Abby Phon

Holistic Health and Wellness Coach

Blog

Strawberry & Cream Truffles (Vegan & GF)

Posted on April 16, 2015

I made these for the first time when my parents were visiting from New Jersey. It was Valentine's Day so a treat was in order! They were a big hit! (and I mean that both figuritvely AND literally since I made them on the big side... They were cut in half but the other halves were soon demolished anyway) Make them whatever size you like! :)

 

Ingredients:
For the filling:

  • 1 cup coconut butter
  • 1 cup sliced organic strawberries
  • 2 tbsp organic maple syrup

 For the chocolate:

  • 1 cup dark chocolate chips
  • 3 tbsp almond milk

 Directions:

Strawberries and Cream (Vegan)

Posted on April 16, 2015
Strawberries are an oft-overlooked superfood! They are packed with antioxidants, and their anthocyanins and quercetin can protect against heart disease, strokes and other inflammatory diseases. Plus, strawberries promote weight loss, balance blood sugar and even support healthy skin and nails! 

I'll be honest, I eat MOST of my strawberries just plain and fresh. They are SO good! Some other ideas:
 

  • Throw them in your oatmeal (check out my spring superfood oatmeal above!)
  • Add them to your granola
  • Put them in your smoothies
  • Toss them in your salads
  • And of course, there's dessert!

Here's one of my favorite ways to enjoy strawberries!

Hope you enjoy!

Strawberries and Cream

Veggie Soup (Vegan & GF)

Posted on March 17, 2015

INGREDIENTS:

  • 4 tablespoons coconut oil
  • 2 chopped leeks, white part only
  • 2 garlic cloves, minced
  • 2 cups baby carrots, peeled and chopped into rounds
  • 2 peeled and diced red potatoes
  • 1 peeled and diced sweet potato
  • 1 yellow onion, chopped
  • 2 cups frozen green beans (chopped 1")
  • 2 cups celery, chopped
  • 2 zucchini
  • 1 quart low-sodium vegetable stock
  • 6 cups water
  • ¾ teaspoon freshly ground black pepper
  • 1½ teaspoon pink salt
  • ¼ cup packed, chopped fresh parsley leaves
  • 1 tbsp chopped fresh thyme
  • 2 bay leaf

DIRECTIONS:

Green Pina Colada Smoothie

Posted on March 16, 2015

Ingredients:

  • 1 cup packed kale (3 stems)
  • 1 cup fresh pineapple
  • 2 cups coconut milk (or 1 cup water, 1 cup milk of choice & add 2 tbsp raw shredded coconut)
  • 1 cup ice
  • 1 tbsp coconut oil
  • ½ frozen banana (or 1 small banana, or more if you want it sweeter)
  • 1 tbsp chia seeds

Directions:

  1. In a Vitamix, combine ingredients
  2. Blend
  3. Enjoy!

Green Creamsicle

Posted on March 16, 2015

Ingredients:

  • 1 packed cup kale, chopped
  • 1 whole orange, peeled and chopped
  • ¼ cup water
  • 1 scoop protein powder, preferably vanilla flavor
  • 1 ½ cup ice cubes
  • Big splash of OJ if orange is on the dry side
  • Optional: 1 tbsp chia seeds, 1 tbsp flax, ¼ of an avocado

Directions:

  1. In a Vitamix, combine kale, orange, water and puree on high speed
  2. Blend in protein powder, then ice cubes
  3. Serve in a pretty glass
  4. Enjoy!

Grass-Fed Beef & Chocolate Beer Stew (Gluten Free)

Posted on March 16, 2015

Total Time: 2 hours
Serves: 6-8

 

INGREDIENTS:

  • 2 pounds grass fed beef stewmeat
  • 1 large onion, diced
  • 2 sweet potatoes, cubed
  • 3 carrots, diced
  • 3 celery stalks, diced
  • ½ cup crushed tomatoes
  • 14 ounces Samuel Smith’s Organic Chocolate Stout (or any dark beer)
  • ¼ cup Bob’s Red Mill All-Purpose Gluten Free Flour
  • 1 quart vegetable broth
  • 1 big bunch fresh thyme, chopped (1-2 tablespoons)
  • 1 tablespoon dry rosemary
  • 2 tablespoons Earth Balance buttery spread
  • 2-3 tablespoons olive oil
  • 2 bay leaves
  • 1-2 teaspoons ground black pepper
  • 1-2 teaspoons sea salt

DIRECTIONS:

Not-so-Thin Mint Cookies

Posted on March 12, 2015

In celebration of my birthday (because I LOVE chocolate!) and St. Patrick's Day (although these are not green, they sure are minty!) here is my version of the cookies I used to sell door-to-door growing up (in the green box!). Thanks to my sister Cindy for the inspiration!
Adapted from Babycakes Covers the Classics
xo
Abby

INGREDIENTS:

Roasted Creamy Cauliflower & Truffle Soup (V & GF)

Posted on March 6, 2015

I was working on my Winter Soup Series and got  so carried away that I ended up with one more, after I put together the recipes. I JUST made this tonight (it's actually a rainy day here in LA!) and it was incredible. So creamy, decadent and yummy! REALLY hard to believe it's vegan! This soup is great without cashews (if you want a nut free soup or don't have cashews!) and truffle oil BUT... I have to tell you (because I made it BOTH ways!), this soup is EXCEPTIONAL using both! My NEW FAVORITE soup! Also, using the Vitamix to blend it up (versus an Immersion blender) REALLY made it light and airy. SOOOO yummy! I plan to serve it to guests the next time I have people over for dinner! It's THAT good! :)

Hope you enjoy!
xo
Abby

Mushroom Barley Soup

Posted on February 24, 2015

I grew up in the NJ and NY where the kosher delis had amazing chicken soup and also incredible mushroom barley soup!

I happen to really love mushrooms so I wanted my mushroom barley soup to have a strong shroom flavor. I really think the mushroom stock AND the dried porcinis give this soup a rich flavor. Although I used a vegetarian mushroom stock, I’m sure just a plain veggie stock would work too. The result: a super satisfying, warming and hearty soup!

INGREDIENTS:

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