EAT YOURSELF WELL

Inspiration | Information | Recipes

  • Home
  • About
  • Recipes
  • Wellness Retreats
  • Sites We Love
  • Shop
  • Inspiration

Chocolate Strawberry Protein Loaf

August 29, 2014 by Jennifer Silverberg Leave a Comment

New recipe came in from a fan – I tried it, and WOW, it was amazing. I’m not usually a fan of protein powder, but for this use I think it’s better than the alternatives, and definitely pumps up the protein count for you athletes out there. As always, use organic ingredients, and if you are vegan, use chia and water to substitute for the eggs. Here you go!

Chocolate Strawberry Protein LoafDARK CHOCOLATE & STRAWBERRY PROTEIN LOAF

From: Ross Edgley at http://www.facebook.com/rossedgleywriter Visit his page for more great recipes!

This not only tastes great but all the ingredients are healthy, ‘functional’ and especially good after a hard gym session :- ) and here’s why. It’s made of foods that all have health and performance benefits. From the flavanoid content of the dark chocolate to the vitamin C content of the strawberries. Essentially it’s very nutrient dense! Plus, has a great carbohydrate to protein ratio to help the muscles and body recover immediately after training.

Ingredients:
– 30g Whey Protein (dark chocolate flavour best)
– 2 whole eggs
– 50g dark chocolate (ideally 85% cocoa since far healthier)
– 30g coconut flour
– 20g oats (can be gluten free oats)
– 200ml almond milk
– 1 banana
– 20g of strawberries and blueberries
– Baking powder (1/2 a teaspoon)

Method:
– Pre heat oven to 250
– Mix ingredients into a bowl (whey, eggs, coconut flour, oats, almond milk and ½ a tsp of baking powder)
– Mash a banana and add to mixture
– Whisk until mixture is light and almost frothy
– Add more almond milk to achieve the right consistency, like batter
– Then add dark chocolate and berries into the mixture
– Line loaf tin with greaseproof paper or coconut oil
– Pour in the mixture
– Place the loaf tin into oven and cook for 40-60 minutes (if you have a good oven it may be shorter so be sure to pay attention to your loaf whilst cooking and use a toothpick or knife to check as it’s baking)
– Remove, top with a few berries and enjoy

Nutritional Information (for 1/6)
– 190 Calories
– 21g Protein
– 38g Carbohydrates
Serving suggestions:

*Also goes very well with natural yoghurt. Especially if you find the texture too dry, this balances it out perfectly.

*Note: A little science to finish Some people are concerned about eating too many carbohydrates but the truth is immediately after training you can pretty much eat what you want and it won’t be stored as fat! It will only be used to help the body recover. This is because your muscles are depleted and your insulin sensitivity (how we absorb and use carbohydrates) is elevated so anything we eat is absorbed like a sponge by the muscles. Don’t believe me check out this study below Basically if you’ve trained hard, go home, eat and enjoy this completely guilt free. You’re body will actually thank you for it

References:
Veikko A. Koivisto, Hanele Yki-Järvinen andRalph A. DeFronzo (1986) “Physical training and insulin sensitivity” Diabetes/Metabolism Reviews, Volume 1, Issue 4, pages 445–481, 1986

Filed Under: Gluten-Free, Healthy Treats, Recipes we LOVE Tagged With: dark chocolate, eat yourself well, protein loaf, Ross Edgley, strawberry

Simple Eggplant Hummus (a/k/a Baba Ganoush)

August 24, 2014 by Jennifer Silverberg Leave a Comment

Eggplant Hummus

I make this Baba Ganoush at least once a week in the summer – often, twice! It’s great as a dip, a side dish, a sandwich spread, a salad addition, and more!

Ingredients
1 large eggplant (about 1 pound)
1-2 cloves garlic (to taste), pressed
About 1/4 cup olive oil
Several pinches of sea salt
1/4 cup finely chopped fresh flat-leaf parsley
1-2 tablespoons tahini
2 tablespoons lemon juice

Directions

Oven: Heat oven to 450 degrees F. Slice eggplant in half and liberally spread cut sides with olive oil and salt. Bake cut side up for about 20 minutes, until the interior is soft and it is quite brown on the top.

Grill: Prep the eggplant in the same manner, but grill the slices over a hot gas grill for about 10 minutes.

As the eggplant cooks, add the rest of the ingredients, except any leftover oil, to a food processor, and pulse a few times until mixed. When the eggplant is ready, let it cool, then scoop out the pulp, leaving the skin. Add the pulp to the rest of the ingredients in the food processor, and process until smooth. Taste, and add salt/oil as needed. Garnish with parsley or lemon slices.

Filed Under: Recipes we LOVE, Summer Recipes

Simple Okra Salad

August 20, 2014 by Jennifer Silverberg Leave a Comment

Roast Okra Salad

Delicious … if you think you don’t like okra, you’ve probably only had it fried or stewed … and you really owe it to yourself to try this simple and delicious roast okra salad at least once.

