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food | Your Healthiest You
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13 Oct


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Balsamic Roasted Veggies

October 13, 2015 | By | No Comments

Today I’m sharing a super yummy recipe for Balsamic Roasted Veggies from my dear friend Meghan Telpner’s new book: UnDiet: The Shiny, Happy, Vibrant, Gluten-Free, Plant-Based Way To Look Better, Feel Better, And Live Better Each And Every Day!

The thing I adore the most about Meghan is that she wears color (unlike me who you’ll rarely find out of black white or gray), and everything that she does reflects that, including this book! I mean, just look at those veggies – how could you not want eat those all up?


Balsamic Roasted Vegetables from Meghan Telper’s The UnDiet Cookbook

Prep Time: 15 minutes

Cooking Time: 40–45 minutes

Serves 4–6 as a side

4 beets, peeled and cut into 1/2-inch cubes 

4-5 loose cups Brussels sprouts, ends cut off, outer peel removed, and cut in halves or quarters

3 cups shredded cabbage

1 large yellow onion, coarsely chopped

5 cloves garlic, crushed or finely chopped 

1/4 cup coconut oil, avocado oil, or organic ghee 

1 tsp sea salt

1/4 cup balsamic vinegar

3/4 cup walnuts, coarsely chopped (optional)

Make It Like So

  1. Preheat the oven to 400°F. 
  2. Place all the veggies, including the onion and garlic, in a large mixing bowl and toss with the oil and salt. Transfer to a glass roasting pan or a parchment-lined cookie sheet and roast for 30 minutes. 
  3. Remove from the oven and mix in the balsamic vinegar, and stir vegetables around. Sprinkle the walnuts over top and cook for another 10 to 15 minutes, until the veggies are tender.
  4. Serve warm or at room temperature.


Purchase your copy of The UnDiet Cookbook today for more colorful recipes like this one!

UnDiet: The Shiny, Happy, Vibrant, Gluten-Free, Plant-Based Way To Look Better, Feel Better, And Live Better Each And Every Day!

Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

28 Sep


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Are you doing this in your kitchen?

September 28, 2015 | By | No Comments

Have you felt the energy in the air the past few days? From the Jewish holidays, to the change of seasons, and the beautiful full moon last night, there’s a lot of shifts going on this time of year!

Let’s ride that natural “shift” wave and carry the good energy over into the kitchen. You’ve gotten so many tips from me over the years (and if you’re new WELCOME!!), but I realize that there may still be mistakes happening in the cooking department that are making the whole healthy thing much harder than it needs to be. And I don’t want cooking to be hard for you – I want it to be FUN!

Here are the top three cooking mistakes that you may be making (and what to do to fix them!):

  1. All your knives are dull-ville – Honestly, I’m SO guilty of this, all my knives are insanely dull just because I get too lazy to get them properly sharpened by a professional! But having a quality, sharp knife makes chopping those crunchy veggies so much easier (and quicker!). You can order a sharpener online or find a someone locally – Google “knife sharpener,” contact a restaurant supply store or call your local kitchen store. Or, go buy a brand-spankin’ new knife! You are worth it.
  2. You don’t take the shortcuts – My clients ask me all the time: “Robyn, isn’t it cheating if I buy something pre-made?” and my answer is always “No, it’s SMART!” Pick the pre-cut veggies and pre-washed greens, keep your freezer stocked (cubed butternut squash, greens, shrimp), buy already-cooked rotisserie chicken (throw it in a pan with coconut oil, salt and pepper. Add some greens and you’ve got a delicious dinner in 5 minutes). These shortcuts often make the difference between being able to pull together a quick home-cooked meal and grabbing something you’ll regret on the way home.
  3. You under season – Healthy food does NOT have to mean bland food. I’ll repeat this again: food that is good for you should taste good too! My go-tos for amping up the flavor on any dish: Salt (yup, I said salt! High quality sea salt like Himalayan or Celtic is good for you – your cells need it to function properly, it packs important minerals and actually keeps your body hydrated), freshly ground black pepper, Italian seasoning blend, and curry powder. Most of the time I just use S&P and coconut oil and that’s it! Be very generous with herbs and spices – you usually need more than you think!

