#fueledmostlybyplants

Caprese Hummus

caprese hummus.jpg

What You’ll Need:

1 pint cherry tomato

parchment paper

2 cans cannellini beans, drained & rinsed

¼ c tahini

4 cloves garlic

1 tsp sea salt

¼ c prepared pesto

1 box brown rice crackers

1 bag baby carrots



Preheat oven to 425*

Roast tomatoes on a baking sheet lined with parchment paper for 12 minutes.


While the tomatoes roast, prepare hummus by combining beans, tahini, garlic & salt in a food processor or blender.

Spoon pesto over prepared hummus. Top with roasted tomatoes.

Dig in with carrots & brown rice crackers for a perfectly balanced lunch or share with friends.

Serves 4 as a main, more as a side

PS. Happy Labor Day weekend! 

To celebrate Labor Day, we're offering $5 off the Veg Out Meal Plan Series!!  

This week brings lots of EASY, healthy meals, just in time to get back into the groove after the holiday weekend and school schedules.  

Use code LABORDAY at checkout for $5 off, access this meal plan, grocery list and all of the amazing resources inside the membership hub.  This offer is through Monday, 8/2 only!



Let’s stay connected!  Contact me any time, here.

Let’s stay connected! Contact me any time, here.

.

Tomato, Arugula & Olive Pasta

Tomato Olive & Arugula Pasta
 

What You’ll Need:

1 1/2 c brown rice or quinoa pasta  

4 cloves garlic, sliced

2 Tbsp olive oil

½ pound baby arugula

1 pint cherry tomatoes, halved

¾ -ish c pitted olives, halved

¼ c Parmesan, shredded

sea salt & black pepper to taste

OPTIONAL: crushed red pepper flakes to taste


Bring water to a boil for the pasta. 

Meanwhile, saute garlic in a large frying pan until aromatic. Add arugula, tomatoes & olives to pan with garlic & salt and pepper to taste. Heat over medium until greens wilt & tomatoes get super juicy.  

Serve over cooked pasta, top with grated Parmesan & crushed red pepper if your heart desires. Share with a friend!

Serves 2.

 
Let’s stay connected!   Contact me any time, here.

Let’s stay connected! Contact me any time, here.

How to Cook Beets (Plus an Awesome Roasted Beet Salad Recipe!)

We host a local farm share pick up each week, and every time that beets are included, many share members leave them behind. And I get it — it wasn’t that long ago that I had never eaten a beet (let alone cooked one!)

The red globes can be intimidating & weird, especially when the greens are attached. Like WHAT am I even supposed to do with these things?!

Feeling sorry for the bin of stranded beets (and those of you that are missing out on this goodness!), I wanted to share a simple recipe, and the easiest, best way to prepare these bad boys.

So, how do I cook a beet?

If you feel confident baking a potato, you will crush this.

Preheat oven to 400*

Line a basking sheet with parchment paper.

If your beets have greens, cut them off at the base.

Give your beets a good scrub under running water to remove any excess soil.

Rub each beet with olive oil & sea salt, placing on the lined baking dish as you go.

Pop into the oven & set the timer for 45 minutes! You’ll know they’re done when a fork slides out smooth — just like baking a potato!

To prepare, allow time to cool (these can be roasted up to 5 days ahead of time!). Slice curly root off of the bottom, and, if desired, slice off the skin.

Slice into rounds, or cube, to toss onto salads, eat alongside your favorite protein, or with other roasted veggies & grains.


Best Ever Beet Salad

Be prepared to blow your mind. When strawberries aren’t in season, try unsweetened dried cherries!!

IMG-2113.JPG

What You’ll Need:

For the dressing:

¼ c olive oil

¼ c balsamic vinegar

2 Tbsp honey, local to your area

Salt & pepper to taste

For the salad:

1 bunch fresh red or golden beets, roasted & sliced

½ pound baby spinach

8 ounces soft goat cheese

1 cup walnuts

1 pound fresh strawberries, sliced

Roast beets using directions above!

While they roast, combine ingredients for dressing in a jar. Shake to mix!

Divide salad ingredients equally into (4) separate containers for easy grab and go throughout the week OR combine all ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 4


If you like this recipe, you’ve got to check out the Veg Out Meal Plan Series!

We launched the new membership site and are so so excited for all of the value stashed in there waiting for you! We know you’ll love it!!

Head over and get your hands on your first meal plan and all the amazing resources inside!!


Let’s stay connected!  Contact me anytime, HERE.

Let’s stay connected! Contact me anytime, HERE.

Beet Salad Recipe .jpg
How to Cook Beets .jpg

5 Nutrition Principles to Live By

You’ve hit a plateau, are feeling super low on energy, irritable or with cravings gone wild. Your skin may be acting up, or your digestion in slow motion.

I hear you sister, I hear you.

When we find ourselves in this space, we often feel like giving up on ourselves— like all of our efforts are null & void. Well, let me let you in on a little secret. YOU ARE DOING A GREAT JOB. And, giving up on yourself is disservice not only to you & your quality of life & health, but to those that you love.

