Search Results for: thin mint

Thin Mint Smoothie

June 9, 2015 by The Sunny Side Up Recipes Leave a Comment

Now that summer has officially begun and it’s starting to warm up, it’s all about the smoothies! This smoothie is based on one of my favorite ice cream flavors, mint chocolate chip, but I’ve made a totally guilt-free version for you to enjoy for a refreshing summer treat.

This one is totally vegan (don’t let that scare you!) with over 25 grams of protein. Most importantly, it really does taste like the real thing! YUM!

First, chop up fresh mint with stems removed (substitute 1 tsp peppermint extract if you don’t have any on hand)

Add to your blender along with unsweetened almond milk, protein powder, and spinach. I used a NutriBullet, which gives it a thick, creamy consistency that makes it feel extra decadent.

Throw in your favorite glass with a sprinkle of cacao nibs or mint for garnish, relax, and enjoy! Wishing you and your loved ones a beautiful Memorial Day outside in this beautiful sunshine!

Thin Mint Smoothie

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Prep time

5 mins

Cook time

1 min

Total time

6 mins

Serves: 1

Ingredients

1 serving vanilla protein powder (Note: Try to use one on the sweeter side since this recipe doesn't use added sweetener)
½ cup unsweetened almond milk
1 cup ice
½ cup mint, finely chopped
½ banana
2 generous handfuls of spinach
2 tbs cacao nibs

Instructions

Add ingredients to a blender and blend until smooth. Enjoy!

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Quinoa Salad with Pomegranate, Feta & Mint

July 29, 2016 by The Sunny Side Up Recipes Leave a Comment

I hope that everyone is enjoying summer as much as we have these past few months! There’s nothing better than long days at the beach–not to mention the amazing summer produce out there right now!

I don’t know about you, but when it’s so gorgeous outside the last thing I want to be doing is staying inside in the kitchen cooking hot meals (as much as I love cooking!). This recipe is just the ticket, and it’s the perfect unexpected, colorful, and a quick side for the last of your picnics and barbecues this season. Enjoy!

Quinoa Salad with Pomegranate, Feta & Mint

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Ingredients

1 cup quinoa
2 cups water
1 cup pomegranate seeds
1 large English cucumber, diced thinly
5 tbs mint, finely chopped
½ cup feta cheese, crumbled
Juice of one lemon
3 tbs olive oil
¼ tsp salt
¼ tsp freshly ground pepper
Edible flowers (as desired)

Instructions

Bring 2 cups of water to a boil and add quinoa. Turn off heat and let sit for 15 minutes, stirring occasionally. When fully cooked, fluff with a fork and set aside to cool.
Add all ingredients in a large bowl and lightly toss.

Strawberry, Mint, and Goat Cheese Salad

October 8, 2015 by The Sunny Side Up Recipes Leave a Comment

Lately I’ve been on a huge goat cheese kick. The soft, buttery texture is so versatile (recipe for my favorite beet and goat cheese appetizer coming soon!) and it’s so effortlessly classic and elegant. Since strawberries are turning out of season as we transition into fall, I thought I’d share one of my absolute favorite salad recipes to help you guys take advantage of this wonderful end-of-summer produce! This dish is great as a side or makes for an amazing quick office lunch with some chicken or salmon thrown in.

Strawberry, Mint, and Goat Cheese Salad

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Recipe type: Salad

Ingredients

5 cups of spinach
1 cup fresh strawberries, sliced
¼ cup sliced almonds
2 tbs freshly chopped mint
3 oz soft goat cheese
¼ cup balsamic vinegar
2 tsp honey
1 tbs chopped garlic
½ tsp salt
½ tsp freshly ground black pepper
¾ cup olive oil

Instructions

For the salad: Gently toss spinach, strawberries, almonds, and mint in a large bowl. Crumble goat cheese over salad, and pour over balsamic vinaigrette to taste. Serve within 1-2 hours of preparation.
For the dressing: Whisk all ingredients except for olive oil together in a small bowl until salt is dissolved. Slowly pour olive oil until fully combined.

10 Recipes to Make Before Summer Ends

August 12, 2016 by The Sunny Side Up Recipes Leave a Comment

I can’t believe summer is coming to an end already! Here are my top 10 recipes to help you savor those last bits of summer–and the amazing fresh produce that comes with it. Happy cooking!

Summer Corn Salad

Peach, Avocado, and Heirloom Tomato Salad

Grapefruit and Avocado Salad

Zucchini Ribbon Salad

Bruschetta Bar

Quinoa Salad with Feta

Kale and Mango Salad

Thin Mint Smoothie

Acai Smoothie Bowl

Lemon Yogurt Cake:

Top Recipes of 2015

January 22, 2016 by The Sunny Side Up Recipes Leave a Comment

Happy New Year! As we start of 2016, I want to encourage those of you with New Year’s resolutions to actually reconsider them. While the new year is a great incentive to start that healthy diet, try to think of it as a lifestyle change—measured by small, gradual changes—rather than a sudden change or diet. Some ideas? Instead of a new diet, try adding leafy greens to at least one meal a day or upping your consumption of fiber and healthy fats (think avocado, a handful of nuts, healthy oils, etc.). The goal is to feel nourished and not deprived!

