Category Archives: Recipes

The Tastier Way to Drink Adequate Water

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During this time of the year, the cooler weather causes us to not crave as much water as we do in the warmer months. We do, however, usually crave tasty warm drinks such as coffee and coffee mixtures. While they may be temporarily satisfying and give us a quick pick-me-up, they are also dehydrating. So, especially this time of year, we must be sure to hydrate with water! Staying adequately hydrated is one of the best solutions to eliminating mental fog, energy dips and helping with digestion and weight loss. Who doesn’t want that?

So exactly how much water should you drink? Aim to drink half your body weight in ounces of water each day, and more if you exercise. Get bored with plain old water? Here are a couple great alternatives to make it more enjoyable and add additional benefits:

Add Lemon to your Water for a number of healthy benefits

Add a squirt of lemon for not only taste, but also for its antibacterial and antiviral properties, immune-boosting vitamins and minerals, digestive assistance and liver cleansing benefits.

Or, mix up our favorite water substitute “The iGnite Cranberry Cocktail,” found in New York Times Best Seller The Fat Flush Plan. It not only tastes great, but also helps eliminate water retention, cleanses accumulated wastes from the lymphatic system and helps to clean up cellulite.

Mix up the iGnite Cranberry Cocktail
CRANBERRY WATER RECIPE Makes 32 oz.

  • 4 oz Unsweetened 100% Cranberry Juice from Concentrate (found in the juice aisle in most grocery stores)
  • 28 oz Water
  • 1/3 Tsp of liquid Stevia
  • Squirt of lemon for added flavor

Those of us at iGnite swear by this cranberry water — always keep a jug of it in your ‘fridge and you will be amazed at how much more liquid you drink throughout the day.

Try it out & let us know what you think!

Healthy Sides for Turkey Day

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pumpkin2

Thanksgiving is just a week away! Get in the mood for food with these 3 wholesome sides that will mix up your holiday meal tradition.  These recipes are delicious and will help you stay healthy on turkey day. Enjoy!

Beet & Apple Salad  from Food & Wine

Ingredients:

4 large beets (2 1/2 pounds)
5 thyme sprigs
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1/4 cup apple-cider vinegar
1 teaspoon Dijon mustard
3 tablespoons prepared horseradish
1/3 cup salted pistachios, chopped
1 green apple, thinly sliced

  1. Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
  2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

Cauliflower Garlic “Mashed Potatoes” from The Splendid Table

Ingredients:

2 large heads organic cauliflower
10 large cloves garlic, thinly sliced
Salt
2 tablespoons good-tasting butter
6 tablespoons good-tasting extra-virgin olive oil
1/4 teaspoon freshly ground nutmeg
Freshly ground black pepper to taste

  1. Cook in two batches. Set a collapsible steamer basket in a 6-quart pot. Add water to come just above the bottom of the steamer. Cover and bring to a boil. Meanwhile, wash cauliflower and its leaves. Cut leaves into thin slices. Break cauliflower into florets.
  2. Drop leaves onto the steamer and sprinkle lightly with salt. Add half the cauliflower, all the garlic, then remaining cauliflower. Sprinkle lightly with more salt. Cover and steam over medium-high heat 8 minutes, or until cauliflower is so tender a knife just slips into it.
  3. Drain in a colander, turn into a food processor fitted with the steel knife, and add butter and oil. Puree until smooth. Season to taste with pepper, nutmeg, and more salt if needed. Serve immediately, or refrigerate, covered, and reheat later.

