Berry Stuffed Sprouted Grain French Toast Souffle with Strawberry Sauce

Need some healthy brunch ideas?  Try this delicious sprouted grain french toast using juicy local berries.  This recipe comes from the cooking class I taught last night in Chelsea: Celebrate Summer BrunchphpwGEBRcAM

Berry Stuffed Sprouted Grain French Toast Souffle with Strawberry Sauce


10- 12 pieces of sprouted grain cinnamon raisin english muffins

3 eggs

1 1/2 cups nut, rice, hemp milk

1 tsp pure vanilla extract

2 tbsp agave nectar

1 tbsp cinnamon

2 cups fresh mixed berries

Strawberry Sauce:

1 cup of strawberries

2 tbsp Agave nectar


Soak bread in egg, milk, vanilla, cinnamon and agave mixture for 1 hour or overnight. Preheat oven to 350. Lightly grease a pan or souffle dish. When the bread is soaked, spoon half the bread slices into the prepared pan. Top with about 2/3 of the mixed berries. Cover the berries with the rest of the bread then top with the last 1/3 of the berries. Bake for 25-30 minutes. Meanwhile, in a food processor, blend strawberries and agave.  Set aside and serve on top of french toast.

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Help! What Sports Drinks Should I Use? The Lowdown on Sports Drinks…

Sports drinks can be helpful for athletes who are training at a high intensity for 60 minutes or more. They can actually help you train longer. The basis of allVegaSport_72dpi_LemonLime_Group sports drinks includes sugar, sodium, potassium and water. Nowadays there are so many additions from antioxidants to protein; with the hundreds of sports drinks on the market is it sometimes difficult to know which one to choose. Ofcourse, part of the puzzle is to experiment and see what works best for YOU during training.
There are a few main things to look for when choosing a sports drink. Choose a drink that has 5-8% carbohydrates. Studies show this amount moves through your stomach and intestines fastest and won’t cause cramping or nausea. To find the percentage of carbohydrates in a drink, divide the grams of carbs per serving by milliliters of drink per serving and multiply by 100. Also look for the sodium content to be 50 to 250 mg per serving and potassium about 30 mg per serving. Sports drinks have all different blends of carbohydrate sources such as sucrose, fructose, glucose, maltodextrin (if you have a corn allergy or gluten intolerance stay clear of this sugar) and high fructose corn syrup. Shockingly Gatorade, the drink found at most triathlon aid stations, contains high fructose corn syrup. You may consider bringing your own drink to your next race so you can stay clear of this harmful toxin.

As a holistic nutrition counselor I recommened first trying those with the most natural ingredients and see how they work for you.  Clif recently came out with their new Quench drink which is made with organic evaporated cane juice, Liv Organics uses agave nectar and brown rice syrup  while Vega recently launched their new Sport drink which is uses brown rice syrup as well as an incredible  ingredient list such as kombucha, coconut oil, ginseng and yerba mate. The Vega drink is not yet in stores in the US (only Canada) but is sure to be the performance aid of choice for any health conscious athlete.

Cancer fighting breakfast

iStock_000006271232XSmallYesterday, at the union square farmers market I was intrigued by this insanely unique looking mushroom. Turns out, this beautiful mushroom also has some serious medicinal value. According to Chinese medicine, the maitake (or hen of the woods) are considered an adaptagen, which helps to balance out the body. In addition, it is believed that they have cancer fighting properties. enhance the immune system and regulate blood sugar levels. There is even maitake extract you can buy to get this powerful healing food in your body.

Here I used them in my egg muffin recipe. I love making egg muffins because they are the perfect quick, to go breakfast. You can make a big batch and continue to enjoy them all week.

Mushroom and Spring Onion Mini Egg Muffins

1 head of maitake mushrooms

Black truffle oil

1 spring onioniStock_000005837491XSmall

8 organic eggs


Preheat oven to 375. Line a pan with parchment paper and drizzle truffle oil over mushrooms. Sprinkle with salt. Cook in the oven for 8-10 minutes.

Meanwhile heat 1 tsp coconut oil in skillet over medium heat. Add chopped onion and saute until brown. Set aside.

Whisk eggs in a bowl. Add salt and pepper. Set aside

Pour vegetables into individual muffin tins

Pour egg mixture into muffin tins to about two thirds full

Bake in the oven for 25-30 minutes

Hydroponic Greens

On a recent trip to whole foods, I was delighted to find not only the usual organic, local produce but also some hydroponic greens. I stocked up on hydroponic boston lettuce and watercress (which by the way is LOADED with potassium, calcium, vitamin c and iron).  I think the last time I saw hydroponic greens was on a trip to Epcot, visiting The Land. I remember learning about the futuristic way to grow produce pesticide free and  with a perfect combination of nutrients. iStock_000000478077XSmall

So what exactly is hydroponic growing? According to “Hydroponic growing techniques are soil-less and use water to transport nutrition to the plant. Our process uses nutrient-enriched water flowing through a channel to feed our lettuce the perfect combination of nutrients required for vigorous growth. Of course water quality is key and we operate our own ground water resource that is filtered with a combination of reverse osmosis, mechanical filtration, or sterilization at several stages in the growth cycle.

