Food For Life

It's time once again for sweet treats! Healthier than the average dessert, and always fun to make, here are three sweet snacking ideas to take you through the week!

Apricot and Grapefruit Toffee

* You can swap the almonds for any other nut, and grapefruit juice with any other citrus juice

What you will need:

1 1/2 cups of dried apricots

1 cup of grapefruit juice

1/2 cup of roasted almonds

2 tbsp of dried shredded coconut (unsweetened) 

• Soak the apricots in 1 cup of grapefruit juice for 3 hours. 
• Roast the almonds at 300 degrees for 7-8 minutes. Remove from the oven, and leave heat on. 
• Add nuts to a blender or food processor and pulse for 20 seconds or until the almonds have turned into coarse flour. Pour into a cup and set aside.
• Add the grapefruit soaked apricots to the blender, together with half of the remaining juice. Pulse until everything has turned into a sticky mess. If the apricots won't blend, add a little more of the juice. 
• Add the almonds and shredded coconut to the blender and pulse until everything is combined 
• line a baking sheet with parchment paper and spread the mixture out on it. Use a spatula to form the mixture into a rectangle, around 1/2 inch high
• Bake at 300 degrees for 20 minutes. Remove from heat, cut into preferred size and put back into the oven for 7-8 minutes more. Keep an eye on them so they don't burn. 
• When warm, they will still be a bit loose. When they cool, they will become more firm. 
• Store in an airtight container in the fridge, wrapped in paper, and enjoy within one week.

 "Healthier" Carrot Cake 

What you will need for the cake:

3 eggs

1-2 bananas

10-15 fresh dates (without seeds)

6 tbsp of sunflower oil

1 cup of whole wheat flour 

1 1/2 tsp of baking powder

3 tsp of cinnamon

1/2 tsp of nutmeg

1/2 tsp of cardamom

3-4 carrots (medium sized, grated)

1/2 cup of coconut flakes

1/2 cup of roughly chopped walnuts

1/2 cup of raisins 

What you will need for the glaze:

7 oz. of cream cheese

3 tbsp of honey

Juice of half of a lime

1/2 cup of hazelnuts

• Preheat oven to 350 degrees. Whisk the eggs in a medium sized bowl. 
• Use a hand blender or regular blender to mix bananas, dates, and oil into a thick cream in another bowl
• Sift together flour, baking powder, cinnamon, nutmeg and cardamon and stir together with the eggs and the banana cream. Add in grated carrots, coconut flakes, walnuts and raisins and stir until everything comes together.
• Pour into a greased cake pan and bake for about 40 minutes. Test with a toothpick to see if the cake is done. When nothing sticks to the toothpick, remove and let cool. 
• Whip together cream cheese and honey (bananas and dates would also work as sweeteners for the frosting.
• Add frosting once the cake has completely cooled. Serve with roughly chopped hazelnuts or walnuts on top. 

Raw Hemp Protein Bars

What you will need:

Dry-

1 cup of pumpkin seeds

1 cup of coconut flakes

1/2 cup of hemp hearts

1/2 cup of hemp protein powder

4 tbsp of chia seeds

2 tbsp of bee pollen (optional)

Wet-

20 fresh medjool dates, pitted

6 tbsp of coconut oil, melted

4 tbsp of raw cocoa powder

1 tsp of ground vanilla or vanilla extract

6 tbsp of rolled oats 

2 tbsp of poppy seeds

• In a food processor or blender, pulse the dry ingredients quickly. Do not over process, you want it to be crunchy.
• Place the mixture in a bowl and set aside. 
• Add in all wet ingredients to the food processor, or high speed blender and blend to combine. This may take some time, and if your blender isn't strong enough, you may have to help out by stirring a few times with a fork, or add a bit of water. 
• Pour the wet ingredients over the dry ingredients, add in oats and poppy seeds and stir until well combined. 
• Spread the batter evenly into an 11x7 greased baking dish, making sure it is compact. Place in the fridge for about 30 minutes and cut into bars. 
• Wrap in paper and store in an airtight container. they will keep for about a week in the fridge. 

