Tuesday, July 22, 2014

Grilled Peaches and Balsamic Glaze with Homemade Cinnamon Whipped Cream

http://ift.tt/1m4TwL9 This recipe is a must have for the summer, especially now as peaches are coming into their full season! Simple, fast, and one for the books you can impress your friends with this one! ;)


Peaches:



  • 4-5 fresh peaches

  • 2 cups balsamic vinegar


Half and pit peaches. Place on grill on medium to high heat. Flip once as they start to caramelize. For balsamic vinegar, boil on stove, then immediately lower to a simmer for 25 minutes until it becomes thick and syrupy. Place grilled peaches on a plate. Pour glaze over peaches. Top with whipped cream


Cinnamon Whipped Cream



  • ½ cup almond milk

  • 3 cups plain Greek yogurt

  • 3 tablespoons honey

  • 2 teaspoons cinnamon

  • 2 teaspoons nutmeg


In a metal bowl, whip almond milk, Greek yogurt, honey, cinnamon, and nutmeg with electric beater or by hand. (By hand will take a lot longer) Beat on medium until it thickens.




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Friday, May 2, 2014

New Superfood!-Lucuma Powder

photo credit: http://ift.tt/zIJHQw There’s a new superfood in town! I am loving it right now! It’s great to bulk up your smoothies to help you feel fuller longer, perfect for making your own ice cream, add it to your pancake mix on Sunday mornings, even add it to any desserts you have your heart set on baking.


Lucuma powder is made from a Peruvian lucuma fruit. It’s a low-glycermic sweetener. It takes on a caramel or maple-like flavor and has an airy or fluffy texture. It’s high in fiber which is great for the digestive system, high in potassium to help with muscle repair and growth, zinc for an immune boost, and lots of trace minerals.


Recipe:



  • 1/4 cup Lucuma powderhttp://ift.tt/1lZQ5Hd

  • 2 cups coconut milk

  • 1 banana

  • 1 tablespoon soaked chia seed

  • 1 to 1 1/2 cups fresh strawberries


Combine all ingredients in a blender on high for about 30 seconds. Enjoy!




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Tuesday, March 25, 2014

National Nutrition Month

photo credit: http://ift.tt/1eJZFK8 March is National Nutrition Month, if you haven’t started gearing up for bikini season, this is the month to help you get a little more motivation. I can’t believe March is almost over and still feels like winter where I am. We’re actually forecasted for snow again tonight. Beach season doesn’t feel like it will ever get here! So in honor of nutrition and the upcoming sun, sand and surf season. Here’s a few points on how you can embrace your health and give yourself some love this month.


I had a client call me this morning and tell me she’s been eating clean 80% of the time, dropped the soda completely, been eating breakfast every morning and she can’t believe how much energy she has and how great she actually feels now! I love those stories. I wanted to give her the biggest hug and big sloppy kiss. She totally made my day! I knew she could do it, it’s just getting past that big hump in the beginning that’s the hardest. Those little success stories are what keep me going as a Holistic Health Coach and Healthy Living Advocate. “A little ripple effect” that will hopefully start a change in the world.


So here is 10 things to do for yourself this month (well what’s left of it) ;) But you can continue on and reap all the benefits!



  1. Try something new! Never eaten brussel sprouts, artichokes, or monk fruit? Try it out once, you may surprise yourself.

  2. Try to incorporate different greens into your diet. If you’re not too crazy about one, try another. You can always hide them in smoothies too!

  3. Learn to read a label. You’ll be surprised what you’re really eating!!!

  4. Start a garden. Grow your own food, eat the things you really like. Visit a farmers market.

  5. Add an extra glass of water to your diet each day.

  6. Eat off a smaller plate. You’ll learn portion control and you won’t consume so much food. If you’re still hungry after, then go for seconds.

  7. Replace processed sugars with natural…honey and 100% maple syrup are great ones to use.

  8. Choose healthy snacks like nuts, fruit, veggies with hummus, plain yogurt and add your own berries, The possibilities are endless!

  9. Chose wild caught fish, skip the farm raised. And choose organic or humanely raised pork, beef, and poultry.

  10. Get in the kitchen, stay out of the drive-thrus. Anything coming through the window is not food!


Hope these little pointers help! Here is a healthy snacks guide you can check out and grab some great, new healthy recipes!





via Kelly Roberts http://ift.tt/1eJZE93 http://ift.tt/16mICIc

Monday, March 17, 2014

An Irish Celebration

http://ift.tt/1m4TwL9 It’s St. Patty’s Day! My favorite holiday! Today we woke up to 5 plus inches of snow on the ground again!!! Ughhh, kids out of school once again and so much for the spring like weekend we just had! But instead of wallowing in my winter grumpiness, I decided to have a cooking fest in the kitchen to celebrate my heritage.


