Posted by Alexandra on April 19, 2010 at 7:52 am
I’ll admit that most people think eating salads is boring and the only way they’ll be able to force themselves to lose weight – nay, nay, I say!
Check out my killer favorite salad – fit for a king or queen (or a construction worker!):
4 cups arugula and mixed greens
1 shredded carrot
1/2 cup hummus whisked with 1 tablespoon extra virgin olive oil for a dressing-like affect
1/3 cup chopped mixed olives (the good kind, not the ones from a can)
1/4 cup raw sunflower seeds
chopped red bell pepper (organic of course)
Posted by Alexandra on April 14, 2010 at 7:08 am
I love a hearty, savory breakfast. I find that my body doesn’t like sugary, light food in the morning. My energy is always better if I have something substantial to kick off the day.
Since I ride my son to school every twice a day on my bike with a trailer attached (about an extra 50 pounds) I need something that sticks to my ribs!
This morning I made a really easy breakfast quesadilla that satisfied my stomach, energy needs and taste buds.
Ingredients:
2 organic corn tortillas
1/2 cup vegetarian beans
1/3 cup Daiya vegan cheese (soy free, too)
Directions:
I simply spread the beans and cheese between two corn tortillas and wrapped the quesadilla in foil. Bake at 400 for 10 minutes. Easy!
Posted by Alexandra on April 13, 2010 at 10:51 am
I was craving chocolate – again! Could have been the incessant ice-cream truck jingle outside my apartment, or because I walked about 10 miles with the family this weekend. Either way, my body wanted something dark, rich and sweet!
Since I don’t handle caffeine and sugar well (let’s face it – most of us don’t) I decided that the traditional chocolate truffles weren’t going to work, but I still wanted something bite-sized, slightly gooey and dark.
After checking out some raw-food recipes, I decided to dive in with my own take on a truffle. The carob in this recipe is mild and chocolate-like, while adding a whopping dose of iron. The cashews are creamy and provide minerals and protein, which I love:
1 cup cashews (soaked overnight in water), drained
4 tablespoons raw carob powder
5 large Medjool dates, pitted
1/4 cup unsweetened coconut flakes
1/2 teaspoon sea salt
I simply threw this all in a food processor, and blended the mixture until it was smooth. I scraped down the sides a few times as well. Then I rolled tablespoons sized scoops in coconut to create nice truffles. Delicious and healthy! My 3 year old really likes them too – and I don’t mind him having a few since they’re a good source of protein and iron.
Posted by Alexandra on April 8, 2010 at 8:55 am
When I work with clients I often give them lists of suggested recipes, easy snacks and meals-on-the-go. Then they always ask me:
Alexandra, What do you eat?
So I’m going to start offering proof of how I eat on a regular basis! I won’t be vigilantly cataloguing every single meal like some foodies, but I will be giving you a general idea to show I “walk my talk!”
Today’s breakfast: Purple Smoothie!
A simple mix of thawed frozen blueberries and cherries (organic), a few raw baby bok choy leaves, banana, almonds and sunflower seeds (which have been soaked overnight in water and drained), Vitamin C powder, liquid chlorophyll and rice, hemp or almond milk. (I like to add my supplements into my smoothie!)
Even my picky 3 year old loves it!
Be well, Alexandra
