Stone Cut Bodies

Live healthy, live vibrant, and fall in love with your body.


Leave a comment

Hulk Balls

These surprised me. I wanted to make a raw, vegan truffle that was also delicious, but I expected the little confections to actually look like truffles, and these turned out bright green. At first I thought I’d have to scrap the recipe and start over, but when they were finished, I adored their uniqueness, and everyone I shared them with enjoyed that too. Besides, they look like Hulk balls, and this is perfectly fitting because almost every ingredient in these balls is a superfood to make your body healthy and strong. Happy Health!

* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Hulk Balls

Hulk Balls Inside 2

1 cup-ish walnuts
2-4 tbsp spirulina
vanilla bean (or a few drops of vanilla extract)
dash salt
1 avocado
1/2 cup cacao nibs ground to powder (a coffee or spice grinder is best for this) plus 1/4 cup for rolling
stevia or coconut sugar or nectar to sweeten

Grind all ingrediets in a food processor (except the 1/4 cup of cacao nibs for rolling) until a doughish consistency is formed, then place food processor bowl in fridge for one hour. Roll into little balls and roll the balls in cacao powder. Feel amazing and strong like The Hulk!

Advertisements


Leave a comment

Easy (Seriously) Gluten Free Pizza

A while back, a friend gave me a recipe for gluten free pizza that was also low carb. It was delicious. The problem? The entire thing was made out of cheese, including the crust. (I know, I know, that sounds more like a pro than a con, but it was quite heavy.) I wanted to find a way to lighten and healthy it up. This week I had a pizza craving, and I was about to whip up a pie, when I remembered the hummus I had just made. I wondered if I could substitute some of the cheese in the crust with hummus? Guess what, I could! It’s still delicious and afterwards I don’t feel like I ate a brick! Also, the chickpeas in the hummus are loaded with fiber for a healthy digestive system. Happy Health!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Gluten Free Pizza

Chickpea Crust Pizza

1 cup-ish homemade or store bought hummus (or you could use chickpeas ground to a paste with a little olive oil and water in a food processor or blender)

3/4 cup-ish shredded Parmesan cheese

2 eggs

1 tsp garlic powder

1 tsp onion powder

several shakes of salt to taste

1/2 cup marinara or pizza sauce

3/4 cup mozzarella or shredded cheese of your choice

toppings of your choice (I like sliced bell pepper and broccoli)

Preheat oven to 350 degrees. Blend first six ingredients in a food processor until well combined into a “dough.” Cover a cookie sheet with parchment paper and spray paper with olive oil. Spread dough evenly over paper. Bake 10-15 minutes, or until dough solidifies and becomes a very light brown. Cover dough with sauce, cheese and toppings and cook for another 10 minutes or until cheese becomes bubbly. Allow to cool slightly before eating. This is also great cold!


Leave a comment

Croutons That Are Good For You!

Salads rock.  And soups rock.  But both are better with croutons.  Unfortunately croutons are nutritionally vacant, and loaded with fat and calories along with preservatives and hydrogenated oils.  So here is a recipe guideline for healthy chickpea croutons you can make easily and quickly at home, and use to garnish your soups and salads with a healthy crunch!  Chickpeas are high in soluble fiber, which is good for your digestive system, and also helps lower bad cholesterol.  They are also a good source of protein.  Woot!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.

Chickpea Croutons

Chickpea Croutons

1 can chickpeas, drained (or about 2 cups)

1 tbs olive oil

1/2 tsp ish garlic powder

1/2 tsp ish onion powder

1/2 tsp paprika

dash salt

dash pepper

whatever other seasoning your little heart desires

Mix all ingredients in a large bowl.  Place chickpeas on parchment paper on a cookie sheet greased with olive oil and bake at 300-325 for about an hour, or until chickpeas have dried and become airy and crunchy.  Happy Health!

