Month: September 2013

 

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It happens to the best of us, we’re chugging along so well with our healthy habits, meditating, drinking our green juice , exercising regularly and then it happens, something crashes into our life like a ton of bricks and we are instantly off track! It could be for a bad reason like a break up, ill family member or just maybe a funk at work OR sometimes it’s even for a good reason, like you fell in love, are on vacation or have been going out with friends a lot but either way your wonderful HAPPY, HEALTHY routine is disturbed and you fall off course. Now, the first step to getting back on track is simple, realize you’ve fallen off track. Nope, this isn’t an AA meeting but it’s still the first step to solving any problem in your life, haha. So now that you’ve admitted that you’ve fallen off track, you’ve made the conscious decision to get back on track, let me take you through my personal steps to realigning your life!

1. FORGIVE YOURSELF. Get over it! It happened, maybe you gained 10lbs, maybe you lost your zen, whatever it is it is and you beating yourself up about it is helping NO ONE. So give it up! Whether you want to sit in a self-forgiveness meditation, envision yourself as a carefree child and heal yourself that way or you simply want to take a moment to yourself and tell that little voice in your head to shut the f**ck up – is totally up to you. Just accept that you are human, it’s not the end of the world and Cassandra is here to help.

2. ASSESS THE SITUATION. What happened? Why did you fall off track? Is it still going on or are you back to your regularly scheduled programming? If it’s over and done with, wooo hoo! I’m glad you had your fun and are ready to get back to the norm. If it’s still going on, you’re on a month long vaca, still in a new relationship or still dealing with grief, then you need to accept that this might be the normal for now and it’s time to get back to feeling good! Having a “splurge day” here and there is wonderful but when they start piling up one after another you will start feeling it’s effects on your system. No one wants to be sluggish, moody and heavier regardless of the situation. Getting back on track with your healthy habits will make you feel so much better!

3. GET MOVING. It’s not always easy to jump back into your old gym routine when you’ve been binging on junk food for days but even a long walk in the park will put you in a better place. Start off by doing your favorite version of working out. Mine is usually going to yoga class or just doing some yoga moves on my own and getting out in nature and doing some sort of cardio but you can do whatever appeals to you. As long as you start making an effort to get your body moving, give yourself a week or so to ween back into your usual exercise routine.

4. GO GREEN. Chances are your body is desperately missing some greens! We forget all about them when we fall off track and stop eating fresh foods from the earth and our body can’t help but feel the negative effects. Best thing you can do? Grab some green juice ASAP! If that’s too crazy for you, of course you can just start incorporating more green in to your plate but a nice juice is great because it gives you an insta-greenboost! Pledge to eat at least three green veggies a day and stick to it!!

5. COMMIT TO A ROUTINE. Now your moving, feeling better and getting some green in to you so take the final step and make a commitment to yourself to keep it up! It can be as small as promising to be active 30 minutes a day or a pledge to go to spinning class every morning and not eat processed foods. Listen to your body and decide what’s right for you. Big or small, making a promise to yourself will keep you on track and remind you to stay on track!

I certainly fell a bit off course while I was in LA. It was SO easy with most of my meals coming from whatever I could grab after filming and then wanting to indulge in “fat days” with the boys on the weekend but whenever I took a breather, got myself to the gym or found some green juice, I was instantly reminded of why I love my ‘normal routine’. I feel better, I’m happier and healthier when I’m putting good plant based foods in my body and meditating and exercising daily! I’m back on track and couldn’t be happier. I hope these steps help you, please feel free to comment below, I’d love to hear about your journey and what your biggest struggles for getting back in to your healthy habits have been!

This Dijon-Balsamic Salmon with Orange-Lentil Salad is actually relatively simple and a great light, healthy dinner! Plus, if you’re cooking for one or just have leftovers of the lentil salad, you can eat it the next day for lunch or poach some eggs on top of it for a delicious breakfast. Delicious and multi-purpose, oh my!

salmonandlentils

Dijon-Balsamic Salmon with Orange-Lentil Salad

2 medium sized oranges

5 tsp extra-virgin olive oil

1 tbsp of balsamic vinegar

a pinch or two of sea salt

dijon mustard (1/2 tsp for salad – about 2 per piece of salmon)

a pinch or two of freshly grounded black pepper

1 can of lentils or 16oz

2 sprigs of finely chopped mint

1/2 of a medium sized red onion, chopped

Salmon – as many pieces as you need, skin removed

To start off, preheat your oven to 400 degrees for the salmon. In a bowl, squeeze the juice out of your two oranges. Grate a bit of the skin and let the tiny pieces of zest fall into your orange juice. Add your oil, vinegar, salt, 1/2 tsp of mustard and pepper and gently stir in your lentils, chopped mint and onion. Add more seasoning to your taste.

