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4 Great Spring Recipes from the Wellness Kitchenista


If you’re looking for healthy meal ideas that still taste amazing, Conshohocken’s Jessica DeLuise has the perfect options for your recipe book.

Curry Chicken Salad

  1. 3 cups cooked and chopped chicken
  2. 1 cup plain yogurt
  3. 1 lime zest and juice
  4. ¼ cup diced red onion
  5. 3 stalks celery, diced small
  6. 1 bell pepper, diced small
  7. 2 tsp. curry powder

  1. Whisk together lemon zest, juice, yogurt, salt and curry. Toss in vegetables and chicken. Serve over greens in a hollowed-out pepper or with choice of bread/pita.

Butternut Squash Soup

  1. 1 medium butternut squash (45 cups), chopped
  2. 1 small medium onion, diced
  3. 34 cloves garlic, minced
  4. 2 tbsp. yellow curry powder
  5. 16 oz. bone broth of choice
  6. 2 cups water
  7. 1 cup milk of choice
  8. ¼ tsp. Himalayan salt
  9. 1 tbsp. avocado oil

  1. Sauté onion in avocado oil until translucent (about 5–6 minutes). Add minced garlic and curry powder and sauté 3–4 minutes. Add broth, water and butternut squash. Simmer for 30 minutes until squash is fork tender.
  2. Add 1 cup plain almond milk. Puree soup with an immersion blender. Top with plain yogurt and fennel seeds. (I like to add meatballs or chicken on top to complete the meal.

Sweet Potato Gnocchi

  1. 2 cups almond flour
  2. 2 medium sweet potatoes, cooked to soft
  3. 2 large eggs
  4. 2 tbsp. arrow root or xanthan gum (gluten-free)
  5. ½ tsp. Himalayan salt

  1. Mix all ingredients in a stand mixer. Flour your work station and knead dough for 2–3 minutes, until it’s not sticky and comes together in a large ball. Roll dough into ½-inch diameter logs and cut into 1-inch pieces. Use a gnocchi paddle or fork to create ridges.
  2. Bring water to a boil and drop 8–10 gnocchi into the water. Once they float to the top, use a skimmer or strainer to retrieve them. Toss cooked gnocchi with olive oil to prevent sticking and collect in a dish or bowl until you’re ready to top with sauce and serve. Eat with sauce of choice. (I love kale pesto.)

Apple Pie Vanilla Seed Chia Cups

  1. 2 cups chia seeds
  2. 2 cups milk of choice
  3. 1 tsp. vanilla extract
  4. 1 tsp. stevia

  6. 2 apples, iced
  7. 1 tbsp. coconut oil
  8. 2 tsp. apple pie spice

  1. Whisk chia and milk together and divide into 4–6 containers. Let sit at least 4 hours until mixture thickens. Sauté apples on low heat in coconut oil and spices until apples are tender and begin to break down. (You can also use a potato masher to break up apple mixture.)
  2. Top each pudding mixture with apples. Serve warm or at room temperature.