PIZZASALAD

Invite the girls over and make this recipe! I’ve been making this since the beginning of quarantine and it’s become a staple. The crust is made with Cassava flour which is a grain-free, whole food based flour. It’s awesome because it mimics gluten so the crust fluffs up. It’s made by dehydrating and then grounding the cassava root. After the crust has cooked and cooled you literally just top the crust with your favorite salad dressing, salad combo, crushed red pepper and serve. Everyone in the house loves it. Enjoy!

Cassava Pizza Crust Ingredients 

• ½ cup warm water

• 1 packet (2 ¼ teaspoons) active dry yeast (I like Red Star Brand)

• 1 tablespoon honey 

• 1 cup Otto's Naturals - Cassava flour

• 5 tablespoons arrowroot flour

• 1 tablespoon coconut flour

• 1 teaspoon salt

• 1 egg white

• ¼ cup olive oil (I’ve been using Wonder Valley but anything will do)

Instructions  

1. Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad.

2. Mix dry ingredients in large mixing bowl to combine.

3. Lightly whisk egg white and olive oil together in a small bowl.

4. Add egg mixture and activated yeast to the dry ingredients.

5. Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and let rise for 1 hour. It will not double in size, but it will rise a little.

6. Once dough has risen, preheat oven to 550. Preheat pizza stone or baking sheet.

7. Place the dough on parchment paper and roll dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.

8. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

9. Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes.

Recipe Notes:

Serves: 4

Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins
Total Time: 1 hr 25 Minutes

COCO CHIP MINT NICE CREAM

Kick your summer ice cream habit with this fresh and minty dairy-free version.

COCO CHIP NICE CREAM

2 CANS FULL FAT ORGANIC COCONUT MILK (CHILLED OVERNIGHT)

7 ORGANIC MEDJOOL DATES (SOAKED IN WARM WATER)

1 TSP ORGANIC VANILLA EXTRACT

1 TSP MATCHA

2 TSP MINT EXTRACT OR HANDFUL OF FRESH MINT, CHOPPED

¼ CUP CACAO NIBS OR DARK CHOCOLATE CHUNKS

1 CUP COCONUT WATER

2 TBSP COCONUT BUTTER

PINCH OF SEA SALT

Separate the liquid from the coconut cream by flipping the coconut milk cans, opening from the bottom and pouring out the liquid. Reserve one cup of the liquid. Add the coconut cream to a chilled bowl and whip with a whisk. Add the soaked dates, vanilla, mint extract, coconut water, salt and coconut butter to a high speed blender and blend until combined. Once combined add in the whipped coconut cream and blend until combined. Transfer mixture to a container and fold in the cacao nibs or chocolate chunks. Freeze for 4-6 hours, stirring halfway to ensure light consistency.

CHOCOLATE SHELL

⅛ CUP CACAO

¼ CUP COCONUT OIL (MELT TO LIQUID)

2 TSP HONEY

SPLASH OF VANILLA EXTRACT

PINCH OF SEA SALT

Place ingredients into a bowl, blender or food processor. Whisk or blend ingredients until combined. Consistency should be that of chocolate syrup. Pour over ice cream or frozen desserts.

Tuna Collard Wrap

A long time staple of mine that’s also in our meal plan. Our tuna collard wrap is protein-packed and full of flavor but not at all fishy.

Ingredients

1 5 oz can of sustainable tuna

1 collard

1 tbsp dijon mustard

1/4 avocado

1 hard-boiled egg, diced

1 dill pickle spear, diced

2 tbsp carrot, julienned or diced

2 tbsp celery, diced

salt and pepper to taste

Instructions

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.  

SLB ORZO SALAD

One of the easiest ways to get your kids (or you!) to eat more fresh or roasted veggies is by making a simple and delicious orzo salad. I like to keep it lighter and sprinkle mine over greens and serve it pasta-heavy for Mars.

This week’s recipe is a standard one for me. Ingredients are: orzo, roasted zucchini, and cherry tomato, feta, and roasted pine nuts for crunch along with a great olive oil (I love Wonder Valley).

