The Healthy Nest RESET Menu Plan + Recipes

Recipe Ideas

These recipes will make on average 4 servings. Cut back by ½ if you are cooking for two, or enjoy the leftovers, as written. There are extra recipes per grouping, you can swap out one breakfast for another, etc.

Breakfast

Turkey and Sweet Potato Scramble

½ lb. ground turkey or chicken

2-3 small sweet potatoes, diced

1 small sweet onion, diced

3 artichoke hearts, chopped

1 apple (Braeburn, Fuji, Granny Smith), diced

Fresh basil & thyme leaves

1 ½ tsp sea salt

½ tsp ground black pepper

2 tbsp. coconut oil

Heat a large skillet on medium high heat. Add a tablespoon of coconut oil to the pan. Add the chicken or turkey and brown. Remove from the heat and set aside. Heat the other tablespoon of oil in the pan. Add the diced onions, apples and artichoke hearts. Cook about 2 minutes.

Add the sweet potatoes, basil, thyme, salt and pepper. Reduce heat to medium low, cover and cook 10-12 minutes until the potatoes are fork tender, stirring occasionally to prevent burning or sticking. Add the strained turkey or chicken to the sweet potato mixture and cook on low about 2 minutes. Remove from the heat and serve.

Swirly Savory Muffins
(recipe includes eggs)
Modified from Practical Paleo

1 large zucchini, shredded and strained (so that as much of the water is eliminated)

2 large carrots, shredded

¼ tsp rosemary

¼ tsp sea salt

12 eggs, beaten

1 tbsp avocado oil, melted

Preheat oven to 375 degrees.  Pat dry the zucchini with paper towels.  Mix together zucchini, carrots, spices and eggs.  Set aside.  Grease muffin cups or a 9 —13 inch baking pan with avocado oil.  Pour mixture into cups or pan.  For the swirled effect, use a fork and create the circular pattern before baking.  Bake for approximately 35 minutes with the muffin cups, or 45 minutes with the 9 —13 pan.

Chia Pudding

1 cup nut milk of choice (unsweetened & full fat if possible)

2 tbsp chia seeds

1 tsp vanilla extract

4-5 strawberries, chopped (or 1/3 cup berries)

¼ tsp cinnamon

1/8 tsp nutmeg

3 tsp raw unsweetened coconut shreds (optional)

Place liquid in a bowl and add chia seeds and stir. Let stand for 10 min. and then add the rest of the ingredients.

Butternut Squash Pancakes
(recipe includes eggs)
Modified from 21 Day Sugar Detox Cookbook

1 cup baked and mashed butternut squash (sweet potatoes or pumpkin can be substituted)

4 eggs

2 cups almond flour

1 cup full-fat coconut milk

4 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground cloves

½ tsp ground ginger

2 tbsp coconut flour

4 tsp pure vanilla extract

1 tbsp coconut oil

In a food processor or blender, combine all of the ingredients except the coconut oil. Blend until smooth. Heat coconut oil in a skillet. Drop ¼ cup of batter at a time into 4-inch circle. Batter should yield about 16 pancakes. Cook 1 ½-2 min per side or until firm. This is a thick batter so flatten in pan to make the pancake disk.

Salads

A WORD ABOUT GREENS: Spinach, swiss chard, kale, romaine, or mixed greens can be used in salads. Don’t worry about following these recipes exactly. The greens are interchangeable.

Beet Salad

8 small cooked beets

1 cup cooked green beans

2 tart apples

1 cup walnuts

Salt & pepper to taste

3 tbsp olive oil

3 tbsp apple cider vinegar

Spinach or other greens

In a large bowl, combine beets, beans, apples, walnuts, oil and vinegar. Toss gently to mix. Chill. Spoon mixture onto a bed of greens.

