It’s that time of year again. The time when my inbox is flooded with emails asking what the best detoxes are and my top tips for detoxing. I totally get it. We’ve all just been through the holiday happenings. Grazing at cocktail parties and indulging in sugar and spice and everything nice. It’s only natural that come January we mentally and physically crave a break; an opportunity to clear out all the junk and allow our bodies to reboot.
The funny thing is (and this is depending where you live), the colder months can be the most tricky when it comes to safe and gentle detoxing. Our bodies naturally crave warmer and cooked foods to help combat the cold and often cooling juices with a lot of fruit can feel disconnected from our environments.
So, for this month’s food of the month I wanted to bring you my top 3 foods that will warm you through the winter AND detoxify your body. (more…)
You beat yourself up enough about your daily food choices. From not getting enough fruits and veggies to cheating on your points. The kitchen shouldn’t be a battle ground and your body shouldn’t suffer the losses. The solution? A remix to some of your favorite foods!
Pizza, pasta, desserts, burgers and more have all been getting a bad rap lately. I’ve never been a fan of catergorizing food as bad or good. The truth is food is meant to be delicious. For this month’s recipe, I took a trip to India to hook up the flavor profile of a traditional Italian favorite: Pizza.
Using store bought garlic naan as the base (or your own gluten-free version) and layering it with a homemade Tikka Masala sauce, fresh roasted veggies, a sprinkle of paneer and a drizzle of cilantro chutney, this pizza will nourish your body, feed your appetite for adventure and impress any guest!
Eggplant Tikka Masala Pizza
Ingredients
20 Spinach leaves
4 Slices of Naan
2 Roma Tomatoes, diced
1 Roma Tomato, sliced thinly
1 Eggplant, halved and scored
½ cup Paneer, crumbled
1 Garlic Clove, grated
½” Ginger, grated
2 TB Tikka Masala paste
1 TB Cilantro Chutney
2 tsp salt
olive oil
Directions
For Eggplant
Preheat oven to 400 degrees F
Using 1 tsp salt per eggplant half, rub salt in eggplant flesh and let rest for 15 minutes.
Using room temperature water, completely rinse salt from eggplant and dry with paper towels.
Rub grated ginger and garlic over eggplant halves. Make sure to push fine pieces of ginger and garlic into the scored grooves of the eggplant. Drizzle with olive oil and place face up on a cookie sheet.
Roast in oven for 40 minutes
Remove from oven and let rest for approx. 5-10 minutes to allow steam to escape. Using a spoon. Start from one end of the eggplant and scrape the flesh away from the skin. It will be easy since you have already scored the eggplant. Chop it into bite size pieces and set aside until ready assemble pizza.
For Sauce
Place diced tomatoes and tikka masala paste in a small sauce pot over medium-low heat. Mix once in the beginning, allowing paste to flavor tomatoes. Let sit for 10 minutes and allow the tomatoes to break down. Stir once more and reduce pot to a simmer. Let rest for 5-10 minutes more. Sauce will be ready.
Assembly
Spread 1-2 TB of sauce on naan bread and then place 4-5 spinach leaves, followed by 2-3 tomato slices, followed by eggplant and a sprinkle of paneer cheese.
Return pizza to oven at 400 degrees F for 10 minutes. Although paneer does not melt well, the heat will enhance the mild flavor. Remove from oven and drizzle each slice with a bit of cilantro chutney. Enjoy!
This article was written by guest contributor Shelley Chapman. Shelley Chapman, also known as The Food Relationship Coach™ Wait…foods have relationships? They sure do! Occasionally with each other, but primarily with you. I am what happens when psychology and anthropology tango with a bona fide Foodie. We women and our habits intrigue me, specifically our relationships with our food and our bodies. I help women love and embody their best lives by teaching workshops, public speaking and offering elite private coaching to women. At EatRelateLove.com, I help women get out of the Stuck-Stuffed-Starved™ cycle of eating habits and relationships. My past challenges with compulsive over eating and emotional eating afford me the luxuries of compassion and relatability, but most important, the capacity to guide my clients to a fully satisfied emotional space. Through my work, a woman gains tools for emotional wellness and freedom from emotional eating so she can thrive in her personal and professional life! read more →
It’s springtime and there’s no dessert more light and lovely than a beautiful gluten free lemon square! Here’s a super quick and easy gluten free lemon square recipe using our Snickerdoodle cookies that you can whip up when you’re ready to brighten anyone’s day. Happy Spring!
Ingredients for Snickerdoodle Crust:
4 Glow Gluten Free Snickerdoodle cookies
2 Tbs. melted butter (more…) read more →
I like to get a little intimate with my greens from time to time. Before I bite into a big mouthful of kale, I want to help it relax by giving it a nice, deep massage–with olive oil. Oh yeah! Really get your hands into this one, the more you massage, the easier it will be to digest this uber-fibrous, nutrient powerhouse of a vegetable. Once, it’s all relaxed, then you hit it with a bevy of Mediterranean flava (olives, tomatoes, tahini dressing, etc) and the deliciousness is undeniable. It will be like you and this salad were made for each other!!
Mediterranean massaged kale salad
- 1 bunch kale, de-stemmed and chopped
- 1-2 tablespoons extra virgin olive oil
- 10-12 olives
- ¼ cup cherry tomatoes, halved (optional)
- whole grain croutons (optional)
- sesame seeds (optional)
Tahini Dressing
- 1/4 cup tahini (sesame seed paste)
- 2 cloves garlic, crushed
- 1 lemon, juiced (2 tablespoons)
- salt and pepper, to taste
- pinch of cayenne pepper (optional)
- water to thin, begin with 2 Tablespoons and add more until you’re at your desired consistency
De-stem and chop the kale into bite sized pieces. Drizzle the kale with olive oil and massage the oil into leaves, coating them evenly.
In a separate bowl combine the ingredients for the tahini dressing. Mix thoroughly, it can take a little elbow grease to fully incorporate the tahini.
Taste the dressing and make any adjustments.
Pour dressing over the salad and toss to combine. Then garnish with olives, tomatoes, croutons and sesame seeds!
Quinn Asteak is a featured In The Kitchen contributor and an holistic-health coach/ cooking teacher teaching people to have fun in the kitchen! For more about her click here for her full bio and all of her articles! read more →
Equally delightful for both our salty and our sweet fans, these sweet potato chips give you the crunch you crave, the sweetness you savor and then the chili powder gives it just enough of a kick in the pants to make you slowwww downnnnn. It can be hard to take your paws off this simple, delicious snack, but you won’t have to worry about that too much since sweet potatoes are literally packed with nutrients. It doesn’t get much better than this!
Baked Sweet Potato Chips
- 1 medium sweet potato
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- zest of 1 lime (optional)
Directions
Preheat oven to 350 F
Slice the sweet potatoes into a chip shape, as uniformly as possible. I use a mandolin and cut them on the widest setting making them all 3cm.
Drizzle the sliced sweet potatoes with olive oil, chili powder, salt and lime zest them toss well to combine—don’t be afraid to get your hands dirty.
Spread them out evenly on a baking pan, making sure that no potatoes are overlapping at all. You might need 2 trays, if so, switch racks half way through baking.
Cook for 20 minutes, keeping a good eye on them toward the end. You’ll know they are done when some start to brown up. You want them to be crispy, but never burned.
Quinn Asteak is a featured In The Kitchen contributor and an holistic-health coach/ cooking teacher teaching people to have fun in the kitchen! For more about her click here for her full bio and all of her articles! read more →