GAME DAY SPREAD

We are so excited! Go Birds! I’ll be at Joy’s on Sunday and I’m sharing my go-to sides, minus my main which is always my homemade meatballs. I’ll be real- Bob’s cooking (he should have been a chef) and we’ll probably order Boos Philly cheesesteaks, too.

I’m in love with a spicy, chunky guacamole and have been known to get after some wings too... but game day eats are always best in moderation. I dabble but I don’t indulge too much and I always keep my side dishes healthy.

The Super Bowl will on air for almost 4 hours Sunday, so here’s a few options I’m making for some crunch, some umami, and some sweetness that will leave not leave you bloated on Monday.

VEGGIE SPRING ROLLS

Image via Getty Images

Ingredients

• 1 1/2 cups julienned veggies (I like cucumber, zucchini, carrots, and bell pepper)

• 1 bunch fresh cilantro

• 1 bunch fresh mint

• 1/2 cup vermicelli noodles

• 8-10 whole spring roll rice papers

• These are great just as veggie, but adding cooked shrimp, cooked ground chicken, or spiced cooked tofu are all good options to bulk them up.

Peanut Sauce

• 1/3 cup creamy peanut butter

• 1 Tbsp soy sauce (tamari if gluten-free)

• 1-2 Tbsp agave or honey (depending on preferred sweetness)

• 1 Tbsp fresh lime juice

• 1 tsp Sriracha

Directions

1. Start by preparing vermicelli noodles per the package, drain and set aside.

2. Whisk all peanut sauce ingredients. Add hot water to thin if necessary 

3. Immerse rice paper in a skillet of hot water to soften for about 10-15 seconds.

4. Transfer rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 

5. Place a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs on the bottom third of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

6. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

7. Serve with peanut sauce and sriracha or hot sauce of choice.

BELL PEPPER "NACHOS"

Image via FoodGawker

Ingredients

• 4 bell peppers, cut into small wedges

• 2 tbsp. extra-virgin olive oil

• 1/2 tsp. ground cumin

• 1/2 tsp. chili powder

• 1/4 tsp. garlic powder

• Kosher salt

• Freshly ground black pepper

• 2 1/2 c. shredded cheese (Monterey Jack,

• cheddar, or any vegan option will work)

• 1/2 avocado, sliced

• 1 c. salsa (I like pico de gallo)

• 1/2 c. pickled jalapeño slices

• Lime wedges, for serving

Directions

1. Preheat oven to 425° and line two small baking sheets with foil.

2. Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.

3. Top bell peppers with both Monterey Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.

4. Top with avocado slices, salsa, and pickled jalapeños. Squeeze a lime wedge on top and serve with more lime wedges.

DRUNKEN STRAWBERRIES

Ingredients

• 2 pounds strawberries

• 1 tablespoon agave

• 1/2 teaspoons kosher salt

• 1 cup tequila

• 1 lime , juiced and zested

Directions

1. Trim strawberries and cut them in half.

2. In a large bowl add the strawberries, agave, salt, tequila, lime juice and zest together.

3. Let sit for 20 minutes before serving. These are great as a garnish for a cocktail, or on their own. Make sure you have a DD!

SLB GREEN HUMMUS

Originally posted Feb 2021. This week I’m sharing my green hummus recipe that I’ve been holding because it’s perfect for watching the Super Bowl. I’ve been making regularly since the lockdown began and I love having this on hand - Mars loves it (and it’s not pizza or pasta!) and I eat it with crudités as a snack. Any olive oil will do but I’ve been using Wonder Valley Olive Oil and I love it. It’s buttery, fresh and herbaceous - it really tastes alive. The olives are hand-picked young, yielding a greener oil full of polyphenols—a powerful antioxidant.

Ingredients

• juice of 1 large lemon

• 1/4 cup tahini

• 1/4 cup olive oil (I love Wonder Valley)

• 1 can chickpeas, drained and rinsed

• 1/2 cup frozen baby sweet peas, thawed

• 1/2 cup chopped fresh cilantro (plus more to taste)

• 1-2 garlic cloves

• salt to taste

• 3 tablespoons water

Directions

Put everything except the water into a food processor or high speed blender for approx 1 min. then add water while blending until desired creaminess is reached. 

