Moira Kucaba
Author Archives: Moira Kucaba

Pumpkin Spice Shakeology Energy Balls


¾ cup dry old-fashioned rolled oats
¾ cup all-natural smooth almond butter
½ cup pure pumpkin puree
¼ cup raw honey
3 scoops Pumpkin Spice Plant-Based Vegan ShakeologyIngredients

¾ cup dry old-fashioned rolled oats
¾ cup all-natural smooth almond butter
½ cup pure pumpkin puree
¼ cup raw honey
3 scoops Pumpkin Spice Plant-Based Vegan Shakeology


Combine oats, almond butter, pumpkin, honey, and Shakeology in a medium bowl; mix well with clean hands (or a rubber spatula).  

Shape mixture into eighteen balls, approximately 1 Tbsp. each. 

Serve immediately (or store in an airtight container in the refrigerator). 

Mustard Chicken And Spinach Salad in a Mason Jar


  • 0.13 cup red wine vinegar
  • 1 tsp. olive oil
  • 0.5 Tbsp. country-style Dijon mustard
  • 0.5 Tbsp. finely chopped tarragon
  • 0.25 cup thinly sliced celery
  • 2 oz. cooked chicken breast boneless, skinless, cut into ½-inch cubes
  • 0.5 cups red grapes
  • 1 cups raw spinach
  • 0.06 cup raw walnut halves


  1. Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.
  2. Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.
  3. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Slow Cooker Chicken Tacos


  • 1 cup low-sodium organic chicken broth 
  • 4 cloves garlic finely chopped
  • 2 medium jalapeño peppers seeded and deveined, chopped (optional)
  • 2 Tbsp. chili powder 
  • 2 Tbsp. ground cumin
  • 2 tsp. ground smoked paprika
  • ½ tsp. sea salt or Himalayan salt
  • 2 bay leaves
  • 1 lb. raw chicken breast boneless, skinless 
  • 8 (6-inch) corn tortillas warm 
  • 1 cup pico de gallo or fresh tomato salsa
  • 1 medium ripe avocado sliced 
  • 1 medium lime cut into 4 wedges 
  • ¼ cup finely chopped fresh cilantro 


  1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
  2. Transfer chicken to a cutting board and shred with 2 forks. 
  3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately. 

Mediterranean Turkey Burgers Perfect For Summertime Grillin


  • ¾ cup reduced-fat (2%) Greek yogurt
  • 2 Tbsp. fresh lemon juice
  • 2 cloves garlic finely chopped, divided use
  • ¼ tsp. dried dill weed
  • 1½ lbs. 93% lean ground turkey
  • 1 medium red onion thinly slice half, finely chop half, divided use
  • ¼ cup finely chopped sun-dried tomatoes
  • 2 oz. frozen spinach thawed, squeeze out liquid using a kitchen towel, chopped
  • 6 Tbsp. crumbled feta cheese
  • 1 tsp. dried oregano
  • ½ cup whole grain bread crumbs
  • 1 large egg
  • Sea salt and ground black pepper to taste; optional
  • 1 medium cooked beet sliced thin
  • ¼ medium cucumber sliced thin


 To make yogurt sauce, combine yogurt, lemon juice, 1 clove garlic, and dill in a small bowl; mix well. Refrigerate, covered, until needed. Preheat grill or broiler to high.Combine turkey, chopped onion, sun-dried tomatoes, spinach, cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into six patties.Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.Serve patties topped evenly with yogurt sauce, onion slices, beet, and cucumber.


