Huevos Rancheros

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



Avocado, eggs, beans, homemade tortillas, the whole shebang! I don’t mess around when it comes to Mexican food. It’s one of my favorite things to make, because there’s so many spices, flavors, natural and fresh ingredients to use!

I’ve never made tortillas before, but now that I know how easy they are to make, I have no excuse ever to buy store-bought ones again. You can also add different flavors to your homemade tortillas like, spices, cheese, or lime juice like I did.

The tortillas came out soft and warm and made the perfect base to the huevos rancheros.

You know how sometimes you go out for brunch and think to yourself  “I could have made these eggs better at home, and saved a ton of money.” Well these are one of those recipes you’ll want to use over the weekend, and treat yourself and even some friends too. 

Seriously though, because I’m such a foodie, I compare almost everything I eat when I’m out to what I make at home, and if its something I don’t normally cook and its out of this world, than I’m happy. However, if I’m overpaying for a dish that’s mediocre I ‘m not a happy camper, and I just give up on trying new places for a while.

Anyways I assure you won’t be left disappointed after tasting this recipe! Its simple, flavorful, filled with protein, and the perfect brunch or breakfast option.  You can impress your friends with your handmade tortillas skills (I assure you, they will be very impressed).

This recipe highlights good quality eggs, so what kind of eggs should you be buying? I know it can get overwhelming and confusing when buying eggs in the grocery store. “Do I buy white, or brown? Pasture raised? What the heck does that mean? Organic…” Believe me we all are confused. Let me break it down for you a little bit.

The eggshell being white or brown doesn’t really matter as much as the eggs being organic. Buying organic is important because this means the chickens were fed non-GMO food and therefore you won’t be consuming anything tainted by GMO’s.

Another great thing to know is that "free range" and "cage free" are terms not regulated in the US, which means anyone can label any egg "free range" no matter how the chickens were raised. The best way to determine how the hens are raised is to purchase your eggs from a farmer whose farm you can visit to see for yourself.  Pasture-raised eggs are the best kind of eggs to buy because this means the chickens were raised on a farm.

Hope this advice helps you out, and enjoy this recipe!



Makes 2 servings

Ingredients:

Corn Tortillas:

  • 1 ¾ cups Masa Harina
  • 1 1/8 cups
  • ½ tsp. Salt
  • juice of ½ lime

Spicy Black beans:

  • ½ Tbsp. olive oil
  • ½ small yellow onion, diced
  • 1 can organic black beans
  • ¼ tsp. chili powder
  • ¼ tsp. cumin
  • 1/8 tsp. cayenne
  • 1 lime, halved
  • Salt and pepper, to taste

Huevos Rancheros:

  • 4 eggs, sunny side up
  • 4 Tbsp. salsa Fresca
  • 1 ripe avocado
  • Micro greens for garnish (optional)


Instructions:

To make tortillas:

  1.  In a medium bowl, mix together masa harina and hot water until thoroughly combined, then mix in lime juice and salt. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
  2. Divide dough into 15 equal-size balls. Using a tortilla press, or in your hands, press each ball of dough flat.
  3.  Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds on medium-high heat until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, and then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.


To make spicy beans:

  1. Heat skillet with olive oil and add in the diced onion. Cook for 3 minutes until translucent.
  2. Add in the beans and spices, if the mixture is a bit dry add a splash of water. Cover with lid and simmer for 10 minutes.
  3.  Mash ½ the bean mixture in a bowl and mix together. 


Assembly:

  1. Place handmade tortillas on the plate.
  2. Layer with the bean mixture, sliced avocado, and then one egg sunny side up.
  3. Top it off with the salsa fresca and garnish with the micro greens



Beauty Food Brunch

I had such a fun time hosting my first event, and Beauty Food Brunch with fellow health coach and foodie Maria Marlowe. This event gave people a real idea of what our food tastes like. Not only does it photograph well, and do we think about using ingredients that support optimal healthy, but we emphasize on making healthy food taste good!

It seemed that translated well because every plate was licked clean!


Heres a little recap of our menu with the recipes, so that you can make these at home yourself. 


Smoothie Trio made with Maria Marlowe's delicious Gold & Glow superfood smoothie blends.

