Category Archives: Recipes

My family and I decided to reset our health to start 2013.  The challenge, of course, is having the healthy stuff be fast and easy.  This has been my “go to” dish and I just can’t get enough of it!

The hardest part about eating fresh is how much food you have to buy and prep.  This dish takes a little preparation but once the chicken is cooked, you’re good to go for 2-4 days after.  It hits the spot!

Kale & Spinach Chicken Salad with Hummus

Serves 1

Ingredients

2-4 tablespoons humus (my favorite is Whole Foods Lemon Hummus)

2-4 leafs of dinosaur kale

1 cup spinach

1 tablespoon sesame seeds

1 tablespoon fresh lemon

1 tablespoon olive oil

1/2 tablespoon seasoned rice vinegar

salt & pepper to taste

Prep:

1.  Prepare our Father’s Day Grilled Chicken, set aside, and store remaining chicken.

2.  Chop kale & spinach into thin slices

3.  Whisk together fresh squeezed lemon, olive oil, seasoned rice vinegar and salt and pepper to taste.

4.  Toss kale, sesame seeds and top with Whole Foods Lemon Hummus and Chicken.

A friend of mine has made this amazing Spinach Dip for years and I always make her bring it over for casual parties.  It’s perfect for a lazy New Years Day, watching football.  Knorr actually has a similar recipe on their website but I prefer my friend’s recipe…  It does not use onions, is low fat (believe it or not), and tastes better.

Enjoy!

Ingredients:

1 Sourdough Round

1 package frozen spinach drained and defrosted

1 cup Light Mayonnaise

1 cup Light Sour Cream

1/2 Package Knorr vegetable soup mix

8 oz Sliced Water Chestnuts

 

Prep:

Defrost and drain spinach

Slice off the top of the sourdough bread. Cut the bread out of the round making a bowl.  Cut the bread chunks into pieces for dipping.

Mix together the spinach, light Mayonnaise, light Sour Cream, Vegetable Soup Mix and Water Chestnuts.

Fill the bread bowl with the Dip and serve.

 

photo sourced here

 

It’s a little bit embarrassing how many cans I need to open up to make my Turkey Chili, but I still love this recipe because it’s really nice to be able to whip out a hearty, low fat homemade meal with almost all items I have in my pantry or freezer ready to go.  Enjoy!

Ingredients:

1 green bell pepper

1/2 sweet yellow onion

1 clove garlic

1 tablespoon olive oil

4.5 oz can of chopped green chiles

1 28 oz can diced tomatoes

1 15 oz can tomato sauce

1 15 oz can cannellini (white kidney beans)

1 15 oz can pinto beans

20 ounces lean ground turkey

3 tsp chili powder

2 tsp cumin

sea salt & pepper to taste

scallions, sour cream & shredded cheese (all optional to garnish)

 

Prep:

-In large skillet, heat 1 tablespoon olive oil and sauté the chopped onion, green bell pepper and crushed garlic over medium heat for 10 minutes, until onions are translucent, then transfer all ingredients to crock pot.

 

-Add 1 more tablespoon of olive oil to the large skillet pan, add ground turkey and brown on medium high.  Drain Fat.

 

-Stir in tomato sauce, chili powder, cumin, sea salt & pepper to taste, bring to boil then transfer to crock pot.

 

-Add can of chopped green chiles to crock pot.-Add can of diced tomatoes and beans (drained) to crock pot, stirring everything together.

 

-Cook on low 4-6 hours.  (I’ve done 2 in a pinch).

 

-Garnish chili with chopped scallions, sour cream and shredded cheese before serving.

OK, so we all fall off the healthy wagon sometimes and I feel like I’m holding on by a thread these days.  It was time to regroup!  I kicked off my healthy re-start with a visit to my friend Portia this morning and some tips from Stevan Krstic.

Stevan is a friend of the family and founder + owner of Koi, a hardcore but thoughtful Bay Area boot camp style workout community that truly brings results.

I enlisted Stevan because I know the guy likes to drink wine, eat cheese and to dine at all of the fabulous Bay Area restaurants as much as I do… but he is able to thread it all into a healthy lifestyle.

Stevan was kind enough to share a “go to recipe” which is healthy but… I was so relieved… easy to make and something actually enjoyable to eat!

For cecyj.com readers or first time boot campers, Koi is taking 15% (Promo Code CECYJ15) off the regular price for boot camp and Outdoor Personal Training packages.  In addition, you can always try out the program for a trial week either at the beginning or end of each session.

Thank you to everyone over at Koi and a very special thanks to Stevan.

