SLB Kimchi Tacos

Image via The Modern Proper

Roasted sweet potatoes, black beans, crunchy red cabbage and punchy, kimchi—these sweet and tangy fall inspired tacos are the perfect veggie dinner for your next taco Tuesday. Omit the feta to make it vegan.

Ingredients

1.5 tsp of chili powder

1 tsp of garlic powder

1 tsp of onion powder

1 tsp of cumin

1 tsp smoked paprika

1/4 tsp of cayenne pepper (optional)

1-2 tsp of olive oil

1 sweet potato washed and chopped

1 acorn squash peeled and chopped (sub with butternut squash or an additional sweet potato)

1/2 cup of sliced red cabbage (optional for topping)

1/4 cup cilantro (optional for topping)

1/4 of an avocado sliced (optional for topping)

1/2 - 1 can of black beans

1-2 tsp of kimchi per taco

Sprinkling of feta cheese (optional)

Directions

1. Preheat oven to 400 degrees.

2. Mix chili powder, garlic powder, onion powder, cumin, smoked paprika and cayenne pepper in a small bowl.

3. In a large bowl toss the sweet potato, squash and beans with olive oil and spice mix until evenly coated. Place a piece of parchment paper on your baking sheet and spread the sweet potato and squash out in a single layer. Roast until tender (about 20-35 min).

4. While the squash and sweet potato bake, heat up the beans in a medium sized pan until warm. Once warm, transfer to a blender, add 1/8 cup of water and any additional spices you’d like to use. I used a pinch of chili pepper, garlic powder and onion powder. Pulse until beans are mostly blended but a few whole beans remain. Add more water and/or spice if necessary.

5. Spread the beans on your tortilla, add the sweet potatoes and squash and top with cilantro, red cabbage, a slice of avocado and kimchi.

Pro Tip: These tacos are easy to prep in advance. Make the sweet potatoes, squash, and beans in advance. Let cool to room temp and store in your fridge. Chop the cabbage and cilantro and store in separate containers in your fridge. Simply reheat and throw together on meal night.

SLB BREAKFAST BLONDIES

Our new favorite grab-and-go breakfast are these blondies. They’re healthy (although not so low in sugar), hearty and delish. Made with almond butter, chia and flaxseed, they’re grain-free, protein packed and are perfect if you’re trying to steer your summer eating habits in the right direction.

Ingredients

5 tbsp. ghee, butter or coconut oil plus more for pan (or sub with 3 tbsp applesauce)

1 cup chopped walnuts or cashews

2 tbsp cup creamy unsweetened almond butter

1/3 cup pure maple syrup

2 tbsp. flaxseed meal

1 tbsp. chia seeds

2 tsp. vanilla extract

1 tsp. sea salt

1/2 tsp. baking powder

2 eggs, 1 egg white

Directions

1. Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

2. Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, chia, vanilla, salt, and baking powder to hot brown butter/ghee/coconut oil and whisk until smooth. Add eggs and whites one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

3. Bake blondies until top is puffed and lightly browned and a toothpick inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

4. Remove blondies from pan using parchment overhang. Cut into squares.

SLB VEGAN KALE CAESAR SALAD

I adore this lighter take on the classic NY Times Caesar salad. Blended raw cashews make up the base in this version, along with mustard, miso paste and caper brine to achieve that classic tangy-salty-punchy balance that we love. Crispy roasted chickpeas and hand-torn croutons (optional) add a crunchiness that marries well with the velvety dressing.

INGREDIENTS

FOR THE SALAD:

• 1-2 pita or flatbread, torn into 1-inch pieces (about 2 cups)

• ¼ cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried

• 1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)

• 1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)

FOR THE DRESSING:

• 1 cup whole (un-roasted) cashews

• 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)

• ¼ cup nutritional yeast, plus more for serving

• ¼ cup fresh lemon juice (from 1 to 2 lemons)

• 2 garlic cloves

• 2 teaspoons brine from a jar of capers

• 1 teaspoon Dijon mustard

• 1 teaspoon white miso paste

• ¾ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.

2. While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).

3. In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

SLB GREEN SHAKSHUKA

We lightened up Parachute’s fresh and herbaceous green Shakshuka recipe and it’s seriously next level. It’s easy to throw together and perfect for brunch or breakfast in bed. Serve with a pita or baguette or cut the processed carbs all together and sub in SLB Bread.