Green Beans with Pecans and Maple Vinaigrette from Real Simple

Ingredients:

3/4 cup pecans
kosher salt and black pepper
2 pounds green beans, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup

  1. Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
  2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
  3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

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Simple & Healthy Summer Supper

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iGnite-SummerSupper2_JunePick2016

Summer Supper Menu:

Wild Alaskan Salmon “Burgers” – purchasd at Costco

Homemade Baked Sweet Potato Fries

Avocado & Walnut Romaine Salad

Homemade Baked Sweet Potato Fries

FullSizeRender-2
Prep Time: 15 minutes
Bake Time: 30-40 minutes
Serves 4
Ingredients:
2 large organic sweet potatoes
Olive Oil
Sea Salt
Pepper
Directions: Preheat over to 400. Wash, peel and cut sweet potato into fry-like size. Place fries in a bowl. Toss and coat with 2-3 TBSP of olive oil. Spread fries on pan. Bake for 15 minutes, then toss and flip fries over. Bake for another 15-20 minutes, until fries are crispy.

Avocado & Walnut Romaine Salad with Homemade Vinaigrette

IMG_6581
Prep Time: 10 -15 minutes
Serves 1-3
Ingredients:
One Organic Romaine Heart – chopped
Red Onion- 2 Tbsp – 1/4 C chopped
1/2 Avocado- chopped
1/4 C chopped walnuts or pecans
Optional: 1/4 C chopped strawberries, 1/4 C feta cheese
Vinaigrette:
1/4 C Olive Oil
1/4 C Balsalmic Vinigrette
1 tsp honey (raw and local prefered)
1 tsp dijon mustard
Directions: Combine all salad ingredients in bowl. Combine all vinaigrette ingredients on stovetop, simmer on med/high heat. Stir with wisk, remove from heat and toss on salad.

 

Mouth-Watering Roasted Corn on the Cob

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FullSizeRender-186

It’s mid-May and Memorial Day is around the corner which means one thing—it’s time to seriously chow down on some fresh and mouth-watering corn on the cob. Fortunately, we have a melt in your mouth and very easy recipe, but even better is that Time magazine has named corn as one of the top 100 healthiest foods! According to Time, one ear of corn has the same number of calories as an apple with equally high nutrient levels. Organic (non genetically modified corn) corn is also loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. And, one ear of corn has 3 grams of fiber, which means that if you eat two ears of corn for dinner, that’s an automatic 6 grams of filling fiber. Dare you to only eat one!

Ingredients:
8 ears of corn
3-4 TBSP of melted organic butter
Sea Salt and Pepper
Cayenne pepper (only if you want some extra pop)

Instructions:
Preheat oven to 400.
Line baking sheet with foil and arrange ears of corn (husks removed) on sheet. Dip pastry or basting brush in melted butter and brush butter on corn. Generously sprinkle sea salt and pepper and conservatively dash cayanne. Bake for 30-45 minutes, until a little browning occurs. Turn corn occasionally. Remove corn from oven and brush with extra butter. Sink your teeth in the moist and delicious corn…and enjoy!

Arugula, Brussel Sprout & Walnut Salad

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IMG_9239

Arugula, Brussel Sprout & Walnut Salad

Salad Ingredients:

  • 3-4 Cups Arugula
  • 1 C Roasted Brussel Sprouts
  • 1 TBSP Dried Cranberries
  • 1 TBSP Pepita
  • 1 Bacon Slice Bacon Crumbles
  • 1/4 C Walnuts
  • Olive Oil
  • Sea Salt
  • Black Pepper
  • Vinaigrette Dressing

Vinaigrette Ingredients:

  • 2/3 C Olive Oil
  • 1/4 C Balsalmic Vinaigrette
  • 1 TBSP Honey
  • 1 TBSP Dijon Mustard

Mix all vinergrette ingredients in a pot. On stove top, heat on low, simmer and wisk. Upon simmer, remove from heat.

Roasted Brussel Sprouts:

Heat Oven to 400ºF
Cut Brussel Sprouts in half
Toss Brussel Sprouts in Olive Oil, Sea Salt and Pepper
Place Brussel Sprouts on cooking sheet and drizzle with Balsamic Reduction Vinaigrette
Bake for 30-40 minutes

Neissa Brown Springmann

by Neissa Springmann

Mix all Salad Ingredients together and toss with Vinaigrette. Be careful with the vinaigrette. A little dab will do you and you will definitely have plenty left over for your next salad.

