A little too much apple pie or one too many cocktails on 4th of July? No worries my friends! Rather than spending time feeling guilty for overindulging or trying to punish ourselves to make up for it, I'm all about starting fresh and fueling up on healthy, nourishing meals that make me feel my best. (More tips for mindfully indulging here!) After treating myself over the holiday weekend, I'm craving all the greeeeens today and this Kiwi Avocado Salad is calling my name! It's super refreshing with the juicy kiwi, fresh mint, and lemony dressing and has lots of crunch from the celery and romaine. I love a salad with some good texture and crunch and this one definitely has both! Don't you feel healthier just looking at it!? Pair it with your favorite protein and you've got a perfect meal to get you back on track!

If you asked me the one thing I swear by to reset after an indulgent weekend or what I do to stay on track each day, I'd definitely say it's my morning smoothies. I start almost every day with a smoothie - it's a great way to get a big dose of protein, fiber, healthy fats, and antioxidants in first thing in the morning, and I love that it keeps me full for hours (seriously!). There's also tons of different flavor combinations you can try out that will keep things interesting, delicious, and satisfying. So many that it inspired me to create my eBook, Start with a Smoothie, with all of my favorites to keep your smoothie game on point! 

If you follow along on my Instagram stories, you're probably aware of my obsession with Cauliflower Thins. I've been hooked on the cauliflower sandwich thins from Whole Foods for a while now and eat them with my eggs and avocado for breakfast several times a week. They're delicious, grain-free, made with minimal ingredients, and they toast up perfectly so you can smash some avocado on top and enjoy them with your breakfast or just as a snack on their own. The ingredients are so simple that I figured they had to be pretty easy to recreate, and definitely cheaper than the packs I was buying every time I'd grocery shop. I made it my mission to create a homemade version and let me tell you, these do not disappoint! Not only were they so easy to make, they were even more delicious than the store-bought ones that inspired the recipe! I was so excited by how they turned out that I couldn't even wait a full day to share the recipe here with you!

One of the positive things that has come out of being quarantined is that it's challenged me to get more creative in the kitchen. Rather than going to the grocery store and getting all of my usual produce items, I've been ordering weekly boxes of produce from a local farm, and it's always fun to open it up and see items that I haven't cooked with before. For example, these carrots. Yes, I've cooked with carrots many times, but I've never cooked with carrot tops! I mean, check out these beautiful greens... it just seems like a shame to let them go to waste! After a quick search for "how to use carrot tops" on Google, I was inspired to make pesto. I didn't have Parmesan or nutritional yeast (a lot of people use this as a cheese replacement to make it dairy-free), but guess what, we didn't even need that to make this pesto super DELICIOUS. So turns out that this pesto is totally vegan, but if you have Parmesan on hand, feel free to add it. I'm totally hooked on this recipe and have been putting it on everything from shrimp to salmon to chicken to potatoes to roasted veggies. You'll love it!