Category: "Recipe"

Fresh Lemon Hummus Recipe

July 19th, 2018 | no comments

Hummus is a staple in our house. It’s a convenient little super food that adds protein and substance to any meal. 

I love to put out a raw vegetable and hummus spread when guests are coming over or bring it to the park with crackers for a quick snack. Emerson LOVES hummus too and calls it “hum” which is pretty darn cute. 

There are lots of delicious store bought options and when I’m purchasing from the store I try to always buy organic. I strive for organic with any store bought, plant-based items to avoid any unnecessary toxins from pesticides and other chemicals. 

And while store bought options are super convenient in a pinch or on-the-go, I really LOVE a good homemade variety and having been making my own hummus for years. It’s the Greek in me! ;) 

This recipe can be made using a Vitamix or traditional food processor. I have both but tend to use my Vitamix since it gets used regularly and is already plugged in on the counter for easy access.

 Lemon Garlic Hummus

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You’ll Need

  • 1 Can Organic Garbanzo Beans or 8 oz of dried beans soaked overnight
  • 2 tbsp aquafaba (which is the liquid from the can of beans) 
  • 1 tbsp good quality olive oil (more for drizzling at the end) 
  • 1/4 cup tahini 
  • 1 tsp organic dried cumin
  • 2 gloves fresh garlic 
  • Zest and juice of 1 lemon
  • Pinch of Himalayan salt and black pepper (to taste)
  • Sprinkle of organic paprika to garnish

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To Make: 

In a high speed blender like a Vitamix or a food processor add your ingredients and pulse. With the tamper push down the ingredients and then blend on high. Add an extra tablespoon of aquafaba if you prefer your hummus a bit thinner. Taste before adding salt and pepper, then add, and taste again (adjusting to your liking). The same with the lemon, if you like it very lemon-y you can add the juice of half of a lemon extra, at a time. 

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Plate in a bowl and sprinkle with paprika and garnish with a slice of lemon. Enjoy as a dip for raw vegetables, seed crackers or pita chips. I like to add this to a brown rice tortilla for a hummus wrap for lunch. 

Yum!

5 Minute DIY: All Natural Body Scrub

April 13th, 2018 | no comments

Hi Friends – 

As a busy working new mom I am always looking for quick, at-home and super easy SELF-CARE activities. That 10 – 15 minutes pampering myself daily makes ALL THE DIFFERENCE to my energy level and mood. When I don’t have that time for me I really notice a difference. 

The other day my friend Jenn and I were at Sephora and I was seeing body scubs on the shelf for upwards of $50 and $60. What the what?! People, please! You can make your own body and lip scrub at home with ingredients you already have in your pantry. It is sooo simple. And, if you have a cute jar and a little ribbon, you have a hostess or birthday gift in minutes. 

I love to keep a jar of this body scrub in my bathroom to exfoliate my hands, lips and body. Sloughing off that dead skin and stimulating new cell growth is just moments away when you have something like this on hand. It’s a small way to show yourself some love and luxury the next time you’re in the shower! 

Uses:

  • Exfoliator for hands, feet and body
  • Pre-tan or pre-wax exfoliator
  • Gentle lip scrub
  • Self-care ritual
THE EASIEST DIY BODY SCRUB RECIPE EVER!

Body Scub

You’ll Need: 

  • 1 Cup Coconut Oil
  • 2 Cups Sugar (Brown or White Sugar or a Mix)
  • Airtight Glass Jar
  • Fragrance of choice:
    • 1/2 tbsp vanilla extra
    • 20-30 drops of your favorite essential oil:
      • LAVENDAR for a calming scent
      • LEMON for an energizing scent
      • PEPPERMINT for an invigorating foot scrub 

 Quick Tutorial:

Follow m on Insta for more quick DIYs in my stories: @DeeLynn78

Want more PANTRY DIY SELF-CARE HACKS, try my Avocado Hair Mask or my All Natural Hand Sanitizer

New Year’s Fresh Rosemary Vegetable Frittata

January 3rd, 2018 | no comments

Hi Friends –

H A P P Y   N E W   Y E A R!

FAM

Can’t believe it’s 2018! How many times have you said that or heard that this week? But I truly can’t believe it. That may have been the fastest year of ALL TIME. 

2017 will absolutely go down in history in our house because it is the year we became a family. We welcomed Emerson Ava Weiss in March 2017 – ALL THE FEELS – and life has never been the same. Postpartum and new mom-ing was a whirlwind and I have another post planned for this month to share some of my reflections from the first 10 months with Sweet Emmy. 

