I don’t think I have ever met anyone who did not LOVE a good batch of steaming greasy french fries! In college we had a place completely dedicated to making them, Bel Frites. The place had average business throughout the day but late nights watch out! Bel Frites was located in downtown SLO in the middle of all the bars…after a night of drinking and dancing who doesn’t want to indulge in this fabulous treat!? The line was always out the door! Genius business idea and location if you ask me :).
As a health and fitness professional with an emphasis in nutrition coaching I know there is no real health benefit to eating this delectable treat. I know potatoes are a great source of potassium…but after they absorb all that oil the health factor really becomes erased :(. I know but they are soo good! I love fries just as much as the next person and yes I do sneak a few off Anthony’s plate when he orders his occasional burger…but shhh don’t tell him that :).
So I decided why not make a fry that you could feel good about eating and most important feel healthy and energized after eating! Thus the eggplant almond fry was born! Well…somewhat born out of trying to make a GF eggplant parm that just didn’t work out so well in the toaster oven….but sometimes the greatest things are discovered by mistake!
- 1/2 large eggplant cut into fry shapes (cut thin or thick whatever you like)
- 1/2-1 c Trader Joe’s Just Almond Meal
- 2 eggs (egg replacer for my vegan friends!)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic
- 1 tsp black pepper
- 1 tsp pink sea salt
- 1 c of Trader Joe’s Organic Tomato Basil Marinara Sauce
- Preheat oven (in my case toaster over) to 350.
- In a small dish mix the eggs with a touch of water. In another dish mix almond meal, basil, oregano, garlic, pepper, and salt.
- Place a handful of cut eggplant into the egg /egg-replacer wash station then over to the seasoning station. Try to allow excess egg/egg-replacer to drip of each eggplant stick…otherwise it gets a bit messing in the seasoning station :)….letting you know from experience ;).
- Place each eggplant fry onto a foil lined baking sheet.
- Bake 10-12 minutes. Flip the fries. Bake another 10-12 minutes or until golden brown and eggplant is cooked thoroughly (how to know…try one…perks of being the chef).
- Heat up Marinara Sauce and serve in a “dipping dish”. Your guests will be impressed :).
This past Sunday Anthony and I finally made it to the beach! I couldn’t believe it was already August and we had not been all summer…it should be in sin in Cali!
I absolutely love picnics and for this one I packed up:
- Sweet Potato Chips
- Quinoa Chickpea Salad
- GF DF chocolate chip cookies
- And of course lots of water!
Quinoa Chickpea Salad …. mmmm …. nutrition tastes so good!
- 1 c cooked cooled Red Organic Quinoa
- 1 can rinsed chickpeas
- 1/2 c chopped artichoke hearts
- 1/4 c crumbled goat cheese
- 1 chopped red bell pepper
- 1/2 large cucumber, chopped
- 1 tbsp garlic
- 1 tbsp dried basil
- black pepper to taste
- 2-3 tbsp grapeseed oil
- Juice 1 large lemon
- In a large bowl combine quinoa, chickpeas, artichoke hearts, red bell pepper, cucumber. Mix thoroughly.
- Top with goat cheese, garlic, basil, black pepper, grapeseed oil and lemon. Mix thoroughly.
- Rest for 2 or more hours in fridge or cooler.
Quinoa Chickpea Beach Salad
And of course what’s a day at the beach without a little card game…War :)….had to share this exciting play :)….
I win! :0
It was such a great great day! Frisbee, food, cards, books….and napping! When was the last time you were at the beach? Perfect place to recharge!
Kale is packed with nutrition! Don’t let the thicker “lettuce” texture turn you off! Kale is full of antioxidants and phytochemicals (cancer fighting heros)! Kale also contains sulfur and sulforaphane….try saying that 5 times fast ;)…these two work together to boost the body’s ability to detox. Kale is rich in calcium, iron, and vitamins A, C, and K…plus 4 g protein and 3 g fiber per serving!
Kale can be prepped several different ways…cooked, raw or even baked! So versatile I know! 🙂
This Kale Power Salad is my new favorite. It keeps me full and keeps my mouth happy ;)!
- 3 cup cleaned chopped Kale (make sure to remove the thick steams that run along the leaf)
- 1/2 cup sliced cherry tomatoes
- 1/2 avocado; chopped
- 2 tbsp sliced goat cheddar cheese (or soy cheese if you are vegan)
- 1/8 c roasted unsalted Pepitas
- 1/2 lemon; juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1tsp dried basil
- 1/2 tsp Black Pepper (more if desired)
- 1/2 tsp Pink Sea Salt
- Combine Kale, tomatoes, avocado, cheese, and Pepitas in a bowl.
- Sprinkle garlic powder, basil, pepper, and salt on top of veggies
- Finish with lemon and olive oil.
- Mix and enjoy!
Power Up Your Lunch Today!!!
Man it has been a crazy few weeks! Sorry to all my followers that I went slightly MIA….KnotOut™ has officially launched and we just took part in both the CrossFit Games and Polestar Pilates Life Conference. And man am I exhausted!
I would like to officially share our new product with you along with one of my favorite ways to relax and restore my posture after a long day. Whether you are sitting at a desk all day, in a car, on your feet hunched over, or running around … your body tends to take that horrible rounded forward position … wrecking your neck … giving you that tension headache … and even affecting your breathing patterns!
It’s simple. All you need is the large KnotOut™ (which can be used for many more muscular releases than just this one) and a long foam roll (can also be done directly on the floor if you do not have one!). Start your stress release now!
Follow this video!
You can purchase your KnotOut™ here … http://shop.lavitaforte.com/