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OWL Reset Recipes

2023 OWL Reset Breakfast Recipe


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) 


  • ½ cup coconut yogurt
  • 1 tbsp powdered monk fruit (optional)
  • ½ cup mixed berries (blueberries, raspberries, blackberries)
  • 1 tsp shredded coconut


  1. In a small bowl mash the fresh berries using a fork. This should create a sauce consistency.
  2. Mix the berries with the coconut yogurt and the monk fruit. Top with toasted coconut and serve with the matcha mylkshake. 

OWL Reset Lunch: Roasted squash on bed of cooked wild arugula


Total Time: 25 minutes | Servings: 1

Roasted squash on bed of cooked wild arugula (with chicken broth + ginger mylkshake)


  • 1 ½ cup kabocha squash *cubed*
  • 1 tbsp olive oil
  • 3 cups wild arugula  
  • Sea salt + pepper 


  1. 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.
  2. 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.
  3. Serve the squash on top of the arugula and enjoy!

Pan seared sea bass with lemon and herb sauce served with roasted beet and carrot chips


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) 


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 


  1. Prepare your beet and carrot chips by peeling each veggie and slicing them into thin circular pieces.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the sea bass with the beet and carrot chips and top with desired amount of the herb sauce. 

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.