LAUREN'S 160-CALORIE PIZZA

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.  

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

Instructions
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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LB's cassava PANCAKES

Of course you CAN!  Last week, this recipe went out to my Spring Training fam.  These healthy pancakes are delish, guilt-less, and you have options to control dairy and sugar.  This was Mars's plate (above) but I like mine loaded with berries.  

Cassava flour is a grain-free, whole food based flour and it's awesome because it mimics gluten so the pancakes come out all thick & fluffy. It’s made by dehydrating and then grounding the cassava root.  Makes 7-10 pancakes.  Enjoy!

Ingredients
3 eggs
¼ cup coconut oil, melted
¼ cup Greek yogurt or unsw. van. almond milk (if you're dairy-free)
1 tbsp coconut sugar (opt)
¾ cup cassava flour
1/4 tsp cinnamon
1/4 tsp cardamom
½ tsp baking soda
¼ tsp salt

Instructions
1. Mix eggs, coconut oil, yogurt/almond milk. 
2. Add the cassava flour, coconut sugar, baking soda, spices and salt; mix well. 
3. Cook for approx 2 min. per side on a greased skillet over med. heat, or until brown & cooked through.
4. Serve w/ fresh fruit & maple syrup (opt).

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.  

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.

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
ice

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
Ice

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

MY SMOOTHIE STORY

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!  

LAUREN BOGGI'S CHIA PUDDING

I hadn't made chia pudding in like, forever, but recently friends of mine served it for brunch and I immediately missed it.  And, in the days following the great physical and mental trial that is moving house, there are only two types of eating to do: getting take out for every meal, or getting busy in your new kitchen. 

Chia pudding is easy to whip up, plus it makes the perfect stool (sorry, but it's true!).  

This recipe is vegan, gluten-free, grain-free, raw, and refined sugar-free and IT IS AWESOME because you can throw it together in just a couple minutes before bed and feel good about yourself in the morning.  I prefer to make this the night before so it has time to thicken up.

Makes: 4-6 servings,  Prep: 5 Minutes

Ingredients:

• 3 cups unsweetened almond milk

• 1/2 cup chia seeds

• 2 teaspoons coconut sugar or pure maple syrup

Directions:

1. Whisk almond milk, chia seeds, and sweetener 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 (fruit, nuts, cinnamon, etc.) Leftovers will keep in an airtight container in the fridge for 3 to 4 days.