Complexion Perfection 

Ingredients: 

  •  1 cup hemp milk

  • 2 bananas (fresh or frozen)

  • 2 tbs. Complexion Perfection powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in Complexion Perfection:  Organic Goji Berry Powder, Organic Maqui Berry Powder, Organic Camu Camu Berry Powder, Organic Hemp Seeds, Organic Turmeric, Organic Ginger, Organic Mangosteen.


Enlightened Energy

Ingredients: 

  • 2 cups hemp milk

  • 2 bananas (fresh or frozen)

  • 2 tbs. Enlightened Energy powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in Enlightened Energy: Organic Hemp Seed, Organic Maca, Organic Oats, Organic Cinnamon, Organic Ginger.


Clean Green

Ingredients: 

  • 2 cups hemp milk

  • 1 banana (fresh or frozen)

  • 1/2 avocado

  • 2 tbs. glowing CLEAN GREEN powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in CLEAN GREEN: Organic Hemp Seed, Organic Coconut, Organic Chlorella, Organic Spirulina, Organic Wheatgrass, Organic Turmeric, Organic Ginger. 


Garden Vegetable Frittata

Recipe:

Makes 12 servings

Ingredients:

  • 1 large red onion, sliced into long strips
  • 4-5 cups button mushroom caps, sliced
  • 10 cups of baby spinach
  • 1/4 cup kalamata olives, sliced in half
  • coconut oil or olive oil
  • 12 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 350.
  2. Saute vegetables one at a time: Start with the onion. Heat a pan, add just enough oil to coat the bottom of the pan, then saute onions on medium low for about 5-7 minutes, until soft and translucent, not browned. Remove to a paper towel lined bowl to absorb any excess oil.
  3. Repeat with mushrooms (about 5-7 minutes, until soft). Be sure to drain them well, as they release a lot of excess moisture, and then add to paper towel lined bowl.
  4. Repeat with baby spinach and olives together, until greens are wilted, about 3-5 minutes.
  5. Add all vegetables to a 3 quart glass baking dish, lightly greased it with coconut oil.
  6. Beat 12 eggs together in a bowl. Stir in salt and black pepper. Pour into the baking dish. Then top with parsley.
  7. Bake for approximately 30-35 minutes, until puffed and set in the middle. Remove it from the oven before it starts to get golden brown, as that tends to signify the middle is overcooked and will become a little spongy-tasting.
  8. Cut into squares to serve.

Makes 5-6 servings

Ingredients:

For the roasted chickpea croutons:

  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional) 

For the dressing (makes 3/4-1 cup):

  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
  • 2 teaspoons capers
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

For the nut and seed parmesan cheese (makes 1/2 cup):

  • 1/4 cup raw cashews
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons hulled hemp seeds
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • fine grain sea salt, to taste

For the lettuce:

  • 1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)
  • 2 small heads romaine lettuce (10 cups chopped)

Directions:

  1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
  2. Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
  3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
  4. Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  5. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
  6. Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Red Velvet Pancakes with Whipped Coconut Cream and Seasonal Berries

Serves 4

Ingredients: 

Pancakes

Coconut Whipped Cream:

  • 4 Tbsp creamy thick coconut milk (from can) 
  • 1 Tbsp. maple syrup
  • 2 tsp vanilla extract
  1. Preheat the oven to 400f. Peel two small beets and chop each one into 4 or 6 pieces. Place the chopped beetroot in a baking dish, together with a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through. Check the beetroot a couple of times, adding more water so that they don't dry out. Or you can just use beets pre-cooked in a can.
  2. Meanwhile measure out the other ingredients. Mash banana and mix together the maple syrup and vanilla extract.
  3. Once the beetroot are cooked through, transfer them to a blender. Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the banana mixture and whisk until combined. 
  4. Finally, add the gluten-free pancake flour. Mix with a hand whisk until you have a classic pancake batter consistency.
  5. Melt some butter or coconut oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes.
  6. To make the drizzle simply mix together the coconut milk cream, maple syrup, and vanilla extract. You can either drizzle this on top of the pancakes and top off with seasonal berries. Enjoy!

Malawi Mango Nice-Cream


When I think of mango, I think of tropical hot weather! And man is it that time of year again, so I was inspired to make a refreshing mango banana nice-cream recipe with a superfood twist. Why do I call it nice-cream? Because the base is made from frozen bananas, which means NO dairy, NO refined sugar, and NO processed ingredients. Only pure, and very NICE ingredients allowed. You’re tummy will thank me later. I promise!

