If you and your girlfriends are anything like mine, you have a crush on pizza, an obsession for vino and despise the inventor of calories. Contradictory? No wonder why every dude is trying to figure out the female species.

If there is one thing that sends your diet straight to the grave, it’s fresh out of the oven, sizzling, cheesy pizza. Deadly I know…

I mean what’s the point of going to Soul Cycle 3 times a week and tapping that booty back if you’re going to indulge in carb loaded triangles immediately after? The answer is, there is none.

But that’s why you are here, right, to find a solution to this CRISIS?! Instead of stuffing your face with carb-loaded, calorie induced, dense crust, do yourself a favor a pick up a pack of gluten free Flatout flatbreads. They also make an awesome multigrain with flax version that is high in fiber, 9 grams of protein, 1 gram of sugar and only 100 calories. Plenty of amazing options to choose from!

As for the toppings, this is where I like to get creative, but everyone likes their own jam, not literally, unless you're into sweet pizza I guess. See below for a few of my fave combinations! 

Truffle Mushroom Flatbread

Ingredients:

• Flatout flatbread
• 1 tbs olive oil
• 1 small red onion
• 1 package (8oz) of sliced baby Portobello mushrooms
• ¼ cup of goat cheese
• drizzle of truffle oil

Steps:

1. Sautee 1 small red onion in 1 tbs of olive oil until translucent. Then set aside.
2. In same saucepan, add 1 package (8oz) of sliced baby portobello mushrooms until fully cooked (+ salt & pepper to taste).
3. On a baking tray, place down flat bread.
4. Add cooked mushrooms, onions and ¼ cup of goat cheese.
5. Place in oven; set to broil for 2-3 mins.
6. Drizzle truffle oil on top.

Butternut Squash and Artisan Greens Flatbread

Ingredients:

• Flat-out flatbread
• 1 cup of butternut squash
• 1 small sweet onion
• 1 cup of mixed greens (I use baby spinach and arugula)
• 1 tbs of pinenuts
• ¼ cup of goat cheese
• ½ tbs grated Parmesan

Steps:

1. Roast 1 cup of butternut squash for 45 mins.
2. While the butternut squash is roasting, caramelize 1 small sweet onion and set aside.
3. Pan roast 1 tbs of pine nuts on the stove until golden.
4. Once the butternut squash is finished cooking, transfer (make sure it’s hot) into the blender and puree until a paste-like consistency.
5. On a baking tray, place down flat bread.
6. Spread the butternut squash puree on the entire flat bread.
7. Place the caramelized onions, mixed greens, pine nuts, goat cheese and grated Parmesan on top.  
8. Place in oven, set to broil for 2-3 mins 

Caprese Flatbread

Ingredients:

• Flatout flatbread
• 1 medium plum tomato
• ¼ cup of pesto
• ¼ of fresh mozzarella

Steps:

1. On a baking tray, place down flatbread and spread pesto sauce.
2. Layer thinly sliced tomatoes on top.
3. Evenly spread fresh mozzarella.
4. Place in oven, set to broil for 2-3 mins.

'I’m Trying To Impress My Man' Flatbread

Ingredients:

• Flatout flatbread
• ¼ pound of Prosciutto Di Parma
• 1 oz of Brie cheese
• 1 tsp of honey
• pinch of red pepper flakes

Steps:

1. On a baking tray, place down flatbread and layer across imported Prosciutto Di Parma.
2. Cut the Brie in thin vertical strips and place on top of the Prosciutto.
3. Drizzle honey across the top and sprinkle hot pepper flakes to taste.
4. Place in oven, set to broil for 2-3 mins.

Butternut Squash Pasta

If you’re anything like me, sometimes you just need to get out of your routine and change things up in order to jump-start your health regimen. When you’re uninspired you find yourself sort of dreading making the same go-to meals. 

To spark my motivation I make a list of all my ordinary weekly dishes and supplement them with seasonal produce. Most winter vegetables have thick flesh to protect them through the cold season. Although that skin provides endless nutrients it adds additional work when prepping.

Sometimes our weekly schedules allow for more time in the kitchen and other times it doesn't. The past few weeks have been INSANE for me...holiday parties, happy hours, dates, meeting up with friends, last minute Christmas shopping (you get the hint).

I'm super loyal but if there is one time to cheat, it's in the pre-cut produce aisle. Whole Foods goes beyond great product, it's about the experience and your convenience as a crazy-busy-stressed out-go-go-go New Yorker. 

PSA: Buy the butternut squash pre-spiralized 'noodles'.

