Strawberry Avocado & Spinach Salad

Mixed Greens Salad

Two Ways to Toast


1 serving, 238 calories

  • Toast one slice of ezekiel 4:9 sprouted 100% whole grain bread
  • top the toast with 1/4 mashed avocado
  • top the avocado with a sliced hard boiled egg

quick tips: some spice toppings to try include salt & pepper, chili flakes, or nutritional yeast


1 serving, 152 calories

  • use a cooked slice of sweet potato as your “toast”
    top the sweet potato with 1 tbsp of almond butter
    top the almond butter with 3-4 banana slices
    use cinnamon & honey to taste

quick tips: purchase Sweet PotaTOASTS on amazon to save time on slicing & baking your sweet potato toast. versatile and can be topped with almost anything! try topping it with some avocado and egg!


Baked Holiday Pears


4 pears, such as bosc, bartlett or anjou

24 fresh cranberries

4 tbps chopped pecans

¼ tsp ground cinnamon, plus more, if needed

¼ tsp ground nutmeg, plus more, if needed.

4 tsp raw honey

Greek yogurt for pairing, if desired

  1. Preheat your oven to 375 degrees.
  2. Halve the pears and then core. I cored the pears with a cookie scoop but you can use a melon baller, too. Slice a small part off of the backside of each pear half to create a flat surface so the pear sits flat when laid on the pan.
  3. Place the pear halves on a large baking sheet or baking pan, cored side up. Place three cranberries into the cored part of each pear half. Sprinkle each pear half with about ½ tbsp of the pecans and then sprinkle each pear half with the cinnamon and nutmeg. Drizzle each pear half with ½ tsp of honey. I did this by squeezing the honey into a ½ tsp measuring spoon and then drizzling over each pear half.
  4. Bake at 375 for 25-30 minutes or until the pears are tender.
  5. Serve with Greek yogurt, if desired.
Serving size: 1 pear half Calories: 90 Fat:3g Carbohydrates:16g Sugar:11g Protein:1g

Balsamic Glazed Chicken Veggie Bowl

  • 16 ounces Brussels sprouts, ends trimmed, large sprouts halved or quartered
  • 16 ounces sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 3 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
  •  Chicken Breast, cut into 1/4-inch chunks, juices reserved
  • 1/2 cup balsamic vinegar, optional
  • 1/4 cup hazelnuts or Brazil nuts, toasted and coarsely chopped
  • 2 ounces low-sodium blue cheese crumbles, optional
  1. Preheat oven to 400°F.
  2. Combine Brussels sprouts and sweet potatoes in a large bowl with olive oil and black pepper; toss to coat.
  3. Transfer to a large, rimmed baking sheet and sprinkle bacon throughout.
  4. Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining.
  5. Once chicken is warmed through, remove pan from the oven and transfer contents to a large serving bowl.
  6. Add balsamic glaze and chopped hazelnuts and gently toss to coat.
Divide into four individual serving bowls.
Serves: 4 | Serving Size: 1 3/4 cups