food

On the Go

We’re always on-the-go. Here are some meal prep tips, and some quick and easy snacks to keep your go, going.

food

On the Go

We’re always on-the-go. Here are some meal prep tips, and some quick and easy snacks to keep your go, going.

Ingredients

Roasted Coconut Pistachio Butter

  • Roasted coconut pistachio butter
  • 2 cups pistachios, shelled
  • 1/2 cup shredded coconut
  • 2 teaspoons cinnamon
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 1/8 teaspoon sea salt

No-Bake Pistachio Breakfast Cookies

  • 1 cup coconut pistachio butter
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 1/4 cup dried pineapple, chopped
  • 1/2 cup shredded coconut

Steps

Roasted Coconut Pistachio Butter

  1. Preheat oven to 350 degrees. Roast pistachios for 4 to 5 minutes. Remove from oven and add the shredded coconut. Roast for an additional 3 minutes, watching carefully so the coconut doesn’t burn.
  2. While still warm from the oven, add roasted nuts and coconut to a food processor or high-speed blender. Blend for about 5 minutes, then add the cinnamon, honey, melted coconut oil and sea salt. Blend for an additional 5 to 10 minutes until smooth and creamy.

No-Bake Pistachio Breakfast Cookies

  1. In a medium saucepan, add the nut butter, maple syrup and coconut oil. Stir until smooth. Remove from heat and add the vanilla, oats, dried pineapple and coconut. Mix until wet mixture has coated the dry.
  2. With a small cookie scoop, scoop batter onto a pan lined with parchment paper, sprinkle with coconut shreds and/or crushed pistachios and place in the freezer for 15 minutes. Remove and enjoy!

Ingredients

The Classic

  • 1 slice whole wheat bread
  • 1/2 avocado
  • Sea salt
  • Course ground black pepper

Bacon and Eggs

  • 1 slice whole wheat bread
  • 1/2 avocado
  • 2 slices thick bacon
  • 1 egg
  • 1 teaspoon olive oil

The Caprese

  • 1 slice whole wheat bread
  • 1/2 avocado
  • 4-6 cherry tomatoes, sliced in half
  • 3 basil leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil

Strawberry Fields

  • 1 slice whole wheat bread
  • 1/2 avocado
  • 3 strawberries, sliced
  • 2 tablespoon blue cheese crumbles

Steps

The Classic

  1. Toast the bread.
  2. Mash the avocado in a small bowl until smooth.
  3. Spread the avocado over the toast.
  4. Season with desired amount of sea salt and pepper.

Bacon and Eggs

  1. Toast the bread.
  2. Mash the avocado in a small bowl until smooth.
  3. Cook bacon until crispy, set aside.
  4. Heat olive oil over medium-high heat and add egg. Cook until egg whites are no longer translucent, about 2-3 minutes.
  5. Spread the avocado over the toast.
  6. Layer the bacon slices, followed by the fried egg.

The Caprese

  1. Toast the bread.
  2. Mash the avocado in a small bowl until smooth.
  3. Combine the cherry tomatoes, basil, balsamic vinegar, and olive oil in a small bowl and toss to coat.
  4. Spread the avocado over the toast.
  5. Top with the cherry tomato and basil vinaigrette.

Strawberry Fields

  1. Toast the bread.
  2. Mash the avocado in a small bowl until smooth.
  3. Layer the avocado with the sliced strawberries.
  4. Top with blue cheese crumbles.

Ingredients

Orange and Kiwi

  • 1/2 orange, sliced
  • 1 kiwi, sliced
  • 2-3 cups water

Grapefruit and Rosemary

  • 1/2 grapefruit, sliced
  • 3-4 sprigs fresh rosemary
  • 2-3 cups water

Peach and Sage

  • 1 peach, sliced
  • 6-8 leaves fresh sage
  • 2-3 cups water

Cucumber and Lime

  • 1 cucumber, thinly sliced
  • 1 lime, thinly sliced
  • 2-3 cups water

Steps

Orange and Kiwi

  1. Add the orange and kiwi to the bottom of a large glass jar or container.
  2. Muddle the ingredients by squishing and pressing them around in the bottom of the container to release the juices and flavors.
  3. Pour water over the muddled ingredients and stir to incorporate.
  4. Refrigerate for 3-4 hours to allow the flavors to release.