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I’ll admit it though, it was hard to keep up with the blog this past year.  I’m excited to jump back with clean eating recipes, mom life/tips/gear posts and more wellness content in between. I have so many posts planned for you guys!

In the new year a lot of people reset their health goals. As a busy working mom, still nursing my almost-10-month-old, I don’t have as much time as I once did to spend hours in the kitchen but as you know I refuse to skimp on nutrition, freshness and flavor when it comes to meals. Easy, make-ahead meals have become my go-to and today I’m sharing a recipe that could not be easier and will give you breakfast ALL week!

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Also side note, and you know this if you follow me on Instagram, we do Baby Led Weaning with Emerson and I have so many good things to say about it! I plan to do a full post on our experience but I really attribute her skills to completely self-feed and “chew and swallow”, her passion for food, understanding of meals and ability to self-regulate consumption and breadth of palette to BLW. If you’re interested in learning more – let me know! OK that was a little off-topic (#momlife) but the point is to say that this is a well-loved recipe of my (almost) 10 month old and a surefire way that she’ll eat fresh spinach! Insert happy Mom dance!

 Healthy Rosemary Frittata

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You’ll need:

  • 12 cage-free organic eggs
  • 2-3 sprigs of fresh rosemary
  • 2 handfuls (cups? haha! :)) fresh organic baby spinach
  • 1 medium organic onion, sliced
  • 1/2 cups fresh feta cheese
  • Organic olive oil for sautéing

 To make:

  • Pre-heat oven to 350*IMG_1539
  • Over med heat, sauté 1 sliced organic red onion in olive oil. After 3 minutes add 2 large handfuls of fresh organic baby spinach. Add the leaves of 2 sprigs of fresh organic rosemary. Sauté another 5 minutes – should be very fragrant and spinach mostly wilted and onion cooked.

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  • In a bowl scramble a dozen eggs.
  • Grease your baking dish and add cooked veggies and spread out evenly.IMG_1541
  • Crumble 1/4 cup of fresh feta cheese evenly over the veggie mixture then pour the egg mixture into the center of the dish and gently spread out over (and into) the cheese and veggies.

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  • Top with a few leaves of fresh rosemary and bake for 30 minutes or until fully cooked in the center.
  • Let cool and enjoy!

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 *Gluten-Free *Vegetarian

 This dish is perfect for a make-ahead breakfast or serve over a bed of greens for an easy lunch. I hope you enjoy!

 

Clean-ish Shrimp and Vegetable Pad Thai

November 30th, 2017 | no comments

 Hi Friends!

It’s been a bit since I’ve posted a recipe on the blog. As a busy working mom to an almost-9 month old (who is crawling, climbing and eating EVERYTHING!), I don’t have a ton of time in the kitchen these days. But, since I am still nursing and to keep up with a very active lifestyle, nothing fuels my mind, body and soul like healthy eats AND time in the kitchen.

Today’s recipe is one that I shared on my Instagram insta-story and received soo many messages asking for the recipe. It is my “Clean-ish Shrimp and Veggie Pad Thai” and I say “clean-ish” because I use all organic vegetables, it is gluten-free and dairy-free, and yet I have a few quick tricks (you’ll see in the recipe) like a delicious simmer sauce that speed the recipe along. In my before-baby life I would make the sauce from scratch and one of these days I promise to share. But for now, some quick tricks like this keep a mama sane – know what I mean?

At the end of a work day, I want to spend as much quality time with Emerson as possible. One of our favorite things to do is to hang in the kitchen and Emmy has already taken an interest in the kitchen. And since an 8.5 month old’s attention span is not all that long, these days I look for simple no-fuss recipes that come together very quickly — and this one fits the bill! 

I hope you enjoy this two pot meal that is so easy and you really can’t mess it up. For added flavor I love using fresh ginger. garlic and lime juice — these are the three magic ingredients in this dish. To keep it simple, add only the vegetables that you have on hand and mix-and-match vegetables in future versions so that it always feels like a new dish! 

P.S. For those following along you know that we are doing Baby Led Weaning with Emerson which means she eats what we eat, when we eat. However, this dish packs a MAJOR spice punch. But since I do want to expand her flavor and texture experiences with new foods, I set aside a few plain rice noodles (ingredients rice flour, water) that she had a lot of fun playing with. We did let her “play with” some ginger root too, she got to smell it and even taste a little – so that was a brand new flavor profile for her!

