Singing Bird Holistic Health Coaching

Spring Greening Juice


½ organic English cucumber

½ green apple

2 celery stalks

1 lemon

handful of mint


Run all ingredients through a juicer and enjoy immediately!

Blueberry Oatmeal Smoothie


½ cup gluten free rolled oats

1 cup homemade pecan milk (recipe included below, but you could also use a non-sweetened store-bought nut milk)

1 cup blueberries

1 frozen banana

1 Tbsp almond butter

½ tsp cinnamon



The night before you are going to make your smoothie, soak your oats in your nut milk overnight. Add all items to your blender, and blend until smooth!


As far as blenders go, I use a NutriBullet and I love it. It’s probably one of the best kitchen tools that I ever bought. I use it pretty much everyday, whether it be for smoothies, making nut milk, or milling spices.

Southwest Quinoa Bowl

Quinoa bowls are one of my favorite weeknight meals. I typically make them at least once a week. They are delicious, versatile, healthy, and QUICK! You are busy, and I know that sometimes it can seem difficult to put together a solid meal after a long day of work. I feel you. The last thing you want to do is stand in your kitchen chopping, sauteing, and mixing for hours.

Well one of the great things about quinoa is that it cooks in roughly 12 minutes. This whole meal is ready in about 30. It’s also gluten free and vegan. If you wanted to, you could add another protein like chicken breast or a baked tilapia, but personally I think it’s awesome by itself.

This makes roughly two main course meals or four side dish-sized servings.


1 cup quinoa, rinsed

1 pint cherry tomatoes, halved

1/2 large red onion, cut into large chunks

1/3 cup cilantro, chopped

1 lime

1 large garlic clove or 2 small cloves

5 Tbsp olive oil, separated

3 large curly kale leaves, or 5 smallish ones

1/2 can black beans, rinsed and drained

1/2 avocado, sliced

1 Tbsp roasted flax seeds

1/4 tsp red pepper flakes

salt to taste


Pre-heat oven to 400 degrees. While the oven is heating, chop your onion and halve your tomatoes. Lay them in a single layer on a cookie sheet. Drizzle with 2 Tbsp of olive oil and sprinkle with salt and pepper. Pop into the oven for 20 minutes. Stir them about halfway through.

Combine your quinoa in a pot with 2 cups water. Bring to a boil. Reduce to a simmer, cover and cook for 12-15 minutes or until all water is absorbed and the quinoa have sprouted that little curly tail.

Rinse your kale leaves and tear them from the stalk in bite-sized pieces. Heat 2 Tbsp of olive oil over medium heat in a large stainless steel skillet with a lid. Add your kale, cover and cook for 5 minutes. Stir a couple of times while the kale is cooking. You may need to turn down the heat a little, so just keep an eye on it. I actually kind of like it when it gets a bit burned and crunchy 🙂

When your quinoa is cooked, add 1 Tbsp of olive oil, the juice of 1 small lime, garlic clove(s) pressed, flax seeds, red pepper flakes and the salt to the quinoa. Stir to mix. Then stir in the rest of the ingredients, with the exception of the avocado. Spoon into bowls and add a few avocado slices and delicious salsa on top. And dinner is done!

Mexican Hot Chocolate Overnight Oats

The following recipe was inspired by this one over at, and when I saw it, I knew that I immediately had to make it. I am also dying to try out this Cinnamon Roll Overnight Oats recipe.


1/2 cup of gluten free rolled oats

3/4 cup of almond milk

2 tsp cacao powder

1 tsp chia seeds

1 Tbsp crunchy almond butter

1 date roughly chopped

1/4 tsp cinnamon

1/4 tsp vanilla extract

Dash of cayenne pepper


In a mason jar, mix your cacao powder with your almond milk until blended. Add all the other ingredients and stir until they are completely mixed. Pop that jar in the fridge overnight and when you wake up you will have overnight oatmeal ready to go!

If you like chocolate in your breakfast, then by all means, you can eat this for breakfast. It is also a great dessert or sweet-esque afternoon snack.

Roasted Vegetables


2 organic zucchinis, cut into bite-sized pieces

1 organic red pepper, cut into chunks

1 red onion, diced

1 head of broccoli or cauliflower, florets only

1 lb brussels sprouts, halved

10 oz cherry tomoatoes (one package), cut in half

Olive Oil

Salt and Pepper


Pre-heat oven to 400. Arrange all your veggies in a single layer on a cooking sheet. Depending on how many veggies you are using, you may have to use two sheets. Season with salt and pepper, and drizzle on olive oil. Typically, I don’t measure my olive oil, but for a full sheet I would say use roughly 2 Tbsp. I then toss the veggies with my hands to ensure they have all been seasoned and oiled up!

Pop them in the oven for 30 minutes, stirring once so that they brown evenly.


Blueberry Chai Smoothie


2 cups packed organic spinach

1 banana

1/2 cup frozen wild blueberries

4 dates (pitted)

10-12 raw almonds

1/2 Tbsp chia seeds

3/4 cup unsweetened vanilla almond milk

1/3 cup water

1/2 tsp cinnamon

pinch of cardamom

pinch of clove

pinch of nutmeg


Add all ingredients to a high-quality blender and blend until smooth. If you don’t have all the spices, don’t worry. You can just add the cinnamon and it will still be equally tasty. I use the NutriBullet for all my smoothies. It’s great. Never leaves any clumps behind, a snap to clean up, and a lot less expensive than the Vitamix (which I still have my eye on, mind you…)

Voila, a delicious smoothie that blends the flavors of the season with unseasonably warm weather! Don’t be alarmed, because of the spinach and blueberries, your smoothie will have a lovely blue/green color to it 🙂