 


Leave a comment

Cauliflower “Rice”

Cauliflower “rice” is similar to cauliflower mashed potatoes popularized by the South Beach Diet about a decade ago. If you aren’t familiar with this dish, it is basically vegetable alchemy, turning a tasty, healthy vegetable (cauliflower) into a delicious, starchy, decadent-tasting dish (mashed potatoes.) In my opinion, cauliflower mashed potatoes works a little better than cauliflower rice (it’s a texture thing) but cauliflower rice works great in saucy dishes with lots of flavors. It’s a wonderful low carb, low cal alternative to rice to sop up juices of Indian or Thai cuisine or the like, (although I learned the hard way it does not make good sushi rice.)

There are approximately 395,062 recipes for cauliflower rice on the internet. This is mine. I’m in love with this stuff and I’ll use it in lots of future posts. Happy Health!

 Cauliflower “Rice”

Cauliflower Rice

1 head cauliflower (this will make A LOT of “rice”)

1 small onion, chopped

4-8 garlic cloves (depending on how much you like garlic)

1/2 tbsp-ish rice bran, grapeseed or coconut oil

1/4 cup-ish chicken or veggie broth

salt to taste

 

It’s really simple. Shred a head of cauliflower in a food processor or with a cheese grater. If you use a food processor, the cauliflower chops best and most evenly with the “pulse” option. Sauté onions and garlic in a pan with oil. Add chicken or veggie broth and cauliflower. Cook until cauliflower becomes tender and you can even brown the cauliflower a bit for extra flavor. Add salt to taste. I make a bunch of this at once and use it for dishes throughout the week. A healthy, delicious time-saver! And you can gorge on it because it is super low calorie (minus a pat of butter, of course….)


Leave a comment

Aaaand, I Still Had Tons of Zucchini….

So I made zucchini “tempura!”

And good Lord, it was delicious, and healthier than the typical deep-fried hot mess version you’d typically get at a Japanese restaurant. As I mentioned here last week, my father gifted me with approximately 828 pounds of zucchini. Judging from my Facebook feed, this is not a unique “problem.” So after I made my fill of zucchini chips, I thought, what the heck else could I make with all this stuff? And came up with this. Happy Health!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.

 

Zucchini “Tempura”

zucchini tempura

however much zucchini you want to make into tempura (I used about 2 lbs), sliced 1/4 – 1/2 inch thick

eggs (ratio of two whites for every yolk)

coconut flour (I used about ¼ cup, maybe a smidge more) (Using coconut flour instead of wheat flour adds a nice layer of flavor and a hint of sweetness, and makes the recipe gluten free. It also boasts 6 grams of protein, 25% of your daily recommendation for iron and a whopping 13 grams of fiber!)

4-5 tbsp coconut oil

cayenne pepper to taste

garlic powder to taste

salt to taste

 

Whisk eggs in a bowl. Mix all dry ingredients together in another bowl. Heat enough coconut oil to form a thin layer in the bottom of a pan over medium heat. Dip zucchini slices in eggs, then drag through flour mixture to lightly coat. Heat in covered pan for 2-4 minutes, flipping when golden brown. Remove from pan when both sides are done. Add coconut oil each time you add a batch of zucchini to the pan. I also added a drizzle of water if the pan got very dry as the zucchinis were cooking to keep from piling on too much oil. Serve hot and enjoy!


Leave a comment

When Life Gives You Big A$$ Zucchinis….

….make zucchini chips!

My father has a beautiful garden in La Mesa, California, filled with lemons, tomatoes, strawberries, cilantro, avocados, (we once picked close to 50 right from the tree! It was awesome….) macadamia nuts and finally zucchini. Lots and lots of zucchini. He recently gave me a zucchini the size of my calf:

 Zucchini

I decided to try my hand at zucchini chips, and it turns out they are delicious and easy to make! Although they do take some time. They came out crunchy and taste a bit like potato chips, but are lower in fat, calories and carbs. I had a difficult time restraining myself from eating them as they came out of the oven before I could snap a pic to share!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.