Enjoy!

DeAnna’s Clean-ish Shrimp and Vegetable Pad Thai

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You’ll Need:

  • 3-5 cloves fresh garlic (based on preference)
  • 1-2 inch peeled fresh ginger (grated)
  • 2 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1 small onion, chopped
  • 1 Small zucchini, chopped
  • Large handful of fresh spinach
  • 20-25 wild shrimp (we buy regular size and they cook up small)
  • Organic garlic powder, ginger powder
  • Bragg’s Liquid Aminos (or soy sauce)
  • Toasted Sesame Oil (for stir fry)
  • Saffron Road Pad Thai Sauce
  • Annie Chun’s Pad Thai Rice Noodles
  • Fresh lime (using the juice to sprinkle before eating)
  • Crushed cashews (optional)

 NOTE: I always use whatever vegetables are in my fridge for stir frys and pad thai. You can swap out zucchini for broccoli, cauliflower and baby bock choy all work well. When I have fresh pineapple on hand, I add that too. 

 To Make:

In a large pan boil water and prepare noodles according to package using “Pad Thai noodles” soaking instructions on the box. 

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Meanwhile…

In a wok, heat sesame oil over medium heat and add fresh garlic, stir for 1 minute. Add chopped onions, carrots and celery and start to saute  for 3-5 minutes. Next add zucchini, fresh grated ginger and a splash of Bragg’s Liquid Aminos (or regular soy sauce). Cook another 3-5 minutes until the vegetables start to get tender. Lower heat and add pad Thai sauce packet, additional seasonings and mix vegetables to coat. Bring heat back to medium and add shrimp, mix thoroughly. Cook 5 minutes until shrimp starts to change color and then add in spinach. Cook shrimp thoroughly while spinach wilts.

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Source: saffronroad.com

 Strain the soaked noodles which should be completely soft at this point. Once shrimp is fully cooked, add noodles to the wok with vegetables and shrimp and toss until noodles are fully coated and vegetables are mixed in – cook another 1-2 minutes while the sauce coats the noodles.

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Plate the pad thai and before serving squeeze the juice of a wedge of fresh lime and top with crushed cashews for texture (optional).

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*Naturally Gluten-Free and Dairy-Free

Gluten-Free Maple, Fruit and Nut Granola

February 26th, 2017 | no comments

Hello friends!

Today I’m back at it with a super simple recipe that is one of my all time favorites. I’m in my last few days of pregnancy and waiting for this sweet baby girl to arrive so stocking the fridge and pantry for postpartum convenience has kept me busy. For all of my mamas-to-be or new-mamas, Oats have been linked to a boost in milk supply so it’s a great food to reach for if you’re breastfeeding. Dried fruit and nuts provide a delicious boost of protein and energy which is great for new mamas who need all of the energy they can muster up for caring for a newborn. So it made sense to me to make my own granola since it’s easy to grab, tops well over yogurt for breakfast and salads or sweet potato for a heartier meal (try it!). 

This recipe is SO easy. It’s all about the mix, bake and wait. You can’t go wrong. Another reason I love it is because you can really mix in any fruit and nuts and seeds you have on hand. I hope you enjoy! If you make this delicious granola, tag me in your posts @DeeLynn78 on Insta, @DeeLynn on Twitter and #createyourgreatlife. Happy Baking! 

Gluten-Free Maple, Fruit and Nut Granola

You’ll need:

  • 3 cups GF rolled oats
  • 1/2 cups raw nuts (I used walnuts and almonds)
  • 1/4 cup shaved unsweetened coconut flakes 
  • 1 tbsp raw hemp hearts
  • 1 tbsp raw chia seeds 
  • 2 tsp organic cinnamon powder 
  • 1 tsp Himalayan salt
  • 1 tsp pure vanilla extract 
  • 1/3 cup coconut oil 
  • 1/3 cup grade b maple syrup 
  • 1/3 cup dried fruit (I used unsweetened cranberries and apricots) 

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To Make:

Preheat oven to 300 degrees and line a baking sheet with parchment paper. In a mixing bowl add dry ingredients (leaving out the dried fruit) and mix thoroughly with a wooden spoon. In a small bowl mix melted coconut oil with the maple syrup and vanilla extra and whisk until its (mostly) incorporated. Next, slowly drizzle wet ingredients into the dry mixing bowl ingredients and mix thoroughly until all of the oats and fruit are incorporated. 

