This sweet potato kale quinoa salad is an amazing way to get your dark leafy greens in for lunch. Perfect for postpartum recovery, pregnancy, and breastfeeding mamas.


• 2 medium sweet potatoes, chopped into cubes
• 2 tbsp. olive oil
• ½ cup (85g) quinoa, uncooked
• 1 red onion, cut into wedges
• 2 cloves garlic, minced
• 1 bunch curly kale, destemmed and torn into pieces
• 2 tbsp. balsamic vinegar
• 1 tsp. thyme


Preheat oven to 400°F (200°C).

Place sweet potatoes in baking dish and drizzle with 1 tbsp. oil. Season to taste with salt and pepper. Bake in the oven for 25-30 minutes until tender. Then set aside to cool.

In the meantime, cook quinoa according to instructions on the packaging. Once cooked, set aside to cool.

Heat the remaining 1 tbsp. of oil in a large skillet over medium heat. Cook the onion and garlic, for about 10 minutes, until golden brown. Stir in the kale and continue cooking until wilted. Transfer the kale mixture to a large bowl and set aside to cool.

Once all the ingredients have cooled, add in the sweet potatoes and quinoa to the large bowl. Drizzle with balsamic vinegar and season to taste with salt and ground pepper. Stir to combine and serve.

sweet potato kale quinoa salad    sweet potato kale quinoa salad



This is a super fun, fast, and flavorful veggie side dish to go with your favorite dinner (or lunch). You can add grilled chicken, shrimp, or tofu to this to make it a complete meal. Recipe makes 2 servings.


For the sauce:
• 1 tbsp. tahini
• 1 tbsp. toasted sesame oil
• 1 tsp. white miso paste
• 1 lime, juiced

For the stir-fry:
• 6 oz. (180g) rice noodles
• 1 tsp. toasted sesame oil
• 1 large carrot, spiralized
• 1 zucchini, spiralized
• ½ cup green peas, frozen
• 1 tbsp. sesame seeds
• coriander, to serve


Mix all the sauce ingredients.

Cook noodles according to instructions on the packaging, then set aside.

Spiralize the carrot and zucchini. (if you don’t have a spiralizer, then just grate them using the large holes.)

Heat 1 tsp. of sesame oil in a large skillet over medium heat. Add in the carrot and zucchini noodles and cook for 3-4 minutes. Next, add in the green peas, sesame seeds, and cooked noodles. Mix well and cook for another 3-4 minutes.

Finally, add in the sauce and cook for a final 2-3 minutes until warmed through. Serve with fresh cilantro.



Citrus and Beet Quinoa Salad

This quinoa salad is a little more complicated to make, but the flavor is well worth it. You can serve this warm as a delicious side dish at any meal, or you can chill it and serve cold as a salad. It also makes a great potluck dish to bring and share.


  • 2 cups of red quinoa
  • 2 cups of vegetable stock
  • 1 medium onion
  • 5 roasted beets (you can find these pre-cooked in the produce section, or you can roast your own)
  • 1 orange
  • 1 TBSP of coconut oil
  • 2 tsp of either coconut sugar or maple syrup
  • 2 cloves of garlic
  • 2 oz of feta cheese (optional)
  • Salt and pepper to taste


Soak the quinoa in plain water for at least one hour (can be soaked overnight). When ready to cook, rinse the quinoa in a mesh colander and place in a saucepan. Add the vegetable stock and bring the mixture to a boil. Simmer until the liquid is absorbed.

Cut the onion into thin slices and set aside. In a separate pan, heat the coconut oil. Add the garlic and onion to the pan and sauté until the onion releases it’s water, then add the maple syrup or coconut sugar. Continue to sauté until the onion turned golden brown (about 15 minutes).

Cut the beets into slices. Zest the orange peel and juice the orange. Combine the quinoa, onions, beets, orange juice and zest, and feta and mix thoroughly. Add salt and pepper to taste and serve.


Healthy Veggie Tray Dip

This is less of a recipe and more of a hack to make your own healthier “ranch dip” for veggie trays (or for veggie snacking).

You will need 2 things: Full fat (organic) Greek yogurt and a ranch spice blend. You can also use a “ranch like” spice blend like Sunny Paris Seasoning, Fox Point Seasoning, or Bonnes Herbs.


Mix these together using 1-2 tablespoons of seasoning per cup of yogurt. You can also add a splash of apple cider vinegar to the mix to add a little more of a tangy flavor.

Serve this with all of your favorite veggie slices at parties or snack times. It will be an instant hit!


Antipasto Skewers

These are a party favorite any time of year. They are super easy to make, but are delicious and look fancy. Whenever I bring these to events, they disappear within the first 30 minutes.

There are several different variations on these that you can create. In the featured picture, there are caprice skewers and artichoke antipasto skewers. If you wanted to create another version of these, you could add small pepperoni or cooked sausage slices as well.


  • 1 pint of small tomatoes (cherry, grape, or mini heirloom)
  • 1 jar or marinated artichoke hearts
  • 1 12 oz container of mozzarella balls
  • 1 package of fresh basil
  • 1 package of 4″ wooden skewers


Arrange the ingredients so that it is easy to pick up.

For the caprice skewers, thread one tomato, one basil leaf, and one mozzarella cheese onto a skewer. Repeat until enough skewers are made.

For the artichoke antipasto skewers, thread one tomato, one marinated artichoke hear, and one mozzarella cheese onto the skewer. Repeat until enough skewers are made.