get enough of Bite. This little gem has a menu full of fresh, good stuff that’s healthy and surprisingly affordable. My personal favorite is the Mediterranean Salad. I’ll be honest though, you really can’t go wrong with anything on the menu. With quick to-go service, vegetarian and vegan options, it’s worth a try. My whole office is totally addicted.
Spaghetti Squash with Garlic and Chili Pepper
good use of spaghetti squash; one of those vegetables that I don’t have nearly enough. This recipe is from Electric Blue (a site that’s worthy of bookmarking, lots of vegan recipes made from fresh ingredients). I updated it slightly by adding maitake mushrooms and peas. Quite tasty, vegetarian and with ingredients like coconut oil and garlic, this one’s got some real health benefits too!
Photo: Electric Blue
My latest obsession..
Double Chocolate Happiness, Gluten-Free
are baked goods from Ginny Bakes. These tasty treats are organic, some gluten-free, some vegan, and all are packed with wholesome ingredients like organic flour, flax seed meal, dark organic chocolate chips, organic nuts, fruit, and the list goes on. Ginny Bakes was started in 2009 by Ginny Simon, a Certified Integrative Holistic Health Counselor from Institute of Integrative Nutrition in NYC (where I also went!). The mom of four is all about a healthy lifestyle, organic foods and makes delicious alternatives to all of the store bought, super processed options out there. The Tuscan Sunshine Biscotti is the perfect afternoon pick-me-up.
Tuscan Sunshine Biscotti
Photo: Ginny Bakes
Posted in Food
Tagged certified integrative holistic health counselor, dark organic chocolate chips, flax seed meal, fruit, ginny bakes, ginny simon, gluten free, healthy baked goods, healthy snacks, institute of integrative nutrition, organic flour, organic nuts, vegan
Spinach Cannellini Pasta
the lunch options in the Garment District these days, so I’ve started bringing my lunch. They’ve been consisting of a grain, protein (in the form of a bean) and veggies. Interestingly enough, I’m not alone – Healthy. Happy. Life. recently posted a recipe using similar ingredients. I may swap the pasta out for brown rice or quinoa, either way, it looks pretty simple, delicious and I’m excited to try it!
Spinach/Cannellini Pasta Power Lunch
makes about 4-5 servings
12 oz. curly rainbow veggie pasta
3-4 cups frozen spinach, chopped
15 oz. can of cannellini beans, drained
3/4 cup pasta sauce or veggie puree
1/4 cup apple cider vinegar
1/2 tsp sea salt
2 tbsp olive oil
2 tbsp lemon juice
garnish: red pepper flakes
1. Boil salted water. Add pasta.
2. Two minutes before pasta is done, toss in the beans.
3. Drain water.
4. Fold in greens – toss well until heated/wilted.
5. Add in additional ingredients & garnish with red pepper flakes
Photo: Healthy. Happy. Life.