You can cool off with this bowl for breakfast, as a snack, or something to indulge in at night. It’s made with frozen bananas, which gives it a smooth and creamy texture, a ripe mango, which adds so much flavor and mango deliciousness, and Bai’s Malawi Mango drink which adds an extra mango punch. 

I made ice cubes out of the Bai Malawi Mango, to keep the mixture cold and creamy.

I also added Maca powder to the nice-cream.  This superfood has many healing properties.

Maca is rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, and phosphorous and amino acids. Within days of using Maca you’ll notice your energy levels may increase. It is also known for increasing stamina. Giving another reason why Maca is great to have in the morning. I even may go as saying that Maca could be your new coffee replacer, or at least some mornings.

Maca is widely used to promote sexual function of both men and women. It serves as a boost to your libido and increases endurance. At the same time it balances your hormones and increases fertility. Don’t worry folks, this recipe only calls for a tiny bit, but add more on if you’d like! Forewarning, the flavor of Maca is quite strong.

Ladies, this information is for you! Maca relieves menstrual issues and menopause. It alleviates cramps, body pain, hot flashes, anxiety, mood swings, and depression. However, if you are pregnant or lactating you should avoid taking Maca.

I added even more superfoods by topping off this mango banana nice-cream bowl with Mulberries and Goji Berries. Both are filled with antioxidants, and are a great source of fiber.

This recipe is simple to put together, and extremely nourishing! If you’re craving ice cream, or popsicles this summer, cool off with this nice-cream recipe instead. This recipe is not only healthier, but I may even dare to say, that it tastes even better than those store bought ice creams! 



Makes 1 smoothie bowl

Ingredients:

  •  2 large ripe bananas (sliced and frozen overnight)
  • ½ ripe mango
  • 2 ice cubes of Bai Malawi Mango
  • ¼ tspn. Maca powder
  • 2 Tbsp. unsweetened almond milk (I like to use my homemade recipe)

 

Toppings:

  • 1 Tbsp. coconut chips
  • 1 Tbsp. mulberries
  •  ½ Tbsp. goji berries
  •  ½ ripe mango (bite-sized pieces)

Instructions:

1. Blend together the frozen banana, mango, Malawi Mango ice cubes, Maca Powder, and unsweetened almond milk, in a high-speed blender or food processor until smooth and creamy. You may need to add a Tbsp. more of almond milk if you’re having a hard time blending the mixture.

2. Serve in a bowl and sprinkle toppings over the nice-cream mixture. Enjoy!


Sources:

http://www.vegkitchen.com/nutrition/7-top-health-benefits-of-maca/#YZHTDEJKjjKm1WTd.99

Bai Superfood Berry Scones

My favorite berries inspired me to make these superfood berry scones! It’s strawberry season, and you can find beautifully ripe ones at your local farmers market. I love eating goji berries and mulberries as well, and they have a very subtle flavor, so they mix perfectly with the sweet strawberries and tart lemon glaze.

I sweetened this recipe with raw honey, and used low-fat organic Greek yogurt and butter to make these scones buttery and moist. The Bai5 Molokai Coconut adds the perfect hint of coconut. These scones came out super moist, fluffy, and delicious! The lemon glaze on top paired with the sweet strawberries tastes so refreshing!

I usually add Goji berries and mulberries to my oatmeal’s, acai bowls, or eat them in trail mixes. Why do I love these berries so much?

Goji berries have been used in traditional Chinese medicine for thousands of years and are extremely high in antioxidants.  Similar to the benefits you get from eating other berries, Goji berries are loaded with beta-carotene, which helps promote healthy skin. Goji berries have also been known to help boost the immune system and protect the eyes — talk about a super fruit. And like other berries, Goji berries are also an excellent source of vitamin C and can reduce tough cold symptoms.

Mulberries are a great source of protein, vitamin C and K, fiber, and iron. Additionally, mulberries are a great source of the antioxidant resveratrol. Research published by the University of Texas Health Science Center credits resveratrol for positive effects on age and longevity. Mulberries also contain alkaloids that activate and stimulate the immune system.  

Indulge in these superfood scones, and add try this healthy twist on a classic! Hope you enjoy! 