* Tip: Mince or chop the garlic, then let it rest for ten or fifteen minutes. This will allow for the production of allicin, a phytochemical responsible for garlic’s anti-inflammatory, anticancer, and immune-boosting properties.

SLB GREEN SHAKSHUKA

We lightened up Parachute’s fresh and herbaceous green Shakshuka recipe and it’s seriously next level. It’s easy to throw together and perfect for brunch or breakfast in bed. Serve with a pita or baguette or cut the processed carbs all together and sub in SLB Bread.

Ingredients

• 1 tablespoon ghee or olive oil

• 2 large leeks, halved lengthwise

• 1 fennel bulb

• 1 clove of garlic

• One bunch of spinach

• Handful of fresh herbs such as cilantro, dill, and / or parsley 

• 1 tsp each of whole fennel seeds and whole cumin seeds

• Salt + pepper

• 4 eggs 
  

Directions

• In a small skillet, toast spices until fragrant over medium heat - about 2-3 minutes. Crush with mortar and pestle or use the bottom of a jar to gently crush on a cutting board. Set aside. 

• Preheat large skillet over medium heat, and preheat oven to 350.

• Remove stalks and fronds of fennel bulb and cut in half. Remove core and dice. Slice halved and washed leeks, and peel and mince garlic. 

• Add oil, chopped vegetables, and crushed spices to skillet and saute, stirring occasionally until tender, about 10 minutes. Season with salt and pepper. 

• Add spinach and stir to wilt. 

• Create 4 wells in the veggies using the back of a spoon.

• Carefully crack an egg into each well, then transfer to the oven. Bake, checking occasionally until whites are cooked through and yolks are still runny, about 8 minutes. 

• Top with chopped herbs and crumbled feta cheese and serve with pita or baguette.

SLB Stuffed Poblano Peppers

This has been in our weekly rotation for almost two years but I wanted to bring it top of mind as it’s so delicious and perfect for Taco Tuesday. It makes the most delicious and healthy (with just a little heat) stuffed poblano peppers you'll ever taste. The best part is that the people in your life will also love these and you’ll have plenty of filling left over for burrito bowls in a pinch.

Ingredients

• 4 poblano peppers halved and seeds removed

• 1 pound turkey, lean ground beef OR tofu

• 1 teaspoon each ground cumin, chili powder, garlic powder

• 1 cup cooked cauliflower rice or brown rice 

• 1/2 cup canned black beans, drained

• 1/2 cup frozen or canned corn, drained

• 1 15-ounce can diced tomatoes (I prefer fire-roasted), drained

• 1 4-ounce can green chiles, diced

• 1/4-cup (or just a sprinkle) grated mozzarella, Cotija or cashew cream

• Sea salt and ground black pepper to taste

Instructions

1. Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step. 

2. Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through. 

3. Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving. 

LAUREN BOGGI'S MATCHA BEAUTY TONIC

Remember this recipe from April 2020? I still drink it almost daily and thought that it’s the perfect time to revisit it.

Spring in quarantine is the perfect time to establish (or re-establish) a self-care routine. Self-care doesn’t have to mean a luxurious day at the spa or come with a heavy price tag. It can be super simple. For example, I've been enjoying this Matcha Beauty Tonic every morning with my phone and computer turned off.

I love matcha. It provides a delicious nutrient-rich energy boost pre and post -Studio LB. And it has so many amazing benefits. It gives you the zip of coffee without raising your heart rate.  It also keeps you satiated and works as a fat blocker by blocking the ability of digestive enzymes to break down fat, a step necessary for fat to enter our cells. So instead of absorbing and storing the fat, it gets passed through the body. Matcha is also rich in chlorophyll, which alkalizes and detoxifes the blood. By increasing its pH, the body has a better chance of getting more oxygen and nutrients to cells for healing. I notice that my skin looks more radiant and I feel revitalized when I drink it.  

Spring Matcha Beauty Tonic

Ingredients
1/2 tsp. matcha
Choice of nut or oat milk to taste
1/4 tsp. ashwagandha (adaptogen/stress relief)
1/4 tsp. reishi (superfood/immune booster)
1/4 tsp. mesquite (superfood/blood sugar stabilizer and protein)

Directions
Scoop matcha powder (start at 1/4 tsp. then adjust according to your taste), ashwagandha, reishi, and mesquite into a cup. Fill cup with hot water, and then whisk in your choice of milk until it starts to froth.

