This Is My Journey!

This Is My Journey!

I realized that some of you might not know why I started this blog or why I started our company, FLIPBOX. So today I’m going to take a break from sharing recipe FLIPS to share a little bit about me, my journey and how this all came about. Please take a moment to read it through and if you feel it resonates with you or someone you know feel free to share it.

This was me 3 1/2 years ago. A new mom, new life, unhealthy and totally lost.

 

Before pregnancy, my life consisted of long work hours, strenuous gym classes (that had me slimmer and more fit), juice cleanses, happy hours in the city and teeny tiny blue dresses! Then I met Joe, fell in love and life took us on an unexpected roller coaster of adventures and new beginnings.

One of those new beginnings? A baby! Nine months + 80lbs later, Carolina was born. We uprooted our life from Manhattan to Brooklyn to begin our new chapter as a family of three. Joe was quickly back at work, leaving me alone with a newborn and no manual. I was overwhelmed and scared.  I spent most days alone with Caro, fighting the baby blues while trying to get my life back to “normal”. I was trying to make sense of my emotions and I did that by overeating. I was picking up unhealthy eating habits that weren’t making me feel better.

I realized I had two choices- dwell on being overweight and unhappy or make a lifestyle change. I chose happiness – and that meant changing my lifestyle, beginning with my eating habits. I knew that this kind of change and behavior started with me, and if I wanted to set an example for my daughter and my family I had to change.

Inspired by healthy food blogs, cookbooks, and cooking class, I changed my diet, began to exercise again and the weight started to come off. Shortly after I started the blog as an outlet. I also picked up some self-help books and learned to use meditation to calm my anxiety. I gradually made small changes to my life that I knew would work for me. Everyone’s journey is different; but, it always begins with baby steps.

 

 

 

 

Fast forward to my NEW normal, which is still a work in progress. Joe, Caro, the blog, and FLIPBOX make up this new chapter of my life and my heart is full. I went from not setting foot in the kitchen to cooking and sharing healthy meals that are both delicious and time-efficient for busy families like us.

I also developed a kid-friendly dessert kit, FLIPBOX, that encourages families to come together and bake something yummy, fun, and healthy.

I’m not a doctor or a nutritionist; I’m a mom on a mission to make healthy eating easier and fun for families! 

I’ll be honest, it was not easy for me to share these photos, but I did it because I want other mamas to know they are not alone. Look around you- there are mamas right next to you fighting that good fight, and trying to be the best version of themselves. It’s okay to feel overwhelmed sometimes. Life changes, but with change come different opportunities to be better and to be wiser! One thing I’ve learned so far on this crazy journey of growth and self-discovery is to follow your passion. When you do what you love, doors will open organically and your soul will be fed.  Live in gratitude. Take a minute to say ‘thank you’ to that higher power and spread gratitude to others. Lastly, pay it forward. Help others along the way.

Oh, and that teeny tiny blue dress? I finally took it out of my closet and donated it. It’s a size 2 which isn’t my size. I’m a HEALTHY and HAPPY size 8 and I am Loving it. Here’s to loving who we are at every stage in life and living our truth!

Karla

 

 

 

 

 

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Vegan Pulled “PORK” Tacos

Vegan Pulled “PORK” Tacos

Before I share this week’s INSANELY DELICIOUS recipe I want to make sure you saw the new layout. FlipBox is now front and center! We are also on Shopify to make it easy for you to shop. Click ‘Buy FlipBox’ on the toolbar above and let us what you think. 🙂
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Ok, now back to what we love most… RECIPE FLIPS! Making a debut on the blog today… JACKFRUIT, the largest hanging fruit! This superfruit is packed with vitamins, minerals, fiber and has a mild flavor and texture similar to pulled pork! Yes, pulled pork. Perfect for vegans, vegetarians, and carnivores looking for a delicious and healthy meat substitute.
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Joe and I buy jackfruit at Trader Joe’s and I believe it is also on Amazon. It comes pre-cut and ready to cook. Check out this flavorful, easy to make, satisfying and delicious recipe for Vegan Pulled ‘Pork’ Tacos made with our new fav, jackfruit! Here’s what we did.

