Food & Drink
Fig, Walnut, and Goat Cheese Tartine

SweatTheStyle_CattyBoomBatty_FigTartineA seasonal sweet and savory tartine makes a great snack or side for a salad. This one in particular has a combination of flavors and textures that will automatically question whether you should feel guilty about eating this. Chef Catty Boom Batty specializes in tartines and after a trip to the farmers market she decided to make some with figs, which are in season. Figs are part of the mulberry family and have a wealth of nutrition like fiber, magnesium, vitamin B, potassium, and more. They’re sweet, have a soft consistency, and lots of seeds that provide a little crunch. Then of course there’s bread and cheese used to make this tartine, but if you source the best quality of both it will only be delicious, nutritious, and satisfying.

All the ingredients, besides the cheese, are from the farmers market. The more you expose yourself to the best quality ingredients, the less you will crave the artificial stuff, which will eventually lead you to making healthier choices for taste rather than for a diet. This is an easy to assemble dish that will impress even the most sophisticated foodie!

1ea Country Loaf, sliced ½”- ¾” sliced, 6 pieces cut in half on a bias
1ea Humboldt Fog Cheese, mini cut into 12 1oz pieces
12 ea Mission Figs, ripe cut into ½
½ T Thyme, picked
24 Walnuts halves, toasted
2T Italian Parsley Leaves, chopped
¼ c + 1T Extra Virgin Olive Oil
Kosher Salt or Fleur de Sal
Freshly Ground Pepper

Preheat the oven to 375°F. Place the sliced bread onto a baking tray. Drizzle or brush the oil onto each piece. Toast in the oven for about 12-15 minutes or until golden brown. Remove and cool.

Season the halved figs with salt, pepper and thyme. Place a medium cast iron over medium-high heat and coat with 1T oil. Put the figs cut side down onto the cast iron. Sear for about 30 seconds or until golden brown. Remove and cool, then cut in half.

On each piece of toasted bread, place the cheese, 4 pieces of figs, and 2 walnut halves on top. Season with a pinch of salt and pepper, and garnish with chopped parsley.

SweatTheStyle_CattyBoomBatty_FigTartine-4 Recipe by: Catty Boom Batty

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Food & Drink
Gluten-Free Zucchini Walnut Bread

SweatTheStyle_Zucchini Bread_ingredients The all-star gluten-free seed in this recipe is buckwheat (buckwheat is a seed!) and is loaded with anti-inflammatory vitamins and minerals, easily digestible proteins and fiber for a healthy heart and intestines. The addition of the zucchini boosts your daily recommended intake of vegetables while the walnuts and flax provide a nutty crunch while bursting with omega-3 fatty acids necessary for healthy skin and brain. Going gluten-free doesn’t always mean compromising taste. This bread is a prime example! Top with your favorites like almond butter, mashed avocado or coconut oil and prepare to be deliciously amazed.
Buckwheat flour: 2 cups
Baking powder: 2 tsp
Baking soda: ½ tsp
Eggs: 2 Whole, free range
Zucchini: 1 ¼ cup, grated
Almond milk: 1 cup
Flaxseeds: ½ cup
Walnuts: ½ cup, crushed
Black pepper: 1 tsp
Himalayan pink salt: 1 ½ tsp
Mixed dried mixed herbs: 1 tsp
Sesame seeds, poppy seeds (topping)

Preheat oven to 350*C. In a mixing bowl, combine flour, powder, soda, pepper and salt. In a separate bowl, combine eggs, almond milk and zucchini. Beat well. Combine wet ingredients with dry ingredients. Fold in the walnuts and flaxseeds. Pour mixture into a bread pan and top with sesame seeds and poppy seeds. Bake for 40 minutes. Cool bread on a cooling rack for 30 minutes before serving.

By: Beata Rydyger BSc RHN, She Lives Clean

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Food & Drink

SweatTheStyle_Pomogranite_2 Pomegranates are fall’s super fruit. They are brim with soluble and insoluble fibers, immune-boosting antioxidants like vitamin C and polyphenols that are responsible for a healthy heart and vibrant, youthful skin.
SweatTheStyle_Pomogranite_SlicedSnack on pomegranate arils straight from the flesh or use as a garnish on top of salads, bowls, and yogurt. During a workout you can add a scoop of pomegranate arils to your water for a natural vitamin and electrolyte boost.

By: Beata Rydyger BSc RHN, She Lives Clean

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Food & Drink
All American Apple Slices

SweatTheStyle_AmericanAppleSlices_1A vegan gluten free version of an All American Apple Pie a la mode.
Apples: 8 Cored and chopped
Cinnamon: 1 Tbsp
Lemon: 1/2 Juiced
Honey: 2 Tbsp

Preheat oven to 375 degrees. Toss the chopped apples with the cinnamon, lemon juice, and honey and place in an oven proof dish. Bake apples, stirring occasionally, for around 30 minutes until soft and juicy. Serve for dessert with coconut ice cream and garnish with walnuts.


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Food & Drink
Blueberry And Feta Toasted Walnut Salad

SweatTheStyle_BlueBerryAruglaSalad Ingredients:
Walnuts: 1/4 Cup
Blueberries: 1 Pint
Feta Cheese: 1/4 Cup, crumbled
Arugula: 1 Ounce
Olive Oil: To taste
Balsamic Vinegar: To taste
Red Onion: Small handful, thinly sliced

Heat skillet over medium high heat. Add walnuts to the hot, dry pan and cook while stirring frequently until walnuts starts to brown and smell toasted, about 5 minutes. Set aside.
Add arugula, red onion slices, blueberries, feta cheese, and toasted walnuts in a bowl. Mix two parts olive oil to one part balsamic vinegar, mix, and drizzle lightly over salad. It’s better to add less dressing than too much. Mix salad and serve.

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