meal

Vegan Cobb Salad

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I couldn’t be more excited for Spring weather and more fresh veggies available. I like to switch up my salads frequently with a variety of proteins, veggies, healthy fats and omega-3s. I swap out everything from vegan chicken, to sunflower seeds, to beets to keep it from getting boring. Prepping veggies early in the week, make this simple, yet nutrient packed salad easy to throw together for lunch or dinner.

Start out with a base. I love fresh romaine, and I wash and cut it up early in the week so salads are easily accessible. I deseed veggies like cucumbers and tomatoes, and cut up red onion. Healthy fats like fresh avocado, walnuts and sunflower seeds keep it filling. I always add a couple protein options like garbanzo beans, tofu, tempeh or veggie chicken strips. My favorite vinaigrette is equal parts Organic Extra Virgin Olive Oil and Organic Red Wine Vinegar, mixed with Pink Himalayan Salt, Fresh Ground Black Pepper, Granulated Garlic and Oregano.

What are your favorite salad combos?

Deliciously Healthy Black Bean Quinoa Collard Wraps


Collard wraps are a lunchtime staple for me. Quinoa and beans are a great base, but adding the right veggies and spices takes it from bland to incredible. This superfood packed recipe has a serious boost of flavor and rings in at only 284 calories.

Yields: 1 Entree Size Serving

2 Whole Collard Green Leaves (with stem)

1/2 C Quinoa, cooked

1/2 C Black Beans, cooked (I used dried to avoid sodium)

1/4 Green Bell Pepper, Steamed

1 oz Artichoke Hearts, Steamed

1 T Fresh Guacamole

2 T Daiya Pepperjack (a dairy, casein, soy & gluten-free cheese)

  • Cut each collard green leaf off of the stem, into two pieces (four pieces total)
  • Fill with all ingredients (or ingredients of your choice)
  • Microwave for 45 seconds to steam collard green and melt cheese.
  • Roll up into a wrap and enjoy!

This recipe is incredibly filling and packed with superfoods and protein. It’s vegan, gluten-free and soy-free. It makes for a great post-workout lunch!

Nutritional Content includes all ingredients & 4 collard wraps: Calories: 284 | Fat: 7.1 g | *Sodium: 183.7 mg | Carbs: 43 g | Fiber: 12.6 g  | Protein: 12.3 g

(*Based on using dried beans without salt)

Kitchen Sink Vegetable Soup


Kitchen Sink Vegetable Soup

Before starting a 3 Day Pressed Juicery cleanse, I decided to round up all of my veggies to make a vegetable soup to have beforehand, and freeze and enjoy after the cleanse. It was nutrient filled, protein enriched and low sodium. It’s a great way to use up veggies before they go bad.

Kitchen Sink Vegetable Soup

  1. Chop vegetables, I used green beans, cauliflower, onions, carrots, squash, zucchini, asparagus, and green bell peppers.
  2. Heat 2 T coconut oil with garlic and onions in a pot. Add spices, I used basil, oregano, pepper, and Mrs. Dash Italian seasonings.
  3. Sauteed carrots, cauliflower and celery until tender.
  4. Add green beans, peppers, and asparagus, along with 28 oz water, 14 oz no-salt added diced tomatoes, and 2 vegan no-salt added bouillon cubes. I also added 2 bay leaves for flavor. Let simmer for 30 minutes.
  5. Add remaining vegetables and beans, zucchini, squash, chickpeas, and black beans and let simmer for another 15 minutes. Serve warm!

Kitchen Sink Vegetable Soup

Kaeng Raeng [Day Three]

I woke up feeling fine and did a 45 minute HIIT workout on the elliptical. After my workout I felt a bit nauseous, and lightheaded but after I drank my breakfast smoothie I felt energized and full. I had a cucumber and tomato salad in the late afternoon, then completed the TIU Summer Slim Toning Workout. Afterwards, I drank my “Daybreak” smoothie to replenish. Today’s version has been my favorite combination. Still feeling less hungry, I actually had a hard time finishing my smoothies today, because I was so full. I can officially say the detox has definitely helped eliminate sweets cravings! The plan says you can add yogurt to any of the smoothies, instead I decided to make fresh berry yogurt pops for a cool treat (using So Delicious Plain Soy Yogurt). It actually tasted too sweet for me, I couldn’t eat it.

Breakfast: “Into the Blue” (I blended 1 packet + 32oz water + 1/2 frozen banana + 1/2C blueberries

Lunch: “Joyful” (I blended 1 packet + 24oz water + 8oz organic fresh squeezed OJ + 1/2C frozen banana)

Snack: Cucumber and Tomato Salad (organic cucumbers + organic sliced tomatoes + fresh ground pepper + fresh dill + oregano + white wine vinegar)

Dinner: “Daybreak” (I blended packet + 24oz water + 8oz organic lemonade + 1/2C frozen pineapple)