Grapefruit and Rosemary

  1. Add the grapefruit and rosemary to the bottom of a large glass jar or container.
  2. Muddle the ingredients by squishing and pressing them around in the bottom of the container to release the juices and flavors.
  3. Pour water over the muddled ingredients and stir to incorporate.
  4. Refrigerate for 3-4 hours to allow the flavors to release.

Peach and Sage

  1. Add the peach and sage to the bottom of a large glass jar or container.
  2. Muddle the ingredients by squishing and pressing them around in the bottom of the container to release the juices and flavors.
  3. Pour water over the muddled ingredients and stir to incorporate.
  4. Refrigerate for 3-4 hours to allow the flavors to release.

Cucumber and Lime

  1. Add the cucumber and lime to the bottom of a large glass jar or container.
  2. Muddle the ingredients by squishing and pressing them around in the bottom of the container to release the juices and flavors.
  3. Pour water over the muddled ingredients and stir to incorporate.
  4. Refrigerate for 3-4 hours to allow the flavors to release.

Ingredients

Dried Herbs

  • Several bundles of woody herbs
  • Clean string

Herb Oil

  • 2 cups fresh basil
  • 3/4 cup canola oil

Herb Salt

  • 1/2 cup coarse salt
  • 3 tablespoons of woody herbs, roughly chopped

Herb Compound Butter

  • 1 cup butter, softened
  • 3 tablespoons herbs of your choice, finely minced

Steps

Dried Herbs

  1. Gather small bunches of herbs and wrap the stalk ends with string. Attach the bundles on another piece of string. Hang the herbs in a clean, dry spot for 1-2 weeks, until fully dried.

Herb Oil

  1. Remove basil leaves from the stems. Blanch in rapidly boiling water for about 2 minutes, or until bright green. Remove with a strainer and quickly cool down in an ice bath. Use a clean kitchen towel or paper towels to squeeze out as much water as possible. Blend with canola oil, until fully combined. Pass through some cheesecloth and store in a clean container.

Herb Salt

  1. Place herbs and salt in a blender or food processor, and blend for about 5 seconds. Spread the mixture onto a parchment-lined baking sheet. Allow to dry out overnight or in the oven on the lowest temperature setting for 1 hour. Transfer to a clean container.

Herb Compound Butter

  1. Combine softened butter and minced herbs in a bowl. Transfer to a sheet of wax paper and form into a log. Seal and secure the ends and chill in the fridge.
  2. Place herbs and salt in a blender or food processor, and blend for about 5 seconds. Spread the mixture onto a parchment-lined baking sheet. Allow to dry out overnight or in the oven on the lowest temperature setting for 1 hour. Transfer to a clean container.

Ingredients

Sesame Ginger Instant Noodles

  • 1 garlic clove, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1 1/2 tablespoon low sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 green onions, sliced
  • 2 tablespoon cilantro
  • 1 cup shredded red cabbage
  • 1/2 cup mushrooms, sliced
  • 1 carrot, grated
  • 1/2 red bell pepper, sliced
  • 2 zucchini, spiralized
  • 2-3 cups boiling hot water, for serving

Sliced Apple and Peanut Butter

  • 1 1/2 tablespoon peanut butter
  • 1 apple, sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon dark chocolate chips

Quinoa & Greens Buddha Bowl

  • 1 cup quinoa, cooked
  • 4 cups mixed baby greens
  • 1 cup chickpeas, drained and rinsed
  • 1/2 cup grape tomatoes, halved
  • 1/2 cucumber, diced
  • 2 tablespoon hummus
  • 1 tablespoon hemp hearts