Put your salmon fillets in a foil lined baking pan. Lightly sprinkling salt and pepper on each side. In a separate bowl add equal parts dijon mustard and balsamic vinegar to taste and depending on how many salmon fillets your making. Brush the balsamic mustard on your fish liberally and stick them in the oven! They should be just about cooked through around 8-10 minutes. Serve on top of lentils and optionally garnish with some mint sprigs and an orange slice, you know, if you want to be all fancy. 😉

 

I need to open up with you about something I have struggled with for a LONG, long time. This week it was really brought to the forefront of my mind because of a really exciting opportunity! Unfortunately, I can not officially  let you know what I’m doing but let’s just say it involves my handy-work in the kitchen and a lot of people watching me. (wink, wink) I promise to let you know as soon as I LEGALLY can! But for the purpose of today’s blog, let’s just say I was asked by someone relatively important if I was a vegan chef. In that moment, I was forced to do something that I was very uncomfortable with..

DEFINE MYSELF.

At first, I said,” well,  yes, I am mostly known for my vegan cupcakes.”But after a few seconds I corrected myself. ” I don’t only cook vegan, I just try to make really delicious things healthier for people with out losing the whole ‘delicious’ part of the equation.” It felt weird and I’m sure they weren’t pleased with my Switzerland- like answer.  Honestly, I get this question A LOT  so I felt like it had to be addressed and leave it to the universe to create such a formal occasion for it! Truth is some ( NOT ALL) vegans don’t really like us ‘swiss’ types either, people have their beliefs (carnivore, vegan, low carber) and they feel very passionate about them. Don’t get me wrong, I’m passionate, but I’m passionate aboutPEOPLE GETTING HEALTHY AND ENJOYING IT! Yes, I personally, a hundred percent agree with veganism but even I occasionally have an egg or want a piece of salmon. I don’t beat myself up, I’m human, I do my best and I listen to my body.
More importantly though, I don’t want to single anyone out. I want to help you whether you’re used to eating 4 cheese burgers a week or you are ready to go raw vegan! So my cooking, when it’s for me, is mostly vegan/vegetarian but you bet I can cook almost anything and I want to be able to cook anything! I aim to provide a variety of healthy recipes and tips on the site and as well as when I’m one on one with my coaching clients.
Starting to clean up what you put on your plate and take charge of your mind and body is no small task but where there’s a will there is a way. So whether you’re still eating steak or you are on a juice fast, it’s cool. Start at your own pace, don’t get intimidated, maybe try a juice for breakfast or make one of my vegan treats that look yummy and incorporate it in your day to day. Slowly but surely you will start learning this whole other beautiful palette that your body wants and craves. But for now, if you want a healthy, good for you recipe with chicken or meat, feel free to reach out and email me. There is no “perfect” diet, there is only what works best for you body right now. We’ve all grown up with  a very similar processed, American diet and we’re all at different stairs on the staircase to our happiest, most vibrant, fit and thriving bodies. I want to be there every step of the way because everyone deserves a chance ( and the help) to get that fabulous place where we feel amazing, look fabulous and love our lives. 

So if I’m going to define my cooking style, I’m a maker of delicious, healthy dishes that help people lead their happiest lives and promote their over all well being. 

I simply refuse to be put in a box.

eggplanttapenade

I love me some eggplant!! This Greek eggplant tapenade is totally vegan, low fat, healthy and wonderfully delicious. I really enjoy making a big batch of this at the beginning of the week and having it for breakfast or a light lunch through out the week on some toasted  ezeikel bread but it’s also great served with crostini at a cocktail party. It’s light yet decadent and totally good for you!

