Everyone needs a little recipe inspiration from time to time, myself included. Actually I need a lot of recipe inspiration all the time. You should see my saved/bookmarked posts on Instagram. It’s a treasure trove of mouthwatering food photos.

These two recipes are beautiful and vibrant just by the nature of their ingredients. No matter how you present them, they’ll look and taste amazing. And each bowl is full of wholesome, healthy ingredients that are easily accessible and affordable.

Fall Veggies and Chicken with Pumpkin Seed Pesto

Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: If you have a gluten intolerance, use a GF mustard. Often, Dijon mustard contains wheat/gluten ingredients. You can also omit it entirely.

Ingredients
1 cup cauliflower florets
about 4 - 6 carrots
2 chicken breasts
2 cups mini potatoes, sliced in half
2 tbsp. olive oil
approx. 1/2 tsp salt

Preheat the oven to 375F and line a baking sheet with parchment paper. In one corner spread out the cauliflower florets, the carrots next to them, and the potatoes next to them so that each veggie has it’s own section. Then lay the two chicken breasts in the center. Drizzle everything with olive oil, salt, and pepper. Use a brush or a spoon to evenly coat the chicken breast with oil. Bake for 35 - 40 minutes, or until everything is golden brown and cooked through. Slice the chicken into 1/2 inch thick slices before serving.

about 6 - 8 leaves of Swiss Chard
several leaves of Boston lettuce
1 cup shredded purple cabbage
several leaves of basil

Lightly steam the chard leaves for about 2 minutes. Then drain and set aside. Line a bowl with the lettuce, then pile on some shredded cabbage, cooked chard leaves, and basil. Pile the veggies and chicken in.

1 tbsp. Dijon Mustard
1/4 cup olive oil
1/4 tsp salt
1/4 cup Super Seedz pumpkin seeds (naked or salted)
1 cup roughly chopped basil leaves

Add all the pesto ingredients to a blender and pulse until smooth. Spoon it all over every component of the bowl and serve right away.

Serves 2

Kale & Pineapple Salad, Sweet Potato Fries, and Soft Boiled Eggs

Free from peanuts, nuts, dairy, soy, egg, wheat, fish, shellfish
Alternatives: If you have an egg allergy, opt for a cold cut such as prosciutto or shaved turkey breast

Ingredients
1 sweet potato, peeled and cut into spears
1 tbsp. + 1 tbsp. olive oil
1/4 tsp cinnamon
1/4 tsp paprika
salt and pepper to taste
3 cups kale leaves, stems removed
1 tbsp. apple cider vinegar
1/2 cup pineapple chunks (fresh or canned)
2 eggs

Preheat the oven to 375F and line a sheet pan with parchment paper. Toss the sweet potato fries with 1 tbsp. olive oil, salt, cinnamon, and paprika. Spread them out on the pan and roast for 35 minutes, then flip and roast for another 10 minutes.

Add the kale, pineapple, 1 tbsp. olive oil, and apple cider vinegar to a mixing bowl. Season with salt and pepper to taste.

Boil the eggs to your liking. I prefer a 7 minute soft boiled egg.

Pile the salad up on a plate and stack the fries and halved eggs on top. Serve warm.

Serves 2