Chef Megan’s Recipes

March 14, 2017
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Megan McCarthy is a #NOWAmbassador, healthy lifestyle consultant, advocate and the Chef behind

In honor of National Nutrition Month – and Chef Megan’s quest to teach people how to prepare and incorporate fresh and delicious foods into their everyday eating lifestyle – she’s developed recipes to help you fit more nutrition into your day so you can feel your best.

Smoothie For Life



Blend ingredients in a blender, sip and enjoy!


Asparagus Farro Spring Brunch Salad


  • 1 cup Farro, uncooked
  • 3 cups water
  • Spritz of Olive Oil
  • 12 stalks asparagus, trimmed and chopped on the bias
  • 1 cup raw kale, stems removed and finely chopped
  • ½ cup crumbled feta cheese
  • 1 tablespoon fresh thyme
  • ¼ cup Pumpkin Seeds, toasted (optional)

For lemon vinaigrette:

  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon fine sea salt
  • Fresh cracked pepper to taste


Bring 3 cups water and 1 cup farro to a boil and cook until just tender, about 25 minutes.  Drain farro into a colander and transfer to large mixing bowl.

In separate mixing bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, ¼ teaspoon fine sea salt and fresh cracked pepper to taste.  Drizzle vinaigrette over farro and toss.

Spritz small amount of olive oil in a sauté pan on medium high heat. Toss in chopped asparagus and cook for about 2 minutes or until bright green. Add kale and cook for additional 2 minutes. Add asparagus and kale mixture to farro. Toss farro with ½ cup crumbled feta cheese and 1 tablespoon fresh thyme and to serve.

Serves 4 to 6.

Tip: Prep all other ingredients while farro is cooking and it will cut down on prep time.


Cherry Almond Date Balls with Cacao Nibs



In a food processor, grind almonds into meal. Add pitted dates, dried cherries. Pulse until blended. Add in cacao nibs, shredded coconut, hemp seeds, cacao powder, cinnamon and vanilla and pulse again until blended.

Roll date mixture into small-sized bites and place on parchment paper. Roll balls in additional shredded coconut if desired.


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