*All recipes and pictures courtesy of GreenKitchenStories.com

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Food For Life

One of the most important components of the vegetarian/Vegan diet (or anyone's diet for that matter)  is the whole grain. With health benefits such as reducing the risk of heart disease, stroke, cancer, diabetes, and obesity, there really is no reason to not incorporate whole grains into every meal. It is surprisingly easier than you might think. Today we are focusing on quinoa, black rice and lentils, but you can experiment with many other whole grain options as well. For a complete list of options, great information and ways to seamlessly make the addition to your daily meal routine visit the Whole Grains Council  website. 

Carrot and Quinoa Muffins

What you will need:

1 cup of cooked quinoa

1 cup of demerara sugar, plus 1 tbs for sprinkling

3/4 cup of whole wheat pastry flour

3/4 cup of all purpose flour

1 tsp of baking soda

1/2 tsp of salt

1/2 cup of butter (you can substitute coconut oil here)

1/2 cupo f greek yogurt

1 tsp of vanilla

2 eggs beaten

1 cup of loosely packed grated carrots

1/4 cup of toasted walnuts, chopped

Preheat oven to 350 degrees, grease a muffin tin and set aside

In a large bowl, mix together quinoa, sugar, flours, baking soda and salt. In a mixing bowl, mix together butter (allow to cool), yogurt, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in carrots and walnuts, until just mixed. 

Divide batter evenly among muffin tin, and transfer to oven. Bake for 20 to 25 minutes, sprinkling 1 tbs of sugar over top during the last five minutes, until golden brown and toothpick inserted comes out clean. 

Spring Black Rice

What you will need:

14 oz of Tofu, drained, and pressed, then cut into 1/2 cubes

1 1/2 cups of fresh orange juice

1 tbs of honey

4 garlic cloves, minced

1/2 tsp of salt

1 cup of chinese black rice

2 cups of water

1 tbs of olive oil

20 stems of asparagus, tough stems discarded, cut into 1'' pieces

1 small bunch of chives, finely chopped

1 cup of packed basil leaves, cut into think strips

1/4 cup of pine nuts, toasted

1 tbs of vinegar

pepper to taste

Combine pressed tofu, orange juice, honey, garlic, and salt into a large bowl. Gently toss to coat tofu. Let sit at least 15 minutes. 

In a medium sauce pan, combine black rice and water, over high heat. Bring to a boil and then reduce heat to simmer for about 30 minutes. Set aside.

In a large Sauté pan, heat 2 tbs of olive oil, over high heat. Add marinated tofu cubes, and cook 8 to 10 minutes, until golden brown, shaking pan often to avoid sticking. Add asparagus, and cook 5 minutes, until tender.

In a large serving bowl, gently combine tofu and asparagus with rice. Add chives, basil and pine nuts. Drizzle with 3 tbs of olive oil and vinegar, Gently toss and season to taste with salt, pepper and more olive oil, vinegar, citrus or honey, if desired. 

Lentil Salad

What you will need:

1 cup of lentils

2 cups of cherry tomatoes, halved

1 small red onion, chopped

1 small bunch of radishes, sliced very thin

1 green bell pepper, chopped

1/3 cup of fresh cilantro leaves, chopped

1/3 cup of pitted kalamata olives, chopped

3 tbs of capers

1/2 cup of olive oil

3 tbs of fresh lemon juice

1 cup of feta cheese, crumbled

In a pot of boiling, salted water, cook lentils until just tender, about 20 minutes. Drain well and place in a large serving bowl. Mix in tomatoes, onion, radishes, pepper, cilantro, olives and capers. Ina small bowl, pour olive oil, and whisk in lemon juice and season to taste with salt and pepper. Add dressing to lentil salad, tossing to coat. Before serving, mix in feta, tossing lightly. 