10 Healthy Eating Recipe Sites to Kick off the New Year

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The holidays are over, and it is New Year’s resolution time. Since most resolutions include eating healthy, the iGnite Leaders have created a great guide to help in this — their favorite go-to healthy recipe sites.  Eating better in the new year will be much easier with these creative recipes to keep you interested. We suggest subscribing to a few of these blogs in order to get daily inspiration and motivation. Here are our top 10 favorites:

  1. Skinnytaste.com  Provides delicious, healthy, low fat, family-friendly recipes. You can sign up to get new recipes sent to you several times a week. Check out the Top 25 Most Popular Skinnytaste Recipes of 2015 to get you going. 
  2. The Defined Dish Two Dallas-based sisters give you the dish about food, fitness and other happy and healthy lifestyle tips. Along with great recipes, the site includes workouts, fitness styling, music playlists and more.
  3. Plant-Based Pulse iGnite member Allison Quinones created this blog as resource for those trying to find a healthier lifestyle by providing delicious plant-based recipes. She strives to make all recipes as close to refined sugar and oil-free as possible. She is a wonderful resource and  periodically shares her recipes such as Breakfast Quinoa with Fruit on the iGnite blog.
  4. Connoisseurus Veg  This blog is written by a vegetarian who has a passion for cooking and sharing her favorite recipes.  Try the herb crusted whole roasted cauliflower – delicious!  
  5. AmyChaplin.com Amy Chaplin, author of “At Home in My Whole Kitchen,” inspires people to seek out local and organic vegetables, stock their pantries with nutrient rich whole food ingredients and to cook at home. Find beautiful, healthy recipes on her blog or follow her on Instagram.
  6. Elana’s Pantry A go-to website for easy, healthy, grain-free Paleo recipes.  Elana Amsterdam is the author of the New York Times Best Selling cookbook “Paleo Cooking from Elana’s Pantry.”  Her site even includes pizza, donuts, and other treats made the healthy way! 
  7. Greatist Daily Greatist covers all things healthy and makes it easy to navigate throughout their site — categorized by quick breakfasts, make-ahead meals, detox recipes and more.  Get their daily email with Greatist’s top health tips, workout ideas and delicious recipes.
  8. Oh She Glows One of the most popular vegan recipe blogs around featuring over 500 healthy recipes by Angela Liddon. Her goal is to inspire you to embrace more plant-based foods in your diet without feeling deprived. Most recipes are gluten-free and many are allergy-friendly. 
  9. Against All Grain  Paleo recipes to make you feel great created by Danielle Walker. She is the author and photographer of the New York Times Best Selling cookbook “Against all Grain.”  Use her Costco Paleo Shopping List as a great resource. 
  10. Naturally Ella Created by Erin Alderson, the blog focuses on seasonal vegetarian recipes that are pantry-inspired. Her goal is to keep the recipes simple, fresh, and exciting for the entire family. Her tex-mex inspired recipes are definite crowd-pleasers.

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*Food photography by Allison Quinones of  Plant-Based Pulse

 

 

 

4 Healthy & Delicious Thanksgiving Recipes

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Sweet Potato & Cranberry Bake

Neissa’s Cranberry & Sweet Potato Bake

Thanksgiving is quickly approaching and we love finding recipe ideas for adding some new flavors and healthier options to the table. Try out these 4 iGnite leader favorites and leave us a comment to let us know how you enjoy them!

1. Cranberry Salsa with Cilantro, Lime & Jalapeño

by Amy

Amy Younkman

I found this recipe three years ago in the Austin American Statesman (recipe by Kalyn Denny) and I have made it every year. I love the fresh lime juice and cilantro and it is the perfect combination of tart and sweet. This salsa is wonderful as a Thanksgiving side, and I really enjoy it with leftover turkey or in a sandwich. You won’t miss the gravy at all!