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Spread the oat mixture evenly onto your lined baking sheet. Bake for 40-50 minutes stirring every 10 minutes and flipping the sheet halfway through to encourage even baking. Once baked, let cool and dry completely. The oats will harden as they cool and dry out. 

Once the oats are cooled add your dried fruit and stir mixture to evenly incorporate. If you want to get really fancy you can add some dark chocolate chips too (I love to add when I’m giving this as a gift). 

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Store in an air tight glass container in a cool dry place. If giving as a gift, tie a cute ribbon around the neck of the jar and add a homemade tag — makes a great hostess gift! I love to enjoy it over coconut yogurt with fresh fruit – YUM! Enjoy! 

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Vegan Butternut Squash, Black Bean + Lentil Chili

September 28th, 2016 | no comments

I think Autumn has got to be my favorite season to be in the kitchen. The markets are full of hearty root vegetables and a plethora of different shaped and colored squash. I’m always inspired to make hearty and cozy recipes like an all time favorite of mine…Chili. 

Well, I had this gorgeous butternut squash laying around, and typically my go-to is roasted butternut squash or butternut squash soup but for some reason I had a calling to try something new. Low and behold, this new recipe for Butternut Squash, Black Bean and Lentil Chili that is surely one for the books. I added in smoked paprika to add some smokey sweetness to the recipe and I am IN LOVE with the end result. 

I want to warn you…my spices measurements are not exact. I am such a “cook from the heart” gal and especially when it comes to chili and soups that I really do taste along the way and adjust the flavors accordingly. I will do my best to lay out the ingredients here but I give you FULL permission to cook, taste and adjust until it is JUST right for you. 

Vegan Butternut Squash, Black Bean + Lentil Chili 

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You’ll Need:

  • 1 small butternut squash, peeled and chopped
  • 1 medium white or yellow onion, chopped
  • 1 red pepper, chopped (yellow would work too, I just found red pepper at my farmer’s market that day)
  • 2 cans organic black beans, drained rinsed
  • 1 can organic garbanzo beans, drained rinsed
  • 1 cup red lentils (any color will do), rinsed
  • 1 can organic crushed tomato
  • 1 carton of organic vegetable broth
  • 1 empty bean can filled with water 
  • 3 cloves garlic, minced
  • 2 – 3 TBSP tomato paste
  • 3 TBSP Chili Powder*
  • 1 TBSP Garlic Powder*
  • 1 TBSP Onion Powder*
  • 1 TBSP Cumin*
  • 1 TSP Smoked Paprika*
  • Pinch of Cayenne pepper (adjust to your heat liking)*
  • Himalayan Pink Salt, to taste*

*Feel free to taste and adjust spices along the way to your liking! 

To Make:

In a large put over medium heat, add 2 TBSP of olive oil and stir in chopped onions. Stir for 1 – 2 minutes, then add in the butternut squash, garlic and chopped red pepper. Add a pink of salt and stir for another 2 – 4 minutes. Once you see the butternut squash start to deepen in color (as its cooking), add in rinsed black beans, garbanzo beans and lentils and another pink of salt (layering on the flavor!). Stir for another 1 – 2 minutes and then add in tomato paste, crushed tomatoes and all of the spices (I like to mix the spices together in a separate bowl first to fully incorporate before adding to the pot).  

Once the spices have been added, add in the carton of vegetable stock and 1 bean can’s worth of water. Stir well, bring to a boil and then cover the pot, lower the heat and simmer fro 30 minutes. I stir every 10 minutes or so and adjust heat if necessary (you do not want to burn). If you see the chili getting too thick (depending on the lentils, they can soak up A LOT of water), add in a bit more water. Adjust spices to your liking and continue to stir so all of the flavors are well blended. The chili should begin to thicken up and be ready to eat after about 30 minutes (really until the squash and lentils are tender!). 

Optional: Top with fresh lime juice, sliced jalapeno or cheddar cheese (if you’d like!). When we want to add something creamy, I use 0% Fage Greek yogurt instead of sour cream and it’s perfect!

Without the toppings, this recipe is vegan, gluten-free and dairy-free! 

Let me know if you make this recipe! 

