I love this soup for so many reasons but mostly because it’s super easy and really good! A wonderful juice shop in NYC made this soup for a holiday party I had this year and it was such a hit with healthy eaters and especially non healthy eaters alike. I knew this would be a recipe I had to share, especially with temps dropping and people needing warm, nourishing meals. Enjoy!

Butternut Squash & Kale Salad with Tahini Dressing

 I made this recipe for my family pot luck Thanksgiving this year. It was a huge hit! It takes all of the colors and flavors of fall and puts them in one salad. While it has a lot of ingredients and directions, this recipe is easy to make and doesn’t require you to be standing in the kitchen dicing and chopping for very long. Enjoy!

Hello fall! I’m obsessed with this side dish. It brings in the amazing flavors of ripe, fall apples and keeps it sweet using cinnamon even with a slightly bitter green. This is super east to make and is packed with nutrients. You will love this one!

One morning I was fooling around in the kitchen trying to create something new and different for breakfast. I usually have a smoothie because it’s the fastest and easiest option, but I had time to sit and enjoy so I wanted to embrace it! I threw together all of my favorite seeds (including pomegranate, such a powerful taste!) and voila! This super seed breakfast bowl was born. Filling, nutrient dense and delicious.

My latest obsession: nightshade veggies & lentils. It warms me up when it’s cold and the combo is perfection! I created this recipe based on 2 of my favorites and decided to combine them. The eggplant, tomato & onion combo is so delicious and the lentils are a great winter staple. This recipe can be used as a main dish or a side dish.

*nightshade vegetables: eggplant, tomatoes, potatoes & peppers

I love smoothies! This greenberry smoothie is packed with vitamins, protein, cancer prevention properties, promotes heart health, etc etc. So much goodness is just one glass will keep you going in the morning or when you need a pick-me-up snack.

I’m not a huge dessert person but when I want something sweet, it has to be really good. Making this Banana “ice” cream is the easiest and most delicious thing ever!  I always keep frozen bananas in my freezer just in case the mood strikes and I need something sweet!

 It’s finally soup season! Even though it’s still pretty warm in NYC, I’m embracing November and all the root veggies that come with it. I love butternut squash and this creamy (but dairy free) soup hits the spot on a chilly day. Add some hemp seeds for protein and you’ll be totally satisfied.

Normally in each newsletter that I send out, I try to answer a question that I’m often asked and seems to be confusion among my clients. In this weeks newsletter I answer the question on how to get sufficient protein when eating little or no meat. I thought because this is such a hot topic, I would turn it into a blog post as well.

While there are other sources of plant based protein that I don’t mention, these are three of my favorites options. Even if you’re a meat lover, give these proteins a try and see if you can partake in meatless Monday as an experiment – you may find yourself opting out of meat more often than you would have expected!

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It’s a common misconception that people who don’t eat meat, don’t get enough protein. While this may be true, it’s not because of lack of plant based options, it’s probably because they don’t know what their options are. Some of my favorite plant based proteins are beans, eggs and quinoa.

Beans:
– All beans are full of protein, low in fat, high in fiber and are what’s considered a “good” carbohydrate. Beans move through the digestive system slowly which allows for a gradual increase in a blood sugar and provides sustained energy for your body.

Eggs:
– Try having eggs a few days a week for breakfast or in your salad for lunch and you’ll get excellent protein and omega-3 fatty acids. Make sure to eat the WHOLE egg, not just the egg white because whole eggs have almost every essential vitamin and mineral our bodies need to function. When eating eggs, opt for pasture raised as that is the very best conditions on the farm that translates to the best option for your body.

Quinoa:
– Now I’m saving my favorite for last – quinoa! If you know me personally, you know how much I love and advocate for quinoa. It’s a complete protein, offering all of the essential amino acids in a healthy balance and is gluten free (for those who can’t tolerate gluten). Quinoa is perfect in salads, stir fry’s, oatmeal, as a side dish, or even as a rice replacement. Try adding quinoa to something this weekend and see if you can skip that midday snack – maybe you’ll be full until your next meal? Try it and comment on this post and let me know what you think.

Ingredients:

~ 1 can (15 oz) Chickpeas

~ 1/3 cup tahini

~ 2 tablespoons Extra Virgin Olive Oil

~ 2 tablespoons fresh lemon juice

~ 1 clove of garlic – chopped

~ 1 tablespoon parsley

~ 1-2 tablespoons of basil

Directions:

~ Drain and rinse chickpeas

~ Mix all ingredients into a food processor

(If you prefer a thinner consistency, add 1 tablespoon of water at a time until desired consistency)