5 Meals Starring Healthy Ingredients
by Lyndsay Green, TEEN VOGUE
Photo: Winnie Au; Hair and Makeup by Staci Child
When we told you Teen Vogue guest health and fitness editor, Hannah Bronfman was a full-fledged health enthusiast, we meant it. In every sense of the way, Hannah has adopted a “live clean” mentality. In fact, if you check out her site, hbfit.com or even her Instagram page, we guarantee you’ll get lost in the endless sin-free yet delicious recipe ideas she posts on any given day. Seriously, we’ve never salivated over fruits and veggies like we do when eyeing Hannah’s posts—the girl makes eating clean look good.
Now that Hannah’s inspired you to kickstart a healthy lifestyle of your own, you’re probably wondering where to begin. No worries, we’re making it simple! She’s giving you five easy recipes to work into your routine ASAP, with five healthy ingredients at the forefront. So get to cooking—chef’s orders!
1. Cauliflower Rice
What you need:
1 head, organic cauliflower
1 clove, garlic
1 tbsp, virgin coconut oil
red chili flakes to taste
himalayan sea salt to taste
cracked black pepper to taste
Hannah Says:
First, clean the cauliflower thouroughly. Then, give it a coarse chop (manually), dump the pieces into a food processor, and pulse until the contents resemble rice. Whenever you’re ready to eat, give the garlic clove a fine chop and toss into a skillet with a tablespoon of the coconut oil. Let simmer until the garlice turns golden, then add in the “rice” and sprinkle the pepper, salt, and chili flakes to taste. Eat throughout the week with protein of your liking!
2. Zucchini Noodles (AKA “Zoodles”!)
What you need:
2 organic zucchinis
cracked black pepper
pinch, himilayan sea salt
tomato sauce
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Hannah Says:
Wash the zucchinis—clean eating starts with clean food!—then shred them into a noodle shape using either a spiralizer, or a simple peeler. Top with sea salt, cracked pepper and tomato sauce for taste. If you typically prefer a light butter sauce, replace the tomato sauce with extra virgin olive oil instead.
3. Grass-fed Unsalted Butter Omelet
What you need:
2 organic free-range eggs
1/2 tbsp grass-fed unsalted butter
1/4 cup, almond milk
1 shallot
1 bunch, scallions
1 red pepper
handful, shitake mushrooms
Hannah Says:
Finely chop the shallot, pepper, shitake mushrooms and scallions, then sauté the shallots in a medium-sized frying pan with the butter. Once the shallots begin to brown, add the pepper, scallions, and mushrooms into the pan and mix. Next, whisk together the almond milk and eggs in a bowl and add the mixture to skillet of veggies. Let the bottom brown and flip. Once the eggs are completely cooked through, serve onto a plate and enjoy! Feel free to repeat all week.
4. Big Watercress Avocado Salad
What you need:
1 bunch, watercress
1 bunch, radishes
1 ripe avocado
1 large cucumber
marcona almonds
sesame oil
Himalayan sea salt
cracked black pepper
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Hannah Says:
First, finely chop the radishes and peel and chop the cucumber. Next, combine the watercress, chopped radishes, cucumber and almonds in a large bowl. When you’re ready to eat, add the avocado, pepper, salt & sesame oil.
5. Artisan Granola on top of a smoothie
What you need:
Artisanal granola
2 handfuls, fresh spinach Hannah’s way? Freeze ‘em!
1/2 banana Feel free to freeze these too!
1 cup, almond milk
1 date
1 tbsp almond butter
1 tbsp coconut oil
Hannah Says:
Blend the spinach, banana, almond milk, date, almond butter and coconut oil in a blender—”I swear by my VitaMix.” Then pour the mixture into a bowl so that it’s super easy to eat. Top the smoothie with granola for a great added crunch! “I also love granola with some toasted nuts over coconut yogurt or alone as a snack.”
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