Ingredients

• 1 tablespoon ghee or olive oil

• 2 large leeks, halved lengthwise

• 1 fennel bulb

• 1 clove of garlic

• One bunch of spinach

• Handful of fresh herbs such as cilantro, dill, and / or parsley 

• 1 tsp each of whole fennel seeds and whole cumin seeds

• Salt + pepper

• 4 eggs 
  

Directions

• In a small skillet, toast spices until fragrant over medium heat - about 2-3 minutes. Crush with mortar and pestle or use the bottom of a jar to gently crush on a cutting board. Set aside. 

• Preheat large skillet over medium heat, and preheat oven to 350.

• Remove stalks and fronds of fennel bulb and cut in half. Remove core and dice. Slice halved and washed leeks, and peel and mince garlic. 

• Add oil, chopped vegetables, and crushed spices to skillet and saute, stirring occasionally until tender, about 10 minutes. Season with salt and pepper. 

• Add spinach and stir to wilt. 

• Create 4 wells in the veggies using the back of a spoon.

• Carefully crack an egg into each well, then transfer to the oven. Bake, checking occasionally until whites are cooked through and yolks are still runny, about 8 minutes. 

• Top with chopped herbs and crumbled feta cheese and serve with pita or baguette.

SLB Stuffed Poblano Peppers

This has been in our weekly rotation for almost two years but I wanted to bring it top of mind as it’s so delicious and perfect for 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. 

Lauren Boggi x Vitacost

As some of the world heads back into lockdown (I lost my mind in lockdown…I didn’t even see this piece run on Vitacost’s blog, The Upside). Quarantine or not, Four Common Quarantine Beauty Dilemmas, Solved still applies. Bts of me tapping.

Lauren Boggi x Create & Cultivate

I’m grateful for my experience & to share my Seven Tips on Create & Cultivate: How to Pivot Your Career According to a Founder Who Bounced Back From Bankruptcy.

This past year I’ve received countless messages from people seeking advice on how to move forward, post-pandemic. Nothing is impossible, there’s nothing like a clean slate and nobody is stronger than a woman who has rebuilt herself. You can do it.

SLB CARNITAS & KALE SALAD

This week’s member recipe is inspired by my love of tacos AND a meal that feeds everyone in your family (tacos for all and a kale salad and the chicken for me). The tacos above are dressed with lime and a bit of sour cream for the dads.

Ingredients

CARNITAS

• 2 pounds chicken breast

• 1 tablespoon sea salt

• 1½ teaspoons freshly ground black pepper

• 1½ teaspoons ground cumin

• 1½ teaspoons smoked paprika

• 1½ teaspoons chili powder

• 1½ teaspoons garlic powder

• 1½ teaspoons dried oregano

• 1 cup chicken broth or water

• 2-3 bay leaves

• ½ white onion sliced

• 2 tablespoons olive oil

CILANTRO-PEPITA DRESSING

• 1 (7-ounce) can diced green chiles

• 3 tablespoons pepitas

• 2 garlic cloves, peeled

• 3 tablespoons cotija cheese (optional)

• 1 teaspoon freshly ground black pepper

• ½ teaspoon sea salt

• 2 tablespoons freshly squeezed lime juice

• 1/3 cup olive oil

• 1 tablespoon red wine vinegar

• Leaves from ½ bunch fresh cilantro (no stems)

• ¼ cup cold filtered water

QUICK PICKLED VEGGIES

• 1 cup filtered water

• ½ cup apple cider vinegar

• 1 tablespoon coconut sugar

• 1½ teaspoons sea salt

• 1 red onion, thinly sliced

• veggies of your choice (I usually choose carrots, onions and cucumber)

SALAD

• 8 to 10 cups chopped, stemmed kale (or romaine)

• 2 avocados, pitted, peeled, and diced

• ½ cup roasted pepitas

• ½ cup crumbled cotija cheese (optional)

Directions

1. To make the carnitas, season the chicken with the salt, pepper, cumin, smoked paprika, chili powder, garlic powder, and oregano. Set it in a large skillet over medium-high heat and sear it until brown on all sides.