Butternut Squash, Black Bean + Lentil Chili
Vegan, Gluten-Free and Dairy-Free
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 small butternut squash, peeled and chopped
  2. 1 medium white or yellow onion, chopped
  3. 1 red pepper, chopped (yellow would work too, I just found red pepper at my farmer's market that day)
  4. 2 cans organic black beans, drained rinsed
  5. 1 can organic garbanzo beans, drained rinsed
  6. 1 cup red lentils (any color will do), rinsed
  7. 1 can organic crushed tomato
  8. 1 carton of organic vegetable broth
  9. 1 empty bean can filled with water
  10. 3 cloves garlic, minced
  11. 2 - 3 TBSP tomato paste
  12. 3 TBSP Chili Powder*
  13. 1 TBSP Garlic Powder*
  14. 1 TBSP Onion Powder*
  15. 1 TBSP Cumin*
  16. 1 TSP Smoked Paprika*
  17. Pinch of Cayenne pepper (adjust to your heat liking)*
  18. Himalayan Pink Salt, to taste*
Instructions
  1. In a large put over medium heat, add 2 TBSP of olive oil and stir in chopped onions. Stir for 1 - 2 minutes, then add in the butternut squash, garlic and chopped red pepper. Add a pink of salt and stir for another 2 - 4 minutes. Once you see the butternut squash start to deepen in color (as its cooking), add in rinsed black beans, garbanzo beans and lentils and another pink of salt (layering on the flavor!). Stir for another 1 - 2 minutes and then add in tomato paste, crushed tomatoes and all of the spices (I like to mix the spices together in a separate bowl first to fully incorporate before adding to the pot).
  2. Once the spices have been added, add in the carton of vegetable stock and 1 bean can's worth of water. Stir well, bring to a boil and then cover the pot, lower the heat and simmer fro 30 minutes. I stir every 10 minutes or so and adjust heat if necessary (you do not want to burn). If you see the chili getting too thick (depending on the lentils, they can soak up A LOT of water), add in a bit more water. Adjust spices to your liking and continue to stir so all of the flavors are well blended. The chili should begin to thicken up and be ready to eat after about 30 minutes (really until the squash and lentils are tender!).
Notes
  1. Optional: Top with fresh lime juice, sliced jalapeno or cheddar cheese (if you'd like!). When we want to add something creamy, I use 0% Fage Greek yogurt instead of sour cream and it's perfect!
  2. *Feel free to taste and adjust spices along the way to your liking!
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

Wild Blueberry Vanilla Gluten-Free Overnight Oats

September 15th, 2016 | no comments

Even though I haven’t been “back to school” in many years, every September I feel that back to school mentality. I get things in order for fall, do some cleaning and organizing, purchase a few new goodies and stock up the fridge after being ‘on-the-go’ all summer! Can you relate?

September always seems to be a busy month, doesn’t it? New projects, new routines and for lots of weekend plans. During busy months, I love to turn to quick and easy recipes that are not only delicious but keep you fueled to face the day ahead. 

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Overnight oats is a gluten-free breakfast that is packed with protein and provides the perfect blank slate for almost any flavor combination. 

One of the reasons I love Overnight Oats is because I can prepare the night before in minutes (I’ve got two servings down to less than 5 min prep), pop it in the fridge before bed and wake-up to a hassle free breakfast! I love that. 

Today I am sharing a sweet and comforting combination of wild blueberries and sweet vanilla. I plan to post more variations throughout the fall, like my Stone Fruit Overnight Oats – yum! I hope you enjoy this one! 

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Wild Blueberry Vanilla Overnight Oats

You’ll Need:

  • 2/3 cups gluten-free rolled oats
  • 1 TBSP chia seeds
  • Small dash of Himalayan Salt
  • 1 TSP Organic Cinnamon
  • 2 TBSP wild blueberries (frozen)
  • Organic Vanilla Almond Milk (to cover the mixture)

To Make:

The night before you’d like to enjoy, add the contents in the order above into a mason jar. I like to pour the almond milk until it just about covers the oat mixture (the oats will absorb some of the liquid overnight). Cover tightly and shake for 30 seconds until mixture is fully incorporated. Pop in the fridge!

The next morning, top with sliced almonds (optional) and ENJOY your hassle-free, prep-free breakfast! :)

 

Crazy Good Lemon Basil Quinoa Tuna Salad

August 9th, 2016 | no comments

 I love meals that come together quick, are packed with nutrition and don’t ever skimp on flavor. YOU. KNOW. THIS. ABOUT. ME. ;) 

So, today I am sharing with you a meal that was too good to keep to myself. A while back I shared my love of Wild Planet Foods, specifically their wild albacore tuna. If you missed it, you can read all of my thoughts on canned tuna and one of my all time favorite recipes for tuna salad, aside from the one below.