SLB EXTRA GREEN SOUP

I’ve been making this soup for years and it began as a means of using up collards, celery, and other greens that were in my fridge, and it’s become a recipe that feels new with each change of the season and is especially a great transitional recipe between winter and spring.

It’s easy to make, good hot or cold, and the flavors are mellow. If you’re looking for an easy, healthy way to eat more greens–one that’s neither a smoothie nor a salad–this soup is the answer.

This soup is light so if you’re looking for more heft you can top it with rice, quinoa, legumes, or pepita as a means of adding texture and weight.

Ingredients

• 4 cups vegetable stock

• 1-2 cups escarole (chopped)

• 1-2 cups broccoli florets (chopped)

• 2 large handfuls of spinach

• 1 onion (diced)

• 1 large handful of collard greens or kale, (chopped & stems removed)

• 3 celery stalks (diced)

• 1/4 cup parsley or cilantro (chopped)

• 2 Tbsp of olive oil

• 1-2 lemon or lime (squeezed)

• 1-2 tsp black pepper

• 1 tsp Bragg liquid aminos or sea salt

Directions

Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-5 min until it begins to golden. Add the celery and saute for 1-2 more min. Add the broccoli, salt and pepper and sauté for 1-2 more min. Add the vegetable stock and simmer for about 10 min, until the broccoli is tender. Add the escarole, spinach and kale and simmer for 2-5 more min, then remove from the heat. Stir in the chopped parsley or cilantro and transfer to your high speed blender or use an immersion blender. You may need to blend in two batches depending on the size of your blender. Add more vegetable broth, salt and pepper as needed to reach desired consistency and seasoning.

SLB SHAMROCK SHAKE

This week I’m sharing my healthy Shamrock Shake recipe. It’s simple, dairy-free, vegan, and St. Patty’s appropriate but this delicious minty smoothie can be enjoyed anytime of the year. I make this for Mars a few times a month and he prefers oat milk and no cashews (photo above), but if you add cashews the consistency is thicker like a shake and it will keep you full, longer.

Ingredients

• 1 large handful of spinach

• 1 handful of fresh mint (approx 6-8 leaves)

• 1/4 avocado

• 1 cup of oat milk (or milk of your choice)

• 1/4 cup raw cashews (optional)

• 1/2 banana

• Ice

Directions

Put everything except the water into a food processor or high speed blender for approx 1 min. until desired creaminess is reached. 

*Tip: Use pre-cut frozen banana if you’d like the smoothie will be thicker like a shake. If you do add cashews you might have to increase the amount of milk, or add water.

SLB INSTANT MATCHA MILK

This week I'm sharing my instant matcha milk - a quick and easy, dairy-free cashew milk matcha that's made in the blender. I love matcha. It provides a delicious nutrient-rich energy boost pre and post-SLB. And it has so many amazing benefits. It gives you the zip of coffee without raising your heart rate. It also keeps you satiated and works as a fat blocker by blocking the ability of digestive enzymes to break down fat, a step necessary for fat to enter our cells. So instead of absorbing and storing the fat, it gets passed through the body. Matcha is also rich in chlorophyll, which alkalizes and detoxifes the blood. By increasing its pH, the body has a better chance of getting more oxygen and nutrients to cells for healing. I notice that my skin looks more radiant and I feel revitalized when I drink it regularly.

LB'S MATCHA BEAUTY TONIC

Spring in quarantine is the perfect time to establish (or re-establish) a self-care routine. Self-care doesn’t have to mean a luxurious day at the spa or come with a heavy price tag. It can be super simple. For example, I've been enjoying this Matcha Beauty Tonic every morning with my phone and computer turned off.

I love matcha. It provides a delicious nutrient-rich energy boost pre and post -Studio LB. And it has so many amazing benefits. It gives you the zip of coffee without raising your heart rate.  It also keeps you satiated and works as a fat blocker by blocking the ability of digestive enzymes to break down fat, a step necessary for fat to enter our cells. So instead of absorbing and storing the fat, it gets passed through the body. Matcha is also rich in chlorophyll, which alkalizes and detoxifes the blood. By increasing its pH, the body has a better chance of getting more oxygen and nutrients to cells for healing. I notice that my skin looks more radiant and I feel revitalized when I drink it.  

