Meet The Little Green Pea!

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Today I want to honor this smart and talented young woman, Alyssa Luning, RD, RDN – founder of The Little Green Pea.

Alyssa obtained a Bachelors of Science in Culinary Nutrition at Johnson & Wales University in Providence, Rhode Island. She then completed her graduate program and clinical internship at Tulane University School of Public Health and Tropical Medicine.

I am truly blessed to have this chic in my life, not only for continuously providing useful information on healthy living, but also for being a beautiful human being, inside and out.

Alyssa specializes in bariatrics and weight management, and has a passion for cooking nutritional cuisine for her friends. I have been lucky enough to cook along side this mastermind, and am happy to showcase a few of her meals I have had.

Almond lemon cupcake with a spiced peach filling and a honey buttercream.

Alyssa

A Healthy Hanukkah – (from left to right) Lentil Loaf, Radish and Roasted Beet Salad, Kale Artichoke Dip, Roasted Carrots & Asparagus, Poached Pears (all FitGirlsGuide inspired – post on that program coming soon).

Hannukah

Follow her on Facebook – Instagram & YouTube for plant based culinary nutrition!

Chocolate Frosting Shots

FrostingYes you read that right.

I’m going to share with you a healthy alternative to chocolate frosting, and you seriously wouldn’t know the difference.

I found this recipe from Chocolate Covered Katie. Katie had been determined to fit dessert in her daily life, with out all the added guilt, refined sugars and calories. I seriously suggest you check out her blog, and her new book, Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You.

When making this recipe, it is important you use a good brand of coconut milk (I like Thai Kitchen), and use full fat.

Katie’s recipes can be catered to your dietary needs or preferences, as I prefer to use honey than sugar. I also found it gave a creamier texture this way. Don’t worry if your mixture looks nothing like frosting! I poured mine into individual serving mason jars, and stored them in the fridge. Overnight, I was beyond myself when I dipped my spoon in this heavenly rich frosting.

Baked Honey Mustard Chicken

This recipe comes from Good Life Eats and it is so flavorful and simple.

This is one of those recipes you can make ahead, cover and refrigerate, and cook when you’re ready.

Don’t be scared by the thought of eating whole grain mustard. The honey really cuts the flavor, and it’s perfect with an arugula salad.

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The Best Vanilla Cake

10675580_10152443327920759_3370776958559834657_nI am going to share a little gem with you. I made this cake for my sister’s baby shower and it’s my go to recipe for cake decorating. This is the most moist cake ever! And it holds up really well for decorating.

Secret Ingredient? Evaporated Milk!

Serves: 12-16

Ingredients
  • 1½ cups cake or pastry flour
  • 1¼ cups all purpose flour
  • 2½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1 cup evaporated milk, undiluted.
  • 4 tsp vanilla extract
Instructions
  1. Preheat oven to 325 degrees F.
  2. Sift together both flours, baking powder and salt. Set aside.
  3. For this recipe it is very important to be sure to sift the flour very well before measuring. Flour that is too compacted can cause a denser, heavier cake. If you do not have a flour sifter, put some flour in a bowl and whisk it for a minute before spooning the flour into the measuring cup to measure. Do this for both types of flour in the recipe.
  4. Cream together the butter and sugar until fluffy.
  5. Add the eggs, one at a time, beating well after every addition.
  6. Beat in the vanilla extract.
  7. Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
  8. Pour batter evenly into 2 well greased and floured 9 inch cake pans.
  9. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Lemon Coconut Sorbet with Limoncello Macerated Strawberries

20140625_213503First, I apologize for the presentation! It was a casual dinner with friends and we ran out of dishes.

This is my masterpiece of a refreshing summer dessert.

Ingredients for Sorbet:
600 ml Almond Milk
400 ml Coconut Milk
Juice of 2 Large Lemons
Zest of 2 Lemons
1 Cup Water
1 Cup Cane Sugar

Directions:
Add water and sugar to an stainless steel pot and boil on high heat to create a simple syrup. Let the syrup cool in the refrigerator 20 minutes. Combine lemon juice, lemon zest and cooled simple syrup. Slowly whisk the almond and coconut milk into the mixture. Now that you have your base, simply add to ice cream machine and wait! Once done, store in freezer to harden.

Ingredients for Strawberries:
1/2 cup Limoncello
Handful of Mint, chiffonade
1 Package of Strawberries, sliced
Dash of White Balsamic Vinegar
Pinch of Sugar

Directions:
Combine all ingredients and let sit.