Ingredients
2 20oz cans jackfruit in water drained, rinsed and chopped
1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1/2 cup veggie broth
1 tablespoon maple syrup
1/2 lime, juiced
2 teaspoons chili powder
1 teaspoon smoked paprika
salt and pepper to taste

Tacos
gluten-free taco shells
1 avocado, sliced
pickled red onion slices (refer to our Instagram page for recipe)
1/4 cup cilantro, chopped
lime wedges for garnish (optional)

Instructions

  1. Cut the jackfruit from core to outer edge. This will help to give it the shredded texture that looks like pulled pork
  2. Heat the oil in a skillet over medium heat. Add onions, garlic and sauté
  3. Add jackfruit, veggie broth, maple syrup, lime juice plus the spices, combine and cover. Reduce the heat and let simmer until the jackfruit becomes tender and most of the liquid is absorbed, 5-7min
  4. Using a wooden spoon gently mash the jackfruit – you will see it separate and look more and more like pulled pork
  5. Remove from heat and transfer to a serving bowl
  6. Build the tacos to your liking using chopped tomato, avocado, pickled red onion and top with fresh cilantro and a garnish of lime wedges
  7. Serve and enjoy!
Print Recipe
Print Recipe
Vegan Pulled "PORK" Tacos
a healthy, easy to make and insanely delicious alternative to pulled "pork" tacos!
Vegan Jackfruit Tacos
Servings
Ingredients
  • 2 20oz cans jackfruitwater drained rinsed and chopped
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 garlic cloves minced
  • 1/2 cup veggie broth
  • 1 tablespoon maple syrup
  • 1/2 lime juiced
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • For tacos
  • gluten-free taco shells
  • 1 avocado sliced
  • pickled red onion refer to our Instagram page for recipe
  • 1/4 cup cilantro chopped
  • lime wedges for garnish optional
Servings
Ingredients
  • 2 20oz cans jackfruitwater drained rinsed and chopped
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 garlic cloves minced
  • 1/2 cup veggie broth
  • 1 tablespoon maple syrup
  • 1/2 lime juiced
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • For tacos
  • gluten-free taco shells
  • 1 avocado sliced
  • pickled red onion refer to our Instagram page for recipe
  • 1/4 cup cilantro chopped
  • lime wedges for garnish optional
Vegan Jackfruit Tacos
Instructions
  1. Cut the jackfruit from core to outer edge. This will help to give it the shredded texture that looks like pulled pork
  2. Heat the oil in a skillet over medium heat. Add onions, garlic and sauté
  3. Add jackfruit, veggie broth, maple syrup, lime juice plus the spices, combine and cover. Reduce the heat and let simmer until the jackfruit becomes tender and most of the liquid is absorbed, 5-7min
  4. Using a wooden spoon gently mash the jackfruit - you will see it separate and look more and more like pulled pork
  5. Remove from heat and transfer to a serving bowl
  6. Build the tacos to your liking using chopped tomato, avocado, pickled red onion and top with fresh cilantro and a garnish of lime wedges
  7. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