Spring Matcha Beauty Tonic

Ingredients
1/2 tsp. matcha
Choice of nut or oat milk to taste
1/4 tsp. ashwagandha (adaptogen/stress relief)
1/4 tsp. reishi (superfood/immune booster)
1/4 tsp. mesquite (superfood/blood sugar stabilizer and protein)

Directions
Scoop matcha powder (start at 1/4 tsp. then adjust according to your taste), ashwagandha, reishi, and mesquite into a cup. Fill cup with hot water, and then whisk in your choice of milk until it starts to froth.

TRICK OR TREAT

How are there only two weeks until Halloween? It seems impossible, and yet here we are halfway through the Studio LB October program and getting ready to celebrate. Whether that means hitting up a sexy low-lit costume party or going door to door trick-or-treating with your little Buzz Lightyear/Baby Shark/Wonder Woman, Halloween goes hand in hand with sugary and boozy indulgences. Give yourself some grace and go ahead having a spiked hot cider or Reese’s cup, but I also wanted to share two of my favorite Studio LB approved Halloween treats that won’t undermine your progress.

For Mars - Candy Corn Popsicles

Hot Take: candy corn is not good. At all. Sorry, not sorry. But these popsicles have the pretty color scheme of candy corn and actually taste good so it’s a win win. Frozen or fresh fruit both work for this recipe, and this fills about 10 molds.

Ingredients

• 1 cup coconut milk (from a 15 oz. can)

• 1 teaspoon agave syrup

• 1 cup diced pineapple

• 1 cup diced peaches

• 1/2 cup water

Directions:

• Add agave to coconut milk to taste - you want it sweet but not overwhelming. Fill 1/3 of the popsicle molds with coconut milk. Insert popsicle sticks and top and place in the freezer with mold cover to freeze completely.

• Puree pineapple in blender or food processor with just enough water until thick and smooth. Fill the second third of the ice pop mold with the pineapple. Freeze.

• Puree frozen peaches in blender or food processor with enough water until thick and smooth. You may want a few more drops of agave here to sweeten. Fill the pop molds the rest of the way up and freeze.

• Release pops by running briefly under warm water.

For Me & Jordan - Smoky Spooky Szn

We take Mars down to West Hollywood for trick or treating, since our hood would require a serious hill hike to get a haul of candy. After we get home and put our sugar crazed child to bed, we’re planning to have this delicious cocktail outside together and decompress. Something about the smokiness in mezcal reminds me of cooler temperatures, so it just feels right for Halloween. We like to load up this margarita-ish cocktail with ground turmeric for its anti-inflammatory qualities.

Ingredients:

• 2 oz mezcal

• 1.5 oz fresh squeezed orange juice 

• 1 tsp ground turmeric

• 3 tsp agave syrup

• lime wedge & coarse salt to garnish

Directions:

• Mix mezcal, orange juice, turmeric and agave over ice in a cocktail shaker and shake.

• Wet glass rim with lime wedge, and salt the rim with a mix of ground turmeric and coarse salt.

• Serve over ice & enjoy

SLB Meze Plate

Meze makes the perfect party spread - It’s fun, bursting with flavor, and SO great for you. Our Meze plate combines falafel, hummus, and an Israeli salad (my fave). It’s delicious, healthy, easy to prepare and great for dinner or lunch. I like to make a larger batch so that I have enough for a few easy meals throughout the week.

Spicy Falafel

2 cups of cooked lentils (It’s best to leave a tiny bit of crunch versus overcooking the lentils)

1 cup of chopped cilantro (stems included)

1 cup of chopped parsley (stems included)

juice of 1/2 of small to medium lemon

4 tsp of olive oil

1 clove of garlic

1 tsp of cumin

1 tsp of salt

2-3 tbsp of almond flour

Preheat oven to 350 degrees. Blend all ingredients except for the almond flour in your food processor or high speed blender. You want to leave some larger pieces of lentils when blending. Next, mix in 1-2 tbsp almond flour. Test a sample to see if if the mixture sticks together when you roll it into a ball, if it doesn’t add more almond flour. Take about a tablespoon at a time, roll in into a ball and place on your baking sheet. Press each ball down to slightly flatten. Bake for 10-20 minutes until golden brown and then flip and cook for another 5-10 minutes until both sides are lightly browned.