Zucchini Chips

Zucchini Chips

However much zucchini you feel like turning into chips (they cook down a lot, so you may want to use quite a bit)

Olive oil (preferably sprayed from a Misto or similar gadget)

Garlic Powder

Sea Salt

 

Chop zucchini into thin rounds (about 1/4 inch.) I strongly recommend “sweating” the slices as it eliminates a lot of their moisture and cuts down on baking time. Do this by shaking some salt over the slices and allowing them to sit for 20-30 minutes. Wipe with a paper towel to remove the excess water that  comes out. Preheat oven to 300 degrees. Lay slices on a cookie sheet lined with parchment paper sprayed with olive oil. Lightly spray slices with olive oil, and dust with salt and garlic powder to taste. Cook for 25-35 minutes, or until golden brown and crunchy. Happy Health!

 

 


Leave a comment

Want to Drop a Few Pounds Quickly?

This is the advice I give my clients. If you follow it, you’re sure to get results. Keep in mind I am not a doctor. Consult your physician before starting any new diet.

Some of my clients have a lot of weight to lose, and have a difficult time starting the process because the task seems so daunting. And some of my clients indulge a little too much over one holiday or another (ahem! I myself ate about two pounds of potato salad over the Fourth of July – God I love that stuff) and just want to drop the extra bit of weight. Either way, this diet is a great option. It is also a TEMPORARY option, not a forever diet. After finishing a week of eating the food types listed below, certain carbs and other foods can be added back in, interspersed with days of eating like this to maintain. It’s a great way to jumpstart your diet, or to get back on track if you’ve been derailed by hamburgers, hotdogs and onion dip. Of course if you go right back to doughnuts, brownies and bagels you’ll put any weight you’ve lost right back on. This diet is meant to motivate you to eat healthy by delivering quick results.

This diet does require strict adherence. Some diets let you have little cheat bites of ice cream or mashed potatoes. This diet won’t work properly if you cheat at all. It’s only a week, it’s really not that bad. By limiting your carbohydrates you are putting your body into ketosis – which means you are constantly burning fat. A side effect of this is loss of water weight. So not only are you burning fat, you are losing bloat caused by excess water. Sugar or carbohydrates will spike your insulin, which will disrupt this process. This is similar to the Atkins diet with a little less cheeseburger and a little more kale. A while back one of my clients said she tried this diet and complained that it didn’t work. I told her she must not have done it strictly or she’d be several pounds lighter. Then I sent her off with a grocery list made up of exactly the foods she could eat that week. The following week she had dropped five pounds. Do it. Don’t cheat. It works.

And the foods that are included can be really yummy! I do this whenever I’ve put on a few pounds I want to take off, and I never feel deprived. Eat slowly and until you are satiated. You should never feel hungry, but also don’t over stuff yourself.

The Very Basics

In a nutshell, this diet consists of very lean protein and low carb veggies. Some dairy can be included, but should be as limited as possible, and low fat. No breads, sugars, starches or fruits. It’s that simple. The basic list of foods is below.

Protein and Veggies

Kale

Lettuce

Mushrooms

Sprouts

Cabbage

Spinach

Zucchini

Cauliflower

Cucumbers

Broccoli

Celery

Bok Choy

A LITTLE onion

Garlic

Turkey

Chicken

Salmon

Tofu

Eggs (try to eat mostly whites, a little yolk)

VERY LITTLE low fat cheese or cottage cheese

Lean Beef

I make a lot of salads, stir-fries and broth-based soups when on this diet. You can use lemon, vinegar, tamari and a little olive oil to flavor your dishes. I’ll occasionally throw a tiny bit of Parmesan cheese onto my salads to give them a little flavor boost.

Taking extra fiber with water on this diet is also a good idea.

I would never post a diet that didn’t allow for imbibing, (unless it’s detox, in which case imbibing would totally defeat the purpose) but I recommend limiting adult beverages to no more than two per day, and I’d stick to red wine or the occasional scotch or vodka, no mixers except club soda, and absolutely no beer.

Happy Health!