Yes, I have officially become infatuated with the fat.
Avocado has stolen the spotlight in the majority of my dishes–both sweet and savory–because of its its creaminess & versatility. It serves as a flavorful topper to a salad, a thick spread to a sandwich, a chunky dip with some chips, a creamy agent in a smoothie (with no added taste!), and a perfect pair with ripe tomatoes (with a sprinkle of sea salt).Forget about fearing the fat and focus on becoming infatuated.
Health Benefits of Avocados:
Full of heart healthy monounsaturated fat
Monounsaturated fats aid in the absorption of antioxidants (lycopene and beta-carotene)
Meals with small amounts of fat will leave you feeling full & satisfied
Monounsaturated fats can help maintain moisture levels in the epidermal layer of your skin, making it look & feel healthy
Good source of fiber, potassium, and vitamins C,K, folate, and B6
Aids in lowering cholesterol levels & regulating blood pressure
Grilled Shrimp Topped with Guacamole & Pico de Gallo
While interning at Sisco+Berluti, stacking is always on the mind. Finding the right colors and textures that will complement each other when layered together is a true delight. Every time I create a stack, I indulge in the endless possibilities of unexpected pairings of arm candy. I love changing things up and making a new creation from bracelets that I already own.With stacking on the mind, I was inspired to try something new: a stacked smoothie. I layered a thick blueberry smoothie over a ripe peach & banana smoothie, and let me tell you, the end result was a perfect stack.
Stacked Up Smoothie
1 c. unsweetened almond milk
1/4 c. frozen ripe peaches
1/2 frozen banana
1/4 c. frozen blueberries
5 ice cubes
Pinch of cinnamon
Stevia to taste
Combine the milk, Stevia, cinnamon, peaches, ice, banana & peaches and blend until smooth. Pour half of the smoothie into a glass. Add in the blueberries and blend until smooth. Pour the remainder on top of the banana & peach smoothie. Top with fresh berries or granola. Enjoy!
Happy Friday! A new smoothie recipe and S+B stack… what’s a better way to start the day?! I thought I would change things up a bit, and try blending two of my favorite smoothies together… The end result: My tie-dye blueberry & banana smoothie. The contrast of colors and flavors was a great new way to start the day!
Sisco+Berluti Stack of the Day! What are you stacking?
Tie-Dye Blueberry & Banana Smoothie
1 c. unsweetened almond milk
1/2 very ripe frozen banana
1/4 c. frozen mango
1/4. c. frozen blueberries
5 ice cubes
1 pinch of cinnamon
Stevia to taste
Combine almond milk, ice, cinnamon, banana & mango and blend until smooth. Pour half into a glass. Add the blueberries and blend until smooth. Pour the remainder on top of the banana & mango smoothie. Enjoy!
*Bulk it up by adding a scoop of vanilla whey protein powder or 1 tablespoon of chia seeds
The ever so ugly ginger rhizome surprisingly has some pretty perks. Whether grated, pickled, candied or pureed, ginger packs a peppery punch to the palate. From warming up in the wintertime with my mom’s carrot-ginger soup to dipping the pickled slices in a little soy and wasabi, I have always had a love for this ingredient.
Not only is ginger known for its bold taste, but also its many health benefits:
Cleanses & refreshes the palate
Fights against the cold & flu
Detoxifies the body & clears sinuses
Aids in digestion & naseau
Reduces muscle pain & inflammation
So, enjoy it with your next salmon roll, blend it into your weekly juice detox, garnish it on your ahi tuna steaks, puree it into your bowl of soup, or add it into a cleansing cup of tea.
Happy Monday! It’s time to refresh, rejuvenate, and revive for a great week ahead!
My go-to morning refresher is the lemon & water. I squeeze about half of a lemon into a glass of warm water before breakfast. This combination provides a burst of Vitamin C, kickstarts my metabolism and aids in a healthy morning cleanse.
Summer is never complete without dining at the Atlantic Fish& ChopHouse in Martha’s Vineyard. Located on the cobblestone streets of Edgartown, this restaurant overlooks the harbor, encourages dining al fresco, and is home to the freshest seafood.
For the mornings you want a sweet treat that won’t weigh you down, try my protein pancakes! I have lightened up the traditional breakfast favorite, giving you a guilt-free and satisfying start to your day.
These little cakes are packed with protein, low in carbs & flourless- words I would never consider fit for describing a pancake. But with the help of the oats and baking powder, these pancakes have the traditional fluffy, cake-like texture that we all love so much.
The ripe banana adds natural sweetness that will satisfy your sweet tooth without using any empty added sugars. But if the cakes are not sweet enough, feel free to add a natural substitute, such as Agave nectar or Stevia.
Spice things up by adding a dash of cinnamon or stir in fresh blueberries for a burst of flavor!
1/3 cup Oats
1/3 cup Egg Whites (or 2 whole eggs)
1/2 Very Ripe Banana
1 tsp Baking Powder
2 tbs Vanilla Unsweetened Almond Milk
1 tsp Cinnamon
Mash the banana and combine with the other ingredients using a whisk, or blend together in Magic Bullet. Add additional egg whites if the batter does not have a thick consistency. Spray a nonstick cooking pan and heat to medium heat. Pour half of the batter onto the pan, when the pancake begins to bubble, flip and continue to cook on the other side. Repeat with the remainder of the batter. Top with fresh berries, Greek yogurt, or no sugar added maple syrup!