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Making healthy eating simple.
One bowl at a time.

(here's how)

One Week Plan

7 Day Salad Reset

Eat one salad a day and see how this simple habit can transform your life. (GF + V)
Free recipes + shopping list.


30 Day Plan

Work Lunch Made Easy

30 days of nourishing lunches that will change the way you eat at work. Full meal prep system:
cook once, eat all week.

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Recipes. Simplicity. Inspiration.

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(7 Day Salad Reset included)

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  • Saturday + summer + smoothie bowls. ❤️ Our go-to smoothie bowl formula:
Greens (spinach and kale are our favorites) + something creamy (frozen banana, avocado, and/or coconut cream) + non-dairy milk.
Yogurt or coconut yogurt, protein powder, and/or nut butter.
Fresh fruit, like berries, banana slices, peaches.
Crunchies (granola, nuts, and/or seeds), coconut flakes, nut butters, and/or chocolate chips.
  • Baked falafel experiments (this one: lentil + sunflower seeds + herbs + spices). Because summer is all about meals you can eat outside, no utensils required. 🌿🍷
  • A little #wednesdaywisdom: make dressing directly in your serving bowl to save time on cleanup. 💪🏻Carrot and chickpea salad with Moroccan tahini dressing from our 7-Day Salad Reset (link in profile). 🌿🥕 Dressing recipe:
•1 tbs tahini
•1 tbs warm water
•1/4 tsp ground cumin
•1/8 tsp ground cinnamon •1 tsp apple cider vinegar
•1 tsp honey or pure maple syrup
•salt and pepper to taste
In your serving bowl, whisk together all the ingredients until smooth and creamy. You may need to add a bit more water depending on the desired thickness of your dressing. Add salad ingredients and enjoy!
  • Wrapping up this Tuesday. 🌿 Some of my favorite collard wrap fillings: shredded carrots and cabbage, sprouts, cilantro hummus (just mix chopped cilantro with your favorite store-bought hummus), avocado 🥑, and almond butter dipping sauce. (How to blanch collard wraps in yesterday's post ✌🏻).
  • Monday = all the greens. 🌿 Collard greens to make some salad-ish wraps. Here's how to make them ready for all the fillings 🥕🌶:
•Bring 4 cups of water to a simmer in a large pan big enough for a collard green leaf to lay flat.
•Cut the stem off from each of the leaves at the base of the collard.
•Using a sharp knife, trim the spine of the collard down the middle of the leaf so that the spine is flat with the rest of the collard.
•One at a time, place the leaves in the simmering water for about 30 seconds.
•With a pair of tongs, remove each of the leaves onto a plate and pat dry with a kitchen towel.
•Repeat until all leaves have been blanched and dried.
  • Why summer Saturdays are the best (even cloudy ones). 🍦