- By Olivia “Liv Young”, Founder of box + flow
1 ½ lb Sea bass, cleaned and scaled
1lb Kosher sea salt
2 cups Egg whites
2 tablespoons Fennel seed, toasted
1 sprig Thyme
2 slices Lemon
Handful Fresh herbs – (parsley stems, thyme, fennel fronds)
Preheat the oven to [...]
- By Alyssa Delmonico, CHHC, AADP; Wellness Director at Circuit of Change
Packed with nutrients and high in protein, this quinoa and asparagus risotto is great for a side option or a main dish for your vegetarian or vegan friends!
Ingredients (Makes 2 servings)
1 cup quinoa
1 cup light coconut milk
1 cup asparagus, chopped
1/2 red pepper, chopped
Juice of [...]
- By Lauren Slayton, MS RD; Founder of Foodtrainers
'Tis the season for outdoor BBQs with good company and great food. While these summer feasts can be filled with temptation, if you follow these easy tips you can enjoy without the guilt.
Help your host (and who are we kidding, yourself too). Offer to bring a dish. We’re loving cauliflower tabouli but a fruit plate works [...]
- By Tracye Warfield, Founder of bytracye
One of my favorite salads in New York (besides the bowls I toss up in my own kitchen) is the kale and quinoa salad at The Smith Restaurant. It’s light, easy, and a perfect lunch for in-between classes, clients, workshops and the rest.
I’m a bit addicted to it actually. So, last week, I decided to mix up my own [...]
- By Ashley E. Bailey, Health Coach
This recipe was born out of me having a couple of nights filled with some heavy food that my system isn't really use to eating and I was feeling like I needed something that was cleansing yet fulfilling and satisfying to my large morning appetite.
I've continued to make this brekkie meal over and over - experimenting with [...]