Recipes

Homemade Granola Energy Bars

What better way to kick off October than with a yummy fall inspired recipe from my cookbook?!  These homemade granola energy bars are mouth-wateringly good and you’ll want to keep a stash at home and at work!  Your coworkers will love you for bringing these in – and won’t believe how easy they were to make.  I always get asked what I eat in a day, and what I snack on.  These granola bars are the perfect treat to have if you’re on the go and don’t have time to make breakfast, want a mid day snack that isn’t a processed energy bar, or are craving something sweet after dinner.  I love carrying these in my bag so I always have a healthy treat to reach for when I’m out and about! These delicious granola bars are completely free of gluten, dairy and refined sugar.  Every single recipe in my cookbook is actually free of gluten, dairy and refined sugar!  I like to eat this way 80% of the time because it allows me to look and feel my best and strengthens my digestion and immune system. Honestly, I hate being overly strict with what I eat so this lifestyle works really well for me!  I’m all about that balance… and never like to deprive myself – life is too short.  If you’re interested in what I eat in a day – you can read my post here, and if you’re interested in what diets I’ve tried/my overall thoughts on them – you can read my post about that here!  Plus I’m also always posting new recipes and behind the scenes stories of what I’m eating throughout the day on Instagram (@kattanita.) Now back to these bars! When Alex Thomopolous (the incredible chef I partnered with to develop recipes for the book) and I were testing recipes we were having trouble creating one that had the right consistency and taste, AND wasn’t loaded with sugar.  On our very last day of testing we perfected these together and I am SO thrilled with how they turned out.  I eat them all the time and love that they’re packed with nutrients yet don’t taste “too healthy” (if you’ve ever tried baking a gluten free baked good you know what I’m talking about lol….so many gluten free recipes often end up tasting BLAH or like cardboard am I right?!). I wrote a cookbook because I couldn’t find any gluten/dairy free/low sugar recipes that actually tasted GOOD and that were easy to make.  Literally, I went through 60+ different cookbooks before embarking on this project and none of them 100% fit my needs.  I’m bursting with excitement to share it with you – be sure to sign up here for pre-order details! These bars are loaded with healthy oats which are high in protein, chia and flax seeds which are high in fiber, coconut which is an anti fungal, pumpkin seeds which are a healthy fat and packed full of antioxidants.  They’re sweetened with maple syrup which is my favorite sweetener of choice because it is 100% natural and tastes the best out of all the sweeteners I’ve tried.  *I’ll be doing a post on why I stay away from refined cane sugar – and even artificial sweeteners like aspartame later this month!)  I hope you love these bars and if you make them – be sure to share them with me so I can repost on Instagram! Homemade Granola Energy Bars Gluten + Dairy + Refined sugar free Ingredients: 2 cups gluten free oats 1/4 cup shredded coconut 2 tbsp chia seeds 2 tbsp pumpkin seeds  1/2 tsp cinnamon 2 tbsp flax seeds 1 tsp vanilla extract 1/2 cup maple syrup 2 tbsp coconut oil melted 1/3 cup coconut butter softened Instructions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix all of the ingredients in a large bowl and then pour the mixture on the baking sheet. Using your hands spread out the mixture into a 1″ thick rectangle. Bake in the oven for 30 minutes. Remove from the oven and let cool for 20 minutes.  Then slice and enjoy!  Makes 12 bars.
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Butternut Squash "Mac and Cheese"

