Category Archives: Healthy

Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade

Recipe: Easy Protein Pancakes

September 9, 2015

I found this recipe on Instagram of all places, and I like that it’s an easy, protein-packed, gluten-free pancake recipe that only uses a few ingredients. Besides the fact that it gives me a ton of energy, it tastes great:

Protein pancakes

Protein pancakes



Ingredients
:
3 egg whites
1 scoop of protein powder (I use a vanilla flavored one)
1/2 cup of rolled oats
1/4 cup of low-fat cottage cheese
1/2 tsp of vanilla extract (optional)
1 tsp of almond milk (optional)
Optional: sliced fruits like strawberries

Directions
:

Combine eggs, protein, rolled oats, cottage cheese, and almond milk together in a blender and blend until it liquifies. The almond milk makes it a little thinner (I use Blue Diamond’s Almond Breeze milk in Vanilla/Unsweetened) so you can add it if you have it but you don’t have to have it for this recipe. I also have made this a ton of times without the vanilla extract and it tastes great even without it, so don’t fret if you don’t have those ingredients.

In a small skillet, add a little olive oil or cooking spray over low heat and pour in mixture. After a few minutes, or until edges solidify, flip pancake over and cook other side. This recipe is enough for two pancakes.

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FOOD - "The Delicious" - Healthy - Homemade - Recipes - Seafood

Recipe: Seared scallops with vegetables

September 4, 2015

I’m the person who runs at the gym while watching the Food Network, and during my down time at work (when not testing lipstick swatches), I’m reading articles on food. I came across one about how to sear scallops the right way, and I became enticed by the idea of trying it myself.

My seared scallops!

My seared scallops!

I realized it’s not difficult at all when prepped the right way. A few things I learned:

1) Make sure to buy DRY scallops as opposed to wet ones. The quality is better and it’s easier to cook. Wet scallops are treated with sodium tripolyphosphate (STP), I learned which makes it difficult to sear because it absorbs so much moisture. A lot of grocery stores serve them this way. DRY scallops are a little more expensive, but more fresh and have a better flavor. Dry ones are more fleshy and translucent compared to wet ones, which look opaque, pale, or white.

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American - FOOD - "The Delicious" - Healthy - Vegan - Vegetarian

Veestro: Plant-based meals delivered to your door

September 3, 2015

[Just FYI: Veestro is providing a special discount code for BATF readers at the end!]

I’m so used to cooking practically all my meals now but I was totally game to hang up my cooking utensils for a week to try Veestro, a gourmet, plant-based, organic meal service. I’m not a vegetarian but I’ve cut my meat consumption a LOT, so the thing that attracted me most to Veestro was that they use all-natural ingredients with no preservatives or animal products. You can buy them by meal or by meal-plan depending on your focus (high protein, gluten-free, weight-loss, etc.)

Veestro's Kale & Quinoa salad with tempeh bits and tahini dressing

Veestro’s Kale & Quinoa salad with tempeh bits and tahini dressing

Veestro asked if I’d try a 5-day meal plan (15 meals) to see what I thought. They sent me some info about the perks of a plant-based diet. Besides promoting long term sustainable weight loss, they’re low in saturated fats, high in fiber, and reduce excess cholesterol intake. Not to mention, they’re rich in antioxidants, plant sterols, phytochemicals, and potassium, which are all thought to reduce the risk of heart disease. Of course, there’s a lot that rides on the quality of the plant-based and non-meat products you’re eating — if you’re not eating meat but eating an excess of processed foods, for example, you’re still taking in a lot of calories.

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American - Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade

Avocado and pomegranate breakfast

August 15, 2015

I’ve been getting up extra early lately to make breakfast since I’ve realized how much better my days are going when I do (especially the more stressful ones with work). I know it sounds crazy, but I think even trying new recipes and getting creative with it has been giving me more reason to jump out of bed. This was a creation from this past week:

This week in breakfast

This week in breakfast

I needed to use the avocado I had since it was getting bad, so after slicing and peeling one, I squeezed half a lemon over it (to keep it from oxidizing more and for flavor), and put a little salt and pepper over it. I also used halves of Arnold Sandwich Thins to spread farmer’s cheese over it, then the avocado on top of that, and then added some organic pomegranate kernels that I found in the freezer aisle (I couldn’t find fresh pomegranate in the store, so ended up buying it frozen). It was such a good, healthy meal.

