Good Morning America: My Recipe Recap
I had a blast with my good friend Robin Roberts on Good Morning America last week! The Reboot with Robin segment brought on some great questions so I thought I’d do a little recap and give you some of the recipes I talked about on the show.
1. The Golden Latte
Skip your pricey morning latte and sip on this soothing spicy anti-inflammatory drink instead! It’s a nutritional steal at only $0.50 a cup, made with 0 refined sugar, and it’s so simple to make at home.
Recipe:
Combine in a small bowl:
- ¾ teaspoon Ceylon cinnamon
- ¼ teaspoon ground turmeric
- ⅛ teaspoon ground ginger
- pinch of black pepper (optional)
Stir 1 teaspoon of the spice blend from above with 12 oz of hot coconut milk. If you want a touch of sweetness, add 1 teaspoon of raw honey or pure maple.
Optional: to enhance absorption of the healthful properties (curcumin), add a tiny pinch of black pepper or ½ teaspoon coconut oil.
2. Sorghum Popcorn
Sorghum got everybody talking after the show– and it’s been flying off the shelves ever since! Fancy flavored popcorn has been on the rise lately, but now we’re obsessed with sorghum! When popped, it looks and tastes just like mini popcorn! Gluten free, a good source of plant-based protein, and super high in fiber. Plus, no pesky hulls to get stuck in your teeth make it a totally perfect date snack.
Recipe:
- Place ¼ cup of sorghum in a brown paper bag and fold the bag close.
- Lay the bag down flat (folded edge face down) and microwave for ~2 minutes.
- When the popping has slowed to 5 seconds between pops, remove from the microwave.
- Top with:
- Nutritional yeast (rich in vitamin B12 and tastes like cheese)
- Cayenne Pepper (potential metabolism booster)
- Avocado Oil (the new olive oil– rich in healthy monounsaturated fats)
3. High Protein Pasta
Yes, you heard me right– protifying is hot in 2016 when you’re looking to get your pasta fix. Tasty and super high in fiber, these bean-based varieties transform plain pasta into a protein-rich complete meal. Just add veggies and you’re good to go!
Recipe:
- Cook chickpea, red lentil, or white bean pasta according to directions (The BNI team is a big fan of Banzaa and Modern Table:).
- Meanwhile, preheat your oven to 400 degrees F. Toss ~6 cups of assorted chopped veggies (we love sliced zucchinis, bell peppers, and tomatoes) in a bowl with 2 tablespoons of avocado or extra-virgin olive oil and a sprinkle of sea salt. Spread veggies on a parchment paper-lined baking sheet and roast for ~20 minutes until veggies are tender. Garnish pasta with fresh basil.
