104 posts categorized " Recipes "


Banana Bites

Frozen bananas make the best healthy dessert or snack when you're craving a sweet summer treat. We love that they can be topped with so many delicious treats and that they last for two months in the freezer. 

3-4 ripe bananas, sliced
2 cups semi-sweet chocolate, melted
1 cup chopped nuts
1 cup coconut flakes
1 cup each of the toppings of your choice: peanut butter, granola, cereal, nuts, rainbow sprinkles ... get creative!

1) Place sliced bananas in a bowl.
2) Set up three bowls with melted chocolate and garnishes.
3) Line a baking sheet with parchment paper. 
4) Check your melted chocolate. If it is slightly thick, add 1 tbsp. coconut oil or butter and stir until completely combined.
5) Dip your bananas into the chocolate one at a time, using a fork to fully cover or halfway cover each slice.
6) Use a fork to remove the banana slice and place it in one of the toppings. 
7) Use a spoon or your fingers to fully cover the banana with the topping.
8) Remove the banana slice using a clean spoon or fork and place on the parchment-lined baking sheet. Repeat the process until all of the slices are dipped and covered.
9) Place the baking sheet in the freezer until bananas are solid. Once solid, place the bites into a storage bag or freezer-proof container.




I'm on a nine-day challenge, which means my diet is ultra clean and I'm kicking up the intensity in-studio and taking my workout outside for an extra hour a day. I've 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 served with bhang (a derivative of marijuana). Here we've gone dairy, bhang, AND alcohol-free and used our Lithe Spice, which accentuates the nutty, floral flavors of the lassi.  

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


Eating Lithe

Our 7-minute bone broth bowl tastes like creamy risotto, but is easier to make than the notoriously laborious dish and has way less fat. This nourishing (and quick!) meal has plenty of protein, good fats, and complex carbs.   

Serves 2  

1 c. cooked brown rice
3 c. of spinach
1 bunch broccolini
2 soft-boiled eggs
1 Lithe Foods Miso Mushroom Soup

Place miso mushroom bone broth soup and cooked rice in a small pan and heat on low. Soft boil eggs for 6 minutes. Steam broccolini for 4 minutes. After two minutes, add spinach to broccolini. Spoon the rice-soup mixture into two bowls and top with spinach, broccollini, and eggs.


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Cobb salads are a great way to get all your healthy fats, proteins, and greens in one bowl. A restaurant cobb salad may seem healthy, but it's typically a calorie bomb. Loaded with bacon, bleu cheese, and fatty dressing, you can easily eat half of your recommended calories for the day in one sitting. Those ingredients are the things that make a cobb salad delicious, so don't worry that this Ultra Lithe recipe won't taste anything like the original. This healthier version rings in under 350 calories and is still a classic cobb. Enjoy!


1 c. spinach, chopped

1 egg, hard-boiled

1 strip of turkey bacon

6 grape tomatoes, chopped

1/4 avocado, cubed

4 oz. chopped cooked chicken breast

40 calorie Ultra Lithe bleu cheese dressing (recipe below)

Directions:  Hard-boil egg and cook bacon according to the package. Chop ingredients and toss together over bed of spinach.  

40-Calorie Ultra-Lithe Bleu Cheese Dressing
1/2 cup Siggi's plain yogurt

1 tbsp. apple cider vinegar
1 tsp. lemon juice
3 tbsp. blue cheese crumbles

Directions:  Mix ingredients, and then place dressing in the fridge for 10 minutes to allow flavors to meld. 



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
Two servings

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 use 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.

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. 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.



Ready to kick off your fall transformation? Take the day and prep for a week of eating clean and feeling great with our week one menu. 

Download our fall transformation menu.

Download our fall transformation recipes.

LITHED-UP DAHL 19 Aug 2015

Lithed Up Dahl

Labor Day weekend is almost here, so you may want to keep this recipe in your back pocket. This Lithed-up dish is our anti-inflammatory secret weapon for counteracting your late summer wild ways (think: too much wine and sugar). The Indian equivalent of Jewish chicken soup, mung dahl is food for the soul. It's an easy-to-digest Ayurvedic stew that satisfies a body screaming for nutrition.  


