Thursday, May 18, 2017

My go-to summer accessory! {JORD Watch Giveaway}

Thursday, May 18, 2017

“The value of a watch is not in being able to tell how much time has passed, but in being aware of the need to make that time count.” – JORD

I am so excited to share my feelings on this watch with you guys, and give you the chance to get your own! (GIVEAWAY BELOW) I’ve been so hooked on fun natural textures this season, from marble to wood, and this watch is no exception! It’s easily the most comfortable watch I own, and it goes with literally everything.

My watch is the Frankie 35 series in Zebrawood and Champagne, which you can get HERE

Everything about this watch is beautifully crafted. The gorgeous natural zebrawood is hand finished and pretreated with tung oils, making the finish really stand out. I love that they provided me with my own oil and cloth to keep my watch in the best condition! The opalescent yellow gold face of the watch matches my style perfectly, and makes it super easy to pair with my other gold jewels.

This watch would make for a perfect personalized gift for your mom, dad, or a grad this season! When you choose your watch you have the choice of getting it engraved with anything you want! How special is that? I also love that they have an option for sizing the watch for you before it is sent. This is so convenient because let’s face it, it can be hard to find time to get to a jeweler. They were kind enough to provide me with a printable tape measure since I didn’t have one on hand. I simply measured my wrist size and selected it before check out. I am excited to share this JORD giveaway so you can get one for yourself!

JORD Wood Watch Giveaway:
One winner will receive a $100 gift code for their own JORD wood watch. Every person who enters the giveaway will receive a $25 gift code towards their purchase! 

ALL you have to do is follow the link below to enter!


Thursday, March 30, 2017

THE Best Soup Ever (Spicy Chicken Soup)

Thursday, March 30, 2017
BEHOLD. The best soup I have ever made. It is spicy, satisfying, immune-boosting, and oh-so-mouth-watering. I am not kidding when I tell you that I have made it almost every single week the past 3 months!! This soup is fail-proof and takes little time to actually make. Oh, it also makes a LOT of soup which is awesome because I love leftovers! It lasts up to a week in the fridge.

One of the keys to this amazing soup is the shredded crock-pot chicken. I cook the chicken with bone broth and spices overnight on low (8-10 hours) while I sleep. In the morning, my apartment smells like HEAVEN. I have tried non-shredded chicken but it was not the same. 

This soup is a nutrition bomb. It is loaded with beneficial bone broth which is one of the best foods for our bodies. It contains collagen, amino acids, vitamins and minerals that strengthen our immunity, bones, joints, gut, hair, skin & nails. Talk about a powerhouse! This soup is rich in fiber and protein too, making it so satisfying. Add some avocado on top and BOOM you have the perfect meal. 

So does my boyfriend. And, well, everyone I have ever made it for.
I hope you try it too and love it as much as I do :)


64 oz. (2 cartons) organic bone broth (I use Pacific Foods)

organic boneless skinless chicken breasts

2 cans organic beans of choice (My favorite is a mix of Pinto + White)

16 oz. green tomatillo salsa (I love using this one by Frontera)

2 bell peppers (I like to use a variety for a pop of color)

2 jalepino peppers (leave out if you want less heat)

1 small white onion

4 cloves garlic

1-2 scoops Vital Proteins Beef Gelatin (optional thickener + nutrients)

2-3 tbsp Olive oil

SPICES: Himalayan pink sea salt, black pepper,
cayenne pepper, turmeric, paprika, garlic powder

FOR SERVING: Cilantro, Avocado, Plain greek yogurt (tastes identical to sour cream), Beanitos bean chips or other tortilla chips


1. Cook the chicken in a crock pot overnight or during the day with 32oz (one carton) of the bone broth + all of the above mentioned spices. I prefer to do it overnight on low while I sleep for 8-10 hours because it comes out better for me. I have tried cooking it on high for less time, but it was never as moist or as easy to shred!

