The secret for a more effortlessly healthy and #antidiet life? Even though I knoooow, it’s so tempting this time of year to do an elimination diet or set plan to get “back on track”.

But, I have another idea:

1. Infuse with more good. Meaning do and eat more of the things that you KNOW make you feel like Beyoncé everyday: on fire, lit up, energized and grounded. For me, it’s eating veggies at every single meal. Bonus points for the leafy green ones. But maybe it’s once a day for you as you start – but whatever it is, make it happen. You are worth it. It’s often the simple things that make the biggest difference: moving your body or getting fresh air daily, drinking enough water, etc.

2. Get rid of clutter you don’t care about. Food, drinks, etc that you eat just because you didn’t plan, because other people are, etc. Again- you are worth it. Get to know yourself best- it’s always worth the time to do so. Raise your standards, simplify, and watch the magic start to happen ✨.

3. Make it freaking fun. And beautiful (not boring or bland). And keep it easy on yourself. Healthy food can be something you look forward to, not make a punishment.

Who’s with me? Or at least willing to try another way to start off this gorgeous little year in a better (and more long term) way? ??✨??‍♀️ Leave a comment below or over on my instagram post if you’re in!

So, lets kick off the new year right! This is one of my favorite little easy make-ahead recipes, to have ready to go on busy weeks:

The Dill Feta Garbanzo Bean Salad

Makes 4 servings

1 cup sugar snap peas
3-4 radishes, thinly sliced
handful of chives, chopped (approx. ¼ cup or more)
handful of dill, chopped (approx. ¼ cup or more)
handful of mint, chopped (approx. ¼ cup or more)
1 handful feta cheese, crumbled (approx. ¼ cup or more) (optional)
1 cup quinoa (dry) 
2-3 cups arugula or spinach
1 can garbanzo beans, rinsed and drained
1 drizzle red wine vinegar & olive oil
generous sprinkle of sea salt and pepper

Cook quinoa first by adding 1 cup dry quinoa to 2 cups water with a pinch of sea salt. Cover and bring to a boil, then reduce heat to simmer  until the water absorbs, approximately 10 minutes. 

In the meantime, chop the rest of your ingredients and add to a bowl. Drizzle with a bit of olive oil and red wine vinegar, and extra sea salt and pepper. When quinoa is done cooking, add it to the mixture with arugula or spinach leaves.

Sprinkle feta on top to serve. Keeps great in the fridge for 2-3 days. Optional to add in shredded chicken or steak, avocado or chopped pecans too. 

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!

Double psst- did you know you can download a free 3 day sample of the current Fall Meal Plan here? Grab it now!