Overnight Oats: Video Tutorial

Mind Body Love partners with The Type A Health Coach for this healthy recipe. 

Ingredients:
1/2 cup organic quick quick oats
1 cup organic homemade almond milk (or any milk of your choice)
1/2 fresh banana (sliced into bite-sized pieces)
1/4 cup (or about 6) organic frozen cherries
1 T organic chia seeds
1/4 t organic cinnamon powder
1 T organic maple syrup
1 T pomegranate pieces
1/2 T organic cacao chips
1/2 T organic coconut flakes

Directions:
Fill a 12 ounce mason jar with oats, milk, banana, cherries, chia seeds, cinnamon, and maple syrup. Close lid and shake ingredients gently together (if you use a tupperware, or any other type of container, mixing with a spoon is totally fine). Put in the refrigerator for at least 6 hours. Once time is up, stir with a spoon and top with pomegranate seeds, cacao chips and coconut flakes for a pretty little oatmeal dish. These ingredients make one serving. Double, triple or quadruple the ingredients for an easy breakfast on the go, after-workout nourishment, or a simple and healthy dessert. Yum!

How long will the Overnight Oats stay fresh?
They can last in the fridge for four to five days, but if you use homemade almond milk, your oats will expire after four days.)

Egg scramble w/ basil, onion, mushrooms & kalamata olives

Ingredients:
1 teaspoon butter
2 organic, free range eggs
1/8 cup sliced onion (optional)
4 fresh basil leaves, chopped
4 mushrooms, thinly sliced
6 kalamata olives

Directions:
Crack two organic eggs into a bowl, whisk with a fork and set aside. Slice mushrooms and chop basil. Heat pan at medium heat and add butter. Add onion and sauté for a couple of minutes. Lay mushrooms flat and top with basil. Add eggs and cook for 2 minutes on each side. Serve warm. Yum!

Watermelon Green Juice

Ingredients:
2 cups fresh watermelon cubes
1/2 cup filtered water
2 cups organic green kale
1-2 stalks of organic celery
1 apple (cut into 4-6 slices)
1 cup of sliced cucumber
1-2 inch piece of fresh ginger root

Instructions: Throw all ingredients (soft items first) into a Vitamix and set to the smoothie setting and it will turn off when it's finished. In a normal blender it's important to read the instructions to see what can be put in there as you don't want to ruin the blades. Pour into a glass and enjoy! Serves 2. 

Green Smoothie

Ingredients:
1 1/2 cups homemade almond milk (recipe here)
1/2 cup filtered water
1 cup organic spinach
1/2 cup organic frozen cherries
1-2 organic dates
1/2 avocado
1 banana, preferably sliced and frozen
1 T vanilla protein powder
1 T Sacha Inca powder (optional)

Instructions: Throw all ingredients (soft items first) into a Vitamix and set to the smoothie setting and it will turn off when it's finished. In a normal blender it's important to read the instructions to see what can be put in there as you don't want to ruin the blades. Pour into a glass and enjoy! Serves 2. 

Coconut Soup w/ Bok Choy

For the amateur chefs, this soup is labor intensive, but the taste is worth the work - make sure you have some wine to help with the process. For the coconut portion of the recipe, it may be best to buy a coconut from a juice place and have them cut up the coconut because it took me forever and I had to use a hammer. Seriously. The soup takes about two hours to prepare so give yourself some time. Serves 2 for dinner or 4 as an appetizer.

Ingredients:
4 cups thinly sliced bok choy (I used half bok choy, half Swiss chard, but you could use any green)
6 tablespoons Bragg Liquid Aminos, divided (could also use tamari or low sodium soy sauce)
4 tablespoon sesame oil, divided
1 1/2 cup thinly sliced mushrooms (I used about 2 cups)
1 tablespoon coconut sugar or organic sugar
1 young Thai coconut, meat and liquid
water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
1/2 teaspoon cumin
1/2 teaspoon turmeric (I just used curry because I didn't have turmeric)
1 1-inch piece ginger, peeled and chopped fine
1 teaspoon raw chili garlic sauce (or any type of Asian hot sauce)
Himalayan salt and pepper to taste

Instructions (Read carefully before starting)
Toss bok choy (or other green) with 3 tablespoons Bragg Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour (I put in the oven at 250). Toss mushrooms with remaining Bragg, sesame oil and coconut sugar. Let marinate for at least one hour.

Place coconut flesh, coconut water and water in high-speed blender or heat pre-bough coconut water/mylk in a pot. Blend until the mixture starts to feel warm. Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.

Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired. 

Citrus & Mint Cooler

Ingredients:
4 grapefruits, cut in half and squeezed
2 blood oranges, cut in half and squeezed
1 honey tangerine, cut in half and squeezed
10 fresh mint leaves

Instructions: Squeeze all citrus with a small juicer (in photo above) or squeeze into a bowl and discard pulp and seeds by pouring over a cheese cloth or small strainer. Throw everything into a Vitamix or blender with the mint and blend for about a minute until smooth. Pour in a glass and enjoy!

