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Red Beet Hummus

Red Beet Hummus

Color and garlic, that's all it needs to make it blow your mind! I boiled some beets and added some to this delicious hummus recipe. Give it a whirl in your food processor!

Vegan Lentil Quinoa Patties

Vegan Lentil Quinoa Patties

These delicious lentil patties are vegan and can mix and match with any meal. Throw them on a salad or eat them in a lettuce cup with some tahini sauce for a delicious flavor!

Mediterranean Power Bowl

Mediterranean Power Bowl

One of my favorite recipes to make is this mediterranean power bowl. It has so many delicious textures and superfood ingredients, you could call it a detoxifying vegan lunch!

Sweet Potato Meatball Soup with Garam Masala & Coconut Milk

Sweet Potato Meatball Soup with Garam Masala & Coconut Milk

This was a fun recipe to create because the flavors came together so nicely. Garam Masala is a spice that is pretty unique and combines very well with coconut milk!

Gluten Free Chocolate Orange Breakfast Scone

Gluten Free Chocolate Orange Breakfast Scone

Try this delicious chocolate orange scone with some cottage cheese for breakfast. Sprinkle a little orange zest on top and you got yourself gourmet!

Veggie Stuffed Eggplant

Veggie Stuffed Eggplant

This is one of the most delicious Mediterranean meals out there. You can find several version, but this dish, in particular, is my favorite!

Anti-Inflammatory Kale Salad Recipe

I love a good kale salad, but they're on every restaurant menu these days.

It can get a little monotonous so it's nice to mix things up. Throw some turmeric roasted chickpeas on there and you'll have a nice vegetarian meal. I modified this recipe from pure wow!

- 15oz chickpeas

- 1 tsp turmeric

- 1 tsp garlic powder

- 1 tsp salt & pepper

- 1 large shallot

- 3 tbsp lemon juice

- 2 persimmons

- 5 tbsp olive oil

- 1 tsp crushed garlic

- 6 cups kale, chopped

- 1/2 cup dried apricot

- 3 tbsp pistachios 

1. Preheat oven to 400.

2. Combine chickpeas, salt, turmeric and garlic powder. Roast for 40 minutes.

3. Prepare dressing by whisking olive oil, lemon and crushed garlic. Mix well with chopped kale and add dried apricots and pistachios. 

4. Heat a pan with olive oil and saute chopped shallots. Top on salad.