REsources

Welcome to the Resource Hub

This space was created to make nourishing your body feel a little easier — and a lot more doable. Whether you're looking for simple recipes, meal inspiration, or practical tips to support your health journey, you’ll find it here.


Right now, you’ll find a collection of balanced, approachable recipes — all created with real-life schedules, grocery budgets, and energy levels in mind. No complicated ingredients. No strict rules. Just food that fuels and satisfies.


This is just the beginning. More resources (think: grocery guides, meal planning tools, and more) are on the way.


Take a look around — and if there’s something you’d love to see added, feel free to reach out!

– Kyra

Broccoli Salad

Ingredients:

1 medium head of broccoli, chopped into small pieces

1/4 cup diced red onion 

1/4 cup pumpkin seeds

1/4 cup dried cranberries

1/2 cup plain Greek yogurt

1 tbsp sugar

1 1/2 TB white vinegar

3-4 slices bacon (optional)


Instructions:

  1. Combine broccoli, sunflower kernels, raisins, and bacon in a large bowl. Set aside.
  2. Stir together Greek yogurt, sugar, and vinegar in a small bowl. Pour over the top of broccoli mixture and stir evenly to coat.
  3. Tastes best when served immediately.


Storage Tips:

To Store. Refrigerate in an airtight storage container for up to 3-4 days. 

** If you need to refrigerate it for later, consider preparing more of the dressing to add in case it gets a little dry.

Breakfast Casserole

Serving Size: 8


Ingredients:

10 eggs

16 hashbrown patties

1 package of breakfast sausages (cooked)

1/4 cup milk

1 cup chopping mushrooms

1 cup diced peppers

1/2 cup diced onions

1/3 cup green onions

1 cup mozzarella cheese (to top)

1tsp salt

1 tsp garlic

1 tsp pepper

(Feel free to substitute or add additional veggies to your casserole)


Instructions:

  1. Preheat the oven to 400 degrees F. Coat casserole dish with nonstick spray.
  2. Bake sausages on a baking sheet and allow to cool while chopping mushrooms, peppers, onions and grating cheese.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, garlic, and pepper.
  4. Add the first layer of hashbrowns on the bottom of your casserole dish. Add half of your chopped veggies and cooked sausage. Cover with the second layer of hashbrowns and toppings.
  5. Pour the egg mixture into the dish. Top with cheese and extra green onions.
  6. Bake the casserole on the baking sheet until the centre is set, about 45 minutes


Storage Tips:

To Store. Refrigerate in an airtight storage container for up to 3-4 days. 

To Reheat. Rewarm casserole in the oven at 350 degrees F or gently reheat individual pieces in the microwave.

To Freeze. You can freeze this casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Nutrition Facts:

Calories: 474kcal

Carbohydrates: 19g

Fibre: 1g

Protein: 25g

Fat: 33g


Let’s get started on a journey to better health together!

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