Pumpkin Applesauce

Traditionally when I think pumpkin I think about pie, cheesecake and the sugar bomb lattes at Starbucks. This is my favorite healthy way to get my pumpkin fix.  With a spoonful of almond butter and plenty of cinnamon I can't think of a more comforting afternoon snack!

note : I like to use Fuji Apples for this sauce because they are sweet enough to balance the pumpkin without needing extra sweetener.

Ingredients:

2 1/2 pounds fuji apples, cored and chopped
2 teaspoons ground cinnamon
1 cup apple cider
1/2 cup pumpkin puree
1/2 vanilla bean or 1 teaspoon vanilla

Directions:

In a heavy bottomed pot over medium high heat, combine apples, cinnamon, vanilla bean (if you are using extract add with the pumpkin puree)  and cider (start with 3/4 cup and add the rest if needed while cooking. The liquid will not cover the apples. Bring to a boil, then lower the heat. Simmer the apples, partially covered for about 45 minutes, stirring occasionally, until the apples are super soft.

Once the apples are nice and tender, remove the vanilla bean.
Transfer apples to a food processor. Add pumpkin puree. Puree until smooth.

Store applesauce in an airtight container, refrigerated, for up to a week.

Vanilla Chai Overnight Oats and Spiced Nut Milk

Tis the season for eggnog, gingerbread, chai lattes and all things chocolate peppermint. So I am going to get my fix and STILL fit in my bikini in 2 weeks!

What makes these oats really special is the spiced nut milk. Cardamom, cinnamon and nutmeg infuse the oats with sweet warming spices. Served cold, these creamy oats are cozy and comforting yet energizing.


Vanilla Chai Overnight Oats                                                                           

Makes 1 serving

1/2 rolled oats

1 cup spiced nut milk (recipe below)

1 scoop sun warrior vanilla protein 

1/2 mashed banana

Combine all ingredients in a tupperware container. Mix to combine and refridgerate over night.

In the morning remove from the fridge sprinkle with spices and serve!

I usually make my nut milks unsweetened depending on what I am using it for. Sweetened this nut milk makes an amazing creamy delight in your morning cup of coffee. If you don't have time to make your own milk feel free to buy unsweetened almond milk and add the spices below (leaving out the lecithin)!

Spiced Nut Milk

(adapted by Lya Mojica)

Makes 4 cups

1 cup almond or brazil nuts, soaked overnight

blend with 4 cups water, strain 

return the liquid back into the blender and add:

1 TBSP lecithin, optional 

Seeds from 3 cardamon pods

1/2 tsp cinnamon

pinch of ground nutmeg

pinch of salt

2 TBSP honey, maple syrup or 2 dates (optional) 

Blend well

A Fit Girls Guide to Downtown NYC

My love of food is equally matched by my love of fitness. Here are a few of my favorite places to sweat, stretch, tone and restore!

Equinox- Mat classes with Sasha-

I am obsessed with Sasha's mat classes, so obsessed in fact I recruited her to Katonah. They are fun, informative and a serious workout with a perfect balance of stretching. I literally follow her around the locations throughout the city.

Kula Yoga

28 Warren st. 3rd fl.

This is not yoga for the faint of heart. Kula is where I began my yoga practice in the city. I instantly became addicted to the intelligent, creative, challenging sequences. I love Nikki, Schuyler and Oceana's classes!

Peak Performance

54 West 21 Street, 8 Floor

The trainers, staff and facility here are amazing! Peak is my home away from home and I train here 4 days a week. 3 days of strength training and a day of boxing (yes, I box, pink gloves and all) . I have been training at Peak for over three years and have noticed a huge difference in my strength, indurance and body composition.

Katonah Yoga NYC

267 W 17th st. (8th Ave)

I have to plug my yoga/pilates studio in Chelsea. The classes here are a combination of Katonah yoga, a hatha based taoist influenced practice founded by Nevine Michaan (my mother ), vinyasa as well as pilates mat. I can't rave enough about the teachers. The partner classes (my personal favorite), weekend workshops and pranayama classes are what really set this studio apart from the rest.

photograph taken by Matt Harrington

Soul Cycle

12 E 18th St. (BTW 5th and Broadway)

I have been hearing about Soul Cycle for years, but committed and comfortable in my routine I have not found the time or desire to take the plunge. Xmas eve, and my gym is closed and I am in need of a sweaty workout. So I decide what better time to see what all the fuss is about. I hate pretty much all forms of cardio so I was not particularly looking forward to the experience, but I could use those extra calories to get me through the holidays. I was wait listed and the staff was very accommodating, making room for me and helping me set up my bike . The instructor Madison was adorable and motivating. The music? The theme of the day was SEXY, and was entertainment  enough to distract me from a serious cardio workout. Well needless to say after one class I am kind of obsessed. I immediately  booked a bike for xmas day. And plan to add some rides to my weekly routine. 

