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Moon Girl's Plate

〰️ balanced eating x a lot of kale 🥬
💭 head in the clouds, heart in universe 🌙
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07/02/2021

Do the inner work. 🤍

06/23/2021

Random a$$ salad 🥗

Broccoli 🥦
Spinach 🍃
Kale 🥬
Orange pepper 🧡
Feta 🤍
Red onion 💜
Cabbage 🥬
Turkey bacon 🥓

Sometimes you just fridge forage and hope for the best!!!

06/16/2021

🌞 Summer Corn Salad 🌽 🥗

2 tbs olive oil 💛
Salt & pepper 🧂
2-4 ears of corn (i used 4 prepped and packaged ones from TJs) 🌽
2 zucchini’s, sliced in half 💚
1 red onion, diced 💜
1/2 - 1 pint cherry tomatoes, sliced in half 🍅
4 c arugula 🌱
1 c chopped basil 🌿
1/4 c chopped cilantro 🌿
3 tbs more olive oil 💛
1 tbs red wine vinegar 🍷
Juice of 1 small lime or lemon 🍋
Salt and pepper to taste🧂
1/2 - 1 container of feta (optional) 🤍

Coat the corn and zucchini in 2 tbs of olive oil and salt & pepper. Grill over medium until desired “charredness” is achieved. I got ghetto since I don’t have a grill or grill pan and legit charred them over my stove burner. It worked 🤷🏼‍♀️

While grilling, add to a large bowl the onion, tomatoes, arugula, basil, and cilantro. If you happen to have leftover oil from step one, feel free to add it to reduce waste.

Once the corn and zucchini are finished grilling, slice and skin the corn kernels. Add to the bowl with the other veggies. Toss 3 tbs olive oil, 1 tbs red wine vinegar, lime and s&p until everything is coated. Add your feta and toss to combine further.

Makes several side servings. Perfect for a party, cookout, lunches, etc. 🌞

This recipe came out of nowhere and I’m obsessed. I’m going to keep making this all summer 🌞🌱🍋🤍💕

06/14/2021

Pasta salad with homemade Italian dressing 💚

1 bag (1lb) of gluten free fusilli from 💛
Any chopped veggies you love. I used the following:
Orange pepper 🧡
Yellow pepper 💛
Cherry tomatoes 🍅
Cucumber 🥒
Green onion 💚
Red onion 💜
Black olives 🖤
Arugula 🌱

Homemade dressing:
1/2 c olive oil 💛
1/4 c red wine vinegar 🍷
1 tbs maple syrup or honey 🍯
1.5 tsp garlic powder 🧄
1-2 tbs Italian seasoning 🇮🇹
Salt & pepper🧂

Add Parmesan, salami, cheese 🧀 if you’re feeling fancy.

06/09/2021

Chickpea Melt 💛

1 can of chickpeas, drained and rinsed (prevents excess sodium and 💨) 💛
1 rib of celery, chopped 💚
1/4 red onion, chopped 💜
1 tbs jalapeño, chopped finely 🔥
1 tbs of relish or chopped pickles 🥒
1/2-1 tbs lemon juice OR pickle juice 🍋
2-4 tbs Mayo (vegan, regular, whatever) 🤍
1-2 tsp mustard 🟡
Season to taste with garlic powder 🧄 , celery seed, salt and pepper
Cheese (optional) 🧀
Butter (optional) 🧈
Bread 🍞

Smash chickpeas using a fork. If you’re having a hard time, add the lemon/pickle juice to help soften them. Once smashed, mix in celery, onion, jalapeño, pickles, lemon/pickle juice if you haven’t yet, seasonings, Mayo and mustard. You can stop here and eat plain with crackers if that’s what makes you happy!

For the melt, butter/grease/oil two slides on bread on one side. On the sides not greased, add a slice of cheese and top with the chickpea salad. Smash between two slices of bread and fry on medium until golden brown on each side.

06/07/2021

Pesto in the summer 🤤

Obsessed with my vegan pesto recipe. In my highlights 💚

06/06/2021

Yes I still eat bacon and eggs for everyone in my life that always goes “oh wait you don’t eat meat what can you eat”. I like to call myself a flexitarian these days because everything in moderation!!!! (Vegans don’t come at me)

Also, idk what has gotten into me but this past week I’ve been RAVENOUS for meat. I’ve barely touched meat this year but last week I wanted chicken so I had chicken. I’ve had an aversion to eggs for a few months and started craving them again too. Not going to question it or deprive myself. Instead I’m going to choose what intuitively sounded and felt good for my body. And when i choose meat or eggs, I always buy organic and pasture-raised because it is scientifically proven how unhealthy the alternatives are. Living my truth 🖖🏼

eggs 🍳
Bacon 🥓
pancakes
maple syrup
Avocado 🥑
Salsa 💃🏼
EBTB 🥯

05/31/2021

If you’ve followed me closely enough, you may have learned that I’m a certified Human Design Reader. Which is where most of my time off here (& at my real job) is spent

I give readings, I do chart analyses, I sell Human Design merch on Etsy, I try to educate on

& today (actually all week) I’m offering a chance to WIN A READING 🤩

If you want to find out more, 1) follow , and 2) enter my GIVEAWAY to WIN A READING ($90 value)

More info in my stories🤍

What you get out of a reading:
💫How to use your energy more effectively so you can increase your impact on the people and the world around you.
💫How Human Design works
💫What type of limiting beliefs and fears you may encounter and strategies for overcoming them.
💫What part of your body (heart, head, gut, intuition) to pay attention to when it comes to making decisions.
💫How to better process your emotions.
💫How to identify what type of romantic or business partner or friend best compliments you.
💫What strengths or gifts are connected to your purpose

Can’t wait to share more of the magic of Human Design with you all soon 🤩

05/26/2021

Fresh Cannellini Bean Salad 🌱 + Dreamsicle Smoothie 🧡

DM for Cannellini Bean recipe, as it’s not mine

Smoothie in story + highlight

05/20/2021

Sweet Potato Breakfast Hash 🍠

It’s vegan, too 😉

1 large sweet potaterrr, chopped into small cubes🍠
1 tbs olive oil 💛
1 tsp paprika ❤️
1 tsp rosemary 💚
1/2 tsp thyme 🪴
1/2 tsp salt 🧂
Crack of pepper to taste 🖤
1 yellow onion, chopped 🧅
1 clove of garlic, minced 🧄
1 red pepper, chopped ❤️
Kale 🥬

Preheat over to 400. Toss sweet potato with paprika, rosemary, thyme, salt and pepper. Line of baking sheet. Bake for 20 mins or until potatoes are soft and crispy.

In the meantime, sauté onion, garlic and red pepper in olive oil over medium heat. Toss until translucent. Add as much kale as your heart desires. Once potato’s are finished, add to pan and toss together. Voila!

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