Great NYC Cafe

One of my favorite things to do is to visit new healthy cafes and markets, whether it is in New York City or any place I am visiting.  I get so excited to see the amazing foods being offered and the fact that the healthy living trend keeps growing.  So on Friday I finally went to FreeFoodsNYC on w 45th Street (they also have another location on e. 52nd), a contemporary organic cafe catering towards the weekday lunch crowd. The food was incredible!  They have raw, vegan, gluten free and seasonally organic cuisine, what more could you ask for!  Offering not only the traditional soup, salads and sandwiches but also a market table highlighting weekly special dishes such as Miso Grilled Tuna over Coconut Risotto Cake and Raw Lasagna (Matthew Kenney from Pure Food and Wine is a business partner).  Check out their full menu on the website or better yet just hop on over to the cafe.  

Winning Brunch

Go Eagles! What a great day to be from Philadelphia. I can hardly wait for the game next weekend! To accompany the game I decided to make a delicious healthy brunch – a Green Goddess Smoothie, Individual Egg Cups and French Toast Sticks. I was glad to see that it wasn’t just me that enjoyed these dishes but ALSO the male guests watching football:) They were the perfect finger foods for a victorious day!

On The Go Egg Cups

Ingredients:

8 Eggs

2 Organic Chicken Sausages Chopped

1/2 Cup Chopped Scallions

1 Cup Chopped Mushrooms

1 Cup Chopped Asparagus

1 Cup Vegan Cheese

Salt and Pepper to taste

Directions:

1. Preheat Oven to 375

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

3. Pour vegetables and sausage into individual muffin tins

4. Pour egg mixture into muffin tins to about two thirds full

5. Bake in the oven for 25-30 minutes

French Toast Sticks

Ingredients:

6 Slices of Sprouted Grain Bread, Cut into 1″ Slices

4 Eggs

1/2 Cup of Rice Milk

2 tbsp Cinnamon

1 tbsp Vanilla

1 tbsp Agave Nectar

Directions:

1. In a bowl, whisk eggs, rice milk, cinnamon, vanilla and agave

2. Soak slices of bread in egg mixture and set aside.

3. Heat a non-stick skillet or griddle over medium heat with olive oil spray.  Cook French toast in batches until browned on both sides, 3 to 5 minutes per side. 

4. Serve immediately with Organic Maple Syrup