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
Image via Pinterest
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.
8 oz. buckwheat soba noodles
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. Pour 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.
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
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.
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 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
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
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
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
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