Short on time? Here are 4 quick and healthy recipes from Jen and Jolie at The Prime Method that are easy to make and allergy friendly (they’re all gluten free and dairy free!)
Let’s talk quick and healthy recipes with Jennifer Devilliers, co-founder of The Prime Method, an online health coaching business. When you are looking for weekday meals that are fast and healthy, we can all use a little help now and then!
Busy days make for less time to meal plan and cook, but that doesn’t mean you can’t still eat like a fitness pro. Jen is sharing 4 quick and healthy recipes with us: all the recipes are super easy, healthy, and whole food, plus they are free of several major allergens and inflammatory foods (soy, dairy, gluten, sugar, and preservatives).
Jennifer Devilliers and Jolie Kobrinski are the creators and trainers behind the new health coaching business The Prime Method. The Prime Method offers nutrition plans, online exercise videos, access to a recipe archive, and online health coaching for busy people who need a little help getting their health back on track. Supermodel Veronica Webb is already a big fan!
Jennifer Devilliers is sharing 4 exclusive recipes with us today, and she shares what kinds of recipes The Prime Method includes in their nutrition program. Thank you, Jen, for the fantastic recipes!
The Fit Cookie: What sets your recipes apart from other “healthy” recipes we often see in magazines?
Jen: Our recipes are simple. They are easy to make and don’t require complicated ingredients, and most are one-pot meals – this makes for a faster cleanup.
The Fit Cookie: Can you give us an idea of what types of foods are in your recipes and meal plans?
Jen: The Prime Method’s recipes are nutrient-dense. All ingredients are chosen to give you the most “bang out of your buck”. Nutrient-dense foods give you the most nutrients for the fewest amount of calories.
The Fit Cookie: Are your recipes allergy-friendly? Food allergies and sensitivities are on the rise these days!
Jen: All of our recipes are gluten, soy, dairy, sugar and preservative free; and just important, DELICIOUS. Plus, our recipes come from whole food ingredients, with little to no processed foods.
The Fit Cookie: Are your meal plans and recipes filling and satisfying? I know I can’t function well when I am hungry all the time and my blood sugar dips!
Jen: Our meals and snacks are balanced to keep your blood sugars stabilized throughout your day. A well-balanced blood sugar level is crucial to your overall fitness and well-being, regulating your hormones, triggering your body to burn stored fat, and increasing your metabolism.
Baked Avocado Egg
Baked Avocado Egg
- 1 avocado
- 2 eggs
- ¼ cup salsa
- ¼ lime
- 1 cup greens (like baby spinach or arugula)
- 1 dash sea salt
- 1 dash fresh ground pepper
- Preheat oven to 350 degrees, cut the avocado in half and remove the pit.
- Place the avocado halves open side up in a baking dish. Crack an egg into each avocado half and place them in the oven.
- They take approximately 15-20 minutes to cook.
- Serve over a bed of greens, top with salsa, sprinkle with lime juice, salt and pepper.
Green Salad Smoothie
Green Salad Smoothie
- 1 small tomato
- ¼ cucumber
- bell pepper
- 1 jalapeno – optional
- 1-2 cloves of raw garlic – optional
- 1-2 stalks of celery
- 1-4 cups of greens of choice
- 1-2 teaspoon spirulina
- 2 cups water
- 3-4 ice cubes
- ⅛ avocado
- ¼ – ½ Meyer lemon
- Blend ingredients until smooth add water if necessary. Let us know your favorite smoothie creation
Brazil Nuts and Goji Berries
Jen: Now a snack cannot get any simpler then this. I love the Goji berries sweetness combined with the nutty flavor of the Brazilian nuts. Keep in mind that 2-3 Brazilian nuts are one fat serving on The Prime Method – they are so delicious that they are easy to overeat. By the way, Brazil nuts are high in selenium and Goji berries are high in antioxidants.
Chilled Asparagus Soup
- 6 tablespoons olive oil
- 2 medium onions thinly sliced
- ½ head of garlic minced (less if desired)
- 1 pound asparagus cut into 1/2-inch pieces
- sea salt and fresh ground black pepper
- 2 cups homemade or organic low sodium chicken stock
- 1 cup spinach
- red pepper flakes optional for garnish
- Heat 2 tablespoons of oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes.
- Add garlic and cook, stirring occasionally, for 2-3 minutes.
- Add asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, about 4 minutes.
- Add broth, increase heat to high, and bring to a boil.
- Reduce heat to medium and simmer until asparagus is tender, 10 minutes.
- Add spinach and cook, stirring occasionally, until wilted, about 1 minute.
- Working in batches, puree soup in a blender or food processor until very smooth.
- Strain through prepared sieve.
- Cover and chill until cold, at least 3 hours.
Recipes and photos created by Jen and Jolie at The Prime Method, used with permission
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist