Category Archives: Healthy Recipes

Watermelon Cooler

May 21, 2014

Healthy Recipes / Uncategorized

Watermelon Cooler-2This is the easiest, most refreshing beverage you can make. All I did was blend some organic watermelon, fill a glass halfway and add some sparkling mineral water.

It tastes so sweet and almost creamy! Add some mint for more cooling. 

Watermelon is very hydrating and perfect for warm weather. 

What kinds of coolers do you drink?

Acai Bowls

April 22, 2014

Healthy Recipes / Uncategorized

Acai Bowl Recipe Acai Bowl Recipe Acai Bowl Recipe Acai Bowl Recipe

Acai (ah-sah-yee) bowls are the perfect warm weather meal or snack. I eat them for lunch A LOT. They are super simple to make at home. Acai berries are a dark purple, highly nutritional fruit of Brazil. You can find packets of frozen acai pulp in health food stores like Whole Foods. 

The bowl is essentially composed of a berry smoothie, topped with bananas, more berries and granola.

For the smoothie

Frozen berries

Frozen acai

Almond milk

(try some hemp protein powder and ground chia seeds)

 

Toppings

Granola (I like organic hemp seed granola)

Sliced bananas

More berries 

(try peanut butter, coconut, bee pollen, agave or honey)

 

GF Almond Coconut Chocolate Chip Pancakes

March 19, 2014

Healthy Recipes / Recipes / Uncategorized

GF pancakes

These pretty much made our week here. Almond flour is my new power animal. These can be GF or not (just use regular flour). This is adapted from the back of the Trader Joe’s GF Flour bag. I added, subbed and twirled in some goodness.

GF Almond Coconut Chocolate Chip Panckes

 

Ingredients:

1 cup GF flour (or any other flour)

2/3 cup almond meal

3 teaspoons brown sugar

1 tsp baking powder

1/4 tsp salt

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1 cup water

2 eggs beaten

1/4 cup coconut oil

1/2 tsp vanilla extract

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As many chocolate chips/cocoa nibs you can handle (I used Ghiradelli-sinful)

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Combine the flour, almond meal, brown sugar, baking powder and salt in one bowl. In another bowl, combine the water, eggs, vanilla and coconut oil. You want the eggs and the coconut oil to be similar in temperature. To achieve this, you may have to heat the coconut oil (microwave or stovetop) for a bit so it doesn’t turn solid once it hits cold eggs. If it gets a little chunky from the coconut oil solidifying, no worries, just combine as best you can and it will melt/mix in the pan. 

Add wet ingredients to dry ingredients. Stir in chocolate chips.

This is a very thin batter. Using some coconut oil to coat a small pan, fill the pan with a thin layer of batter to make one big pancake and cook each side until browned. I cut them into quarters. I made ours medium thickness and big so it made 3 large pancakes (12 quarters).

We totally ate a whole big one a piece though!!! AH!

These are so flavorful, there really isn’t a need for syrup! Enjoy and let me know about any modifications.

Kale Salad With Dark Cherries & Candied Pecans

February 12, 2014

Healthy Recipes / Recipes

Kale Salad 697 copy

Usually I’m craving things like blondie bars but sometimes I get this crazy kale craving (even when I wasn’t pregnant) and I respect it, wondering if it will ever return. I adapted this recipe from something similar I had at a crunchy vegan place, called Kung Food in San Diego, that my acupuncture school friends took me/dragged me to. My American baby boomer dad might even like this. Might. But, if you’re here checking this out, you are going to LOVE it and kale cravings may no longer be a rumor…or legend perhaps. Don’t worry, it won’t result in associated petchuli-wearing cravings. Unless you want it to. 

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Ingredients:

Freshly washed and cut kale

Juice of 1 lemon 

Olive oil

1 avocado

Candied pecans

Dried dark cherries    

Kosher salt                                                                                                                                                                                                                                                                                                 

I buy pre-washed, cut kale in a bag from Trader Joe’s. Toss kale and lemon juice in a large bowl. Add chopped avocado and massage with hands. Drizzle with olive oil and add salt to taste. Allow the kale to soften and marinate if you can. Add chopped candied pecans and dried dark cherries before serving. 