*Recipe's Courtesy of Fesh365

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Food For Life

Firing up the grill is one of our favorite was to get creative with meat-free eating. Many grilling recipes are simple and take no time at all, and will undoubtedly leave everyone satisfied. Here are a few bite sized, and delicious ideas to try at your next outdoor gathering!

Stuffed Button Mushrooms

What you will need:

Button mushrooms

Feta cheese or tofu

Spinach

1 tbs of minced garlic

Your favorite type of nut, chopped

1/2 cup of chopped onion

Cut out the stems and gills of the mushrooms

Chop the stems, and fry in a pan with onions and garlic. Add in feta cheese and spinach. 

Scoop the mixture into mushroom caps and sprinkle with grated cheese and chopped nuts

Grill for several minutes, until top is golden brown, and serve.

Baba Ghanoush

What you will need:

1 large eggplant

1/4 cup of tahini, plus more if needed

1 pinch of ground cumin

salt, to taste

1 tbsp of extra virgin olive oil

1 tbsp of flat leaf parsley, chopped

1/4 cup of brine cured black olives, such as kalamata

Preheat grill to medium-hot

Preheat an oven to 375 degrees

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire

Grill turning frequently, until the skin blackens and blisters and the flesh feels soft. 10 to 15 minutes

Transfer the eggplant to a baking sheet, and bake for an additional 15 to 20 minutes, or until very soft

Remove from the oven and let cool slightly and peel off the skin and place in a bowl

Mash the eggplant to a paste and add in the 1/4 cup of tahini, the garlic, the 1/4 cup of lemon juice and cumin and mix well

Season with salt, taste, and add additional tahini or lemon juice if needed, drizzle with olive oil, serve in a bowl with pita and olives

Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise

What you will need:

1/2 cup of vegenaise

3 tbsp of Romano cheese

1 tsp of lemon juice

1/4 teasp of coarsely ground black pepper

1 small eggplant, cut into 1/2 thick slices

4 tablespoons of olive oil

4 plum tomatoes

8 slices of italian bread or focaccia

Fresh basil leaves

Combine vegenaise, cheese, lemon juice and pepper. Season if desired with salt. Refrigerate.

Brush the eggplant slices on both sides with two tablespoons of olive oil. Season with salt and black pepper. Grill turning once, for 8 minutes, or slightly charred and tender. 

Brush tomatoes with remaining 2 tablespoons of oil and season with salt and pepper, grill turning once, for four minutes, or until charred and slightly softened

Remove and slice into quarters lengthwise 

Spread vegenaise mixture evenly onto bread and top with basil, eggplant and tomatoes and serve. 

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Food For Life

So there is a good chance we are officially obsessed with the Green Kitchen Stories Blog. We are back at it again, sharing a couple of their fantastic recipes with you! A Beetroot burger and a delicious Moroccan Quinoa Salad on the side are a great pair for the springtime months, but why wait?! 

Beetroot & Millet Burgers:

What you will need:

1 cup of water

1/2 cup of millet (rinsed in hot water)

a pinch of fennel seeds

salt

4 small beetroots

1/2 zucchini

1 large carrot

1 onion

4 eggs

1 handful of lemon balm (chopped)

Sea salt & Pepper

Boil the water in a small pot. Add millet, salt and fennel and cook on low temperature for 10 minutes. Set the cooked millet aside and grate the beetroot, zucchini, carrot and onion. Mix millet, the grated vegetables, eggs and spices in a bowl. If the mixture feels too juicy you can add flour, oats or more millet. Heat oil in a pan and fry the burgers for a couple of minutes on each side over medium heat.

Moroccan Quinoa Salad:

1 zucchini, cut into think slices 

1 eggplant, cut into thin slices

olive oil

1 clove of garlic, minced

salt 

11/2 cup of quinoa

1 tbs cinnamon

1 lemon 

2 bunches of mint leaves

1 bunch of cilantro/coriander

3 tbs of raisins

2 avocados, cut into 1 inch squares 

4 small spring onions, chopped

1 cup of almonds, dived in half, roasted and salted

Start by making the marinated vegetables. Spread out the zucchini and eggplant slices on a bbq, in a grill pan or in the oven, a couple of minutes on each side. Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.

