My favorite healthy recipes: 
Mouth watering super food salad: 

1 package baby kale

1 package microwavable quinoa

1 jar of grilled marinated artichokes

1 can white navy beans

1/2 cup chopped chives

1-2 avocados

1/2 cup sun dried tomatoes

1/4 cup pinenuts

rosemary balsamic dressing

(mix all ingredients together and enjoy) *you can get all of this from sprouts

Creamy, easy Chickpea curry  (my boyfriend just whipped this up one night using what we had in the pantry and holy s#%$ was it good!)

INGREDIENTS:

 1 jar Tikki Masala curry from kroger

1 cup of rice 

1 can chick peas 

1 yukon potato (chopped into cubes)

1/2 onion (french style cut)

2-3 marinated red peppers from jar (chopped into tiny pieces)

2 stalks celery (chopped into small rounds)

1/2 cup veggie broth 

2 tbsp olive oil

2 tbsp butter1 tbsp garam masala seasoning 

DIRECTIONS:-cook rice according to directions (you can use brown or white, brown will take much longer)-heat 1 tbs oil in skillet and 1 tbsp butter and pan fry chickpeas until they start getting crispy, season to your liking and  take them out and put to side in a bowl-in same skillet heat 1 tbsp oil and butter and fry potatoes until crisp, the smaller you dice, the faster this will take. season to your liking and take out and put to side with chickpeas. toss fried chickpeas and potatoes in garam masala seasoning. -in same skillet heat onions, celery, and peppers with veggie broth until soft and tender. Take out and drain any remaining veggie broth. -in same skillet, heat curry sauce to simmer. Once, heated add chickpeas, potatoes, and other veggies to the sauce and heat on medium-low for 5 minutes. -serve curry over rice and enjoy!

Vegan chicken and spinach Enchiladas: 

INGREDIENTS:

1 package of corn tortillas

1 can green enchilada sauce

1 small can diced green chilies 

1 frozen package of vegan chicken strips

1/2 onion (chopped in to small pieces) 

1 small can of nacho jalapenos

1 8oz package vegan cream cheese

1 package of vegan mozzarella shredded cheese

1 tbsp cumin1 bag of spinach

DIRECTIONS:-preheat oven to 350 degrees F-heat oil in skillet and add onions, saute until soft-add vegan chicken to skillet and cook for 5 min-add in green chilies and jalapenos and cook for 1-2 min-add in cumin and cream cheese and cook 1-2 min-add in spinach a little at a time and cook down -season to taste and remove from heat-spray large casserole dish with cooking spray and pour 1/4 of enchilada sauce on bottom -scoop spinach and chicken mixture in to tortilla shells one at a time and roll up and put in casserole crease side down. -once casserole dish has been filled up, sprinkle with 1 cup of vegan mozzarella and pour remaining enchilada sauce on top. -bake at 350 for 30 minutes-let cool and enjoy!

My favorite healthy splurges: -Buff City Soaps Epsom Salts and shower oil (skin will feel so soft and healthy afterwards) -moon juice cosmic matcha (delicious, super healthy way to make matcha lattes)-green chef (gives you a little break from planning meals, and delivers 3 super fun, creative meals that you cook yourself to your house)