Is this a recipe? Not exactly, more assembling than anything for the easy breakfast idea. I do a lot of assembling making sure to fill my plate with the rainbow. I always start by pulling colorful foods from my fridge and then deciding how they might come together on on my plate.

I try to also include a protein, greens, a sulfur, healthy fats, and fruit for breakfasts as I typically do not eat agin until dinner time. I do have a snack some days. 

So on my plate is simple scrambled eggs in coconut oil, pastured local pork links, slice of heirloom tomato, sautéed spinach + garlic w/ seaweed flakes, and fresh berries in coconut milk with cinnamon. Topped with fresh parsley, s+p. Glass of kombucha and of course organic coffee with coconut milk.

I do not always make breakfast during the week, its more of a weekend thing. During the week generally I make a smoothie.

ENJOY!

Love + Eat Well,

by natalie

Gut loving mushroom soup is packed with nutrients to feed your glow and keep your gut happy! Mushrooms make the list for superfoods you should definitely look at incorporating into your diet. This is one of my personal favorite recipes for eating mushrooms, besides just sautéing them with a bunch of garlic and butter.

Topped with roasted artichokes this mushroom soup is a show stopper every time.

Ingredients:

Artichoke hearts (I buy bagged frozen, 12 oz)

15 oz full coconut milk (you could use light as well)

1.5 qts broth ( I use chicken)

10 oz cauliflower roughly chopped

7 oz mixed mushrooms

1 lemon juiced and zested

3-4 small cloves of garlic

1 small onion

1/3 cup chopped fresh parsley

1/4 cup white wine optional

2 tbls butter

1 tble extra virgin olive oil

s+p

garlic + onion granules optional

How To:

Turn your oven to 425

Place the thawed artichoke hearts on parchment paper and toss with olive oil, s+p and roast until crispy, about 25 mins. Top with lemon zest.

Place your olive oil and butter in a soup pot over med heat, add in chopped onion and garlic. Cook until fragrant. Add in chopped cauliflower, stir to coat, season with s+p. Add in chopped mushrooms, stir to coat. Cook for 5-10 minutes stirring often. Add in your other seasoning if desired, and add in the wine if desired. Cook for another few minutes. Then add in the broth, coconut milk, lemon juice, and parsley. Stir and cover to cook until cauliflower is tender. Grab your immersion blender and give a good blend until smooth. Test for taste, adjust to your liking.

Serve up into bowls and top with roasted artichoke hearts.

ENJOY!

Love + Eat Well,

by natalie

Dairy Free Ranch Dip is so delicious no one will even know or care that its dairy free! You can make this as thick or as thin as you like depending on the use, as sometimes I like to use it as a salad dressing too.

Ingredients:

1/2 cup full fat coconut milk

1 tbl mayo ( I use homemade or Chosen Foods avocado mayo)

Splash of pickle juice or apple cider vinegar

1/2 tsp onion + garlic powder

1/2 tsp dried or fresh dill

How To:

Mix all ingredients in a bowl and ENJOY!

Love + Eat Well

These asparagus fries are super fun to eat and really easy to make, even the ranch dip. I whip these up for snacks usually, I mean who snacks on asparagus usually? You will after trying these!

Ingredients:

1 bunch of fresh asparagus

1 Egg

1/3 cup almond flour

1/4 cup nutritional yeast

1/2 tsp Himalayan salt

1/2 tsp onion powder

Pinch pepper

How To:

Pre heat your oven to 425

Trim the ends off your asparagus. Beat your egg and pour over your asparagus, toss to coat.

Combine the almond flour, nutritional yeast and spices on a plate.

Shake excess eggs off asparagus and toss in the almond flour mix using your hands to coat the spears.

Place a piece of parchment paper onto a baking sheet and lay the spears out evenly.

Bake for 20-30 mins depending on your oven.

Dairy Free Ranch Dip Recipe

ENJOY!

Love + Eat Well

Restore your GLOW + soothe inflammation with this superfood Lemon Chia Seed Pudding! Lemon lovers, and soon to be lemon lovers you will fall hard for this bright and delicious pudding. Super easy to whip and and have for breakfast the next morning or a mid-day snack.