Cook the quinoa according to the package but add one tbs cinnamon in the water. When it's done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add five tbs of olive oil into the quinoa. Chop half of the mint leaves, half of the cilantro and all of the raisins, add them to the quinoa and toss until everything is mixed. Serve in bowls together with the marinated veggies, avocado, spring onions and the rest of the mint, cilantro and roasted almonds. 

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Better Each Day

Today Self Magazine is spotlighting a fantastic book that all of us can surely benefit from this coming year. Better Each Day, by Jessica Cassity rounds up tips and advice for making your days, happier, healthier, less stressful and worry free. In her research Jessica determined that often times the smallest changes had the biggest impact. Taking the stairs, adding great music to your day, or slightly modifying your diet, are all things we can easily do to make our days better!

These are five tips taken from the book to get you started:

#55 Good Music:

Listening to music you love is proven to reduce anxiety, lift your mood and help you cope with stressful situations. (We would also like to add that a nice loud sing along makes it that much better. Only if the situation is appropriate, of course) 

#123 Go Outside

We are all guilty of it- getting so caught up in our daily routine, we forget sometimes that the outdoors exist. It's amazing how relaxing a walk around the block after work is for your mind, or even just stepping outside for a moment during the day to clear your head and breathe can make your day much better.

#109 Get a Massage 

This can sometimes be a costly stress reliever, but as Jessica recommends, you can always recruit friends and family to do the job. But don't forget to return the favor, giving a massage has actually been proven to deliver some of the same benefits as receiving one!

#292 Gossip (sort of)

Researchers from Staffordshire University have proven that praising or speaking positively about someone who isn't around actually boots your mood! Keep the positivity flowing!

#305 Sleep well with beautiful smells

Getting at least 7 hours is vital in weight loss, and it has been shown that people who get less tend to consume more calories each day. Also, make sure you have pleasant smells around you while you sleep. They directly effect your quality of sleep and your dreams, so grab some fresh flowers for your bedside table asap!

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Food For Life

Our latest Meat Free Monday find is a rather exciting one. We have always known that Sir Paul McCartney is an advocate for healthy vegetarian eating, and now he and his family have put together a Meat Free Monday campaign! Focusing on how making better food decisions and cutting out meat just one day a week can vastly improve our health, and help the earth at the same time they bring news, and ideas together in a simple and easy to understand way. Below are two hearty recipes that will leave you feeling warm and full during these chillier months of the year. Be sure to check out their website for other recipe ideas and ways to get involved! 

Asparagus and Lemon Risotto:

What you will need:

3 tbs of olive oil

2 shallots, chopped finely

1 clove of garlic, finely chopped

1 stick of celery, finely chopped

10oz of Srborio risotto rice

2 1/2 cups of warmed vegetable stock 

1 bunch of asparagus, trimmed and chopped

6 fresh sage leaves, finely chopped

Juice and zest from 1/2 lemon

4 tbs of goat cheese or soya cream

Sea salt and black pepper to taste 

In a large saucepan, heat the oil and gently cook the shallots, garlic and celery for about 4 minutes. Add in the rice and stir well. Add two ladles of warm vegetable stock and stir until the rice has absorbed most of the liquid. Keep adding the stock gradually for about 10 minutes, stirring frequently. 

Add in the asparagus, the herbs and the lemon zest and continue to cook gently, stirring frequently. for approx another 10 minutes. Don't let the mixture dry out, add more stock if necessary. When the rice is cooked, mix in the goat cheese or soya cram and lemon juice, season to taste with salt and pepper. Sprinkle with parmesan if desired after. 