This salad is AWESOME the next day as well. I’ve served it on the side of grass fed burgers. It totally balances the meal and in my food math world, makes the burger waaay healthier with less calories. 

Have you checked out the $250 J. Crew Giveaway this week?

Kale Salad layout long 697

Kim-Bop Recipe: A Leftovers Solution

November 13, 2013

Healthy Recipes / Recipes / Uncategorized

Kim BopI’m always looking for ways to transform leftovers. This can really disguise last night’s dinner! In Japan, sushi rolls are traditionally made with raw fish with rice and seaweed. In Korea, seaweed-rice rolls are called Kim-Bop (translated to “seaweed rice”) and they usually contain cooked items. Here is the recipe for my fusion Kim-Bop using my leftovers.

Christina's Kim-Bop
A great way to utilize leftovers
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Ingredients
  1. rice
  2. rice vinegar
  3. seaweed sheets
  4. cooked meat and or vegetables
  5. cucumber
Instructions
  1. Chop all ingredients for the inside of the roll into long strips.
  2. Pour a couple of teaspoons of rice vinegar to taste over steaming hot rice and mix.
  3. Allow rice to cool.
  4. Spread a layer of rice over the bottom 2/3 of a sheet of seaweed.
  5. Line up the strips of food along the bottom 1/3 of the rice.
  6. Tuck as you roll the seaweed.
Notes
  1. Eat alone or with dipping sauces such as soy sauce, spicy mayo (Siracha and mayonnaise mixed) or anything that sounds yummy.
HAPPY OR ELSE | Christina Warren http://happyorelse.com/

This is a combo of organic white and brown rice from the other night. I create a blend of the two, soak the rice in hot water for a few hours and then cook it because the brown rice requires more to make it soft.

rice

I microwave the cold, leftover rice for one minute and 30 seconds so that it’s steaming hot and then I add a couple teaspoons of this organic rice vinegar (Japanese style).

OLYMPUS DIGITAL CAMERAHere we have some leftover brocolinni and organic teriyaki chicken. You could use both but I chose to do the chicken with organic cucumber. The crunch is awesome!

Leftovers

Chop the cucumber into matchstick pieces. I only had a short piece in the fridge but you can make long matchsticks if you have a big cucumber. OLYMPUS DIGITAL CAMERAI use this seaweed that I buy at Whole Foods. Many American grocery stores sell a version in the Asian food section.

OLYMPUS DIGITAL CAMERASpread the cooled, seasoned rice over a sheet of seaweed and line up your ingredients along the lower third of the sheet.

OLYMPUS DIGITAL CAMERAI had to take this photo while demonstrating (time for a tripod) so you see only one hand rolling but you will use two hands to roll. As you roll, see how my fingertips are curled as they tightly tuck the forming roll.

OLYMPUS DIGITAL CAMERAI like to just cut this in half

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You can eat these on their own or dip them in…soy, spicy mayo (mayo and Siracha mixed) or anything else that sounds good.

Simple Smoothie Snack

October 22, 2013

Healthy Recipes / Recipes / Uncategorized

Simple Smoothie Snack
The weather in Southern California has been both hot and cool and on those hot days we’ve been drinking smoothies to make up for all the non-smoothie drinking in Seattle this past year. If you haven’t tried the MaraNatha raw, organic almond butter, then you’re missing out on life. This jar is about $16 but it lasts a very long time and once you’ve tried it, it will forever be in your fridge. It adds the right amount of fat to this recipe to balance it out. Coconut milk is a great alternative to cow milk and the vanilla flavor is delicious in smoothies.

Try it with mangos.IMG_2458

Find some cute compostable straws. I got these at Marshalls. The mason jars are from the local hardware store.IMG_2459I use a TON of blueberries when I do it. Great for antioxidants.

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Wow!

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