Spring Garden Quinoa Bowl with Lemon-Herb Drizzle

This colorful bowl brings spring to your plate—loaded with greens, herbs, and bright citrus. It’s the perfect way to enjoy what’s fresh and feel energized.

Ingredients:

1 cup cooked Quinoa

1 cup fresh mixed salad greens ( or baby spinach)

1/2 cup shredded carrots

1/2 cup sliced radishes

1/2 cup sliced/ chopped cucumber

1/2 cup cherry tomatoes ( halved)

1/2 cup chick peas

1/4 cup chopped mint or parsley

1/2 sliced avocado

1/2 cup chopped scallions or red onion

1-2 tablespoons toasted pumpkin seeds ( sprinkle on top)

Lemon-Herb Drizzle

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon dijon mustard

1 tablespoon chopped fresh herbs ( dill, parsley or basil)

1/4 teaspoon salt

Pinch of garlic powder / fresh ground pepper ( optional)

Instructions:

Add cooked quinoa to two bowls as the base.

Top with your prepared ingredients. Toss lightly

In a small jar or bowl, whisk together your dressing ingredients.

Drizzle on top of your quinoa, lightly toss and enjoy!

Rise and Glow Chia Pudding

This easy, make-ahead breakfast is loaded with omega-3s, protein, and magnesium to fuel your body, support digestion, and keep your energy stable all morning.

Ingredients:

1/4 cup chia seeds
1 cup unsweetened almond or coconut milk
1 tsp maple syrup or raw honey
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tbsp hemp seeds (for extra protein)
1 tbsp sliced almonds or walnuts
1/2 cup fresh berries

Instructions:

In a jar or bowl, stir together chia seeds, milk, sweetener, vanilla, and cinnamon.

Let sit for 5 minutes, then stir again to prevent clumping.

Cover and refrigerate overnight (or at least 4 hours).

In the morning, top with hemp seeds, nuts, and fresh berries.

Pro Tip: Add 1 tbsp almond butter or Greek yogurt for extra protein and creaminess!

You may want to double or triple the recipe for a AM meal prep for the week. Store in glass jars!

Nourishing Sweet Potato Lentil Stew with Baby Spinach

This hearty stew is packed with fiber, plant-based protein, and warming spices to keep you grounded while fueling your growth.

Ingredients:

2 cups sweet potato, cubed
1 cup cooked lentils
1 can coconut milk
2 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
2 cups fresh baby spinach
1 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon paprika

Grated cheese ( optional)

Nutritional yeast ( optional)
Sea salt and pepper to taste

Instructions:

In a pot, sauté onion and garlic until fragrant.

Add cubed sweet potato, turmeric, cumin, paprika, and a pinch of salt, stirring for 1-2 minutes.

Pour in the vegetable broth and simmer until the sweet potato is tender.

Add cooked lentils, coconut milk, and spinach, stirring until the spinach wilts.

Adjust seasoning to taste.

Add cheese or nutritional yeast if prefered

Pro Tip: Batch cook this stew and freeze portions for an easy, nourishing meal later on.