Spaghetti with Sun-dried Tomatoes, Aubergine (eggplant) and Chili:

What you will need: 

4 shallots, finely sliced

2 cloves of garlic, finely sliced

2 tbs of olive oil

1 medium eggplant cut into small cubes

1 tsp of dried mixed herbs of your choice, or 1 tbs of fresh parsley finely chopped

Sliced sun-dried tomatoes packed in oil and drained

1-2 fresh red chili peppers, seeded and very finely sliced

8oz of light cream

Spaghetti 

Sea salt and pepper to taste

Grated cheese for serving

In a frying pan, sautee the shallots and garlic in oil., covered, until soft for 5-6 minutes. Stir in the eggplant and cook for 2-3 minutes. Add the herbs, sun-dried tomatoes, and chili peppers and stir well to mix. Turn the heat down to very low, cover again and steam for 10 minutes, stirring occasionally. Add the cream and heat through for another 5 minutes. In the meantime cook the spaghetti.

Puree the eggplant mixture in a food processor or mash to a paste and season to taste. Toss the sauce into the hot, well drained spaghetti and serve immediately with grated 

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Food For Life

Continuing on with our list of Super foods from last week, today we are talking about Blueberries, Lentils and Blackstrap Molasses. All delicious ingredients that can very easily be worked into meals you are already making!

Blueberries

These little guys pack a serious punch in the nutrition arena. In just one serving you can get 25% of your daily Vitamin C requirement. We all know how Vitamin C promotes a healthy immune system, but it also promotes healthy gums and capillaries as well. Next on the list is Dietary fiber, something that is very important for all of us to incorporate into our diets, wether you are vegan vegetarian or a meat eater. A hand full of blueberries will keep you regular, your heart healthy and your cholesterol down. And lastly, and possibly most important on the list is the levels of antioxidants in blueberries. Being one of the most antioxidant rich foods out there, these guys are fantastic for neutralizing free radicals which cause cancer, cardiovascular disease and most age related diseases such as alzheimer's. So a handful or two a day will do your body good!

Lentils

Packed with protein, folate, magnesium, two B vitamins, and tons of fiber, lentils are great for keeping your heart healthy and are fantastic if you are deficient of magnesium. Great for diabetics as well, they help regulate blood sugar levels while providing a steady, slow release of energy. Also, with a low glycemic index, lentils are great if you are trying to lose weight, since they will help you feel fuller for longer. 

Blackstrap Molasses

This could be our favorite on the list this week. Blackstrap Molasses one type of molasses that is left over from the process of refining sugarcane into table sugar. This is a sweetener that is actually good for you! Blackstrap has been proven to increase iron and calcium levels and has loads of copper, manganese, potassium and magnesium. All extremely essential minerals that most of us need more of, this could be a sweet way to get them! Not to mention, People have actually seen a decrease in grey hairs due to the high levels of copper that the molasses contains! 

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Food For Life

Staying focused, and in touch with the foods that are best for you body can sometimes get a bit off track, especially around these last few moths of the year. Obviously indulging here and there is a must, but staying focused is as well! 

Below is a short list of Super Foods that we love. Ingredients that are easily incorporated into everyday meals, that not only fight disease, but also help you to feel fuller for longer, don't contain boat loads of calories, and give you all of the nutrients that many are lacking in their daily diet. We have started off with four of our simple favorites that you can include in your juices, or in your everyday dinner recipes, and eaten regularly they will change your body and your life. Next week we will continue the look into Super Foods and other small additions that make a huge difference in everyday health. Enjoy!

Greens:

Wheat Grass-

Extremely alkalizing, and promotes healthy blood. It normalizes the thyroid gland, which assists in healthy digestion, and promotes weight loss due to it's high enzyme content and cleaning effects on the body. 

Spirulina- 

A cultivated micro algae that has been consumed by people all over the world for thousands of years!  Spirulina contains 70% complete protein, where as a steak contains only 25% once it has been cooked. Another main benefit is the ability to control blood sugar. A key for diabetics, one tablespoon a day is all that is needed. 