Have a feeling you need a little more support to make these shifts [and more] in the kitchen?

Join me for “WTF With Your Gut?!”                        

A One Day NYC Immersion / Sunday, October 18th 10AM – 4PM East Village, NYC

During this special one day experience you will learn:                       

  • How to stock your pantry and fridge with good-for-your-gut foods       
  • My favorite quick and easy recipes for Fall
  • The absolute latest info on the healthy you market – what’s valuable and what’s ignorable
  • And most importantly – what and how to cook for your healthiest you!                                                         

Check out all the details here and reserve your spot today {space is very limited as this is a highly personalized and intimate event!} and then invite your BFFs to join!

21 Sep


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Are You Making These Mistakes? [PLUS Upcoming NYC Event!]

September 21, 2015 | By | No Comments

How’s everyone’s belly feeling? How did the summer treat you? How are you feeling in your body? I’ve gotten A LOT of emails and comments on social media saying my peeps are back to school, back to routines, and unfortunately back to feeling like sh*t a lot of the day. That’s no fun!

So today I wanted to address what you might be doing that you THINK is good for your digestion but are sadly all wrong (and could be the culprits behind bloating, gas, and other ick feelings).

Here are the 3 biggest digestion mistakes you might be making:

  1. You chug water with meals – Drinking water during meal time (or even snack time!) dilutes your gastric juices (especially your HCL, the acid in your stomach). Aim to finish a beverage 30 minutes before each meal and wait an hour after before drinking more. Filling yourself up on water (or other liquids) will not help you feel full, save it for in between.
  1. You think a salad a day will save the day – Your digestive system likes to be kept warm to be working at its best (hence the term “digestive fire”). Try swapping soup (like my Healing Greens Soup) for your standard salad or incorporate some simple steamed or roasted veggies with meals and notice how you feel afterward.
  1. You take the wrong probiotics – A product may advertise as being high in probiotics without actually having the live cultures you need. What about your fat-free Greek yogurt with packaging that tells you it’s “loaded with probiotics” you say? It may be, but it’s also most likely loaded with excess sugar and not nearly a fraction of actual probiotics they claim to contain. If you are taking your probiotics in pill form, be aware that not all supplements are created equal. Most mainstream market supplements are heated improperly and are not from a high-quality, trusted source. I recommend taking a quality probiotic or, better yet, get your probiotics from live foods like sauerkraut!

Thing you might be missing the mark in more areas when it comes to how well you’re digesting your food? Have a gut feeling that something in your diet is not agreeing with you? I want you to feel freaking fantastic this fall so I created a unique one-day workshop experience to help you dive deep and identify what is working (and what definitely isn’t) with your food and your body.

During this special one day experience you will learn:

  • What’s making your belly and body feel so bad (or even just meh)
  • My secrets to optimal and easy digestion to have you going #2 like a PRO!
  • The absolute latest info on the healthy you market – what’s valuable and what’s ignorable
  • And most importantly – what and how to cook for your healthiest you!

Join us for “WTF With Your Gut?!”

A One Day NYC Immersion

Sunday, October 18th 10AM-4PM, East Village, NYC

In addition to the full day immersion, you’ll also receive the following bundle of resources to take home with you: YHY Shopping List, Fresh for Fall Recipe Booklet, and my 3-Day Digestive Cleanse PLUS an option to join my *new* YHY Membership Program.

Check out all the details here and reserve your spot today {space is very limited as this is a highly personalized and intimate event!}

What’s the biggest digestive mistake you’ve made? Let me know in the comments below!

