Healthy Eats

We're loving all the creative, healthy recipes that are coming about nowadays. We sorted through a bunch and picked our faves below!

breakfast parfaits by DesignLoveFest


• 2% plain greek yogurt
• 1 cup water
•  8 ounces frozen raspberries + blueberries
• bananas
• honey
• raw buckwheat grouts (soaked over night and rinsed)
• vanilla granola
• chopped almonds
• figs
• grapes


  1. combine the water, three cups greek yogurt, 8 ounces of frozen raspberries, 1/4 honey and 2 bananas in a blender. blend on high until smooth with no chunks. pour equally into three or four separate containers (we used glass jars)
  2. place all of the remaining ingredients in bowls and allow people to mix as they please in their jars! we liked combining the frozen blueberries first into the smoothie base so that they melted and added an extra sweetness. the figs were also a big hit. if you’ve never used buckwheat grouts, make sure to buy them raw and soak them over night. they’re good for you and they have a nice texture, so give them a go!

Vegan Blackberry Coconut Smoothie Bowl by Hello Natural


  • 1 cup blackberries
  • 1 ripe banana
  • 1/4 cup coconut flakes, unsweetened
  • 1 cup coconut milk or other milk/yogurt
  • 2 tsp chia seeds
  • 1 tsp raw pumpkin seeds
  • 1/2 cup fresh spinach


  1. Add spinach, banana and milk or yogurt in the blender and process until creamy. 
  2. Add blackberries (setting aside a few for garnish) and pulse two or three times to incorporate.
  3. Distribute the smoothies evenly in the serving bowls. Garnish with fresh blackberries, top with chia and pumpkin seeds and sprinkle with coconut flakes.
  4. Serve right away.

Roasted Cauliflower Salad with Figs, Olives, and Chimichurri by Brooklyn Supper
for the salad

  • 1 head cauliflower, cored and cut into 1/2-inch thick florets
  • 1 yellow onion, sliced
  • 2 tablespoons extra virgin olive oil
  • sea salt and pepper to taste
  • 1/2 cup pitted kalamata olives
  • 6 fresh figs, halved

for the chimichurri

  • 1 clove garlic, peeled
  • 1/4 cup extra virgin olive oil
  • 1/2 cup finely minced mixed herbs (mostly parsley with some thyme, oregano, and tarragon mixed in)
  • 1 tablespoon fresh squeezed lemon juice
  • sea salt and pepper to taste


  1. Preheat the oven to 450 degree F. If desired, line a large rimmed baking sheet with parchment.
  2. Arrange cauliflower on the baking sheet and drizzle with olive oil. Tuck sliced onion throughout. Sprinkle with small pinch of sea salt (keep in mind that olives will lend plenty of saltiness). Slide into oven and roast for 20 minutes.
  3. Meanwhile, make chimichurri – use a mortar and pestle to smash garlic and a pinch of sea salt into a paste. Scrape garlic mixture into a bowl, and use a fork to whisk in olive oil, followed by herbs and lemon juice. Taste, and adjust salt or acid levels as needed.
  4. Remove tray from oven and carefully flip each cauliflower floret. Scatter olives on baking sheet. Slide back into oven and roast for another 10 - 15 minutes, or until olives are sizzling and cauliflower edges are golden brown.
  5. Toss roasted cauliflower and olives with halved figs and chimichurri. Garnish with sprigs of herbs and whole figs. Serve immediately.
  6. Salad will keep fairly well in the fridge for a day or two. (Make extra for lunch!)