Food: Carrot Apple Juice

Hello, MBG readers! Fallon, of Sage + Sparkle here, sharing a healthy treat...Carrot Apple Juice. At the start of a new year, who doesn't love a good detox, and juice or smoothies are the perfect way to start. I typically have a fresh green juice every morning, but there are days that I love to throw in a little variety and this juice is the perfect way to do so. Carrots are really the star in this recipe, helping to cleanse the digestive system, on top of being an antioxidant, and boosting your immune system. Add in the apple and ginger, plus lemon and chia seeds and you have a winning, healthy combination.  

*Please note: you will need a juicer to try this recipe, I recommend the this one. 
 

Ingredients:

• 1 green apple (cut into pieces, removing the core)
• 4-5 large carrots *
• 1 sm piece of fresh ginger (about the size of thumb)
• 1 lemon (peeled)

Fun Fact: When it comes to carrots, the deeper the orange, the higher the concentration of beta-carotene

 

Directions:

Now it's time to add everything together and enjoy this delicious, fresh juice! Add all ingredients to juice in the following order (the order does matter):

• Apple
• Lemon
• Ginger
• Carrot

The last step is to add the chia seeds. Make sure you stir the juice first, to mix in the foam. Pour in chia seeds and stir. Enjoy! To learn more about the health benefits of chia seeds, click here. For more of my juice recipes, visit Sage + Sparkle. 

-post and recipe by Fallon Carmichael, Sage + Sparkle



 

Food: Cherry, Pistachio & Coconut Breakfast Bars

Hi everyone! It's Lauren from Perpetually Chic. Quick show of hands: Who is guilty of skipping breakfast? When you're dashing out the door in the morning to work, school, or to drop the off kids, breakfast can be the last thing on your mind. 

Yes? It happens more often than I care to admit, but these breakfast bars are my new time-saving trick. Just whip up a batch over the weekend, and you're set for the week. Keep reading for the recipe--no baking required! 

To be clear, these bars are packed with some healthy ingredients like raw almonds, pistachios, and dried cherries. And while they may be better for you than many store-bought granola bars, they're certainly not free of sugar. 

That said, they strike that just-right balance of sweet and salty, chewy and crunchy that I love in a snack... 
 

I used almonds, pistachios, dried cherries, and toasted coconut flakes for my fruit and nut mix. You can also change things up using this same basic recipe--try dried cranberries and walnuts or dried apricots and cashews instead.
 

These bars do have a tendency to stick together, so be sure to layer parchment paper in between the cut squares when you store them. 
 

Cherry, Pistachio & Coconut Breakfast Bars

Ingredients

 1 1/2 cups puffed brown rice cereal (I used Kashi brand)

1 cup whole almonds

1/2 cup raw pistachios

1 cup dried cherries

1/2 cup unsweetened large coconut flakes, toasted

1 teaspoon unsalted butter, plus 2 tablespoons

1/2 cup brown rice syrup (try Whole Foods if your local grocery doesn't have it)

1/4 cup unsalted almond butter

2 tablespoons light brown sugar

1/4 teaspoon salt

Instructions

1. Line an 8-inch baking pan with aluminum foil. Leave a few inches overhanging. Grease with 1 teaspoon butter. This allows easy removal later. 

2. In a large bowl, combine cereal, nuts, cherries and coconut flakes. 

3. Heat a saucepan over medium heat. Stir together brown rice syrup, almond butter, brown sugar, salt and 2 tablespoons of butter. Mix until smooth, allowing to simmer and cook just a minute.

4. Immediately pour the hot mixture into the bowl with the cereal mixture. Use a wooden spoon to mix everything until evenly coated. 

5. Pour the mixture into the pan. Press the mixture evenly with your hands. It will be very sticky! Refrigerate the bars in the pan about 1 hour to set.

6. Lift the foil to remove the bars from the pan and transfer to a cutting board. Using a sharp knife, cut the bars into 2-inch squares (small bars).

7. Place the bars in an airtight container with sheets of parchment paper in between each layer of bars. Store in the refrigerator for a week.

*Recipe and images by Lauren Craig

Food: Kale Salad

I love salads - especially during the summer season. At our place - salads have been very popular lately, especially kale salad. Kale salad is super easy to make - a great alternative to lettuce because it holds its texture better. 

Strip the leaves from the woody stems and then chop them well. Add any normal extras - goes great especially with fruit such as pears or peaches, and some nuts like pumpkin or sunflower seeds. Toss it well in a simple, sweet dressing - mix 3 Tbs olive oil, 2 Tbs honey or agave, 2 Tbs balsamic or lemon, 1/2 tsp poppy seeds, 1/4 tsp coarse sea salt.