2. Shred the chicken with two forks once cooking is done. The chicken should be super moist and fall apart nice and easy! This can be done directly in your crock pot. Once shredded, place the crock pot chicken (and it's broth it cooked in) in the fridge if you're not making the soup right away.

3. Chop & dice the garlic, onion, bell peppers & jalepino peppers

4. Heat the olive oil in a large pot on medium/high heat.

5. Add the garlic & onion to the pot and let cook for several minutes until browned and slightly translucent.  

6. Add the bell peppers & jalepino peppers. Stir the veggies often and let cook so they soften up. Add a splash of bone broth or water if needed to prevent sticking.

7. Rinse and drain the beans. Set aside.

8. Once the veggies are tender and starting to brown, add in the second carton of bone broth + the salsa + the beans + the crockpot shredded chicken (and it's broth)

9. Stir well and let the soup come together and cook for another 10-20 minutes on medium heat. Add 1-2 scoops of beef gelatin if desired and mix well*.

10. Serve with toppings if desired.

*If you do add the beef gelatin, be aware that this naturally thickens its substance when cold. Therefore once the soup is cooled down in the fridge, it will look more solid almost like jello! This is totally fine and actually makes it easier to scoop and serve the leftovers in my opinion. Simply stir it up and heat it back up and it will be soup once again!

Monday, March 20, 2017

Homemade Cashew Milk

Monday, March 20, 2017

I made homemade cashew milk (or any nut milk for that matter) for the first time this past weekend! It was so much easier than I thought, and the outcome was so worth the extra effort! I buy unsweetened cashew milk for convenience, but I definitely want to make my own more often now that I know how easy it is.

There is a huge difference in store-bought nut milk VS. homemade. The store bought kind is much more watered down, and homemade is much richer and creamier. Also, homemade nut milk contains SO much more nutrition such as healthy fats, vitamins & minerals, protein & fiber. So you’re getting more nutrition and feeling more satisfied. Another benefit to making your own is that you are controlling the ingredients that go into the milk. There are no gums or thickeners needed to compensate for all the water, its creamy on its own! I used Ellie's Best (@elliesbest) nut milk bags and it made this process so simple! It’s also kinda fun, I literally felt like I was milking a cow when I was straining the cashew milk..not that i’ve don’t that before but wharves. Let's get to it!

1c raw cashews (soaked overnight)
3c filtered water* (and more for soaking)
Optional Flavorings: sea salt, vanilla bean or extract, cinnamon
One Ellie's Best nut milk bag (or cheese cloth)
Large glass jar for milk
Blender (I used my NutriBullet)

You can check out Ellie's Best or buy your own by clicking HERE!
Use my code: STEF10 at checkout to receive a discount off your bags :)

1.  First, you must soak your cashews for at least 4 hours or overnight (I soaked them overnight) in a glass container filled with filtered water so their all covered.

2.  Once soaked, drain and rinse the cashews and place in blender with 3c of cold filtered water. *You can add more filtered water if you want more milk and this will also thin out the consistency to be more watery like store-bought. I prefer rich and creamy so I used 3c!

3.  Blend away for several minutes until smooth and theres no large chunks visible.

4.  Take your nut milk bag or cheese cloth, and put it in a large bowl or measuring cup and fold the edges over. Pour your milk into the bag/cloth and let it strain while you hold the bag and gently squeeze to encourage faster straining. Once you have squeezed it dry, put the leftover cream/pulp to the side (use this for other recipes!)

5.  At this point you can add flavor if you’d like, if not, your milk is ready to drink! I added a few pinches of Himalayan pink salt, cinnamon, and 1 fresh vanilla bean pod (Love seeing the little vanilla bean flecks!!)

