Eat With LB

LB's Minestrone Soup

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Warm up with this plant-based and blender-made minestrone soup! Minestrone is a hearty Italian veggie soup usually made with a tomato broth and rice or pasta.

Minestrone was traditionally made to use up leftover veggies, so you can use any seasonal vegetables and greens you have on hand. I used zucchini for the soup you see above, and it was perfect. It’s easy to make (20 minutes), it’s filling and pairs really well with a salad for lunch or dinner. This recipe yields eight cups so reduce by half if you’d prefer less. I batch cook this on Sunday and enjoy throughout the week. One cup is approximately 100 calories, 2.5g fat, 2g of sugar, and 6g of protein. Enjoy!


  • 2 cups chicken broth

  • 3 Roma tomatoes, quartered or 1 can diced tomatoes

  • 1 cup spinach

  • 1/2 garlic clove, peeled

  • 1/2 small carrot

  • 1/2 small onion, peeled and halved

  • 1 stalk celery stalk, halved

  • 1/8 tsp. black pepper

  • 1/8 tsp. dried oregano

  • 1/2 tsp dried thyme

  • 1/2 tsp. salt or Jake’s Prime

  • 2 tbsp. tomato paste

  • 1/4 cup chick peas, drained

  • 2 cups chopped seasonal vegetables (yellow squash, zucchini, butternut squash, green beans or peas all work), cubed and steamed.

  • 1 cup kidney beans, drained

  • 1/2 cup fresh or canned corn

  • 1/4 cup grated Romano cheese (optional)


  1. Place the broth, tomatoes, spinach, garlic, carrot, onion, celery, pepper, oregano, basil, salt, and tomato paste into high speed blender and secure lid.

  2. Turn machine on and slowly increase speed to high.

  3. Blend for 6-7 minutes or until steam escapes from lid.

  4. Reduce speed and add steamed veggies, chick peas, kidney beans, corn and cheese.

  5. Leave beans and zucchini whole or blend for 10-20 seconds.



Break out your blender and get ready for a seriously satisfying meal that everyone will adore. I LOVE a great baked potato and this one has that rich and creamy queso taste and feel. The “cheesy” flavor comes from nutritional yeast, which also adds protein, B vitamins and a cheesy golden hue.


4 russet potatoes, scrubbed and DRIED

Extra-virgin olive oil

Kosher salt or Jake’s Prime

ground black pepper


  1. Preheat oven to 350°. Make sure the potatoes are dry. The drier the skin, the crispier the potato. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper and place on a foiled baking sheet. 

  2. Bake until potatoes are crispy and easily pierced with a fork, 1 hour to 1 hour 30 minutes. 

  3. Top with cheesy sauce and veggies of choice.


1 1/2 cups raw cashews (soaked)

2 small jalapeños (1 small pepper for less kick)

1/2 cup BRAGG Nutritional yeast

3/4 cup water

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp sea salt or Jake’s Prime


  1. Soak your cashews in hot water for 1 hour before starting this recipe. Drain and then proceed with recipe. If you have a Vitamix soaking may not be necessary.

  2. Preheat oven to medium broil and add jalapeños to a baking sheet. Broil on the top oven rack for about 10 minutes until slightly blackened. Carefully peel outside skin away and remove any stems.

  3. Add soaked, drained cashews and jalapeños to a blender along with nutritional yeast, water, chili powder, cumin, garlic powder, and salt.

  4. Blend, adding more water as needed to create a creamy, cheese sauce.

  5. Taste and adjust flavor as needed.

  6. Serve immediately. Store leftovers covered in the refrigerator up to 5 days. Reheat on the stovetop.

LB's Med Stuffed Peppers


Katie and I developed this recipe in LA and it's AMAZING.  It seems like a PITA, but it's not if you prepare your quinoa and lentils ahead of time.  I like to make a batch on Sunday; t's great stuffed in the peppers as the recipe calls for, in collards, or over greens with feta.  


4 bell peppers

1  yellow/white onion (diced)

3 cloves garlic (minced)

1 jalapeño (diced)  *optional 

3-4 handfuls of spinach

1 (14.5oz) can of fire-roasted tomatoes

1 c. cooked quinoa 

1 c. cooked lentils

3/4 cup of cilantro

1 handful fresh basil 

1/2 lemon juiced

oregano, red pepper flakes, salt, & peper to taste



1. Prepare quinoa and lentils if they are not already cooked. 

2. Preheat oven to 400 degrees.  

3. Add 1 tbsp of olive oil to a skillet over medium heat. Once warm add onion and garlic and sauté for 3-4 minutes.  Next add diced jalapeño and sauté for 1-2 minutes.  