Cook the orzo and set aside. Roast the veggies for 12-15 minutes until tender. I like to pop pop them under the broiler for a minute to crisp them up. Mix together and add salt and pepper to taste.

SLB SUMMER SALAD

INGREDIENTS 

• 1 large cantaloupe, cut into cubes (abt 3 cups) - The melon should be heavy and fragrant.

• 1 English cucumber, ends trimmed, thinly sliced

• 2 large handfuls cherry or grape tomatoes, halved

• 1/4 cup fresh mint leaves, torn or thinly sliced

• 1/2 - 2/3 cup crumbled vegan feta cheese - Homemade or store-bought.

DRESSING

• 2 tablespoons fresh lemon juice

• 1-2 tablespoons maple syrup

• 2 to 3 teaspoons harissa paste.

• sea salt

• freshly ground black pepper

INSTRUCTIONS 

• Combine the cantaloupe, cucumber, tomatoes, and mint in a large bowl.

• In a small bowl whisk together the lemon juice, maple syrup, olive oil, less harissa, and a generous pinch of salt and pepper. Taste and then add more harissa, if desired. Drizzle about half of the dressing on the salad and toss to combine. Taste and add more dressing, salt, pepper, and/or lemon.

• Top with crumbled feta. Refrigerate for 1 to 2 hours to allow the flavors to marry. Serve cool or at room temperature.

NOTES

Substitutions Watermelon is a good replacement for the cantaloupe.If you need to use a regular cucumber instead of English, I recommend peeling it. Then slice in half lengthwise, scoop out the seeds, and cut into half moons.

Serving and Storage The salad is best eaten a few hours after it's made, cool or at room temperature. Leftovers till taste great the next day, but after day 2 the mint and tomatoes will look a bit sad. Store in an airtight container in the refrigerator. *Recipe lightly adapted from Summer Melon Salad on Food52.

SAVORY EGGS

My friend Jess turned me on to this and it’s become a favorite …for dinner. There are endless variations and you just can’t go wrong.

Ingredients

• 1 tsp coconut oil

• 1 tsp rice vinegar

• 1/2 cup almond or coconut milk (carton not can)

• 1/2 cup "quick-cooking" steel-cut oats

• 1 large egg

• Splash of white vinegar

• 1 pinch sea salt

• 1 tbsp tamari or Bragg Liquid Aminos

• 1 tbsp thinly sliced scallions

• 1/2 tsp sesame seeds, to garnish

Directions

1. In a small saucepan, melt coconut oil on medium heat. Add a few handfuls of spinach or arugula, cooking until soft.

2. Add rice vinegar and toss again. Let cook another 2 minutes or so until wilted. Remove from heat and set aside

3. As spinach and whatever veggies you use are cooking, heat the almond milk with added 1/2 cup of water to boiling in a medium pot.

4. Once boiling, lower heat to a simmer and add oats. Stir, then cover. Stir occasionally and keep an eye on it to keep it from boiling over (the milk likes to foam up from the heat), cooking until desired thickness. about 10 to 12 minutes.

5. Towards the last few minutes of cooking, poach the egg: In a small pot, bring water to a boil with a splash of white vinegar and a pinch of salt. Crack egg open into a small dish. Once water is boiling, reduce to a simmer and use a spoon to get the water going in a swirling motion. With a gentle flick of the wrist pour egg directly into the middle of the pot. Let cook for 2 to 3 minutes, until the white has firmed up but the yolk still feels runny when poked with your finger.

6. When oats are done, place into a bowl. Top with spinach. Pour over tamari and scatter scallions all over. Add the poached egg on top. Sprinkle with sesame seeds to garnish. Enjoy!

SLB RICE & BEANS

On Activation we live on it…

SLB FUDGE

Image via Oh Joy

This week’s SLB member recipe is for everyone! As many of you know, I'm a chocoholic. This healthy, chocolate + coconut + sea salt guiltless alternative to fudge is always in my freezer.  It's easy to make and so delicious.  Loaded with heart-healthy fats and protein, it’s the kind of treat that will kill a craving and leave you super satisfied. 

