Welcome to Newsletter 10 of 2026! The close of May is here, and I hope you have enjoyed your month. I’ve enjoyed so many spring recipes and food this month and am looking forward to the next month of June. There will definitely be some cooler recipes, and I got myself an actual ice cream maker to try many healthy and nutritious ice cream recipes with! I can’t wait! Smoothies and popsicles are best in season too!
Speaking of recipes, you can always stay up to date with them on my social media accounts! I have them posted in the right hand tab and am always looking for more followers and friends! I repost other people’s recipes and helpful health info from time to time too! I hope you enjoy this last newsletter of May!
Blog Recap
Recipe Recap
Garden Vegetable Spaghetti
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3–4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- Your choice of vegetables
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- Pinch of red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 30 seconds.
- Add other chopped vegetables and cook until slightly tender
- Add tomato paste and cook for 1 minute to deepen flavor.
- Pour in crushed tomatoes.
- Add salt, pepper, oregano, basil, sugar, and red pepper flakes.
- Simmer uncovered for 20–30 minutes, stirring occasionally.
- Taste and adjust seasoning.
- Toss with cooked pasta and garnish with fresh herbs and grated Parmesan.
Radish, Cucumber & Herb Yogurt Salad
Ingredients
- 1 cup radishes, thinly sliced
- 1 cucumber, sliced
- 1 cup plain Greek yogurt
- 2 tbsp fresh dill and mint
- 1 clove garlic, minced
- Juice of ½ lemon
Instructions:
- Mix yogurt, lemon juice, garlic, and herbs in a bowl.
- Fold in radishes and cucumber.
- Chill for at least 15 minutes before serving.
Health Benefits:
This refreshing salad supports digestion with probiotics from yogurt and hydration from fresh vegetables.
Blueberry Chicken Power Salad with Cilantro & Honey-Lime Dressing
This fresh, colorful salad keeps things simple while providing plenty of nutrients, texture, and flavor.
Salad Ingredients
Protein
- 2 grilled chicken breasts, sliced
Greens & Vegetables
- 5 cups mixed spring greens
- 1 cup cucumber, diced
- 1 red bell pepper, chopped
- 1 cup shredded carrots
- ¼ avocado, diced
- ¼ cup fresh cilantro, roughly chopped
Fruit
- 1 cup fresh blueberries
Crunch
- ¼ cup chopped pecans or walnuts
Honey-Lime Cilantro Dressing
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or sugar-free maple syrup
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Whisk all dressing ingredients together in a small bowl or shake in a mason jar until well combined.
- Refrigerate until ready to serve.
Instructions
- Season chicken with garlic powder, onion powder, salt, and pepper. Grill until cooked through and slice.
- Add the spring greens to a large serving bowl.
- Top with cucumber, bell pepper, carrots, avocado, blueberries, cilantro, and pecans.
- Add the sliced chicken.
- Drizzle with the honey-lime cilantro dressing and toss gently before serving.
Recommended Products
Revolving Spice Rack with 20 Jars and 386 Labels, Countertop and Cabinet Spice Tower Organizer.
The Quinoa Kitchen: 25 Nourishing Recipes. Created by To Your Better Health.
Notable Quote
“When you have a dream, you’ve got to grab it and never let go.”
-Carol Burnett
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I hope you enjoyed Newsletter 10! Feel free to comment! Subscription is free and likes and shares are always appreciated. Cheers to your better health!
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