Quinoa Broccoli Salad with a Honey Mustard Dressing

Quinoa Broccoli Salad with a Honey Mustard Dressing

Serves 4-6

Salad Ingredients:

  • 3/4 cup uncooked quinoa, cooked according to package instructions

  • 1 can of chickpeas, drained & rinsed

  • 2 heads of broccoli, thinly sliced & then roughly chopped

  • 1/4 red onion, finely diced

  • 1/2 cup roasted, unsalted sunflower seeds + more for sprinkling on top

  • 4-6 ounces sharp cheddar cheese, shredded

  • 2 apples, diced

Dressing Ingredients:

  • 1/2 cup olive oil

  • 3 tbsp Dijon mustard

  • 3 tbsp apple cider vinegar

  • 2 tbsp honey

  • 1 tsp garlic powder

  • salt & pepper to taste


  1. Mix salad ingredients together in a large bowl.

  2. Whisk together dressing ingredients in a small container.

  3. Pour dressing over salad and mix thoroughly to combine.

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Curried Carrot Dip

I tend to get in a rut with snacks. Hummus with veggies and fruit with nuts are usually my go-to snacks, but this can get boring pretty quickly. Enter this healthy curried carrot dip! This dip is loaded with protein from greek yogurt, antioxidants from bright colorful carrots, and lots of flavorful anti-inflammatory herbs and spices.


Snacks are one of the most important parts of our diet, but often one of the most overlooked. They bridge the gap between meals, help to support stable blood sugar and energy levels, promote mental clarity, and prevent you from becoming overly hangry before your next meal. Spice up your snack game with this incredibly flavorful and satiating dip! It feels extra special compared to my typical store bought hummus dips, but it couldn’t be easier to make!.


This recipe was inspired by my brother and sister-in-law who typically make a version of this dip on Christmas Eve every year. It’s always a major hit and I had no idea how simple it was to make! Eat with seeded crackers and veggies or use it as a spread on sandwiches.



  • 6-7 large carrots, sliced into 1 inch rounds/cubes

  • 2 tbsp avocado oil (or oil of choice)

  • 1 tsp curry powder

  • 1tsp turmeric

  • 1 tsp ginger powder

  • 1/4 tsp cayenne pepper

  • 1 tsp salt

  • 1 large garlic clove, minced

  • 1 plain singe serving greek yogurt (5-6 ounces)

  • 1/2 cup fresh cilantro, stems included

  • 1/4 cup water


  1. Pre-heat oven to 400 degrees.

  2. Toss carrots with avocado oil, curry powder, turmeric, ginger, cayenne, salt & garlic and spread out over a parchment paper lined baking sheet.

  3. Roast carrots for about 25 minutes. They should be tender and browned.

  4. Pulse carrots, cilantro & greek yogurt in a food processor until smooth.

  5. Add water to thin out to desired consistency

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Butternut Squash Apple Soup

Cozy, warming & flavorful….everything you could possibly want in a bowl of soup in November! This soup is simple to make and perfect for freezing + reheating. Definitely a new Fall/Winter favorite over here!


Everyone seem to be pumpkin crazed this time of year but I’m alllll about that butternut squash! Butternut squash is a starchy vegetable and super rich source of Vitamin A and Vitamin C — two important immune boosting vitamins that we could all use a little more of this time of year! It’s also a great source of antioxidants (check out that beautiful orange color!), fiber and other important vitamins and minerals.

Butternut Squash Apple Soup

Serves 5-6


  • 2 lbs roughly chopped butternut squash (save time and buy two 16 ounce bags of pre-chopped squash!)

  • 1 white onion, roughly diced

  • 3 small apple, roughly diced

  • 32 ounces low sodium chicken broth (you can also sub vegetable broth)

  • 1 teaspoon ground nutmeg

  • salt, pepper and cayenne pepper to taste


  1. Heat 2 tbsp ghee (butter, olive oil and avocado oil work too) over medium heat in a large pot.

  2. Add onion and saute until they become really soft — about 6-8 minutes

  3. Add butternut squash, apple, and chicken broth and bring to a bowl.

  4. Simmer for about 20 minutes until you can easily pierce the squash with a fork

  5. Puree using an immersion blender or carefully transfer to a blender in batches to puree.

  6. Add nutmeg and season with salt, pepper and cayenne pepper to your liking (the nutmeg TOTALLY makes this)

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10 Minute Avocado Chickpea Salad

This avocado chickpea salad has become a staple in my weekly lunch rotation. It’s plant-based, loaded with flavor and takes less than 10 mins to make from start to finish to make. You might even already have all of the ingredients on hand!


The best part about this avocado chickpea salad (besides how quick it is) is that it’s super versatile. Eat it between 2 slices of toasted sourdough, in a wrap, on a salad, with some seeded crackers and veggies…the options are endless!

10 Minute Avocado Chickpea Salad

Serves 2


  • 1 can of chickpeas, drained/rinsed and roughly chopped with knife (there should be a mixture of small pieces and whole chickpeas)

  • 1/4 red onion, finely diced

  • 3 large celery stalks, halved lengthwise and diced

  • 1 mashed avocado

  • 1 heaping tablespoon of tahini

  • juice of 1 large lemon

  • 1/4 tsp garlic powder

  • salt, pepper and red pepper flakes to taste


  1. Mix ingredients together in a large bowl. Adjust spices to your liking.

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Vegetarian Thai Green Curry

This super simple Vegetarian Thai Green Curry has become and absolute favorite around here recently. It’s quick enough that you could make it on a weeknight, and holds up super well for leftovers.

The best thing about curry dishes like this one is that they are SO versatile. Add whatever veggies you like and scope out what’s in season and on sale. You can’t go wrong! The ingredient list may seem long at first glance, but trust me - this recipe does not require a ton of effort! To cut down on time, consider buying pre-chopped veggies. This meal is loaded with fiber, healthy fats (coconut milk!) and plant protein for a super satisfying veggie filled meal.



Serves 4-6


  • 1 small white onion, diced

  • 2 tbsp minced garlic (about 2-3 cloves)

  • 2 tbsp minced ginger

  • 2 large bell peppers, diced

  • 3 zucchini, diced

  • 3 large carrots, sliced into 1/2 inch coins

  • 12 ounce bag of trimmed green beans, chopped into 1 inch pieces

  • 3 tbsp thai green curry paste (I use this brand)

  • 1 can full fat coconut milk + 1 can water

  • 2 cans chickpeas, drained and rinse

  • juice of 2 limes

  • 2 tsp honey

  • salt & pepper


  1. Heat 1 tbsp coconut oil (or oil of choice) in a large dutch oven or deep pan.

  2. Add onion, garlic and ginger and and saute for 3-4 minutes to soften.

  3. Add peppers, carrots, green beans, zucchini and season well with salt and pepper. Saute for about 5-6 minutes until the veggies soften a little

  4. Mix in the green curry paste and stir to coat vegetables.

  5. Mix in coconut milk + water + chickpeas and bring to a boil. Simmer for 10-15 mins.

  6. Add lime juice and honey.

  7. Optional: mix in green to wild at the end!

  8. Serve with brown basmati rice, cilantro and red pepper flakes.

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Simple Vegetable Quinoa Salad with Lemon

Simple vegetable quinoa salad with lemon

Makes 5-6 servings


  • 1 cup uncooked quinoa, cooked according to package instructions

  • 3 small bell peppers, diced

  • 1 large English cucumber, diced

  • 1/2 red onion, finely diced

  • 2 cans chickpeas, drained and rinsed

  • 1 large bunch of flat leaf parsley, chopped

  • 1 cup sliced almonds

  • 3 cloves minced garlic

  • 1/3 cup olive oil

  • Juice of 2 lemons (add more if needed)

  • 3 tbsp red wine vinegar

  • 1 tsp red pepper flakes

  • Salt & pepper to taste


  1. Combine all ingredients in a large bowl. Stays fresh in the fridge for 5 days.

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Quinoa Salad with Chickpeas Fresh Dill and Goat Cheese


quinoa salad with chickpeas fresh dill and goat cheese

Makes 6 Servings


  • 1 cup uncooked quinoa, cooked according to package instructions
  • 2 cans chickpeas, drained and rinsed
  • 2 bell peppers, diced
  • 1/2 red onion, finely diced
  • 1.5 english cucumbers, diced
  • 3-4 big handfuls of spinach, chopped well
  • 2 bunches of fresh dill, finely diced
  • 1/2 cup olive oil (liquid measure)
  • juice of 3 lemons
  • 1.5 tsp garlic powder
  • salt and pepper to taste
  • 6 ounces crumbled goat cheese


  1. Combine all ingredients in a large and mix well
  2. Let sit in the fridge for a couple hours or overnight and enjoy!
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Vegan Thai Red Curry

This super simple and hearty Thai red curry is packed with bright, fresh flavors for a satisfying, wholesome plant-based meal. It's a total crowd pleaser and holds up super well for make ahead lunches. Vegan and gluten-free friendly!

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Vegan Thai Red Curry

serves 4-6


  • 1 white onion, sliced into strips
  • 2 large garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 2 large bell peppers, sliced intro strips
  • 2 large carrots, sliced diagonally into ovals
  • 2 cups green beans, diced
  • 1 small carton baby portobello mushrooms 
  • 3 tbsp thai red curry paste
  • 2  russet potatoes, diced
  • 2 cans full fat coconut milk
  • 2 big handfuls of spinach 
  • 1.5 cans water (use empty coconut milk can)
  • 2 tbsp liquid aminos (can also use low sodium soy sauce or coconut aminos)
  • juice of 2 limes
  • salt & pepper to tast


  1. Heat 1 tbsp coconut oil in a large dutch oven or deep pan
  2. Add onion and saute for 3-4 minutes to soften
  3. Add garlic and ginger, season with salt and pepper and stir for about 30 seconds
  4. Add peppers, carrots and green beans and saute for 5 minutes
  5. Add mushrooms and season with more salt and pepper
  6. Mix in the red curry pasta and stir to coat vegetables
  7. Mix in coconut milk + water and bring to a boil. Add potatoes and simmer for 10 minutes until the potatoes are cooked through
  8. Add liquid aminos, lime juice and spinach. Add additional liquid aminos if needed.

*Serve over brown basmati rice and enjoy!

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Spring Vegetable Rotini with Garlic Lemon and Goat Cheese


Spring vegetable rotini with garlic lemon and goat cheese

serves 4


  • 1 box Banza chickpea rotini (I also love lentil pasta)
  • 1 head broccoli, cut into florets 
  • 1/4 sweet onion, finely diced 
  • 1 cup green peas 
  • 2 large cloves garlic
  • 1 can of artichoke hearts, drained and chopped 
  • 2 big handfuls of spinach
  • Juice of 1.5 lemons
  • 2-3 ounces goat cheese
  • 1 tsp ed pepper flakes 
  • Salt and pepper
  • Olive oil 
  • Optional: fresh parsley and red pepper flakes


  1. Cook pasta according to package instructions, drain and toss with olive oil to prevent sticking and set aside.
  2. Heat 2 tsp ghee or olive oil in a large pan over medium and add broccoli florets. Sauté  for 2-3 mins. 
  3. Add garlic, onion, salt and pepper and sauté for another 2-3 minutes until broccoli softens
  4. Add frozen green peas, spinach and artichokes to the pan. Saute until spinach wilts.
  5. Add pasta to the pan along with another drizzle of olive oil, lemon juice, goat cheese, salt pepper and red pepper flakes. 
  6. Top with fresh parsley and more red pepper flakes
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Black Bean and Corn Salad

I'll cut right to the chase here -- this zesty Black and Corn Salad full of crunchy veggies should makes it's way into your life ASAP. It's super easy to make (just a little chopping required) and it's full of fun and fresh flavors like cilantro, chili powder, cumin, garlic and fresh lime juice.


You can eat it by itself like I did, use it to top grilled chicken or fish tacos, as a dip (give me allll the tortilla chips) or as a side dish to pretty much anything. Can you tell I really like this salad? 

black bean and corn salad

Serves 4


  • 2 cans black beans (look for no salt added and BPA free cans), drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 2 bell peppers, diced
  • 3-4 stalks of celery, diced
  • 1/4 red onion, finely diced
  • 2 cups baby tomatoes, quartered
  • 1 jalapeno, finely diced
  • 1 head of cilantro, chopped well
  • 1/4 cup olive oil
  • juice of 3-4 limes (depending on how juicy they are and how much you like)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/3 tsp garlic powder
  • salt and pepper to taste
  • 2 avocados, diced


  1. Combine all ingredients except avocado in a large bowl. Let it sit in the fridge for a couple hours to chill before eating. 
  2. Mix in cubed avocado prior to eating.
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