Category: recipes

Perfectly Imperfect Summer Smoothie Bowl

Hey Loves! Y’all know that I mostly talk about important healing topics like empowerment, positivity, self-love, body positivity, living a life you love and using your voice. Can’t shut me up about it and that hasn’t changed!

Occasionally I get to share some delicious healthy recipes with you, too.

If you followed me through The Cocoon: Empowered Transformation (my healthy living program for people in bigger bodies) then you already know that I am a big fan of SMOOTHIES. Mmm! So easy and a yummy way to get more fresh fruits and veggies into your awesome bod!  Well, this morning I made a delicious smoothie bowl using some of the goodies from my Imperfect Foods box.

If you aren’t familiar with Imperfect Foods (formerly “Imperfect Produce”), they are a wonderful organization that is working to fight food waste in America by directly shipping “imperfect” produce- fruits and veggies that have been deemed too ugly, too small, or too much (surplus) for traditional grocery stores to accept- straight to your home with minimal packaging (another environmental win!). PLUS, they donate loads of healthy food to hungry people living in all kinds of shelters. I absolutely love them!


I made this super simple, bright and delicious smoothie bowl for breakfast today and I just have to share it with you. I hope it will inspire you to add some fresh fruits and veggies to your awesome bod and if you can, try Imperfect Foods too! They are not available everywhere, but we can help them to expand and get good, perfectly imperfect foods to our hungry neighbors. Click here to use my affiliate code to get up to $80 of free groceries, at NO additional cost to you.  Win/Win.


Here’s my Imperfectly Perfect Summer Smoothie Bowl:

  • Squeeze the juice from 1 orange into your blender
  • Add 1 white nectarine, cut up into chunks (leave the peel on but remove the pit!)
  • Add a tablespoon of plain Greek yogurt
  • Optional: toss in a handful of your favorite leafy greens- spinach, kale, or lettuce, OR try slices of avocado!
  • Blend until smooth, pour into a pretty bowl, and top with a drop of yogurt and some granola, hemp seeds, or chopped nuts.
  • Take a picture and share on Instagram before diving in, or just stir it up and enjoy!


Michelle Lewis (she/her/they) is the creator & founder of The Blessings Butterfly, a holistic coaching & energy healing practice that is teaching people to live a life that they love. She is a writer, speaker, energy witch/healer, and author of the Amazon bestselling positive affirmation books, The Blessings Butterfly and The Blessings Butterfly Companion Guide Having worked hard for decades to overcome severely traumatic events that began in her early childhood and repeated in painful, looping patterns well into her adult life, Michelle is passionate about using her gifts and wisdom in bringing hope and healing to millions. This is more than “mindset hacks” and “Pollyanna” positivity. Through the work of what she calls Transformational Positivity, Michelle helps her clients to get clear on where to shift their thoughts and actions, while dismantling the culture of toxic positivity.

Rad Recipes: Spicy Sweet Baked Carrot Chips

I saw these beauties and my heart went pitter-pat! I knew I had to have them. 

I took them home and cleaned them up, sliced into thin rounds, coated them in coconut oil and a mix of spices, then baked them in a hot oven for a few minutes. 

I’m pleased with how they came out, but if you want to make them crunchy-crispy, they need to be sliced paper-thin before baking. (You’ll also want to shorten the oven time unless you like them burnt!) Here’s my super simple recipe:

  • 6 carrots, washed (not peeled) and sliced into thin rounds
  • 2 tbs coconut oil, liquified 
  • Spice Mixture* to taste (I used about a tsp)
  • Sprinkle of salt (I like to fresh grind salt crystals)

Preheat oven to 425F. Meanwhile, coat the carrot coins in the coconut oil and spice mixture in a small bowl; spread carrots in single layer on parchment lined baking sheet and sprinkle with salt (I like to grind a few twists of salt). Bake for 10-15 minutes, checking to make sure they don’t burn. Serve warm for tasty side dish, or let them cool off and enjoy as a snack. So Yummy! 

*Spice Mixture: I used a little smoked paprika, a little ancho chili, and a little habanero chili- all powdered. Probably about a 1/4 tsp of each, more or less. You can play with the ratios to create your perfect blend. 

