Stephanie Kay Nutrition

Real Food for Real Life

Vegetarian

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    Two jars of chocolate protein blended overnight oats with Greek yogurt, granola, and strawberries on top.

    Chocolate Protein Blended Overnight Oats
    Ricotta pesto fried eggs on toast on a white plate with red pepper flakes, salt, and pepper on top, with a side of homemade pesto.

    Ricotta Pesto Fried Eggs
    Bowl of roasted sweet potato and chickpea salad with feta cheese on top and a jar of tahini dressing and lemon wedges in the background.

    Roasted Sweet Potato and Chickpea Salad
    Stack of homemade no-bake granola bars on a plate.

    No-Bake Granola Bars
    Miso crunch salad in a white bowl with a side of chow mein noodles, roasted cashews, and cilantro.

    Miso Crunch Salad
    White bowl filled with creamy lemon asparagus pasta salad with a gold serving spoon.

    Asparagus Pasta Salad
    Tomato cottage cheese pasta with fresh basil and parmesan cheese on top.

    Tomato Cottage Cheese Pasta
    Slice of berry baked yogurt on a white plate with a fork and a side of fresh berries, fresh yogurt, and maple syrup.

    Berry Baked Yogurt
    Three shredded tofu tacos with pico de gallo, avocado, and cilantro on top on a plate with a side of lime wedges.

    Shredded Tofu Tacos
    Slice of baked steel cut oatmeal in a bowl with milk, sliced banana, strawberries, and blueberries on top.

    Baked Steel Cut Oatmeal
    Chickpea shakshuka in a cast-iron skillet with fresh cilantro and crumbled feta cheese on top with a side of pita bread.

    Chickpea Shakshuka
    Stack of carrot cake pancakes on a plate with cream cheese topping, maple syrup, and chopped walnuts.

    Carrot Cake Pancakes

    About Stephanie

    I’m a nutritionist on a mission to change the way you look at food and teach you how to make real food work for real life in a realistic way.

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