Recipe Alert: Its all about that Fennel

Everyone has days when they are to tired and hungry to cook a masterly crafted insta worthy dinner. Thats where this salmon recipe comes in – salmon only needs to cook for 10 to 15 minutes and has a lot of protein and omega 3 to keep you full and knock out those late night munchies. This meal is easy to throw together and will take less time than it takes for the Seamless delivery guy to show up.

Its all about that fennel: Fennel is a celery-like vegetable with a black licorice-like flavor. Fennel provides an enormous amount of health benefits- it is high in fiber, potassium, vitamin C, A, B6, K, and folate. All parts of the fennel bulb can be eaten, including the seeds, leaves, and the bulb itself. In this recipe, we use every part of the vegetable for the maximum benefit and zero waste!


Ingredients :

  • Arugula
  • Grapefruit
  • Fennel
  • Ground fennel seed
  • Orange zest
  • Salmon
  • Foraged salt
  • Coconut oil
  • Balsamic vinegar
  • Pine nuts (optional)
  • Sea salt
  • Fresh black pepper

Directions:

Salmon –

  1. Preheat the oven to 425 degrees
  2. Begin by rubbing the salmon with 2 tablespoons coconut oil and season both sides with salt and fresh cracked pepper.
  3. Sprinkle a generous amount of chopped herbs, fennel, orange zest, and ground fennel seed.
  4. Bake for 10 – 12 minutes

Fennel –

  1. Spray a baking sheet with coconut oil
  2. Place sliced fennel on the baking sheet and season generously with salt and pepper
  3. Then; drizzle 2 tablespoons  balsamic vinegar over the fennel
  4. Bake for 30 minutes (until the fennel wedges are cooked through and beginning to caramelize at the edges)

Salad –

  • Prepare a bowl with arugula, sliced grapefruit, pine nuts, place roasted fennel and salmon, drizzle with a touch of coconut oil and balsamic vinegar.

To clean living,

Jessica, Rachel, & Ariella

Recipe alert: Oatmeal apple & cinnamon cookies 

Although it’s not fall, we can never resist the apple & cinnamon combination! We put together this easy recipe for chewy and flavorful apple + cinnamon oatmeal cookies. Hope you enjoy!


Ingredients:

-1 large apple, peeled and diced into very small cubes

-2 teaspoons cinnamon

-1/4 teaspoon sea salt

-3/4 cup almond flour

-1 egg

-2 tablespoons coconut oil, melted

-1/2 cup agave nectar

-2 teaspoons vanilla extract

-1 cup whole grain rolled oats

-1 1/2 teaspoons baking powder


Directions: 

The best part about this recipe is that it’s so easy. All you have to do is these quick steps:

  1. Set the oven to 340 degrees
  2. Combine all ingredients in a mixing bowl (preferably liquids and then solids)
  3. Mix until thoroughly combined (you could mix by hand or use a mixer)
  4. Take an ice cream scooper and scoop medium sized balls of the batter onto a  sheet pan sprayed with coconut oil spray.
  5. Once all the dough balls are on the sheet pan, flatten the dough balls a bit with your fingers
  6. Bake until golden brown (about  13-15 minutes) They will harden as they sit and cool!

To clean living,

Jessica, Rachel, & Ariella

Recipe alert: cocoNUT date balls 

We put together this coconut date balls recipe to keep you full for longer, while satisfying your sweet tooths in the process.

Ingredients:

-8 large dates (pit them- typically buying whole days is your best bet because they are bigger and tastier, and you can easily remove the pit)

-1/3 cup unsweetened dried coconut (plus extra for coating)

-1/2 cup raw peeled pistachios

-1/2 cup raw almonds

-1 teaspoon coconut oil


Instructions:

1. In a food processor, combine all the ingredients

2. Blend until well combined (after a few minutes, it should start to join together like a dough)

3. Separate dough into small round balls

3. Coat each date ball with more coconut on the outside

4. Store in a refrigerator for up to 2 weeks or freezer for 3 months


Our tip:

Have 1-2 before a workout or after dinner for a touch of sweetness 

Enjoy!