4. Add spinach and cover with a lid.  Stir occasionally until all of the spinach is wilted. 

5. Add the fire roasted tomatoes and mix well. Cook for 1-2 minutes then remove from the heat.

6. Wash the bell peppers, cut the tops off, remove inside seeds.  Sprinkle a little olive oil on the baking dish and lay the peppers out.  (I like to do this while the spinach cooks.)*

7.  Add quinoa, lentils, cilantro, basil, lemon juice, spices and sautéd veggies to a mixing bowl.  Mix well and taste. Add more spices to your liking. 

8. Scoop into bell peppers, cover w/ aluminum foil and bake for  approx. 30 minutes. Cook longer if you like you bell peppers softer, cook shorter to keep them crunchy.



Crush your cravings with my 160-calorie, ultra-thin pizza using my absolute favorite lavash! Not only is it delicious, but it can be topped with tons of veggies and get this... you can eat the entire square (1 lavash: 120 cals, 3 g. fat, 10g. protein + cheese and marinara). 

I haven't met a human that hasn't loved this recipe, and it's a breeze to make.  My girlfriend MJ introduced me to lavash as a pizza crust, but I didn't find a Studio LB worthy lavash until I discovered Joseph's.  Enjoy!

*As a test, Katie and I enjoyed this pizza four times in one week and did have a bit of bloat (could be fiber-related) so I wouldn't recommend eating it more than twice a week.  

1 lavash per person
olive oil
1 tbsp Marinara or pizza sauce
1 tbsp of mozzarella or shredded cheese of choice

1. Line baking sheet with foil.  
2. LIGHTLY brush or spray lavash with a tiny bit of olive oil (too much will make it soggy).  Sometimes I brush the foil and then allow the lavash to absorb it on both sides.  
3. Top with marinara (too much will make it soggy) and mozzarella.
4. Bake at 425 for 4-5 minutes or until crust is golden brown.  Watch it ...these cook very fast, and if you allow it to cook one minute too long it will burn.  

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The content of my posts are all items that I genuinely love and I will only work with affiliates and companies that are a good fit the LB brand.  Live Better contains some contextual affiliate links. An affiliate link means that we receive commission on sales of the products that are linked. 

Any products which have been gifted or LB for review is noted with an i/k (in kind) at the bottom of the post and are only posted if a good fit for the LB brand. Any sponsored giveaways or posts will be noted.

Lauren's Loaded Potatoes


Guys, craving loaded potatoes?  This recipe is SO good and better than the O.G. because the potatoes are dip-able like nachos!  This recipe makes three-four servings, and is perfect for dinner, as an after-school snack, or an evening get together.  I like to add quinoa and make a bowl out of it.  


  • 4 Yukon Gold potatoes
  • 2 tbsp. ghee or olive oil
  • Jakes Prime or sea salt + pepper to taste
  • 1/2 cup cashew sour cream (recipe below) 
  • 1 cup black bean dip (recipe below)
  • Mashed avocado + chopped tomato blend (cilantro is a great addition, too)


  1. Preheat oven to 425
  2. Slice potatoes into thin rounds (can go up to 1/4” thick if want thicker portions).
  3. In a bowl, toss potatoes with olive oil.
  4. On foiled baking sheets, place potato rounds in single layer. Sprinkle with jake's prime or salt.
  5. Bake for 30-35 min. or until potatoes are golden and start to crisp at edges.
  6. When cool, put potato rounds into 3-4 bowls with beans, cashew sour cream + tomato/avo blend.  I also add quinoa to mine (yum). 
  7. If serving family-style, arrange potato rounds on a large platter with bowls of beans, avocado-tomato blend, cashew sour cream, and cilantro (if using).



This dairy-free cashew sour cream is healthy, tangy, creamy, protein-rich and the perfect compliment for any spicy dish that calls for sour cream.  


  • 1 cup raw cashews, soaked 1-2 hours (if you own a high speed blender, no soaking necessary)
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1/2 tsp. sea salt
  • Water to blend


  1. Drain cashews and place in blender.
  2. Add vinegar, lemon juice, and sea salt.
  3. Pour in just enough water to cover the cashews.
  4. Blend on high approx 2-3 min. until mixture is smooth and creamy.




  • ½ cup water
  • 1 14-ounce can of black beans, drained
  • 1/2 lemon or lime squeezed
  • 1 garlic clove, peeled
  • 1 tsp La Boite Hawayej spice (sub with taco seasoning)
  • 1 tsp salt


  1. Place all ingredients into high speed blender.
  2. Start the machine, slowly increase to its highest speed, and blend for 1 min, or desired texture.   