2 c. mung beans

3 large onions, sliced

5 cloves of garlic, diced

1 thumb size piece of ginger, diced

4 large carrots, finely diced

7 large handfuls of spinach

3 large handfuls of coriander, finely chop the stems and roughly chop the leaves

2 limes (juice one and cut the other into wedges for garnish)

6 cups of hot water

1 tbs organic coconut oil

1 tbs Bragg Liquid Aminos

1/2 tsp black pepper

1 tbs cumin

1 tbs turmeric

6 cardamom pods, smashed


  1. Cover and soak the mung beans overnight, then drain and rinse.
  2. Bring the water to a boil in a large saucepan, then add beans and simmer (covered) on med heat.
  3. Dry fry (without oil) the spices in a large frying pan for 1 minute on a medium heat until fragrant. Stir continuously to prevent burning.
  4. Gently heat the coconut oil in the same pan, and then fry the onions until soft, stirring occasionally.
  5. Add garlic and ginger and dry fry 5 more minutes on low heat, stirring to prevent over-browning.
  6. When the beans have cooked for approx 20 minutes, add carrots and the onions-garlic-ginger mix (set aside 2-3 tbs. of mix for garnish).
  7. Add coriander, pepper and Braggs. Continue to cook over medium heat covered for approx 10-15 minutes.
  8. Add more water or stock if needed and stir to prevent burning.
  9. Serve with a handful of chopped spinach (the leaves will wilt) and top with a spoonful of the spiced onion-garlic-ginger mix, and lime juice.

Image via Pinterest


Lithed-Up Soba

You can throw this dish together in 30 minutes and it's perfect when you crave creamy noodles. Kids love it, too. Sometimes we add a thumb-size piece of a fresh long hot pepper to the dressing for an extra kick. 

Serves 4-6

Sea salt
8 oz. buckwheat soba noodles

Sauce Ingredients:
1/3 c. creamy almond or cashew butter
1/4 c. Bragg Liquid Aminos
3 tbs. fresh lime juice
3 tbs. EVOO
2 tbs. sesame oil
1 1/2 tbs. raw honey
2 tsp. wasabi paste (found in the Asian market or Asian section of the grocery)
One 1 1/2 inch piece fresh ginger, peeled and coarsely chopped
2-3 tbs. sesame seeds


Boil a large pot of salted water over high heat. Cook noodles until tender yet still firm, stirring occasionally for 4 to 5 minutes or follow directions on back of package. Rinse noodles in cold water. Drain and place in a serving bowl.

Combine nut butter, Braggs, lime juice, olive oil, sesame oil, honey, wasabi, and ginger in a high speed blender and blend until smooth. P
our dressing over noodles and toss until coated. Garnish with sesame seeds and serve over arugula.

Image via Lauren



Everyone knows that late summer eats such as hot dogs, burgers, and ice cream are delicious, yet totally unhealthy. Skip the chips and dip and take our Lithed-up crudite and baba ganoush to the pool or beach.

    •    1 large organic eggplant

    •    1 garlic clove, minced

    •    2 tbsp. fresh lemon juice

    •    3 ½ tsp. EVOO

    •    1 bunch organic celery, rinsed and cut

    •    2-3 organic cucumbers, rinsed and sliced into discs

    •    1 bunch organic asparagus, rinsed
 and cut
    •    2 organic zucchini, rinsed

    •    Fresh parsley for garnish

    1.    Preheat oven to 400 F. Line a baking pan with foil and cut eggplant in half. Lightly brush ½ tsp. of EVOO on the bottom of eggplant and place it face down in pan.

    2.    Bake for 15 minutes, and then broil for approximately 5 minutes. Poke with a fork to make sure it’s cooked all the way through.

    3.    Take fork and scoop the inside of eggplant into a bowl (in the same way that you'd scoop out spaghetti squash).

    4.    Place roasted eggplant innards, garlic, lemon juice, and EVOO in a blender and blend until smooth. Scoop into a bowl and let cool in the fridge until ready to serve.

    5.    Rinse, slice, and plate cucumber, celery, asparagus, and zucchini. Garnish with parsley and enjoy. 

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

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