Eating Out

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Grilled Chicken sandwiches with Heirloom tomatoes; I had the Vegan Chop Salad with Kale, Beets, Sweet Potatoes, Avocado & Garbanzo beans

& Fresh Squeezed Watermelon Juice

{Malibu Farm, Malibu}

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The Vegas Roll, Fire Roll & Point Dume Roll (not pictured)

{Zooma Sushi, Malibu}

My favorite sushi place in the world 

eatingout3b.jpgVegan Beet, Avocado & Arugula Tacos; Patron, Pomegranate & Lime Cocktail

{843 Bistro, Hilton Head Island, SC}

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Top: Middle St. Lemonade (honeysuckle, strawberry, lemon), Local oyster shooters

Bottom: Whipped Sweet Potatoes with toasted pecans, Ceviche (Swordfish, golden tile fish, white shrimp, leche de tigre & crispy plantain chips)

{SALT, Sullivans Island, SC}

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Left: Morning Quinoa Bowl with Strawberries, Blackberries, Walnuts & Soy Milk with a Green Smoothie (spinach, celery, pineapple & nopal aka cactus!)

Right: Tiffany & Woody’s Rehearsal dinner: Fresh grilled yellowfin tuna fish tacos that the boys caught that morning

{Cabo Surf Hotel, Cabo San Lucas, Mexico}

Miso-Glazed Salmon

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Miso-Glazed Salmon

Ingredients

  • 1/4 cup packed brown sugar (For healthier alternative: 2 tbsp honey 2 tsp molasses)
  • 2 tbs low sodium soy sauce
  • 2 tbsp Miso paste*
  • 5 salmon filets
  • 1 tbsp chopped fresh chives

Directions

Preheat broiler. Combine honey, soy sauce and miso, stirring with a whisk. Arrange fish in a shallow baking dish that is sprayed with low-fat cooking spray. Spoon the honey-miso mixture evenly over the fish. Broil 6 inches below heat source for 10 minutes (with door cracked open!) making sure it doesn’t burn. Remove and baste twice more with the miso sauce. Make sure the top is browned and glazed for most delicious results! Sprinkle with chives.

*This glaze can be used to baste any protein, try it on swordfish or a spin on barbecue chicken! The options are endless

*If you don’t have miso, can’t find it, or just don’t even want to try it, this salmon is just fine without it! You can also try substituting miso with a couple things: Add a little tomato paste; Marmite;  Boullion cube (vegetable or beef); or a Knorr Miso Soup Mix powder you can find at almost any grocery store.

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This salmon is a recipe that my mom served all the time growing up, it’s definitely a family favorite. I refrigerate or freeze the leftovers and enjoy it on salads throughout the week. Below is a simple salad with the salmon over a bed of spinach, kale & chard, with blackberries and pistachios. I didn’t even need dressing because the salmon was so delicious!

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If you like salmon, you’ll love my Skinny Caesar Salad with Blackened Salmon

Series: Eating Out

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{Moonshadows, Malibu}

Left: Better Than Cobb Salad w/ grilled grain mustard chicken, mixed greens, avocado, tomato and chile-balsamic dressing.

Right: Grilled Vegetable Salad with mixed greens, corn, balsamic vinaigrette topped with grilled chicken.

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{Skull Creek Boathouse, Hilton Head Island}

Left: Green Goddess Caesar with chopped romaine, avocado, parmesan, croutons, pecorino cheese blend and green goddess dressing and a Veggie Roll (my favorite!!) with spinach soy paper, tempura artichoke and asparagus, goat cheese hummus, avocado, edamame and sun-dried tomatoes.

Right: Mediterranean Carpaccio with sliced sashimi grade tuna, fresh lemon, truffled sea salt, olive oil, shaved mushrooms, green onions on top of a baguette.