Happy Wednesday!  I have been making this delicious butternut squash “mac and cheese” from my cookbook at least once a week for lunch and dinner for the past few months and am SO over the moon excited to share the recipe with YOU today!  It is absolutely delicious and so perfect for fall.  There is no doubt in my mind you will L-O-V-E this recipe! I eat gluten and dairy free 80% of the time and try to cook at home as much as possible.  The reason is because I feel puffy, inflamed, and bloated if I eat gluten and dairy on a regular basis.  Following an 80/20 lifestyle allows me to look and feel my best while never feeling deprived or like I’m on a diet.  I hate feeling deprived!  I cook at home pretty often because this allows me to know exactly what goes into my food.  At restaurants, they could be adding BOATLOADS of salt, be cooking with bad vegetable oils instead of olive oil, or be adding MSG, dairy – who knows what else. I do LOVE to eat out Let’s not forget that I have an entire Travel App devoted to some of the best restaurants around the world, that one of my favorite dishes of all time is cacio e pepe which is loaded with gluten and dairy, and that I just ate my way through Italy (seriously did you see the amount of pizza and pasta I consumed?!) #Balance I am obsessed with this yummy, nourishing, pasta dish which has the richness and creaminess of a real mac and cheese without any of the negative side effects!  It is total comfort food and makes the most amazing lunch, dinner or snack.  It tastes just as good the next day as a leftover!  I crave this and love that it’s loaded with nutrients AND flavor.  It’s really such a perfect dish for fall or a big group of friends!!! I’m giving away an Instant Pot (this device has CHANGED my life and made cooking so damn easy) to one lucky reader.  All you have to do – is make my butternut squash mac and cheese at home by this Saturday and upload a photo to your Instagram or Instastory tagging @kattanita.  I will pour through all of the entries and be sharing ALL of them on my Instastory before choosing a winner.  I can’t wait to see how you make yours! <3 Butternut Squash “Mac and Cheese”Gluten + Dairy free Ingredients: 1 medium onion, peeled and sliced thin 2 carrots, sliced 1/4″ thick 1 tbsp coconut cream 2 tbsp olive oil 2 cups butternut squash diced (I buy mine pre-diced at Whole Foods!) 1 tsp dried mustard powder 2 garlic cloves (garlic powder also works) 1/4 cup unsweetened almond milk (I use coconut milk too) 1/8 tsp cayenne pepper 1 tsp salt 4 tbsp nutritional yeast 16 ounces gluten free pasta (I love this kind, or you can use kelp noodles!) Garnish (optional): 2 shallots, peeled and sliced thin 1 tbsp arrowroot powder 1/2 cup olive oil Fresh thyme Instructions: 1. Saute 2 tablespoons of olive oil over medium heat and add the onions, carrots and a pinch of salt.  Sweat this down for 10-15 minutes – you want them to get nice and soft but not develop a deep color.  While this is on the stove, steam or boil the butternut squash in a saucepan for 15 minutes (or if you have an Instant Pot it does it in 5 minutes!!!) 2. Place the cooked squash, onions, carrots, olive oil, garlic cloves, mustard powder, coconut cream, almond milk, cayenne pepper, salt and nutritional yeast in a blender, and blend then taste. Adjust the seasonings as needed (add more salt or cayenne if you want more of a kick!) 3.  In a small saucepan heat 1/2 cup olive oil.  Combine the shallots and arrowroot in a bowl and then fry the shallots in the hot oil until brown and crispy.  Remove them from the oil and allow them to drain on paper towels. 4.  Cook the pasta to al dente (I use my Instant Pot and it takes 4 minutes!)  Drain the pasta and place into a saucepan.  Pour 1/2 of the butternut squash sauce over the pasta and stir to combine.  Slowly add in more sauce until the pasta is nice and coated.  Turn the heat back on and “cook” the sauce and pasta together, stirring constantly until the pasta has absorbed some of the sauce. 5.  Taste and adjust the seasonings as needed.  Place into a bowl and crack fresh pepper on top, then sprinkle with fried shallots and fresh thyme.  Bon Apetit!
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What I Eat In A Day

I truly believe that food is medicine.  The right foods can make us smarter, faster, more focused, happy, energized, give us glowing skin, healthy hair and nails…the benefits are endless.  While the wrong foods can make us sad, depressed, lethargic, bloated, flaky, acne prone and sick.  I have such a passion for food and care so much about what I put into my body because it directly impacts me! Many of you have heard me talk about my stomach problems and digestion issues that started 3 years ago.  I am SO thankful that after years of trial and error, I have pretty much eliminated my stomach pains, bloating, brain fog, mood swings, exhaustion, and swelling that came from eating the wrong food for my body.   Like I said in my diet post – I follow the 80/20 rule and don’t believe in crazy strict diets or depriving myself with sad salads.  (Also as a reminder, I am not a doctor and you should always consult with yours before making any drastic lifestyle changes!) Everyone’s body is different.  What is healthy for one person is not necessarily healthy for the other.  When I see click bait-y articles saying “Everyone should be eating the superfood Goji berry” or something along those lines…I just roll my eyes.  For me personally, Goji is actually an inflammatory food and makes me feel sick.  This is why it’s so important to take the time to get to know your body and to listen to it.  What food makes YOU feel good?  What food do you think could be causing a problem?  Maybe try eliminating it for a week?!  It’s worth taking the time to figure out.  Long term inflammation and poor gut health can lead to bigger problems – like disease and autoimmune disorders down the line.  At the end of the day, don’t you want to look and feel your best from the inside out? I wanted to share what I typically eat in a day at home (and nooooo it doesn’t always look this pretty!!! ;))  These are foods that make me feel energized, happy, light – the best version of myself.  This is just a little sneak peek of something I’ve been working on that won’t be out until next year – I hope you love it! 7:30AM Hot water with lemon 9:30AM Green juice (I share my recipe at 10:25 in this video!) 10:30AM Matcha with coconut milk 1PM Usually a colorful salad with a mix of raw and cooked veggies (I love corn, jicama, and carrots!), basil, a protein like chicken or salmon, and dressing is always lemon juice + olive oil.  Simple and delicious! 4PM Snack of either a sweet potato with coconut oil and a little pink himalayan salt, or one of my other fave gluten + dairy free snacks that I’m sharing here! 6PM Kelp noodles or zucchini noodles with lemon chicken and homemade pesto (for pesto add pine nuts, olive oil, basil, salt, and lemon juice into a food processor – optional to add garlic or nutritional yeast, and for kelp noodles – they can be finicky, I soak mine for 10 minutes, then boil for 10 minutes with a a teaspoon of baking soda and a lemon peel, then cover for 10-15 minutes to soften, also boiling them in chicken broth helps…they will soften over time I promise!),  I am by no means an amazing cook and don’t have a lot of time to spend in the kitchen so these things are all super easy to make, while still being nourishing and delicious.  They’re REAL foods with zero additives or weird chemicals that satiate me and allow me to look and feel my best. This week’s giveaway is over $150 worth of products from Moon Juice!  One lucky reader will get a huge container of the Beauty Shroom Vegan Collagen which is currently sold out, a bottle of SuperYou Adaptogen Capsules which are stress relieving, and the wildly popular Beauty Shroom Plumping Jelly Serum.  To enter this giveaway simply; Follow me on Youtube and Instagram, Subscribe to my Newsletter, and leave me a comment below saying Subscribed and Followed.  Winner will be announced on my Instagram on Friday!  Brownie points if you leave me a comment telling me you entered on my latest IG photo!
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A Friendsgiving Feast with Mulled Wine