Ingredients:

  •  1 1/2 Cups oat flour
  • ¼ cup & 1 Tbsp. all purpose flour (I used gluten-free)
  •  ¼ cup raw honey
  • 1 Tbsp. baking powder
  • 5 Tbsp. unsalted butter, cold, cut into chunks
  • 6 Tbsp. Goji berries
  • ¼ cup mulberries
  • 2 Tbsp. Bai5 Molokai Coconut
  • 1 cup low-fat plain Greek yogurt
  • 1 cup sliced strawberries

Lemon glaze

  • 3 Tbsp. honey
  • 3 Tbsp. low-fat Greek yogurt
  •  ½ lemon juice and zest (add more lemon if needed)


Instructions:

 1.    Heat oven to 400’F. Coat baking sheet with butter and flour.

2.    In a food processor, pulse together flours sugar, and baking powder.

3.    Add butter; pulse until butter creates small crumbs, about 8 times.

4.    Add goji berries, mulberries, Bai5 Molokai Coconut, and 1 cup of yogurt; pulse until just combined.

5.    Flour hands and transfer dough onto prepared sheet and pat into 8-inch disk.

6.    Press strawberries into top od dough. Bake scones until tops are browned.

7.    Cool for 10 minutes. Cute into 8 wedges.

8.    In saucepan over low heat, whisk together the ingredients to make the lemon glaze. Add more lemon juice or zest if needed.

9.    Drizzle glaze over scones and serve immediately. Enjoy!





 

Acai Bowl

I love to make this bowl for breakfast. I'll mix in almond butter or peanut butter sometimes as well. Topping it off with granola is a must, because it adds a nice crunch. Get creative and add as many super foods or fruits as you'd like to on top! These are just a few of my favorites! 

Makes 1 serving

Ingredients:

Toppings:

Instructions:

1. Blend together all of the acai bowl ingredients in a high speed blender until liquified. You may need to slowly add more almond milk to make the acai mixture a thick creamy consistency. 

2. Add on your toppings, and make your bowl look beautiful! Enjoy! 


Detoxifying Green Smoothie Bowl

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.


Spring has sprung! Well at least that’s what it says on my calendar, but it just snowed here in upstate New York! This is the perfect season to cleanse, and reboot.  After a long, lingering winter, I think we all can agree that stepping out of our hibernation mode is necessary.

I’ve begun my training for the sprint marathon I’m participating in this summer, and on days when the sun is shining I even go running in central park! This is the perfect time to begin a new workout regimen, start eating healthier, or even do a juice cleanse. 

According to Traditional Chinese Medicine, the Spring and Fall seasons are the best times to deeply detoxify and cleanse the body of harmful impurities that have collected in our organs and tissues over the past months and years. Energies which manifest as seasonal changes in our external environment are also reflected in the body, and spring is the transitional period of time when internal energies rise and expand, providing movement and growth to carry us away from the conservation of the energies from the cold winter months prior.

This green smoothie bowl is deliciously detoxifying. Spinach has been proven to decrease sugar cravings throughout the day. Spinach also contains a powerful antioxidant, glutathione, which is one of the primary antioxidants your liver relies on to detoxify your body. Avocado is a great detox food as well. Avocados are rich in fatty acids and these healthy fats are essential during a detox diet, because it promotes the release of bile from the gallbladder, allowing for the elimination of toxins from the body and fat-soluble vitamins.

I love to eat this for breakfast when it gets warmer out because it’s cooling and refreshing. This smoothie bowl is creamy, naturally sweet, filled with vitamins, antioxidants, and fiber. Have fun with your toppings and add as much color and superfoods as you’d like!


Serves 1 person

Ingredients:

  • 1 frozen banana
  • 1 date
  •  1 small handful of spinach
  • ¼ of an avocado
  •  3-4 Tbsp. almond milk

Toppings:

  • Sliced banana
  • Raspberries
  • Blueberries
  • Mulberries
  • Coconut chips

Instructions:

1.    Slice up a ripe banana and freeze it overnight.

2. Blend together in a high speed blender or food processor the frozen banana, spinach, date, avocado and almond milk. You want the consistency to be thick and creamy, so you may need to add a little bit more almond milk.

3. Serve in bowl and place all of your toppings on top! Enjoy!