Recipes

Eating healthy foods can be delicious and exciting. These nutritious recipes will satisfy your cravings and fuel your body.


Healthy Tuna Stuffed Avocado

Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.

BAKED PARMESAN ZUCCHINI CRISPS

Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
Slice zucchini into thin (about ⅛-¼”) slices.

STUFFED SWEET POTATOES WITH CHICKPEA SPINACH

Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins.

Blueberry Moon Milk

Mix ingredients together in a bowl
Pour into a saucepan and heat over low heat, remove before it reaches the boiling point
Pour into a mug and enjoy! Option to top with edible flowers

VEGAN SPINACH ARTICHOKE PASTA

Cook the pasta according to the instructions on the package. Set aside.
Make the sauce: place all ingredients in a high speed blender and process until smooth.
Roughly chop the artichoke hearts and wash the spinach.

CRISPY POLENTA FRIES

Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.

RAW VEGAN GINGERBREAD BITES

Add the walnut pieces and oats to a food processor. Mix until broken down.
Add the dates and continue to process until it forms a dough.
Add in the rest of the ingredients and mix.

BERRY PROTEIN PANCAKE BITES

Heat oven to 350°F. Lightly grease mini muffin pan.
In a medium bowl, whisk together pancake mix, milk, and egg. Batter will be slightly lumpy. Spoon 1 heaping tablespoon into each well in mini muffin pan.

Crispy Honey Garlic Chipotle Salmon

STEP 1
Preheat oven to 400°F.
STEP 2
Toss asparagus with 1 tablespoon olive oil and season with salt and pepper. Bake at 400°F until golden brown and crispy, about 25 minutes, flipping half way through.
STEP 3
Toss potato rounds with remaining 1 tablespoon olive oil, garlic, salt and pepper. Bake at 400°F until golden brown and crispy, about 35 minutes.

BANANA BREAKFAST SMOOTHIE

Place the bananas, yogurt, milk, and honey in a blender or food processor and blend until thick and smooth. Add more milk if too thick for your liking.
Pour into glasses and drizzle with a little extra honey if desired.
Serve and enjoy!