To clean living,

Jessica, Rachel, & Ariella

Recipe alert: Paleo Chocolate Chip Cookies

Gone are the days of devouring a box of Entennman’s chocolate chip cookies. Here is our recipe for chewy + chocolatey cookies that are paleo and low carb! Trust us, you you won’t feel guilty for eating these!
*makes about 24 cookies

Ingredients:

  • 2 eggs
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 3/4 cup coconut sugar
  • 2 tablespoons almond butter
  • 2 teaspoons vanilla extract
  • 1/2 cup melted coconut oil (cooled)
  • 1 teaspoon sea salt
  • 3/4-1 cup chocolate chips/chunks

Directions:

1. Set oven to 350 degrees

2. Combine all ingredients in a mixing bowl (preferably liquids before solids)

3. Mix until well combined

4. Add chocolate chips and gently fold them in

5. Scoop into small sized round balls

6. Place on a sheet pan sprayed with coconut oil spray

7. Bake for about 12-15 minutes

8. Let it cool so that it hardens and takes form


To clean living,

Jessica, Rachel, & Ariella

Recipe alert: Homemade Almond Milk

For the last few months, we’ve been making my own almond milk. We used to buy unsweetened vanilla almond milk, but after doing some research, we found out that in most packaged/processed almond milk, there is a thickening agent called Carrageenan. It can cause stomach pain, inflammation, or bloating. So since we’ve been drinking our homemade almond milk, we’ve been feeling a lot better. Here it is:

Ingredients: 

-1 cup almonds

-water for soaking (about 3  cups)

-4 cups of water -cinnamon

-***date- optional


Directions: 

1. Soak almonds in an air tight pitcher or container overnight with a few cups of water

2. Strain the almonds

3. Combine soaked almonds, 4 cups of water, and cinnamon into a blender.

3. Blend until it turns white (about a minute or two.)

4. Pour mixture into a nut bag or a cheese-cloth to strain the mixture.

5. Push on the almond pulp to release most is its flavor (sometimes we’ll use the pulp and blend it with some more water and start the process again to get more milk out of the almonds)

6. Store your almond milk in an airtight container or pitcher for up to a week.
Enjoy!!

To clean living,

Jessica, Rachel, & Ariella

Recipe Alert: Salmon that packs a punch

We love this dinner because it packs a punch with its fresh taste and health benefits. Bonus points because it looks restaurant worthy! Salmon, asparagus, and jicama are the key ingredients in this dish and are a great source of protein, fiber, and vitamins. Salmon is rich in Omega-3 Fatty Acids, it’s a great source of protein, and it is high in B Vitamins. Asparagus contains vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. It contains soluble and insoluble fiber, making it a good choice if you’re trying to lose weight.  Jicama is low in calories but high in a few vital nutrients. It provides one-quarter of the suggested daily intake of fiber per serving and 44% of the daily value per serving of vitamin C.


Ingredients:

  • 4 pieces of 6-8 oz salmon (with skin)
  • 1 lemon
  • 2 bunches of asparagus
  • 1 avocado
  • 1 jicama
  • 1 mango
  • 1 bunch cilantro
  • garlic clove
  • lemon juice
  • rice vinegar
  • coconut aminos
  • dijon mustard
  • balsamic vinegar
  • avocado oil
  • olive oil
  • salt

Directions:

Salmon

  • Pre-heat oven to 400 degrees
  • Begin by rubbing the salmon with 2 tablespoon avocado oil and season both sides with salt fresh cracked pepper
  • Bake the salmon for 12 – 15 minutes

Salsa

  • Dice mango, jicama, and avocado
  • Chop cilantro finely
  • Mix 2 tablespoon rice vinegar, 1 tablespoon coconut amino, juice from 1 lemon, salt,  and freshly cracked pepper
  • Combine all ingredients and mix well

