A hearty and flavorful salad that’s anything but boring! This Lentil and Cauliflower Salad with Orange Tahini Dressing is packed with protein-rich lentils, roasted cauliflower, and a bright, creamy citrus tahini dressing that ties it all together. It’s the perfect balance of fresh, zesty, and satisfying perfect for a quick lunch, meal prep, or a nutrient-dense side dish. Bonus: It’s completely plant-based and loaded with fiber to keep you feeling full and energized!
Ingredients:
- 1/2 cup Dry Green Lentils (rinsed)
- 1 head Cauliflower (medium, cut into florets)
- 1 tbsp Moroccan Spice Blend
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Tahini
- 1/2 Navel Orange (large, zested, juiced)
- 1/2 Lemon (juiced)
- 8 cups Arugula
- 1/2 cup Pitted Dates (chopped)
- Organic chicken (we do ours from the local farm, this will add some extra protein which can help in so many ways!)
Instructions:
- Cook the lentils according to the package directions. Once cooked, drain and rinse under cold water and set aside.
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
- Toss the cauliflower with the Moroccan spice blend, salt, and pepper until well coated. Arrange the cauliflower on the prepared baking sheet and bake for 25 to 30 minutes until cooked and browned slightly, tossing halfway.
- In a small bowl, whisk together the tahini, orange juice and zest, lemon juice, salt, and pepper.
- Place the arugula on a platter and top with the cooked lentils, cauliflower, and dates. Drizzle the tahini dressing over the top. Divide evenly into bowls or plates, and enjoy!
This recipe is packed with various vitamins and minerals, including Vitamin A, C, D, E, K, and B-vitamins, as well as minerals like potassium, calcium, iron, and zinc. These nutrients are essential for various bodily functions, including immune function, bone health, blood clotting, and energy production.
Ingredients:
- 1 1/2 lbs Chicken Thighs With Skin (bone-in)
- 3 Garlic (clove, minced)
- 2 Yellow Onion (large, thinly sliced)
- 1/4 cup Lemon Juice
- 2 tbsps Dijon Mustard
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper
- 1 cup Basmati Rice (dry, rinsed)
- Sea Salt & Black Pepper (to taste)
- 1 tbsp Extra Virgin Olive Oil
- 1 1/2 cups Chicken Broth
- 1/4 cup Parsley (chopped)
Instructions:
- Pat the chicken dry and place it in a large bowl. Add garlic, onion, lemon juice, mustard, paprika, and cayenne. Mix well, cover, and marinate in the refrigerator for two hours or overnight.
- Cook the rice according to the package instructions.
- Meanwhile, remove the chicken from the marinade and set the marinade aside. Season the chicken with salt and pepper.
- Heat the oil in a pan over medium-high heat. Sear the chicken on each side for four to six minutes or until golden. Remove the chicken from the pan and set it aside.
- In the same pan, cook the marinade for three to five minutes until it thickens and caramelizes.
- Return the seared chicken to the pan, add the broth, and simmer for 20 to 25 minutes until fully cooked. Divide the rice and chicken evenly among serving plates, top with parsley and enjoy!
Let me tell you something I wish I had realized sooner: setting wellness goals isn’t a luxury—it’s a necessity.
For the longest time, I pushed my own well-being to the back burner. I was too busy, too tired, too focused on everything (and everyone) else. And honestly? I thought I was fine… until I wasn’t.
The moment things really started to unravel, my body let me know in no uncertain terms. I wasn’t sleeping enough. I was dehydrated. I was reaching for convenient, processed foods way too often (because, let’s be real—just because something is organic, vegan, and gluten-free doesn’t mean it’s actually healthy). And alcohol? It made an appearance at a few too many dinners. 🍷
Then one day, I caught a glimpse of myself in the mirror—puffy, exhausted, and not feeling like the best version of me. And that was my wake-up call.
It wasn’t just about the way I looked. It was how I felt. Sluggish, irritable, drained. I didn’t have the energy to fully show up for my family, my work, or even myself.
But here’s the truth: when you prioritize your wellness, everything shifts. Your energy improves. Your patience expands. You move through your days with more ease, more confidence, and more you. And that, my friend, is everything.
I started small. More water. Less caffeine (I know, I know, but my anxiety thanked me). More whole foods. Less “healthy” junk. I made sleep a priority instead of treating it like a luxury. And you know what? It made a huge difference.