Fruits and Nuts:

Goji Berries- 

Grown and cultivated in the protected valleys of Tibet and Mongolia, Goji berries are one of our favorite things to snack on. They are 500 times more rich in vitamin C per oz than orange juice, and are also a fantastic source of vitamins A, B1, B2, B6, and E. Also they are a full compliment of protein, contain 18 amino acids, and 21 trace minerals. An excellent antioxidant that fights disease and can help in the aging process at the same time. 

Raw Cacao-

Raw, unprocessed cacao could possibly be the most amazing food on this list. This nut could possibly contain  the worlds most concentrated source of antioxidants found in any food. They are also extremely high in Magnesium and Iron. Just a 28 gram serving of raw cacao beans contains 314% of the recommended daily allowance of iron. And last but not least they have an antioxidant score of  95,500 (which is 14 times more flavonoids than red wine, and 21 times more than green tea.)

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Food For Life

Week three of the Food For Life posts have brought us to one of our favorite blogs;  Affairs Of Living. A must follow for healthy lifestyle ideas, clean recipes and additional resources around the internet that will help you in your journey to a cleaner, healthier lifestyle.

Today we want to talk about juicing and smoothies. Yes, you hear correctly; veggies and fruit and and blenders galore. You will feel so healthy and accomplished after incorporating these (extremely simple) recipes into your dietary routine, you won't know what to do with yourself!  

Blueberry Soaked Oatmeal Smoothie:

What you will need:

- 1/4 cup of gluten free steel cut oats, soaked for 6-12 hours in 1/12 cups of water and 1 tsp of raw cider vinegar, raw coconut vinegar, whey or lemon juice

- 1 cup of frozen blueberries

- 2 tbs of Hemp seeds (you can substitute any other nut or seed if you don't care for Hemp seeds)

- 1 cup of filtered water

- 1 tbs of finely ground flax seed or chai seed

- 2 tsp of flax oil or hemp oil

- plain or vanilla stevia liquid, to taste

Soak the steel cut oats with 1 1/2 cups of water and acidic ingredient of our choice in a bowl for 6-12 hours. drain and rinse very well. 

Place the soaked oats and all other ingredients into a blender and blend on high until smooth and sweeten with stevia to taste. 

Avocado Shamrock Shake:

What you will need: 

- 1 Avocado

- 1 cup of packed spinach

- 1 cup of non dairy milk 

- 2 tbs of fresh mint leaves

- 1/12 cups of ice

- 1/2 - 3/4 tsp of peppermint extract/flavoring to taste

- 20-25 drops of stevia liquid. You can also use dates, agave, honey, brown sugar or brown rice syrup instead. 

Place all ingredients in a blender, pulse, then blend on high until smooth. Adjust mint and sweetness levels to taste. 

*pictures and recipes courtesy of Affairsofliving.com

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Food For Life

It can easily be said that being in good health is the most important thing in life. Without it, everything else seems a bit less important. With this exact thought in mind, we have been doing some research, and of course, we would like to share!

There are five very simple rules of thumb we should all try and implement on a daily basis, and they are this:

1. Eat fewer animal products 

2. Eat all the plats you can get your hands on

3. Implement legumes and whole grains into your diet

4. Avoid processed foods

5. Treat yourself 

Small changes in your thought process, and habits will go a long way, we promise. A great place to get started is by reading, and learning about what our bodies actually need, vs. what we think they need. Our first suggestion is the book Food Matters, by Mark Bittman. This is not a become vegan because everything you eat will kill you book, it's not even a become vegetarian book. This is, as they put it, about eating sanely and the effects that animal production and processed foods have on our earth, and our bodies. It's very important and very real, and if we all start paying attention we can make a difference. 