Berry Chia Seed Parfait

  • 4 tablespoon chia seeds
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/2 cup fresh blueberries, plus more for topping
  • 1/2 cup fresh strawberries, finely chopped, plus more for topping
  • 1 teaspoon coconut sugar
  • 1/4 teaspoon lemon zest

Steps

Sesame Ginger Instant Noodles

  1. In a 1 quart mason jar, add the garlic, ginger, low sodium soy sauce, sesame oil, crushed red pepper flakes, shredded red cabbage, green onions, cilantro leaves, mushrooms, carrot, bell pepper, and then top off with the zucchini noodles, leaving some room for the water.
  2. When ready to serve, add the boiling water to the jar, cover, and allow to sit for 5 minutes.
  3. Remove the lid and enjoy.

Sliced Apple and Peanut Butter

  1. Toss the apples with the lemon juice, then add top the bottom of the mason jar.
  2. Add the peanut butter to a small cup and then add to the mason jar. Sprinkle the chocolate over the peanut butter.
  3. Seal tightly and refrigerate for up to 4 days.

Quinoa & Greens Buddha Bowl

  1. In a 1 quart-sized mason jar, add the cooked quinoa, cucumber, chickpeas, tomato, hummus, hemp hearts, and then fill the rest of the space with the mixed baby greens.
  2. Seal tightly and refrigerate for up to 4 days.

Berry Chia Seed Parfait

  1. To make the chia pudding, add chia seeds, almond milk, pure maple syrup, and vanilla extract to a medium bowl, whisking to combine. Cover the bowl with plastic wrap, and transfer to the refrigerator. Let sit overnight, or for at least 3-4 hours.
  2. Add chopped strawberries, blueberries, coconut sugar, and lemon zest to a small bowl, stirring and mashing to combine. Store, covered with plastic wrap, in the refrigerator until ready to assemble. To serve, whisk the chia-almond milk mixture to break up any lumps. Add the crushed berry mixture to the bottom of small mason jar or bowl.
  3. Top with the chia pudding mixture. Top with additional fresh blueberries and strawberries

Ingredients

Simple Roast Chicken

  • 1 (5 1/2 pounds) chicken
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme
  • 1/2 lemon
  • Olive oil

Lemon Chicken Alfredo Linguini

  • 3/4 pounds linguine
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • Salt & pepper
  • Juice and zest from 1 medium lemon (about 3 tablespoon)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup leftover chicken, chopped
  • Thinly sliced chives, for garnish (optional)

Chicken Chili

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 minced chipotle pepper packed in adobo
  • 1 (28 ounces) can diced tomatoes
  • 1 cup chicken, chopped
  • 2 (15 ounces) cans kidney beans, drained and rinsed
  • 1 (4 ounces) can green chiles
  • 1/4 cup cilantro, chopped
  • Tortilla chips, limes, sour cream, grated cheddar cheese, for serving

Chicken Broth

  • 1 leftover chicken, meat picked and reserved
  • 12 cups water
  • 1/2 onion, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 2 teaspoons black peppercorns
  • 1 teaspoon kosher salt

Chicken Tortellini Soup

  • 2 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • Salt & pepper
  • 6 cups chicken stock
  • 1 (15 ounces) can diced tomatoes, drained
  • 1 (9 ounces) package tortellini
  • 2 cups baby spinach
  • 1/2 cup leftover chicken, chopped
  • Freshly grated Parmesan, for serving (optional)
  • Crusty bread (optional)
  • Kosher salt and freshly ground black pepper

Steps

Simple Roast Chicken

  1. Heat oven to 425 degrees F. Line a rimmed sheet tray with parchment paper. Pat the chicken dry with paper towels. Generously salt and pepper the inside and outside of the chicken. Place thyme and half a lemon into the cavity. Place on sheet tray and drizzle with olive oil.
  2. Roast chicken for 1 1/2 hours, until the juices run clear and a thermometer inserted in the thickest part of the thigh reads 165 degrees F. Remove from oven and rest for 20 minutes before carving.

