Spring Week 12 + Energy Boosters

Meal Plan for Spring Week 12 

Wild Rice Earth Bowl / Spring Green Soup / Garlic and Olive Oil Pasta / Minted Green Kale Salad / Tortilla Pizza

How's it going this week? 

Honestly.... I've been a little tired this week. I've been staying up way too late, so it's totally my fault, but I blame nature too. It stays light so much later now, which is amazing. I'm not mad about it, but my body is not adjusting quickly enough. :) 

I've been craving a little more energy during the day (who doesn't), and I figured you might need some too, so I thought I'd share 4 of my tricks for a quick energy boost. 

  1. Add 2 T. apple cider vinegar to your morning lemon water
    Apple cider vinegar supports a healthy immune system, aids with digestion, and seriously boosts energy. It will help you feel younger and more spry from the inside out. When I'm really feeling sleepy in the afternoon, I'll do another glass - it helps aid digestion of your lunch so your body can use it's energy to keep your eyelids open. 
  2. Drink water all the day long.
    Seriously though. Not just a glass here or there, sip water all afternoon. The bonus is, you get to walk around more (which keeps you awake) for all the bathroom breaks.
  3. 15 minute power nap. 
    Sometimes you just need to listen to your body and take a little snooze. Shut your brain off, go deep, sleep a little, then get back to your day. It makes such a big difference. 
  4. Eat loads of leafy greens all the day long. In smoothies, in salads, and in this delicious Spring Green Soup. 
    Dark leafy green veggies are chock full of magnesium, which the body uses to produce energy. Of course the health benefits go way beyond that, but right now, we just need energy. 

Spring Green Soup


Spring is for greens, which cleanse and refresh our cold winter bodies, but if you live somewhere chilly, you also still need a little warmth from your food. This soup gives us both; loads of greens, warmth, and an extra dose of raw goodness from the basil parsley sauce that we drizzle on top! Parsley is an amazing herb that boosts the immune system, supports kidney function, flushes out toxins, heals the nervous system, and may even inhibit tumor growth. Serve me some of that!


1 T. - coconut oil
1/2 - onion, diced
2 - celery stalks, chopped
1/2 - jalapeño, diced
2 - zucchini, cut small
4 - kale leaves, chopped
1 c. - peas
1 1/2 c. - white beans
4 c. - water + 2 veg bouillon
1/2 c. - basil
1/2 c. - parsley
1 clove - garlic, minced
½  t. - sea salt
1 - lemon, juiced
6 T. - olive oil


  1. Bring 1 T. coconut oil to heat in a large pan. Sauté onion and celery gently, 5 minutes.
  2. Add jalapeño, zucchini, kale, peas, white beans, water, and vegetable bouillon cubes. Bring to a boil, reduce to a simmer; 20-30 minutes, until veggies are tender. 
  3. Meanwhile, combine basil, parsley, garlic, sea salt, lemon juice, and olive oil in a food processor.
  4. Serve soup in individual bowls topped with green sauce.