Ingredients (Serves 1):

• 1 cup organic plain whole milk yogurt
• 1 banana
• 8 organic blackberries
• 10 walnuts
• 2 tbsp wheat germ
• 1 tbsp ground flaxseed

Directions:

1. Combine all ingredients in blender
2. Blend for about 1 minute
3. Enjoy!

CARROT + GRAPEFRUIT + GINGER

It is SO delicious! Even more delicious than I expected. And of course it’s super healthy — this combo is loaded with vitamin C and vitamin A. Perfect for the cold/flu season.

Ingredients (Serves 1):

• 6 chopped carrots
• 2 chopped grapefruits (peeled of course)
• 1-2 inches fresh ginger (amount depends on how spicy you like it. I opt for 2 inches)

Photo Credit: Dylan T Price

• Bran Muffin Mix — I like Hodgson Mills – good quality ingredients and very cheap (around $1.35/box)
• 1 tbsp canola oil
• 1/2 cup organic whole milk
• 1 egg
• 1 small apple chopped
• 15-20 walnuts chopped
• 1 tsp cinnamon

How to:

1. Preheat oven to 400°F
2. Line or grease 6 muffin cups
3. Combine muffin mix and oil
4. Add milk and egg
5. Add apple, walnuts and cinnamon
6. Mix well until moist
7. Let sit for 10 minutes
8. Spoon batter into muffin cups
9. Sprinkle more cinnamon on top each muffin
10. Bake for 14 minutes
11. Enjoy!

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*You could use fresh pineapple too, but I like using frozen for the texture and temperature effects

 Ingredients (for 2):

• 1 small can cannelini beans
• 10-12 artichoke hearts (whole or cut in half)
• 2-3 garlic cloves chopped
• 1/2 small onion chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar or red vinegar

I combined the above ingredients the night before and refrigerated it until last night when I simply added it to the following:

• cooked pasta  (enough for 2)
• 2 tbsp capers
• 2 tbsp extra virgin olive oil
• a splash (about 4 tbsp) of tomato sauce
• sprinkle of cayenne pepper/red pepper flakes
• salt & fresh pepper to taste

Directions:

1. Combine all ingredients and sauté on medium heat for approximately 10 minutes (or until salad ingredients are hot and everything has combined nicely)
2. Enjoy!

So you can prep the “salad” portion beforehand or combine everything in one shot — either way, it’s a really quick and healthy meal.

 Happy Friday! :)

TOMATO & BASIL FRITTATA (for 2)

Ingredients:

• ½ medium onion
• 1 clove garlic
• handful fresh basil (or cilantro is great too)
• 3 tbs chives or green onions
• 1 shallot
• 8-10 cherry tomatoes or 1 medium tomato
• 5 eggs
• 2 tbsp water
• 1 tsp organic butter
• 3 tbsp extra virgin olive oil
• 1.5 tbsp red wine vinegar
• 1 tsp paprika
• sea salt and fresh ground black pepper to taste

Photo Credit: Dylan T Price

Please bare with the fact that neither of us are great about measuring things exactly. Just let me know if you have any questions! Cheese is a great addition to this recipe and if you like spice, I recommend some cayenne pepper. Frittatas are like omelets – any combination will work! I thought this one was really delicious, especially with veggies and herbs fresh from a local farmer’s market or your own garden :)

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, peeled & chopped
• 1 bunch beet greens
• 1 tablespoon Bragg Liquid Aminos or sea salt to taste
• a sprinkle of fresh lemon juice (optional)

How to:

1. Heat olive oil in a skillet
2. Add garlic, greens, liquid aminos/salt
3. Stir frequently until greens are wilted down (only takes a few minutes)
4. Sprinkle lemon juice for a little zing
5. Enjoy!

Serves 1 – 2 servings (depending on how much you love your greens ;))

Photo Credit: the daily green

Ingredients (Serves 2):

• 1 medium onion, chopped (I recommend saving a little for garnish)
• 3 cloves garlic, minced or pressed (or more cloves if you love garlic like I do)
• 3-4 tbsp extra virgin olive oil
• 2 cans (15 oz each) black beans
• 1 tomato, chopped OR 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• sea salt & black pepper to taste
• 1/2 cup fresh cilantro (optional)

Directions:

1. Chop onions and mince/press garlic
2. Saute onions, garlic, salt, pepper & spices in olive oil over low-medium heat until onions are tender
3. Add black beans and tomato to the pot, cover, and let simmer on low heat for about 20 minutes
4. Garnish with fresh cilantro and/or chopped onion
5. Enjoy!

(unfortunately, I didn’t have any fresh cilantro, but the chopped onion is great too)

p.s. In general, forgive me if I don’t give enough specifics with my recipes. I am just so big on not following recipes EXACTLY (except when it comes to baking) that I know I probably leave some key info out at times. Please ask away if anything is unclear! :)

Hope you enjoy: RUSTIC MAYAN CHOCOLATE TRUFFLES

If you haven’t seen this website before, I am really excited to pass it on – it is filled with unique, healthy, wholesome, and delectable recipes!

{Photo Credit: nourished kitchen}

Ingredients:

• 2 tbsps extra virgin olive oil
• 5 cloves garlic chopped
• 3 shallots sliced
• 1 head of kale (approx 3 cups)
• 1 bulb of fennel, sliced (approx 1.5 cups)
• 1/2 yellow pepper chopped
• juice of one lemon (keep 1 tsp reserved)
• 1 tbsp dill
• 1 tsp + 1 tsp sea salt
• 1/2 tbsp + 1/2 tbsp onion powder
• dash red pepper flakes
• 1/2 cup chicken stock (She loves Kitchen Basics)

How to:

1. Cook garlic and shallots in evoo over medium heat until slightly browned
2. Add kale and 1 tsp salt plus 1/2 tbsp onion powder and cook about 5 minutes (or until all leaves are wilted slightly)
3. Add remaining ingredients except stock and let cook about 10 minutes (or until fennel and peppers are soft)
4. Add chicken stock and cook on med-high until almost all liquid is gone
5. Squeeze remaining lemon juice over food
6. Enjoy!

A shot of her leftovers for lunch the next day…

Photo Credit: Sarah Fetchet