Super Simple Nicoise Salad

Adjust amounts to taste

salad leaves (any variety will do)

asparagus or haricot verts (green beans)

tuna, salmon or halibut (seared, baked or grilled) You can also use good quality canned salmon or tuna for super easy

roasted sweet potato

capers

black olives

red onion

flat leaf parsley

salt and pepper to taste

vinaigrette dressing or just good quality olive oil and vinegar

Cut potatoes in half and roast in oven at 375 for about 30 minutes. Add the asparagus to the oven and roast for about 10 min. Place salad greens, potato, asparagus, capers, olives and red onion in bowl and toss. Cook the fish to your liking (sear tuna, grill or bake halibut/salmon). Place salad on plates or bowls, top with fish, squeeze with lemon and top with your favorite dressing and chopped flat leaf parsley. Salt and pepper to taste if needed.

Digestive Tract Healing Salad

2 large handfuls spinach
1/2 avocado, diced
1/4 cucumber, diced
1 garlic clove, minced(or 1/8 tsp. garlic powder)
1 green onion, diced
1 tbsp coconut oil (or olive oil)
pinch of salt
pinch of ground pepper
1/2 lemon, juiced

Toss all ingredients.

Lemon Dijon Green Bean Salad

1/2 lb. green beans (washed and trimmed)

1 spring onion, chopped

1 1/2 tsp Dijon mustard

1 tsp lemon juice

1 tsp raw apple cider vinegar

1 1/2 tsp olive oil

sea salt & black pepper (to taste)

2 tsp fresh parsley, chopped (or 1 tsp “©dried)

Wash and trim the beans and put them in a sauce pan with boiling water. Remove beans after 12 minutes and cool down under ice-cold water. Let the beans dry on a towel, then transfer them to a bowl and add the onion. Whisk mustard with lemon juice, vinegar, and oil for about 30 seconds. Add salt and pepper.

Spinach Salad with Strawberries

1/2 lb baby spinach (4 large handfuls)

1/2 cup strawberries, sliced

1/4 cup almonds or pecans

1/4 red onion, diced (or sliced thinly)

1/4 cup fennel, thinly sliced

1/2 avocado, diced

Dressing:

2 tsp apple cider vinegar

1 tsp fresh squeezed lemon juice

1/3 cup coconut oil (or olive oil)

pinch of salt & fresh ground pepper

Wash spinach and pat dry with a kitchen towel. Shred spinach leaves into bite-sized portions. Toss strawberries, nuts, onion, fennel, and avocado. Combine dressing ingredients and mix until well combined.

Kale Salad with Lemon & Walnuts
Modified From EatingWell:  November/December 2013

1 small clove garlic, minced

1/2 tsp salt

1/4 cup extra-virgin olive oil

2 tbsp lemon juice

1 tsp dried oregano

1/2 tsp freshly ground pepper

10 cups thinly sliced kale (from 1 large bunch)

1/2 cup coarsely chopped toasted walnuts (see Tips)

1/4 cup pitted Kalamata olives, quartered

2 tbsp grated lemon rind

1 tbsp capers

Mash garlic and salt together on a cutting board with the side of a chef’s knife (or in a bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it’s well coated with the dressing and reduced in volume, about 1 minute. Transfer to a platter and sprinkle with walnuts, olives and lemon and capers.

Sides & Snacks

Guacamole (a little bit different)
From EatingWell

1 large zucchini, cut into 1/2-inch cubes

1 large ripe avocado, cubed

1/4 cup coarsely chopped fresh cilantro

1/4 cup finely chopped onion

2 cloves garlic, minced

2 tablespoons lime juice

1/4 teaspoon salt

Steam zucchini and pat dry. Transfer the zucchini to a large bowl; add avocado, cilantro, onion, garlic, lime juice, and salt and coarsely mash until combined.