2. Place in a slow cooker with the chicken broth, bay leaves, and onion. Cook on Low for 4-5 hours, until it’s completely tender and shreds easily with a fork. Remove the chicken from the slow cooker and shred on a cutting board.

3. Meanwhile, make the cilantro-pepita dressing: Place all the ingredients in a high-speed blender and blend until the consistency is similar to pesto.

4. When the chicken has finished slow-cooking, heat the avocado oil in a large skillet on high heat. Add the chicken and pan-fry to give it a crispy carnitas texture.

5. To make the pickled veggies: in a medium bowl, whisk the water, vinegar, sugar, and salt together until the salt and sugar dissolve. Place the onion in a mason jar and pour the vinegar mixture on top. Secure the lid and let the jar rest at room temperature for 1 hour.

6. To assemble the salad, in a large serving bowl, toss the chopped kale and dressing. Top with the carnitas, avocados, pepitas, and, if desired, cotija cheese.

Lauren Boggi x Travel + Leisure

SLB in Travel + Leisure

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 TURKEY MEATBALLS

This week’s member recipe is my go-to healthy turkey meatballs. I’ve been making them for a while and while they’re not my Italian grandmother’s recipe (they’re more of a Swedish meatball) they do work with a maranara sauce and are a breeze to make.

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste and you can use any meat — even fish if you want to take it in that direction. I use ground flax and egg to bind it together but you can add breadcrumbs for lightness if needed. You can then serve these turkey meatballs with red sauce, brown sauce, rice, cauliflower rice, quinoa or salad. Mars loves them on a toasted baguette with cheese or with spaghetti. I like to batch cook these on Sunday and have them on hand for an easy weeknight meal and everyone is happy.

INGREDIENTS 

• 1 pound ground turkey

• 1/2 teaspoon cumin

• 1/2 teaspoon oregano

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1 teaspoon sea salt

• 1/2 teaspoon pepper

• 2 teaspoons chopped fresh parsley

• 1 egg

• 2 tablespoons ground flax

• 1/4 cup finely chopped white onion

INSTRUCTIONS 

• Preheat oven to 400 F. Line a baking sheet with parchment paper. If you use foil, spray with cooking spray.

• In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg and onion. Then add flax. Add more if necessary or feel free to add some breadcrumbs for lightness. Gently mix with your hands until well combined. Careful not to over-mix or the meatballs won’t be moist and tender.

• Use your hands to mix (roll them in your palms) the mixture into meatballs. Place on parchment lined baking sheet. Some people prefer using a medium cookie or ice cream scoop which will make 12-15 meatballs, 1-inch in diameter. You can definitely make them in whatever size you’d like, just make sure they are all relatively the same size so they cook evenly.

TO MAKE TURKEY MEATBALLS IN THE OVEN

Preheat oven to 400 degrees F. Place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until meatballs are cooked through.

TO MAKE TURKEY MEATBALLS ON THE STOVETOP

In a large skillet heat two tablespoons of olive oil at medium-high heat. Cook the meatballs in batches until browned on all sides for about 6-8 minutes. If you’re planning to drop these in red sauce stop browning at 4-5 minutes and then place in red sauce on low for a few additional minutes.

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 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 EXTRA GREEN SOUP

I’ve been making this soup for years and it began as a means of using up collards, celery, and other greens that were in my fridge, and it’s become a recipe that feels new with each change of the season and is especially a great transitional recipe between winter and spring.

It’s easy to make, good hot or cold, and the flavors are mellow. If you’re looking for an easy, healthy way to eat more greens–one that’s neither a smoothie nor a salad–this soup is the answer.

This soup is light so if you’re looking for more heft you can top it with rice, quinoa, legumes, or pepita as a means of adding texture and weight.

