Photos by Mary Margaret Smith Photography
Eating–and drinking–healthy can be challenging. And the thought of preparing our own healthy options can be time consuming and down-right intimidating.
Enter Sarah Elizabeth Cleveland, owner and founder of Repertoire in Birmingham, AL, to help us put those fears behind us.
Sarah Elizabeth founded Repertoire when she noticed a void in the local wedding world. “I saw that a lot of wedding vendors and creatives needed an assistant some of the time, but not all of the time,” Cleveland says.
Not wanting to limit her “repertoire,” Cleveland set out to start a business that melds a savvy assistant and a creative mind into one. Gracefully taking the hassle out of the big day – and even everyday – duties is what Cleveland does best. Whether it’s styling products for a photo shoot, crafting delicious treats for an event or even stuffing envelopes because you’re in a time crunch, she does it all.
So when we sought out to find healthy food and drink options that are easy enough for even the busiest of bodies to concoct, we knew just who to call on. Whether you’re looking for a quick and refreshing breakfast option, or a simple and savory appetizer for a fun night in, these recipes are guilt and hassle-free.
Berry Green Smoothie Bowl
1 c spinach leaves
½ c frozen blueberries
½ c frozen raspberries
1 ripe banana
½ c milk
2 tbsp old fashioned oats
1 tbsp sugar or more, to taste
Combine spinach, blueberries, raspberries, banana, milk, oats, sugar and 1 cup ice in blender until smooth. Serve immediately in a bowl with toppings of your choice.
Parmesan Zucchini Chips
1 lb (about 4 c) thin sliced zucchini
1⁄8 tsp salt
1 oz of finely grated parmesan (plus more for topping)
1⁄8 tsp garlic powder
1 tsp apple cider vinegar
Preheat oven to 230º F. Cut zucchini with a mandolin slicer on the thinnest setting. Place sliced zucchini in a medium bowl. Add salt, parmesan cheese, garlic salt and vinegar. Toss to coat. Spread zucchini slices out onto a parchment paper-lined baking sheet. Bake in preheated oven for about 1.5 hours, making sure to check on them every 10 minutes after about an hour.
Blackberry Mint Infused Water
Fill bottom of a pitcher with black- berries and torn mint leaves. Top with ice and cold water. Allow it to sit for a few minutes before serving for flavors to infuse.
½ loaf French bread
1 clove garlic
2 tbsp olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
⅓ c finely chopped onion
¼ c chopped cilantro
2 tbsp freshly squeezed lime juice
½ tsp salt
¼ tsp pepper
Preheat the oven to 400ºF. Slice the French bread on the diagonal into ½ inch rounds and place on a baking sheet. Brush each side with olive oil. Toast the sliced bread in the oven for 3 to 5 minutes. Flip each piece over and toast an additional 3 to 5 minutes, until it starts to turn golden brown. Remove from oven and set aside. In a large bowl, combine the chopped tomatoes, avocados, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice. Spoon a portion of the mixture onto each of the miniature toasts and serve.
Fresh Grapefruit Greyhound
3 oz high quality vodka
juice of one fresh grapefruit (about 6 oz)
6 oz club soda
Split ingredients between two glasses with ice. Stir well and serve.
4 c frozen strawberries
3 tbsp honey
½ c plain yogurt
1 tbsp fresh lemon juice
Add the frozen strawberries, honey, yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes. Serve the frozen yogurt immediately or transfer it to an airtight container and store in the freezer for up to one month.