Herbed Cauliflower Rice
Modified from It’s All Easy, G. Paltrow

½ medium head of cauliflower

1 small garlic clove, finely grated or minced

juice of 1 small lemon, plus more to taste

¼ cup olive oil, plus more to taste

pinch of salt, more to taste

½ English cucumber, seeded & cut into ½-inch pieces (1 cup)

1/3 cup fresh parsley

1/3 cup chopped fresh mint

1/3 cup chopped fresh cilantro

2 scallions, thinly sliced

Place cauliflower in a food processor and process until is broken down into rice-sized pieces. Combine garlic, lemon juice, olive oil, pepper, and a pinch of salt in a large bowl.  Toss the cauliflower, cucumber, herbs, and scallions with the dressing. Adjust salt, lemon juice, and olive oil to your liking.

Garlicky Broccoli

1 bunch of broccoli, washed and chopped

3 cloves garlic, minced

3 tbsp olive oil

1 wedge of lemon

Sea salt and pepper to taste

In a sauté pan, heat the oil. Add the garlic and sauté for 1 min. Add the broccoli and sauté for 5 minutes until bright. Finish with a spritz of fresh lemon.

Berry ‘Jam’ with Coconut Whip
Modified Jessica Seinfeld blogspot

6-ounce package fresh raspberries or 1¼ cups frozen raspberries

6-ounce package fresh blueberries or 1¼ cups frozen blueberries

2 tbsp fresh lemon juice

¼ cup unsweetened shredded coconut

13.5-ounce can coconut milk, chilled

Place raspberries, blueberries, lemon juice in a medium sauce pan over medium heat. Simmer until berries start to breakdown, about 5 minutes. Remove from the heat and let cool. Place shredded coconut in a medium skillet and toast until light brown, about 2-3 minutes. Blend or use a hand mixer to beat chilled coconut milk until fluffy. Mix in berries. Top with coconut.

Smooth and Tart Applesauce

8 green apples, peeled and chopped into ½-inch pieces

½ cup of ghee

2 lemons, juice & zest

Chopped walnuts or almonds, optional

Simmer apples, lemon juice, lemon zest and ghee in an enameled cast iron or stainless-steel pot over medium heat. Cook 15-20 minutes or until fruit is soft. Leave applesauce as is or mash/puree to desired consistency. Enjoy warm or at room temperature. Top with nuts, if desired.

Grab ‘n Go

• Apple and nut butters
• Hard boiled eggs
• Leftover chicken or steak pieces dipped in mustard
• Guac and carrot, celery, snap peas
• Berries & coconut cream (whipped coconut cream and vanilla & cinnamon)

Mains

Baked Halibut (or any flat fish)

1 tbsp extra virgin olive oil

1 small onion, halved and thinly sliced

1 sliced fennel bulb

1 clove, chopped, fresh garlic

2 medium zucchini, julienned

6 (6oz) halibut steaks

1/2 tsp dried basil

salt & pepper to taste

Preheat the oven to 400 degrees. Heat the olive oil in a skillet over medium heat. Add the onion, fennel, garlic and zucchini. Cover and cook stirring occasionally until the onions are translucent, about 5 minutes. Place halibut steaks into a shallow baking dish and top with the sautéed vegetables. Season with basil, salt and pepper. Bake for 20 minutes or until fish flakes easily with fork.

Lemon Caper Scallops
Dr. Mark Hyman

Vinaigrette:

¼ cup fresh lemon juice

¼ cup extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp capers, rinsed and drained

2 tsp finely chopped shallots

2 garlic cloves finely chopped

Pinch of sea salt

Pinch of ground black pepper

1 tbsp finely chopped fresh parsley or cilantro leaves

Scallops:

1 ½ pounds of large sea scallops (Look for scallops that have firm flesh and are pearly white and uniform in size. Scallops should not smell fishy; they should smell fresh.)

1 tbsp extra virgin olive oil

¼ tsp sea salt

¼ tsp ground black pepper

¼ tsp granulated garlic

Combine the vinaigrette ingredients in a small bowl and let sit.

