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My Favorite Spring Meals

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elli_may 8

I want to share with you a few of my favorite recipes. As a holistic Life Coach, I help people in career, relationships, personal, and health matters. In over a decade of coaching people in nutrition, exercise, and body image, I learned that talking about what we eat is often more intimate than talking about sex, religion, or politics. I also learned that there is no perfect diet that fits everyone.
For me, I practice peace of mind and self love. When I am relaxed, I can hear my body’s messages and choose to follow them. When I love, value, and accept myself, I organically desire foods that are whole, real, and nourishing. Nobody is perfect, and that is wonderful!!!

We are all creatures of habit, so my hope is that these recipes inspire you to try something new and put a new spin on your meals. Make it your own and always listen to YOUR intuition and body.

Here are a few of my current favorites:

If I am hitting an early morning Pure Barre class, I love to fuel up with some green juice before. I am a big believer in filling my gas tank before driving my “car” (aka body). I always feel better and get much more out of class when I eat or drink some fuel before class.

Popeye green drink:
Juice or blend (with 1 cup of water) the following
-1/2 cucumber
-2 Celery stalks
-handful of parsley
-2 handfuls spinach
-1/2 lemon
-optional ½-1 apple (I love it hardy. And fruits and veggies together are hard to digest sometimes, so I listen to my body
-optional 1tsp local honey or bee pollen

Another breakfast I love in the spring is overnight CHIA PUDDING
Prep the night before
-½ c unsweetened vanilla Almond milk
-2 tbsp Chia seeds
-½ c frozen or fresh fruit. I love tart berries in the Spring.
It thickens overnight and you can spoon it in the morning. YUM

For lunch and dinner, I love bitter greens right now: Arugula, Kale, Dandelion, Watercress…

Here is my favorite Kale Salad
Lightly steam a head of Kale until the leaves are soft. (I have an under active Thyroid and it is best to eat cruciferous vegetables cooked with this condition. You can also use raw kale)

Mash ½-1 ripe Avocado with the juice of ½ lime, handful of chopped cilantro, dash of salt, and if you’d like to, some cayenne pepper.

Chop up spring veggies like radishes, onion, watercress, and anything you like.

Mix Kale with the Avocado, lime, and cilantro until every leaf is covered in Avocado. Add any veggies you like, and for extra protein add some beans. I love using Lentils from Trader Joe’s. Another yummy addition is nutritional yeast. Sprinkle it over your salad for a ‘cheesy’ flavor full of B-vitamins and goodness.

My favorite Spring salad dressing;
-Basil Vinaigrette
-½ cup Apple Cider Vinegar
-½ cup Olive Oil
-1 handful basil.
Blend until creamy. Super refreshing! I love putting it into a Quinoa Salad. Cook the grain, add raw veggies like spinach, tomato, carrot, onion, etc. and serve warm or cold. This is great to take to work too.

Every day is a dessert day. I love using nuts, seeds, dried fruit, oats, raw cocoa, and frozen fruit to whip up something sweet.

Raw vegan ice-cream
Blend frozen banana with a splash of vanilla almond milk until desired consistency. Add your favorite flavor-cinnamon, vanilla, or raw cocoa. Toppings like walnuts, macadamia nuts, raisins, chocolate chips, or anything else you love make it even better.

I use this website for inspiration:

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