Rad Recipes: Sweet Cinnamon Orange Sun Tea

One of my favorite memories of my Mom is the amazing sun tea she used to brew. It was so simple to make and so refreshing to drink after playing outside for hours in the hot SoCal sunshine. 

Well Hello, Sunshine!

Her go-to was a mixture of basic Lipton black tea + Constant Comment (which is a blend of black tea with some sweet spice notes and orange rind). Oh, and about a cup of added white sugar (Sweet Tea is no joke). In later years, she stopped adding the sugar and just served it unsweetened, and though much less sweet, it was still delicious.

Mmm this brew is magickal

My Sweet Cinnamon Orange Sun Tea is a nod to her. If you like, you can still add your favorite sweetener before or after brewing, or drink it unsweetened. Now go grab a big glass jar and find you a sunny spot outside! Here’s my super simple recipe:

  • Fill a gallon sized glass jar with fresh cold water
  • Add at least six individual bags of your favorite black tea (I like Trader Joe’s Organic Irish Breakfast) If you like stronger tea, add more bags- 2 at a time
  • Add 1-2 individual bags of your favorite sweet orange tea (I like Mighty Leaf Organic Orange Dulce)
  • Toss in a few cinnamon sticks and a couple of fresh orange slices, cover, and set outside in a sunny spot for at least 2-3 hours (brew for longer if you like stronger tea flavor)
  • Bring the jar inside at least 1/2 hour before you’re ready to serve. Let cool.
  • Remove tea bags, cinnamon sticks, orange slices and stir well. Rim your glass with some sugar, fill with ice, and enjoy! 

I couldn’t wait to sample! It’s SO GOOD

Rad Recipes: Perfect Salmon, Two Ways (GF, P)

Cooking fish can be tricky, but these two recipes for salmon will yield a perfect dish pretty much every single time. Be sure to select the freshest filet possible. I prefer wild caught over farm raised, but it tends to have a firmer texture and more flavor than farm raised. Either way, it should not smelly “fishy” and if it does, it’s been sitting too long to enjoy. Once you have your big beautiful filet home and in your kitchen, give it a good rinse in cold water and gently pat dry with a paper towel. If you feel any bones in the filet while rinsing, go ahead and pull them out carefully and discard.  Now, all you have to decide is which way you want to cook it: in the oven or on the grill?

Perfectly Baked Salmon

  • Preheat oven to 375F
  • Place prepared salmon filet skin side down on lined and lightly oiled baking sheet
  • Bake uncovered 8-10 minutes; test to make sure it’s cooked through (no translucence) but not overcooked. 15 minutes should be the max for a thick filet
  • Remove from oven and let rest for a hot minute while you are plating the rest of your meal. Enjoy!

Perfectly Grilled Salmon

  • Get your grill good and hot
  • Place prepared salmon filet skin side down right on the hot grill (be sure to lightly coat salmon skin in oil and a bit of coarse salt)
  • Cover and let cook unbothered for 8 minutes; check to see if it needs a few more minutes (Skin will get crispy and lift off the grill easily when it’s done)
  • Remove from grill and let rest for a hot minute while you are plating the rest of your meal. Enjoy!

Perfect Salmon Preparations  (always rinse first with cold water and gently pat dry with paper towel)

  • Asian Garlic Sesame
    • 1 garlic clove, minced
    • 1 1/2 Tbsp sesame oil
    • 2 Tbsp low-sodium soy sauce
    • 1 tsp sesame seeds (white or black)
      • saute garlic in sesame oil for about a minute, then add in soy sauce and sesame seeds. Remove from heat, let cool, then pour over salmon to marinate.
  • Classic Lemon-Herb
    • 1/2 lemon, sliced into rounds
    • 3-5 pats of butter, depending on size of filet
    • 3-5 sprigs of fresh rosemary
    • fresh cracked pepper
    • extra virgin olive oil (EVOO)
      • lightly coat the salmon filet in olive oil (if grilling, add a bit of coarse salt to the skin as well)
      • sprinkle with fresh cracked pepper
      • arrange butter, lemon slices, and rosemary sprigs across top of fish