6.  Then Blend it for a few seconds again to incorporate (or whisk).

7.  Store in air tight jug or container for 4-5 days! 

BONUS TIP --> Don't know what to do with the leftover pulp? There are tons of easy snacks and recipes to use it in online! For the protein bliss balls I made up above, I simply mixed all of the below ingredients together until it formed a pliable dough, rolled it into balls, and stored them in my fridge for a quick snack or dessert!
I mixed: Leftover cashew pulp ^ + Nutzo peanut butter + cinnamon + cashew milk + cacao nibs + almond flour + Vanilla Vital Proteins collagen peptides + sea salt

Monday, January 30, 2017

Grocery Haul 2.0

Monday, January 30, 2017
Hey guys! It's been a long time since I've done a grocery haul recap, so I decided to share this week's goods with you all. This week, I got my groceries at Whole Foods Market and Trader Joes. 

Of course there a lot of pantry staples that I did not buy in this haul simply because I haven't run out yet! I will note most these items below :)

Spring mix  |  Spinach  |  Japanese sweet potatoes  |  Avocados
Bell peppers  |  Cucumbers  |  Lemon  |  Lime
Jalepino peppers  |  Baby carrots  |  Cauliflower/broccoli mix
Brussel sprouts  |  Riced cauliflower  |  Rapine
Frozen mango  |  Bananas

Nothing makes me happier than a huge load of fresh produce! *insert nerd emoji here* I like to buy a big container of spinach and spring mix to use in smoothies, soups, or salads during the week. As for fruit, I only got bananas and frozen mango since I already had frozen berries and fresh passionfruit at home. Frozen mango and bananas are my fruit staples and a daily occurrence either in my smoothies or my oatmeal. Mangoes are amazing fresh but I personally have a tough time deciphering if they are ripe or not, so I often stick to frozen which never lets me down! I got raw veggies for snacking on with hummus (carrots and cauliflower/broccoli). The rest of the vegetables and greens will be making their way into homemade turkey chili, salads for lunch, and as roasted sides to accompany my meats and fish at dinner.

Peanut butters  |  Canned beans  |  Diced tomatoes
Salsa  |  Dark chocolate chunks  |  85% dark chocolate
Mixed salted nuts  |  Hummus  |  Almond cream cheese

I finally got my hands on Kite hill almond milk cream cheese, yayyy! I tried this crack this morning and all I can say is if you are hesitant to try a vegan cream cheese, start here! It truly tastes like the real thing and has a exceptionally short and pure ingredient list (the first and sometimes only place I look!) I got a lot of beans and diced tomatoes because I plan to make turkey chili. I got 85% dark chocolate and a couple jars of peanut butter, not because I am out, but because you can never have enough, IMO ;) Another big staple for me lately is COLLAGEN! I have been buying the original collagen peptides from Vital Proteins and have been obsessed. They are unflavored and make my smoothies and oatmeal super creamy. Why collagen, you ask? Here are a few reasons why I take it daily:

Promotes youthful skin, healthier hair, and stronger nails.
Contributes to deeper sleep.
Increases athletic performance and helps achieve a lean body.
Helps keep bones healthy and strong. 
Supports joint health. 
Promotes healthy immune, digestive, and central nervous systems.

Chicken cutlets  |  Ground turkey  |  Ground lean beef
Frozen wild salmon  |  Mango 4% Siggis yogurt  |  Parmesan cheese

This week I got ground turkey for my turkey chili, ground beef for my Pasta with rapine, portables and pine nuts, frozen salmon filets, and chicken cutlets. Instead of prepping my lunches for the whole week on Sunday, I prefer to go with the flow and have whatever I feel like having that day. It may be salads, turkey chili, leftover salmon or chicken with sweet potatoes/veg. It's always changing! I usually have smoothies & toast or oatmeal for breakfast, but when I am in the mood for yogurt, Siggis is my go-to! I was ecstatic to find it in mango! Siggis is my favorite brand because the ingredient list is super short and their flavored yogurts are naturally super low in sugar, unlike most greek yogurt brands.

