Tag Archives: Health in January

Veggie burger with a twist: no bread, buono!

IMG_2364

Introducing recipe numero uno: a veggie burger with a twist.

I love these burgers. They’re so easy and so delicious, and they’re great for lunch or dinner. They’re also completely vegan, people!

While making cashew cheese sounds complicated, it’s actually easy, especially if you have a great juicer. A lot of folks as me what type of juicer I use, and I love my Nutribullet.

It’s the simplest juicer out there to use because it’s incredibly easy to clean, and after all, that is the key to using it consistently.

Cashew cheese is yummy anytime of year, but these veggie burgers are especially amazing in the winter.

Marinated Portobello Cashew Cheese Burgers

You will need:

For the marinated mushrooms:
– 4 portobello mushrooms
– 1 tablespoon extra virgin olive oil
– 1 tablespoon liquid aminos (or soy sauce)

For the cashew cheese:
– 1 3/4 cups cashews
– 1/2 cup water
– 1/3 cup nutritional yeast
– Juice from 1 lemon
– 2 peeled garlic cloves
– 2 tablespoons miso
– Salt and herbes de provence, to taste

For the toppings:
– Sliced tomatoes
– Fresh chopped chives, spinach and parsley
– Anything else your heart desires

To prepare:

To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened , and it smells amazing.

While mushrooms are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you’ve got time, let it age for a few days).

When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.

Let me know if you make them and hashtag them #healthystart18, so we can share our successes!

photo and recipe from This Rawsome Vegan Life.
Not an ad.

 

21 day cleanse All cooking january cleanse juice january Juicing juicing january Recipes Uncategorized : Tags: , , , , , , , , , ,

Juice January 2018 :: 6 years of a healthy start to the new year.

mealprep_the_everygirl1

I cannot believe it’s been 6 years. Juice January has been something my readers have waited for every year…for 6 years. It’s incredible. When I started this New Year ritual, I could never have imagined the impact. People have reached out every year, shared their journey, tips and even recipes.

For Juice January 2018, I will have a few surprises. The biggest one is that along with juice recipes, I will be sharing my favorite healthy, easy-to-make dishes our family enjoys year round. This year there’s no fasting, just healthy eating. Of course you are welcome to follow the 21 day regimen we have been following for the last 5 years (link here), but this year will be the idea that moderating, listening to your body, and tuning into when you are full will be the focus.

This year will be much more engaged, so hashtag your #healthystart18 recipes, so we can all share on instagram, and make sure to follow me in January (and all year long), so you don’t miss a thing.

Only one rule: Everything in moderation: cocktails, sweets, and no junk food!

I love hearing from you and sharing healthy recipe tips and tricks, so don’t be shy!

See you in a couple days with the jump start to your new year and new healthy you.

I cannot wait to get started. Don’t forget to hashtag #healthystart18

You can find the above pic and recipe for Honey Chipotle Chicken Bowls on How Sweet Eats.

 

21 day cleanse All cooking Instagram january cleanse juice january Juicing juicing january NutriBullet Personal Recipes Uncategorized : Tags: , , , , , , , ,

Fresh Starts

Every year, January shows up and I begin the year with a fresh start.
I love the idea of resting my GI track and the best way I know how is to introduce juice into my diet. After all the over eating and indulging it seems like the natural progression of things. As you know I love to throw parties and cook. My cookbook from Rizzoli will be hitting shelves in October so more than usual I have been cooking, testing and of course tasting all the recipes in my cookbook. yum + ugh.

So I need to take some time this month to regroup and take a break from all the sugary cookies, yummy cakes and pies, candy plus all the fatty cheeses and fried foods,charcuterie, that show up at the holidays at parties,not to mention the fantastic cocktails. Oh my.

If you’ve never juiced before this is a great opportunity to start. It’s not a fast. I like to think of it as a break and rest for your tummy and your systems.

It’s not a weight loss program it is a reprogramming of your eating habits.

Here’s a great recipe for day 2

Kale-Berry Juicey Shake

4 cups of Kale {about 2 bunches}
2 cups of strawberries
2 pears
1 cucumber
1/2 cup almond milk *optional

Put all fruits and veggies through a feed tube of a juicer pour juice into a pitcher, stir the almond milk into the juice mixture and enjoy.

YUMMY!

Tonight we will have grilled lemon chicken breast over a tossed salad for dinner.
I will start posting healthy dinner options along with some breakfast suggestions over the next few weeks.

Here’s the chicken recipe.

* I serve this chicken over fresh salad like arugula or mixed spring mix add tomatoes and sliced red onions and a quarter of an avocado. splash some red wine vinegar over the salad and enjoy.

Lemon Chicken
serves 4

Marinade
3 tablespoons olive oil
1 tablespoon lemon zest
juice of one lemon
1 clove of garlic minced
1/2 teaspoon salt
2 tablespoons fresh thyme
1 teaspoon dijon mustard

2 large boneless organic chicken breasts

whisk all ingredients for the marinade in a bowl, place chicken into a ziplock bag and pour marinade over the chicken close the ziplock bag. Place chicken and marinade into the refrigerator for at least 3 hours.
Place chicken on a hot grill or saute pan {if you are cooking in a pan make sure to spray with pam or 2 tablespoons olive oil} saute until completely cooked about 10 minutes on each side.
160 degrees with a thermometer.

Let me know how you’re doing and any tips you might have. Don’t forget to drink as much water as you can.

Oh and go for a long walk if you can this week.

Cheers #happyjuicing!

Beautiful photo from Williams Sonoma they are having a great Juicer Sale , stop by ad have a look!

Juicing Recipes Uncategorized : Tags: , ,