Here are couple of recipes that are easy to make and won't shock you into new eating ideas from the Food Matters Cook Book:

Fennel and Celery Salad

What you will need:

2 medium fennel bulbs. Trimmed, some fronds reserved

3 celery ribs trimmed

1/4 cup of extra virgin olive oil

3 tablespoons of fresh lemon juice (more to taste)

Salt to taste

Freshly shaven parmesan cheese

1. Cut fennel bulbs in quarters lengthwise and use a mandoline to slice thinly. Slice the celery equally as thin. 

2. Combine fennel and celery into a large bowl and top with olive oil, salt and pepper, toss gently to combine and then top with the parmesan cheese

Roasted Mushroom Quesadillas

What you will need: 

2 whole wheat tortillas

1lb. cremini mushrooms 

1 tablespoon of minced garlic

1 fresh hot chile (jalapeno, or red chili flakes) minced

1 tablespoon of fresh sage

1/4 cup of shredded mexican style cheese

1. Heat your oven to 400 degrees, oil an oven safe skillet and put it in the oven for a few minutes. Once it's hot (not smoking) add the mushrooms, sprinkle them with salt and pepper, and stir them up. 

2. After about 20 minutes stir in the garlic, chile and sage. Continue to roast, stirring every 10 minutes, until the mushrooms are fairly dry and deeply colored. Total time will be 40 min. (You can make the mushrooms up to a day in advance, refrigerate, and bring to room temp before using in the next steps.)

3. Grease a large baking sheet and place the tortillas on it. Sprinkle the cheese on each, taste your mushrooms to make sure they don't need additional seasoning, then put those on as well. 

4. Bake the tortillas until the cheese melts and then fold each in half and press down gently. Bake for 5 more minutes, then flip (make sure to coat the flipped side in some of the oil). Bake for another 5 or until crisp. cut into wedges and serve. 

Stay tuned every tuesday for tips, recipes and ideas for healthy living!

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Lunchtime Treats

Season is swiftly approaching us, and amongst other things that means fast lunches, in the middle of busy days. Making, and eating healthy lunches that don't take up all of your time can be a tricky process, so we have done a bit of research to prepare. Here are 5 tasty and quick lunch ideas to try out!

Edamame and Hummus Stuffed Pita:

Puree edamame with greek style yogurt, lemon juice, garlic and a pinch of cayenne. Spread inside a pita and add in shaved fennel, and red peppers, or any fresh veggies your heart desires!

Mini Curried Egg Salad Sliders:

Combine chopped hard boiled eggs, Greek yogurt, curry powder, chopped apples, almond slices, and chives. Scoop onto dinner rolls and top with fresh spinach or lettuce. 

Herbed Cream Cheese and Cucumber Bagel Sandwiches:

Combine shaved carrots and radishes, chopped tarragon, and dill into cream cheese. Spread onto a bagel (flavor of your choice) and top with thinly sliced cucumbers. A thin tomato slice could also be a great addition, and we also think this could be a great breakfast idea as well!

Arugula Pesto Chicken Boats:

Use a food processor to combine arugula, walnut, olive oil, lemon juice and grated parmigiano-reggiano cheese. Toss with cooked chicken, thinly sliced fennel, cranberries and goat cheese. Spoon into endive leaves, bib lettuce or toss onto of a fresh spinach salad. 

Chicken Caprese Kebabs:
Add grilled chicken, cherry tomatoes, and fresh mozzarella onto skewers. Puree basil, garlic, lemon juice and mayonnaise as serve as a dipping sauce. You could also serve with olives, and possibly drizzle the skewers with a balsamic glaze to add an extra flavor.

Recipes courtesy of Bon Appetit

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The Kind Diet

With all the yo-yo diets floating around out there it's hard to get excited when another new plan takes trend. Yet we must admit that we are intrigued by Alicia Silverstone's new book, The Kind Diet, A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet. Actress, activist, and committed conservationist, Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart energy, and smooth digestion. The Kind Diet encompasses 3 separate levels, from Flirting to Superhero depending on how far you might be willing to actually change your diet. We've always been one that likes a good flirt, so that seems like a relatively good place for us to start.

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