17 Feb


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Spiced Sweet Potato Fries [recipe]

February 17, 2015 | By | No Comments

Spiced Sweet Potato Fries

6 Servings


3-4 sweet potatoes or yams

1 tablespoon extra virgin olive oil

1 tablespoon maple syrup

2 teaspoons cinnamon

Coarse sea salt

White pepper (black pepper works fine too)


  1. Preheat oven to 400 degrees.
  2. Wash potatoes. Slice into sticks and place in large bowl.
  3. Drizzle on remaining ingredients and toss to distribute evenly.
  4. Spread coated potatoes in single layer on cookie sheet and bake 10 minutes.
  5. Remove from oven, flip slices and bake another 10-20 minutes or until tender and browned (cooking time will vary depending on thickness of potato slices).
  6. Serve hot & enjoy!

27 Jan


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Macaroni and Four Cheeses [recipe]

January 27, 2015 | By | No Comments

Mac n cheese. Cheesy. Gooey. Healthy… wait what?! Yup, you read that right. Here’s my healthy version of the comfort food favorite. No guilt here while you dig your fork into this healthier mac batch!

Your Healthiest You Macaroni and Four Cheeses

8 servings


Cooking spray – I like Coconut Oil

1 pound whole grain elbow macaroni

2 (10-ounce) packages frozen pureed winter squash

2 cups nonfat milk or rice milk

4 ounces extra-sharp Cheddar grated (about 1 1/3 cups)

2 ounces Monterey Jack cheese, grated (about 2/3 cup)

1/2 cup part-skim ricotta cheese

1 ¼ teaspoon salt

½ teaspoon ground white pepper

½ teaspoon Old Bay seasoning (okay to leave out if you don’t already have it)

1 teaspoon garlic powder

1 teaspoon powdered mustard

1/8 teaspoon cayenne pepper

4 tablespoons grated Parmesan

4 tablespoons Panko bread crumbs

2 teaspoons olive oil


  1. Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
  2. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
  3. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
  4. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, and all of the seasonings. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.  Don’t worry if mixture looks a little thin, it will thicken in the oven.
  5. Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.


20 Jan


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Winter Fruit Salad [recipe]

January 20, 2015 | By | No Comments

Winter Fruit Salad


2 seedless oranges, peeled and sliced lengthwise

1 pomegranate or ready to serve pomegranate seeds

2 pears, sliced lengthwise thinly

1 apple, sliced thinly

Mix of dried apricots and Turkish figs, chopped

Handful of chopped fresh mint leaves

2 teaspoons agave nectar or other natural sweetener

Juice of one lemon


  1. Combine fruit and dried fruit in a bowl.
  2. Drizzle with sweetener and lemon juice.  Add chopped mint.
  3. Allow to sit and marinate for at least 20 minutes before serving.
  4. You can serve in a bowl or plate and add extra mint on top.  

13 Jan


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Your Healthiest You Macaroons [recipe]

January 13, 2015 | By | No Comments

Your Healthiest You Macaroons


2/3 cup pitted Medjool dates

1 ½ tablespoons coconut butter (can substitute coconut oil)

Optional: shredded coconut, cocoa powder


  1. Blend all ingredients in a small Cuisinart or food processor.  You can also use a Magic Bullet or stick blender with cup attachment.
  2. Mix in your coconut if using.  You can also roll the balls in coconut after forming them.
  3. Pack mixture into a plastic bag and press firmly together.
  4. Remove mixture and form into small balls.
  5. Store in the refrigerator or freezer and enjoy!


06 Jan


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Sweet Balsamic Collards With Pine Nuts [Recipe]

January 6, 2015 | By | No Comments

Sweet Balsamic Collards With Pine Nuts

Recipe from Healthy Cooking Camp

Servings: 2, Time: 7 minutes


  •       1 bunch collard greens, deveined, washed and chopped
  •       1 teaspoon extra virgin coconut oil
  •       1 tablespoon balsamic vinegar
  •       1 small handful yellow raisins
  •       1 handful pine nuts
  •       Sea salt and pepper, to taste


Start by lightly steaming the collard greens for about 2-3 minutes

Then heat up a pan with your extra virgin coconut oil.  Add in your collard greens, season with salt and pepper and sauté lightly for about 1 minute.  Then add the balsamic vinegar and raisins.  Mix well to let the flavors marry and cook for about 1 more minute.