I had more energy to chase my kids without feeling wiped out by noon. I felt lighter—physically and mentally. And for the first time in a long time, I felt like myself again.
I know it’s not always easy. We’re moms. We’re business owners. We wear a million hats. But here’s the thing—when you’re running on empty, everything feels harder.
So if you’ve been putting yourself last, consider this your sign to start making small shifts:
✔ Drink more water. (Seriously, your body will thank you.)
✔ Prioritize sleep. Even if it means letting go of that last episode on Netflix.
✔ Fuel your body with real food. Think more protein, less sugar crashes.
✔ Move in a way that feels good. Not as punishment, but as self-care.
✔ Take deep breaths. Stress is inevitable, but how you handle it makes all the difference.
You don’t need a full-blown overhaul overnight. Start small. Pick one thing and commit to it. And most importantly—give yourself permission to take care of YOU.
Because when you do? You show up as the best version of yourself—for your kids, your business, and your own well-being. And you deserve that. ❤️
Listen, friend. That bloating, exhaustion, mood swings, or breakouts? They’re not random. Your body is talking to you all the time—sending little (or not-so-little) signals about what’s happening inside. But most of us have been conditioned to ignore, push through, or just accept feeling “off.”
I’m here to tell you: you don’t have to live like this.
🚫 Stop ignoring your energy crashes.
If you feel like you’re constantly running on fumes, it’s not just because you’re “busy.” Those afternoon slumps? The urge to nap right after eating? That’s your blood sugar swinging up and down like a rollercoaster. It could also be a sign your adrenals are overworked from stress and lack of sleep. Instead of reaching for another coffee, try balancing your meals with protein, fiber, and healthy fats to keep your energy stable.
🚫 Stop ignoring your painful periods.
Cramps so bad you have to cancel plans? That’s not “just part of being a woman.” Painful periods can be a sign your body is struggling with inflammation, estrogen dominance, or low magnesium. Upping your magnesium intake (hello, leafy greens and dark chocolate!) and reducing inflammatory foods like processed oils and sugar can make a huge difference in how you feel every month.
🚫 Stop ignoring your cravings.
Cravings aren’t just about “willpower.” Your body is literally telling you it needs something. Sugar cravings? It could mean blood sugar imbalances or a need for more protein. Craving salty snacks? You might need more minerals like sodium and potassium. Instead of beating yourself up, get curious about what your body is really asking for—and fuel it with nutrient-dense foods that truly satisfy.
🚫 Stop ignoring your gut health.
If you’re constantly bloated, dealing with irregular digestion, or breaking out along your jawline—it’s time to look at your gut. Your gut and hormones are BFFs, and if one is out of balance, the other will be too. Eating probiotic-rich foods, reducing processed foods, and managing stress can help bring everything back into harmony.
When I finally stopped ignoring my symptoms and started supporting my body with food, lifestyle shifts, and intentional hormone balance—it changed everything.
You don’t have to suffer through your cycle, deal with energy crashes, or feel like a hormonal mess every month. Your body isn’t working against you—it’s trying to get your attention.
Start listening. Support it. And watch how everything shifts.
Ingredients:
- 2 cups Mini Potatoes (halved)
- 1 1/2 tbsps Tahini
- 1/2 Lemon (juiced, plus more for garnish)
- 1 tbsp Coconut Aminos
- 1 tsp Raw Honey
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Water (optional)
- 8 3/4 ozs Tempeh (cubed)
- 3 cups Asparagus (trimmed, chopped)
- 1/2 Zucchini (large, chopped)
- 1 Red Bell Pepper (large, sliced)
Instructions:
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Add the potatoes to a large pot with enough water to cover them. Bring the pot to a boil and cook for 12 to 15 minutes or until fork-tender. Drain and set aside.
- In a large bowl, mix together the tahini, lemon juice, coconut aminos, honey, salt, and pepper. Add a splash of water to thin out if needed. Add the tempeh, asparagus, zucchini, and bell pepper to the bowl. Toss to coat in the tahini sauce.
- Spread the vegetables and tempeh out evenly on the baking sheet. Cook for 20 to 25 minutes, flipping halfway through, until the vegetables are browned and fork-tender.
- Divide the potatoes, tempeh, and vegetables evenly into bowls. Drizzle with additional lemon juice. Enjoy!