Prep time:  10 min.  Serves: 10-15

Ingredients:

• 1 cup raw cashew butter (store bought or homemade)

• 2 tablespoons coconut manna

• 3 tablespoons coconut oil

• ¼ cup cocoa powder

• ¼ cup orange blossom honey (Bee Free Honee or maple syrup can also be used)

• 1 teaspoon course sea salt

Directions:

1. If you're making the nut butter, place 1 1/2 cups of cashews in your Vitamix or high speed blender and mix until smooth

2. Mix together the nut butter, coconut manna and coconut oil until smooth (this is much easier if ingredients are warm).

3. Add in the cocoa powder, honey and sea salt and stir until creamy.

4. Transfer the mixture to a dish, lined with parchment paper or plastic wrap for easy removal.

5. Place the dish in the freezer, and allow the fudge to set for an hour before slicing and serving. Due to the coconut manna/oil mixture, the fudge will become pretty soft if it's left out for a while, so it’s best served directly from, and stored in the freezer.

CRISPY BAKED SALMON NUGGETS

I’m not a big fan of cooked fish. I like it but I don’t love it. Mars is the same way, although he loves sushi. Salmon is a great protein and omega 3 source so I masked salmon as a chicken nugget and with ketchup on the side, the whole family devoured it. This recipe is so easy to make. It literally takes 5 minutes to prep the nuggets and just 12-15 minutes to bake in the oven. I usually smash some baby potatoes and chuck them into the oven at the same time to cook. FYI, 3 ounces of cooked salmon has 1900mg omega 3s. The USDA recommends women to consume 1100mg/day and men 1600mg/day. 

INGREDIENTS

• 1 Norwegian or farmed salmon fillet

• A dusting of flour (I love cassava)

• 1 1/4 cup panko breadcrumbs

• 2 eggs, whisked

• 1 tsp dried or fresh mixed herbs

• salt and pepper ( I love Maldon)

• Lemon, optional

INSTRUCTIONS

1. Remove the skin from the salmon fillets and chop them into bite sized chunks.

2. Place flour in a bowl. In a second bowl crack the eggs and whisk with a fork. In a third bowl add the panko breadcumbs and mix in the dried herbs and salt and pepper to taste.

3. Make the nuggets by taking one chunk of salmon, coating it in the flour, dip it in the egg and then sprinkle on the breadcrumbs. Repeat until all the nuggets have been made.

4. Lightly grease a baking dish or use parchment paper and place the nuggets onto it. Bake in the oven at 225 for 12-15 minutes until cooked through.

5. Serve immediately.

SLB BREAKFAST SALAD

I’m a breakfast salad lover. A vitamin and mineral rich start to the day is what fills my body up without weighing me down. This recipe from Flamingo Estate is filled with gut happy ingredients including fermented coconut yogurt.

Ingredients

• 1 large head escarole, cut into 1” pieces (or any other lettuces you love)

• 2 avocado, sliced

• 2 cara cara oranges, peeled and sliced (save the rinds to make an easy cleaning spray for your home)

• 1⁄4 cup unsweetened coconut flakes

• 1⁄4 cup unsweetened coconut yogurt

• 1 tbsp poppyseeds

• 3 tbsp lemon juice

• 3 tbsp olive oil

• 1⁄2 tsp freshly ground black pepper

• Handful sprouts

• Himalayan pink sea salt

• 1⁄4 cup fresh dill leaves

• FE seed brittle (recipe found on the FE website) *optional

Steps

• Place the coconut yogurt, poppy seeds, lemon juice, olive oil and black pepper in a blender and blend until smooth. Season to taste with salt and transfer to a large bowl.

• Add the escarole to the large bowl with the dressing and toss to coat. Add the coconut flakes and sprouts, tossing again.

• Layer they dressed escarole on a platter with the avocado and cara cara slices. Top with crumbles of seed brittle and dill.