For the scallops, tear off the small, tough muscle that looks like a tag. Drizzle olive oil over the scallops and season with salt, pepper, and garlic. Brush grill with oil and heat to a medium setting. Cook scallops for 2-3 min on each side. If cooking on a stove, use a nonstick pan set on high heat. Melt 1-2 tsp olive oil in pan. Cook scallops for 3-4 min on one side and then flip and cook for 1 min until they are opaque. Pour sauce over scallops and serve.

Turkey Burgers
These are super simple no-fuss burgers for a quick dinner.

1 lb. ground turkey

1 bunch cilantro, finely chopped

½ cup basil

2 garlic cloves, chopped

½ cup onion, finely chopped

2 tsp cumin

1 tsp sea salt

1 tsp pepper

In a medium sized bowl, mix turkey and all other ingredients. Form into burgers and grill.

Grilled Salmon with Cucumber

1 1/2 lb salmon fillet, deboned and skin removed cut into 4 pieces

3 cups thinly sliced cucumber

1/2 cup chopped scallion

3 T chopped fresh cilantro

1 1/2 T chopped fresh mint

2 + 1 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

salt and cracked black pepper to taste

Remove skin from salmon. Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can grill with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.) Place salmon on heated grill for 3-4 minutes on each side – cooking time will vary depending on the thickness of the salmon fillets or steaks. While salmon is grilling, whisk together lemon juice, olive oil, salt and pepper. When ready to serve, toss with cucumber mixture. Do not toss ahead as it will dilute the flavor. Place cucumber salad on a platter and place salmon on top. Garnish with a sprig of cilantro and serve.

Sautéed Chicken and Asparagus

1 medium onion, cut in half and sliced medium thick

3 medium cloves garlic, pressed

2 tbsp chicken broth

1 tbsp minced fresh ginger

1 large boneless, skinless chicken breasts, cut into 1-inch pieces

1 bunch asparagus, cut into 1-inch pieces asparagus, (about 2 cups when cut)

2 tbsp vinegar

salt and white pepper to taste

Cut onion and mince garlic and let both sit for at least 5 minutes.

Heat 2 tbsp broth in a 12-inch stainless steel skillet. Sauté onion in broth for about 2 minutes over medium-high heat, stirring constantly. Add ginger, garlic, chicken and continue to stir-fry for another 3-4 minutes, stirring constantly. Add asparagus and vinegar. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple of minutes if the asparagus is thick. Season with salt and pepper to taste.

Chicken Coconut Curry

1 1/2 pounds boneless, skinless chicken breast, cut into bite-size cubes

6 teaspoons curry powder

3/4 tsp. salt

2 tablespoons coconut oil

1 large yellow onion, chopped

1 tablespoon chopped garlic

1 14-ounce can coconut milk

1 14-ounce can reduced-sodium organic chicken broth

4 cups 1-inch chunks sw potatoes (about 1 medium)

1 cup sliced carrots

1/2 cup chopped celery

1/4 cup chopped fresh cilantro

Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.

Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

Return the chicken to the pot. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from heat and stir in cilantro.

Simple Grilled Shrimp

1 lb. fresh or frozen wild caught shrimp, peeled and deveined

1 clove garlic, minced

Salt & pepper to taste

Toss shrimp with spices. Let sit for 5 min. Grill or sauté until no longer pink inside.

Rosemary and Pepper Tuna
Modified from Jessica Seinfeld blogspot

1 tbsp cracked pepper

1 tbsp chopped fresh or 1 tsp dried rosemary (about 2 sprigs)

2 8-ounce fresh tuna steaks (about 1-inch thick), such as albacore or yellow fin

2 tsp extra virgin olive oil

½ tsp kosher salt

1 lemon, cut into wedges

Lightly wash the rosemary and dry with a paper towel. Pull off the leaves and chop. On a plate, mix cracked peppercorns and rosemary. Brush steaks with ½ tsp of oil and season with ¼ tsp of salt (â…› tsp each side).  Pat steaks with pepper-rosemary mixture on all sides.

Place a skillet over medium-high heat and add 1 tsp oil. Cook tuna 2-3 minutes on each side and serve with lemon wedges.