Here are links to my top 5 recipes from 2015 that will help you to refocus with nutrient-dense foods as you go into the year:

Angel Hair Shrimp Scampi

Zucchini Ribbon Salad

Kale and Mango Salad

Brown Sugar Honey Marinated Salmon with Pineapple Quinoa

Thin Mint Smoothie

Stress and Immune Protection

November 17, 2015 by The Sunny Side Up Recipes Leave a Comment

Stress: we all experience it. Whether it’s the daily grind of a 9 to 5 job, finals week, or balancing family obligations, stress is an inevitable part of life, but it always seems to become exaggerated during the holiday season. Living in such a high-performing city like DC, chronic stress seems to be everywhere. But have you ever considered how it might be affecting your immediate health?

Stress causes our cortisol levels to spike, which can lead to a reduced immune and digestive function and imbalanced hormone levels. Cortisol also can cause cravings—particularly for carbs and sweet foods in women—which can throw our bodies further out of balance.

Here are my top 10 foods to help calm the body and combat stress. I’ve been trying to do a better job of integrating these into my diet and invite you to do the same! In particular, substituting these with caffeine and refined sugar for steadier blood sugar levels have made such a positive difference.

Blueberries and Oranges: These are super high in vitamin C, which can be helpful in combating stress. I love to snack on them throughout the morning or once I start crashing in the afternoon, rather than hitting the snack cart at work. Try my shrimp tacos with blueberry avocado salsa.

Avocado: Avocados contain more folate than any other fruit. They also contain healthy fats, which will help to keep blood sugar levels from spiking. I absolutely love it in the morning with my avocado toast upgrade.

Chocolate: Isn’t this the best one? Unfortunately this isn’t a free pass to start eating through all of that leftover Halloween candy, but in moderation dark chocolate (more than 75% cacao) does have mood-boosting properties. Make yourself a treat with my thin mint smoothie.

Oats: This complex carbohydrate is great because it contains a great deal of soluble fiber, which will keep you feeling calm, and triggers serotonin production. All complex carbs are known to boost serotonin levels, but for starters, try out my delicious nourishing oatmeal.

Leafy greens: Magnesium deficiencies can cause headaches and fatigue, exacerbating the effects of stress. Leafy greens are full of magnesium and can therefore keep some of those stress symptoms at bay—try my strawberry, mint, and goat cheese spinach salad or my very favorite kale and mango salad.

Walnuts: High in omega-3 fatty acids, walnuts are proven brain-boosters and help to prevent memory loss. Feeling adventurous? Try my walnut-based vegan tacos.

Garlic: Garlic has powerful antioxidants and contains allicin, which can help boost your immune system as it caves due to stress. Try my angel hair shrimp scampi and add some homemade garlic bread and a glass of wine for good measure J

Chamomile: Calms nerves and promotes sleep. I always have some hot chamomile lavender tea before bed and it is so soothing!

Green Tea: A great substitution for your morning latte—which will feel great for an hour or two but will probably make you crash by the afternoon—green tea has brain-boosting elements that will enhance mental performance. My favorite flavor is pomegranate green tea.

Salmon with Couscous

May 7, 2017 by The Sunny Side Up Recipes Leave a Comment

This is the perfect light, summer dish when you want to cook something healthy for dinner but don’t want to be spend too much time in the kitchen!

First, I used this simple baked citrus salmon recipe and added in some cherry tomatoes sprinkled with olive oil and thyme to roast them and draw out their flavor. For sides, I included couscous and a homemade tzatziki dip, which really makes the dish. You can use really any brand of couscous you like– to be honest I just used a boxed kind from Near East–but I make it extra flavorful by adding a touch of white wine at the end.

For the tzatziki, I used Greek yogurt, cucumber, and lots of lemon juice and fresh herbs (see my recipe below). It’s traditionally made with plain yogurt and/or sour cream, but I find that Greek yogurt has just the right amount of thickness and tanginess (plus, it’s healthier!). Serve with a fresh mint garnish, and enjoy!

Amy's (Healthier) Tzatziki Dip

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Recipe type: Side

Cuisine: Mediterranean

Ingredients

2 cloves garlic, finely chopped
1 medium cucumber, finely diced
1 cup Fage 2% yogurt
2 tablespoons lemon juice
1 tablespoon flavorful extra virgin olive oil
3 tablespoons fresh dill, finely chopped
3 tablespoons fresh mint, finely chopped
1 tablespoons fresh parsley, finely chopped
Salt and pepper to taste

Instructions

Toss all ingredients together. Let sit in the refrigerator for 2 hours for flavors to blend.