My version

His version - so much fancier than mine, I know.

Here we added some easy-to-make polenta chips. 

How do you make polenta chips?? Well, go to your local market & buy pre-formed polenta (in a tube) and using a very sharp, thin blade knife to cut very thin slices (about 1/8" thick). Deep fry in vegetable oil over medium heat - allow to crisp but don't burn. Drain the oil. While still hot, sprinkle with garlic powder or fine sea salt.

Did you know that Kale is healthy for you?
Kale’s health benefits are an excellent source of antioxidant vitamins A, C, and K.  Kale is a veggie which is also known as borecole, & is one of the healthiest vegetables on the planet! They say it also helps lower cholesterol levels....now if i could only get my dad to start eating it!  So, there you go!

Do you eat kale? How do you like it?

-images by jen ramos
-recipes from Mat

FOOD: Asian Chicken Lettuce Wraps

Lauren here today, with a crowd-pleasing appetizer for your next get together. Think of this as the healthier sister to the P.F. Chang's version that everyone loves. 

Yes, there are a gazillion copycat recipes of this app floating around, but my take is a little different and still full of plenty of flavor. The best part is how easy it is--the perfect kind of dish to serve up at a party and let your guests help themselves. Keep reading for the recipe!
 

Let's start with the ingredients. Most recipes call for ground chicken, which happens to include dark meat. Instead, cook a few chicken breasts to shred so you get the lean, white meat only.

 Shredded carrots and radicchio are an easy way to sneak in some extra nutrients and balance each other out (sweet and bitter). The dressing is where it's all at, though. Dijon mustard and minced ginger pack a lot of flavor, and using light soy sauce cuts out some of the extra salt.

To serve, Boston or Bibb lettuce leaves work best as they're naturally curled into the perfect-sized cups. Set out fresh bean sprouts for a low-cal crunchy topping, as well as chopped chives and toasted sesame seeds. 

For the dressing:

1/4 cup low-sodium soy sauce

1 1/2 tablespoons rice wine vinegar

1 tablespoon Dijon mustard

1 tablespoon minced ginger

1 teaspoon crushed red pepper flakes

1 1/2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

For the filling:

4 cups shredded cooked chicken

2 small radicchio, shredded 

2 carrots, shredded with a box grater

For serving:

Bibb or Boston lettuce leaves

Fresh bean sprouts, toasted sesame seeds, and chopped chives for garnish

Sriracha for added heat

Instructions:

1. In a small bowl, combine first five ingredients. Whisk in the vegetable and sesame oil.

2. In a large bowl, mix shredded chicken, radicchio and carrot. Add the dressing slowly, tossing to combine. You may not need all of it. 

3. To serve, spoon chicken mixture into the lettuce leaves. Top with bean sprouts, chives and toasted sesame seeds. 

-Recipes & images by Lauren Craig

Food: Chocolate Protein Bliss Balls

Hey MBG readers!  It's Caren from Inspired Coast, bringing you these awesome treats that are fantastic as grab-and-go snacks, or as a healthy dessert option at a party! 
 

I first came across these little coconut balls while at a yoga festival in Joshua Tree, California.  It turned out to be an insufferable weekend of 112 degree temperatures but I didn’t mind, because I had my little bliss balls.  They were being sold by one of the umpteen raw vegan vendors that were working the festival.  I think I devoured their entire inventory.

Back in the city, (after a long and glorious shower) I got right down to business, recreating these little balls of deliciousness. 

I make these little treats all the time, but since I’ve been training for a fitness competition, I’ve started adding protein powder to the recipe and reducing the honey content as I need more protein and less sugar in my diet.  But if you’re not on a crazy eating plan like me, stick with sweet stuff.

It’s crazy delish.
 

 Chocolate Protein Bliss Balls

¼ cup raw cacao

¼ cup shredded coconut

¼ cup raw unsalted almonds

2 tablespoons of coconut oil/meat

3 tablespoons raw honey or agave nectar

2 tablespoons maca powder

3 dates

3 sachets of Stevia

½ teaspoon of vanilla

1 teaspoon cinnamon

• Add all the ingredients to a food processor and blend until they combine into a sticky ball.
• Scoop out individual portions and roll into little balls with your hands. 
• Refrigerate balls for at least 1 hour before serving.

Depending on the size of your portions, the recipe will make 8 to 15 balls

-post & images by caren