BodyOM Product Highlight .

It’s no secret that I pretty much live on nuts, seeds, and dried fruits. Every breakfast includes toasted nuts or almond butter sprinkled or swirled into a bowl of cereal, yogurt, or oatmeal. That bowl is usually studded with chopped dates or raisins. Later in the day, grains and salads are often sprinkled with seeds — pumpkin, sunflower, hemp, chia, whateva. Needless to say, BodyOM’s monthly subscription service, which offers raw and organic nuts, seeds, and fruit snacks delivered right to your door, sounded A OK to me.

The brand allows subscribers to customize their $24 box each month, choosing 12 mini packages from 17 different options that are sourced from, well, all over the place. Think Himalayan raisins, Mediterranean pignolia (pine nuts), and Brazil nuts from the Amazon Forest.


My picks included 2 packages of each of the following: extra-noir Turkish apricots, unpasteurized Sicilian almonds, plump Turkish figs, Sri-Lankan cashews & English walnut halves, sunflower & pumpkin seeds, and whole Deglet Noor dates.


Verdict as to favorites? Top three definitely include the super plump apricots and figs, as well as the smooth and rich cashews. And while the dates were less meaty than my usual go-to variety (Medjool), they fared just fine when chopped up into my morning oatmeal along with pumpkin butter galore.


healthy snack idea bodyOM

Of course, the seeds made their way onto my snack plate, as well. Above: a brown rice cake topped with smashed avocado, BodyOM’s pumpkin & sunflower seed blend, and a heavy dousing of lemon juice.

healthy snack idea bodyOM

And just for good (sweet) measure, one more snack idea: brown rice cake topped with raw, creamy almond butter, slices o’ BodyOM’s plump Turkish figs, and honey.

BodyOM’s mantra: “When consumed raw, dried fruits and nuts pack a winning combination of protein, vitamins, minerals, and essential fats—all of which allow you to function at peak performance every day.”

 The brand also emphasizes that not all calories are created equal, and that the right kinds of fats should be consumed, not shunned.

Who else agrees?

The Week’s Healthy Eats (16).

breakfast bowl healthy

BREAKFAST: A new cereal favorite — Nature’s Path Heritage O’s (made from spelt, barley, quinoa, and millet flours) with unsweetened almond milk, plump raisins, and toasted almond slivers. Cinnamon + honey added after, as always.

savory buckwheat crepe

LUNCH: I usually role my eyes at savory crepes, but this one from Little Crepe Street in Mount Kisco was stellar. Chicken, avocado, lettuce, tomato, and a creamy dressing all wrapped up in a still-warm buckwheat crepe. A perfect pocket.

peaches and goat cheese

DINNER: An appetizer to remember from Village Social (also in Mount Kisco) of grilled local peaches, shaved beets, grapefruit, greens, creamy whipped goat cheese, toasted hazelnuts, and crunchy buckwheat. I don’t usually go for an appetizer before my entrée, but this fresh and light dish proved a perfect seasonal starter.

Check back soon for another Week’s Healthy Eats!

The Week’s Healthy Eats (14).

healthy breakfast

BREAKFAST: Multigrain Balthazar Bakery toast topped with raw creamy almond butter, unsweetened shredded coconut, cinnamon, and honey.

nourish kitchen + table nyc

LUNCH: A most perfect lunch from Nourish Kitchen + Table of ginger sesame kale salad with shaved rainbow radishes and a farro medley studded with scallions, golden beets, and juicy peaches. I would eat here every day if I could.

greek stuffed tomatoes

DINNER: Got back to my roots with a homecooked (and by that I mean mama-made) Greek dinner recently. These zucchini + pistachio-stuffed tomatoes played a supporting role for the main shabang(s): vegetarian moussaka and pastichio, plus a chopped kale salad. Bam.

Check back soon for another week’s healthy eats!

The Week’s Healthy Eats (10).

healthy breakfast cookie

BREAKFAST: You might think this is just a big ol’ bowl of oatmeal. It isn’t. These are my new favorite 2-ingredient breakfast cookies, crumbled up into a cereal-like consistency. So it’s basically cookies for breakfast that are healthy. Thank me later.

The cookies are made solely from oats and bananas. I’d post a recipe, but you don’t need one. Simply wait until your bananas go black, mash 2 of them with 1 cup rolled oats, and add a sprinkle of cinnamon to the “batter.” Then bake for 10 minutes and they are ready. That’s it.

I’ve been munching on these vegan treats daily, topping them with honey and nut butter for a sweet snack. The photo above shows them in all their breakfast glory, paired with unsweetened almond milk, walnuts, raisins, and a drizzle of maple syrup.

taim nyc

LUNCH: Sometimes you just need all of the hummus. Taim gets that. I recently stopped by the falafel and smoothie bar while home in NYC for the weekend. I opted for the Mediterranean platter, which included three salads of your choice (I chose Israeli salad, marinated beets, and Moroccan carrots) + hummus + tahini + pita.

true food kitchen atlanta

DINNER: The “inside out quinoa burger” from True Food Kitchen‘s dreamy menu. Two quinoa patties (messily) sandwiching tzatziki, hummus, lettuce, tomato, cucumber, and crumbled feta cheese, paired with a side of kale salad. Kinda perfect.

Check back soon for a new Week’s Healthy Eats!

only the best breakfast ever.

i promise i don’t eat breakfast foods for every meal…usually…


you will probably want to go make this right this second, so why bother with a wordy post?

go grab:

– one whole grain van’s frozen waffle

– one tbsp creamy peanut butter (or the crunchy kind, if you’re one of those people)

– 1/4 cup fage 0% plain greek yogurt

– half of a banana, sliced into coins

– one tbsp unsweetened cocoa nibs

– one tbsp honey, drizzled

– cinnamon (not pictured in this post, but add it!)

instructions: place these ingredients in this order on top of the waffle, then devour. thank me later.