Featured Recipes

End-of-Summer Peach Smoothie

Juicy summer peaches, cool cucumber, fresh mint, and a bright squeeze of lemon come together in this creamy, refreshing smoothie. It’s a little sweet, a little tangy, and incredibly refreshing—the perfect way to savor those last beautiful peaches of summer. And it’s packed with protein!

Ingredients (Serves 1 ):

  • 1 cup frozen or fresh ripe peaches

  • ½ cup cucumber, peeled

  • ¾ cup plain Greek yogurt

  • ½ cup unsweetened almond milk

  • 1–2 tbsp fresh lemon juice

  • 6–8 fresh mint leaves

  • 1 scoop vanilla protein powder

  • 1 tsp honey or maple syrup, optional

  • Small pinch of salt

  • Ice, as needed

Instructions:

Blend until silky smooth and enjoy!

Roasted Carrots with Lentil–Walnut Crunch & Whipped Herbed Feta

Sweet roasted carrots meet creamy, tangy whipped feta and a savory lentil–walnut crunch. Serve it as a vegetarian main with a simple salad or as a colorful side alongside fish or chicken.

Ingredients (Serves 4 ):

Roasted carrots

·        1½ lb carrots, scrubbed and halved lengthwise

·        1½ tbsp extra-virgin olive oil

·        ½ tsp ground cumin

·        ½ tsp smoked paprika

·        ¼ tsp kosher salt

·        Freshly ground black pepper

Lentil–walnut crunch

·        1½ cups cooked green or brown lentils, well drained and patted dry

·        ½ cup walnuts, roughly chopped

·        1 tbsp extra-virgin olive oil

·        1 tsp fresh thyme leaves (or ½ tsp dried thyme)

·        ½ tsp smoked paprika

·        ¼ tsp kosher salt

·        Zest of ½ lemon

Whipped herbed feta

·        4 oz feta cheese

·        ⅓ cup plain Greek yogurt

·        1 tbsp extra-virgin olive oil

·        1 tbsp fresh lemon juice

·        1 small garlic clove, finely grated

·        2 tbsp chopped fresh dill

·        2 tbsp chopped fresh parsley

·        2–3 tbsp water, as needed for blending

·        Freshly ground black pepper

To finish

·        1 tbsp chopped fresh dill or parsley

·        1–2 tsp lemon zest

·        1 tbsp chopped walnuts

·        Optional: pinch of red pepper flakes

Instructions:

  1.  Preheat oven to 425°F. Line two large rimmed baking sheets with parchment.

  2. Toss carrots with olive oil, cumin, smoked paprika, salt, and pepper. Arrange cut-side down in a single layer. Roast for 20–25 minutes, turning once, until browned at the edges and tender.

  3. Combine lentils, walnuts, olive oil, thyme, smoked paprika, salt, and lemon zest. Spread on the second baking sheet. Roast for 18–22 minutes, stirring once or twice, until the lentils are crisp and walnuts are toasted. Watch closely during the final few minutes.

  4. Blend feta, Greek yogurt, olive oil, lemon juice, garlic, dill, parsley, and 2 tablespoons water until smooth and creamy. Add another tablespoon of water if needed. Season with black pepper.

  5. Spread whipped feta over a serving platter. Arrange roasted carrots on top and scatter generously with the lentil–walnut crunch.

  6. Finish with fresh herbs, lemon zest, chopped walnuts, and red pepper flakes if using. Serve warm or at room temperature.

Lemon-Garlic Roasted Asparagus

A fresh, simple spring side that adds flavor, color, and balance to any meal.

Ingredients (Serves 4):

  • 1 bunch fresh asparagus (about 1 lb), ends trimmed

  • 1–2 tbsp extra virgin olive oil

  • 2 cloves garlic, thinly sliced or minced

  • Zest of 1 lemon

  • 1–2 tbsp fresh lemon juice

  • Salt + pepper

  • Optional: 2-3 tbsp shaved or grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F.

  2. Spread asparagus on a baking sheet in a single layer.

  3. Drizzle with olive oil, add garlic, salt, and pepper. Toss lightly.

  4. Roast for 10–15 minutes, depending on thickness (tender with slightly crisp tips).

  5. Remove from oven and immediately add lemon zest and juice.

  6. Top with Parmesan, if using

Flavor Variations:

  • Mediterranean: add cherry tomatoes + olives before roasting

  • Crunchy upgrade: sprinkle toasted almonds or pine nuts after cooking

  • Herby: finish with fresh dill, parsley, or basil

  • Make it a meal: top with a poached or fried egg

Grilled salmon fillet served on a bed of mixed vegetables and salad in a black bowl.

Sheet Pan Salmon with Quinoa & Roasted Veggies

A quick, balanced dinner packed with protein, fiber, and flavor

Ingredients (Serves 2):

  • 2 salmon fillets (4–6 oz each), preferably wild caught

  • 1 cup quinoa, rinsed

  • 2 cups vegetable or chicken broth

  • 1 cup broccoli florets

  • 1/2 cup cherry tomatoes, cut in half

  • 1 cup diced bell peppers

  • 1 small zucchini, sliced

  • 1 tbsp olive or avocado oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Salt and pepper to taste

  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F .

  2. Prepare the quinoa: In a medium pot, combine quinoa and broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, until liquid is absorbed. Fluff with a fork and set aside.

  3. Prep the veggies: Toss broccoli, bell peppers, tomatoes, and zucchini with olive oil, garlic powder, paprika, salt, and pepper. Spread on a sheet pan.

  4. Roast veggies: Bake for 10 minutes, then remove from oven and push veggies to the sides. Place salmon fillets in the center of the pan, seasoned with a pinch of salt and pepper.

  5. Bake together: Return pan to oven and roast another 12–15 minutes, until salmon is cooked through and veggies are tender.

  6. Serve: Divide quinoa onto plates, top with roasted veggies and salmon. Squeeze fresh lemon over the top.

Optional Tips:

  • Add a drizzle of olive oil or a sprinkle of fresh herbs like parsley or dill before serving.

  • Swap vegetables seasonally

Super Simple Chicken Soup

This soup recipe can be pulled together in just minutes on a weeknight.

Ingredients (Serves 4-6)

  • 1 tbsp olive oil (or avocado oil)

  • 1 medium yellow onion, diced (about 1 cup)

  • 2–3 medium carrots, sliced (about 1½ cups)

  • 2 celery stalks, sliced (about 1 cup)

  • 2 cloves garlic, minced

  • 6 cups chicken broth 

  • 2–3 cups cooked rotisserie chicken, shredded or chopped

  • 1 tsp salt 

  • ½ tsp black pepper

  • ½ tsp dried thyme

  • Optional ½–2 cups egg noodles or pasta

  • Optional ¼ cup fresh parsley, finely chopped

  • Optional squeeze of lemon at serving

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until softened but not browned. Add garlic and cook 30 seconds until fragrant.

  2. Build the broth: Pour in broth or bone broth. Add salt, pepper, thyme/oregano, and bay leaf if using. Bring to a gentle boil, then reduce to a simmer.

  3. Add chicken: Stir in shredded rotisserie chicken. Simmer uncovered for 10–15 minutes to let flavors mingle.

  4. Optional noodle: If using noodles, add them during the last 8–10 minutes of cooking (or according to package directions). Stir occasionally so they don’t clump or stick.

  5. Finish: Stir in fresh parsley. Taste and adjust salt and pepper. Add a squeeze of lemon if desired.

  6. Serve: Ladle into bowls and enjoy immediately or store for later.

Storage Tips:

  • Refrigerates well for 3–4 days

  • Freezes best without noodles (add fresh noodles when reheating)