After the success of the Banana Chia Pudding I wanted to share another delicious recipe to give your breakfasts a little variety. This recipe I created for the readers over at Shes in the Glow and they loved it! I have a feeling you will too.

I have learned many life lessons over the last 6 years since leaving my old career behind. I understand what is it like to be overworked and underpaid, I know what it is like to take a leap of faith into the unknown, I know what it is like to struggle with addiction, to be in destructive relationships, to not feel good enough, to feel unworthy of love and so much more.

This dressing is so flavorful and lucky for you the recipe makes extra for you to keep on hand. Try it over a piece of salmon or chicken, or layered into a sandwich or grilled vegetable wrap. Did I mention this salad is loaded with vitamins, minerals, and fiber making it not only a tasty, but a healthy choice too!

As you already know I like to create simple quick dishes with just a few ingredients that one may have on hand. Today's soup is no different; I always have miso in my fridge, if you don't get some it is great to have around for soups, sauces and marinades not to mention it has some major health benefits.

Smoothie bowls are not going away this year, at least not for me. I love to enjoy a filling breakfast that not only tastes good but is good for you!

Sometimes all you really need is a good side vegetable to go with your dinner. Broccoli is one of my favorite vegetables, and I love baby broccoli even more so I created this simple dish that you can enjoy paired with fish, meat, or perhaps just served with a poached egg.

Greek salads are one of my favorites but sometimes I want to get to the good stuff and eat all the juicy crunchy bites of tomatoes, cucumber and pepper. So with this salad I skip the lettuce and go for a straight chopped vegetable salad loaded with herbs and topped with feta and calamari.

Brussels Sprouts and Pomegranates if any foods remind me of fall it is definitely these two! I love my brussels sprouts roasted and rarely think to enjoy them raw in a salad; that was until I met fellow foodie friend Amy.