Processed With Darkroom

Warm Vanilla Chia Pudding (with Collagen Boost!)

This NYC weather went from 90 to 65 in a matter of days. My cold morning smoothie has now been replaced with warm chia pudding with a boost of protein from Vital Proteins Collagen Powder. NOM! The best part is that this literally took me 8 minutes to make.

Click HERE to get Vital Proteins Collagen Powder

Warm Vanilla Chia Pudding (with Collagen Boost!)

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Yield: 1

Ingredients

  • 1/2 cup unsweetened coconut milk or nut milk of choice
  • 2 Tbsp. chia seeds
  • 20 drops vanilla liquid stevia
  • 1 scoop Vital Proteins Collagen powder
  • Toppings: berries, sliced bananas, chocolate chips, shredded coconut,etc.

Instructions

  1. Whisk all ingredients (except the toppings) together in a small pot on medium heat.
  2. Continuously stir until a pudding consistency forms, approximately 5 minutes.
  3. Add your favorite toppings!
http://crunchandlunch.com/warm-vanilla-chia-pudding-with-collagen-boost/

Harvest Mix Soup- Butternut Squash, Fennel and Apple

Fall has come and gone and we are still fan girling over butternut squash soup and pumpkin spice lattes. #SorryNotSorry #BasicBs.

But seriously… In the dead of winter there is nothing more satisfying than cozying up on the couch with a hot and hearty meal.

This soup is loaded with Vitamin C, E, (lots of the) B’s, and Potassium.  It’s also super versatile– toss in whatever veggies you have on hand.

We happened to have these ones laying around the kitchen and the turn out was Bomb.com.

Sometimes, keeping a recipe simple can really allow the ingredients to shine a bit stronger! We trimmed the main ingredient list down to Butternut Squash, Fennel and Apple. Though we aren’t the biggest fans of fennels licorice flavor, it actually tastes incredible in this soup and really pulls the dish together! 

Harvest Mix Soup- Fennel, Apple and Butternut Squash (Paleo, Gluten Free, Vegetarian, Vegan)

Harvest Mix Soup- Fennel, Apple and Butternut Squash (Paleo, Gluten Free, Vegetarian, Vegan)

Ingredients

  • 2 tablespoons of extra virgin olive oil, divided
  • 3 cups of cubed butternut squash
  • 1 large fennel bulb
  • 1/2 medium onion, slices
  • 1 large Granny Smith apple, cored and cubed
  • 3 cups of stock
  • 1 tsp of thyme (dried or fresh)
  • Salt and pepper to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • 0% non fat greek yogurt (optional)

Instructions

  1. Preheat oven to 425 degrees
  2. Spread butternut squash, fennel and onion on a large baking sheet. Drizzle with one tablespoon of oil and dash of salt to season and roast for 15-20 minutes or until vegetables are slightly tender and brown
  3. In a large pot, heat the remaining one tablespoon of oil and spoon in the squash, fennel and onion mixture
  4. Adding in the apple and thyme, and cover with 3 cups stock
  5. Let simmer for about 20 minutes
  6. Optional: For a dash of heat add 1/4 tsp of cayenne pepper
  7. Using an immersion blender, Vitamix, or food processor blend soup until smooth
  8. Portion into bowels for a warm and nourishing meal prep and top with a spoon full of greek yogurt (optional)
http://crunchandlunch.com/harvest-mix-soup-butternut-squash-fennel-and-apple-soup-paleo-gluten-free-vegan-vegetarian-dairy-free/

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Meal Prep Breakfast Egg Bake (Paleo, Vegetarian, Low Fat, Low Carb, Keto)

Breakfast is definitely the hardest meal to prep in advanced.

Why?

Because there aren’t many options! If you’re into cold oatmeal then sure, overnight oats is a good choice, but for us, these cold winter months call for a warming meal to kickstart each day. This egg bake is loaded with vegetables to keep you full and can be tailored to your tastebuds. We threw in whatever veggies were in the fridge, but you can take it a step further by adding sautéed onions, chicken, ground turkey, cheese, etc.