Ingredients:
Makes about 2 cups of salsa

  • 1 bag (12 oz.) fresh cranberries
  • 3/4 cup Splenda, Stevia in the Raw Granulated or sugar
  • 1 bunch green onions, sliced
  • 1 bunch fresh cilantro, chopped
  • 1-2 fresh jalapeños, seeds removed and chopped (use more if you like it spicy)
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh lime juice

Instructions:

  1. Put cranberries into a food processor or blender and pulse until they’re partly chopped.
  2. Add sweetener of your choice and pulse a few times more to combine.
  3. Add green onions, cilantro, jalapeños (1 or 2, depending on your tolerance for heat), olive oil and lime juice and pulse until all ingredients are chopped and mixture is well combined.
  4. Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.

Adapted from a recipe by Kalyn Denny

2. Cranberry & Sweet Potato Bake (pictured above)

by Neissa

Neissa Springmann

View the recipe

This is a favorite in the Springmann household because it’s tasty, healthy and easy!

 

3. Roasted Green Beans

by Sha

by Sha

I know most of you roast vegetables, but not many think to roast fresh green beans! Roasting is my favorite way to prepare green beans — they are delicious and easy, and my family always asks me to bring them to Thanksgiving.

Ingredients:

  • 1 large bag fresh French style green beans
  • 1 & 1/2 Tbs. olive oil
  • Sea salt to taste

Instructions:

  1. Roast 20 minutes at 400 degrees (or until tender with dark brown markings)

4. Roasted Butternut Squash Salad with Warm Cider Vinaigrette (by Barefoot Contessa)

View the recipe here

by Catherine

by Catherine

I have made this a couple times to serve with Thanksgiving dinner and it is amazing! I love interesting salads and I’m always willing to make the extra effort with this one for special occasions because it’s just so tasty 🙂

 

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Pumpkin Spice Coconut Oil Bites

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Pumpkin Spice Coconut Oil Balls

Pumpkin Spice Coconut Oil Balls

by Allison Quinones of Plant Based Pulse

by Allison Quinones of Plant Based Pulse

Yields: Approx. 35 T Sized Balls
Serving: 3 per day
Prep Time: 15 minutes

Ingredients:

  • 1 cup organic unsulphured raw coconut butter (boughten or homemade)
  • 3/4 cup organic extra virgin coconut oil
  • 1/2 cup organic coconut flour
  • 1/4 cup + 1 T organic pumpkin puree
  • 2 T  pumpkin pie spice
  • 15 drops stevia (or to taste)

Pumpkin Spice Coconut Oil BallsInstructions:

Combine all ingredients in a food processor and blend until combined. Take the mixture and refrigerate for no more than 30 minutes to allow the dough to become more firm. Using a melon baller/cookie scoop, or your fingers, gently roll dough into tablespoon sized balls. Place on a plate cover in parchment paper and refrigerate for 3-4 hours or until hard. Store in an airtight container in the fridge, will last about 3 weeks.

Why We Love Coconut Oil

One strategy to increase ATP (the energy currency for the body) for brain healing & preventing dementia is consuming coconut oil: 1 tbsp with breakfast, lunch and dinner.  MCT (medium chain triglycerides) found in coconut oil have many great benefits, including:

  • Improving the body’s use of insulin
  • Improving cholesterol by increasing HDL (good cholesterol)
  • Boosting thyroid function resulting in increased energy
  • Acting as an antioxidant and natural antibiotic
  • Improving overall health of skin and hair
  • Improves cognitive function

As one way to get your fill of coconut oil, I love the idea of using coconut oil to satiate sweet cravings. This is an especially good idea for those who might have a taste or texture aversion to coconut oil on its own (like my wife). Personally I create a chocolate version using raw cacao powder, coconut oil and stevia to satisfy my sweet cravings.

 

The Scoop on Coconut Butter

by Allison Quinones of Plant Based Pulse

by Allison Quinones of Plant Based Pulse

You may be asking yourself, “Why did she use coconut butter in addition to the oil, versus just oil?”  Coconut butter is made from ground raw coconut flakes or meat, that when processed at a high speed, pulls out the oils (just as nuts do into nut butter). When using coconut butter, you are not only getting the benefits of the oil, but also dietary fiber, proteins, vitamins and minerals. Coconut butter provides a full flavor and creaminess that compliments the texture of the coconut oil.

