The Sunny Side Up Recipes

Fresh. Clean. Radiant. Living life on the sunny side.

Thin Mint Smoothie

by Leave a Comment

Now that summer has officially begun and it’s starting to warm up, it’s all about the smoothies! This smoothie is based on one of my favorite ice cream flavors, mint chocolate chip, but I’ve made a totally guilt-free version for you to enjoy for a refreshing summer treat.

IMG_1405

This one is totally vegan (don’t let that scare you!) with over 25 grams of protein.  Most importantly, it really does taste like the real thing! YUM!

First, chop up fresh mint with stems removed (substitute 1 tsp peppermint extract if you don’t have any on hand)

IMG_1384

IMG_1386

Add to your blender along with unsweetened almond milk, protein powder, and spinach. I used a NutriBullet, which gives it a thick, creamy consistency that makes it feel extra decadent.

IMG_1401

IMG_1432

Throw in your favorite glass with a sprinkle of cacao nibs  or mint for garnish, relax, and enjoy!  Wishing you and your loved ones a beautiful Memorial Day outside in this beautiful sunshine!

IMG_1436

 

Thin Mint Smoothie
 
Save Print
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 serving vanilla protein powder (Note: Try to use one on the sweeter side since this recipe doesn't use added sweetener)
  • ½ cup unsweetened almond milk
  • 1 cup ice
  • ½ cup mint, finely chopped
  • ½ banana
  • 2 generous handfuls of spinach
  • 2 tbs cacao nibs
Instructions
  1. Add ingredients to a blender and blend until smooth. Enjoy!

 

 

…

Read More »

Modified Mexican

by Leave a Comment

IMG_1589

Having recently returned from an amazing trip to LA, I’ve always had a love of Mexican food (or anything with avocado on it, really). So when I first read about this recipe  for raw vegan tacos on one of my favorite plant-based blogs, My New Roots, I was definitely intrigued, although a little skeptical–no cheese? No guac?! Rather than using tortillas, the recipes uses swiss chard wraps, rather meat it uses a surprisingly hearty spiced walnut base, and rather than using cheese  it uses a super smooth and creamy “cashew” sour cream. The result is a heart-healthy, low carb, yet filling meal that offers a huge boost of Omega 3’s for

Fortunately, I’ve done all the tasting work for you (don’t worry, it was my first time having raw vegan too) and can attest that these are hands down one of the BEST meals I’ve ever had. This dish is so wonderfully colorful and festive, but even better it’s so packed with flavor that you won’t even notice that it doesn’t use the traditional ingredients. The walnut base is surprisingly hearty, the zesty pepper salsa adds the perfect bit of crunch, and the creamy avocado and sour cream on top made it absolutely heavenly.

If you’re looking for cooking inspiration and want to try something a little different and extra nourishing, THIS is it. Happy cooking!

First, you’ll need to do a little chopping prep to make the tacos easy to assemble and to add that extra kick of rich flavor.

IMG_1540

IMG_1552

IMG_1549

 

Once your veggies are all set (look at that gorgeous color!), toss with lime juice and set aside.

IMG_1557 2

 

Rinse your chard leaves (kale, spinach leaves, or bibb lettuce would all work here) and pat dry. Meanwhile, prep your walnut mix, and blend together cashews, water, and vinegar together to make your “sour cream.” Adding more water will give you a thinner sauce that you can drizzle on top.

IMG_1566

IMG_1590

Once all three components have been prepared, spoon walnut mix onto your wrap and add your desired amount of salsa on top. Add avocado, sour cream, and lime juice to taste. Enjoy!

IMG_1569

IMG_1575

 

IMG_1580

IMG_1587

Note: Follow this link for the full recipe.

…

Read More »

Sesame Kale Chips

by Leave a Comment

I don’ know about you, but I love snacking. Here’s one of my favorites–baked sesame kale chips–that takes under  5 minutes to prepare and is perfect after a long day at work when you don’t want to spend  all night in the kitchen!

Here’s the before:

IMG_1058

…And the after. Viola!

