LG Faves: April 2019

LG Faves - March 2019

Hi friends! I am sorry I have been so MIA this past month. Things have been busy and I haven’t been able to sit down, settle my thoughts and write something out. I have gotten out of the habit, but I really miss it. I will be writing more soon, I promise. In the meantime here are some of the things I have been loving in March/April!

Music: Gabrielle Aplin

One of Gabrielle’s songs came up on a Spotify playlist I was listening to and I loved her voice and the song lyrics. I looked her up and then fell into a rabbit hole of her pretty, girly music. My favorite songs have been: Waking Up Slowly, Miss You and Nothing Really Matter.

TV shows: Shrill & Broad City

Shrill has been an incredible, refreshing show i have watched. i talked about how it has made me feel and why I’ve loved it here.

Broad City is a hilarious quirky show I can watch at any time of the day. I love seeing Ilana and Abbi’s ridiculous antics and how they are there for each other no matter what happens. The show always makes me laugh out loud and leaves me feeling good.

Food: Sweet Potato Crust Quiche

I love making this quiche at the beginning of the week and having it for brunch or lunch throughout the week. It is a nice way to switch up what I usually eat but I am still getting some great protein and vegetables. It is satisfying, easy to make and delicious. I loosely follow this recipe from Ambitious Kitchen but I make it in my own way — I don’t use the vegetable suggestions in her recipe, but instead my favorite combination is: red onion, spinach, zucchini and red bell pepper. I also love mushrooms instead of the zucchini sometimes. And, I don’t use egg whites, like the recipe suggests, but instead use about seven eggs, and I use whatever cheese I have on hand which has been: goat cheese, feta cheese, Daiya cheddar or mozzarella cheese.

Nonfiction Book: Attached by Amir Levine and Rachel Heller

My best friend HIGHLY recommended this book and I absolutely see why. It is a book that discusses attachment theory and how by understanding your attachment style you can navigate relationships more wisely given your style and that of your partner. It is “an insightful look at the science behind love, [so readers can have] a road map for building stronger, more fulfilling connections.”

Fiction Book: The Bell Jar

I started reading this classic novel and am enjoying it so far. I want to make my way through reading classic feminist texts so I knew this was a must read. The themes of mental health and feeling stuck in a patriarchal society always hit home for me so I am excited to continue reading it and sharing my thoughts.

Favorite Oatmeal Bowl

Favorite Oatmeal Bowl

I wanted to share my favorite oatmeal combination at the moment. It is warming, comforting, and delicious. It seriously tastes like apple pie in a bowl, and it’s simple and easy to make.

Here’s the recipe:

Ingredients:

  • 1/2 Honeycrisp Apple

  • 1 tsp Ghee — I use 4th & Heart Madagascar Vanilla Bean!

  • 1/3 cup Quick Cooking Oats

  • 2/3 cup Unsweetened Vanilla Almond Milk

  • 1 tbsp Flax Seeds

  • 1 tbsp Pecans

  • Cinnamon — to your taste ( I use a lot! )

  • Cardamom — to your taste

  • 1 tsp maple syrup — adjust to your taste

  • Optional: A few drops of Stevia — your preference!

Directions:

Heat a skillet and add 1 tsp of ghee to the pan. Once the ghee is melted add the apples and cook (you can follow my stewed fruits recipe for this part).

While the apple is cooking, prepare the oatmeal. Bring 2/3 cup of the almond milk to a bowl in a small pot. Once it’s lightly boiling, add the 1/3 cup oats and stir while they cook for about a minute. Add the cinnamon and cardamom to your taste, and the 1 tbsp flax seeds. Add a few drops of stevia here if you like to sweeten with stevia.

Remove the oatmeal from the heat and stir it a little bit. Let it get to your preference — if you like it with more liquid you can add some almond milk (I like mine drier).

Once the oatmeal is cooled off a bit, add the 1 tbsp of pecans and stewed apples (making sure to get some of melted ghee in there!) Mix it well, drizzle the maple syrup on top, sprinkle more cinnamon, and serve!

Stewed Fruit Recipe

Stewed Fruit Recipe

During the colder, rainier months I crave a warm, grounding breakfast. I just can’t bring myself to want anything that’s cold or raw because my body already feels cold inside.

That’s why I am obsessed with my warm matcha tonics in the morning as well as these stewed fruits! It’s a great way to enjoy fruit that still feels warming and comforting.

When it comes to making stewed fruits, I like to keep it very simple with minimal ingredients. My friend sent me this great recipe, which looks delicious, but I have perfected my own recipe that I will share here.

There is so much you can do with these stewed fruits — put it on top of oatmeal, toast, pancakes OR you can add all sorts of toppings to it — like yogurt, your favorite nut butter, coconut flakes, granola or hemp seeds.