Any brand of coconut butter will work as long as the only ingredient is raw organic coconut. If you own a high-speed processor or blender, it’s much cheaper to make it at home than purchase it (plus it is satisfying to make yourself!). I paid $3.28 for 3/4 lb., which yields at least 16 oz. coconut butter, versus boughten at no less than $10.00 per 16 oz.

Enjoy!

 

 

 

Yummy Breakfast Quinoa with Fruit

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breakfastquinoawithfruit

by Allison Quinones of Plant Based Pulse

by Allison Quinones of Plant-Based Pulse

Over the years, my breakfast has evolved from Kashi Cereal to plain old boring hot oatmeal with a tablespoon of brown sugar. As I became more health conscious, I started to be more mindful about what I put into my body first thing in the morning.

This recipe that I featured in the iGnite 10-Day Reboot blog features quinoa, but anyone making this recipe should keep in mind that ANY grain or complex carbohydrate can work in place of quinoa. I love quinoa because it is a complete protein, and as a plant-based vegan I take any complete proteins I can get. Not to mention, quinoa is great for my digestive system.

I have found that quinoa is cheapest at Sprouts, and I typically use whatever fruit is in season or whatever I have that is frozen. On the weekends I typically cook 1 cup of quinoa and divide that 5-6 ways equally throughout the week. If you were going to make one serving, I would cook only 1/4 cup of quinoa, which would come to about 1/2 – 3/4 cup cooked.

Keep in mind this is ALL customizable based on what you have on hand. When I’m feeling extra energetic in the kitchen, I prepare a week’s worth ahead of time in a jar and store it in the refrigerator. This recipe contains all the macronutrients but can be adjusted for anyone’s nutritional needs. I find that my protein powder and fruit give it the sweetness I prefer, but adding your own sweetener such as 1 tsp. of maple syrup would suffice as well.

Breakfast Quinoa with Fruit

Serves 1

Ingredients
1/2 cup cooked quinoa (or oats, buckwheat groats, farro, etc.)
1/2 cup thawed frozen blueberries
3-4 sliced strawberries
1/2 cup non-dairy milk
1/4 cup So Delicious Coconut Yogurt Plain Unsweetened (optional)
1 Tbs ground flax seed
1 Tbs ground sprouted chia seeds (or whole)
1 Tbs hemp seeds
1 Tbs plant-based vanilla protein powder (optional, I use Garden of Life)
1 tsp maca powder
Top with any of the following: nuts, granola, raw unsweetened coconut flakes, Tbs. coconut butter, Tbs. almond butter

Instructions
Combine all ingredients (except topping) in a bowl, mix until all the ingredients have been equally distributed. Enjoy cold. Will keep in refrigerator for up to 5 days.

Note: I often rotate half of a sliced banana, half of a peach, cooked apples, dried mulberries, or mango as my fruit in this dish. If you eat dairy, try adding plain unsweetened Greek yogurt in place of the Coconut Yogurt.

Inspiration for Additional Variations:

Examples of additional variations of the breakfast bowl Allison has enjoyed making

Additional variations of the breakfast bowl that Allison enjoys

Allison Quinones is the blogger behind Plant-Based Pulse. She lives with her husband in Austin, Texas, where together they cook, write and remake recipes, eat plant-based food, train, and compete in triathlons. Allison is passionate about health, wellness, and nutrition and writes her blog as a resource for those trying to find a healthier lifestyle.
Check out more of Allison’s wonderful recipes and blog here

A Nutrition Coach's Easy & Healthy Meal Ideas

A Nutrition Coach’s Easy, Healthy Meal Ideas

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by Molly Daniels

by Molly Daniels

With my Nutrition Coaching clients, I’ve found that most of us are wanting and needing more healthy meal and snack ideas for ourselves and our families. So, I’ve put together a list of easy, quick and healthy ideas for each mealtime.

