83 posts categorized " Recipes "




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 up in our 13-week series is The Cheerleader, which is made with Lithe's Pom Pom Punch and AITA's Sage liquor


Lithe's Pom Pom Punch is a cold-pressed juice made from carrot, apple, beets, pineapple, orange, and lime. Our red beauty energizes and makes those High V's even sharper. Whether you're tired, hungover, jet-lagged, or under the weather, this vitamin C and beta carotene-rich combo energizes, strengthens the heart and lungs, and eliminates soreness post-Lithe. It's punch-y, but not too earthy (the beets just add a subtle sweetness).  

AITA's Sage is a refreshing “garden gin” with an intoxicating aroma and woodsy, herbaceous flavor. Instilled with organic American botanicals including thyme, rosemary, lavender, fennel, and sage, it's delicious in both savory and sweet cocktails. Together, these two make the perfect blend. The club soda cuts the sweetness of the Pom Pom Punch and the lime adds a hint of tartness. 

Yield: 1 serving



2 oz. Sage liquor

4 oz. Pom Pom Punch

1 oz. club soda

1/2 oz. lime juice


Lime wedge to garnish



Fill a Collins glass with ice, pour in Pom Pom Punch, Sage, club soda, and lime juice. Garnish with a lime wedge.



Image via Chaucee





Avocado toast is so simple and SO delicious. My first avocado toast ever was served on freshly baked bread with lime, salt, and a dash of curry in Oracabessa, Jamaica. All avocado toasts since have been delicious, but I've never forgotten my first. This one comes pretty close ...

Lithe Spice Avocado Toast
Serves 1


    •    1 slice of bread of your choice: Ezekiel, whole wheat, sourdough, or rye
    •    1/2 ripe avocado
    •    Flaky salt
    •    Drizzle of olive oil (optional)
    •    Black pepper and Lithe Spice No.1


Toast bread, and then scoop avocado into a bowl. Mix in salt, pepper, and Lithe Spice No.1. Spread onto bread. Enjoy!

Image via Lauren

PICKLING 8 Dec 2014


I love pickles. Especially cucumbers, tomatoes, and peppers. Pickling is one of those magical preservation methods that not only extends a food's shelf life, but also takes its flavor profile to delicious places. It's high pickling season right now, so pull out those Ball jars and get to work! 

Main Line Lither, AnneMarie C. and I were talking pickling and she shared her secrets (and this all-purpose pickling recipe!) with me. She said that heartier, denser fall vegetables (think carrots, beets, and cauliflower) really perk up with the acidity, while still maintaining good texture. Give it a try! 

AnneMarie's all-purpose pickling liquid


  • 1 cup vinegar (white vinegar or Bragg's apple cider vinegar)
  • 1 cup water
  • 2 Tbs. sugar
  • 2 Tbs. kosher salt
  • 8 whole cloves
  • 1 Tbs. dried oregano
  • 1 Tbs. coriander seeds
  • 2 tsp. black peppercorns (you can up this to 1 Tbs. or add 1/2 Tbs. red pepper flakes if you like more heat)
  • 1 bay leaf

Note: many good spice purveyors also sell pre-mixed pickling spices.


  • Bring all ingredients to a boil.
  • Place 3 cups prepared vegetables (see below for suggestions) in a heatproof bowl or jar.
  • Pour liquid over vegetables, just enough to cover (you want to choose the smallest container that will fit your veggies, and pack them closely).
  • Let cool to room temperature.
  • Cover tightly and refrigerate for 24 hours before serving.

You can store pickled veggies in the fridge for up to a week.

Vegetable suggestions:

  • 1 large carrot, sliced into coins, 1 cup small cauliflower florets, 1 thinly sliced fennel bulb (use a mandolin on the 2 millimeter setting).
  • 1-1/2 lb. beets, roasted, de-skinned, and cut into wedges, combined with 1 thinly sliced red onion (use a mandolin on the 2 millimeter setting).
  • 1 carrot, sliced into coins, 1 thinly sliced onion, and 2 jalapenos, sliced into rounds (once pickled, this can be chopped into a great salsa)

Image via Lottie & Doof



As we all recover from delicious cream and butter comas, it can feel like a challenge to get back to some semblance of healthy eating between the holiday parties and family celebrations on the horizon. That's why keeping it simple is key! This week, I share the salmon recipe that was my first baby step away from couch surfing and chip-dipping, and got me back into the swing of making good food choices. Whether or not you have your diet game together, this is an easy, yet boldly flavored dish to add to your repertoire.

Baby Steps Salmon

Serves 4


  • Four fresh salmon filets (choose fish that has a vibrant color rather than a milky, muted one and avoid the tail piece, so all filets cook evenly) 
  • 1/2 cup pomegranate molasses (you can use a thick, syrupy balsamic and reduce the amount to a 1/4 cup, although the flavor profile is very different)
  • 1 teaspoon salt (you can adjust this to taste)
  • 1/2 teaspoon pepper (also adjustable)
  • 1 tablespoon turmeric
  • 2 cloves garlic, grated
  • 1/3 cup olive oil


  • Place salmon filets in a large Ziploc bag with marinade ingredients and refrigerate for at least three hours. (If you do this in the morning, it will be full of flavor by dinnertime).
  • Once you are done marinating, preheat the oven to 350 degrees.
  • Gently remove filets from the bag, and place them skin-side down in a baking pan or glass baking dish and cover evenly with the rest of the marinade from the bag.
  • Bake for 10 minutes or until the fish is opaque.

I served mine atop lightly sauteed French green beans, but it would also be delicious with couscous, a hearty lacinato kale salad, or fluffy brown rice (this is my favorite recipe for preparing it perfectly every time).

Hope you enjoy and see you in class!


BONE BROTH 1 Dec 2014


Ah, chicken feet - gross and disturbing - make for the most delicious stock that is also a great beauty secret. Made of connective tissue: tendons, bone and cartilage, chicken feet create a rich golden broth that’s high in rare nutrients: glucosamine, collagen, trace minerals and calcium. Great for hair, skin, nails, joints, and GI health.

Yesterday morning, I pulled out a bag of cleaned and prepped GMO chicken feet from Reading Terminal Market and as I dumped the feet into my crock pot, I (along with everyone in my house and on my Instagram feed) freaked out a bit.  

Where can you find chicken feet? Ethnic and farmers markets usually carry them. If purchasing your chicken feet at a market, they will usually run you $1 – $2 per pound; however, if you purchase your whole chickens straight from the farm they will often throw the chicken feet in the bag at your request.  

What you will need:

  • Slow Cooker
  • 1 package chicken feet (about 6-8)
  • Filtered water
  • 1 lemon (leaches the minerals out of the bones and veggies into the water)
  • 1 onion
  • 3 carrots, chopped
  • 1 tbsp garlic
  • 1 tbsp Lithe Spice No.1
  • 1 tbsp sea salt


  • Place chicken feet into crock pot
  • Cover with filtered water until feet are submerged
  • Add remaining ingredients
  • Turn crock pot to high until it begins to bubble, then turn down to low and let it cook overnight
  • Allow broth to cook for 24 hours or longer
  • Skim off any scum that forms on top
  • Strain feet and veggies from broth using a metal strainer
  • Place in fridge or freezer

Bone broth image (plates via Anthropologie) via Lauren


  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!



2 oz. Rhubarb liquor

4 oz. Boom


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

Lemon wedge



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



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

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.

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.



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



• 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


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.




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.




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




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

Serves 6

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

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

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