Ingredients

• 4 cups vegetable stock

• 1-2 cups escarole (chopped)

• 1-2 cups broccoli florets (chopped)

• 2 large handfuls of spinach

• 1 onion (diced)

• 1 large handful of collard greens or kale, (chopped & stems removed)

• 3 celery stalks (diced)

• 1/4 cup parsley or cilantro (chopped)

• 2 Tbsp of olive oil

• 1-2 lemon or lime (squeezed)

• 1-2 tsp black pepper

• 1 tsp Bragg liquid aminos or sea salt

Directions

Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-5 min until it begins to golden. Add the celery and saute for 1-2 more min. Add the broccoli, salt and pepper and sauté for 1-2 more min. Add the vegetable stock and simmer for about 10 min, until the broccoli is tender. Add the escarole, spinach and kale and simmer for 2-5 more min, then remove from the heat. Stir in the chopped parsley or cilantro and transfer to your high speed blender or use an immersion blender. You may need to blend in two batches depending on the size of your blender. Add more vegetable broth, salt and pepper as needed to reach desired consistency and seasoning.

SLB SHAMROCK SHAKE

This week I’m sharing my healthy Shamrock Shake recipe. It’s simple, dairy-free, vegan, and St. Patty’s appropriate but this delicious minty smoothie can be enjoyed anytime of the year. I make this for Mars a few times a month and he prefers oat milk and no cashews (photo above), but if you add cashews the consistency is thicker like a shake and it will keep you full, longer.

Ingredients

• 1 large handful of spinach

• 1 handful of fresh mint (approx 6-8 leaves)

• 1/4 avocado

• 1 cup of oat milk (or milk of your choice)

• 1/4 cup raw cashews (optional)

• 1/2 banana

• Ice

Directions

Put everything except the water into a food processor or high speed blender for approx 1 min. until desired creaminess is reached. 

*Tip: Use pre-cut frozen banana if you’d like the smoothie will be thicker like a shake. If you do add cashews you might have to increase the amount of milk, or add water.

SIMPLIFYING HYDRATION

Two Glasses of Water, Irving Penn (1970)

If there is one health myth that will not die, it is this: You should drink eight glasses of water a day. Guess what? There is no science behind it. Personally, I’ve always had hydration guilt because I’ve never in my life drank eight a day, every single day. And that’s something to feel good about. As with everything, is not always about the numbers. I’ve always tried to keep go by how my body feels and not complicate hydration.

According to most doctors, we should listen to our bodies and shouldn't drink more than our body wants. Similar to when we eat, the body tells us when we’re full by taking that exhale. The discomfort we feel when we drink too much water is a protective mechanism to prevent over-hydration. Water intoxication is a real but rare phenomenon that occurs due to an excessive intake of water (usually during exercise), when the amount of water intake exceeds that of water excretion by the kidneys. As a result, the sodium concentration in the blood is diluted, and hyponatremia develops. When this happens, your body's water levels rise, and your cells begin to swell.

Working out aside, how much water should we aim for day-to-day? It’s really all about your lifestyle. Going off our own thirst is the best way to judge how much we need. Just like diet, it’s an individual thing and it all comes down to water in, water out. If you’re doing an intense SLB Cardio + Sculpt workout for example, you’re going to want more water and your body will tell you that. Those who break a sweat will crave more water and the same rule goes with food. By eating a balanced diet high in water-dense fruits and veggies, we’ll achieve about 20-40% of our daily water needs through food. Yet another reason to eat those collard wraps!

SLB GREEN DETOX SMOOTHIE

I start every day with our SLB Green Detox Smoothie. It’s a great way to get more veggies, healthy fats, and protein into your life, and its NOT a sugar bomb. Where's the fruit? Fruit is healthy, but you'll notice that this recipe along with all of our smoothie recipes are low glycemic (under 20g of sugar) to keep your blood sugar balanced and body better.

Ingredients
1 cup filtered h20
1 heaping handful of kale
1 " " spinach
1 small 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

LB'S GLOW

BTS of me tapping in-between shots. You guys ask me all the time how I get a lit from within glow. I work from the inside out by sweating everyday with SLB and I follow a low glycemic, whole foods diet but I also take my skincare really seriously. A few key products that I swear by:

Shani Darden Retinol Reform is key to keeping my skin glowing and exfoliated without irritation or dryness.
Adipeau Fat Balance Activator plumps. I use it as a sleeping mask nightly.
Deesse Pro Mask Next Generation (via Shani Darden) - I rely on red + blue light therapy daily for anti-aging and treating acne rosacea.

Lauren’s results after 3 months of Adipeau

Lauren using the Deesse Pro Next Generation

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!.