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Tie Dye Unicorn Popsicles

Unicorn food is the food trend right now. In fact, all things unicorn are the new thing. Whether you’re trekking down to Brooklyn to get your $9 unicorn latte fix or walking into a Forever 21 during your lunch break to check out the new unicorn athleisure wear and bathing suits and unicorn pool floats – unicorns are everywhere!

Thanks to a combination of the weather *~finally~* warming up and my obsession with all things fruit, (I have a natural sugar sweet tooth to the extreme) I knew that I needed to create an easy-to-make recipe that could satisfy my cravings for healthy dessert and fresh fruit… unicorn popsicles seemed like the only logical answer! 😉

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For something that comes out looking so beautiful and delicious, these ice pops really take no time at all to make – you just need enough patience to wait a day for them to freeze properly. I used the fruits I had in my house and next time I’ll definitely be adding more. More fruit = more flavor, more color and more nutrients! If you’re looking for a simple summer treat that is refreshing, hydrating and totally natural you’re going to want to try the recipe below! x

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Let’s Get Started:

1 cup organic coconut water (I used the one from Trader Joe’s below and loved it)
1 peach, peeled and sliced
1 kiwi, peeled and sliced
2 strawberries, sliced
Fresh watermelon, cubed and sliced

Popsicle mold

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Let’s Get Cooking:

Place fruit into the molds – use a toothpick to arrange the fruits the way you want them to look. Pour in coconut water and place the cover or Popsicle stick into the mixture. Freeze overnight.

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Let’s Get Creative:

Increasing the amount of various fruits in your pops will also increase their colors! I used what I had on hand, but virtually any fruit should work with these ice pops.

Stay Classy! xx

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Whole 30 Compliant Sweet Potato Fries

As you saw in my last post, going Whole 30 is hard but WORTH IT. For just 30 days you’re taking your digestive system back to its roots while eating only whole and natural unprocessed foods. If you like to cook and have the time to do it, that makes it a whole lot easier.

At the start of my diet I began to realize that my body was craving something hard and filling that I could chew (that wasn’t bread or any sort of grains). The answer was potatoes. If you go on Whole 30 or are simply just looking for another super quick and healthy snack to make, whip up the recipe below. It takes just a few minutes of prep time and you have time to get other things done while the fries are baking in the oven.

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The sweet potatoes are SO delicious and help satisfy my cravings for sugar as well – there’s none added of course, but the sweet potatoes are naturally, well, sweet which does help curb other Whole 30 threatening cravings in the long run.

Keep reading to see my recipe for Whole 30 Compliant Sweet Potato Fries!

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Whole 30 Compliant Sweet Potato Fries

Prep Time: 5 Minutes        Cook Time 45 Minutes        Total Time: 50 Minutes

Let’s Get Started:

1-2 sweet potatoes, rinsed and sliced into fry shapes
Salt
Pepper
Italian Seasoning
Olive oil

Let’s Get Cooking:

Preheat the oven to 375°F. On a baking sheet place cut sweet potato fries. Drizzle olive oil, salt, pepper, Italian Seasoning and olive oil over the fries. Bake for 30-45 minutes, flipping halfway through. Enjoy!

Let’s Get Creative:

If you’re going Whole 30, you definitely want to stay away from ketchup… I know, that’s not ideal but there’s SO much sugar in ketchup! Instead, try a garlicy aioli dipping sauce or spice it up with some sriracha. I honestly like that they taste more natural so I don’t dip them in anything myself!

Stay Classy! xx

Organic Cinnamon Roll Chia Seed Pudding

You don’t have to go out to brunch to enjoy the best of what breakfast food has to offer. Save yourself the time and money by prepping your breakfast for the week in advance – and give yourself some bonus points for making something super good for your health. I’ve been obsessed with chia seed pudding for a little over a year now. There’s something about the texture that I love (maybe because it’s so similar to rice pudding, which is unhealthy yet still bae) and the versatility of the flavor.

From time to time I like switching up the traditional and really plain recipe for chia seed pudding – just seeds and a nut mylk! I don’t add anything unnatural to these variations, but it’s always a good morning to know that you’ve switched up your breakfast flavor to something that’s a little sweeter, yet still incredibly healthy.

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Chia seeds are an amazing source of omega fatty acids, which are the good fats that are so essential to your overall health and brain function. In fact, chia seeds actually have 8x more omega-3 fatty acids than salmon – so this is an awesome recipe for vegetarians and vegans.

