🥒 Garden Reset Juice (Blender Recipe)

Cool, calming, and packed with gentle greens—this easy juice is your go-to for a light body refresh and a clear mind.

Ingredients:

Serves 1–2
1 cup filtered water
½ cucumber, peeled
½ green apple, chopped
1 cup fresh spinach
½ lemon, peeled
1 tsp fresh ginger, grated
1–2 tsp honey or maple syrup
Optional: a few fresh mint leaves or a pinch of sea salt

Optional boosts:
1 stalk celery, ¼ avocado, or 1 tbsp hemp seeds—blend in for extra nourishment

Instructions:

Blend until smooth.

Pour through a mesh strainer (or enjoy as is!) and serve over ice.

Pro Tip: Make a double batch and keep a jar in the fridge for tomorrow’s reset.

Egg Frittata Muffins

A quick and easy high protein, healthy snack or meal.

Ingredients:

6 eggs

4 egg whites

1 garlic glove minced

1/3 cup unsweetened almond milk

1/4 tsp dijon mustard

1/4 tsp salt

Pepper

1/4 tsp oregano

2 tbsp chopped dill

1/4 cup chopped spinach or 2 small kale leaves shredded

1 cup halved cherry tomatoes

2 scallions chopped ( may reserve green chopped tops for garnish)

1/3 cup crumbled feta or shredded parmesan cheese ( optional)

Top with fresh herbs, avocado, or salsa ( optional)

Instructions:

Preheat Oven to 350 F

Spray muffin pan with a “non stick” spray ( do not use olive oil or avocado spray as it will stick) or use a silicon muffin pan and also use the “non stick” spray

In a large bowl whisk together eggs, milk, garlic, dijon, and dill, oregano, salt and pepper.

Pour a small amount of egg mixture into each sprayed cup.

Divide all the chopped veg, tomato halves, and cheese into each cup then pour remaining egg mixture on top .

Place in the oven ( if using a silicon muffin pan place on a cookie sheet for stability) for 20-25 minutes.

Take out of the oven and place muffin pan on a cooling rack. When cool enough to handle take out of pan and enjoy.

If you are planning on eating them later or any leftovers, place on cooling rack until completely cooled.

Store in a closed container ( I put mine on a paper towel to absorb condensation) in the refrigerator for up to 2 days .

Marvelous Minestrone Soup

This cozy bowl of soup is always a celebration for my body and mind. It’s packed with colorful veggies, hearty beans, and gluten-free pasta, it’s a simple way to nourish yourself inside and out. Full of fiber, vitamins, and antioxidants, it’s perfect for keeping your energy up and your immune system strong. Plus, it’s endlessly adaptable—swap in your favorite greens or whatever veggies you have on hand.

Pro Tip: This soup is a fantastic way to load up on veggies. Don’t forget to double the batch and freeze some for a quick, comforting meal on busy days!

Ingredients:

2 tablespoons olive oil
1/2 medium white or yellow onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
1 1/2 cups green beans, trimmed and roughly chopped
1 small zucchini, sliced
1 15-ounce can diced fire-roasted tomatoes
6 cups vegetable broth ( I like to also add “Better than Bouillon” to give it a boost) 
1 teaspoons dried basil (or 2 tablespoon fresh)
1 teaspoons dried oregano (or 2 tablespoon fresh)
1 tablespoon nutritional yeast
1 pinch red chili pepper flakes (optional)
1 15-ounce can white beans or chickpeas, rinsed and drained
2 cups gluten-free pasta/ or regular if desired (See note)
1 cup curly kale or spinach, chopped

Fresh squeezed lemon, olives, etc

Salt and pepper to taste                                                                                                                                                                                                              

Instructions:

Heat a large pot or Dutch oven over medium heat.

Add water, onion, and garlic, stirring occasionally. Cook for about 3 minutes until fragrant.

Add carrots and green beans, season with sea salt and black pepper, and stir. Cook for 3–4 minutes until vegetables start to soften.

Stir in zucchini, fire-roasted tomatoes, vegetable broth, dried basil, dried oregano, nutritional yeast, red chili flakes (if using), and beans. Bring to a strong simmer .

Reduce heat to medium-low, add pasta, and simmer gently for about 10 minutes ( al dente) stirring occasionally. Adjust the heat as needed to maintain a simmer.

Add kale or spinach, stir and turn off the heat . The greens will wilt naturally and keep their green color!

Taste and adjust seasonings, adding more herbs, olives, salt, and pepper as needed.

Serve hot in bowls, garnished with fresh herbs, grated parmesan, and a squeeze of lemon.

Enjoy!

You may store leftovers in the refrigerator for 3 days or freeze for 1 month.

Note: GF pasta is does not reheat well. If you are using GF you may want to cook just enough separately and add to your portion of soup. Regular pasta will be fine to reheat.