Oh, Kale! I’m sure you’ve all heard about it. It’s kind of a huge deal. Beyond its large variety and unreal health benefits—its versatility makes it one of the most talked about vegetables ever.
I’m obsessed with these Oatmeal & Whey Protein Muffins. They’re heavenly good and packed with so much fiber & protein that one of these should keep you going until lunch.
If you’re getting tired of that same old salad–then try lunch-boxing this Smoked Salmon heaven instead. It’s an excellent post workout meal—filled with tons of vitamins & fibers that will keep you going until dinner.
So you’ve just finished an amazing Moksha Hot Yoga class and you’re now craving something healthy. Decisions, decisions…
Well, our fellow Moksha Hot Yogi, and winner of the Recipasana contest: Chantel Colleypriest, has the perfect treat for you! Spinach & Artichoke Baked Hummus Dip!
I spent the last half hour making her exact recipe in my own kitchen.
Shall we get cooking?
Spinach & Artichoke Baked Hummus Dip
1 Can Chickpeas
1 Can Artichoke Hearts
Handful of Fresh Spinach (or two)
1/4 Cup Tahini
2 Tbsp Olive Oil
1-2 Tbsp Lemon Juice
1 Tbsp Minced Garlic (more if you love garlic like I do)
1/4 Cup Feta
1 tsp Onion Powder
1 tsp Smoked Paprika
Salt and Pepper to taste
Preheat oven to 350 degrees.
1. Drain the fluid from the artichokes and the chickpeas (reserving some of the fluid from the chickpeas), and then toss everything, except the feta, into a blender. Blend until smooth.
2. Mix in some of the reserved fluid to thin out the hummus to your desired consistency (plus a little extra so the dip keep its moisture after baking).
3. Transfer to an oven safe dish. Top with feta. Bake for 20-25 minutes, until dish is warm all the way through.
This recipe makes a lot. However, it is reheatable. Just add a little olive oil and microwave or bake.
Note: All spices are to taste. Serve with pita, vegetables, or whatever else your heart desires. After all, you worked for it in that 60 min flow class!
I wish I had that voice. The one that apparently everyone else has. You know, the one that tells you when you’ve over-ate or just need to eat healthy for the day. I don’t have it and frankly I can’t have it to be a full time foodie–to eat for a living.
Since I live so guilt-free and carelessly (when it comes to food), I aim to have a healthy and nutritious dinner at least 3 times a week. One of my favorite dishes to indulge in on my healthy day is this Toasted Sesame Ginger Salmon.
The flavors of the Salmon are bold and mind blowing while the edamame purree is creamy and delicate.
Toasted Sesame Salmon w/ Edamame Puree
2 salmon fillets
1/3 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons brown sugar
2 tablespoon soy sauce
1 tsp fish sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
toasted sesame seeds (garnish)
green onions, sliced (garnish)
1. In a zip-lock bag create the ginger marinade by combining the olive oil, sesame oil, soy sauce, fish sauce, brown sugar, garlic & ginger together. Add the salmon fillets and refrigerate for at least 30 minutes to allow the flavors to properly absorb.
2. Once ready, cook the salmon at 350 for about 10-12 minutes, or until opaque and easily flakable with a fork.
3. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the edamame puree below.
1. Bring your vegetable stock to a boil and cook your edamame for about 3 minutes. Drain and reserve the liquid.
2. Saute your chopped onion in 1 tbsp of olive oil until translucent. Add sliced garlic and saute for a few minutes until fragrant. Pour cooked edamame and onions and garlic into your food processor. Add in Sesame oil and garlic powder. Blend together & slowly add reserved vegetable stock until the puree is smooth.