How is it already mid November?!  October seemed to go by in the blink of an eye and we’re just a few weeks away from Thanksgiving.  When I lived in NYC, I rarely went home for Thanksgiving since it was so far (from my hometown Scottsdale), so I often spent it with my closest friends in the city.  It was actually a really cozy, fun, bonding time and we would all rotate whose apartment we spent “Friendsgiving” at each year.  I think my favorite Friendsgiving was at Talun’s tiny studio apartment in Brooklyn – with 6 of us sitting on his bed and a few bar stools around a charming, distressed wood table.  We all brought 2-3 dishes (that year I made sweet potato mash – YUM) and Talun surprised us with his insane turkey cooking and carving skills.  We drank mulled wine and listened to jazz until the wee hours of the morning.  I have quite a few friends here in LA who won’t be heading home for Thanksgiving, so I thought it would be the perfect occasion to host a Friendsgiving at my place.  I couldn’t resist setting up a mini mulled wine bar with Callie Collection’s signature Fresh Red Blend. This Callie Collection wine has notes of blackberry, strawberry, vanilla and caramel.  It tastes delicious alongside a Friendsgiving feast. For the main event, I served my Callie Collection Mulled Wine recipe alongside delicious roasted rainbow carrots, gluten-free corn muffins, a kale + kabocha squash salad, and pumpkin pie to go along with it.   OK, maybe I didn’t make the pumpkin pie from scratch…I must give credit to Huckleberry in Santa Monica!!! ;) I had so much fun hosting an event with Callie Collection Wines at the new Broken Shaker rooftop in Downtown LA a few weeks ago and had the chance to teach guests how to make their own mulled wine satchels to take home and enjoy with Callie Collection’s Fresh Red Blend.  It’s such an easy and festive touch for the holidays to spice up your wine. Here’s a step by step guide on how to set up your own mulled wine bar! Mulled Wine Bar DIY: Steeping Satchels x Callie Collection Mulled Wine Materials: Muslin bags Bakers twine Cinnamon sticks Tags for Recipe Ingredients: 3-4 cinnamon sticks 30 whole cloves 20 allspice whole berries 3 whole black cardamom pods Optional: Dried orange slices Garnish: Star anise Prepare your Callie Collection Red Blend x Mulled Wine recipe cards in advance on pretty paper with a little handwritten note for a special touch. Measure out appropriate number of spices required per each bottle of Callie Collection Red Blend as it pertains to the recipe. Fill each muslin bag with appropriate amount of ingredients. Loop twine through recipe card and special note. Fasten with a tie or pretty fall colored ribbon. The perfect gift is ready to go for all your upcoming fall / winter party needs! When you’re ready to make your mulled wine – pour 1/2 cup of Callie Collection Fresh Red Blend wine, 2 tablespoons of honey, 2 tablespoons of brandy and contents of bag into a pot on the stove.  Bring to a medium-high heat for 3 minutes then reduce to a simmer for 15 minutes.  Enjoy!
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