Raw for a weekend...

A few summers ago I went through a major cleansing binge. Well it wasn't that extreme, but Autumn and I did term myself a "Closet Cleanser" since my trainer Comfs told me he'd refuse to train me if I kept cleansing. Opps I guess the secret is out. Hi Comfs :) My first Cleansing experience was BluePrints 3 day juice cleanse.  Then I experimented with Organic Avenues LOVE Fast which consisted of fresh juices, a smoothie, raw soup and salad. I first did the recommended 5 days. After that I would cleanse anywhere from a day to 3 whenever I felt a little off. Which for me, tends to be quite often.

I train and box at the gym 5 days a week and on the weekends I love my pilates classes. So a full on juice cleanse for me is just not realistic these days. My diet consists of a lot of animal protein (eggs, salmon, chicken and grass fed steak) well as fresh fruit, vegetables, rice protein and nuts. In the spring and summer I get a lot of variety but lately my diet has been consisting of a lot of the same foods.

A few weeks ago Juice Press opened down the street from my apartment. The new location is a lofty industrial looking space. A perfect backdrop to display their vast variety of raw foods and juices. Naturally with my raging sweet tooth I am drawn towards their breakfasts and desserts. As healthy as they are they are also loaded with calories from nuts and natural sugars from fruits. Which is totally fine when you are eating raw and vegan but may be a little excessive along side my much loved ABC Kitchen trips for Squash toast and heavenly chicken with sunchokes.

I picked up a pamphlet and noticed the balanced meal plans. I loved the idea of a meal plan because it gave me a chance to try all the products I had been lusting for while getting in fresh pressed juices and tons of greens. The menus also seemed like enough food that I wouldnt have to shut out the world and retire to my bed to suffer through the symptoms of detoxing. I chose a quiet weekend when I had no plans.

My weekend menu consisted of...

Day 1

1. Acai Bowl- a mixture of nuts topped with acai, banana and berry jam.

2. Complete Source Juice- carrot, celery, parsley and spinach
3. Avocado Toast- chewy grainy sprouted bread, spicy "mayo", avocado and tomatoes! whats not to love?!
4. The Meal Juice- spinach, cucumber, celery, carrot, apple and spirulina
5. Dr Green juice- pineapple, apple, lemon, ginger, kale

Day 2-

1. Raw Oatmeal with Berry Jam-  chewy oats, sweet creamy cashew/ coconut based cream!

2. Gravity juice- cucmber, celery, kale, lemon, aloe, E3 LIVE- my least favorite of the juices.
3. Kale salad with avocado
4. Dr Green juice- pineapple, apple, lemon, ginger, kale
5. Ravioli- I was kind of dreading this all day because I really wanted to try the lasagna but I had a plan so I was sticking to it! I was pleasantly surprised with the nutty filling that tasted just like pesto! The sauce was also light and savory. A perfect balance! Light but satisfying.

Weekend Review-

I really loved all the products from the Juice Press. The Acai Bowl and Oatmeal were rich and filling and totally delicious. The juices were all pure and fresh and you could really taste each ingredient. I plan to definitely incorporate more of their juices into my diet. I would love to eat this way for a longer amount of time to really reap the benefits. Though I may wait till the spring when it is not so cold!

Apples with Cinnamon Vanilla Protein Frosting

My sweet potatoes with protein frosting have become my favorite post work out snack. This morning when I got home after my workout I  was ravenous! I wasn't craving a smoothie and I didn't have any sweet potatoes prepared. Luckily my fridge was fully stocked with sweet crunchy fuji apples from the farmers market. Apples and protein frosting? Why not?

Apples with Cinnamon Vanilla Protein Frosting

1 Fuji apple, sliced

Vanilla Protein Frosting-

1 scoop Sunwarrior Vanilla Protein
3 TBSP almond milk or water
cinnamon

stir ingredients to form a paste. Add in...

1 TBSP almond butter

sprinkle with more cinnamon!



Variation-

Omit the cinnamon and replace the almond butter with peanut butter

Green Power Smoothie

I love starting my day with this energizing green smoothie. It is absolutely delicious and my favorite way to get in my greens before 8:00 am! If you are new to green smoothies start with a handful of spinach and work your way up. Spinach is very mild so you will barely taste it here. I promise!  I like to add just enough water to blend all the ingredients resulting in a pudding like smoothie.

