Fave Recipes

Sorry! This page isn’t perfect, but I wanted to share my favorite recipes to get you started on your health journey. I’ll keep adding here and making it prettier as I go along.

Green Smoothie

Drink your salad instead of eating it. This is for the people who are too lazy to make their own salads, but wanna get more greens in their lives. 

IngredientS:

  • 0.25 lbs dark leafy greens (Your choice, spinach, kale, black kale, dino kale, swiss chard, a mix of greens etc)

  • 2 tablespoons flaxseed

  • 1 ¾ cup ice cold water

  • 1/2 cup frozen mango chunks

  • 1/2 cup frozen pineapple chunks

  • 1 very ripe banana

Directions:

  1. Blend leafy greens, flaxseed and cold water first

  2. Then blend remaining ingredients until you get a smoothie consistency

  3. Enjoy within 24 hours and keep it cool.

Berry chocolately snack

This is an amazing snack, especially for the summer when all the berries are in season! The cacao nibs satisfy the chocolate craving without the guilt.

Ingredients:

  • ½ cup of strawberries cubed

  • ½ cup blueberries

  • ½ raspberries

  • 1 tablespoon sweetened cacao nibs

  • 1 tablespoon flaxseeds

Directions:

  1. Mix ingredients and enjoy!

Open faced PB and lime

i love serving this up for breakfast or just a mid afternoon snack. Batch cook this for multiple easy meals.

Ingredients:

  • 1 sweet potato

  • 1-2 tablespoons peanut butter

  • ½ lime

Directions:

  1. Roast sweet potato whole in oven at 400 degrees for 45-60 minutes, until soft and easily pierced with a fork.

  2. Split potato down the middle and spread peanut butter and squeeze lime on top. Enjoy!

meal prep pro tip:

Roast 3-5 potatoes all at once and now you have 3-5 meals waiting for you. Store in fridge and reheat in the microwave when ready to chowdown!

Zucchini and Spinach Soup

I love this recipe because it does not have to be exact. I add an entire bunch of cilantro and my husband cut the cilantro in half. I can’t tell the difference. Still tasty!

Ingredients:

  • 2 medium onions, chopped

  • 1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds

  • 12-ounce russet potato, peeled, thinly sliced

  • 4 cups (or more) low-salt chicken broth

  • 6-ounce bag baby spinach leaves

  • 1 1/2 cups coarsely chopped cilantro

directions:

  1. Water saute onions until soft, about 8 minutes.

  2. Add zucchini and potato, 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes.

  3. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch.

  4. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

meal prep pro tip:

Can’t finish it all in time before it goes bad? Stick them in the freezer! I like using these silicone freezer molds.

Red Lentil Soup

I love this recipe and always forget about it. This dish can stand on its own or be served with whole wheat sourdough. Recipe below is doubled for my famlly of four. Feel free to cut the recipe in half.

Ingredients:

  • 4 cloves garlic

  • 2 inches piece of ginger

  • 1 onion

  • 2 jalapeño pepper

  • 2 red bell pepper

  • 1 tsp curry powder

  • 2 cups vegetable broth

  • 14 ounces coconut milk

  • 2 (14oz can) diced tomatoes

  • 1 cup red lentils

  • 2 avocado

  • 1 small bunch cilantro

directions:

  1. Peel and mince the garlic and shallot. Peel and mince or grate the ginger.

  2. Add the garlic, shallot, and ginger to the pot with 2 tablespoons of water. Cook/steam fry, 2-3 minutes.

  3. Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

  4. Small dice the bell pepper. Add the jalapeño, bell pepper, and curry powder to the pot. Cook, stirring occasionally, 2-3 minutes.

  5. Add the diced tomatoes, coconut milk, and broth to the pot. Stir and bring to a boil over high heat, then add the red lentils. Reduce heat to medium-low and cook, stirring occasionally, until lentils are tender, 22-25 minutes.

  6. Meanwhile, halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon.

  7. Chop cilantro and stems

  8. To serve, divide the lentil curry between bowls; top with sliced avocado and minced cilantro. Enjoy!

meal prep pro tip:

Can’t finish it all in time before it goes bad? Stick them in the freezer! I like using these silicone freezer molds.

“Cheddary” Broccoli Soup

The kids chow down on this soup…I should really serve this more often.

Ingredients:

For the soup:

  • 1 small onion, diced

  • 3 cloves garlic, minced,

  • 1.5 lb chopped broccoli, stocks, and florettes

  • 1 lb peeled and chopped carrots

  • 1/2 tsp ground turmeric

  • 3 cups vegetable broth

  • Optional garnishes: chopped tomatoes, red onions, and sprouts

For the cashew cream:

  • 1 cup cashews, soaked in hot water for 15 min

  • 2 cups vegetable broth.

  • 3 tablespoons mellow white miso

  • 2 tablespoons nutritional yeast flakes.

  • 2 tablespoons fresh lemon juice*

  • Freshly ground black pepper*
    *add last

directions:

  1. Water sauté onion and garlic.

  2. Add the broccoli, carrots, turmeric, and broth. Cover and bring to a boil. Lower heat to a simmer. Cook for about 10 minutes, until carrots are very tender

  3. Drain the cashews and place in a blender along with broth, miso, and nutritional yeast. Blend until smooth.

  4. Once the carrots are tender, add the cashew mixture to the soup. And blend. Return to pot and keep the soup on low heat partially covered for about 10 minutes until thickened.

  5. At the table, add lemon juice and pepper to taste for seasoning

meal prep pro tip:

Can’t finish it all in time before it goes bad? Stick them in the freezer! I like using these silicone freezer molds.

Tofu Broc Bowl

Anytime I dont’ know what to eat, I turn to this dish. For those who can’t handle cruciferous veggies, I can see you subbing the broccoli for raw cubed zucchini. Even less to cook! This recipe has been doubled to feed my family of four + left overs. Might want to cut the recipe in half.

Ingredients:

  • 2 crowns broccoli

  • 4 medium carrots

  • 2 (12 oz) pkg extra firm tofu

  • 2 cloves garlic

  • 1 cup jasmine rice

  • 1 lime

  • 1/4 tsp black pepper

  • 1/4 tsp crushed red pepper

  • 6 tbsp natural peanut butter

  • 2 tsp pure maple syrup

  • 1/2 tsp salt

directions:

  1. Cook that rice with whatever method you prefer - rice cooker vs stovetop. All good!

  2. Heat air fryer to 400 degrees

  3. Wash and dry the fresh produce.

  4. Drain and large dice the tofu (cut into ¾-inch cubes); place the cubes on paper towels or a clean towel and pat dry. Sprinkle just a pinch of salt and peper and toss. Spread evenly in air fryer without overlapping and air fry for 20 minutes or until tofu starts to brown. Then remove.

  5. While tofu is cooking, cut the broccoli heads into small, bite-sized florets and thinly slice the thicker stem portions; Bring pot of water to a boil and quickly boil broccoli for 30 seconds or less. This keeps the broccoli nice and crisp even days later.

  6. Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots.. Transfer to a medium bowl.

  7. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Even better if you use a microplane or zester instead of pressing the garlic. It really gets the zesty garlic flavor in every bite!

  8. In a separate bowl, add peanut butter, soy sauce, water, maple syrup, and crushed red pepper to the garlic, and lime juice; whisk together until well combined.

  9. To serve, arrange rice, tofu, broccoli, and carrots in a bowl, then drizzle with the peanut sauce, and sprinkle with the sesame seeds. Enjoy!

meal prep pro tip:

Keep leftover ingredients separate. So you can heat up the foods that need to be warm and keep cool ingredients cold.