GLOW Foods:

Chia Seeds - rich in omega-3 fatty acids and omega-6 acid will help restore the skin's moisture barrier, soothes inflammation + fights free radicals

Lemon - loaded with antioxidants, magnesium + vitamin C to boost immunity and help trigger collagen production

Turmeric - antioxidant + anti-inflammatory helps reduce inflammation and boost collagen production

Honey - antibacterial + natural humectant to. help keep the skin moisturized and glowing

Ingredients needed:

1 cup nut milk

1 lemon juiced + zest

1/4 cup chia seeds

1-2 tbls honey or maple syrup

1/4 tsp turmeric

1 tsp vanilla

pinch salt

Whisk all ingredients together, place a lid and place in the refrigerator over night. Serve up.

ENJOY!

Love + Eat Well,

by Natalie

Creamy Cauliflower, Potato & Parsnip Soup with crunchy chickpeas and kale to top!
Oh, and remember that basil pesto recipe I just shared with you…..I used a bit of that on a piece of sourdough bread to dunk in the soup. Delish! You can even take a scoop of the pesto and twirl into your soup to really pack in flavor.

Here’s the ingredients: 

5 small potatoes
10oz cauliflower
1 parsnip
1/2 med onion about 1/2 chopped
3 cloves garlic
4 oz uncured pancetta
1 tbls evoo
2 tbls butter
1.5 Qts Broth
1 can (13.5 oz)Coconut milk
S+P
Garlic and onion powder
1/4 tsp Celery seed

Brown the pancetta in a tbl of evoo and remove from stock pot. Next I added the onion and garlic and sauté a few. Little seasoning and then layer in the veggies and butter, toss and cook a few. Next add the broth and milk, season again. Seasoning as you go really builds the soups flavor!
Coverer and simmer on low until all veg is fork tender. Use an immersion blender and blended all until creamy.

Optional
Top with crispy chickpeas flavored with cumin, curry, s+p, coconut oil.
Kale chips flavored with coconut oil, nutritional yeast, acv, s+p.
Placed both a dehydrator at 118 for several hrs until crispy. Kale can be removed long before the chickpeas. You could use an oven on a low setting or air fryer but the dehydrator is our fave.

Remember that pancetta? Used that as a topper too!

We made this for family during the holidays and was loved by all so we thought you guys might enjoy too! Let me know if you make it.

Love + Eat Well,
By Natalie

We love whipping up a fresh batch of basil pesto anytime of year for some serious deliciousness! Its almost too easy for how fancy it seems, and always a crowd pleaser.

And let's chat about the GLOW food components here....fresh garlic, raw walnuts, EVOO, spinach and basil help support the skins immune system OH MY!

Garlic is a powerful antibacterial, anti-fungal, and antiviral that will help kill acne causing bacteria, reduce inflammation and redness.

Walnuts are packed with antioxidants and vitamin B that help protect your skin from environmental stressors.

EVOO provides deep hydration, slows aging, reduces fine lines and wrinkles.

Spinach is loaded with vitamin A which your body uses to grow new tissue reducing the signs of aging. 

Basil is a wonderful antibacterial and inflammatory that help to calm and soothe the skin.

Ok, enough of that, onto the yumminess....

What to use the basil pesto with:

• You can toss with pasta or veggie spirals for a quick meal
• Toss with chicken or fish and bake for the most flavorful dish. Stir a scoop into your soup for a burst of flavor right before serving
• Simply spread on a piece of toasted bread
• Great for roasted veggies
• This green goodness is even amazing with eggs

Get creative with it but always keep it fresh!

Ingredients:

1/2 raw walnuts

2-3 cloves fresh garlic

1/4 tsp Himalayan pink salt

Pinch black pepper

1 cup fresh basil leaves

1 cup fresh baby spinach

1/4 cup freshly grated parmesan

1/2 cup EVOO depending on consistency you desire

optional squeeze of fresh lemon juice

How To:

Add everything to your food processor and blend away! ENJOY right away.

PROTIP: when tossing with pasta, reserve a bit of the pasta water to help thin out the pesto and make super the pasta super creamy.

Love + Eat Well,

by natalie

Want a little special holiday in a cup, this Gingerbread coffee recipe is for you. So easy to make a batch of the creamer to keep in the fridge for a few days too, ours never lasts that long though! 

