add anchovy mixture, parsley, oil, and pepper to olives; stir until blended. Thinly slice black radish. Spread on Food Should Taste good avocado chips, and top with black radish slice.

 

BUNNY MARY SKINNY HEATHEN! 6 Nov 2014

Bunny-1

At Lithe, we're all about making healthy choices without sacrificing any of the fun. Welcome to our Lithe Foods Skinny Heathen collaboration with Art in the Age spirits! First up in this 13-week series is our Bunny Mary, which is made with Lithe's Bunny Detox and AITA's Rhubarb liquor. 

 

Lithe's Bunny Detox is a cold-pressed juice made with orange, carrot, lime, and celery. AITA's Rhubarb liquor is made from a botanical bounty of beets, carrots, lemons, petitigrain, cardamom, pure cane sugar, and rhubarb (of course). Together, they make a refreshing, perfect-for-brunch Bloody Mary! 

 

If you're celebrating with us at Lithe Tour Philly this Saturday, you'll get to try it or you can make it at home.

 

Ingredients

Ice

4 oz. Bunny Detox

2 oz. Rhubarb liquor

Celery for garnish

*St. Lucifer Spice

 

To Do:

First, rim the glass. To coat the rim, mix St. Lucifer spice (a blend of garlic, salt, vinegar and fiery habanero that can be found at the Art in the Age store) into a bowl with coarse sea salt. Use a lime to wet the rim of the glass, turn the glass upside down, and coat the rim of it with the spicy, salt blend. Then, combine Bunny Detox and Rhubarb in the glass. Add ice until the liquid almost reaches the rim. 



Yield: 1 serving

Image via Chaucee

 

LITHE SPICED ZUCCHINI 28 Oct 2014

ZUCCHINI

Cooking sauteed veggies with Lithe Spice No.1 is so easy and delicious. Try this spiced zucchini recipe!  

Serves 6

Ingredients
1-2 tablespoons olive oil
3-4 medium zucchini, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon Lithe Spice

Directions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring until golden brown, 10 to 12 minutes. Transfer to a plate and repeat with the remaining tablespoon of oil and zucchini. Then, return the first batch of zucchini to the skillet along with the garlic and add Lithe Spice. Cook, tossing gently, until the garlic is fragrant, 1 to 2 minutes.

Images via Lauren

YELLOW CAKE 26 Oct 2014

Yellow cake

This really isn't a recipe, but I had to share this incredibly easy-to-make super-decadent, yet healthy dessert/snack. If you're wondering just how yummy this is, my 3-year-old with a sweet tooth calls it "cake" (it's the yogurt). It's simple to throw together and satisfies a sweet tooth in a healthy way.  

Ingredients:  Noosa coconut yoghurt and fresh pineapple

Directions: Cut pineapple and top each piece with a dollop of yogurt. 

Image via Lauren

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

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