Light my fire


This smoothie is pure skin food (major vitamin-c), is a great immune-booster, and doesn't taste at all like baby food.  Despite its name, the sweet potato doesn't belong to the same family as the potato.  Potatoes are tubers, and sweet potatoes are roots.  Sweet potatoes are high in Vitamin A and C, fiber, potassium, and iron, and are a fresh, low-calorie addition to your smoothie blend.

if you're in a rush, there's no need to bake the sweeties, first.  You can grate raw sweet potatoes for easier blending, but the frozen chunks make it super simple to toss directly into the blender and help keep the whole thing cold.   

Light My Fire
1/2 c. unsweetened almond milk (or non-dairy milk of choice)
1/2 c. filtered h20
1/2 c. frozen sweet potato (baked then frozen)
1/4 avocado
juice of 1-2 lg. lemons
1" knob ginger
1" knob turmeric
1/2 tbsp. flaxseed meal
Optional: pinch of cayenne, black pepper

Studio LB Mochachino


Craving a different kind of buzz?  Get your greens, caffeine and protein all in one cup.  It's delish, and totally developing a cult following here at Studio LB.  

LB's Mochachino
1/4 unsweetened vanilla almond milk
1 cup coffee (we love cold brew)
heaping handful of spinach  
1/2 frozen banana
1/4 avocado
10 almonds
1 tbsp. cacao
1/2 date, pitted
pinch of cinnamon + cayenne

LB's Mexican-ish Salad


I love a great salad, and I've been eating this one for lunch (a lot).  When I really like something I tend to stick with it and repeat often.  This salad in particular is a great example of our salad formula in action.  With different textures, protein, and healthy fats, it keeps me full and my cravings at bay. 

On Sunday, I shop and prep so it's easy to throw together during the week when things get hectic.  I saute the chicken with Jakes Prime and cumin, cook brown basmati rice (I use the quick-cook from Trader Joe's - done in 15 min), chop the veggies, and house everything in clear containers in the fridge so that there is little to no prep work during the week.    

What's in this salad?  You're looking at:  Baby spinach, cherry tomatoes, black beans, red bell peppers, avocado (only 1/4), corn, fresh jalapeno, cilantro, hemp seeds, brown basmati rice, and chicken. I dress it with a little olive oil, Braggs liquid aminos and lime.  I've made this salad with beef and shrimp and subbed quinoa for rice and it's just as good.  Make it your own with your favorite protein!  

Studio LB Detox Smoothie


Fresh, low-cal, and delicious with all the greens (kale, spinach, cucumber, broccoli, and parsley) in one glass.  Avocado lends the perfect amount of creaminess, while the lemon, ginger and cayenne add a little kick and up the immunity ante.    

Studio LB Detox
1 cup filtered h20
1 heaping handful of kale
1 " " spinach
1 sm. cucumber
1/3 - 1/2 c. broccoli
1/2 - 3/4 c. parsley
1/4 avocado
knob of ginger
juice of 1 lg. or 2 sm. lemons
dash of cayenne

Blend until smooth, top with chia (or nothing at all) and watch your skin glow, girl.  



I've always believed that diet is 80-90% of the fitness equation.  So much so, that I started a to-go healthy foods company (Lithe Foods) so that my clients could eat well and really feed their results. 

We sold lean, local and seasonal fare out of our fitness studios. I developed many recipes, did a lot of R & D, worked with great chefs, a nutritionist, and I also drank a shit-ton of cold-pressed juice.  For five years, juice was a part of my everyday (multiple times a day).  I loved it and truly believed in the power of juicing.  And, I still do.  But, everything in moderation, right? 

For many reasons (beyond juice) my body was very different back then.  And I weighed a lot more than I do now.  I can only imagine how many calories I was drinking per week!  I'm not at all anti-juice, but I strongly believe that the right vegetable blends are absolutely key.  Now, for me, low sugar, vegetable-based smoothies are what I'm drinking everyday for health.  

LB's Salted Caramel Smoothie


Craving something sweet?  This one will transport you straight to halvah heaven in a much healthier way.  This version of a salted caramel packs a protein punch and has less than 20g of sugar.   It tastes like a milkshake, is great as a healthy snack or dessert and is the perfect option for those with nut allergies.   

LB's Salted Caramel
1 c. coconut milk (or non-dairy milk of choice)  
1/4 avocado
2 tbsp tahini
1 date, pitted
1/4 tsp. sea salt
pinch of cardamom + ice

Blend until smooth and top with a pinch of sea salt.  Swoon!