Lemon Chicken Alfredo Linguini

  1. Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/4 cup of pasta water.
  2. Melt butter over medium heat in a large sauté pan. Add garlic and cook, while stirring, until fragrant. Pour in the cream and season with salt and pepper. Simmer for 3-4 minutes, then stir in the lemon juice and zest, cheese and chicken, and finally the cooked linguine. Stir in some reserved pasta water to loosen it up a bit if needed.
  3. Sprinkle in the chopped chives, toss all together and serve.

Chicken Chili

  1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until tender, about 5 minutes.
  2. Season with salt, pepper, chili powder and chipotle pepper. Stir in the tomatoes, chicken, beans and chiles. Simmer over medium heat for 25 minutes.
  3. Taste for seasoning, and stir in cilantro. Serve with tortilla chips, limes, sour cream and grated cheese.

Chicken Broth

  1. Cut up the carcass into smaller pieces using kitchen shears. Place in the bottom of a Dutch oven. Cover with water, and add onion, celery, carrot, peppercorns and salt. Bring to a boil, reduce to a simmer, and cook, uncovered, for 1 1/2 hours.
  2. Use tongs to discard large pieces of the chicken and bones. Strain out the vegetables through a fine mesh sieve, reserving the liquid. You should have 6 cups of broth.

Chicken Tortellini Soup

  1. Melt butter in a medium Dutch oven. Add onion and garlic and sauté until tender. Season with salt and pepper.
  2. Stir in the stock and the tomatoes and simmer for 15 minutes. Add the tortellini and cook for 3 minutes, until just tender.
  3. Stir in the spinach and chopped chicken and continue to cook until chicken is warmed through and the spinach is bright green but soft. Serve with grated Parm and crusty bread.

Ingredients

  • 2 cups of broccoli
  • 1/2 cup white onion
  • 1/2 teaspoon sesame oil
  • 1/2 cup rice wine
  • Salt
  • 4 cloves of garlic, minced
  • 150 grams chicken breast
  • 150 grams chicken thighs
  • 3 tablespoons soy sauce
  • 1 teaspoon chili flakes
  • 1 lemon
  • 1/3 roasted cashews, chopped
  • 1 1/2 cup of cooked red rice
  • 2 tablespoons of olive oil

Steps

  1. Heat up 1 tablespoon of olive oil in a wok. Fry off the broccoli for 3 minutes. add in the chopped white onion, sesame oil and 2 cloves of garlic, minced. Cook for 5 minutes on medium heat. Add 1/4 cup of rice wine and cook for an additional 3 minutes. Season with salt.
  2. Heat up 1 tablespoon of olive oil in another pan. Add in the cashews for 2 minutes. Fry off the sliced chicken parts until half cooked on medium heat. Add the soy sauce, juice of 1 lemon, 1/4 cup of rice wine, and a drop of sesame oil. Keep on the heat until cooked through, finish with salt to taste. Portion them equally in your Tupperwares.

Ingredients

  • 3 eggs
  • 4 egg whites
  • 1/2 cup cottage cheese
  • 2 tablespoons mozzarella cheese, shredded
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup quinoa, cooked
  • 2 cups raw broccoli, coarsely chopped
  • 2 green onions, sliced

Steps

  1. Preheat oven to 350 degrees F and spray a non-stick 12 muffin tin with cooking spray really well (or you can use cupcake liners, but the muffin will stick to the liners). Whisk eggs and egg whites in a large mixing bowl. Add cottage cheese, mozzarella cheese, garlic powder, salt, and pepper, and stir to combine.
  2. Add the quinoa, broccoli, and green onions to the mixing bowl, and mix.
  3. Fill each muffin with egg mixture.
  4. Sprinkle with extra mozzarella cheese on top. Bake for 15-20 minutes and then broil until golden brown.
  5. Remove from the oven and let cool for 10 minutes

Ingredients

  • 5 cups rolled oats
  • Any nuts you like (walnuts, pecans, sunflower seeds, almonds, etc.)
  • Any healthy additions like flax seeds
  • 1/4 cup olive oil
  • 3/4 cup honey
  • Dried fruits you like (raisins, dates, cranberries, etc.)

