Zucchini Parmesan Egg Muffins

Energy + Focus, Mood Balancing

Makes 12 muffins or 24 mini muffins (6 servings)

6 cups grated unpeeled zucchini

1 tbsp sea salt

3 cups finely grated parmesan

cheese (see note)

1 cup almond meal

¼ cup chopped fresh thyme leaves

¼ cup finely chopped greenonions

1 tsp fresh ground pepper

½ tsp onion powder

5 eggs, beaten

Variation: You can replace the parmesan with either pecorino or Manchego if you would rather use a sheep cheese, for either health or flavor.

Soft, chewy, and cheesy, these decadent egg muffins are not to be missed. They are deliciously indulgent, full of zucchini, low in carbs, and have no added oil or sugar. They are also really good if you are looking for a high-protein treat. The only thing wrong with them? They are hard to stop eating! I love making the mini versions for brunch get-togethers or as hors d’oeuvres when I want to impress at a dinner party. I recommend buying pre-grated cheese for this, or using the fine grater on your food processor. If you only have a regular grater, get ready for a workout—this is a lot of cheese!

Serving Note: Serve these with Kale Pine Nut Caesar (p. 168), Cauliflower Leek Soup (p. 148), or Arugula & Roasted Squash Salad (p. 172).

Preheat the oven to 375°F. Line a 12-cup muffin tin or 24-cup mini muffin tin with muffin cup liners or parchment paper, or use a silicon muffin tray.

Place the grated zucchini and salt in a colander and massage the salt into the zucchini for 15 seconds. Let sit for 20 minutes, then gather the zucchini in a dish towel or a fine-mesh sieve and squeeze until dry.

In a large bowl, combine the zucchini, parmesan, almond meal, thyme, green onions, pepper, and onion powder, mixing thoroughly. Add the eggs and stir well to combine.

Add about ⅓ cup of the mixture to each muffin cup if making standard muffins, or 2 tablespoons if making mini muffins.

Bake regular muffins for 30 minutes or mini muffins for 20 minutes, until golden brown on top. Serve warm.

Store leftover muffins in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.

Calories/serving: 394

Carbs/serving: 7 g

Protein/serving: 30 g

Fat/serving: 27 g

Fiber/serving: 3 g

Edamame Cilantro Hummus

Cellular Building + Healing, Detoxifying, Energy + Focus

Makes about 1½ cups (4 servings)

2 cups frozen shelled edamame

½ cup packed fresh cilantro leaves

3 tbsp extra virgin olive oil + more to garnish

3 tbsp tahini

3 tbsp fresh lemon juice + more to taste

3 tbsp water

1½ tbsp gluten-free tamari

2 tsp minced garlic

1 tsp Dijon mustard

½ tsp ground cumin + more to taste

½ tsp sea salt + more to taste

Over the years, I have worked with several high-performance athletes, and this recipe arose from a need to provide them with a nutrient-dense snack to support their recovery post-training. I chose edamame because it is an amazingly rich source of plant-based nutrition, containing folate, an essential B vitamin required to support cellular regeneration, and higher protein than many other legumes (10 grams per serving!). This delicious hummus is also high in healthy fats and vitamin C, to help manage stress, and includes my favorite detoxifying herb, cilantro!

Serving Note: Use this as a bowl builder: Start with a layer of hummus, then top with Herby Greek Salad (p. 164) or roasted veggies. You can also spread it over Seed Bread (p. 88) and top with olive oil, flaky salt, and fresh herbs, or serve it as part of a crudité platter. My favorite way to use it is in collard roll-ups: Spread a blanched collard leaf (see p. 278) with 4 to 5 tablespoons of hummus, top with some Quick Pickled Onions (p. 112) or Caramelized Balsamic Onions (p. 110), ribbons of carrot and English cucumber, arugula or sunflower sprouts, and chopped fresh cilantro or green onions; season with salt, pepper, and hot sauce, and wrap up like a burrito!

Bring a small pot of water to a boil over high heat. Add the edamame and boil for 3 to 4 minutes, until tender. Drain and let cool. If desired, set aside some edamame for garnish.

Combine all the ingredients in a food processor or high-powered blender. Pulse in the food processor or blend on medium-high, stopping to scrape down the sides as needed, until very thick and smooth. Adjust the seasoning with lemon juice, cumin, and salt. Garnish with the reserved edamame and olive oil, if desired.

Store in an airtight container in the fridge for up to 4 days.

Calories/serving: 235

Carbs/serving: 6 g

Protein/serving: 10 g

Fat/serving: 19 g

Fiber/serving: 4 g

Watermelon Feta Salad

Beauty + Anti-Aging, Gut Health, Mood Balancing

There is something great about eating your hydration, and watermelon and cucumber are two of the most hydrating foods out there. This salad is light and so refreshing you wouldn’t guess that it also has a good amount of protein! The combo of mint and watermelon is a summer dream; add the salty feta and a burst of lime, and nothing tastes better on a warm afternoon. Plus this salad provides fiber, which supports healthy digestion, and antioxidants that support healthy skin.

Serving Note: This is a fun one to share at a summer garden party or barbecue. On a hot day, serve it with chilled Lemon Lentil Soup (p. 147). Or, for a brunch, serve it next to Zucchini Parmesan Egg Muffins (p. 70) or the Spring Vegetable Frittata (p. 73)!

In a salad bowl, toss together the watermelon and cucumbers.

In a small bowl or jar, combine the oil, vinegar, lime juice, pepper, and salt. Whisk or shake to combine. Adjust the seasoning with lime juice (up to 1 tablespoon more) and salt.

Right before serving, crumble the feta over the salad. Add the onions and, if desired, the avocado, tomatoes, and radishes. Add the dressing and toss gently to coat. Garnish with mint (if using). This salad is best eaten right away.

Calories/serving: 300

Carbs/serving: 13 g

Protein/serving: 13 g

Fat/serving: 22 g

Fiber/serving: 2 g

162 eat to love