ShowsThe Morning Blend


A Recipe to Take Advantage of Fresh Summer Produce

With Health Coach Amy Sichmeller
Posted at 10:33 AM, Jul 06, 2020
and last updated 2020-07-06 11:33:22-04

Summer is just around the corner, and that means all the fresh summer produce will be hitting the grocery store shelves soon! Health Coach, Chef and Owner of the new lifestyle brand Wellness Restorative, Amy Sichmeller, joins us today to give all the best recipes to put that produce to good use!

Sweet Avocado Yogurt Bowl

Prep Time: 5 minutesServes: 1

1 cup yogurt

½ frozen banana

2 cups fresh spinach

½ ripe avocado

Pinch of himalayan sea salt

1 scoop Wellmade Restorative Microbiome Blend (available for presale!)


1 scoop collagen peptides

2 tsp moringa powder

1 tbsp chia seeds

Fresh Berries, granola, and or nuts for topping!


Combine yogurt, banana, spinach, avocado, sea salt and the Microbiome blend into a blender. Blend on high for about 1 minute. Pour into a bowl and top with toppings of your choice.

Strawberry Grain Bowl with Avocado SwooshPrep Time: 1 hourServes: 4

Avocado Spread

1 avocado

1/2 cup packed cilantro leaves

1 jalapeño, ribs and seeds removed

2 cloves garlic

Juice of 2 limes

1/2 cup water

1/2 cup olive oil

1 teaspoon salt

1/2 cup pistachios or almonds

Add all ingredients to a food processor or blender and blend until smooth and creamy.

Maple Thyme Vinaigrette

1/2 cup real maple syrup

2 tbsp honey

1 tsp fresh thyme leaves

1 cup cider vinegar

1 cup olive oil

1 tbsp Dijon

2 tsp salt

1/2 tsp pepper

Blend all ingredients with an immersion blender until smooth.

For the salad:

2 cups cooked quinoa

1 quart sliced strawberries

4 cups arugula

1 cup feta

½ cup toasted chopped nuts

Finely sliced red onion

Directions:To assemble the bowls, spread a portion of the avocado spread on the side and bottom of 4 shallow bowls using a rubber spatula (or make desired serving and store ingredients separately until you are ready to serve the rest).

In a large bowl toss the quinoa with a bit of the dressing and add strawberries, arugula, and feta. Gently toss to combine adding more dressing. Dish salad into the bowls and top with toasted nuts and red onion. Serve immediately.

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