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MM_Recipe 29-9-2014

meatless monday: pumpkin espresso smoothie
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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

ingredients:

  • 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

directions:

  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
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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

ingredients:

  • 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

directions:

  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
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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)

ingredients:

  • 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)

directions:

  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
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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

ingredients:

  • 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

directions:

  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
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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)

ingredients:

  • 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)

directions:

  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
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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)

ingredients:

  • 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)

directions:

  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
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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

ingredients:

  • 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)

directions:

  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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MM_Recipe 28-7-2014

meatless monday: salt & vinegar broccoli
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Mondays are for eating green things. This is exponentially more appealing with said green things taste like chips. Texture wise, this broccoli still tastes like the cruciferous powerhouse that it is (a.k.a. we’re not dealing with kale chips here). But the flavor profile? It’s respectfully borrowed from the best chips ever – salt and vinegar. It’s going to be a great week.

salt & vinegar broccoliafterlight (3)

ingredients

  • 1/4 cup white vinegar
  • 2 tbsp. olive oil
  • 2 pounds of broccoli florets
  • 1 tsp. flaky sea salt, more or less to taste

directions

  1. Mix oil and vinegar together.
  2. Add broccoli to a large tupperware or Ziploc bag along with oil and vinegar. Let marinate in the fridge for 30 minutes to an hour, shaking it to evenly coat the broccoli every so often.
  3. Pre-heat broiler. Arrange broccoli on one or two baking sheets, making sure not to overcrowd the pan.
  4. Broil for 7 to 10 minutes (time depends on how close the pan is to the broiler) until broccoli is bright green, cooked through and crisp.
  5. Season with salt, to taste, and extra vinegar if desired.
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MM_Recipe 21-7-2014

meatless monday: shakshuka
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Believed to be of Tunisian origin, shakshuka is a breakfast staple across the Middle East. It’s simple — eggs poached in a skillet of spicy tomato sauce — and so delicious. Plus, it tastes like Sunday brunch. And it’s Monday, so let’s consider that a win.

shakshukaphoto (4)

serves 4

ingredients:

  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 1 – 3 chili peppers (choose quantity and variety based on level of desired heat), minced (remove seeds if you prefer less heat)
  • 3 cloves garlic, minced
  • 2 tsp. sweet paprika
  • 1 tsp. cumin
  • 1/2 tsp. turmeric
  • 1.5 tsp. kosher salt
  • 2 tbsp. tomato paste
  • 1 28 oz. can crushed organic tomatoes
  • 4 eggs
  • 1/2 cup crumbled feta
  • 1/4 cup parsley, finely chopped
  • 4 whole wheat pitas

directions:

  1. Heat oil in a large, deep skillet over medium heat. Saute onions and peppers for 5 to 7 minutes, until soft. Add garlic, tomato paste, spices and salt and cook for an additional minute.
  2. Add crushed tomatoes and simmer for 15 minutes. Stir in feta and parsley. With the back a spoon, create four pockets and crack one egg into each pocket. Cover and cook until eggs reach your desired texture. (We recommend set whites and runny yolks.)
  3. Serve with warm pita.
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MM_Recipe 07-7-2014

meatless monday: latin quinoa bowl with coconut plantains
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In the past year or so, I’ve developed somewhat of a thing for Latin food — specifically plantains. By thing, I mean I crave them all the damn time (I blame you, 10-month NYC winter), and the only way to quell these cravings is to satisfy them. While there’s nothing inherently unhealthy about Latin food — I don’t eat meat, so my meals often come in the form of rice, beans and plantains — it’s also not the lightest fare. But it can be. In an effort to satisfy my perpetual plantain cravings without consuming a gallon of oil per week, I held onto the delicious staples of a good Latin meal while lightening up the preparation and swapping a few ingredients (adios, rice and canola oil — hello, quinoa and coconut oil). The result? Simple, delicious and healthy enough to eat whenever a serious plantain craving hits.

latin quinoa bowl with coconut plantains

serves 2photo (3)

Ingredients:

  • 1 ripe plantain, cut into 1/4-inch slices
  • 2 tbsp. coconut oil
  • kosher salt, to taste
  • 1 ear of corn, shucked and silks removed
  • 2 cups cooked quinoa
  • 1 cup cooked black beans, divided
  • 1 jalapeno, seeds removed and thinly sliced
  • 2 tbsp. cilantro, divided
  • 1 avocado, halved and diced
  • 2 tbsp. grated cotija

Directions:

  1. Heat a large skillet to medium heat, and add coconut oil. When hot, add plantain slices and cook for 3 to 5 minutes per side. You want your plantains lightly browned on each side and cooked through.
  2. Remove from pan, lay on a paper towel and sprinkle with kosher salt.
  3. Halve your ear of corn, and shave the kernels off the cob.
  4. Time to start assembling your bowl: To each bowl, add 1 cup of quinoa, half of the corn kernels, 1/2 a cup of black beans, jalapeno slices (throw in some of the seeds and membrane for extra heat) and half of the plantains.
  5. Top with cilantro, avocado and grated cotija. Season with additional salt and hot sauce, if desired.
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