Hi, I’m Chelsea!
Most people struggle with eating healthy consistently. I have a process that helps people optimize their nutrition so they can reach their fullest potential.
Want my proven strategies to save enormous amounts of time and eat healthy consistently?
Grab my FREE PDF:
21 Simple, Quick, & Easy Meals
All tagged Apple
This Chopped Kale Salad with Creamy Goat Cheese, Apple, and Pumpkin Seeds is both beautiful and so quick and easy to make. If you don’t eat a lot of salad, a solution is to chop the salad greens into very small pieces- the greens become more tender and you get to savor the salad toppings (sweet apple, pear, crunchy pumpkin seeds, and creamy goat cheese) with every bite!
This Apple and Goji Berry Kale Salad tastes like fall with every bite! When you “massage” the kale with your hands, the kale becomes sweeter and softer, so don’t skip this step. Sweet apple, crunchy sunflower and pumpkin seeds, and chewy and tart goji berries are a match made in heaven. And if you’re anything like me, you eat salads for the awesome toppings 😉 And this salad delivers the best toppings!
Serves: 2
Prep time: 10 minutes
Cooking time: 0 minutes
What (your ingredients):
1 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
Pinch of salt
1 head of kale, torn into small bite-size pieces
1 apple, chopped into small pieces
2 tablespoons sunflower seeds
1 tablespoon pumpkin seeds
1 tablespoon goji berries
How (your directions):
Add kale pieces to a large bowl. Top with olive oil, apple cider vinegar, honey, and a pinch of salt.
Massage kale for 3-4 minutes with your hands.
Add apple pieces, sunflower seeds, pumpkin seeds, and goji berries.
Toss to combine and enjoy!
Why (the science): Goji berries are high in fiber and the antioxidant zeaxanthin, which helps protect your cells from damage.
We all need a meal up our sleeves that takes 5 minutes to throw together (but doesn’t look like we did). I make this Apple, Brie & Arugula Open Sandwich for lunches or dinners when I’m in a pinch. But even if I had all the time in the world to cook, this would still be a classic worth coming back too 😊
Serves: 1
Prep time: 5 minutes
Cooking time: 0 minutes
What (your ingredients):
2 slices artisan bread (I use a seeded multigrain)
1 ounce brie
1 handful arugula
½ apple
1 teaspoon good olive oil
Salt and pepper
How (your directions):
Lightly toast the slices of bread.
While the bread is toasting, slice the ½ apple into thin slices.
When bread is done toasting, spread brie cheese onto each slice. Top with arugula and slices of apples.
Drizzle with olive oil, and sprinkle with salt and pepper.
Voila!
Why (the science): This sandwich might be the easiest way to eat your fruits and vegetables 😊
Carrot Ginger Apple Juice is made in a high-speed blender and whips up in less than 5 minutes! This is an easy way to get extra vitamins and antioxidants to boost your immune system and provide you with glowing, firm skin. Because it’s made in a blender, you can decide how much pulp you remove- the more pulp, the more fiber, which is great for healthy digestion!
Serves: 1
Prep time: 5 minutes
Cooking time: 0 minutes
What (your ingredients):
2 cups cold water
2 large carrots
1 large honeycrisp apple
1-inch knob fresh ginger
½ lemon
How (your directions):
Fill a high-speed blender with the cold water.
Large chop carrots and apple into quarters. Add to blender.
Peel fresh ginger and add to blender.
Blend on high for 1-2 minutes, until smooth.
Place a sieve over a glass measuring cup and strain the juice. Using a spatula, press the pulp against in the sieve to strain out any extra liquid.
Squeeze lemon juice into carrot ginger apple juice and stir.
Pour into glasses and enjoy immediately!
Why (the science): It can be hard to get enough veggies in your diet but making your own juices at home without an expensive juicer is a way to get extra nutrients into your body, helping you to feel hydrated and nourished!
This luxuriously smooth Sweet and Spicy Carrot Ginger Soup is everything I want in a soup- incredible depth of flavor, bursting with nutrition, comforting. I once had a soup at a restaurant like this, and fell in love with the sweetness of the soup that was also somewhat savory. I hadn’t been able to recreate that balance of sweet and savory…until NOW! This recipe is easy, quick, and can be made in advance. Great meal prep option that lasts 3 days in the fridge 😊
Serves: 4-6
Prep time: 5 minutes (30 minutes soaking cashews)
Cooking time: 20 minutes
What (your ingredients):
1 tablespoon olive oil
¼ red onion, chopped roughly
1 lb. carrots, chopped roughly
1 Gala apple, chopped roughly
½ granny smith apple, chopped roughly
Pinch of salt
1 garlic clove, minced
1 thumb size knob ginger, peeled and sliced
¼ teaspoon cinnamon
Dash of cayenne pepper
4 cups vegetable broth
To serve: Greek style almond yogurt, maple syrup, granola
How (your directions):
In a large Dutch oven over medium heat, heat olive oil. Add red onion, carrots, Gala and Granny Smith apples, and a pinch of salt. Saute for 3-4 minutes.