White Bean Mac and Cheese! Dairy-Free, Gluten-Free

White Bean Mac and Cheese! Dairy-Free, Gluten-Free

Like most of us, I find it hard to believe that dairy-free Mac and cheese can taste good. For me, if it’s not the real thing why even bother, right? All that changed when I saw a recipe for Mac and Cheese made with sweet potatoes. Mac and Cheese has to be creamy and it makes total sense that sweet potatoes would give it that creamy consistency – but I wasn’t sold on “sweet” Mac and Cheese. Well, here’s a recipe for dairy-free Mac and Cheese made with WHITE BEANS that taste so delicious you won’t miss the real thing. In fact, my Mom, who was just in NYC to watch me run the Brooklyn Half Marathon (more on that in a sec) was pleasantly surprised when she tried our healthy Mac and Cheese. The consistency is perfect, and the taste is spot on! You’ll have to trust me on this one. Best part, I separated the mix into small ramekins, perfect for meal-prep. Simply re-heat a few ramekins at a time and pair with a side salad or sauteed veggies. Dinner is served!
Ok, so the Brooklyn Half Marathon was my first official run. 13.1 miles through Brooklyn and the weather did not cooperate. I ran a slow and steady race (12min miles) that felt good from start to finish. Completing a Half Marathon has been my goal for a long time and I finally had the opportunity to do it – and I IT FELT SO GOOD! I shared a picture of me at the finish line.
Anyway, hope you guys like this healthy Mac and Cheese recipe and if you do please don’t forget to share your pictures on Facebook and Instagram by tagging us @ourflipsidelife

Pasta

10oz gluten-free pasta

 

Sauce

½ white onion, chopped

2 garlic cloves, minced

1 tbsp olive oil

1 can Great Northern Beans, drained and rinsed

1 ½ cup unsweetened almond milk

1 tsp fresh lemon juice

½ cup Daiya dairy-free mozzarella cheese (find it here)

Salt and pepper to taste

 

Toppings (optional)

Gluten-free Breadcrumbs

Instructions

  1. Prepare pasta according to package instructions. Drain and set aside
  2. In a skillet over medium heat, heat the olive oil
  3. Add the onions and garlic and sauté until onions become translucent and garlic is fragrant
  4. Transfer the onions and garlic into a high-speed blender. Add the white beans, milk, and lemon juice and blend on high until creamy and smooth
  5. Carefully transfer the sauce back to the skillet and heat over medium-low heat. Add the vegan cheese stirring frequently until cheese is completely melted, 2-3min
  6. Add the cooked pasta to the cheese mixture, toss to combine and season with salt and pepper
  7. Pour the pasta mixture into small ramekins, top with breadcrumbs and broil on medium, 1-3min watching carefully until golden
  8. Enjoy hot. Cool leftovers and store in the fridge up to 2-3 days.
Print Recipe
Print Recipe
White Bean Mac and Cheese! Dairy-Free, Gluten-Free
A creamy, healthy, and guilt-free recipe that is easy to make and So delicious!
White Bean Mac and Cheese! Vegan, GF
Servings
Ingredients
  • Pasta
  • 10 oz gluten-free pasta
  • Sauce
  • 1/2 white onion chopped
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 can Great Northern Beans drained and rinsed
  • 1 1/2 cup unsweetened almond milk
  • 1 tsp fresh lemon juice
  • 1/2 Daiya dairy-free mozzarella cheese
  • salt and pepper to taste
  • Toppings (optional)
  • Gluten-free Breadcrumbs
Servings
Ingredients
  • Pasta
  • 10 oz gluten-free pasta
  • Sauce
  • 1/2 white onion chopped
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 can Great Northern Beans drained and rinsed
  • 1 1/2 cup unsweetened almond milk
  • 1 tsp fresh lemon juice
  • 1/2 Daiya dairy-free mozzarella cheese
  • salt and pepper to taste
  • Toppings (optional)
  • Gluten-free Breadcrumbs
White Bean Mac and Cheese! Vegan, GF
Instructions
  1. Prepare pasta according to package instructions. Drain and set aside.
  2. In a skillet over medium heat, heat the olive oil
  3. Add the onions and garlic and sauté until onions become translucent and garlic is fragrant.
  4. Transfer the onions and garlic into a high-speed blender. Add the white beans, milk, and lemon juice and blend on high until creamy and smooth
  5. Carefully transfer the sauce back to the skillet and heat over medium-low heat. Add the vegan cheese stirring frequently until cheese is completely melted, 2-3min
  6. Add the cooked pasta to the cheese mixture, toss to combine and season with salt and pepper
  7. Pour the pasta mixture into small ramekins, top with breadcrumbs and broil on medium, 1-3min watching carefully until golden.
  8. Enjoy hot. Cool leftovers and store in the fridge up to 2-3 days.
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Mexican Street Corn Salad

