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MM_Recipe 20-10-2014

meatless monday: rosemary white bean soup

East coast Tribe: this one’s for you. If waking up to 40 degree temps this morning didn’t serve as your friendly reminder that the cold weather is coming, consider this first soup recipe of the season a warm gesture on this just-a-little-too-chilly day. The ingredient list is simple (it’s likely you’ll have everything except fresh rosemary on hand), and the cooking process is foolproof. Oh, and the result is a hearty, filling, protein-packed soup to ease you into the fall-to-winter transition (yea, I’m going to pretend I didn’t just say winter, too).

rosemary white bean soupIMG_2063


  • 2 tbsp. olive oil
  • 2 medium Vidalia onions, diced
  • 3 cloves, garlic minced
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 branches of rosemary
  • 8 cups cooked white cannellini beans (canned or pre-soaked and boiled)
  • 1 tsp. salt (if desired, depending on if if your vegetable broth contained salt)
  • 1/2 tsp. black pepper or crushed red pepper (optional)


  1. Heat oil to medium low in a large pot, add onions and saute for 10 minutes until translucent. Add garlic and saute over low for another 2 minutes.
  2. Add broth, bay leaves, rosemary and beans. Bring to a boil, then simmer for 25 minutes.
  3. Remove bay leaves and rosemary branches and use an immersion blend to puree into a thick consistency. You’ll want to have some texture from beans that are not entirely pureed, so don’t liquify entirely.
  4. Taste and add desired salt and pepper.
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MM_Recipe 13-10-2014

meatless monday: mexican stuffed acorn squash

This recipe stands as proof that (1) Mexican food can (and should) be healthy and (2) stuffed vegetables > normal vegetables. As we ease into fall fare — away from salads and towards overdosing on betacarote (thanks, pumpkin and all the seasonal squash) — I look for transitional recipes that bridge the seasonal gap so as not to do a 180 from salads to stews overnight. So even though we’re turning on (and probably clearing out) the oven for this one, the ‘stuffing’ is a warm quinoa salad with a few hints of summer.

mexican stuffed acorn squashIMG_1941


  • 2 acorn squash, halved
  • 4 tsp. coconut oil
  • 1 cup red quinoa
  • 2 cups vegetable broth
  • 1/4 cup diced sweet onion
  • 1/2 cup frozen corn
  • 1 jalapeño, seeds removed and minced
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cumin
  • 1 cup cooked black beans
  • juice of one lime
  • 1 avocado, quartered and sliced
  • 4 tbsp. cotija cheese


  1. Pre-heat oven to 400°F. Scoop out the seeds and stringy pulp from each squash half. Rub each half with 1 teaspoon of coconut oil, season lightly with kosher salt and arrange, cut side up, on a baking sheet. Bake for 40 minutes, or until fork tender and lightly browned.
  2. While squash is baking, add quinoa, broth, onion, corn, jalapeno, garlic, chili powder, cumin and salt to a medium saucepan. Bring to a boil, then lower heat, cover and simmer for 20 minutes. Let sit, covered for 5 minutes, then stir in black beans and lime juice.
  3. Once squash is finished baking, stuff each half with the quinoa mixture (you may have some left over depending on the size of your squash) and top each with a quarter of the avocado slices and 1 tablespoon of cotija cheese.
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MM_Recipe 6-10-2014

meatless monday: tricolor carrot fries

“Whatever, I’m getting cheese carrot fries.” This weekend’s farmer’s market haul may have resulted in an overage of (very colorful) carrots, but I’m okay with it because: (1) it’s root vegetable season, so this is all in the name of keeping it local (2) when you see carrots in every color of the rainbow, you must buy them all; pretty sure that’s a rule (3) all’s well that ends well (if carrot FRIES isn’t a happy ending, I don’t know what is).

tricolor carrot friesIMG_1900


  • 1 lb. orange carrots, peeled
  • 1 lb. white carrots, peeled
  • 1 lb. purple carrots, peeled
  • 3 tbsp. coconut oil, melted
  • 1 tsp. raw honey
  • Maldon sea salt flakes, to taste