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{Jaguars Ceviche Bar, Miami}

Left: Ceviche Oriental Appetizer with tuna, ginger, soy, jalapeños, shallots, cilantro, lime, grapeseed oil, avocado balls, cucumber & sesame seeds paired with plantain chips

Right: Tropical Salad with Mango, Papaya, Pineapple, Avocado, Cashews, leafy greens, topped with coconut and hemp seeds.

eatingout5.jpg{Bistro 843, Hilton Head Island}

Left: Carolina pan-roasted trout on top of pasta salad and sliced cucumbers garnished with chervil herbs and ponzu sauce

Right: Ancient Grain Salad with warm farro, roasted sweet potatoes, butternut squash, brussels sprouts, cherry tomatoes topped with an apple cider vinegar mustard-molasses dressing (one of my favorite dishes ever!)

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{Spring Roll, Charleston}

Avocado Salad with romaine, carrot strings, tons of avocado (obviously), topped with sesame seeds and a carrot-ginger dressing

Series: Eating Out

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 Eating out and trying to eat healthy can be a controversial idea. So many of my friends deprive themselves at meals because they’re dieting or trying to “be good”, but you don’t have to be afraid of eating out anymore! I have started a series of healthy and delicious meals that I have when I eat out, to prove that eating out is just as easy to be healthy, if not more delicious! I hope this series can help inspire you to not be afraid of going out anymore :) (It’s also a way to help keep me accountable)

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The most insane Thai Lettuce Wraps I’ve ever had! With shrimp, cucumbers, marinated soba noodles, carrots and sweet chili sauce.

{King Street Grille, Charleston}

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This famous Cobb Salad that I love so much, with cajun shrimp, avocado, black eyed peas, romaine and egg.

{Fleet Landing, Charleston}

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A light fruit parfait with granola, kiwi, mango, pineapple, strawberries and blueberries

{The Lost Dog Cafe, Charleston}

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The “Vegetarian Salad”, a bed of mixed lettuce, avocado, pumpkin seeds, sunflower seeds, cashews, assorted raw vegetables, tomatoes & choice of dressing.

{Johns Garden, Malibu}

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The “I am Magical” Veggie Burger (rated one of the 10 best veggie burgers in Los Angeles) “The patty is a mix of beans, lentils and peppers that also includes some zippy apple cider vinegar and a taste of chipotles and jalapeños for heat. It’s a nice burger to look at too, since it ends up tinged pink on the inside and comes stacked with lettuce tomato, onions, pickles and a spicy chipotle ketchup” on organic bread. It’s that good too.

{Cafe Gratitude, Los Angeles}

 

Skinny Creamy Pumpkin Ziti

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I was craving comfort food earlier this week but didn’t want all the extra calories and fat that comes with it, so I whipped up this light warm comfort dish that kept me fuller longer than the fattier comfort dishes – and it’s only 140 CALORIES per serving, 10g of PROTEIN, 5g of FIBER, and only 1.5g of fat.

Ingredients 

  • 1 cup pumpkin purée (or baked sweet potato)
  • 1/3 cup almond milk
  • 1/2 cup nonfat Greek yogurt
  • 1 tbsp ground flaxseed
  • 1 box whole grain Ziti (I use Dreamsfield pasta because it’s packed with fiber)
  • Chopped garlic
  • Salt & pepper
  • Turmeric & cinnamon

Cook pasta. In separate dish, mix pumpkin purée or sweet potato purée with milk, yogurt, turmeric, cinnamon & salt and pepper. In a separate pan, heat garlic in coconut oil and add pumpkin mash. Drain pasta and add to pan with heated pumpkin pan. Add handful of Parmesan if you wish. Serve and enjoy!

Pineapple Kale Wraps

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Filling Ingredients:

  • 3 or more Kale leaves
  • 1 cup cooked Farro
  • 1 cup Pineapple, chopped
  •  1/2 Avocado, sliced
  • 1 tbsp hemp seeds
  • pinch Turmeric
  • Green Goddess Dressing

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For more nutritional information on KALE see my Avocado Tomato Kale Sandwich 

 

 

Avocado Tomato & Basil Open-faced Sandwich

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Ingredients

  • 1 slice of Gluten-free Sprouted Millet Bread, toasted
  • Dijon/ Stone-Ground Mustard
  • Cayenne Pepper
  • Himalayan Pink Salt or Celtic Sea Salt
  • 1/2 Avocado sliced lengthwise
  • Thin Tomato slices
  • Basil leaves
  • Kale
  • Squeeze of Lemon

Toast the Millet bread, spread on mustard, sprinkle Cayenne pepper (go easy it can be a cough attack waiting to happen), add pinches of salt, slice and add avocado, add a little pinch more of salt, place on basil leaves (rub them in your hands before to release the oils), rinse Kale and rip into bite size pieces and layer on top, last add slices of tomatoes and squeeze a little lemon.

