Browsing Tag

real food

Fourth of July: Recipe Roundup

July 2, 2014

Here are some ideas for healthy dishes to help you stay on track this holiday. I hope these simple, irresistible recipes make your patriotic potluck a breeze! 


Melon Salad


Simple Quinoa Salad


White Sangria Sparkler


Peach Tostada

tomato gazpacho

Farmers’ Market Gazpacho


Raw Hummus


Lemon Quinoa Chickpea Salad


Gourmet Popsicles


Baked Pistachio and Herb Falafel


Pasta Alla Checca


Spicy Kidney Bean Chili 

I’m excited to have a long, full weekend of friends, food and fun in the city. Wishing you a very happy and safe holiday!

Matcha Green Tea Smoothie

March 5, 2014

When I moved to New York, a friend of mine gave me this advice: get ready, because things are going to speed up in a New York minute! There’s just something about New York City that gets people moving. And FAST. It seems I’ve constantly been on the go – between work, yoga classes, social engagements, writing for the blog, training for upcoming races and all the many other things there are to experience in this city.

What gives me the energy to do it all? My green smoothies! For this smoothie, I’ve added matcha powder. Matcha is straight, stoneground tea leaves, which provides you with green teas powerful arsenal of vitamins, minerals, antioxidants, and amino acids in a way no other green tea can. In fact, one glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content. Matcha is also rich in L-Theanine, an amino acid that promotes a state of relaxation and well-being by acting upon the brains functioning.

This is a great option pre or post-workout. Even if you aren’t facing a grueling workout, this Matcha Green Tea Smoothie or my other Green Smoothie can help you through the everyday marathon.


Matcha Green Tea Smoothie

Serves 2


  • 1 cup frozen mango, pineapple or peaches
  • 1 banana
  • 2-3 ice cubes
  • 1 1/2 cups unsweetened vanilla coconut milk
  • 1 large handful of spinach leaves
  • 1/2 tsp matcha powder


  1. Put all the ingredients in a blender and blend at a high speed until creamy and smooth.
  2. Pour into a a glass and enjoy.



Spicy Kidney Bean Chili

February 11, 2014

Perfect for coming home to after a chilly winter day, this is the type of dish where you cook a huge batch and enjoy the spoils for days on end, OR, dish it up in appropriate serving sizes and toss in the freezer. This is my version of ‘fast food’ – for those nights when you really don’t feel like cooking, simply defrost and enjoy. This dish is purely vegetarian but it’s hearty enough that even the most die-hard meat eater in your life won’t complain.

Spicy Kidney Bean Chili

Serves 3-4


  • 1 Tbsp coconut oil
  • 1 onion, chopped
  • 1  clove of garlic
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 Tbsp unsweetened cocoa powder
  • 1 can of chopped tomatoes
  • 2+ cups water
  • 1 medium sweet potato, chopped into 1″ cubes
  • 1 can kidney beans (or black beans)
  • 1 handful fresh cilantro, chopped
  • Serve with your choice of grain


  1. Heat coconut oil in a large pot and add the onion, garlic, and spices and let fry for a couple of minutes. Stirring occasionally until the spices smell fragrant.
  2. Add tomatoes, water, sweet potato, and cocoa powder and cook for 15 minutes or so. Stir frequently.
  3. After sweet potatoes have softened, add the kidney beans and cook for 5 minutes further until well combined and hot. Stir in fresh cilantro. Serve with your choice of rice, millet or quinoa and top with avocado slices.

Harvest Stuffed Acorn Squash

November 20, 2013

Phew! It has been a wild couple of months over here and I am just coming up for breath. Highlights include: a couple of trips out of town (and out of the country), starting a new job, working hard on some new projects and some of fall’s finest bounty. It is shaping up to be a great year for fresh produce. I had an apple picking adventure a few weeks back, which means you should keep your eyes peeled for lots and lots of apple recipes around these parts. In the meantime, feast your eyes on this simple and healthy creation.

Harvest Stuffed Acorn Squash 

Vegan & Gluten-free

Serves 2


  • 1 small acorn squash, halved and seeds removed
  • 1 Tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1/2 cup quinoa (I used red)
  • 1/4 cup sliced or chopped apple
  • 1/4 cup chopped fresh kale
  • 2 Tbsp raisins or dried cranberries
  • 1/4 cup slivered almonds
  • Pinch red-pepper flakes
  • drizzle of maple syrup (optional)


  1. Preheat oven to 400°F (204°C). Slice squash in half, scrape out seeds and strings. Brush squash with 1/2 tablespoon oil and season with salt and pepper. Roast cut side down on a baking sheet until tender – 15 to 20 minutes.
  2. Meanwhile, bring quinoa and 1 cup water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
  3. In a large bowl combine quinoa, apple, kale, raisins, almonds, remaining 1/2 tablespoon oil and mix. Season with salt and red-pepper flakes. Divide filling among squash. If your heart so desires, drizzle a little maple syrup over the top.