SLB BREAKFAST BLONDIES

Our new favorite grab-and-go breakfast are these blondies. They’re healthy (although not so low in sugar), hearty and delish. Made with almond butter, chia and flaxseed, they’re grain-free, protein packed and are perfect if you’re trying to steer your summer eating habits in the right direction.

Ingredients

5 tbsp. ghee, butter or coconut oil plus more for pan (or sub with 3 tbsp applesauce)

1 cup chopped walnuts or cashews

2 tbsp cup creamy unsweetened almond butter

1/3 cup pure maple syrup

2 tbsp. flaxseed meal

1 tbsp. chia seeds

2 tsp. vanilla extract

1 tsp. sea salt

1/2 tsp. baking powder

2 eggs, 1 egg white

Directions

1. Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

2. Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, chia, vanilla, salt, and baking powder to hot brown butter/ghee/coconut oil and whisk until smooth. Add eggs and whites one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

3. Bake blondies until top is puffed and lightly browned and a toothpick inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

4. Remove blondies from pan using parchment overhang. Cut into squares.

SLB VEGAN KALE CAESAR SALAD

I adore this lighter take on the classic NY Times Caesar salad. Blended raw cashews make up the base in this version, along with mustard, miso paste and caper brine to achieve that classic tangy-salty-punchy balance that we love. Crispy roasted chickpeas and hand-torn croutons (optional) add a crunchiness that marries well with the velvety dressing.

INGREDIENTS

FOR THE SALAD:

• 1-2 pita or flatbread, torn into 1-inch pieces (about 2 cups)

• ¼ cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried

• 1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)

• 1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)

FOR THE DRESSING:

• 1 cup whole (un-roasted) cashews

• 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)

• ¼ cup nutritional yeast, plus more for serving

• ¼ cup fresh lemon juice (from 1 to 2 lemons)

• 2 garlic cloves

• 2 teaspoons brine from a jar of capers

• 1 teaspoon Dijon mustard

• 1 teaspoon white miso paste

• ¾ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.

2. While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).

3. In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

LAUREN BOGGI'S 6:15AM JUICE

I enjoy celery juice almost every morning around 6:15am. I love the taste but I really love the way it makes me feel even more so I’m a believer. My recipe is simple - I juice one head of celery and one medium to large lemon and drink before coffee.

Ingredients
1 head of celery
1/2 of one medium/large lemon

You’ll find a lot of research about the healing benefits of celery, but do your own research and decide for yourself. I recommend giving it a try and seeing how you feel after starting your day with it. Check out these benefits:

1. Celery Juice contains powerful anti-oxidants and cancer-fighting compounds. Celery contains a flavonoid called apigenin, which has been shown to kill cancer cells. The polyacetylenes in celery interestingly contain chemo-protective compounds that help to reduce toxicity while boosting immunity and help slow the growth of mutated cells.

2. Celery Juice heals and activates the gut by restoring hydrochloric acid which helps us digest things faster and more efficiently. Celery juice helps raise stomach acid, which is necessary to help break down food, especially protein. Especially good for those on a high protein diet. If our stomach acid is low, the body has to use more resources to digest that food, often leaving us feeling tired and lethargic. Celery juice has the ability to significantly replenish depleted levels of gastric mucus that is needed in the stomach lining to heal and prevent ulcers and acid reflux.

3. Celery Juice lowers cholesterol. Celery contains a compound called 3-n-butylphthalide (BuPh) that has been reported to have lipid-lowering action, reducing the bad cholesterol (LDL) in our bloodstream.

4. Celery Juice is a natural anti-inflammatory. It contains Polyacetylene which reduces chronic joint pain, gout, and rheumatoid arthritis. Not only does it soothe the body, but it is also believed to soothe the nerves, with calming and relaxing properties.

5. Celery lowers blood pressure. Research shows that celery helps lower high blood pressure by acting as a smooth muscle relaxant, improving the flow of calcium and potassium in cells, allowing blood vessels to expand and contract with greater ease.

6. Celery juice aids the Liver. Celery juice improves liver function by increasing the production of enzymes. Studies show that celery helps reduce fat build-up in the liver. The nutrients in celery protect the liver, and actually, help the liver produce enzymes that help flush fat and toxins out.

