Recipe – Page 4

Chilled Spanish White Gazpacho

July 10, 2015 by The Sunny Side Up Recipes Leave a Comment

Last weekend I had the pleasure of going back to California for the Fourth of July and tried this incredible Spanish white gazpacho from Flour Bakery in Boston. If you’d tried gazpacho before, you’ve probably had the red tomato-based kind, but this “white” one is far less acidic and is a wonderful fresh summer treat or palate cleanser for a dinner party. It’s made with a base of almonds and tangy green grapes (which is what makes it “Spanish”), so it’s incredibly light and refreshing! Bonus–is also pretty low in calories as well.

To make your own batch, you’ll need seedless green grapes, blanched almonds (regular okay too), garlic, cilantro, and cucumbers with sherry vinegar and lime juice for an extra kick. I like to add extra grapes and cucumber to sweeten the deal, with mint for extra freshness. Combine in a high speed blender, let chill for an hour, and then serve to your heart’s content!

Pro Tip: Use English cucumbers rather than regular ones. You’ll usually find them in grocery stores wrapped in plastic, because they have less wax on their exterior. They’re extra crisp and have smaller seeds, making them perfect for a gazpacho or summer soup.

Fourth of July Tasting Menu

July 3, 2015 by The Sunny Side Up Recipes Leave a Comment

The Fourth of July has always been one of my very favorite holidays. It’s the perfect holiday right in the middle of summer and it’s so reminiscent of all of my favorite things–sunshine, beach days, picnics, sundresses, and quality time with family and friends. Here’s the tasting menu I made this year, including strawberry mint salad, pulled BBQ chicken sandwiches, assorted vegetable kabobs, rosemary sweet potato fries, and a decadent gluten free blueberry crisp to top things off. Individual recipes will be posted tomorrow so that you can make them in time for the 4th!

Strawberry Mint Salad: Spinach, strawberries, blueberries, feta, sliced almonds, and a balsamic raspberry reduction

Rosemary Sweet Potato Fries: Recipe here

Vegetable Kabobs: Zucchini, Peppers, and Mushrooms

Barbecue Pulled Chicken Sandwiches

Blueberry Crisp

Acai Smoothie Bowl

June 27, 2015 by The Sunny Side Up Recipes Leave a Comment

When it starts getting so hot out, one of my absolute favorite summer treats to make is an acai bowl! For those of you who haven’t had the pleasure of trying these delicious treats before, acai bowls are essentially smoothie bowls blended with acai berries–a high antioxidant superfood from Brazil– and are topped with granola, fruit, or any other goodies that your heart desires. *Translation: It looks like ice cream, it tastes like ice cream, and you get to have it for breakfast, totally guilt-free. Sound good? Sounds like a total win-win situation to me.

Acai bowls are commonly found in smoothie or juice spots in major cities or in more tropical destinations, but have no fear–they’re also easy and very cheap to make yourself! Here’s my step-by-step guide to making the perfect acai bowl.

First, for the smoothie base, I love to use these acai berry superfruit packs made by Sambazon. I buy mine from the freezer section at Whole Foods, and I love that they’re already portioned out into ingle serving sizes and come unsweetened. Typically, I’ll blend mine with 1/4 – 1/2 cup almond or soy milk for a smoothie bowl, or a full cup for a smoothie drink.

You can really use any type of vanilla-flavored protein powder here, but my favorite comes from a little superfood store in LA called Live Breaming, which also sells individual packs. For those of you in LA, their vanilla bean and cinnamon protein blend is great! Not only does it have 12 grams of plant protein per serving, but it’s also low glycemic and is soy, dairy, and gluten free and is packed with condensed superfoods like spirulina, maca, coconut sugar, chlorella, and hemp and pea proteins.

*Translation for all of you non-foodies out there: it tastes great and is really, really good for you, especially in terms of boosting energy and muscle recovery after a workout.

Back to the recipe! Blend together your acai pack, protein, and liquid of choice together until smooth. The result should be a thick, creamy smoothie that looks something like this:

Now, for the best part–toppings! This is where we have some fun. For my base, I always start with granola. This granola also comes from Live Beaming and is a beautiful mix of oats, chia, sunflower seeds, and other whole ingredients.

For added protein and crunch, I also love to add hemp seeds. Raw hemp seeds are a complete protein and are rich in Omega 3 & 6, vitamin E (for beautiful skin and hair), and fiber. Fun fact for you vegetarians out there: hemp seeds have more digestible protein than meat, whole eggs, cow milk, or any other high protein food. Who knew? 2 tablespoons contains 11g protein, 1 g fiber, or about 20% of your daily iron value.

