Recipes

LB Stuffed Poblano Peppers

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Sub in this Stuffed Pepper recipe for your next Taco Tuesday! It makes the most delicious and healthy (with just a little heat) stuffed poblano peppers you'll ever taste. The best part is that the people in your life will also love these and you’ll have plenty of filling left over for burrito bowls in a pinch.

Ingredients

  • 4 poblano peppers halved and seeds removed

  • 1 pound turkey, lean ground beef OR tofu

  • 1 teaspoon each ground cumin, chili powder, garlic powder

  • 1 cup cooked cauliflower rice or brown rice 

  • 1/2 cup canned black beans, drained

  • 1/2 cup frozen or canned corn, drained

  • 1 15-ounce can diced tomatoes (I prefer fire-roasted), drained

  • 1 4-ounce can green chiles, diced

  • 1/4-cup (or just a sprinkle) grated mozzarella, Cotija or cashew cream

  • Sea salt and ground black pepper to taste

Instructions

  1. Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step. 

  2. Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through. 

  3. Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving. 

LB Meze Plate

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Meze makes the perfect party spread - It’s fun, bursting with flavor, and SO great for you. Our Meze plate combines falafel, hummus, and an Israeli salad (my fave). It’s delicious, healthy, easy to prepare and great for dinner or lunch. I like to make a larger batch so that I have enough for a few easy meals throughout the week.

Spicy Falafel

2 cups of cooked lentils (It’s best to leave a tiny bit of crunch versus overcooking the lentils)

1 cup of chopped cilantro (stems included)

1 cup of chopped parsley (stems included)

juice of 1/2 of small to medium lemon

4 tsp of olive oil

1 clove of garlic

1 tsp of cumin

1 tsp of salt

2-3 tbsp of almond flour

Preheat oven to 350 degrees. Blend all ingredients except for the almond flour in your food processor or high speed blender. You want to leave some larger pieces of lentils when blending. Next, mix in 1-2 tbsp almond flour. Test a sample to see if if the mixture sticks together when you roll it into a ball, if it doesn’t add more almond flour. Take about a tablespoon at a time, roll in into a ball and place on your baking sheet. Press each ball down to slightly flatten. Bake for 10-20 minutes until golden brown and then flip and cook for another 5-10 minutes until both sides are lightly browned.

Hummus

I like to use the Vitamix recipe (below) because it’s fast and easy or buy store bought hummus for the sake of time.

2 cans of chickpeas, liquid reserved from 1 can

1/4 c. sesame seeds

1 tbsp of olive oil

1/4 c. lemon juice

1 garlic clove

1 tsp cumin

1/8 tsp salt

Place ingredients in your Vitamix or high speed blender in the order they are listed in. Increase to max speed and blend for 1 minute. Season with paprika (optional).

Med Salad

2 large cucumbers

5-7 roma tomatoes

1/2 red onion

1 /2 cup parsley chopped (stems included)

1 lemon juiced

Salt and pepper to taste.

Chop the cucumbers, tomatoes, red onion and parsley into small pieces and place in medium mixing bowl. Mix in lemon juice, salt and pepper.

Tuna Wrap

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Ingredients

1 5 oz can of sustainable tuna

1 collard

1 tbsp dijon mustard

1/4 avocado (1 tsp. of mayo if you must)

1 hardboiled egg, diced

1 dill pickle spear, diced

2 tbsp carrot, julienned or diced

2 tbsp celery, diced

salt and pepper to taste

1 bunch of asparagus

olive oil

salt and pepper to taste

Directions

Tuna Wrap

  1. Trim collard green stem so it's thinner and easier to roll. Set aside.

  2. In a small bowl add tuna, diced egg, pickle, celery, carrot, avocado, and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.

  3. Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold bottom up and then fold sides inward or reverse. Cut in half if eating immediately.  Wrap in wax paper and store in fridge if batching.  

Asparagus

Preheat oven to 400 degrees. Wash asparagus, toss with olive oil, salt and pepper and roast until tender (about 15-20 min).

Prep Time: 20 minutes
Cook Time: 20 minutes
Storage: Best eaten fresh.

Bikini Ready Soup

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This soup is adapted from a recipe on Cookie and Kate. I love it because it’s healthy but hearty and will leave you feeling full for hours.

Ingredients

2 tsp olive oil

1 onion (yellow or white), diced

3-4 celery stalks, chopped

3-4 carrots, chopped

4 garlic cloves, minced

2 jalapeños, diced (leaves seeds for extra spice or remove seeds for a milder soup)

4 cup of water

1 28ox can of diced tomatoes

1 15 oz can of black beans (rinsed)

2 tsp cumin

2 tsp of sea salt

1/2 cup of dry uncooked quinoa (rinsed)

1/4 c. fresh cilantro

Freshly ground black pepper

Pinch of cayenne (optional)

Directions

  1. Heat olive oil in medium to large pot and add onions, garlic, celery, carrots and jalapeños and sauté for 5-8 minutes on medium heat until they are tender and onions are translucent.

  2. Add the remaining ingredients and bring the soup to a boil. Once boiling , cover the pot and lower heat to a simmer. Cook for about 15-20 minutes until the quinoa is fully cooked.

Prep Time: 20 minutes
Cook Time: 25 minutes
Storage: Let cool completely and store in fridge for up to 3 days and the freezer for up to 3 months.

