My Favorite Healthy Recipes

Always love to share some of my favorites!

Blueberry Lemon Twist Shake

  • 8-10 oz liquid (I used oat milk)
  • 2 scoops vanilla protein powder (I can suggest an excellent, delicious vegan option)
  • 1 handful greens (I keep mine in the freezer to last longer)
  • 2/3 cups of blueberries (frozen or fresh)
  • Zest and juice from 1/2 a lemon
  • Choice of healthy fat (I used 1 Tbsp of almond butter)

Blend + Enjoy!

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Take advantage of lemons! ️ They are an inexpensive way to boost your health!

Curried Coconut Lentils

  • 1 large yellow onion, cut into pieces
  • 2 garlic cloves, peeled
  • 1″ fresh ginger, peeled and chopped
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp dry mustard
  • ¼ tsp cayenne
  • ¼ tsp ground allspice
  • ¼ tsp turmeric
  • 3 c water
  • ¼ c brown lentils, picked over and rinsed
  • 2 medium-sized carrots,
    halved lengthwise and cut into thin half-moons
  • ¾ c green peas
  • ¾ c coconut milk
  • ½ c unsweetened shredded coconut
  • salt and freshly ground pepper to taste
  1. In a food processor, puree the onion, garlic, and ginger.
  2. Heat the olive oil in a large saucepan over low heat.
  3. Add the onion puree, cover, and cook about five minutes to mellow the flavor, stirring a few times.
  4. Add the spices and cook, stirring, for 30 seconds.
  5. Add the water and lentils, cover, and bring to a simmer.
  6. Simmer for 10 minutes, then add carrots. Cook, covered, another 20-30 minutes, until lentils and carrots are tender.
  7. Add the peas, coconut milk, coconut, and salt and pepper to taste.
  8. Simmer another 10 minutes to incorporate flavors. Scoop yourself a big, warm bowl of these lentils and get cozy.

Rigatoni with Sausage, Tomatoes, and Zucchini

​Recipe by Baker by Nature

  • 3/4 lb rigatoni (I used Tinkyada brown rice pasta)
  • 3 tablespoons of olive oil
  • 1 large yellow onion, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 lb Italian sausage (mild, sweet, or spicy will work) (I used Beyond Meat Hot Italian
    sausage)
  • 5 cloves garlic, minced
  • 3 Tablespoons tomato paste
  • 2 cups grape tomatoes or cherry tomatoes
  • 1 cup white wine or chicken broth
  • 2 small zucchinis, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Handful fresh basil, chopped
  • Freshly grated Parmesan cheese
  1. Bring a large pot of salted water to boil over medium-high heat.
  2. Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the onion and crushed red pepper and cook until the onion is very soft, for about 10 minutes. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains.
  3. Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste.
  4. Add in the tomatoes and wine (or stock) and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own. Stir in the zucchini and cook for 5 minutes.
  5. In the meantime, add the rigatoni into the boiling water and cook for 9 to 10 minutes, or until al dente.
  6. Drain the pasta, reserving a 1/2 cup of the pasta water. Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Finally, stir in the basil.
  7. Remove from heat and divide among serving bowls. Top with cheese and serve at once!