IMG_1095

Sesame Kale Chips
 
Save Print
Prep time
Cook time
Total time
 
Ingredients
  • 1 bunch kale
  • 2 tsp olive/sesame/coconut oil
  • 1 tbs soy sauce
  • A handful of sesame seeds
Instructions
  1. Rinse kale, tear into bite-size pieces, and pat dry. Set out for 20 minutes or until leaves are mostly dry (this is very important, since otherwise you'll have soggy chips)!.
  2. Preheat oven to 350 degrees farenheit
  3. Transfer kale to lined baking sheet and toss with olive oil and soy sauce. Sprinkle with sesame seeds and place in the oven.
  4. After five minutes, flip kale pieces with a spatula. Bake for another 5-10 minutes or until you reach your desired consistency.
  5. Note: I prefer my kale chips to be less crunchy, so experiment with your own cooking time. Have fun with it!

 

 

 

…

Read More »

Kale and Mango Salad: How to Win Over even the Biggest Kale Critic

by Leave a Comment

I have a confession. When I first tried kale, I thought it was revolting. Not what you were expecting from a health blogger, right?

I vividly remember going to the market and being baffled by all the varieties of kale: curly kale, lacianto kale, red Russian kale, etc.  I tried a simple saute with some lemon and garlic, hoping to like it because it had been so overhyped, but when I finally tried it was bitter and tart (more on the correct way to do this coming soon).

Enter: Kale and mango salad.

IMG_1085

I’ve tried many variations since, and this is consistently the winner, especially for those of you kale critics out there. Start with a chilled mango, loosely chopped into 1-inch cubes.

IMG_1054

Now, roughly chop your kale, give it a quick rinse, and tap it dry to make sure that it doesn’t become too soggy.

IMG_1058

Now, here’s the BIG secret behind kale, and don’t laugh!  You actually have to have massage the kale for 3-4 minutes in a bit of lemon juice and olive oil, which gives it a vibrant green color and a softer, sweeter texture that makes it much more like mesclun mix or spinach.

IMG_1073

Set aside while making a quick lemon and honey dressing….

IMG_1080

And voila!

IMG_1081

Still a skeptic? Experiment, play with it! With the tartness of the lemon honey dressing and the kale and sweetness of the mango, I promise you can’t go wrong.  This recipe is my go-to and a favorite amongst my friends- in fact, it comes out for pretty much every picnic and beach trip all summer long.

Kale and Mango Salad
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Ingredients
  • 1 bunch curly kale
  • 1 mango, diced into 1” cubes
  • Dressing:
  • Juice of one lemon
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons honey
  • A pinch of salt
  • Optional: Small handful toasted pepitas ( pumpkin seeds)
  • TIP: Choose your honey wisely
  • Raw honey is preferable, and even better if it’s local. Raw honey is less pasteurized than what you’ll find in the store and contains more of the benefits of honey. Local raw honey is especially wonderful because it contains pollen specific to your area, so it can actually help with seasonal pollen allergies. Talk about a bonus!
Instructions
  1. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
  2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of oil while whisking until a dressing forms, and you like how it tastes.
  3. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
  4. Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar: 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams

 

…

Read More »

Spring Green Smoothie

by Leave a Comment

IMG_0959
One of my favorite parts of spring is the range of produce that becomes available as the East Coast gets warmer (cue sun dresses, rooftop evenings, and beach getaways)! My roommate recently bought a new blender in an effort to up her nutrition regimen, and I couldn’t think of a better way to start out my first blog post. Bon appetit!
Green Smoothie
 
Save Print
Prep time
Cook time
Total time
 
I love green smoothies because they're fresh, light, and perfect for those on-the-go mornings when you need something quick. Bonus: You can't taste the spinach, so you're getting a third of your vegetables in for the day without even thinking about it! No brainer!
Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegetarian
Serves: 1 serving
Ingredients
  • 1 banana
  • 2 heaping handfuls of fresh spinach
  • ¾ cup vanilla almond milk
  • 1 Tbsp chia seeds
  • 1 Tbsp almond butter (PB2 is a great low-fat alternative)
  • 1 cup ice
  • 1 dash of cinnamon
  • Note: You can substitute spinach for virtually any other leafy green (kale, dandelion greens, swiss chard) but make sure to remove the stems since they're a bit bitter. If you're feeling adventurous, ginger, bee pollen, and spriulina are all fun add-ins!
Instructions
  1. Blend until creamy, and enjoy! For a creamier consistency, add extra banana and spinach. For a lighter punch, add extra almond milk. Serve immediately- it's best when fresh, but you can keep it for up to one day in the fridge!

…

Read More »