Perfect as a main course or a side dish, this salad is both vegan and gluten-free, offering a healthy option that doesn't compromise on taste. It's a versatile choice for lunch, dinner, or meal prep, and it's sure to become a staple in your recipe rotation.
Ingredients:
1 1/2 cups Chickpeas (cooked, rinsed)
1 Apple (finely chopped)
2 stalks Celery (finely chopped)
2 tbsps Tahini
2 tbsps Water
3 tbsps Lemon Juice
1/2 tsp Sea Salt
1 Garlic (clove, small, minced)
1 Apple (finely chopped)
2 stalks Celery (finely chopped)
2 tbsps Tahini
2 tbsps Water
3 tbsps Lemon Juice
1/2 tsp Sea Salt
1 Garlic (clove, small, minced)
Instructions:
- In a mixing bowl, mash the chickpeas with a fork until a fine crumb texture forms. If you'd like more texture, leave some chickpeas whole. Add in the apple and celery.
- In a second small mixing bowl, make the dressing. Combine the tahini and water and stir to combine. Then stir in the lemon juice, salt and garlic.
- Add the dressing to the chickpea mixture and stir to combine. Season with additional salt or lemon if needed. Enjoy!
This recipe is great to add flavor to grilled dishes, tacos, or Asian-inspired meals; it's always a hit! Plus, it's easy to prepare and can be made ahead of time for stress-free entertaining.
Ingredients:
1/4 cup Kimchi
2 tsps Water
1 tbsp Rice Vinegar
1 tsp Fish Sauce
1 tsp Sesame Oil (toasted)
2 tbsps Avocado Oil
4 cups Napa Cabbage (thinly sliced)
1 cup Daikon (julienned)
2 Carrot (shredded)
2 tsps Water
1 tbsp Rice Vinegar
1 tsp Fish Sauce
1 tsp Sesame Oil (toasted)
2 tbsps Avocado Oil
4 cups Napa Cabbage (thinly sliced)
1 cup Daikon (julienned)
2 Carrot (shredded)
Instructions:
- In a blender combine the kimchi, water, rice vinegar, fish sauce, sesame oil, and avocado oil. Blend until smooth.
- In a large bowl, combine the cabbage, daikon, and carrot. Pour the dressing over top and toss until well coated. Serve and enjoy!
I remember being pregnant and constantly thinking about if I was making the right decisions for my health and my baby’s. When you’re growing a human you might be thinking about A LOT of things, I know I was. And maybe one of those 854,829,738 things is about your gut health, and maybe it’s not 😜 so I’m here to tell you the things that can be helpful or can happen when it comes to supporting your gut through pregnancy.
Having a healthy gut during pregnancy helps with many, many things - including but not limited to, nutrition absorption, strength of your immune system and protection against infection. These are huge factors that play into your overall health and a healthy baby too. It’s so important to find ways that you can nourish your body and feel good.
One of the best ways to support your gut is obviously through the food that you are consuming. We go over a lot of this in my gut guide (check it out here!), but in general, you want to eat a diet of organic produce, healthy fats, antioxidants, bone broth and probiotic-rich fermented foods like sauerkraut and kimchi. The more of these types of foods you can consume the better.
You also want to do your best to avoid processed foods with things like artificial sweeteners, msg, pesticides and artificial food dyes. Foods that contain these are more likely to disrupt the natural environment of your gut and cause you to feel awful.
Don’t forget that when you have a healthy gut it helps your baby have a healthy gut too!
To learn more ways to support your gut health, grab my Gut Health Made Easy Guide here!
I get asked a lot of different questions when it comes to how to eat healthy during pregnancy, or when trying to conceive. One of my favorite recipes to really, not only enjoy for its taste but for its nutritional value is this Charred Kale and Tahini salad!
Ingredients:
- 2 tbsps Lime Juice
- 2 tbsps Tahini
- 1/4 cup Extra Virgin Olive Oil (divided)
- 1/2 cup Cilantro (roughly chopped)
- 1/4 tsp Sea Salt
- 1 tbsp Water
- 4 cups Kale Leaves (stem removed, roughly torn)
- 2 tsps Sesame Seeds (toasted)
- 1 Blood Orange (peeled, roughly chopped into segments)
- 2 tbsps Pumpkin Seeds (optional)
Instructions:
- In a blender or food processor, add the lime juice, tahini, 3/4 of the oil, cilantro, salt and water. Blend until smooth and creamy and the sauce is a nice pale green color.
- Heat a cast-iron pan over medium heat. Once the pan is hot, add the remaining oil and half the kale. Let it cook undisturbed for about 1 minute. Continue cooking while tossing the kale around until it is lightly charred. Remove and repeat the process until all of the kale is lightly charred.
- Add the kale to a plate and drizzle with the tahini dressing, top with sesame seeds, orange segments and pumpkin seeds, if using. Enjoy!
Sometimes you just need to have a little treat! And these are DELICIOUS!!
Ingredients:
- 1 cup Organic peanut butter without any sugar or palm oil
- 1 cup Maple Syrup
- 3 cups Rice Puffs Cereal
- 1 1/4 cups Vanilla Protein Powder
- 1 1/2 cups Dark Chocolate Chips
Instructions:
- Line a pan with parchment paper and set aside.
- In a large bowl, add the peanut butter and maple syrup and mix well to combine. Add the cereal and protein powder and mix well with a spatula until thoroughly combined.
- Transfer the cereal mixture into the prepared pan, pressing down to create an even layer.
- Add water to a double boiler or fill a small pot halfway with water and place a heat-safe bowl on top. Bring the water to a boil and add the chocolate chips to the bowl. Melt the chocolate, stirring often. Alternatively, you can melt the chocolate chips in the microwave on 30-second intervals.
- Pour the melted chocolate over the cereal, spreading it out to create an even layer. Transfer to the fridge until the chocolate has completely set, about 45 minutes, or overnight.
- Remove the cereal bars and slice into rectangular pieces. Enjoy!
