Fit & Full

Summer in NYC, I never knew heat until I stood on your subway platforms, I never knew expensive until I ate at your restaurants, and I definitely never knew traffic until I cabbed down 5th at 5pm.

You are inconvenient and sweaty, expensive and busy, but wonderful and exciting. I love your food, your parks, and your people. Thank you for a summer of lessons and challenges. I’m not sure what the future holds for us, but you’ve been the perfect temporary home.

I’m working on the list of some great food, but this love letter will do for now.

I HAVE CRACKED THE CODE TO THE PERFECT CAULIFLOWER GNOCCHI
I’ll post the pesto below, but the world must know that I managed to cook the cauli gnocchi without 50% of each noodle sticking to the pan for dear life and never truly washing off. THIS IS A FEAT

GNOCCHI
Heat 1 tbsp avocado oil in large pan
Once pan is warm, add gnocchi and DO NOT TOUCH
Cover pan with tinfoil and allow to steam on medium
After about 5 mins, give the noodles a little stir, cover again, and continue to steam until fully cooked and slightly crispy

PESTO
Toast 1/2 cup pinenuts in pan over medium heat
Add toasted nuts + 2-3 cups fresh basil to food processor
Pulse to combine
Add 1 clove garlic, juice from 1/2 lemon, 1/4 tsp sea salt, 1 tbsp nutritional yeast to processor and pulse again until fully combined
Add pesto to gnocchi, top with extra pine nuts and some peas and enjoy the best healthy pasta hack ever

GRAIN-FREE CARROT CAKE BITES 🥕 🍰

With an ample serving of gingery cinnamon goodness, these are the energy bites I’ve been waiting for and a perfectly satisfying snack when that 3pm slump hits.

Grate 2 carrots (or use shred function on food processor)
Remove and set aside
In food processor, blend 1 cup pitted dates
Remove and set aside
Add 1.5 cups walnuts, 1 tsp ground ginger,
1/2 tsp cinnamon, 1/4 tsp sea salt, 2 tsp vanilla extract, and pinch of nutmeg to food processor and blend well
Add dates and carrots back into processor and blend to combine (might require some help spooning mixture down towards blade)
Next, add 2 tbsp coconut flour, blend to combine, and another 2 once combined. Again, might require some help spooning mixture towards blade as it will be thick
Finally, roll about a tbsp each of batter into balls and arrange on parchment-lined baking sheet and allow to set in freezer for 15 minutes before serving.
Store in tupperware in fridge for a week!
Recipe inspo by

This recipe rules (obviously because is a queen) and a Paleo Chocolate Chip Cookie Cake really can’t suck.
Recipe ⬇️
1.Preheat oven to 350 and grease baking dish
2.In large bowl, mix 1/2 cup nut butter, 1/3 cup avo oil, 1/2 cup unsweetened apple sauce, 2 eggs or sub flax eggs, and 2 tsp vanilla
3.In a second bowl, mix 3 cups almond flour, 2/3 cups coconut sugar, 1 tsp baking powder
4.Add liquid to dry ingredients, mix
5.Fold in 1/3 cup dark chocolate chips
6.Add to baking dish, bake for 35 mins, let cool before cutting
ENJOY