Category Archives: Recipe

Kale Hempseed Pesto Recipe

KALEPESTOOne frigid Friday night I sifted through my cupboards and the refrigerator, determined to come up with a delicious meal for dinner that did not require me to make a trip out in the cold for more ingredients. I happily discovered I still had an entire head of kale, plenty of garlic, and some delicious specialty pasta.

My Cuisinart had been sitting on the shelf for WAY too long so it was decided: I would improvise a kale pesto using hempseeds as substitute for the traditional pinenuts. Suffice it to say the pesto turned out delicious, although a little heavy on the garlic so tread lightly if you tend to shy away from this flavor.

Kale Hempseed Pesto
1 head of kale chopped
2-3 cloves of garlic peeled
1/3 cup hempseeds
Juice and zest from 1 lemon
1/3 to 1/2 cup of EVO
pinch of salt

Preheat oven to 375F. Toss kale with EVO and spread out on a baking sheet. Bake kale for 3-5 minutes. When kale is finished, let cool for a couple minutes. While kale is cooling, add garlic to mixer and grind. Add the remaining ingredients and blend until smooth. You can add additional EVO to desired consistency. Add to your favorite pasta, spread on fresh bread, and enjoy!

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Warm Me Up Chia Rice Cereal

I find it very hard to motivate to swim not only in winter but especially on a cold winter morning. Of course it helps to have a friend waiting for you at the pool, but it doubly helps to know you have this to come home to for breakfast!

warmmeupcereal

Warm Me Up Chia Rice Cereal (makes 1 serving)

1/2 cup brown rice (already cooked)
2 tbsp chia seeds
1/2 cup milk (I like coconut milk)
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp agave or honey
1/4 apple chopped
1/4 cup raisins
(You can substitute with any fruit of choice!)

Combine all ingredients in a 1 quart pot on the stove. Bring to a boil and let simmer for about 5 minutes. Let cool for 1-2 minutes and serve. You can also double (or quadruple!) the recipe and then just reheat it through the week, adding some liquid (preferably your milk of choice) each time.

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Pumpkin Chia Mini Muffins

Pumpkin Chia Mini Muffins

Pumpkin Chia Mini Muffins

I made these for Tuesday night’s Pop Up Yoga NYC ‘s yoga and nutrition fundraiser to go with the chia theme and they were a hit! I love all things pumpkin and these were especially tasty – great texture, not too sweet, and packed with protein and fiber in every bite. Personally, I “tested” 4 as a snack and then had leftovers for breakfast (slathered in butter) the following morning. That’s right. Enjoy!

Pumpkin Chia Mini Muffins

  • 4 tbsp Chia Seeds (I think I added even more- you can play around with it- I was very generous with my chia)
  • 1 Cup Coconut flour
  • 1/2 Cup White Flour
  • 2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 2 Tsp Baking Soda
  • 1/2 Tsp Salt (I did not use)
  • 16 oz can pure pumpkin
  • 2 eggs
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2-1 cup coconut milk (either Silk or SoDelicious brand- play around with portions but I probably ended up needing about 1 cup to balance the coconut flour)
  • 1/4 cup Agave (or even less!)
  • 1 tbsp Vanilla
  • 1/2 cup Chopped Walnuts (optional)

Mix together all of the dry ingredients.
Mix together all of the wet ingredients.

Fold Wet ingredients into dry ingredients.
Pour into greased muffin pan and bake at 350 degrees for 25-30 minutes.

Yoga and chia were enjoyed by all at Tuesday's fundraiser!

Yoga and chia were enjoyed by all at Tuesday’s fundraiser!

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