First, I believe in moderation and portion control. You should never completely deny yourself of anything, because when you do, you will most likely binge on it later.  If dessert calls your name weekly, feed your craving in a controlled way!

Second, it is important to always combine your macronutrients, meaning always eat a carbohydrate with a protein, or a fat with a protein, etc.  It’s just like working several muscle groups at one time in a workout by doing compound exercises — make sure to “compound” your diet!  And, of course, the more colorful your plate, the better.

Breakfast:

  1. Toast (bread of your choice, but preferably whole grain, or gluten-free if you have an allergy) with mashed and spread avocado, scrambled eggs and salsa on top
  2. Breakfast taco on a corn or spelt tortilla with scrambled eggs, avocado, any and all vegetables of your choice and salsa
  3. Smoothie with 1 banana, frozen blueberries, frozen strawberries, frozen cherries, frozen blackberries, 1 tablespoon of peanut butter or almond butter, a little drizzle of honey and almond milk
  4. On-the-go: Oatmega Bar (several flavor choices exist and can be found at HEB, Central Market and Whole Foods). If you eat this before a workout or before heading to work, make sure to eat a good protein-filled snack again around 10:00am

Lunch:

  1. Half of a sandwich loaded with greens and vegetables and your choice of protein with side choices of: vegetables and hummus (if not having for a snack that same day), handful of corn chips and salsa, or side salad
  2. Power bowl (inspired by Maudie’s Tex-Mex): Spanish rice, whole black beans, avocado, tomato, onion, corn chips and salsa on the side
  3. Spinach salad with fresh pear, toasted walnuts, bleu cheese and topped with your choice of protein. Lightly drizzle a vinaigrette for the dressing.
  4. On-the go: homemade smoothie or small smoothie from your local healthy smoothie shop (my Austin favorite: JuiceLand)

Dinner:

  1. Mixed green salad with big avocado chunks, tomato and onion with the Hot Dang (any of the 4 flavors and can be found at HEB, Central Market and Whole Foods) veggie burger on top
  2. Stir fry: brown rice (we use frozen and heat up on the stove), vegetables of your choice including carrots, edamame, broccoli, cabbage, etc. and protein of your choice like grilled chicken, shrimp or fish
  3. Quesadillas on corn or spelt tortillas with refried black beans, cheese, protein of your choice, avocado or homemade guacamole mentioned in the snack section, any vegetables including spinach, tomato, onion, peppers, mushrooms
  4. Breakfast for dinner: If you did not have eggs that morning, try making scrambled eggs with a green smoothie (1 banana, handful of kale and/or spinach, frozen blueberries, tablespoon of peanut butter or almond butter, almond milk) on the side.
  5. Grilled salmon with a side of roasted quinoa: Quinoa is so easy to make and you can add diced, roasted vegetables, avocado chunks and roasted walnuts.

Snacks:

  1. Raw vegetables (carrots, celery, bell peppers, cucumber) and hummus
  2. 1/2 – 1 cup (depending on hunger) of mixed nuts with almonds, walnuts, cashews, and dried fruit (be aware of the sugar content of the dried fruit)
  3. Apple slices or crackers (Nut Thins) with peanut butter or almond butter on top
  4. Homemade guacamole (avocado, tomato, onion, cilantro and juice of 1/2 lime) with vegetables or a handful of corn chips
  5. One of iGnite’s Peanut Butter Protein Bars
  6. Two hard-boiled eggs — try covering them with salsa!

Dessert:

  1. Handful (about 5-7) of dark chocolate covered almonds
  2. 1 small scoop dark chocolate ice cream
  3. Small bowl of mixed fruit

Happy healthy eating!

Molly Daniels graduated from the University of Texas with a Bachelors of Science in Nutrition. After having worked through her own health and nutrition challenges, and drawing on her expertise in physical fitness, Molly provides a balanced and practical approach to basic nutrition coaching for women seeking guidance, accountability and overall health improvements.

Click here to learn more about Nutrition Coaching services through iGnite. 

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