Sometimes I add on some Sunflower Sprouts, Cucumbers or Kimberly Snyder’s Probiotic & Enzyme Salad to add even more crunch… its all up to your creativity.

K A L E 

“The Queen of the Greens”

If you want good skin, just eat kale. Seriously. The more you eat it, the more you crave it! My friend and I recently left a party to go make a kale salad (sad, I know…). Here’s the breakdown: Kale is one of the most mineral-rich, beautifying greens there is. It is abundant in calcium, lutein, iron, fiber, Vitamin K, Folate (helps in the prevention of cervical cancer and diseases such as osteoporosis), Vitamin A (an antioxidant helping to form/maintain healthy glowing skin, teeth, eyes & bones), well-absorbed Calcium (“well absorbed” meaning you don’t pee it out like most of the calcium people (“think”) they’re geting from dairy products… if any at all), and collagen-building Vitamin C, our best friend in terms of skin care – essential for collagen production as well as the main component for structural protein in the skin…and as a natural antioxidant, it reduces skin damage and minimizes wrinkles, giving you those pumped cheeks and filling up those hollow eyes (great for hangovers ;) ). Kale also contains Vitamin B6 (helping with everything from PMS to heart disease. Kale has seven times the beta-carotene of broccoli and ten times more lutein (which both work to improve skin elasticity and firmness). Full of phytochemicals, (a word you can often see on labels of skincare products, referring to organic components of plants that, while aren’t essential to human life, are certainly beneficial in ways such as slowing down the aging process and protecting against certain diseases). Last it’s packed with Vitamin E, which also rebuilds beautiful skin. Did I mention it’s great for you skin?

A V O C A D O  –

Did you know Avocado’s are actually a fruit, have more potassium than a banana and the Aztecs used them as a sexual stimulant? hmm..

Sometimes people are scared that Avo’s have a lot of fat & calories, but we have to understand that this type of raw fat digests very easily by the body as its contains water, and digested much easier than compacted raw nuts and healthy oils (I wouldn’t suggest eating more than half an avocado, though, especially if you’re concerned with calorie intake). Avocado’s are filled with cancer-fighting antioxidants and calorie-torching monounsaturated fats (the good kind) keeping your skin looking youthful by reducing inflammation, reversal of cell damage (aka aging), and give your skin a youthful complexion, minimizing pores and evening out skin tone. When I began eating a lot of Avocados, my complexion became so even that people began to ask what concealer I was using, it looked like there was a plastic bag stretched over my skin (appealing not Joan Riverish*). The fat actually helps you better absorb nutrients (Vitamins A, D, E & K– all key players in glowing skin). Avocados also help with depression and blues due to the uplifting amino acids producing positive neurotransmitters (Seratonin & Norepinephrine).

For Nutritional Information on Tomatoes, visit my Homemade Bruschetta

Tomato Basil Bowl

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Ingredients

  • 1 cup organic Basmati brown rice
  • 2 teaspoons sea salt, divided
  • 1/4 cup rice wine vinegar
  • 2 teaspoons stevia
  • 1 tablespoon Coconut Oil
  • Freshly ground black pepper
  • 1 pound ripe tomatoes, large-diced
  • 1 cup packed basil leaves (1 large bunch), chopped (I like more!)

Directions

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Makes 6 Servings: 45 minutes

Recipe from Barefoot Contessa

The Glowing Green Smoothie

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Kimberly Snyder, author of the Beauty Detox Solution revolutionized the smoothie world by promoting this delicious and extremely healthy smoothie. Inspired by Ann Wigmore’s concept of blending food, Kimberly proves that adding veggies to your smoothie is not only surprisingly delicious (you can’t even taste the “grassy-ness”) but one of the healthiest things you can slurp into your body. All of Kimberly’s clients and celebrity clients drink the GGS for breakfast every morning and no one can stop raving about how amazing it makes you feel. Sure, people give you a strange look when your carrying around a giant glass of green, but it is the most amazing feeling when people taste it, like it, and go home and make it!