Next, I love to add in berries. Here I used blackberries and strawberries, but bananas, raspberries, or almost any other fruit will do.

Finally, for some good measure I love to add in sliced almonds for extra crunch. Unsweetened shredded coconut is also a favorite. Enjoy!

Nourishing Oatmeal

June 16, 2015 by The Sunny Side Up Recipes Leave a Comment

There’s nothing quite as wonderful as a beautiful breakfast to get you out of bed and ready to take on the day! I’m always tempted to skip breakfast altogether, but this delicious homemade oatmeal always hits the spot and energizes me for the day ahead. Rather than buying the store bought variety, which often has too much added sugar and will make you crash by the mid-morning, this one is made from scratch. Best of all, you’ll feel so nourished, confident, and strong as you head into your day.

Now, the first key to oatmeal is the toppings (always the best part, right?) ! I loved these berries from the Farmer’s Market in LA, but I also love to add apricot, peaches, or any other fresh or dried fruit I have in my pantry. More on that later..

The next key is the type of oat you use. While most people see oatmeal as a very healthy breakfast, they’re also usually choosing instant oats that have been so processed in the factory that by the time they make it to your pantry they’ve lost most of their nutritional value. My tip here is to use non-instant steel cut oats (my favorite brand pictured below), which are virtually untouched and keep their whole nutritional value. Steel cut oats taste a little nuttier, but they’re packed with fiber that will keep you full and your blood sugar levels even.

Here’s a close up! As you can see, the oats look different but you can tell they’re still in their whole form.

Now, once you’ve measured out your water and brought it to a boil, add your oats and let them simmer for about 5 minutes, adding additional water as needed. Gradually add in almond milk and chia seeds and stir, for about 5 more minutes. Add vanilla, cinnamon, and flax seeds.

Now, for the best part, toppings! As I mention above I always add fruit, but I also love sliced almonds, honey, walnuts, or hemp seeds. Have fun with it!

Nourishing Oatmeal

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Prep time

1 min

Cook time

10 mins

Total time

11 mins

Serves: 1

Ingredients

⅓ cup steel cut oats
1 cup unsweetened vanilla almond milk
2 tbs chopped walnuts or chopped almonds
1 tbs cinnamon
1 tbs vanilla
1 tsp raw local honey
1 handful of berries

Instructions

Bring water to a boil, stirring in oats. Let simmer for 5 minutes, while gently stirring. Add almond milk and chia seeds and let simmer for another 5 minutes.
Stir in honey, vanilla, and nuts if desired. Serve with fresh fruit.

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Thin Mint Smoothie

June 9, 2015 by The Sunny Side Up Recipes 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.

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)

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.

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!

Thin Mint Smoothie

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Prep time

5 mins

Cook time

1 min

Total time

6 mins

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

Add ingredients to a blender and blend until smooth. Enjoy!

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Brown Sugar Honey Marinated Salmon with Carmelized Pineapple Quinoa

June 7, 2015 by The Sunny Side Up Recipes Leave a Comment

This is hands down my all-time favorite summer dinner recipe, and I’m so excited to share with you all! It takes a little prep work, but I promise it will knock your socks off. The recipe comes from one of my favorite bloggers, Monique over at the Ambitious Kitchen, and I can’t say enough amazing things about it. I like to serve mine with some sauteed asparagus and garnish it with sesame seeds and cilantro on top for a gorgeous finishing touch.

Shortcut Tip: For a quick recipe, use store bought teriyaki sauce and let salmon, onions, and pineapple marinate for at least 3 hours. Both store bought and homemade teriyaki will make the onions and pineapple caramelize so much that they’ll melt in your mouth.

Baked Terriyaki Salmon with Caramelized Pineapple Quinoa

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One of my all time favorite dinners!

Author: Amy

Recipe type: Lunch, Dinner, Pescetarian

Cuisine: Seafood

Ingredients

For salmon:
1 pound salmon
¼ cup packed brown sugar
1 tablespoons honey
½ cup reduced sodium soy sauce, gluten free if desired
¼ cup fresh pineapple juice
1 teaspoon dijon mustard
1 teaspoon toasted sesame oil
1 tablespoon olive oil
1 teaspoon freshly grated ginger
2 cloves garlic, finely minced
1 teaspoon red chili pepper flakes, if desired
½ of a whole pineapple, peeled, cored, and cut into small chunks (so you don't have to cut later)
For quinoa:
¾ cup uncooked organic quinoa
1 cup coconut milk (I used light coconut milk)
½ cup water
¼ cup diced red onion
¼ cup chopped fresh cilantro
Fresh limes to squeeze, if desired
¼ cup toasted sliced almonds, optional for topping

