WE LOVE THIS RECIPE. It’s simple, fresh, and chock full of whole ingredients: from veggies to proteins, and very a very good dose of healthy fat. It’s so nourishing, plus it’s gorgeous and always promises loads compliments. Give this one a try, and you’ll be a winner with any crowd.


  • 1 Cup uncooked Quinoa (I prefer white quinoa in this dish, but any style will do)
  • 2 Cups water
  • 1 Can (15 oz) Garbanzo Beans
  • 1 Cucumber
  • 1 Bell Pepper (any color but green)
  • 1 Small Red Onion
  • 1 Cup Finely Chopped Parsley
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Lemon Juice
  • 1 Tablespoon Apple Cider Vinegar (may substitute with Red Wine Vinegar, if you prefer)
  • 4 Cloves Garlic, Minced
  • Salt and Pepper
  • Cook the quinoa according to the packaging/type of quinoa you are using.
  • Chop and Dice all vegetables, drain and rinse garbanzo beans, place these ingredients in a large mixing bowl
  • In a small bowl, combine olive oil, lemon juice, vinegar, garlic and salt, whisk well.
  • Once Quinoa is cool, pour in mixing bowl with the vegetables and beans.
  • Pour dressing over the mixture and toss well.

Simple and easy, great for every season. We hope you’ll give this nourishing dish a try!

Sweet potatoes are easily one of our favorite foods. They’re nutrient dense, simple to cook, and make a brightly colored addition to any dish. While there are many ways to cook sweet potatoes, the recipe below is one of our favorites:


  • 2 Large, or 3 Medium Sweet Potatoes
  • Yellow Mustard
  • 1 Heaping Tablespoon Coconut Oil
  • 1/2 – 1 Tablespoon Paprika
  • 1/2 – 1 Tablespoon Garlic Powder
  • Salt and Pepper
  • Clean and slice your sweet potatoes into either rounds, or half rounds (pictured above)
  • In a mixing bowl, place chopped potatoes – then top with coconut oil, healthy drizzle of mustard (shown below) healthy sprinkling of paprika and garlic powder (I typically eyeball it, but the measurements listed above are approximate), and Salt and Pepper.
  • Use your hands to mix the ingredients together, this is easiest since the coconut oil needs to be massaged into the potatoes, and you also get a feel for the seasonings. You’re going for a a slightly gritty feeling on your hands, that’s how you know it’s seasoned right.
  • Line baking sheet with parchment paper and place potatoes evenly across the sheet.
  • Bake on top shelf at 400 degrees for 40 minutes

We hope you’ll give this recipe a try and leave a comment to let us know how it went via Instagram or Facebook !

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