Steps

  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together (except for dried fruit) in a big bowl.
  3. Spread mixture on to cookie sheet.
  4. Pop in cookie sheet for 8 minutes.
  5. Stir around the mixture and pop it back in the oven for 8-10 minutes.
  6. When oats are nice and brown, let cool, and add dried fruit.

Ingredients

  • 2 cups rolled oats
  • 1/2 cup walnuts, chopped
  • 2 ripe bananas, sliced
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1 3/4 cups unsweetened almond milk
  • 1 tablespoon coconut oil, plus more for greasing dish 1 tablespoon coconut sugar, for topping

Steps

  1. Preheat oven to 350 degrees F and lightly grease a muffin tin with coconut oil.
  2. Whisk the maple syrup, salt, cinnamon, egg, milk, and melted coconut oil in a medium bowl until combined. Add the oats, walnuts, and bananas, and stir to combine.
  3. Pour into greased muffin tins.
  4. Sprinkle the coconut sugar over the top and bake until center is just set, about 30-35 minutes.

Ingredients

Honey Chipotle

  • 1 cup raw almonds
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon honey
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon granulated sugar

Spicy Buffalo Ranch

  • 1 cup raw almonds
  • 1/4 cup buffalo sauce
  • 1 tablespoon ranch seasoning mix
  • 1/2 teaspoon garlic powder

Spiced Coconut Curry

  • 1 cup raw almonds
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon curry powder
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 2-3 tablespoons unsweetened finely ground coconut flakes
  • 1/4 teaspoon sea salt

Mexican Hot Chocolate

  • 1 cup raw almonds
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1 packet of hot cocoa
  • 1-2 tablespoons Marshmallow Bits (ground fine in a spice grinder)

Steps

Honey Chipotle

  1. Preheat oven to 350 degrees F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.
  2. Toss almonds with butter and honey, and roast for 15 minutes until toasted.
  3. Meanwhile, prepare coating. Stir together chipotle powder, sea salt and sugar.
  4. Toss toasted almonds to coat and allow to cool in the mixture, tossing periodically to ensure even coating.
  5. Nuts will keep in an airtight container for about a week.

Spicy Buffalo Ranch

  1. Preheat oven to 350 degrees F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.
  2. Toss almonds with buffalo sauce, ranch seasoning and garlic powder. Place on prepared baking sheet, and roast for 15 minutes until golden and toasty.
  3. Nuts will keep in airtight container for about a week.

Spiced Coconut Curry

  1. Preheat oven to 350 degrees F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.
  2. Toss almonds with coconut oil, curry powder, honey, ginger, coconut flakes and salt. Toast for 15-17 minutes.
  3. Nuts will keep in an airtight container for about a week.

Mexican Hot Chocolate

  1. Preheat oven to 350 degrees F, and prepare baking sheets with a silicone baking mat or sprayed parchment paper.
  2. Toss almonds in honey, coating evenly. Place coated almonds on prepared baking sheet, and spread out with a spatula (or spoon), making sure there is a single layer of nuts and they aren't overlapping.
  3. Roast for 15 minutes until golden. Prepare coating by grinding marshmallow bits in a spice grinder until fine. Place in a bowl with ground cinnamon and the hot cocoa packet.
  4. Toss toasted almonds in prepared cocoa mixture and allow to cool in the mixture, tossing periodically to ensure even coating.
  5. Nuts will keep in an airtight container for about a week.