Skinny Greek Eggplant Tapenade

2 small eggplants

1/2  of a (medium sized) red onion, diced

2 garlic cloves, minced

3 branches of fresh parsley, minced

1 branch of fresh oregano, minced

the juice of one lemon

1/3 cup of extra virgin olive oil

3 tbsp of balsamic vinegar

(ezeikel bread or a baguette to slice and toast)

You can use prepackaged garlic, oregano or parsley if you MUST but when possible, FRESH IS ALWAYS BEST! It will just taste, so much better! Preheat your oven to 400 degrees and wash your eggplants and then stab them with a fork all over to give them a bunch of tiny holes all over so they don’t explode in your oven. Place those babies in a casserole pan and stick them in the oven for about 20-30 minutes to roast. The skin should get slightly scorched and that’s totally okay. 

While those little darlings are cooking, get to your cutting board to prepare all your flavoring agents! Dice your red onion, mince the garlic, parsley and oregano and put it in a bowl off to the side. Once your eggplants are done, cut the top with a stem off , slice and chop it into rather small chunks, removing any big seed pockets. Place your chopped eggplant in a large frying pan on medium-low heat on the burner and add your oil. Stir in your bowl of chopped and minced friends and then continue to add your balsamic vinegar. Slice your lemon in half and squeeze out that juice into the mixture! Be sure to keep stirring the eggplant tapenade while adding ingredients. Keep it on the heat till it’s reached your desired consistency (it will get slightly mushier the longer it’s on) and add salt and pepper to taste. I tend to keep it on the burner for another 5 minutes or so, tasting as I go. Enjoy on some toasted ezeikel bread or serve to your friends on a lovely slice of baguette. 

 

 

 

sweetpotatohaystacks

Fall is just around the corner and that makes me SO HAPPY! My absolute favorite seasonal flavors are in the fall and I just LOVE cooking with them. I pretty much do it all year round, even if it’s slightly inappropriate, haha. These little baby haystacks are somewhat reminiscent of latkes except they are but lighter and healthier. They are also totally VEGAN if you want them to be, and if you don’t, you can add a little egg whites or sub out my non dairy creamer in the topping. I think they are  perfect for the weekend, you know when you have a really huge brunch and only want a light, healthy dinner but still want something ridiculously delicious! 😉 They are just enough to hold you over but low fat and healthy that you won’t feel overly stuffed. These Sweet Potato and Carrot Haystacks ( aka latkes or potato pancakes) are also super cute! Which means, they can be a a great healthy, vegan, low fat appetizer/h’oure derve for a party! Plus, they taste just decadent enough that no one will even know what you’re serving is GOOD FOR THEM! haha Isn’t that always the key!? Super easy to prepare, the whole process probably took me 30 mins tops. Hope you try them out in your kitchen soon!

 

Sweet Potato + Carrot Haystacks

1 sweet potato

1 carrot

2 tbsp almond butter

2 tbsp maple syrup

1 tsp chili powder (for an added kick!)

3 heaping tbsp of Gluten Free Oats

sprinkle of cinnamon + nutmeg

pinch of salt

(optional egg whites)

 

Creamy Apple Topping

1/2 granny smith apple

1/4 cup of French Vanilla Silk or Coconut milk creamer

sprinkle of nutmeg and cinnamon

 

First off, set your oven to 450 degrees. I used a mini cupcake pan sprayed with non stick cooking spray but you can make them more pancake like and put them on a cookie sheet as well! Next use a potato peeler to remove the outside layer of both your sweet potato and carrot, after that’s been discarded. Use a grater (or just keep using your peeler and then chop it a bit afterwards – that’s what I did) and place all your sweet potato and carrot shreds into a medium sized mixing bowl. Next add your almond butter, maple syrup, oats, egg whites if you’re not making it vegan (they stick together a tiny bit better when you use egg whites but the pictured ones are with out!) and finally your seasonings!  Mix it all together very thoroughly! You really want the almond butter and seasonings evenly dispersed. Now just scoop the mix into your little cupcake pan or on to your baking sheet and bake for 10-15 mins depending on size.

While those babies are browning up in the oven, let’s make the YUMMERIFIC  (that’s right, made up that word!)  creamy apple topping. Cut the skin off 1/2 of a granny smith apple and dice it into tiny pieces, add your creamer and season to taste. Either let the apple pieces soak as you mix up the entire mixture or put everything into your blender/food processor for creamier, less chunky consistency. (My blender wasn’t cooperating with me when I was making these so I only diced them.) Let this chill in the fridge while your little haystacks are cooling off.  When reading to serve plop a little into the center and let any extra juice drip over on to the sides. I absolutely LOVE the sweetness of the apple topping against the heartier, slightly spiced sweet potato/carrot so I tend to have a heavy hand with it! 😉