Image by Brooke Lark


Enjoy these healthy recipes from our Health & Lifestyle Coach Debbie Justs, CHC, AADP

Image by Floh Maier

Watermelon Salad

This is a fresh and easy salad that serves two. Perfect for the warm weather!


1 cup of cubed Watermelon (seedless)

¼ cup of Feta cheese

1 cup of Baby Arugula

½ of an Avocado (cubed)

A few slices of Red Onion

2 small Cucumbers

Juice of 1 Lime




  1. Prepare and assemble all ingredients.

  2. In a bowl or on a plate, combine watermelon, arugula, red onion, cucumber, avocado, and feta.

  3. Sprinkle fresh lime juice on the entire salad. Mix to flavor evenly.



Healthy Chocolate Peanut Butter Balls

1 cup of all-natural peanut butter (no added sugars or oils)
2 Tbsps of cacao
1 cup of dates (pitted)
½ tsp of real vanilla
Dash of sea salt or Himalayan pink salt

Food processor

Prepare and assemble all ingredients.
In a food processor, add your dates, vanilla, cacao, and a pinch of sea salt.
On high, blend until smooth.
Add the peanut butter to your mixture and blend together.
Remove mixture from the food processor and knead with wet hands to your desired consistency.
Roll the mixture into 1–2-inch balls and refrigerate for at least 1 hour.


Chocolate Peanut Butter balls
Broccoli soup

Broccoli Soup


32 - 50 ounces (4 – 6 ¼ cups) of bone broth or vegetable stock

7 cups of fresh broccoli (chopped and cleaned)

1 large yellow onion (chopped)

1 large carrot (diced)

2 cloves of garlic (minced)

3 tablespoons of olive oil

Pinch of cayenne

½ cup of fresh parmesan cheese (grated) *optional

Pink salt & black coarse pepper to taste



  1. Prepare and assemble all ingredients.

  2. Heat the olive oil in a soup pot and add your onion, garlic, and carrot. Sauté for 5 minutes.

  3. Add broccoli and sauté this all together for 7 minutes.

  4. Add a pinch of cayenne and black pepper

  5. Add broth or stock; bring to a boil and then lower to a simmer. Let this simmer for 10 minutes.

  6. When all vegetables are tender, use an immersion hand blender (or something that has the same effect) to make it seem creamy without adding any cream.

  7. Add the parmesan cheese and mix until well incorporated.

  8. Add salt and pepper to taste.


For some crunch, try adding roasted chickpeas instead of croutons on top when serving!

Roasted Chickpeas with Lemon & Feta


1 large can of Chickpeas (drained, rinsed, and completely dried)

1 large Lemon’s Zest

3 tbsps of Avocado Oil or Extra Virgin Olive Oil (EVOO)

½ tsp of Sumac

¼ cup of Feta cheese

1 tbsp of Fresh Parsley (chopped)

Pink Salt




  1. Prepare and assemble all ingredients.

  2. Preheat oven to 425 degrees.

  3. Spread chickpeas out on a cookie sheet lined with parchment paper.

  4. Drizzle the chickpeas with oil and sprinkle with pink salt.

  5. Roast for 30-35 minutes, shaking and displacing the chickpeas every 10 minutes to avoid burning.

  6. While still hot, add to your chickpeas your lemon zest and feta cheese.

  7. Sprinkle with sumac and parsley.

  8. Taste to see if any more salt is needed.


This recipe is delicious and great as a snack or to bring to a party.



Roasted chickpea with lemon and feta
Quinoa, tomato and arugula salad

Quinoa, Tomato and Arugula Salad


1 cup Quinoa

2 cups Flavor Bombs cherry tomatoes (washed and halved) or any cherry/grape tomato

1/2 Red Onion thinly sliced

1 cup fresh Arugula 

How to cook Quinoa:

Always make sure you rinse your quinoa under cold water first and drain, add quinoa to a pot with 2 cups cold water and a pinch of pink salt. Bring to a boil than lower heat to a simmer for 15 minutes. Remove the quinoa from heat, cover and let stand for 5 minutes. Remove lid and fluff with a fork.



Extra Virgin Olive oil,


Pink salt & Black pepper to taste

Add to a mason jar, shake well and pour over salad.