Recipes by SALT - Recipes for Sweaty Bodies

22/12/2020

It's time to say goodbye! I've had so much fun developing easy, macro-balanced recipes for new friends that I've decided to re-launch one of my brands so that I can keep producing content! So, introducing my new project: Deceitful Treats
I’ll be posting a new recipe weekly and playing with some original ideas while keeping everything whole foods plant based and macro friendly. I’ll even feature a suggestion every recipe of how to adjust the ingredients to hit your specific macros.
If you've loved following along with my recipes, please do me a solid and follow along on Facebook, Insta and check out the website, leave a comment, subscribe etc. You’ll be first to hear about live cooking classes, new recipes and more. You can even submit requests for new recipes!
Web: www.deceitfultreats.com
Facebook: Deceitful Treats
Instagram:
Thank you all for your support and love! Can't wait to keep sharing with y'all!

100% Plants. 0% Crap. Junk made funky. Deceitful Treats for… Read more

03/12/2020

The flourless chocolate cakes of my childhood were thiccccc, riiiiich and oooh so decadent. You needed to have some sort of foil to it, to get through a slice. So, then you'd add something cold like ice cream and canned fruit and, I mean, it becomes a trifecta of processed junk.
So, when my buddy Sharon challenged me to make a macro-friendly version, I tried to mimic the texture and decadence, but remove the weight, if that makes sense. To do that, I removed a bunch of the fat, all of the sugar and added a heaping spoonful of protein.
The density and texture is mainly driven by chickpeas and leftover pumpkin (an easy way to use up your leftovers from Thanksgiving!). After the holidays, our vision might be a little blurry still, so pumpkin is your friend with a hit of zeaxanthin which is thought to protect your eyes. The egg industry likes to boast that eggs contain this nutrient, however, pumpkin contains about 50x more of it!
The process is actually super simple and could be made even simpler with canned black beans or chickpeas instead of the chickpea flour, it would just have to bake a little longer and slower to remove more moisture.
A WORD OF WARNING: DO NOT LICK THE SPOON on this one. Raw chickpea flour is aaaabsssolluuttteelllyy disgusting.
Method:
1. Mix chickpea flour, baking powder (about 1 tbsp), sweetener (I use monkfruit and about 2 tbsp for me, but you do you!) and cocoa powder in the bowl of a food processor and blitz to combine.
2. Nuke your chocolate in a bowl until melted and add in with pumpkin, tofu and a tbsp of vanilla. Blitz until smooth, thiiiiiiccccc batter forms.
3. Empty into a non-stick cake tin and bake at 325F/170C for about 50 mins.
Serve with your favorite yogurt and berries to cut through the richness, bolster your gut flora and boost your antioxidants. ENJOY!

03/12/2020

🍫🍫Macro’d Flourless Chocolate Cake🍫🍫
The flourless chocolate cakes of my childhood were thiccccc, riiiiich and oooh so decadent. You needed to have some sort of foil to it, to get through a slice. So, then you'd add something cold like ice cream and canned fruit and, I mean, it becomes a trifecta of processed junk.
So, when my buddy Sharon challenged me to make a macro-friendly version, I tried to mimic the texture and decadence, but remove the weight, if that makes sense. To do that, I removed a bunch of the fat, all of the sugar and added a heaping spoonful of protein.
The density and texture is mainly driven by chickpeas and leftover pumpkin (an easy way to use up your leftovers from Thanksgiving!). After the holidays, our vision might be a little blurry still, so pumpkin is your friend with a hit of zeaxanthin which is thought to protect your eyes. The egg industry likes to boast that eggs contain this nutrient, however, pumpkin contains about 50x more of it!
The process is actually super simple and could be made even simpler with canned black beans or chickpeas instead of the chickpea flour, it would just have to bake a little longer and slower to remove more moisture.
A WORD OF WARNING: DO NOT LICK THE SPOON on this one. Raw chickpea flour is aaaabsssolluuttteelllyy disgusting.
Method:
1. Mix chickpea flour, baking powder (about 1 tbsp), sweetener (I use monkfruit and about 2 tbsp for me, but you do you!) and cocoa powder in the bowl of a food processor and blitz to combine.
2. Nuke your chocolate in a bowl until melted and add in with pumpkin, tofu and a tbsp of vanilla. Blitz until smooth, thiiiiiiccccc batter forms.
3. Empty into a non-stick cake tin and bake at 325F/170C for about 50 mins.
Serve with your favorite yogurt and berries to cut through the richness, bolster your gut flora and boost your antioxidants. ENJOY!

