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Green Recovery Smoothie

It’s probably not possible to get more nutrients into one glass.

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Garlic Lemon Chicken Marinade

A fast way to give chicken breasts a major flavor upgrade before throwing them on the grill.

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Grapefruit Tonic

Sip on the citrus fruit with cinnamon and lavender honey.

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Red Cabbage Slaw with Apples and Cranberries

A super fresh, crunchy way to enjoy crisp fall apples as a side dish.

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Homemade Hair Conditioner (with Beer!)

For shinier, stronger strands.

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Pasta With Eggplant Vegan Bolognese

This sauce tastes as though it has been simmering all day on the stove, but in reality, it is super quick to come together.

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Thai Soup

A sweet-and-spicy, nutrient-dense dinner that will impress your friends.

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Recipe courtesy of Erin Parekh, Nutritious Life Master Certified. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Blondies aren’t typically at the top of anyone’s “health food” list, but these peanut butter blondies with dark chocolate, flax, and almond flour are as good as they get. Swap the peanut butter for almond butter if you want to make it Paleo-friendly, or swap mashed bananas for applesauce to make a “chunky monkey” version. Trust me, you can’t go wrong either way! INGREDIENTS 2 tablespoons ground flax meal 1/3 cup filtered water 1 cup peanut butter, creamy, unsalted, organic 1/2 cup apple sauce, unsweetened 1/3 cup maple syrup 1 teaspoon vanilla extract 1 cup almond flour 1 tablespoon maca powder (optional) 1 teaspoon baking soda 1/4 teaspoon sea salt, fine 1/2 cup dark chocolate, 85%, chopped More sea salt to top DIRECTIONS Preheat oven to 350 degrees. Line 8×8-inch pan with parchment paper. Mix flax meal with filtered water and allow to gel for 10 minutes while preparing other ingredients. In a large bowl, beat together peanut butter, apple sauce, maple syrup, vanilla extract, and soaked flax meal mixture. Sift in almond flour, maca powder (if using), baking soda, and fine sea salt. Mix together with wet ingredients until the batter is smooth and uniform. Fold in chopped dark chocolate and transfer mixture to prepared baking pan. Sprinkle top with a pinch or two of flakey sea salt. Place blondies on the middle oven rack and bake at 350 degrees for 20 to 25 minutes, until the edges are starting to brown. Let sit for 10 minutes. Remove from pan using parchment paper and place on wire rack to cool completely before slicing. Blondies will keep at room temperature for several days or in the refrigerator for up to one week. WHY WE LOVE THIS RECIPE I eat a square of dark chocolate every day, but some occasions call for stepping it up—and Valentine’s Day is one of those times. Since my husband loves peanut butter, I decided to merge our two favorites into one fudgy, peanut buttery blondie recipe. These blondies are grain-free, vegan, and naturally sweetened with maple syrup and applesauce. I snuck in some maca powder, too—an adaptogen known to boost mood and libido. (You’re welcome.)

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One Pot Pesto Dinner

Easy meal the whole family will love…with easy clean up, too!

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Meatball Appetizer With Paprika and Cumin

Recipe courtesy of Erin Parekh, Nutritious Life-certified health coach. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Looking to spice up the appetizer selection at your next party? Look no further than these cumin and paprika cocktail meatballs. Make them with bison or grass-fed beef for a tapas-style dish that may soon become a staple. INGREDIENTS 1 pound ground bison (or lean grass-fed beef) 1 large carrot, grated 1 shallot, minced 2 garlic cloves, minced Large handful parsley, finely chopped 1 1/2 teaspoon cumin 1 1/2 teaspoon smoked paprika 1 egg, beaten 1 teaspoon fine sea salt (or to taste) Several grinds black pepper to taste DIRECTIONS Preheat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. Combine all ingredients except bison/beef in a medium-sized mixing bowl. Add meat and gently mix together. Wet hands to prevent sticking and roll mixture into uniform meatballs. Place onto prepared sheet pan, spaced 1-inch apart, and bake for 15-20 minutes depending on size (or until a meat thermometer registers 165 degrees). Meatballs will keep in the fridge for two to three days. Freeze for up to three months. WHY WE LOVE THIS RECIPE This tapas-style meatball appetizer is a riff on my curry carrot turkey burgers. I love cooking with lean proteins, vegetables, and spices like cumin for a well-rounded, flavorful dish. The smoked paprika in this recipe makes the meatballs extra festive, so try rolling them on the smaller side and serving them as an appetizer at your next party. (Photos: Erin Parekh)

