Sep
4
12:00 PM12:00

Lunch

Egg Salad w/ Crackers

Ingredients:

  • 3/4 cup milk of your choice (we used coconut dream - vanilla flavored)
  • 2 tbsp chia seeds
  • 1/2 tsp vanilla extract
  • 1 tsp raw honey

Directions:

In a mason jar, add all ingredients, screw on the lid tightly, and shake. Put the jar in the fridge for 8 hours, or overnight. In the morning, the pudding will be gelled together and thick. Top the pudding with fresh fruit of your choice and enjoy!

View Event →
Sep
4
7:00 AM07:00

Breakfast

Chia Seed Pudding

Ingredients:

  • 3/4 cup milk of your choice (we used coconut dream - vanilla flavored)
  • 2 tbsp chia seeds
  • 1/2 tsp vanilla extract
  • 1 tsp raw honey

Directions:

In a mason jar, add all ingredients, screw on the lid tightly, and shake. Put the jar in the fridge for 8 hours, or overnight. In the morning, the pudding will be gelled together and thick. Top the pudding with fresh fruit of your choice and enjoy!

View Event →
Apr
4
7:00 AM07:00

Breakfast

OVERNIGHT OATS

Overnight Oats

Ingredients:

  • 1/4 cup ancient oats
  • 1/2 cup almond milk
  • raspberries
  • 2 tbsp greek yogurt
  • banana
  • raw honey
  • granola

Directions:

Place all ingredients in mason jar, starting with oats and work your way down the list. Cover and let soak overnight in the fridge. In the morning eat cold. Enjoy!

 

View Event →
Apr
3
12:00 PM12:00

Lunch

Turkey + Veggie Sandwich 

Ingredients:

  • 100% Whole Wheat/Whole Grain Bread (Orowheat Brand)
  • Skinless White Meat Turkey
  • Cucumber
  • Spinach
  • Lettuce
  • Sprouts
  • Tomatoes

Directions:

Make a sandwich! Eat with your favorite healthy snacks. Enjoy! 

View Event →
Apr
3
7:00 AM07:00

Breakfast

Kale Mary Bowl

Ingredients:

  • 1 small sweet potato cubed
  • 2 handfuls of spinach
  • 1 cage free egg
  • 1 tbsp parsley chopped
  • pepper to taste
  • 1 tbsp coconut oil
  • Pinch sea salt

Directions:

Chop sweet potatoes into 1/2 inch cubes. Try to call all around the same size for even cooking. Heat coconut oil in large skillet. Once hot, add sweet potato hash in an even layer on pan. Stir every few minutes until slightly crispy and potatoes can easily be halved with a fork. Transfer from pan into breakfast bowl, top with a dash of sea salt. Using the remaining coconut oil in the pan, sauté your spinach. This will only take a few seconds. Cook to the desired consistency. Spinach will cook down into about half its size so add more if you'd like. Transfer spinach to same dish. Turn heat off on the pan and let cool for a few moments. Or use a new small skillet for egg. Best results for an over easy egg is if you start off with a cold pan. There should still be some juices and oil in the pan, use that to cook the egg. Crack the egg directly into the pan, turn on low-medium heat, cover and let cook until whites are solid and yolk just barely begins to cloud over. Transfer egg to top of spinach and sweet potato hash, garnish with fresh parsley and cracked black pepper. Enjoy!

View Event →
Mar
31
12:00 PM12:00

Lunch

Salmon + Brown Rice + Avocado + Soft Boiled Egg

Ingredients:

  • 1/2 Cup of Brown Rice (1 Cup cooked)
  • 1 Tbsp Extra Virgin Olive Oil
  • Sustainable Salmon
  • 1 Egg
  • 1/2 Avocado
  • Anti-Inflammatory Dressing

Directions:

Cook the rice per directions on package. While rice is cooking, soft boil the egg by bringing an egg in a small sauce pan to a boil. Once the water reaches a rapid boil, remove from heat, cover and let sit for 4 minutes. Immediately transfer egg with a slotted spoon to an ice bath. Peel. Set aside. Slice your avocado. Heat 1 tbsp of olive oil on medium heat in a small frying pan. Season your thawed (not frozen) salmon filet with salt and pepper. When the oil is hot, throw on your salmon fillet. Cook for 7-9 minutes depending on how well done you like your salmon. I check it at 7 and make sure it is flaky. While the salmon is cooking, build your bowl. Rice on the bottom, add your salmon filet straight from the pan, your soft boiled egg, avocado and drizzle bowl with Anti-inflammatory dressing if desired. See dressing recipe here. Enjoy!

View Event →
Mar
30
6:00 PM18:00

Dinner

Coconut LENTIL CURRY + BROWN RICE

Ingredients:

  • 2 tbsp coconut oil
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 head of garlic chopped
  • 1 28 oz can of crushed tomatoes
  • 2 tbsp ginger chopped
  • 1 tbsp turmeric
  • 2 tsp sea salt
  • 1 cup brown lentils dried
  • 1-2 tsp cayenne pepper to spice it up (optional)
  • 1 15 oz coconut milk canned
  • a few handfuls cherry tomatoes
  • 1 cup chopped cilantro

Directions:

In a large pot, heat coconut oil over medium-high heat. Add cumin, coriander seeds and toast until they start to brown (around 45 seconds). Add the garlic to the pot and let it brown (about 2 minutes). Add the can of tomatoes, ginger, turmeric, and sea salt and cook. Stir contents a few times. Cook for 5 minutes. Add lentils and cayenne pepper. Add 4 cups of water to the put and bring to a boil. Reduce heat to low, cover the pot, and let simmer for about 35-40 minutes or until lentils are soft. Start your rice. Stir pot a few times to prevent lentils from sticking to the bottom of the pot. Once they are done, add coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove pot from heat and stir in cilantro. Enjoy!

View Event →
Mar
30
12:00 PM12:00

Lunch

Seared Salmon + Avocado Salad with Honey Ginger Vinaigrette

Ingredients:

  • 8 oz Salmon
  • 1 tbsp olive oil
  • 1 tbsp chia seeds
  • 1 tbsp sesame seeds
  • 1 Avocado
  • 1 cup cilantro chopped
  • 1 cup cooked edamame beans
  • 1 cup diced cucumber
  • 1 cup diced mango
  • 1 cup diced red onion
  • Spinach + Arugula (desired amount)
    Vinaigrette
  • 1 clove garlic
  • 2 inches peeled fresh ginger
  • 1 tbsp honey
  • kosher salt
  • 1/4 cup rice wine vinegar
  • 3 tbsp vegetable oil

Directions:

Place spinach and arugula in large serving bowl. Chop up all fruit and veggies. Add to serving bowl. Season salmon with kosher salt. Mix sesame seeds and chia seeds in small bowl. Dip and press one side of salmon filet into seed mixture to fully coat top of salmon. Heat olive oil on med/high heat in a large skillet. Cook salmon filets seed side down for 2-3 minutes. Flip filet and cook skin side down for an additional 2 minutes. Remove from pan and set aside. Pour all vinaigrette ingredients into a blender and blend on high until smooth. Transfer to a mason jar for future use. Top salad with salmon and add vinaigrette over top as needed. Optional: I added a dash of garlic powder and red chili pepper flakes for some extra spice. Enjoy!

View Event →