• If you’re craving some protein, I love to top this salad off with a fried egg.

• Enjoy!

SLB Bread

This bread is just beyond incredible, it cures any cake or bread craving you might have, and I promise you that everyone in the family will love it. Is it low cal? Not really, but it’s high in protein and the health benefits far outweigh any bread you’ll find in a store. it’s flour-free, egg-free, refined sugar free (f you use Pure Maple Syrup) and contains heart healthy oats (fiber, protein and so much more), flax, chia and zucchini.

Vinegar, baking soda and baking powder act as the main leaveners in place of eggs. You can use coconut sugar in this recipe which is pretty on par with pure maple syrup but I usually use Pure Maple Syrup. While maple syrup is often lumped in with sweeteners like sugar and honey — and it's true that they provide similar calories and carbohydrates per serving — pure maple syrup delivers a slew of healthy nutrients, in addition to natural sugars.

That's because pure maple syrup is different. In fact, most syrups you put on pancakes or waffles barely contain maple syrup at all. Rather, they're made with artificial maple flavoring, along with more refined ingredients like corn syrup and sugar. Pure maple syrup is a natural sweetener harvested directly from maple trees. The tree is tapped, and sap is collected, then boiled down to get that golden delicious sticky goodness.

Ingredients:

• 2 cups Rolled Oats

• 1 1/2 cups grated Zucchini

• 1 tbsp Chia Seeds

• 1/2 tsp Baking Soda

• 1 tsp Baking Powder

• 1 tbsp Apple Cider Vinegar

• 1 tbsp Cinnamon

• 1/2 tsp Salt

• 1/3 cup melted Coconut Oil

• 1/3 cup Pure Maple Syrup

• 1 tsp Vanilla

• 4 1/2 tsp ground flaxseed mixed with 1 1/2 tsp water

Directions:

1. Preheat oven to 325 degrees

2. Place oats in high speed blender and blend until smooth like flour.

3. Place all dry ingredients into a mixing bowl and mix together.

4. Add wet ingredients to dry ingredients and mix. I like to place everything into my Vitamix and blend a little but it’s not necessary.

5. Grate zucchini, then fold into mixture.

6. Place mixture in a parchment lined bread pan and place into the oven. Bake for 50-65 minutes or until you get a clean toothpick.

7. I like to sprinkle a little sea salt on top and enjoy.

Zucchini Tip: One medium zucchini makes about one heaping cup of grated zucchini.

SLB SKINNY MARGARITA

(Repost from 2020)…This has been my go-to libation since Quarantine began. My girlfriend Janeesa and I came up with it together as she doesn’t drink tequila but subs in Mezcal. It’s the perfect mix, and it’s about as light and limey as it gets. You can sub in your preferred brand of lime sparkling water but the Key Lime La Croix is perfecton. Cheers!

Ingredients

2 ounces silver tequila

1 ounce fresh squeezed lime juice

Heavy splash of Key Lime La Croix

Ice

Salt

Directions: Combine all ingredients in a shaker and add ice. Shake and strain into a salt-rimmed rocks glass and garnish with a lime wheel.

SLB CHIA BOWL

What you put in your body really matters and chia pudding is nothing short of amazing for your health and well-being. This chia bowl has become a morning ritual of mine - a foundational start to my day that elevates my entire day. The chia pudding base recipe is pretty simple but the standout superfood toppings make it next level - the textures and sweet-tart flavor is just perfection. This recipe is vegan, gluten-free, grain-free, and refined sugar-free. I prefer to make this the night before so it has time to thicken up.

Blueberries, golden berries and goji berries are all high in antioxidants, reduce stress and anxiety while boosting athletic performance and aid in weight loss. Cacao is decadent, full of antioxidants (40x the antioxidants of blueberries), and helps to sustain energy, relieve stress and boosts your mood. Coconut manna contains all parts of the coconut, including water, meat and oil. It’s rich in lauric acid, an antimicrobial compound that regulates the immune system, aids in weight loss, boosts athletic performance and enhances brain function. A little goes a long way (1 tbsp = 100 calories) so you just need to warm it up by placing the container in a pot of hot water for five minutes, then give it a good stir since the oil is at the top.