Asparagus

  • Place asparagus on greased baking sheet
  • season asparagus with salt, freshly cracked pepper
  • Mix 4 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 garlic clove minced, and 3 tablespoon olive oil pour over asparagus
  • Bake in 400 degree oven for 15 – 18 minutes

To clean living,

Jessica, Rachel, & Ariella

 Recipe alert: Baked Summer Fruits

With summer fast approaching, grocery stores will be stocked with ripe, fresh, and delicious peaches, nectarines, and plums. This is one of our favorite deserts because it’s healthy, sweet, tangy, and warm!


Health benefits:

Peaches have many minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. Plums and prunes help increase the absorption of iron into the body, and are a good source of vitamin C.


Ingredients:

  • 6 peaches, pitted and cut into quarters or eighths
  • 6 plums or Italian prune plums, pitted and quartered or halved
  • 2 cups fresh raspberries
  • 2 tablespoons orange juice (try freshly squeezed)
  • *Recipe calls for 1/2 cup organic cane sugar (we omit)

Directions: 

  1. Preheat the oven to 450 degrees F
  2. Place the peaches and plums in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes
  3. Top with the raspberries
  4. Distribute orange juice evenly
  5. Bake for 20 to 25 minutes, until tender
  6. Serve warm

 

To clean living,

Jessica, Rachel, & Ariella

Courtesy of @InaGarten

 

 

5 Go-To Breakfast Ideas: quick and easy

Since most of us are in a rush in the mornings, we put together 5 breakfast ideas that you could complete in 10 minutes or less! Say goodbye to mornings where you run out the door empty handed because the omelet took too long!!

Our top five picks:

1. Overnight oats – Overnight oats consist of oats that are typically soaked in milk. Overnight, the oats soften and gain a creamy texture and consistency. Store in a container or mason jar in the refrigerator for up to 2 days. Here’s our go to overnight oats recipe:

Ingredients:

  • 1/2 cup oats (We recommend these go-to packs)
  • 3/4 cup frozen blueberies
  • 2/3 cup almond milk (try out homemade almond milk!)
  • 1 teaspoon cinnamon
  • 1 tablespoon almond butter
  • **optional: sliced banana
  • **optional: drizzle honey

Directions: 

Mix all the ingredients together in a container, mason jar, or cup and place in refrigerator overnight (or for 8-10 hours). Then, top with sliced banana, blueberries, or a drizzle of honey.


2. Protein Smoothie: Checkout our 5 favorite smoothie recipes!


3. Sweet Potato Toast – Take a raw sweet potato and cut it into 1 inch slices. Place the slices in the toaster for about 10 minutes until softened and lightly browned.

Directions :

  • Spread unsweetened
    almond butter on the sweet potato toast and top with banana slices. Top it with a teaspoon hemp seeds for extra protein! For extra sweetness, drizzle some maple syrup on top.
  • Take arugula, a poached egg, some crushed dried herbs, place them on the slice of sweet potato. Drizzle with spicy mayo (1/2 cup avocado mayonnaise & 2 tablespoons Sriracha hot sauce)
  • Slice avocado and lay them onto the sweet potato slice. Sprinkle hot pepper flakes for an extra kick!

4. Avocado Toast-  Take Ezekiel bread and toast it. Mash 1/2 an avocado
and place it on the toast. Add sea salt and pepper to taste

Topping ideas: 

  • Grape tomatoes + balsamic viniger
  • Beets (cooked) + raw, unsalted pistachios
  • Grapefruit slices + shredded mint
  • Arugula + red pepper flakes + drizzle of olive oil

5. Healthy Pancakes- When you have a few minutes to prepare breakfast, make these delicious healthy pancakes!

Ingredients:

  • 1 banana
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Directions:

  1. Mash banana
  2. Add eggs
  3. Add cinnamon & vanilla extract
  4. Mix until thoroughly combined
  5. Place a skillet over medium-heat and spray with coconut oil spray
  6. Add ¼ cup of the mixture on the pan for each pancake
  7. Flip when batter begins to bubble
  8. Cook until the bottom of the pancake is lightly browned
  9. Top with sliced bananas, maple syrup, fresh berries, or our superseed almond butter

To clean living,

Jessica, Rachel, & Ariella

Recipe Alert : Top 5 Smoothie Recipes

*Top any of these smoothies with flax seed meal, chia seeds, gogi berries, or cocoa nibs for an extra kick + extra nutrients to keep your body fueled!

