Our blog features a variety of healthy and delicious recipes that are perfect for any meal. From hearty breakfasts to savory dinners, we've got you covered. Our recipes are designed to be easy to follow and use only the freshest ingredients. Whether you're a seasoned chef or just starting out in the kitchen, our blog has something for everyone. Check back regularly for new recipes and get ready to take your taste buds on a journey
Breakfast
Chocolate Protein Pancakes
Ingredients:
- 1 large sweet potato, peeled and chopped
- 1 head of broccoli, chopped
- 2 salmon fillets
- 2 tbsp olive oil
- 1 tbsp lemon pepper
- Salt and pepper, to taste
Instructions:
- Preheat your grill to medium-high heat.
- Toss the sweet potato and broccoli with 1 tbsp olive oil, salt, and pepper, then place on a grill pan and cook for 10-15 minutes, or until tender.
- Rub the salmon fillets with the remaining olive oil, lemon pepper, then grill for 5-7 minutes on each side, or until cooked through.
- Serve the grilled salmon with the sweet potato and broccoli for a well-rounded meal.
Protein Oatmeal Bowl
Ingredients:
- 1/2 cup rolled oats
- 1 cup Almond Milk
- 1 scoop vanilla protein powder
- 1/2 cup fresh berries
- 1 tbsp almond butter
- 1 tbsp chia seeds
- 1 tsp honey (optional)
Instructions:
- In a saucepan, bring water or milk to a boil. Add rolled oats and stir.
- Reduce heat to low and let simmer for 5-7 minutes, stirring occasionally.
- Remove from heat and stir in vanilla protein powder until well combined.
- Transfer oatmeal to a bowl and top with fresh berries, almond butter, chia seeds, and honey (if using).
Chicken Sausage and Veggie Breakfast Scramble
Ingredients:
- 2 large eggs
- 2 egg whites
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 cup diced mushrooms
- 1/4 cup diced Chicken Sausage
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- In a medium skillet, heat olive oil over medium heat.
- Add the bell pepper, onion, and mushrooms and sauté until the vegetables are tender.
- Add the diced chicken sausage to the skillet and cook until it is lightly browned.
- In a small bowl, whisk together the eggs and egg whites.
- Pour the eggs into the skillet with the vegetables and chicken sausage.
- Scramble the eggs with the vegetables and chicken sausage until the eggs are cooked through.
- Season with salt and pepper to taste.
Lunch
Lentil Soup
Ingredients:
- 2 cups brown or green lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- In a large pot, heat olive oil over medium-high heat. Add onion and garlic and sauté until fragrant, about 2-3 minutes.
- Add chopped carrots and celery and cook for an additional 5 minutes, stirring occasionally.
- Add lentils, chicken or vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil and then reduce heat to a simmer.
- Cover and simmer until lentils are tender, about 30-40 minutes.
Turkey Chili
Ingredients:
- 1 lb. ground turkey
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) diced tomatoes
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1/4 cup chopped fresh cilantro
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, green bell pepper, and garlic. Cook until the onion is translucent, about 5 minutes.
- Add the ground turkey and cook until browned, about 7 minutes.
- Add the chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
- Add the diced tomatoes, black beans, kidney beans, and chicken broth. Bring to a boil.
- Reduce the heat to low and let the chili simmer for about 30 minutes, stirring occasionally.
- Stir in the chopped cilantro and serve.
Chickpea Salad
Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of lemon juice
- 2 tablespoons of olive oil
- 1/2 cup sliced cucumber
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the chickpeas, red onion, red and yellow bell peppers, parsley, cucumber, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the chickpea mixture and toss to coat evenly.
- Serve immediately or chill in the fridge for a few hours before serving.
Dinner
Grilled Salmon with Sweet Potato and Broccoli
Ingredients:
- 1 large sweet potato, peeled and chopped
- 1 head of broccoli, chopped
- 2 salmon fillets
- 2 tbsp olive oil
- 1 tbsp lemon pepper
- Salt and pepper, to taste
Instructions:
- Preheat your grill to medium-high heat.
- Toss the sweet potato and broccoli with 1 tbsp olive oil, salt, and pepper, then place on a grill pan and cook for 10-15 minutes, or until tender.