Put greens in a beautiful bowl and garnish with pine nuts.


  1. Not into collards?  This recipe works great with any dark leafy green.  Try kale or swiss chard
  2. Swap pine nuts for slivered almonds, they’re a little more budget friendly
  3. Out of regular raisins?  We also love currants, dried cranberries, chopped dried figs and yellow raisins
  4. No extra virgin coconut oil?  Sesame oil works well with dark leafies
  5. Want to make this a complete meal?  Layer a slice of toasted sourdough, the collards and pine nuts and an egg cooked to your liking

30 Dec


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Vanilla Roasted Nuts

December 30, 2014 | By | No Comments

Hosting a holiday party? Let me guess… you want it to be festive, you want to impress your guests and you want them to feel light and vibrant after the party. I’ve got the perfect party food for you – Vanilla Roasted Nuts! Sprinkle this healthy yet impressive snack throughout the house and watch your guests eat them, and you, up!

Vanilla Roasted Nuts

Servings: 8-12

Total Time: 6-7 minutes


  • 2 cups walnuts, raw

  • 1 tablespoon coconut oil

  • 2-3 tablespoons maple syrup

  • ¼ teaspoon sea salt

  • 1-2 teaspoons vanilla extract

  • Dash of ground cinnamon


Place nuts and oil in nonstick pan and turn heat to high.

As soon as you hear the slightest sizzle, turn heat down to medium or low and toast walnuts a few minutes until they smell nice and nutty.

Add maple syrup and vanilla extract and continue stirring them around the pan for a minute or two. Then add salt and cinnamon, and continue to stir for another minute.

Spread the nut mixture out onto a tray (a baking tray is good) and allow them to cool completely before eating. (They just taste better when they’re cooled!)


  • Instead of walnuts use pecans

  • Make them more savory by mixing in 1 teaspoon of dried herbs (we love rosemary) while adding in the cinnamon

  • You can always use extra virgin olive oil in place of the coconut oil

  • Instead of vanilla extract, try changing the whole flavor profile with almond or coconut extract

  • For a little kick in the pants, add in 1 tiny pinch of cayenne pepper (a little goes a long way) along with OR in place of the cinnamon

24 Dec


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Ho-ho-hungry Holiday Pancakes [recipe]

December 24, 2014 | By | No Comments

Holiday eats can be over-the-top indulgent. You know, to the point where you find yourself paralyzed in a food coma before you even ripped any wrapping paper off your presents.

How about we avoid that this year by starting your Christmas celebrations with these super easy and omg delicious {vegan} pancake recipe? They’ll trick you into thinking you’re having a early morning holiday treat, minus the afternoon crash.

Screen Shot 2014-12-23 at 6.37.26 PM

Let me know how Santa and his little elves enjoy them?

Vegan Pancakes


1 1/4 cups gluten free flour mix

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups unsweetened almond milk or coconut milk

1 tablespoon maple syrup, plus more for serving (optional)

1/2 teaspoon vanilla

Coconut oil

Fresh fruit for serving


  1. Place the gluten free flour mix, baking soda, and salt in a medium bowl, and mix well.
  2. Pour in the almond {or coconut} milk, maple syrup, and vanilla, and mix until smooth.
  3. Heat a skillet over medium heat.
  4. Coat the pan with coconut oil. Pour a heaping spoonful of pancake batter onto the hot pan, and cook until bubbles form. Then flip, and cook the other side.
  5. Make eight pancakes, and serve with fresh fruit!

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