Today, I’m sharing 5 simple shifts that, when done consistently, will keep you out of this rut. These aren’t quick fixes. They are LIFESTYLE changes.

If you’re feeling like you in a place in your life where you’re ready to uplevel, I invite you to adopt all 5 of these into your daily routine! BUT, if you’re feeling overwhelmed or like you don’t even know where to start… Start with ONE and commit to it consistently for 21 days before layering another one in.

These little tools will be a game changer!


Water First. This is #1!! Your body needs AT LEAST half of it’s body weight in ounces in water each day. So, if you weigh 160 pounds, you’re aiming for at least 80 ounces each day.

Start your day by drinking down 12-24 ounces of water upon waking. Before meals, before grabbing for a snack, before going for seconds...think & drink: WATER FIRST.

 

Eat more plants. At each meal, focus on filling HALF of your plate with fresh veggies & fruits. Plant foods are packed with fiber, water, antioxidants, phytonutrients and are super nutrient dense, meaning you get the most nutrients for calorie consumption. The Veg Out Meal Plan Series is an awesome way to up your veggie intake, while also saving time, money & taking the guesswork out of what to cook each week. At all meals, think EAT MORE PLANTS.

 

 Rest and digest.  Remember that food is ENERGY! We don’t need energy to sleep ;)  Ideally, your last bite of the night is dinner. Practicing a 12 hour fast between your last bite in and your first bite the following morning allows your body to rest and digest, and speed up metabolic fire, and increase energy.  After dinner, close the kitchen & think REST & DIGEST.

 

Track.  What you don’t track goes whack.  Are you moving more (or less)? Changing your movement/exercise routine has a huge impact on how your body needs/uses energy!   Are you snacking more than you thought you were? Old habits creeping back in? Are you achieving more than you are giving yourself credit for?  Track it, journal it, do honest reflecting.

The 14 Day Cleanse is the perfect way to not only tune in to how your body FEELS when you eat certain foods, but also your habits around food.

 

Check in with your thoughts. How is your mindset? Are you focusing on what is going well? Celebrating the wins? Seeing obstacles as an opportunity for learning and growth? This piece is SO CRUCIAL!

If you stay focused on what is not going well, you will attract more of what is….not going well. Stay focused on the wins, what you are grateful for and what brings you joy & you’ll have more wins, more joy, and more to be grateful for. Download this free journal template to help you stay focused on what serves you! Remember, MINDSET WINS!

 

Which of these simple steps feels most important for you right now? Comment below & let me know!


Let’s stay connected!  Contact me here, anytime.

Let’s stay connected! Contact me here, anytime.

 
5 nutrition principles .jpg
daily journal prompt .jpg



Breakfast Tacos

We love these bad boys for dinner….or lunch…or breakfast. They come together in less than 15 minutes and do not disappoint. Let us know how you like them!

Breakfat Taco.jpg
 

What You’ll Need:

1 Tbsp coconut oil

4 c fresh spinach

4 eggs

4 corn tortillas

salt and pepper to taste

Toppings:

Handful fresh chopped cilantro

1 avocado 

about 1/2 c crumbled goat milk cheese


Melt coconut oil in a frying pan.  Add spinach, saute on medium heat until wilted.  

Crack eggs into pan with spinach, scramble to cook. Add salt and pepper to taste.

Meanwhile, quarter avocado and smash 1 part onto each

tortilla*.  

*If you have a gas range: Torch the tortillas on each side over high

heat. (Set tortilla directly on flame; 30 seconds each side yields a

perfectly crispy, chewy tortilla.

Divide egg scramble evenly onto each tortilla.  

Sprinkle each with about 2 Tbsp cheese and cilantro.

Enjoy with a friend!

Serves 2.


If you like this recipe, you’ve got to check out the Veg Out Meal Plan Series!

We launched the new membership site just last week and are so so excited for all of the value stashed in there waiting for you!

These are the recipes that have fueled baby and I postpartum— they’ve kept my cravings at bay, my energy up, my digestion on point, and are a huge piece to my physical transformation.

We know you’ll love it!! Head over and get your hands on your first meal plan and all the amazing resources inside!!


Let’s stay connected!   Contact me any time, here.

Let’s stay connected! Contact me any time, here.

 
Breakfast Tacos
Grilled Cauliflower Crust Pizza

Chop Salad

IMG-2184.jpg

What You’ll Need:

For the dressing:

½ c olive oil

½ c balsamic vinegar

2 Tbsp honey, local to your area

Salt & pepper to taste


For the salad:

1 large head lettuce, chopped

4 carrots, diced

4 stalks celery, diced

2 c shelled edamame

1 broccoli brown, finely chopped

½ pint cherry tomato, quartered

6-ish ounces bleu cheese

Fresh ground black pepper


Combine salad dressing ingredients in a jar. Shake to mix!

Prepare salad ingredients and toss together. Divide equally into (4) separate containers for easy grab and

go throughout the week OR combine all ingredients in large bowl to share.

Toss with dressing just before serving.

Serves 4

Want more recipes like this? Check out The Veg Out Meal Plan Series!