My personal favorite combination is a slice of gluten free buckwheat toast from honey hi topped with some sunflower butter, stewed fruits, lots of cinnamon and then some coconut flakes :)

Here is my recipe:

Ingredients

- honeycrisp apple, or fruit of your choosing, cut into 1” pieces — pears, persimmons, peaches and raspberries work well! I used a honeycrisp apple and raspberries in the photo above

- 2 tsp of ghee — I like to use the 4th & Heart Madagascar Vanilla ghee — you can use coconut oil for a vegan alternative

- cinnamon — to your taste (I like a lot)

- cardamom — to your taste (I usually use a small sprinkle, about 1/4 tsp)

- pinch of pink himalayan salt

Instructions

- Heat a small pot on the stovetop. Once the bowl is warm add the 2 tsp of ghee, when the ghee is melted add the apple or fruit pieces. Stir them around and let them cook for a few minutes, then lower the heat and cover the pot and let it cook for about five minutes

- Keep stirring them around and keeping an eye on them. If they start to get too dry you can add a little bit of water (about 1 tbsp) but not more than that because you don’t want them to get watery.

- Once the apples are soft (but not falling apart) remove them from heat and let them cool down a little bit.

- Prepare your toast or get your other ingredients ready and either add the stewed fruits on top, or assemble your bowl of stewed fruits with all your favorite fixings!

Roasted Squash Soup Recipe

Roasted Squash Soup Recipe

It is soup season! Well sorta here in LA — but it is quite chilly in the evening. I love soups and stews and this recipe is one of my favorites because it is SO easy to make and SO delicious.

You can make it with really any vegetable you would like, but I tend to make it with butternut squash or cauliflower most of the time. Those veggies come out particularly amazing with this recipe. Enjoy!

*Note you need a high speed blender for this recipe because that’s how you mix the soup!

INGREDIENTS

  • 1 large butternut squash, halved vertically and seeded (or chopped cauliflower)

  • 1 tbsp avocado oil

  • ½ cup chopped shallot or red onion

  • 1 teaspoon salt

  • 4 garlic cloves, pressed or minced

  • Freshly ground black pepper, to taste

  • Up to 4 cups (32 ounces) vegetable broth

  • 1 to 2 tablespoons ghee, to taste (this is optional, and if you’re vegan sub for more avocado oil)

DIRECTIONS

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with tin foil. Place the butternut squash on the pan and drizzle each half with just enough avocado oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

  2. Turn the squash face down and roast until it is tender and cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

  3. Meanwhile, in a large soup pot, warm 1 tablespoon avocado oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.

  4. Transfer the cooked shallot and garlic to your blender. Add the roasted butternut squash, and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy and hot.

  5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I usually use the full 4 cups, but if you used a small squash, you might not need all 4 cups). Add 1 to 2 tablespoons ghee, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

  6. Serve immediately!

Morning Matcha with Cashew Milk

Matcha Tonic with Cashew Milk

I’ve started making my morning matcha with homemade cashew milk and it has been a game changer. It makes the tonic extra creamy, delicious and magical 💚⚡️🍵

You can find my homemade cashew milk recipe here.

Here’s my matcha recipe with homemade cashew milk:

- 10 oz hot (not boiling) water

- 4 oz homemade cashew milk 

- 1 serving vital proteins collagen

- 1 tbsp coconut butter

- 1 tsp Ippodo matcha

- 1/2 tsp Sun Potion ashwagandha

- 1/4 tsp Sun Potion rhodiola

- 1/4 tsp cinnamon

- A few drops of stevia

Blend all ingredients on high for 1-2 minutes. Enjoy!

Low Sugar, Gluten & Dairy Free Granola Recipe

Low Sugar Granola Recipe

Low Sugar Granola Recipe

There are some things that taste SO much better homemade than store bought, and once you’ve made them yourself it’s impossible to go back.

One of those things for me is: GRANOLA. Store-bought granola does not even come close to how delicious it is when you make it yourself. Another thing about store bought granola is that it is usually processed, made with lots of sugar, and shitty ingredients. If you look at the ingredient label it is loaded with sugar and the worst types of processed vegetable oils (not the good fats).

Plus when you make your own granola you make it EXACTLY how you like it – for me that is low sugar and low grain with lots of cinnamon, vanilla and coconut — and you know EXACTLY what you are putting in it.

I have followed a few different granola recipes and have finally perfected my own. My recipe is adapted from the Simple Gourmet Granola recipe on My New Roots. I lower the amount of maple syrup and sub some of the rolled oats for raw sunflower and pumpkin seeds. Oh, and I add lots of cinnamon and vanilla – because duh.