Tortilla chips  |  Whole wheat bagels  |  Whole wheat pasta
Multigrain baguette  |  Almond flour tortillas (technically GF)

Staples I already had in my pantry are ezekiel sprouted grain bread which I use for toast, and quick oats for oatmeal. I rarely get bagels simply because I don't often crave them, but since I found the almond milk cream cheese, I had the hankering for a doughy bagel! I chose the whole wheat bagels from whole foods bakery and WOW I forgot how amazing a chewy, soft bagel is. Another new find for me was the Siete almond flour tortillas! Clearly I am not against gluten, but I am always excited to try new products that can reap more nutritional benefits than their counterparts! These tortillas cost a pretty penny but are packed with healthy fats, protein and fiber. That in a tortilla is a win. I see myself using these for tacos and lunch wraps in the future. I stuck them in the freezer so that they last longer since I don't think I will use them within a week. 

Kombucha  |  La Croix seltzer  |  Almond milk

I almost always have two cartons of non-dairy milk in my fridge at all times. I love Silk unsweetened cashew milk, or unsweetened vanilla almond milk. We already had cashew milk in our fridge, so one carton it was! I use this daily in my coffee if I am having it, in my smoothies, oatmeal, you name it! The kombuchas pictured is also only half of the amount I go through in a week. It's funny because years ago, I used to consider kombucha a splurge $$$ and would only get 1 or 2 a week. Now, I think I drink one every single day. But hey, everyone has their vice! Some people buy lunch every day or get manicures weekly. My vice is daily booch! :) It's a healthy addiction to have since it promotes a healthy gut and digestion. The ginger is my favorite because it helps me deal with my occasional nausea and tummy issues. It's also really refreshing after meals because ginger helps with digestion and that post-meal bloating that occasionally happens! It's also energizing, alkalizing, and immune boosting.. I could go on and on. I feel great drinking it, so that is why I do :) La Croix is by far my favorite brand of seltzer! Seltzer is so satisfying when I am craving that cold carbonation. Their flavors are very unique and most importantly, naturally derived. As you may know, many brands of seltzer state "natural flavors" in their ingredients. What many people do not know is that these "natural flavors" may contain castronium which is a fancy word for extract from the anal glands of beaver. Gross, right? Unfortunately the FDA only required they state "natural flavors" on products so unless your seltzer states "no castronium" then you could be drinking extracts from unfavorable places. I did some research on La Croix website and found out that their natural flavors are completely derived from the natural essence of the fruit in which the flavors are from. 

"The flavors are derived from the natural essence oils extracted from the named fruit used in each of our LaCroix flavors. There are no sugars or artificial ingredients contained in, nor added to, these extracted flavors."

via La Croix

I hope you guys enjoyed this post! Feel free to post any questions about my grocery haul or meals :)

Friday, September 23, 2016

Pasta with Rapine, Portobello & Pine nuts

Friday, September 23, 2016
Pasta with Rapine, Portobello & Pine nuts

Growing up in an italian household, pasta was a weekly occurrence in my house. While my amazingly talented mother made her homemade red sauce & meatballs a majority of the time, she sometimes made a similar version of this. 

The flavors in this dish are just incredible together. If you are not a huge fan of rapine (it is naturally bitter) then you could probably substitute it out for broccolini...but the rapine is personally my favorite part! 

There is the bitterness of the rapine, saltiness of the parmesan cheese, earthiness of the mushrooms, and wonderful smokey flavor of the toasted pine nuts. AMAZING. I used green lentil penne by POW foods from Acient Harvest. I have lentil pasta here and there when I am looking for extra protein and fiber, especially if there is no meat in a dish. This pasta came out great, and was super filling due to the high fiber! You can absolutely use any type of pasta in this dish. Rigatoni or spaghetti are awesome options as well. For vegans, you can easily leave out the parmesan cheese and it would be equally delicious!