My great grandmother Winnie came over “on the boat” from Donegal, Ireland in 1900 at the age of 15. She came into Ellis Island alone after spending weeks upon weeks at the bottom a rat infested ship sending immigrants over to the States. So to celebrate my Irish nationality and celebrate my brave great gram and also my inspiring 93 year old grandmother that continues to fills my head with lots of family stories, photo credit: http://ift.tt/1lI0VyC tales, and lessons from the motherland… I decided to get my little ones involved on the food side of our heritage and hope that they fall in love with the dreams and hopes their great and great-great grandmother also shared with me. We still have family living in Donegal so I hope one day soon we can all take a trip to truly experience the food, culture, ideals, and traditions of Ireland.


So, with my little ones completely excited and totally under my feet in the kitchen, we made Potato Leek Soup, Watercress and Blood Orange Salad with Homemade Lemon Caper Dressing, Oven Roasted Tomatoes, and Baked Salmon in fresh herbs and leeks with sauteed broccoli. Then we had an Irish breakfast this morning! Scrambled eggs, smoked salmon, cornichons, roasted tomatoes, hash browns, and of course a little Irish soda bread. That’s a lot of cooking so I’m going to pass along a couple recipes we made and save some of the others for later. ;) Hope you enjoy them! Happy St. Patty’s Day! Wishing you all the luck of the Irish!!



Watercress and Blood Oranges with Lemon Caper Vinaigrette:



  • 1 bunch watercress-roughly chopped

  • 2 blood oranges

  • 1/4 shallot-sliced thin

  • 2 Tablespoons olive oil

  • 1 Tablespoon fresh lemon juice

  • 5-8 capers- chopped

  • Pinch sea salt

  • Fresh ground pepper


In a bowl add watercress, oranges, and onions. Toss well. In an old mason jar or unused bottle add olive oil, lemon juice, capers, salt, and pepper. Shake well. Pour on top of salad. Mix well and serve


Oven-Roasted Tomatoes:



  • 2-3 Medium to Large Organic Tomatoes

  • 2 teaspoons olive oil

  • pinch sea salt

  • fresh ground pepper


In a baking dish, add olive oil. Slice tomatoes in half and place in baking dish. Top with salt and pepper. Roast at 350 degrees F for 20-25 minutes.


Baked Salmon with Fresh Herbs and Leeks:



  • 16 oz Wild-Caught Salmon- Fresh

  • 1 small leek-sliced

  • handful fresh dill-diced

  • handful fresh sage-diced

  • 2 Tablespoons olive oil

  • Sea Salt

  • Fresh ground pepper


Preheat oven 350 degrees F. In a baking pan, add olive oil, place salmon on top. Tops with a dash of olive oil, fresh herbs, sliced leeks, salt and pepper. Bake for 15-20 minutes. Remember fish cooks fast so keep and eye on it so it doesn’t over cook! Place everything on a plate and devour! Add a Guinness for extra taste and of course celebrating! CHEERS!!




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Friday, February 28, 2014

Citrus Mahi Mahi with Cilantro Lime Cole Slaw

photo credit: farmfoodieandfitness.com Sometimes you just want something that tastes fresh and zesty, especially after this crazy frigid winter we’ve had. I can’t wait till the weather finally breaks for good! I’m ready for warm days and cool nights, trips to the farmers market for spring veggies, and the fishing boats will finally start running in again with loads of fresh fish. (Hence my husband is obsessed with fishing so that part may not be the best thing for me!) :)


I also have a small addiction to slaws! My biggest cravings are always for something crunchy. People laugh at me when I tell them this, but my go to at 8:30 every night is not chocolate or something sweet. It’s always Kale Slaw or I’ll make up a batch of whatever I can mix with cabbage. Something about those crunchy, zingy, and earthy flavors, I can’t seem to get enough of!


So here’s my recipe for Citrus Mahi Mahi with Cilantro Lime Cole Slaw and I topped it off with some fresh mashed avocado. These started off as tacos, then I thought the tacos shells would ruin the freshness! I don’t usually eat tomatoes in the winter because they’re out of season, but I had a couple left over from cooking meals for some of my clients. So I through them in there and I think a little more of the acid made the slaw that much better! Let me know whatcha think! Here’s to hoping spring is really right around the corner.


Ingredients:



  • 6-8 oz of Mahi Mahi (preferably fresh but frozen is ok too)

  • 3 tablespoons of good olive oil

  • 5 drops doTerra lime essential oil or juice of 1 1/2 limes

  • 1/2 head purple cabbage-shredded

  • 1/2 head green cabbage-shredded

  • 2 carrots- peeled and shredded

  • small handful roughly chopped fresh cilantro

  • 1/2 shallot-chopped

  • 6-7 cherry tomatoes- sliced

  • 1 avocado (ripe)

  • Sea Salt

  • Fresh ground pepper


In a medium saute pan, add a little olive oil, add Mahi, 2 drops of lime oil or 1/2 teaspoon fresh lime juice. Season with salt and pepper and cook thoroughly. In a separate bowl, add cabbage, carrots, shallots, tomatoes, cilantro, 2-4 drops of lime oil, 2 tablespoons olive oil, salt and pepper. Mix well. Slice open avocado, remove pit, mash into a small bowl. On a plate, place slaw, top with Mahi, then add a spoonful of fresh avocado! Soooo good!




via Kelly Roberts http://ift.tt/1dIpsOW http://ift.tt/16mICIc