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A vibrant antioxidant blast that is delicious and full of all the goodness from the inside out!
1/2 cup fresh blueberries
1/2 cup coconut water
1/2 cup sparkling water
1 tbsp fresh lemon juice
1 tsp honey (optional)
Fresh basil leaves
Muddle blueberries with basil, lemon juice, and sweetener.
Add ice, coconut water, and top with sparkling water.
Stir gently.
Pro Tip:
Basil adds a refreshing twist that pairs beautifully with berries.
Brussels sprouts are a nutrient powerhouse. Packed with fiber, antioxidants, and immune-boosting vitamin C, they help support digestion, promote glowing skin, and keep your energy steady. Adding them to your holiday table is a delicious way to balance heavier dishes with something fresh and vibrant.
This shaved Brussels sprout salad is crunchy, zesty, and full of flavor—a perfect holiday side dish, or light lunch to keep you feeling balanced and nourished. Enjoy!
2 cups Brussels sprouts, finely shaved or thinly sliced w/ a mandoline.
1 apple, thinly sliced (Honeycrisp or Granny Smith work well)
¼ cup dried cranberries
¼ cup chopped pecans or walnuts, (optional)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon maple syrup
Salt and pepper to taste
I also love to sprinkle pomegranate seeds on top and shaved pecorino if desired.
Start by preparing the dressing: whisk together lemon juice, olive oil, Dijon mustard, maple syrup, salt, and pepper in a small bowl until smooth.
In a large bowl, combine the shaved Brussels sprouts, apple slices, cranberries, and nuts.
Pour the dressing over the salad and toss to coat evenly.
Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Pro Tip: For an extra crunch, toast the nuts before adding them.
This Baked Apple Crumble is the perfect way to enjoy the sweetness of fall apples. It is dairy and gluten free to give it an extra healthy twist.
4 large apples, peeled and sliced
2 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract
½ cup rolled oats (gluten-free)
¼ cup almond flour
¼ cup coconut oil, melted ( or melted Vegan butter)
2 tbsp chopped pecans (optional)
Preheat oven to 350°F. In a bowl, mix apple slices with 1 tablespoon of maple syrup, cinnamon, and vanilla extract. Place apples in a baking dish. In a separate bowl, combine oats, almond flour, coconut oil 9 or butter), remaining maple syrup, and pecans. Sprinkle the crumble mixture over the apples. Bake for 25-30 minutes, until the topping is golden brown and apples are tender.
WBB Pro Tip: Serve warm with a scoop of dairy-free vanilla ice cream for an extra indulgent treat.