I will be honest, I never measure for this recipe! In my opinion, pasta is a hard dish to mess up. I learned that the best way to cook is to follow your instincts and always taste as you go (thank you mom!!) Therefore, I tried my best to give measurements to certain things such as the oil & cheese..but this is where you can be creative with it and follow your own taste buds! ENJOY :)


1 Box pasta (your choice)
1 Bundle rapine (broccoli-rabe)
2 Large portabello mushroom caps
2 tbsp Minced garlic
1/4 cup Raw pine nuts
1/4 cup Grated parmesan cheese 
2-3 tbsp Extra virgin olive oil
Salt & pepper
Red pepper chili flakes


1. Wash and chop the rapine into small bites. Slice the mushrooms into thin strips. 

2. Heat 1tbsp oil with the minced garlic over medium high heat.

3. Once garlic starts to sizzle and turn golden, add the rapine and mushrooms. Stir to mix.

4. Add salt, pepper & chili flakes to taste. (I love the little heat from the chili flakes, but you can totally leave it out! They are very hot, so a little goes a long way.) 

TIP: You may need to add approximately 1/4cup water for moisture. It will get absorbed as it cooks.

5. While the veggies cook, begin to boil the pot of water for the pasta.

6. Now we will toast the pine nuts. Take out a small stove top pan and put it on medium heat. Add the pine nuts, stirring them often, and watch closely for them to turn golden. Do not burn! Once toasted, remove from heat and set aside in a bowl.

7. Once the water boils, add the pasta and cook according to instructions. Keep stirring the veggies and add more seasonings if needed (taste!) Do not be afraid to over-cook the veggies. If you like them with more of a crunch, cook less. If you like them soggy, cook longer. Told you, it is hard to mess up!

8. Once the pasta is done cooking, drain and then place back in the same pot. Add about 1tbsp olive oil + the parmesan cheese and stir to coat.

9. To serve, plate the pasta, then add as much of the veggies as you like, then sprinkle with the toasted pine nuts. You can also add more parmesan to garnish, like I did :)

Thursday, July 21, 2016

Banana Dark Chocolate Chip Muffins {Vegan}

Thursday, July 21, 2016
Banana Dark Chocolate Chip Muffins

These are the BEST banana muffins I have ever made, and possibly the last recipe I'll ever need! I totally winged the recipe and they turned out amazing. These are vegan and made with low-gycemic coconut sugar and high-protein quinoa flour. Lately I love baking with quinoa flour because it makes my baked goods come out doughier and lighter than when I use wheat flour. It tastes great, too! These muffins have the perfect amount of sweetness to satisfy any sweet-tooth. Studded with dark chocolate chips, and amazing warm OR cold, you will plow through these perfect little gems in no time. 

PRO TIP: Cut one open fresh from the oven and smear with PB then shove in mouth ;)


3 mashed ripe bananas (the riper the better)
1 cup unsweetened almond milk 
1/4 cup coconut sugar (can sub with any sugar as well as maple syrup or honey)
1.5 cups quinoa flour**
1 tbsp coconut oil (melted)
1/2 cup dark chocolate chips
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder

*I left out nutmeg this time, but I think it would be a great addition!
If you'd like to add for that authentic banana bread taste, I suggest adding 1/4tsp.

**UPDATE: My second batch, I used gluten-free brown rice flour in place of the quinoa flour,
and it turned out great! The consistency will be a little fluffier and less fudgey, but just as delicious. 

•  •  •  •  •  • •  •  •  •  •  •


1. Preheat Oven to 350F.

2. Mash bananas in a large mixing bowl.
Add the coconut sugar, melted coconut oil, vanilla extract, and almond milk. Stir well to combine.

3. Next, add the quinoa flour, cinnamon, salt, baking soda and baking powder.
Stir very well till smooth and not clumpy (besides small banana chunks)

4. Add chocolate chips and combine well.

5. Grease or spray muffin pan with non-stick spray or oil (I used coconut oil spray!)

6. Scoop batter evenly into muffin pan. I used a little less than 1/4cup to fill my 12-count pan.

7. If desired, add a couple more chocolate chips to the tops (for visual appeal)

8. Bake on middle rack in oven for 15-25 minutes until toothpick comes out clean,
and edges of muffins are slightly brown. NOTE: Since these are vegan, it is OK to under-bake
them if you like them more fudge-like! I baked mine for 20 minutes so they were fudge-like
right out of the oven but once cooled they always bind/dry up a little more. 