 

 

 

 

 

 

Salmon with Seasonal Green Vegetables + CHEESE (serves 1)

 

Ingredients:

salmon steak or fillet

seasonal vegetables

olive oil

sea salt

1 fresh garlic clove

anchovy paste

Kunik, Epoisses OR Langre cheese (let the cheese sit at room temperature before serving)

 

Salmon Cooking Instructions:

1. Preheat a large skillet over medium-high heat for 2 minutes

2. Coat the salmon with olive oil.  Place the salmon in skillet, increase heat to high and cook for 2-3 minutes.  Note: For well- done salmon cook for 5 minutes, or until salmon flakes easily

 

Vegetable Cooking Instructions:

1. Cut seasonal vegetables of choice (farmers market vegetables are the best way find fresh + seasonal) rinse and boil in water for a few minutes until soft

2. Place vegetables in a medium skillet with 2-3 tablespoons of olive oil, ½ teaspoon of anchovy paste, 1 clove of garlic sliced thin

3. Stir occasionally adding 1-2 pinches of salt over 4-6 minutes

4.Combine cooked salmon, vegetables and sliced CHEESE

We will be making fresh squeezed lemonade this weekend and trying to stretch as much out of summer as possible… poolside.

Here is my recipe for fresh lemonade.  Nothing fancy, just fresh & yummy.  The kiddos love to help!

I hope you have a perfect weekend with your family and friends.

 

Ingredients

1 cups sugar

1 cup hot water

3 fresh squeezed lemons

1 gallon cold water

 

Prep

In a larger pitcher add sugar and hot water.  Stir until sugar dissolves.

Squeeze the 3 fresh lemons into the pitcher and add cold water.

Stir until well mixed.

Pour & enjoy.

How pretty is this patriotic cake my sister made for the 4^th of July last year?  The recipe is from Barefoot Contessa whose recipes are usually pretty easy to make and always delicious.  You can find the recipe for the Flag cake on Food Network HERE.

I will be taking the rest of this week off to be with my family and friends.  Have a safe 4^th of July holiday with your loved ones.

I’m a little obsessed with this snack these days.  So completely simple… but nutritious, delicious and quick as can be.

Ingredients:

- Gluten Free Sesame Rice Crackers 

- Hot sauce of your choice.  My favorite is Bufalo Picante Especial Mexican Hot Sauce.  The perfect mix of heat and flavor but not overpowering.  We order it by the case from Mexico. Yes, it’s that good!

- Avocado

 

Prep:

Slice Fresh Avocado

Place Avocado on crackers

Drizzle with Hot Sauce

Enjoy!

 

 

Healthy Chopped Miso Ginger Salad

So truth be told, this super healthy salad was inspired by my many trips to the delicious, but probably not so healthy, Benihana.  You know that salad they give you before the shrimp start flying and the chef starts his neat knife tricks?  I’ve spent years craving and trying to re-create their tangy ginger salad dressing and I think I might’ve finally nailed it!  I’ve created my own touches to make this a 100% healthy and a complete meal.  It’s so delicious it almost hurts (I promise).  Enjoy.

Serves 2

Salad Ingredients:

3 cups chopped napa cabbage

2 cups chopped spinach

2 cups chopped red cabbage

1 avocado cut into cubes

½ cup cooked soybeans

 

Dressing Ingredients:

1 large carrot, peeled

1 tablespoon fresh chopped shallot

2 tablespoons, peeled fresh ginger

1 tablespoon Hacho Miso

4 tablespoons rice vinegar

2 tablespoon sesame seed oil

1/3 cup grape seed oil

¼ tsp sea salt

 

Prep:

1.  blend dressing ingredients in the Cuisinart Mini-Prep or blender until smooth.  place dressing in refrigerator to chill.

2.  toss with salad ingredients & serve immediately.

My sister and I are borderline obsessed with Humboldt Fog cheese.  It’s always our “go to” appetizer for special occasions or just a night of talking over a bottle of wine.  The texture is so creamy but the flavor is subtle and simple.

I was very excited when I saw a few recipes include Humboldt Fog cheese on the brilliant cheese makers website, Cypress Grove.  I can’t wait to try some of the recipes although, in my opinion, this cheese is really amazing all by itself.

Enjoy.

Yep, there’s no way around it… the Holidays are over and it’s time to regroup mentally, physically and spiritually.  I actually always love the arrival of a New Year.  I enjoy the time to reflect and prioritize what’s to come.  I also enjoy setting goals and new expectations for myself and my family.

