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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    SUMMER SALAD

    10 minutes

    Ingredients:

    1 grapefruit

    5 celery stalks

    2 heads of fennel

    Juice of 1 lemon

    2 tbsp extra virgin olive oil

    Handful of fresh mint

     

    Directions:

    Chop the grapefruit, celery and fennel into small pieces. Mix with lemon juice, olive oil and top with fresh mint. 

    MIXED POTATO SALAD

    30 minutes

    Ingredients:

    1 sweet potato

    3 purple pototes

    1 cup small yellow potatoes

    1 head fresh lettuce

    1 tbsp extra virgin olive oil

    Juice of 1 lemon

    Pinch of sea salt

    1 bunch fresh rosemary

     

    Pesto:

    1 cup spinach

    1 tbsp olive oil

    Pinch of sea salt

    1 garlic clove

    Juice of 1 lemon

    1/2 cup sunflower seeds

     

    Directions:

    Preheat the oven to 400F. Slice the potatoes and lace all of the potatoes on a baking sheet. Coat with olive oil, sea salt and rosemary and roast for about 30 minutes.

     

    To make the pesto, place all ingredients in a blender and blend until creamy.

     

    Mix salad with olive oil, lemon juice and sea salt. Place potatoes over salad and top with pesto. 

    CELERY ROOT WITH BLACK SESAME TAHINI

    15 minutes

    Ingredients:

    1 cup shaved celery root

    1/2 cup shaved carrots

    1/2 avocado, chopped

    1/2 cup sprouts

    2 tbsp meyer lemon juice

    1 tbsp black sesame tahini

     

    Directions:

    Add all ingredients into a serving bowl. Top with lemon juice and tahini and mix well.

     

     

    FENNEL SALAD

    10 minutes

    Ingredients:

    1 head fennel

    1 grapefruit

    1 cup cherry tomatoes

    1/3 cup fresh mint

    3 tbsp extra virgin olive oil

    1 tsp sea salt

    Juice of 1 lemon

     

    Directions:

    Chop fennel, grapefruit, tomatoes and mint. Mix in a large bowl. Top with olive oil, sea salt and lemon. 

     

    ENDIVE, PEAR & PERSIMMON SALAD

    5 minutes

     

    Serves 2-3

     

    Ingredients:

    3 heads of Belgian endive

    1 large pear

    1 large persimmon

    1/3 cup chopped pistachios

    3 tbsp extra virgin olive oil

    2 tbsp balsamic vinegar

    1 tbsp balsamic glaze

    1 tsp sea salt

     

    Directions:

    Chop the endive, pear (leave 2 slices)and persimmon. add pistachios, and mix with olive oil, sea salt and vinear. Top with sliced pear and drizzle with balsamic glaze.

    Recipe details

    AVOCADO AND FRUIT SALAD

    5 minutes

    Avocado and grapefruit are one of my favorite combinations. The acidity and slight bitterness of the grapefruit with the buttery delicious taste of avocado just go so well together. After my workout I wanted something light and healthy so I added a few berries and apples in to give it an extra dose of sweetness and it was perfect. My husband ate half of it.

     

    Husband approved.

     

    Ingredients:

    1 ripe organic avocado

    1/2 organic pink or red grapefruit

    1 cup organic raspberries

    1 apple chopped into small pieces

    1 tbsp extra virgin olive oil

    Pinch of seal salt

    Juice of 1 lemon (meyer lemons are my favorite)

    Fresh mint

     

    Directions:

    Cut the avocado, grapefruit and apple into small pieces. Add the raspberries, and top with olive oil, lemon juice and sea salt. Finely chop up some fresh mint and garnish. 

    Recipe details

    SIMPLE LETTUCE WITH RAW BEETS

    10 minutes

    Ingredients:

    2 yellow beets

    Fresh spring lettuce

    2 tbsp extra virgin olive oil

    Pinch of sea salt

    1/2 avocado

    1 lemon

     

    Directions:

    Chop the avocado into small cubes. Place the lettuce in a bowl and mix in the avocado. Thinly slice the beets and place around the salad. Drizzle with olive oil, sea salt and lemon. 

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    QUINOA SALAD WITH ROASTED SWEET POTATOS AND BEETS

    1 hour

    Serves 2-3.

    There is nothing more hearty than a big salad filled with vegetables and grains. This can be a great lunch or dinner, not just a side salad. The caramelized sweet potatoes and beets are what make this dish husband approved.

     

    Ingredients:

    2 beets

    1 large sweet potato

    Tricolor organic quinoa

    1 bunch of watercress

    1 bunch of arugula

    Balsamic glaze

    2tbsp extra virgin olive oil 

    Sea salt

    1/4 tsp paprika

    1/4 tsp cumin 

    1/4 tsp turmeric

    Bunch of fresh rosemary

    1/4 tsp organic honey

     

    Directions:

    Preheat the oven to 375 degrees. Place the beets and sweet potatoes on a baking dish, and drizzle them with olive oil, and sea salt. Add the rosemary, turmeric, cumin, paprika, and sea salt to the sweet potatoes, drizzle with honey. Pour the olive oil, balsamic glaze and add a pinch of sea salt to the beets. Roast for about 45 minutes until soft.

    Follow package instructions to make the quinoa (2 servings), and add cumin, olive oil and lemon juice. Place the watercress and arugula on the bottom of a serving bowl, place quinoa over it. Slice the beets and sweet potatoes when finished and place over the grains. Drizzle a bit more balsamic glaze over the salad. 

     

     

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    Persimmon and Arugula Salad

    15 minutes

    Ingredients:

    2 ripe persimmons

    1 cup walnuts

    2 bags of organic arugula

    1 lemon

    Balsamic glaze

    2 pinches of sea salt

    1 tsp raw honey + extra for salad

    2-3 tbsp extra virgin olive oil

    1/4 tsp paprika

    1/4 tsp cumin

     

    Directions:

    Place walnuts in a stove top pan with paprika, cumin, sea salt and honey; brown for about 5 minutes. 

    Chop the persimmons and place over arugula in a large serving bowl. To make the dressing, mix the lemon juice, balsamic glaze, sea salt, 1 tsp raw honey and olive oil. Add the walnuts to the salad and top with the dressing. 

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