9. Store in a sealed container on counter or in the fridge, or freeze and then pop one in the
microwave to defrost as needed! TIP: I like to freeze them after a couple days for freshness.
If I know I'll want one at lunch or as a snack later in the day, I'll take one out of the freezer and
saran wrap. By lunch/snack time they are thawed! 

I am obsessed with these muffins! They are so decadent but healthy.
If you give them a try please tag me on Instagram @StefLiaFit or comment below, I would love to hear what you think! :)

Tuesday, May 3, 2016

Spicy Lentil Soup {Vegan, gf}

Tuesday, May 3, 2016
Spicy Lentil Soup
(Vegan, gf}

This lentil soup is one of my all-time favorites! It is perfect for a chilly day, perfect for meal prep (makes a huge batch which lasts the week), perfect for when your getting sick, perfect for detoxing or kick starting clean eating. It is loaded with nutrition, plant protein, and tons of fiber. Need a easy and delicious way to regulate digestion and even clear your sinuses? This is it! Let's be honest, it's the perfect anytime soup! It's customizable, too. Want meat? Add some ground turkey or beef (which I've done). You can also omit or add vegetables + tailor the spices to your needs. I promise it's hard to mess up this soup, if you make a it or a variation of it please comment below! I love hearing what you guys think of my recipes :) Hope you love it as much as I do!


1qt carton organic low sodium vegetable broth (I have used bone broth + chicken broth as well)
28oz can organic no salt added diced tomatoes
2tbsp minced garlic
5 celery stalks, chopped
1 bag mini tricolor baby carrots, chopped
1 large zucchini, chopped
1 yellow onion, chopped
1.5cups green lentils (dry)
1/4 of a lemon, squeezed
Fresh baby spinach (optional, for serving)
1tbsp extra virgin olive oil or coconut oil (I used this herb-lemon liquid coconut oil this time!)
8-12oz water (optional)

1/2tsp pepper
1/4tsp tumeric
1/4tsp garlic powder
1/4tsp chili powder
1/4tsp cayenne powder
1tsp italian herbs

*I always eyeball spice and taste along the way, so PLEASE adjust according to your taste! I estimated these measurements since I do not measure. Get your spoon in there and don't be afraid to taste!


1. Chop the garlic, celery, carrots, zucchini and onion (small, or desired chunkiness ;)

2. Using a large deep pot on medium/high heat, heat tbsp of oil and then add veggies to pot (garlic, celery, carrots, zucchini and onion)

3. While the veggies are cooking, stir here and there to ensure even cooking. Meanwhile, prepare lentils according to the back of their package. Typically 3cups water per 1.5cups lentils, bring to boil, and let cook for 15-25 minutes.

4. At this point the lentils are cooking + the veggies are getting tender.

5. Once the veggies start to appear translucent and tender, add the canned diced tomatoes + broth. Stir well. Bring up to a light boil.

6. Add spices + lemon juice and stir well.

7. Once lentils are 75% cooked and most the water is absorbed, pour into the rest of the soup. Stir well. Bring back up to a light boil and cover. Let simmer from as little as 15 minutes to as long as 45 minutes.

8. If you like your soup thick, leave as is! If you desire more liquid (which I did this time) then add 8-12oz regular water to the soup and stir well.

9. Let cool on the stove for 10-20 minutes and when ready to serve, scoop into a bowl with fresh spinach placed on the bottom (the spinach will wilt from the hot soup!)

You can keep it in the fridge for a week or even freeze for up to several months! Its great cold too, and after sitting in the fridge overnight, it gets thicker and even better tasting (as all soups do!) ENJOY :)

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