I’m feeling especially excited for the goals I’ve set for 2012 after I had the opportunity to get some expert advice from Sophie Jaffe, the co-founder of Zuddha, a company focused on clean, natural & healthy living.  Sophie is a certified and classically trained vegan/raw chef, holistic nutritionist and yoga instructor.  Along with her business partner Dani, she has cooked for Hollywood icons and strives to bring wellness to each of her clients lives.  Sophie graciously answered all of my questions that were top of mind and most pressing on my family these days.  I hope you enjoy her fun and informative answers.

Best part of your job?

  

 

Helping people adapt to a healthier way of living without feeling like they are compromising on fun, flavor and taste. Working side by side with my business partner, who is also a beautiful friend and person.

 

What did you eat for breakfast today?

 

Superfood porridge (7 grain cereal with goji berries, pumpkin, honey and coconut oil)

Walk me through your day.  How do you make it healthy?

 

 

When I wake up, I spend the first hour with my 15-month-old son. We play, giggle, eat breakfast, then immediately put on clothes and shoes and go outside.  I try to keep the phone away during these times unless something super pending is happening.  He starts my day off with a fresh, pure perspective.  He is beauty and he is light.  I hold that light all day long with me in my pocket… which is my emotional and spiritual health.  As far as my physical health goes, I usually go to the gym right after I leave the house.  Sometimes I bring my son (there’s a child watch) and sometimes I go alone or with my husband.  I try and go 4-5 times per week. It allows me to clear my head and just focus on me before I give my whole day to my clients, business and co-workers.  I love yoga, running and weight lifting.  I get as many raw, vibrant, living, superfood rich foods throughout the day as possible.  I’m constantly fueling on superfood smoothies and regenerating juices so that I can keep my energy levels soaring, naturally.  Coffee makes me crash.  There’s no time for a crash in this business.  Then at night I put my phone away the moment I walk into the house, and focus solely on my son, making dinner for our family and playtime.  Then at the end of the day I try and do at least 10 minutes of yoga or meditation, it allows me to reconnect to my truest/best self and wind down in preparation for the next day of madness and stay grounded.

 

Okay, for the rest of us, what 2 things should we do every day to ward of cancer?

 

 

Eat your greens and superfoods and don’t store up emotions.  LAUGH when you want/need to, cry when you need to, YELL and get ANGRY if and when you need to. Make sure you let go so it doesn’t get trapped in your body.

  

Top 10 anti-cancer foods?

 

 

Any food in the brassica family (broccoli, cauliflower, kale, purple cabbage).  Cacao in its raw form, goji berries, camu-camu, cooked tomatoes, turmeric, ginger root (I sneak it in salad dressings, juice and smoothies), coconut oil & walnuts (GOOD fats are GOOD for you! They rid the body of bad fats which can cause disease in the body).

  

Since there is no magic pill yet, is there a smoothie or juice combination you recommend for kicking cancer’s butt?

 

 

GREENS IS KEY.  Low sugar.  I’d say take a half a banana, a 1/2 cup of blueberries, 1/4 cup goji berries, pinch of turmeric, 1/2 ounce fresh ginger root, handful of kale, handful of spinach and lots of ice.  Blend.  Ciao, cancer!

 

 

Thinking I might need to invest in a juicer.  Which one do you love? 

 

I have a very simple Breville.  I love it.  Find one that’s easy to clean or you’ll never ever juice!

 

My family likes to eat meat.  Are there some healthy options?  Does grass fed beef matter?  What about antibiotics or additives?  What should I look for?

 

You want to get an antibiotic free, as natural, organic as possible meat.  Eat it in moderation and you’re good to go.  Make sure when you eat meat you balance it with your next meal.  If you know you’re having a steak dinner, fill up on alkalining foods all day (veggies!).

 

Favorite destination or resort for a healthy vacation?

 

 

I LOVE Thailand.  I can’t wait to go back again!

 

 

Blog, book or magazine you love for healthy eating recipes and inspiration?

 

Hmmm.  To be honest, I don’t have a ton of extra time to read… and magazines don’t really have the most up-to-date ways to eat/prepare food.  So I’d have to say the best inspiration is going to the farmers market and discovering new food and  then taking it to the kitchen and experimenting!

 

What is your perfect healthy and delicious date night in Venice or Santa Monica, California?

 

 

 Juliano’s “Planet Raw” in Santa Monica.  Raw, vegan, BEAUTIFUL food presentation and always inspiring.  I go home and recreate dishes the next day!

 

Your unhealthy indulgence? 

 

 

[...as I swallow a bite] vegan ice cream!!!!!!!!!  Purely decadent mint chip!  raw, vegan, chocolate!  mmmm!