  1. Pre-heat oven to 450ºF.
  2. Cut carrots into evenly sized matchsticks. The thinner you cut them, the more quickly they’ll cook. But make sure the size is uniform so they’re all done at the same time.
  3. Mix coconut oil and honey together, and toss with carrots.
  4. Arrange carrots on two baking sheets, being careful not to overcrowd (or else the carrots will steam instead of getting crisp).
  5. Bake for 20 to 30 minutes, turning once, until lightly browned and crunchy.
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MM_Recipe 29-9-2014

meatless monday: pumpkin espresso smoothie

Today, we drink pumpkin smoothies. Because it’s fall. And also 80 degrees in NYC and New Jersey. This recipe comes to us from trainer Kara, who is a genius for sneaking espresso into her smoothie. We’ll be making this until we get sick of pumpkin (hopefully never) because it’s decorative gourd season, motherf’ers.

pumpkin espresso smoothieIMG_1728


  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup puréed pumpkin
  • 1 frozen banana
  • 1 tbsp. crunchy almond butter
  • 2 tsp. espresso
  • 1/2 tsp. pumpkin pie spice
  • pinch of cayenne, to taste
  • 1 to 2 tsp. raw honey


  1. Blend all ingredients in a high-powered blender.

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MM_Recipe 15-8-2014

meatless monday: kale salad with oil-cured olives

In a sea of kale salad recipes, how do you choose the best? You pick the one with oil-cured olives. Obviously. If you’ve never had an oil-cured olive, now’s the time to change that. Super salty and flavorful, they outshine kale in this recipe (awkward) and will be the sole reason you want to eat salad for lunch every day this week.

kale salad with oil-cured olivesphoto


  • 2.5 cups finely chopped kale
  • 1 tbsp. tahini
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. lemon juice
  • 2 tsp. grainy mustard
  • 1 tsp. raw honey
  • 1/8 tsp. salt
  • 2 tbsp. thinly sliced red onion
  • 5-8 oil-cured olives, pits removed and halved
  • 1/2 cup cooked small white beans
  • 1 hard-boiled egg, sliced
  • flaky sea salt, to taste


  1. Whisk together tahini, oil, lemon juice, mustard, honey and salt. Pour over kale and massage to evenly distribute for 1 to 2 minutes.
  2. Top with onion, olives, beans and egg. Sprinkle with flaky sea salt if desired.
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MM_Recipe 09-8-2014

meatless monday: sweet potato peanut noodles

I’m going to consider this phase two of spiralizer experimentation. It’s been a fun summer of eating zucchini noodles (more fondly, zoodles) with every flavor profile imaginable. But here we are – at the brink of fall – with zucchini almost out of season. And I’ll be damned if I purchased a kitchen appliance that takes up more counterspace than a Vitamix only to be used during the summer. So, sweet potato noodles — just as good as their green summer sister, but heartier and more grounding for fall eating. This first stab at swoodles (no?) is topped with seared tofu and a peanut sauce. Because peanut sauce makes everything taste better.

sweet potato peanut noodlesafterlight (3)


  • 2 medium-large sweet potatoes, peeled
  • 2 tbsp. coconut oil, divided
  • 1 cup baby spinach
  • 8 oz. extra-firm organic tofu, pressed and sliced into thin (about 1/4″) cubes
  • 1/4 cup peanut butter
  • 3 tbsp. unsweetened plain almond milk
  • 3 tbsp. soy sauce
  • 1 tsp. raw honey
  • 1 tsp. minced garlic
  • 1/4 tsp. salt
  • Sriracha, crushed red pepper and/or sesame seeds for toppings (optional)


  1. Spiralize the sweet potatoes. (This is our pick for the best spiralizer; if you don’t have one, you can use a mandolin or peeler to create ribbons.)
  2. Heat one tablespoon of oil over medium heat, and saute sweet potato noodles until cooked through – about 5 to 7 minutes. Stir in baby spinach to wilt, then transfer to a bowl.
  3. Heat remaining tablespoon of oil, and pan-sear tofu slices for 3 to 5 minutes per side until golden brown.
  4. While tofu is cooking, blend peanut butter, almond milk, soy sauce, honey, garlic and salt.
  5. Toss sweet potato noodles with sauce, reserving about 1/4 cup. Top noodles with tofu and drizzle remaining sauce on top. Before serving, top with Sriracha, crushed red pepper and/or sesame seeds if desired.
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MM_Recipe 08-25-2014

meatless monday: quick fridge pickles

I love the idea of pickling absolutely everything. But actually getting everything together, pickling and then waiting a week for your pickles to be ready? Ain’t nobody got time for that. When a pickle craving strikes – which, if you’re me, is often - I usually end up waiting out the line at The Pickle Guys because even that requires less patience than waiting for your cukes to turn into pickles. But no more. Here is the easiest and fastest way you can get your pickle fix without leaving your kitchen (or staring into the fridge longingly for a whole week).

