by Dr. Connie Jeon | Gluten free, Lunch/Dinner, Recipes, Vegetarian
Broccoli is a cruciferous vegetable, meaning it contains a ton of nutrients! Specifically, they contain phytonutrients. Phytonutrients are found in plant foods and are known to help decrease inflammation. Constant inflammation causes many common diseases such as...
by Dr. Connie Jeon | Breakfast, Recipes, Vegetarian
These carrot banana muffins have that sugar and spice and everything nice vibe. Not only do they come out of the oven moist on the inside and crispy on the outside, the natural sweetness from the dates matches the banana and carrot perfectly. They also make you want...
by Dr. Connie Jeon | Gluten free, Lunch/Dinner, Recipes, Vegetarian
A great carrot salad that is easy to prepare the night before and transport for lunch the following day. This type of salad gets better with time, so make a large batch and munch on it all week long. Toss it in a salad as a dressing, throw it in a wrap (this is great...
by Dr. Connie Jeon | Detox Friendly, Kid friendly, Lunch/Dinner, Recipes, Vegetarian
Hummus is a great source of protein and good fat from garbanzo beans and flaxseed oil. Best of all, it goes with so much! You can use it as a dip with vegetables, crackers, or pita, use it as a condiment on a sandwich, or use it as a topping on a salad. Hummus 16...
by Dr. Connie Jeon | Breakfast, Recipes, Vegetarian
This chickpea vegetable potato hash is a twist on a classic breakfast dish adds more vegetables to your first meal of the day. Make sure you let the potatoes cook long enough in the beginning to get crispy. Zucchini carries a lot of water, which can make the...
by Dr. Connie Jeon | Breakfast, Detox Friendly, Gluten free, Kid friendly, Recipes, Vegetarian
Who ever said that soup has to be warm? Who ever said that soup is only for the winter time? Well… they were wrong. This chilled watercress spinach soup is perfect for a hot day, especially in the south, where it is common to hit 90 or above in July (or...