Ingredients:

1 cup coconut milk (we use full fat, you can sub any milk here)
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp nutmeg powder
1 tbl molasses
1/2 tsp maple syrup

How to:

Grab a glass jar that has a lid. Add all the above ingredients, screw lid on, shake to combine. When ready to use, brew your coffee or 2 shots of espresso while heating your creamer. Pour amount desired into coffee + enjoy!

You can even make this into a cold coffee by pouring the hot coffee over ice into a mason jar, placing the lid on and giving a good shake. Then add your creamer and shake again, makes it frothy yummy!

Feel free to adjust the spices in here to your liking. Mitch likes his with LOTS of ginger! I add clove to mine sometimes.

Enjoy!

Love + Eat Well

Oatmeal is pretty much the perfect breakfast in the Fall and loaded with skin loving benefits.

Oats for the skin - boosts collagen production, reduces redness + improves your complexion overall. Promotes healthy gut bacteria which keeps your skin clear + glowing.

We like to choose sprouted oats (from One Degree Organics) which makes them easier to digest and removes the anti-nutrients that can interfere while increasing the bioavailability of nutrients.

Ingredients:

1 tbls grass fed butter

1 med crisp apple

3 tbls raw honey or 2 tbls maple syrup

1 tsp cinnamon

1/2 tsp ginger

1/4 clove

pinch Himalayan salt

2 cups apple cider or water

1 cup spouted rolled oats or steel cut

1/2 cup raw walnuts

Coconut milk

Optional Toppings: chopped dried dates, dried goji berries, sliced banana, honey drizzle

How To:

You can make in the instapot or stovetop. For instapot just throw all the ingredients in and set for 20mins.

Stovetop

1. In a medium saucepan, melt the butter over medium high heat. Add apples, the honey or maple syrup, and spices. Cook for 2-3 minutes until the apples are softened.
2. Pour in the apple cider or water, turn the heat up to high, and bring to a low boil. Add the oats and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 more minutes.
3. Add the walnuts (if using), and continue cooking until most of the liquid is absorbed.
4. Serve up in bowls and toppings of choice, and splash of coconut milk into each bowl.

SPICY SHRIMP BOWL

Loaded with all the glow foods to feed the skin + nourish the body. You can omit the shrimp if going vegetarian for sure. If you do add the shrimp, we always grab wild caught from the frozen section.
Most days I have no idea what I’m making until I’m done. I literally follow my eyes and my taste buds. I start by pulling a rainbow of fresh foods. Next, I think about flavors that sound good at that moment.
Truth be told, I don’t even like shrimp but I know Mitch does and after the bowl started coming together I knew shrimp would be awesome, and it was.

Bowl:
+cauliflower fried rice with egg (you can use jasmine rice)
+green onion slices
+carrot ribbons
+air fried zucchini
+avocado chunks
+spicy kimchi
+bed of baby spinach
+sesame seeds w/ seaweed

Shrimp - thawed and seasoned with:
+s+p
+smoked paprika
+onion + garlic powder
+chili powder
+lime juice

Sauce:
+avocado mayo from @chosenfoods + @wildbrine siracha sauce

Cooked the shrimp 1-2 minutes each side in a med to hot pan with avocado oil.

ENJOY!

PROTIP: keep your pantry, fridge + freezer stocked with a rainbow of clean foods you can pull from to assemble quickly. This dish took maybe 15mins to pull together.

Love + Eat Well

This Creamy Lemon Orzo + Spinach is a wonderful side dish or healthy main dish. Adding chicken makes it a comforting cozy meal you can have for days. 

Ingredients:

8 ounces uncooked orzo pasta

2 tbls butter

2 tbls EVOO

 2-3 cloves chopped fresh garlic

6 cups fresh spinach

1 teaspoon salt

¹/2 teaspoon pepper

1 cup shredded Parmesan cheese

1 cup cherry tomatoes, cut in half

1 lemon juiced

1 teaspoon freshly grated lemon zest

1/2 - 1 cup broth

How To:

Cook orzo according to the package directions. Drain.

In the same pot add your butter + EVOO and heat. Add in garlic, and cook for 2 minutes. Return the cooked orzo to the pot, stir. Add spinach, salt + pepper. Cook until spinach wilts. Add in tomatoes, lemon, and parm. Remove from heat. Add broth to make your desired consistency. Check seasoning. ENJOY!

Love + Eat Well