Banana, Kale & PB Smoothie

Ingredients:
1 1/2 cups coconut, almond or other full fat milk
2 cups loosely packed kale
banana, preferably frozen
1 - 2 T organic peanut butter or other nut butter
1 T cacao powder or chips
15 fresh mint leaves (optional)
1 T maca powder (optional)
1 T chia seeds (optional)
1/2 T cayenne (optional)
1/2 T cinnamon (optional)

Instructions: Throw all ingredients (soft items first) into a Vitamix and set to the smoothie setting and it will turn off when it's finished. In a normal blender it's important to read the instructions to see what can be put in there as you don't want to ruin the blades. Pour in a glass and enjoy!

Baked Salmon over Rice and Spinach

I eat a lot of meat, which suits MY body (we are all different), and I was craving something without that heavy protein, and I was slightly craving rice...and that's how this recipe began. For the cannellini beans, I buy the environmentally happy bagged version. 

Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 1, but just double the ingredients for 2, and so on

Ingredients:
5oz piece of non-farmed salmon
1/2 T olive oil (salmon)
1/2 t sea salt
1/2 t ground black pepper
1/2 lemon wedge
1/4 cup serving of rice
1 t olive oil (spinach)
2 handfuls of spinach
1/4 cup organic cannellini beans
1/2 lemon wedge - squeezed on finished product
Himalayan sea salt, to taste
Ground black pepper, to taste

Prepping & Cooking: I always rinse my rice to get off the excess starch. Cook rice according to package (1 portion of rice to 2 portions of water). Bring to a boil and simmer for about 40 minutes. Wait about 20 minutes and then preheat oven to 420 degrees. 

Prep a cookie sheet with foil and spray some olive oil on top. Rinse the salmon and pat dry. Place the salmon on the foil and top with olive oil, lemon, salt and pepper. When the oven is ready, place the fish inside and set the timer for about 15 minutes (oven temps vary). 

While you wait, sauté the spinach for about 5 minutes in a little olive oil and then add beans. Add rice and put mix on a plate. Top with some salt and pepper and maybe some more lemon, and when salmon is done, put on top. 

Beef Burgers Wrapped in Lettuce w/ Herbs

I love burgers, but whenever I go to a restaurant I end up taking off the bun, adding avocado, swapping the fries for salad and then I've created a sub-par, $25-dollar burger. Forget the restaurant. Buy some ground beef (or turkey) or really any other meat or tofu you want and dress up the toppings with anything you like! 

Ingredients:
1lb grass fed ground beef
Salt & pepper to taste (burger)
Sprinkle of ginger and cayenne (optional)
Red leave lettuce, cut in half, lengthwise so you have the soft part as your "bun"
Red onion sliced thin (as much as you want!)
1/2 avocado, sliced how you like
Dab of organic butter
4 mushrooms, thinly sliced
6 chopped basil leaves
5 sprigs of cilantro

Prepping & Cooking
Preheat over to 400. Line baking pan with foil and place baking rack on top of it. Separate the meat into 4 and roll into patties. Place burgers on the pan and top with salt and pepper (and any other seasonings), flip and top other side. Put in the oven for 20-30 minutes (20 for rare and 30 for well). Flip once.

Wash and cut lettuce and set aside. Dice all your veggies and toppings and set aside. Saute mushrooms for about two minutes in a little butter and set aside. Use the mushroom broth to fry the egg - I fry on a really low heat with a top so it creates a soft yolk. Set aside. When burgers are done, place with your toppings in the lettuce wraps. Enjoy! 

Veggie Salad topped w/ Poached Egg

When I finished training one of my clients yesterday, I got this craving for a quinoa salad from Le Pain Quotidian (arugula, quinoa, veggies, avocado, topped with olive oil). As I'm riding my bike to the restaurant, I thought to myself, why am I going to go spend $15 on a salad when I'm sure I can make a version of it at home, for a cheaper price and a yummier result.

Ingredients
1/4 container arugula
1 T olive oil
1/4-1/2 cup chopped heirloom tomato (or regular tomato)
1/2 chopped avocado
2 poached eggs (boil water, turn off, drop eggs into water and cover pot for about 5 minutes)
1 t Himalayan sea salt or to taste
1 t fresh ground pepper
1/8 cup grated cheese
2 figs sliced in half for decoration

Cooking and Chopping
Put the arugula on the plate and top with olive oil. Toss the dressing to coat completely. Chop all the veggies and put on top. Grate the cheese (I like a parmesan or some kind of hard cheese). Poach the eggs. Boil water in a saucepan. Place one egg into a small cup and slowly drop in the water. Do the same with the next egg. Turn off the heat and cover. They should be ready in about 5 minutes, depending on how you like your eggs.