These Banana Oat Pancakes come together fast in a blender or food processor. My kiddos love them, especially on weekday mornings and it's a great way to use up our ripe bananas. Bonus: they freeze well, which means you can toss them in the toaster any time of the day. If you make these, tag me @chefcarla_c on Instagram #cookingisthenewhealthy
Read MoreThese black bean burgers are a pantry recipe, meaning you can make these you own with what you have on hand! I added substation suggestions below. Note: they can be crumbly, you can always start with less almond flour to make sure they stick together and then add more. I love making a batch of these and then freezing them so I have lunch and dinner ready fast. I have also made these with ground turkey, you can sub any ground meat you like.
Read MoreThis recipe is like drinking a warm, nourishing, green hug and it’s your answer for “it’s too cold for a smoothie.” Perfect for when you need an extra nutrient boost or when you feel that slight tickle in your throat. It freezes well, which means you can make it ahead of time and have it ready and waiting for you!
Read MoreI worked at a tiny restaurant in Bushwick called the North East Kingdom when I first moved to NYC. Here is the recipe for The Tuna Salad (it’s my take). SAVE it now and let me know, if you make it! BONUS: its killer as a tuna melt.
Read MoreThis tahini date caramel is delicious added to your smoothies, on top of yogurt or fruit. I dare you to not eat it by the spoonful with the fridge door popped open.
Read MoreGrilling can be so intimidating. I remember my in person cooking classes in NYC. People used to be amazed just how easy (and stress free) grilling could be!
Read MoreI have been on a juicing kick. Adding the fresh beet and cucumber to this smoothie gives it a “juice” feel without the clean up of a juicer. It’s perfect for a Sunday morning pre-brunch meal or post-workout. This smoothie also makes delicious popsicles. Simply freeze in a popsicle mold overnight.
Read MoreDon’t have plant based milk on hand? Still want to add richness and creaminess to your smoothie? This recipe takes 60-seconds in a high-speed blender. You can use any seed or nut butter you have on hand. It’s best used within a day or two, and always shake or stir before using.
Read MoreI am in love with the flavor of black sesame seeds. I put them on top of my snacks, like sliced apples and bananas with almond butter, because they give this smoothie a rich tahini flavor. I like to sip this smoothie after my morning workout. It feels super rich and is loaded with healthy fats from the chia and sesame seeds that keep me full until lunch. Plus, it's got a healthy boost of collagen.
Read MoreThis smoothie is a creamy, rich smoothie with sweetness from the vanilla and a hint of spiciness from the turmeric, ginger, and black pepper. The turmeric and the black pepper act as a powerful anti-inflammatory, while ginger has been proven to be as effective as ibuprofen for pain relief and inflammation.
Read MoreI get so many smoothie questions and one of them is how to create a healthy smoothie that can be made quickly so you can get on with your day. This recipe is super basic—think of it as the “little black dress” of smoothies. It’s instantly ready to go (and yes, you can even make it the night before).
Read MoreMeet Cereal Milk's cousin. I am love with Milk Bar in NYC. I used to live a block over from the store in Williamsburg and I dream of Cereal Milk. This recipe is my own take on Christina Tosi's recipe. Feel free to play with the nuts and try blanched almonds or raw macadamia nuts. You can use this thick (almost milkshake-like milk) in your tea lattes (I blend them) or you can also drink this straight-up!
Read MoreBlueberry toast is one of my favorite toasts of the season. It can be made with whatever fixings you like. It’s a welcome change to avocado toast. Fun fact, I grew up eating avocado toast. My dad is from Chile. Avocado toast is a staple breakfast. Let me know if you try it!
Read MoreThis is hands down my favorite dressing! There’s a taco stand in Brooklyn called Calexico, and when I used to go there, I didn’t get the tacos. I ordered a salad. This is my version of their dressing. It’s creamy and a touch sweet from the honey. I especially love the tangy pop from the sherry vinegar.
Read MoreDo you have over-ripe bananas? This is the recipe for you! It comes together in less than five minutes and uses just one bowl (and an ice cream scoop, if you have one). Bonus: You don’t have to turn on your oven.
Read MorePantry Chocolate Chip Cookie Recipe (aka Badgers). These are great if you want fresh, warm, and gooey chocolate chip cookies.
I call them my Honey Bagders because I throw a little bit of this and that in them. You can totally sub whatever ingredients you have on hand (flour, butter, and sugar).
Read MoreThis is a perfect recipe for leftover roasted carrots. It’s a quick weeknight meal. Just add stock! You can add as little or as much stock as you like. I like to add toppings to my soups, like radishes; herbs like dill, cilantro, and scallions; and crunch, like pepitas or sunflower seeds.
Read MoreI love tacos for breakfast! I make a batch of beans on Sunday and have them to make a few breakfasts during the week with a fried egg, avocado, tortilla, hot sauce and some days, kimchi for an extra probiotic punch. It’s a quick weekday breakfast that feels like it’s something much more than just eggs — it’s going to power you through your morning.
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