Mexican Street Corn Salad

I’m pretty sure I can have Mexican food every single day – I mean who couldn’t, right? I love everything from veggie fajitas to guacamole and I ESPECIALLY love Mexican Street Corn. On the cob or as a salad, this dish never disappoints. It’s sweet, spicy, creamy and all sorts of delicious. However, the bazillion calories and unhealthy fat in traditional street corn dishes keep us from ordering too much.
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Last weekend Joe and I played around with a healthy flip for Mexican Street Corn Salad. We substituted traditional mayo for eggless mayo and ditched the cheese (gasp!). We even roasted our own jalapeños…fancy! The flavors came together nicely and we didn’t miss the not-so-healthy calories. Saved those for margaritas. 🙂
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Here’s the recipe for you to enjoy!

Ingredients

2 (15oz) cans organic corn, whole kernels

1 tablespoon vegan butter (I like Earth Balance)

2 garlic cloves, minced

1 jalapeño pepper, roasted and chopped (seeds removed) *see notes below*

1/2 cup red onion, chopped

3 tablespoons EGGLESS mayo (I like Sir Kensington’s Eggless Mayo)

Juice from 2 limes

1/2 cup fresh cilantro, chopped, more for garnish

½ teaspoon smoked paprika

Salt and pepper to taste

Instructions

  1. Place a skillet over medium heat. Add vegan butter and melt
  2. Add garlic and corn and sauté until kernels start to brown, 5-7min. Remove from heat and transfer corn mixture into a large mixing bowl
  3. Add roasted jalapeño pepper, red onion, mayo, lime juice, cilantro, smoked paprika and combine with corn mixture
  4. Season with salt and pepper
  5. Separate into small serving bowls and garnish with more cilantro and lime wedges (optional)
  6. Serve and enjoy.

*Roasting jalapeño peppers on a gas stove. Turn your gas stove flame on medium. Hold pepper over flame, 60-90 second or until skin on one side chars and blisters. Turn the pepper and let the other side roast for another 60-90 seconds. Carefully remove from heat and place in a paper bag and seal, 5-10min. Remove from paper bag and peel the charred skin from the pepper. Remove the seeds, chop and enjoy!*

Print Recipe
Print Recipe
Mexican Street Corn Salad
A healthy flip on a not-so-healthy (yet) delicious dish! Dairy-Free, gluten-free and SO delicious!
Healthy Mexican Street Corn Salad
Servings
Ingredients
  • 2 cans organic corn whole kernels, 15oz
  • 1 tablespoon vegan butter I like Earth Balance
  • 2 garlic cloves minced
  • 1 jalapeño pepper roasted and chopped (seeds removed) *see notes below*
  • 1/2 cup red onion chopped
  • 3 tablespoons EGGLESS mayo I like Sir Kensington’s Eggless Mayo
  • Juice from 2 limes
  • 1/2 cup fresh cilantro chopped, more for garnish
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
Servings
Ingredients
  • 2 cans organic corn whole kernels, 15oz
  • 1 tablespoon vegan butter I like Earth Balance
  • 2 garlic cloves minced
  • 1 jalapeño pepper roasted and chopped (seeds removed) *see notes below*
  • 1/2 cup red onion chopped
  • 3 tablespoons EGGLESS mayo I like Sir Kensington’s Eggless Mayo
  • Juice from 2 limes
  • 1/2 cup fresh cilantro chopped, more for garnish
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
Healthy Mexican Street Corn Salad
Instructions
  1. Place a skillet over medium heat. Add vegan butter and melt
  2. Add garlic and corn and sauté until kernels start to brown, 5-7min. Remove from heat and transfer corn mixture into a large mixing bowl
  3. Add roasted jalapeño pepper, red onion, mayo, lime juice, cilantro, smoked paprika and combine with corn mixture
  4. Season with salt and pepper
  5. Separate into small serving bowls and garnish with more cilantro and lime wedges (optional)
  6. Serve and enjoy.
Recipe Notes

