Hello and Welcome to Newsletter 9 of 2026! May is such a lovely spring month to enjoy, but most get anxious for the official summer in June. This blog recap includes some of May’s good produce along with a few recipes. I especially enjoyed the spring Frittata. If you follow me on social media, I post healthy recipes often, and sometimes other people’s recipes. I am also a TikTok shop affiliate who shares some cool TikTok shop products should you follow me there. You can find my social media links in the right hand tab of this blog. I hope you enjoy!

Blog Recap

7 Easy Healthy Recipes with May Fruits and Vegetables

Women’s Health Month Guide: Nutrition, Vitamins, and Healthy Habits

Why Dates Are So Popular: Benefits, Nutrition, and Recipes

Apple Cider Vinegar for Digestion, Weight Loss, and Wellness

Recipe Recap

Spring Veggie & Herb Frittata

Ingredients:

• 6 eggs
• 1 cup asparagus, chopped
• 1 cup spinach
• 2 green onions, sliced
• ¼ cup fresh herbs (parsley, chives)
• Optional: feta cheese

Instructions:

1. Preheat oven to 375°F.
2. Sauté asparagus, spinach, and green onions in an oven-safe skillet.
3. Whisk eggs with herbs and pour over vegetables.
4. Cook on the stove for 2–3 minutes, then transfer to oven.
5. Bake for 12–15 minutes until set.

Chicken Teriyaki with Mixed Vegetables & Low-Carb Rice Blend

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon avocado oil or olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 cups mixed vegetables or vegetables of choice (such as broccoli, bell peppers, snap peas, carrots, zucchini, or mushrooms)
• 2 green onions, sliced
• Sesame seeds for garnish (optional)

Teriyaki Sauce

• ⅓ cup low-sodium soy sauce or tamari
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon brown sugar substitute or coconut sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch or arrowroot starch
• 2 tablespoons water

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Instructions

1. In a small bowl, whisk together the soy sauce, coconut aminos, rice vinegar, honey, sesame oil, cornstarch, and water until smooth. Set aside.
2. Heat oil in a large skillet over medium-high heat.
3. Add the chicken and cook for about 5–7 minutes until lightly browned and nearly cooked through.
4. Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
5. Add the mixed vegetables or vegetables of choice and sauté for 4–5 minutes until tender-crisp.
6. Pour in the teriyaki sauce and stir well. Simmer for 2–3 minutes until the sauce thickens and coats the chicken and vegetables.
7. Garnish with green onions and sesame seeds if desired.
8. Serve over the low-carb rice blend below.

Low-Carb Rice, Quinoa & Lentil Blend

Ingredients

• ½ cup uncooked brown rice
• ¼ cup uncooked quinoa
• ¼ cup uncooked green or brown lentils
• 2 cups low-sodium chicken broth or water
• 1 clove garlic, minced
• 1 teaspoon olive oil
• Pinch of salt and black pepper
• Optional: chopped parsley or green onions for garnish

Instructions

1. Rinse the rice, quinoa, and lentils thoroughly under cold water.
2. Heat olive oil in a medium saucepan over medium heat.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the rice, quinoa, and lentils.
5. Pour in the broth or water and season lightly with salt and pepper.
6. Bring to a boil, then reduce heat to low and cover.
7. Simmer for 35–40 minutes, or until the rice and lentils are tender and the liquid is absorbed.
8. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.

Healthy Matcha Muffins

Ingredients:
1 ½ cups oat flour (or white whole wheat flour)
(I also added 1 scoop of protein powder)
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1–2 tbsp matcha powder
2 eggs
⅓ cup maple syrup or honey
⅓ cup plain Greek yogurt
¼ cup olive oil or melted coconut oil
½ cup unsweetened almond milk
1 tsp vanilla extract

Instructions:
Preheat oven to 350°F and line a muffin tin with liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
In another bowl, whisk eggs, maple syrup, yogurt, oil, almond milk, and vanilla.
Pour wet ingredients into dry ingredients and stir until just combined.
Fold in any optional add-ins.
Divide batter evenly into 10–12 muffin cups.
Bake for 16–20 minutes or until a toothpick comes out mostly clean.
Let cool for 10 minutes before serving.
Why These Muffins Are Healthier
Matcha provides antioxidants and a mild energy boost.
Greek Yogurt adds protein and moisture.
Oat flour contributes fiber for better fullness.
Maple syrup or honey keeps the sweetness more natural than refined sugar.
Optional Healthy Glaze
Mix together:
½ cup Greek yogurt
1 tsp honey
½ tsp matcha powder
Drizzle over cooled muffins for extra flavor and creaminess.

Recommended Products

Jade Leaf Organic Culinary Matcha. You can use this to make a regular matcha latte, but this is also purposed for culinary purposes in making other foods with this!

Lunakai USA Made Magnesium Glycinate Gummies with L-Theanine for Kids & Adults – 420mg Magnesium Supplement for Calm, Sleep & Stress Support, 60ct.

Niceday Elliptical Exercise Machine, Elliptical Machine for Home, Magnetic Elliptical Trainer with 15.5IN-19IN Stride, 16 Resistance Levels, 400LBS Loading Capacity, Support Kinomap APP

60 Day Mediterranean Meal Plan, created by To Your Better Health! It contains lunch and dinner recipes, grocery lists, and great tips! Very low cost!

Notable Quote

“I cannot express how important it is to believe that taking one tiny—and possibly very uncomfortable—step at a time can ultimately add up to a great distance.”
-Tig Notaro

I am an affiliate marketer and I use affiliate links. Some links are from Amazon.

I hope you enjoyed Newsletter 9! Subscribe to this blog for free and continue to follow along. Comments are always welcome and appreciated. Cheers to your better health!