Drinking the GGS is a great way to get a large amount of greens into your diet, without having to force one serving of broccoli down your throat. One serving of this baby has over 3 cups of dark leafy green vegetables, more than an average person get’s in an entire week!

According to Kimberly, “Greens have more valuable nutrients than any other food group on the planet. You might be surprised to learn that greens even have high-quality, easily-assimilated amino acids – enough to build the protein that supports the muscle mass of the mighty, greens-eating gorilla, which pound-for-pound is the strongest animal on earth!”

By blending up your greens, you get of full spectrum of nutrition that is readily available and easily digested/absorbed into the body. “Nutrients are encased inside plant cells and getting their benefits requires these cells’ walls to be ruptured. Greens need to be worked down to a creamy consistency, but most people simply don’t chew that much! Blending addresses this problem, helping your body absorb the maximum amount of nutrition from your greens.”

Unlike normal “100% fruit smoothies” which are entirely filled with sugar and go straight through you, the GGS provides fiber and plant protein that will help you feel full throughout the morning, and will also energize you without weighing you down. When people normally eat a giant animal based breakfast with eggs, cheese, bacon and processed orange juice, your body spends the entire morning (and the rest of the day) digesting, taking up all of your energy and weighing you down. You will truly feel the lightness and vibrancy that the GGS gives you, and you will seriously CRAVE it.

The best part about the smoothie is it helps flush out toxins and sludge that has been built up over the years. Most of my friends who have terrible stomach/bowel issues are so excited to tell me about their… ahem, ‘movement’… after having the smoothie just once! You will begin to notice your skin clearing up and seriously glowing and radiating, and your skin on your face and neck will begin to tighten. My mom seriously thought I had “work” done after just two weeks of drinking it.

Kimberly recommends starting out with around 16 ounces and then working up to 24+. I usually make a big batch and store the blender in the fridge for later (ONLY up to 3 days!!). Make sure it is 2/3 green and 1/3 fruit! Some of my friends freeze portion sizes in glass containers and thaw it out the night before.

“Ongoing cleansing is a critical way to reach your highest potential of health and beauty. The Glowing Green Smoothie retains all of the fiber of the greens and fruit, rather than removing it. In nature, vegetables and fruit are found with both their fiber and juice intact, and we can’t improve on nature. Fiber is critical for ongoing cleansing by sweeping out toxins on a regular basis, helping to keep your digestive tract and body clean, and also keeping you more full so that you tent to eat less heavier and/or acidic foods throughout the day. Note: I encourage you to mix and match your greens and fruit. Vary this recipe with kale, chard, arugula, and the like. Just avoid melons, as they don’t combine well with other produce.”

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To Make:

Ingredients:

  • 1 ½- 2 cups very cold, filtered water
  • 6 cups spinach, chopped
  • 5 cups organic romaine lettuce, chopped
  • 2 stalks of organic celery
  • 1 organic apple, cored and chopped
  • 1 organic pear, cored and chopped (frozen is best)
  • 1 organic banana (frozen is best)
  • Juice of 1 fresh organic lemon

Optional Ingredients:

  • Ice cubes (the extra coldness can help newbies with the taste)
  • 1/2 cup of organic cilantro
  • 1/2 cup of organic parsley
  • Mango/collards/berries/pineapple/fresh squeezed orange juice/kiwi and anything you’d like! Have fun with it!

Directions

Add water, spinach and chopped romaine to the blender. Starting the blender on a low speed; mix until smooth.
Gradually move to higher speeds and add the herbs, celery, pear, and apple. Add the banana and lemon juice last. Enjoy with a straw!

(Makes 64 ounces / 2-4 servings)

*For 1 serving, cut out one of the fruits and the celery.

(Kimberlysyder.net)