While we were dancing our way through Chicago one thing was on the MOVE Team’s mind: Deep. Dish. Pizza. How could we not dream about the ooey-gooey goodness of a delicious Chicago style pizza pie? I’m constantly seeking out ways to satisfy my cravings as well as my conscious. As the tour bus buzzed by the hundredth pizzeria promising the best slice in town -– I began my search for the unicorn of indulgences: a healthy version of deep-dish deliciousness.
I came across the blog belonging to Chicago-native Ashley, a cookbook author, writer, and photographer behind the website Blissful Basil. Lo and behold, she made the seemingly impossible, possible! The crust calls for cauliflower in lieu of flour and lite mozzarella in place of full-fat cheese. I also like how Ashley added spinach for its healthy benefits.
When I get home, I’m going full veggie by adding broccoli, tomatoes and bell peppers.
With the weather heating up, it’s the perfect time to add some light and fresh recipes into your dinner menu rotation. I’ve asked Lori Zanini to share some more of her delicious and healthy creations with us over the next few months, and I’m so glad we’re starting with this fancy but easy-to-execute recipe for Summer Rolls.
As always, please let me know if you try this at home — I love to see your skills in action!
For the peanut sauce:
• ½ cup natural peanut butter
• 3 tbsp rice wine vinegar
• 2 tbsp coconut aminos
• 1 tbsp sriracha
• 1 tsp grated ginger
• 1 garlic clove, crushed
• ¼ cup canola oil
• ½ cup water
Add all ingredients to a bowl and whisk until well combined (or blend all ingredients in a food processor). Pour into a small ramekin and set aside.
For the rolls:
• 1 lb wild caught shrimp
• 1 tsp canola oil
• 1 package rice paper (I love BanhTrang brand, if available)
• 1 medium watermelon radish
• 2 cups shredded carrots
• 2 cups julienne cucumbers
• 2 cups shredded white cabbage
• 2 cups thinly chopped romaine lettuce
• 1 cup of fresh mint leaves
• 1 cup fresh cilantro leaves
• Large bowl of room temperature water
Who doesn’t love cake?? This perfect-for-one dessert recipe has a twist, though — it’s actually good for you. If you’re like me, you’re very intrigued at the idea of adding black beans to something chocolate-y, but I am here to tell you that one weird ingredient doesn’t keep this from being my new go-to evening splurge.
I’m not sure if you’ve seen any of Lori Zanini’s other recipes, but this one totally lives up to her reputation of delivering big taste without sacrificing your health. If you don’t already have her cookbook check it out!
When I was sent this week’s challenge for Meatless Monday, I immediately went on the hunt for great meal ideas. I am pretty obsessed with this vegan taco salad with creamy cilantro lime dressing (oh yeah!) from Nutrition By Kara. Not only is Kara’s recipe meatless — it’s also gluten-free, dairy-free and has no added sugar. Kara’s a nutritionist, so she knows what she’s talking about when she says it’s full of clean, plant-based protein, fiber, healthy fats, antioxidants and vitamins A, C, and K.
Vegan Taco Salad Ingredients:
• 3/4 bag organic arugula
• ½ 15.25oz can organic corn (no sugar added)
• ½ 15oz can organic black beans
• ½ 3.8oz can sliced black olives
• 1 large handful sliced organic mixed tomatoes
• 1 cubed avocado
• 1 almond flour tortilla (you can find these at Whole Foods)
Creamy Cilantro Lime Dressing:
• 1 cup soaked cashews
• 3½ tbsp olive oil
• 1 lime
• 3 tbsp pure water
• ½ tbsp cilantro leaves
• 1/8 tsp sea salt
• pinch of black pepper
I am all for these challenges you guys are sending in! They’re thought provoking, clever, and fun. Plus, I simply just love to hear from you! Shaylie emailed me a challenge to go meatless on Mondays for one month for a list of very good reasons. The fact is, if enough of us go meatless even for only one day a week, we are greatly reducing our carbon footprint and saving vital resources for the planet. What a simple way to make a difference!
I love any side dish that can make your main course seem even more exciting. I also love the way Lori Zanini has created such delicious recipes that never make me feel like I’m missing out because I’m eating healthy.
This Mexi-Cauli Rice recipe is beautiful, tasty and good for you — the recipe trifecta! Plus, it’s a snap to make. Let’s get cooking!
Serves 4 (½ cup each)
Prep Time:: 5 minutes
Cook Time: 5 minutes
• 3 cups cauliflower florets
• 1 tablespoon extra-virgin olive oil
• ½ cup diced onions
• 2/3 cup sliced tomatoes
• 1 teaspoon garlic powder
• Pinch cayenne pepper
• ¼ cup chopped fresh cilantro
• Juice of ½ lime
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
Certified nutritionist and all-around awesome person Kara Stout sent in her recipe for this gorgeous Starshine Smoothie Bowl. Just look at it! Without even knowing what was in it I knew immediately that I wanted to make and eat it.
Kara says, “Smoothie bowls can add a ton of health, flavor and fun to your morning routine! This Starshine Smoothie Bowl is sure to get your day started on the bright side. It’s delicious and full of vitamins, fiber, antioxidants and healthy fats. It’s also dairy-free and sweetened with the natural sugar found in the banana. The fresh lime juice, greens and cilantro help to detoxify the body, and the flaxseed provides omega-3s, protein and lignans (polyphenols). Also, the superfood maca boosts the immune system, increases energy, improves focus and can balance hormones.
“Another benefit of smoothie bowls is getting creative with different toppings! This adds to the enjoyment of your breakfast in the mornings and hopefully gets you excited to start your day on a healthy note and continue making healthy choices throughout the day.”
I love this recipe and I think you will, too!
When I came across this recipe from Jessica Merchant of How Sweet It Is I practically fell out of my chair. Can we talk about this for a second?? Warm and fluffy cobbler with juicy berries and plump pomegranate seeds, topped with ice cream? Sign. Me. Up.
The splashes of ruby red makes this pretty dish almost too good to eat — but let’s not be ridiculous. If your crew is anything like mine, it might not even make it to the plates. Somebody hand me a spoon!
How can the same dish be both spicy and cool, you ask? Executive Chef Yousef Ghalaini of Fig at the Fairmont Hotel here in Santa Monica explains that it’s all about the spices — Vadouvan and Calabrian chili, paired against the cool sauce — cucumber yogurt with mint. This recipe is great as a side dish or entrée for a vegetarian night. This can even be made vegan if you omit the yogurt.
I can’t wait for you guys to try this. It’s totally going to up your kitchen game!
Can you believe Thanksgiving has already come and gone?! Not to be cheesy, but time really does fly when you’re having fun! And speaking of cheese (mmmmm… cheese), I discovered this great cranberry dip recipe that is phenomenal slathered on a bagel, on top of crackers, or even just spread over a piece toast.
I don’t know about you guys, but we always seem to have a leftover bag of fresh cranberries every year that just sits there begging to be whipped up into something — but I never know what. Now I do!