7. Celery juice improves digestion by increasing circulation in the intestines, getting things going and moving. It’s good for constipation, bloating, puffiness and water retention, acting as a gentle, mild, natural laxative and diuretic.

8. Celery Juice reduces glucose levels. Research shows that compounds found in celery can help reduce glucose levels with no increase in insulin.

9. Celery Juice is alkalizing. Celery is one of the most alkaline foods you can eat! Research suggests that an alkaline diet lengthens life and prevents chronic diseases.

10. Celery juice is highly nutritious. Celery is loaded with essential minerals and vitamins such as folate, potassium, vitamin B6, vitamin K and vitamin C. A cocktail for the skin. The luteolin in celery protects skin from the inside and prevents UV-induced damage. Some swear by celery’s skin healing properties, saying that it helped clear up skin conditions like psoriasis and acne.

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. 

SLB SEAWEED SALAD

I love seaweed. It’s one of the most mineral-rich and nutrient dense healers and is really easy to work with but most of us don’t eat much of it beyond sushi because we know what to do with it. Seaweed is full of natural iron, helps regulate the thyroid and is so replenishing. It’s perfect if you’re working out and sweating a lot this summer. Try this simple and delicious 10-min recipe. Arame is really mild seaweed and this salad is great as a side or a main by pairing it with your protein of choice.

Seaweed Salad
1 cup of dried arame seaweed
4 cups water
3 Persian cucumbers, thinly sliced
1-2 large carrots, shaved thin

Dressing
2 tbsp tamari (Bragg liquid aminos works, also)
2 tbsp rice vinegar
1/2 tsp toasted sesame oil
1 tsp toasted sesame seeds
1/4 cup water

Soak arame in water for 10 minutes and place aside while you prep salad. Combine sliced cucumber and carrots in a mixing bowl. In a small bowl whisk together dressing ingredients. Strain arame and add to cucumber-carrot mixture. Pour in dressing, add sesame seeds and toss w hands. Serve!

SLB CARNITAS & KALE SALAD

This week’s member recipe is inspired by my love of tacos AND a meal that feeds everyone in your family (tacos for all and a kale salad and the chicken for me). The tacos above are dressed with lime and a bit of sour cream for the dads.

Ingredients

CARNITAS

• 2 pounds chicken breast

• 1 tablespoon sea salt

• 1½ teaspoons freshly ground black pepper

• 1½ teaspoons ground cumin

• 1½ teaspoons smoked paprika

• 1½ teaspoons chili powder

• 1½ teaspoons garlic powder

• 1½ teaspoons dried oregano

• 1 cup chicken broth or water

• 2-3 bay leaves

• ½ white onion sliced

• 2 tablespoons olive oil

CILANTRO-PEPITA DRESSING

• 1 (7-ounce) can diced green chiles

• 3 tablespoons pepitas

• 2 garlic cloves, peeled

• 3 tablespoons cotija cheese (optional)

• 1 teaspoon freshly ground black pepper

• ½ teaspoon sea salt

• 2 tablespoons freshly squeezed lime juice

• 1/3 cup olive oil

• 1 tablespoon red wine vinegar

• Leaves from ½ bunch fresh cilantro (no stems)

• ¼ cup cold filtered water

QUICK PICKLED VEGGIES

• 1 cup filtered water

• ½ cup apple cider vinegar

• 1 tablespoon coconut sugar

• 1½ teaspoons sea salt

• 1 red onion, thinly sliced

• veggies of your choice (I usually choose carrots, onions and cucumber)

SALAD

• 8 to 10 cups chopped, stemmed kale (or romaine)

• 2 avocados, pitted, peeled, and diced

• ½ cup roasted pepitas

• ½ cup crumbled cotija cheese (optional)

Directions

1. To make the carnitas, season the chicken with the salt, pepper, cumin, smoked paprika, chili powder, garlic powder, and oregano. Set it in a large skillet over medium-high heat and sear it until brown on all sides.

2. Place in a slow cooker with the chicken broth, bay leaves, and onion. Cook on Low for 4-5 hours, until it’s completely tender and shreds easily with a fork. Remove the chicken from the slow cooker and shred on a cutting board.

3. Meanwhile, make the cilantro-pepita dressing: Place all the ingredients in a high-speed blender and blend until the consistency is similar to pesto.

4. When the chicken has finished slow-cooking, heat the avocado oil in a large skillet on high heat. Add the chicken and pan-fry to give it a crispy carnitas texture.