Hummus

I like to use the Vitamix recipe (below) because it’s fast and easy or buy store bought hummus for the sake of time.

2 cans of chickpeas, liquid reserved from 1 can

1/4 c. sesame seeds

1 tbsp of olive oil

1/4 c. lemon juice

1 garlic clove

1 tsp cumin

1/8 tsp salt

Place ingredients in your Vitamix or high speed blender in the order they are listed in. Increase to max speed and blend for 1 minute. Season with paprika (optional).

Med Salad

2 large cucumbers

5-7 roma tomatoes

1/2 red onion

1 /2 cup parsley chopped (stems included)

1 lemon juiced

Salt and pepper to taste.

Chop the cucumbers, tomatoes, red onion and parsley into small pieces and place in medium mixing bowl. Mix in lemon juice, salt and pepper.

Tuna Wrap

Ingredients

1 5 oz can of sustainable tuna

1 collard

1 tbsp dijon mustard

1/4 avocado

1 hardboiled egg, diced

1 dill pickle spear, diced

2 tbsp carrot, julienned or diced

2 tbsp celery, diced

salt and pepper to taste

1 bunch of asparagus

olive oil

salt and pepper to taste

Directions

Tuna Wrap

1. Trim collard green stem so it's thinner and easier to roll. Set aside.

2. In a small bowl add tuna, diced egg, pickle, celery, carrot, avocado, and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.

3. Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold bottom up and then fold sides inward or reverse. Cut in half if eating immediately.  Wrap in wax paper and store in fridge if batching.  

Asparagus

Preheat oven to 400 degrees. Wash asparagus, toss with olive oil, salt and pepper and roast until tender (about 15-20 min).

Prep Time: 20 minutes
Cook Time: 20 minutes
Storage: Best eaten fresh.

Bikini Ready Soup

This soup is adapted from a recipe on Cookie and Kate. I love it because it’s healthy but hearty and will leave you feeling full for hours.

Ingredients

2 tsp olive oil

1 onion (yellow or white), diced

3-4 celery stalks, chopped

3-4 carrots, chopped

4 garlic cloves, minced

2 jalapeños, diced (leaves seeds for extra spice or remove seeds for a milder soup)

4 cup of water

1 28ox can of diced tomatoes

1 15 oz can of black beans (rinsed)

2 tsp cumin

2 tsp of sea salt

1/2 cup of dry uncooked quinoa (rinsed)

1/4 c. fresh cilantro

Freshly ground black pepper

Pinch of cayenne (optional)

Directions

1. Heat olive oil in medium to large pot and add onions, garlic, celery, carrots and jalapeños and sauté for 5-8 minutes on medium heat until they are tender and onions are translucent.

2. Add the remaining ingredients and bring the soup to a boil. Once boiling , cover the pot and lower heat to a simmer. Cook for about 15-20 minutes until the quinoa is fully cooked.

Prep Time: 20 minutes
Cook Time: 25 minutes
Storage: Let cool completely and store in fridge for up to 3 days and the freezer for up to 3 months.

LB Zoodles

As soon as the weather starts to warm up, I can’t get enough zoodles. This flavorful dish is low in fat and carbs but full of healthy micronutrients like vitamins, minerals and antioxidants. It tastes great, and it’s easy to make. Zoodles with a dairy-free pesto is my all time favorite, but sometimes I like to switch it up and swap in a marinara sauce or a creamy, cashew cheese alfredo (recipe coming). You can’t go wrong!

Ingredients

1 tsp olive oil

1 large or 2 small spiralized zucchini

Dairy Free pesto (Whole Foods makes good one) or sugar free marina sauce

1/4 cup cherry tomatoes (halved)

1/8 pistachios (optional, but best w/ pesto)

Freshly ground black pepper

Salt

Directions

1. Cook protein of your choice to your liking.

2. Heat olive oil in medium to large pan on medium. Add the zoodles and sauce of your choice. The zucchini will release water which will help thin the sauce. Sauté for 3-7 minutes until sauce is warm and zoodles are tender. I prefer my zoodles on the crispier side, so I try to avoid overcooking. Add cherry tomatoes and cook for 30 more seconds.

