Looking for a breakfast that's easy, nutritious, and delicious; you're in luck! Scramble up some eggs—packed with protein to keep you full and energized. Add in a handful of fresh spinach for a boost of vitamins and minerals and don't forget the potatoes! They're a good source of carbs to fuel your day!
Ingredients:
- 2 cups Mini Potatoes (halved)
- 1 tbsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 cup Baby Spinach
- 2 Egg
Instructions:
- Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Coat with half of the oil and season with salt and pepper. Transfer to the oven and cook for 20 to 25 minutes, flipping halfway through, until cooked.
- Just before the potatoes are done, heat the remaining oil in a non-stick pan over medium heat. Add the spinach and season with salt and pepper. Lightly sauté for one to two minutes or until just wilted.
- Push the spinach to one side of the pan. Crack the eggs into the open side of the pan. Cook the eggs until the whites have set, and the yolks reach your desired doneness.
- Divide the potatoes, spinach, and eggs between plates. Season with salt and pepper and enjoy!
The perfect icy treat for hot days! Whether you're hosting a summer gathering or simply looking for a healthier alternative to traditional sugary desserts, these popsicles are easy to make and sure to please. Enjoy them poolside, on a sunny afternoon, or anytime you need a revitalizing pick-me-up.
Ingredients:
2 cups Green Tea (brewed)
1 tbsp Raw Honey
1/4 Lemon (zested and juiced)
1 tbsp Raw Honey
1/4 Lemon (zested and juiced)
Instructions:
- If you haven't yet, brew your green tea. Add honey and lemon juice. Mix well and place in the fridge until chilled.
- Once chilled, pour into 3 oz paper cups. Sprinkle a pinch of lemon zest into each cup.
- Freeze for 45 to 60 minutes or until partially frozen. Insert popsicle sticks. If sticks aren't staying, freeze for additional 15 minutes and try again.
- Place in freezer for 4 hours or until completely frozen. Enjoy!
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 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!