Chicken Breasts Roasted in Fresh Garden Herbs

1 cup fresh oregano leaves

1 cup green onions, coarsely chopped

4 tbsp fresh cilantro, coarsely chopped

2 small garlic cloves

Juice of two lemons

¾ tbsp melted coconut oil, ghee or extra virgin olive oil

1 tsp fine grind Celtic sea salt

4 free-range, organic chicken breasts

In a food processor, combine first seven ingredients and process until finely chopped. In a casserole dish, place chicken breasts. Rub herb mixture all over chicken breasts and chill in the fridge for one hour. Preheat oven to 350 F. Roast chicken breasts until cooked through, about 40 min. depending on thickness.

Soup For Lunch

Please add some ‘protein croutons’ which are a serving of protein: 4-6 ounces of chopped chicken or fish along with a big handful of nuts/seeds to the top of the soup to ensure you are full for a 3-hour period.

Mulligatawny Detox Soup
Adapted from glutenfreegoddess

Adjust spices to taste.

1 tbsp olive oil or ghee

4 cloves garlic, minced

1 inch fresh ginger, grated

2 tsp curry powder

1 tsp organic turmeric

1 medium sweet or red onion, peeled, diced

4 medium carrots, peeled and diced

1 cup cauliflower florets, chopped

2 large Granny Smith apples, peeled, cored and diced

1 medium sweet potato, peeled and diced

2 heaping cups thinly shredded cabbage

4 cups water

A small pinch of sea salt, to taste

1 14-oz. can coconut milk, stirred

Juice from 1 medium lime, or to taste

For slow cooker: Combine all ingredients in a slow cooker except coconut milk and lime juice. Cover and cook on high 4 hours. When veggies are tender, add in coconut milk and lime. Taste test. Heat through 15 minutes.

For stove top: Heat the ghee or oil over medium high heat in a large soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes. Stir in the spring water; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes. Add coconut milk and lime juice. Stir well. Taste for seasoning adjustments. Heat through gently; don’t boil.

Options: If you desire a smooth soup, puree the soup with a hand-held immersion blender (or puree carefully in small batches, tightly covered, in a blender or food processor) until smooth. Return puree to soup pot. Heat over low heat until serving. If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire. It is also beautiful left as is, as a hearty, chunky stew.

Green Soup Recipe with Broccoli, Spinach and Ginger
Glutenfreegoddess blogspot
This easy detox soup can be thin or thick, depending upon the amount of water/broth you add.

1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
2-4 cups water or chicken or veggie broth
Sea salt and ground pepper, to taste
Lemon or lime juice

Using large soup pot, heat olive oil over medium heat and stir in garlic, onion and ginger to season the oil. Add broccoli, spinach, parsnips, celery and parsley, and stir until spinach wilts and collapses. Add just enough water to cover vegetables. Remember the spinach will cook down quite a bit, so don’t add too much water at first. You can always thin the soup later, if you need to.

Bring to a high simmer, cover the pot and reduce heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened. Use an immersion blender to puree the soup. Taste test. Does it need brightening? Add a squeeze of lemon. Options: To make this a creamy (and still non-dairy) soup add a good dash of coconut milk.

Italian Vegetable Soup
Modified from Thug Kitchen

2 tsp olive oil
1 onion, chopped
2 carrots, sliced into ½ moons
2 ribs celery, chopped
1 cup sweet potato, chopped
2 tsp fresh rosemary or 1 tsp dried
3 garlic cloves
7 cups veggie (or chicken) broth
¼ tsp salt
5 cups shredded green cabbage
juice 1 lemon
⅓ cup fresh parsley
¼ cup minced fresh basil
ground pepper
1 bay leaf

In a soup pot, heat oil and cook onion, carrot, and celery for 3-5 minutes or until the onion starts to brown. Add sweet potato, rosemary, garlic, pepper, bay leaf and cook 2 minutes. Add in broth and heat to simmering. Cook about 15 minutes or until potatoes are tender and then add salt, and cabbage and cook for 10 minutes. Stir in lemon juice, parsley and basil. Let soup sit for a couple of minutes and serve.