3. Transfer to a bowl or plate, mix in pistachios (optional) and top with your protein.

Prep Time: 5-20 minutes (depending on whether you need to spiralize your zucchini)
Cook Time: Under 10 minutes
Storage: Best eaten fresh

Crispy Roasted Chickpeas

These are SO simple to make and totally addictive! Mars loves these but I don’t tell him that they are full of fiber, zinc, folate and protein. You can use any spice you like. I prefer mine simple with just sea salt OR bagel spice mix. Rosemary is a nice addition, as well.  This recipe makes three servings. Enjoy!

Ingredients

15 ounce canned chickpeas

2 tsp. olive oil

1/2 tsp. sea salt or bagel spice.

Directions

1. Preheat oven to 400 degrees.

2. Drain chickpeas, rinse, and pat dry (the drier, the better)

3. In a bowl, mix salt/spices + olive oil together.

4. Add chickpeas to bowl and stir to coat chickpeas with spices of your choice and olive oil. 

5. Lay flat on a foiled baking sheet and bake for 45 minutes, making sure to give the pan a shake 1/2 way through so that the chickpeas crisp up evenly.

LB's Blueberry Protein Muffin

I originally called these cupcakes, but they’re actually muffins. And these muffins are healthy, full of protein via the eggs and protein powder, and really do the trick when you’re craving something carb-y and cake-y.

Ingredients

3 eggs (separate egg whites from the yolk)

3 tbsp of monk fruit sweetener (optional)

1 tsp vanilla

juice of 1/2 lemon

handful of blueberries

2 cups almond flour

2/3 cup unsweetened almond milk (vanilla or plain)

1 scoop of vanilla protein powder

1 tsp baking powder

vegetable oil spray.

Directions

1. Preheat oven to 350. Beat egg whites by hand or electric mixer until they form white peaks, approximately 2 minutes.

2. Add the monk fruit (optional), and mix for 1 minute.

3. Add egg yolks, vanilla, and lemon juice and mix until blended.

4. Add almond flour, almond milk, protein powder and baking powder

5. Add blueberries

6. Spray muffin pan with oil and add mixture until 3/4 covered.

7. Bake for 25-30 minutes. Let cool and enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes
Storage: Let cool completely and store in an airtight container. Freeze extra muffins for up to 1 month.

Dijon & Panko-Crusted Salmon

Salmon is my go-to fish, with great sources of DHA, the omega-3 fatty acid that is essential for brain development and selenium. Baked salmon slathered with Dijon is probably one of my favorite ways to eat salmon. It’s incredibly easy, flavorful, and the Dijon and panko crust keeps the salmon moist, light and flaky. It’s the perfect healthy dinner recipe and it can be made in under 30 minutes.

Ingredients

One 6-8 oz wild salmon fillet ( I love Norwegian or Sockeye)

1/2 - 1 tbsp Dijon mustard (I only use Maille with this recipe )

1 tbsp Panko (I love Ian’s)

salt and pepper

Cauliflower:

1 head of cauliflower chopped into florets and washed

1-2 tsp olive oil

salt and pepper

Directions

1. Preheat oven to 425.

2. Line baking dish or banking sheet with parchment paper or aluminum foil. Place fish skin down on baking sheet.

3. Season salmon with salt and pepper then coat the top of salmon with Dijon mustard and spreak evenly. Top with panko and bake for 15-20 min or until just cooked through and flaky and panko slightly browned.

4. Remove and allow salmon to rest for 5-10 minutes.

5. Add cauliflower florets to mixing bowl with olive oil, salt and pepper. Toss until it is evenly coated. Add to baking sheet and bake for 20-30 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Storage: Let cool completely and store baked fish and cauliflower in fridge for up to 3 days.

Photography via Epicurious

LB's Minestrone Soup

Warm up with this plant-based and blender-made minestrone soup! Minestrone is a hearty Italian veggie soup usually made with a tomato broth and rice or pasta.

Minestrone was traditionally made to use up leftover veggies, so you can use any seasonal vegetables and greens you have on hand. I used zucchini for the soup you see above, and it was perfect. It’s easy to make (20 minutes), it’s filling and pairs really well with a salad for lunch or dinner. This recipe yields eight cups so reduce by half if you’d prefer less. I batch cook this on Sunday and enjoy throughout the week. One cup is approximately 100 calories, 2.5g fat, 2g of sugar, and 6g of protein. Enjoy!