Add garlic, ginger, cinnamon, and a dash of cayenne pepper. Sauté for 1-2 minutes.
Add vegetable broth and bring to a boil. Cover, lower heat to low, and simmer for 20 minutes, or until the carrots are fork tender.
Transfer mixture to a high-speed blender, and blend until smooth (start blender on low speed and gradually increase speed to medium-high. Always hold the lid of the blender secure and be careful of steam).
Enjoy hot!
Serve with a swirl or dollop of almond yogurt, a drizzle of maple syrup, and a spoonful of granola.
Why (the science): Ginger is a powerful anti-inflammatory
In Switzerland, this breakfast is part of every breakfast buffet, and for good reason- it’s so filling and satisfying! You know, for those long ski days or hiking excursions up the Alps 😉 So easy to make, this recipe is great for beginners in the kitchen. Swiss Bircher Muesli also lasts in the fridge for 4-5 days, so this recipe can last for a week of ready-made breakfasts.
Serves: 4-6
Prep time: 10 minutes
Cooking time: 0 minutes (refrigerate 2 hours or overnight)
What (your ingredients):
1.5 cups muesli
1.5 cups plant milk (I used 1 cup Unsweetened Original Ripple and 1/2 cup oat milk)
1 cup almond yogurt (Kite Hill is excellent)
1 teaspoon orange zest
Juice of 1 orange
1 teaspoon vanilla extract (optional)
2 apples (1 diced, 1 grated) covered with 1 teaspoon lemon juice (prevents browning)
Favorite Toppings: berries, hazelnuts, walnuts
How (your directions):
Combine all ingredients in a large bowl. Refrigerate overnight.
Enjoy with your favorite toppings!
Why (the science): Oats contain soluble fiber, which helps lower “bad “LDL cholesterol!
This salad could not be more refreshing or hydrating- the crunchy cucumbers and apple pieces become coated in the sweet juice of the orange wedges, meaning no extra vinaigrette is needed 😊 Plus, you can make this salad a day in advance and take it with you to work or school, as the orange juice prevents the apples from browning. This picture was taken of my salad made 24 hours prior, as proof that the salad will look freshly made a day later!
Serves: 1
Prep time: 5 minutes
Cooking time: 0
What (your ingredients):
½ apple
2 Persian cucumbers
1 orange
½ cup microgreens (I used sunflower microgreens!)
How (your directions):
Roughly chop ½ an apple and place in a bowl. Slice the cucumbers into half-moons and toss with the apples.
Slice the whole orange into wedges, removing the peel and allowing any orange juice to coat the apple and cucumber pieces.
Plate with microgreens and enjoy!
Why (the science): If you are one to get bored of drinking plain water, this salad is a great option to stay hydrated and cool off on a warm day!
While I have never understood the nutrition claim “detox,” there is one delicious salad that I love to purchase, and that’s the Whole Foods Detox Salad. When I bought a pound container of it, I gasped when I saw the cost…$8!!! So, I decided to make it myself. This batch makes 8-10 servings for a fraction of the cost, and stores wonderfully in the fridge for 5 days. Just be sure to not dress it with your favorite vinaigrette until the day of serving 😊 Crunchy, slightly sweet, and eaten with a spoon, this “detox” salad (whatever that means) will become your new favorite refreshing salad!
What (your ingredients):
1 green cabbage, cut into quarters
5-6 large carrots
1 apple
1 large bunch of kale, ribs removed, or 1 large bag of kale salad
2/3 cup dried cranberries
1/3 cup sunflower seeds
How (your directions):
Using a food processor with the grater plate attached, shred the cabbage, carrots, and apple.
Empty shredded mix from the food processor into a large bowl.
Remove the grater plate attachment from the food processor and attach the large blade. Add the kale directly into the food processor bowl. Shred the kale and add to the large bowl of shredded mix.
Top with dried cranberries and sunflower seeds.
This salad will keep for 5 days in the fridge if it remains undressed. Dress with your favorite vinaigrette when ready to eat!
Why (the science): Cabbage and kale are incredible prebiotics, which means that they feed and promote the growth of healthy bacteria in our gut. A healthy gut affects our mood, appetite, weight, and stress levels!
