| OWL Venice
OWL Reset Recipes
Breakfast
Total Time: 5 minutes | Servings: 1
Coconut yogurt sweetened with monk fruit and topped with fresh berries and toasted coconut (with magic matcha + vegan broth)
Ingredients:
- ½ cup coconut yogurt
- 1 tbsp powdered monk fruit (optional)
- ½ cup mixed berries (blueberries, raspberries, blackberries)
- 1 tsp shredded coconut
Directions:
- In a small bowl mash the fresh berries using a fork. This should create a sauce consistency.
- Mix the berries with the coconut yogurt and the monk fruit. Top with toasted coconut and serve with the matcha mylkshake.
Lunch
Total Time: 25 minutes | Servings: 1
Roasted squash on bed of cooked wild arugula (with chicken broth + ginger mylkshake)
Ingredients:
- 1 ½ cup kabocha squash *cubed*
- 1 tbsp olive oil
- 3 cups wild arugula
- Sea salt + pepper
Directions:
- To a roasting pan add your squash and toss with ½ tbsp olive oil. Season with salt and pepper. Cook in your airfryer at 400℉ for 15 minutes.
- While the squash is cooking, prepare the arugula by heating up the remaining olive oil in a sauté pan. Add the arugula and sauté for 2-3 minutes. Season with salt and pepper.
- Serve the squash on top of the arugula and enjoy!
Dinner
Total Time: 25 minutes | Servings: 1
Pan-seared sea bass with lemon and herb sauce served with roasted beet and carrot chips (with beef broth + beet mylkshake)
Ingredients:
Pan Seared Sea Bass
- 1 (6 oz) portion sea bass filet
- 1 tbsp olive oil
- Sea salt + pepper
Herb Sauce:
- ½ cup fresh cilantro
- ½ cup fresh parsley leaves
- 1 tbsp olive oil
- ½ lemon *juiced*
- Sea salt + pepper
Carrot & Beet Chips:
- 1 large carrots
- 1 large red beet
- ½ tbsp olive oil
- Sea salt + pepper
Directions:
- Prepare your beet and carrot chips by peeling each veggie and slicing them into thin circular pieces.
- Add them to a baking sheet and toss with olive oil and sea salt and pepper. Cook in the air-fryer at 400℉ for 15-20 minutes or until golden brown.
- While the veggies are cooking make the herb sauce by adding all the ingredients into a food processor or blender. Pulse for a few seconds and set aside.
- In a saucepan, heat the olive oil on medium-high heat. Add your fish, skin side down, season with salt and pepper and cook for 5 minutes. Flip and cook for another 5 minutes.
- Serve the sea bass with the beet and carrot chips and top with desired amount of the herb sauce.
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.