| OWL Venice

Winter Reset Recipes

BREAKFAST

Coconut Yogurt with Citrus and Crushed Pistachios

Servings: 1 | Total Time: 5 minutes

Ingredients:

  • ¾ cups coconut yogurt
  • ½ cup orange segments
  • 2 tbsp crushed pistachios, roasted preferred
  • 2 tbsp honey or honeycomb
  • 1 tsp bee pollen

Directions:

  1. Add coconut yogurt to a bowl. Top with orange segments, honeycomb, crushed pistachios and bee pollen.

green soup topped with sprouts and sunflower seeds

LUNCH

Green Soup Topped with Sprouts and Sunflower Seeds

Servings: 3-4 | Total Time: 30 minutes

Ingredients:

  • 4 cups broccoli florets
  • 1 tbsp olive oil
  • 3 cups chicken bone broth
  • 2 tbsp ghee
  • ⅓ cup nutritional yeast
  • 6 cups fresh spinach leaves
  • ½ lemon, juiced
  • Sea salt + pepper
  • Toppings: sprouts + sunflower seeds + edible flowers

Directions:

  1. Add your broccoli to a roasting pan and drizzle with olive oil and season with salt and pepper. Air fry for 15-20 minutes at 350°F.
  2. While the broccoli is cooking, warm the broth in a small saucepan until it reaches a simmer.
  3. To a blender add the cooked broccoli, nutritional yeast, spinach, ghee, lemon juice and sea salt and pepper. Blend until smooth and creamy.
  4. Top with sprouts, sunflower seeds, and edible flowers.

pan-fried "scallop mushrooms" with a parsley & sweet potato puree

DINNER

Pan-fried "Scallop Mushrooms" with a Parsley & Sweet Potato Purée

Servings: 4 | Total Time: 40 minutes

Ingredients:

  • 2 Japanese sweet potatoes
  • 2 cups beef bone broth
  • ⅓ cup coconut yogurt
  • 2 tbsp ghee
  • 1 cup fresh parsley
  • 3 cups trumpet mushroom, sliced into scallop shape
  • 2 tbsp olive oil
  • 2 tbsp of butter
  • ¼ cup fresh tarragon
  • Sea salt + pepper

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add in the cubed sweet potatoes with the skin peeled. Cook until tender and you can poke a fork through the center.
  2. While the potatoes are cooking, heat up a large skillet over medium-high heat. Slice the mushrooms into a scallop (circular shape). If preferred you can make cross-hatched slits horizontally on both sides of the mushrooms.
  3. Add the mushrooms to the pan and sear on one side until golden brown, about 5-6 minutes. Then flip and sear on the other side. Finish the mushrooms by adding ghee to the skillet and season with salt and pepper.
  4. To a blender, add the sweet potatoes, coconut yogurt, parsley, ghee and bone bone broth. Purée until smooth and season with salt and pepper.
  5. Serve the scalloped mushrooms on a bed of the purée and garnish with fresh tarragon.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.

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