Chia seeds are also a superfood – they’re an amazing source of protein, fiber, vitamins, minerals and amino acids and anti-oxidants. With a few spoonfuls of them in the morning, you can be confident that you’re starting your day off right.

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I make a batch or two of chia seed pudding a week. When I’m in the mood for something sweet I’ll reach for this instead of something less healthy. When I’m making oatmeal for breakfast and want some extra flavor I’ll add in a few scoops of this pudding. It’s so versatile and easy to make that there are no excuses for you not to try it. 😉

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Keep scrolling to see my recipe for Organic Cinnamon Roll Chia Seed Pudding!

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Organic Cinnamon Roll Chia Seed Pudding 

Serves: 2

Prep Time: 5 Minutes     Cook Time: 5 hours or overnight    Total Time: 5 hours 5 Minutes

Let’s Get Started:

1 c organic almond milk
1/4 c organic chia seeds
1 tsp. organic cinnamon
2 tsp. organic agave nectar
1 tsp. organic vanilla extract

Let’s Get Cooking:

Mix ingredients together in a small mason jar. Refrigerate for 5 hours or overnight, stirring about halfway through so that the seeds don’t clump at the bottom. Enjoy!

Let’s Get Creative:

When you’re ready to eat this pretty and delicious snack, top with fruit! I personally love eating it with my favorite berries or banana coins.

Stay Classy! xx

Balsamic Roasted Cauliflower

It’s starting to seem like every other week I hear of someone going vegan or vegetarian. It’s usually for a variety of reasons and they’re always solid and justifiable, especially because what you put in your body should be your own conscious choice, and it’s honestly had me think about it a few times too.

I’m an animal lover and I know that not eating meat is good for the environment and my body, but I haven’t yet reached the point where I’m ready to give it up completely. However, I have become more aware about how much meat I’m consuming and I’ve brought that amount down A LOT. This has been mostly due to my ability to control exactly what I’m eating during the week by meal prepping most of my breakfasts, lunches and dinners. It is sometimes a challenge but it definitely helps me be more creative about putting together my dishes and has encouraged me to try making different foods.

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That’s how this recipe came into being. I had been craving wings – like the greasy kind covered in buffalo sauce that you dip in ranch at a sports bar – but wasn’t in the mood to deal with raw meat. The second-best thing that I could make from ingredients I already had were this delicious Balsamic Roasted Cauliflower and the BBQ and Spicy Cauliflower that I made a few days before. By taking the chicken (and ranch) out of the picture, I not only saved myself from eating meat but also the seriously fattening and high-in-calorie ingredients that my body loved the taste of, but certainly not the consequences.

While I was making this recipe I posted stories to my Instagram, showing you step-by-step how I did it – and got some awesome feedback! Follow along to see more posts like that, I have so much fun doing them and am SO glad they’re helpful. x

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By the way, if you’re digging this bowl it’s even more awesome than you think! It’s actually a to-go lunch container (it comes with a plastic lid!), it’s ceramic and microwave and dishwasher safe. Basically it’s one of the most-used items in my cabinet! I had become so sick of bring my lunch to work in plastic containers and heating them up in the microwave (which is SO bad for you) and this container solved that problem in an instant. I couldn’t find this exact pattern online (I got it in the home section of T.J. Maxx!)  but I’m linking to some similar ones here, they’re cream colored and have flamingos painted on them and I am SO tempted to buy them for myself.

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Now let’s get cooking! Keep scrolling to see how to make these Balsamic Cauliflower Wings for yourself or try these BBQ and Spicy Variations!

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Balsamic Roasted Cauliflower 

Prep Time: 10 Minutes        Cook Time: 45 Minutes        Total Time: 55 Minutes

Let’s Get Started:

1 head of cauliflower
1/4 c all-purpose flour (can be substituted for a gluten-free flour)
1/2 c water
Balsamic vinegar
Salt and pepper, to taste

Let’s Get Cooking:

Preheat the oven to 350 degrees F. Rinse, dry and break apart cauliflower head into smaller pieces. Add flour to a small bowl. Slowly mix in water until it creates a pancake batter-like consistency. Coat cauliflower pieces in the mixture, then place them on a parchment paper covered pan. Sprinkle with salt and pepper.

Bake for 45 minutes, flipping halfway through. When your timer has ten minutes to go, drizzle desired amount of balsamic on the cauliflower and continue to bake. Let sit for ten minutes or until cooled, and enjoy!