Toppings: blueberries, golden berries, goji berries, cacao and a drizzle of melted coconut manna (optional)

Makes: 4 servings,  Prep: 5 Minutes

Ingredients:

• 3 cups flax milk (or unsweetened vanilla almond milk)

• 1 cup chia seeds

• 6-8 hefty pinches/shakes cinnamon

• blueberries

• golden berries

• goji berries

• cacao nibs

• cinnamon

• coconut manna (coconut butter)

Directions:

1. Whisk milk, chia seeds, and cinnamon together in a large bowl. Let sit for 5-10 minutes and then whisk again to prevent clumping.

2. Cover and put in the fridge for 3-4 hours or overnight.

3. Stir, then portion into bowls and add your toppings. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

SLB SO GREEN SOUP

I’m sharing this week’s member recipe with everyone. My So Green Soup recipe changed my life years ago and it was such a staple that I even sold it at my studios after I had Mars. So Green Soup (cold) is delicious, energizing and keeps you full while leaning you down. It's high in healthy fats and protein, balances blood sugar and takes only minutes to throw together. Make a batch on Sunday & it’ll stay good in the fridge through Tuesday.

SLB So Green Soup
1 bunch raw asparagus
1 avocado
1-2 cups h20
1 cup raw cashews
1/4 cup fresh dill
1 lemon, squeezed
1 tbsp Bragg liquid aminos
1 clove garlic
1/2 tsp black pepper
1/2 tsp sea salt
2-4 lemon balm leaves
1/4 tsp spirulina (opt)
1/4 tsp hemp seeds
1/4 tsp chia seeds

Place all ingredients in a high speed blender and blend until smooth. Add a bit more water if it's too thick for your liking.

SLB GREEN SOUP

Our first SLB member recipe is a staple of mine. I always have this zucchini soup on hand and everyone in my house loves it. It’s incredibly rich, filling, nutritious, and nobody ever believes it’s dairy-free. Our weekly recipes will live in-Studio and will be accessible to SLB members only, but I will occasionally share them here on the blog.

SLB KITCHEN

Welcome to the SLB kitchen! You guys know that I’ve been preaching for years that nutrition is 90%, and for the longest time I’ve been wanting to incorporate food into the mix in a bigger way. In addition to your weekly workouts, SLB members will now receive recipes each week that will live in-studio. Some will be my own and some will be from nutritionists, chefs and food partnerships. I’m so excited to help you guys reach your goals!.

SLB GRILLED KALE & STONE FRUIT SALAD

I’m obsessed with stone fruit right now and kale’s always given in the kitchen. Grill the two and you’ll be in heaven. I’ve been whipping up this one multiple times a week. I haven’t tried it with a dairy-free sub yet because Mars loves this dish with crème fraîche added in. I usually love to use peaches but nectarines yield a result that’s just as good. The sweet and savory hits every spot.

Ingredients

1 bunch kale, stems removed (leave leaves as whole as possible)

1/4 cup full fat greek yogurt

2 tbsp lemon juice

1 tsp fresh ground black pepper

1 tsp sea salt

1/2 cup fresh basil leaves, torn

1/4 cup panko breadcrumbs, toasted

2 peaches, sliced thin

Directions

Heat your grill over high heat

Rub the kale with 1-2 tbsp olive oil

Place on grill and cook for 2-3 minutes on each side or until charred, then set aside.

In a large bowl, mix the yogurt, lemon, pepper, salt and olive oil.

Once kale has cooled, stack leaves and cut into 1’ ribbons.

Add to the dressing and toss to coat.

Add basil, breadcrumbs, and peaches then toss and serve.

LB'S CHOCOLATE CASSAVA PANCAKES

If you love these cassava pancakes, the addition of 1-2 tablespoons of cacao makes them even better.