| LINDSEY WILSON
OWL Reset Recipes
Avocado & Cilantro Salad
Serves 1 | Total Time: 5 minutes
Ingredients:
- ½ avocado
- ½ squeeze of lemon
- ¼ cup roughly chopped cilantro
- Salt + pepper to taste
Directions:
- Cube avocado and add to a bowl. Top with fresh cilantro, squeeze of lemon and salt.
- Toss to combine and enjoy!
Roasted Kabocha Squash with Parsley Thyme Sauce
Serves 2 | Total Time: 40 minutes
Ingredients:
- ½ kabocha squash (seeds removed)
- 1 tsp olive oil
- ½ cup fresh parsley leaves
- 2 sprigs of thyme
- ¼ cup olive oil
- 1 lemon
- Salt + pepper to taste
Directions:
- Preheat the oven to 425 F. Line a roasting pan with parchment paper.
- Slice the squash lengthwise and add to the roasting pan. Drizzle with olive olive, salt and pepper. Roast for 25-30 minutes.
- Prepare the parsley sauce by blending together fresh parsley, thyme, olive oil, juice of the lemon and salt.
- Remove the squash from the oven and drizzle with parsley sauce and sprinkle with fresh parsley.
Salmon & Avocado Sweet Potato Toasts
Serves 2 | Total Time: 30 minutes
Ingredients:
- 8 ounces Atlantic salmon
- 1 tsp olive oil
- 1 lemon
- 1 sweet potato
- 1 tsp ghee
- 1 avocado
- ¼ cup microgreens
- Salt + pepper
Directions:
- Add salmon to a roasting pan. Drizzle with oil and top with sliced lemon pieces. Season with salt. Slow roast the salmon for 25 minutes at 300F.
- While the salmon is cooking, prepare the sweet potato by cutting in half lengthwise and the evening out the bottom of each piece so the sweet potato is flat and “toast” shaped.
- In a pan heat up some ghee and sear each side of the sweet potato for 5-6 minutes until browned and the sweet potato is cooked through.
- Tope the sweet potato with thinly sliced avocado, slow roasted salmon, fresh lemon and micro greens. Season with salt and pepper!
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.