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.

Roasted Baby Potatoes

Serves 2-3


  • 1lb assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh Greek seasoning
  • 1/4 tsp turmeric
  • 1/4 cup extra-virgin olive oil 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground black pepper 


Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, Greek seasoning, turmeric, olive oil, salt and pepper. Spread the potato mixture out evenly on a baking sheet with parchment paper; roast until the potatoes are tender, crispy and browned, 40 to 45 minutes.

Banana PB Protein Muffins

Makes: 16


  • 2 C white whole wheat or all-purpose flour
  • 1/4 C Garden of Life vanilla protein powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • ¼ tsp salt
  • 1 1/2 C mashed ripe bananas
  • 1/2 C creamy peanut butter
  • 1/2 C real maple syrup
  • 1/4 C melted coconut oil
  • 2 eggs
  • 3/4 C Almond Milk or Buttermilk
  • 1/3 C flaked coconut
  • 1/2 C dark chocolate chips


Preheat oven to 375. Line muffin tin with cupcake liners or spray tin with non-stick cooking spray.

In a large bowl, whisk together flour, protein powder, baking soda, cinnamon, baking powder, and salt. Set aside.

In a separate large bowl, whisk together mashed bananas, peanut butter, maple syrup, coconut oil, and eggs until well-combined. Carefully stir in milk. Add wet ingredients to dry ingredients, add chocolate chips and coconut flakes and stir until just combined.

Pour batter into muffin tin, filling each cup about ¾ full. Sprinkle tops with flaked coconut. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.

Remove to a wire rack to cool. Store leftovers in an airtight container.

Nutrition Facts per muffin:

  • Calories: 235
  • Fat: 10 grams
  • Carbohydrates: 29 grams
  • Sugar: 12 grams
  • Fiber: 2 grams
  • Protein: 8 grams

Irish Soda Bread

Serves 6


  • 3 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon coarse sea salt
  • 1 1/2 cup buttermilk
  • 1/2 cup golden raisins


  • Preheat oven to 425 degrees Fahrenheit. 
  • In large bowl whisk together your flour, baking soda and salt. Add in your buttermilk and stir until it just comes together. Add raisins and mix a little more.
  • Turn out onto lightly floured surface and knead until it forms a smooth ball. Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loaf. 
  • Bake in oven for 35 minutes or until golden brown. 

Nutty Maple Granola

Makes: 8 cups


  • 4 cups old-fashioned rolled oats
  • 1 ½ cup raw nuts/seeds (I used 1/2 cup chopped pecans, 1/2 cup pistachios and 1/2 cup pepitas)
  • 1 teaspoon fine-grain sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup melted coconut oil or olive oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened coconut flakes
  • ⅔ cup dried fruit, chopped if large (I used dried cranberries)
  • Totally optional additional mix-ins: ½ cup dark chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, nuts/seeds, coconut flakes, salt and cinnamon. Stir to blend.
  3. Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway. The granola will further crisp up as it cools.
  5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using).
  6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

Summer Kale Salad

Serves: 1


  • 3 stocks kale, diced
  • 2 leaves romaine, diced
  • 2 handfuls spinach, chopped
  • 5 spears jicama, chopped
  • 1/4 red onion, diced
  • Fresh cherry heirloom tomatoes, diced
  • 1/4 cup slivered almonds
  • 1/4 cup dried cherries
  • 2 Tbsp balsamic dressing
  • Optional: I topped mine with salmon cakes for some protein


Chop everything to the size you like, then toss in a bowl with dressing and top with your favorite protein (salmon, chicken, ground turkey).

Overnight Chia Pudding

I am always looking for a quick breakfast that fills me up. Thishas become a staple for me!


  • 1 cup Favorite plain Kefir (amazing probioticfor your gut)
  • 3 Tbsp chia seeds
  • 2 Tbsp hemp seeds
  • Dash of salt
  • ¼ tsp cinnamon
  • 1 Tbsp almond butter (I love nutzobutter)
  • ¼ cup blueberries
  • ½ banana
  • Any desired toppings: pumpkin seeds, raspberries,pumpkin spice, slivered almonds
  • Any old jar – or new jar


  • Pour 1 cup Kefir into jar.
  • Add everything except the blueberries andtoppings.
  • Put the lid on and shake until combined.
  • Add toppings and put in the refrigerator overnight.

Super easy way of getting healthy fats, probiotics, and someantioxidant rich blueberries first thing in the morning.

Whole Wheat Chocolate Banana Bread


  • 3 overripe mashed banana
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp vinegar
  • 1/8 cup oil
  • 1/8 cup almond milk
  • 1/2 cup honey
  • 1/4 cup sugar
  • 1 3/4 cup whole wheat white flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 cup plus 2 tbsp cocoa powder

Preheat oven to 350 F and line a 9×5 loaf pan with parchment paper. In a large mixing bowl, whisk together first six ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour dry into wet, and stir until just evenly combined. Transfer to the loaf pan and spread out evenly. Bake for 40 minutes or until a toothpick comes out clean. Remove the the loaf from the pan by pulling out the parchment paper, slice and enjoy!