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Afternoon Sipping Broth

Broth meets juice…and you get the benefits of both.

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Breakfast Burrito

Wrap your scrambled eggs up with black beans, veggies, and salsa for a flavorful, filling meal.

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Sweet Potato Latkes

Latkes are delicious, culturally significant…and not really that good for your body—unless you make them this way.

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Gluten-Free Pumpkin Cranberry Bread

Recipe courtesy of Solana Nolfo, NLC. Follow Solana on Instagram at @solanastar. If you have a gluten intolerance, chances are you miss one major thing this time of year: pumpkin bread! Well, you’re welcome, this recipe will hit all of your holiday cravings in one swoop: There’s more than twice the pumpkin than traditional versions of this recipe, plus cranberries for when you’re feeling Christmas-ready. As a bonus: There’s a ton of cinnamon, which will help with blood sugar regulation. INGREDIENTS 1 can (15 ounces) unsweetened, organic pumpkin purée (or measure out 2 cups of homemade pumpkin purée and remove 2.5 tablespoons) 2 eggs, lightly beaten 1/2 cup maple syrup 1/4 cup coconut sugar 1 teaspoon vanilla extract 3 tablespoons coconut oil, melted and cooled 1.5 cups almond flour 1/2 cup + 2 tablespoons light buckwheat flour 1.5 teaspoons baking soda 1/2 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 teaspoon salt 1 cup fresh cranberries, chopped ¾—1 cup chopped nuts (preferably walnuts) ½ tablespoon orange zest, optional DIRECTIONS Prepare loaf pan by lining it with parchment paper and spreading or spraying a bit of coconut oil inside. Set oven to 350 degrees. In one bowl, use a whisk to combine the almond flour, light buckwheat flour, spices, salt, and chopped nuts. (I use walnuts that are already chopped up into “baking pieces.”) In the second bowl, use the same whisk to combine the pumpkin, eggs, maple syrup, coconut sugar, vanilla extract, melted coconut oil, and chopped cranberries. Using your spatula, pour the pumpkin mixture into the bowl with the flour mixture and fold until evenly combined. Pour the batter into the prepared loaf pan. Top the batter with a few more chopped walnuts and cranberries. Bake for around 55 to 65 minutes. Important: Let cool completely before slicing. WHY WE LOVE THIS RECIPE First off, lots of pumpkin bread recipes call for 1 cup of pumpkin, but this one uses nearly 2 cups! Pumpkin is a great source of fiber, vitamins A and C, plus other great vitamins and minerals to Pumpkin is a great source of fiber, vitamins A and C, and antioxidants lutein and zeaxanthin, which help support eye health. Secondly, eating cranberries fresh is the best way to benefit from their powerful antioxidants and vitamins, without the sugar that’s often added to dried cranberries. They add more vitamin C and fiber to the recipe, along with satisfying burst or tartness. Buckwheat, a naturally gluten-free seed, is known for having a very strong and unique flavor—light buckwheat flour is not. It has a neutral flavor because the hulls are removed before it’s ground into flour. It’s still a great source of plant-based protein, fiber, and other vitamins and minerals, especially muscle-supportive magnesium. On its own, it can be a bit dry, but the texture is fantastic when blended with almond flour.

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