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joyfalzonearugula soup
No CommentsRead moreI’ve been making this soup for probably a decade and it’s still just as delicious and comforting every time. I know, arugula in a soup may sound weird. You’re probably thinking it will be too bitter. I promise it’s not! The leeks and potatoes balance it all out! Occasionally, like once every 2-3 years occasionally, I will get an incredibly bitter batch of baby arugula that ruins the soup, and I buy arugula ALL THE TIME so the chances of this happening to you are very slim. I really hope it doesn’t! This soup is one of my all time favorites and I hope you love it too!
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joyfalzoneeasy weeknight pasta
No CommentsRead moreA healthful dinner in 10 minutes? It’s actually doable! One of my go to dinners (especially when my husband isn’t home to help with dinner or the littles) is pasta! Lentil pasta or whole wheat einkorn pasta are my go-tos. Stay away from white pasta that is stripped of the nutrients and stick with whole food versions instead!
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joyfalzonehealthy take-out options & a giveaway!
No CommentsRead moreWhen you don’t feel like cooking… hitting up your local pizzeria, Chinese place or drive-through are no longer your only options! Finding plant based, whole food take-out options is easier than ever (and will only get better)! Today I’m sharing local places in central New Jersey where you can get healthy take-out and the down low on what a health coach (me!) and a personal trainer (my husband) orders. Make sure to head over to Instagram or Facebook for an awesome giveaway!
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joyfalzonered kale, radicchio, pepper & fennel salad
No CommentsRead moreSalads can become boring, but this one never disappoints, in fact it’s kind of addicting. This salad makes me think of the scene in Ratatouille where Remy is tasting food together and there are colors and fireworks going off. All the flavors in this salad just go so well together and create a whole new experience in your mouth! Plus, it’s super healthy and packed with vitamins and micronutrients! There’s no exact ratios for this salad but I tried to give a general idea of what I normally throw together. My husband and I eat HUGE salads which is why I wrote serves 2-4, but it’s a lot of salad and will most likely serve 4-6 if it’s not a main course. Let me know if you make it and what you think by commenting here or on Instagram or Facebook!
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joyfalzoneroasted cauliflower 3 ways
No CommentsRead moreCauliflower is probably one of the most overlooked vegetables and has been given a bad rap since the only way our parents knew to cook it was steam it in a pot, bleh. I distinctly remember the cauliflower being the only thing left on the crudite platter at every single family gathering, so it must be gross right? Turns out, it is delicious if it’s roasted! I could literally eat an entire roasted cauliflower in one sitting, it’s that good!
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joyfalzonespaghetti squash with kale & chickpeas
No CommentsRead moreSpaghetti + squash + no spiralizer needed! Yes, you read correctly! If you’ve never experienced the A M A Z I N G N E S S of spaghetti squash, you need to try it STAT. All you have to do is roast it for an hour, scrape it with a fork, and you have sweet buttery spaghetti! It is packed with antioxidants in that bright yellow color. 1 cup of squash will provide you with 59% of your daily vitamin A and 26% of your daily vitamin C.
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joyfalzonewatermelon & avocado salad
No CommentsRead moreSummer is coming to an end but the weather has been absolutely perfect here on the east coast and I’m holding on as long as possible. This easy salad from Jeanine over at Love & Lemons is refreshing and packed full of cancer fighting antioxidants, healthy fats and a little kick from spicy peppers.
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joyfalzonesummer tomato gazpacho
No CommentsRead moreI am all about easy, no-cook, seasonal meals in the summer time. Most of us are probably busier than normal and nobody wants to turn the oven or stove on when it’s 90 degrees out. Today’s recipe is a simple cold soup called gazpacho that takes minutes to throw together but tastes amazing! It’s a perfect light lunch or appetizer and a great way to use up the abundance of tomatoes growing in your garden (if you have one) or from the farmer’s market.
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joyfalzonemake ahead collard wrap with cashew cream
2 CommentsRead moreIt can be challenging to bring a healthy, mess free, utensil free meal on the go. This wrap is perfect for plane rides, beach days, hikes, etc. Since there’s no bread or flour tortilla, there’s nothing to get soggy! The collards are used in place of bread and are much healthier too! Feel free to put whatever vegetables you have on hand in this wrap. If you have a nut allergy, you can substitute hummus for the cashew cream. The cashew cream is amazing though, so don’t skimp on it if you don’t have an allergy to cashews! You’ll probably want to eat it plain with a spoon.
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joyfalzonezucchini crudo with summer herbs
No CommentsRead moreEvery year since my husband and I have had a garden, I harvest our very first summer squash and turn it into thinly sliced crudo. I think eating zucchini raw is the best way to enjoy it. The recipe I’m sharing today along with this one from the archives, are my favorites! Simply slice the zucchini with a mandolin or ceramic slicer and top with olive oil, fresh lemon juice and handfuls of fresh summer herbs! It is a light, refreshing appetizer or snack perfect for this humid weather.
lunch
hello wholefoods > lunch