*Roasting jalapeño peppers on a gas stove. Turn your gas stove flame on medium. Hold pepper over flame, 60-90 second or until skin on one side chars and blisters. Turn the pepper and let the other side roast for another 60-90 seconds. Carefully remove from heat and place in a paper bag and seal, 5-10min. Remove from paper bag and peel the charred skin from the pepper. Remove the seeds, chop and enjoy!*

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Parmesan Cauliflower “Steaks”

Parmesan Cauliflower “Steaks”

We are using the grill as much as possible now that the weather is nicer. Joe and I both agree that everything tastes better on the grill plus its less mess to clean up, don’t you agree? 🙂
Here’s a new recipe you can easily make on the grill. It’s easy and delicious (plus healthy) and we can almost guarantee it will become your summer to-go!
HELLO! Parmesan Cauliflower “Steaks”! Yes, veggie, meaty “steaks” grilled to perfection, topped with marinara sauce and dairy-free (or not) mozzarella cheese! GIVE ME MORE!
We hope you like them as much as we do – we’ve made them so many times – the recipe keeps getting better and better!

Ingredients

1 large head cauliflower, sliced lengthwise through the core into 3 “steaks”

1/4 cup olive oil

3/4 cup marinara sauce

1/2 cup dairy-free mozzarella cheese

salt and ground pepper to taste

Fresh basil, chopped (optional)

 

 

 

 

Instructions

  1. Heat a grill to medium (about 350 degrees F). Line a baking sheet with parchment paper and set aside
  2. Season cauliflower steaks with olive oil, salt, pepper and place on hot grill. Cover and cook, 15min on each side
  3. Remove cauliflower steaks from grill and place on baking sheet
  4. Distribute marinara sauce evenly over each cauliflower steak and top with dairy-free cheese
  5. Place back on the grill and cook until cheese is melted, 3-5 min (less if using real cheese)
  6. Remove from grill and garnish with fresh basil
  7. Plate and enjoy!
Print Recipe
Print Recipe
Parmesan Cauliflower “Steaks”
Veggie, meaty cauliflower “steaks” grilled to perfection, topped with marinara sauce and dairy-free (or not) mozzarella cheese!
Parmesan Cauliflower "Steaks"
Servings
Ingredients
  • 1 large head cauliflower sliced lengthwise through the core into 3 “steaks”
  • 1/4 cup olive oil
  • 3/4 cup marinara sauce
  • 1/2 cup dairy-free mozzarella cheese
  • salt and ground pepper to taste
  • Fresh basil chopped (optional)
Servings
Ingredients
  • 1 large head cauliflower sliced lengthwise through the core into 3 “steaks”
  • 1/4 cup olive oil
  • 3/4 cup marinara sauce
  • 1/2 cup dairy-free mozzarella cheese
  • salt and ground pepper to taste
  • Fresh basil chopped (optional)
Parmesan Cauliflower "Steaks"
Instructions
  1. Heat a grill to medium (about 350 degrees F). Line a baking sheet with parchment paper and set aside
  2. Season cauliflower steaks with olive oil, salt, pepper and place on hot grill. Cover and cook, 15min on each side
  3. Remove cauliflower steaks from grill and place on baking sheet
  4. Distribute marinara sauce evenly over each cauliflower steak and top with dairy-free cheese
  5. Place back on the grill and cook until cheese is melted, 3-5 min (less if using real cheese)
  6. Remove from grill and garnish with fresh basil
  7. Plate and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018