Asian Garlic Sesame marinade on fresh wild caught salmon

Rad Recipes: Mediterranean Inspired Dairy-Free Dip (DF, GF, V, VG)

OMG. The flavors in this gluten free, dairy free dip are outstanding! The combination of sweet red bell pepper and nutty sesame seed from the tahini go great with crunchy crackers and fresh, raw veggie sticks. Consistency is on the thin side, not as thick as hummus or bean dip, so it also works really well as a salad dressing. Mmmmmmmmmm

Here’s the super simple recipe:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon EVOO
  • 1/3 Cup organic tahini
  • 1 Cup fresh sweet red bell pepper*, seeded and chopped
    • *for a smoother and smokier flavor, try using roasted red peppers from a jar
  • 1 clove fresh minced garlic
  • 3/4 teaspoon sea salt
  • pinch of red pepper flakes, to taste
  • dash of low-sodium soy sauce or liquid aminos, optional

Combine all of the ingredients in a high speed blender or food processor and whir until smooth, about 2-3 minutes. Chill before serving, at least 30 minutes to thicken. Enjoy!


Rad Recipes: Goddess Trail Mix (GF, P, V)

Whether you prefer a long hike or a gentle stroll, or even if you just want to enjoy a healthy snack to munch on at your desk or during your afternoon commute- my Goddess Trail Mix is an easy winner. It packs a high-energy punch, hits the sweet and savory notes, is low in sugar and high in good fats and even has tasty dark chocolate antioxidants. Gluten Free, Paleo friendly, and Vegetarian. 

You can substitute different nuts if you prefer, such as walnuts or pecans. Here’s my super simple recipe:

1 cup raw almonds

1 cup raw cashews

1/2 cup natural roasted macadamia nuts 

1/3 cup unsalted plantain chips

1/3 cup yogurt covered cranberries 

1/3 cup dark chocolate covered coffee beans

Mix together in a big bowl. Transfer to smaller resealable bags or containers. Enjoy! Makes 1 dry quart.

Rad Recipes: Creamy Dreamy Carrot Dip (DF, GF, P, V, VG)

I do love to eat a tasty dip! Even better when it’s healthy AND tastes great, just like my favorite Creamy Dreamy Carrot Dip. This one is Dairy Free, Gluten Free, Paleo-Friendly, Vegetarian and Vegan.   And it still tastes great!  It’s a little sweet, a little spicy, and a whole lotta awesome.

Here’s the super simple recipe. Enjoy!

  • One package organic baby carrots
  • 1 clove garlic, peeled & minced
  • Juice of ½ a lemon
  • 1½- 2  tbsp olive oil
  • ¼ tsp cumin
  • ⅛ tsp ground coriander
  • ⅛ tsp smoked paprika
  • Salt & pepper to taste
  1. Using either a veggie steamer or a large covered saute pan, steam the carrots until just soft (but not mushy)
  2. Place the steamed carrots & any remaining liquid in a blender or food processor.
  3. Add olive oil, minced garlic, dry spices, and lemon juice; blend on high until desired creamy texture.
  4. Stir in salt & pepper to taste, then chill before serving.

creamy dreamy carrot dip
photo credit: claire k creations

Rad Recipes: Chad’s Favorite Stuffed Chicken Breast

the blessings butterfly

I love to cook, and I’ve been told that I’m pretty frickin’ good at it. ::blushes::  My hottie boyfriend Chad loves that I love to cook, and that I’m pretty frickin’ good at it, because that means he gets to enjoy lots of great-tasting home cooked meals almost every day!  One of his favorites that I make is a stuffed chicken breast that tastes way more high-calorie than it actually is.  We have this about 1x a week because he loves it so much, but he would not be mad if I made it even more often, LOL!  (Takes about 15 minutes to prep and about an hour to cook, so pour yourself a glass of wine and plan accordingly, darling.)