Ingredients

• 2 cups chicken broth

• 3 Roma tomatoes, quartered or 1 can diced tomatoes

• 1 cup spinach

• 1/2 garlic clove, peeled

• 1/2 small carrot

• 1/2 small onion, peeled and halved

• 1 stalk celery stalk, halved

• 1/8 tsp. black pepper

• 1/8 tsp. dried oregano

• 1/2 tsp dried thyme

• 1/2 tsp. salt or Jake’s Prime

• 2 tbsp. tomato paste

• 1/4 cup chick peas, drained

• 2 cups chopped seasonal vegetables (yellow squash, zucchini, butternut squash, green beans or peas all work), cubed and steamed.

• 1 cup kidney beans, drained

• 1/2 cup fresh or canned corn

• 1/4 cup grated Romano cheese (optional)

Directions

1. Place the broth, tomatoes, spinach, garlic, carrot, onion, celery, pepper, oregano, basil, salt, and tomato paste into high speed blender and secure lid.

2. Turn machine on and slowly increase speed to high.

3. Blend for 6-7 minutes or until steam escapes from lid.

4. Reduce speed and add steamed veggies, chick peas, kidney beans, corn and cheese.

5. Leave beans and zucchini whole or blend for 10-20 seconds.

LB's Med Stuffed Peppers

Katie and I developed this recipe in LA and it's AMAZING.  It seems like a PITA, but it's not if you prepare your quinoa and lentils ahead of time.  I like to make a batch on Sunday; t's great stuffed in the peppers as the recipe calls for, in collards, or over greens with feta.  

Ingredients:

4 bell peppers

1  yellow/white onion (diced)

3 cloves garlic (minced)

1 jalapeño (diced)  *optional 

3-4 handfuls of spinach

1 (14.5oz) can of fire-roasted tomatoes

1 c. cooked quinoa 

1 c. cooked lentils

3/4 cup of cilantro

1 handful fresh basil 

1/2 lemon juiced

oregano, red pepper flakes, salt, & peper to taste

Instructions: 

1. Prepare quinoa and lentils if they are not already cooked. 

2. Preheat oven to 400 degrees.  

3. Add 1 tbsp of olive oil to a skillet over medium heat. Once warm add onion and garlic and sauté for 3-4 minutes.  Next add diced jalapeño and sauté for 1-2 minutes.  

4. Add spinach and cover with a lid.  Stir occasionally until all of the spinach is wilted. 

5. Add the fire roasted tomatoes and mix well. Cook for 1-2 minutes then remove from the heat.

6. Wash the bell peppers, cut the tops off, remove inside seeds.  Sprinkle a little olive oil on the baking dish and lay the peppers out.  (I like to do this while the spinach cooks.)*

7.  Add quinoa, lentils, cilantro, basil, lemon juice, spices and sautéd veggies to a mixing bowl.  Mix well and taste. Add more spices to your liking. 

8. Scoop into bell peppers, cover w/ aluminum foil and bake for  approx. 30 minutes. Cook longer if you like you bell peppers softer, cook shorter to keep them crunchy.

LB's cassava PANCAKES

Of course you CAN!  Last week, this recipe went out to my Spring Training fam.  These healthy pancakes are delish, guilt-less, and you have options to control dairy and sugar.  This was Mars's plate (above) but I like mine loaded with berries.  

Cassava flour is a grain-free, whole food based flour and it's awesome because it mimics gluten so the pancakes come out all thick & fluffy. It’s made by dehydrating and then grounding the cassava root.  Makes 7-10 pancakes.  Enjoy!

Ingredients
3 eggs
¼ cup coconut oil, melted
¼ cup Greek yogurt or unsw. van. almond milk (if you're dairy-free)
1 tbsp coconut sugar (opt)
¾ cup cassava flour
1/4 tsp cinnamon
1/4 tsp cardamom
½ tsp baking soda
¼ tsp salt

Instructions
1. Mix eggs, coconut oil, yogurt/almond milk. 
2. Add the cassava flour, coconut sugar, baking soda, spices and salt; mix well. 
3. Cook for approx 2 min. per side on a greased skillet over med. heat, or until brown & cooked through.
4. Serve w/ fresh fruit & maple syrup (opt).