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In today’s recipe, I can’t quite figure out who is the star… the delicious fluffy (and protein-packed) quinoa, the tuna, all the fresh summer veggies and herbs or the refreshing lemon? It just all comes together so perfectly. 

This one would be great over a bed of fresh greens, on its own or to take to a summer BBQ. I mention that because a lot of people ask me how to “stay healthy socially,” I might even do a whole post about it if there’s interest. One of the ways I do that is by bringing a dish I know that I can eat and that everyone will love. Its also a great way to introduce healthier options to your friends and family. 

 Crazy Good Lemon Basil Quinoa Tuna Salad

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You’ll Need:

  • 1 cup uncooked organic quinoa
  • 1 can Wild Planet  Wild Albacore Tuna
  • 1/2 a white onion, diced
  • 1 medium carrot, chopped
  • 1 cup organic garbanzo beans
  • 1 ear of fresh corn, steamed and removed from the cob
  • 1 handful of fresh basil or parsley, finely chopped 
  • 4 TBSP Organic cold-pressed olive oil
  • 2 TBSP White Vinegar 
  • Juice of 1/2 a lemon
  • Pinch of Himalayan Salt to taste
  • Sprinkle of black pepper optional

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To Make:

Start by cooking the quinoa according to the package. I like to rinse and then add it to a pot with 2 cups water. Bring to a boil then cover, lower the heat and simmer for 20 – 30 minutes until cooked. Let completely cool. 

In a small bowl, use a fork to flake the tuna until it is very fine. 

Next, in a large mixing bowl combine cooked quinoa, flaked tuna, onion, carrot, corn, garbanzo beans and mix to incorporate with a wooden spoon. Fold in chopped herbs. 

In a small bowl, combine wet ingredients for the dressing using a wisk: olive oil, vinegar, lemon juice, salt and pepper. Adjust olive oil and vinegar to your liking. 

Slowly add the dressing to the quinoa and mix thoroughly with a wooden spoon. 

Refrigerate for 30 minutes to an hour to let all of the flavors combine. Mix before serving. IMG_1911

Quinoa Tuna Salad
A light yet hearty summer quinoa tuna salad. Great on its own or served over a fresh bed of greens.
Write a review
Print
Prep Time
30 min
Total Time
40 min
Prep Time
30 min
Total Time
40 min
Ingredients
  1. 1 cup uncooked organic quinoa
  2. 1 can Wild Planet Wild Albacore Tuna
  3. 1/2 a white onion, diced
  4. 1 medium carrot, chopped
  5. 1 cup organic garbanzo beans
  6. 1 ear of fresh corn, steamed and removed from the cob
  7. 1 handful of fresh basil or parsley, finely chopped
  8. 4 TBSP Organic cold-pressed olive oil
  9. 2 TBSP White Vinegar
  10. Juice of 1/2 a lemon
  11. Pinch of Himalayan Salt to taste
  12. Sprinkle of black pepper optional
Instructions
  1. Start by cooking the quinoa according to the package. I like to rinse and then add it to a pot with 2 cups water. Bring to a boil then cover, lower the heat and simmer for 20 - 30 minutes until cooked. Let completely cool.
  2. In a small bowl, use a fork to flake the tuna until it is very fine.
  3. Next, in a large mixing bowl combine cooked quinoa, flaked tuna, onion, carrot, corn, garbanzo beans and mix to incorporate with a wooden spoon. Fold in chopped herbs.
  4. In a small bowl, combine wet ingredients for the dressing using a wisk: olive oil, vinegar, lemon juice, salt and pepper. Adjust olive oil and vinegar to your liking.
  5. Slowly add the dressing to the quinoa and mix thoroughly with a wooden spoon.
  6. Refrigerate for 30 minutes to an hour to let all of the flavors combine. Mix before serving.
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

Summer-Style Honey Mustard Vinaigrette + Life Update

August 1st, 2016 | no comments

Hey there, 

Is it really August already? Where is this year going? It feels like the time is just FLYING by. We’re halfway through summer here in New York, I can’t believe it. Do you feel like that too?

Now that I am over the shock that it’s August, I wanted to share a recipe that I have been loving lately. In these hot and humid summer months, all I want is crisp, cool and refreshing salads. Do you feel like that too?

