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Summer Reset Recipes

Vanilla Blue Spirulina Chia Seed Pudding

Vanilla Blue Spirulina Chia Seed Pudding

Total Time: 5 minutes + overnight | Servings: 1 

With chia seeds, monk fruit sugar, vanilla, coconut yogurt and matcha mylkshake

Ingredients:

  • ¼ cup chia seeds
  • ½ cup coconut yogurt
  • ¾ cup matcha mylkshake
  • ½ tsp blue spirulina 
  • ½ tsp vanilla extract
  • 3 tbsp monk fruit sweetener (optional)
  • Toppings: bee pollen & coconut yogurt 

Directions:

  1. The night before you start the reset, prepare your chia seeds pudding. In a jar or glass, add in all of your ingredients and stir together. Leave in the fridge overnight.
  2. In the morning, remove the chia pudding from the fridge and top with coconut yogurt and bee pollen.

 

Delicata Squash & Zucchini Soup

Delicata Squash & Zucchini Soup

Total Time: 20 minutes | Servings: 2 servings

Pureed with squash, zucchini, bone broth, and ghee topped with a drizzle of olive oil and fresh thyme

Ingredients:

  • 1 ½ cups thinly sliced delicata squash
  • 1 cup zucchini
  • 1 tbsp ghee
  • 1 ½ cups chicken bone broth 
  • ½ tsp fresh thyme leaves
  • Sea salt and freshly ground pepper *to taste*
  • Toppings: olive oil & thyme

Directions:

  1. In a saute pan, over medium heat, melt the ghee. Add in the squash and zucchini. Saute for 6 minutes. Add in the thyme and continue to saute for 2-3 minutes.
  2. To a blender add in your cooked squash and zucchini, bone broth and salt & pepper to taste. Blend until smooth and creamy.
  3. Top with a drizzle of olive oil, cracked pepper and fresh thyme.
Golden Potato Pancakes

Golden Potato Pancakes

Total Time: 15 minutes | Servings: 6 pancakes

Made with yellow potatoes and chia egg topped with a coconut yogurt “creme fraiche” and watercress

Ingredients: 

  • 3 yellow potatoes (or sweet potatoes)
  • 1 chia egg (1 tbsp chia seed + ¼ cup water)
  • 1 tbsp cassava flour
  • 1 tbsp ghee
  • ¾ cup coconut yogurt
  • 1 tbsp olive oil
  • 1 tbsp freshly chopped dill
  • ½ lemon *juiced*
  • sea salt + pepper *to taste*
  • 1 cup watercress

Directions:

  1. Grate the potatoes with a box grater. Place your potatoes into a cloth and squeeze out all of the excess water. Add the grated potatoes to a bowl.
  2. Add in the flax egg, cassava flour and season with salt and pepper.
  3. Form 6 patties with your hands and set aside on a plate. Heat up a medium sized saute pan and melt the ghee.
  4. Add in your potato pancakes once the pan is heated up. Saute on both sides for 3 minutes or until golden brown.
  5. Make the “creme fraiche” by whisking together the coconut yogurt, olive oil, dill, lemon juice and sea salt + pepper.
  6. Serve your pancakes on a plate topped with the creme fraiche and watercress.

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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