3 on-the-go recipes for busy families

Just ask Erica Ballard! She says “healthy food can be quick to make and taste really good!” Since she’s a health expert, we’re on board! Today on Indy Style, Erica shows us 3 on-the-go recipes for busy families that incorporates REAL food, giving our bodies all the nutrients they need to thrive!

Avocado toast with eggServes 1

Ingredients

1 slice of whole-grain or gluten-free bread (I use Native Bread’s Seeded Boule)

1/2 avocado, seeded and mashed

1 egg

1/4 tbsp. coconut oil

Handful of microgreens

Sirchara or other hot sauce, to taste

Salt and pepper, to taste

Directions

1. In a small sauté pan, add 1/4 tbsp. of coconut oil to pan.
2. When pan is hot, crack egg. Add cook to preferred doneness. Add salt and pepper to taste.
3. Toast bread and spread on avocado. Add hot sauce and cover with handful of microgreens.
4. Place cooked egg onto avocado toast.

Avocado toast with daikon radishes and goat cheeseServes 1

Ingredients

1 slice of whole-grain or gluten-free bread

1/2 avocado, seeded and mashed

1-2 tbsp. goat cheese

1/8 – 1/4 cup daikon radish, sliced

Juice of lime

Salt and pepper, to taste

Directions

1. Toast bread and spread on avocado.
2. Add salt, pepper and lemon juice to avocado spread.
3. Add goat cheese and layer with daikon radish

Avocado toast with loxServes 1

Ingredients

1 slice of whole-grain or gluten-free bread

1/2 avocado, seeded and mashed

4-5 slices of red onion

2-3 pieces of wild caught lox

1/2 tbsp. of capers

Smidge of caper juice

Salt and pepper, to taste

1 tsp. lemon juice (optional)

Directions

1. Toast bread and spread on avocado.
2. Add caper juice, capers and red onion. Add lemon juice if adding.
3. Top with lox.

Coconut Curry with Chickpeas and Leafy Greens

Serves 4-6

Ingredients

4-5 handfuls of leafy green (spinach, kale or Swiss chard)

2-3 garlic cloves, minced

2 tbsp. coconut oil

1 large white or yellow onion

1 can diced tomatoes (15 oz.)

1 can of chickpeas, rinsed (15 oz.)

1 tbsp. garam masala

1 tbsp. turmeric powder

1 tsp. curry powder

1/4 tsp. cumin

1 can full-fat coconut milk (15 oz.)

1 lime

Directions

1. In a deep pot over medium high heat, add the coconut oil.
2. When pan hot, add in onions and saute until the onion starts to cook down [approx. 5 minutes). Add the tomatoes, season with a dash of sea salt and ground black pepper, and stir. Lower heat to medium and cook down the juices of the tomatoes and onions (approx. 10 minutes).
3. Add in the chickpeas, garlic, garam masala, curry powder, turmeric, and cumin. Combine well.
4. Add in the coconut milk. Bring the curry to a boil and then reduce to medium-low and simmer for 10 to 12 more minutes.
5. Add leafy green, stirring until wilted.
6. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze lime lightly over the curry, stirring to combine.
7. Allow to cool slightly and serve over your whole grain of choice.

www.ericaballardhealth.com/blogBlueberry Overnight Oats

Serves 1

IngredientsSuperfood Oat Base

1/2 cup rolled or steel cut oats (not instant or quick)

2/3 cup almond or nut milk

1 tbsp. chia seeds

Dash of cinnamonOat toppings

2 tbsp. slivered almonds

1 tbsp. shredded coconut flakes

1/4 cup blueberries

Directions

1. Pour 1/2 cup of oats into a small jar or container (I use mason jars), add 2/3 cup of almond milk, a dash of cinnamon, and 1 tbsp. of chia seeds to the jar. Stir ingredients together then seal the container and place in the fridge overnight.
2. The next morning, pour out the contents of the overnight oats base you prepped into a bowl. Top with blueberries, shredded coconut flakes, and almonds.

To learn more, visit:www.ericaballardhealth.com/blogwww.ericaballardhealth.com / instagram: ericaballardhealth / facebook: https://www.facebook.com/ericaballardhealth/