Gianna Fae

Thai Mango Sticky Rice

2022-07-28

With Mango season upon us, I thought I'd go out of my way to make my favorite dessert (aka call my mom for her recipe)

Mangoes have always been my favorite fruit & I would absolutely choose this over chocolate anyway!

What you need:

1-2 very ripe mangoes
2 cups glutinous sticky rice
1 cup full fat coconut milk
2-4 tbsp coconut sugar
1tsp cornstarch
Sprinkle of sea salt
Toasted sesame seeds

Method:

Rinse, boil cover & set aside your sticky rice
In a separate pan make the coconut sauce by lightly boiling the coconut milk & letting the coconut sugar, sea salt and starch dissolve.
Let it sit and thicken.
Add half of the coconut sauce to the rice, mix well & let the rice soak in the sauce.
Plate about 1/3 cup of sticky rice and add the mango slices.
Drizzle the rest of the coconut sauce over the rice.
Garnish with sesame seeds.

Enjoy! x

No Bake Vegan Peanut Butter Cups

2018-11-06

During the holiday season I always load my pantry up with my baking essentials. But fortunately this recipe has ZERO baking and is only a few simple ingredients. I've been whipping these up for years for social gatherings, friends, families and clients. I have two variations, one with melted dairy free chocolate chips or one with cacoa powder. For the recipe below I used the second option for a refined sugar free version.

Ingredients:

1/2 cup cacoa powder

1/2 cup coconut oil (melted)

3-4 tablespoons of agave or maple syrup

1/3-1/2 cup Legendary Foods peanut butter (or any of your fave)

Coconut shreds, sea salt, crushed nuts for toppings (optional)

Method:

Line a muffin pan with cup cake liners

Whisk together the cacoa powder, coconut oil and maple syrup (feel free to add more sweetener if desired)

Scoop some of the chocolate mixture into the cup cake liners and freeze for about 10 minutes (don't overfill unless you want large cups)

Once the chocolate has harden place 1 TSP (or more for a messy version) of peanut butter over the chocolate. Then place a generous scoop of the melted chocolate mixture over the peanut butter and freeze once again for 8-10 minutes or until hard.

Top with coconut flakes, sea salt or any of your favorite crushed nuts/seeds as a topping

Store in the refrigerator

* For a non-vegan version honey can be subbed as a sweetener

Enjoy!

OXYGEN Magazine - 8 Dumbest Gym Injuries and How to Avoid Them

2018-03-05

Super excited to be featured in Oxygen Magazine! Check out the link below to avoid burning out and enjoying the fitness journey!

8 Dumbest Gym Injuries and How to Avoid Them

Watermelon Fruit Bowl (V)

2017-09-21

It’s been unbelievably hot and HUMID. I guess that’s what happens when you live in Miami. Originally, I’m from New York and then I moved to Los Angeles for three years. I met my Fiancé during my career transition (which you’ll soon hear about) and next thing you know we’re moving to he’s hometown in Miami. We came out here so he can continue to fish and captain boats. To be honest, I had no idea that was even a thing. But if you know me, I’m always down to take a leap of faith and walk into the unknown. So far, so good.

Anyway, with the heat I’ve been eating a lot more fruit and have been craving everything from watermelon to pineapple, making it a daily staple. Just to make things fun, I switched up my ordinary watermelon and mixed it with a bunch of other favorites.

Ingredients:

1 large watermelon

1 medium pineapple

1 pint blueberries

1 bag ripe cherries

(any fruit of choice)

Directions:

With a large knife cut the watermelon in half and scoop out the melon
Dice up the watermelon into small squares and place aside
Cut up the fresh pineapple into squares
Mix watermelon and pineapple into the empty watermelon bowl
Top with blueberries and cherries

Freely eat without guilt and enjoy outdoors!

Peanut Butter Stuffed Dates (V)

2017-09-20

Quick and easy bites for a great pre-workout…or just to solve a sweet tooth craving. I usually have 1 or 2 before a long run and sometimes sneak in another one after dinner. They’re so easy to make!

20 soft delicious Medjool dates, sliced down the center and pit removed
1 tbsp peanut butter (can add any nut butter for a filling)
Unsweetened Coconut flakes - finely shredded (to taste)
Non-Dairy Chocolate chips (to taste)

Place a dollop of peanut butter in the center of the dates. Top with coconut flakes and non-dairy chocolate chips. Place in the refrigerator for 15-20 minutes or freezer for 5-10 minutes. Make sure the peanut butter has hardened.

Take out and try not to eat them all in one sitting!

Store in fridge up to 5 days.

Breakfast Banana Cookies (V)

2017-09-18

You’ll soon learn I have a very detailed daily routine, especially in the morning. From taking all my supplements, drinking 20oz of water, making my Matcha Green Tea, free writing (even if it’s only 5-10 minutes), and getting myself organized for the day you can assume I have a lot going on in the morning.

I'm up around 4am and ready to train my first client between 5:30 and 6:00am, with a back to back schedule. So this is where meal prep and pre made (healthy) snacks come into play.

I wasn’t intending on making banana cookies, but I had so many overripe bananas I wanted to do something new other than freeze them for post-workout shakes or banana "nice cream". So I mashed a few in my regular chocolate chip cookies and got a wonderful soft in the center but crispy on the outside delight. They’re perfect for busy mornings or an in between treat!

Ingredients:

2-3 ripe bananas
1/2 tsp baking powder
dash of sea salt
dash of cinnamon
2 Tsp vanilla extract
2 Tbsp ground flaxseeds (or 1 egg if non-vegan)
1/4 cup peanut or almond butter
1/4 cup agave
3-4 Tbsp coconut oil
1 cup almond flour
1/2 cup oats
1/2 cup dairy-free chocolate chips
Optional: raisins & chopped walnuts

Instructions:

Grab a large bowl and mash the banana. Once it's fully mashed sprinkle in the baking powder, sea salt, cinnamon, vanilla extract, ground flaxseeds, and dry oats. Mix well until fully combined.
Stir in the almond flour and nut butter.
Pre-heat oven to 375 degrees.
Toss in the non-dairy chocolate chips, walnuts, raisins or any other add-ins
Refrigerate for 15-20 minutes.
Grab a baking pan and line with parchment paper. Scoop out round balls right after refrigeration and place on sheet with a little space in between.
Bake for 12-15 minutes or until the edges are golden
Let the cookies cool, place them on a pretty platter, take a few photos and enjoy!