Abby Phon

Holistic Health and Wellness Coach

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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:

Decadent Vegan Hot Chocolate

Posted on February 22, 2015

For all my friends and family freezing their tushies off in the Northeast, this decadent, delicious, rich & luxurious vegan hot chocolate is for you! (Stay tuned for my Winter Soup Series coming soon!)

I have to say I do love my other (vegan) hot coco recipe. Both are super easy and WAY healthier than the alternatives. BUT that one is more like the Swiss Miss version. THIS one is like the decadent Ghiradelli (at City Bakery in NYC) version! SO yummy! 

It's rich, thick, chocolatey, sinfully yummy, sweetened only with natural sugar and protein packed! It's got essential nutrients and can actually increase serotonin levels, great for boosting your mood! So good, and so good for you!

My hubby was lucky I let him have a sip. Making him his own mug tonight! Cheers!

VEGAN HOT CHOCOLATE
Serves: 1

INGREDIENTS:

Chocolate Cupcakes with Chocolate Frosting (dairy/gluten free & paleo)

Posted on February 9, 2015

CUPCAKES

INGREDIENTS:

  • ¼ cup coconut flour
  • ¼ cup organic cacao powder
  • ¼ tsp pink Himalayan salt
  • ¼ tsp baking soda
  • 4 large organic cage-free eggs (you can try egg replacer to make it vegan, let me know if it works!)
  • ¼ cup organic coconut oil
  • ⅓ cup raw local honey


DIRECTIONS:

  1. Pulse together dry ingredients in a food processor
  2. Pulse in wet ingredients
  3. Line a muffin pan with cupcake liners and scoop ¼ cup into each
  4. Bake at 350° for 15-18 minutes
  5. Cool and frost (see below)

 

FROSTING

INGREDIENTS:

  • 1 cup chopped chocolate (leftover bars, chopped up or chocolate chips)
  • ½ cup organic coconut oil
  • 2 tbsp raw local honey
  • 1 tbsp vanilla extract
  • Pinch pink Himalayan salt

DIRECTIONS:

Protein-Packed Skin Supporting Gummy Snacks

Posted on January 8, 2015

As I mentioned in my last post on bone broths, gelatin & collagen are super healthy for your skin, joints, hair and nails, and also supports your digestive system! These gummies are also packed with protein, making them a great (healthy) snack for my little girl, or anyone following a Paleo diet!

INGREDIENTS:

DIRECTIONS:

Basic Bone Broth

Posted on January 7, 2015



As I just posted about in my newsletter, I got super duper sick (first time in over 6 years) and it also happened to be the sickest I have been in my entire life. Coincidentally, my acupuncturist had just finished telling me about the health benefits of bone broths, and how good they were for supporting the immune system!

So, I made my very own bone broth for the first time. It was by far the easiest thing I have EVER made. And it tasted SO good! It's also amazingly good for you (which is why I made it in the first place). 

Chicken soup has long been known as the "Jewish Penicillin," and with good reason! 

Bone broth is... 

Vegan Hot Chocolate

Posted on December 21, 2014

On a cold winter night, there is nothing better than a warm, smokin' mug of hot cocoa.  It's so easy to make yourself and so much healthier for you than that packet stuff in the box or that loaded sugar powder out of a can.

Here are the 3 versions I made. Yes. I made ALL 3 in one night. Why not? Life's short. Live it ... with chocolate! :)

Vegan Hot Chocolate

  • 1 ¼ cup unsweetened almond milk or coconut milk (or rice/hemp milk)
  • 1 tablespoon unsweetened cocoa powder 
  • 2 teaspoons agave 
  • 1 teaspoon vanilla

Vegan PEPPERMINT Hot Chocolate

  • 1 ¼ cup unsweetened almond milk or coconut milk (or rice/hemp milk)
  • 1 tablespoon unsweetened cocoa powder 
  • 2 teaspoons agave 
  • 1 teaspoon vanilla
  • ⅛ teaspoon peppermint oil

Vegan MEXICAN Hot Chocolate

Chocolate Cherry Avocado Mousse

Posted on December 19, 2014

INGREDIENTS:

  • 1 ripe avocado (pitted)
  • 1 1/3 cup frozen cherries
  • 2 Tbsp raw organic cacao powder
  • 2 Tbsp organic maple syrup
  • 3 Tbsp organic almond milk (unsweetened)
  • pinch Himalayan sea salt
  • splash of organic vanilla extract 
DIRECTIONS:
  1. Put all the ingredients in a Vitamix or blender
  2. Blend
  3. ENJOY!

*Note: For a more rich mousse use more avocado, for a lighter one use more cherries. The recipe is very flexible!

To top it off, try my coconut whipped cream recipe here!

Pomegranate & Sage Quinoa Salad

Posted on December 1, 2014

INGREDIENTS:

  • 1 cup quinoa
  • 2 cups water
  • 1 sweet onion, diced
  • 1 tbsp coconut oil
  • 3-4 sage leaves, finely chopped
  • 1 clove garlic, minced
  • 2 big handfuls baby arugula, kale or spinach
  • ¼ cup dried goji berries (optional)
  • ¼ cup pomegranate seeds
  • ¼ cup toasted, unsalted pepitas
  • Sea salt and pepper to taste

Lemon Dijon Dressing:

Candied Nuts

Posted on December 1, 2014

INGREDIENTS:

  • 2 cups of almonds (or any nut you like)
  • 1 tablespoon of coconut oil
  • 2 tablespoons of maple syrup (or honey)
  • ½ teaspoon of sea salt
  • ½ teaspoon vanilla
  • 1 teaspoon cinnamon
DIRECTIONS:
  1. Set oven to 325 degrees.
  2. Combine all ingredients.
  3. Line a baking sheet with foil & oil with cooking spray.
  4. Pour nuts evenly, in a single layer on baking sheet.
  5. Bake for 15-20 minutes.
  6. Cool completely and ENJOY!

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