Awesome Breakfast Bowl

A heart healthy bowl of stick to your ribs nourishment! So tasty and sustaining, plus great use of leftover grains/sweet potato made sweet with fresh fruit!
You need:

1/2 banana, sliced

1tsp peanut butter

1/2 cooked sweet potato

1 cup cooked black rice/quinoa

1/2 peach, sliced 

5 small strawberries, sliced

Cinnamon, dash 

Flax, sprinkle 

Wheat germ, sprinkle 
Optional toppings:


Carob powder

Sunflower seeds

Chia seeds
Combine in a bowl and enjoy!! 

Colorful Kale Rainbow Lemon Salad

It’s summer so salads are hitting the spot! im in love with the vibrant colors available in our produce! Farmers markets are killin it right now 🙂 This salad is totally simple and healthy but also delicious. Lots of textures and crunch heft to kee you full.

You need:

1/3 cup shredded red cabbage

1-2 cups shredded curly kale

Lemon juice of 1 lemon

1/3 can chick peas

1 large carrot shredded 

1/2 cup steamed or roasted beets

1/3 cup steamed or roasted butternut squash

Sprinkle of Parmesan

1/4 Avocado
Combine all ingredients and enjoy for an awesome lunch!


Spiralized Zucchini with Lemon Yogurt Pesto

It has been awhile since I spiralized zucchini for a savory salad/”pasta” dish. This one is light and filling, simply refreshing and delicious! Keep the zucchini noodles raw, and the lemon based dressing will soften them just so. Serve cold!
You need:

1-2 zucchini spiralized into noodles

Steamed fava beans, 1/4 cup

1 small steamed Potato

Sunflower seeds, 1 tbs

Red bell pepper, 1/2, sliced

1/2 cup mixed Greens

5 large olives, sliced

About 4 large button mushrooms, sliced
Arrange all ingredients in a large bowl or container.
For the dressing, whisk together:
1 tbs pesto (premade or This recipe )

1 lemon juice

2 tbs plain nf yogurt of choice 
Pour over salad and enjoy!


Downright Buttery Banana Bran Muffins

These vegan bran muffins are butter free but the almonds and flax give it a rich and creamy flavor. Sweetened only by bananas, I love thee healthy muffins. Right out of the oven they are so soft and melt in your mouth!

You need:

1 cup wheat bran

4 bananas

1tsp apple cider vinegar

1tsp olive oil

1tsp vanilla extract

1/2 cup almonds

1/3 cu flax meal

1/3 cu wheat germ

1tsp salt

1/2 tsp baking powder 

1/2 tsp baking soda
Combine all dry ingredients in a large bowl (except almonds) and set aside.

Combine al wet ingredients (which includes ripe bananas) plus almonds in a high speed blender u till puréed. Then pour into bowl of dry ingreds.
Mix well and turn into mini muffin tins, baking at 350 for about 10-12 minutes.

Treat Tuna Salad

I never been one to put mustard in my tuna, but I knew I wanted to avoid the oiliness of mayo. Thus plain yogurt! But the combo with a hint of Dijon mustard plus a bunch of red onions makes a killer flavor. I love the adds texture of the garbanzo beans as well.

You need:

1 packet albacore

1/2 cup nf organic plain yogurt (of choice)

1 tbs dijon mustard

1/2 red onion large

1/4 avocado

1/4 tsp black pepper

1/2 can garbanzo beans
Combine all ingredients in a bowl, reserving avocado to serve on the side. Eat a a sandwich, on top of a salad, or scooped up with crackers, celery, or salt and vinegar potato chips!



Greek/Italian Kale Salad

Ever notice how well Greek/Italian flavors blend? I made a kale salad using leftover ingredients for my fancy pizza, but with a lemon juice dressing and some sliced cucumber that suddenly made it seem greek! Add some crumbled goat cheese, and bada bing, what a lunch salad!!
You need:
3 cups cut kale

1/2 cucumber chopped

1/4 red onion sliced

black olives, artichokes, mushrooms to taste

3/4 lemon juiced

Dash goat cheese crumbles

1 steamed potato chopped

Dash oregano
Just combine all ingredients and enjoy!

Easy Fancy Veggie Pizza!

Looks so fancy, was TOO easy. I used pre-made pizza dough from the refigerated section of TJs AND their reday made pesto sauce. I know, cheating, but who cares, have gourmet pizza at home in minutes for a fraction of the cost of going out!! I used their whole wheat crust, 3 cheeses, and TONS of veggies. Not to mention fresh garlic and basil. Mine was not vegan, not gluten free, but there are of course vegan versions of the cheese and ready made crust (I know at whole foods and elsewhere) if you need!
You need: 
1 pizza dough crust (of choice, I used whole wheat, you can use GF or the herbed option!)

2 tbs pesto sauce

1/2 can artichoke hearts (i like in water, not oil)

1/2 red onion, chopped

3 cloves garlic minced

1/2 can black olivessliced 

1 large handful fresh basil sliced

Dash crushed red pepper

Dashes of oregano

wheat germ/flax meal to taste

1/2 red bell pepper, thinly sliced

6 large mushrooms thinly sliced

Parmesan/mozz/goat cheeses! (subs vegan or just nutritional yeast flakes if desired)
Follow crust instructions, but I let mine sit out on the counter for 30min, then stretched out onto a very large round bake sheet, lined with lightly sprayed foil.  Then I spread the pesto, sprinkled flax and wheat germ for some added nutrition, then layered my veggies, spices, and 3 cheeses at the end.  
Baked on 375 for about 15min then broiled x1min.

Slice, enjoy, and serve with a glass of pinot noir (not a fancy wine pairing but trust me, it was delish)   🙂