LB Zoodles

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As soon as the weather starts to warm up, I can’t get enough zoodles. This flavorful dish is low in fat and carbs but full of healthy micronutrients like vitamins, minerals and antioxidants. It tastes great, and it’s easy to make. Zoodles with a dairy-free pesto is my all time favorite, but sometimes I like to switch it up and swap in a marinara sauce or a creamy, cashew cheese alfredo (recipe coming). You can’t go wrong!

Ingredients

1 tsp olive oil

1 large or 2 small spiralized zucchini

Dairy Free pesto (Whole Foods makes good one) or sugar free marina sauce

1/4 cup cherry tomatoes (halved)

1/8 pistachios (optional, but best w/ pesto)

Freshly ground black pepper

Salt

Directions

  1. Cook protein of your choice to your liking.

  2. Heat olive oil in medium to large pan on medium. Add the zoodles and sauce of your choice. The zucchini will release water which will help thin the sauce. Sauté for 3-7 minutes until sauce is warm and zoodles are tender. I prefer my zoodles on the crispier side, so I try to avoid overcooking. Add cherry tomatoes and cook for 30 more seconds.

  3. Transfer to a bowl or plate, mix in pistachios (optional) and top with your protein.

Prep Time: 5-20 minutes (depending on whether you need to spiralize your zucchini)
Cook Time: Under 10 minutes
Storage: Best eaten fresh

Crispy Roasted Chickpeas

These are SO simple to make and totally addictive! Mars loves these but I don’t tell him that they are full of fiber, zinc, folate and protein. You can use any spice you like. I prefer mine simple with just sea salt OR bagel spice mix. Rosemary is a nice addition, as well.  This recipe makes three servings. Enjoy!

Ingredients

15 ounce canned chickpeas

2 tsp. olive oil

1/2 tsp. sea salt or bagel spice.

Directions

  1. Preheat oven to 400 degrees.

  2. Drain chickpeas, rinse, and pat dry (the drier, the better)

  3. In a bowl, mix salt/spices + olive oil together.

  4. Add chickpeas to bowl and stir to coat chickpeas with spices of your choice and olive oil. 

  5. Lay flat on a foiled baking sheet and bake for 45 minutes, making sure to give the pan a shake 1/2 way through so that the chickpeas crisp up evenly.

LB's Blueberry Protein Muffin

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I originally called these cupcakes, but they’re actually muffins. And these muffins are healthy, full of protein via the eggs and protein powder, and really do the trick when you’re craving something carb-y and cake-y.

Ingredients

3 eggs (separate egg whites from the yolk)

3 tbsp of monk fruit sweetener (optional)

1 tsp vanilla

juice of 1/2 lemon

handful of blueberries

2 cups almond flour

2/3 cup unsweetened almond milk (vanilla or plain)

1 scoop of vanilla protein powder

1 tsp baking powder

vegetable oil spray.

Directions

  1. Preheat oven to 350. Beat egg whites by hand or electric mixer until they form white peaks, approximately 2 minutes.

  2. Add the monk fruit (optional), and mix for 1 minute.

  3. Add egg yolks, vanilla, and lemon juice and mix until blended.

  4. Add almond flour, almond milk, protein powder and baking powder

  5. Add blueberries

  6. Spray muffin pan with oil and add mixture until 3/4 covered.

  7. Bake for 25-30 minutes. Let cool and enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes
Storage: Let cool completely and store in an airtight container. Freeze extra muffins for up to 1 month.

Dijon & Panko-Crusted Salmon

Salmon is my go-to fish, with great sources of DHA, the omega-3 fatty acid that is essential for brain development and selenium. Baked salmon slathered with Dijon is probably one of my favorite ways to eat salmon. It’s incredibly easy, flavorful, and the Dijon and panko crust keeps the salmon moist, light and flaky. It’s the perfect healthy dinner recipe and it can be made in under 30 minutes.

Ingredients

One 6-8 oz wild salmon fillet ( I love Norwegian or Sockeye)

1/2 - 1 tbsp Dijon mustard (I only use Maille with this recipe )

1 tbsp Panko (I love Ian’s)

salt and pepper

Cauliflower:

1 head of cauliflower chopped into florets and washed

1-2 tsp olive oil

salt and pepper

Directions

  1. Preheat oven to 425.

  2. Line baking dish or banking sheet with parchment paper or aluminum foil. Place fish skin down on baking sheet.

  3. Season salmon with salt and pepper then coat the top of salmon with Dijon mustard and spreak evenly. Top with panko and bake for 15-20 min or until just cooked through and flaky and panko slightly browned.

  4. Remove and allow salmon to rest for 5-10 minutes.

  5. Add cauliflower florets to mixing bowl with olive oil, salt and pepper. Toss until it is evenly coated. Add to baking sheet and bake for 20-30 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Storage: Let cool completely and store baked fish and cauliflower in fridge for up to 3 days.

Photography via Epicurious

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!

Ingredients

  • 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)

Directions

  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.

LB's Med Stuffed Peppers

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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.  

Ingredients:

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

 

Instructions: 

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.

 

Lauren's Loaded Potatoes

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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.  

Ingredients

  • 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)

Directions

  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).

 

CASHEW SOUR CREAM

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.  

Ingredients

  • 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

Directions

  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.

 

BLACK BEAN DIP

Ingredients

  • 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

Directions

  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.