Summer Mexican Salad


  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh lemon juice
  • ½ tsp. lemon pepper
  • 4 tsp. extra-virgin olive oil
  • 2 cups black beans
  • 3 cups sliced orange bell peppers
  • 3 cups sliced red bell peppers
  • 1 cup thinly sliced red onion
  • 2 cups chopped tomatoes
  • 3 cups sliced grilled chicken breast
  • ½ cup shredded sharp cheddar cheese
  • 1 cup chopped fresh cilantro


To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Healthy Holiday Recipes

Coconut Chocolate Macaroons


  • 2 large egg whites
  • 2 Tbsp. coconut whey protein
  • ⅔ cup unsweetened shredded coconut
  • 2 Tbsp. dark chocolate morsels


  1. Preheat oven to 325° F.
  2. Place egg whites in a clean medium mixing bowl; beat until stiff peaks are formed.
  3. Gently fold in whey protein and shredded coconut.
  4. Drop by rounded Tbsp. onto prepared baking sheet.
  5. Bake for 13 to 15 minutes or until browned; cool.
  6. Melt chocolate in a small microwaveble bowl for 30 seconds at 50% heat. Stir and repeat until nibs melt.
  7. Drizzle melted chocolate over cooled macaroons.

Maple Glazed Brussel Sprouts


  • 2 pounds of brussel sprouts
  • 3 tbsp. olive oil
  • 3 to 4 tbsp. maple syrup
  • salt and pepper 


  1. Preheat oven to 425 degrees F .
  2. Trim and halve the brussel sprouts. 
  3. Coat the sprouts in oil and salt/pepper
  4. Spread the sprouts evenly on a baking sheet
  5. Roast them in the oven for 15- 20 minutes until starting to brown. Flip them and roast them for an additional 15 minutes until crispy. 
  6. Remove from oven and drizzle with the maple syrup. Roast for a few more minutes. 

Healthy Thanksgiving Recipes

Citrus- Herb Roasted Turkey


 1 12 lb fresh turkey (neck, heart, and gizzard removed)

5 Tbsp. extra-virgin olive oil
2 Tbsp. lemon peel, finely chopped
2 Tbsp. orange peel, finely chopped
½ cup low-sodium organic chicken broth
½ cup fresh orange juice
¼ cup fresh lemon juice
4 cloves garlic, chopped
1 Tbsp. paprika
1½ tsp. ground cumin (optional)
1½ tsp. dried oregano leaves
1½ tsp. dried thyme leaves
1 tsp. dried rosemary leaves
1½ tsp. sea salt
½ tsp. ground black pepper


  1. Preheat oven to 450° F. Position rack in the lower third of the oven.
  2. Place oil, lemon peel, orange peel, broth, orange juice, lemon juice, garlic, paprika, cumin, oregano, thyme, rosemary, salt, and pepper in blender; cover. Blend until smooth.
  3. Place turkey breast-side up on rack in roasting pan. Rub turkey with half of prepared dressing, including under the skin and inside the cavity. Reserve remaining dressing for basting.
  4. Bake for 45 to 55 minutes or until skin is golden brown. Remove turkey from oven and cover breast with aluminum foil.
  5. Return turkey to oven. Reduce heat to 350° F. Bake, brushing turkey with remaining dressing every hour, for an additional 2 to 2½ hours or until thermometer inserted in thickest part of thigh registers 165° F.
  6. Transfer turkey to a large serving platter and cover with foil. Let turkey stand for 10 minutes before carving.

Roasted Sweet Potatoes With Fig & Goat Cheese


4 medium sweet potatoes, peeled, cut into ½-inch thick lengthwise batons

2 tsp. olive oil

1 tsp. chipotle chili powder (or chili powder)

Sea salt or Himalayan salt (to taste; optional)

4 medium figs, cut into quarters

4 tsp. crumbled goat cheese1 Tbsp. balsamic vinegar



  1. Preheat oven to 400° F.
  2. Place sweet potatoes in a large bowl. Drizzle with oil; toss gently to coat.
  3. Season with chili powder and salt; toss gently to coat.
  4. Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper.
  5. Bake for 20 to 30 minutes, turning once, until brown and tender.
  6. Cool for 5 minutes.
  7. Serve sweet potatoes topped evenly with figs and cheese. Drizzle evenly with balsamic vinegar.