25/11/2020

🌙When the moon hits your eye like a big pizza pie, that’s Cannoli! 🎶
Alrighty, it’s finally here... Gluten-free, macro enhanced, super quick Cannoli! There’s MUCH less fat, zero added sugar and a HEAP of protein!!
This one was a simple idea but I was worried it wouldn’t work. Admittedly, these were the best looking ones and the others flopped. Next time, I’d try a couple of things differently.
This is a total cheat and it requires access to a relatively specialist ingredient: Manacotti. I believe it’s an American pasta shape and it’s basically a GIGANTIC penne. If you can’t get it, you could probably fake it with a lasagna sheet and shape it.
“But how do I get pasta crunchy without deep frying it, Dave?”
I’m glad you asked, dear viewer. The answer: The miracle that is Aquafaba! Yes, the random juice at the bottom of the can of chickpeas is the solution to all your dessert woes! Whipped meringues? Aquafaba. Browned pastries? Chickpea juice!
In this case, we’re using some of the natural carbohydrates in the liquid to help brown and crisp the pasta. The method is simple:
Cook Manacotti. Cool.
Dip in Aquafaba.
Air fry or oven those babies until crispy and browned. About 15-20 mins at 320F/170C.
While cooling them, make filling by adding tofu, a little vanilla and your sweetener of choice to a food processor. Add milk until thick, pipeable mixture forms. Pipe into tubes and adorn with chocolate!
Next time, I’d stuff the tubes with a little foil to keep the shape but, we live and learn! Have fun with this one, team and happy halfway point!!

22/11/2020

📣🐟Let’s talk about Tuna, baby!
Now, I’m gonna admit that I was never a huge fan of canned tuna, but a challenge is a challenge and one of my fellow bodybuilding warriors wanted me to make a macro-friendly version of Tuna Casserole.
The breakthrough here is the “Tuna”: I wanted it to have protein but also have that seafoody flavor. What comes from the sea but isn’t an animal, but is easily accessible...???? SEAWEED! Genius.
Secondly, I’m a texture dude and I wanted the feel of tuna without the whole killing an animal thing... I have to say I got pretty close with my mixture of chickpeas and canned hearts of palm! Is it exactly right? Definitely not. Does it give you a good enough analogue in a creamy pasta bake? Fo sho!
The basic mixture for the tuna is a 1:1 ratio of chickpeas to hearts of palm and the flavors come from the seaweed, capers and some lemon.
I kept the rest of the bake simple and boiled some kale for the last minute with the pasta and made a sauce with some soaked cashews and some dried spices (garlic, onion and dill). Sprinkle with some fresh lemon et voila! Perfectly balanced meal to fuel your next workout (or four, in my case!)
📞Any other challenge dishes out there? I’m slowly working through them all and having so much fun doing it!!

20/11/2020

✋🛑Stop! Biscoff time! 🍪

📣Biscoff Spread Recipe📣
This one was a conundrum. How do you get the nutty, earthy, buttery flavor of a well-baked cookie without... well, butter? Either way, I was dared by a fellow challenger to make a Biscoff dish, so I dove in to R&D!
I think I cracked it with a secret ingredient: roasted chickpeas! More specifically, roasted chana from your local Indian grocer. These chickpeas are roasted with no oil, only salt which gives us gainers and shredders a big macro boost without the fat.
The chickpeas give a nutty depth, but then I needed something for the creaminess... Ah huh! I’ve been using a secret ingredient in EVERYTHING to boost protein and add some fatty lusciousness to desserts... TOFU!
No bull, tofu desserts are da bomb! They’re magically like cream without all the harmful dairy fats and hormones.
If you wanted a little more fat, I’d add almond butter to round out the creaminess without detracting from the flavor too much.
This method is so simple, it is just begging to be made at home:
Blitz chickpeas until they’re as smooth as your food processor will allow.
Add sweetener and spices (I used allspice, ginger, white pepper, cinnamon, cloves and nutmeg - about 1/2 tsp each and a lil extra cinnamon). Mix to combine.
Add tofu and blitz until smooth. Doneskis!

Try it and let me know how it goes!!

20/05/2020

When your moisturized New York hands need some Texas toughening up. 🤚🏻🥺

03/05/2020

We are hanging our Yankees caps up and trading them in for boots and felt hats. 🤠We're moving to Austin TX! New York, it's been insanely fun but our wild west adventure is calling! Yee haw! 🎉
We're moving mid-next week, so shoot us a FaceTime if you'd like to say a virtual farewell! 👋🏼
Don't worry, classes will continue at on our channel at the same time. For entry to his small group Barre and Pilates classes, DM us:
Every day @ 11:30AM ET/10:30AM CT:
Monday - Barre
Tuesday - Pilates
Wednesday - REST DAY
Thursday - Barre
Friday - Pilates
Saturday - Barre
Sunday - REST DAY

25/04/2020

A room with a view

20/04/2020

Learning to save in Times Square. 🦸🏻‍♂️Admittedly, there are many out there saving lives and we are eternally grateful. I'm just learning how to save a handstand while social distancing. 🤷🏻‍♂️

19/04/2020

When bailing out of your handstand properly suddenly becomes much more important... 🤸🏻‍♂️🤭

19/04/2020

I think I'm getting my shoulder placement a little better...