But before I spill on the delicious, healthy and guilt-free dressing that I can’t get enough of, let me tell you what I’ve been up to…

Most nights are spent sunset-gazing from my balcony in Brooklyn. This on is a #nofilter sunset and looks like a dream:

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Karl and I recently crossed something off of our summer bucket list and went to the Brooklyn Botanical Garden. Have you been? If not, I recommend for many reasons. We saw the end of the rose blooms in the Rose Garden and the Lily Pads were in bloom too – sooo cool(see below). It was really amazing to see, Karl and I took our time and it was just the most peaceful, zen and beautiful place! We are already planning to go back during Cherry Blossom season because I hear its spectacular. And, did you know that the BBG is FREE ADMISSION on Saturdays from 10am – 12pm entrance and ALL DAY on Tuesdays? I love that!

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And one of me from the Tropical Exhibit with a banana leaf the size of my body! ;) There is something about being around all that nature that allows you to relax, reflect and find some peace (even in a crazy city like New York!). 

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 I just LOVE summer for spending time outside, in nature, at the beach and with friends. It seems like there is always something to do here in New York City / Brooklyn and I am really grateful for that right now. 

After the Brooklyn Botanical Garden, we went to one of my ALL TIME favorite farmer’s market that they host every Saturday, year-round, here in Brooklyn, the Grand Army Plaza Greenmarket. It is one of the largest here in Brooklyn and the assortment is truly amazing…fruits and veggies galore, flowers, dairy, eggs, lavender, fresh breads, herbs, composting, clothing exchange, live music and more. I love when I can get up there and spend lots of time poking around. 

This weekend’s market haul consisted of large fresh bushels of Tuscan Kale, green leaf kale, the sweetest fresh corn, carrots, cucumbers, onions and the juiciest vine ripened cantaloupe you ever did taste. Which inspired me to make a big green salad for Karl and I.

Salads do lend themselves to a dilemma and I hear this one from clients all of the time. “Conventional salad dressings from the food store taste good but I know they aren’t good for me.” Which is true. Have you ever found yourself lurking the salad dressing aisle only to start reading the ingredients off the bottle to get lost in chemical land? Bleh! 

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I don’t believe that you need to dirty up a nice clean salad with a sugar and chemical-laden dressing, but I do LOVE a delicious dressing just like the next person and agree that it can really elevate a salad. 

I have some healthy alternatives in my RECIPE LIBRARY such as Clean Strawberry VinaigretteMiso Ginger Carrot Salad Dressing and Vegan Avocado Ranch Dressing and I am so excited to add this one today! 

Enter my… Summer-Style Honey Mustard Vinaigrette 

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 You’ll Need:

  • 1/4 cup Cold Pressed Olive Oil 
  • 2 TBSP Organic Mustard 
  • Juice of 1/2 a lemon 
  • 1 TBSP Honey (adjust based on desire sweetness)
  • 1 TSP Organic Granulated Garlic
  • 1 TSP Organic Granulated Onion
  • Pinch of Himalayan Salt to taste

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To Make:

In a mixing bowl, add ingredients according to those listed. Whisk together rigorously until fully incorporated. You have my FULL permission to taste and adjust the mustard and honey until you have your desired sweet and spicy ratio.  

Massage into salad with your hands (best for kale salads!) or tongs and incorporate well. If you have extra dressing, store in an airtight glass container in the fridge for up to a week, re-whisking when you’re ready to eat. Enjoy! 

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Let me know if you make this dressing! I’d love to hear how you liked it or adpat the recipe to make it your own. :) 
Summer-Style Honey Mustard Vinaigrette
Delicious tangy and sweet healthy honey mustard vinaigrette. Great for salads or used as a dipping sauce.
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Prep Time
2 min
Total Time
5 min
Prep Time
2 min
Total Time
5 min
Ingredients
  1. 1/4 cup Cold Pressed Olive Oil
  2. 2 TBSP Organic Mustard
  3. Juice of 1/2 a lemon
  4. 1 TBSP Honey (adjust based on desire sweetness)
  5. 1 TSP Organic Granulated Garlic
  6. 1 TSP Organic Granulated Onion
  7. Pinch of Himalayan Salt to taste
Instructions
  1. In a mixing bowl, add ingredients according to those listed. Whisk together rigorously until fully incorporated. You have my FULL permission to taste and adjust the mustard and honey until you have your desired sweet and spicy ratio.
Notes
  1. Massage into salad with your hands (best for kale salads!) or tongs and incorporate well. If you have extra dressing, store in an airtight glass container in the fridge for up to a week, re-whisking when you're ready to eat. Enjoy!
  2. More recipes, www.createyourgreatlife.com
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