5. To make the pickled veggies: in a medium bowl, whisk the water, vinegar, sugar, and salt together until the salt and sugar dissolve. Place the onion in a mason jar and pour the vinegar mixture on top. Secure the lid and let the jar rest at room temperature for 1 hour.

6. To assemble the salad, in a large serving bowl, toss the chopped kale and dressing. Top with the carnitas, avocados, pepitas, and, if desired, cotija cheese.

CRISPY BAKED SALMON NUGGETS

I’m not a big fan of cooked fish. I like it but I don’t love it. Mars is the same way, although he loves sushi. Salmon is a great protein and omega 3 source so I masked salmon as a chicken nugget and with ketchup on the side, the whole family devoured it. This recipe is so easy to make. It literally takes 5 minutes to prep the nuggets and just 12-15 minutes to bake in the oven. I usually smash some baby potatoes and chuck them into the oven at the same time to cook. FYI, 3 ounces of cooked salmon has 1900mg omega 3s. The USDA recommends women to consume 1100mg/day and men 1600mg/day. 

INGREDIENTS

• 1 Norwegian or farmed salmon fillet

• A dusting of flour (I love cassava)

• 1 1/4 cup panko breadcrumbs

• 2 eggs, whisked

• 1 tsp dried or fresh mixed herbs

• salt and pepper ( I love Maldon)

• Lemon, optional

INSTRUCTIONS

1. Remove the skin from the salmon fillets and chop them into bite sized chunks.

2. Place flour in a bowl. In a second bowl crack the eggs and whisk with a fork. In a third bowl add the panko breadcumbs and mix in the dried herbs and salt and pepper to taste.

3. Make the nuggets by taking one chunk of salmon, coating it in the flour, dip it in the egg and then sprinkle on the breadcrumbs. Repeat until all the nuggets have been made.

4. Lightly grease a baking dish or use parchment paper and place the nuggets onto it. Bake in the oven at 225 for 12-15 minutes until cooked through.

5. Serve immediately.

SLB TURKEY MEATBALLS

This week’s member recipe is my go-to healthy turkey meatballs. I’ve been making them for a while and while they’re not my Italian grandmother’s recipe (they’re more of a Swedish meatball) they do work with a maranara sauce and are a breeze to make.

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste and you can use any meat — even fish if you want to take it in that direction. I use ground flax and egg to bind it together but you can add breadcrumbs for lightness if needed. You can then serve these turkey meatballs with red sauce, brown sauce, rice, cauliflower rice, quinoa or salad. Mars loves them on a toasted baguette with cheese or with spaghetti. I like to batch cook these on Sunday and have them on hand for an easy weeknight meal and everyone is happy.

INGREDIENTS 

• 1 pound ground turkey

• 1/2 teaspoon cumin

• 1/2 teaspoon oregano

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1 teaspoon sea salt

• 1/2 teaspoon pepper

• 2 teaspoons chopped fresh parsley

• 1 egg

• 2 tablespoons ground flax

• 1/4 cup finely chopped white onion

INSTRUCTIONS 

• Preheat oven to 400 F. Line a baking sheet with parchment paper. If you use foil, spray with cooking spray.

• In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg and onion. Then add flax. Add more if necessary or feel free to add some breadcrumbs for lightness. Gently mix with your hands until well combined. Careful not to over-mix or the meatballs won’t be moist and tender.

• Use your hands to mix (roll them in your palms) the mixture into meatballs. Place on parchment lined baking sheet. Some people prefer using a medium cookie or ice cream scoop which will make 12-15 meatballs, 1-inch in diameter. You can definitely make them in whatever size you’d like, just make sure they are all relatively the same size so they cook evenly.

TO MAKE TURKEY MEATBALLS IN THE OVEN

Preheat oven to 400 degrees F. Place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until meatballs are cooked through.

TO MAKE TURKEY MEATBALLS ON THE STOVETOP

In a large skillet heat two tablespoons of olive oil at medium-high heat. Cook the meatballs in batches until browned on all sides for about 6-8 minutes. If you’re planning to drop these in red sauce stop browning at 4-5 minutes and then place in red sauce on low for a few additional minutes.