Creamy Nutty Carrot Soup

1 tsp coconut oil
1 medium leek, white part only, thinly sliced
3 garlic cloves
1/4 to 1/2 tsp salt (to taste)
1/4 tsp ground black pepper
1/4 tsp ground coriander
1/4 tsp turmeric powder
3 large carrots, peeled and sliced 1/2 inch thick
2 cups organic vegetable or chicken broth
1 sprig fresh thyme (or 1/2 tsp dried)
2-3 tsp tahini (or almond butter)
1/2 tsp lemon juice (to taste)
2 tsp fresh cilantro, chopped

Heat oil in a soup pot over medium heat. Add leeks and sauté for 5 minutes. Add garlic, salt, pepper, coriander, turmeric, and cook until garlic is fragrant, about 1 minute. Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth and thyme. Bring to a simmer, partly cover, and cook until carrots are tender, about 20-25 minutes. Stir tahini into soup and transfer all contents into a blender. Puree until smooth. Return to the pot to reheat if necessary. Add lemon juice (to taste) and fresh cilantro.

Cucumber Avocado Soup

2 large cucumbers, peeled and coarsely chopped
2 celery stalks, cleaned and coarsely chopped
1/2 avocado
2 tsp chopped fresh dill (or 1-2 tsp dried dill)
2 tsp fresh lemon juice
2 cups water
Sea salt & pepper, to taste
Sunflower seeds (optional garnish)

Blend all ingredients until smooth. Add salt and pepper to taste. Garnish with sunflower seeds.

Smoothie Recipes

Supplement schedule: 1 scoop of cleanse powder + handful of greens everyday

Avocado Smoothie

1 scoop of cleanse powder
1/4 avocado
1/4 cup coconut milk (or almond/coconut blend)
¼ cup frozen raspberries
1/4 cup fresh basil
1/2 cup water
ice if desired

Add all ingredients to a blender, mix and enjoy!

Spiced-up Pumpkin Smoothie

1 scoop of cleanse powder
1 cup unsweetened almond or coconut milk
1/2 cup pumpkin
2 tbsp ground hemp seeds
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground ginger
pinch ground nutmeg
pinch ground cloves
ice if desired

Add all ingredients to a blender, mix and enjoy!

Coconuty Fruity Smoothie

1 scoop of cleanse powder
1 cup water
¼ cup frozen strawberries or blueberries
1 tbsp raw organic almond butter
2 tbsp coconut butter
1 tbsp ground hemp or chia seeds
4-5 ice cubes
1/2 tsp vanilla
Ice if desired
Pinch of sea salt

Place all ingredients in a blender and blend until smooth. Add more liquid if needed.

Whole Food Smoothies

(this will be a slower detox than shake powder, but still very nourishing and delicious)

Blend the following ingredients & enjoy!

Apple Pie Smoothie

2 large handfuls baby spinach
1 medium apple, core removed
1 cup almond milk
1 tsp almond butter
2 tbsp hemp seed
1/4 tsp vanilla extract
Pinch of ground cinnamon, nutmeg, and ginger
1/4 to 1/2 tsp lemon juice (optional)

Berry-licious

4 leaves Swiss chard (stalks removed)
1 cup almond or coconut milk
1/2 cup blueberries, frozen
2 tbsp almond butter or hemp seeds
1/4 tsp vanilla extract
Small pinch of sea salt

Green & Creamy

1 avocado peel removed
1/4 cup coconut milk (or almond/coconut blend)
1 big handful of spinach
1/4 cup frozen berries
1 cup water
ice if desired

For more info on feeling your best through smarter food choices, contact our holistic nutritionists. It’s a personal puzzle, but we can assist in figuring out what’s best for your body.

Book a free 20-minute consultation with Healthy Nest Nutrition owner Robin Hutchinson to see if our programs are right for you.