Green Power Smoothie

1 to 2 large handfuls of spinach
1 frozen banana
1/2 cup frozen mango
1 scoop sun warrior vegan vanilla protein
enough water to blend

Fall Harvest Salad

During the cold months in NYC one of the things I miss most are my farmers market salads. I am not a huge fan of lettuce so my salads usually consist of whatever fresh veggies I find in the market lightly steamed (asparagus, sugar snap peas, baby carrots, summer squash),  avocado, nuts and protein. There are endless variations on this so I never get bored!

Last night I had to work late so I threw together whatever vegetables I had in my fridge. The end result was a tupperware filled with sage roasted butternut squash, roasted brussel sprouts, avocado, walnuts and grilled chicken.





A perfect combination of sweet, salty, creamy  crunchy brought me back to my salads of summer...




Roasted Butternut Squash with Sage

Preheat oven to 350.

Peel 1 small butternut squash, cut it in half, and remove the seeds. Cut into 1/2 inch cubes. Spread on a parchment covered baking sheet, sprinkle with salt, drizzle with extra-virgin olive oil, add a few torn sage leaves and bake until soft and lightly browned on top. About an hour.

Homemade Pumpkin Puree

Pumpkin is one of my great loves of fall. Making your own puree is simple and far more delicious then the canned stuff. I like to freeze my puree in 1/2 cup portions for smoothies, pumpkin applessauce...

Pumpkin Puree

Preheat oven to 350.

Cut your pumpkin in half and remove the seeds. Place face down on a parchment lined baking sheet.

Bake for 1- 1 1/2 hours (till a fork can pierce through and the flesh is very soft.) Remove from the oven and let cool. Scoop our the flesh and place in a strainer to remove the excess water.

Transfer to a food processor and puree!

Cranberry Applesauce

This applesauce is a real treat! Beautifully pink and tart sauce from the cranberries. My favorite way to serve it is with a scoop of hazelnut/almond butter! (any nut butter will do)  Total comfort like a healthy PB& J!  It is also delicious served with yogurt or as a side dish to your holiday dinner!

CRANBERRY APPLESAUCE

2 1/2 lbs Fuji apples, chopped
1 cup fresh or frozen cranberries
1 or more cups apple cider (if you can find Raspberry/Apple or Cranberry/Apple is is delicious here)
1/2 vanilla bean or 1 tsp vanilla extract
1 teaspoon cinnamon


In a heavy bottomed pot over medium high heat, combine apples, cranberries, cinnamon, vanilla bean and cider (start with 3/4 cup and add the rest if needed while cooking.) Bring to a boil, then reduce the heat. Simmer, partially covered for about 45 minutes, stirring occasionally, until the apples are super soft.

Once apples are nice and tender, remove vanilla bean. Transfer apples to a food processor and puree until smooth. Serve cold or at room temperature.

Will store in a sealed container for up to a week.

Chicken Stew with Butternut Squash, Kale and White Beans

This recipe is a variation on a Fall vegetable minestrone from Alice Waters Simple Kitchen. This comforting stew highlights all the flavors of fall. Equally delicious made vegetarian by replacing the stock with water and omitting the chicken. I like to portion it out (without the chicken) and freeze.

Chicken Stew with Butternut Squash, Kale and Cranberry Beans
(And Avocado! I couldn't resist) 

Chicken stew with Butternut squash, Kale and White Beans

I cup dried Cannelini beans (or 2 1/2-3 cups cooked beans)

1/4 cup olive oil

2 celery stocks, finely chopped

2 carrots, peeled, finely chopped

1 large onion finely chopped

1 bay leaf

4 cloves garlic, coarsly chopped

2 teaspoons chopped fresh sage

1 teaspoon chopped fresh rosemary

2 teaspoon salt

3 cups chicken stock or water

1 14 oz can fire roasted, chopped tomato

1 large bunch of kale, stems removed, coarsely chopped

1/2 butternut squash, peeled seeded and cut into 1/2 inch cubes

Chicken, cooked and shredded (optional)

parmesan (optional)

Soak beans overnight in 4 cups of water. Drain. Place beans in sauce pan and cover with at least 2 inches of water. Bring to a boil for 5 minutes then reduce heat and simmer  for 1 1/2- 2 hours, or until beans are soft. Salt and set aside.

In a large pot heat olive oil over medium heat. Add onion, carrot, and celery. Cook until tender, about 15 minutes.

Add bay leaf, sage, rosemary, garlic and salt, Cook fro 5 more minutes. 

Add chopped kale and tomato and cook another 5 minutes.

Add 3 cups of stock or water, simmer 15 minutes more.

Add squash and cook until tender 10-15 minutes. Add the cooked beans and chicken. Add salt if necessary. 

Serve with freshly grated parmesan and ground pepper. 

Planning ahead…

The day/night before

1. Make chicken stock. Reserve Chicken.

2. Soak Beans