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 Yogurt
Every morning before hiking in Colorado, I went to a small café and ordered their overnight oats. It was so filling, satisfying and gave me tons of energy for the hikes ahead. I’ve finally been able to replicate the recipe! And the good news is that this “overnight oat” recipe does not require refrigeration overnight! A good 60-90 minutes in the fridge is all these oats need to soften and become creamy.
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
This Honey Almond Granola is slightly sweet and totally crunchy, especially with the slivered almonds! It makes the perfect breakfast or addition to an afternoon snack. Wholesome and delicious, Blackberry Parfait with Honey Almond Granola tastes like a treat.
Serves: 6 (Honey Almond Granola)
Prep time: 5 minutes
Cooking time: 12 minutes
What (your ingredients):
1 egg white
3 tablespoons honey
1 tablespoon coconut sugar
2 cups rolled oats
1 cup slivered almonds
1 cup dried dark sweet cherries
To serve: Yogurt, Blackberries
How (your directions):
Preheat oven to 350°F.
In a large bowl, whisk together egg white, honey, and coconut sugar.
Add rolled oats and slivered almonds and stir to combine. Make sure that the honey mixture coats all of the oats and almonds.
Pour mix onto lined baking sheet. Bake for 12-14 minutes, stirring halfway through the baking time.
Remove granola from oven and stir in dried cherries.
Allow to cool so that granola becomes crunchy.
To serve, dollop 2 spoonsful of your favorite yogurt into a glass with 3 spoonsful of Honey Almond Granola. Repeat process, then top with 6-8 blackberries.
Honey Almond Granola can be stored in an airtight container for 1 week on the countertop.
Why (the science): Almonds are a prebiotic, which means they feed the healthy bacteria in our gut!
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!
Nothing says summertime like homemade chicken salad atop crusty whole grain bread or a bed of arugula, and this recipe takes chicken salad to a whole other level of flavor: I use mango instead of grapes for a touch of sweetness and juiciness, crunchy cashews in place of traditional pecans, and a lightened-up dressing using yogurt that pays homage to Indian cuisine! Don’t be intimidated by the list of ingredients, as chances are you have most of these in your fridge or cabinet already Serves 8 (Leftovers will hold in fridge for 5 days)