1. Jess’s Chocolate Dreamy Chocolate Blend:

Ingredients: 

Instructions: Blend until smooth and combined.


2. Kourtney Kardashian’s Banana Smoothie: 

Ingredients:

  • 1 1/2 cups almond milk- checkout our recipe HERE
  • 1 banana (frozen is best)
  • 1/2 cup baby spinach
  • 1/2 cup coconut water
  • *Add ice cubes for extra thickness

Instructions: Blend all ingredients together until smooth.


3.  Glowing Green Smoothie:

Ingredients:

  • ½ cup  coconut water
  • ½ avocado, pitted, peeled
  • 1 cup spinach
  • 1 Tablespoon hemp seeds
  • 1 cup  frozen mango
  • 2 Tablespoons blueberries
  • 2 Tablespoons unsweetened coconut flakes

Instructions: Combine all ingredients and blend until smooth.


4. Strawberry-Banana + Superseed Smoothie: 

Ingredients:

  • 1 banana (frozen)
  • 5 strawberries, sliced
  • 1/2 cup water
  • 1/2 cup almond milk- checkout our recipe HERE
  • 1 scoop Aloha Vanilla Protein Powder
  • 1 T flax seeds
  • *Add ice cubes for thickness

Instructions: Blend together until well-combined


5. Apple Pie Smoothie:

Ingredients:

  • 1 apple, seeded, cored, quartered
  • 1 banana
  • ¾ cups low fat vanilla yogurt (Siggi’s) OR 1 cup almond milk
  • 2 teaspoons cinnamon
  • ½ teaspoons apple pie spice
  • 1 cup ice cubes

Instructions:

  1. Place all ingredients into the blender
  2. Blend until desired consistency is reached

 

To clean living,

Jessica, Rachel, & Ariella

Recipe alert: Molls balls and baseballs are the two playground essentials

Lets begin with the word OBSESSED – thats how we feel about this recipe! We decided it was time to retire our boring energy bars and upgrade with these gluten free sugar free energy balls. Energy balls give us the satisfying feeling of snacking on mini treats and satisfies those sweet tooth cravings (you know the ones between 12 am – 2 am). These date-based treats are an amazing pre-workout or post-workout snack (we have been known to pop them in mid workout).

Attention moms – kids need energy balls too!! Running, screaming, fighting, and being so darn cute is a lot of work for those tiny bodies. Re-energize them by replacing your kids park snacks (goodbye oreos!) with these mini energy bites, they will be the trendiest kids on the block.

Ingredients:

  • 1/3-1/2 cup cashews
  • 1/3 cup unsweetened shredded coconut (insider tip -even better if you could toast the coconut in the oven for a few minutes)
  • 2 1/2 Tablespoons cocoa nibs (unsweetened)
  • 12 large whole dates (PITTED)
  • 1/3 cup pepita seeds (pumpkin seeds)
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 T avocado oil
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • *optional- add in 1/4 of gogi berries if you like fruity+chocolatey+nutty flavor
  • Tip for kids – add in 1 TBSP of organic maple syrup (with this addition our resident 2 year old foodie gobbled down 3 of them)

Directions:

  1. Combine all ingredients in food processor and blend until sticky
  2. Form into small round balls
  3. Store in an air tight container in the refrigerator for best results

Enjoy!

To clean living,

Jessica, Rachel, & Ariella