Let’s Get Creative:

I like to make this dish as an appetizer, side dish or even a meat substitute for rice bowls! All you need is 1/2 c brown rice and a variety of other veggies and you can make yourself a delicious lunch or dinner.

Enjoy & Stay Classy! xx

BBQ and Spicy Cauliflower Wings (Vegan)

Aaaand the healthy game day appetizer recipes continue! I have to be honest, I’ve had my eye on this idea for quite some time. Actually, I’ve been craving wings for quite some time. Which is hilarious, because I only started liking them a little over a year ago and have only had them a handful of times… I digress.

Maybe I’ve been subconsciously trying to incorporate a little more spice into my diet – especially now that I know that there are so many nutritional benefits associated with a little heat (though my taste buds still beg to differ.) Either way, I let myself get creative with these veggie “wings” and boy am I glad that I did.

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In addition to the A+ flavor combination and the fact that these pretty little snacks are guilt-free, they only take a few steps to make! While making them I realized that I’d actually never cooked cauliflower before. I love eating it raw with ranch so much that I guess the thought never crossed my mind!

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I’ve been trying to eat less meat (no, I’m not vegetarian or vegan!) and you barely miss the taste of chicken in these. I was actually pretty proud of myself for making my own spicy honey sauce recipe (and eating it!) Anyone who knows me knows that I’m so sensitive and scared of spicy food. I guess my adventures down Brick Lane in London helped me get over it to a certain extent! These “wings” are the perfect on-the-go healthy snack, lunch break treat or game day app. Make a big batch (double or triple this recipe!) and be prepared to share, because they’re going to go quick! x

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BBQ and Spicy Cauliflower “Wings” (V)

Prep Time: 15 Minutes        Cook Time: 45 Minutes        Total Time: 1 Hour

Let’s Get Started:
1 head of cauliflower, cut into florets
1 cup flour (you can easily substitute regular flour for gluten free flour in this recipe!)
1 1/4 cups water, or as needed
Salt
Pepper
1/2 cup BBQ sauce
3 Tbsp. red pepper flakes
2 Tbsp. garlic salt
5 Tbsp. honey, or more if needed
5 Tbsp. water

Let’s Get Cooking:

Wash and cut cauliflower into bite-size florets. Mix together flour, water, salt and pepper until it becomes a pancake-batter like consistency. Line a baking sheet with parchment paper and preheat oven to 450 degrees F.

Coat florets in batter and place on baking sheet. Bake for 35-40 minutes, flipping florets halfway through. In a medium bowl mix together red pepper flakes, garlic salt, honey and water. Remove from oven and toss half the florets into a large bowl and remaining florets into another. Coat one bowl in BBQ sauce, and the other in your spicy honey mixture. Place florets back in the oven for another 15-20 minutes, until crispy. Let sit for one minute and enjoy!

Let’s Get Creative:

There are two more versions of these vegan “wings” that I’d love to try – salt and vinegar and buffalo! Be on the look out for these recipes because as soon as I can get to the grocery store for more ingredients, they’ll be comin’ at ya! And of course, serve with ranch! x

Stay Classy & Let’s Go Steelers! xx

Playoff Baked Brie with Raspberry Preserves and Pecans

Here we go Steelers, here we go! In case you’ve taken a vacation from your TV and computer screens until now I’m happy to tell you that yes, it’s playoff season and YES the Steelers are in it! Of course, this game day appetizer and snack is partial to my team (you know I wouldn’t betray them when it comes to decorating my food by now, don’t you?) But it’s actually a funny story why I chose to make this for a football game… unless you think it’s the norm for brie and football to go together. 😉

Now for the story. Once upon a time a few years ago, my Dad was snacking on brie cheese while watching the Steelers play… and they won. Once upon another time, the same thing happened. Call it fate, destiny or gourmet taste in game day snacks, but since then no Steelers game has been watched without a wheel of brie cheese. Just another sports superstition to add to the books, but in the Wildcard game’s case, it was pretty successful.

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Now of course, I’d love to say that this tradition should be for Steelers fans only… but who am I to tell you people what you can and can’t make in your kitchens? Plus, this recipe came out SO delicious that it would be a disservice to not share it with everyone (just don’t make this for the game on the 15th if you’re a Chief’s fan… I mean pretty please?)

Kidding (kind of)… Anyway, just make this recipe. It’s sweet and salty and cheesy and buttery and a whole lot of warm gooey YUM. Plus it’s easy to decorate for any occasion!