Instructions

In a large bowl whisk together the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large ziploc bag and add marinade. Place in refrigerator for up to 8 hours but at least 1 hour. You can also marinade it in a baking pan.
Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down on large baking pan lined with foil. Line pineapple next to salmon and brush leftover marinade on salmon and pineapple. Sprinkle with a little bit of extra brown sugar for extra caramelization. Bake for 15-20 minutes or until salmon easily flakes with fork. I usually broil my salmon for a min or two at the end to get an additional caramelization on top. Just be sure not to dry out your fish! 18 minutes is usually perfect timing for me!
While salmon is cooking, prepare quinoa. Bring water and coconut milk to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside. Add in red onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from baking sheet and fold into quinoa. Season with salt and lime juice to taste.
Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.

Sesame Kale Chips

May 20, 2015 by The Sunny Side Up Recipes 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:

…And the after. Viola!

Sesame Kale Chips

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Prep time

3 mins

Cook time

20 mins

Total time

23 mins

Ingredients

1 bunch kale
2 tsp olive/sesame/coconut oil
1 tbs soy sauce
A handful of sesame seeds

Instructions

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)!.
Preheat oven to 350 degrees farenheit
Transfer kale to lined baking sheet and toss with olive oil and soy sauce. Sprinkle with sesame seeds and place in the oven.
After five minutes, flip kale pieces with a spatula. Bake for another 5-10 minutes or until you reach your desired consistency.
Note: I prefer my kale chips to be less crunchy, so experiment with your own cooking time. Have fun with it!

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Baked Salmon with Mustard-Dill Sauce

May 18, 2015 by The Sunny Side Up Recipes Leave a Comment

I know that I just posted another salmon recipe a few weeks back (check out this amazing recipe for Brown Sugar Honey Marinated Salmon here), but salmon was on sale at the market this week and I was too excited not to post this one! I’ve been looking to recreate this dish that I always grab when I’m back in California and was shocked by just how EASY it is.

This is a great, simple summer dish that only takes 10 minutes to prepare but will definitely impress your friends and family, plus it has so much fresh flavor from the dill and dijon mustard.

Baked Salmon with Mustard-Dill Sauce

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Prep time

7 mins

Cook time

10 mins

Total time

17 mins

Serves: 4

Ingredients

1 lb Wild caught salmon
3 tbs. Greek Yogurt (I used Chobani, but any variety will work)
2 tbs. Dijon mustard
3 tbs. Fresh dill (it's really important that this is fresh!)
1 tsp. Garlic (or sub 1 tbsp garlic powder)
1 tsp. Lemon zest
1 Lemon
1 dash of salt/pepper

Instructions

Preheat oven to 425 degrees farenheit.
Cut salmon into small, portion-sized pieces (about 3" thick) and place on lined baking sheet
Mix all other ingredients together with finely chopped dill and spread yogurt mixture over salmon Top with a squeeze of lemon juice and thin slices of remaining lemon
Bake for 10 minutes and serve hot on a bed of greens

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Healthy Almond Butter Greek Yogurt Dip

May 13, 2015 by The Sunny Side Up Recipes Leave a Comment

This delicious snack takes less than 5 minutes to make (that’s right, I actually timed it out!) and it’s one of my favorite snacks in the afternoon to counteract that 3:00 pm slump or for after a workout. Dips are usually very high in fats or sugar, but I love that this one just uses a few simple ingredients and has a Greek yogurt base, so it’s packed with protein. I love the creamy texture and the sweetness of the cinnamon and vanilla add a nice warmth.

Healthy Almond Butter Greek Yogurt Dip

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Prep time

3 mins

Total time

3 mins

Author: Amy

Recipe type: Snack

Serves: 4

Ingredients

1 cup of Greek Yogurt
2 tbs Almond Butter
1 tbs Honey
2 tsp Vanilla extract
1 tsp Cinnamon
Note: For Greek yogurt, I love FAGE Total 0% or 2%. For almond butter, it's really important to splurge a little on the natural kind, because processed almond butter has extra hydrogenated fat. Justin's has a great brand, and many Whole Foods have machines that allow you to churn your own almond butter on site.

Instructions

Stir everything together and enjoy! I love using this dip with apples, but this works for almost any fruit.

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

April 30, 2015 by The Sunny Side Up Recipes 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.

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.

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

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.

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

And voila!

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

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

Author: Amy

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

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.
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.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
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

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