- Rub the salmon fillets with the remaining olive oil, lemon pepper, then grill for 5-7 minutes on each side, or until cooked through.
- Serve the grilled salmon with the sweet potato and broccoli for a well-rounded meal.
Turkey and Vegetable Stir Fry with Brown Rice
Ingredients:
- 2 cups cooked brown rice
- 1 lb ground turkey
- 2 cups mixed vegetables (such as bell peppers, onions, carrots, and broccoli)
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1/4 cup low-sodium soy sauce
- 1 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- Salt and pepper, to taste
Instructions:
- Heat the sesame oil in a large skillet or wok over high heat.
- Add the ground turkey and cook for 5-7 minutes, breaking it up into small pieces with a spatula.
- Add the mixed vegetables, garlic, and ginger to the skillet and cook for another 5-7 minutes, or until the vegetables are tender.
- In a small bowl, whisk together the soy sauce, rice vinegar, and honey (add honey to taste), then pour over the stir fry and stir to coat.
- Serve the stir fry over the cooked brown rice for a balanced and protein-packed meal.
Air Fry Salmon with Baked Sweet Potato and Sautéed Asparagus Recipe
Ingredients:
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 2 sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat the air fryer to 400°F.
- Place salmon fillets in the air fryer basket, season with salt and pepper, and air fry for 10-12 minutes or until salmon is cooked through.
- While the salmon is cooking, preheat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and pepper, and place them on a baking sheet. Bake for 20-25 minutes or until sweet potatoes are tender.
- Heat a skillet over medium-high heat. Add asparagus and sautee for 5-7 minutes or until tender.
- Serve the air-fried salmon with baked sweet potatoes and sautéed asparagus.
Snacks
- Apple slices with peanut butter
- Greek yogurt with berries
- Hummus with carrot sticks or celery
- Trail mix with nuts, seeds, and dried fruit
- Whole grain crackers with avocado or guacamole
- Cottage cheese with cherry tomatoes
- Edamame with sea salt
- Roasted chickpeas with spices
- Hard boiled eggs
- Fruit smoothie with protein powder.
Desserts
Baked apples with cinnamon and nuts
Ingredients:
- 4 medium apples
- 1/4 cup chopped mixed nuts (such as walnuts, almonds, and pecans)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter, melted
- 1/2 cup water
Instructions:
- Preheat the oven to 375°F (190°C).
- Wash and core the apples, making sure to leave the bottom intact.
- In a small bowl, mix together the chopped nuts, brown sugar, cinnamon, and nutmeg.
- Stuff the nut mixture into the center of each apple.
- Place the apples in a baking dish and pour the melted butter over them.
- Pour the water into the bottom of the dish.
- Bake for 30-40 minutes or until the apples are tender and the filling is golden brown.
- Serve warm and enjoy!
Banana "Nice" Cream
Ingredients:
- 3 ripe bananas, peeled and frozen
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 1 tsp vanilla extract
- Optional toppings: chopped nuts, berries, dark chocolate chips
Instructions:
- Cut the frozen bananas into small chunks and place them in a blender or food processor.
- Add the almond milk and vanilla extract to the blender.
- Blend the mixture until it reaches a smooth and creamy consistency, stopping and scraping down the sides as needed.
- Scoop the banana nice cream into bowls and add your desired toppings.
- Serve immediately and enjoy!
Note: For a chocolate twist, you can also add 1-2 tbsp of unsweetened cocoa powder to the blender before blending.
Chia pudding
Ingredients:
- 1/4 cup chia seeds
- 1 cup almond milk (or any other milk of your choice)
- 1 tablespoon honey (or maple syrup)
- 1/2 teaspoon vanilla extract
- Fresh fruit, nuts, and seeds for toppings (optional)
Instructions:
- In a bowl, mix together chia seeds, almond milk, honey, and vanilla extract.
- Whisk the mixture until the chia seeds are evenly distributed and there are no clumps.
- Cover the bowl and place it in the fridge for at least 2 hours (or overnight) to let the chia seeds absorb the liquid and create a pudding-like texture.
- Once the chia pudding is set, give it a stir to make sure there are no clumps.
- Serve the chia pudding in a bowl and top it with your favorite fruits, nuts, and seeds for added nutrition and flavor.