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    Ingredients (a meal for 2 – if you’re alone, call a friend, and tell them you’ll cook tonight): 2 uncooked chicken breasts 1 can of mandarin oranges 1 cup of sliced almonds 1 cup cracked wheat 6oz of spinach (about 3 or 4 handfuls) Mango-Coconut Dressing (I recommend the following brand featured in the picture below)


    Ingredients for Brussel sprouts & Dijon sauce:1 poundbrussels sprouts 1 tablespoon unsalted butter 1 cup broth (chicken or vegetable) 2 shallots, peeled and thinly sliced 2 tablespoons heavy cream 1 tablespoon smooth dijon mustard (or more to taste)Directions:Get your chicken started first, as this will take the longest on a simmering pan. Alongside the chicken, in a separate pan, boil 2 cups of water. Once the water reaches a boil, pour 1 cup of the cracked wheat in to the pan, reduce heat, and let simmer for at least 15 minutes. “Trim sprouts and halve lengthwise. Let butter melt in moderate heat in a separate pan. Arrange halved sprouts in skillet, cut sides down, in one layer. Cook sprouts, without turning until undersides are golden brown, about 5 minutes.Add the shallots and broth and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer and let cook for 15 to 20 minutes.Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Pour sauce over Brussels.” (

    Prepare the salad by scooping a handful or two of spinach leaves into a bowl, pouring the mango coconut dressing and stirring the leaves with a big spoon. Scoop 2 servings of spinach onto each plate. Add the cooked cracked wheat on top of the bed of lettuce, the mandarin oranges, a fair amount of sliced almonds, and the chicken pieces (sliced into small bite-size pieces).

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