quick fridge picklesafterlight


  • 2/3 cup white vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 1/4 tsp crushed red pepper (more to taste)
  • 1 bay leaf
  • 1 tsp mustard seed
  • 4 kirby cucumbers, quartered


  1. Add all ingredients except for kirby cucumbers to a small saucepan, and heat over medium heat until mixture simmers.
  2. Lay cucumber quarters in a serving dish, and pour the hot liquid over the cucumbers. Let stand for 30 minutes to an hour, and then serve or transfer to a mason jar for the flavors to fully develop.
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MM_Recipe 08-18-2014

meatless monday: peach rosemary matcha smoothie

Our friends at Panatea, makers of an incredible, ceremonial grade matcha green tea, challenged us to whip up a bari-approved Smatcha. (For those not up to speed with fancy green tea lingo, that’s a smoothie made with matcha.) Never ones to turn down a food-related challenge, we accepted and came up with the summery, peach and rosemary matcha smoothie. Not familiar with matcha? Learn about the health benefits here.

peach rosemary matcha smoothieafterlight (4)


  • 2 ripe medium-sized peaches, pits removed
  • 1 sprig of rosemary
  • 1 tbsp. raw honey
  • 1.5 cups unsweetened almond milk
  • 1/2 tsp. vanilla paste or extract
  • 1 cup loosely packed baby spinach
  • 1 scoop Panatea matcha
  • ice (optional)


  1. Blend all ingredients together in a high-powered blender. If needed, add ice and/or additional liquid (almond milk or water) to reach desired consistency.
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MM_Recipe 08-11-2014

meatless monday: honey balsamic baby eggplant

We can’t resist scooping up (admittedly too much) baby eggplant whenever we see it at the farmer’s market. (Right now, this is always because we’re in the thick of eggplant season.) Look for these little guys under the names of Japanese eggplant or fairytale eggplant, or just keep your eyes peeled for mini eggplants — which can comes in many shades, shapes and sizes. The secret to this recipe is two-fold: (1) we pre-salt our eggplant to pull away moisture and bitterness and (2) we cross-score the flesh so our marinade penetrates all the way through. Science.

honey balsamic baby eggplantphoto (6)


  • 10 baby eggplants (i.e. Japanese, fairytale), halved
  • 1/3 cup balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. raw honey
  • 1/4 tsp. sea salt
  • 1/2 tsp. crushed red pepper (optional)


  1. Cross-score each eggplant half (like you would a mango or avocado), making sure to cut all the way into the flesh without puncturing the skin.
  2. Lay eggplant halves flesh-side up and season liberally with salt. Let side for 15 to 20 minutes, then wipe away moisture and salt with a paper towel.
  3. Whisk together vinegar, oil, honey, salt and crushed pepper. Pour onto a rimmed baking sheet, and lay eggplant flesh-side down to marinate in the mixture for at least 20 minutes.
  4. Pre-heat your grill to medium-high, and grill the eggplant flesh-side down for 5 to 7 minutes. Flip and grill them skin-side down for another 3 to 5 minutes. Brush with leftover honey balsamic mixture.
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MM_Recipe 04-8-2014

meatless monday: blueberry ginger smoothie

This smoothie tastes like summer, and since we’re in our final month of beach weekends, Summer Fridays and rooftop happy hours – we’re holding onto this (a.k.a. making it every day) until the summer blueberries fade from our farmer’s markets. (Let’s also pretend that’s never going to happen.) While we still have access to summer’s bounty of local berries, we’re using… and hoarding them. Our loophole around buying frozen berries once they go out of season? Over-buying fresh, local berries now and freezing them for later!

blueberry ginger smoothiephoto


  • 1 cup frozen blueberries (preferably in-season, local berries – frozen yourself)
  • 1 cup baby spinach
  • 1-inch piece of ginger, more or less to taste
  • 1 1/4 cups water
  • juice of 1/2 lemon
  • 1 tbsp. raw honey
  • 2 tbsp. hemp powder (optional)


  1. Blend all ingredients together on high. Serve over ice.

Note: We’ve included hemp in this recipe as a protein boost, but we should mention that it’s a required taste. Feel free to omit if it makes you want to gag. 

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