We also carefully monitor our greenhouses, regulating temperature, humidity and light levels. We enhance CO2 levels and extend Winter daylight so our lettuce grows at the same optimal level year-round. Optimal nurturing at each phase of development allows us to offer the finest, best-tasting, longest-lasting lettuce in the world.”

Look for some hydroponic greens are your next trip to the market!

Turmeric Reduces Weight Gain, Suppresses Fat

Turmeric has long been associated with good health and longevity.  Its healing properties have been known for centuries in the Eest.  Now, according to new health benefits are being discovered.  Researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University (USDA HNRCA) have found another possible benefit of turmeric. The curcumin it contains appears to reduce weight gain and suppress the growth of fat tissue.  To read the full story in its entirety, click here

Not sure how to incorporate this spice in your life?  Try this easy tofu scramble. It makes for a diverse breakfast option!

Tofu Scramble

Prep Time: 5 minutes
Cooking Time: 20 minutes
Yields: 2 servings
   1 block firm tofu
2 to 3 teaspoon olive oil
½ teaspoon tamari soy sauce
1/8 teaspoon turmeric
1 red onion, chopped
½ red bell pepper, chopped
1/8 teaspoon paprika
1 tablespoon umeboshi vinegar
Dash of black pepper
  1. Press tofu to remove excess water and crumble into small pieces.
  2. Heat oil in a frying pan.
  3. Add tofu, tamari and turmeric.
  4. Sauté for 5 minutes.
  5. Add onion, red pepper, paprika, umeboshi vinegar and black pepper.
  6. Cook for 5 more minutes or until mixture thoroughly heated.

Endurance Sports Examiner: What exactly are the best workout snacks?

Endurance Sports Examiner: What exactly are the best workout snacks?

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Boosting Metabolism Recipe: Seared Salmon with Orange Glaze + Sauteed Greens

The past couple of months have been pretty hectic with work and preparing for my sisters wedding. Now that her wedding came and went:( its time to fully get back into my regular routine. So one of things that I have put back on my to-do list is to visit the Union Square Farmers Market every Monday to purchase my produce for the week. I was delighted to go yesterday and find a bounty of delicious looking fresh, local foods. Here’s what I stocked up on: gala apples, swiss chard, asparagus, tatsoi (similar in taste to bok choy), mixed greens, radishes, spring onions, green garlic and shitake mushrooms.


I put together this quick, easy meal that is perfect to rev of your metabolism with the omega 3’s, citrus, garlic, selenium (shitake mushrooms), coconut oil and greens…

Seared Salmon with Orange Glaze

4 6-ounces of wild salmon fillets (best choice is Alaskan)

1 tbsp coconut oil

1/4 cup tamari

1/3 cup freshly squeezed orange juice

1/4 cup maple syrup

3 tbsp rice wine vinegar

1/2 tsp ginger, minced


Mix tamari, orange juice, maple syrup, rice wine vinegar and ginger together. Pour the marinade over the fillets, and turn to coat. Cover and marinate for at least 30 minutes.

Preheat oven to 400°F.

Remove the salmon from the marinade, reserving the marinade, and season both sides with salt and pepper. Heat the coconut oil in a large nonstick skillet over high heat for 1 minute on each side. You should hear a sizzle. Remove fillets from the heat and transfer to a glass baking dish and bake for 10 minutes. Remove them from the oven.

Meanwhile, pour the reserved marinade into the skillet and simmer for 2 to 3 minutes, until thick and syrupy. Remove the salmon from the oven, drizzle the with the remaining glaze and serve.

Sauteed Greens + Shitakes

1 tsp coconut oil

1 green garlic, chopped

2 spring onion, chopped

1 cup of chopped shitake mushrooms

3 cups of swiss chard, cut into 2 inch pieces

3 cups of tatsoi

1 tbsp tamari


Combine the coconut oil, onion and garlic in a large skillet over warm over medium heat. When the garlic begins to color add the chard, tatsoi and shitake mushrooms. Cover for 3 minutes, then stir until tender.

Want to find out more about boosting your metabolism? Join me in my Healthy Living teleclass series Wednesday, May 20th, 7pm EST. For more information click here