The other half of my meal was just two eggs I cooked with some of my favorite ingredients: thyme, chopped onions, jalapeños, sun dried tomato, and cilantro. What have you been making for breakfast lately? Share, and maybe I’ll try it next week :)

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FOOD - "The Delicious" - Healthy - Recipes

Q/A with dietician Rebecca Scritchfield + Zespri kiwi recipes

Last year, I went to an event that revolved around the health benefits of kiwis. Literally just this one fruit, but based on what I learned, I started incorporating into a lot more of my meals. Recently, I got to speak with registered dietitian Rebecca Scritchfield who’s a reservoir of knowledge about the fruit, and an expert on connection between health and happiness (she’s the co-founder of Dietitians for Body Confidence and is currently writing her first book on the health and happiness). She teamed up with Zespri SunGold recently so I got the chance to interview her on the health benefits, and some easy meal ideas using kiwis. Check out the video or some of key points below for the run down:
Zespri SunGold kiwifruit are in season from now until October!
– We’re used to green kiwifruit in America, but the Zespri SunGold kiwifruit (which has a bright yellow color and tropical taste), and has more vitamin C than an orange and as much potassium as a medium banana. It also has actinidin that aids in digestion. It also has as much fiber as a bowl of oatmeal.

– When grocery shopping, a ripe kiwi will give to slight pressure. It will last about two weeks in the fridge.

– If you’re pressed for time in the morning, you can cut the kiwi in half and eat it on-the-go with a spoon.

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Breakfast/Brunch - FOOD - "The Delicious" - Healthy - Homemade - Recipes - Tea/Drinks

My triple almond coffee breakfast smoothie

July 7, 2015

Consider this recipe my greatest testament to my love for almonds. Really, this smoothie was inevitable. I cut down a lot on my caffeine but on the days I need a boost, I’ve been making this dairy-free smoothie which is full of protein and potassium. I call it “triple almond” because I basically OD on it — I use almond butter, almond milk, and actual almonds in it.

Triple almond coffee smoothie

Triple almond coffee smoothie


I also started adding raw maca powder to this. Maca is a potent, ancient Peruvian superfood with plant protein and fiber that naturally energizes you without the caffeine crash. Technically, you can totally make this without the coffee for that reason but I like its flavor personally. If you have decaf go for it–you’ll still get the energy boost. Maca’s actually a pretty intriguing ingredient, according to the website it says “the maca root was prized throughout the Incan empire for its adaptogenic-like qualities that enable it to nourish and balance the body’s delicate endocrine system, and to help cope with stress…it can aid in reproductive function, helping to balance hormones and increase fertility.” Dang. I originally bought this powder for the Jennifer Aniston smoothie I tried recently, but since I spent $23 on a packet of this I decided I might as well throw it in more of my meals.

Anyway, this smoothie like most is pretty easy to make and tastes amazing. Let me know if you try it and what you think!:

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Triple Almond Coffee Breakfast Smoothie

– 1/2 cup iced brewed coffee (You can use any, but I’ve been using it with a Blue Bottle Costa Rican grind that I prepare in my Chemex pour over, then I throw it in a mug of ice to let it cool for a few minutes before I pour the ice and coffee together in the blender)
– 1 frozen banana (I always put a couple bananas in the freezer for my smoothies the next day but you can use a non-frozen one too since the ice will chill the smoothie anyway)
– 1/2 cup almond milk, unsweetened (I use Blue Diamond’s Almond Milk)
– 10-15 raw almonds
– 2 tbs of raw almond butter
– 1 tsp of maca powder

PS I added whipped cream and sliced almonds for the picture–quadruple almond smoothie?– but normally I’d just take this plain. It’s nice to add those little touches if you have guests though!

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