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 Bread

This bread is just beyond incredible, it cures any cake or bread craving you might have, and I promise you that everyone in the family will love it. Is it low cal? Not really, but it’s high in protein and the health benefits far outweigh any bread you’ll find in a store. it’s flour-free, egg-free, refined sugar free (f you use Pure Maple Syrup) and contains heart healthy oats (fiber, protein and so much more), flax, chia and zucchini.

Vinegar, baking soda and baking powder act as the main leaveners in place of eggs. You can use coconut sugar in this recipe which is pretty on par with pure maple syrup but I usually use Pure Maple Syrup. While maple syrup is often lumped in with sweeteners like sugar and honey — and it's true that they provide similar calories and carbohydrates per serving — pure maple syrup delivers a slew of healthy nutrients, in addition to natural sugars.

That's because pure maple syrup is different. In fact, most syrups you put on pancakes or waffles barely contain maple syrup at all. Rather, they're made with artificial maple flavoring, along with more refined ingredients like corn syrup and sugar. Pure maple syrup is a natural sweetener harvested directly from maple trees. The tree is tapped, and sap is collected, then boiled down to get that golden delicious sticky goodness.

Ingredients:

• 2 cups Rolled Oats

• 1 1/2 cups grated Zucchini

• 1 tbsp Chia Seeds

• 1/2 tsp Baking Soda

• 1 tsp Baking Powder

• 1 tbsp Apple Cider Vinegar

• 1 tbsp Cinnamon

• 1/2 tsp Salt

• 1/3 cup melted Coconut Oil

• 1/3 cup Pure Maple Syrup

• 1 tsp Vanilla

• 4 1/2 tsp ground flaxseed mixed with 1 1/2 tsp water

Directions:

1. Preheat oven to 325 degrees

2. Place oats in high speed blender and blend until smooth like flour.

3. Place all dry ingredients into a mixing bowl and mix together.

4. Add wet ingredients to dry ingredients and mix. I like to place everything into my Vitamix and blend a little but it’s not necessary.

5. Grate zucchini, then fold into mixture.

6. Place mixture in a parchment lined bread pan and place into the oven. Bake for 50-65 minutes or until you get a clean toothpick.

7. I like to sprinkle a little sea salt on top and enjoy.

Zucchini Tip: One medium zucchini makes about one heaping cup of grated zucchini.

SLB SKINNY MARGARITA

(Repost from 2020)…This has been my go-to libation since Quarantine began. My girlfriend Janeesa and I came up with it together as she doesn’t drink tequila but subs in Mezcal. It’s the perfect mix, and it’s about as light and limey as it gets. You can sub in your preferred brand of lime sparkling water but the Key Lime La Croix is perfecton. Cheers!

Ingredients

2 ounces silver tequila

1 ounce fresh squeezed lime juice

Heavy splash of Key Lime La Croix

Ice

Salt

Directions: Combine all ingredients in a shaker and add ice. Shake and strain into a salt-rimmed rocks glass and garnish with a lime wheel.

SLB CHIA BOWL

What you put in your body really matters and chia pudding is nothing short of amazing for your health and well-being. This chia bowl has become a morning ritual of mine - a foundational start to my day that elevates my entire day. The chia pudding base recipe is pretty simple but the standout superfood toppings make it next level - the textures and sweet-tart flavor is just perfection. This recipe is vegan, gluten-free, grain-free, and refined sugar-free. I prefer to make this the night before so it has time to thicken up.

Blueberries, golden berries and goji berries are all high in antioxidants, reduce stress and anxiety while boosting athletic performance and aid in weight loss. Cacao is decadent, full of antioxidants (40x the antioxidants of blueberries), and helps to sustain energy, relieve stress and boosts your mood. Coconut manna contains all parts of the coconut, including water, meat and oil. It’s rich in lauric acid, an antimicrobial compound that regulates the immune system, aids in weight loss, boosts athletic performance and enhances brain function. A little goes a long way (1 tbsp = 100 calories) so you just need to warm it up by placing the container in a pot of hot water for five minutes, then give it a good stir since the oil is at the top.

Toppings: blueberries, golden berries, goji berries, cacao and a drizzle of melted coconut manna (optional)

Makes: 4 servings,  Prep: 5 Minutes

Ingredients:

• 3 cups flax milk (or unsweetened vanilla almond milk)

• 1 cup chia seeds

• 6-8 hefty pinches/shakes cinnamon

• blueberries

• golden berries

• goji berries

• cacao nibs

• cinnamon

• coconut manna (coconut butter)

Directions:

1. Whisk milk, chia seeds, and cinnamon together in a large bowl. Let sit for 5-10 minutes and then whisk again to prevent clumping.