Meal Prep Breakfast Egg Bake (Paleo, Vegetarian, Low Fat, Low Carb, Keto)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: Breakfast

Yield: 6

Serving Size: 1 Slice

Calories per serving: 132

Fat per serving: 3

Carbs per serving: 8

Protein per serving: 16

Fiber per serving: 3

Sugar per serving: 4

Sodium per serving: 252

Meal Prep Breakfast Egg Bake (Paleo, Vegetarian, Low Fat, Low Carb, Keto)

Ingredients

  • Non stick coconut or avocado oil cooking spray
  • 2 cups egg whites
  • 3 large eggs
  • 1 bag Birds Eye Steamfresh Cauliflower, Broccoli, Carrot Mixture
  • 1 sliced zucchini
  • 1 cup dandelion or spinach leaves (Dandelion is a great source of prebiotic fiber to feed the probiotic bacteria in your gut, but it can be hard to find!)
  • Feel free to add in any other veggies (sautéed onions, bell peppers, potatoes) or protein sources (bacon, sausage, cheese)

Instructions

  1. Preheat oven to 375 F
  2. Coat a 9x12 casserole dish with cooking spray
  3. Cook Birds Eye Steamfresh veggies according to instructions on package
  4. Evenly place the steamed vegetables, sliced zucchini and dandelion (or spinach) leaves into the casserole dish
  5. In a large bowl, beat egg whites and eggs
  6. Pour egg mixture over the vegetables into the casserole dish
  7. Bake for 30-35 minutes or until center is set
  8. Cut into 6 slices
http://crunchandlunch.com/meal-prep-breakfast-egg-bake-paleo-vegetarian-low-fat-low-carb-keto/

trop chicken edited

Tropical Chicken (Gluten Free, Paleo, Dairy Free)

Yesterday was 60 degrees and today.. a blizzard.

WHY.

New York (especially LI) got hit with some crazy snow so I decided to channel tropical thoughts and create this healthy pineapple chicken dish.

Now, someone please fly me back to Key West so I can relive my sisters wedding at the Hyatt.

Ingredients: 

  • 1lb. boneless skinless chicken breast
  • 1 1/2 garlic
  • ginger powder
  • garlic powder
  • 1 olive oil or coconut oil
  • 1 20 can pineapple chunks in juice (not syrup!!!) Save the juice
  • 2 Tbsp. honey
  • 1 lime
  • 2 Tbsp. coconut aminos
  • 2 tsp. corn starch ( or arrowroot)
  • 2 Tbsp. cashews (optional)

Instructions

  1. Cut the chicken breast into bite sized chunks and season with garlic powder and ginger powder to taste
  2. Heat oil in a skillet, add in the chicken and cook until golden
  3. Drain the pineapple, reserving the juice in a separate bowl or cup
  4. Add 1/3 cup of the pineapple juice to the skillet with the chicken. Cover and simmer for 6 minutes
  5. Remove the chicken from the pan and set aside
  6. Squeeze the lime into your pan and add in honey, coconut aminos, cornstarch, and the remainder of pineapple juice
  7. Bring to a boil stirring very frequently for 3-5 minutes or until thickened
  8. Add chicken and half of the can pineapple chunks to the pan with the sauce
  9. Top with cashews and serve over cauliflower rice or regular rice!

 

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What I Ate Wednesday #4

Happy What I Ate Wednesday! Last week I was indulging on my double chocolate fudge birthday cake and today.. kale water.. LOL it actually wasn’t bad!

I’ve been experimenting with my dehydrator to make homemade green powder. After a few tries I finally made an easy to use kale powder that adds an nutrient boost to any recipe. Today my morning elixir consisted of warm water, 1/2 tsp. kale powder, lemon, ginger powder, tumeric and cinnamon. Before tossing in a packet of stevia to mask the odd combination of ingredients, I decided to take a sip and test it out in its raw form. Wasn’t bad! The stevia went back into the cabinet and I downed my kale water as is.

Today was my rest day so I went for a walk and then had steak, eggs and sauteed spinach for breakfast.

A few hours later I had 2 handful of crushed walnuts and homemade jerky

Lunch consisted of a simple salad of romaine, broccoli, radishes, baby corn, chicken and a sprinkle of kale powder. I dressed my salad with apple cider vinegar and EVOO.

Sunflower seed butter was my snack

By the time I got home from my internship all I wanted was food and sleep. I inhaled one of my chicken thighs and some string beans before realizing I needed to take a pic for my this post. I removed my one eaten chicken bone and quickly took this horrendous pic.

Rainbowl

Rainbowl

The more color, the more nutrients! I always have a ton of cooked and raw veggies on hand so I just throw everything in a dish, add a protein and drizzle olive oil or add some nuts and seeds for fat.

Side Note: I pick up all my unique fruits and veggies at ShopRite!

Ingredients:

  • Bibb lettuce
  • spiralized yellow squash
  • 1 sliced radish
  • sliced and baked japanese sweet potato
  • baked chicken breast
  • 1 tbsp sunflower seeds
  • steamed purple cauliflower
  • olive oil or your favorite dressing

Directions:

  1. Lay down a few lettuce leaves as your base
  2. Top lettuce with spiralized squash
  3. Layer the rest of the ingredients in rows: sweet potato, radish, chicken, cauliflower
  4. Sprinkle seeds on top
  5. Drizzle olive oil or your favorite dressing on top