National Nutrition Month Recipes

All month long we are posting yummy + nutritious recipes on our Instagram and Facebook. Check back often to see the added recipes!

Savory Pesto Quinoa Breakfast Bowls

For the breakfast bowls:

  • 2 large eggs
  • 2 cups cooked quinoa
  • ½ an avocado
  • ¼ cup homemade pesto
  • 2 tablespoons hemp seeds
  • 1 tablespoon chia seeds

For the pesto:

  • 2 cups fresh basil leaves
  • 1 cup fresh kale leaves
  • ¼ cup nutritional yeast
  • ¼ cup pine nuts
  • 1 large garlic clove
  • 3 - 4 tablespoons olive oil
  • 1 teaspoon lemon juice
  • Salt + pepper to taste


  1. Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 - 6 minutes.
  2. While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks).
  3. When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
  4. Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
  5. When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
  6. Enjoy as is, season with a touch more salt and pepper, or mix it all together.

Recipe Courtesy of

Caprese Chicken & Roasted Broccoli


  • 2 skinless, boneless chicken breasts (6 ounces each or 340 grams total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds broccoli, chopped (680 grams)
  • 2 cloves garlic, minced
  • 1 Roma tomato, sliced (90 grams)
  • 2 sprigs basil, leaves thinly chopped
  • 4 slices fresh mozzarella (1 ounce or 28 grams per slice)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard (certified gluten-free if necessary)
  • 2 teaspoons brown sugar
  • 3 tablespoons olive oil


  1. Preheat oven to 400 degrees F (204 degrees C).
  2. Slice the chicken breasts in half  and then season and tenderize with salt and pepper. Set aside.
  3. Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway.
  4. Heat a grill pan over medium-high heat. Brush with some oil and then grill chicken on both sides for about 2 minutes (If grill pan isn’t large enough to fit all the chicken pieces, transfer grilled pieces to a sheet pan). Transfer chicken to the oven and cook for another 8 to 10 minutes. In the last 2 minutes of cooking, add a slice of mozzarella to each chicken breast.
  5. When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with rest of the sauce, and enjoy with your crunchy, roasted broccoli.

Recipe Courtesy of myfitnesspal

Portobello Pesto Pizza


For the basil pesto

  • 2 tablespoons of pine nuts (substitute with walnuts if you’re on a budget)
  • 2 cups loosely packed basil leaves
  • 1 garlic clove, peeled
  • 1/2 small avocado
  • 3 tablespoons olive oil

 For the portobello pesto pizza

  • 4 portobello mushrooms
  • 2 medium tomatoes, sliced
  • 1 1/2 tablespoon olive oil
  • 4 ounces grated mozzarella (Or use sliced sandwich cheese – mozzarella, fontina, Swiss; 1 slice is approx. 1 ounce)


  1. Preheat oven to 400 degrees F.
  2. Make the basil pesto by combining pine nuts, basil, garlic and avocado in a food processor. Pulse until ingredients are broken up. Drizzle in olive oil, while keeping the food processor on, until you get a sauce-like consistency. Season with salt and pepper. (NOTE: basil pesto can be done 3 days ahead)
  3. Remove stems from portobello mushrooms and use a spoon to scrape out the inside gills (dark ridge-y stuff). Brush mushrooms with olive oil on both sides. Place mushrooms cap side down on a sheet pan. Spoon approximately 1/3 cup of basil pesto onto the mushroom. Top with sliced tomatoes and sprinkle with cheese.
  4. Bake in the oven for 15 to 18 minutes, until cheese is bubbly.