Chad’s Favorite Stuffed Chicken Breast (for 2)   approx 450 calories per serving

  • 2 large, boneless & skinless fresh organic chicken breasts
  • 1/2- 3/4 cup cream cheese, softened
  • 1- 1 1/2  cups chopped frozen spinach, thawed & drained
  • 1-2 cloves fresh garlic, minced
  • 1/2 cup (a good handful) shredded Parmesan cheese
  • **CHEATER VERSION: Substitute the cream cheese, spinach, Parmesan cheese and garlic with a pre-made Spinach or Spinach & Artichoke dip! Shhhh)
  • *OPTIONAL: 1 Tbsp mayonnaise & about 1/2 cup seasoned Panko or bread crumbs to coat chicken



Preheat oven to 375F.  Rinse and pat dry the chicken breasts, carefully butterfly cut them (or cut a pocket into the thicker side of each breast) and set aside.  Mix together cream cheese, spinach, garlic, and Parmesan cheese in small bowl.  Stuff the chicken breasts with about a Tbsp of cream cheese mixture per breast, leaving about 1/4-1/2 inch between mixture and cut openings; close the chicken.  Place chicken in lightly oiled, shallow baking dish. [*If using crumb coating, sprinkle a little of the crumbs on the pan first and rest the chicken breasts on top of it; coat top and sides of chicken with a little mayo and cover with remaining crumbs.]  Bake uncovered for 40-60 minutes, until chicken is cooked through and no longer pink in the center and juices run clear.  


the blessings butterfly
creamy cheesy goodness oozing out of this stuffed chicken breast


Serves up nicely alongside sauteed or roasted veggies, rice, garlic mashed potatoes, or with a simple Caesar salad. So good!  Enjoy!


Rad Recipes: Cool As A Cucumber


This cool and refreshing dish can work as an easy meal for lunch or light dinner, or serve it up as a fancy little party tray.  The creamy crab mixture is also amazing stuffed in avocado halves, tomatoes, lavash or tortilla wraps, or to make your own California Rolls. Enjoy!

  • 1 cup shredded cooked crab meat (about 4 ounces}
  • 1/4 cup chopped green onion (white and green parts)
  • 1 1/2 tablespoons sour cream
  • 1 1/2 tablespoons cream cheese
  • 2-3 tablespoons chopped fresh cilantro, to taste
  • 2 tablespoons finely chopped sweet red bell pepper
  • 1  cucumber, peeled, cut in half lengthwise*, and seeds removed
  • Old Bay seasoning
  • Fresh cilantro sprigs fro garnish, if desired

*can also be cut into rounds if serving as an appetizer

Combine first 6  ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)  Fill cucumbers with crab mixture and slightly mound. Garnish each with a sprinkle of Old Bay seasoning and cilantro sprig.  So good!

stuffed cucumber


By November 21, 2016.    healthy, recipes   

Rad Recipes: Killer Guacamole (GF, V)

bowl of guac

This recipe will be a hit at your next gathering! (Serves 8)  Perfect with corn chips, as a topping for sandwiches & burgers, or to take your tacos, nachos, burritos over the top.  It’s super easy to make and tastes amazing!

3 large ripe Avocados

1-2 limes

1/2 small red onion

6 ripe cherry tomatoes

fresh cilantro

1-2 fresh mild, medium or hot chill peppers

1/2 cup regular (full fat) sour cream

1 clove fresh garlic, minced


Sea Salt

Fresh Cracked Black Pepper

  • Peel the onion and remove seeds from 1 chili pepper; roughly chop together on a large cutting board.
  • Remove pits from avocados and scoop the flesh onto the cutting board; Chop until well combined.
  • Pick over most of the cilantro leaves (reserve a few), roughly chop and add the tomatoes, then continue chopping it all together.
  • Transfer to serving bowl; then stir in sour cream & minced garlic
  • Add the juice from 1 lime and 1 tablespoon of extra virgin olive oil, then season to taste with sea salt, black pepper and more lime juice, if needed.
  • If you want it more spicy, finely chop 2nd chili pepper (seeds removed) and add in.
  • Garnish with remaining cilantro and enjoy!

bowl of guac

By November 19, 2016.    healthy, recipes, The Cocoon