2. Cover and put in the fridge for 3-4 hours or overnight.

3. Stir, then portion into bowls and add your toppings. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

SLB Roasted Tomatoes

Looking for the perfect simple and delicious side? I was recently in Miami and my italian friend, Betta made the best roasted tomatoes for dinner. Sharing her recipe here. You can use any type of tomato but Roma tomatoes are the best for this. There are no measurements, so make it your own. Enjoy!

Ingredients

• Roma tomatoes

• Olive oil

• Minced garlic

• Oregano

• Basil

• Parsley

• Capers

• Sea Salt and black pepper

Directions

Cut tomatoes in half, and remove seeds and liquid. Arrange them cut side up on a foil lined baking pan and dress them with olive oil, minced garlic, oregano, capers, salt and pepper. Place them in the oven at 350 and slow roast for two-three hours. Remove them and sprinkle with your choice of herbs (basil, parsley, more oregano) and more salt and pepper.

SLB CARA CARA CREAMSICLE

This refreshing recipe pays homage to the food court classic, the Orange Julius (also my first job) and the Cara Cara orange. Cara Cara oranges are a cross between two types of Navels and were first discovered in Venezuela in the mid-70s. They have a bright orange peel, pink insides, and undertones of sweet cherry and berry flavors. They're juicy, so sweet, refreshing and delicious. Abundant with fiber, vitamin C, folate, thiamine, and potassium.

Unlike the very unhealthy and processed original, this healthy version isn’t low glycemic but it IS good for you with fiber, protein, Vitamin C, and has a nice, smooth consistency. If you want to reduce the sugar in this recipe, use a smaller piece of citrus and 1/2 banana or omit the banana entirely and sub in more coconut meat. Enjoy!

Ingredients

• 1 cup nut milk

• 1/2” piece of ginger, peeled

• 1 Cara Cara orange (tangerine and blood orange also work well)

• Citrus zest - zest the entire orange

• 1/2 tsp vanilla extract (I love Heilala) or vanilla powder

• a few pieces of frozen coconut meat (approx 2” per piece) or 1/2 packet of Zuma Valley

• 1 frozen banana

• Ice

Directions

Put everything except the water into a food processor or high speed blender until desired consistency is reached.

Tip: You can add protein or collagen (I love Dose & Co in this) to this recipe and it also works well as a healthy cocktail mixer - add vodka.

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 SO GREEN SOUP

I’m sharing this week’s member recipe with everyone. My So Green Soup recipe changed my life years ago and it was such a staple that I even sold it at my studios after I had Mars. So Green Soup (cold) is delicious, energizing and keeps you full while leaning you down. It's high in healthy fats and protein, balances blood sugar and takes only minutes to throw together. Make a batch on Sunday & it’ll stay good in the fridge through Tuesday.

SLB So Green Soup
1 bunch raw asparagus
1 avocado
1-2 cups h20
1 cup raw cashews
1/4 cup fresh dill
1 lemon, squeezed
1 tbsp Bragg liquid aminos
1 clove garlic
1/2 tsp black pepper
1/2 tsp sea salt
2-4 lemon balm leaves
1/4 tsp spirulina (opt)
1/4 tsp hemp seeds
1/4 tsp chia seeds

Place all ingredients in a high speed blender and blend until smooth. Add a bit more water if it's too thick for your liking.

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.

SLB GREEN DETOX SMOOTHIE

I start every day with our SLB Green Detox Smoothie. It’s a great way to get more veggies, healthy fats, and protein into your life, and its NOT a sugar bomb. Where's the fruit? Fruit is healthy, but you'll notice that this recipe along with all of our smoothie recipes are low glycemic (under 20g of sugar) to keep your blood sugar balanced and body better.

Ingredients
1 cup filtered h20
1 heaping handful of kale
1 " " spinach
1 small cucumber
1/3 - 1/2 c. broccoli
1/2 - 3/4 c. parsley
1/4 avocado
knob of ginger
juice of 1 lg. or 2 sm. lemons
dash of cayenne
Ice