Here it is:

Ingredients:

2 cups rolled oats (not instant)

1 cup raw almonds

1.5 cups unsweetened coconut fakes

1/4 cup maple syrup

4 tbsp coconut oil

2 tsp cinnamon

2 tsp vanilla extract

¼ tsp sea salt 

Directions: 

1. Preheat over to 350°F and line a baking sheet with parchment paper.

2. Put the nuts and seeds into a food processor and pulse until the nuts are chopped up, but still chunky enough to have texture in the granola.

3. In a small saucepan over low-medium heat, whisk oil and maple syrup together.

4. In a large bowl combine oats, almonds, pumpkin seeds, sunflower seeds, coconut, cinnamon, vanilla and sea salt.

5. Pour oil and maple syrup mixture over dry ingredients and stir very well to coat.

6. Pour the mixture onto the lined baking sheet and spread in an even layer so the granola bakes evenly. Bake for 20-25 minutes, or until golden brown. Stir halfway through.

3 Easy Plant Based Recipes

Cooking is such a wonderful way of showing yourself some self love. Taking the time to make yourself a nourishing home cooked meal is such a gift and something we don’t make the time for very often.

I enjoy cooking and eating delicious meals but one thing I hate is spending hours in the kitchen and having tons of dishes to clean. Talk about not fun at all. For me simplicity and ease is key. If the recipe has more than ten ingredients - I get turned off.

Thats why these are 3 of my favorite go-to meals. They are easy to make, healthy, require little clean up, make great leftovers, and most importantly - delicious!

ALSO I have made these dishes for my brothers and father at home - aka meat loving men - and they enjoyed all of them. My dad even said I had to make him the curry again.

Hope you show yourself some self-love this holiday season and make yourself a home-cooked plant based meal!

Plant Based Recipe: Thai Yellow Curry —  Image from The Minimalist Baker

Plant Based Recipe: Thai Yellow Curry — Image from The Minimalist Baker

Thai Yellow Cauliflower & Chickpea Curry from the Minimalist Baker

All of the recipes I have made from the Minimalist Baker are very good. I love this one because the curry has great flavor, it warms your soul, and you make the entire thing in one pot so the clean up is as easy as it gets. This recipe is a favorite at my house.

Simple Mills Plant Based Pizza -  Image from Alison Wu @alison__wu

Simple Mills Plant Based Pizza - Image from Alison Wu @alison__wu

Simple Mills Pizza Dough

This pizza crust is delicious, healthy, and so easy to make. I usually like adding a pesto or marinara sauce, mushrooms, red onions and zucchini and then some vegan ricotta cheese from Kite Hill. Sometimes I will also sprinkle some Daiya Mozzarella Cheese :) Believe me - it is a great combination!

Plant Based Recipe: Chickpea & Zucchini Stew -  Image from People

Plant Based Recipe: Chickpea & Zucchini Stew - Image from People

Natalie Portman’s Chickpea & Zucchini Summer Stew

Ok confession — I did try this recipe because I am a big fan of Natalie Portman and wanted to try out one of her favorite recipes, but I am glad I did! This recipe is extremely easy to make and tastes amazing. I add a little bit of cumin and paprika when I make it myself for a more robust flavor. Serving this stew on top of rice with a squeeze of lemon is the way to go.

Alternative Thanksgiving

Mediterranean Thanksgiving Feast

Today is Thanksgiving! A holiday where we celebrate what we are grateful for and hopefully spend time with people that we love.

It has turned into a holiday that centers around feasting until you are stuffed, which was always something that made me uncomfortable. Having an eating disorder past, a holiday that revolves around excessive amounts of eating is never something easy. I would be uncomfortable being around such large amounts of food and watching people eat so much.

Over the years I have shifted the way I look at this holiday and it is starting to become one of my favorites. I now see it as a time to celebrate all the wonderful things we have in our lives, the loving family I have around me, and as an opportunity to share some of the things that I enjoy with them.

This Thanksgiving I have been reminded of how lucky I am to have a family that embraces and supports me in whatever it is that I do, and that has stood by my side as I have worked so hard through recovery and healing this past year.

I have become dedicated to plant based eating and the way they have embraced and accepted this warms my heart. For Thanksgiving this year we won’t be hurting any turkeys or having any meat. Instead we are cooking a mediterranean vegetarian feast that reminds us of the food we ate when we traveled through Turkey.

All of the dishes look incredibly delicious and everyone is helping with the cooking. I am grateful for their open-mindedness and how they accept me for exactly who I am.

I wanted to share what we would be cooking on this beautiful day because I am so excited to make these delicious dishes. Hopefully they will inspire you to try one of these recipes yourself!

Chermoula Eggplant with Bulgur and Yogurt

Roasted Carrots with Tahini Drizzle

Roasted Beet and Goat Cheese Salad

Simple Homemade Hummus with Pita Bread

Double Dark Chocolate Coconut Macaroon Tart

Happy Thanksgiving to everyone! Hope everyone has a fun, healthy & warm holiday! xoxo — LG