Ingredients
1 head butter lettuce, or similar
20 fresh okra pods, washed and sliced about 1/3 inch thick
1 in-season tomato, cut into wedges
1/4 cup crushed pecans or pecan halves, crumbled
1 tablespoon coconut oil, liquid (melt if necessary)
2 teaspoons sea salt, or to taste
2 teaspoons black pepper, or to taste
1 tsp balsamic vinegar, optional

Directions
Preheat an oven to 425 degrees.
Arrange the okra slices in a single layer on a cookie sheet. Drizzle with coconut oil, sprinkle with salt and pepper, and mix well. Bake in the preheated oven for 10 to 15 minutes.

Meanwhile, clean the lettuce and tear into bite-sized pieces. place tomato and pecans over the lettuce. When the okra is ready, place warm over the salad, and eat. Delicious with no added dressing, but if you’d like a sprinkle of balsamic vinegar, that is delicious as well!

Filed Under: Recipes we LOVE, Summer Recipes Tagged With: okra, okra salad

Mediterranean Feast in <5 Minutes!

August 18, 2014 by Jennifer Silverberg Leave a Comment

Weeknight Mediterranean Platter

With just a little planning and some common prepared foods on hand, weeknight dinners can look like this Mediterranean Feast – in under 5 minutes! Be sure to plate them in a way that pleases your eye as well as your palate (yes, it matters) … those fast-food places on your way home won’t stand a chance.

Plus, this kind of eating – little bits of several high-nutrient and high-quality foods – is a great way to give your body a variety of nutrients to support your health!

What I used:
Organic Hummus
2 organic peppers – red, and purple
2 pickled hot peppers (I made these over the weekend in a simple vinegar brine)
A couple of bits of cheese – I had a goat brie and a bit of Iberico
Bagged greens – I love the Cruciferous Crunch Collection that Trader Joe’s sells, but you can use kale, chard, or lettuces if you prefer
A bit of wine vinegar and olive oil to sprinkle over the greens
sliced mini-cucumber
sliced tomato
A few wheat crostini
Salt and fresh ground pepper
100% grape juice

What I might have also used, if it were handy and sounded good:
Any other in-season veggies – avocado, chickpeas, carrots, celery, etc.
Herbs to mix into the greens
Raw, organic almonds, cashews, etc.
Leftover grains of any kind – quinoa, freekeh, etc.
Wine

Filed Under: Cooking Tips, Fast Recipes, Healthy Lifestyle, Recipes we LOVE, Summer Recipes Tagged With: fast mediterranean, healthy dinners, mediterranean

Lemony-Hot Summer Squash Salad

August 16, 2014 by Jennifer Silverberg Leave a Comment

Lemony Summer Squash SaladWhen it’s hot outside, lemon is refreshing, and spicy foods actually help your body cool down (that’s why they’re so popular in hot climates like Mexico). Give this salad a try!

Ingredients

Dressing

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 crushed garlic clove
Kosher salt
freshly ground black pepper

Salad
1 pound summer squash (a mix of green and yellow)
1 fresh jalapeno or serrano pepper, finely minced
Chopped cilantro, to taste
Few tablespoons of Cotija or Queso Fresco cheese (optional, omit for vegan version)

Preparation

Put olive oil, lemon juice, crushed garlic clove, and kosher salt (to taste) into a jar and shake it (or a bowl and whisk it) until well mixed. Set aside.

Trim the ends off summer squash. Using a vegetable peeler or mandoline, thinly slice the squash lengthwise into strips and transfer to your serving bowl. Top with minced pepper.

Pour dressing over vegetables. Toss, and let stand for about 5-10 minutes, toss again, then sprinkle with the cheese if using. Season with more salt if needed, and freshly ground black pepper, and serve.

Note: This is also extra-tasty over a bed of peppery arugula … delicious!

Filed Under: Fast Recipes, Recipes we LOVE, Summer Recipes Tagged With: lemony summer salad, spicy summer salad, summer squash

Stress-Less Salad

August 15, 2014 by Jennifer Silverberg 5 Comments

Stress-Less Salad, Eat Yourself Well

When you’re feeling stressed, you’ll want to give your body extra whole, natural, beautiful food love … with a special focus on the B Vitamins, Vitamin C, and potassium, and other nutrients that have a calming effect.

For this salad, add the following ingredients in whatever quantities seem right to you – and based on what you have on hand. For best presentation and the joy of eating, make sure that all pieces are smaller than bite-sized in the salad, so you can get a few various veggies in each bite. And experiment with what you have on hand – sweet peppers and avocados make a great additions.

For the oil and orange juice, use about 1-2 Tbsp of each per serving – less is more, and lets the flavors of the vegetables shine through!

Spinach: Vit.C, B Vits, and glycoglycerolipids (anti-inflammatory)
Broccoli: Vit. C, B Vits, Vit. K, and Potassium
Almonds: B Vitamins, Potassium
Black Beans: B Vitamins, fiber, complex carbs and protein
Celery: Potassium, B’s, C, and phthalides – see note below
Strawberries: Vit C., anthocyanins
Red Onions: Vit. C (plus phytochemicals that boost the working of Vitamin C in the body), Flavanoids, Polyphenol, Quercetin (all address oxidative stress in the body)
Orange Juice: Vit. C
Olive Oil: monounsaturated fats

Why B’s?

B vitamins protect the nervous system and sooth the body and mind, combating anxiety, irritability, tension and insomnia. They help your body fight chronic stress, as well as supporting your body’s response to immediate, “fight or flight” extreme stress. There are eight vitamins composing the whole vitamin B complex: B1, B2, B3, B5, B6, B7, B9, and B12. They are best taken together in whole foods.

Why C?

Vitamin C strengthens our immune system, which our body’s hormones attack when under stress. Researchers at the University of Alabama fed rats 200 milligrams of vitamin C twice a day and found that it nearly stopped the secretion of stress hormones. Vitamin C can be found in many fruits and vegetables, particularly in citrus fruits, strawberries, kiwis, guavas, oranges, tomatoes and red pepper.

Why potassium?

Potassium helps our nervous system deal with chronic stress, and is necessary for proper muscles and heart function. Insomnia, nervousness and depression can be symptoms of potassium deficiency.

Why fats?

Oils support healthy brain function (your brain is 80% fat by dry weight!), and reduce oxidative stress throughout the body, reducing inflammation and irritation. Olive oil is a great source of monounsaturated fats, which have been shown to actually slow brain aging.

Special Celery note:

Celery has a high level of potassium, and the vitamins C, B 1 and E, which are all important nutrients in fighting stress. Celery contains phytochemicals called phthalides, which some studies have shown reduce stress hormones and work to relax the muscle walls in arteries, increasing blood flow. As a result, it has long been used in Chinese medicine to help control high blood pressure.

Posted by Jennifer Silverberg, Eat Yourself Well

Filed Under: Food Choices, Healthy Lifestyle, Recipes we LOVE Tagged With: anti-stress, healthy, salad

Sunday (or Any Day) AM Green Monster Smoothie

August 13, 2014 by Jennifer Silverberg 1 Comment

Green Monster Smoothie - Eat Yourself Well

I know this says “Sunday,” but I think it would be perfect for just about any morning, right? This Green Monster Smoothie is a great way to stay fueled through lunch, and even beyond for when those work meetings run long …

Filed Under: Breakfast Recipes, Juices and Smoothies, Recipes we LOVE Tagged With: eat yourself well, green smoothie, Green smoothie coconut water

Farmer’s Market Peach Crisp

August 10, 2014 by Jennifer Silverberg 2 Comments

Farmer's Market Peach Crisp

Peaches are naturally juicy and sweet … so they need very little added to them to be amazing! Take this basic recipe and experiment all Summer – try adding a handful of raspberries … basil … even some grated ginger!

Buy organic peaches for your health and the health of our planet … and ask the growers at your farmer’s market whether they have any “scratch and dent” peaches with bruises or other imperfections. Not only are they a fraction of the price of perfect peaches, they’ll be the fruits that are ripe and ready to use when you get home!

Farmer’s Market Peach Crisp

Ingredients

6-10 medium scratch/dent (or other) peaches
juice of 1 lemon
2 tbsp coconut flour
1 tsp almond extract

1 cup whole oats
½ cup almonds
½ cup walnuts
1/4 cup unsweetened coconut flakes
½ cup brown sugar OR 1/4 cup maple syrup
1/3 cup melted coconut oil
pinch of salt

Preparation
1. Heat oven to 375 degrees.
2. Peel the peaches, remove any soft or bruised areas, and chop into about 4-5 slices per peach
3. Combine the peach slices with the lemon juice, coconut flour, and almond extract in a large bowl. Toss until the peaches are well coated.
4. Put the peaches into a casserole dish or lasagna pan.
5. Add the the oats, almonds, walnuts, and coconut flakes in a processor and pulse to break up into a coarse but fairly even mixture. Be careful here, don’t over-mix or you’ll wind up with nut butter!
6. Put this mix in your bowl, add the coconut oil, brown sugar, and salt, and mix with a spoon.
7. Place this mixture over the peaches.
8. Bake for 35-45 minutes, or until the peaches are bubbling and the topping is lightly browned.

Top with greek yogurt or a small scoop of high-quality vanilla ice cream.

Most important: sit and really ENJOY the amazing taste of summer … preferably sharing with family and friends who share your love of healthy, delicious food!

Filed Under: Healthy Treats, Holiday Cooking, Recipes we LOVE, Seasonal Eating, Summer Recipes Tagged With: farmers market peaches, peach crisp, peaches, summer peaches, ugly produce

Fast Fruity Freekeh! – EatYourselfWell for Breakfast

August 8, 2014 by Jennifer Silverberg 1 Comment

Fast, Fruity Freekeh - Eat Yourself Well

If you haven’t met freekeh yet, welcome … you’ll have a new addiction like mine! Freekeh is an ancient form of cracked green bulgur wheat that packs 11 grams of protein per serving, and twice the fiber of quinoa. And it’s delicious, super-easy to cook, and sooooo versatile. Oh – and super-easy to cook, as it always turns out light and fluffy.

This morning, I cooked two cups but only used a small bit – I’ll be using it all weekend with other dishes as well – salads, pilafs, etc.

Fast Fruity Freekeh

Serves two with leftovers

  • 1 cup freekeh (you will have extra, but that’s a VERY good thing – I usually double this, actually, and have leftovers for days)
  • 2.5 cups water
  • 1/2 cup coconut milk or cream, unsweetened (optional)
  • pinch of salt
  • 2 fresh or frozen peaches
  • 1 cup fresh or frozen cherries
  • juice of 1/2 lemon
  • Sprinkle of nutmeg
  • Optional: nuts or hemp seeds as topping – I used pistachios

Add 1 cup freekeh to the water and coconut milk or cream (if using) and bring to a boil. Cover tightly and cook for 10-12 minutes until all liquid is absorbed. Fluff with fork.

While freekeh is cooking, chop peaches (no need to peel, in my opinion) to the cherries in a small saucepan, squeeze lemon over all, and bring to a boil, stirring frequently. You won’t need to add water or any liquid, the fruits will liquefy. Turn to medium-low and continue cooking until soft, about 12 minutes.

Add freekeh to a small bowl and top with cooked fruits, sprinkle of fresh nutmeg, and nuts/seeds if you are using. Also, if you are using coconut milk/cream, just a bit of that over the top is amazing.

Filed Under: Breakfast Recipes, Recipes we LOVE, Superfoods Tagged With: breakfast, coconut freekeh, Freekeh, fruity freekeh

5 Fresh & Fast (and simple) Fig Recipes

August 4, 2014 by Jennifer Silverberg Leave a Comment

Five Fresh Fast Fig Recipes - Eat Yourself Well

Last week, my figs were tiny and green – this week, they’re ripe – ALL of them! Following are a few ways I’m going to make use of these amazing fruits – in addition to eating them right off the tree, when the birds don’t get to them first!

Crispy Broiled Figs: Melt a bit of coconut oil with honey (just a little of each). Lay figs halves on a baking sheet. Brush with melted mix. Broil until the fig tops bubble and start to brown on the edges. Serve as a side dish with veggies, or add a bit of marscapone for a wonderful earthy dessert.

Fig Bruschetta: Finely dice fresh figs, and toss with a splash of balsamic vinegar and one good grind of black pepper. Top toasted baguette slice with a bit of ricotta or marscapone cheese, top with fig mix

Cheesy, Melty Figs: Chop the top half off the fig (reserve for Bruschetta, above :-)) and slightly “open” the bottom half. Add a soft cheese: a nice ripe bleu, robiola, or a bit of brie. Place under broiler until cheese is melted, serve immediately, alone or over mixed greens as a salad.

Fig, Walnut, and Goat Cheese Salad: Cut/crumble all into pieces and toss with mixed greens. Top with a quick mix of balsamic vinegar, dijon mustard, and the best olive oil you can find.

Gingered Fig Martinis (over 21 only): Blend 2 cups figs, 1 small knob of ginger (less for less spicy, more for more) 2 tsp water and the juice of 1/2 to 1 lemon (depending on size) in the blender. Pour over ice in cocktail shaker, add vodka to taste and shake well. Pour into chilled martini glass.

From Jennifer Silverberg at www.EatYourselfWell.com and facebook.com/eatyourselfwell Please maintain link as you copy and share recipe with others!

Filed Under: Breakfast Recipes, Fast Recipes, Healthy Treats, Recipes we LOVE, Summer Recipes Tagged With: eat yourself well, fig, fig recipes

  • « Previous Page
  • 1
  • …
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • Next Page »

Are you ready to…

Lets get social


Want more? Follow us on social media.

Take a look around

Favorite Posts

Recent Posts

  • COVID Has Reminded Us: Health REALLY Matters
  • Amazing and Easy Banana Bread
  • Healthy Resolution!
  • Happy Healthy Christmas Salad!
  • Quick Comfort Food: Grits and Greens (Plant Based!)

Popular Posts

101 Fast/Healthy/Fabulous Snack Ideas

Copyright © 2025 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress