Tag Archives: recipes

apple jicama coleslaw

Healthy Recipe: Apple Jicama Coleslaw

September is here and you know what that means: apples are everywhere. And if you’re one of those people who likes to go apple picking, you’ll probably end up with a 20-pound bag of apples in your refrigerator that you have no idea what to do with. You can only make so many baked apples and apple crisps before you think, now what?! Well, we’re here to save the day. This Apple Jicama Coleslaw combines fresh apples with low-carb jicama (a root vegetable that you may not be familiar with, but you’re going to love) and a little hot sauce for just the right amount of kick. Serve it alongside your favorite protein (it goes great with grilled chicken) and you have a meal that’s sure to please everyone.

Apple Jicama Coleslaw

What You Need:

  • 1/2 head green cabbage, cored and thinly sliced
  • 1/2 jicama, sliced into matchsticks
  • 1 large apple, sliced into matchsticks
  • 1/2 cup mayonnaise
  • 1/4 cup pineapple juice
  • 1 teaspoon Sriracha
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 teaspoon black pepper (or more to taste)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup roasted sunflower seeds

What To Do:

  1. Put cut cabbage, jicama, and apple in a large bowl and toss to combine.
  2. Whisk mayonnaise, pineapple juice, Sriracha, salt, and pepper in a bowl until mixture is smooth, about 2 minutes.
  3. Pour mayonnaise mixture over cabbage, jicama, and apple and toss to combine. Let sit for 5 minutes.
  4. Mix in cilantro and toss again.
  5. Sprinkle sunflower seeds on top and serve immediately.
mason jar salad

Healthy Recipe: Strawberry Fields Mason Jar Salad

When the temperatures start hitting those triple digits, the last thing you want to do is cook. But even though the thought of turning your oven or stove on makes you cringe, you still gotta eat right? Enter Mason Jar Salads.

Mason Jar Salads are a summer staple for several reasons. First and foremost, they don’t require any cooking. Another priceless benefit is that you can prepare them in advance, so you have a week’s worth of healthy meals at your fingertips without much effort.

This Strawberry Fields Mason Jar Salads uses fresh strawberries (cause we’re all about that seasonal fruit), but you can make it your own by adding whatever fruit and toppings that you want. Just make sure to follow one rule: Always put the dressing on the bottom and your lettuce or greens at the top. That way, the salad won’t get soggy and all you have to do is shake it up when you’re ready to eat it.

Strawberry Fields Mason Jar Salad

Serves 6

What You Need:

  • 12 tablespoons Cilantro Lime Dressing (see recipe below)
  • 6 tablespoons chopped walnuts
  • 6 tablespoons minced red onion
  • 1 1/2 cups chopped cucumber
  • 6 tablespoons chopped avocado
  • 6 tablespoons crumbled feta cheese
  • 12 large strawberries, chopped
  • 6 cups chopped spinach

What To Do:

  1. Scoop 2 tablespoons of dressing into the bottom of six Mason jars.
  2. Layer each jar with 1 tablespoon walnuts, 1 tablespoon red onion, 1/4 cup cucumber, 1 tablespoon avocado, 1 tablespoon feta cheese, and 2 chopped strawberries.
  3. Top each jar with 1 cup chopped spinach.
  4. Cover each jar and store in refrigerator for up to 1 week. When ready to eat, shake jar vigorously with lid in place until ingredients are combined and coated with dressing.

Cilantro Lime Dressing

  • 3/4 cup avocado oil
  • 3 cloves garlic, minced
  • 1/2 cup fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 small jalapeño, seeded (optional)

Add all ingredients to a blender and blend until smooth.


butternut squash

Healthy Recipe: Cinnamon Roasted Butternut Squash

Okay, so maybe the 107ºF weather doesn’t have you thinking fall, but believe it or not, it’s almost here. Pumpkin always gets all of the attention when the cooler months start rolling around, but butternut squash is nothing to turn your back on.

Like pumpkin, the other orange squash is loaded with vitamin A in the form of beta carotene. It also contains more potassium per serving than a banana, the usual potassium go-to.

If you’re new to butternut squash or you’re just looking for something new (and super simple) to make at a moment’s notice, try this Cinnamon Roasted Butternut Squash recipe. It combines all the flavors of fall without any bad-for-you ingredients.

If you want to get really creative, you can even combine butternut squash with pumpkin. Talk about a crowd pleaser!

Cinnamon Roasted Butternut Squash

Serves 6

What You Need:

What To Do:

  1. Preheat oven to 350 degrees.
  2. Place squash in a 9″ x 11″ baking dish. Drizzle oil over squash and toss to coat.
  3. In a small bowl, combine cinnamon and nutmeg and sprinkle over butternut squash.
  4. Bake for 15 minutes, flip squash, and bake for 15 more minutes or until tender and lightly browned.



Healthy Recipe: Blueberry Protein Pancakes

If you follow the health scene on Instagram at all, you’re probably familiar with protein pancakes. Everywhere you turn there’s a beautifully crafted picture – and maybe some pictures that aren’t so beautiful – of different types of protein pancakes. I know what you may be thinking: “protein pancakes? Aren’t pancakes mostly carbohydrates and not healthy at all?” Well, not if you make them our way.

These pancakes are not only loaded with protein, they are so simple and delicious that you can easily whip them up for breakfast (or lunch or dinner) on any day of the week. Pancakes are no longer your Sunday morning treat.

Blueberry Protein Pancakes:

What You Need:

  • ½ cup old-fashioned oats
  • 3 egg whites
  • 1 scoop protein powder (any flavor you want)
  • 2 tsp. baking powder
  • ½ banana
  • ½ cup blueberries

What to Do:

  1. Put oats in a food processor and pulse until oats resemble a fine flour. Add egg whites, protein powder, baking powder, and banana and pulse until combined.
  2. Transfer batter to a bowl and toss in blueberries.
  3. Heat up a griddle or skillet over medium-high heat. Scoop batter (3 tablespoons at a time) onto griddle or skillet. Cook for 45 seconds to one minute on one side and then flip and cook for another 45 seconds to one minute or until golden brown.

Optional: Melt one tablespoon almond butter and drizzle over the top of cooked pancakes. Top with a tablespoon of fresh blueberries.

chia seed

Healthy Recipe: Mocha Chia Seed Pudding

We’re probably not alone here when we say that if there’s one thing we’re not willing to completely give up, it’s chocolate. While chocolate does have some health benefits, in most cases, it’s paired with too much refined sugar to make it worth it. We’ve always said that losing weight shouldn’t mean that you have to give up everything you love — and chocolate is no exception.

With this mocha chia seed pudding, you’ll not only get your chocolate fix, but you’ll have the added benefit of healthy fats from the coconut milk and protein and fiber from the chia seeds. You can eat it for breakfast, save it for dessert, or enjoy it as a midday snack.

What You Need:
  • 1 cup coconut milk
  • 1/2 cup brewed coffee
  • 1/3 cup chia seeds
  • 1/4 cup unsweetened cocoa powder
  • 5 Medjool dates (pitted)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • pinch of sea salt
What to Do:
  1. Add all ingredients except dates to a mixing bowl and stir until fully combined. Pour mixture into a blender with dates and blend until smooth. Transfer mixture to glass jars with a cover (mason jars work well).
  2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
  3. Serve chilled with optional toppings, such as fresh fruit or coconut whipped cream. Leftovers last in the fridge 2 to 3 days, but this chia pudding is best served within a day or two.