Ingredients

• 1 Butternut Squash
• Olive oil
• 2 Cups of Baby Kale
• 1 Small Red Onion 
• 2 Spicy Chicken Sausage links
• 2 Tablespoons of Parmesan Cheese
• Fresh Sage

Instructions (serves 3)

1. Pre-heat the oven to 400 degrees F.
2. Spiralized noodles. http://www.skinnytaste.com/roasted-spiralized-butternut-squash/
3. Place the noodles on a baking sheet, toss them with olive oil, salt and pepper.
4. Throw them in the oven for about 12 minutes.
5. While the noodles are roasting, add 2x tablespoons of olive oil to a sauce pan on medium heat. Mince the red onion and cook until translucent.
6. Chop the chicken sausage into bite size pieces and add to the cooking onions.
7. Once the chicken sausage is fully cooked add in the baby kale, cook until wilted.
8. Once the spiralized butternut squash is roasted, combine it into the sauce pan with the rest of the mixture. Sprinkle in 2 tablespoons of Parmesan cheese and sauté until fully mixed.
9. Add a pinch of Parmesan cheese, black pepper and fresh sage on top. 

enjoy!

ag

freshark.

Living in NYC you would think healthy food options are endless. The problem is we never know the exact ingredients they are using in their preparation. I’m always that annoying person who orders their food with a million questions and substitutions.  Why cant restaurants accommodate me and my taste buds, make a menu based on health-conscious people... well look no further. Freshark Juice Bar & Grill  was founded by two guys who are super cognizant of their health and fitness. As seasoned restaurant guru’s they decided to craft their menu inspired by their clientele- genius I know.  Everything is locally sourced and flavored to perfection without being laden in  fat and unwanted calories. Whether you’re a gym junkie, health freak, paleo, gluten-free, or have specific dietary requirements, freshark is the ISH!

Being a long Islander, us north shore peeps stick together like peanut butter and jelly. Their original location in Rockville Centre is my go-to when I’m back on the island and now that they opened a location in the heart of the big apple (2^nd ave btw 54^th & 55^th) I couldn’t be happier. No, this is not a paid post; I just genuinely appreciate companies who put their consumers first. This culinary wonderland is FINALLY open to the public! Be sure to check them out :)

these sweet potato power cakes are vitamin packed stacked up with egg whites, turkey bacon &served with agave syrup. holy heaven!!!

 #GreenShotChallenge

to be honest i never understood the rave about acai bowls until i had this incredible creation, i could eat this everyday! their acai granola bowl a bowl created of raw oats, nuts & fruits filled with refreshing acai berry sorbet, protein packed peanut butter. a total must-try!! NOTE: this is just a sample size.

these all natural fresh juices are super refreshing, energizing and cleansing! 

these grab & go yogurt parfaits are filled with layers of protein packed greek yogurt, fresh berries & granola. a must for a quick on-the-go breakfast or snack option!

 all farm fresh salads are made with locally sourced seasonal ingredients and topped with their homemade fruit infused dressings. yum!

these protein power balls ARE NOT NORMAL. you will be addicted the moment you take a bite. 

Beauty queen People’s Choice Miss Earth Australia Liana Werner-Gray got a wake-up call at the age of 21, when she was diagnosed with a precancerous tumor in her throat. Realizing that health issues were holding her back, including in her entertainment career, she decided to change her lifestyle. Through juicing and using the whole-food recipes shared in this book, Liana healed herself in only three months.  Follow her incredible story @theearthdiet .

Be sure to check out them out!

http://freshark.com/

@freshark_juice_bar

Transitional Salads

Green obsessed ever since I was a kid. Instead of begging for chicken fingers & French fries at the dinner table, I would ask for "more flowers". In case you’re wondering, flowers were broccoli in my house… weird I know.

I’ve always been known for making the most DELISH salads. I truly get that from my momma. The queen of greens. As I got older I decided to take her #basic salad to the next level. I’m obsessed with incorporating seasonal fruit and veggies into all my dishes. The problem is, who can keep tabs on when fruit and veggies are at their peak.

 I can eat salad for lunch every day (I would be lying if I said I didn’t) and never get sick of them, but the key is changing it up. The more variety, the less bored I get. Picking and choosing your toppings based on color and texture is really important. I start with a base of greens, add something sweet/savory, an herb, a bite of crunch and something velvety.

Now that we are in-between summer and autumn, in-season produce is inconsistent. Which led me to my transitional salad inventions. In the summer I love loading up on fresh raw fruit and in the fall perfectly roasted vegetables. I put two and two together and unified both into one EPIC salad, genius I know.

Ingredients:

• 3 cups of greens (baby kale and arugla)
• 1 scallion
• ½ cup of blueberries
• ½ a peach
• 1 cup of roasted brussels sprouts
• ½ cup of roasted butternut squash
• ¼ avocado
• ¼ cup of mixed nuts and dried cranberries

Raw Apple Cider Vinaigrette

• 1 tablespoon Dijon mustard
• 1 tablespoon mined shallots
• ¼ cup apple cider vinager 
• 2 tablespoons fresh lemon juice
• 1 tablespoon of honey 
• 1/3 cup of olive oil

xo,

adele