Santa Monica Farmer’s Market

October 19, 2016 by The Sunny Side Up Recipes Leave a Comment

If you’re in the LA area, the Santa Monica Farmer’s Market is a definite must! It has the best variety of any market I’ve been to and is also one of the most beautiful, just overlooking the ocean in downtown Santa Monica. Here are my favorite produce items to store up on this fall!

Strawberries: These are at the end of the season in California, but you can still get them from my favorite vendor, Harry’s Berries. Their strawberries are literally better than candy–so good that there’s always a line right when the market opens. Make sure you get there right at 8:30 to get your share and try the gaviota ones if you can.
Dates: Dates are so versatile and a great alternative if you’re looking for a natural sugar substitute. I love to soak them and use them in baked goods, or have them as a snack if I’m looking for something really sweet. Try the honey dates from Dates by Davall!
Fresh Herbs: Using fresh herbs adds amazing flavor and color to any recipe, so I always make sure we have basil, mint, and cilantro in the house to add to salads and dishes throughout the week. To keep them fresh, place them in the fridge in a ziplock bag with a moist paper towel, and they’ll last all week!
Florals: If you know me well, you’ll know that I am slightly obsessed with flowers and always have some in the house 🙂 Look out for deals at the end of the market (around 1:00 pm) and mix in some lavender for a fresh touch.
Leafy Greens: Need more greens in your diet? I like to experiment with new ones and rotate them every few weeks, like bok choy and rainbow chard. Sautee with a little olive oil and garlic, and you’re good to go!
Local Honey: Did you know that regularly consuming local, unprocessed honey can help to relieve allergy symptoms? Try some of the orange blossom variety from any local vendor and add to chamomile or green tea as a coffee substitute.

Peach Panzanella Salad

August 18, 2016 by The Sunny Side Up Recipes Leave a Comment

I am so excited to share my very favorite recipe of the summer so far!

Inspired by the bruschetta we made earlier this month, I made this panzanella salad last week using the leftover produce we had in the house and it was a huge hit! I love the contrast of these colorful tomatoes with sweet peaches and the crunch of these delicious homemade ciabatta croutons on top (not pictured above). This is definitely a winner!

Peach Panzanella Salad

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Prep time

20 mins

Cook time

3 mins

Total time

23 mins

Ingredients

½ red onion, thinly diced
1 cucumber, diced
1 lb cherry tomatoes (preferably in an assortment of colors), diced
1 lb fresh peaches, diced
¼ cup basil, finely chopped
¼ cup mint, finely chopped
1 ball buratta cheese
½ loaf ciabatta bread (preferably stale)
7 tbs olive oil
3 tbs oregano
Juice of ½ lemon
Salt and pepper to taste

Instructions

Preheat broiler. Tear bread into small, bite-sized pieces and place on a lined baking sheet. Toss with 3 tbs olive oil, oregano, and salt and pepper to taste. Toast lightly in oven for 2-3 minutes or until golden brown, and set aside.
In a large bowl, lightly toss peach, cucumber, red onion, tomatoes, basil, and mint in a large bowl. Sprinkle with remaining 4 tbs olive oil, lemon juice, and salt and pepper. to taste. Serve, garnishing with toasted ciabatta croutons and bite-sized pieces of buratta.

Crockpot BBQ Pulled Chicken

June 27, 2016 by The Sunny Side Up Recipes Leave a Comment

There’s nothing more quintessentially American than a good BBQ dish. In preparation for the Fourth of July next Monday, I’m sharing one of the quickest, simplest BBQ recipes out there. It doesn’t require a grill or any crazy marinade times, and you can literally cook it overnight so that it’s ready for you when you wake up. As my one of my favorite chefs, Ina Garten, always says, how easy is that?

The steps are so easy. First, add two pounds of boneless, skinless chicken breast to your slow cooker, pouring over about 12 oz. of your favorite BBQ sauce (I use Sweet Baby Ray’s), 1/4 cup brown sugar, 1/4 white vinegar, and 1/2 teaspoon garlic powder. Make sure all ingredients are evenly distributed and cover on high heat for 4 hours.

After a while, you’ll see that the natural juices in the chicken will create a more watered down sauce. Let sit for another 2 hours until this thickens and is completely absorbed.

After 4-6 hours, remove chicken from crockpot and shred into pieces. You may need to mix in some additional sauce for extra flavor as desired…

Finally, serve on a brioche bun with the side of your choice and enjoy! This recipe keeps especially well in the fridge and I think it actually gets better overnight.

Finally, in case you need some inspiration, try serving with these baked sweet potato fries:

Or this strawberry, mint, and goat cheese salad: