Thai Quinoa Salad

Serves: 4

Time: 20 minutes


  • 1 cup quinoa
  • 2 cups grated carrots
  • 2 cups thinly sliced purple cabbage
  • 3 green onions, chopped
  • 1 cup cilantro, chopped
  • 1 cup basil, chopped
  • 1 Jalapeno, deseeded and minced
  • 1/2 cup roasted peanuts, chopped
  • 1 lb chicken, chopped
  • Dash salt
  • Dash black pepper


  • 1/4 cup olive oil
  • 1/3 cup lime juice
  • 2 Tbsp liquid aminos/soy sauce
  • 2 Tbsp local honey


Cook Quinoa: In a medium pot over high heat heat some ghee or oil. Rinse the quinoa and saute until aromatic. Add 1.5 cups broth or water to the pot with quinoa. Bring to a boil and reduce to low and simmer covered for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Meanwhile, put the olive oil, lime juice, liquid aminos, and honey in a glass jar and shake or stir to combine.

Meanwhile in a frying pan over medium heat, cook the chicken for 8-10 minutes or until no longer pink and sprinkle salt/pepper, add 2 tbsp of the dressing and simmer on low.

Once the quinoa is cool, add the carrots, cabbage, onions, cilantro, basil, and pepper to the bowl and toss to combine. Add the dressing and toss again.

Top with chicken and peanuts and serve. You can also chill for an hour and serve cold.

*Adapted from: Run Fast. Eat Slow.

Everyday Crunch Salad

Serves: 1 large (2 side salads)

Time: 5 minutes


  • 1 cup Super Greens Mix (baby kale, spinach, mustard greens)
  • 5 cherry tomatoes, chopped
  • 4 mini sweet peppers
  • 1/8 English cucumber, chopped
  • 2 dried dates, chopped
  • 8 green grapes, chopped
  • Handful of pea sprouts
  • 1/4 avocado
  • Dash of salt and pepper
  • 2 Tbsp Balsamic Vinaigrette


Chop all of the vegetables and toss in a bowl. Sprinkle salt and pepper and drizzle the dressing over top.

Apple Carrot Superhero Muffins

Time: 45 minutes

Makes: 12 muffins

Per Muffin – Calories: 306 | Protein: 7g | Carbohydrates: 29g | Fat: 18g


  • 2 cups almond meal
  • 1½ cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup raisins or chocolate chips (or both)
  • 3 eggs
  • 1 cup grated Granny Smith apple (about 1 apple)
  • 1 cup grated carrots (about 2 carrots), peeled
  • 6 Tbsp unsalted butter, melted
  • ½ cup honey


Position a rack in the center of the oven. Preheat the oven to 350 degrees. Line a 12-cup standard muffin tin with paper muffin cups. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt and raisins or chocolate chips (or both). In a separate bowl, whisk together the eggs, apple, carrot, melted butter and honey. Add to the dry ingredients, mixing until just combined. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.

Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.