What I’ve been up to… (May 2016)

May 31st, 2016 | no comments

Hi friends, 

It’s been quite some time since my last blog…a month or so? I don’t like to take those bigs gaps in between blog posts because I love sharing my life, tips and recipes with you. However, sometimes life gets busy and you just gotta go with it. Even as a coach, with the many life tips and tricks I have up my sleeve there are times when I just need to prioritize and that sometimes means letting there be some gaps (a few weeks without posting)… and not beating myself up about it. 

I wanted to share what I’ve been up to this last month. May is one of my favorite months of the year. The weather starts to warm up, we get outside and there’s always fun things in store like Cinco de Mayo, Mother’s Day and the long weekend of Memorial Day. This month was full of travel (to Vermont), a wedding and TONS in between. 

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Up at Okemo Mountain in Vermont!

As you may or may not know, twice a year I work with health-coaches-in-training as a Mentor Coach through the Institute for Integrative Nutrition, the health coaching school I attended back in 2012. It’s always an amazing experience to be able to intimately support 80 – 100 new change-makers in the health and wellness world. Though as you can imagine, this is a big chunk of time that gets added to my already full plate, which is why I’ve been a bit quiet over here on the blog. 

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These gorgeous sweet bell peppers inspired fajitas on Cinco de Mayo!

I always learn so much from these new groups of coaching students. Their passion for changing their lives and the lives of those around them is truly inspiring to me. It helps reignite my belief that we have the power to make this world a better place and I love that. Since I am a part of the community, I do get a small kickback for sharing things like a FREE SAMPLE CLASS or this GUIDE TO SPRING CLEANING but I promise you I would recommend this school even if I didn’t. I also get to give out AMAZING TUITION DISCOUNTS from time to time…so if this is something you’ve ever considered, EMAIL ME AND LET’S CONNECT so I can hook you up! :) 

Some of my favorite healthy cookbooks that are my go-tos this time of year!

Some of my favorite healthy cookbooks that are my go-tos this time of year!

I’ve seen hundreds of up-and-coming coaches transform their lives and it never gets old. It’s such a beautiful thing. So if this is at all interesting to you or appealing in any way, pretty please don’t be shy and email me over at createyourgreatlife@gmail.com. :)

Harlow girl on yet another road trip! :)

Harlow girl on yet another road trip! :)

Anyway, my Spring round of coaching this lovely group of health coaches is coming to an end this week and I look forward to another one in the Fall after a much needed “summer break.” With that commitment ending, I am lexcited to be more active on the blog as is my norm and sharing some other things that I’ve been up to like creating new clean eating recipes, summer slim down smoothies, lots of travel (always), all natural skincare (an upgrade to my Skincare 101 post) and TONS more. 

Our first beach day out on Long Island!

Our first beach day this year out on Long Island!

In the meantime, make sure you check out my RECIPE LIBRARY where you can instantly access a backlog of my favorite clean eating recipe posts or my WELLNESS TIPS LIBRARY where I share DIY Skincare and Haircare recipes, tips for staying healthy on the go and my go-to tips for eating take-out without sabotaging your diet (and much more). 

RECIPE LIBRARY HERE

WELLNESS TIPS POSTS

With the kick-off of Summer this week, make sure you check out a few of my popular travel tips posts:

Beach Day Essentials

Staying Healthy While Traveling

Avoid Seasonal FOMO

Had a blast celebrating The Newlyweds!

Had a blast celebrating The Newlyweds earlier in the month!

In the meantime, I’ve been SnapChatting up a storm my daily ins and outs, recipes, behind the scenes in my fridge, pantry, lots of puppy snaps and of course my travels, so make sure you ADD ME ON SNAPCHAT and follow along:

ADD me on SnapChat: @deelynn78

Looking forward to more posts coming in June. Feel free to TWEET ME @DEELYNN and LEAVE A COMMENT on INSTAGRAM @DEELYNN78 and let me know what you want to see!

What blog posts would you like to see more of?

Recipes, Lifestyle Posts, Wellness Tips, Coaching Business Tips, Travel Posts, Beauty, Fitness

HAPPY SUMMER + SAFE TRAVELS!

Xx, D.