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Playoff Baked Brie with Raspberry Preserves and Pecans

Prep Time: 10 Minutes        Cook Time: 25 Minutes        Total Time: 50 Minutes

Let’s Get Started:

1 Pillsbury crescent rolls (puff pastry)

1 wheel of brie cheese, about 7 inches

1/2 cup raspberry preserves

1/4 cup pecans, or other nuts

1/4 tsp. cinnamon

Let’s Get Cooking:

Preheat oven to 325 degrees F. Unroll and place puff pastry on a baking sheet. Cut it to a 10 x 8 measurement, the rest can be used to decorate! Place a 5-6 inch circle of raspberry preserves in the center. Place nuts on top of the raspberry preserves and the wheel of brie on top of that. Wrap with pastry puff and be sure that it is sealed well. Flip, onto parchment paper so that the preserves and nut side is on top. Spread 1/2 tsp. water on it, decorate and sprinkle with cinnamon. Bake for about 25 minutes. Let sit for 15 minutes before serving.

Let’s Get Creative: 

Serve with sea salt and olive oil pita chips, water crackers or pretzel chips.

Stay Classy! xx

Blooming Endive Appetizer with Goat Cheese, Cranberries & Pistachios

When it comes to planning for the holidays, getting the menu together is one of the most important parts. You want your family and friends to enjoy a delicious, warm and hearty meal that sparks happiness, fullness and inspires good conversation. You also want to create a welcoming ambiance that encourages your guests to relax and be spoiled (by your amazing and creative cooking, of course!) 😉

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This is exactly what my mom (aka master holiday entertainer, chef and decorator) does each Christmas. This recipe is fully credited to her – Josephine Czochanski – and the above images are just my recreation of it! I know for a fact that when guests walk into my house for a holiday gathering, where there’s light music playing in the background (preferably Michael Buble) and they start to nibble on this simple yet decadent appetizer in between sips of Chardonnay, that all is right in the world and we’ve kicked off the holiday on an inarguably wonderful note.

So if you’re hosting a holiday this year, have been chosen to bring an appetizer to a relative’s house or simply want to spoil your friends, family (and yourself), whip up this incredible dish. In just a few minutes with a handful of ingredients, you can create this fancy platter as well!

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Blooming Endives with Goat Cheese, Cranberries and Pistachios

Prep Time: 10 minutes        Cook Time: 0 minutes        Total Time: 10 minutes

Let’s Get Started:

About 20 endive leaves
Handful of cranberries
Handful of pistachios
1/2 cup of goat cheese
Balsamic Glaze

Let’s Get Cookin’:

Arrange endive leaves in a floral shape, leaving space in the middle. Scoop goat cheese into the center of the arrangement. Toss pistachios and cranberries across endive leaves and goat cheese. Drizzle with balsamic glaze. Enjoy!

Let’s Get Creative:

This pretty recipe could of course be revamped with some additional ingredients! Toss on a handful of walnuts and a drizzle of honey for additional flavors.

Stay Classy! xx

P.S. How cute is the snow on my site right now!? 🙂

Cinnamon Sugar Squash Seeds

It’s been such a wild few weeks with fluctuating temperatures here in NYC! One minute I find myself walking around in short sleeves craving gelato (mmm, speaking of which there are some Italy travel posts on their way) and the next I’m wrapped up in all the sweaters and capes I can get my hands on sipping on tea and eating pasta. I’m definitely more of a warm weather baby, but it’s bizarre to see autumn act up this way! This is probably why I got so into seasonal recipes this past week…

Everything from pumpkin pie to homemade soups to spaghetti squash recipes will be coming up here shortly and they made my roommates and I suuuuper happy. There’s something about eating seasonal food ~ especially fruits and veggies ~ that remind you that each season brings something new and delicious to look forward to. I love pumpkin pie and just couldn’t wait until Thanksgiving to make one. The same goes for squash, and when I came across one in a local grocery store I knew what had to be done!

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When making a spaghetti squash, butternut squash or any type of squash or pumpkin where you have to remove the “guts” and seeds, make sure not to throw that part away! Seeds are such a great, healthy and easy snack to keep on hand throughout the week. Tossing the innards and seeds in the trash simply creates unnecessary food waste which contributes to pollution instead of being consumed by you! Use every part of that squash you can, and even use it to serve your spaghetti in a few times 😉

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This recipe really doesn’t require much time and uses just a handful of ingredients. The result is simple and delicious. Toss your seeds in ice cream, on salads, on pies or simply snack on them solo. They’re so versatile the options are endless! x

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Cinnamon Sugar Squash Seeds

Prep Time: 5 Minutes        Cook Time: 15 Minutes         Total Time: 20 Minutes

Let’s Get Started:

2 tbsp. granulated sugar (or coconut sugar or stevia/sugar alternative)
2 tsp. ground cinnamon
1/2 tsp. salt (I prefer Pink Himalayan)
1-2 tbsp. coconut oil (or vegetable oil of your choice), amount depends on how many seeds your squash or pumpkin yields

Let’s Get Cooking:

  1. Preheat oven to 375*
  2. Rinse seeds in a strainer to remove all of the pulp or “guts”
  3. Pat seeds and leave to dry
  4. Toss seeds with oil, then scatter them on a baking sheet
  5. Bake for 10-15 minutes until they start to brown
  6. In a small bowl mix sugar and cinnamon
  7. Remove seeds from oven and sprinkle with the cinnamon sugar mixture while they are still warm

Let’s Get Creative:

I’m sure by now you guys have caught on that rarely are my recipes spicy… but these would be awesome with a little dash of cayenne pepper!

Stay Classy! xx

P.S. Want more classy updates? Follow Class and the City on Blogluvin’ and Pinterest! 🙂

P.P.S. The giveaway has ended and the winner is… Lisa Milan! Thank you all for entering, I hope to have more fun giveaways up for you guys soon 🙂 x

Homemade Slow Cooker Applesauce

This past week has had the coolest weather NYC has seen in a while. The leaves are starting to change and it’s finally time to break out the sweaters, denim jackets and leggings… all the leggings!

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I’ve already seen a shift in my food cravings go from lighter and colder refreshments, to more hearty and warm meals. It’s not surprising that I’ve found a healthy way to satisfy these cravings with some leftover apples that I picked a few weeks ago upstate!

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This delicious homemade slow cooker applesauce is the perfect snack, side dish and even dessert. It uses only the freshest and minimal ingredients, but yields a creation so good that you’ll have to stop yourself from eating it all in one sitting.

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Homemade Slow Cooker Applesauce

Prep Time: 15 Minutes     Cook Time: 4 hours     Total Time: 4 hours 15 Minutes

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Let’s Get Started:

6 large apples (any kind!), cored and peeled
2 cinnamon sticks (or 2 Tbsp of ground cinnamon)
1 Tbsp lemon juice
1/2 cup water
1/4 tsp salt

Let’s Get Cooking:

Peel, core and chop apples into 1-2 inch pieces. Combine all ingredients in slow cooker and close the lid. Cook the applesauce on high for 4 hours, stirring occasionally. Cool and store – it will stay up to 5 days in the refrigerator or freeze up to 3 months.

Let’s Get Creative:

This recipe makes the applesauce slightly chunky (which I prefer)! But if you’re into a more smooth texture applesauce, after it’s done cooking let it cool and then put it into a blender or food processor to get your desired texture.

Stay Classy & Enjoy! xx

Sea Salt Caramel Banana Muffins

And so the banana baking trend continues on CATC! Since the banana bread was such a big hit last week, I stocked up on the ingredients again and was all ready to make a repeat. THEN I remembered that I had delicious hand-made sea salt caramel sugar from a boutique spice shop in Ocean City, Maryland… let the recipe transformation begin!

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It makes sense that the bigger the variety of ingredients in my cabinets directly relates to the creativity of my recipes. Sure, there’s nothing wrong with plain banana bread or banana muffins – but adding in something a little different can definitely give your yield something extra special. You can definitely find that in this recipe!

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Sea Salt Caramel Banana Muffins

Prep Time: 10 Minutes     Cook Time: 30 Minutes     Total Time: 40 Minutes

Let’s Get Started:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 egg
3 very ripe bananas, mashed
1/3 cup butter
3/4 cup white sugar
Sea salt caramel sugar

Let’s Get Cooking:

Preheat oven to 350*. Fill cupcake tins with liners. Sift dry ingredients together, except the sugars. In a large bowl mix together egg, white sugar, bananas and butter. Combine ingredients until smooth. Scoop into muffin pans and then add sea salt caramel sugar to the top (to taste – add as much as you want). Bake for 25-30 minutes. Enjoy!

Let’s Get Creative:

If I’m being totally real with you, these muffins are delicious just the way they are. If you’re looking to add more ingredients however, walnuts would be a yummy addition!

Stay Classy! xx